Metabolic health and the maintenance of good levels of triglycerides,high-density lipoprotein cholesterol,blood pressure and glucose levels are concerns that can greatly impact human quality of life.Healthdriven consu...Metabolic health and the maintenance of good levels of triglycerides,high-density lipoprotein cholesterol,blood pressure and glucose levels are concerns that can greatly impact human quality of life.Healthdriven consumers’demands,together with technological innovations,have led to a diversification of the food industry.The fostering of off-the-shelf available and affordable healthy food products is necessary,as detrimental effects on human health from the ingestion of saturated fat sources urge the efforts to find alternatives.Oleogels can be tailored using specific triglycerides and oleogelators,that can be selected to yield targeted fatty acids,reduce higher levels of cholesterol with competing binding-molecules(e.g.phytosterols),reduce saturated fat content,lessen appetite(e.g.modelling the shape of foods)or carry exclusive bioactive compounds to be absorbed in the digestive tract.Oleogels are foreseen as an important technological advance in food science due to their versatility,easy processing and affordability.This review explored the strategies in place to develop and produce oleogels,foreseeing their introduction in foods and how they might represent an important source of functionality through the use of healthy molecules.It also explored how oleogels can act on the human overall metabolic health if they are used in human diet.展开更多
Recently,nanoemulsions have gained significant attention for their improved stability and their wide range of potential uses in the food industry.This study aimed to create a novel type of mayonnaise with 23.6%(w/w)of...Recently,nanoemulsions have gained significant attention for their improved stability and their wide range of potential uses in the food industry.This study aimed to create a novel type of mayonnaise with 23.6%(w/w)of oil using ultrasound-assisted emulsification for 6 min to incorporate lupin protein(3.4%,w/w)in the nano-emulsion stabilized by a combination of citrus fibre(2.5%,w/w)and psyllium(0.3%,w/w)or modified starch(3.0%,w/w).Nanoemulsions were produced using a cold-water bath and characterised by their stability and structural properties and used for the production of the mayonnaise.Results showed that the use of lupin protein led to stable nanoemulsions for 50 days stored at 4℃.The smallest mean droplet size for lupin protein was 505.5±43.5 nm and a polydispersity value 0.434±0.045.Then,the selected nanomulsion was used to produce mayonnaise at room temperature.Mayonnaise were characterised in terms of its rheological and morphological properties,and through sensorial evaluation.The texture of the plant-based formulations was very close to one commercial mayonnaise,with similar resistance to deformation.The consistency(k)and flow index(n)were similar between samples and indicate that the samples are viscous due to the considerable value of k.A sensory analysis with a panel of consumers showed that the proposed formulations had a similar organoleptic profile compared to the benchmark sample.However,the tests showed that formulation developed with fibres had a slightly lower overall liking score.Ultrasound seems to be an effective strategy for developing plant-based nanoemulsions,foreseeing their use in the production of mayonnaise.展开更多
基金We would like to acknowledge the H2020-MSCA-RISE project FODIAC—Food for Diabetes and Cognition(reference number 778388).
文摘Metabolic health and the maintenance of good levels of triglycerides,high-density lipoprotein cholesterol,blood pressure and glucose levels are concerns that can greatly impact human quality of life.Healthdriven consumers’demands,together with technological innovations,have led to a diversification of the food industry.The fostering of off-the-shelf available and affordable healthy food products is necessary,as detrimental effects on human health from the ingestion of saturated fat sources urge the efforts to find alternatives.Oleogels can be tailored using specific triglycerides and oleogelators,that can be selected to yield targeted fatty acids,reduce higher levels of cholesterol with competing binding-molecules(e.g.phytosterols),reduce saturated fat content,lessen appetite(e.g.modelling the shape of foods)or carry exclusive bioactive compounds to be absorbed in the digestive tract.Oleogels are foreseen as an important technological advance in food science due to their versatility,easy processing and affordability.This review explored the strategies in place to develop and produce oleogels,foreseeing their introduction in foods and how they might represent an important source of functionality through the use of healthy molecules.It also explored how oleogels can act on the human overall metabolic health if they are used in human diet.
基金supported by the project cLabel+(POCI-01-0247-FEDER-046080)cofinanced by Compete 2020,Lisbon 2020,Portugal 2020 and the European Union,through the European Regional Development Fund(ERDF)funding by FCT,through the individual scientific employment program contract(2020.03447.CEECIND).
文摘Recently,nanoemulsions have gained significant attention for their improved stability and their wide range of potential uses in the food industry.This study aimed to create a novel type of mayonnaise with 23.6%(w/w)of oil using ultrasound-assisted emulsification for 6 min to incorporate lupin protein(3.4%,w/w)in the nano-emulsion stabilized by a combination of citrus fibre(2.5%,w/w)and psyllium(0.3%,w/w)or modified starch(3.0%,w/w).Nanoemulsions were produced using a cold-water bath and characterised by their stability and structural properties and used for the production of the mayonnaise.Results showed that the use of lupin protein led to stable nanoemulsions for 50 days stored at 4℃.The smallest mean droplet size for lupin protein was 505.5±43.5 nm and a polydispersity value 0.434±0.045.Then,the selected nanomulsion was used to produce mayonnaise at room temperature.Mayonnaise were characterised in terms of its rheological and morphological properties,and through sensorial evaluation.The texture of the plant-based formulations was very close to one commercial mayonnaise,with similar resistance to deformation.The consistency(k)and flow index(n)were similar between samples and indicate that the samples are viscous due to the considerable value of k.A sensory analysis with a panel of consumers showed that the proposed formulations had a similar organoleptic profile compared to the benchmark sample.However,the tests showed that formulation developed with fibres had a slightly lower overall liking score.Ultrasound seems to be an effective strategy for developing plant-based nanoemulsions,foreseeing their use in the production of mayonnaise.
