Abstract
Gelled emulsion (GE) systems are one of the novel proposals for the reformulation of meat products with healthier profiles. The aims of this research were (i) to develop gelled emulsions using pseudocereal flours (amaranth, buckwheat, teff, and quinoa) and vegetable oils (chia oil, hemp oil, and their combination), (ii) to determine their chemical composition, physicochemical properties, and lipid stability, and (iii) to evaluate their stability during frozen storage. The results showed that GEs are technologically viable except for the sample elaborated with teff flour and a mix of oils. The lipid oxidation was not greater than 2.5 mg malonaldehyde/kg of sample for any of the samples analyzed. The physicochemical properties analyzed showed both the pH and color values of the GEs within the range of values obtained for the fat of animal origin. The texture properties were affected by the type of oil added; in general, the firmness and the work of shear increased with the addition of the mixture of both oils. The samples elaborated with buckwheat and chia oil and quinoa and chia oil had the highest emulsion stability values, which remained among the highest after freezing. The results showed that gelled emulsions, based on chia oil, hemp, and their mixture with pseudocereal flours, are a viable alternative as a possible substitute of saturated fat in the development of novel foods.
Highlights
In developed countries, and even in developing countries, there is a rising concern on the part of health authorities on how diet can cause numerous diseases [1]
Besides the reduction of fat content, numerous strategies have been tried including (i) the direct addition of vegetable oils with healthier lipid profiles [4,5], (ii) the incorporation of vegetable oils with healthier profile encapsulated in several matrices [6,7], (iii) the use of oleogels [8,9], and (iv) the use of gelled emulsions [10,11]
Its formation consists of two stages; in the first, the oil-in-water emulsion (O/W) emulsion is elaborated, and in the second stage, the gelled emulsion is properly obtained with the formation in the aqueous phase of a drop structure of the emulsion inside of the cross-linked structure of biopolymers [12]
Summary
Even in developing countries, there is a rising concern on the part of health authorities on how diet can cause numerous diseases [1]. Its formation consists of two stages; in the first, the O/W emulsion is elaborated, and in the second stage, the gelled emulsion is properly obtained with the formation in the aqueous phase of a drop structure of the emulsion inside of the cross-linked structure of biopolymers [12] To elaborate these O/W emulsions, several vegetable or marine oils, as well as mixes of them with a healthier fatty acid profile have been utilized, including chia oil, linseed oil, tiger nut oil, and algal oil, among others [10,11,12,13,14]. The addition of vegetables or marine oils with a healthier fatty acid profile may cause an acceleration of lipid oxidation reactions, which can lead to a decrease in the product shelf life as well as a deterioration of their sensorial and nutritional properties [17]
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
