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Título: | Double emulsions with olive leaves extract as fat replacers in meat systems with high oxidative stability |
Autor: | Robert, Paz; Zamorano, Marcela; GGonzález, Estefanía; Silva-Weiss, A.; Cofrades, Susana CSIC ORCID; Giménez, Begoña CSIC ORCID | Palabras clave: | Double emulsions Olive leaves extract Oleuropein Antioxidant activity Meat systems Oxidative stability |
Fecha de publicación: | 2019 | Editor: | Elsevier | Citación: | Food Research International 120: 904-912 (2019) | Resumen: | Double emulsions (DE) with a healthy oil blend as lipid phase and an olive leave extract (OLE) encapsulated in the internal aqueous phase (DE/OLE) were incorporated as fat replacers in meat systems, in order to improve both the lipid profile and the oxidative stability. After 14 days of storage at 4 °C, DE/OLE showed good physical stability (90% of globule population was still below 10 μm diameter), and high antioxidant capacity (over 80%), longer than time required for this type of food ingredients. A high correlation was found between the remaining oleuropein content and the antioxidant capacity in both meat systems with DE/OLE (MS-DE/OLE) and meat systems with the oil blend as liquid oil and non-encapsulated OLE (MS-L/OLE). MS-DE/OLE were technologically feasible and showed higher retention of oleuropein (69%), oxidative stability and antioxidant capacity at 60 °C for 7 days than MS-L/OLE, where oleuropein was almost depleted. The encapsulation of OLE in DE could be a suitable strategy to avoid lipid oxidation in meat systems with healthier lipid profile. | Versión del editor: | https://doi.org/10.1016/j.foodres.2018.12.014 | URI: | http://hdl.handle.net/10261/203462 | DOI: | 10.1016/j.foodres.2018.12.014 | ISSN: | 0963-9969 | E-ISSN: | 1873-7145 |
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