Oleogéis estruturados com quitosana como substitutos de gorduras comerciais em alimentos :otimização, caracterização físico-química e aplicação

Abstract

Understanding the chemical and physical interactions of oleogels developed from the combination of chitosan, vanillin, and Tween® 60 using the emulsion-template method is crucial for replicating the functional properties of solid fats and exploring their application in ice cream formulations. The objectives of this study were: (i) to conduct a systematic review on the utilization of oleogels produced by indirect methods or oleogel-based systems as fat substitutes and their effects on food technological properties; (ii) to develop oleogels mimicking different solid fats through simultaneous optimization of multiple response desirability criteria; and (iii) to evaluate the application of these mimetic oleogels in ice creams. A systematic review of 27 articles published between 2014 and 2023 demonstrated that oleogels based on oleic acid-rich oils, structured with hydroxypropyl methylcellulose using the emulsion-template method, were predominantly employed as fat replacers in baked goods, confectionery, meat products, and spreads. Partial fat replacement (50%) emerged as the most effective strategy, particularly for baked goods. Using a central composite face-centered design, chitosan concentration (0.42–1.07%) was identified as the most influential factor affecting oil loss, hardness, and adhesiveness of the oleogels. Vanillin concentration had a greater impact on canola oil-based oleogels, whereas Tween® 60 primarily influenced the properties of soybean oil-based oleogels. Soybean oil-based oleogels exhibited higher hardness (16 N) and adhesiveness (7 N·s-1) compared to those made with canola oil (12 N and 6 N·s-1, respectively), with similar oil loss (~32%). Quadratic models were employed to optimize formulations targeting specific hardness and adhesiveness levels while minimizing oil loss.The optimal formulations contained soybean oil, 0.99% chitosan, 0.24–0.32% vanillin, and 0.17–0.18% Tween® 60, achieving desirability values ranging from 0.72 to 0.94, outperforming canola oil-based oleogels (desirability values of 0.63–0.88). Microstructural analysis revealed that soybean oil-based oleogels possessed more robust structures with superior mechanical properties, including greater resistance and elasticity, compared to canola oil-based counterparts. Optimized soybean oil-based oleogels (OG-SBGH1, OG-SBGH2, and OG-SBPalma) were applied in ice cream formulations to assess their technological functionality as fat sources. These oleogels reduced overrun (28.1–32.3%), increased hardness (42.4–55.4 N), and elevated melting rates (1.10 g·100-1/min) compared to ice creams made with corresponding solid fats. Among these, OG-SBGH1 and OG-SBGH2 demonstrated structural properties most similar to cream, underscoring their potential as viable substitutes for dairy fat in ice cream formulations. Thus, the optimized soybean oil-based chitosan oleogels represent a promising and healthier alternative to fats high in trans and saturated fatty acids.