Effect of Adding Curcumin on the Properties of Linseed Oil Organogels Used as Fat Replacers in Pâtés

Abstract

Beeswax-based organogels were formulated with linseed oil and curcumin according to a statistical design to increase the oxidative stability of spreadable meat products (pâté) where these organogels (OGCur) were incorporated as fat substitutes. The organogels obtained under optimal conditions (9.12% beeswax, 0.54% curcumin) showed a mechanical strength similar to pork backfat determined by back extrusion and high oil binding capacity (OBC; over 90%). The incorporation of curcumin at this concentration did not lead to any change in the arrangement of the crystal network, OBC, and mechanical, thermal, or rheological properties of the organogels. Beeswax organogels with and without curcumin, with a β’ orthorhombic subcell structure, showed a predominant elastic behavior and a melting event wider and shifted to lower temperatures than pure beeswax, suggesting a plasticizer effect of the oil in the wax crystals. The oxidative stability of the organogels under accelerated oxidation conditions increased due to the incorporation of curcumin. A decrease in the curcumin content was found from day 4 at 60 °C, together with a significantly lower formation of both peroxides and malonaldehyde. When pork backfat was partially or totally replaced by OGCur in pâtés, a noticeable protective effect of curcumin against lipid oxidation was found during chilled storage

Curcumin Extraction, Isolation, Quantification and Its Application in Functional Foods: A Review With a Focus on Immune Enhancement Activities and COVID-19

“…The curcumin was added to lamb meat with an aim to reduce the fat in meat and it was observed that the addition of 100-300 mg curcumin/g meat reduced the saturated fatty acid without affecting PUFA and MUFA (166). A similar effect was observed in meat pâté where pork fat was totally or partially replaced by the curcumin hydrogel and lipid oxidation was also reduced (167). During modified atmospheric packaging of fresh lamb sausages, turmeric extract rich in curcumin slowed the lipid oxidation and generation of related volatile compounds as well as improved the antioxidant capacity (186).…”

Modulating edible-oleogels physical and functional characteristics by controlling their microstructure

“…OBC indicates oleogel's ability to retain oil. 41 Overall, hydrogenated lecithin-containing oleogels had the highest OBC, followed by sole GS-oleogel, while lecithin-containing oleogels had the lowest OBC (Fig. 6 and Table S5 †).…”

Future trends of processed meat products concerning perceived healthiness: A review

“…Mainly, soybean, linseed, sunflower, and olive oils are widely used to develop oleogels (López‐Pedrouso et al., 2020). Recently, several studies emerged in literature (Oh et al., 2019; Ferrer‐González et al., 2019; Gómez‐Estaca et al., 2019; da Silva et al., 2019; Shao et al., 2020; Franco et al., 2020; Martins et al., 2020; Ramírez‐Carrasco et al., 2020; de Carvalho, Munekata, Pateiro, et al., 2020; Barbut et al., 2021; Ferro et al., 2021) have explored the potential to use organogels in meat products such as burgers, fermented sausages, pâtés, frankfurters, and meat batters. Using oleogels significantly improved the nutritional quality of the reformulated products, but few studies showed negative impact on sensory and color parameters.…”

“…Sensory analysis and acceptance scores showed that up to 60% of pork fat could be replaced easily to improve functional burgers’ fatty acid profile (Heck, Saldaña, et al., 2019). Pâté prepared with linseed oil, beeswax‐based organogels using curcumin as the antioxidant showed higher PUFA (w‐3) content and improved oxidative stability (Ramírez‐Carrasco et al., 2020).…”