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Jiang Q, Sun Y, Zhang H. O1/W/O2 double emulsion gels based on nanoemulsions and Pickering particles for co-encapsulating quercetin and cyanidin: A functional fat substitute. Food Res Int 2024; 184:114269. [PMID: 38609247 DOI: 10.1016/j.foodres.2024.114269] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2024] [Revised: 03/13/2024] [Accepted: 03/20/2024] [Indexed: 04/14/2024]
Abstract
An O1/W/O2 double emulsion gel, as a functional fat substitute and based on nanoemulsions and hydrophobic Pickering particles, is prepared by two-step emulsification to co-encapsulate hydrophilic cyanidin and hydrophobic quercetin. Nanoemulsions loading quercetin are fabricated by Tween-80 and combining high-speed and high-pressure emulsification. Phytosterol nanoparticles stabilize the W-O2 interface of the secondary emulsion to load cyanidin in the W phase. The concentration of Tween-80 is optimized as 0.3% by the droplet size and viscosity of nanoemulsions. The structural stability of double emulsion gels will be weakened along with the increase of nanoemulsions, showing lower modulus and encapsulation efficiency (EE) and bigger droplets. In double emulsion gels, the EE of quercetin and cyanidin reaches 93% and 85.6%, respectively. Analysis of molecular interaction indicates that Tween-80 would decrease the in-situ hydrophobicity of phytosterol nanoparticles by hydrogen bonding adsorption, thereby weakening the emulsification. The pH-chromic 3D printing of double emulsion gels is designed according to the pH sensitivity of cyanidin. Texture profile analysis is performed to test the textural properties of 3D-printed objects. The simulated digestion is conducted on double emulsion gels. The double emulsion gel with fewer nanoemulsions is beneficial for protecting quercetin and improving the delivery due to the higher structural stability, while that with more nanoemulsions is conducive to the digestion of cyanidin and camellia oil due to weakened semi-solid properties. This double emulsion gel further simulates fat tissues by co-encapsulating hydrophilic and hydrophobic substances, promoting the application of fat substitutes in the food industry.
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Affiliation(s)
- Qinbo Jiang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, PR China
| | - Yifeng Sun
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, PR China
| | - Hui Zhang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, PR China.
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2
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He W, Huang Y, Zhou S, Regenstein JM, Wang L. A composite gel formed by konjac glucomannan together with Nano-CF obtained by FeCl3-citric acid hydrolysis as a potential fat substitute. Int J Biol Macromol 2024:131618. [PMID: 38631593 DOI: 10.1016/j.ijbiomac.2024.131618] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2023] [Revised: 03/13/2024] [Accepted: 04/13/2024] [Indexed: 04/19/2024]
Abstract
This study aims to fabricate composite gels using nano citrus fiber (Nano-CF) derived from the hydrolysis process of citric acid (CA) with FeCl3, with a simultaneous exploration of its potential as an substitute to fats. Investigation of varying FeCl3 concentrations (0.01 to 0.03 mmol/g of CA) revealed a significant enhancement in the water-holding and oil-retention capacity of the Nano-CF. The meticulous synthesis of the composite gels involved integrating nano citrus fibers with konjac glucomannan (KGM) through high-speed shearing, followed by a comprehensive evaluation of its microstructure and physicochemical attributes. Increasing the Nano-CF concentration within the gels led to a synergistic interaction with KGM, resulting in enhanced viscosity, improved thermal stability, and restricted water molecule mobility within the system. The gels initially displayed reduced firmness, resilience, and adhesive characteristics, followed by subsequent improvement. When the ratio of Nano-CF to KGM was 0.5:1, the composite gels exhibited texture parameters, viscosity, and viscoelastic stability comparable to whipped animal cream formulations. These findings provide a new idea for the application of Nano-CF/KGM composite gels in whipped cream.
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Affiliation(s)
- Wenqing He
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Wuhan Jiangxia Technology Investment Group Co., Ltd., Wuhan 430200, China
| | - Yunfei Huang
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Wuhan Jiangxia Technology Investment Group Co., Ltd., Wuhan 430200, China
| | - Shengquan Zhou
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Wuhan Jiangxia Technology Investment Group Co., Ltd., Wuhan 430200, China
| | - Joe M Regenstein
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Wuhan Jiangxia Technology Investment Group Co., Ltd., Wuhan 430200, China
| | - Lufeng Wang
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Wuhan Jiangxia Technology Investment Group Co., Ltd., Wuhan 430200, China.
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3
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Ahmed SA, Helmy WA, Ibrahim OA. Evaluation of lupine seeds (Lupinus albus L.) neutral extract as a texture improver in low-fat yogurt production. Int J Biol Macromol 2024; 263:130303. [PMID: 38382785 DOI: 10.1016/j.ijbiomac.2024.130303] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2023] [Revised: 02/07/2024] [Accepted: 02/17/2024] [Indexed: 02/23/2024]
Abstract
Aqueous lupine seeds (Lupinus albus L.) extracts were evaluated as a natural fat substitute in low-fat yogurt production. Thus, the chemical composition, particle size, molecular weight, total phenolic (TPC), and total flavonoids (TFC) of the selected extract were estimated. Also, the antimicrobial activity and antioxidant capacity of selected extract were investigated. Yogurt with neutral lupine extract (NeLP) had the highest all sensorial attributes compared to other extracts. Also, the incorporation of NeLP during low-fat yogurt processing increased the solid content, and viscosity, as well as improved the textural profile and sensorial attributes without any negative effect on the yogurt's color. SEM micrographs of NeLP-yogurt microstructure showed a matrix characterized by large fused casein micelles clusters with comparatively lower porosity compared to control yogurt (without NeLP). The chemical composition of NeLP indicated that the major sugar constituents are glucose and galactose with different molar fractions. The molecular weight of NeLP is 460.5 kDa with a particle size of 1519.9 nm. Also, IC50 of NeLP is 0.589 mg/ml, while TPC and TFC are 7.17, and 0.0137 g/100 g sample, respectively. Hence, lupine neutral extract (0.25%) could be used as a fat replacer or texture improver ingredient in such low-fat yogurt which led to improved its characteristics without any negative defect during 7 days at 5 °C.
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Affiliation(s)
- Samia A Ahmed
- Chemistry of Natural and Microbial Products Department, National Research Centre, Dokki, Giza, Egypt.
| | - Wafaa A Helmy
- Chemistry of Natural and Microbial Products Department, National Research Centre, Dokki, Giza, Egypt
| | - Osama A Ibrahim
- Dairy Science Department, Industries and Nutrition Research Institute, National Research Centre, Giza, Egypt
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4
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Lee JS, Han J. Exploring the potential of bacterial cellulose paste as a fat replacer for low-fat plant-based hamburger patties. Food Res Int 2024; 176:113832. [PMID: 38163728 DOI: 10.1016/j.foodres.2023.113832] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2023] [Revised: 12/01/2023] [Accepted: 12/05/2023] [Indexed: 01/03/2024]
Abstract
Plant-based hamburger patties (PHPs) with reduced fat content made using fat replacers will meet the consumption goals of individuals who consume meat alternative products for health. In this study, we developed a dual-alternative food model by analysing the applicability of bacterial cellulose paste (BCP) as a fat replacer and supplementing it in PHPs. BCPs were prepared with solid contents of (w/w; 1.0%, 1.5%, 2.0%, 2.5%, and 3.0%) and compared and analyzed with three types of conventional vegetable [coconut oil, margarine, and shortening (SH)] and animal fats (beef tallow, butter, and lard) for various characteristics (appearance, dimensional stability, hardness level, and rheological properties). According to the results, BCP with a solid content of 3.0% (w/w) had the most similar characteristics to SH. Therefore, using SH as a control fat, PHPs in which 0%, 25%, 50%, 75%, and 100% (w/w) SH were replaced by 3.0% (w/w) BCP were prepared. Analysis of the appearance, instrumental color, diameter reduction, thickness, cooking loss, and texture profile of the PHPs, confirmed that replacement of 25%-50% (w/w) SH with 3.0% (w/w) BCP in the preparation of PHP resulted in i) redder color, ii) better dimensional stability, iii) lower cooking loss, and iv) higher chewiness of the final products. The results of the sensory evaluation showed that the PHPs, with 25%-50% (w/w) SH replaced with 3.0% (w/w) BCP, exhibited no significant differences (p < 0.05) in overall preference scores compared to the full-SH sample. In conclusion, this study demonstrated the potential of BCP as a fat substitute for the production of PHPs.
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Affiliation(s)
- Jung-Soo Lee
- Institute of Control Agents for Microorganisms, Korea University, Seoul 02841, Republic of Korea; Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - Jaejoon Han
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea; Department of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea.
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Fadiloglu EE, Yildiz Turp G, Celebioglu C, Sel G. Influence of different cooking methods on quality characteristics and nutritional value of gluten-free beef burger patties formulated with walnut oil, safflower oil and buckwheat. Meat Sci 2023; 204:109251. [PMID: 37354833 DOI: 10.1016/j.meatsci.2023.109251] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2023] [Revised: 05/01/2023] [Accepted: 06/08/2023] [Indexed: 06/26/2023]
Abstract
In this study, it was aimed to develop gluten-free beef burger patties with walnut and safflower oils and to examine the effects of different cooking methods on the quality and nutritional value of the product. Two different cooking methods (oven and pan cooking) and 60 days of storage were applied to the patties that were produced by replacing 50% animal fat content with walnut and safflower oils and using buckwheat flour instead of rusk. The highest MUFA+PUFA and MUFA+PUFA/SFA values were determined in walnut oil added oven cooked samples at the beginning of the storage and safflower oil added oven cooked samples at the end of the storage (P < 0.05). The nutritional quality indexes (NVI, HH, AI, HPI) of fat of beef burger patties improved with the replacement of fat with safflower and walnut oil and preserved better with the oven-cooked method according to the pan cooking method. The addition of walnut oil significantly increased the vitamin E values compared to those of the control sample and these values were preserved during storage (P < 0.05). However, the flavor and overall acceptability scores of the safflower oil samples were higher than those of the walnut oil samples during 30 days of storage (P < 0.05). It was concluded that safflower-added samples could be preferred in terms of lower hardness, oxidation value, total saturated fatty acid, higher cooking yield and sensory evaluation scores.
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Affiliation(s)
| | - Gulen Yildiz Turp
- Ege University, Engineering Faculty, Food Engineering Department, Izmir, Turkiye
| | - Cansu Celebioglu
- Ege University, Engineering Faculty, Food Engineering Department, Izmir, Turkiye
| | - Gamze Sel
- Ege University, Engineering Faculty, Food Engineering Department, Izmir, Turkiye
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Liu Y, Tan Z, Huang Y, Liu J, Xu X, Zhu B, Dong X. pH-shift strategy improving the thermal stability and oxidation stability of rice starch/casein-based high internal phase emulsions for the application in fish cake. Food Chem X 2023; 18:100694. [PMID: 37187487 PMCID: PMC10176162 DOI: 10.1016/j.fochx.2023.100694] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2023] [Revised: 04/07/2023] [Accepted: 04/24/2023] [Indexed: 05/17/2023] Open
Abstract
The thermal stability of the different pH-shift rice starch/casein-based high internal phase emulsions (SC-HIPE) were evaluated in the present study to verify potential in improving the quality of fish cake. The results showed that the pH-shift treatment improved thermal stability (from 27.23% to 76.33%) and oxidation time (from 5.01 h to 6.86 h) of SC-HIPE, which showed the smaller droplet size (decreased from 15.14 to 1.64 μm) and higher storage module. The breaking force of FC with thermal stable SC-HIPE (average 64.95 g) was higher than that with thermal unstable SC-HIPE (51.05 g). The cohesiveness, adhesiveness and chewiness could be improved by adding thermal stable SC-HIPE, compared with pork fat. Additionally, combining sensory evaluation, the thermal stable SC-HIPE improved the gel quality, thus it could be completely replaced pork fat in the preparation of FC, which provided theoretical guidance for the preparation and application of fat substitutes.
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Affiliation(s)
- Yu Liu
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian 116034, Liaoning, China
| | - Zhifeng Tan
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian 116034, Liaoning, China
| | - Yizhen Huang
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian 116034, Liaoning, China
| | - Jiaqi Liu
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian 116034, Liaoning, China
| | - Xianbing Xu
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian 116034, Liaoning, China
| | - Beiwei Zhu
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian 116034, Liaoning, China
- Corresponding authors at: School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China.
| | - Xiuping Dong
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian 116034, Liaoning, China
- Corresponding authors at: School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China.
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Yu XX, Chi SX, Wang XH, Liu BH, Wang Y, Zhang YH. Preparation of fat substitute based on maize starch hydrolysates and application in reduced-fat acidified milk gel. Int J Biol Macromol 2023:125479. [PMID: 37336374 DOI: 10.1016/j.ijbiomac.2023.125479] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2023] [Revised: 06/06/2023] [Accepted: 06/16/2023] [Indexed: 06/21/2023]
Abstract
Reduced-fat food has become a popular choice among contemporary consumers. This study aims to develop a starch-based fat substitute and incorporate it into reduced-fat milk gel acidified with glucono-δ-lactone (GDL) to achieve similar rheological properties as a full-fat gel. The gel properties of the fat substitute were assessed. The study examined the rheological properties, syneresis, textural properties and microstructure of acidified milk gels while also monitoring acidification process. Starch hydrolysates with low dextrose equivalent (DE) (<5.1 %) can serve as an effective fat substitute due to their excellent gelling properties The rheological and textural properties of the reduced-fat acidified milk gel with DE at 3.1 % of starch hydrolysate and 30 % fat substitution are similar to those of the full-fat milk gel. The syneresis and confocal laser scanning microscopy (CLSM) results indicated that the microstructure of the reduced-fat acidified milk gel was similar to the full-fat version. Moreover, the sensory properties of the reduced-fat acidified milk gel were acceptable when the DE was 3.1 %, and 30 % fat was replaced. In our study, we utilized hydrolyzed starch to produce reduced-fat acidified milk gels, which could potentially be used in the development of reduced-fat yogurt formulations.
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Affiliation(s)
- Xin-Xin Yu
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China; Department of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Shi-Xin Chi
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China; Department of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Xiao-Hui Wang
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China; Department of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Bo-Hao Liu
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China; Department of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Yan Wang
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China; Department of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Ying-Hua Zhang
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China; Department of Food Science, Northeast Agricultural University, Harbin 150030, PR China.
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García-Villalba WG, Rodríguez-Herrera R, Ochoa-Martínez LA, Rutiaga-Quiñones OM, Gallegos-Infante JA, González-Herrera SM. Agave fructans: a review of their technological functionality and extraction processes. J Food Sci Technol 2023; 60:1265-1273. [PMID: 36936110 PMCID: PMC10020391 DOI: 10.1007/s13197-022-05375-7] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/12/2021] [Accepted: 01/14/2022] [Indexed: 10/19/2022]
Abstract
Fructans are a polydisperse mixture of fructose polymers generally bound to a glucose molecule, in recent years, interest in their use has grown, either as a potential ingredient in functional foods or for their technological properties. The diversity of its applications lies in its structure and origin. Until now, the scientific approach has been more focused on inulin-type fructans and not so much on the effect of those of mixed branched structure as agave fructans. These have a complex structure with the presence of β (2 - 1) and β (2 - 6) bonds that give it prebiotic properties. In this context, a review is made of the general processes of extraction of agave fructans, as well as their technological functionality in the obtaining of base structures for the development of food products.
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Affiliation(s)
- Wendy Guadalupe García-Villalba
- Departamentos de Ingenierías Química y Bioquímica, Tecnológico Nacional De México/Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1830 Ote. C.P. 34080, Durango, Dgo, México
| | - Raúl Rodríguez-Herrera
- Facultad de Ciencias Químicas, Universidad Autónoma de Coahuila, Blvd. V. Carranza e Ing. José Cárdenas S/N Col. Republica Saltillo Coahuila, Saltillo, Mexico
| | - Luz Araceli Ochoa-Martínez
- Departamentos de Ingenierías Química y Bioquímica, Tecnológico Nacional De México/Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1830 Ote. C.P. 34080, Durango, Dgo, México
| | - Olga Miriam Rutiaga-Quiñones
- Departamentos de Ingenierías Química y Bioquímica, Tecnológico Nacional De México/Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1830 Ote. C.P. 34080, Durango, Dgo, México
| | - José Alberto Gallegos-Infante
- Departamentos de Ingenierías Química y Bioquímica, Tecnológico Nacional De México/Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1830 Ote. C.P. 34080, Durango, Dgo, México
| | - Silvia Marina González-Herrera
- Departamentos de Ingenierías Química y Bioquímica, Tecnológico Nacional De México/Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1830 Ote. C.P. 34080, Durango, Dgo, México
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Li C, Xie W, Zhang X, Liu J, Zhang M, Shao JH. Pickering emulsion stabilized by modified pea protein-chitosan composite particles as a new fat substitute improves the quality of pork sausages. Meat Sci 2023; 197:109086. [PMID: 36580792 DOI: 10.1016/j.meatsci.2022.109086] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2022] [Revised: 12/02/2022] [Accepted: 12/20/2022] [Indexed: 12/25/2022]
Abstract
Pickering emulsion is a potential substitute for animal fat due to high stability and solid-like properties. Therefore, the effect of replacing 25%-100% pork backfat with Pickering emulsion (75% corn oil volume fraction) stabilized by modified pea protein-chitosan composite particles on the quality of sausages was studied. All meat pastes exhibited a strong gel-like rheological character (G' > G"). The incorporation of Pickering emulsion in sausages enhanced the textural properties (hardness, springiness, chewiness, cohesiveness and resilience) and the uniformity and compactness of micromorphology, as well as suppressed the cooking loss and TBARS content. In particular, the sausages with a backfat substitution ratio of 100%, showing a similar overall sensory acceptability to the backfat sausage, revealed the best rheological properties, texture properties and micromorphology and the lowest cooking loss and fat oxidation (P < 0.05). The results showed that Pickering emulsion stabilized by modified pea protein-chitosan composite particles is a potential fat substitute for meat products with the desirable characteristics.
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Affiliation(s)
- Chunqiang Li
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.
| | - Wenru Xie
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Xue Zhang
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Jun Liu
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Mingyun Zhang
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Jun-Hua Shao
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
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10
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Pourramezan H, Labbafi M, Khodaiyan F, Mousavi M, Gharaghani M, Saadatvand M, Mahmoudi A. Preparation of octenyl succinylated kappa-carrageenan; reaction optimization, characterization, and application in low-fat vegan mayonnaise. Int J Biol Macromol 2022; 223:882-898. [PMID: 36309236 DOI: 10.1016/j.ijbiomac.2022.10.218] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2022] [Revised: 10/10/2022] [Accepted: 10/24/2022] [Indexed: 11/05/2022]
Abstract
Kappa-carrageenan (KC) esterification reaction with octenyl succinic anhydride was optimized using response surface methodology, leading to the production of a food-based emulsifier. Modified kappa-carrageenan (KC-OSA) with different degrees of substitution (DS) (0.023 and 0.045) was produced, and their functional and structural properties were investigated. The results from FTIR and 1HNMR verified the successful occurrence of modification. The KC-OSA emulsions with both DS values were utterly stable after 30 days of storage, while KC failed to form emulsions. The viscosity, foaming properties, surface net charge, and gel opacity increased after modification and with an increase in its extent, while emulsion particle size and polydispersity index, gel melting temperature, and gel hardness decreased. Afterward, the KC-OSA (DS = 0.023) potential use was investigated as fat and egg yolk substitute in mayonnaise, which resulted in vegan mayonnaise samples with no phase separation after a month of storage at room temperature. Particle size measurements implied that the particle size of the mayonnaise sample was decreased with an increase in KC-OSA concentration. The results from the sensory evaluation showed that KC-OSA could be successfully implemented in low-fat vegan mayonnaise. The results from this study draw a bright horizon for the use of KC-OSA in the food industry.
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Affiliation(s)
- Hamidreza Pourramezan
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran
| | - Mohsen Labbafi
- Department of Food Science and Technology, Razi Food Chemistry Lab, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Faramarz Khodaiyan
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran.
| | - Mohammad Mousavi
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran
| | - Mohammad Gharaghani
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran
| | - Melika Saadatvand
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran
| | - Alireza Mahmoudi
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran
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11
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Lin Y, Xu Q, Li X, Shao P. Tremella fuciformis polysaccharides as a fat substitute on the rheological, texture and sensory attributes of low-fat yogurt. Curr Res Food Sci 2022; 5:1061-1070. [PMID: 35783666 PMCID: PMC9241049 DOI: 10.1016/j.crfs.2022.06.007] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2022] [Revised: 06/02/2022] [Accepted: 06/16/2022] [Indexed: 11/17/2022] Open
Abstract
The potential of Tremella fuciformis polysaccharides (TFPS) as a fat substitute in low-fat yogurt was evaluated in this study. The effects of adding different concentrations of TFPS solution on the physical and chemical properties, texture, rheology, microstructure and sensory properties of low-fat yogurt were evaluated. Compared with control, the addition of TFPS not only increased the solid content and water holding capacity of yogurt, but also reduced syneresis losses in low-fat yogurt. In fact, the addition of TFPS did not affect the color of yogurt but had a positive effect on the texture and sensory of yogurt. In terms of rheology, all low-yogurt samples exhibited rheological to the weak gel-like structures (G' > G″), and the storage modulus and loss modulus of the yogurt added with TFPS were higher than those of the low-fat yogurt control group. Compared with the low-fat yogurt control group, yogurt added TFPS makes the cross-linking of polysaccharides and casein more compact. In conclusion, TFPS has potential as a fat substitute in dairy products. TFPS with Medicine Food Homology can be used as a fat substitute for low-fat yogurt. TFPS significantly improved the physical and chemical properties of low-fat yogurt. 0.025% TFPS in low-fat yoghurt was most acceptable in the sensory score. Polysaccharide-protein interactions enhanced protein network structure. TFPS improved overall organoleptic quality of low-fat yogurt.
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Affiliation(s)
- Yang Lin
- Department of Food Science and Technology, Zhejiang University of Technology, Zhejiang, Hangzhou, 310014, PR China
| | - Qiaolian Xu
- Department of Food Science and Technology, Zhejiang University of Technology, Zhejiang, Hangzhou, 310014, PR China
| | - Xiangmin Li
- State Key Laboratory of Applied Microbiology South China, Guangdong Institute of Microbiology, Guangdong, 510070, PR China
| | - Ping Shao
- Department of Food Science and Technology, Zhejiang University of Technology, Zhejiang, Hangzhou, 310014, PR China
- Corresponding author.
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12
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Woern C, Marangoni AG, Weiss J, Barbut S. Effects of partially replacing animal fat by ethylcellulose based organogels in ground cooked salami. Food Res Int 2021; 147:110431. [PMID: 34399448 DOI: 10.1016/j.foodres.2021.110431] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2020] [Revised: 04/27/2021] [Accepted: 05/11/2021] [Indexed: 11/25/2022]
Abstract
Partial fat replacement in cooked salamis was formulated using organogels made with canola oil, ethylcellulose (EC; 6, 8, 9, 10, 11, 12 and 14%) and three types of surfactants; i.e., glycerol monostearate (GMS), stearyl alcohol/stearic acid (SOSA) and soybean lecithin (Lec). Texture profile analysis (TPA) and back extrusion tests indicated that increasing EC polymer concentration leads to harder gels regardless of the surfactant used. However, using GMS resulted in the hardest gel, whereas Lec did not strengthen the gel (mechanical stress test), but plasticized it. In general, gel hardness had a distinct effect on the binding of the organogel particle to the meat matrix, with softer gels adhering better under progressive compression. Substituting animal fat with organogel did not affect the main TPA parameters in most salami formulations, and canola oil by itself was also not significantly different from the pork and beef fat control. Using canola oil resulted in very small oil globules compared to the animal fat control, while structuring the oil yielded a microstructure with larger fat particles/globules, similar to the control. Color evaluation revealed a shift to yellow of the treatments with organogels compared to the control, but lightness and redness were not altered. The results demonstrate the potential use of structured vegetable oil to manufacture coarse ground meat products with lower saturated fat and a more favorable nutritional profile while resembling the traditional ground products.
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Affiliation(s)
- Carlos Woern
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 25, 70599 Stuttgart, Germany
| | | | - Jochen Weiss
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 25, 70599 Stuttgart, Germany
| | - Shai Barbut
- Department of Food Science, University of Guelph, N1G 2W1 Guelph, Ontario, Canada.
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13
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Yu B, Zeng X, Wang L, Regenstein JM. Preparation of nanofibrillated cellulose from grapefruit peel and its application as fat substitute in ice cream. Carbohydr Polym 2021; 254:117415. [PMID: 33357899 DOI: 10.1016/j.carbpol.2020.117415] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2020] [Revised: 11/14/2020] [Accepted: 11/15/2020] [Indexed: 02/02/2023]
Abstract
Grapefruit peel nanofibrillated cellulose (GNFC) was used as fat substitute in ice cream. GNFC was characterized by TEM, SEM, and XRD. The effects of GNFC on textural profiles, rheological properties, melting resistance, sensory properties, microstructure, and gross energy (GE) of ice cream were investigated. The results showed that GNFC was short rod-shaped crystal. Ice cream added with GNFC exhibited elastic-dominated behavior and better textural properties. The sensory evaluation score reached the highest level with desirable three-dimensional network structure at 0.4 % GNFC addition. GE of ice cream significantly decreased with reducing fat with maximal reduction rate of 17.90 %. Furthermore, the results of in vitro simulated digestion showed that GNFC addition and fat reduction significantly inhibited fat digestibility of ice cream due to coalescence of fat droplets on GNFC. This study provides new sustainable perspectives for the application of GNFC prepared from agricultural waste as fat substitute in food products.
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Affiliation(s)
- Ben Yu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, 430070, China
| | - Xue Zeng
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, 430070, China
| | - Lufeng Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, 430070, China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan, Hubei, 430070, China.
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, NY, 14853, USA
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14
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Verma DK, Niamah AK, Patel AR, Thakur M, Singh Sandhu K, Chávez-González ML, Shah N, Noe Aguilar C. Chemistry and microbial sources of curdlan with potential application and safety regulations as prebiotic in food and health. Food Res Int 2020; 133:109136. [PMID: 32466929 DOI: 10.1016/j.foodres.2020.109136] [Citation(s) in RCA: 53] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2019] [Revised: 02/28/2020] [Accepted: 02/29/2020] [Indexed: 12/24/2022]
Abstract
Curdlan - a homopolysaccharide is comprised of glucose using β-1,3-glycosidic bond and produced by different types of microorganisms as exopolysaccharide. Curdlan gel is stable during freezing and thawing processes which find several applications in food and pharmaceutical industries. It acts as a prebiotic, stabilizer and water-holding, viscosifying and texturing agent. Additionally, curdlan gel is used as a food factor to develop the new products e.g. milk fat substitute, non-fat whipped cream, retorting (freeze-drying) process of Tofu, low-fat sausage, and low-fat hamburger. However, a great variation exists among different countries regarding the regulatory aspects of curdlan as food additives, dietary components or prebiotic substances. Therefore, the present review paper aims to discuss safety issues and the establishment of common guidelines and legislation globally, focusing on the use the applications of curdlan in the food sector including the development of noodles, meat-based products, and fat-free dairy products. This review analyzes and describes in detail the potential of curdlan as a sustainable alternative additive in health and food industries, emphasizing on the chemical composition, production, properties, and potential applications.
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15
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Bis-Souza CV, Ozaki MM, Vidal VAS, Pollonio MAR, Penna ALB, Barretto ACS. Can dietary fiber improve the technological characteristics and sensory acceptance of low-fat Italian type salami? J Food Sci Technol 2020; 57:1003-12. [PMID: 32123421 DOI: 10.1007/s13197-019-04133-6] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/01/2019] [Accepted: 10/12/2019] [Indexed: 10/25/2022]
Abstract
To meet the needs of new consumers, meat researchers need to develop healthier products. Dietary fibers can be added for structural purposes, to present functional characteristics or to change the composition of the final product. In this study, mixture design was used to investigate the effects of partial substitution of pork fat by inulin, fructooligosaccharides and α-cyclodextrin on the technological and sensory quality characteristics of low-fat Italian type salami. The partial substitution of fat using dietary fibers shows no effect on weight loss, Aw and pH during ripening time. However, the addition of up to 2% α-cyclodextrin increased lightness and reduced redness and yellowness. Up to 2% of inulin or fructooligosaccharides added improved the sensory acceptance, texture parameters and redness. Healthier low-fat Italian type salami can be produced using inulin or fructooligosaccharides as fat substitute for pork fat and still obtain good technological and sensorial results.
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16
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de Souza Fernandes D, Leonel M, Del Bem MS, Mischan MM, Garcia ÉL, Dos Santos TPR. Cassava derivatives in ice cream formulations: effects on physicochemical, physical and sensory properties. J Food Sci Technol 2017; 54:1357-67. [PMID: 28559594 DOI: 10.1007/s13197-017-2533-8] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/26/2017] [Accepted: 01/31/2017] [Indexed: 10/19/2022]
Abstract
In the present study, the effects of derivatives of cassava, maltodextrin and bagasse, on the physicochemical, physical and sensory properties of ice creams were investigated. The content of cassava maltodextrin increased significantly the content of carbohydrate and total soluble solids and decreased lipids content. The effect of cassava bagasse was more pronounced than the maltodextrin on physical and sensory parameters. Increased percentage of cassava bagasse in formulation led to decrease of overrun, melting and luminosity, but increased hardness and unfreezable water. Sensory attributes were mainly influenced by cassava bagasse inclusion. The results suggested the potential use of cassava derivatives in ice cream formulations. Ice creams with low percentage of cassava bagasse (1.5) and intermediate values of cassava maltodextrin (3.65%) had good nutritional, technological and sensorial acceptance.
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17
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Bechtel DH. Tolerance of rising dietary concentrations of esterified propoxylated glycerol (EPG) among human volunteers. Regul Toxicol Pharmacol 2015; 73:413-8. [PMID: 26255106 DOI: 10.1016/j.yrtph.2015.07.030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2015] [Accepted: 07/31/2015] [Indexed: 11/29/2022]
Abstract
A solid form of esterified propoxylated glycerol (EPG) was administered to 16 healthy male volunteers in butter-like spread and baked goods, resulting in intakes that rose in 30-g increments from 30 to 150 g; each level was administered on a single day, followed by a 2-day washout period. Elevated serum transaminase (ALT and/or AST) and lower HDL cholesterol levels were noted at 60 g and greater, possibly related to changes in the diet (high-carbohydrate and increasingly low-fat), rather than to EPG itself. There was no apparent association between EPG consumption and adverse effects reported. In general, EPG had no effect on bowel function, except in a single subject, who reported increased frequency of movements during the 2 days that followed consumption of 150 g EPG. All abnormal values returned to normal after the study, and subjects were otherwise asymptomatic. Accordingly, the effects on transaminase and HDL levels observed in this study were considered possibly adaptive and not clinically significant. Experimental animal studies, including lifetime studies, had shown no effects on these parameters. More importantly, the effect was associated with intakes of 60-150 g EPG, which exceeds the approximate intake of 20 g/day or less expected from currently intended commercial food uses.
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Affiliation(s)
- David H Bechtel
- Best Foods, Division of CPC International, 150 Pierce St., Somerset, NJ 08873, USA.
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18
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Bechtel DH. Genotoxicity testing of esterified propoxylated glycerol (EPG). Regul Toxicol Pharmacol 2014; 70 Suppl 2:S131-42. [PMID: 25497997 DOI: 10.1016/j.yrtph.2014.11.013] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2014] [Revised: 11/20/2014] [Accepted: 11/23/2014] [Indexed: 11/21/2022]
Abstract
Four versions of esterified propoxylated glycerols (EPGs) were evaluated for potential genotoxicity using a range of in vitro and in vivo assays. H-EPG-05 HR/SO 9:1, H-EPG-05 soyate, and H-EPG-14 soyate were non-mutagenic in reverse mutation assays (maximum concentration 1000 μg/plate) using Salmonella typhimurium and Escherichia coli. Heated and unheated H-EPG-05 HR/SO 9:1 and EPG-05 HR/ST 45:55 were likewise non-mutagenic in reverse mutation assays in S. typhimurium strains TA98 and TA100 (maximum concentration 5000 μg/plate). H-EPG-05 HR/SO 9:1, H-EPG-05 soyate, and H-EPG-14 soyate, were devoid of mutagenic activity in a mouse lymphoma assay in L5178Y tk +/- cells (maximum concentration 200 μg/plate for H-EPG-05 HR/SO 9:1; 100 μg/plate for H-EPG-05 soyate and H-EPG-14 soyate), and a chromosomal aberration test using human lymphocytes (maximum concentration 50 μg/plate for H-EPG-05 HR/SO 9:1 and H-EPG-05 soyate; 60 μg/plate for H-EPG-14 soyate). All assays were conducted with and without metabolic activation. Additionally, H-EPG-05 HR/SO 9:1, H-EPG-05 soyate, and H-EPG-14 soyate were non-genotoxic in unscheduled DNA synthesis tests in rats (maximum dose 2000 mg/kg). Based on the results of these assays it was concluded that these versions of EPG were not genotoxic under any of the conditions of the assays performed.
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19
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Bechtel DH. Article series: Safety of esterified propoxylated glycerol (EPG), a nonabsorbable fat replacer. Regul Toxicol Pharmacol 2014; 70 Suppl 2:S91-4. [PMID: 25497999 DOI: 10.1016/j.yrtph.2014.11.010] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2014] [Revised: 11/24/2014] [Accepted: 11/25/2014] [Indexed: 11/29/2022]
Abstract
This article introduces a series of articles addressing the safety of esterified propoxylated glycerols (EPGs), a family of fat- and oil-like substances that resemble triglycerides in structure and appearance, but have been modified to prevent or limit their digestion when consumed in food. A general summary of the history, composition, metabolism, and safety of EPGs is provided.
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Affiliation(s)
- David H Bechtel
- Best Foods, Division of CPC International, 150 Pierce St., Somerset, NJ 08873, United States.
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20
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Tyl RW, Bechtel DH. One-generation reproduction study of esterified propoxylated glycerol (EPG) administered in the feed to CD® (Sprague-Dawley) rats. Regul Toxicol Pharmacol 2014; 70 Suppl 2:S114-22. [PMID: 25496811 DOI: 10.1016/j.yrtph.2014.11.018] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2014] [Revised: 11/20/2014] [Accepted: 11/23/2014] [Indexed: 10/24/2022]
Abstract
This one-generation study assessed the potential of esterified propoxylated glycerol (EPG) to affect reproduction and offspring development in rats. Male and female Crl:CD(SD)BR rats (30/sex/group) were exposed to EPG at 0, 0.5, 1, and 2g/kg bw/day or at 5% (w/w) in the diet prior to (13 weeks), during, and after two consecutive matings. For dams, exposure continued through gestation and lactation; F1a and F1b pups were weaned to the respective diet (for up to 91 days). No consistent treatment-related effects were observed in: body weights/gains; feed consumption; clinical observations; mating indices; survival, growth and development of litters, litter sizes, body weights, sex ratios (lower % males/litter at 1 and 2g/kg bw/day), acquisition of developmental landmarks, behavioral indices, or histology of selected organs. Lower serum vitamin D, liver vitamin A, and liver vitamin E levels were seen in some EPG-treated groups. None of the reductions were judged to be biologically significant. A/G ratio was greater among males receiving 2g/kg bw/day and 5%. In the absence of any other related effects, the biological significance of this finding is doubtful.
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Affiliation(s)
- Rochelle W Tyl
- RTI International, 3040 E. Cornwallis Road, Research Triangle Park, NC, PO Box 12194, United States
| | - David H Bechtel
- Best Foods, Division of CPC International, 150 Pierce St., Somerset, NJ 08873, United States.
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21
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Wedig J, Bechtel DH. 90-day dietary toxicity study with esterified propoxylated glycerol (EPG) in micropigs. Regul Toxicol Pharmacol 2014; 70 Suppl 2:S105-13. [PMID: 25497994 DOI: 10.1016/j.yrtph.2014.11.012] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2014] [Revised: 11/20/2014] [Accepted: 11/23/2014] [Indexed: 11/22/2022]
Abstract
The subchronic (90-day) toxicity of esterified propoxylated glycerol (EPG) was assessed in micropigs. Animals (5/sex/group) received feed containing 5%, 10%, and 17% EPG, mixed accordingly throughout the study to deliver 1.5, 3, and 5 g/kg bw/day of EPG, respectively. Corn oil served as the vehicle control (0 g/kg bw/day). Subsets of animals were evaluated at Week 6; the remainder between Weeks 12 and 14. With the exception of liver and serum vitamin levels, statistically significant difference between control and EPG groups were seen sporadically, and with no apparent connection to treatment and/or no consistency across time intervals. EPG intakes of 3 and 5 g/kg bw/day, but not at 1.5 g/kg bw/day were associated with significantly lower serum 25-OH vitamin D levels. Serum total vitamin D levels were significantly lower across all EPG groups. There were also trends toward lower levels of liver vitamins A and E among EPG-treated animals, but the effects were less consistent. The effects on vitamin levels observed in EPG-treated animals were not accompanied by any signs of vitamin deficiency (e.g., effects on growth, clinical signs, or clinical pathology), and might have been related to the larger mass of EPG acting as a lipid "sink" during transit in the gastrointestinal tract.
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22
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Christian BJ, Bechtel DH. 90-day dietary toxicity study with esterified propoxylated glycerol (EPG) in rats. Regul Toxicol Pharmacol 2014; 70 Suppl 2:S95-104. [PMID: 25497991 DOI: 10.1016/j.yrtph.2014.11.017] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2014] [Revised: 11/20/2014] [Accepted: 11/23/2014] [Indexed: 11/18/2022]
Abstract
The subchronic (90-day) toxicity of a "core" version of EPG was assessed in rats. Crl:CD-1®(ICR)BR rats (70/sex) received diets containing a constant level of 5% EPG (w/w) or adjusted to deliver 0 (control), 0.5, 1, or 2g/kg of body weight/day (g/kg bw/day). Subsets of animals from each group (20/sex) were evaluated after 30 days (interim sacrifice); the remainder after 90 days. EPG intake at all dose levels was associated with lower mean liver vitamin E levels; liver vitamin A and serum vitamin D were also lower, but less consistently. Animals given 5% EPG had higher fecal output (males) and cholesterol (males and females) without corresponding changes in serum cholesterol. Urinary pH was also mildly lower in males given 5% EPG. However, detailed evaluation of general health and assessment of blood, organs and tissues showed no evidence that EPG administration compromised the nutritional requirements of the animals, caused a state of fat-soluble vitamin deficiency, or caused' toxicity to any organ system. Based on the results of this study, it was not possible to establish a no-observable-effect level (NOEL). The possible effect of EPG on vitamin levels in the absence of any clinical signs of deficiency was not considered "adverse" per se. As such, the 2g/kg and 5% EPG level were considered to represent a no-observable-adverse-effect levels (NOAELs).
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Affiliation(s)
- Brian J Christian
- Hazelton Wisconsin, Inc., 3301 Kinsman Blvd, Madison, WI 53704, United States
| | - David H Bechtel
- Best Foods, Division of CPC International, 150 Pierce St., Somerset, NJ 08873, United States.
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Tyl RW, Bechtel DH. Developmental toxicity evaluation of esterified propoxylated glycerol (EPG) administered in the diet to New Zealand white rabbits. Regul Toxicol Pharmacol 2014; 70 Suppl 2:S123-30. [PMID: 25497992 DOI: 10.1016/j.yrtph.2014.11.014] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2014] [Revised: 11/20/2014] [Accepted: 11/23/2014] [Indexed: 11/26/2022]
Abstract
The safety of a "core" version of esterified propoxylated glycerols (EPGs) was assessed in a developmental toxicity study in New Zealand white rabbits, Hra:(NZW)SPF. Four groups each of 18 inseminated female rabbits received diets ad libitum containing concentrations of 0%, 2.5%, 5%, and 10% EPG (w/w) with 6% corn oil (w/w). No treatment-related effects were observed in any maternal toxicity parameter, including maternal body weight and weight gain, feed consumption, or clinical signs of toxicity. There were no statistically significant treatment-related effects in gestational parameters, including pre- and post-implantation loss, litter size, sex ratio, fetal body weight, and crown-rump length. The incidences of fetal external, visceral, and skeletal malformations or variations were also comparable across groups. A no-observable-adverse-effect level (NOAEL) of 10% EPG (approximately 4.76 g/kg bw/day) for both maternal and developmental toxicity is proposed based on the results of this study.
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Affiliation(s)
- Rochelle W Tyl
- RTI International, 3040 E. Cornwallis Road, Research Triangle Park, PO Box 12194, NC, United States
| | - David H Bechtel
- Best Foods, Division of CPC International, 150 Pierce St., Somerset, NJ 08873, United States.
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Davidson MH, Bechtel DH. Assessment of the effect of esterified propoxylated glycerol (EPG) on the status of fat-soluble vitamins and select water-soluble nutrients following dietary administration to humans for 8 weeks. Regul Toxicol Pharmacol 2014; 70 Suppl 2:S143-57. [PMID: 25497998 DOI: 10.1016/j.yrtph.2014.11.009] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2014] [Revised: 11/20/2014] [Accepted: 11/23/2014] [Indexed: 10/24/2022]
Abstract
This double-blind, randomized, controlled study assessed the effect of esterified propoxylated glycerol (EPG) on fat-soluble vitamins and select nutrients in human subjects. For 8 weeks, 139 healthy volunteers consumed a core diet providing adequate caloric and nutrient intakes. The diet included items (spread, muffins, cookies, and biscuits) providing EPG (10, 25, and 40 g/day) vs. margarine alone (control). EPG did not significantly affect circulating retinol, α-tocopherol, or 25-OH D2, but circulating β-carotene and phylloquinone were lower in the EPG groups, and PIVKA-II levels were higher; 25-OH D3 increased but to a lesser extent than the control. The effect might be related to EPG acting as a lipid "sink" during gastrointestinal transit. No effects were seen in secondary endpoint measures (physical exam, clinical pathology, serum folate, RBC folate, vitamin B12, zinc, iron, calcium, phosphorus, osteocalcin, RBP, intact PTH, PT, PTT, cholesterol, HDL-C, LDL-C, triglycerides). Gastrointestinal adverse events (gas with discharge; diarrhea; oily spotting; oily evacuation; oily stool; liquid stool; soft stool) were reported more frequently by subjects receiving 25 or 40 g/day of EPG. In general, the incidence and duration of these symptoms correlated directly with EPG dietary concentration. The results suggest 10 g/day of EPG was reasonably well tolerated.
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Affiliation(s)
- Michael H Davidson
- The University of Chicago Pritzker School of Medicine, 150 E. Huron St., Chicago, IL 60611, United States
| | - David H Bechtel
- Best Foods, Division of CPC International, 150 Pierce St., Somerset, NJ 08873, United States.
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25
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Mora-Gallego H, Serra X, Guàrdia MD, Arnau J. Effect of reducing and replacing pork fat on the physicochemical, instrumental and sensory characteristics throughout storage time of small caliber non-acid fermented sausages with reduced sodium content. Meat Sci 2014; 97:62-8. [PMID: 24530990 DOI: 10.1016/j.meatsci.2014.01.003] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2013] [Revised: 12/10/2013] [Accepted: 01/06/2014] [Indexed: 11/30/2022]
Abstract
The effect of pork fat reduction (from 44% to 20% final fat content) and its partial substitution by sunflower oil (3% addition) on the physicochemical, instrumental and sensory properties throughout storage time of small caliber non-acid fermented sausages (fuet type) with reduced sodium content (with partial substitution of NaCl by KCl and K-lactate) and without direct addition of nitrate and nitrite (natural nitrate source used instead) was studied. Results showed that sausages with reduced fat (10% initial fat content) and with acceptable sensory characteristics can be obtained by adding to the shoulder lean (8% fat content) during the grinding, either 3.3% backfat (3% fat content) or 3% sunflower oil, both previously finely comminuted with lean. Furthermore, sunflower oil showed to be suitable for partial pork backfat substitution in very lean fermented sausages, conferring desirable sensory properties similar to those of sausages with standard fat content. The sensory quality of the sausages was maintained after three-month cold storage in modified atmosphere.
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Affiliation(s)
- Héctor Mora-Gallego
- IRTA, XaRTA, Food Technology, Finca Camps i Armet, s/n, E-17121 Monells, Girona, Spain
| | - Xavier Serra
- IRTA, XaRTA, Food Technology, Finca Camps i Armet, s/n, E-17121 Monells, Girona, Spain.
| | - Maria Dolors Guàrdia
- IRTA, XaRTA, Food Technology, Finca Camps i Armet, s/n, E-17121 Monells, Girona, Spain
| | - Jacint Arnau
- IRTA, XaRTA, Food Technology, Finca Camps i Armet, s/n, E-17121 Monells, Girona, Spain
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