Oil-in-water emulsion gels stabilized with chia (Salvia hispanica L.) and cold gelling agents: Technological and infrared spectroscopic characterization

Pintado, Tatiana; Ruíz‐Capillas, Claudia; Jiménez‐Colmenero, Francisco; Carmona, Pedro; Herrero, Ana M.

doi:10.1016/j.foodchem.2015.04.024

Cited by 111 publications

(115 citation statements)

References 43 publications

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“…Some authors have observed that dairy products fortified with b-glucan concentrate exhibit significantly lower pH (Volikakis et al 2004) which would explain why pH decreased when the oat concentration was increased in samples containing only oat bran (OEW) and the ones containing oat bran and alginate (OEA) ( Table 3). Then again, previous studies have indicated that chia emulsion gels formulated with gelatin exhibited lower pH values than ones formulated with alginate (Pintado et al 2015). These findings are consistent with the lower pH values found in oat emulsion gels and oil-free gels made with gelatin.…”

Section: Syneresis and Thermal Stabilitysupporting

confidence: 86%

“…None of the samples containing gelatin registered any noticeable TFR during chilled storage. According with these results, Pintado et al (2015) reported high thermal stability of oil-in-water chia emulsion gels formulated with alginate and gelatin during chilled storage. Figure 1 shows the typical appearance of the frozen/ thawed oat emulsion gels and oil-free gels reported here.…”

Section: Syneresis and Thermal Stabilitymentioning

confidence: 76%

“…Additionally, oilfree gels were prepared as olive oil-free samples. Alginate and gelatin concentrations (Table 1) were based on previous studies (Pintado et al 2015).…”

Section: Design and Preparation Of Samplesmentioning

confidence: 99%

“…Some authors have evaluated gelled emulsions stabilized by gelatin, alginate and a mixture of both according to their phase separation stability, reporting that none of the emulsions formed a bottom aqueous phase, thus showing that they were stable (Sato et al 2014). Additionally, optimal binding (water and fat) properties have been reported in oil-in-water emulsion gels stabilized with chia (Salvia hispanica L.) and alginate or gelatin (Pintado et al 2015).…”

Section: Syneresis and Thermal Stabilitymentioning

confidence: 99%

“…In this regard, previous studies have shown the potential of emulsion gels containing a variety of bioactive compounds formulated with olive oil, chia (source of a-linolenic fatty acids, dietary fibre, minerals, etc.) and cold gelling agents with suitable technological and nutritional properties, for use as healthier fat ingredients (Pintado et al 2015).…”

Section: Introductionmentioning

confidence: 99%

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Emulsion gels as potential fat replacers delivering β-glucan and healthy lipid content for food applications

et al. 2016

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Oat emulsion gels and oil-free oat gels were formulated with varying proportions of oat bran/olive oil (from 12/40 to 28/0) without or with alginate or gelatin used as animal fat replacers and/or to provide b-glucan and MUFA for meat products. Composition, technological properties (thermal stability, colour, texture, etc.) and the effects of chilled and frozen storage of samples were evaluated. Depending on the proportion, samples developed for use as animal fat replacers in meat products may endow these with properties qualifying them for nutrition and health claims. No samples showed any noticeable syneresis and all showed good thermal stability. Increasing of oat bran/olive oil increased a* and reduced b* values, while differences in L* depended on the gelling agent. Penetration force (PF) and gel strength increased when the oat bran/oil ratio increased, with the highest values in the samples containing alginate or gelatin. Thermal losses and PF generally increased during chilled and frozen storage, and no significant differences were observed in colour or pH over storage.

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Section: Syneresis and Thermal Stabilitysupporting

confidence: 86%

Section: Syneresis and Thermal Stabilitymentioning

confidence: 76%

“…Additionally, oilfree gels were prepared as olive oil-free samples. Alginate and gelatin concentrations (Table 1) were based on previous studies (Pintado et al 2015).…”

Section: Design and Preparation Of Samplesmentioning

confidence: 99%

Section: Syneresis and Thermal Stabilitymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Emulsion gels as potential fat replacers delivering β-glucan and healthy lipid content for food applications

et al. 2016

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Utilizing chia flour‐based gelled emulsion for the development of functional beef patties with enhanced nutritional profile

Serdaroğlu,

Yüncü‐Boyacı,

Kavuşan

2024

Food Science & Nutrition

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This study evaluated chia flour, egg white powder, and peanut oil gelled emulsion (GE) as a fat replacer in beef patties. Four formulations were prepared, replacing beef fat with different levels of gelled emulsion: 0% (C), 50% (G50), 75% (G75), and 100% (G100). The beef patties with GE showed improved nutritional properties, technological parameters, and cooking characteristics. A remarkable reduction in SFAs was achieved with the substitution of beef fat by the GE, with reductions of 33.71%, 46.64%, and 72.04% for 50%, 75%, and 100% substitution levels, respectively. AI and TI indices decreased, indicating healthier profiles. Reformulated samples exhibited lower hardness, gumminess, and chewiness values. Color and appearance were similar to the control, with higher sensory scores for G75 and G100. GE impacted color parameters, increasing L* and b* values. The utilization of GE effectively minimized voids in the beef patty structure, leading to improved cooking yield and a more compact structure. GE influenced oxidative stability, with average onset temperatures of 126.33°C (50% GE), 140.58°C (75% GE), and 127.04°C (100% GE). In conclusion, gelled emulsions could successfully contribute to producing healthier meat products.

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Effect of quinoa protein concentration and oil volume fraction on the physicochemical and mechanical properties of alginate‐based emulsion gels

Lingiardi,

Galante,

Spelzini

2024

JSFA Reports

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BackgroundThis work studies emulsion gel formulation with quinoa proteins (QP), high‐oleic sunflower oil and alginate, and the effect of QP concentration (0.5–1‐2%) and the oil volume fraction (10–30‐50%) on the physicochemical and mechanical properties of emulsion gel systems. Emulsion gels (EG) were tested for their microstructural and textural attributes, color, and water holding capacity as well as for their thermal, physical, and oxidative stability.ResultsThe microstructure of EG showed that with increasing QP concentrations, the gel structure tended to be much denser, with oil droplets entrapped within the network. A significant decrease in droplet diameter with increasing QP concentration (p = 0.015) and oil volume fraction (p < 0.000) was observed. Hardness mean value was 2.8 N ± 0.5, reaching the highest value with 1 and 2% QP and 30% oil (p < 0.000). Cohesiveness shows a similar trend to that observed for hardness, while springiness showed the opposite behavior. As for adhesiveness, there were no significant differences between samples. EG have high lightness with slight yellow and green contributions. The mean water holding capacity was 88 ± 4%, and after heat treatment all samples exhibited a good fluid retention, significantly lower for the lower oil volume fraction (p = 0.001). EG, also proved to be highly stable against creaming and oxidative damage.ConclusionResults suggest that EG could be useful to create a new generation of healthier and innovative products that could substitute animal fat and deliver nutrients and biological compounds, thus improving food quality.This article is protected by copyright. All rights reserved.

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Oil-in-water emulsion gels stabilized with chia (Salvia hispanica L.) and cold gelling agents: Technological and infrared spectroscopic characterization

Cited by 111 publications

References 43 publications

Emulsion gels as potential fat replacers delivering β-glucan and healthy lipid content for food applications

Emulsion gels as potential fat replacers delivering β-glucan and healthy lipid content for food applications

Utilizing chia flour‐based gelled emulsion for the development of functional beef patties with enhanced nutritional profile

Effect of quinoa protein concentration and oil volume fraction on the physicochemical and mechanical properties of alginate‐based emulsion gels

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