Supplementary Materials of Functionality of puff pastry olive pomace oil-based margarines and their baking performance

Table S1. Formulation of four margarines (M1–M4) containing olive pomace oil (OPO) and cooling rate used for each one. Table S2. Fatty acid (FA) profile corresponding to olive pomace oil (OPO), palm stearin (PS), a puff pastry (PP) commercial butter (CB), a PP commercial fatty preparation (CFP) and two margarines containing OPO (M1 and M3). Figure S1. Stress sweeps carried out at 1 Hz and at 20 °C of a puff pastry (PP) commercial butter (CB), a PP commercial fatty preparation (CFP) and four margarines (M1–M4) containing olive pomace oil (OPO). Shear stress (σ) ranged between 20 and 2000 Pa. G′, elastic modulus; G″, viscous modulus. Figure S2. Frequency sweeps carried out at 1 Hz and at 20 °C to determine the mechanical spectra of a puff pastry (PP) commercial butter (CB), a PP commercial fatty preparation (CFP) and four margarines (M1–M4) containing olive pomace oil (OPO). G′, elastic modulus; G″, viscous modulus. Figure S3. Force–distance curves from a penetration test at 20 °C of a puff pastry (PP) commercial butter (CB), a PP commercial fatty preparation (CFP) and four margarines (M1–M4) containing olive pomace oil (OPO). Figure S4. Force–time curves from a texture analysis profile (TPA) test of a puff pastry (PP) made with a commercial butter (PP-CB), a PP made with a commercial fatty preparation (PP-CFP) and PP prepared with four margarines (PP-M1/PP-M4) containing olive pomace oil (OPO). Figure S5. Force–distance curves from a cutting test of a puff pastry (PP) made with a commercial butter (PP-CB), a PP made with a commercial fatty preparation (PP-CFP) and PP prepared with four margarines (PP-M1/PP-M4) containing olive pomace oil (OPO).Peer reviewe

Functionality of Puff Pastry Olive Pomace Oil-Based Margarines and Their Baking Performance

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

Desarrollo y funcionalidad de margarinas saludables para masas de hojaldre formuladas con alto contenido de aceite de orujo de oliva

Trabajo presentado a las IV Jornadas Científicas CIAL-Forum, celebradas en Madrid los días 19 y 20 de octubre de 2023.El diseño de lípidos más saludables es una de las estrategias actuales utilizada para el desarrollo de alimentos funcionales. El aceite de orujo de oliva (AOO) tiene reconocidos efectos beneficiosos para la salud humana que son atribuidos a su alto contenido en ácido oleico y a sus minoritarios compuestos bioactivos. Además, el AOO es el resultado del aprovechamiento integral y sostenible de la aceituna. Con esta premisa, el primer objetivo de este estudio fue investigar la viabilidad tecnológica del AOO para la formulación de margarinas (M1 y M2) como sustituto parcial de grasa sólida saturada presente en mantequillas y preparados grasos comerciales utilizados comúnmente en la elaboración de masas de hojaldre. Un segundo objetivo fue evaluar la aplicabilidad tecnológica de las margarinas elaboradas con AOO para la elaboración de masas de hojaldre (H-M1 y H-M2). Para ello, se optimizó la formulación de dos margarinas, una conteniendo un 41% de AOO (M1), y otra con un 31% de AOO y un 10% de manteca de cacao (M2), utilizándose en ambas también una mezcla de materiales lipídicos específica en cuanto a tipo y proporción de agentes organogelificantes, emulsificantes y grasas sólidas. En M1 y M2, se determinaron propiedades reológicas oscilatorias mediante barridos de tensión y frecuencia, y se analizaron sus propiedades de fusión (calorimetría diferencial de barrido), mientras que en H-M1 y H-M2 se determinó su textura, su comportamiento frente al horneado, su perfil lipídico y se realizó un análisis sensorial. Además, se caracterizaron una mantequilla (M) y un preparado graso comerciales (PG), habitualmente empleados en la elaboración de masas de hojaldre, y que siempre se utilizaron como controles, así como los hojaldres elaborados con la mantequilla (H-M) y el preparado graso (H-PG) comerciales. Recién elaboradas, M1 y M2 presentaron propiedades reológicas (plasticidad) y térmicas muy próximas a las que presentan los controles M y PG. Asimismo, a nivel tecnológico, las masas de hojaldre preparadas con M1 y M2 recién elaboradas presentaron un excelente comportamiento frente al horneado. Desde un punto de vista nutricional, H-M1 y H-M2 tuvieron mejor perfil lipídico que H-M. En comparación con esta última, H-M1 y H-M2 presentaron una reducción en el contenido de ácidos grasos saturados del 37 y 25%, respectivamente, y con un contenido en ácido oleico superior. Por lo tanto, estos hojaldres son una opción más saludable para los consumidores. A nivel sensorial, no hubo diferencias significativas en los atributos sensoriales o la aceptabilidad global de los cuatro hojaldres evaluados, lo que sugiere que se podría reemplazar M y PG por M1 y M2, sin afectar la aceptabilidad global del hojaldre final.Los autores agradecen la financiación otorgada por la Interprofesional del Aceite de Orujo de Oliva (ORIVA). A. Saiz agradece a ORIVA su contrato.Peer reviewe

Development of healthier puff pastries olive pomace oil-based margarines

Trabajo presentado a la 37th International EFFoST Conference, celebrada en Valencia (España) del 6 al 8 de noviembre de 2023.[Aim]: 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. Two puff pastry margarines (PP-M) based on OPO (M1 at 40.8% and M2 at 30.8% and cocoa butter at 10%) combined with organogelators were prepared and compared to both commercial puff pastry (PP) butter (CB) and fatty preparation (CFP). Subsequently, four baked PP counterparts were elaborated.[Method]: Dynamic rheological properties from amplitude and frequency sweep tests and melting behavior by differential scanning calorimetry (DSC) were analyzed in M1 and M2, while mechanical properties (textural cutting test), lipid profile, baking performance and sensory analysis were carried out in the PP-M1 and PP-M2 counterparts.[Results]: Rheological measurements indicated that all four margarines had similar fat-crystal network structures, although both M1 and M2 were more viscoelastic than controls CB and CFP. Elastic modulus (G¿) of M1 and M2 samples was between that of controls CB and CFP, although a higher OPO content (M1) reduced viscous modulus (G¿). The firmness of baked PP made with M1 was similar to that of PP containing controls CB and CFP, while the highest hardness of PP-M2 was attributed to a lower OPO content (30.8%) and a complete crystallization of cocoa butter fat crystals at 4 °C. Cooling at 4 °C during lamination negatively affected spreadability of M2, resulting in a negative layering effect that influenced either texture or performance of the baked PP. In addition, PP-M1 had 36.8% less saturated fatty acid (SFA) content than baked PP-CB, and its overall acceptability was similar.[Conclusion]: Formulated margarine M1 with high OPO content (40.8%) showed adequate firmness, spreadability and plasticity. 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. OPO has an excellent low SFA to UFA ratio (0.184), and, consequently, M1 and M2 had 37% and 28% less saturated fat than control CB, respectivelyTherefore, PP elaborated with this margarine had similar performance and sensory quality to those elaborated with milk fat.The authors thank INTERPROFESIONAL DEL ACEITE DE ORUJO DE OLIVA (ORIVA), Project-Reference: 20212255, for financial support.Peer reviewe

Olive Pomace Oil Structuring for the Development of Healthy Puff Pastry Laminating Fats: The Effect of Chilling Storage on the Quality of Baked Products

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

Supplementary Materials: Olive pomace oil structuring for the development of healthy puff pastry laminating fats: The effect of chilling storage on the quality of baked products

Table S1. Formulations and initial cooling rates of laminating fats (LF1–LF4) containing olive pomace oil (OPO) and prepared in batches of 1300 g. Table S2. Crystallization and melting peak enthalpies measured by DSC for the different laminating fats (LFs) containing olive pomace oil (OPO) tested at the beginning and end of the chilling storage period in comparison to the ingredients PS and cocoa butter and the controls CB and CLF. Figure S1. Effect of frequency on complex modulus (G*) for laminating fats after 60 days of chilling storage in comparison with controls CB and CLF, and examples of potential fits to the weak gel model. CB, control commercial butter; CLF, control commercial laminating fat; LF1–LF4, laminating fats formulated with olive pomace oil (OPO). Figure S2. Conical penetration work (spreadability) values at 20 °C for the different laminating fats tested during chilling storage. CB, control commercial butter; CLF, control commercial laminating fat; LF1–LF4, laminating fats formulated with olive pomace oil (OPO). Figure S3. Color values (L*, a*, and b*) for the different laminating fats tested during chilling storage. CB, control commercial butter; CLF, control commercial laminating fat; LF1–LF4, laminating fats formulated with olive pomace oil (OPO). Figure S4. Lipid oxidation (TBARS) for the different laminating fats LF1–LF4 formulated with olive pomace oil (OPO) tested during chilling storage in comparison with control commercial butter (CB) and control commercial laminating fat (CLF).Peer reviewe

Functionality of Puff Pastry Olive Pomace Oil-Based Margarines and their Baking Performance.

2024 Descuento MDPIDesigning 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.Interprofesional del Aceite de Orujo de Oliva - ORIVADepto. de Farmacia Galénica y Tecnología AlimentariaFac. de VeterinariaTRUEpubDescuento UC

Development and physico-chemical characterization of healthy puff pastry margarines made from olive-pomace oil

This article belongs to the Special Issue Food Rheology and Applications in Food Product Design.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.Interprofesional del Aceite de Orujo de Oliva (ORIVA) financed the study (reference number 20212255) and the contract of A.S. ORIVA had no part on the design, conductance, analysis, or interpretation of results.Peer reviewe

Development and Physico-Chemical Characterization of Healthy Puff Pastry Margarines Made from Olive-Pomace Oil.

2022 Descuento MDPIDue 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.Interprofesional del Aceite de Orujo de Oliva -ORIVADepto. de Farmacia Galénica y Tecnología AlimentariaFac. de VeterinariaTRUEpubDescuento UC

Utilización de emulsiones gelificadas en la elabaroción de productos cárnicos tipo pate más saludables

Resumen del trabajo presentado al XII Congreso Internacional de Nutrición, Alimentación y Dietética, celebrado en Madrid del 11 al 12 de abril de 2018Peer reviewe