RESUMO
The optimization of a gelled oil-in-water emulsion was performed for use as fat replacer in the formulation of ω-3 PUFA-enriched cooked meat products. The linseed oil content, carrageenan concentration and surfactant-oil ratio were properly combined in a surface response design for maximizing the hardness and minimizing the syneresis of the PUFA delivery system. The optimal formulation resulted in a gelled emulsion containing 40% of oil and 1.5% of carrageenan, keeping a surfactant-oil ratio of 0.003. The gel was applied as a partial fat replacer in a Bologna-type sausage and compared to the use of an O/W emulsion also enriched in ω-3. Both experimental sausages contributed with higher ω-3 PUFA content than the control. No sensory differences were found among formulations. The selected optimized gelled oil-in-water emulsion was demonstrated to be a suitable lipophilic delivery system for ω-3 PUFA compounds and applicable in food formulations as fat replacer.
Assuntos
Emulsões/análise , Ácidos Graxos Ômega-3/análise , Manipulação de Alimentos/métodos , Géis/análise , Produtos da Carne/análise , Animais , Carragenina/análise , Óleo de Semente do Linho/análise , SuínosRESUMO
BACKGROUND: This applied research was done in order to obtain cooked products (bologna sausages) with significantly lower amounts of energy, total fat and saturated fat and higher amounts of ω-3 fatty acids than conventional ones. Two subsequent experiments were performed. RESULTS: Experiment 1 aimed at pork back-fat reduction and enabled sausages to be obtained with 84 g kg⻹ fat and 1334 kcal kg⻹, without significant negative effects on sensory quality. Carrageenan was used as fat replacer. Experiment 2 aimed at improving the lipid profile of the 'energy-reduced' sausages previously developed, by a partial substitution of the pork back-fat with a linseed oil-in water emulsion (substitution levels: 25-100%). Using the 100% substitution level gave rise to products with 27 g kg⻹ α-linolenic acid, and low saturated fat content (13.5 g kg⻹), showing good sensory results regarding taste, smell and texture. The use of antioxidant maintained low TBARs (thiobarbituric acid reactive substances) values in all formulations. CONCLUSION: It is possible to obtain cooked meat products (bologna sausages) with low energy, low saturated fat and a high amount of ω-3 fatty acids simultaneously, applying a combination of the use of carrageenan, linseed oil emulsion and increment of water, without significant effects on sensory quality. Functional products, interesting from a nutritional standpoint, were achieved.
Assuntos
Dieta com Restrição de Gorduras , Gorduras na Dieta/análise , Preferências Alimentares , Qualidade dos Alimentos , Alimentos Fortificados/análise , Produtos da Carne/análise , Ácido alfa-Linolênico/análise , Animais , Carragenina/química , Fenômenos Químicos , Culinária , Dieta Redutora , Emulsões , Humanos , Óleo de Semente do Linho/química , Fenômenos Mecânicos , Odorantes , Projetos Piloto , Sensação , Espanha , Sus scrofa , Paladar , Ácido alfa-Linolênico/administração & dosagemRESUMO
Reduced-energy and reduced-fat Bologna products enriched with ω-3 polyunsaturated fatty acids were formulated by replacing the pork back-fat by an oil-in-water emulsion containing a mixture of linseed-algae oil stabilized with a lyophilized Melissa officinalis extract. Healthier composition and lipid profile was obtained: 85 kcal/100 g, 3.6% fat, 0.6 g ALA and 0.44 g DHA per 100 g of product and ω-6/ω-3 ratio of 0.4. Technological and sensory problems were not detected in the new formulations. Reformulation did not cause oxidation problems during 32 days of storage under refrigeration. The results suggest that it is possible to obtain reduced-fat Bologna-type sausages rich in ALA and DHA and stabilized with natural antioxidants, applying the appropriate technology without significant effects on the sensory quality, yielding interesting products from a nutritional point of view.
Assuntos
Ácidos Docosa-Hexaenoicos/análise , Produtos da Carne/análise , Melissa/química , Extratos Vegetais/química , Ácido alfa-Linolênico/análise , Animais , Antioxidantes/química , Hidroxianisol Butilado/química , Cor , Ácidos Graxos Ômega-6/análise , Humanos , Óleo de Semente do Linho/química , Valor Nutritivo , Suínos , Paladar , Substâncias Reativas com Ácido TiobarbitúricoRESUMO
BACKGROUND: A combined technological approach was applied in the development of healthier dry fermented sausages: a partial substitution of the pork back fat by pre-emulsified linseed oil and a partial replacement of sodium chloride with calcium ascorbate at two different levels, leading to low amounts of salt (14gSalt and 10gSalt, with 14 g and 10 g NaCl per kg of mixture, respectively). RESULTS: The developed products (14gSalt and 10gSalt) showed adequate results for a(w) (0.85 and 0.87) and pH (4.98 and 5.21), and low lipid oxidation values (1.4 × 10(-4) and 1.5 × 10(-5) g malondialdehyde (MDA) kg(-1)). The lipid modification led to a significantly higher supply of ω-3 (23.3 g kg(-1) ) compared to the control (3.2 g kg(-1) ). Simultaneously, reductions of 38% and 50% in sodium content and a calcium supply of 4 and 5.2 g kg(-1) were achieved in the 14gSalt and 10gSalt formulations, respectively, compared to the control products (26 g salt and 0.87 g kg(-1) Ca). Instrumental analysis of colour and texture and sensory studies demonstrated that the organoleptic quality of the new formulations was similar to that of traditional products. CONCLUSIONS: The developed dry fermented sausages showed healthier properties than traditional ones owing to their reduced sodium and higher calcium content and a significant supply of ω-3 fatty acids.
Assuntos
Cálcio/análise , Ácidos Graxos Ômega-3/análise , Óleo de Semente do Linho , Carne/análise , Minerais/análise , Sódio/análise , Paladar , Animais , Ácido Ascórbico , Cálcio da Dieta/análise , Cor , Dieta , Gorduras na Dieta/análise , Fermentação , Linho/química , Tecnologia de Alimentos , Humanos , Concentração de Íons de Hidrogênio , Peroxidação de Lipídeos , Malondialdeído/metabolismo , Carne/normas , Cloreto de Sódio na Dieta/análise , Suínos , Oligoelementos/análiseRESUMO
The stability of the saponifiable and unsaponifiable fractions of avocado oil, under a drastic heating treatment, was studied and compared to that of olive oil. Avocado and olive oil were characterised and compared at time 0h and after different times of heating process (180°C). PUFA/SFA (0.61 at t=0) and ω-6/ω-3 (14.05 at t=0) were higher in avocado oil than in olive oil during the whole experiment. Avocado oil was richer than olive oil in total phytosterols at time 0h (339.64; 228.27mg/100g) and at 9h (270.44; 210.30mg/100g) of heating. TBARs was higher in olive oil after 3h, reaching the maximum values in both oils at 6h of heating treatment. Vitamin E was higher in olive oil (35.52 vs. 24.5mg/100g) and it disappeared earlier in avocado oil (at 4 vs. 5h). The stability of avocado oil was similar to that of olive oil.
Assuntos
Temperatura Alta , Azeite de Oliva/química , Persea/química , Óleos de Plantas/química , Estabilidade de Medicamentos , Ácidos Graxos/análise , Ácidos Graxos Insaturados/análise , Humanos , Fitosteróis/análise , Substâncias Reativas com Ácido Tiobarbitúrico/análise , Fatores de Tempo , Vitamina E/análiseRESUMO
Melissa officinalis L. (Lamiaceae) is consumed as a traditional herbal tea in the Mediterranean region. The cytotoxic effect of the 50% ethanolic and aqueous extract, determined by the MTT and NR assays, was evaluated in vitro on Human Colon Cancer Cell Line (HCT-116), using Triton 10% as positive control. The 50% ethanolic extract showed significant differences after 72 h of treatment, reducing cell proliferation to values close to 40%, even the lowest dose tested (5 µg/ml). In the MTT assay, the same extract caused the lowest cell viability with 13% at a concentration of 1,000 µg/ml after 72 h of treatment, being a value lower than Triton 10%. The antioxidant activity was also confirmed evaluating the capacity of the extracts to scavenge ABTS and DPPH radicals, and IC(50) values were highly correlated with the total phenolic and flavonoid content. Bioassay guided fractionation led to the isolation of an anti-proliferative compound, rosmarinic acid. Its structural elucidation was performed by HPLC/DAD/ESI/MS analysis. High dose of rosmarinic acid (1,000 µg/ml) was clearly cytotoxic against HCT-116 cells, with a significant decrease in cell number since the earliest time point (24 h).
Assuntos
Antioxidantes/farmacologia , Cinamatos/farmacologia , Depsídeos/farmacologia , Flavonoides/farmacologia , Melissa/química , Fenóis/farmacologia , Extratos Vegetais/farmacologia , Antioxidantes/química , Antioxidantes/isolamento & purificação , Bebidas , Proliferação de Células/efeitos dos fármacos , Sobrevivência Celular/efeitos dos fármacos , Cinamatos/química , Cinamatos/isolamento & purificação , Depsídeos/química , Depsídeos/isolamento & purificação , Flavonoides/química , Flavonoides/isolamento & purificação , Células HCT116 , Humanos , Fenóis/química , Fenóis/isolamento & purificação , Extratos Vegetais/química , Extratos Vegetais/isolamento & purificação , Folhas de Planta/química , Plantas Medicinais/química , Fatores de Tempo , Ácido RosmarínicoRESUMO
A new formulation of bologna-type sausage enriched in ω-3 polyunsaturated fatty acids (PUFA) (8.75% linseed oil) was developed, using a lyophilized aqueous-ethanolic extract of Melissa officinalis. A comparison with the effectiveness of butylhydroxy anisole (BHA) synthetic antioxidant to decrease the oxidation of PUFAs was performed. The formulation increased the ω-3 PUFAs content, especially α-linolenic acid, decreasing significantly the ω-6/ω-3 ratio from 17.3 to 1.9, and also the Atherogenic Index and Thrombogenic Index (0.38-0.31 and 1.03-0.54, respectively). Modified sausages with BHA and Melissa extract showed significantly lower peroxides value (2.62 and 6.11 meq O2/kg) and thiobarbituric acid value (0.26 and 0.27 mg malondialdehyde/kg) and higher antioxidant capacity (hydrophilic fraction ABTS: 0.45 and 0.74 meq Trolox/g product; lipofilic fraction ABTS: 0.44 and 0.37 meq Trolox/g product) than those without these ingredients (16.49 meq O2/kg, 2.08 mg malondialdehyde /kg, 0.26 and 0.27 meq Trolox/g product, respectively). Sensorial tests showed that acceptability of the new formulations was similar to control products.
Assuntos
Produtos da Carne/análise , Melissa/química , Extratos Vegetais/química , Ácido alfa-Linolênico/metabolismo , Animais , Antioxidantes/química , Aditivos Alimentares/metabolismo , Manipulação de Alimentos , Liofilização/métodos , Óleo de Semente do Linho/química , Oxirredução , Suínos , Tiobarbitúricos/análise , Ácido alfa-Linolênico/análiseRESUMO
OBJECTIVE: The growing interest in maintaining good health status through optimal nutrition has boosted the launch of a number of functional foods on the market. The objective of the present study was to theoretically evaluate the nutritional relevance of incorporating selected enriched foods in the diet. DESIGN: A 28 d dietary plan, designed to be balanced under the recommended macronutrients criteria, was used as a basal diet. Some conventional foods were exchanged with foods enriched in fibre, calcium, iodine, vitamins A, D, E or n-3 fatty acids. SETTING: Nutritional composition of basal and modified diets was derived and compared to the Spanish recommended intakes (RI). RESULTS: The basal diet covered the recommendations for fibre and calcium with mean intake of 28 g and 1241 mg, respectively. The current intake of salt, if iodized, or bread elaborated with this salt, allowed reaching the daily intake of iodine every day, with a mean supply of 216 µg/d and 278 µg/d, respectively. The deficient supply of vitamin E in the basal diet (mean = 8 mg/d) was covered by including enriched margarine and dairy products (mean = 15 mg/d). The low n-3 fatty acids intake in the basal diet (1·1 g/d) increased up to 1·9 g/d after the use of enriched margarine, butter and biscuits and soya drink instead of milk. CONCLUSIONS: In order to improve the accomplishment of the RI iodine, vitamin E and n-3 fatty acids, interesting strategies dealing with the incorporation of enriched foods in the diet were successfully initiated.