Structuring of oils with high PUFA content: Evaluation of the formulation conditions on the oxidative stability and structural properties of ethylcellulose oleogels.

This study evaluated the formulation of ethylcellulose oleogels as a fat substitute, based on oils with a high content of polyunsaturated fatty acids. Optimal processing conditions for canola, linseed, and chia oil oleogels were determined. The results showed that the oxidative stability was affected to a greater extent in chia oil oleogel, however, the addition of BHT improved the oxidative stability, mainly the peroxide value. Linseed and chia oil oleogels with a high content of polyunsaturated fatty acids (64.28 and 73.02 g/100 g, respectively) were obtained despite the reduction of these with respect to their oils, and no trans fatty acids were produced. Chia oil oleogels were shown to exhibit similar physical properties to linseed oil oleogels in terms of firmness (463.51 ± 7.42 g and 443.03 ± 7.14 g respectively) and rheological behavior. Such a structure led to a dominant elastic character of the oleogels to mimic the mechanical properties of animal fat.

Food-Grade Bigels with Potential to Replace Saturated and Trans Fats in Cookies.

Fats play multiple roles in determining the desirable characteristics of foods. However, there are health concerns about saturated and trans fats. Bigels have been proposed as a novel fat replacer in foods. This research evaluated the role of the type of hydrogel in the development of bigels to be used as fat replacers in cookies. Bigels were made with beeswax/canola oil oleogel and sodium alginate and carboxymethylcellulose hydrogels. The results showed that the peroxide value and binding capacity of bigels were affected by the type of hydrogel used. However, their fatty acid profile, p-anisidine value, oxidative stability, and texture remained unchanged. Using bigels as fat replacers, cookies were obtained with a hardness similar to those with original shortening, showing the potential of bigels for use in foods.

Effect of Interfacial Ionic Layers on the Food-Grade O/W Emulsion Physical Stability and Astaxanthin Retention during Spray-Drying.

The utilization of astaxanthin in food processing is considered to be narrow because of its substandard solubility in aqueous matrices and the instability of chemical compounds during the processing of food and the instability of chemical compounds during the processing of food. The investigation sought to evaluate multilayer emulsions stabilized by ionic interfacial layers of lupin protein isolate (LPI), ι-carrageenan (CA), and chitosan (CHI) on the physical stability of the emulsion as well as the retention of astaxanthin during the spray drying process. Primary emulsion (Pr-E) was prepared by adding LPI on oil droplet surfaces containing astaxanthin. The homogenization pressure and cycles to obtain the Pr-E were investigated. The secondary emulsion (Se-E) and tertiary emulsion (Te-E) were elaborated by mixing CA/Pr-E and CHI/Se-E, respectively. Emulsion stability was assessed under different environmental stresses (pH and NaCl). Astaxanthin retention of emulsions was determined immediately after finishing the spray-drying process. The results showed that Pr-E was stabilized with 1.0% (w/v) of LPI at 50 MPa and three cycles. Se-E and Te-E were obtained with CA/Pr-E and Se-E/CHI of 70/30 and 50/50% (w/w), respectively. The Se-E was the most stable compared to the Pr-E and Te-E when subjected to different pHs; nevertheless, once the NaCl concentration rose, no variations in the ζ-potential of all emulsions studied or destabilization were observed. The Se-E and Te-E derived provided higher astaxanthin retention (>95%) during the spray-drying process compared to Pr-E (around 88%). The results indicated that these astaxanthin multilayer emulsions show considerable potential as a functional ingredient in food products.

Degree of crosslinking in ß-cyclodextrin-based nanosponges and their effect on piperine encapsulation.

Piperine (PIP) is an alkaloid which is potent as a therapeutic agent. However, its applications are restricted by its poor water solubility. Nanosponges (NS) derived from polymers are versatile carriers for poor water-soluble substances. The aim of this work was to synthesize ß-cyclodextrin NS, by microwave-assisted fusion, for the encapsulation of PIP. Different formulations of NS were synthesized by varying the molar ratio of ß-cyclodextrin:diphenyl carbonate (ß-CD:DPC; 1:2, 1:6 and 1:10). NS specimens derived from 1:2, 1:6 and 1:10 ß-CD:DPC molar ratios exhibited degree of substitution values of 0.345, 0.629 and 0.878, respectively. The crystallinity of NS was enhanced by increasing diphenyl carbonate concentration. A high degree of crosslinking in the NS increased the loading efficiency due to increased surface area available for bioactive inclusion. This study demonstrated the feasibility of synthesizing NS derived from ß-cyclodextrin of high crystallinity for the encapsulation of PIP at high loading capacity.

Predicting furan content in a fried dough system using image analysis.

The aim of this paper is to test different models for predicting furan content in a dough system, based on partial least squares regression using colour images. Starch dough systems were fried at five temperatures between 150 and 190 °C and for 5, 7, 9, 11 and 13 min. The furan content was quantified using gas chromatography/mass spectrometry, while the corresponding images were simultaneously obtained and processed in order to extract 2914 features. Good furan content predictions were obtained using computer vision image chromatic features using correlation coefficient of prediction (Rp = 0.86). However, the best prediction correlation was obtained using the image textural features (Rp = 0.93), when the number of features was reduced to 10 by algorithms applications. These results suggest that furan content in fried dough systems can be predicted using features of computer vision images.

Effect of formulation and baking conditions on the structure and development of non-enzymatic browning in biscuit models using images.

The aim of this research was to determine the effect of composition (dietary fiber = DF, fat = F, and gluten = G) and baking time on the target microstructural parameters that were observed using images of potato and wheat starch biscuits. Microstructures were studied Scanning Electron Microscope (SEM). Non-enzymatic browning (NEB) was assessed using color image analysis. Texture and moisture analysis was performed to have a better understanding of the baking process. Analysis of images revealed that the starch granules retained their native form at the end of baking, suggesting their in complete gelatinization. Granules size was similar at several different baking times, with an average equivalent diameter of 9 and 27 µm for wheat and potato starch, respectively. However, samples with different levels of DF and G increased circularity during baking to more than 30%, and also increasing hardness. NEB developed during baking, with the maximum increase observed between 13 and 19 min. This was reflected in decreased luminosity (L*) values due to a decrease in moisture levels. After 19 min, luminosity did not vary significantly. The ingredients that are used, as well as their quantities, can affect sample L* values. Therefore, choosing the correct ingredients and quantities can lead to different microstructures in the biscuits, with varying amounts of NEB products.

The morphology of salt crystals affects the perception of saltiness.

High intake of salt (NaCl) has been associated with risk of non-communicable diseases, including hypertension, cardiovascular disease and stroke. Several strategies for reducing salt in foods are under study, including the relation of crystal morphology on dissolution properties of salt in the mouth. The aim of this paper was to study the dissolution of salt crystals with different morphologies in artificial saliva and to correlate the findings with the perception of saltiness over time. The morphology of five commercial salts was analyzed by scanning electronic microscopy and micro-CT studies. Shape parameters of crystals were determined using images from an optical microscope. Crystal dissolution in artificial saliva was evaluated using video-microscopy and the perception of saltiness was evaluated using sensorial test of time-intensity at standardized sodium content. Salt morphology was correlated well with dissolution rate and certain time-intensity parameters (time to maximum intensity, intensity at maximum and increase angle). Non-cubic and agglomerated crystals, such as Kosher and Maldon salts, were dissolved faster (dissolution rate up to 3.8 times higher) and experienced maximum saltiness (up to 17% more) at shorter times (up to 40% less). Crystal morphology may be a variable to consider to achieve sodium reduction while maintaining salt intensity.