Skip to main content
SpringerLink
Log in

Emulsion gels as potential fat replacers delivering β-glucan and healthy lipid content for food applications

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

Oat emulsion gels and oil-free oat gels were formulated with varying proportions of oat bran/olive oil (from 12/40 to 28/0) without or with alginate or gelatin used as animal fat replacers and/or to provide β-glucan and MUFA for meat products. Composition, technological properties (thermal stability, colour, texture, etc.) and the effects of chilled and frozen storage of samples were evaluated. Depending on the proportion, samples developed for use as animal fat replacers in meat products may endow these with properties qualifying them for nutrition and health claims. No samples showed any noticeable syneresis and all showed good thermal stability. Increasing of oat bran/olive oil increased a* and reduced b* values, while differences in L* depended on the gelling agent. Penetration force (PF) and gel strength increased when the oat bran/oil ratio increased, with the highest values in the samples containing alginate or gelatin. Thermal losses and PF generally increased during chilled and frozen storage, and no significant differences were observed in colour or pH over storage.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1

Similar content being viewed by others

References

  • Arendt EK, Zannini E (2013) Oats. In: Zannini E, Arendt EK (eds) Cereal grains for the food and beverages industries. Woodhead, Cambridge, pp 238e–243e

    Chapter  Google Scholar 

  • Brummer Y, Defelice C, Wu Y, Kwong M, Wood PJ, Tosh SM (2014) Textural and rheological properties of oat beta-glucan gels with varying molecular weight composition. J Agric Food Chem 62:3160–3167

    Article  CAS  Google Scholar 

  • Burkus Z, Temelli F (2000) Stabilization of emulsions and foams using barley beta-glucan. Food Res Int 33:27–33

    Article  CAS  Google Scholar 

  • Delgado-Pando G, Cofrades S, Ruiz-Capillas C, Solas MT, Jimenez-Colmenero F (2010) Healthier lipid combination oil-in-water emulsions prepared with various protein systems: an approach for development of functional meat products. Eur J Lipid Sci Technol 112:791–801

    Article  CAS  Google Scholar 

  • Dickinson E (2012) Emulsion gels: the structuring of soft solids with protein-stabilized oil droplets. Food Hydrocoll 28:224–241

    Article  CAS  Google Scholar 

  • EFSA (2010) Scientific opinion on the substantiation of a health claim related to oat beta-glucan and lowering blood cholesterol and reduced risk of (coronary) heart disease pursuant to article 14 of regulation (EC) no 1924/2006. EFSA J 8:1885

    Article  Google Scholar 

  • Jimenez-Colmenero F (2007) Healthier lipid formulation approaches in meat-based functional foods. Technological options for replacement of meat fats by non-meat fats. Trends Food Sci Technol 18:567–578

    Article  CAS  Google Scholar 

  • Jimenez-Colmenero F, Carballo J, Solas MT (1995) The effect of use of freeze-thawed pork on the properties of Bologna sausages with two fat levels. Int J Food Sci Technol 30:335–345

    Article  Google Scholar 

  • Jimenez-Colmenero F, Cofrades S, Herrero AM, Fernandez-Martín F, Rodriguez-Salas L, Ruiz-Capillas C (2012) Konjac gel fat analogue for use in meat products: comparison with pork fats. Food Hydrocoll 26:63–72

    Article  CAS  Google Scholar 

  • Jiménez-Colmenero F, Herrero A, Pintado T, Solas MT, Ruiz-Capillas C (2010) Influence of emulsified olive oil stabilizing system used for pork backfat replacement in frankfurters. Food Res Int 43:2068–2076

    Article  Google Scholar 

  • Jimenez-Colmenero F, Salcedo-Sandoval L, Bou R, Cofrades S, Herrero AM, Ruiz-Capillas C (2015) Novel applications of oil-structuring methods as a strategy to improve the fat content of meat products. Trends Food Sci Technol 44:177–188

    Article  CAS  Google Scholar 

  • Kalinga D, Mishra VK (2009) Rheological and physical properties of low fat cakes products by addition of cereal beta-glucan concentrates. J Food Process Preserv 33:384–400

    Article  CAS  Google Scholar 

  • Klose C, Arendt EK (2012) Proteins in oats; their synthesis and changes during germination: a review. Crit Rev Food Sci Nutr 52:629–639

    Article  CAS  Google Scholar 

  • Kontogiorgos V, Biliaderis CG, Kiosseoglou V, Doxastakis G (2004) Stability and rheology of egg-yolk-stabilized concentrated emulsions containing cereal beta-glucans of varying molecular size. Food Hydrocoll 18:987–998

    Article  CAS  Google Scholar 

  • Laine P, Toppinen E, Kivela R, Taavitsainen VM, Knuutila O, Sontag-Strohm T, Jouppila K, Loponen J (2011) Emulsion preparation with modified oat bran: optimization of the emulsification process for microencapsulation purposes. J Food Eng 104:538–547

    Article  CAS  Google Scholar 

  • Lazaridou A, Biliaderis CG (2007) Molecular aspects of cereal beta-glucan functionality: physical properties, technological applications and physiological effects. J Cereal Sci 46:101–118

    Article  CAS  Google Scholar 

  • Lazaridou A, Biliaderis CG, Izydorczyk MS (2003) Molecular size effects on rheological properties of oat beta-glucans in solution and gels. Food Hydrocoll 17:693–712

    Article  CAS  Google Scholar 

  • Malkki Y, Virtanen E (2001) Gastrointestinal effects of oat bran and oat gum—a review. Lebensm Wiss Technol 34:337–347

    Article  CAS  Google Scholar 

  • Mehta N, Ahlawat SS, Sharma DP, Dabur RS (2015) Novel trends in development of dietary fiber rich meat products—a critical review. J Food Sci Technol 52:633–647

    Article  CAS  Google Scholar 

  • Moreiras O, Carbajal A, Cabrera L, Cuadrado C (2013) Tablas de composición de alimentos. Guía de prácticas. Pirámide, Madrid

    Google Scholar 

  • Parliament E (2006) Regulation (EC) of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods. Eur Comm 1924/2006:3–18

    Google Scholar 

  • Parliament E (2012) Regulation (EU) of the European Parliament and of the Council of 16 May 2012 establishing a list of permitted health claims made on foods other than those referring to the reduction of disease risk and to children’s development and health. Eur Comm 432/2012:1–40

    Google Scholar 

  • Pintado T, Ruiz-Capillas C, Jimenez-Colmenero F, Carmona P, Herrero AM (2015) Oil-in-water emulsion gels stabilized with chia (Salvia hispanica L.) and cold gelling agents: technological and infrared spectroscopic characterization. Food Chem 185:470–478

    Article  CAS  Google Scholar 

  • Pintado T, Herrero AM, Jiménez-Colmenero F, Ruiz-Capillas C (2016) Strategies for incorporation of chia (Salvia hispanica L.) in frankfurters as a health-promoting ingredient. Meat Sci 114:75–84

    Article  CAS  Google Scholar 

  • Roopa BS, Bhattacharya S (2010) Texturized alginate gels: screening experiments to identify the important variables on gel formation and their properties. LWT Food Sci Technol 43:1403–1408

    Article  CAS  Google Scholar 

  • Sala G, van Vliet T, Stuart MAC, van Aken GA, van de Velde F (2009) Deformation and fracture of emulsion-filled gels: effect of oil content and deformation speed. Food Hydrocoll 23:1381–1393

    Article  CAS  Google Scholar 

  • Santipanichwong R, Suphantharika M (2009) Influence of different beta-glucans on the physical and rheological properties of egg yolk stabilized oil-in-water emulsions. Food Hydrocoll 23:1279–1287

    Article  CAS  Google Scholar 

  • Sato ACK, Moraes KEFP, Cunha RL (2014) Development of gelled emulsions with improved oxidative and pH stability. Food Hydrocoll 34:184–192

    Article  CAS  Google Scholar 

  • Siu NC, Ma CY, Mock WY, Mine Y (2002) Functional properties of oat globulin modified by a calcium-independent microbial transglutaminase. J Agric Food Chem 50:2666–2672

    Article  CAS  Google Scholar 

  • Storsrud S, Hulthen LR, Lenner RA (2003) Beneficial effects of oats in the gluten-free diet of adults with special reference to nutrient status, symptoms and subjective experiences. Br J Nutr 90:101–107

    Article  CAS  Google Scholar 

  • Tapola N, Karvonen H, Niskanen L, Mikola M, Sarkkinen E (2005) Glycemic responses of oat bran products in type 2 diabetic patients. Nutr Metab Cardiovasc 15:255–261

    Article  CAS  Google Scholar 

  • Vaikousi H, Biliaderis CG, Izydorczyk MS (2004) Solution flow behavior and gelling properties of water-soluble barley (1 → 3, 1 → 4)-beta-glucans varying in molecular size. J Cereal Sci 39:119–137

    Article  CAS  Google Scholar 

  • Volikakis P, Biliaderis CG, Vamvakas C, Zerfiridis GK (2004) Effects of a commercial oat-beta-glucan concentrate on the chemical, physico-chemical and sensory attributes of a low-fat white-brined cheese product. Food Res Int 37:83–94

    Article  CAS  Google Scholar 

  • Wolever TMS, Tosh SM, Gibbs AL, Brand-Miller J, Duncan AM, Hart V, Lamarche B, Thomson BA, Duss R, Wood PJ (2010) Physicochemical properties of oat beta-glucan influence its ability to reduce serum LDL cholesterol in humans: a randomized clinical trial. Am J Clin Nutr 92:723–732

    Article  CAS  Google Scholar 

  • Wood PJ, Weisz J, Blackwell BA (1994) Structural studies of (1–3), (1–4)-beta-d-glucans by c(13)-nuclear magnetic-resonance spectroscopy and by rapid analysis of cellulose-like regions using high-performance anion-exchange chromatography of oligosaccharides released by lichenase. Cereal Chem 71:301–307

    CAS  Google Scholar 

Download references

Acknowledgements

The authors wish to thank MINECO, CAM and CSIC for financial support of this investigation, Projects AGL2014-53207-C2-1-R, S2013/AGR-2913 (MEDGAN), 2014470E073 and 201470E056.

Author information

Authors and Affiliations

  1. Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais, 10, 28040, Madrid, Spain

    T. Pintado, A. M. Herrero, F. Jiménez-Colmenero & C. Ruiz-Capillas

Authors
  1. T. Pintado
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. A. M. Herrero
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. F. Jiménez-Colmenero
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. C. Ruiz-Capillas
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to A. M. Herrero.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Pintado, T., Herrero, A.M., Jiménez-Colmenero, F. et al. Emulsion gels as potential fat replacers delivering β-glucan and healthy lipid content for food applications. J Food Sci Technol 53, 4336–4347 (2016). https://doi.org/10.1007/s13197-016-2432-4

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-016-2432-4

Keywords

Search

Navigation