The Role of Ethylcellulose Oleogel in Human Health and Its Potential Applications

Tan, Sze Yen; Peh, Elaine; Siow, Phei Ching; Henry, Christiani Jeyakumar

doi:10.1016/b978-0-12-814270-7.00017-4

Cited by 5 publications

(6 citation statements)

References 43 publications

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“…This suggests that the food matrix in which phytochemical-rich ingredients are consumed has an effect on postprandial metabolic responses. Our research group has previously shown that both postprandial glycemic [22] and lipidemic [45] responses depended on the food matrix. Others have also shown that the postprandial glycemic lowering potential of polyphenol-rich ingredients depended on the form in which it was consumed [46], and various cooking methods were shown to significantly alter polyphenol bioaccessibility as well as the biological properties of polyphenol-rich ingredients, including differences in α-glucosidase inhibitory activity [47].…”

Section: Discussionmentioning

confidence: 99%

Postprandial Glycemic and Insulinemic Effects of the Addition of Aqueous Extracts of Dried Corn Silk, Cumin Seed Powder or Tamarind Pulp, in Two Forms, Consumed with High Glycemic Index Rice

Haldar

Gan

Tay

et al. 2019

Foods

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Several plant-based traditional ingredients in Asia are anecdotally used for preventing and/or treating type 2 diabetes. We investigated three such widely consumed ingredients, namely corn silk (CS), cumin (CU), and tamarind (TA). The aim of the study was to determine the effects of aqueous extracts of these ingredients consumed either as a drink (D) with high-glycemic-index rice or added to the same amount of rice during cooking (R) on postprandial glycemia (PPG), insulinemia (PPI), and blood pressure (BP), over a 3 h measurement period. Eighteen healthy Chinese men (aged 37.5 ± 12.5 years, BMI 21.8 ± 1.67 kg/m2) took part in a randomized crossover trial, each completing up to nine sessions. Compared to the control meal (plain rice + plain water), the addition of test extracts in either form did not modulate PPG, PPI, or BP. However, the extracts when added within rice while cooking gave rise to significantly lower PPI than when consumed as a drink (p < 0.01). Therefore, the form of consumption of phytochemical-rich ingredients can differentially modulate glucose homeostasis. This study also highlights the need for undertaking randomized controlled clinical trials with traditional foods/components before claims are made on their specific health effects.

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Section: Discussionmentioning

confidence: 99%

Postprandial Glycemic and Insulinemic Effects of the Addition of Aqueous Extracts of Dried Corn Silk, Cumin Seed Powder or Tamarind Pulp, in Two Forms, Consumed with High Glycemic Index Rice

Haldar

Gan

Tay

et al. 2019

Foods

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“…In the design of future plant-based foods, a main challenge is mimicking the texture and mouthfeel of animal-based fats, because most plant-based lipids exist in the form of liquid oils. Solid fats also contain saturated fats of which excessive consumption has been associated with elevated cardiovascular disease risk and could lead to other health complications [237]. In contrast, oleogels have been found to reduce postprandial insulinemia and lipidemia [238][239][240][241].…”

Section: Formation Of Gelsmentioning

confidence: 99%

Plant Proteins for Future Foods: A Roadmap

Sim

Srv

Chiang

et al. 2021

Foods

Self Cite

149

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Protein calories consumed by people all over the world approximate 15–20% of their energy intake. This makes protein a major nutritional imperative. Today, we are facing an unprecedented challenge to produce and distribute adequate protein to feed over nine billion people by 2050, in an environmentally sustainable and affordable way. Plant-based proteins present a promising solution to our nutritional needs due to their long history of crop use and cultivation, lower cost of production, and easy access in many parts of the world. However, plant proteins have comparatively poor functionality, defined as poor solubility, foaming, emulsifying, and gelling properties, limiting their use in food products. Relative to animal proteins, including dairy products, plant protein technology is still in its infancy. To bridge this gap, advances in plant protein ingredient development and the knowledge to construct plant-based foods are sorely needed. This review focuses on some salient features in the science and technology of plant proteins, providing the current state of the art and highlighting new research directions. It focuses on how manipulating plant protein structures during protein extraction, fractionation, and modification can considerably enhance protein functionality. To create novel plant-based foods, important considerations such as protein–polysaccharide interactions, the inclusion of plant protein-generated flavors, and some novel techniques to structure plant proteins are discussed. Finally, the attention to nutrition as a compass to navigate the plant protein roadmap is also considered.

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“…These structuring agents can include small molecules like monoglycerides or polysaccharides such as ethylcellulose (Maya Davidovich-Pinhas, 2019). Furthermore, from our previous work, ethylcellulose is able to reduce postprandial lipemia (Tan et al, 2018), while monoglyceride is already present in many food products as emulsifiers (Valoppi et al, 2017).…”

Section: Introductionmentioning

confidence: 95%

“…Like many pastries, these tarts are often made using solid fats such as butter and vegetable shortening to impart desirable texture, mouthfeel and structure. Consequently, these snacks usually contain high saturated fat content (Yeo et al, 2020), which is undesirable as diets rich in saturated fats have been associated with increased risk of cardiovascular diseases and the development of other health complications (Tan et al, 2018). Therefore, there is an opportunity to modify pastry recipes to produce healthier alternatives without compromising the palatability of the product (Guinard et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Healthier pineapple tart pastry using oleogel-based solid fat replacement

Sim¹,

Wong²,

Henry³

2021

Mal J Nutr

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Introduction: Pineapple tarts are a commonly consumed Southeast Asian pastry made using solid fats like butter and palm shortening. These solid fats predominantly contain high amounts of saturated fats which have been implicated in negative health effects. However, solid fats impart important textural properties in pastry formation and is not easy to replace. To overcome this challenge, a concept to enhance the nutritional value whilst maintaining the textural properties of pineapple tart pastry formed the basis of this study. Methods: This short study explored the use of “healthy” avocado-olive oil-based oleogels structured with food-grade ethylcellulose (EC), monoglycerides (MG) or its combination (EC-MG) as solid fat replacements to butter and palm shortening. The textural properties of the pastry dough and tart were determined using a texture analyser, while the nutritional content of the pastries was compared. Results: The firmness of pastry dough decreased in the order: EC >> EC-MG > butter ~ MG ~ shortening, while tart hardness decreased: EC > shortening ~ butter > MG > EC-MG. The combination EC-MG oleogel had positive effects on the textural properties by improving the dough workability and reducing the tart hardness compared to EC. Remarkably, the oleogel tart pastries had up to 70% less saturated fat compared to the butter or palm shortening pastries. Conclusion: This study confirms the ability to create healthier pastries whilst maintaining its texture.

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The Role of Ethylcellulose Oleogel in Human Health and Its Potential Applications

Cited by 5 publications

References 43 publications

Postprandial Glycemic and Insulinemic Effects of the Addition of Aqueous Extracts of Dried Corn Silk, Cumin Seed Powder or Tamarind Pulp, in Two Forms, Consumed with High Glycemic Index Rice

Postprandial Glycemic and Insulinemic Effects of the Addition of Aqueous Extracts of Dried Corn Silk, Cumin Seed Powder or Tamarind Pulp, in Two Forms, Consumed with High Glycemic Index Rice

Plant Proteins for Future Foods: A Roadmap

Healthier pineapple tart pastry using oleogel-based solid fat replacement

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