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Álvarez MD, Saiz A, Herranz B, Cofrades S. Olive Pomace Oil Structuring for the Development of Healthy Puff Pastry Laminating Fats: The Effect of Chilling Storage on the Quality of Baked Products. Foods 2024; 13:603. [PMID: 38397580 PMCID: PMC10888308 DOI: 10.3390/foods13040603] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2023] [Revised: 02/07/2024] [Accepted: 02/14/2024] [Indexed: 02/25/2024] Open
Abstract
Developing puff pastry (PP) laminating fats (LFs) with sustainable structured olive pomace oil (OPO) could contribute to its increased valorization. This study evaluated the physicochemical stability of four OPO-based LFs or margarines and the performance of their baked PP counterparts during two months of chilling storage at 4 °C. LF samples, developed at the laboratory scale, contained 41% (LF1 and LF2) OPO and 31% (LF3 and LF4) OPO together with 10% cocoa butter when using two static initial crystallization conditions (room temperature for LF1 and LF3, freezer for LF2 and LF4) before storage. During the storage period, the proximate composition, thermal and dynamic rheological properties, firmness and spreadability, oil-binding capacity, color, and lipid oxidation of the four LF samples were examined, along with the baking performance and textural properties of the PP counterparts. The initial cooling rate had minimal significance. Cocoa butter negatively influenced post-crystallization processes occurring in OPO-based LF3 and LF4, resulting in increased hardness and reduced performance after 18 days of storage, attributed, at least partially, to a high amount of 1,3-dipalmitoyl-2-oleoyl-glycerol (POP), mainly from cocoa butter. Conversely, OPO-based LF1 and LF2 maintained their quality and were stable for two months without apparent granular crystal formation.
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Affiliation(s)
- María Dolores Álvarez
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), c/José Antonio Novais, 6, 28040 Madrid, Spain; (A.S.); (S.C.)
| | - Arancha Saiz
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), c/José Antonio Novais, 6, 28040 Madrid, Spain; (A.S.); (S.C.)
| | - Beatriz Herranz
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), c/José Antonio Novais, 6, 28040 Madrid, Spain; (A.S.); (S.C.)
- Department of Food Technology, Veterinary Faculty, Complutense University, Avda/Puerta de Hierro, s/n, 28040 Madrid, Spain
| | - Susana Cofrades
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), c/José Antonio Novais, 6, 28040 Madrid, Spain; (A.S.); (S.C.)
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Cofrades S, Gómez-Estaca J, Álvarez MD, Garcimartín A, Macho-González A, Benedí J, Pintado T. Influence of the Oil Structuring System on Lipid Hydrolysis and Bioaccessibility of Healthy Fatty Acids and Curcumin. Gels 2023; 10:33. [PMID: 38247756 PMCID: PMC10815158 DOI: 10.3390/gels10010033] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2023] [Revised: 12/27/2023] [Accepted: 12/28/2023] [Indexed: 01/23/2024] Open
Abstract
Oleogels (OG) and gelled emulsions (GE) were elaborated with a mixture of olive and chia oils (80:20 ratio) without and with the incorporation of the health-related compound curcumin. These were studied to evaluate the influence of the oil structuring system on the lipid hydrolysis and bioaccessibility of three healthy fatty acids (FA) (palmitic, oleic, and α-linolenic acids) and of curcumin, compared to the oil mixture (bulk oil, BO). The oil structuring system influenced the firmness and texture, and the presence of curcumin significantly altered the color parameters. GE showed higher lipid digestibility, with a greater proportion of absorbable fraction (higher content of free FA and monoacylglycerides) than OG, which behaved similarly to BO. The presence of curcumin affected the degree of lipolysis, reducing lipid digestibility in OG and increasing it in GE. As for FA bioaccessibility, although GE presented higher percentages overall, curcumin significantly increased and decreased FA bioaccessibility in OG and GE, respectively. The oil structuring system also influenced the bioaccessibility of curcumin, which was higher in GE. Therefore, when selecting an oil structuring system, their physicochemical properties, the degree of lipid hydrolysis, and the bioaccessibility of both curcumin and the FA studied should all be considered.
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Affiliation(s)
- Susana Cofrades
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain; (J.G.-E.); (M.D.Á.)
| | - Joaquín Gómez-Estaca
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain; (J.G.-E.); (M.D.Á.)
| | - María Dolores Álvarez
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain; (J.G.-E.); (M.D.Á.)
| | - Alba Garcimartín
- Pharmacology, Pharmacognosy and Botany Department, Pharmacy School, Complutense University of Madrid, 28040 Madrid, Spain; (A.G.); (A.M.-G.); (J.B.)
| | - Adrián Macho-González
- Pharmacology, Pharmacognosy and Botany Department, Pharmacy School, Complutense University of Madrid, 28040 Madrid, Spain; (A.G.); (A.M.-G.); (J.B.)
| | - Juana Benedí
- Pharmacology, Pharmacognosy and Botany Department, Pharmacy School, Complutense University of Madrid, 28040 Madrid, Spain; (A.G.); (A.M.-G.); (J.B.)
| | - Tatiana Pintado
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain; (J.G.-E.); (M.D.Á.)
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Cofrades S, Hernández-Martín M, Garcimartín A, Saiz A, López-Oliva ME, Benedí J, Álvarez MD. Impact of Silicon Addition on the Development of Gelled Pork Lard Emulsions with Controlled Lipid Digestibility for Application as Fat Replacers. Gels 2023; 9:728. [PMID: 37754409 PMCID: PMC10530966 DOI: 10.3390/gels9090728] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Revised: 08/25/2023] [Accepted: 08/31/2023] [Indexed: 09/28/2023] Open
Abstract
Pork lard gelled emulsions stabilized with two proteins [soy protein concentrate (SPC) or a pork rind protein extract (PRP)], both with and without added silicon (Si) from diatomaceous earth powder, were gelled by microbial transglutaminase and к-carrageenan. These gelled emulsions (GEs), intended as fat replacers, were evaluated in different aspects, including microstructure and technological properties during chilling storage. In addition, in vitro gastrointestinal digestion (GID) with an analysis of lipolysis and lipid digestibility was also evaluated. All GEs showed adequate technological properties after 28 days of chilling storage, although the SPC-stabilized GEs showed better gravitational and thermal stability (~4% and ~6%, respectively) during chilling storage than the PRP-stabilized ones (~8 and ~12%, respectively). PRP developed larger flocculates restricting pancreatic lipase-mediated lipolysis during intestinal digestion. The addition of Si to both GE structures protected them against disruption during in vitro digestion. Accordingly, Si appears to slow down fat digestion, as reflected by higher triacylglycerides content after GID (15 and 22% vs. 10 and 18% in GEs without Si) and could become a potential candidate for use in the development of healthier meat products.
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Affiliation(s)
- Susana Cofrades
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain;
| | - Marina Hernández-Martín
- Physiology Department, Pharmacy School, Complutense University of Madrid, 28040 Madrid, Spain; (M.H.-M.); (M.E.L.-O.)
| | - Alba Garcimartín
- Pharmacology, Pharmacognosy and Botany Department, Pharmacy School, Complutense University of Madrid, 28040 Madrid, Spain; (A.G.); (J.B.)
| | - Arancha Saiz
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain;
| | - M. Elvira López-Oliva
- Physiology Department, Pharmacy School, Complutense University of Madrid, 28040 Madrid, Spain; (M.H.-M.); (M.E.L.-O.)
| | - Juana Benedí
- Pharmacology, Pharmacognosy and Botany Department, Pharmacy School, Complutense University of Madrid, 28040 Madrid, Spain; (A.G.); (J.B.)
| | - María Dolores Álvarez
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain;
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Cofrades S, Garcimartín A, Pérez-Mateos M, Saiz A, Redondo-Castillejo R, Bocanegra A, Benedí J, Dolores Álvarez M. Stabilized soy protein emulsion enriched with silicon and containing or not methylcellulose as novel technological alternatives to reduce animal fat digestion. Food Res Int 2023; 170:112833. [PMID: 37316037 DOI: 10.1016/j.foodres.2023.112833] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 04/03/2023] [Accepted: 04/12/2023] [Indexed: 06/16/2023]
Abstract
During the last decade, the consumption of animal saturated fat has been associated with an increased risk of chronic disease. Experience shows that changing the dietary habits of the population is a complicated and slow process, so technological strategies offer new possibilities for the development of functional foods. The present work is focused on studying the impact of using a food-grade non-ionic hydrocolloid (methylcellulose; MC) and/or the inclusion of silicon (Si) as a bioactive compound in pork lard emulsions stabilized with soy protein concentrate (SPC), on the structure, rheology, lipid digestibility and Si bioaccesibility during in vitro gastrointestinal digestion (GID). Four emulsions (SPC, SPC/Si, SPC/MC and SPC/MC/Si) were prepared with a final biopolymer (SPC and/or MC) concentration of 4% and 0.24% Si. The results showed a lower degree of lipid digestion in SPC/MC compared with SPC, specifically at the end of the intestinal phase. Moreover, Si partially reduced fat digestion only when incorporated into the SPC-stabilized emulsion, while this effect was lost in SPC/MC/Si. This was probably due to its retention inside the matrix emulsion, which resulted in lower bioaccesibility than in SPC/Si. Additionally, the correlation between the flow behavior index (n) and the lipid absorbable fraction was significant, suggesting that n can be a predictive marker of the extent of lipolysis. Concretely, our results revealed that SPC/Si and SPC/MC can be used as pork fat digestion reducers and thus, they can replace pork lard in the reformulation of animal products with potential health benefits.
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Affiliation(s)
- Susana Cofrades
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain.
| | - Alba Garcimartín
- Pharmacology, Pharmacognosy and Botany Department, Pharmacy School, Complutense University of Madrid, 28040 Madrid, Spain
| | - Miriam Pérez-Mateos
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain
| | - Arancha Saiz
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain
| | - Rocío Redondo-Castillejo
- Pharmacology, Pharmacognosy and Botany Department, Pharmacy School, Complutense University of Madrid, 28040 Madrid, Spain
| | - Aránzazu Bocanegra
- Pharmacology, Pharmacognosy and Botany Department, Pharmacy School, Complutense University of Madrid, 28040 Madrid, Spain
| | - Juana Benedí
- Pharmacology, Pharmacognosy and Botany Department, Pharmacy School, Complutense University of Madrid, 28040 Madrid, Spain
| | - María Dolores Álvarez
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain.
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Álvarez MD, Herranz B, Saiz A, Cofrades S. Functionality of Puff Pastry Olive Pomace Oil-Based Margarines and Their Baking Performance. Foods 2023; 12:foods12112138. [PMID: 37297383 DOI: 10.3390/foods12112138] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Revised: 05/23/2023] [Accepted: 05/24/2023] [Indexed: 06/12/2023] Open
Abstract
Designing healthier lipids is a current approach to developing potential functional foods. Olive pomace oil (OPO) has beneficial effects on human health, attributed to its high oleic acid content and unique bioactive compounds. Four puff pastry margarines (PP-M), based on OPO (M1, M2 at 40.8%, and M3, M4 at 30.8%, and cocoa butter at 10%) combined with low molecular weight organogelators, were prepared using two initial cooling rates (M1, M3 at 0.144 °C/min and M2, M4 at 0.380 °C/min) and compared to both commercial puff pastry (PP) butter (CB) and fatty preparation (CFP). Subsequently, six baked PP counterparts were elaborated. Physical-chemical, mechanical properties, and lipid profiles were analyzed in M1-M4 and PP, while thermal properties were determined in M1-M4. Sensory analysis was carried out in PP-M1 and PP-M3 counterparts. Elasticity (G') of M1-M4 samples was between that of controls CB and CFP, although a higher OPO content reduced viscous modulus (G″). The initial cooling rate did not affect the melting behavior of M1-M4. The firmness of PP-M1 was similar to that of PP-CB and PP-CFP, and the better spreadability and plasticity of M1 positively favored PP puffing. In addition, PP-M1 had 36.8% less SFA content than baked PP-CB, and its overall acceptability was similar. For the first time, a new margarine with high OPO content, showing adequate firmness, spreadability, and plasticity, was formulated, which gave rise to PP with appropriate performance and sensory quality and a healthy lipid profile.
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Affiliation(s)
- María Dolores Álvarez
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), C/José Antonio Novais, 6, 28040 Madrid, Spain
| | - Beatriz Herranz
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), C/José Antonio Novais, 6, 28040 Madrid, Spain
- Department of Food Technology, Veterinary Faculty, Complutense University, Avda/Puerta de Hierro, s/n, 28040 Madrid, Spain
| | - Arancha Saiz
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), C/José Antonio Novais, 6, 28040 Madrid, Spain
| | - Susana Cofrades
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), C/José Antonio Novais, 6, 28040 Madrid, Spain
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Álvarez MD, Cofrades S, Pérez-Mateos M, Saiz A, Herranz B. Development and Physico-Chemical Characterization of Healthy Puff Pastry Margarines Made from Olive-Pomace Oil. Foods 2022; 11:foods11244054. [PMID: 36553795 PMCID: PMC9778141 DOI: 10.3390/foods11244054] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Revised: 12/12/2022] [Accepted: 12/13/2022] [Indexed: 12/23/2022] Open
Abstract
Due to its characteristic aroma and flavor, puff pastry (PP) prepared with butter is more accepted than that made with margarine, yet a high saturated fat consumption is associated with cardiovascular disease. This work studies the potential of olive-pomace oil (OPO) as main ingredient of PP margarines together with different organogelator agents to imitate the technological properties of a commercial fatty preparation (CFP). Rheological and textural properties were measured in all formulated margarines (FM) and, additionally, thermal and microstructural properties, and fatty acid (FA) profiles were analyzed in some selected FM. The different FM had viscous modulus (G″) and loss factor (tan δ) values lower than those of CFP, thus reflecting a different viscoelasticity and plasticity. The crystallization and melting temperatures of FM were also different from those of CFP, indicating the presence of a dissimilar polymorphic fat-crystal structure. Nevertheless, the FM containing an oleogel prepared with 5% beeswax and OPO was more similar to CFP. The FA profile of CFP and FM, with 80% polyunsaturated fatty acids (PUFA) and 60% oleic acid, is healthier than that of a PP commercial butter (CB), evidencing that, although improvements in margarine plasticity are still necessary, OPO is technologically viable to produce healthier PP margarines.
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Affiliation(s)
- María Dolores Álvarez
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), c/José Antonio Novais, 6, 28040 Madrid, Spain
- Correspondence: (M.D.Á.); (B.H.); Tel.: +34-91-549-2300 (M.D.Á.)
| | - Susana Cofrades
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), c/José Antonio Novais, 6, 28040 Madrid, Spain
| | - Miriam Pérez-Mateos
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), c/José Antonio Novais, 6, 28040 Madrid, Spain
| | - Arancha Saiz
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), c/José Antonio Novais, 6, 28040 Madrid, Spain
| | - Beatriz Herranz
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), c/José Antonio Novais, 6, 28040 Madrid, Spain
- Department of Food Technology, Veterinary Faculty, Complutense University, Avda/Puerta de Hierro, s/n, 28040 Madrid, Spain
- Correspondence: (M.D.Á.); (B.H.); Tel.: +34-91-549-2300 (M.D.Á.)
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Pérez-Jiménez M, Muñoz-González C, Chaya C, Fernández-Ruiz V, Álvarez MD, Herranz B, Pozo-Bayón MÁ. Insights on the effect of age and gender on in-mouth volatile release during wine tasting. Food Res Int 2022; 155:111100. [DOI: 10.1016/j.foodres.2022.111100] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Revised: 02/15/2022] [Accepted: 03/03/2022] [Indexed: 11/04/2022]
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García-Díez E, Cuesta-Hervás M, Veses-Alcobendas AM, Alonso-Gordo Ó, García-Maldonado E, Martínez-Suárez M, Herranz B, Vaquero MP, Álvarez MD, Pérez-Jiménez J. Acute supplementation with grapes in obese subjects did not affect postprandial metabolism: a randomized, double-blind, crossover clinical trial. Eur J Nutr 2021; 60:2671-2681. [PMID: 33386890 DOI: 10.1007/s00394-020-02451-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2020] [Accepted: 11/24/2020] [Indexed: 11/29/2022]
Abstract
PURPOSE The aim of this study was to determine whether grape polyphenols have a "second-meal effect", modulating glucose and lipid elevations in the postprandial period after two successive meals in subjects with obesity. METHODS A randomized, double-blind, placebo-controlled, acute clinical trial was conducted. Twenty-five obese subjects (BMI = ≥ 30 and < 40 kg/m2) were randomly divided into two groups. At an initial visit, blood was collected in a fasting state and the subjects received breakfast and 46 g of either grape powder (equivalent to 252 g fresh grapes) or placebo, both solved in water. Lunch was provided 5 h later and then blood was collected after 0, 30, 60, 120, 180, 240, 300, 330, 360, and 420 min since arrival. Two weeks later, at a second visit, the subjects received the other powder. The following were determined: glucose, insulin, triglycerides, uric acid, blood count, hemoglobin, viscosity, antioxidant capacity, and satiety perception. RESULTS Postprandial increases were observed as expected in, for example, glucose and triglycerides after breakfast and lunch. The grape powder supplementation did not cause any significant modification compared to placebo, in these parameters; nor did it significantly modify plasma antioxidant capacity in the 6 h postprandial period. DISCUSSION Single grape powder supplementation did not modify postprandial responses in obese subjects, probably because the polyphenol dose was insufficient to induce such an effect. The result of a combination of grape with other polyphenol-rich products or chronic supplementation with grape powder on postprandial responses remains to be elucidated. TRIAL REGISTRATION NUMBER www.clinicaltrials.gov , NCT03741218.
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Affiliation(s)
- Esther García-Díez
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040, Madrid, Spain
| | - Marta Cuesta-Hervás
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040, Madrid, Spain
| | - Ana M Veses-Alcobendas
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040, Madrid, Spain
| | - Óscar Alonso-Gordo
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040, Madrid, Spain
| | - Elena García-Maldonado
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040, Madrid, Spain
| | - Miriam Martínez-Suárez
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040, Madrid, Spain
| | - Beatriz Herranz
- Department of Food Technology, Veterinary Faculty, Complutense University, Avda/Puerta de Hierro, s/n, 28040, Madrid, Spain
- Department of Characterization, Quality, and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
| | - M Pilar Vaquero
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040, Madrid, Spain
| | - María Dolores Álvarez
- Department of Characterization, Quality, and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
| | - Jara Pérez-Jiménez
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040, Madrid, Spain.
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Herranz B, Criado C, Pozo-Bayón MÁ, Álvarez MD. Effect of addition of human saliva on steady and viscoelastic rheological properties of some commercial dysphagia-oriented products. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106403] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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Cofrades S, Garcimartín A, Gómez-Estaca J, Sánchez-Muniz FJ, Herranz B, Macho-González A, Benedí J, Álvarez MD. The Effect of Emulsifying Protein and Addition of Condensed Tannins on n-3 PUFA Enriched Emulsions for Functional Foods. Foods 2020; 9:foods9111589. [PMID: 33147776 PMCID: PMC7693362 DOI: 10.3390/foods9111589] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2020] [Revised: 10/27/2020] [Accepted: 10/29/2020] [Indexed: 11/16/2022] Open
Abstract
This paper examines the effect of the type of the emulsifying protein (EP) (sodium caseinate (SC) and whey protein isolate (WPI)) on both oil-in-water liquid-like emulsions (Es) and the corresponding cold gelled emulsions (GEs), and also the effect of addition of carob extract rich in condensed tannins (T). The systems, intended as functional food ingredients, were studied in various different respects, including rheological behaviour, in vitro gastrointestinal digestion with determination of the release of non-extractable proanthocyanidins (NEPA) from T, antioxidant activity and lipolysis. EP significantly affects the rheological behaviour of both Es and GEs. T incorporation produced a structural reinforcement of GEs, especially in the case of SC. The digests from Es displayed a higher antioxidant activity than those from GEs. T lipase inhibition was observed only in the formulations with WPI. Our results highlight the importance, in the design of functional foods, of analyzing different variables when incorporating a bioactive compound into a food or emulsion in order to select the better combination for the desired objective, owing to the complex interplay of the various components.
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Affiliation(s)
- Susana Cofrades
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain; (J.G.-E.); (B.H.)
- Correspondence: (S.C.); (M.D.Á.); Tel.: +34-91-549-2300 (S.C. & M.D.Á.)
| | - Alba Garcimartín
- Pharmacognosy and Botany Department, Pharmacy School, Complutense University of Madrid, 28040 Madrid, Spain; (A.G.); (J.B.)
| | - Joaquín Gómez-Estaca
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain; (J.G.-E.); (B.H.)
| | - Francisco J. Sánchez-Muniz
- Nutrition and Food Science Department (Nutrition), Pharmacy School, Complutense University of Madrid, 28040 Madrid, Spain; (F.J.S.-M.); (A.M.-G.)
| | - Beatriz Herranz
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain; (J.G.-E.); (B.H.)
- Department of Food Technology, Veterinary Faculty, Complutense University of Madrid, 28040 Madrid, Spain
| | - Adrián Macho-González
- Nutrition and Food Science Department (Nutrition), Pharmacy School, Complutense University of Madrid, 28040 Madrid, Spain; (F.J.S.-M.); (A.M.-G.)
| | - Juana Benedí
- Pharmacognosy and Botany Department, Pharmacy School, Complutense University of Madrid, 28040 Madrid, Spain; (A.G.); (J.B.)
| | - María Dolores Álvarez
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain; (J.G.-E.); (B.H.)
- Correspondence: (S.C.); (M.D.Á.); Tel.: +34-91-549-2300 (S.C. & M.D.Á.)
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Gómez-Estaca J, Herrero AM, Herranz B, Álvarez MD, Jiménez-Colmenero F, Cofrades S. Characterization of ethyl cellulose and beeswax oleogels and their suitability as fat replacers in healthier lipid pâtés development. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.09.029] [Citation(s) in RCA: 96] [Impact Index Per Article: 19.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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Herranz B, Álvarez MD, Pérez-Jiménez J. Association of plasma and urine viscosity with cardiometabolic risk factors and oxidative status. A pilot study in subjects with abdominal obesity. PLoS One 2018; 13:e0204075. [PMID: 30300348 PMCID: PMC6177142 DOI: 10.1371/journal.pone.0204075] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2018] [Accepted: 08/31/2018] [Indexed: 11/18/2022] Open
Abstract
There is increasing interest in the search for accurate, repeatable and widely applicable clinical biomarkers for the early detection of cardiometabolic alterations and oxidative status. Viscosity is a promising tool in that sense, although most studies have used simple viscosimeters, providing limited information, and have not considered oxidative status. The aim of this study was to assess whether viscosity determinations were associated with cardiometabolic and oxidative status in subjects at a primary stage of cardiometabolic risk. A pilot study (n = 20) was conducted in subjects with abdominal obesity, determining urine and plasma viscosity with a rotational rheometer at different shear rates (10000-1000 s-1 in plasma and 1000-50 s-1 in urine). Simple regression showed that urine viscosity was significantly (p< 0.05) associated with markers of oxidative status, and plasma viscosity with blood glucose. Categorical Principal Component Analysis plots showed that urine viscosity measurements at different shear rates clustered in three groups (low, intermediate and high shear rates) were selectively associated with uric acid, polyphenols and antioxidant capacity respectively. Plasma viscosity did not seem to be a relevant clinical marker in subjects with abdominal obesity. Therefore, urine viscosity could potentially serve as a complimentary marker in the evaluation of oxidative status.
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Affiliation(s)
- Beatriz Herranz
- Dpt. Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
| | - María Dolores Álvarez
- Dpt. Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
| | - Jara Pérez-Jiménez
- Dpt. Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
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13
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Jiménez MJ, Tárrega A, Fuentes R, Canet W, Álvarez MD. Consumer perceptions, descriptive profile, and mechanical properties of a novel product with chickpea flour: Effect of ingredients. FOOD SCI TECHNOL INT 2016; 22:547-62. [PMID: 27000135 DOI: 10.1177/1082013216639452] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2015] [Accepted: 01/11/2016] [Indexed: 11/17/2022]
Abstract
Increasingly popular in the West is hummus, a spread that is made with pureed chickpeas and other healthful ingredients. The changes in texture measurements and sensory properties in a novel chickpea flour-based product occurring when water is partially replaced by common ingredients of hummus were investigated. Eleven chickpea gels containing different amounts of minced garlic, lemon juice, curry powder, and inulin were prepared and compared with two control gels. These ingredients were chosen to make the product tastier, appealing, and similar to hummus. Instrumental texture tests were carried out: uniaxial compression, stress relaxation, and texture profile analysis. Quantitative descriptive analysis was used to describe differences in sensory properties perceived by a trained panel, whereas repertory grid method combined with free choice profile was used to determine differences perceived by untrained consumers. Gels with higher curry powder content presented lower force to breakdown, whereas increasing inulin content led to gels with higher hardness. Principal component analysis was applied to instrumental parameters and quantitative descriptive analysis data, whereas generalized Procrustes analysis was applied to free choice profile data. This newly developed chickpea gel may make a nutrition claim with respect to protein (“ high in protein,” or at least a “ source of protein”).
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Affiliation(s)
- María José Jiménez
- Sensory Analysis Service Unit, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
| | - Amparo Tárrega
- School of Biosciences, Division of Food Science, University of Nottingham, Loughborough, Leics, UK
| | - Raúl Fuentes
- Department of Characterization, Quality, and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
| | - Wenceslao Canet
- Department of Characterization, Quality, and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
| | - María Dolores Álvarez
- Department of Characterization, Quality, and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
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14
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Abstract
CASE REPORT A case is presented of an 85 year-old Caucasian female with lymphoma that recurred in the orbit (secondary ocular adnexal lymphoma). The orbital tumour was a diffuse large B-cell lymphoma according to the REAL classification (Revised European-American Lymphoma Classification). DISCUSSION Orbital lymphomas are predominantly B-cell proliferations of a variety of histological types, and most are low-grade tumours. Patients are usually middle-aged or elderly, and it is slightly more common in women. A palpable mass, proptosis and blepharoptosis are the most common signs of presentation.
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MESH Headings
- Aged, 80 and over
- Antineoplastic Combined Chemotherapy Protocols/administration & dosage
- Antineoplastic Combined Chemotherapy Protocols/therapeutic use
- Cyclophosphamide/administration & dosage
- Exophthalmos/etiology
- Female
- Humans
- Lymphoma, Follicular/drug therapy
- Lymphoma, Follicular/pathology
- Lymphoma, Large B-Cell, Diffuse/complications
- Lymphoma, Large B-Cell, Diffuse/pathology
- Lymphoma, Large B-Cell, Diffuse/radiotherapy
- Neoplasms, Second Primary/complications
- Neoplasms, Second Primary/pathology
- Neoplasms, Second Primary/radiotherapy
- Orbital Neoplasms/complications
- Orbital Neoplasms/pathology
- Orbital Neoplasms/radiotherapy
- Prednisone/administration & dosage
- Remission Induction
- Vincristine/administration & dosage
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Affiliation(s)
- I Basanta
- Servicio de Oftalmología, Complejo Hospitalario Universitario de Ferrol, Ferrol, La Coruña, España.
| | - C Sevillano
- Servicio de Oftalmología, Complejo Hospitalario Universitario de Ferrol, Ferrol, La Coruña, España
| | - M D Álvarez
- Servicio de Oftalmología, Complejo Hospitalario Universitario de Ferrol, Ferrol, La Coruña, España
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15
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Álvarez MD, Fernández C, Olivares MD, Jiménez MJ, Canet W. Sensory and Texture Properties of Mashed Potato Incorporated with Inulin and Olive Oil Blends. International Journal of Food Properties 2013. [DOI: 10.1080/10942912.2011.610211] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- María Dolores Álvarez
- a Department of Characterization , Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC) , Madrid , Spain
| | - Cristina Fernández
- a Department of Characterization , Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC) , Madrid , Spain
| | - María Dolores Olivares
- a Department of Characterization , Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC) , Madrid , Spain
| | - María José Jiménez
- b USAS, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC) , Madrid , Spain
| | - Wenceslao Canet
- a Department of Characterization , Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC) , Madrid , Spain
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