Application of Complex Chitosan Hydrogels Added With Canola Oil in Partial Substitution of Cocoa Butter in Dark Chocolate

Andres Silvestre Gallegos Soto,Renata Santos Rabelo,Paulo Túlio De Souza Silveira,Priscilla Efraim,Miriam Dupas Hubinger,Eliana Marcela Vélez-Erazo

doi:10.3389/fsufs.2020.559510

Andres Silvestre Gallegos Soto, Renata Santos Rabelo + Show 4 more

Open Access

https://doi.org/10.3389/fsufs.2020.559510

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Abstract

The complexation of polymeric materials can be an alternative to trapping oil in a physical network for formulating foods with reduced saturated fat content. In this research, we have evaluated the use of different polymer ratios of Sodium Alginate (ALG), Carrageenan predominance iota (CR1) and Carrageenan predominance kappa (CR2) complexed with Chitosan (CHI) at a fixed polymer concentration (2% w/v) to formulate complex hydrogels and assess their oil holding capacity. The objective was to determine the polymer ratios of CHI to anionic polysaccharides (75:25, 50:50, and 25:75), determining the oil retention capacity in different ratios, and how this can affect the stability, microstructure and rheology of to produce low saturated chocolate with trapped canola oil. The stability of the hydrogels was characterized, considering the water retention and retention of canola oil in polysaccharides complexes. The more stable system was the hydrogel CHI:CR2 in a polymer ratio of 25:75. This formulation, when added of 20% of canola oil presented an apparent viscosity of 0.631 Pa.s at 300 s−1, and its use as replacer of saturated fat allowed the production of dark chocolate with 16% reduction in fat content and 80% of added cocoa butter. Stability studies showed that polysaccharides complexes network can retain the edible oil in chocolate formulation for 60 days. It has been proven that polysaccharides complexes can be incorporated to partially replace the fatty phase in chocolates without considerable changes in relevant characteristics as consumer acceptance evaluated by sensory tests and rheological properties.

Highlights

In the last years, food scientists have made a great effort to obtain fat substitutes with potential applications in foods due to consumers’ interest in finding healthier options
This behavior is in agreement with Rabelo et al (2019), who reported the maximal complexation of CHI with sodium alginate and carrageenan around of 25:75 and discussed the contribution of the electrostatic interaction and the hydrogen bonding in the complexation of these polymers
The greater compaction of the polymeric network of CHI:CR1, when compared with CHI:CR2 may result from the presence of an additional sulfate group in the molecular structure of CR1 in relation to CR2, which contributes to the formation of tight binding between CHI and CR1 (Volod’ko et al, 2016)

Summary

Introduction

Food scientists have made a great effort to obtain fat substitutes with potential applications in foods due to consumers’ interest in finding healthier options. Some examples were presented by Rather et al (2015, 2016) and Alnemr et al (2016), who made blends of some food-grade polysaccharides, such as guar, xanthan, locust, and kappacarrageen gum to partially replace saturated fat in different food products. They explored the synergism between polysaccharides as an alternative to formulate new fat substitutes. With the use of chitosan, electrostatic interaction between different polysaccharides could be explored in this kind of application

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