Martina Dominguez

This paper reports the use of mobile phones and freely available apps as tools for determining the kinetic order of reaction between a blue food coloring using a diluted solution of commercial sodium hypochlorite. The activity, implemented in the second semester of the 2024 academic year, was validated with the experimental data collected by a group of 30 second-year students of the Chemical Engineering degree. This effective, low-cost and environmentally friendly procedure allows to collect a large amount of data in a simple way by favoring discussion and subsequent statistical analysis. Moreover, it enables the introduction of chemical kinetics in a simple and accessible way, as a valid alternative choice to classical tests. En este trabajo se reporta el uso de dispositivos de telefonía móvil y aplicaciones de libre acceso como herramientas de medición para determinar el orden de reacción del proceso de decoloración de un colorante alimen­tario azul, empleando una solución diluida de hipoclorito de sodio comercial. Laexperiencia, implementada en el segundo semestre del ciclo lectivo 2024, fue validada con los datos experimentales recolectados por un grupo de 30 estudiantes del segundo año de la carrera de Ingeniería Química. Este procedimiento efectivo, de bajo costo y me­dioambientalmente amigable permite colectar en forma sencilla un gran número de datos que facilitan la discusión y el análisis estadístico posterior. Más aún, permite introducir de forma sencilla y accesible conceptos generales de ci­nética química como alternativa válida a las experiencias clásicas.

Monoglyceride (MG) oleogels are soft matter structures designed to mimic the functionality of fats while maintaining a lipid profile comparable to that of edible oils. These novel fat materials have been mainly investigated as ingredients to reduce saturated fats and eliminate trans fats in the production of several foods, such as spreadables, bakeries, confectioneries, and meat products among others. Due to the versatility that oleogels offer, other relevant technological functionalities as well as the development of health‐promoting systems have been the subject of extensive research. MG oleogels have been explored as oil migration inhibitors, emulsion stabilizers, lipid oxidation stability enhancers, and even as 3D printing materials. Among the most recent applications are the use of MG oleogels as carriers of bioactive compounds as well as the development of systems able to modulate lipid digestion. This review exclusively focuses on the advances over the last decade in technological and nutritional applications of MG oleogels and MG oleogel‐based systems, outlining the most significant findings and conclusions from the literature, as well as challenges and trends for future studies.

Monoglyceride (MG)‐based oleogelation is an effective strategy to create soft matter structures with the functionality of fats, but with a nutritional profile similar to edible oils. MG oleogels are mainly studied to replace or reduce trans and saturated fats as well as to develop novel products with improved physical and organoleptic properties. The process consists of direct dispersion of MGs into the oil at temperatures above the melting point. This is followed by a cooling period in which the gelator network is formed, entrapping the oil in a crystalline structure. MG composition and concentration, oil type, process temperatures, stirring speed, shear rate during cooling, and storage time play a role in the kinetics of MG crystallization within an MG–oil system, which leads to the formation of lipid materials with different properties. A deep understanding of MG oleogelation processing parameters allows for the tailoring of oleogel properties to meet desirable characteristics as solid fat replacers. This review provides insight regarding manipulating physical process parameters to engineer structures with specific functionality. Furthermore, ultrasound technologies and optimization methodologies are discussed as tools for the production of oleogels with specific properties based on their potential use as well as the development of bi‐ and multi‐gelators oleogels using MGs. Finally, the food applications in which MG oleogels have been tested are summarized in addition to the identified gaps that require further research.