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During recent years, the applicability of bi-, oleo- and emulgels has been widely studied, proving several advantages as compared to conventional fats, such as increasing the unsaturated fat content of products and being more sustainable for temperate regions as compared to tropical fats. Moreover, these alternative fat systems improve the nutritional profile, increase the bioavailability of bioactive compounds, and can be used as preservation films and markers for the inactivation of pathogens, while in 3D printing facilitate the obtaining of superior food products. Furthermore, bi-, oleo- and emulgels offer food industries efficient, innovative, and sustainable alternatives to animal fats, shortenings, margarine, palm and coconut oil due to the nutritional improvements. According to recent studies, gels can be used as ingredients for the total or partial replacement of saturated and trans fats in the meat, bakery and pastry industry. The evaluation of the oxidative quality of this gelled systems is significant because the production process involves the use of heat treatments and continuous stirring where large amounts of air can be incorporated. The aim of this literature review is to provide a synthesis of studies to better understand the interaction of components and to identify future improvements that can be applied in oil gelling technology. Generally, higher temperatures used in obtaining polymeric gels, lead to more oxidation compounds, while a higher concentration of structuring agents leads to a better protection against oxidation. Due to the gel network ability to function as a barrier against oxidation factors, gelled matrices are able to provide superior protection for the bioactive compounds. The release percentage of bioactive molecules can be regulated by formulating the gel matrix (type and concentration of structuring agents and type of oil). In terms of food products, future research may include the use of antioxidants to improve the oxidative stability of the reformulated products. [ABSTRACT FROM AUTHOR]

Apple pomace resulting from juice processing and thermal processing (50 °C/12 h and 80 °C/5 h) were optimized in order to obtain apple pomace powders with an organoleptic profile suitable as ingredients in food products. Proximate composition (moisture, titratable acidity, ash, soluble substances, and fat content) was analyzed using ISO standard methods. The Folin–Ciocâlteu method, a DPPH (2,2-Diphenyl-1-picrylhydrazyl) test, and flavonoid determination were used to assess antioxidant potential and bioactive compound contents. Antimicrobial potential and cytotoxic and anti-proliferative potential were also assessed. Aroma was characterized by a volatile compound analysis performed using ITEX/GC-MS for the by-products, the powder, and some muffins developed with the proposed functional ingredient. For the sensory analysis of muffins, the acceptability was evaluated using the hedonic test and texture analysis was done using the CT3 Texture Analyzer. The cytotoxic potential of the methanol extracts of the by-products ranged between 70.42 and 78.80%. The hedonic test revealed that the evaluators highly appreciated the aroma, which was attributed to the volatile compounds responsible for the pleasant aroma. The addition of 20% apple pomace powder led to similar texture and sensory scores to the reference samples. [ABSTRACT FROM AUTHOR]

The aim of this study was to produce Bologna sausages rich in unsaturated fatty acids and to evaluate this replacement on the structural characteristics. For the purpose of a comparative analysis, three different types of sausages were produced, distinct only in the type of fat used: I. sausages obtained with pork backfat (PBF), II. sausages produced with oleogel formed from refined sunflower oil and glycerol monostearate (GM_OG), and III. with candelilla wax oleogel (CW_OG). The meat composition was also analyzed to better understand the process in the dynamics and the finished products were analyzed both uncooked and cooked. The enhanced oil-binding capacity of oleogels suggests their potential value as substitutes for saturated fats (>99%). In terms of meat composition textural analysis, the highest hardness value was registered for PBF_C of 25.23 N, followed by a CW_OG_C of 13.08 N and a GM_OG_C of 12.27 N. However, adhesiveness, cohesiveness, springiness index, and gumminess showed similar values between samples. Reformulation of products with oleogels as a fat source abundant in mono- and polyunsaturated fatty acids resulted in uncooked products exhibiting reduced hardness values of 49.01 N (CW_OG_US) and 40.51 N (GM_OG_US), compared to 65.03 N (PBF_US). Color results of the cross-section color can indicate the potential for consumer acceptance due to the reduced color differences between the conventional and oleogel samples. [ABSTRACT FROM AUTHOR]