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Martínez-Tomé M, Cedeño-Pinos C, Bañón S, Jiménez-Monreal AM. Rosemary Extracts Improved the Antioxidant Status of Low-Fat Yoghurt Sauces Enriched with Inulin. Antioxidants (Basel) 2022; 11:antiox11040789. [PMID: 35453474 PMCID: PMC9032990 DOI: 10.3390/antiox11040789] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Revised: 04/12/2022] [Accepted: 04/13/2022] [Indexed: 02/04/2023] Open
Abstract
Yoghurt sauces are considered fatty products which are quite susceptible to oxidation and must be stabilised using antioxidants. Novel formulations for yoghurt sauces often involve replacement of fat with dietary fibres and use of natural preservatives. The aim of the present research was to design healthier formulations for yoghurt sauces based on the replacement of sunflower oil (SO) with chicory inulin (IN) and the use of rosemary extracts (RE) as natural antioxidants. Different sauces were developed by adding IN at 2 and 5% w: w and/or 300 mg/kg lipo- and/or water-soluble rosemary extracts (RLE and/or RWE) containing 120 and 146 mg polyphenols per g extract, respectively. Nutritional value (proximate composition and caloric contribution), some physical properties (pH and CIELab colour) and antioxidant status (deoxyribose, DPPH radical scavenging, Rancimat, lipid peroxidation and linoleic acid assays) were assessed in the sauces. Replacement of SO with IN (5%) reduced fat content by 30%, roughly 15% low calories, thereby obtaining healthier sauces. As expected, the RLE was more effective than the RWE in improving antioxidant activity in lipidic environment. Using RLE enhanced the antioxidant capacity of lipid peroxidation by 44%. In the Rancimat test, this increased the oxidative protection of the sauce made with and without IN (5%) by around 20% or 45%, respectively. Similarly, using RLE doubled protection against linoleic acid oxidation. Application of IN in yoghurt sauce has nutritional (replacement of lipids with dietary fibre) and technological interest (foaming agent) and can be combined with RE of high polyphenol content as a potential functional ingredient capable of stabilising the sauces against oxidation.
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Affiliation(s)
- Magdalena Martínez-Tomé
- Department of Food Science, Veterinary Faculty, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain;
- CIBER, CB12/03/30038 Fisiopatología de la Obesidad y la Nutrición, CIBEROBN, Instituto de Salud Carlos III (ISCIII), 28013 Madrid, Spain
- Correspondence: ; Tel.: +34-868-884797; Fax: +34-868-884147
| | - Cristina Cedeño-Pinos
- Department of Food Technology and Science and Nutrition, Veterinary Faculty, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain; (C.C.-P.); (S.B.)
| | - Sancho Bañón
- Department of Food Technology and Science and Nutrition, Veterinary Faculty, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain; (C.C.-P.); (S.B.)
| | - Antonia M. Jiménez-Monreal
- Department of Food Science, Veterinary Faculty, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain;
- CIBER, CB12/03/30038 Fisiopatología de la Obesidad y la Nutrición, CIBEROBN, Instituto de Salud Carlos III (ISCIII), 28013 Madrid, Spain
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Wen Y, Che QT, Kim HW, Park HJ. Potato starch altered the rheological, printing, and melting properties of 3D-printable fat analogs based on inulin emulsion-filled gels. Carbohydr Polym 2021; 269:118285. [PMID: 34294311 DOI: 10.1016/j.carbpol.2021.118285] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2021] [Revised: 05/11/2021] [Accepted: 05/29/2021] [Indexed: 01/16/2023]
Abstract
Plant-based oil inks that imitate the texture and melting behavior of traditional animal fats using 3D printing have been developed. The influence of the incorporation of potato starch and the type of oil on rheology and meltability was investigated. The results showed that the dynamic modulus and hardness of fat analogs increased, whereas fat analog meltability decreased with an increase in potato starch content. Coconut oil and soybean oil-containing fat analogs incorporated with proper potato starch levels exhibited good printability and similar meltability to commercial beef and pork fats. The addition of potato starch suppressed fat analog meltability as it disrupted the inulin matrix. Fat analogs containing coconut oil could be texturized at temperatures lower than those required for their soybean oil counterparts. The fat analogs were solid at room temperature, demonstrated good printability, and imitated the melting behavior of fat contained in real meat throughout the cooking process.
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Affiliation(s)
- Yaxin Wen
- Department of Biotechnology, College of Life Science and Biotechnology, Korea University, Anam-dong, Seongbuk-gu, Seoul 02841, Republic of Korea
| | - Quang Tuan Che
- Department of Biotechnology, College of Life Science and Biotechnology, Korea University, Anam-dong, Seongbuk-gu, Seoul 02841, Republic of Korea
| | - Hyun Woo Kim
- Department of Biotechnology, College of Life Science and Biotechnology, Korea University, Anam-dong, Seongbuk-gu, Seoul 02841, Republic of Korea.
| | - Hyun Jin Park
- Department of Biotechnology, College of Life Science and Biotechnology, Korea University, Anam-dong, Seongbuk-gu, Seoul 02841, Republic of Korea.
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Paula Vilela T, Gomes AM, Ferreira JP. Yogucheeses – Yoghurts fortified with melted cheese: Microstructural, textural and rheological characterisation. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12799] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Tatiana Paula Vilela
- CBQF ‐ Centro de Biotecnologia e Química Fina – Laboratório Associado Escola Superior de Biotecnologia Universidade Católica Portuguesa Rua Diogo Botelho 1327 Porto 4169‐005 Portugal
| | - Ana Maria Gomes
- CBQF ‐ Centro de Biotecnologia e Química Fina – Laboratório Associado Escola Superior de Biotecnologia Universidade Católica Portuguesa Rua Diogo Botelho 1327 Porto 4169‐005 Portugal
| | - João Paulo Ferreira
- CBQF ‐ Centro de Biotecnologia e Química Fina – Laboratório Associado Escola Superior de Biotecnologia Universidade Católica Portuguesa Rua Diogo Botelho 1327 Porto 4169‐005 Portugal
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Herranz B, Martínez A, Alvarez MD. Influence of Fiber Addition on White Sauces Made with Corn Starch: Effect on Their Freezing/Thawing Stability. J Food Sci 2019; 84:2128-2138. [PMID: 31313294 DOI: 10.1111/1750-3841.14700] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2019] [Revised: 05/22/2019] [Accepted: 05/24/2019] [Indexed: 11/28/2022]
Abstract
Fiber-enriched white sauces with apple (AF401), potato (KF200), and microcrystalline cellulose (MCC) were selected among six white sauces, all of them elaborated by replacing corn starch and milk with 3% of different dietary fibers. It was investigated the freezing/thawing (F/T) stability of these three enriched white sauces studying their physico-chemical (color, syneresis percentage, total soluble solids content), rheological (viscoelastic and steady measurements), and sensorial properties before and after a freezing/thawing treatment. White sauce with MCC resulted in being the most like the control (without fiber) showing a higher elasticity and a heat stability. Moreover, the sauce elaborated with MCC has a sensorial profile as a traditional corn starch sauce with high "creaminess" and lower "heterogeneity" after the F/T treatment. Therefore, the properties provided by MCC make this product interesting in food design, and MCC sauce could be used as an industrial frozen fiber-enriched white sauce. PRACTICAL APPLICATION: These days, there is an increase in the demand of precooked frozen dishes due to current lifestyles and because the use of fiber exhibits many proven health benefits. A béchamel sauce made from corn starch and enriched with different fibers was elaborated, frozen and thawed in microwave. Both fresh and frozen/thawed microcrystalline cellulose (MCC) sauces exhibited very similar rheological and sensorial properties to an industrial and traditional frozen white sauce without fiber. Therefore, MCC-enriched white sauce resulted to be a feasible strategy to produce a white sauce suitable for frozen dishes with good functional properties and sensorial quality.
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Affiliation(s)
- Beatriz Herranz
- Dept. of Characterization, Quality, and Safety, Inst. of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040, Madrid, Spain
| | - Adrián Martínez
- Dept. of Characterization, Quality, and Safety, Inst. of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040, Madrid, Spain
| | - María Dolores Alvarez
- Dept. of Characterization, Quality, and Safety, Inst. of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040, Madrid, Spain
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Sahagún M, Gómez M. The effect of different protein addition on the rheological, physical and sensory characteristics of extruded maize‐based purees. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14227] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Marta Sahagún
- Food Technology Area College of Agricultural Engineering University of Valladolid 34071 Palencia Spain
| | - Manuel Gómez
- Food Technology Area College of Agricultural Engineering University of Valladolid 34071 Palencia Spain
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Mariotti M, Caccialanza G, Cappa C, Lucisano M. Rheological behaviour of rice flour gels during formation: Influence of the amylose content and of the hydrothermal and mechanical history. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.06.006] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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Román L, Reguilón MP, Gómez M. Physicochemical characteristics of sauce model systems: Influence of particle size and extruded flour source. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.09.024] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Lin D, Lu W, Kelly AL, Zhang L, Zheng B, Miao S. Interactions of vegetable proteins with other polymers: Structure-function relationships and applications in the food industry. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.08.006] [Citation(s) in RCA: 77] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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9
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Effects of waxy rice and tapioca starches on the physicochemical and sensory properties of white sauces enriched with functional fibre. Food Chem 2016; 202:31-9. [DOI: 10.1016/j.foodchem.2016.01.077] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2015] [Revised: 12/02/2015] [Accepted: 01/19/2016] [Indexed: 11/21/2022]
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10
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Vázquez-Gutiérrez JL, Johansson D, Langton M. Effects of added inulin and wheat gluten on structure of rye porridge. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.10.034] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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New formulations of functional white sauces enriched with red sweet pepper: a rheological, microstructural and sensory study. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2422-1] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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O'Shea N, Arendt E, Gallagher E. State of the Art in Gluten-Free Research. J Food Sci 2014; 79:R1067-76. [DOI: 10.1111/1750-3841.12479] [Citation(s) in RCA: 73] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2013] [Accepted: 03/19/2014] [Indexed: 11/29/2022]
Affiliation(s)
- Norah O'Shea
- Food Chemistry and Technology Dept; Teagasc Food Research Centre; Ashtown Dublin 15 Ireland
- Dept. of Food and Nutritional Sciences; Natl. Univ. of Ireland; Cork Ireland
| | - Elke Arendt
- Dept. of Food and Nutritional Sciences; Natl. Univ. of Ireland; Cork Ireland
| | - Eimear Gallagher
- Food Chemistry and Technology Dept; Teagasc Food Research Centre; Ashtown Dublin 15 Ireland
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