Preparation of rapeseed oil oleogels based on beeswax and its application in beef heart patties to replace animal fat

Gao, Yanlei; Li, Minghua; Zhang, Li; Wang, Zhuo; Yu, Qunli; Han, Lipeng

doi:10.1016/j.lwt.2021.111986

Cited by 43 publications

(17 citation statements)

References 43 publications

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“…Fatty acids were extracted from LT muscle samples of Tibetan sheep and methylated as described by Gao et al ( 24 ). The fatty acid profiles were analyzed by gas chromatography (SRI Model 8610C, USA).…”

Section: Methodsmentioning

confidence: 99%

Comprehensive Transcriptome Analysis Reveals the Role of lncRNA in Fatty Acid Metabolism in the Longissimus Thoracis Muscle of Tibetan Sheep at Different Ages

Bao

Zhao

et al. 2022

Front. Nutr.

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Long noncoding RNA (lncRNA) plays an important regulatory role in mammalian adipogenesis and lipid metabolism. However, their function in the longissimus thoracis (LT) muscle of fatty acid metabolism of Tibetan sheep remains undefined. In this study, fatty acid and fat content in LT muscle of Tibetan sheep were determined, and RNA sequencing was performed to reveal the temporal regularity of lncRNA expression and the effect of lncRNA-miRNA-mRNA ceRNA regulatory network on lipid metabolism of LT muscle in Tibetan sheep at four growth stages (4-month-old, 4 m; 1.5-year-old, 1.5 y; 3.5-year-old, 3.5 y; 6-year-old, 6 y). The results indicated that the intramuscular fat (IMF) content was highest at 1.5 y. Moreover, the monounsaturated fatty acid (MUFA) content in 1.5 y of Tibetan sheep is significantly higher than those of the other groups (P < 0.05), and it was also rich in a variety of polyunsaturated fatty acids (PUFA). A total of 360 differentially expressed lncRNAs (DE lncRNAs) were identified from contiguous period transcriptome comparative groups of 4 m vs. 1.5 y, 1.5 y vs. 3.5 y, 3.5 y vs. 6 y, and 4 m vs. 6 y, respectively. Kyoto encyclopedia of genes and genomes (KEGG) enrichment analysis found that the target genes in lncRNA trans-mRNA were significantly related to the protein digestion, absorption, and fatty acid biosynthesis pathways (P < 0.05), which demonstrated that DE lncRNA trans-regulated the target genes, and further regulated the growth and development of the LT muscle and intramuscular fatty acid metabolism in Tibetan sheep. We further analyzed the role of the lncRNA-miRNA-mRNA regulatory network in the lipid metabolism of Tibetan sheep. Additionally, GPD2, LIPE (lipase E hormone-sensitive enzyme), TFDP2, CPT1A, ACACB, ADIPOQ, and other mRNA related to fatty acid and lipid metabolism and the corresponding lncRNA-miRNA regulatory pairs were identified. The enrichment analysis of mRNA in the regulatory network found that the AMPK signaling pathway was the most significantly enriched (P = 0.0000112361). Comprehensive transcriptome analysis found that the LIPE, ADIPOQ, ACACB, and CPT1A that were regulated by lncRNA might change the formation of energy metabolism in Tibetan sheep muscle through the AMPK signaling pathway, and oxidized muscle fibers are transformed into glycolytic muscle fibers, reduced IMF content, and the fatty acid profile also changed.

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Section: Methodsmentioning

confidence: 99%

Comprehensive Transcriptome Analysis Reveals the Role of lncRNA in Fatty Acid Metabolism in the Longissimus Thoracis Muscle of Tibetan Sheep at Different Ages

Bao

Zhao

et al. 2022

Front. Nutr.

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“…Although research on bigels is recent and still at a laboratory scale, there are many reports on the application of oleogels in food products (Gao et al, 2021; Stortz & Marangoni, 2013) including at pilot scale (Mert & Demirkesen, 2016; Pintado & Cofrades, 2020). However, there are many challenges during the entire development‐commercialization stages, starting with the selection of ingredients.…”

Section: Oleogels and Bigels As Potential Saturated Fat Replacersmentioning

confidence: 99%

“…Nevertheless, regarding the modifications alongside hydrogen bonding and polymorphism, further reorganization of wax crystals during storage increased the network hardness of wax‐based chocolate spreads (Fayaz et al, 2017). For products such as ice cream and processed meats (Gao et al, 2021), where a semi‐solid lipid phase is required as a primordial ingredient, the kinetics of these structures seem to be less significant. Some of the most auspicious applications appear to be in confectionaries with an emphasis on chocolate manufacturing, as the continuous phase is actually a blend of various fats.…”

Section: Present and Prospective Industrial Application Of Oleogels/b...mentioning

confidence: 99%

Oleogels and bigels as alternatives to saturated fats: A review on their application by the food industry

Silva

Cerqueira

Martins

et al. 2022

J Americ Oil Chem Soc

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The nutritional quality of processed foods is being increasingly questioned by consumers and the trend toward diets that promote health and well‐being has thus grown significantly. With this in mind, food science has sought to develop products replacing ingredients that can be harmful to consumers. This is not an easy task because, besides health‐ and well‐being‐related issues (e.g., nutritional and eventual nutraceutical properties), the new products must also meet consumers' expectations regarding sensory attributes (e.g., flavor, texture, color), while also complying with the legal regulations of the countries where they are supposed to be sold. These aspects are addressed in this article, with a special focus on the replacement of saturated fats by healthier options. Although saturated fats play an important role in many foods, as a consequence of their technological and organoleptic properties, consumption of saturated fats has been correlated with serious health issues. These factors highlight the need to replace saturated fats with healthier alternatives. One of the options to improve upon these problems is the use of edible structured oils that display a healthier fatty acid profile. As such, the development of oleogels and bigels has been of great interest as a solution for the replacement of saturated fat, and will be explored in‐depth in this review.

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“…Similar results were obtained in other food matrices (Bascuas, Espert, et al, 2021; Jiang et al, 2022). Thus, the use of oleogel at least as a partial fat substitute is a promising option for the development of healthier products, although more studies are still needed considering aspects associated with oxidative stability and sensory properties (Gao et al, 2021; Gómez‐Estaca et al, 2019).…”

Section: Food Applications: Link Between Oleogels Properties and Thei...mentioning

confidence: 99%

Composition and process approaches that underpin the mechanical properties of oleogels

Barroso

Santos

Okuro

et al. 2022

J Americ Oil Chem Soc

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Consumers are becoming aware of the relevance of eating low levels of trans and saturated fats in processed foods. In addition, many countries are adopting regulatory measures on the use of these ingredients. For this reason, the exploration of new technologies capable of producing structures that trap liquid oil (composed mainly of unsaturated fatty acids, which are considered healthier) has been widely investigated to replace saturated and trans fats in food products. One of the most promising technologies is the so-called oleogels, which present a great challenge to mimic sensory attributes related to the texture of processed foods based on saturated fats. In this review, we discuss the influence of the production methods (direct or indirect) and composition of the oleogels on their mechanical properties that are related to the texture. An overview of the parameters that can interfere with these properties contributes to a better understanding of the building of the oleogels and their possible applications.

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Preparation of rapeseed oil oleogels based on beeswax and its application in beef heart patties to replace animal fat

Cited by 43 publications

References 43 publications

Comprehensive Transcriptome Analysis Reveals the Role of lncRNA in Fatty Acid Metabolism in the Longissimus Thoracis Muscle of Tibetan Sheep at Different Ages

Comprehensive Transcriptome Analysis Reveals the Role of lncRNA in Fatty Acid Metabolism in the Longissimus Thoracis Muscle of Tibetan Sheep at Different Ages

Oleogels and bigels as alternatives to saturated fats: A review on their application by the food industry

Composition and process approaches that underpin the mechanical properties of oleogels

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