This study investigated the feasibility of protein/chitosan-based Pickering emulsions as a fat replacer in low-fat cheddar cheese.It compared the chemical composition,functional properties,and microstructure of full-f...This study investigated the feasibility of protein/chitosan-based Pickering emulsions as a fat replacer in low-fat cheddar cheese.It compared the chemical composition,functional properties,and microstructure of full-fat cheese(FFC)with reduced-fat cheese(RFC)and low-fat cheese(LFC),both utilizing a whey protein isolatechitosan oligosaccharide(WPI-COS)microgel-stabilized emulsion as a fat substitute.The results indicated that cheese yield decreased following the substitution with fat replacers,although the cheese had higher protein and moisture contents,and lower fat content.Color analysis revealed that WPI-COS microgels significantly mitigated color defects in low-fat cheese.The use of WPI-COS microgels as matrix fillers resulted in a denser cheese structure,but simultaneously observing cheese collapse associated with poor meltability and denser structure.This observation corresponded to increased hardness,elasticity,and G′,thus demonstrating improved chewiness.Scanning electron microscopy observations demonstrated that the microstructures of RFC and LFC were more uniform and smoother.Confocal laser scanning microscopy revealed smaller and more uniform fat globules in RFC and LFC groups,preventing quality issues caused by fat aggregation.Compared to FFC,RFC and LFC groups had higher levels of fatty acid,especially caproic,nonanoic,and capric acids,providing a rich fatty flavor.Hydrocarbons,aromatic,and heterocyclic compounds also contributed to cheese flavor,as well as the fruity taste produced by toluene.Additionally,nonanal compounds were detected due to the action of WPI-COS which imparted a greasy and citrus flavor to the low-fat cheese.These findings suggested that WPI-COS microgelstabilized Pickering emulsions could be a feasible way as fat substitutes of cheddar cheese,offering potential benefits for reducing fat bioaccessibility in dairy products.This approach may have significant implications for the dairy industry,particularly in the development of healthier low-fat cheese options,as well as for public health by offering a viable strategy to reduce saturated fat consumption.展开更多
Oleogels show promise in the food industry as potential substitutes for saturated fats,providing a medium for incorporating bioactive compounds.Starch modified with octenyl succinic anhydride(OSA)can serve as a struct...Oleogels show promise in the food industry as potential substitutes for saturated fats,providing a medium for incorporating bioactive compounds.Starch modified with octenyl succinic anhydride(OSA)can serve as a structuring agent for vegetable oils due to its amphiphilic nature.This study aimed to develop oleogels based on native starch(NS)or modified starch(MS)bean,sunflower oil,beeswax,and curcumin.The oleogels were evaluated for gel hardness,oil holding capacity,structural stability,weight loss,X-ray diffraction,peroxide value,and antioxidant activity during 30 days of storage.The modification reduced the amylose content by 36%,viscosity by 32%,breakdown by 78%,and retrogradation by 54%of the starch.The oleogels exhibited structural stability and oil binding capacity above 96%during 30 days.Oleogels with NS and 0.5%curcumin were 20%softer than those without curcumin.Over 30 days,the hardness of the oleogels increased by 21%-48%.The addition of 0.5%curcumin in native and OSA starch oleogels increased their antioxidant activities to 41%and 35%,respectively.The texture and antioxidant properties of the oleogels indicate the feasibility of their appli-cation in food products.展开更多
Fats,as one of the three major nutrients,not only provide energy for the human body but also have a significant impact on the texture and sensory properties of foods.However,excessive fat intake is closely related to ...Fats,as one of the three major nutrients,not only provide energy for the human body but also have a significant impact on the texture and sensory properties of foods.However,excessive fat intake is closely related to the risk of obesity and cardiovascular disease.As people’s pursuit of health and wellness gradually increases,people are beginning to favor reduced-fat products.Therefore,it is particularly important to develop fat replacers for use in the production of reduced-fat foods.Starch-based materials exhibit ideal performance in terms of replacing fats.In this review,we introduce the research on the use of starches;modified starches;and starch derivatives,including dextrin,maltodextrin,and cyclodextrin,as fat replacers.In addition,we also reviewed the application of new types of starch-based structured design,such as emulsion gels,oleogels,and bigels,in the replacement of plastic fats.Starch-based fat replacers can simulate the rheological properties and texture of fats and effectively replace partial fats without reducing foods’sensory properties.Moreover,structured starch gels can transform liquid oil into solid plastic fats,which are healthier and safer than industrial hydrogenated oils.Therefore,starch-based fat replacers have enormous development potential for use in the production of reduced-fat foods.展开更多
Vitamin E-fortified oleogels(E-OGs)were prepared by vitamin E-loaded emulsion template using xanthan gum(XG)and soybean lecithin(SL)as oleogelators.Optimum processing conditions of E-OGs were obtained with 0.3%XG and ...Vitamin E-fortified oleogels(E-OGs)were prepared by vitamin E-loaded emulsion template using xanthan gum(XG)and soybean lecithin(SL)as oleogelators.Optimum processing conditions of E-OGs were obtained with 0.3%XG and 2.0%SL,which exhibited a small particle diameter of 651.50±23.84 nm and adequate zeta potential of-30.20±2.95 mV.This zeta potential value indicates that E-OGs are very stable due to the electrostatic repulsion between particles.The oil binding capacity(OBC)of E-OGs maintained above 99.97%when the XG concentration was 0.30%or more,whereas the OBC containing 0.15%XG significantly decreased from 99.84%to 96.79%after 5 days of storage.The E-OGs prepared at 0.3%XG or higher exhibited solid-like behavior with higher G’than G”in the results of the frequency sweep test.Solid-like behavior of E-OGs has some advantage such as ease of process,handling,and storage stability.E-OGs have been applied in pound cake manufacturing to replace commercially available butter.The rheological properties of the pound cake were analyzed using a texture profile analyzer.The hardness of the pound cake decreased significantly from 9.73±1.33 N to 7.95±0.58 N,and the porosity increased as butter was replaced with E-OGs,showing the potential of E-OGs to improve the quality of bakery products.E-OGs may also provide the benefits of vitamin E fortification.These results highlight the promising prospects of E-OGs in the food industry,particularly in the development of healthier and functional foods.展开更多
基金supported by the Natural Science Foundation of Zhejiang Province(No.LY24C200001)the National Natural Science Foundation of China(32101862,32472362)+4 种基金the National Key Research and Development Program(2024YFF1106101)the Ningbo Municipal Public Welfare Research Plan Project(2023S075)the Fundamental Research Funds for the Provincial Universities of Zhejiang(No.SJLY2024001)Shanghai State-owned Assets Supervision and Administration Commission Enterprise Innovation Development and Capacity Enhancement Program(No.2022013)the Key Project of Ningbo Science and Technology(2023Z127).
文摘This study investigated the feasibility of protein/chitosan-based Pickering emulsions as a fat replacer in low-fat cheddar cheese.It compared the chemical composition,functional properties,and microstructure of full-fat cheese(FFC)with reduced-fat cheese(RFC)and low-fat cheese(LFC),both utilizing a whey protein isolatechitosan oligosaccharide(WPI-COS)microgel-stabilized emulsion as a fat substitute.The results indicated that cheese yield decreased following the substitution with fat replacers,although the cheese had higher protein and moisture contents,and lower fat content.Color analysis revealed that WPI-COS microgels significantly mitigated color defects in low-fat cheese.The use of WPI-COS microgels as matrix fillers resulted in a denser cheese structure,but simultaneously observing cheese collapse associated with poor meltability and denser structure.This observation corresponded to increased hardness,elasticity,and G′,thus demonstrating improved chewiness.Scanning electron microscopy observations demonstrated that the microstructures of RFC and LFC were more uniform and smoother.Confocal laser scanning microscopy revealed smaller and more uniform fat globules in RFC and LFC groups,preventing quality issues caused by fat aggregation.Compared to FFC,RFC and LFC groups had higher levels of fatty acid,especially caproic,nonanoic,and capric acids,providing a rich fatty flavor.Hydrocarbons,aromatic,and heterocyclic compounds also contributed to cheese flavor,as well as the fruity taste produced by toluene.Additionally,nonanal compounds were detected due to the action of WPI-COS which imparted a greasy and citrus flavor to the low-fat cheese.These findings suggested that WPI-COS microgelstabilized Pickering emulsions could be a feasible way as fat substitutes of cheddar cheese,offering potential benefits for reducing fat bioaccessibility in dairy products.This approach may have significant implications for the dairy industry,particularly in the development of healthier low-fat cheese options,as well as for public health by offering a viable strategy to reduce saturated fat consumption.
基金the Fundaçao de Amparoa Pesquisa do Estado do Rio Grande do Sul-FAPERGS(22/2551-0000840-2)Coordenaçao de Aperfeiçoamento de Pessoal de Nível Superior-CAPES(code 001)Conselho Nacional de Desenvolvimento Científico e Tecnologico-CNPQ.
文摘Oleogels show promise in the food industry as potential substitutes for saturated fats,providing a medium for incorporating bioactive compounds.Starch modified with octenyl succinic anhydride(OSA)can serve as a structuring agent for vegetable oils due to its amphiphilic nature.This study aimed to develop oleogels based on native starch(NS)or modified starch(MS)bean,sunflower oil,beeswax,and curcumin.The oleogels were evaluated for gel hardness,oil holding capacity,structural stability,weight loss,X-ray diffraction,peroxide value,and antioxidant activity during 30 days of storage.The modification reduced the amylose content by 36%,viscosity by 32%,breakdown by 78%,and retrogradation by 54%of the starch.The oleogels exhibited structural stability and oil binding capacity above 96%during 30 days.Oleogels with NS and 0.5%curcumin were 20%softer than those without curcumin.Over 30 days,the hardness of the oleogels increased by 21%-48%.The addition of 0.5%curcumin in native and OSA starch oleogels increased their antioxidant activities to 41%and 35%,respectively.The texture and antioxidant properties of the oleogels indicate the feasibility of their appli-cation in food products.
基金supported by Natural Science Foundation of Jiangsu Province(BK20210458)Young Elite Scientists Sponsorship Program by CAST(2021QNRC001).
文摘Fats,as one of the three major nutrients,not only provide energy for the human body but also have a significant impact on the texture and sensory properties of foods.However,excessive fat intake is closely related to the risk of obesity and cardiovascular disease.As people’s pursuit of health and wellness gradually increases,people are beginning to favor reduced-fat products.Therefore,it is particularly important to develop fat replacers for use in the production of reduced-fat foods.Starch-based materials exhibit ideal performance in terms of replacing fats.In this review,we introduce the research on the use of starches;modified starches;and starch derivatives,including dextrin,maltodextrin,and cyclodextrin,as fat replacers.In addition,we also reviewed the application of new types of starch-based structured design,such as emulsion gels,oleogels,and bigels,in the replacement of plastic fats.Starch-based fat replacers can simulate the rheological properties and texture of fats and effectively replace partial fats without reducing foods’sensory properties.Moreover,structured starch gels can transform liquid oil into solid plastic fats,which are healthier and safer than industrial hydrogenated oils.Therefore,starch-based fat replacers have enormous development potential for use in the production of reduced-fat foods.
基金supported by Samyang Igeon(以建)Scholarship Foundation.
文摘Vitamin E-fortified oleogels(E-OGs)were prepared by vitamin E-loaded emulsion template using xanthan gum(XG)and soybean lecithin(SL)as oleogelators.Optimum processing conditions of E-OGs were obtained with 0.3%XG and 2.0%SL,which exhibited a small particle diameter of 651.50±23.84 nm and adequate zeta potential of-30.20±2.95 mV.This zeta potential value indicates that E-OGs are very stable due to the electrostatic repulsion between particles.The oil binding capacity(OBC)of E-OGs maintained above 99.97%when the XG concentration was 0.30%or more,whereas the OBC containing 0.15%XG significantly decreased from 99.84%to 96.79%after 5 days of storage.The E-OGs prepared at 0.3%XG or higher exhibited solid-like behavior with higher G’than G”in the results of the frequency sweep test.Solid-like behavior of E-OGs has some advantage such as ease of process,handling,and storage stability.E-OGs have been applied in pound cake manufacturing to replace commercially available butter.The rheological properties of the pound cake were analyzed using a texture profile analyzer.The hardness of the pound cake decreased significantly from 9.73±1.33 N to 7.95±0.58 N,and the porosity increased as butter was replaced with E-OGs,showing the potential of E-OGs to improve the quality of bakery products.E-OGs may also provide the benefits of vitamin E fortification.These results highlight the promising prospects of E-OGs in the food industry,particularly in the development of healthier and functional foods.
