Aplicação de organogel em produtos cárneos: uma revisão

Karina Vila Verde Silva; Bruna Néria Azevedo Gonçalves; Larissa Costa de Oliveira; Marcio Schmiele; Monalisa Pereira Dutra  Andrade

doi:10.31416/rsdv.v12i1.692

Auteurs

Karina Vila Verde Silva UFVJM
Bruna Néria Azevedo Gonçalves UFVJM
Larissa Costa de Oliveira
Marcio Schmiele UFVJM
Monalisa Pereira Dutra Andrade UFVJM

DOI :

https://doi.org/10.31416/rsdv.v12i1.692

Mots-clés :

Organogeladores, Oleogéis, Óleos vegetais

Résumé

Organogéis ou oleogéis consistem em óleos comestíveis estruturados por meio de agentes gelificantes. Para tanto, organogeladores e surfactantes estão sendo estudados a fim de serem empregados na elaboração dessas estruturas. O presente estudo teve por objetivo o agrupamento de informações acerca da elaboração de organogéis e sua aplicação em produtos cárneos. Para tanto, foram utilizadas as bases de dados Science Direct e Scopus utilizando como descritores os seguintes termos: organogel, oleogel e meat. A pesquisa foi delimitada entre os anos de 2019 e 2023 e dos 173 artigos de pesquisa científica encontrados, 19 foram considerados de relevância para o presente estudo. Os resultados demonstraram que a etilcelulose e a cera de abelha representam mais da metade dos organogeladores utilizados durante o processamento de organogéis. Ademais, nos artigos científicos apresentados, o aquecimento combinado à agitação são fatores essenciais para a obtenção de organogéis. Diante disso, infere-se que a tecnologia de estruturação de óleos é uma solução para a substituição de gordura animal para ocorrer redução da gordura saturada em produtos cárneos.

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