title: Oil-in-water emulsion gels stabilized with chia (Salvia hispanica L.) and cold gelling agents: Technological and infrared spectroscopic characterization.
abstract: This paper reports on the development of olive oil-in-water emulsion gels containing chia (Salvia hispanica L.) (flour or seed) and cold gelling agents (transglutaminase, alginate or gelatin). The technological and structural characteristics of these emulsion gels were evaluated. Both structural and technological changes in emulsion gels resulting from chilled storage were also determined. The color and texture of emulsion gels depend on both the cold gelling agents used and chilled storage. Lipid oxidation increased (p < 0.05) during storage in emulsion gels containing transglutaminase or alginate. Analyses of the half-bandwidth of the 2923 cm(-1) band and the area of the 3220 cm(-1) band suggest that the order/disorder of the oil lipid chain related to lipid interactions and droplet size in the emulsion gels could be decisive in determining their textural properties. The half-bandwidth of 2923 cm(-1) band and area of 3220 cm(-1) band did not show significant differences during chilled storage.
authors.affiliation: Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais, 10, 28040 Madrid, Spain.
authors.forename: T
authors.initials: T
authors.lastname: Pintado
authors.affiliation: Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais, 10, 28040 Madrid, Spain.
authors.forename: C
authors.initials: C
authors.lastname: Ruiz-Capillas
authors.affiliation: Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais, 10, 28040 Madrid, Spain.
authors.forename: F
authors.initials: F
authors.lastname: Jiménez-Colmenero
authors.affiliation: Institute for the Structure of Matter (CSIC), Serrano 121, 28006 Madrid, Spain.
authors.forename: P
authors.initials: P
authors.lastname: Carmona
authors.affiliation: Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais, 10, 28040 Madrid, Spain. Electronic address: ana.herrero@ictan.csic.es.
authors.forename: A M
authors.initials: AM
authors.lastname: Herrero
mesh_terms: D000464:Alginates / Q000737:chemistry; D055598:Chemical Phenomena; D003080:Cold Temperature; D003116:Color; D004655:Emulsions; D005433:Flour; D005511:Food Handling; D005524:Food Technology / Q000379:methods; D005780:Gelatin / Q000737:chemistry; D005782:Gels / Q000737:chemistry*; D020723:Glucuronic Acid / Q000737:chemistry; D006603:Hexuronic Acids / Q000737:chemistry; D006863:Hydrogen-Ion Concentration; D000069463:Olive Oil / Q000737:chemistry; D027544:Salvia / Q000737:chemistry*; D012639:Seeds; D017550:Spectroscopy, Fourier Transform Infrared; D011503:Transglutaminases / Q000737:chemistry; D014867:Water / Q000737:chemistry
chemical_list: D000464:Alginates; D004655:Emulsions; D005782:Gels; D006603:Hexuronic Acids; D000069463:Olive Oil; D014867:Water; D020723:Glucuronic Acid; D005780:Gelatin; D011503:Transglutaminases
keywords: ATR-FTIR; Chia; Cold gelling agent; Oil emulsion gel; Structure; Texture