Recent advances on uses of protein and/or polysaccharide as fat replacers: Textural and tribological perspectives: A review

Bourouis, Imane; Pang, Zhihua; Liu, Xinqi

doi:10.1016/j.jafr.2023.100519

Cited by 34 publications

(8 citation statements)

References 80 publications

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“…This phenomenon showed an interaction between the protein and the polysaccharide. At neutral pH, a net negative charge may result from electrostatic interactions between proteins and anionic polysaccharides [ 38 ].…”

Section: Resultsmentioning

confidence: 99%

Effect of Molecules’ Physicochemical Properties on Whey Protein/Alginate Hydrogel Rheology, Microstructure and Release Profile

Delanne-Cuménal,

Lainé,

Hoffart

et al. 2024

Pharmaceutics

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The encapsulation of molecules with different physicochemical properties (theophylline, blue dextran, salicylic acid and insulin) in whey protein (WP) and alginate (ALG) microparticles (MP) for oral administration was studied. MP based on WP/ALG were prepared by a cold gelation technique and coated with WP solution after reticulation. Molecules influenced polymer solution viscosity and elasticity, resulting in differences regarding encapsulation efficiency (from 23 to 100%), MP structure and swelling (>10%) and in terms of pH tested. Molecule release was due to diffusion and/or erosion of MP and was very dependent on the substance encapsulated. All the loaded MP were successfully coated, but variation in coating thickness (from 68 to 146 µm) and function of the molecules encapsulated resulted in differences in molecule release (5 to 80% in 1 h). Gel rheology modification, due to interactions between WP, ALG, calcium and other substances, was responsible for the highlighted differences. Measuring rheologic parameters before extrusion and reticulation appeared to be one of the most important aspects to study in order to successfully develop a vector with optimal biopharmaceutical properties. Our vector seems to be more appropriate for anionic high-molecular-weight substances, leading to high viscosity and elasticity and to MP enabling gastroresistance and controlled release of molecules at intestinal pH.

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Section: Resultsmentioning

confidence: 99%

Effect of Molecules’ Physicochemical Properties on Whey Protein/Alginate Hydrogel Rheology, Microstructure and Release Profile

Delanne-Cuménal,

Lainé,

Hoffart

et al. 2024

Pharmaceutics

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“…Recently, more research has focused on using proteins or polysaccharides as solid fat substitutes to obtain low-fat or fat-free dairy products while maintaining quality, increasing consumer interest in low-fat or fat-free diets. These fat substitutes stabilize bubbles through either adsorption and aggregation of spherical proteins or by interfacial adsorption and cross-linked 3D grid structures of fibrous proteins and polysaccharides that mimic the action of fat globules (Bourouis et al, 2023;. Gel foam is another type of semisolid foam system characterized by a gel network structure.…”

Section: Semisolid Foamsmentioning

confidence: 99%

An overview of edible foams in food and modern cuisine: Destabilization and stabilization mechanisms and applications

Hu,

Meng

2023

Comp Rev Food Sci Food Safe

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Foam, as a structured multi‐scale colloidal system, is becoming increasingly popular in food because it gives a series of unique textures, structures, and appearances to foods while maintaining clean labels. Recently, developing green and healthy food‐grade foaming agents, improving the stability of edible foams, and exploring the application of foam structures and new foaming agents have been the focus of foam systems. This review comprehensively introduces the destabilization mechanisms of foam and summarizes the main mechanisms controlling the foam stability and progress of different food‐grade materials (small‐molecular surfactants, biopolymers, and edible Pickering particles). Furthermore, the classic foam systems in food and modern cuisine, their applications, developments, and challenges are also underlined. Natural small‐molecular surfactants, novel plant/microalgae proteins, and edible colloidal particles are the research hotspots of high‐efficiency food‐grade foam stabilizers. They have apparent differences in foam stability mechanisms, and each exerts its advantages. However, the development of foam stabilizers remains to be enriched compared with emulsions. Food foams are diverse and widely used, bringing unique enjoyment and benefit to consumers regarding sense, innovation, and health attributes. In addition to industrial inflatable foods, the foam foods in molecular gastronomy are also worthy of exploration. Moreover, edible foams may have greater potential in structured food design, 3D/4D printing, and controlled flavor release in the future. This review will provide a reference for the efficient development of functional inflatable foods and the advancement of foam technologies in modern cuisine.

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“…Protein particles utilized as fat replacers exhibit textural, rheological, and sensory characteristics comparable to fat. Polysaccharides act as fat replacers mainly by creating a gel-like matrix that stabilizes a significant amount of water, imparting creaminess and flow properties similar to fat. , …”

Section: Introductionmentioning

confidence: 99%

“…Polysaccharides act as fat replacers mainly by creating a gel-like matrix that stabilizes a significant amount of water, imparting creaminess and flow properties similar to fat. 14,15 The objective of this study is to isolate protein and fibers from the residual byproduct of cold-pressed hot pepper seed oil, with the intention of generating additional value for this byproduct through the application of the extracted proteins in the food business. In order to achieve this objective, the protein and fibers derived from hot pepper seed oil byproduct (HPOB) were employed as substitutes for fat in a salad dressing sample.…”

Section: Introductionmentioning

confidence: 99%

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Isolation of Protein and Fiber from Hot Pepper Seed Oil Byproduct To Enhance Rheology, Emulsion, and Oxidative Stability of Low-Fat Salad Dressing

Avci,

Akcicek,

Tekin Cakmak

et al. 2024

ACS Omega

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This research aimed to explore the potential utilization of protein (P) and fiber (F) extracted from cold-pressed hot pepper seed oil byproduct (HPOB) in the enhancement of the rheological properties, emulsion stability, and oxidative stability of a low-fat salad dressing with 10% oil content. The assessment involved the examination of several aspects, including the physical qualities such as emulsion stability, rheological behavior, and particle size as well as the microstructure and oxidative stability. It is worth mentioning that all emulsions had desirable characteristics, including shear-thinning behavior characterized by a consistency index ranging from 6.82 to 22.32 Pa s, as well as viscoelasticity and recoverability. These qualities were notably improved with the addition of P and F of HBOP. During the thermal stability testing, it was observed that the low-fat dressing containing 1% P−1F exhibited minor changes in the G* value, indicating its exceptional emulsion stability. The control salad dressings in C1 samples contained 30% oil. (B): C2: samples containing 10% oil (low-fat salad dressing sample) exhibited ζ-potential values of −34.70 and −46.70 mV. The samples 1P−1F and 2P−1F exhibited the highest ζ-potential values. Furthermore, the increase in F resulted in a reduction in droplet size and elicited elevated values for the induction period (IP), with the exception of samples containing 1% protein, 3% fiber, and 10% oil (1P−3F). The salad dressings that included P−F exhibited enhanced oxidative stability, demonstrated by their longer IP (ranging from 5.11 to 7.04 h) compared to the control samples. The formulation consisting of samples contained 1% protein, 1% fiber, and 10% oil (1P−1F) and samples contained 2% protein, 1% fiber, and 10% oil (2P−1F) exhibited superior ζpotential, emulsion stability, and recovery rate compared to other formulations. The findings of this investigation indicate that the interaction of proteins and fibers extracted from HPOB exhibits the potential to enhance the rheological characteristics, emulsion stability, and oxidative stability of low-fat salad dressing.

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Recent advances on uses of protein and/or polysaccharide as fat replacers: Textural and tribological perspectives: A review

Cited by 34 publications

References 80 publications

Effect of Molecules’ Physicochemical Properties on Whey Protein/Alginate Hydrogel Rheology, Microstructure and Release Profile

Effect of Molecules’ Physicochemical Properties on Whey Protein/Alginate Hydrogel Rheology, Microstructure and Release Profile

An overview of edible foams in food and modern cuisine: Destabilization and stabilization mechanisms and applications

Isolation of Protein and Fiber from Hot Pepper Seed Oil Byproduct To Enhance Rheology, Emulsion, and Oxidative Stability of Low-Fat Salad Dressing

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