Organogels as lipid profile improvers in meat and dairy matrices
The structuring of edible oils, through organogelation, has a promising potential in food applications, when used as substitutes for saturated fat in some meat and dairy products of high consumption demand, in order to improve their lipid profile. Organogels are viable for this substitution, which i...
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2019
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oai:ojs.pkp.sfu.ca:article-11292020-01-29T12:31:38Z Organogels as lipid profile improvers in meat and dairy matrices Organogeles como mejoradores del perfil lipídico en matrices cárnicas y lácteas García-Andrade, Mayela Gallegos-Infante, José Alberto González-Laredo, Rubén Francisco organogel substitution saturated fat food organogel sustitución grasa saturada alimentos The structuring of edible oils, through organogelation, has a promising potential in food applications, when used as substitutes for saturated fat in some meat and dairy products of high consumption demand, in order to improve their lipid profile. Organogels are viable for this substitution, which is related to the nutritional improvement demanded by the current consumer, due to the negative effect of saturated fats on health. The objective of this review was to analyze different formulations of organogels, applied in meat-dairy matrices and their impact on the final properties of such food products, implemented as a substitute for saturated fat. The findings indicate that the replacement of saturated fat, by this type of materials, mainly affects the physicochemical properties, modifies the original flavor of the food and improves its lipid profile; However, they still do not meet the expectations of the final consumer due to the unique qualities of solid fat, which represents the main barrier to overcome for its application in an industrial scale production and sale to the market. It is necessary to develop new formulations, similar to those qualities, to achieve consumer acceptance. La estructuración de aceites comestibles, a través de la organogelación, tiene un potencial prometedor en aplicaciones alimenticias, al ser utilizadas como sustitutos de grasa saturada en algunos productos cárnicos y lácteos de alta demanda de consumo, con la finalidad de mejorar su perfil lipídico, el cual está relacionado con la mejora nutricional que demanda el consumidor actual, por el efecto negativo que tienen las grasas saturadas en la salud. El objetivo de este trabajo fue analizar diferentes formulaciones de organogeles, aplicados en matrices cárnicas-lácteas, y su impacto en las propiedades finales de tales productos alimentarios, implementados como sustituto de grasa saturada. Se encontró que la sustitución de grasa saturada, por este tipo de materiales, afecta principalmente las propiedades fisicoquímicas, modifica el sabor original de los alimentos y mejora su perfil lipídico; sin embargo, aún no permiten cumplir las expectativas del consumidor final, por las cualidades únicas que ofrece la grasa sólida, lo que representa la principal barrera a superar para su uso en una producción a escala industrial y venta al mercado. Es necesario desarrollar nuevas formulaciones, que asemejen dichas cualidades, para alcanzar la aceptación de los consumidores. Universidad Autónoma de Tamaulipas 2019-07-29 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf text/html application/xml https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1129 10.29059/cienciauat.v14i1.1129 CienciaUAT; Vol 14 No. 1. July-December 2019; 121-132 CienciaUAT; Vol. 14 No. 1: Julio-Diciembre 2019; 121-132 2007-7858 2007-7521 spa https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1129/581 https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1129/600 https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1129/702 Derechos de autor 2019 CienciaUAT |
| institution |
CIENCIA UAT |
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OJS |
| language |
spa |
| format |
Online |
| author |
García-Andrade, Mayela Gallegos-Infante, José Alberto González-Laredo, Rubén Francisco |
| spellingShingle |
García-Andrade, Mayela Gallegos-Infante, José Alberto González-Laredo, Rubén Francisco Organogels as lipid profile improvers in meat and dairy matrices |
| author_facet |
García-Andrade, Mayela Gallegos-Infante, José Alberto González-Laredo, Rubén Francisco |
| author_sort |
García-Andrade, Mayela |
| title |
Organogels as lipid profile improvers in meat and dairy matrices |
| title_short |
Organogels as lipid profile improvers in meat and dairy matrices |
| title_full |
Organogels as lipid profile improvers in meat and dairy matrices |
| title_fullStr |
Organogels as lipid profile improvers in meat and dairy matrices |
| title_full_unstemmed |
Organogels as lipid profile improvers in meat and dairy matrices |
| title_sort |
organogels as lipid profile improvers in meat and dairy matrices |
| description |
The structuring of edible oils, through organogelation, has a promising potential in food applications, when used as substitutes for saturated fat in some meat and dairy products of high consumption demand, in order to improve their lipid profile. Organogels are viable for this substitution, which is related to the nutritional improvement demanded by the current consumer, due to the negative effect of saturated fats on health. The objective of this review was to analyze different formulations of organogels, applied in meat-dairy matrices and their impact on the final properties of such food products, implemented as a substitute for saturated fat. The findings indicate that the replacement of saturated fat, by this type of materials, mainly affects the physicochemical properties, modifies the original flavor of the food and improves its lipid profile; However, they still do not meet the expectations of the final consumer due to the unique qualities of solid fat, which represents the main barrier to overcome for its application in an industrial scale production and sale to the market. It is necessary to develop new formulations, similar to those qualities, to achieve consumer acceptance. |
| publisher |
Universidad Autónoma de Tamaulipas |
| publishDate |
2019 |
| url |
https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1129 |
| work_keys_str_mv |
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| _version_ |
1712116132931960832 |
