Olive oil oleogels as strategy to confer nutritional advantages to burgers

Lopes, Ricardo Ladeiras; Costa, Vânia; Paiva‐Martins, Fátima

doi:10.1016/j.foodchem.2022.133724

Cited by 14 publications

(7 citation statements)

References 36 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The application of oleogels in meat products has been extensively studied in the past decade. A wide range of meat products has been investigated in terms of various oleogel incorporation and the results published in recent scientific literature: frankfurters and sausages [31,36,45,50,[217][218][219], burgers [54,[220][221][222], meat batters [223], patties [32,224], and patés [220,225].…”

Section: Meat Productsmentioning

confidence: 99%

Food-Grade Oleogels: Trends in Analysis, Characterization, and Applicability

Perța-Crișan

Ursachi

Chereji

et al. 2023

Gels

View full text Add to dashboard Cite

Currently, a large number of scientific articles can be found in the research literature in the field focusing on the use of oleogels for food formulation to improve their nutritional properties. The present review focuses on the most representative food-grade oleogels, highlighting current trends in terms of the most suitable methods of analysis and characterization, as well as trends in their application as substitutes for saturated and trans fats in foods. For this purpose, the physicochemical properties, structure, and composition of some oleogelators are primarily discussed, along with the adequacy of oleogel incorporation for use in edible products. Analysis and characterization of oleogels by different methods are important in the formulation of innovative foods, and therefore, this review discusses the most recent published results regarding their microstructure, rheological and textural properties, and oxidative stability. Last but not least, issues related to the sensory properties of oleogel-based foods are discussed, highlighting also the consumer acceptability of some of them.

show abstract

Section: Meat Productsmentioning

confidence: 99%

Food-Grade Oleogels: Trends in Analysis, Characterization, and Applicability

Perța-Crișan

Ursachi

Chereji

et al. 2023

Gels

View full text Add to dashboard Cite

show abstract

“…As an example, changes in fat addition caused an increase in lipid oxidation, which means that the products become more perishable [17,48,49]. Hardness increased in goat burgers [50] and beef burgers [51], which can be a less-appreciated characteristic for consumers. Increased linoleic and linolenic acids, reduced SFA contents.…”

Section: Lipids In Healthier Meat Productsmentioning

confidence: 99%

Novel Approaches to Improve Meat Products’ Healthy Characteristics: A Review on Lipids, Salts, and Nitrites

Rodrigues,

Vasconcelos,

Leite

et al. 2023

Foods

View full text Add to dashboard Cite

Meat products are a staple of many diets around the world, but they have been subject to criticism due to their potential negative impact on human health. In recent years, there has been a growing interest in developing novel approaches to improve the healthy characteristics of meat products, with a particular focus on reducing the levels of harmful salts, lipids, and nitrites. This review aims to provide an overview of the latest research on the various methods being developed to address these issues, including the use of alternative salts, lipid-reducing techniques, and natural nitrite alternatives. By exploring these innovative approaches, we can gain a better understanding of the potential for improving the nutritional value of meat products, while also meeting the demands of consumers who are increasingly concerned about their health and well-being.

show abstract

“…10 In several instances, authors have also reported that oleogels can maintain the shelf life of food products, suggesting a potential advantage of reducing the use of preservatives. 11 Therefore, oleogels have been used in food products such as chocolates, 12 spreads, 13 margarine, 14,15 pastry, 16 cakes, 17 muffins, 18 cookies, 5,19 and meat products. 20 Recent literature has been focusing on the food applications of wax-based oleogel.…”

Section: Introductionmentioning

confidence: 99%

Effects of Replacing Butter with SPAN80-Tailored Soywax/Rice Bran Oil Oleogel in Food Product: A Study on Whole Wheat Cookies

Dhal,

Sahu,

Behera

et al. 2024

ACS Food Sci. Technol.

View full text Add to dashboard Cite

In response to the increasing demand for healthier and sustainable solid fat alternatives, this research explores a novel approach to formulating cookies by investigating the effects of replacing traditional butter with emulsifier-laden oleogels. The current study examined the effect of replacing butter with SPAN80-tailored soywax/rice bran oil-based oleogels in whole wheat cookies. Butter was replaced with increasing amounts of oleogel (up to 100%). Cookie dough and baked cookies were analyzed to study the effect of oleogels on the products. Lower moisture content and disrupted protein networks were observed with higher oleogel content. Interestingly, a balanced protein structure was found at 50% oleogel. Dough spreadability increased while the stickiness remained similar. Cookies with >50% oleogel showed altered appearance and physical properties. However, sensory evaluation indicated good acceptability for all cookies. This suggests emulsifier-laden oleogels could be a viable butter substitute while maintaining cookie quality.

show abstract

Olive oil oleogels as strategy to confer nutritional advantages to burgers

Cited by 14 publications

References 36 publications

Food-Grade Oleogels: Trends in Analysis, Characterization, and Applicability

Food-Grade Oleogels: Trends in Analysis, Characterization, and Applicability

Novel Approaches to Improve Meat Products’ Healthy Characteristics: A Review on Lipids, Salts, and Nitrites

Effects of Replacing Butter with SPAN80-Tailored Soywax/Rice Bran Oil Oleogel in Food Product: A Study on Whole Wheat Cookies

Contact Info

Product

Resources

About