2022
DOI: 10.1038/s41598-022-16809-9
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A functional spreadable canola and milk proteins oleogels as a healthy system for candy gummies

Abstract: Recently, interest and demand for healthy and useful food products have become a global requirement. Thus, the production of functional foods with high polyunsaturated fatty acids and antioxidants is very challenging. In this study, four functional spreadable oleogels based on canola oil and milk proteins were developed. These spreadable oleogels were used as an innovative model for the preparation of candy gummies. The chemical composition, oxidative stability, and effects of storage conditions were studied. … Show more

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Cited by 18 publications
(6 citation statements)
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“…Providing spreadable oleogels as ingredients for various foods is a challenge, to obtain suitable products in accordance with the aimed purpose. Three spreadable oleogels with functional properties were developed by Heba H. Salama et al [247] for further use as a healthy and nutritious ingredient in candy gummies. A basic oleogel was obtained by structuring canola oil with 10% stearic acid as an oleogelator and three other spreadable oleogels with functional properties by enriching it with some nutritive polymers such as casein, starch, whey protein, and maltodextrin.…”
Section: Filling Creamsmentioning
confidence: 99%
See 1 more Smart Citation
“…Providing spreadable oleogels as ingredients for various foods is a challenge, to obtain suitable products in accordance with the aimed purpose. Three spreadable oleogels with functional properties were developed by Heba H. Salama et al [247] for further use as a healthy and nutritious ingredient in candy gummies. A basic oleogel was obtained by structuring canola oil with 10% stearic acid as an oleogelator and three other spreadable oleogels with functional properties by enriching it with some nutritive polymers such as casein, starch, whey protein, and maltodextrin.…”
Section: Filling Creamsmentioning
confidence: 99%
“…Doum fruit was a source of polyphenols and flavonoids for one oleogel sample, while carrot juice enhanced the other oleogel's content with β-carotene. Nutritionally improved candy gummies were obtained on the base of developed spreadable oleogels and showed high acceptance in sensory evaluation, constituting a functional product with a high content of unsaturated fats and antioxidants [247].…”
Section: Filling Creamsmentioning
confidence: 99%
“…However, due to their palatability, confectionery products are suitable carriers of functional ingredients to develop healthier products and effective daily supplements which can be consumed by everyone and are suitable for “anytime-everywhere” consumable products. Considering the popularity and convenience associated with confectionery products, they can be used as a vehicle for the incorporation of functional ingredients [ 12 ]. Considering the popularity and convenience associated with confectionery products, they can be used as a vehicle for the incorporation of turmeric and black pepper.…”
Section: Introductionmentioning
confidence: 99%
“…Vegetable oil is often employed to create a three‐dimensional organogel network, leading to the formation of semi‐solid variants (Wijarnprecha et al ., 2019). Vegetable oil‐based oleogel have found extensive application in various products, including sunflower (Baraki et al ., 2021), soybean (Thakur et al ., 2022), coconut (Silva et al ., 2022), pomegranate seed (Fayaz et al ., 2017) and canola oil (Salama & Hashim, 2022). Despite the benefits of the liquid phase, there are still several limitations associated with its usage in oleogel.…”
Section: Introductionmentioning
confidence: 99%