Hydrogel Emulsion with Encapsulated Safflower Oil Enriched with Açai Extract as a Novel Fat Substitute in Beef Burgers Subjected to Storage in Cold Conditions

Abstract

This study evaluates the effects of using a fat substitute in beef burgers composed of a hydrogel emulsion enriched with encapsulated safflower oil and açai extract. The influences of the fat substitute on the chemical (TBARS, fatty acids, and volatile compounds profile) and physical (weight loss, cooking loss, water-holding capacity, color, and texture analyses) characteristics of the burgers were analyzed after 0, 4 and 8 days of storage at 4 ± 1 °C. The obtained results were compared with control groups (20 g of tallow or 8 g of safflower oil). The fat substitute used improved burger parameters such as chewiness, hardness and the a* color parameter remained unchanged over storage time. The addition of açai extract slowed the oxidation rate of polyunsaturated fatty acids and reduced the changes in the volatile compounds profile during the storage of burgers. The utilization of a fat substitute enriched the burgers with polyunsaturated fatty acids and lowered the atherogenic index (0.49 raw, 0.58 grilled burger) and the thrombogenicity index (0.8 raw, 1.09 grilled burger), while it increased the hypocholesterolemic/hypercholesterolemic ratio (2.59 raw, 2.09 grilled burger) of consumed meat. Thus, the application of the presented fat substitute in the form of a hydrogel enriched with açai berry extract extended the shelf life of the final product and contributed to the creation of a healthier meat product that met the nutritional recommendations.

Quality of Beef Burgers Formulated with Fat Substitute in a Form of Freeze-Dried Hydrogel Enriched with Açai Oil

“…Correlation analysis of the color L* showed it had a high positive correlation with the color parameters a* and b* (0.86, 0.73, p < 0.05, respectively). Similar relationships were found in a previous study by [33]. Moreover, the color parameter pH is negatively correlated with volatile compounds from the alcohol group (−0.8, p < 0.05).…”

“…However, consumers rated both the control variant and the burgers with fat replacement worse after 7 days of storage than on day 0. This effect indicates that with increasing storage time, changes occur that lead to a loss of product quality [33]. On day 0, consumers rated the burgers CO, S-25%, and S-50% with >6.6 points for each parameter analyzed.…”

“…This trend is confirmed by studies conducted by Moghtadaei et al [26], who used ethylcellulose oleogel as a fat replacement. The decrease in cooking losses during storage observed for all reformulations used is probably related to the loss of intrinsic water during storage as well as the water-binding property of the freeze-dried hydrogel emulsion [27,33].…”

“…and the addition of flaxseed meal flour was used as a fat substitute. The hydrogel emulsion was prepared according to a method previously developed by the authors [33]. Briefly, gelation involved dissolving 2 g of sodium alginate (agnex 1999) and 0.86 g of konjac flour (green essence) in 100 mL of H 2 O at 60 • C with constant stirring until a clear solution was obtained.…”

“…The texture profile analysis (TPA) of grilled beef burgers after 0 and 7 days of storage at 4 ± 1 • C was performed according to the method described by Hanula et al [33] in a double compression cycle to the point of 50% reduction of their initial height (relaxation time 3 s). The analysis was performed using an Instron 5965 (Instron, Norwood, MA, USA) testing machine with a 500 (N) load cell connected to Bluehill ® 2 software (Norwood, MA, USA).…”