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Mao J, Ye W, Meng Z. The relationship between nonlinear viscoelasticity and baking performance in low-saturated puff pastry margarine. Food Chem 2024; 452:139436. [PMID: 38749144 DOI: 10.1016/j.foodchem.2024.139436] [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: 01/16/2024] [Revised: 04/18/2024] [Accepted: 04/20/2024] [Indexed: 06/01/2024]
Abstract
The oil phase obtained by blending and oleogel methods has potential for the production of non‑hydrogenated and low-saturated puff pastry margarine, thereby reducing intakes of both types of dietary fat. The crystal form, microstructure, rheology, and baking applications of puff pastry margarines prepared with anhydrous milk fat (AMF)/palm stearin (POs), POs/palm oil (PO), beef tallow (BT)/PO, or AMF/POs/diacetyl tartaric acid ester of mono(di)glycerides (DATEM) oleogels were investigated using X-ray scattering, polarized light microscope, and rheometer, respectively. All margarines exhibited β'-form crystal and strongly viscoelastic at low strain. With the addition of DATEM oleogel, their crystal microstructure became more uniform and finer, and the croissants were less hard (1690) and chewiness (160). The chewiness of croissants produced using the margarines was significantly improved with POs content. The theoretical basis for preparation and application in non‑hydrogenated and low-saturated puff pastry margarine was provided in the present study.
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Affiliation(s)
- Jixian Mao
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Weihao Ye
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Zong Meng
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
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2
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Zhang M, Fu JJ, Mao JL, Dong XP, Chen YW. Correlations of dynamic changes in lipid and protein of salted large yellow croaker during storage. Food Res Int 2024; 186:114410. [PMID: 38729706 DOI: 10.1016/j.foodres.2024.114410] [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: 12/10/2023] [Revised: 04/16/2024] [Accepted: 04/20/2024] [Indexed: 05/12/2024]
Abstract
Protein and lipid are two major components that undergo significant changes during processing of aquatic products. This study focused on the protein oxidation, protein conformational states, lipid oxidation and lipid molecule profiling of salted large yellow croaker during storage, and their correlations were investigated. The degree of oxidation of protein and lipid was time-dependent, leading to an increase in carbonyl content and surface hydrophobicity, a decrease in sulfhydryl groups, and an increase in conjugated diene, peroxide value and thiobarbituric acid reactive substances value. Oxidation caused protein structure denaturation and aggregation during storage. Lipid composition and content changed dynamically, with polyunsaturated phosphatidylcholine (PC) was preferentially oxidized compared to polyunsaturated triacylglycerol. Correlation analysis showed that the degradation of polyunsaturated key differential lipids (PC 18:2_20:5, PC 16:0_22:6, PC 16:0_20:5, etc.) was closely related to the oxidation of protein and lipid. The changes in protein conformation and the peroxidation of polyunsaturated lipids mutually promote each other's oxidation process.
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Affiliation(s)
- Min Zhang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood, Dalian 116034, China
| | - Jing-Jing Fu
- School of Food Science and Biotechnology, Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou Zhejiang 310035, China
| | - Jun-Long Mao
- School of Food Science and Biotechnology, Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou Zhejiang 310035, China
| | - Xiu-Ping Dong
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood, Dalian 116034, China
| | - Yue-Wen Chen
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; School of Food Science and Biotechnology, Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou Zhejiang 310035, China.
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3
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Bolini HMA, Medeiros AC, Pereira CTM, Carraro F, Augusto PPC, Cardello F, Lima RS. Consumer Acceptance Studies of Margarine to Guide Product Development in the Food Industry. Foods 2023; 13:116. [PMID: 38201144 PMCID: PMC10778683 DOI: 10.3390/foods13010116] [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: 12/05/2023] [Revised: 12/22/2023] [Accepted: 12/28/2023] [Indexed: 01/12/2024] Open
Abstract
Margarine exhibits significant variations in composition, allowing it to cater to diverse consumer segments. This study aimed to characterize the physical and sensory attributes of margarine samples available in the Brazilian market. Twelve commercial samples from six different brands, encompassing 30% to 80% of lipid contents, were subjected to instrumental texture analysis and affective assessment. A total of 112 consumers participated in acceptance tests and Check-All-That-Apply (CATA) evaluations, while another group of 62 subjects performed Projective Mapping. Samples with lipid percentages exceeding 70% achieved the highest average acceptance scores for taste and overall impression. The brand with the lowest lipid content (30%) exhibited a stronger association with negative attributes, including rancid flavor and aroma, bitterness, and metallic flavor, resulting in lower average scores for aroma, flavor, texture, and overall impression. However, these scores were not statistically different from samples with 50% and 60% lipid content. Reducing lipid levels in fat-based products such as margarine poses a challenge to food manufacturers, as consumers generally perceive higher lipid percentages as indicative of superior flavor quality.
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Affiliation(s)
- Helena Maria Andre Bolini
- Department of Food Engineering and Technology, University of Campinas, Monteiro Lobato, 80, Campinas 13083-862, Brazil; (A.C.M.); (C.T.M.P.); (F.C.); (P.P.C.A.); (F.C.); (R.S.L.)
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Zou S, Zhou J, Du Y, Cheng J, Wang Y, Zhang Z. Texture and volatile profiles of beef tallow substitute produced by a pilot-scale continuous enzymatic interesterification. Food Chem 2023; 429:136980. [PMID: 37527600 DOI: 10.1016/j.foodchem.2023.136980] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 07/20/2023] [Accepted: 07/21/2023] [Indexed: 08/03/2023]
Abstract
Edible beef tallow (BT) has been widely used in Sichuan hotpot due to its unique flavor and texture. However, BT should not be consumed in excess caused by its trans-fatty acids and cholesterol issues. In this study, a BT substitute was prepared after enzymatic interesterification in a pilot-scale packed-bed reactor using soybean oil and fully hydrogenated palm oil (4:3, w/w) as feedstock. The products were characterized against BT in terms of fatty acid/triacylglycerol compositions, solid fat content, polymorphism, and melting/crystallization behaviors to select the most promising BT substitute. The optimal flow rate was 120 mL/min. Changes in volatile compounds during stir-frying and simmering were also investigated for Sichuan hotpots made with these two oils. The volatile compounds of BT substitute were similar to that of natural BT. The findings will contribute to expanding the base oil categories of Sichuan hotpot oils.
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Affiliation(s)
- Shuo Zou
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China
| | - Jun Zhou
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China
| | - Yilin Du
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China
| | - Jianqiang Cheng
- Guangdong Sumbillion Food for Special Medical Purposes Co., Ltd, China
| | - Yong Wang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China
| | - Zhen Zhang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China.
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5
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Janota B, Adamek B, Szczepańska E, Biernacki K, Janczewska E. Lifestyle and Quality of Life of Women Diagnosed with Hypothyroidism in the Context of Non-Alcoholic Fatty Liver. Metabolites 2023; 13:1174. [PMID: 38132856 PMCID: PMC10745337 DOI: 10.3390/metabo13121174] [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: 10/28/2023] [Revised: 11/23/2023] [Accepted: 11/24/2023] [Indexed: 12/23/2023] Open
Abstract
Interconnections between hypothyroidism and metabolic disturbances manifesting in the liver and body composition have not yet been comprehensively analyzed in the context of lifestyle. This study aimed to assess the selected lifestyle factors and quality of life in the context of the development of NAFL (non-alcoholic fatty liver) in women diagnosed with hypothyroidism. This study included 134 women categorized into three groups: with hypothyroidism and NAFL, with only hypothyroidism, and with only NAFL. We compared the groups concerning the KomPAN and WHOQOL-BREF questionnaires, anthropometric measurements, body composition parameters, and the stage of liver steatosis. The individuals with NAFL most frequently consumed lard, fried dishes, processed meats, red meat, sweets, and sweetened beverages. The individuals with hypothyroidism without coexisting NAFL exhibited the highest satisfaction with health. The NAFL group had the highest average body fat percentage. Selected lifestyle aspects influenced the development of NAFL in women diagnosed with hypothyroidism. Women's overall quality of life did not vary depending on the coexisting medical conditions. Preventive programs should promote the following: the regular consumption of meals, the appropriate energy supply, physical activity, mental health support, and striving for proper body composition parameters.
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Affiliation(s)
- Barbara Janota
- Department of Basic Medical Sciences, Faculty of Public Health in Bytom, Medical University of Silesia in Katowice, 41-902 Bytom, Poland
| | - Brygida Adamek
- Department of Basic Medical Sciences, Faculty of Public Health in Bytom, Medical University of Silesia in Katowice, 41-902 Bytom, Poland
| | - Elżbieta Szczepańska
- Department of Human Nutrition, Department of Dietetics, Faculty of Public Health in Bytom, Medical University of Silesia in Katowice, 41-808 Zabrze, Poland
| | - Krzysztof Biernacki
- Department of Medical and Molecular Biology, Faculty of Medical Sciences in Zabrze, Medical University of Silesia in Katowice, Jordana 19, 41-808 Zabrze, Poland
| | - Ewa Janczewska
- Department of Basic Medical Sciences, Faculty of Public Health in Bytom, Medical University of Silesia in Katowice, 41-902 Bytom, Poland
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Mao J, Gao Y, Meng Z. Nonlinear viscoelasticity and crystallization behavior of anhydrous milk fat/palm stearin/oleogel blends. Food Chem 2023; 410:135394. [PMID: 36640655 DOI: 10.1016/j.foodchem.2023.135394] [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: 09/06/2022] [Revised: 11/19/2022] [Accepted: 01/02/2023] [Indexed: 01/05/2023]
Abstract
The crystallization behavior of anhydrous milk fat (AMF)/palm stearin (POs)/diacetyl tartaric acid ester of mono(di)glycerides (DATEM) oleogel blends was investigated, moreover, the linear and nonlinear rheological behavior of systems was analyzed by small amplitude oscillatory shear (SAOS) and large amplitude oscillatory shear (LAOS). The addition of DATEM oleogels inhibited the growth rate of crystals of blends at 4 °C and reduced the average size of crystalline nanoplatelet. Moreover, the DATEM oleogels promoted the transition of blends to more stable β polymorphism. The nonlinear rheological response of blends was qualitatively analyzed by normalized Lissajous-Bowditch curves. The addition of DATEM oleogels made blends more resistant to large deformations and slowed down viscous losses while reducing the rearrangement behavior of the crystal microstructure under high strain. These findings could open up the possibility of developing low-saturated fat products and further broaden the application of oleogels.
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Affiliation(s)
- Jixian Mao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu Province, PR China
| | - Yujie Gao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu Province, PR China
| | - Zong Meng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu Province, PR China.
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7
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Zhang X, Pei W, Guo Y, Cao M, Karrar E, Tang L, Li K, Chang M, Liu R. Impact of α-tocopherol and EGCG on the oxidative stability of margarine: Exploring the possible synergistic effect mechanism. J Food Sci 2023. [PMID: 37178315 DOI: 10.1111/1750-3841.16595] [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: 12/24/2022] [Revised: 03/29/2023] [Accepted: 04/14/2023] [Indexed: 05/15/2023]
Abstract
Margarine is a typical water-in-oil (W/O) emulsion fat product. Due to the presence of a water-oil interface, the oil oxidation in the emulsion system is the interface reaction, which is much faster than that in bulk oil and shows different oxidation mechanisms. The analysis of Rancimat and electron spin resonance indicated that α-tocopherol and EGCG show synergistic antioxidant effects in the margarine. After 20 days of accelerated oxidation storage, the antioxidant effect of the compound antioxidant (50 mg/kg α-tocopherol + 350 mg/kg EGCG) on the margarine was significantly higher than that of the single antioxidant α-tocopherol and EGCG. Based on the results of antioxidants partitioning, electrochemistry, fluorescence spectroscopy, and the oxidative decomposition of antioxidants, the possible mechanisms of interaction were the promotion of α-tocopherol regeneration by EGCG, and the fact that α-tocopherol and EGCG could act at different stages and positions of oxidation. This work will contribute to studying antioxidant interactions and can provide valuable suggestions for practical production. PRACTICAL APPLICATION: This study aims to improve the oxidative stability of margarine by adding α-tocopherol and epigallocatechin-gallate (EGCG) individually and in blends. The mechanism of compound antioxidant synergistic inhibition of margarine oxidation was analyzed, providing theoretical basis and scientific basis for the research and practical application of natural antioxidant synergistic mechanism.
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Affiliation(s)
- Xueyi Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, P. R. China
| | - Wenjun Pei
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, P. R. China
| | - Yiwen Guo
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, P. R. China
| | - Minjie Cao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, P. R. China
| | - Emad Karrar
- College of Food and Biological Engineering, Jimei University, Xiamen, Fujian, P. R. China
| | - Lin Tang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, P. R. China
| | - Kangning Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, P. R. China
| | - Ming Chang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, P. R. China
| | - Ruijie Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, P. R. China
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8
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García-González A, Quintero-Flórez A, Ruiz-Méndez MV, Perona JS. Virgin Olive Oil Ranks First in a New Nutritional Quality Score Due to Its Compositional Profile. Nutrients 2023; 15:2127. [PMID: 37432257 DOI: 10.3390/nu15092127] [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: 04/10/2023] [Revised: 04/21/2023] [Accepted: 04/26/2023] [Indexed: 07/12/2023] Open
Abstract
Dietary oils play a crucial role in maintaining a healthy diet. However, with the increasing number of oils available, it became a challenging task for food producers and consumers to select the best oil for their needs. In this work, an easy-to-understand nutrition quality score was created, using a model that included beneficial lipid compounds criteria according to the dietary recommendations published by international food and health organizations. The algorithm assigned points for each component of the model considering their content in each particular oil. The points were added up and the fats and oils were classified by the corresponding percentile. As a result, among the 32 edible oils that were evaluated, virgin olive oil ranked first with a score of 100. All plant oils, except for margarine and coconut oil, ranked above the 50th percentile. Receiver-operator curves and regression models showed that saturated fatty acids may be able to predict the score, and thus, the nutritional quality of the oils. In conclusion, the proposed nutritional quality score would promote healthy and nutritious food options for consumers and would provide food producers with a valuable tool to select high-quality oils for their products, ensuring that they meet the nutritional requirements.
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Affiliation(s)
- Aída García-González
- Department of Molecular Biology and Biochemical Engineering, University of Pablo de Olavide, 41013 Seville, Spain
- Department of Food and Health, Instituto de la Grasa-CSIC, 41013 Seville, Spain
| | - Angelica Quintero-Flórez
- Department of Preventive Medicine and Public Health, University of Seville, 41009 Seville, Spain
| | | | - Javier S Perona
- Department of Food and Health, Instituto de la Grasa-CSIC, 41013 Seville, Spain
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9
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Pang M, Kang S, Liu L, Ma T, Zheng Z, Cao L. Physicochemical Properties and Cookie-Making Performance as Fat Replacer of Wax-Based Rice Bran Oil Oleogels. Gels 2022; 9:gels9010013. [PMID: 36661781 PMCID: PMC9858516 DOI: 10.3390/gels9010013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 12/20/2022] [Accepted: 12/20/2022] [Indexed: 12/28/2022] Open
Abstract
Reducing the intake of trans and saturated fatty acids is a trend in healthy eating. In this study, the oleogels were prepared from rice bran oil (RBO), candle wax (CDW), beeswax (BW), rice bran wax (RBW), and carnauba wax (CRW), respectively, and the results based on their physicochemical properties and crystal structures at critical concentrations, 6 wt.%, 8 wt.%, and 10 wt.%, were determined to further investigate the oleogels as a shortening substitute in cookie recipes. Oleogel has a smooth, spreadable β' crystal shape which creates excellent sensory properties and improves the texture, but also has some economic benefits. A comparison between the oleogels formed at critical concentrations and those with improved mass fractions was performed in several analyses such as PLM and texture, and the oleogels with higher mass fractions had a greater hardness and stickiness and denser crystal structures. This study was used to optimize the cookie recipe by partially replacing shortening with oleogel and preparing the cookies according to the 0:1, 3:7, 1:1, 7:3, 1:0 oleogel shortening mixture, respectively. Based on the results of the textural analysis, a colorimetric and sensory evaluation of the optimized formulation of oleogels in cookies, it was evident that BW and RBW oleogels have more potential to replace shortening in cookies than CDW and CRW oleogels. In particular, oleogels with a concentration of 6 wt.% RBW (RBW-6) and at a 7:3 (oleogel:shortening) shortening replacement exhibited a hardness and crispness of 15.75 N and 97.73 g, respectively, with an L* value of 66.66 and a sensory score of 22.32 ± 0.09. The value for the color perception difference (dE) between the cookies and the control group was -3.73, which allowed us to obtain a good product with a quality and characteristics similar to shortening. This supports the feasibility of new solid fats to replace traditional plastic fats in baked goods.
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Affiliation(s)
- Min Pang
- School of Food and Bioengineering, Hefei University of Technology, Hefei 230009, China
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei 230009, China
| | - Shengmei Kang
- School of Food and Bioengineering, Hefei University of Technology, Hefei 230009, China
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei 230009, China
| | - Lin Liu
- School of Food and Bioengineering, Hefei University of Technology, Hefei 230009, China
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei 230009, China
| | - Tengfei Ma
- Anhui Tianxiang Grain & Oil Food Co., Ltd., Fuyang 236000, China
| | - Zhi Zheng
- School of Food and Bioengineering, Hefei University of Technology, Hefei 230009, China
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei 230009, China
| | - Lili Cao
- School of Food and Bioengineering, Hefei University of Technology, Hefei 230009, China
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei 230009, China
- Correspondence:
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Álvarez MD, Cofrades S, Pérez-Mateos M, Saiz A, Herranz B. Development and Physico-Chemical Characterization of Healthy Puff Pastry Margarines Made from Olive-Pomace Oil. Foods 2022; 11:foods11244054. [PMID: 36553795 PMCID: PMC9778141 DOI: 10.3390/foods11244054] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Revised: 12/12/2022] [Accepted: 12/13/2022] [Indexed: 12/23/2022] Open
Abstract
Due to its characteristic aroma and flavor, puff pastry (PP) prepared with butter is more accepted than that made with margarine, yet a high saturated fat consumption is associated with cardiovascular disease. This work studies the potential of olive-pomace oil (OPO) as main ingredient of PP margarines together with different organogelator agents to imitate the technological properties of a commercial fatty preparation (CFP). Rheological and textural properties were measured in all formulated margarines (FM) and, additionally, thermal and microstructural properties, and fatty acid (FA) profiles were analyzed in some selected FM. The different FM had viscous modulus (G″) and loss factor (tan δ) values lower than those of CFP, thus reflecting a different viscoelasticity and plasticity. The crystallization and melting temperatures of FM were also different from those of CFP, indicating the presence of a dissimilar polymorphic fat-crystal structure. Nevertheless, the FM containing an oleogel prepared with 5% beeswax and OPO was more similar to CFP. The FA profile of CFP and FM, with 80% polyunsaturated fatty acids (PUFA) and 60% oleic acid, is healthier than that of a PP commercial butter (CB), evidencing that, although improvements in margarine plasticity are still necessary, OPO is technologically viable to produce healthier PP margarines.
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Affiliation(s)
- María Dolores Álvarez
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), c/José Antonio Novais, 6, 28040 Madrid, Spain
- Correspondence: (M.D.Á.); (B.H.); Tel.: +34-91-549-2300 (M.D.Á.)
| | - Susana Cofrades
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), c/José Antonio Novais, 6, 28040 Madrid, Spain
| | - Miriam Pérez-Mateos
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), c/José Antonio Novais, 6, 28040 Madrid, Spain
| | - Arancha Saiz
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), c/José Antonio Novais, 6, 28040 Madrid, Spain
| | - Beatriz Herranz
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), c/José Antonio Novais, 6, 28040 Madrid, Spain
- Department of Food Technology, Veterinary Faculty, Complutense University, Avda/Puerta de Hierro, s/n, 28040 Madrid, Spain
- Correspondence: (M.D.Á.); (B.H.); Tel.: +34-91-549-2300 (M.D.Á.)
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11
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Sayas-Barberá E, Pérez-Álvarez JA, Navarro-Rodríguez de Vera C, Fernández-López M, Viuda-Martos M, Fernández-López J. Sustainability and Gender Perspective in Food Innovation: Foods and Food Processing Coproducts as Source of Macro- and Micro-Nutrients for Woman-Fortified Foods. Foods 2022; 11:foods11223661. [PMID: 36429253 PMCID: PMC9689430 DOI: 10.3390/foods11223661] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2022] [Revised: 11/12/2022] [Accepted: 11/14/2022] [Indexed: 11/18/2022] Open
Abstract
Micro- and macro-nutrient deficiencies among women are considered a global issue that the food industry has not adequately considered until recently. The industry must provide and guarantee a diversity of food products worldwide that allow women to get a correct and balanced diet according their life stage. The food industry must focus on this challenge within a framework of sustainable production, minimizing the use of natural resources and avoiding the emission of waste and pollutants throughout the life cycle of food. Food coproducts are presented as potential bioactive functional compounds which can be useful for technological purposes, due to the fact that they can serve as non-chemical, natural and health-improving food ingredients. In this review, we focus on the potential use of food processing coproducts which must be part of a strategy to promote and improve women's health and well-being. This knowledge will make it possible to select potential ingredients from coproducts to be used in the fortification of foods intended for consumption by females and to introduce sustainability and gender perspectives into food innovation. The attainment of fortifications for foods for women has to be linked to the use of sustainable sources from food coproducts in order to be economically viable and competitive.
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Affiliation(s)
- Estrella Sayas-Barberá
- IPOA Research Group, Agro-Food Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Orihuela, 03312 Alicante, Spain
| | - Jose Angel Pérez-Álvarez
- IPOA Research Group, Agro-Food Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Orihuela, 03312 Alicante, 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, Orihuela, 03312 Alicante, Spain
| | - Manuela Fernández-López
- Servicio de Endocrinología y Nutrición, Hospital Clínico Universitario Virgen de la Arrixaca, Ctra. Madrid-Cartagena s/n, 30120 El Palmar, Spain
| | - Manuel Viuda-Martos
- IPOA Research Group, Agro-Food Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Orihuela, 03312 Alicante, Spain
| | - Juana Fernández-López
- IPOA Research Group, Agro-Food Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Orihuela, 03312 Alicante, Spain
- Correspondence: ; Tel.: +34-966749784
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Puprasit K, Wongsawaeng D, Ngaosuwan K, Kiatkittipong W, Assabumrungrat S. Improved hydrogenation process for margarine production with no trans fatty acid formation by non-thermal plasma with needle-in-tube configuration. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111167] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Gao H, Gao W, Yang X, Liu Y, Wang Z. Effects of different tempering temperatures on the properties of industrial sheet margarine. RSC Adv 2022; 12:23311-23321. [PMID: 36090435 PMCID: PMC9380702 DOI: 10.1039/d2ra03999k] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Accepted: 08/05/2022] [Indexed: 01/13/2023] Open
Abstract
Tempering conditions have significant effects on the microstructure, physicochemical properties and application functionalities of ISM.
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Affiliation(s)
- Houbin Gao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
- Wilmar (shanghai) Biotechnology Research & Development Center Co., Ltd, Shanghai, 200137, China
| | - Wei Gao
- School of Materials Science and Engineering, Tianjin University of Technology. Tianjin, 300384, China
| | - Xiaomin Yang
- Wilmar (shanghai) Biotechnology Research & Development Center Co., Ltd, Shanghai, 200137, China
| | - Yuanfa Liu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Zhouping Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
- Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu, 610106, China
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Melting, Crystallization, and In Vitro Digestion Properties of Fats Containing Stearoyl-Rich Triacylglycerols. Molecules 2021; 27:molecules27010191. [PMID: 35011423 PMCID: PMC8746982 DOI: 10.3390/molecules27010191] [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: 11/09/2021] [Revised: 12/23/2021] [Accepted: 12/25/2021] [Indexed: 11/24/2022] Open
Abstract
Fats containing the stearoyl-rich triacylglycerols (TAGs) of 1,2-distearoyl-3-oleoylglycerol (SSO) and 1,3-dioleoyl-2-stearoylglycerol (OSO) were synthesized via the lipase-catalyzed acidolysis of tristearin (SSS)-rich fat and oleic acids, followed by solvent fractionation. Their physicochemical properties and in vitro digestibilities were compared. The SSS-, SSO-, and OSO-rich fats comprised 81.6%, 52.9%, and 33.1% stearic acid, respectively, whereas oleic acid comprised 2.9%, 37.5%, and 56.2%, respectively. The SSS-, SSO-, and OSO-rich fats contained the TAGs of SaSaSa (100.00%), SaSaMo (86.98%), and MoSaMo (67.12%), respectively, and the major TAGs were SSS, SSO, and OSO, respectively. Melting and crystallization temperatures were higher and fat crystals were larger and densely packed in the descending order of SSS-, SSO and OSO-rich fats. Both in vitro multi-step digestion and pH-stat digestion were more rapid for OSO- than SSO-rich fat. Oleic acid was digested faster than stearic acid during the initial digestion, then the rate decreased, whereas that of stearic acid increased over prolonged digestion. Fats that were richer in stearoyl at the sn-1,3 position of TAG melted and crystallized at higher temperatures, had a densely packed microstructure of large fat crystals and were poorly digested. Stearic acid imparts the essential physical attributes of melting and crystallization in solid fats, and the low digestible stearoyl-rich fat would be a viable substitute for trans fatty acids in food lipid industry.
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