Novel trans fat replacement strategies

Wang, Fan C.; Gravelle, Andrew J.; Blake, Alexia I.; Marangoni, Alejandro G.

doi:10.1016/j.cofs.2015.08.006

Cited by 141 publications

(70 citation statements)

References 58 publications

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“…On the other hand, the addition of wax to oil leads to the formation of a 3D network that entraps oil within its pores and by adsorbing oil onto the surface of the network; though, the present results show that the oleogel structure would not represent a significant barrier for the release of micronutrients. However, it must be stressed that oleogels may exhibit a large variety of physico‐chemical properties depending on the type of oil and gelator used and depending on the conditions of heating, shearing, and cooling used for the oleogelation which means that our results may not be necessarily generalizable to all the oleogels …”

Section: Discussionmentioning

confidence: 99%

Bioavailability of Isothiocyanates From Broccoli Sprouts in Protein, Lipid, and Fiber Gels

Oliviero

Lamers

Capuano

et al. 2018

Molecular Nutrition Food Res

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ScopeOptimization of bioavailability of dietary bioactive health‐beneficial compounds is as important as increasing their concentration in foods. The aim of this study is to explore the change in bioavailability of isothiocyanates (ITCs) in broccoli sprouts incorporated in protein, fiber, and lipid gels.Methods and resultsFive participants took part in a cross‐over study and collected timed urine samples up to 24 h after consumption of proteins, dietary fibers, and lipid gels containing broccoli sprouts powder. Sulforaphane and iberin metabolites were determined in the urine samples. Samples in which sulforaphane and iberin were preformed by myrosinase led to a higher bioavailability of those compounds. Compared to the control broccoli sprout, incorporation of sprouts in gels led to lower bioavailability for preformed sulforaphane and iberin (although for sulforaphane the lower bioavailability was not significantly different) whereas for the gels rich in their precursors, glucoraphanin and glucoiberin, the opposite trend was observed (although not significantly different).ConclusionThis explorative study suggests that ITCs bioavailability can be modulated by food structure and composition and further and deeper investigations are needed to develop food products that lead to an optimized ITCs bioavailability.

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Section: Discussionmentioning

confidence: 99%

Bioavailability of Isothiocyanates From Broccoli Sprouts in Protein, Lipid, and Fiber Gels

Oliviero

Lamers

Capuano

et al. 2018

Molecular Nutrition Food Res

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“…Fats and oils are important components of foods since they provide physical, chemical, sensorial, and nutritional characteristics desired by consumers. Saturated and trans ‐fats are considered unhealthy due to their links to increased risk of cardiovascular diseases, obesity, and diabetes (Wang, Gravelle, Blake, & Marangoni, ). Several regulations have been developed to encourage the food industry to reformulate food products with healthier lipids and meet consumers’ demands for healthier products.…”

Section: Introductionmentioning

confidence: 99%

Physical Properties of Monoglycerides Oleogels Modified by Concentration, Cooling Rate, and High‐Intensity Ultrasound

Giacomozzi

Palla

Carrín

et al. 2019

Journal of Food Science

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The aim of this study was to investigate the effects of monoglycerides (MG) concentration (3, 4.5, and 6 wt%), cooling rate (0.1 and 10 °C/min), and high‐intensity ultrasound (HIU) application on physical properties of oleogels from MG and high oleic sunflower oil. Microstructure, melting profile, elasticity (G′), and solid fat content (SFC) were measured immediately after preparation of samples (t = 0) and after 24 hr of storage at 25 °C. Samples’ textural properties (hardness, adhesiveness, and cohesiveness) and oil binding capacity (OBC) were evaluated after 24 hr at 25 °C. In general, samples became less elastic over time. Slow cooling rate resulted in lower G′ after 24 hr compared to the ones obtained using 10 °C/min. Network OBC was improved by increasing MG concentration and cooling rate, and by applying HIU. After storage, oleogel melting enthalpy increased with MG concentration. In general, this behavior was not correlated with an increase in SFC. An improvement in the network structure was generally reached with the increase in cooling rate, according to texture and rheology results, for both sonicated and nonsonicated conditions. At the highest MG concentration, HIU application was more efficient at increasing OBC and hardness of the network at 0.1 °C/min. Microscopy images showed that the oleogels microstructure was changed as a consequence of HIU application and cooling rate, evidencing smaller crystals both in sonicated and faster cooled samples. Obtained results demonstrate that cooling rate, MG concentration, and HIU can be used satisfactorily to tailor physical properties of MG oleogels. Practical Application Oleogels have been studied in the last years as semisolid fat replacers in food products. Cooling rate is an important processing parameter in the oleogel preparation because it affects their final physical properties, while high‐intensity ultrasound (HIU) is a relatively novel technique to tailor lipid properties. This study is focused on the application of a slow/fast cooling rate in combination with/without HIU treatment at different monoglycerides and high oleic sunflower oil mixtures as a successful strategy to obtain oleogels with different physical properties and with potential applications in the food industry, such as fat substitutes in bakery.

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“…In 2003, World Health Organization (WHO) and International Food and Agriculture Organization (FAO) suggested limiting the amount of trans fatty acids to 1% of the total energy intake, and Denmark was the first country to limit intake of trans fatty acids. [7,8] Varieties of oleogelators (fatty acids and alcohols, waxes and wax esters, monoglycerides, phytosterols, ceramides, and others) have been used to structure oleogels which have some advantages and disadvantages, respectively. In 2015, Food and Drug Administration (FDA) declared to ban the use of partially hydrogenated oils (PHOs) in commercial food products by 2018.…”

Section: Introductionmentioning

confidence: 99%

Physical Properties, Microstructure, Intermolecular Forces, and Oxidation Stability of Soybean Oil Oleogels Structured by Different Cellulose Ethers

Zong

Guo

et al. 2018

Euro J Lipid Sci & Tech

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Edible oleogels are prepared by different kinds of hydroxypropyl methyl cellulose (HPMC) and methylcellulose (MC) through emulsion‐templated method. Physical properties of the oleogels such as rheological behavior and oil binding capacity are evaluated. Polarizing light microscopy (PLM) as well as scanning electron microscopy (SEM) are used to gain information on the microstructure of the samples. Fourier transform infrared spectroscopy (FTIR), and X‐ray diffraction (XRD) are used to evaluate intermolecular forces between the polysaccharides in the oleogels. It is found that oil‐water interface layers of the emulsions are strengthened by polysaccharides (HPMC and xanthan gum [XG] or MC and XG), and it prohibits oil droplets from coalescing during drying. The formation of semi‐crystalline structure of oleogels to trap the oil is attributed to intramolecular/intermolecular hydrogen bonding between the polysaccharides. The higher viscosity grade results in better structure with respect to emulsions, vacuum dried emulsions, and oleogels compared to that of lower viscosity grade for HPMC or MC. The mechanical strengths of vacuum dried emulsions and oleogels stabilized by HPMC are harder compared to that of MC. The study will provide guidance for the production of functional fat products with zero trans and low saturated fatty acids. Practical Applications: HPMC and MC, two types of dietary fiber, are two kinds of the most commonly used cellulose ethers which are food‐approved additives. The oleogels prepared by HPMC and MC using an emulsion‐templated method can be used to produce functional fat products with zero trans and low saturated fatty acids, which will be beneficial to human health. The properties of oleogels structured by different HPMC and MC with the different degree of polymerization (DP) and substitution (DS) are different. The physical properties, microstructure, and intermolecular forces for oleogels are evaluated in order to lay the basis for the application of the oleogels. A schematic representation of the structure of oleogels stabilized by hydroxypropyl methyl cellulose (HPMC) and xanthan gum (XG).

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Novel trans fat replacement strategies

Cited by 141 publications

References 58 publications

Bioavailability of Isothiocyanates From Broccoli Sprouts in Protein, Lipid, and Fiber Gels

Bioavailability of Isothiocyanates From Broccoli Sprouts in Protein, Lipid, and Fiber Gels

Physical Properties of Monoglycerides Oleogels Modified by Concentration, Cooling Rate, and High‐Intensity Ultrasound

Physical Properties, Microstructure, Intermolecular Forces, and Oxidation Stability of Soybean Oil Oleogels Structured by Different Cellulose Ethers

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