Emulsion gels structured with clementine pomace: a clean-label strategy for fat reduction

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-04-21 DOI:10.1016/j.foodhyd.2025.111471

Joana Martínez-Martí , Teresa Sanz , Isabel Hernando , Amparo Quiles

{"title":"Emulsion gels structured with clementine pomace: a clean-label strategy for fat reduction","authors":"Joana Martínez-Martí , Teresa Sanz , Isabel Hernando , Amparo Quiles","doi":"10.1016/j.foodhyd.2025.111471","DOIUrl":null,"url":null,"abstract":"<div><div>The mounting demand for healthier and more sustainable food formulations, in conjunction with the World Health Organization's (WHO) guidelines recommending a maximum intake of saturated fat equivalent to 10 % of daily calories, has precipitated the exploration of alternatives to conventional plastic fat, which has been shown to effectively substitute structured fats while concomitantly contributing to a reduction in the overall fat content. In this study, emulsion gels were developed using physically treated clementine pomace (freeze-dried, extruded, and homogenized) as a clean-label structuring agent that is rich in hydrocolloids (polysaccharides and proteins). The study's objective was to assess the impact of pomace treatment, concentration (5 %–6 %), and oil content (40 %–50 %) on the microstructure, rheological properties, bioactive compound content, and physical and oxidative stability of the emulsion gels. The analysis revealed that freeze-dried pomace resulted in the most physically stable gels, as evidenced by microstructural and oil loss analyses. Emulsion gels with homogenized pomace exhibited robust solid-like behavior and augmented viscoelasticity, particularly at 40 % oil content. Regarding bioactive compounds, extrusion resulted in an increase in the total phenolic content and antioxidant capacity, whereas freeze-drying preserved a greater proportion of carotenoids. The oxidative stability assessment indicated that most emulsion gels retained peroxide values below the established legal limits after a 30-day storage period at both 4 °C and 20 °C, suggesting that the presence of clementine pomace imparted antioxidant protection. These findings underscore the efficacy of freeze-dried and homogenized clementine pomace as effective structuring agents for emulsion gels, providing a viable strategy for replacing plastic fat in bakery, pastry, and spreadable food products.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"167 ","pages":"Article 111471"},"PeriodicalIF":11.0000,"publicationDate":"2025-04-21","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/S0268005X2500431X","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

The mounting demand for healthier and more sustainable food formulations, in conjunction with the World Health Organization's (WHO) guidelines recommending a maximum intake of saturated fat equivalent to 10 % of daily calories, has precipitated the exploration of alternatives to conventional plastic fat, which has been shown to effectively substitute structured fats while concomitantly contributing to a reduction in the overall fat content. In this study, emulsion gels were developed using physically treated clementine pomace (freeze-dried, extruded, and homogenized) as a clean-label structuring agent that is rich in hydrocolloids (polysaccharides and proteins). The study's objective was to assess the impact of pomace treatment, concentration (5 %–6 %), and oil content (40 %–50 %) on the microstructure, rheological properties, bioactive compound content, and physical and oxidative stability of the emulsion gels. The analysis revealed that freeze-dried pomace resulted in the most physically stable gels, as evidenced by microstructural and oil loss analyses. Emulsion gels with homogenized pomace exhibited robust solid-like behavior and augmented viscoelasticity, particularly at 40 % oil content. Regarding bioactive compounds, extrusion resulted in an increase in the total phenolic content and antioxidant capacity, whereas freeze-drying preserved a greater proportion of carotenoids. The oxidative stability assessment indicated that most emulsion gels retained peroxide values below the established legal limits after a 30-day storage period at both 4 °C and 20 °C, suggesting that the presence of clementine pomace imparted antioxidant protection. These findings underscore the efficacy of freeze-dried and homogenized clementine pomace as effective structuring agents for emulsion gels, providing a viable strategy for replacing plastic fat in bakery, pastry, and spreadable food products.

Abstract Image

查看原文本刊更多论文

含柑橘渣的乳液凝胶：一种清洁标签减脂策略

对更健康和更可持续的食品配方的需求日益增加，再加上世界卫生组织（世卫组织）的指导方针建议饱和脂肪的最大摄入量相当于每日卡路里的10%，促使人们探索传统塑料脂肪的替代品，事实证明，塑料脂肪可以有效地替代结构性脂肪，同时有助于降低总体脂肪含量。在这项研究中，乳液凝胶是用经过物理处理的小柑橘果渣（冷冻干燥、挤压和均质）作为一种富含水胶体（多糖和蛋白质）的清洁标签结构剂开发的。该研究的目的是评估渣处理、浓度（5% - 6%）和含油量（40% - 50%）对乳化液凝胶的微观结构、流变性能、生物活性化合物含量以及物理和氧化稳定性的影响。分析表明，冷冻干燥的果渣产生了最稳定的物理凝胶，微观结构和油损失分析证明了这一点。均质渣油乳化凝胶表现出坚固的固体样行为和增强的粘弹性，特别是在含油量为40%时。在生物活性化合物方面，挤压导致总酚含量和抗氧化能力的增加，而冷冻干燥保存了更大比例的类胡萝卜素。氧化稳定性评估表明，在4°C和20°C的条件下储存30天后，大多数乳液凝胶的过氧化值都低于法定限值，这表明小柑橘渣的存在具有抗氧化保护作用。这些发现强调了冷冻干燥和均质的小柑橘果渣作为乳液凝胶的有效结构剂的功效，为替代烘焙、糕点和涂抹食品中的塑料脂肪提供了可行的策略。

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.