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To further develop a protein-polysaccharide composite fat replacer in low-fat meat products, this used pumpkin seed protein (PSP) and carrageenan to prepare a composite emulsion fat replacer, and added it to myofibrillar protein (MP) to form heat induced gel. The effects of the composite emulsion formed by PSP and carrageenan at various additive amounts on the properties of MP gels were investigated through the determination of gel moisture distribution, textural properties, microstructure, rheological properties, and other indexes. The results showed that when PSP and carrageenan composite emulsion was added at 50%, the water-holding properties and strength of the gel significantly improved (P

To further develop a protein-polysaccharide composite fat replacer in low-fat meat products, this used pumpkin seed protein (PSP) and carrageenan to prepare a composite emulsion fat replacer, and added it to myofibrillar protein (MP) to form heat induced gel. The effects of the composite emulsion formed by PSP and carrageenan at various additive amounts on the properties of MP gels were investigated through the determination of gel moisture distribution, textural properties, microstructure, rheological properties, and other indexes. The results showed that when PSP and carrageenan composite emulsion was added at 50%, the water-holding properties and strength of the gel significantly improved (P<0.05), textural properties improved, and cooking loss and freeze-thaw stability significantly reduced (P<0.05). The rheological properties showed that the G' of the gel was always higher than the G". Therefore, a gel structure with elasticity and a denser and homogeneous microstructure was formed. Collectively, the gel properties of MP improved with the addition of 50% PSP and carrageenan composite emulsion. [ABSTRACT FROM AUTHOR]

In this study, the stability of cow’s milk with fat replacement by soybean oil bodies (SOB) was investigated under different environmental conditions. Moreover, the effect of replacing milk fat with SOB or anhydrous milk fat (AMF) on the stability of milk stability and yogurt quality was evaluated. The results showed that the particle sizes of milk with fat replacement and raw milk were larger at pH 2.0 and 4.0 than at other pH values. The particle size of SOB milk was significantly higher than those of AMF milk and raw milk at pH 2.0–10.0 (P < 0.05). At NaCl concentrations ranging from 0 to 500 mmol/L except for 200 mmol/L, significantly higher particle sizes were observed for SOB milk than AMF milk (P < 0.05). However, all three milks were stable without droplet aggregation. Under different heat treatments, they were very stable. After 6 h of fermentation, SOB milk reached the ideal pH (about 4.5) of yogurt, while a longer fermentation period was required for AMF milk and raw milk. The viscosity of fermented SOB milk was significantly higher than those of fermented AMF and raw milk (P < 0.05), but they had similar good sensory and texture properties. This study can provide a reference for the application of soybean oil bodies as a substitute for milk fat in dairy product processing.

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Meat products may contain high amounts of animal fat, depending on the components used in production and production techniques. Animal fats can play an important role in the development of physicochemical, textural, and sensory properties of meat products, and contribute to the nutritional value of the products. However, it is reported that high consumption of animal fats containing high levels of saturated fatty acids and cholesterol may cause some health problems. In this context, rising consumer awareness of the relationship between nutrition and health increases the interest in fat-reduced or substituted products, therefore, the number of studies on reducing or substituting animal fat in meat products at certain rates is increasing day by day. Substitutes such as dietary fibers, grains, animal proteins, edible mushrooms, and organogels can be used to replace animal fat in meat products. It is important that the substitutes used in this context will be able to meet the positive effects of animal fat on the product. This current study focuses on the use of animal fat substitutes in meat products and provides detailed and up-to-date information on the latest research in this field. [ABSTRACT FROM AUTHOR]

Low-fat conversion of high-fat products met consumers' pursuit of health, and was one of the future development directions of meat products. In this study, the effects of two forms of tea seed oil (TSO) and nano tea seed oil microcapsules (NTM) on the physical and chemical properties of pork mince products were investigated, with no tea seed oil fat replacing pork mince as the control group. The water retention, cooking yield, water distribution, texture, microstructure, and fat oxidation level of different fat replacing pork mince products were studied. The results showed that the addition of 50% and 70% NTM could improve the water retention ability of pork minced meat products caused by TSO replacement. The T21 relaxation time and proportion of the NTM replacement group were not significantly different from those of the non-replacement control group (P>0.05), while the proportion of non-flowable water in the TSO replacement group was significantly decreased (P

Research background. Meat and meat products are essential sources of dietary saturated fatty acids. However, excessive consumption of meat and meat products may be harmful to human health. The study evaluates the effect of fat replacement with hydrogels (olive oil in water emulsions gelled by gelatine) in meatballs. Experimental approach. The effect of replacing fat with different ratios of hydrogel (control, 25 (F25), 50 (F50), 75 (F75) and 100 % (F100)) on the chemical (fatty acids and thiobarbituric acid reactive substances (TBARS)) and physical (cooking loss, diameter reduction, fat retention, water retention, colour and texture analysis) characteristics of the meatballs were analyzed. Results and conclusions. The fat content of raw meatball samples was reduced from (31.2±2.2) to (10.5±0.4) % in the sample with the highest fat substitution (F100). The energy levels of the F100 samples were almost 56 % lower than of the control group. Monounsaturated fatty acids (MUFAs) represented the dominant group in all substitution rates of the meatballs, followed by saturated fatty acids (SFAs) and finally polyunsaturated fatty acids (PUFAs). Among the raw meatball samples, the highest oxidation occurred in the F50 and F100 groups. However, it was determined that the difference between F25 and F75 and the difference between control and F75 were not statistically significant (p˃0.05). When the cooked samples were compared, the highest thiobarbituric acid (TBA) value was found in the F50 sample, followed by the F100 and F75 samples. The difference between the mean values of springiness and cohesiveness of the samples was not significant (p˃0.05). The hardness value of samples decreased significantly (p˂0.001) with >75 % fat replacement. Novelty and scientific contribution. It can be concluded that the oil replacement rate that may satisfy consumer demand without impairing the product technological and chemical quality should be

Bigels are a new type of biphase system produced by the combination of hydrogel and organogel (oleogel), which have the characteristics of both aqueous and organic phases. Bigels exhibit superior performance to single-component gels, with the advantages of being able to deliver both hydrophilic and hydrophobic substances, ease of preparation, excellent spread ability, good physical stability, and long shelf life. In recent years, bigels have been of wide concern, and more and more studies have shown that bigels have a wide application prospect in the field of foods. This paper briefly reviews the structure of bigels, the effects of several major factors in the preparation of bigels such as the type and concentration of gelling agent, oleogel/hydrogel ratio and homogenization conditions on the physicochemical properties of bigels. It also explores the application of bigels in bioactive compound delivery, 3D food printing, fat substitution, and other aspects in the field of food industry. This review will contribute to further research and application of bigels in the food industry.

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Health (2602-2834) is the property of Scientific Web Journals (SWJ) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The use of healthy ingredients in the formulation of meat-based products has gained a growing interest. The effect of replacing meat fat with olive oil on mortadella properties was investigated. Mortadella was produced by the addition of the normal level of meat (control sample), low levels of meat fat with or without the addition of the replacements (olive oil 0%, 3%, 5%, and 8%), and the lipid reformulation effects on mortadella properties were studied. The results revealed that the control mortadella had the highest cholesterol content compared to the experimental treatments. Mortadella samples with 8% olive oil were less acceptable to the panellists. Juiciness and soft texture parameters of mortadella were not significantly different among the control and samples with 8% and 5% olive oil, nevertheless, they were significantly higher than lean and low-fat mortadella (0% and 3% olive oil, respectively). Lean meat samples (without any fat addition) received lower scores in terms of overall acceptability but had the lowest TBA value. The control sample had the highest saturated fatty acid percentage (52%) which was higher (p<0.05) when compared to samples incorporated with olive oil, however, it did not statistically differ when compared to lean meat mortadella. Mortadella sample produced with 3% olive oil exhibited the highest monounsaturated fatty acid percentage. This study demonstrated the importance of fat in mortadella products. The results indicated that the complete replacement of animal fat in mortadella by olive oil is not sensorially possible, however, a partial replacement of low levels of olive oil (3%-5%) can be successfully achieved. [ABSTRACT FROM AUTHOR]

Research background. Meat and meat products are essential sources of dietary saturated fatty acids. However, excessive consumption of meat and meat products may be harmful to human health. The study evaluates the effect of fat replacement with hydrogels (olive oil in water emulsions gelled by gelatine) in meatballs. Experimental approach. The effect of replacing fat with different ratios of hydrogel (control, 25 (F25), 50 (F50), 75 (F75) and 100 % (F100)) on the chemical (fatty acids and thiobarbituric acid reactive substances (TBARS)) and physical (cooking loss, diameter reduction, fat retention, water retention, colour and texture analysis) characteristics of the meatballs were analyzed. Results and conclusions. The fat content of raw meatball samples was reduced from (31.2±2.2) to (10.5±0.4) % in the sample with the highest fat substitution (F100). The energy levels of the F100 samples were almost 56 % lower than of the control group. Monounsaturated fatty acids (MUFAs) represented the dominant group in all substitution rates of the meatballs, followed by saturated fatty acids (SFAs) and finally polyunsaturated fatty acids (PUFAs). Among the raw meatball samples, the highest oxidation occurred in the F50 and F100 groups. However, it was determined that the difference between F25 and F75 and the difference between control and F75 were not statistically significant (p>0.05). When the cooked samples were compared, the highest thiobarbituric acid (TBA) value was found in the F50 sample, followed by the F100 and F75 samples. The difference between the mean values of springiness and cohesiveness of the samples was not significant (p>0.05). The hardness value of samples decreased significantly (p<0.001) with >75 % fat replacement. Novelty and scientific contribution. It can be concluded that the oil replacement rate that may satisfy consumer demand without impairing the product technological and chemical quality should be <75 %. As the fat replacement ratio increases, the SFA content of cooked meatballs decreases, while the MUFA and PUFA contents increase. Considering the positive effects of reducing the intake of SFAs and increasing the intake of unsaturated fatty acids on non-communicable diseases such as cardiovascular diseases, fat replacement in meatballs is important for future developments. [ABSTRACT FROM AUTHOR]

Effect of electro-activated ascorbate solution (EAS) on physico-chemical properties of processed meat produced with animal fat and xanthan-canola protein Pickering emulsion (PE) as total fat replacer was investigated. EAS was used as water replacement (0, 25, 50, 75, 100 %) in the formulation. EAS addition increased total antioxidant capacity and decreased residual nitrite, regardless in both formulations. Significant decrease in carbonyl content was observed for all samples prepared with animal fat or PE as fat replacer after 21 days storage at 4 °C. Moreover, addition of EAS to the batter formulation had significant antioxidant effect against fat oxidation. In samples containing animal fat, there was a significant increase in malondialdehyde (MDA) concentration after 21 days storage, whereas in samples made with PE, the MDA concentration was significantly lower after the same storage period. Furthermore, the sample with no EAS addition (100 % water of the formulation), was characterized by a significant increase in MDA after 21 days storage. Regarding the color difference, expressed as ΔE, a significant difference was observed only in cooked meat batter made with total water replacement. EAS addition increased firmness and chewability in meat samples with fat and didn't have significant effect on samples made with PE.

With a growing human population suffering from chronic diseases induced by inappropriate diet and lifestyle, the market for healthy foods is flourishing over the past few years. Hence, effective strategies have been developed for preparation of food-grade emulsion as a valuable system for healthy foods. Recently, Pickering emulsions have drawn increasing attention due to their distinctive properties such as excellent stability, safety, and environmental friendliness. Biopolymer-based nanoparticles, with outstanding biocompatibility, gelation ability and emulsifying properties, attract immense consideration in the preparation of food-grade emulsions. Among various biopolymer-based emulsifiers, cellulose-based emulsifiers exhibited attractive stability, low calories, and reduction on oil absorption. In this review, the performance of cellulose-based emulsions on healthy foods is summarized from the following three aspects: emulsification of cellulose particles or cellulose derivatives on Pickering emulsions, application of cellulose-based emulsions on low-fat products, and cellulose-based emulsions for nutraceuticals delivery system. Furthermore, the effects of cellulose and cellulose-based emulsions on gastrointestinal ingestion are discussed. Finally, we also discuss the current challenges of using cellulose-based emulsions in healthy foods for commercial applications. [ABSTRACT FROM AUTHOR]

Tamales are a traditional dish rich in fat and carbohydrates with increasing popularity. The present study aimed to investigate the use of agave inulin powder (AIP) as a potential fat replacer in tamales. The effect of replacing 0%, 33%, 66%, and 100% (w/w) of fat with AIP was evaluated in the physicochemical, sensory, and nutritional features of tamales. The fat content of tamales decreased up to 88% in AIP tamales, whereas total dietary fiber (TDF) increased up to 14%. TDF in AIP tamales had a higher proportion of soluble dietary fiber (SDF). Moreover, results indicated that both insoluble and SDF were formed during the processing of tamales. Fat replacement led to a reduction of up to 26% in the calorie load of tamales. Fourier transform infrared spectroscopy analysis confirmed changes in the absorption bands related to carbohydrates, with increments in peaks associated with inulin (936 and 862 cm−1), and inhibition of retrogradation when inulin was included. AIP addition resulted in tamales with lighter color. Fat replacement with AIP affected the texture of tamales increasing their softness, adhesiveness, and cohesiveness. In general, inulin positively affected the hedonic attributes and acceptance of tamales. Interestingly, full‐fat tamales had a lower glycemic index and presented higher contents of resistant starch compared to tamales with AIP. Nevertheless, agave inulin may serve as a fat replacer yielding reduced‐fat tamales with higher TDF and SDF and yielding a lower calorie load without significantly affecting the sensory acceptability of this traditional meal. [ABSTRACT FROM AUTHOR]

Abstract Background Despite the widespread use of proton density fat fraction (PDFF) measurements with magnetic resonance imaging (MRI) to track disease progression in muscle disorders, it is still unclear how these findings relate to histopathological changes in muscle biopsies of patients with limb‐girdle muscular dystrophy autosomal recessive type 12 (LGMDR12). Furthermore, although it is known that LGMDR12 leads to a selective muscle involvement distinct from other muscular dystrophies, the spatial distribution of fat replacement within these muscles is unknown. Methods We included 27 adult patients with LGMDR12 and 27 age‐matched and sex‐matched healthy controls and acquired 6‐point Dixon images of the thighs and T1 and short tau inversion recovery (STIR) MR images of the whole body. In 16 patients and 15 controls, we performed three muscle biopsies, one in the semimembranosus, vastus lateralis, and rectus femoris muscles, which are severely, intermediately, and mildly affected in LGMDR12, respectively. We correlated the PDFF to the fat percentage measured on biopsies of the corresponding muscles, as well as to the Rochester histopathology grading scale. Results In patients, we demonstrated a strong correlation of PDFF on MRI and muscle biopsy fat percentage for the semimembranosus (r = 0.85, P

Beef skin gelatin can be used as a good substitute for animal fat in meat patties. In this paper, the effect of different parameters on low-fat beef patties with cowhide gelatin substituted for beef fat (0, 25%, 50%, 75%, 100%) prepared by ultra-high pressure assisted technology was investigated by texture, cooking loss, and sensory scores. The beef patties were also stored at 0–4 °C for 0, 7, 14, 21, and 28 d. The differences and changing rules of fatty acid and amino acid compositions and contents of beef patties with different fat contents were investigated by simulating gastrointestinal digestion in vitro. The optimal process formulation of low-fat beef patties with cowhide gelatin was determined by experimental optimization as follows: ultra-high pressure 360 MPa, ultra-high of pressure time of 21 min, NaCl addition of 1.5%, compound phosphate addition of 0.3%. The addition of cowhide gelatin significantly increased monounsaturated fatty acids, polyunsaturated fatty acids, amino acid content, and protein digestibility of beef patties (p < 0.05). Moreover, with the extension of storage time, the content of saturated fatty acids was significantly higher (p < 0.05), the content of monounsaturated and polyunsaturated fatty acids was significantly lower (p < 0.05), the content of amino acids was significantly lower (p < 0.05), and protein digestibility was significantly lower (p < 0.05) under all substitution ratios. Overall, beef patties with 75% and 100% substitution ratios had better digestibility characteristics. The results of this study provide a theoretical basis for gelatin's potential as a fat substitute for beef patties and for improving the quality of low-fat meat products. [ABSTRACT FROM AUTHOR]

Fat replacement in meat products has gained in importance during recent decades, ever since animal fat was recognized as one of the significant causes of chronic non-infectious diseases in modern human populations. Meat products with the highest fat contents include different types of sausages. As fatty tissue plays important roles in sausage quality, fat replacement is not an easy task. There are different approaches which depend on the sausage type. In fermented sausages, the fat substitute should successfully imitate the fatty tissue particles, and in emulsion-type sausages, the fat substitute should be thoroughly mixed and incorporated into the meat batter. The fat substitutes can be of protein or carbohydrate nature, and often are combined with oils rich in polyunsaturated fatty acids, aiming not only to reduce the amount of animal fat in sausages, but also to improve the fatty acid composition of the products. However, fat replacement without affecting sausage quality and shelf life was previously possible only partially and involved a relatively small percentage of replaced fat. Nowadays, some recent studies have reported 100% fatty tissue replacement without adverse effects on the products' properties, opening a new chapter in designing low fat meat products. [ABSTRACT FROM AUTHOR]

Abstract Deficiency of the enzyme β‐galactosidase due to variants in the GLB1‐gene is associated with metabolic disorders: Morquio B and GM1‐gangliosidosis. Here, we report a case compound heterozygous for variants in the GLB1‐gene and a severe muscular phenotype. Full body T1‐w MRI was conducted for muscular involvement. Biopsy was stained with hematoxylin and eosin for histopathological evaluation. EDTA blood‐sample was subjected to whole exome sequencing. Metabolic analysis included residual enzyme activity and evaluation urinary substrate secretion. Additionally, electroneurography, echocardiography, forced volume capacity and biochemistry were evaluated. Examination showed severe proximal weakness (MRC: hip flexion 2, hip extension 2, and shoulder rotation 2), Gower's sign, no extrapyramidal symptoms and normal creatine kinase levels. MRI showed severe muscle wasting of the thigh and shoulder girdle. Muscle biopsy showed mild myopathic changes. β‐galactosidase activity was reduced to 28%–34%. Urinary glycosaminoglycan was elevated by 5.9–8.6 mg/mmol (ref.:0–5.1 mg/mmol). Electrophoresis indicated excess keratan sulfate. Exome sequencing revealed two missense variants in the GLB1 gene. Clinical features, genetic testing and laboratory findings indicate a case of β‐galactosidase‐deficiency with a muscular phenotype.

BACKGROUND: Okara is the main waste of soy processing and represents a large economic and environmental burden. Nevertheless, the fibre and protein content of okara supports the upcycling of this critical waste. This study aimed at assessing the potentialities of okara as an innovative oil‐structuring ingredient. RESULTS: Structured emulsions containing up to 520 g oil kg−1 and having oil holding capacity higher than 75% were prepared by high‐shear mixing of okara with liquid oil. Microstructural analysis showed that the oil phase was evenly distributed in the okara matrix, probably due to the emulsification ability of the okara fibre–protein network. The performance of okara structured emulsions as palm margarine replacer were tested in the preparation of sweet bread. Okara emulsions (500 g oil kg−1) resulted not only in a significant reduction of saturated fatty acids (>50%), but also in an increased protein and fibre content. Compared to the use of liquid oil solely, okara emulsions allowed reducing the oil released from bread loaf. Bread containing okara emulsion also presented physical and sensory properties similar to those of palm margarine bread, the only exception being a more perceivable oiliness and rancid defect, which are, however, easily preventable by applying appropriate formulation strategies. CONCLUSION: The use of okara as innovative ingredient for oil structuring would answer the current demand for sustainable heathy diets, based on clean‐label foods with low‐saturated fat content, and increased protein and fibre supply. This approach would also allow the complete upcycling of this critical waste. © 2022 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The reduction of saturated fats in baked products has become an important unit operation in the food industry due to the consumers' demand for healthy foods low in saturated fat. In this research, a comprehensive biotechnological technique was explored to enhance the functional, technological, and nutritional characteristics of Urad beans as a fat replacer in biscuits via the combined treatment of gelatinization and fermentation by Saccharomyces cerevisiae MK-157. Fat in biscuits was replaced with fermented and gelatinized Urad bean flour (FGUBF) by S. cerevisiae MK-157 in the following proportions: 10%, 20%, and 30% wt/wt. The peak, final, breakdown, and setback viscosities of flour blends decreased. Protein, ash, crude fiber, antioxidants (DPPH, FRAP, ABTS, hydroxyl scavenging), bioactive compounds (total phenol content (TPC) & total flavonoid content (TFC)), and α-glucosidase inhibition increased, with the level of fat replacement in flour blends and their biscuits. However, FGUBF reduced the ash (4.32%) and fiber (10.96%) contents compared to the control sample (5.11% and 20.32%, respectively). The TPC and TFC of flour blends increased from 35.49 to 90.01 mg GAE/100 g and from 20.83 to 60.45 mg CE/100 g, respectively. However, baking decreased the values of TPC compared to flour blends, whereas TFC increased, and a similar increase in antioxidant activities was observed for fat-replaced biscuits. Phytic acid and total saponins were drastically reduced after fermentation by 98.83% and 98.85%, respectively. The microstructure of biscuits showed disoriented arrangements of protein, starch, fiber, and their complexes with disrupted gluten networks. Fermentation enhanced the In vitro protein digestibility (74.91 to 89.21%) of samples. Biscuits prepared from 20% FGUBF demonstrated desirable dimensional, textural, and sensory properties compared to control biscuits. Based on the results of this investigation, FGUBF might be recommended as an important natural fat substitute with enhanced nutrient bioavailability, antioxidants, and bioactive compounds for functional foods and nutraceuticals.

Background: Despite post-treatment intralesional fatty content (PIFAT) in bone metastases indicating a healing processes after treatment, the imaging features of PIFAT have not been studied in detail. Purpose: To analyze imaging features from T1-weighted (T1W) imaging with computed tomography (CT) finding correlations in bone metastases with PIFAT of the spine. Material and Methods: A total of 29 bone metastases with PIFAT were analyzed with T1W and CT images before and after treatment. On T1W imaging after treatment, the lesions were categorized into three types according to fat distribution patterns. CT attenuation changes after treatment were also evaluated. According to the MD Anderson (MDA) criteria, response types for all lesions were obtained on magnetic resonance (MR) and CT images. Results: The types from T1W imaging in bone metastases with PIFAT were as follows: 14 with a return to totally normal marrow signal intensity within the lesion; 13 with an inhomogeneous patchy pattern in the lesion; and two with a peripheral halo of fatty marrow or peripheral fat signal intensity foci in the lesion. Among bone metastases with PIFAT, 93.1% showed osteosclerotic changes in this study. According to the MDA criteria, the concordance between the response types of the MR and CT images was 57.2%. Conclusion: Knowledge of imaging features from T1W imaging with CT correlation in bone metastases with PIFAT is important for the accurate interpretation of post-treatment MR and CT studies. Both MR and CT images have a complementary value regarding the post-treatment evaluation of bone metastases with PIFAT. [ABSTRACT FROM AUTHOR]

Total replacement of pork backfat with inulin-collagen suspension in the production of cooked-emulsified sausages was investigated. Four groups of sausages were produced: control sausages (backfat 25 %), Series A (backfat 15 %, inulin 4 %, and collagen 0.7 %), Series B (backfat 7.5 %, inulin 4 %, and collagen 1.2 %) and Series C (inulin 4 % and collagen 1.65 %). Physico-chemical properties, chemical composition, fatty acid profile, lipid oxidation parameters, colour, textural and sensory parameters were determined. The results showed that total replacement of pork backfat with inulin-collagen suspension is possible, considering that the low-fat Series C sausages had acceptable sensory properties, lower free fat content (8.5 ± 1.8 g∙kg-1), lower cholesterol content (462.3 ± 49.3 mg·kg-1) and higher content of carbohydrates-prebiotics (74.6 ± 8.4 g∙kg-1) than the control sausages. Series C sausages also had lower polyunsaturated, higher monounsaturated and a similar saturated fatty acids contents compared to the control product. Total fat replacement led to a decrease in values of lightness and redness but did not influence yellowness or the texture parameters. Regarding quality parameters, sausages with partially replaced pork backfat were not superior to those with total fat replacement. [ABSTRACT FROM AUTHOR]

Objective Frankfurters are emulsion-type sausages that are widely consumed worldwide. However, some concerns regarding negative health effects have been raised because of the high fat content and the type of fat. This study aimed to evaluate the effects of duck fat and κ-carrageenan as replacements for beef fat and pork backfat in frankfurters. Methods The different formulations for the frankfurters were as follows: 20% beef fat (BF), 20% pork backfat (PBF), 20% duck fat (DF), 20% soybean oil (SO), 20% duck fat/1% κ-carrageenan (DFC), and 20% soybean oil/1% κ-carrageenan (SOC). Physicochemical (fatty acid profile, color, rheological properties, cooking loss, water holding capacity, emulsion stability, and texture profile analysis), oxidative stability and sensory properties of frankfurters were evaluated. Results Duck fat and κ-carrageenan improved rheological properties of meat batter, and physicochemical properties (emulsion stability, cooking loss, and hardness) of frankfurters. Moreover, duck fat added-frankfurters (DF and DFC) had higher oxidative stability than that of soybean-added frankfurters (SO and SOC) during refrigerated storage for 28 days. In sensory evaluation, flavor, texture, and overall acceptability of DFC were acceptable to untrained panelists. Conclusion Our data suggest that duck fat and κ-carrageenan can replace beef fat and pork backfat in frankfurters. Duck fat and κ-carrageenan contributed to improve the physicochemical properties and oxidative stability while maintaining sensory properties. Therefore, the use of duck fat and κ-carrageenan may be a suitable alternative for replacing beef fat or pork backfat in frankfurters.

The development of naturally degradable food–grade emulsifiers for nutrient delivery and food quality improvement has gained considerable interest among researchers. As a typical natural food–grade particle emulsifier, egg yolk (EY) and its components have demonstrated excellent performance in the fabrication of various emulsions. The development of egg yolk–derived emulsions (EYEs) helps improve the effectiveness and safety of nutrient delivery systems as well as the quality of relevant food products. This study categorizes different types of EYEs, elucidates the mechanisms of EY and its components for stabilizing emulsions, and enumerates a series of improvement methods for EYEs, including enzyme hydrolysis, chemical modification, Lactobacillus fermentation, and mechanical treatment. It also summarizes the applications of EYEs in fat replacement as well as nutrient and probiotic delivery. This study describes the mechanisms by which EY and its components stabilize emulsions. As natural emulsifiers, EY, and its components have exhibited promising functional properties in the stabilization of emulsions with the mechanisms of adsorption at the oil–water interface, and acting as Pickering particles. The main strategies for improving the properties of EYEs include enzymatic hydrolysis, chemical modification, Lactobacillus fermentation, and mechanical treatments. Notably, EYEs are widely applied in nutrient/probiotic delivery and fat replacement, which hold great promise in improving people's dietary nutrition. Besides, future explorations of EYEs should focus on the preparation of clean, green, safe, and effective emulsions, enhancing the environmental stability and precisely targeted release of EYEs in the gastrointestinal tract, as well as meeting the diverse demands in the food and healthcare industry. • The lipoprotein–induced formation mechanisms of egg yolk–derived emulsions (EYEs) were specifically elucidated. • Egg yolk granules emerge as the promising source for fabricating Pickering particle–stabilized emulsion. • EYEs exhibit great potential as fat replacers and nutrient delivery systems. • Technological innovations and in–depth explorations for stable and effective EYEs are prospected. [ABSTRACT FROM AUTHOR]

Despite their continued popularity and wide consumption, high-fat content of traditional dairy products can pose serious health concerns for consumers. It is becoming increasingly evident that low-fat dairy products are gaining popularity due to their perceived health benefits. However, low fat content significantly affects the texture, organoleptic properties, smooth mouthfeel, appearance and stability of dairy products, that can lead to the issues such as whey precipitation, increased roughness and less stable structure. These issues can be resolved by substituting ingredients and employing advanced processing technology. Therefore, it is necessary to develop a fat substitute with reduced fat content without compromising sensory properties and overall quality. Emulsion gels have attracted significant attention as a fat substitute in dairy products. This paper reviews traditional methods for replacing saturated fats in dairy products to better understand recent strategies. It provides an overview of emulsion gels, their formation, mechanisms, classification, and their application in dairy products. Various studies have shown that emulsion gels are ideal fat replacers for dairy products and are widely used in dairy applications. Proteoglycan-based emulsion gels are a promising trend for the dairy sector in the future because of their ability to enhance the sensory attributes of low-fat products as well as providing health benefits Future research should primarily focus on the improvement in developing the relevant technologies for the production and modification of fat substitutes, as well as improving their stability. This paper aims to provide perspectives on the development of low-fat dairy products and establish a theoretical basis for future research. • Emulsion gels have proven to be ideal fat substitutes for dairy products. • Emulsion gels can compensate for textural and organoleptic deficiencies as fat substitutes. • Limitations of emulsion gels and future research directions are discussed. • Protein and polysaccharide emulsion gels have greater potential for fat replacement in dairy products. [ABSTRACT FROM AUTHOR]

Introductionβ-glucans found in the cell walls of mushrooms can be a beneficial food additive in replacing fat in commercial food products.MethodsFour commonly consumed mushroom species in Singapore, i.e., Pleurotus ostreatus spp., Lentinus edodes, Agaricus bisporus, and Flammulina velutipes were profiled for the β-glucan content in the lyophilized form and ultrasonicated assisted extracted form. Both forms were added into chicken patties, which were characterized for the moisture, cooking loss, texture, color, and chemically analyzed for the protein, crude fat, and fatty acid profiles with gas chromatography mass spectrometry (GC-MS).Results and discussionPleurotus Ostreatus spp. had the highest β-glucan of 29.8 ± 0.7 g/100 g in the pure powder form and 15.9 ± 0.3 g/100 g from the extract. Crude fat in 100% fat substituted patties was lowest in Flammulina velutipes extract enriched patties and least in A. bisporus pure powder patties. Additionally, fat replacement with A. bisporus extract and powder forms resulted in the highest polyunsaturated fatty acid profile of 49.6 ± 1.9 mg/100 g patty and 79.9 ± 4.5 mg/100 g patty, respectively. Chicken patties with added mushroom extract were notable in retaining moisture, cooking yield and its structure. Fat substitution with mushroom powder was also conducted, satisfactory results indicated a possibility as a better fat replacer that is easily processed and an efficient alternative to β-glucan extract. With increasing demand for low fat foods with acceptable organoleptic properties, our study demonstrates that the inclusion of dry mushroom powder has the ability to mimic the “fattiness” of chicken patties.

Fat is an important part of the food industry as it contributes to the flavor, lubricity, texture, and satiety of the product. Particularly, fats that are rich in trans and saturated fatty acids are relatively inexpensive and provide longer shelf life, desirable food stability and texture in foods such as shortenings, fast foods, ready-to-cook, partially hydrogenated oils, stick margarines, snacks, spreads and bakery products. However, saturated fats and artificial trans fatty acids are associated with negative health effects. Oleogels are solid fat-like oil gels, developed from edible components that exhibit properties similar to solid fats. In terms of similarity to hard stock fat, texture attributes, dietary nutrition, oxidative stability, oil binding capacity, solid fat content and rheological properties were found comparable in oleogel incorporated food formulations. Voluminous work on arbitrary methods has been done in recent years, which calls for re-evaluation of analysis for proper characterization and functionality. This review contributes to a comprehensive understanding of the characteristics and applications of oleogels, demonstrating the potential of oleogel as a nutritional substitute rather than just a fat replacer. [ABSTRACT FROM AUTHOR]

Monoglyceride (MG) oleogels are soft matter structures designed to mimic the functionality of fats while maintaining a lipid profile comparable to that of edible oils. These novel fat materials have been mainly investigated as ingredients to reduce saturated fats and eliminate trans fats in the production of several foods, such as spreadables, bakeries, confectioneries, and meat products among others. Due to the versatility that oleogels offer, other relevant technological functionalities as well as the development of health‐promoting systems have been the subject of extensive research. MG oleogels have been explored as oil migration inhibitors, emulsion stabilizers, lipid oxidation stability enhancers, and even as 3D printing materials. Among the most recent applications are the use of MG oleogels as carriers of bioactive compounds as well as the development of systems able to modulate lipid digestion. This review exclusively focuses on the advances over the last decade in technological and nutritional applications of MG oleogels and MG oleogel‐based systems, outlining the most significant findings and conclusions from the literature, as well as challenges and trends for future studies. [ABSTRACT FROM AUTHOR]

Objective A study was conducted to determine the physicochemical quality and consumer acceptability of beef frankfurter-type sausages formulated with pecan nut paste and Mexican oregano oil (MO) of two varieties, Poliomintha longiflora Gray (Mexican oregano Poliomintha, MOP) or Lippia berlandieri (Mexican oregano Lippia, MOL). Methods Frankfurters were processed under six treatment conditions: control (10.67% pork fat), MOP (control + 0.01% MOP), MOL (control + 0.01% MOL), MOP-N (control + 0.01% MOP + 6% pecan nut paste), MOL-N (control + 0.01% MOL + 6% pecan nut paste), and C-N (control + 6% pecan nut paste). The physicochemical properties and the consumer acceptability were determined. Results The addition of MO and nut did not influence the water holding capacity, drip loss, and luminosity of frankfurters, but those ingredients increased pH and shear force (p

Beef skin gelatin can be used as a good substitute for animal fat in meat patties. In this paper, the effect of different parameters on low-fat beef patties with cowhide gelatin substituted for beef fat (0, 25%, 50%, 75%, 100%) prepared by ultra-high pressure assisted technology was investigated by texture, cooking loss, and sensory scores. The beef patties were also stored at 0–4 °C for 0, 7, 14, 21, and 28 d. The differences and changing rules of fatty acid and amino acid compositions and contents of beef patties with different fat contents were investigated by simulating gastrointestinal digestion in vitro. The optimal process formulation of low-fat beef patties with cowhide gelatin was determined by experimental optimization as follows: ultra-high pressure 360 MPa, ultra-high of pressure time of 21 min, NaCl addition of 1.5%, compound phosphate addition of 0.3%. The addition of cowhide gelatin significantly increased monounsaturated fatty acids, polyunsaturated fatty acids, amino acid content, and protein digestibility of beef patties (p < 0.05). Moreover, with the extension of storage time, the content of saturated fatty acids was significantly higher (p < 0.05), the content of monounsaturated and polyunsaturated fatty acids was significantly lower (p < 0.05), the content of amino acids was significantly lower (p < 0.05), and protein digestibility was significantly lower (p < 0.05) under all substitution ratios. Overall, beef patties with 75% and 100% substitution ratios had better digestibility characteristics. The results of this study provide a theoretical basis for gelatin’s potential as a fat substitute for beef patties and for improving the quality of low-fat meat products.

The aim of this study was to analyze the effect of pork backfat (PB) substitution in a meat burger with a gelled emulsion (GE) elaborated with maca flour, soybean oil, and chincho essential oil (CEO). Lipid profile (gas chromatography—GC), health indices, physicochemical properties (CIELAB color, pH, texture profile—TPA), and cooking and sensory characteristics of meat burgers were analyzed. Five formulations were evaluated: control (BC) (80% beef meat and 20% PB); BSM (10% PB + 10% GE); BSMC0.25 (BSM + 0.25% CEO); BSMC0.5 (BSM + 0.5% CEO), and BSMC1.0 (BSM + 1.0% CEO). GE substitution in meat burgers provided a healthier lipid profile; the amount of SFA was reduced (p < 0.05), while PUFA content was significantly increased (p < 0.05). Furthermore, the use of GE resulted in healthier PUFA/SFA ratios and lower atherogenic and thrombogenic indices. The addition of GE increased moisture content and decreased fat and protein contents. Color parameters (L*, b*, and C*) decreased after cooking. Hardness (p < 0.05), cooking losses, and shrinkage changes decreased with GE addition. Lipid oxidation levels were significantly (p < 0.05) affected by GE substitution. Therefore, the substitution of PB by GE can be considered as an effective strategy to produce healthier meat burgers without negatively affecting their physicochemical and technological properties. [ABSTRACT FROM AUTHOR]

Edible protein-based oleogels have garnered extensive attention in food formulation, driven by the desire for enhanced nutritional profiles and improved texture perception. This is facilitated by the nutritional value of the starting ingredient proteins, coupled with high consumer acceptance. However, there exists limited knowledge regarding the connection between the microstructural properties of gels and their macroscopic rheological properties, especially concerning their potential as fat replacers in food products. The present study reveals a simple means of modulating the microstructural properties and macroscopic mechanical features of capillary whey protein oleogels, as well as their aesthetic properties. This is achieved by using whey protein variants with diverse morphologies, such as fibers, particles, and fractal clusters, or by varying the water fraction (s) and the protein concentration (φ) in the formula. Rheological scaling properties and confocal laser scanning microscopy (CLSM) were employed to investigate the structural contribution of protein particles within the gel network. Furthermore, the study explores the practical applications of the derived oleogels, particularly in terms of spreadability or shortening as a potential alternative to margarine, within real food matrices. The spreadability of capillary oleogels with a protein concentration (φ) at 0.16 and 0.18 was comparable to that of commercial margarine. Meanwhile, the capillary oleogel-cake exhibited similarity to the margarine cake in textural parameters and sensory acceptability. This suggests that these capillary whey protein oleogels hold promise for applications in bakery products as margarine alternatives with low levels of saturated/ trans -fat content. [Display omitted] • Capillary oleogels can be formed by using whey protein variants with diverse morphologies. • Capillary oleogels fabricated with different particle shape have diverse mechanical features and aesthetic properties. • The microstructural of capillary oleogels can be tuned by adjusting the water fraction or the protein concentration. • Capillary whey protein oleogels hold promise for applications as margarine alternatives. [ABSTRACT FROM AUTHOR]

Six meat emulsion treatments were manufactured, depending on the addition of Trigonella seed powder. Meat emulsions were prepared with starch as control treatment, Trigonella seed powder (Tfg) or defatted Trigonella seed powder (Dtfg) in two percentages 2% and 4%. Cooking losses, lipid oxidation degree, meat emulsion stability through measurement of total released fluid, water released, fat released, TPA attributes and color parameters were evaluated. Cooking loss and fat, fluid releases were lower in Tfg and Dtfg samples related to Starch. Also, lipid oxidation was higher (P < 0,05) in Tfg samples than Dtfg or Starch. Hardness, chewiness and gumminess were lower (P < 0,05) in Tfg and Dtfg samples than Starch samples. The a* values in samples with starch were reduced rapidly (P < 0,05) than Tfg and Dtfg values during preservation. These results show that Trigonella Foenum-Graecum seed powder is an efficient candidate for improving quality of emulsion type meat products with vegetable oils as animal fat replacers. [ABSTRACT FROM AUTHOR]

Summary: The effect of incorporation of 7.5% (hydrated 50/50 w/w) and 10% (hydrated 70/30 w/w) of Agaricus bisporus (Ab) and Pleurotus ostreatus (Po) flours as partial replacers of fat and salts (sodium chloride and phosphates) on physicochemical properties, microbiological and sensory properties of pâté was studied during cold storage. Mushroom flours increased moisture, dietary fibre and protein contents improving the nutritional value of pâtés. Mushroom flour influenced the colour parameters, especially Ab, and gave harder pâtés in 10% mushroom flour addition. Sensorially, the odour and taste of 7.5% of mushroom flour were considered acceptable, and its addition hydrated in a ratio 50/50 w/w should be the most suitable to improve the nutritional value of this product without significantly affecting the sensory properties. The addition of Ab and Po flours was a feasible strategy to replace fat and salts in pâté. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the physicochemical properties of beef burger after substitution of animal fat with the ethylcellulose (EC) oleogel. Therefore, sesame oil oleogels were prepared using EC in concentrations of 10%, and cooled at 25 °C. The fatty acid profile of EC oleogel compared with animal fat. Then, the EC oleogel was incorporated to hamburger at the 0, 25 and 50% instead of animal fat and color and textural properties as well as cooking loss, cooking shrinkage, fat absorption, and lipid oxidation of the beef burgers were evaluated. As an outcome, the EC oleogel contained high levels of linoleic and linolenic acids, while the palmitic and stearic acids were lower than the animal fats, and myristic acid was not detectable. Replacement of animal fat with EC oleogel upgraded the quality of final product by reducing cooking loss and fat absorption. Production of beef burger with EC oleogel decreased the oxidation process during frozen storage as well as cooking loss and fat absorption, and enhanced textural properties including chewiness and hardness. Improvement of nutritional and technological properties of hamburgers contained EC oleogel makes it a desirable candidate for animal fat substitution. [ABSTRACT FROM AUTHOR]

Oleogelation has recently received a great deal of attention in the food industry as a novel alternative technology that physically converts liquid oil into semi-solid gel. Since the functional characteristics of oleogels are dependent on the gelators or bioactive compounds incorporated, this study was undertaken to evaluate the rheological properties and oxidative stability of candelilla wax oleogels fortified with glycerol monostearate (GMS) and β-carotene, and also to investigate their applications to muffin as a shortening replacer. The interaction between candelilla wax and GMS contributed to strengthening the oleogel structure. The oleogels with β-carotene showed the lowest peroxide values than the other samples. The muffins prepared with oleogels for shortening had greater specific gravity and harder texture, but there was no significant difference in the specific volume between the shortening and oleogel samples with GMS. In addition, muffins with β-carotene oleogels showed the highest oxidative stability. Therefore, this study indicated that the incorporation of β-carotene and GMS in oleogels positively affected the storage stability of muffin. [ABSTRACT FROM AUTHOR]

Objective: A study was conducted to determine the physicochemical quality and consumer acceptability of beef frankfurter-type sausages formulated with pecan nut paste and Mexican oregano oil (MO) of two varieties, Poliomintha longiflora Gray (Mexican oregano Poliomintha, MOP) or Lippia berlandieri (Mexican oregano Lippia, MOL). Methods: Frankfurters were processed under six treatment conditions: control (10.67% pork fat), MOP (control + 0.01% MOP), MOL (control + 0.01% MOL), MOP-N (control + 0.01% MOP + 6% pecan nut paste), MOL-N (control + 0.01% MOL + 6% pecan nut paste), and C-N (control + 6% pecan nut paste). The physicochemical properties and the consumer acceptability were determined. Results: The addition of MO and nut did not influence the water holding capacity, drip loss, and luminosity of frankfurters, but those ingredients increased pH and shear force (p<0.05) and decreased redness (p<0.05) of frankfurters. Frankfurters were generally well accepted by consumers. However, general acceptability of sausages decreased with the addition of MO. Control sausages showed the highest acceptability. Conclusion: The MO and pecan nut paste do not affect drastically the quality of frankfurters. These results provide evidence that partial replacement of pork fat by pecan nut in frankfurters maintain a consistent physicochemical quality and its commercialization looks promising given consumers' acceptance. [ABSTRACT FROM AUTHOR]

This study was performed to evaluate the effect of using green banana flour as a fat substitute on the physicochemical, texture and sensory properties of low-calorie synbiotic yogurt. For this purpose, different amounts of green banana flour were added to yogurt in concentrations of 1, 2 and 3%. Also, Bacillus coagulans powder at a concentration of 109 CFU / g was used. In this study, pH, texture, apparent viscosity, color and sensory evaluation were determined and compared with two samples of low fat control and high fat control yogurt. The results of this study showed that the replacement of green banana flour significantly reduced the pH and syneresis of yogurt samples compared to the low-fat control sample. Firmness and apparent viscosity increased significantly with increasing green banana flour; meanwhile, the sample containing 2% green banana flour was similar to the high fat control sample. Also, sensory evaluation results showed that the most favorable results were for samples containing 1 and 2% green banana flour. Therefore, it can be concluded that 2% green banana flour due to its favorable physicochemical properties and the creation of acceptable texture and taste can be used as a fat substitute for the preparation of low-calorie synbiotic yogurt. [ABSTRACT FROM AUTHOR]

Quantitative MRI is an increasingly used method to monitor disease progression in muscular disorders due to its ability to measure changes in muscle fat content (reported as fat fraction) over a short period. Being able to objectively measure such changes is crucial for the development of new treatments in clinical trials. However, the analysis of the images involved continues to be a daunting task because of the time needed. Whether a more specific analysis selecting individual muscles or a global one analyzing the whole thigh or compartments could be a suitable alternative has only been marginally studied. In our study we compare three methods of analysis of 2-point-dixon images in a cohort of 34 patients with late onset Pompe disease followed over a period of one year. We measured fat fraction on MRIs obtained at baseline and at year 1, and we calculated the increment of fat fraction. We correlated the results obtained with the results of muscle function tests to investigate whether the three methods of analysis were equivalent or not. We observed significant differences between the three methods in the estimation of the fat fraction at both baseline and year 1, but no difference was found in the increment in fat fraction between baseline and year 1. When we correlated the fat fraction obtained with each method and the muscle function tests, we found a significant correlation with most tests in all three methods, although in most comparisons the highest correlation coefficient was found with the analysis of individual muscles. We conclude that the fastest strategy of analysis assessing compartments or the whole thigh could be reliable for certain cohorts of patients where the variable to study is the fat increment. In other sorts of studies, an individual muscle approach seems the most reliable technique.

Quantitative MRI is an increasingly used method to monitor disease progression in muscular disorders due to its ability to measure changes in muscle fat content (reported as fat fraction) over a short period. Being able to objectively measure such changes is crucial for the development of new treatments in clinical trials. However, the analysis of the images involved continues to be a daunting task because of the time needed. Whether a more specific analysis selecting individual muscles or a global one analyzing the whole thigh or compartments could be a suitable alternative has only been marginally studied. In our study we compare three methods of analysis of 2-point-dixon images in a cohort of 34 patients with late onset Pompe disease followed over a period of one year. We measured fat fraction on MRIs obtained at baseline and at year 1, and we calculated the increment of fat fraction. We correlated the results obtained with the results of muscle function tests to investigate whether the three methods of analysis were equivalent or not. We observed significant differences between the three methods in the estimation of the fat fraction at both baseline and year 1, but no difference was found in the increment in fat fraction between baseline and year 1. When we correlated the fat fraction obtained with each method and the muscle function tests, we found a significant correlation with most tests in all three methods, although in most comparisons the highest correlation coefficient was found with the analysis of individual muscles. We conclude that the fastest strategy of analysis assessing compartments or the whole thigh could be reliable for certain cohorts of patients where the variable to study is the fat increment. In other sorts of studies, an individual muscle approach seems the most reliable technique. [ABSTRACT FROM AUTHOR]

Fat and sugar are responsible for the structure of cookies but make them nutritionally inferior. Therefore, in the present study, cookies with improved nutrition using whole wheat flour (WWF) and incorporation of multigrain mix (MM-oats, peas and fenugreek flours) at 0, 25, 50, 75 and 100% levels was studied. Further, fat was replaced using pumpkin seed (PS) or watermelon seed (WS) at 25, 50 and 75% level and sugar was replaced using dry dates (DD) or raisins (RS) separately at 20, 40 and 60%. MM having protein at 15.13% and dietary fibre at 12.83% significantly decreased the water absorption (68.1–60.6%), stability (2.52–1.35 min), amylograph peak viscosity (665–821 BU), and cookie dough hardness (1737–690.5) at 100% MM. Based on the physico-sensory analysis, 75% replacement of WWF with MM was selected for replacement of fat or sugar. Addition of PS or WS increased the dough hardness (1235–4103 g), whereas the spread ratio of cookies decreased from 6.25 and 6.31 to 5.54 and 4.06 respectively. Replacement of fat with PS at 50%, sugar by DD at 40% along with a combination of sodium stearoyl lactylate (SSL) and glycerol mono stearate (GMS) showed improvement in the cookie texture. The scanning electron microscope (SEM) of cookie showed coating of starch granules and appearance of sheet-like covering of protein network. The mono and polyunsaturated fatty acid profile of cookies improved apart from a two-fold increase in protein and three-fold increase in dietary fibre. [ABSTRACT FROM AUTHOR]

Exopolysaccharide produced by lactic acid bacteria has various functions. In the present study, one anti-oxidant polysaccharide fraction, namely S1-EPS, was extracted and purified from Pediococcus acidilactici S1, and its structure and its potential effect on the gel properties of fat substitute meat mince were investigated. The results showed that S1-EPS, one of homogeneous polysaccharides, was mainly composed of Gal, Glc, and Man in molar ratio of 7.61: 15.25: 77.13 and molecular weight of 46.975 kDa. The backbone of EPS-S1 contained →2,6)-α-D-Manp-(1→，→2)-α-D-Manp-(1→,→3)-α-D-Glcp-(1 → and a small amount of→6)-β-D-Manp-(1→. The linkages of branches in EPS-S1 were mainly composed of α-D-Man p -(1→ attached to a sugar residue →2,6)-α-D-Man p -(1→ O -2 or β-D-Gal p -(1→ attached to a sugar residue →2,6)-α-D-Man p -(1→ O -6. Furthermore, as S1-EPS increased, the meat minced gel pores decreased, and the surface became smooth. A remarkable inhibitory effect on the lipid oxidation of meat minced gel was found as S1-EPS concentration increased. Overall, S1-EPS was found to have substantial potential in low-fat meat products by serving as a natural, anti-oxidant, and functional additive. • The exopolysaccharides S1 presented better gel of fat substituted meat minced. • The exopolysaccharides S1 could prevent fat oxidation. • The exopolysaccharides S1 showed good water holding capacity for fat substituted meat mince. • The exopolysaccharides S1 could be set as a good probiotic stabilizer substitute. [ABSTRACT FROM AUTHOR]

The potential application of apple pomace emulsions (APEs) as saturated fat replacers in biscuits was investigated by employing olive oil/water (35/65) emulsions enriched with 12.5–20.0% apple pomace residue (AP) and exploring their rheological properties and microstructure. A selected APE (with 15% AP) was used as margarine replacer in biscuits at 50–100% substitution levels and the biscuits quality attributes were examined using a multi-instrumental analytical approach; a full-fat biscuit (30% margarine) was tested as control. Firmness and spreadability work of APE, evaluated by large deformation mechanical testing, increased with increasing AP content. The elasticity and viscosity of the control biscuit dough as determined by rheometry were higher than their reduced-fat counterparts with APE. With increasing APE substitution level, the moisture and water activity increased, and a lower biscuit color lightness was noted, whereas the thickness did not significantly differ among the tested product formulations. Moreover, fracture strength, total phenolic (3,4-dihydroxybenzoic acid being predominant) content and antioxidant activity were greater for the APE-fortified biscuits than the control. SPME/GC–MS analysis revealed the presence of AP-derived volatile compounds, providing pungent, rancid and fruity notes in the APE-fortified biscuits. Nevertheless, the 50% margarine substituted biscuit received acceptable ratings for flavor notes, hardness, fragility and overall acceptability upon sensory evaluation. Slower rates of lipolysis (on biscuit weight basis) were also observed for the APE-fortified biscuits using an in vitro intestinal enzymatic digestion protocol. Overall, the APE appeared as an effective solid fat substitute in biscuits that improves their nutritional characteristics, while maintaining acceptable quality attributes. [Display omitted] • Apple pomace emulsion (APE) was used as saturated fat substitute in biscuits (BS). • The rheological properties of APE enhanced with rise of apple pomace level. • 50 & 70% margarine substitution did not affect the BS physical & textural features. • APE induced into BS volatile compounds related to pungent, rancid and fruity notes. • 50% margarine substitution by APE gave healthier and sensorially acceptable BS. [ABSTRACT FROM AUTHOR]

Oleogels have been pointed out as a potential alternative for saturated and trans -fat replacement, but their successful application in food remains a challenge. This research aimed to explore the production of oleogels formed by an indirect approach and their further application to pound cakes. Oleogels were obtained from a scaffold of percolating 3D network of biopolymer, primarily adsorbed at the interface of an oil-in-water high internal phase emulsion (HIPE) (φ = 0.80). Precursor HIPEs were stabilized by sodium caseinate (SC) - quercetin (Q) covalent complexes formed via an alkaline process or only SC. Better HIPEs for oleogel production were stabilized by SC-Q complexes instead of the native protein. SC-Q complexes acted as functional emulsifiers providing great protection against oil release after shearing and less formation of hydroperoxides and malonaldehyde in oleogels. In addition, oleogels obtained after drying (water removal) at the highest studied temperature (120 °C) did not show surface oil release. Finally, the performance of these oleogels was assessed in pound cakes in comparison to palm fat (PF) and sunflower oil (SO) as controls. Apparent viscosity and aeration of oleogel-based cake batters were lower than PF. However, after baking, the specific volume of cakes with oleogels was higher than the PF formulation. Nevertheless, the quality parameters of the cakes produced with oleogels (SC or SCQ) were similar to those prepared with SO. These outcomes incite further research guiding the practical application of oleogels, building knowledge to define components and processes to design saturated and trans -fat-free products. [Display omitted] • SC-Q complexes showed potential to produce oleogels by emulsion-template. • The high concentration of Q in the complexes promotes better oleogel properties. • Oxidative stability of oleogel is improved for HIPEs stabilized by SC-Q complexes. • Oleogels can be used to produce pound cakes with a high specific volume. [ABSTRACT FROM AUTHOR]

The aim of this study was to analyze the effect of pork backfat (PB) substitution in a meat burger with a gelled emulsion (GE) elaborated with maca flour, soybean oil, and chincho essential oil (CEO). Lipid profile (gas chromatography—GC), health indices, physicochemical properties (CIELAB color, pH, texture profile—TPA), and cooking and sensory characteristics of meat burgers were analyzed. Five formulations were evaluated: control (BC) (80% beef meat and 20% PB); BSM (10% PB + 10% GE); BSMC0.25 (BSM + 0.25% CEO); BSMC0.5 (BSM + 0.5% CEO), and BSMC1.0 (BSM + 1.0% CEO). GE substitution in meat burgers provided a healthier lipid profile; the amount of SFA was reduced (p < 0.05), while PUFA content was significantly increased (p < 0.05). Furthermore, the use of GE resulted in healthier PUFA/SFA ratios and lower atherogenic and thrombogenic indices. The addition of GE increased moisture content and decreased fat and protein contents. Color parameters (L*, b*, and C*) decreased after cooking. Hardness (p < 0.05), cooking losses, and shrinkage changes decreased with GE addition. Lipid oxidation levels were significantly (p < 0.05) affected by GE substitution. Therefore, the substitution of PB by GE can be considered as an effective strategy to produce healthier meat burgers without negatively affecting their physicochemical and technological properties.