Sunflower oil organogels and organogel-in-water emulsions (part II): Implementation in frankfurter sausages

Panagiotopoulou, E.; Moschakis, Thomas; Katsanidis, Eugenios

doi:10.1016/j.lwt.2016.06.006

Cited by 95 publications

(49 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…This result is quite satisfactory because the appearance of the food is the first impression of sensorial properties and has greatest impact on the next sensations and the overall good acceptability of a product. The results obtained instrumentally in this work for color were very similar between the CM and OM, although in the sensorial analysis there was a small differentiation, a result similar to that found in the literature (Panagiotopoulou, Moschakis, & Katsanidis, ).…”

Section: Resultssupporting

confidence: 89%

Sensory and Technological Evaluation of Margarines With Reduced Saturated Fatty Acid Contents Using Oleogel Technology

Silva

Chaves

Fernandes

et al. 2018

J Americ Oil Chem Soc

View full text Add to dashboard Cite

Margarines and spreads contribute greatly to the intake of saturated and trans fats in the diet. Therefore, the objective of this work was to produce margarines using the oleogel technology and to verify the physical, thermal, oxidative, and sensorial properties of this product during six months of shelf life, comparing it with commercial margarine. When compared with commercial margarine, the oleogel margarine showed similar color results. Due to the different structural shape, the results of microstructure and the melting curve were differentiated, but this indicated a structure more resistant to temperature oscillations and an overall softer product. However, the sensorial difference between the samples was easily detected by the consumers, mainly with respect to the parameters of taste, texture, and overall impression. It was concluded that it is possible to produce margarines using the oleogel technology, which display good physical properties, similar shelf life, and improved nutritional characteristics.Keywords Oleogel Á Margarine Á Sensory Á Oxidative stability J Am Oil Chem Soc (2018) 95: 673-685. Material Raw MaterialsHOSO was provided by ChemyUnion S.A., Sorocaba, Brazil; interesterified fat (IF) TRI HW LT 2.5 (vegetable fat 674 J Am Oil Chem Soc J Am Oil Chem Soc (2018) 95: 673-685

show abstract

Section: Resultssupporting

confidence: 89%

Sensory and Technological Evaluation of Margarines With Reduced Saturated Fatty Acid Contents Using Oleogel Technology

Silva

Chaves

Fernandes

et al. 2018

J Americ Oil Chem Soc

View full text Add to dashboard Cite

show abstract

“…Moreover, other in vitro data support the notion of PS obtaining a positive inhibitory effect on pancreatic lipase and secreted phospholipase A2 (Ahumada et al, ; Awad, Gan, & Fink, ; Ikeda & Sugano, ; Ramaswamy et al, ) and subsequent decreased fat absorption via formation of the oleogelation by liquid oils. This can lead to weight loss especially in obese and overweight people who have a high‐fat diet (NCEP, ; Panagiotopoulou, Moschakis, & Katsanidis, , Matheson, Dalkas, Clegg, & Euston, , Ikeda & Sugano, , Rideout et al, ); here, we showed significant lowering effect of PS only in overweight and obese subjects. Plasma levels of plant sterols were inversely associated with BMI and biomarkers of insulin resistance (Chen et al, ).…”

Section: Discussionsupporting

confidence: 55%

Possible anti‐obesity effects of phytosterols and phytostanols supplementation in humans: A systematic review and dose–response meta‐analysis of randomized controlled trials

Ghaedi

Varkaneh

Rahmani

et al. 2019

Phytotherapy Research

View full text Add to dashboard Cite

Present meta‐analysis investigates the effects of phytosterols and phytostanol (PS) supplementation on anthropometric indices, using data from randomized controlled trials. We performed a systematic search in the databases: PubMed, Scopus, Cochran, and Web of Science. Weighted mean difference (WMD) with 95% confidence intervals (CIs) were presented. Overall, 79 randomized controlled trials investigated the effects of PS on anthropometric indices. Meta‐analysis results did not reveal any significant effect of PS supplementation on weight (66 trials‐WMD: −0.083 kg; CI [−0.233, 0.066]; I2 = 42.5%), percentage fat mass (6 trials‐WMD: −0.090%; CI [−0.789, 0.610]; I2 = 0.0%), and waist circumference (WC; 5 trials‐WMD: −0.039 cm; CI [−0.452, 0.374]; I2 = 0.0%). However, body mass index (BMI) significantly decreased after PS supplementation (39 trials‐WMD: −0.063 kg/m2, p = 0.024, I2 = 25.1%). Subgroup analyses showed that PS supplementation in subjects with baseline BMI ≥25 and hyperlipidemic significantly decreased body weight and BMI. The overall results showed that although PS supplementation did not affect anthropometric indices (except BMI), baseline status regarding BMI and hyperlipidemia and also dose and duration could be contributing factors for favorable effects.

show abstract

“…It has been shown that by reducing the water activity of the aqueous phase with salt or sugar, the effect of water may be mitigated somewhat (Sawalha et al 2012). Presumably, a similar effect comes into play with the frankfurters formulated by Panagiotopoulou et al (2016), where the presence of proteins and hydrocolloids (starch) modify water activity to a degree sufficient to allow the oleogel to remain stable. An alternative approach is to make emulsions where the water is replaced with an alternative polar phase.…”

Section: Results Of the 'Edible Oleogels For Reduction Of Saturated Fmentioning

confidence: 99%

“…Therefore, oleogels may represent a means of replacing solid saturated fats with oleogelled liquid unsaturated fats that are considered healthier, without significantly compromising the sensorial properties of the food. For example, in a recent study by Panagiotopoulou et al (2016), a phytosterol-based oleogel was used to replace up to half of added pork back fat (10% out of the total 20% added) in frankfurter sausages. They demonstrated that several sensorial attributes, such as appearance, colour, smell, taste, texture, oiliness and juiciness, as evaluated by a trained panel, did not significantly affect the overall sensorial properties, nor the experimentally measured texture profile.…”

Section: Introductionmentioning

confidence: 99%

Phytosterol‐based edible oleogels: A novel way of replacing saturated fat in food

et al. 2018

View full text Add to dashboard Cite

This article presents a summary of recent results relating to phytosterol oleogels. Oleogels represent a novel way of replacing saturated fat in food, whilst phytosterols have been shown to actively lower low‐density lipoprotein (LDL)‐ cholesterol levels. There are a number of technical challenges to exploiting phytosterol oleogels, including a high sensitivity to water. To facilitate their incorporation into food, the fundamental physiochemical processes which mediate the formation of these gels and two different approaches to produce phytosterol oleogels that are stable in the presence of water were explored as part of the recent Biotechnology and Biological Sciences Research Council (BBSRC)–Diet and Health Research Industry Club (DRINC)–funded Edible Oleogels for Reduction of Saturated Fat project. This report summarises the findings, which will support the development of healthier food products that are lower in saturated fat and acceptable to consumers.

show abstract

Sunflower oil organogels and organogel-in-water emulsions (part II): Implementation in frankfurter sausages

Cited by 95 publications

References 22 publications

Sensory and Technological Evaluation of Margarines With Reduced Saturated Fatty Acid Contents Using Oleogel Technology

Sensory and Technological Evaluation of Margarines With Reduced Saturated Fatty Acid Contents Using Oleogel Technology

Possible anti‐obesity effects of phytosterols and phytostanols supplementation in humans: A systematic review and dose–response meta‐analysis of randomized controlled trials

Phytosterol‐based edible oleogels: A novel way of replacing saturated fat in food

Contact Info

Product

Resources

About