Fat Replacer Research Articles

Bigels as Delivery Systems: Potential Uses and Applicability in Food.

Bigels have been mainly applied in the pharmaceutical sector for the controlled release of drugs or therapeutics. However, these systems, with their intricate structures, hold great promise for wider application in food products. Besides their classical role as carrier and target delivery vehicles for molecules of interest, bigels may also be valuable tools for building complex food structures. In the context of reducing or even eliminating undesirable (but often highly functional) food components, current strategies often critically affect food structure and palatability. The production of solid fat systems that are trans-fat-free and have high levels of unsaturated fatty acids is one of the challenges the food industry currently faces. According to recent studies, bigels can be successfully used as ingredients for total or partial solid fat replacement in complex food matrices. This review aims to critically assess current research on bigels in food and pharmaceutical applications, discuss the role of bigel composition and production parameters on the characteristics of bigels and further expand the use of bigels as solid fat replacers and functional food ingredients. The hydrogel:oleogel ratio, selected gelators, inclusion of surfactants and encapsulation of molecules of interest, and process parameters (e.g., temperature, shear rate) during bigel production play a crucial role in the bigel's rheological and textural properties, microstructure, release characteristics, biocompatibility, and stability. Besides exploring the role of these parameters in bigel production, future research directions for bigels in a food context are explored.

Quality characteristics of peanut protein-based patties produced with pre-emulsified olive oil as a fat replacer: Influence of acylglycerol type

The emulsion (O/W) may be used as a fat replacer to develop healthier meat analogs. The purpose of this work was to evaluate the effects of oil incorporation methods (direct oil addition and emulsion addition) and oil types [triacylglycerol (TAG) and diacylglycerol (DAG)] on the quality characteristics of peanut protein-based patties crosslinked by transglutaminase (TGase). The patties formulated with emulsions showed larger texture parameters (springiness, cohesiveness and gumminess), lower cooking loss and higher acceptability compared with directly adding oil. The rheological results confirmed that the presence of emulsions strengthened the gel structure in patties, which allowed the patties containing emulsions to stabilize free water. Whereas, TAG-based emulsion was more effective than DAG-based emulsion in improving quality of products, possibly because the competitive adsorption at oil-water interface of DAG reduced the crosslinking between the interfacial protein and adjacent protein molecules. This study revealed the relationship between the acylglycerol type in emulsion and the patty quality, providing a reference for the development of plant-based patties.

Development of stable organogels using egg yolk granules-chitosan complex: Structure, rheology, and stability

Organogels have emerged as potential alternatives to trans and saturated fats. We developed semi-solid stable organogels using egg yolk granules-chitosan complex (EYGs-CS). We investigated the impacts of pH and NaCl ionic strength on the structural, rheological, and stability characteristics of the organogels. We found that stable organogels formed under acidic pHs (≤ 5.0) and high ionic strengths (≥ 0.2 M), displaying small droplet sizes, excellent elasticity behavior, poor oil migration, and high stability. The efficient adsorption of EYGs-CS at the oil surfaces formed stable droplets with compact walls. A colloidal 3D-network was formed within the aqueous phase, resulting in elastic and firm organogels. The droplets under acidic conditions showed higher surface charges, which blocked their coalescence through the electrostatic repulsion. The electrostatic shielding at high ionic strengths caused high steric repulsion, resulting in higher stability. This work provides insight into the replacement of harmful fats with healthier alternatives.

Posterior capsule edema in adhesive capsulitis: comparison with established non-contrast MRI findings and multivariable analysis.

To evaluate posterior glenohumeral capsule edema compared to other MRI findings in adhesive capsulitis (AC). This study was approved by the local Institutional Review Board and it is HIPAA compliant. A retrospective search identified subjects who received fluoroscopically guided intra-articular corticosteroid injections for AC and had an MRI within 6months prior to injection. The study group was compared with an age-, sex-, and side-matched control group who underwent the same procedures but did not have AC. MRIs were evaluated for edema of posterior capsule, anterior capsule, axillary pouch, coracohumeral ligament (CHL) and rotator interval (RI), thickness of axillary pouch and CHL, thickness of anterior capsule, RI and subcoracoid fat replacement, and teres minor atrophy and edema. Multivariable analysis was performed. A total of 57 subjects with AC and 57 matched controls were studied: mean age 52 ± 7 (range 31-71) years, 37 female and 20 male, 22 right and 35 left. Posterior capsule edema was more common in the AC group vs. control group (66.7 vs 17.5%, p < 0.001). Multivariable analysis showed posterior capsule edema, CHL edema, and axillary pouch (glenoid) thickness (optimum cutoff = 4mm) were significant independent predictors of AC. Simplified analysis using these three variables had an area under the curve of 0.860 (95%CI: 0.792-0.928). With all three variables present, the sensitivity and specificity for AC were 32% and 98%, respectively. Posterior joint capsule edema may be helpful to confirm AC. Posterior capsule edema, CHL edema, and axillary pouch (glenoid) thickness produce a strong model for distinguishing AC from controls. Edema involving the posterior shoulder joint capsule is an imaging marker of capsulitis and is useful in differentiating patients with adhesive capsulitis from those without in conjunction with other proven MRI findings. • Posterior capsule edema has a sensitivity of 66.7% and a specificity of 82.5% for the detection of adhesive capsulitis. • Posterior capsule edema, coracohumeral ligament (CHL) edema, and axillary pouch (glenoid) thickness were significant independent predictors of adhesive capsulitis, and combining these variables together produces a very strong model for distinguishing cases from controls (AUC = 0.860). • Optimal cutoff values for CHL, axillary pouch (humeral), axillary pouch (glenoid), and axillary pouch (total) thickness were 2.5, 2.6, 4, and 6.3mm, respectively.

Optimization of Ultrasound-Assisted Extraction of Dietary Fiber from Yellow Dragon Fruit Peels and Its Application in Low-Fat Alpaca-Based Sausages.

The main objective of this study was to optimize the extraction of dietary fiber (insoluble dietary fiber and soluble dietary fiber) and degree of esterification from yellow dragon fruit peels using ultrasound-assisted extraction. Additionally, the study aimed to investigate the potential application of this fiber as a fat replacement in alpaca-based sausages. The optimization process for extracting dietary fiber and degree of esterification involved considering various factors, including the liquid-to-solid ratio, pause time, and total ultrasound application time. A Box-Behnken design consisting of 15 treatments was employed to determine the optimal levels for ultrasound-assisted extraction. The optimized conditions were found to be a liquid-to-solid ratio = 30 mL/g, pause time = 1 s, and total ultrasound application time = 60 min, which resulted in the highest values of insoluble dietary fiber (61.3%), soluble dietary fiber (10.8%), and the lowest value of degree of esterification (39.7%). The predicted values were validated against experimental data and showed no significant differences (p > 0.05). Furthermore, a completely randomized design was utilized to assess the effect of dietary fiber on replacing fat content during the production of alpaca-based sausages. The findings revealed that up to 78% of the fat content could be successfully replaced by soluble dietary fiber obtained from yellow dragon fruit peels when compared to high-fat sausages. Additionally, experimental sausages using soluble dietary fiber showed similar (p > 0.05) quality characteristics, such as hardness (24.2 N), chewiness (11.8 N), springiness (0.900), cohesiveness (0.543), redness (a* = 17.4), and chroma values (20.0), as low-fat commercial sausages.

Techno-functional, antioxidants, microstructural, and sensory characteristics of biscuits as affected by fat replacer using roasted and germinated chickpea (Cicer arietinum L.)

ABSTRACT Obesity is one of the major causes of non-communicable diseases (NCDs) associated with a dietary pattern rich in saturated fat. The present study utilized roasted and germinated chickpeas (Cicer arietinum) flour (RCPF and GCPF) as a replacement for fat in biscuits, known to have nutraceutical properties. The fat content was modified using the following ratios: 10%, 20%, and 30% (w/w) of RCPF/GCPF. Based on the physicochemical analysis, increased concentrations of RCPF and GCPF in the flour blends resulted in higher levels of protein, ash, and crude fiber contents. GCPF was found to contain higher levels of protein (20.20%), ash (4.86%), and crude fiber (3.64%) compared to RCPF. Increased RCPF and GCPF levels resulted in reduction of gluten content, which indicated weak gluten network. Scanning electron micrographs (SEM) of biscuit samples further supported these observations. The farinograph properties showed significant increase (P<0.05) in water absorption and dough development time. Furthermore, when RCPF and GCPF were added to flour blends and biscuits samples, significant increase (P<0.05) in antioxidant activity, total phenolic content, and total flavonoid content was observed. These trends were observed to be more prominent with higher quantities of RCPF and GCPF. Notably, the antioxidant properties of chickpeas were found to be significantly improved (P<0.05) by the process of germination compared to roasting. Moreover, improvements in antioxidant activity might be caused by the increased levels of phenolic compounds and ascorbic acid due to the actions of endogenous hydrolytic enzymes during germination. The dimensional, textural, and sensory properties indicated that RCPF 20% and GCPF 10% can effectively serve as an organic fat substitute in bakery products with enhanced concentrations of proteins, fibers, antioxidants, and bioactive compounds with nutraceutical properties.

Design of a baked good using food ingredients recovered from agro-industrial by-products of fruits

In the last few years, healthy foods have increasingly attracted consumers' interest, leading to an increase in sales worldwide. Using by-products from the agroindustry to produce healthy/fortified foods is a promising approach since peels and seeds of fruits have significant amounts of bioactive compounds. In this sense, this work evaluated the possibility to add fractions recovered from residues of orange, lime, and peach palm in a food product. First, the proximate, ultimate, and chemical composition of the residues was determined to identify the main substances that could be valorized. Then, the selected high-value-added molecules extracted from fruit residues were used to formulate a high-fiber brownie. A Box-Behnken experimental design was used to determine if fat replacement, flour replacement, and the addition of encapsulated extracts influenced the food product's color, texture, and humidity which were determined from the analysis of the texture profile of the samples. It was possible to identify with the help of an electronic tongue a formulation with similar properties to a commercial brownie but with enhanced functional properties due to the novel ingredients added, which could potentially improve consumers' health.

Formulation, Characterization and Storage Stability of Prickly Pear (Opuntia ficus) Fruit and Milk Based Fermented Beverage

Background: Fermented milk based beverages are popular all over the world and cherished by people of all ages. Health conscious consumers nowadays desire for beverages with enhanced functionality. Prickly pear fruit crop having resilience to grow in arid and semi-arid lands, possess excellent antioxidant and natural food colorant potential. Present investigation was an attempt to combine prickly pear fruit with fermented milk. Methods: Effect of milk fat, pulp level and sugar replacement with low calorie sweetener was investigated on the sensory acceptability. Optimized prickly pear fruit and milk based beverages was evaluated for nutritional, colour, antioxidant properties and consumer acceptance. Stability of pear fruit and milk based beverage under refrigeration storage was analyzed. Result: Consumer acceptability test (n=100) of selected formulation indicated wide acceptability with overall liking score of 8.17±0.05 on a 9-point hedonic scale. Antioxidant potential of optimized prickly pear fruit and milk based beverage was significantly higher (648±6.11 TEAC/g) than the control samples (410.33±5.49 TEAC/g). Packed beverage in glass bottles remained acceptable up to 9th day.

Fat replacers based on oleogelation of beeswax/shellac wax and healthy vegetable oils

Oleogels based on the combination of oleogelators and vegetable oils are a fat substitute alternative to obtain commercial fats (CF) with reduced saturated fatty acids (SFA), high polyunsaturated fatty acids (PUFA), and without trans fats (TFA). This study evaluated oleogelation to develop beeswax/shellac wax (BW/SW) with linseed (LO) and canola (CO) oil-based oleogels with a solid gel-like texture and high PUFA. The oleogelation conditions were optimized, and then oleogels were characterized. The optimal conditions were: oleogelator percentage of 10% (w/w), BW/SW ratio of 70/30 (%w/w), heating time of 30min, and heating temperature of 92 and 100 °C for BW/SW-LO and BW/SW-CO oleogels, respectively. The BW/SW-LO and BW/SW-CO oleogels presented firmness values of 423.6 ± 2.81 and 288 ± 2.99g, respectively, with a solid-like rheological behavior comparable to gel. Also, oleogels showed a lower SFA content (12.5 and 9.35%, respectively) than CF (35.9%), and no TFA was produced during oleogelation. The BW/SW-LO oleogel presented a higher PUFA content (68.4%) than the BW/SW-CO oleogel (29.1%). In addition, the oleogels showed peroxide values during storage below the maximum acceptable limit for edible fats and oils. Therefore, oleogels with a healthy fatty acid profile and low lipid oxidation are excellent alternatives to replace CF, offering promising food applications.

Heated and unheated lupin protein‐grape seed extract conjugates stabilizing and structuring high internal phase oil‐in‐water emulsions

AbstractPlant‐based high internal phase oil‐in‐water emulsions (HIPEs) are promising fat replacers. However, producing stable HIPES with improved viscoelastic properties is a challenge for the food industry. Conjugation of plant proteins, such as lupin protein isolate, with phenolic compounds, such as proanthocyanidins from grape seed extract, associated (or not) with moderate heat treatment arise as potential methods to tune the surface properties of proteins and, consequently, the droplet‐droplet interactions that drive the viscoelastic properties of HIPEs. In this way, unheated (UHC) and heated (85°C, 15 min) (HC) lupin protein (LPI)‐grape seed extract (GSE) conjugates were produced and used to stabilize HIPEs. Evaluation of stability by Turbiscan and oil loss by centrifugation over 56 days of storage did not reflect the kinetic stability of HIPEs against process conditions. Under shearing, UHC‐stabilized emulsions at high GSE concentrations showed oil release, whereas all HC‐stabilized HIPEs released oil. However, the increase in GSE concentration and heat treatment improved the viscosity and storage modulus (G′) of HIPEs, possibly due to the droplet‐droplet interaction originating from hydrophilic and hydrophobic interactions in UHC and HC‐stabilized HIPEs, respectively. This pivotal study confirmed that conjugation of a plant protein with GSE and heat treatment could improve the viscoelastic properties of HIPEs and produce HIPEs with superior texture (higher G′).

Preparation, characterization of curdlan-based emulsion micro-gel particles and its application in low-fat pork sausages

The aim of this research was to prepare curdlan-based emulsion micro-gel particles with different concentration of the curdlan (0.5 g/100 mL, 1.0 g/100 mL, 1.5 g/100 mL, 2.0 g/100 mL, 2.5 g/100 mL), which respectively named as CEM(0.5), CEM(1.0), CEM(1.5), CEM(2.0), CEM(2.5). And the microstructural, rheological and texture properties of the emulsion micro-gel particles were investigated. Then, CEM(1.0) was used as a compound fat replacement in pork sausages and the effects of different replacement rates on the caloric value, texture and sensory quality of pork sausages were investigated. The results showed that the WPI and curdlan aggregation, the hardness, shear stress, the G′ and G″ moduli of the curdlan-based emulsion micro-gel particles significantly increased with increasing curdlan concentration. CEM(1.0) has the closest sensory quality to pork back fat and uniform inner structure. Digestion behaviors of CEM(1.0) showed that the curdlan gel network can not only delay the lipid digestion, but also inhibit the lipid digestion. The results showed that curdlan-based emulsion micro-gel particles can be used to replace 40% fat to produce low-fat pork sausages which had similar sensory acceptance with full-fat samples.

Fabrication, physicochemical properties and structural characteristics of nanoparticles from carrot pomace and its insoluble dietary fiber

Modifying insoluble dietary fiber (IDF) to improve its application has received a growing interest in the food industry. In this study, carrot pomace and extracted IDF nanoparticles (CPNPs and IDFNPs, respectively) were produced in the sequence of milling, homogenization, and ultrasonication which resulted in the breakdown of particles and subsequently, the formation of NPs with sizes of ∼200 nm. The results demonstrated that nanosizing treatment effectively pulverized the particle sizes of CP (279 μm–203 nm). As the particle size decreased, ζ-potential (−17.9 to −22.9 mV), WHC (17.1–19.7%), and OHC (3.7–19.3%) tended to increase significantly (p < 0.05), in which, the highest WHC (21.29 g/g), OHC (25.49 g/g), as well as the absolute value of the ζ-potential (−38.8 mV) and the smallest contact angle (23.795°) were detected for IDFNPs. SEM images also revealed an increment in surface porosity after nanosizing process. However, based on XRD analysis, the crystalline structure of particles was not obviously different, which was confirmed by the results of FTIR spectroscopy. The results revealed carrot pomace NPs could be suitable for typical nanoparticle applications, such as Pickering stabilizers, emulsifiers, thickeners, and even fat replacers.

The linear/nonlinear rheological behaviors of Pickering emulsion stabilized by Zein and Xanthan gum: Effect of interfacial assembly strategies

Protein/polysaccharide complexes have been widely used to fabricate Pickering emulsions, yet their linear and nonlinear rheological behaviors have received little attention. In this work, two interfacial assembly strategies of layer-by-layer (LBL) and directly mixed (DM) were employed to create zein (2%, 1%, w/v)/xanthan gum (XG) (0.8%, 0.4%, 0.2%, w/v) complex Pickering emulsions (oil phase: aqueous phase = 1:2). Both small amplitude oscillatory shear (SAOS) and large amplitude oscillatory shear (LAOS) behaviors were investigated. Results showed that regardless of interfacial assembly strategies, emulsions exhibited relatively smaller droplet size, but had higher viscosity and storage modulus (SAOS test) with XG concentrations at 0.8% (w/v). The steady shear test showed LBL emulsions had superior viscosity, with a minor difference between DM and LBL emulsions in the linear SAOS test. Both interfacial assembly strategies resulted in emulsions exhibiting a hysteresis loop and a thixotropic recovery rate above 85%. The Elastic/Viscous Lissajous plots revealed that the elasticity and stiffness were affected by interfacial assembly strategies. LBL emulsions showed a more pronounced secondary loop, accompanied by a greater thixotropic restructuring time scale. The micromorphology contributed to the diverse linear and nonlinear behaviors, with the zein-XG complex mixed layer coating the oil droplets in DM emulsions and XG being added to a previously zein-emulsified emulsion to form a multilayer in LBL emulsions. In addition, emulsions showed a well-distributed nature, with no oil-off phenomena observed during centrifugal, salt, and thermal treatments. Results illustrated the effect of interfacial assembly strategies on the linear/nonlinear rheological behavior of Pickering emulsion. Our study might be helpful in preparing Pickering emulsion as edible ink for 3D printing and as a fat replacer.

Ablation of the carboxy-terminal end of MAMDC2 causes a distinct muscular dystrophy.

The extracellular matrix (ECM) has an important role in the development and maintenance of skeletal muscle, and several muscle diseases are associated with the dysfunction of ECM elements. MAMDC2 is a putative ECM protein and its role in cell proliferation has been investigated in certain cancer types. However, its participation in skeletal muscle physiology has not been previously studied. We describe 17 individuals with an autosomal dominant muscular dystrophy belonging to two unrelated families in which different heterozygous truncating variants in the last exon of MAMDC2 co-segregate correctly with the disease. The radiological aspect of muscle involvement resembles that of COL6 myopathies with fat replacement at the peripheral rim of vastii muscles. In this cohort, a subfascial and peri-tendinous pattern is observed in upper and lower limb muscles. Here we show that MAMDC2 is expressed in adult skeletal muscle and differentiating muscle cells, where it appears to localize to the sarcoplasm and myonuclei. In addition, we show it is secreted by myoblasts and differentiating myotubes into to the extracellular compartment. The last exon encodes a disordered region with a polar residue compositional bias loss of which likely induces a toxic effect of the mutant protein. The precise mechanisms by which the altered MAMDC2 proteins cause disease remains to be determined. MAMDC2 is a skeletal muscle disease-associated protein. Its role in muscle development and ECM-muscle communication remains to be fully elucidated. Screening of the last exon of MAMDC2 should be considered in patients presenting with autosomal dominant muscular dystrophy, particularly in those with a subfascial radiological pattern of muscle involvement.

High inner phase emulsion of fish oil stabilized with rutin-grass carp (Ctenopharyngodon idella) myofibrillar protein: Application as a fat substitute in surimi gel

This study investigated the effect of rutin-grass carp myofibrillar protein (R-GMP) co-stable fish oil high internal phase emulsion on the quality of surimi gel compared with the direct addition of soybean oil. Combined with the stability, microstructure and rheological properties, R-GMP (GMP: 3.0%, rutin: 12%,/GMP, w/w) could form a stable O/W type high internal phase Pickering emulsion with an oil-water ratio of 0.75. The L*, a*, and b* values and whiteness of silver carp surimi gel were increased significantly (P < 0.05) after fish oil-based high internal phase emulsion was added as oil. Meanwhile, compared with the direct addition of soybean oil, the hardness, chewiness, gel strength and water-holding capacity of surimi gel were significantly enhanced (P < 0.05) after the addition of R-GMP high internal phase emulsion, and more free water was bound to the gel network. The microstructure showed that the R-GMP high internal phase emulsion could be evenly distributed in the dense and ordered protein network gel in the form of small oil droplets, while the direct addition of soybean oil would produce an aggregation of oil droplets and destroy the network structure of the gel. In conclusion, R-GMP stabilized fish oil high internal phase emulsion optimizes the gel quality of oil-enhanced surimi gel, providing new ideas for healthy fat replacement and the development of functional emulsified surimi products.

Development of oil-in-water emulsion gels enriched with barley β-glucan as potential solid fat substitute and evaluation of their physical properties

Emulsion gels are considered as an innovative approach to substitute shortenings and margarine in food formulations, e.g., bakery products. Cereal β-glucans are fiber-type constituents, well-known for their human health promoting effects, but also as effective viscosifiers for stabilization of emulsions and aqueous dispersions of solid particles. Barley emulsion gels (BEGs) were formulated with varying weight proportions of β-glucan-enriched (∼27%) barley flour/olive oil/water (from 13/10/77 to 31/30/39) and their physicochemical properties and microstructure as potential solid fat replacers in food formulations were examined. Changes in physical properties and structure of BEGs were monitored using dynamic rheometry, large deformation mechanical testing, differential scanning calorimetry and confocal microscopy during storage (4 °C for 7 days). The rheological tests showed a typical solid-like character for all BEGs (i.e., G' was greater than G'') without oil exudation. The gel strength of BEGs increased upon storage, whereas the thermal properties were dependent on composition and application of heat treatment during BEGs production. Moreover, the microstructure of BEGs revealed that protein particles are located around the surface of oil droplets in the 13/10/77 gels, while in the 31/30/39 formulation, both oil droplets and proteins were entrapped within a more compact hydrated β-glucan-starchy network matrix. The molecular weight of β-glucans (SEC-HPLC) isolated from BEGs was lower than that of β-glucan isolate obtained from the native barley flour. Overall, the multi-instrumental analytical approach employed herein was a suitable framework for evaluation of the physical properties of BEGs as potential solid fat substitutes in the production of healthier formulated products.

Study of the effect of canola proteins-xanthan based Pickering emulsion as animal fat replacer in a food matrix produced from mechanically separated meat

Pickering emulsions stabilized by protein microgel, and hydrocolloid have shown desirable properties to be used as animal fat replacers. However, the potential applications of these structures as animal fat replacers in meat systems formulations have not been explored yet. Therefore, novel Pickering emulsions stabilized by canola proteins microgels and xanthan gum were developed, and their potential as animal fat replacer in meat systems was assessed for the first time. In the present study, 25, 50, 75, and 100% animal fat content were replaced by Pickering emulsion. Moreover, the obtained results revealed that complete fat replacement with canola proteins-based Pickering emulsion in meat emulsion improved its nutritional value by significantly enhancing the percentage of protein, monounsaturated and polyunsaturated fatty acid composition, and reduction of saturated fatty acid content compared to control (100% animal fat). Reformulation with PEs enhanced the meat systems' technological behavior such as emulsion stability and cooking loss, and oxidative stability. Also, significant total color difference (ΔE *) was observed only in samples with 100% fat replacement. Meat systems containing fat replacement ≤50% showed the closest texture parameters to the control sample. This study provides a promising alternative to replace animal fat with plant-based ingredients in meat systems.

Elevating meat products: Unleashing novel gel techniques for enhancing lipid profiles

Rising health concerns and the diet-health link drive demand for healthier foods, prompting meat manufacturers to reformulate traditional products. These manufacturers have reduced fat content to enhance nutritional quality, which is essential for maintaining desired product features. As a result, numerous strategies have emerged over recent decades to decrease fat and enhance the lipid profiles of meat products. Among these strategies, using hydrocolloids, emulsification, encapsulation, or gelation of oils to produce fat substitutes stands out. Using gels allows fat replacers with characteristics similar to animal fat (similar rheological, physical, or appearance properties) but with a much healthier lipid profile (by incorporating highly unsaturated oils). Therefore, this manuscript aims to comprehensively describe the main fat replacers used to prepare meat products. In addition, an in-depth review of the latest studies (2022−2023) that use novel gels to reform meat products has been made, indicating in each case the implications that the reformulation produces at a physicochemical, nutritional, and sensory level. Given the reported results, it seems clear that the strategy of using bigels or emulgels is very promising and allows obtaining nutritionally highly improved meat products without affecting their sensory or physicochemical properties. However, the best conditions to obtain a novel gel suitable for use as a fat substitute for each meat product still need to be studied and correctly defined. Moreover, these advancements can pave the way for more extensive studies on using novel gel techniques in other food industries, expanding their applicability and leading to healthier consumer options across various food categories.

Modification of Starches and Flours by Acetylation and Its Dual Modifications: A Review of Impact on Physicochemical Properties and Their Applications.

Various modification treatments have been carried out to improve the physicochemical and functional properties of various types of starch and flour. Modification by acetylation has been widely used to improve the quality and stability of starch. This review describes the effects of acetylation modification and its dual modifications on the physicochemical properties of starch/flour and their applications. Acetylation can increase swelling power, swelling volume, water/oil absorption capacity, and retrogradation stability. The dual modification of acetylation with cross-linking or hydrothermal treatment can improve the thermal stability of starch/flour. However, the results of the modifications may vary depending on the type of starch, reagents, and processing methods. Acetylated starch can be used as an encapsulant for nanoparticles, biofilms, adhesives, fat replacers, and other products with better paste stability and clarity. A comparison of various characteristics of acetylated starches and their dual modifications is expected to be a reference for developing and applying acetylated starches/flours in various fields and products.

The Potential of Wine Lees as a Fat Substitute for Muffin Formulations.

The current study evaluates the prospect of wine lees (WL), a costless by-product from Amarone winemaking, as a fat replacer in muffin formulation. WL have elsewhere replaced sunflower oil, allowing the creation of 0, 25, 50, 75, and 100% fat-substituted muffins named ML0, ML25, ML50, ML75, and ML100, respectively. Batter rheology, in addition to the textural and colorimetric characteristics, the pore dimension, and the sensory aspect of the different formulations were evaluated. The batter consistency (K) of fat-replaced muffins was lower than that of the control, while the hardness and chewiness of the end products were higher. ML25 and ML50 samples reached the highest volume, while the baking loss decreased due to WL's fiber components. ML25, ML50, ML75, and ML100 accounted for caloric reductions of 9, 18, 22, and 26%, respectively, compared to full-fat muffins. Muffins with WL showed a darker crust and crumb as lightness (L*) decreased. Moreover, a* parameter increased with the increment of WL in the formulation, leading to a redder and less yellow-hued fat-replaced muffin. In conclusion, WL could effectively replace fat in the 25-50% range in muffins, achieving a final product with reduced calories, a higher dietary fiber content, higher volume, and promising sensory aspects.