Use of Tiger Nut (Cyperus esculentus L.) Oil Emulsion as Animal Fat Replacement in Beef Burgers

Barros, Julliane Carvalho; Munekata, Paulo E. S.; Carvalho, Francisco Allan Leandro de; Pateiro, Mirian; Barba, Francisco J.; Domínguez, Rubén; Trindade, Marco Antônio; Lorenzo, José M.

doi:10.3390/foods9010044

Cited by 108 publications

(80 citation statements)

References 44 publications

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“…In this case, its application in low-fat ground pork patties increased cooking yield and resulted in a decline in flavor score as the concentration used increased [177]. Jellifying agents in the market, which contain sodium alginate in their composition, have been applied in burgers to replace animal fat by healthier vegetable oils [178,179]. [174] WHC: water holding capacity; SP: sulphated polysaccharide.…”

Section: Ros Antioxmentioning

confidence: 99%

Seaweeds as a Functional Ingredient for a Healthy Diet

Lorenzo²,

et al. 2020

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Seaweeds have been used since ancient times as food, mainly by Asian countries, while in Western countries, their main application has been as gelling agents and colloids for the food, pharmaceuticals, and the cosmetic industry. Seaweeds are a good source of nutrients such as proteins, vitamins, minerals, and dietary fiber. Polyphenols, polysaccharides, and sterols, as well as other bioactive molecules, are mainly responsible for the healthy properties associated with seaweed. Antioxidant, anti-inflammatory, anti-cancer, and anti-diabetic properties are attributed to these compounds. If seaweeds are compared to terrestrial plants, they have a higher proportion of essential fatty acids as eicosapentaenoic (EPA) and docosahexaenoic (DHA) fatty acids. In addition, there are several secondary metabolites that are synthesized by algae such as terpenoids, oxylipins, phlorotannins, volatile hydrocarbons, and products of mixed biogenetic origin. Therefore, algae can be considered as a natural source of great interest, since they contain compounds with numerous biological activities and can be used as a functional ingredient in many technological applications to obtain functional foods.

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Section: Ros Antioxmentioning

confidence: 99%

Seaweeds as a Functional Ingredient for a Healthy Diet

Lorenzo²,

et al. 2020

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“…Chloroform/methanol mixture was used to extract the fat from 10 g according to Barros et al [14]. Lipids were evaporated under nitrogen in a water batch (50 • C) and stored at −80 • C until analysis by preparation of fatty acid methyl esters (FAMEs).…”

Section: Fatty Acid Compositionmentioning

confidence: 99%

Characterization of Enriched Meat-Based Pâté Manufactured with Oleogels as Fat Substitutes

Martins

Lorenzo²,

Franco³

et al. 2020

Gels

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Nowadays, one of the strongest factors affecting consumers’ choice at the moment of purchasing food products is their nutritional features. The population is increasingly aware of the diet–health relationship and they are opting for a healthy lifestyle. Concerns with the increasing number of heart-related diseases, which are associated to the consumption of fats, are placing the functional food market in a relevant growth position. Considering that, our goal was to develop, under semi-industrial processing conditions, a healthy meat-based spreadable product (pâté) with reduced fat content through replacement of pork fat by healthier structured oil. Beeswax was used to develop an edible oleogel based on linseed oil with a high content of linolenic acid. A decrease of the hardness and adhesivity was verified for pâtés with oleogel incorporation. Linseed oil inclusion was the main factor leading to an increase of polyunsaturated fatty acids (PUFA) content in pâté samples. A decrease up to 90% in the n-6/n-3 (omega-6/omega-3) ratio can signify a better nutritional value of the obtained pâté samples, which can result in a possible upsurge in omega-3 bioavailability through digestion of these pâtés. This could be an interesting option for the consumption of n-3 polyunsaturated fatty acids, targeting, for example, the reduction of cardiovascular diseases.

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“…Recently, many studies with respect to new types of oil have been carried out. They usually focus on the preparation methods, physicochemical properties, antioxidant properties, nutritional properties, and applications of oils [22][23][24][25][26][27][28][29][30][31]. As a result, the information about tocols in new types of vegetable oil is severely scarce.…”

Section: Introductionmentioning

confidence: 99%

Assessing the Impact of Oil Types and Grades on Tocopherol and Tocotrienol Contents in Vegetable Oils with Chemometric Methods

Wen

Xue

et al. 2020

Molecules

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The consumption of vegetable oil is an important way for the body to obtain tocols. However, the impact of oil types and grades on the tocopherol and tocotrienol contents in vegetable oils is unclear. In this study, nine types of traditional edible oils and ten types of self-produced new types of vegetable oil were used to analyze eight kinds of tocols. The results showed that the oil types exerted a great impact on the tocol content of traditional edible oils. Soybean oils, corn oils, and rapeseed oils all could be well distinguished from sunflower oils. Both sunflower oils and cotton seed oils showed major differences from camellia oils as well as sesame oils. Among them, rice bran oils contained the most abundant types of tocols. New types of oil, especially sacha inchi oil, have provided a new approach to obtaining oils with a high tocol content. Oil refinement leads to the loss of tocols in vegetable oil, and the degree of oil refinement determines the oil grade. However, the oil grade could not imply the final tocol content in oil from market. This study could be beneficial for the oil industry and dietary nutrition.

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Use of Tiger Nut (Cyperus esculentus L.) Oil Emulsion as Animal Fat Replacement in Beef Burgers

Cited by 108 publications

References 44 publications

Seaweeds as a Functional Ingredient for a Healthy Diet

Seaweeds as a Functional Ingredient for a Healthy Diet

Characterization of Enriched Meat-Based Pâté Manufactured with Oleogels as Fat Substitutes

Assessing the Impact of Oil Types and Grades on Tocopherol and Tocotrienol Contents in Vegetable Oils with Chemometric Methods

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