Abstract
This paper examines the effect of the type of the emulsifying protein (EP) (sodium caseinate (SC) and whey protein isolate (WPI)) on both oil-in-water liquid-like emulsions (Es) and the corresponding cold gelled emulsions (GEs), and also the effect of addition of carob extract rich in condensed tannins (T). The systems, intended as functional food ingredients, were studied in various different respects, including rheological behaviour, in vitro gastrointestinal digestion with determination of the release of non-extractable proanthocyanidins (NEPA) from T, antioxidant activity and lipolysis. EP significantly affects the rheological behaviour of both Es and GEs. T incorporation produced a structural reinforcement of GEs, especially in the case of SC. The digests from Es displayed a higher antioxidant activity than those from GEs. T lipase inhibition was observed only in the formulations with WPI. Our results highlight the importance, in the design of functional foods, of analyzing different variables when incorporating a bioactive compound into a food or emulsion in order to select the better combination for the desired objective, owing to the complex interplay of the various components.
Highlights
In recent years, the use of structured liquid oils from different origins in the form of emulsion gels has been proposed as a novel technological approach to replace saturated fats in order to improve the quality of different foods
The objective of the present work was to get a deeper insight into the structure–functionality relationship of n-3 polyunsaturated fatty acids (PUFAs)-enriched Es or gelled emulsions (GEs) as fat substitutes depending on the emulsifying protein (EP), and the addition of T with known antioxidant and hypolipemic properties
In a previous paper [20], we demonstrated that gelatin and MTG do not have any impact on pancreatic lipase activity; the promotion on lipolysis by GEs should be attributed to their structural characteristics
Summary
The use of structured liquid oils from different origins in the form of emulsion gels has been proposed as a novel technological approach to replace saturated fats in order to improve the quality of different foods (meat products, spread products, bakery products, etc.). In this sense, oils are structured to create a plastic fat, which retains solid-like properties while possessing a healthier fatty acid profile [1]. It was reported that properties of GEs depend on the nature and complex interactions among their structural components [4]
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