Fish oil-based bigels with outstanding sensory and antioxidant properties: Application in low-fat mayonnaise

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2024-09-24 DOI:10.1016/j.foodhyd.2024.110673

Miyao Sun , Chuanzhi Wang , Haitao Wang , Mingqian Tan

{"title":"Fish oil-based bigels with outstanding sensory and antioxidant properties: Application in low-fat mayonnaise","authors":"Miyao Sun , Chuanzhi Wang , Haitao Wang , Mingqian Tan","doi":"10.1016/j.foodhyd.2024.110673","DOIUrl":null,"url":null,"abstract":"<div><div>Low-fat mayonnaise has gained widespread popularity as a condiment, driven in part by the global rise in obesity rates, which is partially linked to excessive fat consumption. In this study, the bigel systems were designed by preparing fish oil oleogels and gelatin hydrogels to produce low-fat mayonnaise. As the oleogel content increased in bigels, a phase inversion shifted from oil-in-water (O/W) systems to water-in-oil (W/O) systems. Rheology and mechanical property analysis revealed that the hardness and gel strength of bigels improved as the oleogel content increased. The freeze-thaw stability of bigels was impacted by the ratio of oil and water phases, with O/W systems enduring one additional freeze-thaw cycle compared to W/O systems. The bigel containing 40% oleogel (BG 40) and lemon essential oil significantly enhanced antioxidant properties, as measured by the levels of primary and secondary oxidation products. The antioxidative capacity of the gel, as indicated by the reduced development of primary and secondary oxidation products, was 301.4% and 196.7% greater, respectively, compared to that of the pure oleogel. Based on magnetic resonance imaging and sensory rating analysis, sample BG 40 demonstrated the most homogeneous structure and the best sensory properties. The sample BG 40, used as the fat substitute in preparing low-fat mayonnaise, reduced total oil content compared to full-fat mayonnaise. Our findings contributed to the development of low-fat mayonnaise using fish oil-based bigels, which exhibit exceptional sensory and antioxidant properties.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"159 ","pages":"Article 110673"},"PeriodicalIF":11.0000,"publicationDate":"2024-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Hydrocolloids","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0268005X24009470","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

Low-fat mayonnaise has gained widespread popularity as a condiment, driven in part by the global rise in obesity rates, which is partially linked to excessive fat consumption. In this study, the bigel systems were designed by preparing fish oil oleogels and gelatin hydrogels to produce low-fat mayonnaise. As the oleogel content increased in bigels, a phase inversion shifted from oil-in-water (O/W) systems to water-in-oil (W/O) systems. Rheology and mechanical property analysis revealed that the hardness and gel strength of bigels improved as the oleogel content increased. The freeze-thaw stability of bigels was impacted by the ratio of oil and water phases, with O/W systems enduring one additional freeze-thaw cycle compared to W/O systems. The bigel containing 40% oleogel (BG 40) and lemon essential oil significantly enhanced antioxidant properties, as measured by the levels of primary and secondary oxidation products. The antioxidative capacity of the gel, as indicated by the reduced development of primary and secondary oxidation products, was 301.4% and 196.7% greater, respectively, compared to that of the pure oleogel. Based on magnetic resonance imaging and sensory rating analysis, sample BG 40 demonstrated the most homogeneous structure and the best sensory properties. The sample BG 40, used as the fat substitute in preparing low-fat mayonnaise, reduced total oil content compared to full-fat mayonnaise. Our findings contributed to the development of low-fat mayonnaise using fish oil-based bigels, which exhibit exceptional sensory and antioxidant properties.

Abstract Image

查看原文本刊更多论文

以鱼油为基础的大豆油，具有出色的感官和抗氧化特性：在低脂蛋黄酱中的应用

低脂蛋黄酱作为一种调味品受到广泛欢迎，部分原因是全球肥胖率上升，而肥胖率上升的部分原因与脂肪摄入过多有关。本研究通过制备鱼油油凝胶和明胶水凝胶来设计 bigel 系统，以生产低脂蛋黄酱。随着油凝胶在 bigels 中含量的增加，相位从水包油（O/W）体系转变为油包水（W/O）体系。流变学和机械性能分析表明，随着油凝胶含量的增加，bigels 的硬度和凝胶强度都有所提高。油相和水相的比例会影响bigel的冻融稳定性，与油包水体系相比，油包水体系多经受一次冻融循环。含有 40% 油凝胶（BG 40）和柠檬精油的 bigel 能显著提高抗氧化性，这是以一次和二次氧化产物的水平来衡量的。与纯油凝胶相比，凝胶的抗氧化能力分别提高了 301.4% 和 196.7%，这体现在初级和次级氧化产物的减少上。根据磁共振成像和感官评级分析，样品 BG 40 的结构最均匀，感官特性最好。与全脂蛋黄酱相比，样品 BG 40 作为脂肪替代品用于制备低脂蛋黄酱时可降低总油含量。我们的研究结果有助于使用鱼油基大胶粒开发低脂蛋黄酱，这种大胶粒具有卓越的感官和抗氧化特性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.