Oil-binding Ability Research Articles

Development and characterization of tilapia skin collagen-inulin oleogel as the potential fat substitute in beef patty formulations

The effects of inulin addition, olive oil content, and ultrasonic treatment on the rheological, texture, and structural properties of collagen-based oleogels were investigated in this study. Furthermore, the fat substitution ability of the oleogel in low-fat beef patties was evaluated. Initially, a uniform and dense network cross-linked structure was found when the ratio of collagen to inulin complex was 1:5. The oleogel sample exhibited good stability and oil binding ability with an additional amount of 50 % olive oil. Ultrasonic treatment improved the stability of the oleogel structure in all samples. Additionally, the addition of inulin reduced cooking loss in beef patties. Beef patties prepared at a 50 % fat substitution level showed physical properties that were the least different from those of pure adipose tissue (control group), which could significantly reduce the content of saturated fatty acids and improve the storage stability of beef patties. This study provided guidance for the application of collagen-inulin oleogel in food processing.

Effect of different oleogelation mechanisms on physical properties and oxidative stability of macadamia oil-based oleogels and its application

In this study, macadamia oil-based oleogels were prepared with four low molecular weight oleogelators: beeswax (BW), monoglyceride stearate (MG), rice bran wax (RBW), and a mixture of γ-oryzanol and β-sitosterol (SO). The physicochemical properties of these oleogels were evaluated by polarized light microscopy, Fourier transform infrared spectroscopy, differential scanning calorimetry, X-ray diffraction, texture and rheological analysis. Results indicated that the van der Waals force and hydrogen bond interaction existed mainly in MG- and SO-based oleogels, while only van der Waals force interaction observed in RBW- and BW-based oleogels. SO-based oleogels presented superior hardness, oil binding ability and oxidative stability, attributed to the formation of strong polymer network structure. Additionally, all four oleogels demonstrated stable crystal structures and solid-state shear-thinning fluid behavior, with SO-based oleogels displaying higher viscosity. Meanwhile, the feasibility of oleogel as a substitute for cocoa butter (CB) was explored, found that all of oleogels proved effective substitutes for CB in chocolate preparation. The rheological parameters of the oleogel-based chocolates, except for 50%BW oleogel, fell within the range of Casson plastic viscosity and yield stress for chocolate, and exhibited excellent heat tolerance. The results provide a novel strategy for utilization of macadamia oil and the development of heat-resistant chocolate.

Enhancement effect of fat crystal network on oleogels prepared by methyl‐cellulose and xanthan gum using the cryogel‐templated method

Methyl-cellulose and xanthan gum were used as the matrix to prepare oleogels by the cryogel-templated method. The molecular network of polysaccharides in the aqueous foam was rapidly fixed by the ultra-low temperature freezing method, and the cryogel was obtained by freeze-drying. Vegetable fats (palm oil, coconut oil, palm kernel oil, and palm kernel stearin) were used to replace 50% of the soybean oil to enhance the network structure in oleogels. Oleogels fabricated from the oil-absorbed cryogel were further solidified by the fat crystal-based network. The crystal network formed by larger crystals could endow oleogels with higher oil binding ability and more robust solid properties but result in more sensitivity to temperature. Through FTIR analysis, the hydrogen bond between polysaccharides constituting the polymer network was detected. Cryogel-based oleogels that incorporate vegetable fats have comparable physical properties to traditional fats, indicating the potential used as the fat replacer. Novelty impact statement Natural vegetable fats were partially used as the structural agents of the oil phase in polysaccharide-oleogels prepared by the cryogel-templated method, which can enhance the structural strength of oleogels and endow them with physical properties closer to traditional fats in foods.

Physical properties of oleogels fabricated by the combination of diacylglycerols and monoacylglycerols

AbstractOleogelation is an efficient way to offer healthy substitutes for trans and saturated fatty acids in processed foods. Multicomponent gels are of particular interest due to the ability to tune gel properties by altering the component proportions. In this study, monoacylglycerol (MAG) and diacylglycerol (DAG) are used as gelator blends and the influence of the gelator ratio on the characteristics of oleogels was investigated. The crystallization and melting behavior, solid fat content (SFC), crystal morphology, polymorphism and mechanical properties of the oleogels were characterized. The oleogels with higher gelator level displayed increased oil binding ability and shorter crystal formation time. The oleogels with higher MAG ratio exhibited more fibrillar‐like crystals, and the mixed oleogels with MAG:DAG of 5:5 showed altered crystal morphology with finer crystal size, reduced crystallization enthalpies and solid state possibly due to the increased nucleation seeds promoted by MAG. The oleogels with high MAG level showed lower equilibrium SFC during isothermal crystallization but faster crystallization rate, higher hardness and elasticity. Therefore, by changing the ratio of DAG to MAG, the crystallization profile and rheological properties of oleogels can be tailored. The oleogels can be used as traditional solid fat substitutes to reduce saturated fatty acid content in lipid‐based products.

Impact of composite gelators on physicochemical properties of oleogels and astaxanthin delivery of oleogel-based nanoemulsions

In this study, binary systems of carnauba wax (CW) and 1-docosanol (DS) were first explored to enhance the properties of oleogels. Compared to the corresponding single component oleogels (0:5 and 5:0), a synergistic effect of oleogel strength was observed at CW:DS ratios of 1:4 (C1D4). At this ratio, the formed oleogel showed the highest hardness, rheological property and oil binding ability. Meanwhile, the gel-sol melting temperature of this oleogel at this ratio was lower than most of others. Subsequently, the effect of composite gelators on the astaxanthin delivery of oleogel-based nanoemulsion was explored. The oleogels at CW:DS ratios of 1:4, 0:5 and 5:0 were chosen to prepare oleogel-based nanoemulsions. The oleogel-based nanoemulsion formulated with C1D4 had the largest droplet size. In vitro digestion study revealed that although C1D4 oleogel-based nanoemulsion could not improve the extent of lipolysis, it could significantly improve astaxanthin bioaccessibility when compared with the other two oleogel-based nanoemulsions. This study developed a new formula of oleogel-based nanoemulsion with improved astaxanthin bioaccessibility. This novel formulation approach might also be suitable for other hydrophobic nutraceuticals and provided a new idea for the preparation of oleogel-based nanoemulsions with improved nutraceutical bioaccessibility.

Morphological and physicochemical properties of rice starch dry heated with whey protein isolate

The effect of dry heating treatment with whey protein isolate (WPI) on the morphological and physicochemical properties of rice starch (RS) was investigated. Scanning electron microscopy results demonstrated that WPI-mediated aggregation of RS granules was more pronounced as the dry heating time increased, which was further confirmed by analysis of the particle size distribution. Differential scanning calorimetry results showed that dry heating treatment in the presence of WPI significantly decreased the gelatinization temperature of RS but without affecting the gelatinization enthalpy change. X-ray diffraction and Fourier transform infrared spectroscopy analysis demonstrated that the long and short range orders of RS were partially damaged following dry heating treatment and the incorporation of WPI. In addition, a significant increase in the oil-binding ability was observed in the dry heated starch samples, which was more pronounced under the combination of dry heating with WPI. These phenomena could be attributed to the interaction of RS with WPI, the aggregation and denaturation of WPI, and the disruption of hydrogen bonds within starch during the treatment process.

Characterization and physicochemical properties of dietary fiber concentrates as potential prebiotic ingredients for use in fish nutrition

Dietary fibers are formed by non-starch polysaccharides as cellulose, hemicellulose, pectins, gums, mucilages, β-glucans, among others. These constituents have prebiotic properties and are therefore not digested in the gut, reaching intact in the colon and altering the microflora of the colon. In developing, beneficial microflora produces physiological effects capable of improving the life of the host. Thus, the knowledge of the biological and functional properties of dietary fibers has led to the development of methods of obtaining these compounds for possible use in animal nutrition. Then, this study aimed to obtain dietary fiber concentrates (DFC) from different agro-industrial sources and evaluate their respective chemical composition and physicochemical properties. The DFC - mucilage, pectin, and βglucan + mannan (βG+M) were obtained from linseed, citrus pulp, and brewer’s yeast (Saccharomyces cerevisiae), respectively, through different physicochemical processes. The chemical composition revealed that the predominant component in all DFC were dietary fiber and the insoluble fraction. The DFC that obtained most extraction yield was βG+M (19.81% ± 8.54), followed by pectin (14.54% ± 2.72), and mucilage (7.18% ± 1.54). The mucilage and pectin composition have greater monosaccharide diversity since the βG+M consisted primarily of mannose (74.5%) and glucose (24.3%). The pectin showed numerically lower hydration capacity than the other DFC. For the oil binding ability, all DFC had similar values. In this study, the DFC presented nutritional and technological characteristics that indicate potential application of the agro-industrial sources as a prebiotic for fish supplementation.

Effectiveness of Toothpony (Gazza minuta) protein hydrolysate on reducing oil uptake upon deep-frying

Toothpony (Gazza minuta) is not typically used for human consumption due to its small size and low meat content, which is widely used as a fish meal. It is stated to be high in protein content and may be suitable for fish protein hydrolysate (FPH) production. Deepfat fried foods contain significant amounts of fat, in some cases up to one-third of the total food weight after frying. Toothpony FPH with low oil-binding ability may reduce the amount of oil consumed by deep-fried products. The objective of this research was to measure the physicochemical properties of Toothpony FPH and its utilisation in reducing the oil intake of deep-fried food. Toothpony FPH was obtained using the enzymatic method successfully. Batter formulations are prepared by adding 0%, 2%, 4%, 6% and 8% of Toothpony FPH into the sample mixtures. The present study indicates the degree of hydrolysis of Toothpony FPH determined by trichloroacetic acid (TCA) method was found to be 98.02%. Toothpony FPH's molecular weight distributions ranged from 7 to 175kDa and FTIR's transmission spectrum indicated the presence of amide I and amide II compounds (1654 and 1535cm-1 ). Oil binding capacity of Toothpony FPH was found to be low, which was 1.9 g oil/ g protein. This study indicated that 4% of Toothpony FPH produced the optimum amount to be incorporated in batter in order to best reduce oil uptake. In sensory evaluation, deep-fat-fried squid incorporated with 8% of Toothpony FPH showed the highest acceptance in all attributes, which were colour, crispness, oiliness, taste and overall acceptability. This approach offers the potentials use of Toothpony fish FPH for the production batter formulation which is efficient in the reduction of oil uptake.

Ovalbumin-carboxymethylcellulose complex coacervates stabilized high internal phase emulsions: Comparison of the effects of pH and polysaccharide charge density

Protein-polysaccharide complex coacervates self-assembled via electrostatic interactions generally exhibit superior functional properties than the individual biopolymer. Herein, the main objective of this work was to investigate physicochemical properties of complex coacervates formed with ovalbumin (OVA) and carboxymethylcellulose (CMC) with two different charge densities (CMC0.7, CMC1.2) at pH 3.0, 3.5, and 4.0 and the properties of coacervates stabilizing emulsions with a high oil content. The results showed that the contents of protein and polysaccharide in OVA/CMC complex coacevates decreased with the increase of pH, and the microscopic network structure of the complex coacervates changed from compact to loose, which was mainly due to the weakening of the electrostatic attraction between OVA and CMC. With the higher charge density of CMC1.2, the OVA/CMC1.2 complex coacervates exhibited a denser microscopic network structure and higher storage and loss moduli and complex viscosity than OVA/CMC0.7. The stronger electrostatic attraction between OVA and CMC led to poorer oil binding ability and emulsion stability when coacervates were used to prepare emulsions with 80% v/v oil, particularly evident for OVA/CMC1.2 coacervates. With moderate electrostatic attraction at pH 4.0, OVA/CMC coacervates exhibited an outstanding ability to form and stabilize the emulsions. These findings indicate that OVA/CMC complex coacervates can be used as a new option for food texture manipulation and as a stabilizer for high oil phase food systems.

The impacts of particle size on starch structural characteristics and oil-binding ability of rice flour subjected to dry heating treatment

As a main starch source in human diet, milled rice flour has been widely used in various foods, and its particle size may impact the quality of final products. This study investigated the effects of particle size on starch structure and oil-binding ability of rice flour subjected to dry heating treatment. The results showed that fine fraction of rice flour had lower starch content. All samples showed A-type crystalline structure of starch, and this crystalline type was not changed by dry heating treatment, although the crystallinity was reduced. Rice flour with smaller size exhibited lower starch gelatinization temperatures and enthalpy change, and displayed higher hydrophobicity and oil-binding ability. The hydrophobicity of rice flour was improved by dry heating as observed from the increased three-phase contact angle, attributing to elevated surface hydrophobicity of rice protein. These results will provide guidance for developing functional ingredients with improved oil-binding ability for non-gluten foods.

Structurally Different Dry Bean Matrices Modulate in Vitro Lipid Digestion (FS14-08-19)

ObjectivesEpidemiological evidence suggests that common beans are hypolipidemic agents and therefore able to alleviate obesity and cardiovascular disease. The observed positive effect of bean consumption on blood lipid levels is mainly attributed to their high content of dietary fiber (DF) and it is linked to the ability of DF to interfere with lipid digestion in different ways. Some proposed mechanisms are related to the physicochemical properties of DF and involve binding of bile acids (BA) which could decrease the rate of lipid digestion and absorption in the duodenum. This study aimed to investigate the effect of bean matrices varying in structure, content and distribution of DF fractions on lipid digestion kinetics in vitro. MethodsStructurally different bean matrices obtained by several processing techniques (i.e., hydrothermal, high pressure and mechanical treatments) as well isolated DF fractions were investigated. b-glucan was used as comparison. The viscosity, particle size and water and oil-binding ability of bean matrices were determined. We used dialysis, under duodenal conditions and HPLC analysis to determine BA-binding capacity. A standardized multistage static in vitro digestion protocol was used to assess the effect of bean matrices on the lipolysis rate of extrinsic lipids. ResultsBeans matrices reduced the extent and rate of digestion of corn oil compared to blank, with the water-soluble DF showing the largest reduction. Hydrothermal-treated beans and bean matrices with larger particle size showed the lowest capacity to retain BA and consequently were less effective at reducing the extent of lipolysis. The lower lipolysis rate observed in specific samples was related to their higher BA-binding. ConclusionsDifferent processing variables generated bean microstructures with different potential to modulate lipid digestion. Overall, processing decreased the ability of bean matrices to delay lipolysis. Isolated bean DF has the potential to control lipolysis depending on DF distribution and BA-binding ability. However, none of the bean matrices reached the levels observed with b-glucan. Funding SourcesUS Dry Bean Council and Hatch Program (NIFA), USDA.

Physical and functional characterization of succinoglycan exopolysaccharide produced by Rhizobium radiobacter CAS from curd sample

Identification and rheological behaviour of succinoglycan exopolysaccharide (EPS) from Rhizobium radiobacter CAS isolated from curd was published in earlier reports. In current investigation physicochemical and functional properties of CAS EPS has been studied. SEC-MALLS revealed molecular weight (Mw), number molecular weight (Mn) and polydispersity index (PDI) of CAS EPS as 4.05×106g·mol−1, 3.82×106g·mol−1 and, 1.06 respectively. Thermogravimetric analysis showed the high thermal stability of CAS polymer where approximately 77% of CAS hydrocolloid maintain physical integrity and stability with temperature degradation (Td) at 290°C. Scanning electron microscopy and particle size analysis confirmed the porous and hygroscopic nature and 2.049μm size of CAS EPS respectively. Equally important functional properties such as water activity (0.55), water solubility (95%), water contact angle (54.83°), water binding capacity (101g/g), water holding capacity (68.19g/g), oil binding ability (soybean and groundnut oils were found 4.35g/g and 3.68g/g) and swelling index (17.5mL/g) were examined for CAS EPS. Prevention of syneresis has been studied at 1% CAS EPS concentration which significantly prohibited the degree of syneresis of starch. These physico-functional properties make CAS EPS a prominent candidate for food processing and product development sector.

Nanostructured Fat Crystal and Solid Fat Content Effects on the Physical Properties of Water-in-Oil Semisolid Fat Blends.

The effect of nanostructured fat crystals on oil migration properties in water-in-oil-type emulsified semisolid fats was investigated. Model emulsions containing 4 different semisolid fats (palm oil, partially hydrogenated palm oil, partially hydrogenated soybean oil, and milk fat) and 1 bulk fat blend were prepared with rapidly cooling crystallization. The length of the nanoplatelets was observed by cryo transmission electron microscopy, the crystal thickness was calculated by small-angle X-ray diffraction, and the solid fat content (SFC) was determined. Although the interfacial surface of the dispersed water droplets did not influence nanoplatelet size, oil migration in the emulsified samples was lower than in the bulk fat. The crystal sizes in samples with partially hydrogenated soybean oil involving elaidic acid were larger, in contrast to that of milk fat, involving low to medium chain length fatty acids, which had smaller crystal sizes and showed wide length distribution. The length of the platelets and SFC were related to the oil migration value. These results suggest that the oil binding ability of fat products, such as margarine, is influenced by the nanostructure, which is related to fatty acid composition and interfacial structure.

Hydrophobicity of stored (15, 35°C), or dry-heated (120°C) rice flour and deteriorated breadmaking properties baked with these treated rice flour/fresh gluten flour.

Rice flour was stored at 15°C/9months, at 35°C/14days, or dry-heated at 120°C/20min. The breadmaking properties baked with this rice flour/fresh gluten flour deteriorated. In addition, the rice flour was mixed with oil in water vigorously, and oil-binding ability was measured. Every rice flour subjected to storage or dry-heated at 120°C showed higher hydrophobicity, owing to changes in proteins. Then, proteins in the stored rice flour were excluded with NaOH solution, and bread baked with the deproteinized rice flour showed the same breadmaking properties as unstored rice flour/fresh gluten flour. The viscoelasticity of wheat glutenin fraction decreased after the addition of dry-heated rice flour in a mixograph profile. DDD staining increased Lab in color meter, which suggested an increase in SH groups in rice protein. The increase in SH groups caused a reduction in wheat gluten protein resulting in a deterioration of rice bread quality. .

Effects of heat treatment on oil-binding ability of rice flour.

Heat-treated (120 °C for 120 min) rice flour showed high affinity to oil (oil-binding ability). This oil-binding ability could be observed by shaking the heat-treated rice flour (2.0 g), oil (4.0 mL), and water (20 mL) vigorously in a test tube, and the oil bound to the rice flour sank into the water. To examine the time-dependent levels of the oil-binding ability, rice flour was heat-treated at 120 °C for 10, 20, 40, 60, and 120 min, and the precipitated volume of oil/rice flour complex increased with an increase of the heating time. The oil-binding ability of the rice flour was not affected by the treatments with diethyl ether or boiled chloroform/methanol (2:1) solutions, which suggested no relationship to the oil in the rice flour, but was lost upon alkali (0.2% NaOH solution) or pepsin treatment, which suggested its relationship to the rice proteins.

Oil Binding Ability of Chlorinated and Heated Wheat Starch Granules and Their Use in Breadmaking and Pancake Baking

Chlorination and heat treatment of wheat flour changes the surface character of starch granules from hydrophilic to hydrophobic, and high oil binding ability of the starch granules can be observed. It was suggested that the hydrophobicity, in case of chlorination, was due to chemical modification of the starch granule surface proteins, and, in case of heat treatment, due to conformational changes of the proteins. This hydrophobicity could be also obtained by aging (233 days at room temperature). The hydrophobicity of starch granules in batter is highly related to the springiness of pancake. Heat treated wheat starch granules can encapsulate flavor through their oil binding ability.

Oil Binding Ability of Chlorinated and Heated Wheat Starch Granules and Their Use in Breadmaking and Pancake Baking

Chlorination and heat treatment of wheat flour changes the surface character of starch granules from hydrophilic to hydrophobic, and high oil binding ability of the starch granules can be observed. It was suggested that the hydrophobicity, in case of chlorination, was due to chemical modification of the starch granule surface proteins, and, in case of heat treatment, due to conformational changes of the proteins. This hydrophobicity could be also obtained by aging (233 days at room temperature). The hydrophobicity of starch granules in batter is highly related to the springiness of pancake. Heat treated wheat starch granules can encapsulate flavor through their oil binding ability.