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Gao Y, Zhao Y, Yao Y, Chen S, Xu L, Wu N, Tu Y. Recent trends in design of healthier fat replacers: Type, replacement mechanism, sensory evaluation method and consumer acceptance. Food Chem 2024; 447:138982. [PMID: 38489876 DOI: 10.1016/j.foodchem.2024.138982] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2023] [Revised: 02/20/2024] [Accepted: 03/07/2024] [Indexed: 03/17/2024]
Abstract
In recent years, with the increasing awareness of consumers about the relationship between excessive fat intake and chronic diseases, such as obesity, heart disease, diabetes, etc., the demand for low-fat foods has increased year by year. However, a simple reduction of fat content in food will cause changes in physical and chemical properties, physiological properties, and sensory properties of food. Therefore, developing high-quality fat replacers to replace natural fats has become an emerging trend, and it is still a technical challenge to completely simulate the special function of natural fat in low-fat foods. This review aims to provide an overview of development trends of fat replacers, and the different types of fat replacers, the potential fat replacement mechanisms, sensory evaluation methods, and their consumer acceptance are discussed and compared, which may provide a theoretical guidance to produce fat replacers and develop more healthy low-fat products favored by consumers.
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Affiliation(s)
- Yuanxue Gao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China; Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China; Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yan Zhao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China; Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China; Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yao Yao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China; Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China; Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Shuping Chen
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China; Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China; Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Lilan Xu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China; Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China; Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Na Wu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China; Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China; Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China.
| | - Yonggang Tu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China; Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China; Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China.
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2
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Xue Y, Zhong J, Liu X, Xiang D, Qin X. Improved physicochemical properties of bigels produced with ethyl cellulose-based oleogel and moderately deacetylated konjac glucomannan hydrogel. Food Chem 2024; 459:140429. [PMID: 39024880 DOI: 10.1016/j.foodchem.2024.140429] [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: 05/12/2024] [Revised: 07/03/2024] [Accepted: 07/10/2024] [Indexed: 07/20/2024]
Abstract
The ideal physicochemical properties of bigels are important for food applications. Therefore, a new bigel was prepared based on mixed beef tallow and soybean oil oleogel and deacetylated konjac glucomannan (KGM) hydrogel. The effect of the deacetylation degree of KGM on the physicochemical properties and microstructure of bigels was studied. The bigel containing moderate deacetylation degree of KGM had better rheological properties and hardness (319.84 g) than that with low and high deacetylation degrees of KGM. The interactions among the bigel components were analyzed by Fourier transform infrared spectroscopy and molecular dynamics simulation, indicating that the formation of the bigels was dominated by electrostatic interactions. Overall, the bigels containing moderate deacetylation degree of KGM had better physical properties, which may provide a theoretical foundation to develop bigels with low cholesterol, trans and saturated fats levels to replace traditional solid fats in food industry.
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Affiliation(s)
- Yi Xue
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Jinfeng Zhong
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Xiong Liu
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Dao Xiang
- Chongqing Muge Food Co., Ltd., Chongqing, 401519, China
| | - Xiaoli Qin
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China.
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3
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Liao Z, Wang X, Lu M, Zhong R, Xiao J, Rogers MA, Cao Y, Lan Y. Interfacial crystallized oleogel emulsion with improved freeze-thaw stability and tribological properties: Influence of cooling rate. Food Chem 2024; 445:138704. [PMID: 38401308 DOI: 10.1016/j.foodchem.2024.138704] [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: 08/06/2023] [Revised: 01/30/2024] [Accepted: 02/06/2024] [Indexed: 02/26/2024]
Abstract
In this study, the influence of cooling rate on the freeze-thaw stability, rheological and tribological properties of interfacial crystalized oleogel emulsion was investigated. Results showed that slower cooling rate could promote formation of larger crystals and stronger network in oleogels. Additionally, oleogel emulsions showed higher freeze-thaw stability than those stabilized solely by emulsifiers. The slower cooling rate resulted in larger crystals adsorbed at the droplet surface. This led to greater steric hindrance that prevented the migration of oil droplets with higher resistance to disruption by ice crystals. The rheological and tribological measurements suggested that with appropriate amount of crystals, the tribological properties were better maintained for emulsions prepared at slow cooling rate after freeze-thaw treatment. This strategy greatly enriched oleogel emulsion formulations and provided important clues for potential applications in food products involved with freeze-thaw treatment.
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Affiliation(s)
- Ziying Liao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, Guangdong, PR China; Guangdong Marubi Biotechnology Co., Ltd, Guangzhou, Guangdong, PR China
| | - Xin Wang
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, Guangdong, PR China
| | - Muwen Lu
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, Guangdong, PR China
| | - Ruimin Zhong
- Guangdong Provincial Key Laboratory of Utilization and Conservation of Food and Medicinal Resources in Northern Region, Shaoguan University, Shaoguan, Guangdong, PR China
| | - Jie Xiao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, Guangdong, PR China
| | - Michael A Rogers
- Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada
| | - Yong Cao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, Guangdong, PR China
| | - Yaqi Lan
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, Guangdong, PR China.
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4
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Tanislav AE, Cornea AA, Radu ED, Țibulcă D, Mureșan V, Mudura E. Candelilla Wax and Glycerol Monostearate-Based Oleogels as Animal Fat Substitutes in Bologna Sausages. Gels 2024; 10:399. [PMID: 38920945 PMCID: PMC11203137 DOI: 10.3390/gels10060399] [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: 04/29/2024] [Revised: 05/30/2024] [Accepted: 06/10/2024] [Indexed: 06/27/2024] Open
Abstract
The aim of this study was to produce Bologna sausages rich in unsaturated fatty acids and to evaluate this replacement on the structural characteristics. For the purpose of a comparative analysis, three different types of sausages were produced, distinct only in the type of fat used: I. sausages obtained with pork backfat (PBF), II. sausages produced with oleogel formed from refined sunflower oil and glycerol monostearate (GM_OG), and III. with candelilla wax oleogel (CW_OG). The meat composition was also analyzed to better understand the process in the dynamics and the finished products were analyzed both uncooked and cooked. The enhanced oil-binding capacity of oleogels suggests their potential value as substitutes for saturated fats (>99%). In terms of meat composition textural analysis, the highest hardness value was registered for PBF_C of 25.23 N, followed by a CW_OG_C of 13.08 N and a GM_OG_C of 12.27 N. However, adhesiveness, cohesiveness, springiness index, and gumminess showed similar values between samples. Reformulation of products with oleogels as a fat source abundant in mono- and polyunsaturated fatty acids resulted in uncooked products exhibiting reduced hardness values of 49.01 N (CW_OG_US) and 40.51 N (GM_OG_US), compared to 65.03 N (PBF_US). Color results of the cross-section color can indicate the potential for consumer acceptance due to the reduced color differences between the conventional and oleogel samples.
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Affiliation(s)
| | | | | | | | - Vlad Mureșan
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăștur Street, 400372 Cluj-Napoca, Romania; (A.E.T.); (A.A.C.); (E.D.R.); (D.Ț.); (E.M.)
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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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Meseldzija S, Ruzic J, Spasojevic J, Momcilovic M, Moeini A, Cabrera-Barjas G, Nesic A. Alginate Cryogels as a Template for the Preparation of Edible Oleogels. Foods 2024; 13:1297. [PMID: 38731668 PMCID: PMC11083851 DOI: 10.3390/foods13091297] [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: 04/03/2024] [Revised: 04/15/2024] [Accepted: 04/20/2024] [Indexed: 05/13/2024] Open
Abstract
A high consumption of solid fats is linked to increased inflammation and a risk of cardiovascular diseases. Hence, in recent years, there has been increasing interest in the development of oleogels as a fat substitute in food products. Oleogels are edible gels that contain a large amount of liquid oils entrapped in a 3D network and that can potentially be applied to spreads, bakery goods, meat, and dairy products in order to lower their saturated fat content while maintaining a desirable food texture and mouthfeel. In this work, alginate cryogels were studied as templates for three different edible oils in the process of oleogel formation. Two different freezing regimes to obtain cryogels were employed in order to evaluate better the textural and morphological capabilities of cryogels to adsorb and retain edible oils. It was shown that rapid freezing in liquid nitrogen produces alginate cryogels with a lower density, higher porosity, and a greater ability to adsorb the tested oils. The highest uptake and holding oil capacity was achieved for olive oil, which reached a value of 792% and 82%, respectively. The best chewiness was found for an oleogel containing olive oil, whereas oleogels with the other two tested oils showed better springiness. Hence, the results presented in this work demonstrated that alginate-based cryogels can be effectively used as templates for oleogels and potentially find applications in the food industry.
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Affiliation(s)
- Sladjana Meseldzija
- Vinca Institute of Nuclear Sciences, National Institute of the Republic of Serbia, University of Belgrade, Mike Petrovica–Alasa 12–14, 11 000 Belgrade, Serbia; (S.M.); (J.R.); (J.S.)
| | - Jovana Ruzic
- Vinca Institute of Nuclear Sciences, National Institute of the Republic of Serbia, University of Belgrade, Mike Petrovica–Alasa 12–14, 11 000 Belgrade, Serbia; (S.M.); (J.R.); (J.S.)
| | - Jelena Spasojevic
- Vinca Institute of Nuclear Sciences, National Institute of the Republic of Serbia, University of Belgrade, Mike Petrovica–Alasa 12–14, 11 000 Belgrade, Serbia; (S.M.); (J.R.); (J.S.)
| | - Milan Momcilovic
- Faculty of Sciences and Mathematics, University of Nis, Visegradska 33, 18 000 Nis, Serbia;
| | - Arash Moeini
- TUM School of Life Sciences, Technical University of Munich, D-85354 Freising, Germany;
| | - Gustavo Cabrera-Barjas
- Facultad de Ciencias para el Cuidado de la Salud, Universidad San Sebastian, Campus Las Tres Pascualas, Lientur 1457, Concepción 4080871, Chile;
| | - Aleksandra Nesic
- Vinca Institute of Nuclear Sciences, National Institute of the Republic of Serbia, University of Belgrade, Mike Petrovica–Alasa 12–14, 11 000 Belgrade, Serbia; (S.M.); (J.R.); (J.S.)
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7
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Franco-Gil ME, Graça A, Martins A, Marto J, Ribeiro HM. Emollients in dermatological creams: Early evaluation for tailoring formulation and therapeutic performance. Int J Pharm 2024; 653:123825. [PMID: 38253270 DOI: 10.1016/j.ijpharm.2024.123825] [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: 08/09/2023] [Revised: 12/26/2023] [Accepted: 01/19/2024] [Indexed: 01/24/2024]
Abstract
The targeted choice of the emollient of a cream determines its physicochemical properties and clinical effectiveness. This work researched the effects of emollient properties on the final characteristics and potential performance of oil-in-water dermatological creams. Seven emollients with different chemical characteristics and structures (alkane, triglyceride, ether, silicone, vegetable oils, and mineral oil) were tested in a model formulation. Early stability, pH, droplet size distribution, rheology, tackiness, adhesivity, spreadability, tribology, and release profile of a lipophilic substance model (in Franz cells, through a synthetic membrane, for six hours) were assessed. The creams had acid epicutaneous pH and a "shear-thinning" "solid-like" viscoelastic behavior. Among the seven emollients' properties, polarity, density, and viscosity were the most influential. Droplet parameters were the most impacted, pH and release were moderately affected, and the textural properties were lowly to moderately impacted. The emollient substitution in the model formulation affected the experimental parameters differently, allowing formulation optimization and tailoring its potential therapeutic performance regarding drug release, coadjutant effects, and dwell time on the skin. By looking at the creams' characteristics, it was possible to select the best-suited emollients for releasing a lipophilic drug, applying on painful skin, and formulation in wash-off products or leave-on protective barrier creams.
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Affiliation(s)
- M E Franco-Gil
- Research Institute for Medicines (iMed.UL), Faculty of Pharmacy, Universidade de Lisboa, Avenida Prof. Gama Pinto S/N, 1649-003 Lisboa, Portugal; Department of Pharmaceutics and Food Technology, Faculty of Pharmacy, Universidad Complutense de Madrid, Plaza Ramón y Cajal s/n, Ciudad Universitaria, 28040 Madrid, Spain; University Institute of Industrial Pharmacy (IUFI), Faculty of Pharmacy, Universidad Complutense de Madrid, Plaza Ramón y Cajal s/n, Ciudad Universitaria, 28040 Madrid, Spain.
| | - A Graça
- Research Institute for Medicines (iMed.UL), Faculty of Pharmacy, Universidade de Lisboa, Avenida Prof. Gama Pinto S/N, 1649-003 Lisboa, Portugal.
| | - A Martins
- Research Institute for Medicines (iMed.UL), Faculty of Pharmacy, Universidade de Lisboa, Avenida Prof. Gama Pinto S/N, 1649-003 Lisboa, Portugal.
| | - J Marto
- Research Institute for Medicines (iMed.UL), Faculty of Pharmacy, Universidade de Lisboa, Avenida Prof. Gama Pinto S/N, 1649-003 Lisboa, Portugal.
| | - H M Ribeiro
- Research Institute for Medicines (iMed.UL), Faculty of Pharmacy, Universidade de Lisboa, Avenida Prof. Gama Pinto S/N, 1649-003 Lisboa, Portugal.
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Alkabaa AS, Akcicek A, Taylan O, Balubaid M, Alamoudi M, Gulzar WA, Alidrisi H, Dertli E, Karasu S. Production of Novel Bigels from Cold Pressed Chia Seed Oil By-Product: Application in Low-Fat Mayonnaise. Foods 2024; 13:574. [PMID: 38397551 PMCID: PMC10887863 DOI: 10.3390/foods13040574] [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: 12/11/2023] [Revised: 01/29/2024] [Accepted: 02/08/2024] [Indexed: 02/25/2024] Open
Abstract
The objective of this study was to produce an innovative bigel formulation by combining glycerol monostearate (GMS) oleogel with hydrogels stabilized by various agents, including cold pressed chia seed oil by-product gum (CSG), gelatin (G), and whey protein concentrate (WPC). The findings indicated that the choice of hydrogel influenced the rheological, textural, and microstructural properties of the bigels. The G' value of the bigel samples was higher than G″, indicating that all the bigels exhibited solid-like characteristics. In order to numerically compare the dynamic rheological properties of the samples, K' and K″ values were calculated using the power law model. K' values of the samples were found to be higher than K″ values. The K' value of bigel samples was significantly affected by the hydrogel (HG)/oleogel ratio (OG) and the type of stabilizing agent used in the hydrogel formulation. As the OG ratio of bigel samples increased, the K' value increased significantly (p < 0.05). The texture values of the samples were significantly affected by the HG/OG ratio (p < 0.05). The study's findings demonstrated that utilizing CSG, G, and WPC at an OG ratio more than 50% can result in bigels with the appropriate hardness and solid character. The low-fat mayonnaise was produced by using these bigels. The low-fat mayonnaise showed shear-thinning and solid-like behavior with G' values greater than the G″ values. Low-fat mayonnaise produced with CSG bigels (CSGBs) showed similar rheological properties to the full-fat mayonnaise. The results showed that CSG could be used in a bigel formulation as a plant-based gum and CSGB could be used as a fat replacer in low-fat mayonnaise formulation.
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Affiliation(s)
- Abdulaziz S. Alkabaa
- Department of Industrial Engineering, Faculty of Engineering, King Abdulaziz University, Jeddah 21589, Saudi Arabia; (A.S.A.); (O.T.); (M.B.); (H.A.)
| | - Alican Akcicek
- Faculty of Tourism, Department of Gastronomy and Culinary Arts, Kocaeli University, Kartepe 41080, Turkey;
| | - Osman Taylan
- Department of Industrial Engineering, Faculty of Engineering, King Abdulaziz University, Jeddah 21589, Saudi Arabia; (A.S.A.); (O.T.); (M.B.); (H.A.)
| | - Mohammed Balubaid
- Department of Industrial Engineering, Faculty of Engineering, King Abdulaziz University, Jeddah 21589, Saudi Arabia; (A.S.A.); (O.T.); (M.B.); (H.A.)
| | - Mohammed Alamoudi
- Department of Industrial Engineering, Faculty of Engineering, King Abdulaziz University, Jeddah 21589, Saudi Arabia; (A.S.A.); (O.T.); (M.B.); (H.A.)
| | - Waqar Ahmad Gulzar
- Department of Industrial Engineering, Faculty of Engineering, King Abdulaziz University, Jeddah 21589, Saudi Arabia; (A.S.A.); (O.T.); (M.B.); (H.A.)
| | - Hisham Alidrisi
- Department of Industrial Engineering, Faculty of Engineering, King Abdulaziz University, Jeddah 21589, Saudi Arabia; (A.S.A.); (O.T.); (M.B.); (H.A.)
| | - Enes Dertli
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Davutpasa Campüs, Istanbul 34210, Turkey;
| | - Salih Karasu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Davutpasa Campüs, Istanbul 34210, Turkey;
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9
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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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Wang Z, Chandrapala J, Truong T, Farahnaky A. Multicomponent Oleogels Prepared with High- and Low-Molecular-Weight Oleogelators: Ethylcellulose and Waxes. Foods 2023; 12:3093. [PMID: 37628092 PMCID: PMC10453496 DOI: 10.3390/foods12163093] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2023] [Revised: 07/22/2023] [Accepted: 08/09/2023] [Indexed: 08/27/2023] Open
Abstract
The combined interactions between ethylcellulose (EC) and natural waxes to structure edible oil are underexplored. To reduce the high EC concentration required to form a functional oleogel, novel oleogels were prepared using a 50% critical concentration of EC (i.e., 4%) with 1-4% beeswax (BW) and carnauba wax (CRW). One percent wax was sufficient for EC to form self-sustaining oleogel. Rheological analysis demonstrated that 4%EC + 4%BW/CRW had comparable oleogel properties to 8%EC. The yield stress and flow point of wax oleogels were enhanced upon EC addition. EC did not influence the thermal behaviour of the wax component of the oleogel, but the crystallinity and plasticity of the combined oleogel increased. The crystal shape of BW oleogel changed upon EC addition from a needle-like to spherulitic shape. Confocal laser scanning microscopy highlighted the uniform distribution of EC polymeric network and wax crystals. EC/wax mixtures have promising oil-structuring abilities that have the potential to use as solid fat substitutes.
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Affiliation(s)
| | | | | | - Asgar Farahnaky
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, VIC 3082, Australia; (Z.W.); (J.C.); (T.T.)
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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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Investigating the Effects of Various Surfactants on the Emulsion and Powder of Hazelnut Oil. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03031-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/21/2023]
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