Elaboración de margarinas con oleogeles de aceites de oliva
Lipids are important both for their technological and nutritional aspects. Due to the health consequences of a diet with a high content of saturated and trans fats, technological alternatives have been developed to care for the health of the population and reduce or eliminate their content. One of t...
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2019
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| Acceso en línea: | https://bdigital.uncu.edu.ar/fichas.php?idobjeto=14110 |
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2019-2021 |
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80020180100055UN Elaboración de margarinas con oleogeles de aceites de oliva Proyecto de investigación siip2019-2021 UNCuyo FCA UNCuyo FCA |
| descriptores_str_mv |
Aceite de oliva Margarina Oleogel |
| autor_str_mv |
Aciar, Sol Aneley Amadio, Claudia Miriam Araniti, Elena Verónica Bonilla, Luis Angel Duran Zabaleta, Florencia Fernanda Galindo, Estela Mabel Griffouliere, Vanina Edith Miralles, Susana Alicia Noemí Rodriguez, Daiana |
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Ciencia y tecnología de los Alimentos Ciencias agrarias |
| titulo_str_mv |
Elaboración de margarinas con oleogeles de aceites de oliva Preparation of margarine with olive oil oleogels |
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Facultad de Ciencias Agrarias |
| description_str_mv |
Lipids are important both for their technological and nutritional aspects. Due to the health consequences of a diet with a high content of saturated and trans fats, technological alternatives have been developed to care for the health of the population and reduce or eliminate their content. One of them is the elaboration of oleogels. The margarines contribute to the incorporation in the diet of these fatty acids, reason why the objective of this work is to produce margarines using the technology of oleogels with the addition of olive oils. However, a critical problem for the commercial application of these systems is the availability of food grade organogelators capable of creating a network similar to traditional fats. It is therefore proposed to test different organogelators and to carry out physical-chemical, texture and oxidation analyses of margarines made with organogel and olive oil and to compare them with those offered commercially. Bearing in mind that Mendoza is one of the main Argentine provinces producing virgin olive oil, we propose its use for this transformation. Besides being an excellent source of monounsaturated fatty acids, it possesses polyphenols, tocopherols and carotenes that increase its resistance to oxidation and is rich in biologically active compounds associated with health benefits. In conclusion, it is intended to contribute to the health of the population, generate a new use of olive oil and characterize this type of margarine. Los lípidos son importantes tanto por su aspecto tecnológico como por el nutricional. Debido a las consecuencias que presenta en la salud una dieta con gran contenido de grasas saturadas y trans, se han desarrollado alternativas tecnológicas para cuidar la salud de la población y disminuir o eliminar su contenido. Una de ellas es la elaboración de oleogeles. Las margarinas contribuyen a la incorporación en la dieta de estos ácidos grasos, por lo que el objetivo de este trabajo es producir margarinas utilizando la tecnología de oleogeles con el agregado de aceites de oliva. Sin embargo, un problema crítico para la aplicación comercial de estos sistemas es la disponibilidad de organogeladores de grado alimentario capaces de crear una red similar a las grasas tradicionales. Por lo tanto se propone probar distintos organogeladores y realizar análisis físico-químicos, de textura y oxidación de las margarinas elaboradas con organogel con aceite de oliva y compararla con las ofrecidas comercialmente. Teniendo en cuenta que Mendoza es una de las principales provincias argentinas productoras de aceite de oliva virgen es que proponemos su uso para esta transformación. Además de que es una excelente fuente de ácidos grasos monoinsaturados, posee polifenoles, tocoferoles y carotenos que aumentan su resistencia a la oxidación y es rico en compuestos biológicamente activos asociados con beneficios a la salud. En conclusión, se pretende contribuir con la salud de la población, generar un nuevo uso del aceite de oliva y caracterizar este tipo de margarina. |
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Textual: Investigación |
| id |
14110 |
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Informe de Investigación |
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Informe de Investigación |
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textuales |
| type_str_mv |
Articulos |
| title_full |
Elaboración de margarinas con oleogeles de aceites de oliva |
| title_fullStr |
Elaboración de margarinas con oleogeles de aceites de oliva Elaboración de margarinas con oleogeles de aceites de oliva |
| title_full_unstemmed |
Elaboración de margarinas con oleogeles de aceites de oliva Elaboración de margarinas con oleogeles de aceites de oliva |
| description |
Lipids are important both for their technological and nutritional aspects. Due to the health consequences of a diet with a high content of saturated and trans fats, technological alternatives have been developed to care for the health of the population and reduce or eliminate their content. One of them is the elaboration of oleogels. The margarines contribute to the incorporation in the diet of these fatty acids, reason why the objective of this work is to produce margarines using the technology of oleogels with the addition of olive oils. However, a critical problem for the commercial application of these systems is the availability of food grade organogelators capable of creating a network similar to traditional fats. It is therefore proposed to test different organogelators and to carry out physical-chemical, texture and oxidation analyses of margarines made with organogel and olive oil and to compare them with those offered commercially. Bearing in mind that Mendoza is one of the main Argentine provinces producing virgin olive oil, we propose its use for this transformation. Besides being an excellent source of monounsaturated fatty acids, it possesses polyphenols, tocopherols and carotenes that increase its resistance to oxidation and is rich in biologically active compounds associated with health benefits. In conclusion, it is intended to contribute to the health of the population, generate a new use of olive oil and characterize this type of margarine. |
| title |
Elaboración de margarinas con oleogeles de aceites de oliva |
| spellingShingle |
Elaboración de margarinas con oleogeles de aceites de oliva Aceite de oliva Margarina Oleogel Aciar, Sol Aneley Amadio, Claudia Miriam Araniti, Elena Verónica Bonilla, Luis Angel Duran Zabaleta, Florencia Fernanda Galindo, Estela Mabel Griffouliere, Vanina Edith Miralles, Susana Alicia Noemí Rodriguez, Daiana |
| topic |
Aceite de oliva Margarina Oleogel |
| topic_facet |
Aceite de oliva Margarina Oleogel |
| publishDate |
2019 |
| author |
Aciar, Sol Aneley Amadio, Claudia Miriam Araniti, Elena Verónica Bonilla, Luis Angel Duran Zabaleta, Florencia Fernanda Galindo, Estela Mabel Griffouliere, Vanina Edith Miralles, Susana Alicia Noemí Rodriguez, Daiana |
| author_facet |
Aciar, Sol Aneley Amadio, Claudia Miriam Araniti, Elena Verónica Bonilla, Luis Angel Duran Zabaleta, Florencia Fernanda Galindo, Estela Mabel Griffouliere, Vanina Edith Miralles, Susana Alicia Noemí Rodriguez, Daiana |
| tags_str_mv |
siip2019-2021 |
| title_sort |
Elaboración de margarinas con oleogeles de aceites de oliva |
| title_short |
Elaboración de margarinas con oleogeles de aceites de oliva |
| url |
https://bdigital.uncu.edu.ar/fichas.php?idobjeto=14110 |
| estado_str |
3 |
| building |
Biblioteca Digital |
| filtrotop_str |
Biblioteca Digital |
| collection |
Informe de Investigación |
| institution |
Sistema Integrado de Documentación |
| indexed_str |
2023-04-25 00:35 |
| _version_ |
1764120137855664128 |
