Assessment of Chemical, Physicochemical, and Lipid Stability Properties of Gelled Emulsions Elaborated with Different Oils Chia (Salvia hispanica L.) or Hemp (Cannabis sativa L.) and Pseudocereals

Abstract

Gelled emulsion (GE) systems are one of the novel proposals for the reformulation of meat products with healthier profiles. The aims of this research were (i) to develop gelled emulsions using pseudocereal flours (amaranth, buckwheat, teff, and quinoa) and vegetable oils (chia oil, hemp oil, and their combination), (ii) to determine their chemical composition, physicochemical properties, and lipid stability, and (iii) to evaluate their stability during frozen storage. The results showed that GEs are technologically viable except for the sample elaborated with teff flour and a mix of oils. The lipid oxidation was not greater than 2.5 mg malonaldehyde/kg of sample for any of the samples analyzed. The physicochemical properties analyzed showed both the pH and color values of the GEs within the range of values obtained for the fat of animal origin. The texture properties were affected by the type of oil added; in general, the firmness and the work of shear increased with the addition of the mixture of both oils. The samples elaborated with buckwheat and chia oil and quinoa and chia oil had the highest emulsion stability values, which remained among the highest after freezing. The results showed that gelled emulsions, based on chia oil, hemp, and their mixture with pseudocereal flours, are a viable alternative as a possible substitute of saturated fat in the development of novel foods.

Total and Partial Fat Replacement by Gelled Emulsion (Hemp Oil and Buckwheat Flour) and Its Impact on the Chemical, Technological and Sensory Properties of Frankfurters

“…In one of our previous studies, 12 combinations of these vegetable oils and pseudo-cereal flours were used to obtain GE, selecting the combination of hemp oil and buckwheat flour because it was technologically feasible to obtain and showed the best (healthy) fatty acid composition. It presented an interesting contribution of ω-3 and ω-6 fatty acids that could be attractive for reformulating meat products [15,24]. Hemp oil (Cannabis sativa L.) is composed of a well-balanced fatty acids and antioxidant profile, is rich in polyunsaturated fatty acids, principally the omega-6 linoleic acid (55.41-56.94%) and contains gamma and alpha linoleic acids (0.64-1.10%, 16.51-20.40%) [25,26].…”

“…The total characterization of the GE prepared with hemp oil and buckwheat flour has been previously published [15]. Some of the main properties with special relevance in this study are pH 6.06 ± 0.01, protein content 2.63 ± 0.02 g/100 g of sample, appropriate stability against centrifugation forces (16.83 ± 1.43% TEF) with very little separation between phases after centrifugation.…”

“…On the other hand, S4 showed the lowest amount of SFAs (16.03%) (palmitic acid and stearic acid) which means a 60% reduction in SFAs. This is due to the acid profile of GE that showed oleic acid (C18:1) as the major MUFA, and linoleic and linolenic acids as the major PUFAs [15]. MUFA content in frankfurters decreased from 50.88% to 17.78% (p < 0.05), depending on the fat substitution level.…”

“…In any case, this replacement is not an easy task, mainly due to both, technical and sensorial problems in the product, making them difficult to cut and more prone to oxidation [2,4,7]. Within this scene, gelled emulsion (GE) systems have been revealed as a suitable alternative to create animal fat substitutes that provide and improve stability, textural and oxidative properties or without detriment [6,7,[10][11][12][13][14][15][16][17][18][19][20][21][22][23]. A GE is a colloidal material in which oil in water emulsions (O/W) coexists within a gel network with mechanical properties similar to a viscoelastic solid [12,13].…”

“…In one of our previous studies, 12 combinations of these vegetable oils and pseudo-cereal flours were used to obtain GE, selecting the combination of hemp oil and buckwheat flour because it was technologically feasible to obtain and showed the best (healthy) fatty acid composition. It presented an interesting contribution of ω-3 and ω-6 fatty acids that could be attractive for reformulating meat products [15,24].…”