A functional spreadable canola and milk proteins oleogels as a healthy system for candy gummies

Abstract

Recently, interest and demand for healthy and useful food products have become a global requirement. Thus, the production of functional foods with high polyunsaturated fatty acids and antioxidants is very challenging. In this study, four functional spreadable oleogels based on canola oil and milk proteins were developed. These spreadable oleogels were used as an innovative model for the preparation of candy gummies. The chemical composition, oxidative stability, and effects of storage conditions were studied. The results showed that the fat content in spreadable oleogels and gummies ranged from 35 to 47 and 2.40–4.15%, respectively. The protein content in spreadable doum and carrot was 7.41%, while it was 6.15% in the spreadable plain and ranged from 10.25 to 12.78% in gummies. The hardness of spreadable oleogels and gummies ranged from 0.3 to 0.9 and 6.22–16.30 N, respectively. Spreadable carrot and spreadable doum had peroxide values greater than 8 meqO2/kg after storage, whereas spreadable plain and spreadable canola oleogel had better oxidative stability. The antioxidant activity of spreadable oleogels and gummies ranged from 66.98–46.83% to 51.44–40.37%, respectively. In addition, transmission electron microscopy and polarized light microscopy micrographs showed the presence of a coherent entangled network between oleogels and nutritional polymers. The oil binding capacity of spreadable carrot oleogel had a maximum value of 97.89%, while formed gummies were higher than 99%. This study showed a promising way to make functional spreadable oleogels as a model for food products that are good for health and nutrition.

Food-Grade Oleogels: Trends in Analysis, Characterization, and Applicability

“…Providing spreadable oleogels as ingredients for various foods is a challenge, to obtain suitable products in accordance with the aimed purpose. Three spreadable oleogels with functional properties were developed by Heba H. Salama et al [247] for further use as a healthy and nutritious ingredient in candy gummies. A basic oleogel was obtained by structuring canola oil with 10% stearic acid as an oleogelator and three other spreadable oleogels with functional properties by enriching it with some nutritive polymers such as casein, starch, whey protein, and maltodextrin.…”

“…Doum fruit was a source of polyphenols and flavonoids for one oleogel sample, while carrot juice enhanced the other oleogel's content with β-carotene. Nutritionally improved candy gummies were obtained on the base of developed spreadable oleogels and showed high acceptance in sensory evaluation, constituting a functional product with a high content of unsaturated fats and antioxidants [247].…”

Application of Plant-Based Hydrocolloids on the Textural Profile of Vegan Gummies Supplemented with Turmeric and Black Pepper

“…However, due to their palatability, confectionery products are suitable carriers of functional ingredients to develop healthier products and effective daily supplements which can be consumed by everyone and are suitable for “anytime-everywhere” consumable products. Considering the popularity and convenience associated with confectionery products, they can be used as a vehicle for the incorporation of functional ingredients [ 12 ]. Considering the popularity and convenience associated with confectionery products, they can be used as a vehicle for the incorporation of turmeric and black pepper.…”

The feasibility of marine oleogel based on fish oil canning industry by‐products, structured with beeswax and rice bran wax

“…Vegetable oil is often employed to create a three‐dimensional organogel network, leading to the formation of semi‐solid variants (Wijarnprecha et al ., 2019). Vegetable oil‐based oleogel have found extensive application in various products, including sunflower (Baraki et al ., 2021), soybean (Thakur et al ., 2022), coconut (Silva et al ., 2022), pomegranate seed (Fayaz et al ., 2017) and canola oil (Salama & Hashim, 2022). Despite the benefits of the liquid phase, there are still several limitations associated with its usage in oleogel.…”