Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/203344
Share/Export:
logo share SHARE logo core CORE BASE
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE
Title

Characterization of ethyl cellulose and beeswax oleogels and their suitability as fat replacers in healthier lipid pâtés development

AuthorsGómez Estaca, Joaquín CSIC ORCID; Herrero, Ana M. CSIC ORCID; Herranz, Beatriz CSIC ORCID ; Álvarez, M. Dolores CSIC ORCID ; Jiménez Colmenero, Francisco CSIC ORCID; Cofrades, Susana CSIC ORCID
KeywordsHealthier oil combination
Functional foods
Polyunsaturated fatty acids
Meat product
Organogel
Issue Date2019
PublisherElsevier
CitationFood Hydrocolloids 87: 960-969 (2019)
AbstractEthyl cellulose (EC-OG) and beeswax (W-OG) oleogels were prepared using a lipid mixture of olive, linseed, and fish oils with an optimal fatty acid composition from a health standpoint, and designed to have solid-lipid functionality for use as animal fat replacers for pork liver pâtés. W-OG exhibited a more rigid, ordered, brittle structure that melted at temperatures of≈55 °C, whereas EC-OG was softer and more deformable, with a high degree of conformational flexibility and high thermal stability. Pork liver pâtés were successfully formulated by total or partial substitution of backfat by EC-OG or W-OG, and the products obtained possessed an optimal fatty acid profile from a health standpoint (high PUFA/SFA ratio and low n-6/n-3 ratio). Neither technological behavior (emulsion stability) nor physicochemical properties (color and texture) were significantly affected by reformulation, as compared to a control sample in which pork backfat was used. Reformulation significantly increased lipid oxidation, which was especially evident for EC-OG at the highest substitution level during refrigerated storage. Beeswax oleogel had no significant effect on any of the sensory parameters evaluated, whereas ethyl cellulose oleogel had a negative effect that was directly related to substitution level. However, all samples were rated near the scale “neutral.” The ingredients developed are good candidates for development of healthier pork liver pâtés, based on their composition and technological and sensory properties. Health claims may be made according to EU regulations because they are a source of α-linolenic acid and a source of omega-3 fatty acids.
Publisher version (URL)https://doi.org/10.1016/j.foodhyd.2018.09.029
URIhttp://hdl.handle.net/10261/203344
DOI10.1016/j.foodhyd.2018.09.029
ISSN0268-005X
E-ISSN1873-7137
Appears in Collections:(ICTAN) Artículos

Files in This Item:
File Description SizeFormat
characdevelop.pdf2,23 MBAdobe PDFThumbnail
View/Open
Show full item record
Review this work

SCOPUSTM   
Citations

63
checked on Jan 18, 2022

WEB OF SCIENCETM
Citations

57
checked on Jan 18, 2022

Page view(s)

192
checked on Jan 18, 2022

Download(s)

656
checked on Jan 18, 2022

Google ScholarTM

Check

Altmetric

Dimensions


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.