Effect of hydrogel/oleogel ratio, speed and time of mixing, on the mechanical properties of bigel materials and the application of Cox-Merz rule

Juan Daniel Mata-Mota; José Alberto Gallegos-Infante; Jaime David Pérez-Martínez; Nuria Elizabeth Rocha-Guzmán; Rubén Francisco González-Laredo; Juan Daniel Mata-Mota; José Alberto Gallegos-Infante; Jaime David Pérez-Martínez; Nuria Elizabeth Rocha-Guzmán; Rubén Francisco González-Laredo

doi:10.48130/FMR-2023-0024

Figures (1) Tables (3)

Figure 1.
Cox–Merz rule applied to bigels obtained with oleogels and hydrogels at all experimental condition used in the experimental work.

Hydrocolloid/ oleogel	Agitation (rpm)	Mixing time (min)	Firmness (N)	Cohesiveness (N)
67:33	11,200	5	1.19 ± 0.10^ab	−0.66 ± 0.001^ab
67:33	11,200	7	1.48 ± 0.10^ab	−0.73 ± 0.030^ab
67:33	15,600	5	1.60 ± 0.03^b	−0.76 ± 0.010^b
67:33	15,600	7	1.55 ± 0.18^ab	−0.69 ± 0.120^ab
83:17	11,200	5	0.88 ± 0.04ª	−0.43 ± 0.020^ab
83:17	11,200	7	0.92 ± 0.16^ab	−0.42 ± 0.090ª
83:17	15,600	5	1.02 ± 0.12^ab	−0.48 ± 0.010^ab
83:17	15,600	7	1.03 ± 0.11^ab	−0.48 ± 0.040^ab
Data shown are the mean of three replicates ± standard deviation; different literals in the same column indicates statistical differences (p < 0.05, Tukey test).

Table 1.

Firmness and cohesiveness values of the bigels obtained at the different `proportions of hydrocolloid/oleogel at different agitation rates and mixing time.

Hydrocolloid/ oleogel	Agitation (rpm)	Mixing time (min)	Melting point (Tm) (°C)	Melting enthalphy (Kcal/mol)	Crystallization point (°C)	Crystallization enthalphy (Kcal/mol)
67:33	11,200	5	0.9 ± 0.1	66.32 ± 17.43	−20.1 ± 0.3	75.99 ± 15.41
67:33	11,200	7	1.5 ± 0.2	133.15 ± 19.15	−16.6 ± 0.7	128.06 ± 11.74
67:33	15,600	5	1.9 ± 0.2	141.85 ± 13.35	−14.5 ± 0.2	129.40 ± 12.30
67:33	15,600	7	2.2 ± 0.6	164.05 ± 17.25	−13.8 ± 0.3	143.70 ± 13.80
83:17	11,200	5	1.5 ± 0.2	192.70 ± 23.80	−16.8 ± 0.1	163.40 ± 18.90
83:17	11,200	7	1.4 ± 0.1	201.10 ± 28.40	−17.0 ± 0.7	174.80 ± 17.40
83:17	15,600	5	0.9 ± 0.1	59.34 ± 15.75	−18.3 ± 0.2	86.50 ± 15.81
83:17	15,600	7	1.4 ± 0.3	195.6 ± 11.00	−15.7 ± 0.7	151.25 ± 20.15
Data shown are the mean of three replicates ± standard deviation; different literals in the same column indicates statistical differences (p < 0.05, Tukey test).

Table 2.

Calorimetric behavior (melting, crystallization) of the bigels obtained at the different proportions of hydrocolloid/oleogel at different agitation rates and mixing time.

Ratio H/O	Rate (rpm)	Time (min)	Recovery (%)	G₀ Pa	μ₀ Pa s	G₁ Pa	μ₁ Pa s	λ s	R²
67:33	11,200	5	47.63	10.54	978.55	8.85	18.51	2.09	0.96
67:33	11,200	7	48.06	6.65	709.00	7.62	15.69	2.06	0.94
67:33	15,600	5	33.00	6.78	919.13	8.78	11.13	1.27	0.93
67:33	15,600	7	60.04	18.91	852.74	7.79	33.29	4.27	0.98
83:17	11,200	5	48.41	5.03	575.48	5.71	7.65	1.34	0.92
83:17	11,200	7	76.11	29.82	581.34	6.48	41.06	6.34	0.99
83:17	15,600	5	67.33	53.11	577.18	6.63	50.40	7.60	0.99
83:17	15,600	7	66.08	71.22	1402.51	20.12	174.16	8.65	0.99
Data shown are the mean of three replicates ± standard deviation.

Table 3.

Parameters of Burgers model of bigels at the different conditions of ratio hydrogel (H)/Oleogel (O), mixing rate, time of agitation.