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The authors acknowledge the financial support by the Consejo Nacional de Investigaciones Cientificas y Tecnicas (CONICET, PIP 2015-1122015-0100156-CO), the Agencia Nacional de Promocion Cientifica y Tecnologica (ANPCyT, PICT 2014-3481, PICT 2016-0520), and the Univ. Nacional del Sur (UNS, PGI 24/M152) in Argentina.

Analysis of institutional authors

Giacomozzi, Anabella SAuthor

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August 7, 2025
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Muffins Elaborated with Optimized Monoglycerides Oleogels: From Solid Fat Replacer Obtention to Product Quality Evaluation

Publicated to:Journal Of Food Science. 83 (6): 1505-1515 - 2018-06-01 83(6), DOI: 10.1111/1750-3841.14174

Authors: Giacomozzi, Anabella S; Carrin, Maria E; Palla, Camila A

Affiliations

UNS, CONICET, PLAPIQUI, Planta Piloto Ingn Quim, Bahia Blanca, Buenos Aires, Argentina - Author
UNS, Dept Ingn Quim, Ave Alem 1253, RA-8000 Bahia Blanca, Buenos Aires, Argentina - Author

Abstract

This study demonstrates the effectiveness of using oleogels from high oleic sunflower oil (HOSO) and monoglycerides as solid fat replacers in a sweet bakery product. Firstly, a methodology to obtain oleogels with desired properties based on mathematical models able to describe relationships between process and product characteristics variables followed by multi-objective optimization was applied. Later, muffins were prepared with the optimized oleogels and their physicochemical and textural properties were compared with those of muffins formulated using a commercial margarine (Control) or only HOSO. Furthermore, the amount of oil released from muffins over time (1, 7, and 10 days) was measured to evaluate their stability. The replacement of commercial margarine with the optimized oleogels in muffin formulation led to the obtention of products with greater spreadability, higher specific volume, similar hardness values, and a more connected and homogeneous crumb structure. Moreover, these products showed a reduction of oil migration of around 50% in contrast to the Control muffins after 10 days of storage, which indicated that the optimized oleogels can be used satisfactorily to decrease oil loss in this sweet baked product. Fat replacement with the optimized monoglycerides oleogels not only had a positive impact on the quality of the muffins, but also allowed to improve their nutritional profile (without trans fat and low in saturated fat). Practical ApplicationThe food industry demands new ways to reduce the use of saturated and trans fats in food formulations. To contribute to this search, oleogels from high oleic sunflower oil and saturated monoglycerides were prepared under optimized conditions in order to obtain a product with similar functionality to margarine, and its potential application as a semisolid fat ingredient in muffins was evaluated. Muffins formulated with oleogels showed an improved quality compare with those obtained using a commercial margarine with the added benefit of a healthier nutritional profile.

Keywords

BreadFat replacerFat substitutesFatty acidsFood qualityGelsHumansMargarineMonoglyceride oleogelsMonoglyceridesMuffinMulti-objective optimizationOleic acidOleogelsOrganic chemicalsPalm oilPhysicochemical propertiePhysicochemical propertiesSensory propertiesSunflower oilTasteTexturTrans fatty acidsWax

Quality index

Bibliometric impact. Analysis of the contribution and dissemination channel

The work has been published in the journal Journal Of Food Science due to its progression and the good impact it has achieved in recent years, according to the agency Scopus (SJR), it has become a reference in its field. In the year of publication of the work, 2018, it was in position , thus managing to position itself as a Q1 (Primer Cuartil), in the category .

From a relative perspective, and based on the normalized impact indicator calculated from World Citations provided by WoS (ESI, Clarivate), it yields a value for the citation normalization relative to the expected citation rate of: 2.49. This indicates that, compared to works in the same discipline and in the same year of publication, it ranks as a work cited above average. (source consulted: ESI Nov 14, 2024)

This information is reinforced by other indicators of the same type, which, although dynamic over time and dependent on the set of average global citations at the time of their calculation, consistently position the work at some point among the top 50% most cited in its field:

  • Field Citation Ratio (FCR) from Dimensions: 10.29 (source consulted: Dimensions Aug 2025)

Specifically, and according to different indexing agencies, this work has accumulated citations as of 2025-08-29, the following number of citations:

  • WoS: 68
  • Europe PMC: 24

Impact and social visibility

From the perspective of influence or social adoption, and based on metrics associated with mentions and interactions provided by agencies specializing in calculating the so-called "Alternative or Social Metrics," we can highlight as of 2025-08-29:

  • The use of this contribution in bookmarks, code forks, additions to favorite lists for recurrent reading, as well as general views, indicates that someone is using the publication as a basis for their current work. This may be a notable indicator of future more formal and academic citations. This claim is supported by the result of the "Capture" indicator, which yields a total of: 142 (PlumX).

Leadership analysis of institutional authors

This work has been carried out with international collaboration, specifically with researchers from: Argentina.

There is a significant leadership presence as some of the institution’s authors appear as the first or last signer, detailed as follows: First Author (Giacomozzi, Anabella Soledad) .