1
|
Comparative characterization of baking lipase substrate specificities using emulsions and the p-nitrophenyl assay. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113914] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
2
|
Silva TJ, Barrera-Arellano D, Ribeiro APB. Margarines: Historical approach, technological aspects, nutritional profile, and global trends. Food Res Int 2021; 147:110486. [PMID: 34399482 DOI: 10.1016/j.foodres.2021.110486] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2020] [Revised: 05/13/2021] [Accepted: 05/23/2021] [Indexed: 11/17/2022]
Abstract
Margarines are an expanding market worldwide due to large-scale commercial, lower cost, growth of bakery and confectionery markets, and seasonal independence. The fatty acid composition, solid fat content, consistency, and melting point of the fats used in margarine determine their functional properties. Due to its proven association with increased risk of cardiovascular diseases, the recommendations of the World Health Organization and the enactment of laws in several countries to eliminate industrially produced trans fatty acids (TFA) have resulted in the prohibition or progressive reduction in the use of partially hydrogenated fat. However, issues related to high levels of TFA and saturated fatty acids still constitute a challenge in the formulation of this product category. Current trends on margarine production addition of phytosterols, non-lipid components, organogels, and new interesterified fat bases are reviewed. This review aims to present a historical view and the technological evolution of margarines, including their production processes, formulations, and physical and nutritional characteristics, as well as legislation, and main trends.
Collapse
Affiliation(s)
- Thaís Jordânia Silva
- Fats and Oils Laboratory, Department of Food Technology, School of Food Engineering, University of Campinas (Unicamp), Campinas, SP, Brazil.
| | - Daniel Barrera-Arellano
- Fats and Oils Laboratory, Department of Food Technology, School of Food Engineering, University of Campinas (Unicamp), Campinas, SP, Brazil
| | - Ana Paula Badan Ribeiro
- Fats and Oils Laboratory, Department of Food Technology, School of Food Engineering, University of Campinas (Unicamp), Campinas, SP, Brazil
| |
Collapse
|
3
|
Kazazić S, Gajdoš‐Kljusurić J, Radeljević B, Plavljanić D, Špoljarić J, Ljubić T, Bilić B, Mikulec N. Comparison of GC and NIR spectra as a rapid tool for food fraud detection: Case of butter adulteration with different fat types. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15732] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Snježana Kazazić
- Division of Physical Chemistry Ruđer Bošković Institute Zagreb Croatia
| | - Jasenka Gajdoš‐Kljusurić
- Faculty of Food Technology and Biotechnology, Department of Process Engineering University of Zagreb Zagreb Croatia
| | - Biljana Radeljević
- Faculty of Agriculture, Department of Dairy Science University of Zagreb Zagreb Croatia
| | - Dijana Plavljanić
- Faculty of Agriculture, Department of Dairy Science University of Zagreb Zagreb Croatia
| | - Jasminka Špoljarić
- Faculty of Agriculture, Department of Dairy Science University of Zagreb Zagreb Croatia
| | - Tihana Ljubić
- Faculty of Agriculture, Department of Dairy Science University of Zagreb Zagreb Croatia
| | - Branka Bilić
- Division of Physical Chemistry Ruđer Bošković Institute Zagreb Croatia
| | - Nataša Mikulec
- Faculty of Agriculture, Department of Dairy Science University of Zagreb Zagreb Croatia
| |
Collapse
|
4
|
Ingredient-Dependent Extent of Lipid Oxidation in Margarine. Antioxidants (Basel) 2021; 10:antiox10010105. [PMID: 33451064 PMCID: PMC7828556 DOI: 10.3390/antiox10010105] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2020] [Revised: 01/05/2021] [Accepted: 01/11/2021] [Indexed: 12/22/2022] Open
Abstract
This study reports the impact of margarine-representative ingredients on its oxidative stability and green tea extract as a promising antioxidant in margarine. Oil-in-water emulsions received much attention regarding factors that influence their oxidative stability, however, water-in-oil emulsions have only been scarcely investigated. Margarine, a widely consumed water-in-oil emulsion, consists of 80-90% fat and is thermally treated when used for baking. As different types of margarine contain varying additives, their impact on the oxidative stability of margarine during processing is of pressing importance. Thus, the influence of different ingredients, such as emulsifiers, antioxidants, citric acid, β-carotene and NaCl on the oxidative stability of margarine, heated at 80 °C for 1 h to accelerate lipid oxidation, was analyzed by the peroxide value and oxidation induction time. We found that monoglycerides influenced lipid oxidation depending on their fatty acyl chain. α-Tocopheryl acetate promoted lipid oxidation, while rosemary and green tea extract led to the opposite. Whereas green tea extract alone showed the most prominent antioxidant effect, combinations of green tea extract with citric acid, β-carotene or NaCl increased lipid oxidation in margarine. Complementary, NMR data suggested that polyphenols in green tea extracts might decrease lipid mobility at the surface of the water droplets, which might lead to chelating of transition metals at the interface and decreasing lipid oxidation.
Collapse
|
5
|
Grüneis V, Fruehwirth S, Zehl M, Ortner J, Schamann A, König J, Pignitter M. Simultaneous Analysis of Epoxidized and Hydroperoxidized Triacylglycerols in Canola Oil and Margarine by LC-MS. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:10174-10184. [PMID: 31418563 DOI: 10.1021/acs.jafc.9b03601] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
The progress of lipid oxidation in foods is evaluated by measuring the peroxides and their scission products. However, hydrogen abstraction-independent pathways are not considered by commonly applied methods despite the known reactivity of epoxides toward biomolecules. Herein, a novel liquid chromatography tandem-mass spectrometry method was developed to detect hydroperoxidized and epoxidized triacylglycerols (TAGs) without derivatization or hydrolyzation of food samples. Epoxidized TAGs could be detected in refined canola oil at concentrations of 96.8 ± 2.08 μM, while only 5.77 ± 0.04 μM hydroperoxidized TAGs could be determined. In contrast to canola oil, margarine was more resistant to lipid oxidation since generation of epoxidized TAGs could only be marginally enhanced from 21.7 ± 0.48 to 28.8 ± 0.64 μM in margarine after treatment at 180 °C for 60 min, as also reflected by a peroxide value of 0.80 ± 0.00 mequiv O2/kg, which remained unchanged. The new method allows the assessment of food safety by the simultaneous measurement of hydroperoxidized and epoxidized TAGs without hydrolysis and laborious sample preparation.
Collapse
|
6
|
The use of coupled gas chromatography columns for the determination of individual isomers of trans fatty acids in the adipose tissue of vegans. MONATSHEFTE FUR CHEMIE 2019. [DOI: 10.1007/s00706-019-02481-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
7
|
Pimentel FB, Alves RC, Oliva-Teles MT, Costa ASG, Fernandes TJR, Almeida MF, Torres D, Delerue-Matos C, Oliveira MBPP. Targeting specific nutrient deficiencies in protein-restricted diets: some practical facts in PKU dietary management. Food Funct 2015; 5:3151-9. [PMID: 25277724 DOI: 10.1039/c4fo00555d] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Among aminoacidopathies, phenylketonuria (PKU) is the most prevalent one. Early diagnosis in the neonatal period with a prompt nutritional therapy (low natural-protein and phenylalanine diet, supplemented with phenylalanine-free amino acid mixtures and special low-protein foods) remains the mainstay of the treatment. Data considering nutrient contents of cooked dishes is lacking. In this study, fourteen dishes specifically prepared for PKU individuals were analysed, regarding the lipid profile and iron and zinc contents. These dishes are poor sources of essential nutrients like Fe, Zn or n-3 fatty acids, reinforcing the need for adequate supplementation to cover individual patients' needs. This study can contribute to a more accurate adjustment of PKU diets and supplementation in order to prevent eventual nutritional deficiencies. This study contributes to a better understanding of nutrient intake from PKU patients' meals, showing the need for dietary supplementation.
Collapse
Affiliation(s)
- Filipa B Pimentel
- REQUIMTE/Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, Rua de Jorge Viterbo Ferreira no. 228, 4050-313 Porto, Portugal
| | | | | | | | | | | | | | | | | |
Collapse
|
8
|
Pimentel FB, Alves RC, Costa AS, Fernandes TJ, Torres D, Almeida MF, Oliveira MBP. Nutritional composition of low protein and phenylalanine-restricted dishes prepared for phenylketonuric patients. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.12.031] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
9
|
Albuquerque TG, Costa HS, Castilho MC, Sanches-Silva A. Trends in the analytical methods for the determination of trans fatty acids content in foods. Trends Food Sci Technol 2011. [DOI: 10.1016/j.tifs.2011.03.009] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
|
10
|
Derewiaka D, Sosińska E, Obiedziński M, Krogulec A, Czaplicki S. Determination of the adulteration of butter. EUR J LIPID SCI TECH 2011. [DOI: 10.1002/ejlt.201100006] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
|
11
|
Kravić S, Marjanović N, Suturović Z, Švarc-Gajić J, Stojanović Z, Pucarević M. Determination of thetransfatty acid content of Serbian shortenings by gas chromatography-mass spectrometry. ACTA ALIMENTARIA 2010. [DOI: 10.1556/aalim.39.2010.4.4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
12
|
Rutkowska J, Żbikowska A. Effects of fatty acid composition of liquid margarines on sensory quality of cakes. ACTA ALIMENTARIA 2010. [DOI: 10.1556/aalim.39.2010.2.5] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
13
|
Karabulut I. Fatty acid composition of frequently consumed foods in Turkey with special emphasis on trans fatty acids. Int J Food Sci Nutr 2008; 58:619-28. [PMID: 17852509 DOI: 10.1080/09637480701368967] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Fatty acid compositions of frequently consumed foods in Turkey were analyzed by capillary gas chromatography with particular emphasis on trans fatty acids. The survey was carried out on 134 samples that were categorized as meat products, chocolates, bakery products and others. The meat products except chicken-based foods have trans fatty acids, arising as a result of ruminant activity, with an average content of 1.45 g/100 g fatty acids. The conjugated linoleic acid content of meat and chicken doner kebabs were found higher than other meat products. Chocolate samples contained trans fatty acids less than 0.17 g/100 g fatty acids, with the exceptional national product of chocolate bars and hazelnut cocoa cream (2.03 and 3.68 g/100 g fatty acids, respectively). Bakery products have the highest trans fatty acid contents and ranged from 0.99 to 17.77 g/100 g fatty acids. The average trans fatty acid contents of infant formula and ice-cream, which are milk-based products, were 0.79 and 1.50 g/100 g fatty acids, respectively. Among the analyzed foods, it was found that coffee whitener and powdered whipped topping had the highest saturated fatty acid contents, with an average content of 98.71 g/100 g fatty acids.
Collapse
Affiliation(s)
- Ihsan Karabulut
- Food Engineering Department, Inonu University, 44280 Malatya, Turkey.
| |
Collapse
|
14
|
Predictors of usage and fatty acid composition of cooking fats in Bogotá, Colombia. Public Health Nutr 2008; 12:531-7. [PMID: 18426633 DOI: 10.1017/s1368980008002322] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
OBJECTIVE To examine correlates of home usage of commercially available cooking fats in Bogotá, Colombia and to determine their fatty acid composition. DESIGN Cross-sectional survey. SETTING Bogotá, Colombia. SUBJECTS A representative sample of low- and middle-income families (n 2408). RESULTS The types of fat primarily used for cooking at home were mixed vegetable oils (66 %), sunflower oil (21 %) and other oils/fats including margarine (13 %). In multivariate analysis, usage of sunflower oil as the primary cooking fat was positively related to home ownership, age of the father and health as a reason for choosing the main cooking fat, and inversely associated with the number of people per room and an index of household food insecurity. The trans fat content of sunflower oil was unexpectedly higher (mean 4.2 %, range 2.2-8.6) than that of the vegetable mixture oils (mean 3.1 %, range 1.1-6.5). CONCLUSIONS Vegetable oils are the primary home cooking fats in Bogotá, Colombia. Higher socio-economic status is associated with usage of sunflower oil. Paradoxically, oblivious to the higher trans content of sunflower oil and the negligible amount of n-3 fatty acids, families commonly reported 'health' as a reason to choose sunflower over other oils.
Collapse
|
15
|
GC-MS quantification of fatty acid profile including trans FA in the locally manufactured margarines of Pakistan. Food Chem 2007; 109:207-11. [PMID: 26054282 DOI: 10.1016/j.foodchem.2007.12.029] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2007] [Revised: 12/07/2007] [Accepted: 12/13/2007] [Indexed: 11/24/2022]
Abstract
Ten margarine brands of Pakistan were analyzed for their fatty acid composition with emphasis on trans fatty acids (TFA) using GC-MS. Saturated, cis-monounsaturated and polyunsaturated fatty acids were present at 24.2-58.1, 5.7-35.4 and 3.8-37.4% of total fatty acids, respectively. Among the saturated fatty acids, palmitic acid (16.9-33.8%) was dominant in all analyzed margarine brands and its higher amount indicates that palm oil was a major contributor in the margarine manufacturing. Among samples tested only one contained a low level of TFA (2.2%) while the rest contained very high amounts of TFA (11.5-34.8%) which clearly shows that hydrogenated oils were used in the formulation of margarines. Fatty acid profiles demonstrated that all samples belong to the hard margarine category containing high amounts of trans and saturated fatty acids which is an alarming issue for the health of consumers.
Collapse
|
16
|
Wagner KH, Plasser E, Proell C, Kanzler S. Comprehensive studies on the trans fatty acid content of Austrian foods: Convenience products, fast food and fats. Food Chem 2007; 108:1054-60. [PMID: 26065770 DOI: 10.1016/j.foodchem.2007.11.038] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2007] [Revised: 11/13/2007] [Accepted: 11/15/2007] [Indexed: 10/22/2022]
Abstract
Due to reported detrimental health effects of diets high in trans fatty acids (TFA) in particular on blood lipids, convenience products, trade margarines, fats for cooking and frying and fast food products available on the Austrian market were comprehensively investigated on TFA, using gas chromatography. About half of the tested convenience products contained less than 1% TFA, one third less than 5%, but almost 5% of the tested products more than 20% TFA. A similar allocation could be found in fast food products, with the highest TFA level of 8.9%. Total TFA of household fats were lower (1.45±1.99%) than fats of industrial use (7.83±10.0%, p<0.001). Compared to investigations in Austria and Germany around 10 years ago the TFA content of the tested foods had decreased significantly. About half of the investigated products contained less than 1% TFA/total fatty acids, however, very high amounts of TFA (>15%) can still be detected and an intake of more that 5g TFA/portion, which has been shown to significantly increase the risk for cardiovascular disease, is easily possible.
Collapse
Affiliation(s)
- Karl-Heinz Wagner
- Department of Nutritional Sciences, University of Vienna, Althanstrasse 14, 1090 Vienna, Austria.
| | - Elisabeth Plasser
- Department of Nutritional Sciences, University of Vienna, Althanstrasse 14, 1090 Vienna, Austria
| | - Christiana Proell
- Department of Nutritional Sciences, University of Vienna, Althanstrasse 14, 1090 Vienna, Austria
| | - Sonja Kanzler
- Department of Nutritional Sciences, University of Vienna, Althanstrasse 14, 1090 Vienna, Austria
| |
Collapse
|
17
|
|
18
|
Burlingame B, Pineiro M. The essential balance: Risks and benefits in food safety and quality. J Food Compost Anal 2007. [DOI: 10.1016/j.jfca.2006.12.005] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|