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Artículo

Fat substitutes based on bovine blood plasma and flaxseed oil as functional ingredients

Fernández, Carina LorenaIcon ; Romero, Mara CristinaIcon ; Rolhaiser, Fabiana AIcon ; Fogar, Ricardo AlejandroIcon ; Doval, Mirtha Marina
Fecha de publicación: 10/2021
Editorial: Elsevier
Revista: International Journal of Gastronomy and Food Science
ISSN: 1878-450X
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Alimentos y Bebidas

Resumen

Technological and structural properties of edible flaxseed oil oleogels with dehydrated full bovine blood plasma as structuring agent were evaluated, envisioned oleogels as potential sustainable saturated fat replacers in high-fat content culinary preparations. Gelation process was induced by heating o/w emulsions at 60 °C and 80 °C, followed by a freeze-drying step to the removal of water. Structural properties were evaluated by infrared spectroscopy while technological characteristics were inferred by measuring total lipids content, oil binding capacity, textural parameters, lipid oxidative stability, and color development during 30 days of chilled storage. Results suggest that the high-temperature gelation process yields oleogels of higher gel strength and stability, although the lower temperature yields higher oxidative stability oleogels. An apparent correspondence between technological properties and gel network structures was also observed, and even though further studies regarding fatty acids bioavailability and behavior of the oloegels in each food matrix are required, bovine blood plasma-based oleogels seems to be a promising alternative as saturated fat replacers in culinary preparations, also allowing the incorporation of flaxseed oil as a source of linolenic acid for reducing cholesterol and blood sugar levels. In this way, it is sought not only the development of healthier fats substitutes but also the recovery of a waste to generate a more sustainable ingredient.
Palabras clave: OLEOGEL , EMULSION TEMPLATING , GEL STRENGTH , SPREADABLE INGREDIENTS
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info:eu-repo/semantics/restrictedAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Identificadores
URI: http://hdl.handle.net/11336/183438
URL: https://www.sciencedirect.com/science/article/abs/pii/S1878450X21000640?via%3Dih
DOI: http://dx.doi.org/10.1016/j.ijgfs.2021.100365
Colecciones
Articulos (INIPTA)
Articulos de INSTITUTO DE INVESTIGACIONES EN PROCESOS TECNOLOGICOS AVANZADOS
Citación
Fernández, Carina Lorena; Romero, Mara Cristina; Rolhaiser, Fabiana A; Fogar, Ricardo Alejandro; Doval, Mirtha Marina; Fat substitutes based on bovine blood plasma and flaxseed oil as functional ingredients; Elsevier; International Journal of Gastronomy and Food Science; 25; 10-2021; 1-9
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