Flaxseed oil-wax oleogels replacement for tallowfat in sucuk samples provided higher concentrations of polyunsaturated fatty acids and aromatic volatiles

Yılmaz, Emin; Toksöz, Buse

doi:10.1016/j.meatsci.2022.108875

Cited by 13 publications

(9 citation statements)

References 20 publications

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“…Efforts have been made to structure edible liquid oil with oleogelators to reduce the consumption of solid fat in the human diet and diminish some of the industrial–technological issues of using oil instead of fat. Accordingly, the potential of oleogels to act as delivery systems 1 and as a deep‐fat frying medium, 2 as well as their application in breakfast spreads, 3 bakery and confectionary, 3‐5 meat, 6 and dairy 7 products, has been investigated. Researchers have suggested the combination of gelators as an effective way to satisfy some of the legal and industrial requirements on gelator concentration, food‐grade status, price, availability, and oleogel quality 8 …”

Section: Introductionmentioning

confidence: 99%

Rheological and thermal properties of reinforced monoglyceride‐carnauba wax oleogels

et al. 2023

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BACKGROUND: Oleogels can be used in the food industry to reduce the consumption of solid fat in the human diet and diminish some of the industrial-technological issues of using oil instead of fat. Regarding the structural weakness of neat monoglyceride oleogel and the waxy mouthfeel of pure carnauba wax oleogel, as a result of the high melting and crystallization points, the present study aimed to diminish these defects.RESULTS: Carnauba wax (CBW) was used as a co-gelator with distilled monoglyceride (DMG) at different weight ratios (100:0, 85:15, 70:30, 55:45, 40:60, and 0:100) (DMG: CBW) and two total gelator concentrations (50 and 100 g kg −1 ) to improve the DMG oleogel characteristics. The addition of CBW strengthened the DMG network and decreased the polymorphic transition. Thermal analysis showed just co-crystallization at the 85:15 ratio, whereas, in the other combinations, high melting components of CBW crystalized at first. As a result of the crystal homogeneity and long-time development, the oleogel properties improved at the 85:15 ratio. The low concentration of CBW and the formation of the eutectic system were efficient in the waxy mouthfeel reduction of oleogel at the 85:15 ratio in food applications.CONCLUSION: The DMG/CBW oleogel at the 85:15 ratio, with better structural and sensorial properties than DMG and CBW oleogels, respectively, has the potential for use instead of fat in food formulations.

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Section: Introductionmentioning

confidence: 99%

Rheological and thermal properties of reinforced monoglyceride‐carnauba wax oleogels

et al. 2023

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“…Given these concerns about saturated fats and trans fats in the diet, there has been increasing interest among manufacturers and scientists in finding alternative ways to modify or structure liquid oils to mimic the functionality of fats in food products without changing the nutritional profile of the oil. This has led to the exploration of oleogels as a potential solution, as they offer a unique approach to structuring liquid oils without the use of saturated or trans fats [36,49,50].…”

Section: Introductionmentioning

confidence: 99%

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

Perța-Crișan

Ursachi

Chereji

et al. 2023

Gels

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Currently, a large number of scientific articles can be found in the research literature in the field focusing on the use of oleogels for food formulation to improve their nutritional properties. The present review focuses on the most representative food-grade oleogels, highlighting current trends in terms of the most suitable methods of analysis and characterization, as well as trends in their application as substitutes for saturated and trans fats in foods. For this purpose, the physicochemical properties, structure, and composition of some oleogelators are primarily discussed, along with the adequacy of oleogel incorporation for use in edible products. Analysis and characterization of oleogels by different methods are important in the formulation of innovative foods, and therefore, this review discusses the most recent published results regarding their microstructure, rheological and textural properties, and oxidative stability. Last but not least, issues related to the sensory properties of oleogel-based foods are discussed, highlighting also the consumer acceptability of some of them.

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“…However, an increase in flaxseed oil content (independently of immobilization) led to lower sensory acceptance especially in terms of color and overall acceptance, and texture in sausages with flaxseed oil added as alginate gel. The most recent research explores the use of oleogels in terms to provide higher levels of oils in dry-fermented sausages because oleogels can contain up to 90% of oil compared to gelled emulsion or encapsulated oils which contain no more than 50% [140,141]. Sunflower wax and beeswax are used as organogelator for immobilization of cold-pressed flaxseed oil [140] and olive and chia oil mixture [141].…”

mentioning

confidence: 99%

“…The most recent research explores the use of oleogels in terms to provide higher levels of oils in dry-fermented sausages because oleogels can contain up to 90% of oil compared to gelled emulsion or encapsulated oils which contain no more than 50% [140,141]. Sunflower wax and beeswax are used as organogelator for immobilization of cold-pressed flaxseed oil [140] and olive and chia oil mixture [141]. The influence on properties of dry-fermented sausages depends on the oils and organogelator used, fat level substitution (partly [141] or totally [140]) and type of sausages.…”

mentioning

confidence: 99%

“…Sunflower wax and beeswax are used as organogelator for immobilization of cold-pressed flaxseed oil [140] and olive and chia oil mixture [141]. The influence on properties of dry-fermented sausages depends on the oils and organogelator used, fat level substitution (partly [141] or totally [140]) and type of sausages. However, common features of both research are: lower hardness (and other textural properties), lower sensory grades, and lower oxidative stability of modified sausages.…”

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confidence: 99%

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Healthier Meat Products Are Fashionable—Consumers Love Fashion

et al. 2022

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Meat manufacturers are nowadays in a very unenviable position. Both meat and meat products require the utilization of various additives due to their chemical composition. On the other hand, consumers demand fresh, additive-free, and high-quality products with extended shelf-life, which might be considered as healthier, even functional food. These facts push manufacturers and researchers in pursuit of modern technologies and supplements to meet these high demands. Since a high daily intake of sodium and fat might cause severe health issues, reducing these ingredients in meat products is the first task towards healthier food. Sodium can be reduced by ultrasound, high-pressure processing, pulsed electric field, and replacement of NaCl with KCl, calcium gluconate, calcium glycerophosphate, calcium lactate, and monosodium glutamate. The reduction of the fat content can be achieved through a decrease in the amount of fatty tissue in the inital mixture and/or replacement with non-lipid components, or by partial fatty tissue replacement with oils rich in polyunsaturated fatty acids. Utilization of plant proteins (soy, wheat gluten, pea, chickpea, lentil, potato, barley, oat, rice, etc.), mycoproteins or micro-algae proteins, plant fats (palm and coconut fat, canola, sunflower, soy and corn oil, etc.), and polysaccharides (starches, fibers), accompanied by a meat-like fibrous structure, resulted in delicious “meat” products, which are considered a healthier alternative to real meat. Growing interest in the replacement of potentially adverse synthetic meat additives favors the use of plant (herb, fruit and vegetable) extracts, as an endless source of bioactive substances with strong antioxidant and antimicrobial activities. These extracts can be used either in raw meat or meat products, as well as in the fodder. Reformulation strategies strengthen and ensure the willingness of consumers to pay a higher price for their own demands regarding the naturalness of synthetic, clean-labeled, additive-free meat products. After a gradual alignment with strategic national/international recommendations and legal/sub-legal frameworks, the added value of such meat products opens wide the door to new segments/entire markets.

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Flaxseed oil-wax oleogels replacement for tallowfat in sucuk samples provided higher concentrations of polyunsaturated fatty acids and aromatic volatiles

Cited by 13 publications

References 20 publications

Rheological and thermal properties of reinforced monoglyceride‐carnauba wax oleogels

Rheological and thermal properties of reinforced monoglyceride‐carnauba wax oleogels

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

Healthier Meat Products Are Fashionable—Consumers Love Fashion

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