Propiedades texturales en oleogeles: influencia sinérgica de aceites vegetales y el aceite esencial de menta
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Introducción: En los últimos años se ha observado una proliferación de alternativas funcionales a las grasas convencionales, y los oleogeles han surgido como una opción viable para este propósito.
Objetivo: En este estudio se evaluaron las propiedades texturales de oleogeles formulados con aceites de soya, oliva y canola, cera de girasol y aceite esencial de menta, con el fin de determinar el efecto sinérgico de los componentes sobre las características texturales.
Metodología: Se empleó un diseño experimental de mezcla I-óptimo para la evaluación de estos cinco ingredientes, utilizando la firmeza (mN) y la consistencia (mN·s) como variables de respuesta, determinadas mediante análisis instrumental de textura.
Resultados: El análisis reveló que la cera de girasol tuvo el mayor impacto en la textura del oleogel, estableciendo una concentración mínima de gelificación del 2% (p/p). Los resultados demostraron que la firmeza del oleogel presentó un amplio rango, oscilando entre 75.64 y 1754.05 mN. Además, los datos indicaron que este parámetro podía ajustarse a tres niveles principales: blando (2%), medio (3–5%) y duro (7%), dependiendo de la cantidad de cera de girasol utilizada. Se observó un cambio notable en la consistencia, evidenciado por una variación significativa de 1023 a 17934 mN·s al aumentar la concentración del agente gelificante del 2% al 5% (p/p).
Conclusiones: Estos hallazgos demuestran que las propiedades mecánicas de los oleogeles pueden ajustarse de forma precisa modificando el tipo de aceite vegetal y la concentración de cera de girasol, lo que ofrece una alternativa potencial a las grasas tradicionales en diversas industrias, incluyendo la alimentaria, cosmética y farmacéutica.
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Aceptado 2025-03-25
Publicado 2025-04-01
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