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Shi Y, Tang J, Yan W, Liu Y, Liu Y, Chen H, Yang C, Liu C, Liang R. Novel pH- and thermal-responsive oleogel capsules: Featuring an oleogel core and ultrathin calcium-alginate shell. Food Chem 2024; 454:139663. [PMID: 38797103 DOI: 10.1016/j.foodchem.2024.139663] [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: 01/03/2024] [Revised: 05/08/2024] [Accepted: 05/11/2024] [Indexed: 05/29/2024]
Abstract
Oleogels have been explored as a new lipid-based delivery system, however, their insolubility and unsuitable shape severely limit their application in food systems. Herein, core-shell oleogel capsules with high monodispersity (coefficient variation (CV) < 5%)) were prepared via gravity-assisted co-flowing microfluidic device and simply air-drying. The oleogel capsules with oleogel core and ultrathin calcium-alginate shell were prepared. Oleogel capsules maintained their original shape at pH = 2.0 but swelled rapidly at pH = 6.8 and 7.4. The swelling ratio of shell can be adjusted by inner fluid flow rate (Qin). Notably, the core with beeswax (BW) crystal network, effectively improved the stability performances and also could provide thermal response. Finally, the oleogel capsules demonstrated excellent sustained release and UV protection of lipophilic bioactives. This work sheds light on development of novel oleogel capsules, making them ideal candidates for smart food encapsulation applications.
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Affiliation(s)
- Yumeng Shi
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi 214122, China
| | - Jiayi Tang
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi 214122, China
| | - Wenyu Yan
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi 214122, China
| | - Yan Liu
- John A. Paulson School of Engineering and Applied Sciences, Harvard University, Cambridge, MA 02138, USA
| | - Yuchun Liu
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi 214122, China
| | - Huan Chen
- Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Cheng Yang
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi 214122, China
| | - Chunhuan Liu
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi 214122, China; John A. Paulson School of Engineering and Applied Sciences, Harvard University, Cambridge, MA 02138, USA.
| | - Rong Liang
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi 214122, China.
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2
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Chen X, Wang W. The lipid-amylose complexes enhance resistant starch content in candelilla wax-based oleogels cookies. Int J Biol Macromol 2024; 278:134804. [PMID: 39154677 DOI: 10.1016/j.ijbiomac.2024.134804] [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: 02/28/2024] [Revised: 07/22/2024] [Accepted: 08/14/2024] [Indexed: 08/20/2024]
Abstract
The substitution of margarine with candelilla wax (CW)-based oleogel is currently a prominent focus of research in the bakery industry. However, the use of CW-based oleogel in cookies increased starch digestibility, potentially posing a risk to human health. Thus, the anti-enzymatic mechanism of lipid-amylose complexes was used to evaluate the influence of olive diacylglycerol stearin (ODS) on starch digestibility in CW-based oleogel cookies. The in vitro digestibility analysis demonstrated that the DCW/ODS-35 cookie exhibited a increase of 27.72 % in slowly digestible starch (SDS) and resistant starch (RS) contents, compared to cookie formulated with margarine. The in-vivo glycemic index analysis revealed that the DCW/ODS-35 cookie had a medium glycemic index of 68. XRD pattern suggested that the presence of ODS in oleogels facilitated the formation of lipid-amylose complexes. The DSC analysis revealed that the addition of ODS resulted in the gelatinization enthalpy of DCW-based cookies increased from 389.9 to 3314.9 J/g. The FTIR spectra indicated that the combination of ODS could promote a short-range ordered structure in DCW-based cookies. Overall, these findings demonstrated that the utilization of DCW-based oleogel presented a viable alternative to commercial margarine in the development of CW-based cookies with reduced starch digestibility.
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Affiliation(s)
- Xiaohan Chen
- Department of Food Science and Engineering, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Weifei Wang
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.
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3
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Valdivia-Culqui JE, Maicelo-Quintana JL, Cayo-Colca IS, Medina-Mendoza M, Castro-Alayo EM, Balcázar-Zumaeta CR. Oleogel Systems for Chocolate Production: A Systematic Review. Gels 2024; 10:561. [PMID: 39330164 DOI: 10.3390/gels10090561] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2024] [Revised: 08/27/2024] [Accepted: 08/28/2024] [Indexed: 09/28/2024] Open
Abstract
In response to the growing demand for healthier food options, this review explores advances in oleogel systems as an innovative solution to reduce saturated fats in chocolates. Although appreciated for its flavor and texture, chocolate is high in calories, mainly due to cocoa butter (CB), which is rich in saturated fats. Oleogels, three-dimensional structures formed by structuring agents in edible oils, stand out in terms of mimicking saturated fats' physical and sensory properties without compromising the quality of chocolate. This study reviews how oleogels could improve chocolate's stability and sensory quality, exploring the potential of pectin-rich agro-industrial by-products as sustainable alternatives. It also explores the need for physicochemical evaluations of both oleogel and oleogel-based chocolate.
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Affiliation(s)
- Jheniffer E Valdivia-Culqui
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01000, Peru
| | - Jorge L Maicelo-Quintana
- Facultad de Ingeniería Zootecnista, Agronegocios y Biotecnología, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01000, Peru
| | - Ilse S Cayo-Colca
- Facultad de Ingeniería Zootecnista, Agronegocios y Biotecnología, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01000, Peru
| | - Marleni Medina-Mendoza
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01000, Peru
| | - Efraín M Castro-Alayo
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01000, Peru
| | - César R Balcázar-Zumaeta
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01000, Peru
- Programa de Doctorado en Ciencias Agrarias, Escuela de Posgrado, Universidad Nacional de Piura, Jr. Tacna 748, Piura 20002, Peru
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4
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Chen X, Chen X, Li D, Wang W. Long-Chain Saturated Fatty Acids in Olive Diacylglycerol Stearin Enhances Resistant Starch Content of Candelilla Wax Oleogel Cookies. Foods 2024; 13:2589. [PMID: 39200516 PMCID: PMC11353616 DOI: 10.3390/foods13162589] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2024] [Revised: 08/05/2024] [Accepted: 08/11/2024] [Indexed: 09/02/2024] Open
Abstract
The purpose of this study was to substitute shortening with olive diacylglycerol oil/candelilla wax (OCW)-olive diacylglycerol stearin (ODS) oleogels and evaluate their impact on starch digestibility in cookies. The in vitro digestibility study confirmed that the OCW/ODS-based cookies exhibited a notable enhancement of 14.6% in slowly digestible starch (SDS) and an increase of 3.14% in resistant starch (RS) values when contrasted with shortening cookies. The XRD pattern indicated that the existence of ODS may improve the formation of complexes between lipids and amylose. The DSC analysis demonstrated that the incorporation of ODS led to a remarkable rise in enthalpy alteration, escalating from 0.90 to 437.70 J/g, suggesting an improved ability to resist gelatinization. The FTIR spectra suggested that the incorporation of ODS might strengthen interactions between the hydrogen bonds and form the short-range ordered structure in OCW/ODS-based cookies. Overall, these results indicated that incorporating OCW/ODS-based oleogels could serve as a feasible substitute for conventional shortening in cookies with decreased starch digestibility.
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Affiliation(s)
- Xiaohan Chen
- Department of Food Science and Engineering, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China;
| | - Xiaoxia Chen
- Department of Bioscience and Bioengineering, South China University of Technology, Guangzhou 510640, China;
| | - Daoming Li
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China;
| | - Weifei Wang
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
- Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangzhou 510640, China
- Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China
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5
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Chen X, Lan D, Li D, Wang W, Wang Y. Enhancement of resistant starch content in ethyl cellulose-based oleogels cakes with the incorporation of glycerol monostearate. Curr Res Food Sci 2024; 8:100770. [PMID: 38860263 PMCID: PMC11163166 DOI: 10.1016/j.crfs.2024.100770] [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: 03/05/2024] [Revised: 05/09/2024] [Accepted: 05/14/2024] [Indexed: 06/12/2024] Open
Abstract
The objective of this work was to completely replace margarine with peanut diacylglycerol oil/ethyl cellulose-glycerol monostearate oleogel (DEC/GMS) oleogel, and evaluate its effect on starch digestibility of cakes. The in vitro digestibility analysis demonstrated that the DEC/GMS-6 cake exhibited a 26.36% increase in slowly digestible starch (SDS) and resistant starch (RS) contents, compared to cakes formulated with margarine. The increased SDS and RS contents might mainly be due to the hydrophobic nature of OSA-wheat flour, which could promote the formation of lipid-amylose complexes with GMS and peanut diacylglycerol oil. XRD pattern suggested that the presence of GMS in DEC-based oleogels facilitated the formation of lipid-amylose complexes. The DSC analysis revealed that the addition of GMS resulted in a significant increase in gelatinization enthalpy, rising from 249.7 to 551.9 J/g, which indicates an improved resistance to gelatinization. The FTIR spectra indicated that the combination of GMS could enhance the hydrogen bonding forces and short-range ordered structure in DEC-based cakes. The rheological analysis revealed that an increase in GMS concentration resulted in enhanced viscoelasticity of DEC-based cake compared to TEC-based cakes. The DEC-based cakes exhibited a more satisfactory texture profile and higher overall acceptability than those of TEC-based cakes. Overall, these findings demonstrated that the utilization of DEC-based oleogel presented a viable alternative to commercial margarine in the development of cakes with reduced starch digestibility.
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Affiliation(s)
- Xiaohan Chen
- Department of Food Science and Engineering, School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China
| | - Dongming Lan
- Department of Food Science and Engineering, School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China
| | - Daoming Li
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, China
| | - Weifei Wang
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, 510610, China
| | - Yonghua Wang
- Department of Food Science and Engineering, School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China
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6
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Qiu H, Zhang H, Eun JB. Oleogel classification, physicochemical characterization methods, and typical cases of application in food: a review. Food Sci Biotechnol 2024; 33:1273-1293. [PMID: 38585566 PMCID: PMC10992539 DOI: 10.1007/s10068-023-01501-z] [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: 07/27/2023] [Revised: 11/27/2023] [Accepted: 12/07/2023] [Indexed: 04/09/2024] Open
Abstract
The harmful effects of trans and saturated fatty acids have attracted worldwide attention. Edible oleogels, which can structure liquid oils, are promising healthy alternatives to traditional fats. Active research on oleogels is focused on the interaction between unsaturated oils with different fatty acid compositions and low molecular weight or polymer oleogels. The unique network structure inside oleogels has facilitated their application in candies, spreads, meat, and other products. However, the micro- and macro-properties, as well as the functional properties of oleogels vary by preparation method and the system composition. This review discusses the characteristics of oleogels, serving as a reference for the application of oleogels in food products. Specifically, it (i) classifies oleogels and explains the influence of gelling factors on their gelation, (ii) describes the methods for measuring the physicochemical properties of oleogels, and (iii) discusses the current applications of oleogels in food products.
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Affiliation(s)
- Hongtu Qiu
- Department of Integrative Food, Bioscience and Biotechnology, Graduate School of Chonnam National University, 77 Yongbong-ro Buk-gu, Gwangju, 61186 South Korea
- Department of School of Life Science and Bioengineering, Jining University, No.1 Xin tan Road, JiNing, 273155 China
- Yanbian University, Department of Food Science and Technology, No.977 Gong yuan Road, Yanji, 133002 China
| | - Hua Zhang
- Yanbian University, Department of Food Science and Technology, No.977 Gong yuan Road, Yanji, 133002 China
| | - Jong-Bang Eun
- Department of Integrative Food, Bioscience and Biotechnology, Graduate School of Chonnam National University, 77 Yongbong-ro Buk-gu, Gwangju, 61186 South Korea
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7
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Han L, Chen F, Qiu Y, Gao J, Zhu Q, Wu T, Wang P, Zhang M. Development and characterization of hydrogel-in-oleogel (bigel) systems and their application as a butter replacer for bread making. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1920-1927. [PMID: 37884466 DOI: 10.1002/jsfa.13076] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/27/2023] [Revised: 09/21/2023] [Accepted: 10/27/2023] [Indexed: 10/28/2023]
Abstract
BACKGROUND Butter has been widely used in bakery products and it contains high level of saturated fats. However, excessive consumption of saturated fats would increase the risk of chronic disease. This study was to fabricate water-in-oil (W/O) type bigels as butter replacers to improve the quality attributes of breads. RESULTS A stable water-in-oil (W/O) type bigel system was fabricated based on mixed oleogelators (rice bran wax and glycerol monostearate) and sodium alginate hydrogel. The ratios of oleogel to hydrogel could significantly affect the stability, microstructure and rheological properties of bigels. All of the bigels exhibited solid-like properties, with increased oleogel fractions, and the network structure of bigel became more compact and orderly with smaller sodium alginate gel particles. Meanwhile, the viscoelastic modulus and firmness of bigel increased, contributing to a higher stability. The bigel dough exhibited lower gel strength and relatively higher extensibility compared to the butter dough. Regardless of oleogel fractions, all the bigel produced bread with a higher specific volume and softer texture than the butter bread. When the oleogel fractions was less than 80%, increasing the oleogel fractions was more beneficial for improving the specific volume, softness and fluffy structure of bread. CONCLUSION W/O type bigel as butter replacers showed great potential in improving the appearance, structure and textural properties of bread. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Lijun Han
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
| | - Fu Chen
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
| | - Yihua Qiu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
| | - Jianbiao Gao
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
| | - Qiaomei Zhu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
- Tianjin Modern Innovative TCM Technology Co., Ltd, Tianjin, China
| | - Tao Wu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
| | - Ping Wang
- Tianjin Modern Innovative TCM Technology Co., Ltd, Tianjin, China
| | - Min Zhang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
- China-Russia Agricultural Processing Joint Laboratory, Tianjin Agricultural University, Tianjin, China
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8
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Ropciuc S, Dranca F, Oroian MA, Leahu A, Prisacaru AE, Spinei M, Codină GG. Characterization of Beeswax and Rice Bran Wax Oleogels Based on Different Types of Vegetable Oils and Their Impact on Wheat Flour Dough Technological Behavior during Bun Making. Gels 2024; 10:194. [PMID: 38534612 DOI: 10.3390/gels10030194] [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: 01/31/2024] [Revised: 03/05/2024] [Accepted: 03/08/2024] [Indexed: 03/28/2024] Open
Abstract
Five varieties of vegetable oil underwent oleogelation with two types of wax as follows: beeswax (BW) and rice bran wax (RW). The oleogels were analyzed for their physicochemical, thermal, and textural characteristics. The oleogels were used in the bun dough recipe at a percentage level of 5%, and the textural and rheological properties of the oleogel doughs were analyzed using dynamic and empirical rheology devices such as the Haake rheometer, the Rheofermentometer, and Mixolab. The thermal properties of beeswax oleogels showed a melting peak at a lower temperature for all the oils used compared with that of the oleogels containing rice bran wax. Texturally, for both waxes, as the percentage of wax increased, the firmness of the oleogels increased proportionally, which indicates better technological characteristics for the food industry. The effect of the addition of oleogels on the viscoelastic properties of the dough was measured as a function of temperature. All dough samples showed higher values for G' (storage modulus) than those of G″ (loss modulus) in the temperature range of 20-90 °C, suggesting a solid, elastic-like behavior of all dough samples with the addition of oleogels. The influence of the beeswax and rice bran oleogels based on different types of vegetable oils on the thermo-mechanical properties of wheat flour dough indicated that the addition of oleogels in dough recipes generally led to higher dough stability and lower values for the dough development time and those related to the dough's starch characteristics. Therefore, the addition of oleogels in dough recipes inhibits the starch gelatinization process and increases the shelf life of bakery products.
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Affiliation(s)
- Sorina Ropciuc
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
| | - Florina Dranca
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
| | - Mircea Adrian Oroian
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
| | - Ana Leahu
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
| | - Ancuţa Elena Prisacaru
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
| | - Mariana Spinei
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
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da Silva FT, Dos Santos FN, Fonseca LM, de Souza EJD, Dos Santos Hackbart HC, da Silva KG, Biduski B, Gandra EA, Dias ARG, Zavareze EDR. Oleogels based on germinated and non-germinated wheat starches and orange essential oil: Application as a hydrogenated vegetable fat replacement in bread. Int J Biol Macromol 2023; 253:126610. [PMID: 37652330 DOI: 10.1016/j.ijbiomac.2023.126610] [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: 05/26/2023] [Revised: 08/14/2023] [Accepted: 08/28/2023] [Indexed: 09/02/2023]
Abstract
This study aimed to produce oleogels based on non-germinated and germinated wheat starches with orange essential oil, apply them to replace hydrogenated vegetable fat in bread, and assess the antifungal action. The oleogels were prepared using sunflower oil, wheat starches, beeswax, water, and orange essential oil (OEO). They were evaluated to determine the volatile compounds, oil binding capacity, texture profile, storage stability for 20 days, thermogravimetric analysis, and functional groups. The breads were evaluated by their moisture content, specific volume, texture profile, volatile compounds, and microbiological contamination during 15 days of storage. The oleogels showed high storage stability, were fully intact after 20 days of storage, and had a high oil binding capacity (∼100 %). The oleogels with OEO presented increased adhesiveness and reduced hardness compared to the ones without essential oil. The oleogels with OEO based on germinated wheat starch released a high amount of volatile compounds. Substituting saturated vegetable fat with oleogels in bread formulation resulted in decreased hardness and maintained specific volume. Furthermore, incorporating OEO oleogels in the bread led to reduced growth of total mesophiles and fungi.
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Affiliation(s)
- Francine Tavares da Silva
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, RS 96010-900, Brazil
| | - Felipe Nardo Dos Santos
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, RS 96010-900, Brazil
| | - Laura Martins Fonseca
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, RS 96010-900, Brazil.
| | | | | | - Kátia Gomes da Silva
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, RS 96010-900, Brazil
| | - Bárbara Biduski
- Food Quality and Sensory Science Department, Teagasc Food Research Centre, Ashtown, Dublin D15 KN3K, Ireland
| | - Eliezer Avila Gandra
- Center of Chemical, Pharmaceutical and Food Sciences, Federal University of Pelotas, 96010-900 Pelotas, RS, Brazil
| | - Alvaro Renato Guerra Dias
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, RS 96010-900, Brazil
| | - Elessandra da Rosa Zavareze
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, RS 96010-900, Brazil.
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10
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Jeong H, Huh CK, Ha HK, Kim J, Oh I. Development of an Emulsion Gel Containing Peanut Sprout Oil as a Fat Replacer in Muffins: Physicochemical, Tomographic, and Texture Properties. Gels 2023; 9:783. [PMID: 37888356 PMCID: PMC10606939 DOI: 10.3390/gels9100783] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2023] [Revised: 09/20/2023] [Accepted: 09/25/2023] [Indexed: 10/28/2023] Open
Abstract
Peanut sprouts are known to increase their resveratrol content during germination, leading to cultivation in smart farms. Recently, peanut sprout oil extraction and sales have gained traction; however, processed foods utilizing peanut sprout oil have yet to be developed. In this study, water-in-oil (W/O) emulsion gels were structured with water, peanut sprout oil (PSO), sorbitan monostearate (SMS), and candelilla wax (CW) in different ratios, and their potential as shortening substitutes in muffins was evaluated on physicochemical and sensory properties. PSO comprised 67% unsaturated fatty acids and had higher phospholipid (17.97%) and resveratrol (15.95 µg/L) contents and antioxidant activity (71.52%) compared to peanut oil. The PSO emulsion gels were physically structured without changing their chemical compositions. The SMS and CW ratios were found to have a significant influence on the textural properties, solid fat content, rheology, and crystallization of the emulsion gels. The viscoelastic properties of the emulsion gels showed a higher storage modulus than loss modulus and increased with increasing gelator content. Muffins prepared with emulsion gels were characterized by a harder texture and larger pore size, while in the case of muffins mixed with a ratio of 25% SMS and 75% CW, there was no significant difference in overall preference of sensory evaluation compared to shortening muffins. Thus, these findings reveal the potential utility of PSO as a fat substitute and indicate that W/O emulsion gels are suitable for producing muffins without a loss of quality.
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Affiliation(s)
- Hyunjin Jeong
- Department of Food Science & Technology, Sunchon National University, Suncheon 57922, Republic of Korea; (H.J.); (C.-K.H.)
| | - Chang-Ki Huh
- Department of Food Science & Technology, Sunchon National University, Suncheon 57922, Republic of Korea; (H.J.); (C.-K.H.)
| | - Ho-Kyung Ha
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Republic of Korea;
| | - Jungsil Kim
- Department of Bio-Industrial Machinery Engineering, Kyungpook National University, Daegu 41566, Republic of Korea;
| | - Imkyung Oh
- Department of Food Science & Technology, Sunchon National University, Suncheon 57922, Republic of Korea; (H.J.); (C.-K.H.)
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11
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Flores-García CL, Medina-Herrera N, Rodríguez-Romero BA, Martínez-Ávila GCG, Rojas R, Meza-Carranco Z. Impact of Fat Replacement by Using Organic-Candelilla-Wax-Based Oleogels on the Physicochemical and Sensorial Properties of a Model Cookie. Gels 2023; 9:636. [PMID: 37623091 PMCID: PMC10453563 DOI: 10.3390/gels9080636] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 08/04/2023] [Accepted: 08/05/2023] [Indexed: 08/26/2023] Open
Abstract
Oleogelation is an alternative process to improve the nutritional properties of food by creating soft-matter structures with the same functionality as commercial fats (shortenings). In this study, oleogels were produced by adding organic candelilla wax at 3% (OC03), 6% (OC06), and 9% (OC09) to extra-virgin linseed oil, and then characterized by their physicochemical properties. Furthermore, the physicochemical and sensorial properties of five cookie formulations were evaluated. Organic candelilla wax influenced the oleogel formulations, giving higher values of color (L* and b*), texture, acidity index, and melting point. In the cookie formulations, the luminosity values decreased when the percentage of oleogel was increased; reddish trends were obtained (a* values) for the cookie where 70% of the fat was replaced by the oleogel (C70), and more yellow trends were obtained (b* values) for C100. The moisture content was higher in cookies with oleogels, but it was within quality limits. The percentage of fat migration was lower in cookies with a mixture of fats and oleogels. In terms of hardness, the substitution of oleogels resulted in softer cookies. In terms of the sensory evaluation, the most accepted cookie was C70. Therefore, this study demonstrates the possibility of using organic-candelilla-wax-based oleogels in a real food model rich in unsaturated fats.
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Affiliation(s)
| | | | | | - Guillermo Cristian Guadalupe Martínez-Ávila
- Chemistry and Biochemistry Laboratory, School of Agronomy, Autonomous University of Nuevo León, Av. Francisco Villa S/N, Col. Ex Hacienda el Canadá, General Escobedo 66050, Nuevo León, Mexico; (C.L.F.-G.); (N.M.-H.); (B.A.R.-R.); (Z.M.-C.)
| | - Romeo Rojas
- Chemistry and Biochemistry Laboratory, School of Agronomy, Autonomous University of Nuevo León, Av. Francisco Villa S/N, Col. Ex Hacienda el Canadá, General Escobedo 66050, Nuevo León, Mexico; (C.L.F.-G.); (N.M.-H.); (B.A.R.-R.); (Z.M.-C.)
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12
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Liu XY, Chen W, Wang CT. Effect of Lipase and Phospholipase A1 on Foaming and Batter Properties of Yolk Contaminated Egg White. Foods 2023; 12:foods12061289. [PMID: 36981214 PMCID: PMC10048306 DOI: 10.3390/foods12061289] [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: 02/08/2023] [Revised: 03/11/2023] [Accepted: 03/14/2023] [Indexed: 03/30/2023] Open
Abstract
Egg white (EW) is frequently used in bakery products because of its excellent foaming capabilities. However, egg yolk (EY) contamination often degrades the foaming characteristics of EW. The purpose of this study was to investigate the effect of different concentrations of phospholipase A1 (PLPA1) and lipase (LP) on EW. The changes in particle size distribution and potential before and after enzymatic digestion of EW with contaminated 0.5 wt% and 1.0%wt EY were tested. The foaming rate and foam stability were measured after the dispersions were digested with different concentrations of PLPA1 and LP. Additionally, the dispersion samples were used to prepare batter and angel cake, and the modulus, density, and microstructure of the batter were analyzed. Results showed that the potential absolute value increased when the EY was hydrolyzed by PLPA1. The distribution of yolk particle size showed a new aggregation and the average particle size decreased after LP hydrolysis. The dispersion samples hydrolyzed by PLPA1 and LP recovered all the properties of the samples at enzymatic concentrations of 500 U/g and 2500 U/g. This may be attributed to the changes in yolk particles resulting from the enzymatic digestion of EY and the production of amphiphilic lysophospholipids, fatty acids, and glycerol.
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Affiliation(s)
- Xiao-Yan Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Wei Chen
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Cheng-Tao Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China
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13
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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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14
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Zheng Q, Wang Z, Xiong F, Song Y, Zhang G. Effect of pearling on nutritional value of highland barley flour and processing characteristics of noodles. Food Chem X 2023; 17:100596. [PMID: 36845504 PMCID: PMC9945427 DOI: 10.1016/j.fochx.2023.100596] [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: 10/27/2022] [Revised: 01/28/2023] [Accepted: 02/05/2023] [Indexed: 02/11/2023] Open
Abstract
Highland barley is increasingly recognized as its nutritional benefits but its structure restricts the development and utilization in the food industry. The quality of highland barley products may be impacted by pearling, an essential step before the hull bran is consumed or further processed. The nutrition, function and edible qualities of three highland barley flour (HBF) with different pearling rates were assessed in this study. The content of resistant starch was the highest when the pearling rate of QB27 and BHB was 4%, while 8% of QB13. Un-pearled HBF showed higher DPPH, ABTS and superoxide radicals inhibition rates. The break rates of QB13, QB27 and BHB obviously decreased from 51.7%, 53.3% and 38.3% to 35.0%, 15.0% and 6.7% respectively at 12% pearling rate. PLS-DA model further attributed the improvement of pearling on noodles quality to the alteration of resilience, hardness, tension distance, breaking rate and water absorption of noodles.
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15
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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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16
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Li J, Xi Y, Wu L, Zhang H. Preparation, characterization and in vitro digestion of bamboo shoot protein/soybean protein isolate based-oleogels by emulsion-templated approach. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108310] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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17
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Mavria A, Tsouko E, Protonotariou S, Papagiannopoulos A, Georgiadou M, Selianitis D, Pispas S, Mandala I, Koutinas AA. Sustainable Production of Novel Oleogels Valorizing Microbial Oil Rich in Carotenoids Derived from Spent Coffee Grounds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:10807-10817. [PMID: 36008363 DOI: 10.1021/acs.jafc.2c03478] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Sustainable food systems that employ renewable resources without competition with the food chain are drivers for the bioeconomy era. This study reports the valorization of microwave-pretreated spent coffee grounds (SCGs) to produce oleogels rich in bioactive compounds. Microbial oil rich in carotenoids (MOC) was produced under batch fermentation of Rhodosporidium toruloides using SCG enzymatic hydrolysates. Candelilla wax (CLW) could structure MOC and sunflower oil at a 3.3-fold lower concentration than that of carnauba wax (CBW). MOC-based oleogels with 10% CBW and 3% CLW showed an elastic-dominant and gel-like structure (tan δ ≪ 1), providing gelation and oil binding capacity (>95%). Dendritic structures of CBW-based oleogels and evenly distributed rod-like crystals of CLW-based ones were observed via polarized light microscopy. MOC-based oleogels exhibited similar Fourier-transform infrared spectroscopy spectra. X-ray diffractograms of oleogels were distinguished by the oil type that presented β'-type polymorphism. MOC-based oleogels could be applied in confectionary products and spreads as substitutes for trans fatty acids, reformulating fat-containing food products.
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Affiliation(s)
- Aikaterini Mavria
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece
| | - Erminta Tsouko
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece
| | - Styliani Protonotariou
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece
| | - Aristeidis Papagiannopoulos
- Theoretical and Physical Chemistry Institute, National Hellenic Research Foundation, 48 Vassileos Constantinou Avenue, 11635 Athens, Greece
| | - Maria Georgiadou
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece
| | - Dimitrios Selianitis
- Theoretical and Physical Chemistry Institute, National Hellenic Research Foundation, 48 Vassileos Constantinou Avenue, 11635 Athens, Greece
| | - Stergios Pispas
- Theoretical and Physical Chemistry Institute, National Hellenic Research Foundation, 48 Vassileos Constantinou Avenue, 11635 Athens, Greece
| | - Ioanna Mandala
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece
| | - Apostolis A Koutinas
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece
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18
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Kierulf AV, Whaley JK, Liu W, Smoot JT, Jenab E, Perez Herrera M, Abbaspourrad A. Heat- and shear-reversible networks in food: A review. Compr Rev Food Sci Food Saf 2022; 21:3405-3435. [PMID: 35765752 DOI: 10.1111/1541-4337.12988] [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: 12/09/2021] [Revised: 05/05/2022] [Accepted: 05/06/2022] [Indexed: 11/27/2022]
Abstract
While nature behaves like an irreversible network with respect to entropy and time, certain systems in nature exist that are, to some extent, reversible. The property of reversibility imparts unique benefits to systems that possess them, making them suitable for designing self-healing, stimuli-responsive, and smart materials that can be used in widely divergent fields. Reversible networks are currently being exploited for applications in tissue engineering, drug delivery, and soft robotics. They are also being utilized as low-calorie fat mimetics with melt-in-your-mouth textures, as well as being explored as potential scaffolds for three-dimensional (3D) printable food, among other applications. This review aims to gather representative examples of heat- and shear-reversible networks in the food science literature from the last 30 or so years, in other words, reversible food gels made either from linear biopolymers or from colloidal, particulate dispersions, including those that have been modified specifically to induce reversibility. An overview of the network mechanisms involved that impart reversibility, including a discussion of the strength and range of forces involved, will be highlighted. A model that explains why certain networks are thermoreversible while others are shear-reversible, and why others are both, will also be proposed. A fundamental understanding of these mechanisms will prove invaluable when designing reversible networks in the future, making possible the precise control of their properties, thus fostering innovative applications within the food industry and beyond.
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Affiliation(s)
- Arkaye V Kierulf
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, New York, USA.,Tate & Lyle Solutions USA LLC, Hoffman Estates, Illinois, USA
| | - Judith K Whaley
- Tate & Lyle Solutions USA LLC, Hoffman Estates, Illinois, USA
| | - Weichang Liu
- Tate & Lyle Solutions USA LLC, Hoffman Estates, Illinois, USA
| | - James T Smoot
- Tate & Lyle Solutions USA LLC, Hoffman Estates, Illinois, USA
| | - Ehsan Jenab
- Tate & Lyle Solutions USA LLC, Hoffman Estates, Illinois, USA
| | | | - Alireza Abbaspourrad
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, New York, USA
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19
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Barragán-Martínez LP, Alvarez-Poblano L, Vernon-Carter EJ, Alvarez-Ramirez J. Effects of β-carotene on the color, textural, rheological and structural properties of canola oil/beeswax oleogel. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01449-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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20
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Núñez-García IC, Rodríguez-Flores LG, Guadiana-De-Dios MH, González-Hernández MD, Martínez-Ávila GCG, Gallegos-Infante JA, González-Laredo R, Rosas-Flores W, Martínez-Gómez VJ, Rojas R, Villanueva-Fierro I, Rutiaga-Quiñones M. Candelilla Wax Extracted by Traditional Method and an Ecofriendly Process: Assessment of Its Chemical, Structural and Thermal Properties. Molecules 2022; 27:3735. [PMID: 35744863 PMCID: PMC9229472 DOI: 10.3390/molecules27123735] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2022] [Revised: 06/01/2022] [Accepted: 06/08/2022] [Indexed: 11/17/2022] Open
Abstract
A comparative study was carried out on the chemical, structural and thermal properties of candelilla wax from four wax-producing communities in Mexico, which was obtained by two extraction processes, the conventional one using sulfuric acid (SA) and an eco-friendly alternative process using citric acid (CA) as the extracting agent. The waxes were analyzed by basic chemistry (acidity, saponification, ester indexes, and others), color, Fourier transform infrared spectroscopy (FTIR), Raman micro-spectroscopy, X-ray diffraction (XRD), differential scanning calorimetry (DSC), and hardness and brittleness measurements. The waxes obtained by the environmentally friendly process showed differences in their physicochemical properties when compared to waxes from the conventional process. In addition, they showed some improvements, such as lighter shades and harder waxes, suggesting that the new environmentally friendly process is a viable option.
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Affiliation(s)
- Itzel C. Núñez-García
- Departamento de Ings. Química-Bioquímica, TecNM/Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1830 Ote., Nueva Vizcaya, Durango 34080, Durango, Mexico; (I.C.N.-G.); (L.G.R.-F.); (J.A.G.-I.); (R.G.-L.); (W.R.-F.); (V.J.M.-G.)
| | - Linda G. Rodríguez-Flores
- Departamento de Ings. Química-Bioquímica, TecNM/Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1830 Ote., Nueva Vizcaya, Durango 34080, Durango, Mexico; (I.C.N.-G.); (L.G.R.-F.); (J.A.G.-I.); (R.G.-L.); (W.R.-F.); (V.J.M.-G.)
| | - Michelle H. Guadiana-De-Dios
- Laboratorio de Química y Bioquímica, Facultad de Agronomía, Universidad Autónoma de Nuevo León, General Francisco Villa S/N, Ex-Hacienda “El Canadá”, General Escobedo 66050, Nuevo León, Mexico; (M.H.G.-D.-D.); (M.D.G.-H.); (R.R.)
| | - María D. González-Hernández
- Laboratorio de Química y Bioquímica, Facultad de Agronomía, Universidad Autónoma de Nuevo León, General Francisco Villa S/N, Ex-Hacienda “El Canadá”, General Escobedo 66050, Nuevo León, Mexico; (M.H.G.-D.-D.); (M.D.G.-H.); (R.R.)
| | - Guillermo C. G. Martínez-Ávila
- Laboratorio de Química y Bioquímica, Facultad de Agronomía, Universidad Autónoma de Nuevo León, General Francisco Villa S/N, Ex-Hacienda “El Canadá”, General Escobedo 66050, Nuevo León, Mexico; (M.H.G.-D.-D.); (M.D.G.-H.); (R.R.)
| | - José A. Gallegos-Infante
- Departamento de Ings. Química-Bioquímica, TecNM/Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1830 Ote., Nueva Vizcaya, Durango 34080, Durango, Mexico; (I.C.N.-G.); (L.G.R.-F.); (J.A.G.-I.); (R.G.-L.); (W.R.-F.); (V.J.M.-G.)
| | - Rubén González-Laredo
- Departamento de Ings. Química-Bioquímica, TecNM/Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1830 Ote., Nueva Vizcaya, Durango 34080, Durango, Mexico; (I.C.N.-G.); (L.G.R.-F.); (J.A.G.-I.); (R.G.-L.); (W.R.-F.); (V.J.M.-G.)
| | - Walfred Rosas-Flores
- Departamento de Ings. Química-Bioquímica, TecNM/Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1830 Ote., Nueva Vizcaya, Durango 34080, Durango, Mexico; (I.C.N.-G.); (L.G.R.-F.); (J.A.G.-I.); (R.G.-L.); (W.R.-F.); (V.J.M.-G.)
| | - Victor J. Martínez-Gómez
- Departamento de Ings. Química-Bioquímica, TecNM/Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1830 Ote., Nueva Vizcaya, Durango 34080, Durango, Mexico; (I.C.N.-G.); (L.G.R.-F.); (J.A.G.-I.); (R.G.-L.); (W.R.-F.); (V.J.M.-G.)
- Cátedras-Conacyt TecNM/Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1830 Ote., Nueva Vizcaya, Durango 34080, Durango, Mexico
| | - Romeo Rojas
- Laboratorio de Química y Bioquímica, Facultad de Agronomía, Universidad Autónoma de Nuevo León, General Francisco Villa S/N, Ex-Hacienda “El Canadá”, General Escobedo 66050, Nuevo León, Mexico; (M.H.G.-D.-D.); (M.D.G.-H.); (R.R.)
| | - Ignacio Villanueva-Fierro
- Instituto Politécnico Nacional, CIIDIR-Unidad Durango, Calle Sigma 119, 20 de Noviembre II, Durango 34220, Durango, Mexico;
| | - Miriam Rutiaga-Quiñones
- Departamento de Ings. Química-Bioquímica, TecNM/Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1830 Ote., Nueva Vizcaya, Durango 34080, Durango, Mexico; (I.C.N.-G.); (L.G.R.-F.); (J.A.G.-I.); (R.G.-L.); (W.R.-F.); (V.J.M.-G.)
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21
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Meerasri J, Sothornvit R. Novel development of coffee oil extracted from spent coffee grounds as a butter substitute in bakery products. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16687] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Jitrawadee Meerasri
- Department of Food Engineering, Faculty of Engineering at Kamphaengsaen Kasetsart University Kamphaengsaen Campus, Nakhonpathom, 73140 Thailand
| | - Rungsinee Sothornvit
- Department of Food Engineering, Faculty of Engineering at Kamphaengsaen Kasetsart University Kamphaengsaen Campus, Nakhonpathom, 73140 Thailand
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22
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Cui X, Saleh ASM, Yang S, Wang N, Wang P, Zhu M, Xiao Z. Oleogels as Animal Fat and Shortening Replacers: Research Advances and Application Challenges. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2062769] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- XiaoTong Cui
- College of Food, Shenyang Agricultural University, Shenyang, Liaoning, China
| | - Ahmed. S. M. Saleh
- Department of Food Science and Technology, Faculty of Agriculture, Assiut University, Assiut, Egypt
| | - Shu Yang
- College of Life Science and Bioengineering, Shenyang University, Shenyang, Liaoning, China
| | - Na Wang
- Department of Food Science, College of Light Industry, Liaoning University, Shenyany, Liaoning, China
| | - Peng Wang
- College of Grain Science and Technology, Shenyang Normal University, Shenyang, Liaoning, China
| | - Minpeng Zhu
- College of Grain Science and Technology, Shenyang Normal University, Shenyang, Liaoning, China
| | - Zhigang Xiao
- College of Food, Shenyang Agricultural University, Shenyang, Liaoning, China
- College of Grain Science and Technology, Shenyang Normal University, Shenyang, Liaoning, China
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23
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Aranda-Ledesma NE, Bautista-Hernández I, Rojas R, Aguilar-Zárate P, Medina-Herrera NDP, Castro-López C, Guadalupe Martínez-Ávila GC. Candelilla wax: Prospective suitable applications within the food field. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113170] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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24
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Gallego M, Barat JM, Grau R, Talens P. Compositional, structural design and nutritional aspects of texture-modified foods for the elderly. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.12.008] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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25
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Development and characterization of monoglyceride oleogels prepared with crude and refined walnut oil. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112769] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Su C, Li Y, Zhu J, Gao Y, Li Q, Du S, Yu X. Effect of flaxseed gum on the brittleness of oleogels based on candelilla wax. RSC Adv 2022; 12:30734-30741. [PMID: 36349152 PMCID: PMC9606731 DOI: 10.1039/d2ra04341f] [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: 07/14/2022] [Accepted: 10/20/2022] [Indexed: 11/05/2022] Open
Abstract
The present study aimed to decrease the brittleness of flaxseed oleogels based on candelilla wax (CLW) in combination with flaxseed gum (FG). Effects of flaxseed gum concentrations (0–0.4%) on the characteristics of flaxseed oleogels including oil binding capacity, textural, thermal, and rheological properties, and crystal polymorphisms were investigated. Higher concentrations (≥0.2%) of FG significantly decreased the textural parameters (e.g., hardness, fracturability) of oleogels (p < 0.05), suggesting that FG could decrease brittleness. Rheological results indicated that all flaxseed oleogels exhibited solid-like characteristics because the elastic modulus was larger than the viscous modulus. The elastic modulus of flaxseed oleogels presented a maximum value at 0.1% gum concentration. Any increase in gum concentration beyond this concentration decreased the elastic modulus. Increasing FG concentration up to 0.4% decreased the enthalpy of flaxseed oleogels during the melting process. The β′-polymorphic form is an orthorhombic perpendicular (O⊥) subcell structure. Similar β′ crystal forms were observed among flaxseed oleogels, indicating that FG did not affect them negatively. The study showed that the physical properties of flaxseed oleogels based on CLW could be significantly changed by FG addition. These results provided a deeper comprehension of the novel system, which should be considered a new way to obtain healthy fats with better plasticity for food applications. Oleogels using candelilla wax as a gelling agent and flaxseed gum as a structural modifier: preparation and characterization.![]()
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Affiliation(s)
- Caihong Su
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100, Shaanxi, P. R. China
| | - Yancai Li
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100, Shaanxi, P. R. China
| | - Jiabin Zhu
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100, Shaanxi, P. R. China
| | - Yuan Gao
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100, Shaanxi, P. R. China
| | - Qi Li
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100, Shaanxi, P. R. China
| | - Shuangkui Du
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100, Shaanxi, P. R. China
| | - Xiuzhu Yu
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100, Shaanxi, P. R. China
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Li L, Taha A, Geng M, Zhang Z, Su H, Xu X, Pan S, Hu H. Ultrasound-assisted gelation of β-carotene enriched oleogels based on candelilla wax-nut oils: Physical properties and in-vitro digestion analysis. ULTRASONICS SONOCHEMISTRY 2021; 79:105762. [PMID: 34600303 PMCID: PMC8487090 DOI: 10.1016/j.ultsonch.2021.105762] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/13/2021] [Revised: 09/07/2021] [Accepted: 09/15/2021] [Indexed: 05/25/2023]
Abstract
Candelilla wax mix with peanut, pine nut and walnut oils can form oleogels. Ultrasound increased G’, G’’, firmness and oil-binding capacity of oleogels. Ultrasound treatment improved the protection of β-carotene in oleogels. Ultrasound reduced the amount of β-carotene released during intestinal digestion.
This study investigated the effects of high-intensity ultrasound (HIU, 95 W, 10 s) on the physical properties, stability and in vitro digestion of β-carotene enriched oleogels. Candelilla wax (3 wt%) and nut oils (peanut, pine nut and walnut oil) with or without β-carotene were used to form oleogels. HIU improved the storage modules (G’) of peanut, pine nut and walnut oleogels without β-carotene from 11048.43 ± 728.85 Pa, 38111.67 ± 11663.98 Pa and 21921.13 ± 1011.55 Pa to 13502.40 ± 646.54 Pa, 75322.47 ± 9715.25 Pa and 48480.97 ± 4109.64 Pa, respectively. Moreover, HIU reduced oil loss of peanut, pine nut and walnut oleogels without β-carotene from 23.98 ± 2.58%, 17.14 ± 0.69% and 24.66 ± 1.57% to 17.60 ± 1.10%, 13.84 ± 0.74% and 18.72 ± 3.47%, respectively. X-ray diffraction patterns showed that HIU did not change the form of the crystal (β-polymorphic and β’-polymorphic) but increased the crystal intensity. Polarized light microscope images indicated that all oleogels showed more visible crystals after HIU. After 120 d of storage, HIU decreased the degradation of β-carotene for peanut oil and walnut oil samples (the contents of β-carotene in peanut and walnut oleogels without HIU after 120 d of storage were 897 ± 2 μg/g and 780 ± 1 μg/g, respectively, and those of sonicated samples were 1070 ± 4 μg/g and 932 ± 1 μg/g, respectively). Furthermore, HIU reduced the release of β-carotene in intestinal digestion. In conclusion, HIU could improve the functional properties of wax-nut oils oleogels and their β-carotene enriched oleogels.
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Affiliation(s)
- Letian Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
| | - Ahmed Taha
- State Research Institute, Center for Physical Sciences and Technology, Saulėtekio al. 3, Vilnius, Lithuania
- Department of Food Science, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria 21531, Egypt
| | - Mengjie Geng
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
| | - Zhongli Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
| | - Hongchen Su
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
| | - Xiaoyun Xu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
| | - Siyi Pan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
| | - Hao Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
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Temkov M, Mureșan V. Tailoring the Structure of Lipids, Oleogels and Fat Replacers by Different Approaches for Solving the Trans-Fat Issue-A Review. Foods 2021; 10:1376. [PMID: 34198688 PMCID: PMC8232242 DOI: 10.3390/foods10061376] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2021] [Revised: 06/10/2021] [Accepted: 06/11/2021] [Indexed: 11/26/2022] Open
Abstract
The issue of the adverse effects of trans-fatty acids has become more transparent in recent years due to researched evidence of their link with coronary diseases, obesity or type 2 diabetes. Apart from conventional techniques for lipid structuring, novel nonconventional approaches for the same matter, such as enzymatic interesterification, genetic modification, oleogelation or using components from nonlipid origins such as fat replacers have been proposed, leading to a product with a healthier nutritional profile (low in saturated fats, zero trans fats and high in polyunsaturated fats). However, replacing conventional fat with a structured lipid or with a fat mimetic can alternate some of the technological operations or the food quality impeding consumers' acceptance. In this review, we summarize the research of the different existing methods (including conventional and nonconventional) for tailoring lipids in order to give a concise and critical overview in the field. Specifically, raw materials, methods for their production and the potential of food application, together with the properties of new product formulations, have been discussed. Future perspectives, such as the possibility of bioengineering approaches and the valorization of industrial side streams in the framework of Green Production and Circular Economy in the production of tailored lipids, have been highlighted. Additionally, a schematic diagram classifying conventional and nonconventional techniques is proposed based on the processing steps included in tailored lipid production as a convenient and straightforward tool for research and industry searching for healthy, sustainable and zero trans edible lipid system alternatives.
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Affiliation(s)
- Mishela Temkov
- Department of Food Technology and Biotechnology, Faculty of Technology and Metallurgy, Ss. Cyril and Methodius University in Skopje, Rudjer Boskovic 16, 1000 Skopje, North Macedonia
| | - Vlad Mureșan
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj Napoca, 3-5 Manăștur st., 400372 Cluj Napoca, Romania
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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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González M, Vernon-Carter EJ, Alvarez-Ramirez J, Carrera-Tarela Y. Effects of dry heat treatment temperature on the structure of wheat flour and starch in vitro digestibility of bread. Int J Biol Macromol 2020; 166:1439-1447. [PMID: 33188811 DOI: 10.1016/j.ijbiomac.2020.11.023] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2020] [Revised: 11/04/2020] [Accepted: 11/05/2020] [Indexed: 10/23/2022]
Abstract
The effects of the dry heat treatment (DHT) temperature (20, 50, 100, 150, 200 °C) on the structure of wheat flour and on the texture and in vitro starch digestibility of breads were investigated. X-ray diffraction and FTIR showed that increasing temperatures produced reduction of the hydrated starch structures, increased crystallinity and molecular order of starch chains, and had important effects on the gluten secondary structure. High treatment temperatures produced significant reductions in rapidly digestible starch (RDS) (53.21% at 20 °C, 22.24% at 200 °C), and the slowly digestible starch fraction tended to increase (26.12% at 20 °C, 31.48% at 200 °C). On the other hand, bread hardness showed a significant increase from 11.25 N at 20 °C to 49.53 N at 200 °C, the latter value being similar to that reported for bread crusts. Principal component analysis results showed that the flour and bread characteristics were drastically changed by the DHT, with 100 °C representing a critical temperature. Below 100 °C, breads showed textural characteristics close to that of the control bread, with reduced RDS fractions, while at temperatures above 100 °C, hardness was boosted.
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Affiliation(s)
- M González
- Departamento de Ingeniería de Procesos e Hidráulica, Universidad Autónoma Metropolitana-Iztapalapa, Apartado Postal 55-534, Iztapalapa, CDMX 09340, Mexico
| | - E J Vernon-Carter
- Departamento de Ingeniería de Procesos e Hidráulica, Universidad Autónoma Metropolitana-Iztapalapa, Apartado Postal 55-534, Iztapalapa, CDMX 09340, Mexico
| | - J Alvarez-Ramirez
- Departamento de Ingeniería de Procesos e Hidráulica, Universidad Autónoma Metropolitana-Iztapalapa, Apartado Postal 55-534, Iztapalapa, CDMX 09340, Mexico.
| | - Y Carrera-Tarela
- Departamento de Ingeniería de Procesos e Hidráulica, Universidad Autónoma Metropolitana-Iztapalapa, Apartado Postal 55-534, Iztapalapa, CDMX 09340, Mexico
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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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