Foods,
Journal Year:
2024,
Volume and Issue:
13(9), P. 1289 - 1289
Published: April 23, 2024
Oil
bodies
(OBs)
are
naturally
occurring
pre-emulsified
oil
droplets
that
have
broad
application
prospects
in
emulsions
and
gels.
The
main
purpose
of
this
research
was
to
examine
the
impact
OB
content
on
structure
functional
aspects
acid-mediated
soy
protein
isolate
(SPI)
gel
filled
with
OBs.
results
indicated
peanut
body
(POBs)
significantly
affected
water
holding
capacity
gel.
rheological
textural
analyses
showed
POBs
reduced
strength
hardness.
scanning
electron
confocal
laser
microscopy
revealed
aggregated
during
formation
network
density.
Fourier
transform
infrared
spectrum
(FTIR)
analysis
demonstrated
participated
gels
through
hydrogen
bonds,
steric
hindrance
hydrophobic
interactions.
Therefore,
OBs
served
as
inactive
filler
gel,
replaced
traditional
oils
provided
alternative
ingredients
for
development
new
emulsion-filled
Annual Review of Food Science and Technology,
Journal Year:
2023,
Volume and Issue:
14(1), P. 473 - 493
Published: March 27, 2023
With
the
rising
problems
of
food
shortages,
energy
costs,
and
raw
materials,
industry
must
reduce
its
environmental
impact.
We
present
an
overview
more
resource-efficient
processes
to
produce
ingredients,
describing
their
impact
functional
properties
obtained.
Extensive
wet
processing
yields
high
purities
but
also
has
highest
impact,
mainly
due
heating
for
protein
precipitation
dehydration.
Milder
alternatives
exclude,
example,
low
pH–driven
separation
are
based
on
salt
or
water
only.
Drying
steps
omitted
during
dry
fractionation
using
air
classification
electrostatic
separation.
Benefits
milder
methods
enhanced
properties.
Therefore,
formulation
should
be
focused
desired
functionality
instead
purity.
Environmental
is
strongly
reduced
by
refining.
Antinutritional
factors
off-flavors
remain
challenges
in
mildly
produced
ingredients.
The
benefits
less
refining
motivate
increasing
trend
toward
refined
Food Chemistry X,
Journal Year:
2024,
Volume and Issue:
21, P. 101241 - 101241
Published: Feb. 20, 2024
The
effects
of
perilla
seed
oil
high
internal
phase
emulsions
stabilized
by
pea
protein
(PP-PSO
HIPEs)
on
the
gel
properties
and
conformation
myofibrillar
(MP)
gels
were
investigated.
results
showed
that
PP-PSO
HIPEs
with
4.0
%
(w/v)
PP
formed
stable
low
droplet
size
good
viscoelasticity.
addition
(5.0
-
15.0
%)
could
significantly
improve
MP
(
LWT,
Journal Year:
2024,
Volume and Issue:
201, P. 116282 - 116282
Published: May 31, 2024
As
a
natural
emulsifier,
rice
bran
dietary
fiber
(RF)
had
promising
prospects
in
stabilizing
O/W
emulsion,
which
could
be
considered
as
an
effective
fat
substitute.
However,
the
emulsifying
of
RF
needs
to
further
enhanced.
In
this
study,
modified
(MRF)
was
prepared
by
alkaline
hydrogen
peroxide
(AHP)
under
different
H2O2
(0.5%,
1%,
2%)
and
heating
time
(6
h,
12
h).
Then
most
stable
MRF
emulsion
pre-emulsifying
made
best
modification
conditions
with
soybean
oil
screened
for
replacing
porcine
backfat
chicken
meatballs.
After
modifying,
D4,3
pre-emulsions
decreased
at
least
42.00%.
Specially,
C-MRF
(heated
6
h
2%
H2O2)
pre-emulsion
exhibited
stability.
The
content
meatballs
more
than
18.61%
after
emulsion.
decrease
saturated
fatty
acids
(SFAs)
(from
39.42%
20.85%)
rise
polyunsaturated
(PUFAs)
suggested
that
improved
lipid
profile
Additionally,
incorporation
50%
maintained
similar
micromorphology,
texture
properties,
better
taste
acceptability
control.
Overall,
work
confirms
feasibility
emulsions
acting
Food Reviews International,
Journal Year:
2022,
Volume and Issue:
39(9), P. 6387 - 6419
Published: Aug. 7, 2022
This
review
details
the
different
approaches
to
replacing
animal
fat
used
in
meat
products
with
non-animal
ingredients
based
on
their
physical
forms
during
processing.
Six
replace
are
categorized
as
1)
powder,
2)
paste,
3)
plant
oils,
4)
combinations
of
dietary
fiber
oils
or
protein/skin,
5)
pre-treated
replacer,
and
6)
oleogel
emulsion
gels.
The
ingredients,
characteristics,
processes,
mechanisms,
advantages,
disadvantages
all
replacers
discussed
extensively.
gel
approach
is
found
be
most
practical
by
retaining
solid-like
properties
while
possessing
a
healthier
fatty
acid
profile
over
other
approaches.
also
can
solubilize
both
hydrophobic
hydrophilic
components
have
good
thermodynamic
stability,
thus
imitating
fat.
In
addition,
cost
production
kept
low
maintaining
nutritional
attributes,
physicochemical
sensorial
products.
