Elucidation of lipid structural characteristics of chia oil emulsion gels by Raman spectroscopy and their relationship with technological properties
Emulsion gels (EGs) offer interesting possibilities for structuring edible oils and obtaining ingredients with solid-like mechanical characteristics and depending on the ingredients used with healthier properties. In that context, the aim of this study was to develop EGs with chia oil, alginate (as cold gelling agent) and different plant derivatives (oat bran, soy protein isolate and chia flour) with both health benefits and appropriate properties for use for example as animal fat replacers in reduced-fat meat products. To that end, technological properties (pH, colour, texture, etc.) and lipid structure, determined by Raman spectroscopy, were investigated in various chia oil emulsion gels (EGs) prepared with chia oil, alginate and soy protein isolate (SEG), oat bran (OEG) or chia flour (CEG). No noticeable release of exudates was observed in chia oil EGs after processing. pH, colour and textural behaviour (evaluated as puncture force and gel strength) differed (p < 0.05) depending on the composition of the plant ingredients (soy protein, oat bran or chia flour) that contain these EGs. Raman spectroscopic results, particularly significant differences found in area and I/I, revealed differences depending on EG composition in the lipid structure and interactions in terms of lipid acyl chain mobility (order/disorder). These lipid structural characteristics of chia oil EGs correlated significantly with a specific textural feature. The results suggest that chia oil EGs could be developed for use as healthier lipid ingredients in new food systems such as healthier meat products.
Main Authors: | , , , , |
---|---|
Other Authors: | |
Format: | artículo biblioteca |
Published: |
Elsevier
2018
|
Subjects: | Alginate, Oat bran, Soy protein isolate, Chia oil emulsion gel, Raman spectroscopy, Chia flour, |
Online Access: | http://hdl.handle.net/10261/170949 http://dx.doi.org/10.13039/501100003339 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/100012818 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
id |
dig-ictan-es-10261-170949 |
---|---|
record_format |
koha |
spelling |
dig-ictan-es-10261-1709492021-06-22T12:41:50Z Elucidation of lipid structural characteristics of chia oil emulsion gels by Raman spectroscopy and their relationship with technological properties Herrero, Ana M. Ruiz-Capillas, C. Pintado, T. Carmona, Pedro Jiménez Colmenero, Francisco Ministerio de Economía y Competitividad (España) Consejo Superior de Investigaciones Científicas (España) Comunidad de Madrid Alginate Oat bran Soy protein isolate Chia oil emulsion gel Raman spectroscopy Chia flour Emulsion gels (EGs) offer interesting possibilities for structuring edible oils and obtaining ingredients with solid-like mechanical characteristics and depending on the ingredients used with healthier properties. In that context, the aim of this study was to develop EGs with chia oil, alginate (as cold gelling agent) and different plant derivatives (oat bran, soy protein isolate and chia flour) with both health benefits and appropriate properties for use for example as animal fat replacers in reduced-fat meat products. To that end, technological properties (pH, colour, texture, etc.) and lipid structure, determined by Raman spectroscopy, were investigated in various chia oil emulsion gels (EGs) prepared with chia oil, alginate and soy protein isolate (SEG), oat bran (OEG) or chia flour (CEG). No noticeable release of exudates was observed in chia oil EGs after processing. pH, colour and textural behaviour (evaluated as puncture force and gel strength) differed (p < 0.05) depending on the composition of the plant ingredients (soy protein, oat bran or chia flour) that contain these EGs. Raman spectroscopic results, particularly significant differences found in area and I/I, revealed differences depending on EG composition in the lipid structure and interactions in terms of lipid acyl chain mobility (order/disorder). These lipid structural characteristics of chia oil EGs correlated significantly with a specific textural feature. The results suggest that chia oil EGs could be developed for use as healthier lipid ingredients in new food systems such as healthier meat products. This research was supported under Projects AGL2014-53207-C2-1-R (MINECO), MEDGAN-CM-S2013/ABI2913 (CAM) and Intramural projects 201470E056 and 201470E073 (CSIC). Peer Reviewed 2018-10-11T10:13:14Z 2018-10-11T10:13:14Z 2018 2018-10-11T10:13:15Z artículo http://purl.org/coar/resource_type/c_6501 doi: 10.1016/j.foodhyd.2017.09.036 issn: 0268-005X e-issn: 1873-7137 Food Hydrocolloids 77: 212-219 (2018) http://hdl.handle.net/10261/170949 10.1016/j.foodhyd.2017.09.036 http://dx.doi.org/10.13039/501100003339 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/100012818 #PLACEHOLDER_PARENT_METADATA_VALUE# #PLACEHOLDER_PARENT_METADATA_VALUE# S2013/ABI-2913/MEDGAN info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2014-53207-C2-1-R Sí none Elsevier |
institution |
ICTAN ES |
collection |
DSpace |
country |
España |
countrycode |
ES |
component |
Bibliográfico |
access |
En linea |
databasecode |
dig-ictan-es |
tag |
biblioteca |
region |
Europa del Sur |
libraryname |
Biblioteca del ICTAN España |
topic |
Alginate Oat bran Soy protein isolate Chia oil emulsion gel Raman spectroscopy Chia flour Alginate Oat bran Soy protein isolate Chia oil emulsion gel Raman spectroscopy Chia flour |
spellingShingle |
Alginate Oat bran Soy protein isolate Chia oil emulsion gel Raman spectroscopy Chia flour Alginate Oat bran Soy protein isolate Chia oil emulsion gel Raman spectroscopy Chia flour Herrero, Ana M. Ruiz-Capillas, C. Pintado, T. Carmona, Pedro Jiménez Colmenero, Francisco Elucidation of lipid structural characteristics of chia oil emulsion gels by Raman spectroscopy and their relationship with technological properties |
description |
Emulsion gels (EGs) offer interesting possibilities for structuring edible oils and obtaining ingredients with solid-like mechanical characteristics and depending on the ingredients used with healthier properties. In that context, the aim of this study was to develop EGs with chia oil, alginate (as cold gelling agent) and different plant derivatives (oat bran, soy protein isolate and chia flour) with both health benefits and appropriate properties for use for example as animal fat replacers in reduced-fat meat products. To that end, technological properties (pH, colour, texture, etc.) and lipid structure, determined by Raman spectroscopy, were investigated in various chia oil emulsion gels (EGs) prepared with chia oil, alginate and soy protein isolate (SEG), oat bran (OEG) or chia flour (CEG). No noticeable release of exudates was observed in chia oil EGs after processing. pH, colour and textural behaviour (evaluated as puncture force and gel strength) differed (p < 0.05) depending on the composition of the plant ingredients (soy protein, oat bran or chia flour) that contain these EGs. Raman spectroscopic results, particularly significant differences found in area and I/I, revealed differences depending on EG composition in the lipid structure and interactions in terms of lipid acyl chain mobility (order/disorder). These lipid structural characteristics of chia oil EGs correlated significantly with a specific textural feature. The results suggest that chia oil EGs could be developed for use as healthier lipid ingredients in new food systems such as healthier meat products. |
author2 |
Ministerio de Economía y Competitividad (España) |
author_facet |
Ministerio de Economía y Competitividad (España) Herrero, Ana M. Ruiz-Capillas, C. Pintado, T. Carmona, Pedro Jiménez Colmenero, Francisco |
format |
artículo |
topic_facet |
Alginate Oat bran Soy protein isolate Chia oil emulsion gel Raman spectroscopy Chia flour |
author |
Herrero, Ana M. Ruiz-Capillas, C. Pintado, T. Carmona, Pedro Jiménez Colmenero, Francisco |
author_sort |
Herrero, Ana M. |
title |
Elucidation of lipid structural characteristics of chia oil emulsion gels by Raman spectroscopy and their relationship with technological properties |
title_short |
Elucidation of lipid structural characteristics of chia oil emulsion gels by Raman spectroscopy and their relationship with technological properties |
title_full |
Elucidation of lipid structural characteristics of chia oil emulsion gels by Raman spectroscopy and their relationship with technological properties |
title_fullStr |
Elucidation of lipid structural characteristics of chia oil emulsion gels by Raman spectroscopy and their relationship with technological properties |
title_full_unstemmed |
Elucidation of lipid structural characteristics of chia oil emulsion gels by Raman spectroscopy and their relationship with technological properties |
title_sort |
elucidation of lipid structural characteristics of chia oil emulsion gels by raman spectroscopy and their relationship with technological properties |
publisher |
Elsevier |
publishDate |
2018 |
url |
http://hdl.handle.net/10261/170949 http://dx.doi.org/10.13039/501100003339 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/100012818 |
work_keys_str_mv |
AT herreroanam elucidationoflipidstructuralcharacteristicsofchiaoilemulsiongelsbyramanspectroscopyandtheirrelationshipwithtechnologicalproperties AT ruizcapillasc elucidationoflipidstructuralcharacteristicsofchiaoilemulsiongelsbyramanspectroscopyandtheirrelationshipwithtechnologicalproperties AT pintadot elucidationoflipidstructuralcharacteristicsofchiaoilemulsiongelsbyramanspectroscopyandtheirrelationshipwithtechnologicalproperties AT carmonapedro elucidationoflipidstructuralcharacteristicsofchiaoilemulsiongelsbyramanspectroscopyandtheirrelationshipwithtechnologicalproperties AT jimenezcolmenerofrancisco elucidationoflipidstructuralcharacteristicsofchiaoilemulsiongelsbyramanspectroscopyandtheirrelationshipwithtechnologicalproperties |
_version_ |
1777670559619874816 |