abstract
- The effect of High Intensity Ultrasound (HIU) on the structure and stability of soybean (SO) and avocado (AO) oleogels was evaluated. HIU treatments (25% and 50% amplitude and 15 and 30 s) were applied and oleogels were analyzed by crystal morphology, melting behavior, solid fat content (SFC), texture, oil binding capacity (OBC), and viscoelasticity (G¿ and G¿¿). A PCA analysis was also performed. Results showed that HIU reduced crystals size and formed needle-like small crystals in all treated samples when compared to control, regardless the oil source. The lowest enthalpy values were presented in control samples, due to a small number of crystals. HIU treatments increased hardness of all samples in contrast to control. Regarding the OBC, AO samples were less stable compared to SO samples. PCA analysis showed a clear difference among the oil source samples, as well as the HIU treated samples compared to the control samples.