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Chen S, Dima C, Kharazmi MS, Yin L, Liu B, Jafari SM, Li Y. The colloid and interface strategies to inhibit lipid digestion for designing low-calorie food. Adv Colloid Interface Sci 2023; 321:103011. [PMID: 37826977 DOI: 10.1016/j.cis.2023.103011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Revised: 09/20/2023] [Accepted: 09/27/2023] [Indexed: 10/14/2023]
Abstract
Although fat is one of the indispensable components of food flavor, excessive fat consumption could cause obesity, metabolism syndromes and an imbalance in the intestinal flora. In the pursuit of a healthy diet, designing fat reducing foods by inhibiting lipid digestion and calorie intake is a promising strategy. Altering the gastric emptying rates of lipids as well as acting on the lipase by suppressing the enzymatic activity or limiting lipase diffusion via interfacial modulation can effectively decrease lipolysis rates. In this review, we provide a comprehensive overview of colloid-based strategies that can be employed to retard lipid hydrolysis, including pancreatic lipase inhibitors, emulsion-based interfacial modulation and fat substitutes. Plants-/microorganisms-derived lipase inhibitors bind to catalytic active sites and change the enzymatic conformation to inhibit lipase activity. Introducing oil-in-water Pickering emulsions into the food can effectively delay lipolysis via steric hindrance of interfacial particulates. Regulating stability and physical states of emulsions can also affect the rate of hydrolysis by altering the active hydrolysis surface. 3D network structure assembled by fat substitutes with high viscosity can not only slow down the peristole and obstruct the diffusion of lipase to the oil droplets but also impede the transportation of lipolysis products to epithelial cells for adsorption. Their applications in low-calorie bakery, dairy and meat products were also discussed, emphasizing fat intake reduction, structure and flavor retention and potential health benefits. However, further application of these strategies in large-scale food production still requires more optimization on cost and lipid reducing effects. This review provides a comprehensive review on colloidal approaches, design, principles and applications of fat reducing strategies to meet the growing demand for healthier diet and offer practical insights for the low-calorie food industry.
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Affiliation(s)
- Shanan Chen
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Cristian Dima
- Dunarea de Jos' University of Galati, Faculty of Food Science and Engineering, "Domnească" Str. 111, Building F, Room 107, 800201, Galati, Romania
| | | | - Lijun Yin
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Bin Liu
- Department of Nutrition and Health, China Agricultural University, Beijing 100091, China
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
| | - Yuan Li
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
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2
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Botella-Martínez C, Pérez-Álvarez JÁ, Sayas-Barberá E, Navarro Rodríguez de Vera C, Fernández-López J, Viuda-Martos M. Healthier Oils: A New Scope in the Development of Functional Meat and Dairy Products: A Review. Biomolecules 2023; 13:biom13050778. [PMID: 37238648 DOI: 10.3390/biom13050778] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Revised: 04/24/2023] [Accepted: 04/28/2023] [Indexed: 05/28/2023] Open
Abstract
In the present day, it has been widely established that a high intake of animal fat that contains a high content of saturated fatty acids may cause several life-threatening diseases, including obesity, diabetes-type 2, cardiovascular diseases, as well as several types of cancer. In this context, a great number of health organizations and government agencies have launched campaigns to reduce the saturated fat content in foods, which has prompted the food industry, which is no stranger to this problem, to start working to develop foods with a lower fat content or with a different fatty acid profile. Nevertheless, this is not an easy task due to the fact that saturated fat plays a very important role in food processing and in the sensorial perception of foods. Actually, the best way to replace saturated fat is with the use of structured vegetable or marine oils. The main strategies for structuring oils include pre-emulsification, microencapsulation, the development of gelled emulsions, and the development of oleogels. This review will examine the current literature on the different (i) healthier oils and (ii) strategies that will be potentially used by the food industry to reduce or replace the fat content in several food products.
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Affiliation(s)
- Carmen Botella-Martínez
- IPOA Research Group, Agro-Food Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, 03312 Orihuela, Spain
| | - José Ángel Pérez-Álvarez
- IPOA Research Group, Agro-Food Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, 03312 Orihuela, Spain
| | - Estrella Sayas-Barberá
- IPOA Research Group, Agro-Food Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, 03312 Orihuela, Spain
| | - Casilda Navarro Rodríguez de Vera
- IPOA Research Group, Agro-Food Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, 03312 Orihuela, Spain
| | - Juana Fernández-López
- IPOA Research Group, Agro-Food Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, 03312 Orihuela, Spain
| | - Manuel Viuda-Martos
- IPOA Research Group, Agro-Food Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, 03312 Orihuela, Spain
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3
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Genis DO, Sezer B, Durna S, Boyaci IH. Determination of milk fat authenticity in ultra-filtered white cheese by using Raman spectroscopy with multivariate data analysis. Food Chem 2020; 336:127699. [PMID: 32768905 DOI: 10.1016/j.foodchem.2020.127699] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2019] [Revised: 07/25/2020] [Accepted: 07/26/2020] [Indexed: 11/30/2022]
Abstract
Cheese is one of the most widely consumed food products in the world. However, the increasing demand for nutritionally enhanced or functional products by the cheese industry has created new approaches that partially or fully replace milk fat. With this, new methods of adulteration have also been noted, potentially leading to these fully/partially-replaced products being offered as cheese. In this study, Raman spectroscopy was used to determine origins of fats in margarine, corn, and palm oils present in white and ultra-filtered cheese samples. Raman spectra were evaluated with partial least square-discriminant (PLS-DA) and PLS to identify fat/oil origins and adulteration ratios. The coefficients of determination and limits of detection for margarine, and corn and palm oil adulteration were found to be 0.990, 0.993, 0.991 and 3.38%, 3.36% and 3.59%, respectively.
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Affiliation(s)
- Duygu Ozer Genis
- Department of Food Engineering, Hacettepe University, Beytepe 06800, Ankara, Turkey
| | - Banu Sezer
- Department of Food Engineering, Hacettepe University, Beytepe 06800, Ankara, Turkey; NANOSENS Industry and Trade Inc., Ankara University Technology Development Zone, 06830 Golbasi, Ankara, Turkey
| | - Sahin Durna
- Atatürk Foresty Farm, 06560 Yenimahalle, Ankara, Turkey
| | - Ismail Hakki Boyaci
- Department of Food Engineering, Hacettepe University, Beytepe 06800, Ankara, Turkey.
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4
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Lepilkina ОV, Mordvinova VA, Topnikova EV, Ostroukhova IL, Danilova ES. IMPROVEMENT OF ORGANOLEPTIC INDICATORS OF CHEESE PRODUCTS BY CORRECTING FATTY ACID COMPOSITION OF FAT PHASE. ACTA ACUST UNITED AC 2020. [DOI: 10.21323/2618-9771-2020-3-2-29-34] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
The aim of the study was to establish the possibility of improving the organoleptic characteristics of cheese products by introducing butyric acid into the composition of the used vegetable fat composition. Cheese products made using two fat compositions consisting of refined, deodorized vegetable fats, including those modified by interesterification, were studied. The experimental fat composition contained in its composition additional butyric acid added to the composition of triglycerides. The study of cheese products was carried out in the process of ripening and storage for 120 days in comparison with cheese, the fat phase of which is represented by milk fat. It was found that the degree of proteolysis, estimated by the ratio of total water-soluble nitrogen to total nitrogen, does not depend on the nature of the fat in the protein matrix. Milk fat in cheeses is more subjected to lipolysis than vegetable fats in cheese products. The addition of butyric acid to the vegetable composition in an amount of 0.8% increased the acidity of the fat phase by 0.1 mmol/100 g. According to the assessment of organoleptic characteristics, cheese with milk fat had the most pronounced cheese flavor and aroma, cheese product without butyric acid in fat phase had the least pronounced ones. A cheese product with a fat composition containing added butyric acid was close to cheese with milk fat in terms of the severity of cheese taste, rheological characteristics and the spectrum of volatile flavoring substances. It is concluded that the taste and aroma of cheese products have a positive effect on adjusting the fatty acid composition of vegetable fat compositions by introducing butyric acid into their composition.
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Affiliation(s)
- О. V. Lepilkina
- All-Russian Scientific Research Institute of Butter- and Cheesemaking — Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS
| | - V. A. Mordvinova
- All-Russian Scientific Research Institute of Butter- and Cheesemaking — Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS
| | - E. V. Topnikova
- All-Russian Scientific Research Institute of Butter- and Cheesemaking — Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS
| | - I. L. Ostroukhova
- All-Russian Scientific Research Institute of Butter- and Cheesemaking — Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS
| | - E. S. Danilova
- All-Russian Scientific Research Institute of Butter- and Cheesemaking — Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS
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A. Abd El- B. Effect of Milk Fat Replacement with Vegetable Oil and/or Whey Protein Concentrate on Microstructure, Texture and Sensory Characteristics of Fresh Soft Cheese. ACTA ACUST UNITED AC 2015. [DOI: 10.3923/ijds.2015.117.125] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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6
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Stratulat I, Britten M, Salmieri S, Fustier P, St-Gelais D, Champagne CP, Lacroix M. Enrichment of cheese with vitamin D3 and vegetable omega-3. J Funct Foods 2015. [DOI: 10.1016/j.jff.2015.01.004] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022] Open
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7
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Półtorak A, Wyrwisz J, Moczkowska M, Marcinkowska-Lesiak M, Stelmasiak A, Ulanicka U, Zalewska M, Wierzbicka A, Sun DW. Correlation between instrumental texture and colour quality attributes with sensory analysis of selected cheeses as affected by fat contents. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12707] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- A. Półtorak
- Faculty of Human Nutrition and Consumer Sciences; Division of Engineering in Nutrition; Warsaw University of Life Sciences - SGGW; Nowoursynowska 159c St. Warsaw 02-776 Poland
| | - J. Wyrwisz
- Faculty of Human Nutrition and Consumer Sciences; Division of Engineering in Nutrition; Warsaw University of Life Sciences - SGGW; Nowoursynowska 159c St. Warsaw 02-776 Poland
| | - M. Moczkowska
- Faculty of Human Nutrition and Consumer Sciences; Division of Engineering in Nutrition; Warsaw University of Life Sciences - SGGW; Nowoursynowska 159c St. Warsaw 02-776 Poland
| | - M. Marcinkowska-Lesiak
- Faculty of Human Nutrition and Consumer Sciences; Division of Engineering in Nutrition; Warsaw University of Life Sciences - SGGW; Nowoursynowska 159c St. Warsaw 02-776 Poland
| | - A. Stelmasiak
- Faculty of Human Nutrition and Consumer Sciences; Division of Engineering in Nutrition; Warsaw University of Life Sciences - SGGW; Nowoursynowska 159c St. Warsaw 02-776 Poland
| | - U. Ulanicka
- Faculty of Human Nutrition and Consumer Sciences; Division of Engineering in Nutrition; Warsaw University of Life Sciences - SGGW; Nowoursynowska 159c St. Warsaw 02-776 Poland
| | - M. Zalewska
- Faculty of Human Nutrition and Consumer Sciences; Division of Engineering in Nutrition; Warsaw University of Life Sciences - SGGW; Nowoursynowska 159c St. Warsaw 02-776 Poland
| | - A. Wierzbicka
- Faculty of Human Nutrition and Consumer Sciences; Division of Engineering in Nutrition; Warsaw University of Life Sciences - SGGW; Nowoursynowska 159c St. Warsaw 02-776 Poland
| | - Da-Wen Sun
- Food Refrigeration and Computerised Food Technology; Agriculture and Food Science Centre; University College Dublin; National University of Ireland; Dublin Ireland
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Effect of Milk Fat Substitution of Rennet Milk Induced Coagulation on Physico-Chemical Properties. J CHEM-NY 2013. [DOI: 10.1155/2013/732024] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The objective of this paper was to study the effect of milk fat substitution by (W1/O/W2) multiple emulsions based on olive oil in comparison with full and low-fat milks on milk behavior during rennet coagulation. Therefore, based on the turbidimetric and conductivimetric methods, a follow up of enzymatic coagulation is realized. Drainage of renneted gels was followed by syneresis study and cheese yield. The comparison between the coagulation aptitude of low fat milk and milk-olive oil emulsion showed that the hydrolysis phase extended up to 35 minutes for full fat milk and up to 38 minutes for milk-olive oil emulsion. The transition phase solid/gel was shorter in the case of the whole milk. The reticulation phase was shorter in the case of milk-olive oil emulsion. The milk conductivity depended on the milk richness in fat content. Milk-olive oil emulsion showed the lowest cheese-making yield compared to its full and low-fat counterpart.
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Vural H, Javidipour I, Ozbas OO. Effects of interesterified vegetable oils and sugarbeet fiber on the quality of frankfurters. Meat Sci 2012; 67:65-72. [PMID: 22061117 DOI: 10.1016/j.meatsci.2003.09.006] [Citation(s) in RCA: 84] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2003] [Revised: 06/20/2003] [Accepted: 09/10/2003] [Indexed: 11/18/2022]
Abstract
The effects of interesterified vegetable oils (IVOs) prepared from palm, cottonseed and olive oil, respectively, and sugarbeet fiber (SBF) on quality of frankfurters have been studied. Beef fat (10%) was replaced by one of the IVOs for 60% and 100%. Incorporation of IVOs in frankfurters improved the nutritional content of product due to altering the fatty acid composition. The oleic acid content of frankfurters increased from 28.76% to 45.57% and 47.15% as the interesterified palm oil (IPO) and interesterified olive oil (IOO) contents increased from 0% to 10% and 6%, respectively. The linoleic acid contents of 6% and 10% interesterified cottonseed oil (ICO) added frankfurters were, respectively, 10- and 19.6-fold higher than treatments without ICO. Addition of SBF (<425 μm size and 1% level) significantly increased (p<0.05) the total dietary fiber content and water-holding capacity (WHC) of frankfurters. Incorporation of IVOs and SBF did not lead to significant changes in appearance, colour, texture, flavour or sensory scores. It is concluded that IVOs and SBF may be successfully applied as beef fat substitute in frankfurters since this combination offset some of the changes brought about by beef fat replacement.
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Affiliation(s)
- Halil Vural
- Department of Food Engineering, Hacettepe University, Beytepe, Ankara TR-06532, Turkey
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10
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OZTURK SERPIL, OZBAS OZENOZBOY, JAVIDIPOUR ISSA, KOKSEL HAMIT. EFFECTS OF ZERO-TRANSINTERESTERIFIED AND NON-INTERESTERIFIED SHORTENINGS AND BREWER'S SPENT GRAIN ON COOKIE QUALITY. ACTA ACUST UNITED AC 2009. [DOI: 10.1111/j.1745-4522.2009.01148.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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11
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Gunstone F. Food Applications of Lipids. FOOD SCIENCE AND TECHNOLOGY 2008. [DOI: 10.1201/9781420046649.ch27] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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12
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Javidipour I, Tunçtürk Y. Effect of using interesterified and non-interesterified corn and palm oil blends on quality and fatty acid composition of Turkish White cheese. Int J Food Sci Technol 2007. [DOI: 10.1111/j.1365-2621.2006.01366.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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13
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BASTURK AYHAN, JAVIDIPOUR ISSA, BOYACI ISMAILH. OXIDATIVE STABILITY OF NATURAL AND CHEMICALLY INTERESTERIFIED COTTONSEED, PALM AND SOYBEAN OILS. ACTA ACUST UNITED AC 2007. [DOI: 10.1111/j.1745-4522.2007.00078.x] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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14
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Javidipour I, Vural H, Ozbas OO, Tekin A. Effects of interesterified vegetable oils and sugar beet fibre on the quality of Turkish-type salami. Int J Food Sci Technol 2005. [DOI: 10.1111/j.1365-2621.2004.00928.x] [Citation(s) in RCA: 43] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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15
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Lobato-Calleros C, Velázquez-Varela J, Sánchez-Garcı́a J, Vernon-Carter E. Dynamic rheology of Mexican Manchego cheese-like products containing canola oil and emulsifier blends. Food Res Int 2003. [DOI: 10.1016/s0963-9969(02)00111-4] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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16
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Production and characterization of a swiss cheese-like product from modified vegetable oils. J AM OIL CHEM SOC 2000. [DOI: 10.1007/s11746-000-0145-y] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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