A Comprehensive Review on Bigels as a Potential Replacement to Solid Fat in Food Applications

IF 2.6 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Wasiya Farzana, Sneha Mahesh, Sachin Sharma, Irshaan Syed, Gholamreza Abdi, Rituja Upadhyay
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Abstract

Bigels, composed of hydrogels and oleogels, are emerging as innovative materials with significant potential in the food industry. This review explores the application of bigels in various food contexts, including conventional and novel meats, plant-based alternatives, baked foods, 3D printing, and advanced packaging technologies. In traditional meat products, bigels have demonstrated their ability to replace up to 50% of animal fat, maintaining acceptable sensory and physical properties. Bigels are used in novel meat formulations to enhance nutritional profiles by reducing sodium, saturated fats, and synthetic additives, while providing improved stability and texture as effective fat substitutes. Additionally, bigels are utilized in 3D food printing for personalized nutrition and innovative designs, offering improved stability and structural integrity during printing process over traditional gels. Bigels are being explored in advanced packaging as coatings to delay oxidation and prevent dehydration in seafood, and in intelligent packaging that responds to food freshness, showcasing their potential to extend shelf life and reduce food waste. Despite their advantages, the use of bigels in the food industry faces challenges including ingredient safety, regulatory compliance, and consumer acceptance. The integration of bigels into food products requires careful consideration of their physicochemical properties and interactions with other ingredients. Future research is needed to optimize bigel formulations, improve their stability under processing conditions, and address consumer preferences. Overall, bigels present a promising solution for developing healthier, more sustainable food products with the potential to revolutionize the industry by enhancing food’s nutritional profile and sensory qualities. Continued research and innovation are crucial for overcoming existing challenges and fully realizing the benefits of bigels in the global food market.

Abstract Image

纤维素作为潜在的固体脂肪替代品在食品中的应用综述
由水凝胶和油凝胶组成的大凝胶正在成为食品工业中具有巨大潜力的创新材料。本综述探讨了大凝胶在各种食品中的应用,包括传统肉类和新型肉类、植物替代品、烘焙食品、3D 打印和先进包装技术。在传统肉类产品中,大豆异黄酮已证明有能力替代高达50%的动物脂肪,并保持可接受的感官和物理特性。Bigels 可用于新型肉类配方,通过减少钠、饱和脂肪和合成添加剂来提高营养成分,同时作为有效的脂肪替代品提高稳定性和质感。此外,比凝胶还可用于三维食品打印,以实现个性化营养和创新设计,在打印过程中提供比传统凝胶更好的稳定性和结构完整性。人们正在探索将 bigels 用作先进包装的涂层,以延缓氧化和防止海产品脱水,并将其用于能对食品新鲜度做出反应的智能包装中,以展示其延长保质期和减少食品浪费的潜力。尽管具有这些优势,但在食品工业中使用 bigels 还面临着各种挑战,包括配料安全、法规遵从性和消费者接受度。将大果栲胶融入食品中需要仔细考虑其理化特性以及与其他配料的相互作用。未来的研究需要优化 bigel 配方,提高其在加工条件下的稳定性,并满足消费者的偏好。总之,bigel 为开发更健康、更可持续的食品提供了一种前景广阔的解决方案,通过提高食品的营养成分和感官质量,有可能为食品行业带来一场革命。持续的研究和创新对于克服现有挑战并在全球食品市场上充分发挥 bigels 的优势至关重要。
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来源期刊
Journal of Food Quality
Journal of Food Quality 工程技术-食品科技
CiteScore
5.90
自引率
6.10%
发文量
285
审稿时长
>36 weeks
期刊介绍: Journal of Food Quality is a peer-reviewed, Open Access journal that publishes original research articles as well as review articles related to all aspects of food quality characteristics acceptable to consumers. The journal aims to provide a valuable resource for food scientists, nutritionists, food producers, the public health sector, and governmental and non-governmental agencies with an interest in food quality.
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