Microencapsulation of healthier oils: an efficient strategy to improve the lipid profile of meat products

Heck, Rosane Teresinha; Lorenzo, José M.; Santos, Bibiana Alves dos; Cichoski, Alexandre José; Menezes, Cristiano Ragagnin de; Campagnol, Paulo Cezar Bastianello

doi:10.1016/j.cofs.2020.04.010

Cited by 48 publications

(28 citation statements)

References 40 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The simplest way to improve the nutritional characteristic of meat products is the direct addition of a healthy oil (with or without the addition of emulsifier such as sodium caseinate [ 14 ]) to the emulsified batter. However, the technological characteristics of these meat products decrease as liquid oils are used in their formulation [ 22 ]. Moreover, the direct addition of these oils also results in a decrease in sensory properties due to the high susceptibility to oxidative degradation.…”

Section: Introductionmentioning

confidence: 99%

“…To overcome some of these problems, the use of encapsulated oil was proposed. Encapsulation of oil has several benefits over direct emulsification, such as reducing lipid oxidation and masking strange or off-flavors [ 22 , 23 ]. Moreover, the small particles have positive effects on the texture of meat products [ 22 ].…”

Section: Introductionmentioning

confidence: 99%

“…Encapsulation of oil has several benefits over direct emulsification, such as reducing lipid oxidation and masking strange or off-flavors [ 22 , 23 ]. Moreover, the small particles have positive effects on the texture of meat products [ 22 ]. However, the high temperatures applied during encapsulation can also cause rapid oxidation, especially when oils highly susceptible to oxidation are used (for example fish oils), and this occurs even before its application in the meat product [ 24 ].…”

Section: Introductionmentioning

confidence: 99%

“…However, the high temperatures applied during encapsulation can also cause rapid oxidation, especially when oils highly susceptible to oxidation are used (for example fish oils), and this occurs even before its application in the meat product [ 24 ]. Multiple techniques for the encapsulation of oils have been previously described, such as spray-drying, freeze-drying, complex coacervation, and external ionic gelation [ 22 ]. Although encapsulation presented some advantages, it important to highlight that similarly to direct addition of oil, the use of encapsulated oil in meat products is also limited to applications in emulsified meat products, such as frankfurters [ 24 ] or pâté [ 21 ].…”

Section: Introductionmentioning

confidence: 99%

“…Additionally, the application of spray-drying encapsulated oil made with arabic gum, maltodextrin, and modified starch is not recommended in cooked meat products, since it disintegrates at temperatures above 50 °C. Similarly, the microparticles produced by freeze-drying or complex coacervation can rupture at temperatures below the cooking temperatures used in meat products (about 72 °C) [ 22 ].…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

Recent Discoveries in the Field of Lipid Bio-Based Ingredients for Meat Processing

et al. 2021

Self Cite

View full text Add to dashboard Cite

Current culture and pace of lifestyle, together with consumer demand for ready-to-eat foods, has influenced the food industry, particularly the meat sector. However, due to the important role that diet plays in human health, consumers demand safe and healthy food products. As a consequence, even foods that meet expectations for convenience and organoleptic properties must also meet expectations from a nutritional standpoint. One of the main nutritionally negative aspects of meat products is the content and composition of fat. In this sense, the meat industry has spent decades researching the best strategies for the reformulation of traditional products, without having a negative impact in technological processes or in the sensory acceptance of the final product. However, the enormous variety of meat products as well as industrial and culinary processes means that a single strategy cannot be established, despite the large volume of work carried out in this regard. Therefore, taking all the components of this complex situation into account and utilizing the large amount of scientific information that is available, this review aims to comprehensively analyze recent advances in the use of lipid bio-based materials to reformulate meat products, as well as their nutritional, technological, and sensorial implications.

show abstract

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Recent Discoveries in the Field of Lipid Bio-Based Ingredients for Meat Processing

et al. 2021

Self Cite

View full text Add to dashboard Cite

show abstract

The prooxidant effect of natural antioxidants combination when co‐encapsulated to chia oil‐based nutraceutical edible powders: More is not always better

Acosta,

Spotti,

Vassallo

et al. 2023

Euro J Lipid Sci & Tech

View full text Add to dashboard Cite

Chia oil (CO) is the vegetable source with the highest ω − 3 polyunsaturated fatty acids (PUFAs) proportion known to date (61%–70%). Although this is favorable from a nutritional point of view, higher contents of ω − 3 PUFAs result in shorter shelf life and poorer oxidative stability. The objective of this work was to design edible oil powders of CO co‐encapsulated with commercial antioxidant‐rich sources—containing β‐carotene (BC), astaxanthin (ASX), and vitamin E (VE), either alone or combined (BC–VE and ASX–VE)—to prolong its oxidative stability. To carry out this, spray‐dried microcapsules were produced through oil‐in‐water double‐layered emulsions using whey proteins and pectin. Spray‐dried capsules were stored at 4 and 30°C, and weekly determinations of primary and secondary oxidation compounds were carried out, by measuring peroxide value (PV) and thiobarbituric reactive substances. CO microcapsules with just one commercial antioxidant‐rich source played a key role to keep oxidative indicators below recommended limits (PV < 15 meq kg−1 oil) when storing powders at 30°C, being ASX the best option, whereas there was no significant effect in oxidation when stored at 4°C. Nevertheless, when combining commercial antioxidant sources (BC–VE and ASX–VE), a marked prooxidant effect was observed, exceeding PV threshold at both temperatures after 2 months of storage.Practical Applications: Combination of chia oil and natural antioxidant commercial sources in edible powders constitutes a promising commodity to design potentially anti‐inflammatory nutritional interventions to prevent chronic noncommunicable diseases. This study contributes to show that mixing different antioxidants with chia oil might have a detrimental effect on oil oxidative stability during storage, so caution must be applied when formulating this type of functional ingredients as more is not always better. The goal of this contribution is that it was possible to obtain an easy‐to‐handle powder nutraceutical ingredient containing both chia oil and astaxanthin (using antioxidant concentrations that might have a significant effect on human health) that could be stored at 30°C up to 8 weeks, keeping oxidative indicators below the limits recommended by Codex Alimentarius (peroxide value <15 meq kg−1 oil).

show abstract

Fat Reduction: Product Challenges, Approaches, and Application of Flavors

Chen,

Qin,

Zhang

2024

Flavor-Associated Applications in Health and Wellness Food Products

View full text Add to dashboard Cite

Microencapsulation of healthier oils: an efficient strategy to improve the lipid profile of meat products

Cited by 48 publications

References 40 publications

Recent Discoveries in the Field of Lipid Bio-Based Ingredients for Meat Processing

Recent Discoveries in the Field of Lipid Bio-Based Ingredients for Meat Processing

The prooxidant effect of natural antioxidants combination when co‐encapsulated to chia oil‐based nutraceutical edible powders: More is not always better

Fat Reduction: Product Challenges, Approaches, and Application of Flavors

Contact Info

Product

Resources

About