Cellulose hydrocolloids in meat products: current status and challenges in developing functional food

Milica Glisic,Marija Boskovic Cabrol,Zoran Maksimovic,Milan Z Baltić

doi:10.1088/1755-1315/854/1/012030

Milica Glisic, Marija Boskovic Cabrol + Show 2 more

Open Access

https://doi.org/10.1088/1755-1315/854/1/012030

Copy DOI

Abstract

Due to the growing health problems associated with the increased intake of saturated and trans fats, and the unbalanced n-6/n-3 ratio in the diet, in recent years numerous studies have focused on finding adequate substitutes for fat in meat products, while the meat industry made additional efforts to implement the obtained formulations (oleogels) in the standard production processes. Insoluble cellulose fibre in the form of microcrystalline cellulose has proven to be a promising ingredient in reduced fat, fibre-enriched functional food development, since it has been safely used as a food additive for many years with a known beneficial effect on human health. This review will discuss the recent advances of MCC application associated with alternative cellulose sources and processing technology, functional physico-chemical properties and potential as organogelator in fat mimetics. Finally, recently published data concerning its practical application in meat products as fat or starch substitutes will be presented.

Highlights

Activities, habits and diet can significantly improve health and quality of life
The widespread consumption of trans and saturated fats, and unbalanced omega 6/omega 3 (n-6/n-3) ratio intake have been associated with number of adverse consequences on human health that led to higher incidence of coronary heart disease, inflammation, oxidative stress, endothelial dysfunction, several types of cancer, metabolic syndrome and obesity [3]
microcrystalline cellulose (MCC) that originates from non-wood sources, for example lignocellulosic materials from agricultural residues, is likely to have more impurities such as lignin, pectin and hemicellulose compared to MCC from wood and cotton sources

Summary

Introduction

Habits and diet can significantly improve health and quality of life. MCC that originates from non-wood sources, for example lignocellulosic materials from agricultural residues, is likely to have more impurities such as lignin, pectin and hemicellulose compared to MCC from wood and cotton sources This indicates differences in surface area, molecular weight, particle size and shape, degree of crystallinity and polymerization, porous structure, moisture content and performance, and these are critical material attributes relevant for food applications [18,21]. MCC and CMC are approved for use in foods as fibre additives and do not contribute to the caloric content of foods [24] They have desirable functional physicochemical properties (gelation, water absorption, solubility, water holding capacity and pH) and can be used to improve stability and texture in particular in low-fat products [22]. Since a meat batter is a highly concentrated system, the functionality of novel ingredients, such as charged and uncharged fibre, largely depends on possible interactions between proteins and hydrocolloid that could lead to unexpected changes and affect quality attributes of final products [17,25]

MCC and CMC in meat products

Findings

Conclusions and future work