1
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Ma Y, Baek CH, Ma SY, Jung MY. Evaluation of soybean oil-wax oleogel as a healthy ingredient for aerogel whipped cream rich in unsaturated fatty acids. J Food Sci 2024; 89:6203-6216. [PMID: 39183690 DOI: 10.1111/1750-3841.17310] [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: 04/04/2024] [Revised: 07/25/2024] [Accepted: 07/29/2024] [Indexed: 08/27/2024]
Abstract
Aerosol whipped cream, widely used in various foods, relies on solid fats rich in saturated fatty acids (SFAs) for stable gas entrapment. In this study, the potential of oleogels as a healthy fat substitute for formulating aerosol whipped cream was studied. The analysis focused on the effects of different types (beeswax [BW], rice bran wax [RW], and carnauba wax) and the quantities of wax on the properties of the aerosol whipped creams. The BW-oleogel-based aerosol whipped cream exhibited the highest foam ability and foam stability. The superior physical properties of the bees wax-oleogel were attributed to the higher overrun and height stability of its whipped cream compared to RW and carnauba oleogels. The 6% BW-whipped cream showed significantly higher overrun and cream stability. The 6% BW oleogel whipped cream contained 4.4 times lower SFAs than the dairy milk fat whipped cream. This study represents the first exploration into the feasibility of formulating oleogel-based aerosol whipped cream using liquid vegetable oil.
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Affiliation(s)
- Yongzhe Ma
- Department of Food Science and Biotechnology, Graduate School, Woosuk University, Wanju-Kun, Jeonbuk Province, Republic of Korea
| | - Chung Hun Baek
- Department of Food Science and Biotechnology, Graduate School, Woosuk University, Wanju-Kun, Jeonbuk Province, Republic of Korea
| | - Sang Yong Ma
- Department of Food Science and Biotechnology, Graduate School, Woosuk University, Wanju-Kun, Jeonbuk Province, Republic of Korea
| | - Mun Yhung Jung
- Department of Food Science and Biotechnology, Graduate School, Woosuk University, Wanju-Kun, Jeonbuk Province, Republic of Korea
- Department of Hotel Management and Culinary Arts, College of Food Science, Woosuk University, Wanju-Kun, Jeonbuk Province, Republic of Korea
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2
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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 2024; 64:9691-9709. [PMID: 37229559 DOI: 10.1080/10408398.2023.2215871] [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: 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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3
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Werner-Cárcamo ER, Soleimaniam Y, Macias-Rodriguez BA, Rubilar M, Marangoni AG. Mechanical properties of wax-oleogels: Assessing their potential to mimic commercial margarine functionality under small and large deformations. Food Res Int 2024; 189:114579. [PMID: 38876599 DOI: 10.1016/j.foodres.2024.114579] [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: 01/02/2024] [Revised: 05/25/2024] [Accepted: 05/27/2024] [Indexed: 06/16/2024]
Abstract
Utilizing waxes to gel oils presents a viable approach for diminishing trans and saturated fat levels in commercial fats such as margarines. This technique ensures that oleogels mimic traditional fats in terms of rheological properties, oil-binding capacity, and overall structure. Our study employed cooling-shear rates to finely adjust physical characteristics, evaluating rheology via SAOS-LAOS, oil retention, and crystal structure of wax oleogels, compared against commercial margarines as benchmarks. Findings indicate that wax oleogels, under specific cooling/shear conditions, exhibit softer yet more ductile-like behavior, akin to margarine, while retaining oil effectively. This similarity is evidenced through Lissajous curves and plastic dissipation ratio during yielding, reflecting a ductile yielding response characterized by square-like Lissajous curves and a plastic dissipation ratio index approximating one. Although these crystallization conditions influence the mechanical properties of wax oleogels, they do not alter oil losses or wax characteristics.
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Affiliation(s)
- Erwin R Werner-Cárcamo
- Doctorate in Sciences Engineering with Specialization in Bioprocesses, Universidad de La Frontera (UFRO), Av. Francisco Salazar 01145, Temuco, Chile; Department of Food Science, University of Guelph, 50 Stone Rd. East, Guelph, Ontario N1G 2W1, Canada.
| | - Yasamin Soleimaniam
- Department of Food Science, University of Guelph, 50 Stone Rd. East, Guelph, Ontario N1G 2W1, Canada
| | - Braulio A Macias-Rodriguez
- Department of Food Science and Human Nutrition, University of Illinois Urbana-Champaign, Urbana, IL 61801, USA
| | - Mónica Rubilar
- Department of Chemical Engineering, Faculty of Engineering and Science, Universidad de La Frontera, Avenida Francisco Salazar 01145, Temuco, Chile
| | - Alejandro G Marangoni
- Department of Food Science, University of Guelph, 50 Stone Rd. East, Guelph, Ontario N1G 2W1, Canada
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4
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Li S, Chen J, Liu Y, Qiu H, Gao W, Che K, Zhou B, Liu R, Hu W. Preparation of Citral Oleogel and Antimicrobial Properties. Gels 2023; 9:930. [PMID: 38131916 PMCID: PMC10742588 DOI: 10.3390/gels9120930] [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: 11/04/2023] [Revised: 11/22/2023] [Accepted: 11/23/2023] [Indexed: 12/23/2023] Open
Abstract
The objective of this study was to analyze a natural and safe oleogel with antimicrobial properties that can replace animal fats while lengthening the product's shelf life. The oleogel was created using direct dispersion (MG-SO), and its material characterization exhibited the exceptional performance of the hybrid gelant. Additionally, citral was integrated into the oil gel to prepare the citral oleogel (MG-SO). The antimicrobial nature of the material was examined and the findings revealed that it inhibited the growth of various experimental model bacteria, including Escherichia coli, Staphylococcus aureus, Aspergillus niger, Botrytis cinerea, and Rhizopus stolonifer. In addition, the material had a comparable inhibitory impact on airborne microorganisms. Lastly, MG-SON was utilized in plant-based meat patties and demonstrated an ability to significantly reduce the growth rate of microorganisms.
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Affiliation(s)
- Shangjian Li
- School of Pharmacy and Food Science, Zhuhai College of Science and Technology, Zhuhai 519041, China
- College of Life Science, Jilin University, Changchun 130015, China
| | - Jiajia Chen
- Zhuhai Lizhu Microsphere Technology Co., Zhuhai 519000, China
| | - Yuntong Liu
- School of Pharmacy and Food Science, Zhuhai College of Science and Technology, Zhuhai 519041, China
- College of Life Science, Jilin University, Changchun 130015, China
| | - Honghao Qiu
- School of Pharmacy and Food Science, Zhuhai College of Science and Technology, Zhuhai 519041, China
- College of Life Science, Jilin University, Changchun 130015, China
| | - Wei Gao
- School of Pharmacy and Food Science, Zhuhai College of Science and Technology, Zhuhai 519041, China
- College of Life Science, Jilin University, Changchun 130015, China
| | - Kundian Che
- School of Pharmacy and Food Science, Zhuhai College of Science and Technology, Zhuhai 519041, China
- College of Life Science, Jilin University, Changchun 130015, China
| | - Baogang Zhou
- School of Pharmacy and Food Science, Zhuhai College of Science and Technology, Zhuhai 519041, China
- College of Life Science, Jilin University, Changchun 130015, China
| | - Ran Liu
- School of Pharmacy and Food Science, Zhuhai College of Science and Technology, Zhuhai 519041, China
- College of Life Science, Jilin University, Changchun 130015, China
| | - Wenzhong Hu
- School of Pharmacy and Food Science, Zhuhai College of Science and Technology, Zhuhai 519041, China
- College of Life Science, Dalian Minzu University, Dalian 116600, China
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5
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Chen S, Dima C, Kharazmi MS, Yin L, Liu B, Jafari SM, Li Y. The colloid and interface strategies to inhibit lipid digestion for designing low-calorie food. Adv Colloid Interface Sci 2023; 321:103011. [PMID: 37826977 DOI: 10.1016/j.cis.2023.103011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Revised: 09/20/2023] [Accepted: 09/27/2023] [Indexed: 10/14/2023]
Abstract
Although fat is one of the indispensable components of food flavor, excessive fat consumption could cause obesity, metabolism syndromes and an imbalance in the intestinal flora. In the pursuit of a healthy diet, designing fat reducing foods by inhibiting lipid digestion and calorie intake is a promising strategy. Altering the gastric emptying rates of lipids as well as acting on the lipase by suppressing the enzymatic activity or limiting lipase diffusion via interfacial modulation can effectively decrease lipolysis rates. In this review, we provide a comprehensive overview of colloid-based strategies that can be employed to retard lipid hydrolysis, including pancreatic lipase inhibitors, emulsion-based interfacial modulation and fat substitutes. Plants-/microorganisms-derived lipase inhibitors bind to catalytic active sites and change the enzymatic conformation to inhibit lipase activity. Introducing oil-in-water Pickering emulsions into the food can effectively delay lipolysis via steric hindrance of interfacial particulates. Regulating stability and physical states of emulsions can also affect the rate of hydrolysis by altering the active hydrolysis surface. 3D network structure assembled by fat substitutes with high viscosity can not only slow down the peristole and obstruct the diffusion of lipase to the oil droplets but also impede the transportation of lipolysis products to epithelial cells for adsorption. Their applications in low-calorie bakery, dairy and meat products were also discussed, emphasizing fat intake reduction, structure and flavor retention and potential health benefits. However, further application of these strategies in large-scale food production still requires more optimization on cost and lipid reducing effects. This review provides a comprehensive review on colloidal approaches, design, principles and applications of fat reducing strategies to meet the growing demand for healthier diet and offer practical insights for the low-calorie food industry.
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Affiliation(s)
- Shanan Chen
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Cristian Dima
- Dunarea de Jos' University of Galati, Faculty of Food Science and Engineering, "Domnească" Str. 111, Building F, Room 107, 800201, Galati, Romania
| | | | - Lijun Yin
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Bin Liu
- Department of Nutrition and Health, China Agricultural University, Beijing 100091, China
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
| | - Yuan Li
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
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6
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Mahmud N, Islam J, Oyom W, Adrah K, Adegoke SC, Tahergorabi R. A review of different frying oils and oleogels as alternative frying media for fat-uptake reduction in deep-fat fried foods. Heliyon 2023; 9:e21500. [PMID: 38027829 PMCID: PMC10660127 DOI: 10.1016/j.heliyon.2023.e21500] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2023] [Revised: 10/18/2023] [Accepted: 10/23/2023] [Indexed: 12/01/2023] Open
Abstract
Purpose This review aims to examine the potential of oleogels as a frying medium to decrease oil absorption during deep-frying and enhance the nutritional and energy content of foods. By investigating the factors influencing oil incorporation during deep-frying and examining the application of oleogels in this process, we seek to provide insights into using oleogels as an alternative to traditional cooking oils. Scope Deep-frying, a widely used cooking method, leads to the retention of large amounts of oil in fried food, which has been associated with health concerns. To address this issue, researchers have investigated various methods to minimize oil absorption during frying. One promising approach is the use of oleogels, which are thermo-reversible, three-dimensional gel networks formed by entrapment of bulk oil with a low concentration (<10% of weight) of solid lipid materials known as oleogelators. This review will focus on the following aspects: a) an overview of deep-fried foods, b) factors influencing oil uptake and underlying mechanisms for oil absorption during deep-frying, c) the characterization and application of different frying oils and their oleogels in deep-fried foods, d) components of the oleogel system for deep-frying, and e) the health impact, oxidative stability, and sensory acceptability of using oleogels in deep-frying. Key findings The review highlights the potential of oleogels as a promising alternative frying medium to reduce fat absorption in deep-fried foods. Considering the factors influencing oil uptake during deep-frying, as well as exploring the properties and applications of different frying oils and their oleogels, can result in improved product qualities and heightened consumer acceptance. Moreover, oleogels offer the advantage of lower fat content in fried products, addressing health concerns associated with traditional deep-frying methods. The capacity to enhance the nutritional and energy profile of foods while preserving sensory qualities and oxidative stability positions oleogels as a promising choice for upcoming food processing applications.
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Affiliation(s)
- Niaz Mahmud
- Food and Nutritional Sciences Program, North Carolina Agricultural & Technical State University, Greensboro, NC, 27411, USA
| | - Joinul Islam
- Food and Nutritional Sciences Program, North Carolina Agricultural & Technical State University, Greensboro, NC, 27411, USA
- Department of Food Science and Technology, University of Georgia, Athens, GA, 30602, USA
| | - William Oyom
- Food and Nutritional Sciences Program, North Carolina Agricultural & Technical State University, Greensboro, NC, 27411, USA
| | - Kelvin Adrah
- Joint School of Nanoscience and Nanoengineering, 2907 East Gate City Blvd, Greensboro, NC, 27401, USA
| | | | - Reza Tahergorabi
- Food and Nutritional Sciences Program, North Carolina Agricultural & Technical State University, Greensboro, NC, 27411, USA
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7
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Lu Y, Li J, Ding J, Nie X, Yu N, Meng X. Comparison of diosgenin-vegetable oils oleogels with various unsaturated fatty acids: Physicochemical properties, in-vitro digestion, and potential mechanism. Food Chem 2023; 413:135663. [PMID: 36796264 DOI: 10.1016/j.foodchem.2023.135663] [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: 09/28/2022] [Revised: 01/24/2023] [Accepted: 02/07/2023] [Indexed: 02/15/2023]
Abstract
This study aimed to evaluate the influence of gelation and unsaturated fatty acids on the reduced extent of lipolysis between diosgenin (DSG)-based oleogels and oils with various unsaturated fatty acids. Overall, the lipolysis of oleogels was significantly lower than oils. The highest reduced extent of lipolysis (46.23 %) was obtained in linseed oleogels (LOG) while sesame oleogels possessed the lowest (21.17 %). It was suggested LOG discovered the strong van der Waals force to induce the robust gel strength and tight cross-linked network and then increase the contact difficulty between lipase and oils. Correlation analysis revealed that C18:3n-3 was positively correlated with hardness and G' while C18:2n-6 was negative. Thus, the effect on the reduced extent of lipolysis with abundant C18:3n-3 was most significant while that rich in C18:2n-6 was least. These discoveries provided a deepening insight into DSG-based oleogels with various unsaturated fatty acids to design desirable properties.
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Affiliation(s)
- Yuanchao Lu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang 310014, China
| | - Jialing Li
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang 310014, China
| | - Jue Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang 310014, China
| | - Xiaohua Nie
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang 310014, China
| | - Ningxiang Yu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang 310014, China.
| | - Xianghe Meng
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang 310014, China.
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8
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da Silva RC, Ferdaus MJ, Foguel A, da Silva TLT. Oleogels as a Fat Substitute in Food: A Current Review. Gels 2023; 9:gels9030180. [PMID: 36975629 PMCID: PMC10048032 DOI: 10.3390/gels9030180] [Citation(s) in RCA: 19] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Revised: 02/14/2023] [Accepted: 02/22/2023] [Indexed: 03/03/2023] Open
Abstract
Fats and oils in food give them flavor and texture while promoting satiety. Despite the recommendation to consume predominantly unsaturated lipid sources, its liquid behavior at room temperature makes many industrial applications impossible. Oleogel is a relatively new technology applied as a total or partial replacement for conventional fats directly related to cardiovascular diseases (CVD) and inflammatory processes. Some of the complications in developing oleogels for the food industry are finding structuring agents Generally Recognized as Safe (GRAS), viable economically, and that do not compromise the oleogel palatability; thus, many studies have shown the different possibilities of applications of oleogel in food products. This review presents applied oleogels in foods and recent proposals to circumvent some disadvantages, as reaching consumer demand for healthier products using an easy-to-use and low-cost material can be intriguing for the food industry.
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Affiliation(s)
- Roberta Claro da Silva
- Family and Consumer Sciences Department, College of Agriculture and Environmental Sciences (CAES), North Carolina A&T State University, Greensboro, NC 27411, USA
| | - Md. Jannatul Ferdaus
- Family and Consumer Sciences Department, College of Agriculture and Environmental Sciences (CAES), North Carolina A&T State University, Greensboro, NC 27411, USA
| | - Aline Foguel
- Department of Biochemical-Pharmaceutical Technology, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Sao Paulo 05508-000, Brazil
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9
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Plazzotta S, Alongi M, De Berardinis L, Melchior S, Calligaris S, Manzocco L. Steering protein and lipid digestibility by oleogelation with protein aerogels. Food Funct 2022; 13:10601-10609. [PMID: 36168807 DOI: 10.1039/d2fo01257j] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The aim of the present work was to assess the effect of an innovative oleogelation strategy, the aerogel-template approach, on protein and lipid digestibility. Whey protein isolate (WP) was converted into aerogel particles via supercritical CO2 drying. Oleogels were then prepared by absorption of sunflower (SO) or flaxseed (FLX) oil (80%, w/w) into the aerogel particle template and subjected to in vitro digestion. WP aerogel-templated oleogels showed a specific destructuring behaviour during digestion. Confocal micrographs clearly demonstrated that the original oleogel structure was lost at the gastric level, with the release of oil droplets smaller (D32 < 10 μm) than those observed in the case of the unstructured oils (D32 > 30 μm), stabilised by undigested aerogel proteins. Sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) and bicinchoninic acid (BCA) assay confirmed that aerogelation reduced the gastric proteolysis of WP from nearly 100% to 70%. The digestion of the SO oleogel led to similar gastric protein digestibility. In contrast, in the case of the FLX oleogel, gastric proteolysis decreased to 40%, suggesting a role of the oil nature in steering WP aerogel digestion. In all cases, upon intestinal digestion aerogel proteins resulted completely hydrolysed. The lipolysis degree of SO (75%) and FLX (34%) oil in the oleogels was higher than that of the unstructured SO (66%) and FLX (24%) oils, due to the larger surface offered by smaller oil droplets to the action of intestinal lipases. This was confirmed by dynamic light scattering, showing a shift towards smaller size in the digestive micelle distribution of oleogels at the end of the intestinal phase. Oleogelation through the WP aerogel-template approach could be regarded as a strategy to steer lipid digestibility while also modulating the release of bioaccessible peptides.
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Affiliation(s)
- Stella Plazzotta
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy.
| | - Marilisa Alongi
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy.
| | - Lorenzo De Berardinis
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy.
| | - Sofia Melchior
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy.
| | - Sonia Calligaris
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy.
| | - Lara Manzocco
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy.
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10
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Hwang H, Kim S, Winkler‐Moser JK, Lee S, Liu SX. Feasibility of hemp seed oil oleogels structured with natural wax as solid fat replacement in margarine. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12619] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Hong‐Sik Hwang
- U.S. Department of Agriculture, Agricultural Research Service National Center for Agricultural Utilization Research, Functional Food Research Peoria Illinois USA
| | - Sanghoon Kim
- U.S. Department of Agriculture, Agricultural Research Service National Center for Agricultural Utilization Research, Plant Polymer Research Peoria Illinois USA
| | - Jill K. Winkler‐Moser
- U.S. Department of Agriculture, Agricultural Research Service National Center for Agricultural Utilization Research, Functional Food Research Peoria Illinois USA
| | - Suyong Lee
- Department of Food Science & Biotechnology and Carbohydrate Bioproduct Research Center Sejong University Seoul South Korea
| | - Sean X. Liu
- U.S. Department of Agriculture, Agricultural Research Service National Center for Agricultural Utilization Research, Functional Food Research Peoria Illinois USA
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11
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Palla CA, Dominguez M, Carrín ME. Recent advances on food‐based applications of monoglyceride oleogels. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12617] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Camila A. Palla
- Departamento de Ingeniería Química Universidad Nacional del Sur (UNS) Bahía Blanca Argentina
- Planta Piloto de Ingeniería Química PLAPIQUI (UNS‐CONICET) Bahía Blanca Argentina
| | - Martina Dominguez
- Planta Piloto de Ingeniería Química PLAPIQUI (UNS‐CONICET) Bahía Blanca Argentina
| | - María Elena Carrín
- Departamento de Ingeniería Química Universidad Nacional del Sur (UNS) Bahía Blanca Argentina
- Planta Piloto de Ingeniería Química PLAPIQUI (UNS‐CONICET) Bahía Blanca Argentina
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12
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Hu X, McClements DJ. Construction of plant-based adipose tissue using high internal phase emulsions and emulsion gels. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103016] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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13
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Therdthai N. Sugar, salt and fat reduction of bakery products. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 99:283-327. [PMID: 35595396 DOI: 10.1016/bs.afnr.2021.11.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
From the health viewpoint, consumers monitor their food uptake in terms of both quality and quantity, due to awareness of the link between food ingredients and health. Accordingly, many people tend to buy healthy food products that are low in or free of sugar, salt and fat. However, in baked products, the sugar, fat and salt are needed to create unique characteristics. The role of sugar, salt and fat in baked products is discussed in this chapter to understand their functions. The understanding is necessary to design proper techniques to reduce the amount of sugar, salt and fat. Ingredients and additives that can substitute for fat, sugar and salt in bakery characteristics are reviewed in terms of their advantages and disadvantages. In addition, alternative processes to reduce the use of fat, sugar and salt are proposed in this chapter.
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Affiliation(s)
- Nantawan Therdthai
- Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand.
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14
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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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15
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Li L, Liu G, Bogojevic O, Pedersen JN, Guo Z. Edible oleogels as solid fat alternatives: Composition and oleogelation mechanism implications. Compr Rev Food Sci Food Saf 2022; 21:2077-2104. [DOI: 10.1111/1541-4337.12928] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2021] [Revised: 01/05/2022] [Accepted: 01/26/2022] [Indexed: 12/23/2022]
Affiliation(s)
- Linlin Li
- School of Food Science and Engineering South China University of Technology Guangzhou China
- Department of Biological and Chemical Engineering, Faculty of Technical Science Aarhus University Aarhus Denmark
| | - Guoqin Liu
- School of Food Science and Engineering South China University of Technology Guangzhou China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Products Safety South China University of Technology Guangzhou China
| | - Oliver Bogojevic
- Department of Biological and Chemical Engineering, Faculty of Technical Science Aarhus University Aarhus Denmark
| | - Jacob Nedergaard Pedersen
- Department of Biological and Chemical Engineering, Faculty of Technical Science Aarhus University Aarhus Denmark
| | - Zheng Guo
- Department of Biological and Chemical Engineering, Faculty of Technical Science Aarhus University Aarhus Denmark
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16
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Ghazani SM, Dobson S, Marangoni AG. Hardness, plasticity, and oil binding capacity of binary mixtures of natural waxes in olive oil. Curr Res Food Sci 2022; 5:998-1008. [PMID: 35755304 PMCID: PMC9213233 DOI: 10.1016/j.crfs.2022.06.002] [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: 12/22/2021] [Revised: 05/31/2022] [Accepted: 06/01/2022] [Indexed: 11/05/2022] Open
Abstract
In this study, olive oil oleogels structured with less than 4% binary blends of sunflower wax (SFW), rice bran wax (RBW), candelilla wax (CDW), and beeswax (BW) were characterized. Among the different binary wax oleogels, samples structured with 3% (w/w) of binary mixtures of SFW and RBW, as well as binary mixtures of CDW and BW, displayed a high oil binding capacity relative to any other mixtures. Moreover, in some binary wax oleogels, back extrusion hardness and elastic constant were significantly higher than that of oleogels prepared using the individual waxes. This was interpreted as a synergism between these waxes. Image analysis of oleogel brightfield micrographs indicated that the samples with a higher elastic constant had a lower box-counting fractal dimension and larger crystals, suggesting that this increase in the elastic constant was a consequence of the lower fractal dimension of the wax crystal network, in agreement with established fractal structural-mechanical models for van der Waals colloidal networks. The crystal structure of the individual waxes and their blends showed orthorhombic perpendicular subcell packing arrangements, which did not change upon mixing, suggesting this length scale did not play a role in the observed synergism. The melting point of binary mixtures of waxes in olive oil was in the range of 43.2 °C to 67.4 °C and pseudo-ideal mixing behavior was observed. The hardness and plasticity (brittleness) of the 2% and 3% binary wax mixtures in olive oil characterized using back extrusion, were similar to those of a commercial soft margarine, suggesting a potential use of the wax oleogels as margarine or spread replacers. Oleogels with binary mixtures of sunflower wax and rice bran wax had a high oil binding capacity. Binary mixture wax oleogels were harder than those structured using individual waxes. The crystal structure and polymorphism of individual waxes and their blends in olive oil were similar. A blend of SFW and RBW in olive oil at 3% levels structured olive oil resembling margarine texture.
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17
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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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18
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Nagpal T, Sahu JK, Khare SK, Bashir K, Jan K. Trans fatty acids in food: A review on dietary intake, health impact, regulations and alternatives. J Food Sci 2021; 86:5159-5174. [PMID: 34812504 DOI: 10.1111/1750-3841.15977] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2021] [Revised: 10/12/2021] [Accepted: 10/18/2021] [Indexed: 01/20/2023]
Abstract
Trans fats are desired by the edible oil industry as they impart firmness, plasticity, and oxidative stability to oil. However, clinical trials have demonstrated the adverse effects of trans fats in food on human health and nutrition. Regulatory actions have been taken up by government and non-government bodies worldwide to eliminate the presence of trans fats in the food supply. The World Health Organization (WHO) has launched a "REPLACE" action plan to eliminate trans-fat from the global food industry by 2023. A few enabling technologies are developed to mitigate trans fats namely, trait-enhanced oils, modification in the hydrogenation process, interesterification, fractionation, blending, and oleogelation. Some of them have the drawback of replacing trans-fat with saturated fats. Interesterification and oleogelation are in-trend techniques with excellent potential in replacing trans fats without compromising the desired functionality and nutritional quality attributes. This review presents an overview of trans fatty acid for example, its dietary intake in food products, possible adverse health impact, regulations, and approaches to reduce the usage of trans fats for food application. PRACTICAL APPLICATION: The requirement for the replacement of trans fatty acids (TFAs) in food supply globally has challenged the food industry to find a novel substitute for trans fats without compromising the desired functionality and nutritional property. This review presents detailed background on trans fats, their health impacts and current trends of reformulation of oils and fats to mitigate their presence in food supply chains. Information compiled in this paper will help food scientists and technologists, chemists, food processors, and retailers as there is an urgent need to find novel technologies and substitutes to replace trans fats in processed foods.
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Affiliation(s)
- Tanya Nagpal
- Food Customization Research Laboratory, Centre for Rural Development and Technology, Indian Institute of Technology Delhi, New Delhi, India.,Enzyme and Microbial Biochemistry Laboratory, Department of Chemistry, Indian Institute of Technology Delhi, New Delhi, India
| | - Jatindra K Sahu
- Food Customization Research Laboratory, Centre for Rural Development and Technology, Indian Institute of Technology Delhi, New Delhi, India
| | - Sunil K Khare
- Enzyme and Microbial Biochemistry Laboratory, Department of Chemistry, Indian Institute of Technology Delhi, New Delhi, India
| | - Khalid Bashir
- Department of Food Technology, School of Interdisciplinary Sciences and Technology, Hamdard University (Deemed to be University), New Delhi, India
| | - Kulsum Jan
- Department of Food Technology, School of Interdisciplinary Sciences and Technology, Hamdard University (Deemed to be University), New Delhi, India
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19
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Emami SZ, Golestan L, Khoshtinat K, Shahidi S, Mohammadi M. Optimization of the oleogel‐vanaspati formulation based on rice bran wax and sorbitan monostearate. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15913] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Seyed Ziaoddin Emami
- Department of Food hygiene Ayatollah Amoli Branch Islamic Azad University Amol Iran
| | - Leila Golestan
- Department of Food hygiene Ayatollah Amoli Branch Islamic Azad University Amol Iran
| | - Khadijeh Khoshtinat
- Department of Food Technology Research Faculty of Nutrition Sciences and Food Technology National Nutrition and Food Technology Research InstituteShahid Beheshti University of Medical Sciences Tehran Iran
| | - Seyed‐Ahmad Shahidi
- Department of Food Science and Technology, Ayatollah Amoli Branch Islamic Azad University Amol Iran
| | - Mehrdad Mohammadi
- Department of Food Technology Research Faculty of Nutrition Sciences and Food Technology National Nutrition and Food Technology Research InstituteShahid Beheshti University of Medical Sciences Tehran Iran
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20
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Wang X, Wang S, Nan Y, Liu G. Production of Margarines Rich in Unsaturated Fatty Acids Using Oxidative-stable Vitamin C-Loaded Oleogel. J Oleo Sci 2021; 70:1059-1068. [PMID: 34248093 DOI: 10.5650/jos.ess20264] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Vitamin C (VC)-loaded oleogel (VCOG) with corn oil and monoglyceride stearate was used to replace lipid phase of margarine completely. The oxidative stability of VCOG was evaluated at 60±1°C in a lightproof oven for 18 days and the result showed that VCOG peroxide (> 6 days) and p-anisidine value (> 4 days) was significantly lower than that of bulk oil and VC-free oleogel (p < 0.05). Then, the margarine containing 79.70% VCOG (VCOGM) was in comparison with four commercial butter in sensory and physical characteristic. Results showed that firmness, solid fat content and trans fatty acid of VCOGM were in the lowest values while unsaturated fatty acid and adhesiveness of VCOGM was in the highest values. Furthermore, VCOGM presented the similar springiness, cohesiveness, gumminess, score appearance, texture, taste and overall impression to some/all commercial butters selected in this research (p > 0.05). These results implied that VC-loaded oleogel was an excellent alternative of lipid phase in margarine which confirmed by 55% "definitely buy" and 25% "try once-then decide".
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Affiliation(s)
- Xing Wang
- College of Food Science and Technology, South China University of Technology
| | - Shujie Wang
- College of Food Science and Technology, South China University of Technology
| | - Yang Nan
- College of Food Science and Technology, South China University of Technology
| | - Guoqin Liu
- College of Food Science and Technology, South China University of Technology
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21
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Eisinaitė V, Vinauskienė R, Syrpas M, Venskutonis PR, Leskauskaitė D. Oleogel formulation using lipophilic sea buckthorn extract isolated from pomace with supercritical CO 2. J Texture Stud 2021; 52:520-533. [PMID: 34076280 DOI: 10.1111/jtxs.12615] [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: 12/27/2020] [Revised: 05/25/2021] [Accepted: 05/26/2021] [Indexed: 11/28/2022]
Abstract
Lipophilic sea buckthorn pomace extract isolated by supercritical CO2 (LSBPE) was structurized with different amounts of carnauba wax or beeswax as oleogelators. Oleogels were also made with added water at an LSBPE:water ratio of 70:30. LSBPE was characterized by a favorable ratio of omega-6 to omega-3 fatty acids (1:3) and reasonable amounts of omega-7 fatty acids (4.45% of total), tocopherols (63.0 mg/100 g) and carotenoids (700.1 mg/100 g). The oleogels were characterized by their structural and rheological properties, and physical and chemical stability during storage. Carnauba wax produced a gel-like structure with a highly condensed network of aggregated crystals, while beeswax oleogels displayed elongated crystals which formed interconnected networks. Carnauba wax gels were harder than beeswax gels with better oil-binding capacity and higher crystallization and melting temperatures. Both oleogels showed good physical and oxidative stability during storage due to the immobilization of oil in the three-dimensional structures, and the presence of strong lipophilic antioxidants in LSBPE, respectively. As the proportion of waxes increased from 5 to 17.5%, the hardness, oil-binding capacity, crystallization, and melting temperatures increased in both gels due to the more developed crystalline associations. Addition of water had no significant effect on the physical and chemical stability of oleogels during storage. Water was distributed as small droplets in the crystalline network of oleogelators. However, hardness and oil-binding capacity decreased as water was added. Rich in polyunsaturated fatty acids and bioactive compounds, LSBPE oleogels offer the opportunity to deliver bioactives while simultaneously acting as fat substitutes.
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Affiliation(s)
- Viktorija Eisinaitė
- Department of Food Science and Technology, Kaunas University of Technology, Kaunas, Lithuania
| | - Rimantė Vinauskienė
- Department of Food Science and Technology, Kaunas University of Technology, Kaunas, Lithuania
| | - Michail Syrpas
- Department of Food Science and Technology, Kaunas University of Technology, Kaunas, Lithuania
| | | | - Daiva Leskauskaitė
- Department of Food Science and Technology, Kaunas University of Technology, Kaunas, Lithuania
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22
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Amin U, Khan MU, Majeed Y, Rebezov M, Khayrullin M, Bobkova E, Shariati MA, Chung IM, Thiruvengadam M. Potentials of polysaccharides, lipids and proteins in biodegradable food packaging applications. Int J Biol Macromol 2021; 183:2184-2198. [PMID: 34062159 DOI: 10.1016/j.ijbiomac.2021.05.182] [Citation(s) in RCA: 56] [Impact Index Per Article: 18.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2021] [Revised: 05/06/2021] [Accepted: 05/26/2021] [Indexed: 02/06/2023]
Abstract
Bio-based packaging materials are gaining importance due to their biodegradability, sustainability and environmental friendliness. To control the food quality and improve the food safety standards, proteins polysaccharide and lipid-based packaging films are enriched with bioactive and functional substances. However, poor permeability and mechanical characteristics are the challenging areas in their commercialization. Scientists and researchers are using a combination of techniques i.e. hydrogels, crosslinking, etc. to improve the intermolecular forces between different components of the film formulation to counter these challenges More recently, biodegradable packaging materials, sometimes edible, are also used for the delivery of functional ingredients which reveals their potential for drug delivery to counter the nutrient deficiency problems. This study highlights the potentials of bio-based materials i.e. proteins, polysaccharides, lipids, etc. to develop biodegradable packaging materials. It also explores the additives used to improve the physicochemical and mechanical properties of biodegradable packaging materials. Furthermore, it highlights the novel trends in biodegradable packaging from a food safety and quality point of view.
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Affiliation(s)
- Usman Amin
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Muhammad Usman Khan
- Department of Energy Systems Engineering, Faculty of Agricultural Engineering and Technology, University of Agriculture, Faisalabad 38000, Pakistan.
| | - Yaqoob Majeed
- Department of Food Engineering, University of Agriculture, Faisalabad 38000, Pakistan
| | - Maksim Rebezov
- V M Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, 26 Talalikhina St., Moscow 109316, Russian Federation; Prokhorov General Physics Institute of the Russian Academy of Science, 38 Vavilova str., Moscow 119991, Russian Federation
| | - Mars Khayrullin
- Department of Technology of Food Products, K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), 73, Zemlyanoy Val St., Moscow 109004, Russian Federation
| | - Elena Bobkova
- Department of Technology of Food Products, K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), 73, Zemlyanoy Val St., Moscow 109004, Russian Federation
| | - Mohammad Ali Shariati
- Department of Technology of Food Products, K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), 73, Zemlyanoy Val St., Moscow 109004, Russian Federation
| | - Ill Min Chung
- Department of Crop Science, College of Sanghuh Life Science, Konkuk University, Seoul 05029, Republic of Korea
| | - Muthu Thiruvengadam
- Department of Crop Science, College of Sanghuh Life Science, Konkuk University, Seoul 05029, Republic of Korea.
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23
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Zhao W, Wei Z, Xue C. Recent advances on food-grade oleogels: Fabrication, application and research trends. Crit Rev Food Sci Nutr 2021; 62:7659-7676. [PMID: 33955285 DOI: 10.1080/10408398.2021.1922354] [Citation(s) in RCA: 41] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
In order to improve the nutritional and quality characteristics of food, solid fats are widely used in food formulations. With the continuous improvement of consumers' awareness of health in recent years, substantial attempts have been carried out to find substitutes for solid fats to reduce saturated fatty acid content in foods. Oleogels have drawn increasing attention due to their attractive advantages such as easy fabrication, superior fatty acid composition and safe use in food products to satisfy consumers' demands for healthy products. This review provides the latest information on the diversified oleogel systems. The feasibility of oleogel and oleogel-based system as nutraceutical vehicles is elucidated. The type as well as concentration of oleogelators and the synergistic effect between two or more oleogelators are important factors affecting the properties of obtained oleogel. Oleogels used in nutraceutical delivery have been shown to offer increased loading amount, enhanced bioaccessibility and targeted or controlled release. These nutrients wrapped in oleogels may in turn affect the formation and properties of oleogels. Furthermore, the future perspectives of oleogels are discussed. The feasible research trends of food-grade oleogel include oleogel-based solid lipid particle, essential oil-in-oleogel system, delivery of probiotics, nutraceuticals co-delivery and microencapsulated oleogel.
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Affiliation(s)
- Wanjun Zhao
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Zihao Wei
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao, China.,Qingdao National Laboratory for Marine Science and Technology, Qingdao, China
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24
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Compositional and structural aspects of hydro- and oleogels: Similarities and specificities from the perspective of digestibility. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.053] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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25
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Wang N, Chen J, Zhou Q, Jiang L, Wang L, Dai Y, Yu D, Elfalleh W. Crude Wax Extracted from Rice Bran Oil Improves Oleogel Properties and Oxidative Stability. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202000091] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Ning Wang
- School of Food Science Northeast Agricultural University Harbin 150030 China
| | - Jun Chen
- School of Food Science Northeast Agricultural University Harbin 150030 China
| | - Qi Zhou
- School of Food Science Northeast Agricultural University Harbin 150030 China
| | - Lianzhou Jiang
- School of Food Science Northeast Agricultural University Harbin 150030 China
| | - Liqi Wang
- School of Computer and Information Engineering Harbin University of Commerce Harbin 150028 China
| | - Yingjie Dai
- School of Water Resources and Civil Engineering Northeast Agricultural University Harbin 150030 China
| | - Dianyu Yu
- School of Food Science Northeast Agricultural University Harbin 150030 China
| | - Walid Elfalleh
- Laboratoire Energie, Eau, Environnement et Procédés, (LEEEP), Ecole Nationale d'Ingénieurs de Gabes Université de Gabes Gabes 6072 Tunisia
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26
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Silva-Avellaneda E, Bauer-Estrada K, Prieto-Correa RE, Quintanilla-Carvajal MX. The effect of composition, microfluidization and process parameters on formation of oleogels for ice cream applications. Sci Rep 2021; 11:7161. [PMID: 33785792 PMCID: PMC8010073 DOI: 10.1038/s41598-021-86233-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Accepted: 11/30/2020] [Indexed: 11/16/2022] Open
Abstract
The use of oleogels is an innovative and economical option for the technological development of some food products, among them ice creams. The aim of this study was to establish the best processing conditions to obtain an emulsion which form oleogels with the lowest ζ-potential and average droplet size (ADS) for use as ice cream base. Using surface response methodology (SRM), the effects of three numerical factors (microfluidization pressure, oil and whey protein concentration, WP) and four categorical factors (oil type, temperature, surfactant, and type of WP) on formation of emulsions were assessed. The response variables were ζ, ADS, polydispersity index (PDI), viscosity (η), hardness, cohesiveness and springiness. Additionally, a numerical optimization was performed. Two ice creams containing milk cream and oleogel, respectively were compared under the optimization conditions. Results suggest oleogels obtained from the microfluidization of whey and high oleic palm oil are viable for the replacement of cream in the production of ice cream.
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Affiliation(s)
- E Silva-Avellaneda
- Facultad de Ingeniería, Universidad de La Sabana, Km 7 vía autopista Norte, Bogotá, Colombia
| | - K Bauer-Estrada
- Facultad de Ingeniería, Universidad de La Sabana, Km 7 vía autopista Norte, Bogotá, Colombia
| | - R E Prieto-Correa
- Facultad de Ingeniería, Universidad de La Sabana, Km 7 vía autopista Norte, Bogotá, Colombia
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27
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Chen C, Zhang C, Zhang Q, Ju X, Wang Z, He R. Study of monoglycerides enriched with unsaturated fatty acids at sn-2 position as oleogelators for oleogel preparation. Food Chem 2021; 354:129534. [PMID: 33752116 DOI: 10.1016/j.foodchem.2021.129534] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2020] [Revised: 02/08/2021] [Accepted: 03/03/2021] [Indexed: 10/21/2022]
Abstract
The effect of using highly unsaturated 2-monoglycerides as oleogelators on the properties of soybean oil oleogels designed to eliminate saturated and trans fatty acids was investigated in this study. We adopted a novel two-step synthesis aiming to increase the yield of the 2-monoglycerides. The optimal synthesis conditions were a substrate weight ratio of 2:1 (w/w), 10% Lipozyme 435 (w/w total reactants), and 4 h of reaction time at room temperature. Under these conditions, the 2-monoglyceride yield (40.69%) increased by 10% compared to that of the conventional synthesis route. Additionally, soybean oil oleogels prepared using 10% 2-monoglycerides with or without rice bran wax were systematically characterized by polarized light microscopy, a texture analyzer, XRD spectroscopy, and rheometry. Comparative studies indicated that a combination of rice bran wax and 2-monoglycerides had synergistic effects on gel properties. A mixture of 4% rice bran wax and 6% 2-monoglycerides was found to provide better oleogels.
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Affiliation(s)
- Chong Chen
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210003, People's Republic of China
| | - Cheng Zhang
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210003, People's Republic of China
| | - Qianyu Zhang
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210003, People's Republic of China
| | - Xingrong Ju
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210003, People's Republic of China
| | - Zhigao Wang
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210003, People's Republic of China.
| | - Rong He
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210003, People's Republic of China.
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28
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Dietary GABA and its combination with vigabatrin mimic calorie restriction and induce antiobesity-like effects in lean mice. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104367] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023] Open
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29
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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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30
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Zhang R, Zhang Z, McClements DJ. Nanoemulsions: An emerging platform for increasing the efficacy of nutraceuticals in foods. Colloids Surf B Biointerfaces 2020; 194:111202. [DOI: 10.1016/j.colsurfb.2020.111202] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2020] [Revised: 06/03/2020] [Accepted: 06/16/2020] [Indexed: 12/13/2022]
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31
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Perspective on oleogelator mixtures, structure design and behaviour towards digestibility of oleogels. Curr Opin Food Sci 2020. [DOI: 10.1016/j.cofs.2020.01.001] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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32
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Soleimanian Y, Goli SAH, Shirvani A, Elmizadeh A, Marangoni AG. Wax‐based delivery systems: Preparation, characterization, and food applications. Compr Rev Food Sci Food Saf 2020; 19:2994-3030. [DOI: 10.1111/1541-4337.12614] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2020] [Revised: 07/01/2020] [Accepted: 07/22/2020] [Indexed: 12/17/2022]
Affiliation(s)
- Yasamin Soleimanian
- Department of Food Science and Technology, College of Agriculture Isfahan University of Technology Isfahan Iran
| | - Sayed Amir Hossein Goli
- Department of Food Science and Technology, College of Agriculture Isfahan University of Technology Isfahan Iran
| | - Atefe Shirvani
- Department of Food Science and Technology, College of Agriculture Isfahan University of Technology Isfahan Iran
| | - Ameneh Elmizadeh
- Department of Food Science and Technology, College of Agriculture Isfahan University of Technology Isfahan Iran
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33
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Effects of candelilla wax/canola oil oleogel on the rheology, texture, thermal properties and in vitro starch digestibility of wheat sponge cake bread. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109701] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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34
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Aliasl Khiabani A, Tabibiazar M, Roufegarinejad L, Hamishehkar H, Alizadeh A. Preparation and characterization of carnauba wax/adipic acid oleogel: A new reinforced oleogel for application in cake and beef burger. Food Chem 2020; 333:127446. [PMID: 32688303 DOI: 10.1016/j.foodchem.2020.127446] [Citation(s) in RCA: 50] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2020] [Revised: 06/02/2020] [Accepted: 06/26/2020] [Indexed: 02/05/2023]
Abstract
In this study, the reinforced carnauba wax (CW)-based oleogel with adipic acid (AA) was prepared and its potential for application in the cake and the beef burger was evaluated. As a result, the addition of AA in CW-based oleogels caused to form new intramolecular or intermolecular hydrogen bonding, and improve the thermal behavior and crystallinity of oleogels. Additionally, the increase of AA concentration higher than 3% of oleogel formulation significantly increased the strength of oleogels. The formulated food models (cake and beef burger) with partial substitution CW2%/AA4% oleogel as the optimized sample showed an acceptable texture profile, color, and organoleptic characteristics. Consequently, reinforced oleogel with carnauba wax/adipic acid in bakery and meat products can provide considerable promise to develop food products with lower saturated and trans-fatty acid.
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Affiliation(s)
- Arezou Aliasl Khiabani
- Department of Food Science and Technology, Tabriz branch, Islamic Azad University, Tabriz, Iran
| | - Mahnaz Tabibiazar
- Nutrition Research Center and Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran.
| | - Leila Roufegarinejad
- Department of Food Science and Technology, Tabriz branch, Islamic Azad University, Tabriz, Iran
| | - Hamed Hamishehkar
- Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Ainaz Alizadeh
- Department of Food Science and Technology, Tabriz branch, Islamic Azad University, Tabriz, Iran
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35
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Issara U, Park S, Lee S, Lee J, Park S. Health functionality of dietary oleogel in rats fed high-fat diet: A possibility for fat replacement in foods. J Funct Foods 2020. [DOI: 10.1016/j.jff.2020.103979] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
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36
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A critical review on structures, health effects, oxidative stability, and sensory properties of oleogels. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2020. [DOI: 10.1016/j.bcab.2020.101657] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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37
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Patel AR, Nicholson RA, Marangoni AG. Applications of fat mimetics for the replacement of saturated and hydrogenated fat in food products. Curr Opin Food Sci 2020. [DOI: 10.1016/j.cofs.2019.12.008] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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38
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Dong L, Lv M, Gao X, Zhang L, Rogers M, Cao Y, Lan Y. In vitrogastrointestinal digestibility of phytosterol oleogels: influence of self-assembled microstructures on emulsification efficiency and lipase activity. Food Funct 2020; 11:9503-9513. [DOI: 10.1039/d0fo01642j] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Abstract
The objective of this study was to investigate the influence of a self-assembled microstructure on lipid digestibility of phytosterol (γ-oryzanol and β-sitosterol) oleogels, including the oil emulsification process and further lipolysis.
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Affiliation(s)
- Lulu Dong
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods
- College of Food Sciences
- South China Agricultural University
- Guangzhou
- P.R. China
| | - Muwen Lv
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods
- College of Food Sciences
- South China Agricultural University
- Guangzhou
- P.R. China
| | - Xiangyang Gao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods
- College of Food Sciences
- South China Agricultural University
- Guangzhou
- P.R. China
| | - Luping Zhang
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods
- College of Food Sciences
- South China Agricultural University
- Guangzhou
- P.R. China
| | - Michael Rogers
- Department of Food Science
- University of Guelph
- Guelph
- Canada
| | - Yong Cao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods
- College of Food Sciences
- South China Agricultural University
- Guangzhou
- P.R. China
| | - Yaqi Lan
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods
- College of Food Sciences
- South China Agricultural University
- Guangzhou
- P.R. China
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39
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Wijarnprecha K, de Vries A, Santiwattana P, Sonwai S, Rousseau D. Rheology and structure of oleogelled water-in-oil emulsions containing dispersed aqueous droplets as inactive fillers. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.068] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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40
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da Silva TLT, Arellano DB, Martini S. Interactions between candelilla wax and saturated triacylglycerols in oleogels. Food Res Int 2019; 121:900-909. [DOI: 10.1016/j.foodres.2019.01.018] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2018] [Revised: 11/21/2018] [Accepted: 01/08/2019] [Indexed: 02/06/2023]
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41
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Issara U, Park S, Park S. Determination of Fat Accumulation Reduction by Edible Fatty Acids and Natural Waxes In Vitro. Food Sci Anim Resour 2019; 39:430-445. [PMID: 31304472 PMCID: PMC6612783 DOI: 10.5851/kosfa.2019.e38] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2019] [Revised: 04/19/2019] [Accepted: 04/22/2019] [Indexed: 01/22/2023] Open
Abstract
Natural edible waxes mixed with plant oils, containing high levels of unsaturated
fatty acids (FAs), are known as oleogels. Oleogels are used for replacing
saturated FAs in animal-derived food with unsaturated FAs. However, the health
effects of edible waxes are not yet clearly defined. The purpose of this study
was to investigate the effect of FAs and natural waxes on the adipogenesis in
3T3-L1 cells. The 3T3-L1 cells were differentiated and treated with FAs and
waxes. These FAs [Palmitic acid (PA), Stearic acid (SA), Oleic acid (OA),
Linoleic acid (LA), and Alpha-linolenic acid (ALA)] and waxes [beeswax (BW) and
carnauba wax (CW)] were prepared at varying concentrations, and cell toxicity,
triglyceride accumulation, lipid droplets size, and distribution inside of cells
were determined. Adipogenic gene expression including
PPARγ, FASN,
C/EBPα, SREBP-1, and
CPT-1 was determined. Results showed that increasing the
concentration of FAs and waxes led to a decrease in the adipocyte cells
viability and metabolic performance. SA showed the highest level of triglyceride
accumulation (p<0.05), whereas ALA showed the lowest (p<0.05).
Both BW and CW at 3.0 ppm showed significantly higher lipid accumulation than in
the control and other groups (p<0.05). ALA had significantly
downregulated adipogenic gene expression levels, excluding those of
CPT-1, compared to the other treatment groups
(p<0.05). Moreover, BW demonstrated similar adipogenic gene expression
levels as ALA compared to CW. Consequently, ALA and BW may have health benefits
by reducing adipogenesis and can be used in processed meat.
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Affiliation(s)
- Utthapon Issara
- Department of Food Science and Biotechnology, Sejong University, Seoul 05006, Korea
| | - Suhyun Park
- Department of Food Science and Biotechnology, Sejong University, Seoul 05006, Korea
| | - Sungkwon Park
- Department of Food Science and Biotechnology, Sejong University, Seoul 05006, Korea
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42
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Li L, Wang Q, Li Z, Guo S, Sun G. Non-Volatile Glycerin Gel Enhanced by Sub-5 nm Particles with Super Elasticity, Recoverability, and High Temperature Resistance. MACROMOL CHEM PHYS 2019. [DOI: 10.1002/macp.201800464] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Lefan Li
- Joint Key Laboratory of the Ministry of Education; Institute of Applied Physics and Materials Engineering; University of MacauAvenida da Universidade; Taipa 999078 Macau, China
| | - Qiao Wang
- Joint Key Laboratory of the Ministry of Education; Institute of Applied Physics and Materials Engineering; University of MacauAvenida da Universidade; Taipa 999078 Macau, China
| | - Zongjin Li
- Joint Key Laboratory of the Ministry of Education; Institute of Applied Physics and Materials Engineering; University of MacauAvenida da Universidade; Taipa 999078 Macau, China
| | - Siyao Guo
- School of Civil EngineeringQingdao Technological University; Qingdao 266033 China
| | - Guoxing Sun
- Joint Key Laboratory of the Ministry of Education; Institute of Applied Physics and Materials Engineering; University of MacauAvenida da Universidade; Taipa 999078 Macau, China
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43
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Guo Q, Wijarnprecha K, Sonwai S, Rousseau D. Oleogelation of emulsified oil delays in vitro intestinal lipid digestion. Food Res Int 2018; 119:805-812. [PMID: 30884719 DOI: 10.1016/j.foodres.2018.10.063] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2018] [Revised: 10/16/2018] [Accepted: 10/21/2018] [Indexed: 12/14/2022]
Abstract
Oleogelation is shown to delay the in vitro digestion of soybean oil (SBO) dispersed within an oil-in-water (O/W) emulsion. Rice bran wax (RBX) was used as an oleogelator at concentrations of 0, 0.25, 0.5, 1 and 4 wt% of the emulsions. All emulsions, which contained 1 wt% whey protein and 20 wt% oil and were prepared via hot homogenization, were kinetically stable against phase separation during the experimental timeframe (4 weeks), except at 4 wt% RBX where wax crystals 3-5 μm in length appeared within the dispersed oil phase, and which resulted in some emulsion instability. Rheological and thermal analysis of the emulsions and their corresponding SBO-RBX blends showed that the RBX led to formation of rigid oil droplets. Both in vitro gastric and intestinal digestion resulted in extensive oil droplet coalescence in all emulsions. Free fatty acid (FFA) release profiles showed that dispersed phase oleogelation delayed intestinal lipid digestion, with this effect enhanced up to 1 wt% RBX. A further increase to 4 wt% increased the rate of lipid digestion, which was ascribed to emulsion instability resulting from growth of intra-droplet RBX crystals.
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Affiliation(s)
- Qing Guo
- Department of Chemistry and Biology, Ryerson University, Toronto, ON, Canada; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | | | - Sopark Sonwai
- Department of Food Technology, Silpakorn University, Thailand
| | - Dérick Rousseau
- Department of Chemistry and Biology, Ryerson University, Toronto, ON, Canada.
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44
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da Silva TLT, Arellano DB, Martini S. Effect of Water Addition on Physical Properties of Emulsion Gels. FOOD BIOPHYS 2018. [DOI: 10.1007/s11483-018-9554-3] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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45
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da Silva TLT, Chaves KF, Fernandes GD, Rodrigues JB, Bolini HMA, Arellano DB. Sensory and Technological Evaluation of Margarines With Reduced Saturated Fatty Acid Contents Using Oleogel Technology. J AM OIL CHEM SOC 2018. [DOI: 10.1002/aocs.12074] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Thais L. T. da Silva
- Department of Food Technology, Faculty of Food Engineering; University of Campinas (Unicamp), Cidade Universitária Zeferino Vaz, ZIP 13083-862; 6121 Campinas SP Brazil
| | - Kamila F. Chaves
- Department of Food Technology, Faculty of Food Engineering; University of Campinas (Unicamp), Cidade Universitária Zeferino Vaz, ZIP 13083-862; 6121 Campinas SP Brazil
| | - Gabriel D. Fernandes
- Department of Food Technology, Faculty of Food Engineering; University of Campinas (Unicamp), Cidade Universitária Zeferino Vaz, ZIP 13083-862; 6121 Campinas SP Brazil
| | - Juliana B. Rodrigues
- Department of Food and Nutrition, Faculty of Food Engineering; University of Campinas (Unicamp), Cidade Universitária Zeferino Vaz, ZIP 13083-862; 6121 Campinas SP Brazil
| | - Helena M. A. Bolini
- Department of Food and Nutrition, Faculty of Food Engineering; University of Campinas (Unicamp), Cidade Universitária Zeferino Vaz, ZIP 13083-862; 6121 Campinas SP Brazil
| | - Daniel B. Arellano
- Department of Food Technology, Faculty of Food Engineering; University of Campinas (Unicamp), Cidade Universitária Zeferino Vaz, ZIP 13083-862; 6121 Campinas SP Brazil
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