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Zhou Z, Gao P, Zhou Y, Wang X, Yin J, Zhong W, Reaney MJT. Comparative Analysis of Frying Performance: Assessing Stability, Nutritional Value, and Safety of High-Oleic Rapeseed Oils. Foods 2024; 13:2788. [PMID: 39272553 DOI: 10.3390/foods13172788] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2024] [Revised: 08/29/2024] [Accepted: 08/30/2024] [Indexed: 09/15/2024] Open
Abstract
Frying is a critical process in the food industry, where selecting appropriate vegetable oils is key to achieving optimal results. In this study, French fries were fried at 175 °C with five different oils, the changes in the physicochemical indexes and free radical scavenging rate of the oils during the frying process were investigated, and the most suitable oils for frying were identified through comparative analysis using principal component analysis (PCA). We assessed the frying performances of hot-pressed high-oleic-acid rapeseed oil (HHRO), cold-pressed high-oleic-acid rapeseed oil (CHRO), soybean oil, rice bran oil, and palm oil utilizing principal component analysis over an 18 h period. The HHRO and CHRO showed lower acid values (0.31, 0.26 mg/g), peroxide values (2.09, 1.96 g/100 g), p-anisidine values (152.48, 178.88 g/mL), and total polar compound percentages (27.60%, 32.10%) than other oils. Furthermore, both the HHRO and CHRO demonstrated enhanced free radical scavenging abilities, indicative of their higher antioxidant capacities, as corroborated by the PCA results. Benzopyridine, 3-monochloropropane-1,2-diol ester, squalene, tocopherols, and polyphenol from the HHRO and CHRO during frying were compared. A comprehensive examination of harmful substances versus nutrient retention during frying revealed that the HHRO contained fewer hazardous compounds, while CHRO retained more nutrients. Therefore, this study analyzes the oxidation regulation of HHRO in frying applications, highlights the prospects of HHRO for frying in terms of health and economy, and contributes valuable insights for informed vegetable oil selection within the food industry.
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Affiliation(s)
- Zhenglin Zhou
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Pan Gao
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
- Department of Food Science, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada
| | - Yuan Zhou
- Wuhan Institute for Food and Cosmetic Control, Wuhan 430012, China
| | - Xingye Wang
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jiaojiao Yin
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Wu Zhong
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Martin J T Reaney
- Department of Food Science, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada
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Hafez EM, Gao Y, Alharbi K, Chen W, Elhawat N, Alshaal T, Osman HS. Antioxidative and Metabolic Responses in Canola: Strategies with Wood Distillate and Sugarcane Bagasse Ash for Improved Growth under Abiotic Stress. PLANTS (BASEL, SWITZERLAND) 2024; 13:2152. [PMID: 39124270 PMCID: PMC11313884 DOI: 10.3390/plants13152152] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/03/2024] [Revised: 07/14/2024] [Accepted: 08/01/2024] [Indexed: 08/12/2024]
Abstract
In the context of increasing agricultural challenges posed by soil salinity and drought stress, the main importance of the present study was to evaluate some novel treatments for improving canola productivity and resilience by applying wood distillate (WD) in combination with bagasse ash (SBA). A two-year field experiment using a split plot design was conducted and evaluated several physiological and biochemical parameters under different irrigation regimes conducted at 80% and 50% field capacity. While there were considerable moderation effects of SBA and WD on soil salinity, expressed as exchangeable sodium percentage (ESP), under both well-irrigated and drought conditions, more importantly, the ESP was reduced to 31% under drought stress with combined WD and SBA applications over any single factor. WD and SBA treatments of canola leaves showed reduced Na content with increased K levels, and the plants maintained physiological attributes-chlorophyll content, stomatal conductance, and relative water content-to the level of controls of well-irrigation. Besides, they significantly alleviated oxidative stress by decreasing the hydrogen peroxide (H2O2), malondialdehyde (MDA), and electrolyte leakage (EL) levels and increasing the activities of antioxidant enzymes like superoxide dismutase (SOD) and ascorbate peroxidase (APX). Nonenzymatic antioxidants such as total soluble sugars (TSS), total soluble proteins (TSP), total phenolic content (TPC), and total flavonoid content (TFC) were significantly increased under stress conditions with a special accent on combined treatment, whereas the levels of proline and GB that increased in alignment with drought reduced under the combined application. Various growth parameters of plants like plant height, number of branches, and siliques per plant were significantly improved with WD and SBA under drought stress. Principal component analysis (PCA) and Pearson correlation further confirmed the relationships among these parameters and thus underpinned that WD and SBA can evoke a synergistic effect to enhance growth promotion and stress tolerance in canola. This, therefore, infers that the combined application of WD and SBA can be key, offering very high potential as viable options to better canola productivity under adverse environmental conditions.
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Affiliation(s)
- Emad M. Hafez
- Department of Agronomy, Faculty of Agriculture, Kafrelsheikh University, Kafr El-Sheikh 33516, Egypt;
- Institute of Agricultural Resources and Environment, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China;
- Key Laboratory of Agro-Environment Downstream of Yangze Plain, Ministry of Agriculture and Rural Affairs of the People’s Republic of China, Nanjing 210014, China
| | - Yan Gao
- Institute of Agricultural Resources and Environment, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China;
- Key Laboratory of Agro-Environment Downstream of Yangze Plain, Ministry of Agriculture and Rural Affairs of the People’s Republic of China, Nanjing 210014, China
| | - Khadiga Alharbi
- Department of Biology, College of Science, Princess Nourah bint Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi Arabia;
| | - Wei Chen
- Institute of Agricultural Resources and Environment, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China;
- Key Laboratory of Agro-Environment Downstream of Yangze Plain, Ministry of Agriculture and Rural Affairs of the People’s Republic of China, Nanjing 210014, China
| | - Nevien Elhawat
- Department of Applied Plant Biology, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi str. 138, 4032 Debrecen, Hungary;
- Faculty of Agriculture (Girls), Al-Azhar University, Cairo 11884, Egypt
| | - Tarek Alshaal
- Department of Applied Plant Biology, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi str. 138, 4032 Debrecen, Hungary;
- Soil and Water Department, Faculty of Agriculture, Kafrelsheikh University, Kafr El-Sheikh 33516, Egypt
| | - Hany S. Osman
- Department of Agricultural Botany, Faculty of Agriculture, Ain Shams University, Hadayek Shubra, Cairo 11241, Egypt;
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3
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Zhang H, Wei A, Zhou S, Zhang H, Xia N, Wang J, Ma Y, Fan M. Effect of the substitution of butter by double cross-linked egg yolk granules/sodium alginate emulsion gel on properties of baking dough during frozen storage. Food Chem 2024; 438:137965. [PMID: 37992605 DOI: 10.1016/j.foodchem.2023.137965] [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: 06/12/2023] [Revised: 11/04/2023] [Accepted: 11/09/2023] [Indexed: 11/24/2023]
Abstract
In this study, double cross-linked egg yolk granules (EYGs)/sodium alginate (SA) emulsion gel was constructed and used as butter substitute. The water binding capacity, rheology properties and microstructure of EYGs/SA emulsion gel showed that the network structure tended to be complete when the concentration of SA reached 1% (m/v). SA stabilized the EYGs/SA droplets and enhanced the spatial network structure of emulsion gel. After substitution for butter, the network structure of EYGs/SA emulsion gel with more water bounded and the polyhydroxy structure of SA molecules endowed dough with more water retention capacity. Meanwhile, the destruction of the microstructure of the replaced dough with EYGs/SA emulsion gel was significantly inhibited compared with the un-substituted dough after freezing. The baking ability results showed a satisfactory baking effect after substitution. Overall, this study provides a new avenue in the field of fat replacement and the application of EYGs/SA emulsion gels.
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Affiliation(s)
- Hong Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China; College of Food Science and Technology, Southwest Minzu University, Chengdu, 610041, PR China
| | - Afeng Wei
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Sijie Zhou
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Huajiang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China.
| | - Ning Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China.
| | - Jing Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Yanqiu Ma
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Min Fan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
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4
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Zheng XQ, Wang DD, Xue S, Cui ZY, Yu HY, Wei JT, Chen HH, Mu HY, Chen R. Composite formation of whey protein isolate and OSA starch for fabricating high internal phase emulsion: A comparative study at different pH and their application in biscuits. Int J Biol Macromol 2024; 259:129094. [PMID: 38159690 DOI: 10.1016/j.ijbiomac.2023.129094] [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: 07/16/2023] [Revised: 12/21/2023] [Accepted: 12/26/2023] [Indexed: 01/03/2024]
Abstract
The composites formed by whey protein isolate (WPI) and octenyl succinate anhydride (OSA)-modified starch were characterized with a focus on the effect of pH, and their potential in fabricating high internal phase emulsions (HIPEs) as fat substitutes was evaluated. The particles obtained at pH 3.0, 6.0, 7.0, and 8.0 presented a nanosized distribution (122.04 ± 0.84 nm-163.24 ± 4.12 nm) while those prepared at pH 4.0 and 5.0 were remarkably larger. Results from the shielding agent reaction and Fourier transform infrared spectroscopy (FT-IR) showed that the interaction between WPI and OSA starch was mainly hydrophobic at pH 3.0-5.0, while there was a strong electrostatic repulsion at pH 6.0-8.0. A quartz crystal microbalance with dissipation (QCM-D) study showed that remarkably higher ΔD and lower Δf/n were observed at pH 3.0-5.0 after successive deposition of WPI and OSA starch, whereas slight changes were noted for those made at higher pH values. The WPI-OSA starch (W-O) composite-based HIPEs made at pH 3.0 and 6.0-8.0 were physically stable after long-term storage, thermal treatment, or centrifugation. Incorporation of HIPE into the biscuit formula yielded products with a desirable sensory quality.
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Affiliation(s)
- Xiao-Qing Zheng
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - De-Da Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Sophia Xue
- Guelph Research and Development Center, Agriculture and Agri-Food Canada, Guelph, Canada
| | - Zi-Yan Cui
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Hai-Yang Yu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Jian-Teng Wei
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Hai-Hua Chen
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Hong-Yan Mu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China.
| | - Run Chen
- Think Ingredients Inc., Burlington, Canada
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Pradhan A, Anis A, Alam MA, Al-Zahrani SM, Jarzebski M, Pal K. Effect of Soy Wax/Rice Bran Oil Oleogel Replacement on the Properties of Whole Wheat Cookie Dough and Cookies. Foods 2023; 12:3650. [PMID: 37835303 PMCID: PMC10572930 DOI: 10.3390/foods12193650] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2023] [Revised: 09/26/2023] [Accepted: 09/28/2023] [Indexed: 10/15/2023] Open
Abstract
This study investigated the replacement of butter with soy wax (SW)/rice bran oil (RBO) oleogel in varied proportions in cookie dough and the resulting cookies. The study mainly evaluates the physical, textural, and chemical properties of the butter cookie dough and cookies by replacing butter with SW/RBO oleogel. The dough was assessed using moisture analysis, microscopy, FTIR Spectroscopy (Fourier Transform Infrared) and impedance spectroscopies, and texture analysis. Micrographs of the dough showed that D-50 (50% butter + 50% oleogel) had an optimal distribution of water and protein. D-0 (control sample containing 100% butter) showed the lowest impedance values. Moisture content ranged between 23% and 25%. FTIR spectroscopy suggested that D-50 exhibited a consistent distribution of water and protein, which CLSM and brightfield microscopy supported. Texture analysis revealed that the dough samples exhibited predominantly fluidic behavior. As the amount of oleogel was raised, the dough became firmer. The prepared cookies showed a brown periphery and light-colored center. Further, a corresponding increase in surface cracks was observed as the oleogel content was increased. Cookies moisture analysis revealed a range between 11 and 15%. Minute changes were observed in the texture and dimensions of the cookies. In summary, it can be concluded that replacing butter with oleogel by up to 50% seems to be feasible without significantly compromising the physicochemical properties of cookie dough and cookies.
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Affiliation(s)
- Aditi Pradhan
- Center for Biotechnology, School of Pharmaceutical Sciences, Sikha ‘O’ Anusandhan Deemed to be University, Orissa 751030, India;
- Department of Biotechnology and Medical Engineering, National Institute of Technology Rourkela, Odisha 769008, India
| | - Arfat Anis
- SABIC Polymer Research Center (SPRC), Department of Chemical Engineering, College of Engineering, King Saud University, P.O. Box 800, Riyadh 11421, Saudi Arabia;
| | - Mohammad Asif Alam
- Center of Excellence for Research in Engineering Materials (CEREM), College of Engineering, King Saud University, P.O. Box 800, Riyadh 11421, Saudi Arabia;
| | - Saeed M. Al-Zahrani
- SABIC Polymer Research Center (SPRC), Department of Chemical Engineering, College of Engineering, King Saud University, P.O. Box 800, Riyadh 11421, Saudi Arabia;
| | - Maciej Jarzebski
- Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life, Sciences, Wojska Polskiego 38/42, 60-637 Poznań, Poland;
| | - Kunal Pal
- Department of Biotechnology and Medical Engineering, National Institute of Technology Rourkela, Odisha 769008, India
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Gao W, Yang G, Zhang D, Xu X, Hu J, Meng P, Liu W. Evaluation of high oleic sunflower oil oleogels with beeswax, beeswax-glyceryl monopalmitate, and beeswax-Span80 in cookie preparation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:6198-6207. [PMID: 37140538 DOI: 10.1002/jsfa.12687] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/16/2023] [Revised: 04/25/2023] [Accepted: 05/02/2023] [Indexed: 05/05/2023]
Abstract
BACKGROUND Shortening is used widely in cookie preparation to improve quality and texture. However, large amounts of saturated and trans fatty acids present in shortening have adverse effects on human health, and much effort has been made to reduce the use of shortening. The use of oleogels might be a suitable alternative. In this study, the oleogels of high oleic sunflower oil with beeswax (BW), BW-glyceryl monopalmitate (BW-GMP), and BW-Span80 (BW-S80) were prepared and their suitability to replace shortening in cookie preparation was evaluated. RESULTS The solid fat content of BW, BW-GMP, and BW-S80 oleogels was significantly lower than that of commercial shortening when the temperature was not higher than 35 °C. However, the oil-binding capacity of these oleogels was almost similar to that of shortening. The crystals in the shortening and oleogels were β' form mainly; however, the morphology of crystal aggregates in these oleogels was different from that of shortening. The textural and rheological properties of doughs prepared with the oleogels were similar, and clearly different from those of dough with commercial shortening. The breaking strengths of cookies made with oleogels were lower than that of cookies prepared with shortening. However, cookies containing BW-GMP and BW-S80 oleogels were similar in density and color to those prepared with shortening. CONCLUSION The textural properties and color of cookies with BW-GMP and BW-S80 oleogels were very similar to those of the cookies containing commercial shortening. The BW-GMP and BW-S80 oleogels could act as alternatives to shortening in the preparation of cookies. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Weifeng Gao
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Guolong Yang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Dan Zhang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Xiaoxin Xu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Jingbo Hu
- College of Chemical Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Pengcheng Meng
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Wei Liu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
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7
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Flores-García CL, Medina-Herrera N, Rodríguez-Romero BA, Martínez-Ávila GCG, Rojas R, Meza-Carranco Z. Impact of Fat Replacement by Using Organic-Candelilla-Wax-Based Oleogels on the Physicochemical and Sensorial Properties of a Model Cookie. Gels 2023; 9:636. [PMID: 37623091 PMCID: PMC10453563 DOI: 10.3390/gels9080636] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 08/04/2023] [Accepted: 08/05/2023] [Indexed: 08/26/2023] Open
Abstract
Oleogelation is an alternative process to improve the nutritional properties of food by creating soft-matter structures with the same functionality as commercial fats (shortenings). In this study, oleogels were produced by adding organic candelilla wax at 3% (OC03), 6% (OC06), and 9% (OC09) to extra-virgin linseed oil, and then characterized by their physicochemical properties. Furthermore, the physicochemical and sensorial properties of five cookie formulations were evaluated. Organic candelilla wax influenced the oleogel formulations, giving higher values of color (L* and b*), texture, acidity index, and melting point. In the cookie formulations, the luminosity values decreased when the percentage of oleogel was increased; reddish trends were obtained (a* values) for the cookie where 70% of the fat was replaced by the oleogel (C70), and more yellow trends were obtained (b* values) for C100. The moisture content was higher in cookies with oleogels, but it was within quality limits. The percentage of fat migration was lower in cookies with a mixture of fats and oleogels. In terms of hardness, the substitution of oleogels resulted in softer cookies. In terms of the sensory evaluation, the most accepted cookie was C70. Therefore, this study demonstrates the possibility of using organic-candelilla-wax-based oleogels in a real food model rich in unsaturated fats.
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Affiliation(s)
| | | | | | - Guillermo Cristian Guadalupe Martínez-Ávila
- Chemistry and Biochemistry Laboratory, School of Agronomy, Autonomous University of Nuevo León, Av. Francisco Villa S/N, Col. Ex Hacienda el Canadá, General Escobedo 66050, Nuevo León, Mexico; (C.L.F.-G.); (N.M.-H.); (B.A.R.-R.); (Z.M.-C.)
| | - Romeo Rojas
- Chemistry and Biochemistry Laboratory, School of Agronomy, Autonomous University of Nuevo León, Av. Francisco Villa S/N, Col. Ex Hacienda el Canadá, General Escobedo 66050, Nuevo León, Mexico; (C.L.F.-G.); (N.M.-H.); (B.A.R.-R.); (Z.M.-C.)
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Kampa J, Bull SP, Signorello A, Frazier RA, Rodriguez-Garcia J. Saturated fat replacement in short dough biscuits with HPMC and lecithin stabilised nanoemulsions. NPJ Sci Food 2023; 7:26. [PMID: 37286614 DOI: 10.1038/s41538-023-00202-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2023] [Accepted: 05/22/2023] [Indexed: 06/09/2023] Open
Abstract
Biscuits contain high proportions of saturated fats, which could lead to an adverse health effect. The objective of this study was to study the functionality of a complex nanoemulsion (CNE), stabilised with hydroxypropyl methylcellulose and lecithin, when used as a saturated fat replacer in short dough biscuits. Four biscuit formulations were studied including a control (butter) and three formulations where 33% of the butter was replaced with either extra virgin olive oil (EVOO), with CNE, or with the individual ingredients of the nanoemulsion added separately (INE). The biscuits were evaluated by texture analysis, microstructural characterisation, and quantitative descriptive analysis by a trained sensory panel. The results showed that incorporation of CNE and INE yielded doughs and biscuits with significantly higher (p < 0.05) hardness and fracture strength values than the control. The doughs made of CNE and INE showed significantly less oil migration during the storage than EVOO formulations, which was confirmed by the confocal images. The trained panel did not find significant differences in crumb density and hardness on the first bite among CNE, INE and the control. In conclusion, nanoemulsions stabilised with hydroxypropyl methylcellulose (HPMC) and lecithin can work as saturated fat replacers in short dough biscuits, providing satisfactory physical characteristics and sensory attributes.
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Affiliation(s)
- Jansuda Kampa
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, RG6 6DZ, UK
| | - Stephanie P Bull
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, RG6 6DZ, UK
| | - Antonio Signorello
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, RG6 6DZ, UK
| | - Richard A Frazier
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, RG6 6DZ, UK
| | - Julia Rodriguez-Garcia
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, RG6 6DZ, UK.
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9
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Chowdhury B, Sharma A, Akshit FNU, Mohan MS, Salunke P, Anand S. A review of oleogels applications in dairy foods. Crit Rev Food Sci Nutr 2023:1-19. [PMID: 37229559 DOI: 10.1080/10408398.2023.2215871] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
The characteristics of dairy products, such as texture, color, flavor, and nutritional profile, are significantly influenced by the presence of milk fat. However, saturated fatty acids account for 65% of total milk fat. With increased health awareness and regulatory recommendations, consumer preferences have evolved toward low/no saturated fat food products. Reducing the saturated fat content of dairy products to meet market demands is an urgent yet challenging task, as it may compromise product quality and increase production costs. In this regard, oleogels have emerged as a viable milk fat replacement in dairy foods. This review focuses on recent advances in oleogel systems and explores their potential for incorporation into dairy products as a milk fat substitute. Overall, it can be concluded that oleogel can be a potential alternative to replace milk fat fully or partially in the product matrix to improve nutritional profile by mimicking similar rheological and textural product characteristics as milk fat. Furthermore, the impact of consuming oleogel-based dairy foods on digestibility and gut health is also discussed. A thorough comprehension of the application of oleogels in dairy products will provide an opportunity for the dairy sector to develop applications that will appeal to the changing consumer needs.
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Affiliation(s)
- Bhaswati Chowdhury
- Department of Dairy and Food Science, South Dakota State University, Brookings, South Dakota, USA
| | - Aditya Sharma
- Department of Dairy and Food Science, South Dakota State University, Brookings, South Dakota, USA
| | - F N U Akshit
- Department of Dairy and Food Science, South Dakota State University, Brookings, South Dakota, USA
| | - Maneesha S Mohan
- Department of Dairy and Food Science, South Dakota State University, Brookings, South Dakota, USA
| | - Prafulla Salunke
- Department of Dairy and Food Science, South Dakota State University, Brookings, South Dakota, USA
| | - Sanjeev Anand
- Department of Dairy and Food Science, South Dakota State University, Brookings, South Dakota, USA
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10
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Kaimal AM, Singhal RS. A bigel based formulation protects lutein better in the gastric environment with controlled release and antioxidant profile than other gel based systems. Food Chem 2023; 423:136304. [PMID: 37159969 DOI: 10.1016/j.foodchem.2023.136304] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2023] [Revised: 04/30/2023] [Accepted: 05/01/2023] [Indexed: 05/11/2023]
Abstract
Gel based formulations offer an opportunity to fortify bioactives in food. However, a comparative evaluation of gel systems is scantly available. Thus, this study intended to evaluate the impact of various gel formulations (hydrogel, oleogel, emulsion gel, bigels of different compositions) on the delivery and antioxidant activity of lutein. Ethyl cellulose (EC,15 %w/w) and guar-xanthan gum mixture (1:1,1.5 %w/w) was used as oleogelator and hydrogelator, respectively. The microscopic evaluation indicated an oil-based continuous-phase for bigel with 75% oleogel. An increase in oleogel content enhanced textural and rheological properties. An increase in hydrogel composition (25%-75%) of bigel improved the lutein release (70.4%-83.2%). The highest release of lutein was recorded for emulsion gel (84.9%) and bigel with 25% oleogel (83.2%). The antioxidant activity was comparatively lower in gastric medium than simulated intestinal fluid. It could be inferred that the gel matrix significantly affected the lutein release, antioxidant profile, physiochemical and mechanical characteristics.
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Affiliation(s)
- Admajith M Kaimal
- Department of Food Engineering and Technology, Institute of Chemical Technology, ICT-IOC Campus, Bhubaneswar 751013, India.
| | - Rekha S Singhal
- Department of Food Engineering and Technology, Institute of Chemical Technology, Matunga (E), Mumbai 400 019, India
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11
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Wang X, Zhao D, Li X, Zhou B, Chang T, Hong B, Guan C, Guan M. Integrated Analysis of lncRNA–mRNA Regulatory Networks Related to Lipid Metabolism in High-Oleic-Acid Rapeseed. Int J Mol Sci 2023; 24:ijms24076277. [PMID: 37047249 PMCID: PMC10093948 DOI: 10.3390/ijms24076277] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 03/18/2023] [Accepted: 03/21/2023] [Indexed: 03/29/2023] Open
Abstract
A high oleic acid content is considered an essential characteristic in the breeding of high-quality rapeseed in China. Long-chain non-coding RNA (lncRNA) molecules play an important role in the plant’s growth and its response to stress. To better understand the role of lncRNAs in regulating plant reproductive development, we analyzed whole-transcriptome and physiological data to characterize the dynamic changes in lncRNA expression during the four representative times of seed development of high- and low-oleic-acid rapeseed in three regions. We identified 21 and 14 lncRNA and mRNA modules, respectively. These modules were divided into three types related to region, development stages, and material. Next, we analyzed the key modules related to the oil content and the oleic acid, linoleic acid, and linolenic acid contents with physiological data and constructed the key functional network analysis on this basis. Genes related to lipid metabolism, such as 3-ketoacyl-CoA synthase 16 (KCS16) and acyl-CoA:diacylglycerol acyltransferase 1 (DGAT1), were present in the co-expression network, suggesting that the effect of these genes on lipid metabolism might be embodied by the expression of these lncRNAs. Our results provide a fresh insight into region-, development-stage-, and material-biased changes in lncRNA expression in the seeds of Brassica napus. Some of these lncRNAs may participate in the regulatory network of lipid accumulation and metabolism, together with regulated genes. These results may help elucidate the regulatory system of lncRNAs in the lipid metabolism of high-oleic-acid rapeseed seeds.
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Morsi NAA, Hashem OSM, El-Hady MAA, Abd-Elkrem YM, El-temsah ME, Galal EG, Gad KI, Boudiar R, Silvar C, El-Hendawy S, Mansour E, Abdelkader MA. Assessing Drought Tolerance of Newly Developed Tissue-Cultured Canola Genotypes under Varying Irrigation Regimes. AGRONOMY 2023; 13:836. [DOI: 10.3390/agronomy13030836] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
Abstract
Drought is a major abiotic stress that greatly affects canola growth, production, and quality. Moreover, water scarcity is projected to be more severe and frequent as a result of climate change, in particular in arid environments. Thereupon, developing drought-tolerant and high-yielding canola genotypes has become more critical to sustaining its production and ensuring global food security with the continuing population growth. In the present study, ten canola genotypes comprising six developed tissue-cultured canola genotypes, two exotic genotypes, and two commercial cultivars were evaluated under four irrigation regimes. The applied irrigation regimes were well-watered (100% crop evapotranspiration, ETc), mild drought (80% ETc), moderate drought (60% ETc), and severe drought (40% ETc) conditions. Drought-stress treatments (80, 60, and 40% ETc) gradually reduced the chlorophyll content, relative water content, flowering time, days to maturity, plant height, number of pods, number of branches, seed yield, and oil percentage, and increased proline, phenolic, anthocyanin, and glycine betaine contents. The evaluated genotypes exhibited varied responses to drought-stress conditions. The developed tissue-cultured genotypes T2, T3, and T1, as well as exotic genotype Torpe, possessed the highest performance in all evaluated parameters and surpassed the other tested genotypes under water-deficit conditions. Overall, our findings elicited the superiority of certain newly developed tissue-cultured genotypes and exotic ones compared with commercial cultivars, which could be exploited in canola breeding under water-deficit conditions.
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Affiliation(s)
- Nahid A. A. Morsi
- Cell Research Department (CRD), Field Crops Research Institute (FCRI), Agricultural Research Center (ARC), Giza 12619, Egypt
| | - Omnia S. M. Hashem
- Crop Physiology Research Department, Field Crops Research Institute (FCRI), Agricultural Research Center (ARC), Giza 12619, Egypt
| | - Mohamed A. Abd El-Hady
- Agronomy Department, Faculty of Agriculture, Ain Shams University, Hadayek Shoubra, P.O. Box 68, Cairo 11241, Egypt
| | - Yasser M. Abd-Elkrem
- Agronomy Department, Faculty of Agriculture, Ain Shams University, Hadayek Shoubra, P.O. Box 68, Cairo 11241, Egypt
| | - Mohamed E. El-temsah
- Agronomy Department, Faculty of Agriculture, Ain Shams University, Hadayek Shoubra, P.O. Box 68, Cairo 11241, Egypt
| | - Elhussin G. Galal
- Wheat Research Department, Field Crops Research Institute (FCRI), Agricultural Research Center (ARC), Giza 12619, Egypt
| | - Khaled I. Gad
- Wheat Research Department, Field Crops Research Institute (FCRI), Agricultural Research Center (ARC), Giza 12619, Egypt
| | - Ridha Boudiar
- Biotechnology Research Center—C.R.Bt Constantine, UV 03, P.O. Box E73, Nouvelle Ville Ali Mendjeli, Constantine 25016, Algeria
| | - Cristina Silvar
- Grupo de Investigación en Bioloxía Evolutiva, CICA—Centro Interdisciplinar de Química e Bioloxía, Universidade da Coruña, 15071 A Coruña, Spain
| | - Salah El-Hendawy
- Department of Plant Production, College of Food and Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
| | - Elsayed Mansour
- Department of Crop Science, Faculty of Agriculture, Zagazig University, Zagazig 44519, Egypt
| | - Mohamed A. Abdelkader
- Agronomy Department, Faculty of Agriculture, Ain Shams University, Hadayek Shoubra, P.O. Box 68, Cairo 11241, Egypt
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Paciulli M, Grimaldi M, Rinaldi M, Cavazza A, Flamminii F, Mattia CD, Gennari M, Chiavaro E. Microencapsulated olive leaf extract enhances physicochemical stability of biscuits. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100209] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
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14
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Xu H, Li T, Zhang H, Shi C, Cao J, Zhang X. The application of oleogels in food products: Classification, preparation, and characterisation. ACTA ALIMENTARIA 2022. [DOI: 10.1556/066.2022.00099] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Abstract
Abstract
Oleogels have been extensively investigated in the food processing in recent years, and they have become one of the healthier alternative. The possibility of constructing oleogel material in a manner similar to hydrocolloid gel has now been gradually becoming a reality. In this regard, this review provides coverage of the latest developments and applications of oleogels in terms of preparation strategies, physicochemical properties, health aspects, and potential food applications. Both solid fat content and crystallisation behaviour are discussed for oleogels fabricated by gelators and under different conditions. Oleogels could replace hydrogenated vegetable oils in food product, reduce the fatty acid content, and be used to prepare food products such as meat, ice-cream, chocolate, bread, and biscuits with desirable properties. The aims were to assess the formation mechanism, construction methods of oleogels and the advance on the application of oleogel structures in the food field, as well as the further exploration of oleogels and in complex food systems in the future.
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Affiliation(s)
- H.J. Xu
- School of Function Food and Wine, Shenyang Pharmaceutical University, 103 Wenhua Road, Shenyang 110016, China
| | - T. Li
- School of Traditional Chinese Materia Medica, Shenyang Pharmaceutical University, 103 Wenhua Road, Shenyang 110016, China
| | - H.X. Zhang
- School of Function Food and Wine, Shenyang Pharmaceutical University, 103 Wenhua Road, Shenyang 110016, China
| | - C.H. Shi
- School of Function Food and Wine, Shenyang Pharmaceutical University, 103 Wenhua Road, Shenyang 110016, China
| | - J.Q. Cao
- School of Function Food and Wine, Shenyang Pharmaceutical University, 103 Wenhua Road, Shenyang 110016, China
| | - X.R. Zhang
- School of Function Food and Wine, Shenyang Pharmaceutical University, 103 Wenhua Road, Shenyang 110016, China
- School of Traditional Chinese Materia Medica, Shenyang Pharmaceutical University, 103 Wenhua Road, Shenyang 110016, China
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15
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Onacik-Gür S, Zbikowska A. The effect of green tea extract and oleogels on the physico-chemical properties and oxidative stability of short-dough biscuits during storage. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114197] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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16
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Suriaini N, Arpi N, Syamsuddin Y, Supardan MD. Characteristics of palm oil-based oleogel and its potency as a shortening replacer. SOUTH AFRICAN JOURNAL OF CHEMICAL ENGINEERING 2022. [DOI: 10.1016/j.sajce.2022.11.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
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17
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Li S, Zhu L, Li X, Wu G, Liu T, Qi X, Jin Q, Wang X, Zhang H. Determination of characteristic evaluation indexes for novel cookies prepared with wax oleogels. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5544-5553. [PMID: 35368108 DOI: 10.1002/jsfa.11909] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/16/2021] [Revised: 03/29/2022] [Accepted: 04/03/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Wax-based oleogels showed better performance as a substitute for shortening in cookies, but the relationship between the structure and physical properties of wax oleogels and cookies quality has not been elucidated, which limit its further application. In this regard, the effect of structure and physical properties of wax oleogels on the quality of cookies was investigated, and the characteristic indexes for evaluating the quality of novel cookies prepared with wax oleogels were determined. RESULTS The results showed that oleogels with 5-9% proportion of rice bran wax (RBX) and candelilla wax (CDW) produced soft cookies with porous structure, desired spread and color. Compared with shortening, wax oleogels with lower solid fat content (SFC, 4.5-11%, 25 °C) and higher β' crystals (2795.7-11 671.3) produced cookies with similar hardness to that of shortening. Besides, the hardness of wax oleogel-based cookies depends more on the amount of crystals than crystal size. In the results, SFC, β' crystals, viscosity and elastic modulus (G') were determined to be the characteristic evaluation indexes for the quality of cookies prepared with wax oleogels. Cookies with wax oleogels with higher SFC, β' crystal, viscosity and G' are softer. CONCLUSION The quality of novel cookies prepared with wax oleogels can be controlled by the SFC and β' crystal of wax oleogels. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Shiyi Li
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Ling Zhu
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Xiaojing Li
- College of Light Industry and Food Engineering, Nanjing Forestry University, Jiangsu, China
| | - Gangcheng Wu
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Tongtong Liu
- Binzhou Zhongyu Food Company Limited Key Laboratory of Wheat Processing, Ministry of Agriculture and Rural Affairs, Binzhou, China
| | - Xiguang Qi
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Qingzhe Jin
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Xingguo Wang
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Hui Zhang
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
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Analysis of Stability, Rheological and Structural Properties of Oleogels Obtained from Peanut Oil Structured with Yellow Beeswax. Gels 2022; 8:gels8070448. [PMID: 35877533 PMCID: PMC9318143 DOI: 10.3390/gels8070448] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2022] [Revised: 07/12/2022] [Accepted: 07/15/2022] [Indexed: 02/05/2023] Open
Abstract
The aim of this study was to evaluate the macro- and microscopic properties of oleogels with yellow beeswax using different methods, especially modern optical techniques. Microrheological properties, physical stability and morphology of oleogel crystals obtained by structuring of peanut oil with yellow beeswax was analyzed. It was observed that oleogels, even with the smallest concentration of beeswax (2%), were resistant to centrifugal force. Increase in yellow beeswax concentration (from 2, 4, 6 to 8 %) resulted in significant differences in the characteristics of oleogels: increased elasticity (EI), macroscopic viscosity (MVI) and the firmness values of oleogels. It was concluded that non-invasive optical techniques (multi-speckle diffusing wave spectroscopy—Rheolaser Master) are useful in obtaining a quick evaluation of physical properties of oleogels at the microstructural level, and the received information allows for quality assessment.
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19
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Yang Y, Zhang M, Li J, Su Y, Gu L, Yang Y, Chang C. Construction of egg white protein particle and rhamnolipid based emulsion gels with β-sitosterol as gelation factor: The application in cookie. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107479] [Citation(s) in RCA: 2] [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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Li S, Zhu L, Wu G, Jin Q, Wang X, Zhang H. Relationship between the microstructure and physical properties of emulsifier based oleogels and cookies quality. Food Chem 2022; 377:131966. [PMID: 35008023 DOI: 10.1016/j.foodchem.2021.131966] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2021] [Revised: 12/07/2021] [Accepted: 12/26/2021] [Indexed: 11/24/2022]
Abstract
In this paper, the correlation between microstructure and physical properties of emulsifier based oleogels and qualities of cookies, as well as the key factors affecting cookies hardness was studied by using four kinds of food-grade emulsifiers with different concentrations. Monoacylglycerol (MAG) and sorbitan monostearate (SPAN) cookies showed similar hardness and L*, a*, b* to those of shortening cookies, in the concentration range of 6-15% and 12-18%, respectively, and their cross sections are uniformly porous. The solid fat content and α crystals content of emulsifier based oleogels showed no significant effect on cookie hardness. Besides, oleogel cookies prepared with emulsifier gelators with higher hydrophile-lipophile balance value showed lower hardness. In the results, higher shear viscosity (at 25 °C) of emulsifier based oleogels were determined to be the key factor for softer cookies. This study provides theoretical support for the quality control of novel cookies with emulsifier based oleogels.
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Affiliation(s)
- Shiyi Li
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Ling Zhu
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Gangcheng Wu
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Qingzhe Jin
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Xingguo Wang
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Hui Zhang
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
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21
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Evaluation of Structural Behavior in the Process Dynamics of Oleogel-Based Tender Dough Products. Gels 2022; 8:gels8050317. [PMID: 35621615 PMCID: PMC9141763 DOI: 10.3390/gels8050317] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2022] [Revised: 05/15/2022] [Accepted: 05/17/2022] [Indexed: 11/16/2022] Open
Abstract
The current trend is represented by replacing solid fats with structured liquid oil while maintaining the plastic properties of food products. In this study, the behavior of refined sunflower oil structured with various agents (carnauba wax-CRW, β-sitosterol:beeswax-BS:BW, β-sitosterol:lecithin-BS:LEC, and glycerol monostearate-GM) was evaluated in the process dynamics of oleogel-based tender dough products. The oleogel with the mixture of β-sitosterol:beeswax (OG_BS:BW) displayed the highest capacity to retain oil inside the matrix with a percentage of oil loss as low as 0.05% and also had a significantly higher hardness (6.37 N) than the reference, a commercial margarine (MR—3.58 N). During cooling from 90 to 4 °C, the increase in oleogel’ viscosity results from oleogelator’s liquid–solid phase transition. As demonstrated by the frequency sweeps performed, storage modulus G′ was higher than loss modulus G″, no cross-over points were observed, and the strongest gel network was for the oleogel with glycerol monostearate (OG_GM). Regarding the dough, the sample prepared using the oleogel with carnauba wax (D_CRW) showed the strongest hardness (92.49 N) compared to the reference (D_MR—21.80 N). All the oleogel-containing doughs had elastic solid-like behavior. The samples with margarine (D_MR) and the mixture of β-sitosterol:lecithin (D_BS:LEC) presented the lowest value of both moduli of G’ and G” during the frequency sweep. The biscuits formulated with commercial margarine (B_MR) registered a hardness of 28.74 N. Samples with oleogels showed a specific tenderness for tender dough products, thus being suitable for this type of product (11.22–20.97 N).
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22
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Zhao M, Rao J, Chen B. Effect of high oleic soybean oil oleogels on the properties of doughs and corresponding bakery products. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12594] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Muxin Zhao
- Department of Plant Sciences North Dakota State University Fargo North Dakota USA
| | - Jiajia Rao
- Department of Plant Sciences North Dakota State University Fargo North Dakota USA
| | - Bingcan Chen
- Department of Plant Sciences North Dakota State University Fargo North Dakota USA
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23
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Cui X, Saleh ASM, Yang S, Wang N, Wang P, Zhu M, Xiao Z. Oleogels as Animal Fat and Shortening Replacers: Research Advances and Application Challenges. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2062769] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- XiaoTong Cui
- College of Food, Shenyang Agricultural University, Shenyang, Liaoning, China
| | - Ahmed. S. M. Saleh
- Department of Food Science and Technology, Faculty of Agriculture, Assiut University, Assiut, Egypt
| | - Shu Yang
- College of Life Science and Bioengineering, Shenyang University, Shenyang, Liaoning, China
| | - Na Wang
- Department of Food Science, College of Light Industry, Liaoning University, Shenyany, Liaoning, China
| | - Peng Wang
- College of Grain Science and Technology, Shenyang Normal University, Shenyang, Liaoning, China
| | - Minpeng Zhu
- College of Grain Science and Technology, Shenyang Normal University, Shenyang, Liaoning, China
| | - Zhigang Xiao
- College of Food, Shenyang Agricultural University, Shenyang, Liaoning, China
- College of Grain Science and Technology, Shenyang Normal University, Shenyang, Liaoning, China
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Szymańska I, Żbikowska A, Onacik-Gür S. Candelilla wax-based oleogels versus palm oil: evaluation of physical properties of innovative and conventional lipids using optical techniques. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:2309-2320. [PMID: 34625957 DOI: 10.1002/jsfa.11569] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/04/2021] [Revised: 08/08/2021] [Accepted: 10/08/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND The widespread use of palm oil in food production affects high consumption of long-chain saturated fatty acids, which increases the risk of cardiovascular disease. Solid or semi-solid wax-based oleogels obtained as a result of edible oils structuring can be an alternative. RESULTS Oleogels, obtained by structuring a mixture of refined rapeseed and linseed oils (1:1) with 30-80 g kg-1 candelilla wax (CW), were investigated using optical techniques: multi-speckle diffusing wave spectroscopy, centrifugal stability analysis, reflection method, and polarized light microscopy. Refined palm oil was a comparative sample. Increasing CW concentration resulted in an increase in values of L* parameter and opacity, a decrease in the Yellowness Index and a slight increase in the average crystal size. The microstructure of oleogels with 30 or 40 g kg-1 CW was least like the crystal network. Solidification of oleogels took place in two stages. Increase in CW concentration shortened solidification time and increased solidification temperature (greater elasticity of oleogels). Palm oil solidified the longest (497.1 min) and at the lowest temperature (29.3 °C). It showed lower resistance to centrifugal force than oleogels at 20 and 30 °C. All oleogels were stable (no oil release occurred) at 20 °C. CONCLUSION Optical methods allow for an objective and detailed analysis of physical properties of palm oil and oleogels, as well as identification and tracking changes at the microstructural level over time. It has great potential in the edible lipid quality control at various stages of processing or storage. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Iwona Szymańska
- Department of Food Technology and Assessment, Warsaw University of Life Sciences (WULS-SGGW), Warsaw, Poland
| | - Anna Żbikowska
- Department of Food Technology and Assessment, Warsaw University of Life Sciences (WULS-SGGW), Warsaw, Poland
| | - Sylwia Onacik-Gür
- Department of Food Technology and Assessment, Warsaw University of Life Sciences (WULS-SGGW), Warsaw, Poland
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Kouhsari F, Saberi F, Kowalczewski PŁ, Lorenzo JM, Kieliszek M. Effect of the various fats on the structural characteristics of the hard dough biscuit. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113227] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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26
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Yazar G, Rosell CM. Fat replacers in baked products: their impact on rheological properties and final product quality. Crit Rev Food Sci Nutr 2022; 63:7653-7676. [PMID: 35285734 DOI: 10.1080/10408398.2022.2048353] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Many baked products, except for bread, (i.e., cakes, cookies, laminated pastries, and so on) generally contain high levels of fat in their formulas and they require different bakery fats that impart product-specific quality characteristics through their functionalities. Even though, fat is crucial for baked product quality, strategies have been developed to replace fat in their formulas as high fat intake is associated with chronic diseases such as obesity, diabetes, and cardiovascular heart diseases. Besides, the solid bakery fats contain trans- and saturated fats, and their consumption has been shown to increase total and low-density lipoprotein cholesterol levels and to constitute a risk factor for cardiovascular diseases when consumed at elevated levels. Therefore, the aim of this review was to provide a detailed summary of the functionality of lipids/fats (endogenous lipids, surfactants, shortening) in different baked products, the rheological behavior of bakery fats and their contribution to baked product quality, the impact of different types of fat replacers (carbohydrate-, protein-, lipid-based) on dough/batter rheology, and on the quality characteristics of the resulting reduced-fat baked products.
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Affiliation(s)
- Gamze Yazar
- Department of Animal, Veterinary and Food Sciences, University of Idaho, ID, USA
| | - Cristina M Rosell
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
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27
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Zbikowska A, Kowalska M, Zbikowska K, Onacik-Gür S, Łempicka U, Turek P. Study on the Incorporation of Oat and Yeast β-Glucan into Shortbread Biscuits as a Basis for Designing Healthier and High Quality Food Products. Molecules 2022; 27:1393. [PMID: 35209183 PMCID: PMC8880506 DOI: 10.3390/molecules27041393] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Revised: 01/28/2022] [Accepted: 02/14/2022] [Indexed: 02/06/2023] Open
Abstract
According to international health and food organizations and authorities, people should limit fat intake since fat is the most caloric component of food and it is often a source of unsafe saturated fatty acids (FA) and trans isomers. The greatest health benefits come from replacing shorts with dietary fiber molecules. The aim of the study was to determine the possibility of reducing shortening content, which has an undesirable profile of FA, by addition of β-glucan molecules in shortbread biscuits. The effect of oat and yeast β-glucan supplementation on physical and sensory quality of products with reduced fat content (max 15%) were studied. It was shown that the substitution of shortening by β-glucan in shortbread biscuits is possible to a limited extent. Reduction in product energy value (up to 36 kcal/100 g) and content of undesirable FA (maximum 2.1 g/100 g) and increased of β-glucan content, regardless of the type, caused deterioration of biscuits quality and affected changes during storage. The substitution of shortening by β-glucan in food is a good way to improve nutritional value by increasing the amount of dietary fiber molecules, reducing calories, and amount of SFA in diets.
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Affiliation(s)
- Anna Zbikowska
- Faculty of Food Assessment and Technology, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska St. 159c, 02-776 Warsaw, Poland;
| | - Malgorzata Kowalska
- Institute of Food Sciences, Faculty of Chemical Engineering and Commodity Science, Kazimierz Pulaski University of Technology and Humanities, Chrobrego St. 27, 26-600 Radom, Poland;
| | - Katarzyna Zbikowska
- Faculty of Medicine, Medical University of Warsaw, Żwirki i Wigury St. 61, 02-091 Warsaw, Poland
| | - Sylwia Onacik-Gür
- Department of Meat and Fat Technology, Prof. Waclaw Dabrowski Institute of Agriculture and Food Biotechnology—State Research Institute, Rakowiecka 36 St., 02-532 Warsaw, Poland;
| | - Urszula Łempicka
- Faculty of Food Assessment and Technology, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska St. 159c, 02-776 Warsaw, Poland;
| | - Paweł Turek
- Department of Non-Food Product Quality and Safety, Cracow University of Economics, Rakowicka St. 27, 31-510 Cracow, Poland;
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Wang Z, Chandrapala J, Truong T, Farahnaky A. Oleogels prepared with low molecular weight gelators: Texture, rheology and sensory properties, a review. Crit Rev Food Sci Nutr 2022; 63:6069-6113. [PMID: 35057682 DOI: 10.1080/10408398.2022.2027339] [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] [Indexed: 11/03/2022]
Abstract
There is a growing need for healthier foods with no trans and reduced saturated fat. However, solid fats play critical roles in texture and sensory attributes of food products, making it challenging to eliminate them in foods. Recently, the concept of oleogelation as a novel oil structuring technique has received numerous attentions owing to their great potential to mimic the properties of solid fats. Understanding textural, rheological and sensory properties of oleogels helps predict the techno-functionalities of oleogels to replace solid fats in food products. This research critically reviews the textural and rheological properties of oleogels prepared by low molecular weight oleogelators (LMWGs) and functional characteristics of foods formulated by these oleogels. The mechanical properties of LMWG-containing oleogels are comprehensively discussed against conventional solid fats. The interactions between the oleogel and its surrounding food matrix are explained, and the sensory attributes of oleogel containing reformulated products are highlighted. Scientific insights into the texture and rheological properties of oleogels manufactured with a wide range of low molecular gelators and their related products are provided in order to boost their implication for creating healthier foods with high consumer acceptability. Future research opportunities on low molecular weight gelators are also discussed.
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Affiliation(s)
- Ziyu Wang
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, VIC, Australia
| | - Jayani Chandrapala
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, VIC, Australia
| | - Tuyen Truong
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, VIC, Australia
| | - Asgar Farahnaky
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, VIC, Australia
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Principato L, Carullo D, Bassani A, Gruppi A, Duserm Garrido G, Dordoni R, Spigno G. Effect of Dietary Fiber and Thermal Conditions on Rice Bran Wax-Based Structured Edible Oils. Foods 2021; 10:foods10123072. [PMID: 34945623 PMCID: PMC8701372 DOI: 10.3390/foods10123072] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2021] [Revised: 12/06/2021] [Accepted: 12/08/2021] [Indexed: 11/16/2022] Open
Abstract
In this work, extra-virgin olive oil (EVO)- and sunflower oil (SFO)-based oleogels were structured using rice bran wax (RBW) at 10% by weight (w/w). Bamboo fiber milled with 40 (BF40), 90 (BF90) and 150 (BF150) µm of average size was added as a structuring agent. The effect of fiber addition and cooling temperature (0, 4, and 25 °C) on thermal and structural parameters of achieved gels was assessed by rheological (both in rotational and oscillatory mode), texture, and differential scanning calorimetry tests. Oleogelation modified the rheological behavior of EVO and SFO, thus shifting from a Newtonian trend typical of oils to a pseudoplastic non-Newtonian behavior in gels. Moreover, oleogels behaved as solid-like systems with G′ > G″, regardless of the applied condition. All samples exhibit a thermal-reversible behavior, even though the presence of hysteresis suggests a partial reduction in structural properties under stress. Decreasing in cooling temperature negatively contributed to network formation, despite being partially recovered by low-granulometry fiber addition. The latter dramatically improved either textural, rheological, or stability parameters of gels, as compared with only edible oil-based systems. Finally, wax/gel compatibility affected the crystallization enthalpy and final product stability (gel strength) due to different gelator–gelator and gelator–solvent interactions.
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Ghnimi H, Ennouri M, Chèné C, Karoui R. A review combining emerging techniques with classical ones for the determination of biscuit quality: advantages and drawbacks. Crit Rev Food Sci Nutr 2021:1-24. [PMID: 34875937 DOI: 10.1080/10408398.2021.2012124] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
The production of biscuit and biscuit-like products has faced many challenges due to changes in consumer behavior and eating habits. Today's consumer is looking for safe products not only with fresh-like and pleasant taste, but also with long shelf life and health benefits. Therefore, the potentiality of the use of healthier fat and the incorporation of natural antioxidant in the formulation of biscuit has interested, recently, the attention of researchers. The determination of the biscuit quality could be performed by several techniques (e.g., physical, chemical, sensory, calorimetry and chromatography). These classical analyses are unfortunately destructive, expensive, polluting and above all very heavy, to implement when many samples must be prepared to be analyzed. Therefore, there is a need to find fast analytical techniques for the determination of the quality of cereal products like biscuits. Emerging techniques such as near infrared (NIR), mid infrared (MIR) and front face fluorescence spectroscopy (FFFS), coupled with chemometric tools have many potential advantages and are introduced, recently, as promising techniques for the assessment of the biscuit quality.
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Affiliation(s)
- Hayet Ghnimi
- INRAE, Junia, Université d'Artois, University of Lille, Université du Littoral Côte d'Opale, Université de Picardie Jules Verne, Université de Liège, Lens, France.,Higher Institute of Biotechnology of Monastir, University of Monastir, Monastir, Tunisia.,National Engineering School of Sfax, University of Sfax, LR11ES45, Sfax, Tunisia
| | - Monia Ennouri
- Olive Tree Institute, University of Sfax, LR16IO01, Sfax, Tunisia
| | - Christine Chèné
- Tilloy Les Mofflaines, Adrianor, Tilloy-lès-Mofflaines, France
| | - Romdhane Karoui
- INRAE, Junia, Université d'Artois, University of Lille, Université du Littoral Côte d'Opale, Université de Picardie Jules Verne, Université de Liège, Lens, France
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Sahu D, Bharti D, Kim D, Sarkar P, Pal K. Variations in Microstructural and Physicochemical Properties of Candelilla Wax/Rice Bran Oil-Derived Oleogels Using Sunflower Lecithin and Soya Lecithin. Gels 2021; 7:226. [PMID: 34842726 PMCID: PMC8628760 DOI: 10.3390/gels7040226] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2021] [Revised: 10/15/2021] [Accepted: 11/18/2021] [Indexed: 12/18/2022] Open
Abstract
Candelilla wax (CW) is a well-known oleogelator that displays tremendous oil-structuring potential. Lecithin acts as a crystal modifier due to its potential to alter the shape and size of the fat crystals by interacting with the wax molecules. The proposed work is an attempt to understand the impact of differently sourced lecithin, such as sunflower lecithin (SFL) and soya lecithin (SYL), on the various physicochemical properties of CW and rice bran oil (RBO) oleogels. The yellowish-white appearance of all samples and other effects of lecithin on the appearance of oleogels were initially quantified by using CIELab color parameters. The microstructural visualization confirmed grainy and globular fat structures of varied size, density, packing, and brightness. Samples made by using 5 mg of SFL (Sf5) and 1 mg of SYL (Sy1) in 20 g showed bright micrographs consisting of fat structures with better packing that might have been due to the improvised crystallinity in the said samples. The FTIR spectra of the prepared samples displayed no significant differences in the molecular interactions among the samples. Additionally, the slow crystallization kinetics of Sf5 and Sy1 correlated with better crystal packing and fewer crystal defects. The DSC endotherm displayed two peaks for melting corresponding to the melting of different molecular components of CW. However, all the formulations showed a characteristic crystallization peak at ~40 °C. The structural reorganization and crystal growth due to the addition of lecithin affected its mechanical property significantly. The spreadability test among all prepared oleogels showed better spreadable properties for Sf5 and Sy1 oleogel. The inclusion of lecithin in oleogels has demonstrated an enhancement in oleogel properties that allows them to be included in various food products.
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Affiliation(s)
- Deblu Sahu
- Department of Biotechnology and Medical Engineering, National Institute of Technology, Rourkela 769008, Odisha, India; (D.S.); (D.B.)
| | - Deepti Bharti
- Department of Biotechnology and Medical Engineering, National Institute of Technology, Rourkela 769008, Odisha, India; (D.S.); (D.B.)
| | - Doman Kim
- Department of International Agricultural Technology & Institute of Green BioScience and Technology, Seoul National University, Seoul 151747, Gwangwon-do, Korea;
| | - Preetam Sarkar
- Department of Food Process Engineering, National Institute of Technology, Rourkela 769008, Odisha, India;
| | - Kunal Pal
- Department of Biotechnology and Medical Engineering, National Institute of Technology, Rourkela 769008, Odisha, India; (D.S.); (D.B.)
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Merdzhanova A, Panayotova V, Dobreva DA, Peycheva K. Can Fish and Shellfish Species from the Black Sea Supply Health Beneficial Amounts of Bioactive Fatty Acids? Biomolecules 2021; 11:1661. [PMID: 34827659 PMCID: PMC8615860 DOI: 10.3390/biom11111661] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2021] [Revised: 11/01/2021] [Accepted: 11/08/2021] [Indexed: 12/21/2022] Open
Abstract
Fatty acids (FA) are among the most important natural biologically active compounds. A healthy diet involves the intake of different fatty acids especially from omega-3 (n-3) series. Seafood provides a very good source of polyunsaturated fatty acids (PUFAs), but in Bulgaria there is limited information regarding the n-3 PUFA contents in traditionally consumed seafood by the population. The aims of this study were to determine lipid content, omega-3 polyunsaturated fatty acids (EPA and DHA), and the recommended daily intake of eleven fish species, three bivalves, rapana, and shrimp harvested in the Western part of Black Sea, Bulgaria. Total lipids were extracted according to the method of Blight and Dyer and fatty acid composition was analyzed by GC/MS. Fatty acid profile showed differences among species. PUFA were found in high content among total lipids, especially in shellfish (60.67-68.9% of total lipids) compared to fish species (19.27-34.86% of total lipids). EPA was found in higher amounts in rapana (0.16 g/100 g ww) and two of pelagic species (up to 0.29 g/100 g ww), whereas DHA prevailed in demersal and the most of pelagic fish (0.16-1.92 g/100 g ww) and bivalves (0.16-1.92 g/100 g ww). The health beneficial n3/n6 and PUFA/SFA ratios were found in all analyzed species. The lower values of the lipid nutritional quality indices (AI < 1, TI < 1) and higher for h/H index (0.8-1.78 for fish and 1.52 to 4.67 for bivalves and shrimp) confirm that the commonly consumed Black Sea fish and shellfish may provide health benefits for local populations. This study shows the seafood amounts that can provide the minimum recommended intake of omega-3 polyunsaturated fatty acids.
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Affiliation(s)
- Albena Merdzhanova
- Department of Chemistry, Faculty of Pharmacy, Medical University of Varna, 55 Marin Drinov Str., 9002 Varna, Bulgaria; (V.P.); (D.A.D.); (K.P.)
| | - Veselina Panayotova
- Department of Chemistry, Faculty of Pharmacy, Medical University of Varna, 55 Marin Drinov Str., 9002 Varna, Bulgaria; (V.P.); (D.A.D.); (K.P.)
| | - Diana A. Dobreva
- Department of Chemistry, Faculty of Pharmacy, Medical University of Varna, 55 Marin Drinov Str., 9002 Varna, Bulgaria; (V.P.); (D.A.D.); (K.P.)
| | - Katya Peycheva
- Department of Chemistry, Faculty of Pharmacy, Medical University of Varna, 55 Marin Drinov Str., 9002 Varna, Bulgaria; (V.P.); (D.A.D.); (K.P.)
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Szymańska I, Żbikowska A, Kowalska M, Golec K. Application of Oleogel and Conventional Fats for Ultrasound-assisted Obtaining of Vegan Creams. J Oleo Sci 2021; 70:1495-1507. [PMID: 34497181 DOI: 10.5650/jos.ess21126] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The purpose of this study was to determine the impact of the fat system type (milk fat - MF, palm oil - PO or oleogel - OG, i.e. RO-LO - rapeseed oil and linseed oil mixture structured by candelilla wax) on the properties of soy creams, in comparison with dairy cream. The MF exhibited the most increase of acid value (2.5-fold), and the RO-LO - increase of peroxide value (3-fold), after 30 days of storage at 20°C. The PO was the most oxidative stable. The OG presented the slightest oxidative changes, the highest slip melting point (39°C) and centrifugal stability (99.6%). The pH and total acidity values of soy creams were similar to soy drink. All creams exhibited unimodal distribution of dispersed particles. The average particle size and dispersity indexes of these emulsions were in range of 1.74-1.80 µm and 0.93-1.16, respectively. The creams with MF or OG exhibited a greater viscosity than sweet dairy cream - 1.66 10-5 nm-2, and a higher degree of shear-thinning. The accelerated creaming phenomenon (flotation of lipids molecules) occurred during centrifugation. The cream with PO had the lowest resistance to centrifugal force (instability index - 0.052). The possibility to obtain a stable vegan soy creams containing oleogel (as replacer of conventional fats) has been demonstrated.
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Affiliation(s)
- Iwona Szymańska
- Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences, (WULS-SGGW)
| | - Anna Żbikowska
- Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences, (WULS-SGGW)
| | - Malgorzata Kowalska
- Department of Chemistry and Organic Materials, Faculty of Chemical Engineering and Commodity Science, Kazimierz Pulaski University of Technology and Humanities
| | - Krzysztof Golec
- Department of Physicochemistry and Material Technology, Kazimierz Pulaski University of Technologies and Humanities
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Moon K, Choi KO, Jeong S, Kim YW, Lee S. Solid Fat Replacement with Canola Oil-Carnauba Wax Oleogels for Dairy-Free Imitation Cheese Low in Saturated Fat. Foods 2021; 10:foods10061351. [PMID: 34208054 PMCID: PMC8230639 DOI: 10.3390/foods10061351] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2021] [Revised: 06/04/2021] [Accepted: 06/08/2021] [Indexed: 11/16/2022] Open
Abstract
Canola oil was structured into oleogels with different amounts of carnauba wax, and their processing performances were assessed as an alternative to solid fat for imitation cheese low in saturated fat. The contents of solid fat in the oleogels were less vulnerable to the change in temperature than the palm oil. The replacement of palm oil with oleogels produced cheese samples with harder and more cohesive/chewy textures. Dynamic and transient viscoelastic measurements demonstrated that the use of oleogels was effective in increasing the elastic nature of the cheeses. Two distinct components with different proton mobilities were observed in the imitation cheeses, and longer T2 relaxation times were detected in the oleogel samples. The meltability of the cheese with palm oil was not significantly different from those with 3% and 6% oleogels. The saturated fat level of the oleogel cheese was significantly reduced from 45.70 to 5.20%. The application of canola oil-carnauba wax oleogels could successfully produce imitation cheese high in unsaturated fat and low in saturated fat. This study thus demonstrated that the health-functional properties of imitation cheese could be enhanced by using oleogels.
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Affiliation(s)
- Kyungwon Moon
- Department of Food Science and Biotechnology and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, Korea; (K.M.); (S.J.)
| | - Kyeong-Ok Choi
- Fruit Research Division, National Institute of Horticultural and Herbal Science, Rural Development Administration, Wanju 55365, Korea;
| | - Sungmin Jeong
- Department of Food Science and Biotechnology and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, Korea; (K.M.); (S.J.)
| | - Young-Wan Kim
- Department of Food Science and Biotechnology, Korea University (Sejong), Sejong 30019, Korea;
| | - Suyong Lee
- Department of Food Science and Biotechnology and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, Korea; (K.M.); (S.J.)
- Correspondence: ; Tel.: +82-2-3408-3227
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Affiliation(s)
- Andres Zambelli
- Facultad de Ciencias Agrarias Universidad Nacional de Mar del Plata Ruta Nacional 226 Km 73.5 Balcarce Provincia de Buenos Aires 7620 Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Ruta Nacional 226 Km 73.5 Balcarce 7620 Argentina
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Scharfe M, Flöter E. Oleogelation: From Scientific Feasibility to Applicability in Food Products. EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.202000213] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Maria Scharfe
- Department of Food Processing Technical University Berlin Seestr. 13 Berlin 13353 Germany
| | - Eckhard Flöter
- Department of Food Processing Technical University Berlin Seestr. 13 Berlin 13353 Germany
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Rodríguez-Hernández AK, Pérez-Martínez JD, Gallegos-Infante JA, Toro-Vazquez JF, Ornelas-Paz JJ. Rheological properties of ethyl cellulose-monoglyceride-candelilla wax oleogel vis-a-vis edible shortenings. Carbohydr Polym 2020; 252:117171. [PMID: 33183620 DOI: 10.1016/j.carbpol.2020.117171] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2020] [Revised: 09/18/2020] [Accepted: 09/25/2020] [Indexed: 11/30/2022]
Abstract
The gelation process, elasticity, and mechanical recovery after shear were studied in mixed oleogels of ethylcellulose (EC), monoglycerides (MG), and candelilla wax (CW). EC oleogels produced without MG showed grainy texture due to incomplete dissolution of crystalline fractions of raw EC in the vegetable oil (150 °C). These fractions were eliminated by dissolving the raw EC/MG mixture in ethanol, evaporating the solvent, dispersing, and dissolving the solid residue in the vegetable oil (150 °C) prior gelation. The EC polymeric network, and MG, and CW crystals had a positive interaction on the elasticity of mixed oleogels. Mixed oleogels produced under static conditions showed a 100 % of elasticity recovery after shearing, a phenomenon associated with an EC interchain hydrogen bonding mediated by hydroxyl groups of MGs. This tentatively resulted from the formation of junction zones of the type EC-[MG]n-EC. The rheological behavior of these olegels was remarkably close to that of commercial shortenings.
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Affiliation(s)
- A K Rodríguez-Hernández
- Facultad de Ciencias Químicas, Centro de Investigación y Estudios de Posgrado, Universidad Autónoma de San Luis Potosí, San Luis Potosí, 78210, Mexico
| | - J D Pérez-Martínez
- Facultad de Ciencias Químicas, Centro de Investigación y Estudios de Posgrado, Universidad Autónoma de San Luis Potosí, San Luis Potosí, 78210, Mexico.
| | - J A Gallegos-Infante
- Departamento de Ingenierías Química y Bioquímica, TecNM/Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1830 Ote., Col. Nueva Vizcaya, Durango, 34080, Mexico
| | - J F Toro-Vazquez
- Facultad de Ciencias Químicas, Centro de Investigación y Estudios de Posgrado, Universidad Autónoma de San Luis Potosí, San Luis Potosí, 78210, Mexico
| | - J J Ornelas-Paz
- Centro de Investigación en Alimentación y Desarrollo, A.C., Av. Río Conchos S/N, Parque Industrial, Cd. Cuauhtémoc, Chihuahua, 31570, Mexico
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