Glyceryl monostearate-based oleogels as a new fat substitute in meat emulsion

Ferro, Ana Caroline; Paglarini, Camila de Souza; Pollonio, Marise Aparecida Rodrigues; Cunha, Rosiane Lopes da

doi:10.1016/j.meatsci.2020.108424

Cited by 66 publications

(60 citation statements)

References 45 publications

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“…In fact, their use in different food systems has become the subject of much recent investigation. The potential of SMG oleogels as an ingredient to reduce saturated fats and eliminate trans fats by full or partial solid fat replacement has been studied in different food items, such as cakes, cookies, muffins, sweet bread, filling cream, margarine, chocolate spread, dark chocolate, and bologna sausage (Calligaris et al, 2013;Fayaz et al, 2017;Ferro et al, 2021;Giacomozzi et al, 2018;L. Li & Liu, 2019;Mohanan et al, 2020;Palla et al, 2020;Wang et al, 2021;Zhao et al, 2020).…”

Section: Food Applications Of Mg Oleogelsmentioning

confidence: 99%

“…The impact of reformulation on product quality depends on the recipe's fat content, the percentage of fat substituted by oleogel, the type and composition of the remaining ingredients (i.e., food matrix in which the oleogel is incorporated), and processing conditions (e.g., lamination, mixing, cooking). In several cases, the replacement of solid fat by MG oleogels has affected product textural properties, having a lower impact when partial substitutions were tested (Ferro et al, 2021;Mohanan et al, 2020;L. Li & Liu, 2019;Wang et al, 2021;Woern et al, 2021).…”

Section: Food Applications Of Mg Oleogelsmentioning

confidence: 99%

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An overview of structure engineering to tailor the functionality of monoglyceride oleogels

Palla

Dominguez

Carrín

2022

Comp Rev Food Sci Food Safe

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Monoglyceride (MG)‐based oleogelation is an effective strategy to create soft matter structures with the functionality of fats, but with a nutritional profile similar to edible oils. MG oleogels are mainly studied to replace or reduce trans and saturated fats as well as to develop novel products with improved physical and organoleptic properties. The process consists of direct dispersion of MGs into the oil at temperatures above the melting point. This is followed by a cooling period in which the gelator network is formed, entrapping the oil in a crystalline structure. MG composition and concentration, oil type, process temperatures, stirring speed, shear rate during cooling, and storage time play a role in the kinetics of MG crystallization within an MG–oil system, which leads to the formation of lipid materials with different properties. A deep understanding of MG oleogelation processing parameters allows for the tailoring of oleogel properties to meet desirable characteristics as solid fat replacers. This review provides insight regarding manipulating physical process parameters to engineer structures with specific functionality. Furthermore, ultrasound technologies and optimization methodologies are discussed as tools for the production of oleogels with specific properties based on their potential use as well as the development of bi‐ and multi‐gelators oleogels using MGs. Finally, the food applications in which MG oleogels have been tested are summarized in addition to the identified gaps that require further research.

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Section: Food Applications Of Mg Oleogelsmentioning

confidence: 99%

Section: Food Applications Of Mg Oleogelsmentioning

confidence: 99%

An overview of structure engineering to tailor the functionality of monoglyceride oleogels

Palla

Dominguez

Carrín

2022

Comp Rev Food Sci Food Safe

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“…As a result of these undesirable health effects of excessive fat consumption, the meat industry has had to adapt to these consumers’ requirements developing low-fat meat products with healthier lipid profiles. To achieve this objective, besides the reduction of fat content, numerous strategies have been tried including (i) the direct addition of vegetable oils with healthier lipid profiles [ 4 , 5 ], (ii) the incorporation of vegetable oils with healthier profile encapsulated in several matrices [ 6 , 7 ], (iii) the use of oleogels [ 8 , 9 ], and (iv) the use of gelled emulsions [ 10 , 11 ]. A gelled emulsion is a colloidal material in which oil-in-water emulsion (O/W) coexists within a gel network.…”

Section: Introductionmentioning

confidence: 99%

Assessment of Chemical, Physicochemical, and Lipid Stability Properties of Gelled Emulsions Elaborated with Different Oils Chia (Salvia hispanica L.) or Hemp (Cannabis sativa L.) and Pseudocereals

Botella‐Martínez

Pérez‐Álvarez

Sayas‐Barberá

et al. 2021

Foods

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Gelled emulsion (GE) systems are one of the novel proposals for the reformulation of meat products with healthier profiles. The aims of this research were (i) to develop gelled emulsions using pseudocereal flours (amaranth, buckwheat, teff, and quinoa) and vegetable oils (chia oil, hemp oil, and their combination), (ii) to determine their chemical composition, physicochemical properties, and lipid stability, and (iii) to evaluate their stability during frozen storage. The results showed that GEs are technologically viable except for the sample elaborated with teff flour and a mix of oils. The lipid oxidation was not greater than 2.5 mg malonaldehyde/kg of sample for any of the samples analyzed. The physicochemical properties analyzed showed both the pH and color values of the GEs within the range of values obtained for the fat of animal origin. The texture properties were affected by the type of oil added; in general, the firmness and the work of shear increased with the addition of the mixture of both oils. The samples elaborated with buckwheat and chia oil and quinoa and chia oil had the highest emulsion stability values, which remained among the highest after freezing. The results showed that gelled emulsions, based on chia oil, hemp, and their mixture with pseudocereal flours, are a viable alternative as a possible substitute of saturated fat in the development of novel foods.

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“…Mainly, soybean, linseed, sunflower, and olive oils are widely used to develop oleogels (López‐Pedrouso et al., 2020). Recently, several studies emerged in literature (Oh et al., 2019; Ferrer‐González et al., 2019; Gómez‐Estaca et al., 2019; da Silva et al., 2019; Shao et al., 2020; Franco et al., 2020; Martins et al., 2020; Ramírez‐Carrasco et al., 2020; de Carvalho, Munekata, Pateiro, et al., 2020; Barbut et al., 2021; Ferro et al., 2021) have explored the potential to use organogels in meat products such as burgers, fermented sausages, pâtés, frankfurters, and meat batters. Using oleogels significantly improved the nutritional quality of the reformulated products, but few studies showed negative impact on sensory and color parameters.…”

Section: Methods To Incorporate Plant‐based Oils In Processed Meat Pr...mentioning

confidence: 99%

“…In recent work, Ferro et al. (2021) concluded that sunflower‐based emulsion gels showed excellent potential as animal fat replacers to reduce SFA content (from 7.11 to 2.35 g/100 g) and improve PUFA content (from 2.61 to 9.67 g/100 g) without affecting desired attributes of bologna sausages. However, emulsion stability was significantly affected due to this fat replacement.…”

Section: Modification Of Traditional Processed Meat Productsmentioning

confidence: 99%

Future trends of processed meat products concerning perceived healthiness: A review

Badar

Liu

Chen

et al. 2021

Comp Rev Food Sci Food Safe

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The 21st-century consumer is highly demanding when it comes to the health benefits of food and food products. In the pursuit of attracting these consumers and easing the rise in demand for high-quality meat products, the processed meat sector is intensely focused on developing reformulated, low-fat, healthy meat products. Meat and meat products are considered the primary sources of saturated fatty acids in the human diet. Therefore, these reformulation strategies aim to improve the fatty acid profile and reduce total fat and cholesterol, which can be achieved by replacing animal fat with plant-based oils; it could be performed as direct inclusion of these oils or pre-emulsified oils. However, emulsions offer a viable option for incorporating vegetable oils while avoiding the multiple issues of direct inclusion of these oils in meat products. Processed meat products are popular worldwide and showing a gradually increasing trend of consumption. Various types of plant-based oils have been studied as fat replacers in meat products. This review will focus on possible methods to reduce the saturated fatty acid content in meat products. K E Y W O R D Sanimal fat substitution, emulsified meat products, emulsion, plant-based oil, saturated fatty acid INTRODUCTIONFood delivers health-promoting nutrients and bioactive compounds, provides energy for growth, functions as a structural component, and participates in all metabolic processes (Hygreeva et al., 2014). Meat and meat products as components of the human diet provide an important source of proteins with high biological value and nutrients (i.e., vitamins, essential amino acids, fatty acids, and soluble minerals) essential for biochemical and physiological stability (Kausar et al., 2019). However, the perception of meat fat as being high in saturated fatty acids (SFA) has led to the belief that meat, particularly red meat, should be avoided. The scientific rationale for decreasing fat intake in the diet, and, consequently, even if misguidedly, meat consumption, is the association between a high intake of SFA and the incidence of physiological disorders, such as obesity, type 2 diabetes, high blood lipids, high cholesterol level, and cardiovascular diseases (Islam et al., 2019;Kumar et al., 2017). Recent data published by the World Health Organization (WHO) showed that 39.5 million deaths out of 54.7 million global deaths are mainly due to noncommunicable diseases (WHO, 2018a). Such concerns have prompted the WHO to establish future recommendations for replacing SFA in meat products (López-Pedrouso et al., 2020), reinforcing dietary guidelines to reduce fat consumption, especially SFA (Sacks et al., 2017). Therefore, the

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Glyceryl monostearate-based oleogels as a new fat substitute in meat emulsion

Cited by 66 publications

References 45 publications

An overview of structure engineering to tailor the functionality of monoglyceride oleogels

An overview of structure engineering to tailor the functionality of monoglyceride oleogels

Assessment of Chemical, Physicochemical, and Lipid Stability Properties of Gelled Emulsions Elaborated with Different Oils Chia (Salvia hispanica L.) or Hemp (Cannabis sativa L.) and Pseudocereals

Future trends of processed meat products concerning perceived healthiness: A review

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