Cream replacement by hydrocolloid-stabilized emulsions to reduce fat digestion in panna cottas

[EN] The effect of emulsions based on different hydrocolloids (xanthan gum, hydroxypropyl methylcellulose and methylcellulose) on the structural, textural and sensory properties and lipid digestibility of panna cottas was investigated. The hydrocolloid-based emulsions presented similar microstructures. However, the panna cottas formulated with these emulsions presented large microstructural differences, which therefore also led to different textural and sensory properties. The differences in the initial microstructure of the panna cottas, the microstructural changes that they exhibited at the beginning of lipid digestion and the mechanisms of emulsification imparted by the hydrocolloids led to different extents of digestion. The panna cotta prepared with the hydroxypropyl methylcellulose-based emulsion was well accepted by the consumers and presented lower initial rate and extent of digestion (rate: 1,52% free fatty acid (FFA)/min; extent: 49.72% FFA) than the control panna cotta (3.69% FFA/min; 61.81% FFA). These results may contribute to the manufacture of reduced lipid digestion foods which could be used in weight management.The authors are grateful to the Spanish Ministry of the Economy and Competitiveness for financial support (AGL2015-68923-C2-2-R (MINECO/FEDER)) and gratefully acknowledge the financial support of EU FEDER funds. They would also like to thank Mary Georgina Hardinge for assistance in correcting the English manuscript. There are no conflicts of interest to declare.Borreani, J.; Hernando Hernando, MI.; Quiles Chuliá, MD. (2020). Cream replacement by hydrocolloid-stabilized emulsions to reduce fat digestion in panna cottas. LWT - Food Science and Technology. 119:1-7. https://doi.org/10.1016/j.lwt.2019.108896S17119Arancibia, C., Castro, C., Jublot, L., Costell, E., & Bayarri, S. (2015). Colour, rheology, flavour release and sensory perception of dairy desserts. Influence of thickener and fat content. LWT - Food Science and Technology, 62(1), 408-416. doi:10.1016/j.lwt.2014.08.024Bellesi, F. A., Martinez, M. J., Pizones Ruiz-Henestrosa, V. M., & Pilosof, A. M. R. (2016). Comparative behavior of protein or polysaccharide stabilized emulsion under in vitro gastrointestinal conditions. Food Hydrocolloids, 52, 47-56. doi:10.1016/j.foodhyd.2015.06.007Borreani, J., Espert, M., Salvador, A., Sanz, T., Quiles, A., & Hernando, I. (2017). Oil-in-water emulsions stabilised by cellulose ethers: stability, structure and in vitro digestion. Food & Function, 8(4), 1547-1557. doi:10.1039/c7fo00159bBorreani, J., Hernando, I., Salvador, A., & Quiles, A. (2017). New hydrocolloid-based emulsions for replacing fat in panna cottas: a structural and sensory study. Journal of the Science of Food and Agriculture, 97(14), 4961-4968. doi:10.1002/jsfa.8373Borreani, J., Llorca, E., Quiles, A., & Hernando, I. (2017). Designing dairy desserts for weight management: Structure, physical properties and in vitro gastric digestion. Food Chemistry, 220, 137-144. doi:10.1016/j.foodchem.2016.09.202Espert, M., Borreani, J., Hernando, I., Quiles, A., Salvador, A., & Sanz, T. (2017). Relationship between cellulose chemical substitution, structure and fat digestion in o/w emulsions. Food Hydrocolloids, 69, 76-85. doi:10.1016/j.foodhyd.2017.01.030Espinal-Ruiz, M., Parada-Alfonso, F., Restrepo-Sánchez, L.-P., Narváez-Cuenca, C.-E., & McClements, D. J. (2014). Impact of dietary fibers [methyl cellulose, chitosan, and pectin] on digestion of lipids under simulated gastrointestinal conditions. Food Funct., 5(12), 3083-3095. doi:10.1039/c4fo00615aHe, Q., Hort, J., & Wolf, B. (2016). Predicting sensory perceptions of thickened solutions based on rheological analysis. Food Hydrocolloids, 61, 221-232. doi:10.1016/j.foodhyd.2016.05.010Hernández-Carrión, M., Vázquez-Gutiérrez, J. L., Hernando, I., & Quiles, A. (2013). Impact of High Hydrostatic Pressure and Pasteurization on the Structure and the Extractability of Bioactive Compounds of Persimmon «Rojo Brillante». Journal of Food Science, 79(1), C32-C38. doi:10.1111/1750-3841.12321Katzbauer, B. (1998). Properties and applications of xanthan gum. Polymer Degradation and Stability, 59(1-3), 81-84. doi:10.1016/s0141-3910(97)00180-8Lett, A. M., Norton, J. E., & Yeomans, M. R. (2016). Emulsion oil droplet size significantly affects satiety: A pre-ingestive approach. Appetite, 96, 18-24. doi:10.1016/j.appet.2015.08.043Lett, A. M., Yeomans, M. R., Norton, I. T., & Norton, J. E. (2016). Enhancing expected food intake behaviour, hedonics and sensory characteristics of oil-in-water emulsion systems through microstructural properties, oil droplet size and flavour. Food Quality and Preference, 47, 148-155. doi:10.1016/j.foodqual.2015.03.011Li, Y., Hu, M., & McClements, D. J. (2011). Factors affecting lipase digestibility of emulsified lipids using an in vitro digestion model: Proposal for a standardised pH-stat method. Food Chemistry, 126(2), 498-505. doi:10.1016/j.foodchem.2010.11.027Li, Y., & McClements, D. J. (2010). New Mathematical Model for Interpreting pH-Stat Digestion Profiles: Impact of Lipid Droplet Characteristics on in Vitro Digestibility. Journal of Agricultural and Food Chemistry, 58(13), 8085-8092. doi:10.1021/jf101325mLobato-Calleros, C., Reyes-Hernández, J., Beristain, C. I., Hornelas-Uribe, Y., Sánchez-García, J. E., & Vernon-Carter, E. J. (2007). Microstructure and texture of white fresh cheese made with canola oil and whey protein concentrate in partial or total replacement of milk fat. Food Research International, 40(4), 529-537. doi:10.1016/j.foodres.2006.10.011McClements, D. J., Decker, E. A., Park, Y., & Weiss, J. (2008). Designing Food Structure to Control Stability, Digestion, Release and Absorption of Lipophilic Food Components. Food Biophysics, 3(2), 219-228. doi:10.1007/s11483-008-9070-yMun, S., Decker, E. A., & McClements, D. J. (2007). Influence of emulsifier type on in vitro digestibility of lipid droplets by pancreatic lipase. Food Research International, 40(6), 770-781. doi:10.1016/j.foodres.2007.01.007Mun, S., Kim, J., McClements, D. J., Kim, Y.-R., & Choi, Y. (2017). Fluorescence imaging of spatial location of lipids and proteins during digestion of protein-stabilized oil-in-water emulsions: A simulated gastrointestinal tract study. Food Chemistry, 219, 297-303. doi:10.1016/j.foodchem.2016.09.158Qin, D., Yang, X., Gao, S., Yao, J., & McClements, D. J. (2016). Influence of Hydrocolloids (Dietary Fibers) on Lipid Digestion of Protein-Stabilized Emulsions: Comparison of Neutral, Anionic, and Cationic Polysaccharides. Journal of Food Science, 81(7), C1636-C1645. doi:10.1111/1750-3841.13361Qiu, C., Zhao, M., Decker, E. A., & McClements, D. J. (2015). Influence of anionic dietary fibers (xanthan gum and pectin) on oxidative stability and lipid digestibility of wheat protein-stabilized fish oil-in-water emulsion. Food Research International, 74, 131-139. doi:10.1016/j.foodres.2015.04.022Sanz, T., Falomir, M., & Salvador, A. (2015). Reversible thermal behaviour of vegetable oil cellulose ether emulsions as fat replacers. Influence of glycerol. Food Hydrocolloids, 46, 19-27. doi:10.1016/j.foodhyd.2014.11.030Torcello-Gómez, A., & Foster, T. J. (2016). Influence of interfacial and bulk properties of cellulose ethers on lipolysis of oil-in-water emulsions. Carbohydrate Polymers, 144, 495-503. doi:10.1016/j.carbpol.2016.03.00

Interactions Between Blackcurrant Polyphenols and Food Macronutrients in Model Systems: In Vitro Digestion Studies

[EN] Blackcurrant pomace, rich in fiber and polyphenols, can be used as added-value ingredientfor food formulation. However, the bounding of polyphenols to pomace and the interactions thattake place with food nutrients modify polyphenol bioaccessibility. This work studied the interactionsbetween polyphenols and the main macronutrients in foods, and the changes that occurred duringin vitrodigestion, using model systems. Model systems were formulated with (i) water, (ii) wheatstarch, (iii) olive oil, (iv) whey protein, and (v) a model combining all the ingredients. Polyphenolswere added from two sources: as pomace and as a polyphenolic pomace extract. Interactions betweenpolyphenols and macronutrients were studied using light microscopy; total phenolic content (TPC)and antioxidant capacity (AC) were determined before and after thein vitrodigestion process.Lastly, the bioaccessibility of the samples was calculated. Polyphenols incorporated into the modelsystems as pomace increased their bioaccessibility if compared to polyphenols added as extract.For single-nutrient model systems formulated with pomace, the bioaccessibility was higher thanwhen the system contained all the nutrients. Of all the components studied, the greatest effect onbioaccessibility was observed for proteins.This research was funded by Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA-Spain) through the BERRYPOM. Adding value to processing waste: innovative ways to incorporate fibers from berry pomace in baked and extruded cereal-based foods project included in the ERA-NET-SUSFOOD program.Diez-Sánchez, E.; Quiles Chuliá, MD.; Hernando Hernando, MI. (2021). Interactions Between Blackcurrant Polyphenols and Food Macronutrients in Model Systems: In Vitro Digestion Studies. Foods. 10(4):1-14. https://doi.org/10.3390/foods10040847S11410

High hydrostatic pressure treatment as an alternative to pasteurization to maintain bioactive compound content and texture in red sweet pepper

[EN] Red sweet peppers (Capsicum annuum) are an excellent source of essential nutrients and bioactive compounds. High hydrostatic pressures (HHP) not only increase shelf-life but also maintain nutritional and organoleptic properties better in a number of food products. The aim of this work was to measure the effect of HHP and a thermal treatment, pasteurization (PA) in a water bath at 70 °C for 10 min, on some bioactive compounds (fibre, carotenoids and antioxidant activity) and on the texture (TPA; firmness and shear force) of red Lamuyo-type sweet peppers, in order to discover the relationship between treatment (HHP and PA), tissue microstructure and bioactive compound extractability. The results show that HHP at 500 MPa and PA treatments had less impact on the microstructure, bioactive compound content (fibre and antioxidant activity) and texture of red sweet peppers, than when low pressures were used. Consequently, new functional foods could be developed using red sweet pepper tissues treated with high pressures (500 MPa) and/or PA. Industrial relevance Today¿s consumers demand foods that are rich in bioactive compounds with beneficial health effects and safer, more natural, minimally-processed food products. Red sweet peppers (Capsicum annuum) are an excellent source of essential nutrients and bioactive compounds such as carotenoids and fibre. High hydrostatic pressure (HHP) processing is considered one of the most economically viable of the non-thermal technologies that helps to preserve red sweet peppers with high nutritional and quality parameters. Therefore, it would be interesting to study the microstructure of HHP-treated red sweet pepper tissues in order to discover whether this treatment promotes the extractability of bioactive compounds, and to compare the results with those obtained by pasteurizing the red sweet pepper. Thus, these enhanced red sweet peppers could be used as ingredients in the formulation of new functional foods.The authors wish to thank the Spanish Ministry of Science and Innovation for financial support (project AGL2011-30064-C02-02) and the Universitat Politecnica de Valencia (UPV) for the FPI grant awarded to Maria Hernandez Carrion. The authors also wish to thank Mary Georgina Hardinge for assistance with the English manuscriptHernández Carrión, M.; Hernando Hernando, MI.; Quiles Chuliá, MD. (2014). High hydrostatic pressure treatment as an alternative to pasteurization to maintain bioactive compound content and texture in red sweet pepper. Innovative Food Science & Emerging Technologies. 26:76-85. https://doi.org/10.1016/j.ifset.2014.06.004S76852

Designing a Clean Label Sponge Cake with Reduced Fat Content

[EN] The fat in a sponge cake formulation was partially replaced (0%, 30%, 50%, and 70%) with OptiSolTM5300.This natural functional ingredient derived from flax seeds, rich in fiber and alpha-linoleic acid, provides a natural substitute for guar and xanthan gums, avoiding E-numbers on labels. The structure and some physicochemical properties of the formulations were examined, sensory analysis was conducted and changes in starch digestibility due to adding this ingredient were determined. Increasing quantities of OptiSolTM5300 gave harder cakes, with less weight loss during baking, without affecting the final cake height. There were no significant differences (P > 0.05) in texture, flavor and overall acceptance between the control and the 30% substitution cake, nor in the rapidly digestible starch values. Consequently, replacing up to 30% of the fat with OptiSolTM5300 gives a new product with health benefits and a clean label that resembles the full-fat sponge cake.The authors are grateful to INIA for financial support through the BERRYPOM- Adding value to fruit processing waste: innovative ways to incorporate fibers from berry pomace in baked and extruded cereal-based foods project included in the ERA-NET - SUSFOOD program.Eslava-Zomeño, C.; Quiles Chuliá, MD.; Hernando Hernando, MI. (2016). Designing a Clean Label Sponge Cake with Reduced Fat Content. Journal of Food Science. 81(10):2352-2359. doi:10.1111/1750-3841.1344623522359811

Inactivation kinetics and cell morphology of E.coli and S.carevisiae trated with ultrasound-assited supercritical CO2

[EN] The inactivation kinetics of Escherichia coli (E. coli) and Saccharomyces cerevisiae (S. cerevisiae) cells in apple juice subjected to supercritical carbon dioxide (SC-CO2) assisted by high power ultrasound (HPU) at different pressures (100 350 bar, 36 °C) and temperatures (31 41 °C, 225 bar) were studied. On average, shorter process times were required to achieve the total inactivation of S. cerevisiae (2 6 min) in apple juice than E. coli (7 min). The inactivation kinetics of E. coli and S. cerevisiae were satisfactorily described by the Peleg Type A and theWeibull model, respectively, considering temperature and pressure as model parameters. Transmission electron microscopy (TEM) and light microscopy (LM) techniques were used to study the cellular changes of SC-CO2 (350 bar, 36 °C, 5 min) and SC-CO2+HPU (350 bar, 36 °C, 5 min, 40W)treated cells. TEMand LMimages revealed that 5 min of SC-CO2 treatment generated minor morphological modifications, although no inactivation of the cells was obtained. However, 5 min of SC-CO2+HPU treatment totally inactivated the population of both microorganisms. SC-CO2 + HPU produced the degradation of the internal cell content and the disruption of the cell wall and plasmalemma, which prevented the possible regrowth of the cells during refrigerated storage.The authors acknowledge the financial support from project CSD2007-00016 (CONSOLIDER-INGENIO 2010, Spanish Ministry of Science and Innovation) and from project PROMETEO/2010/062; Generalitat Valenciana. We thank Dr. Emilia Matallana and Dr. Paula Alepuz for the generous gift of S. cerevisiae T73 and E. coli DH1 strains, respectively.Ortuño Cases, C.; Quiles Chuliá, MD.; Benedito Fort, JJ. (2014). Inactivation kinetics and cell morphology of E.coli and S.carevisiae trated with ultrasound-assited supercritical CO2. Food Research International. 62:955-964. doi:10.1016/j.foodres.2014.05.012S9559646

Using different fibers to replace fat in sponge cakes: In vitro starch digestion and physico-structural studies

[EN] This study assessed the effect of substituting 30% of fat by soluble, insoluble fiber, or a mix of both fibers in sponge cake quality, structure, acceptability, and starch digestibility. The apparent viscosity of the different formulations was measured and micro-baking was simulated. Texture profile tests were carried out and the crumb structure was examined. In vitro digestion was performed to study the digestibility of starch and a sensory test was carried out to know consumer acceptance. The soluble fiber (maltodextrin) affected the structure and quality of the cakes less than the insoluble fiber (potato fiber) and the use of soluble fiber in the formulation resulted in lower glucose release under in vitro conditions. Moreover, the consumer did not find differences among the control cake and the cakes prepared with soluble fiber. Considering the results as a whole, soluble fiber may be used for partial replacement of fat in sponge cake formulations and may constitute an appropriate strategy for obtaining healthy sponge cakes.The author(s) disclosed receipt of the following financial support for the research, authorship, and/or publication of this article: INIA for financial support through the BERRYPOM - Adding value to fruit processing waste: innovative ways to incorporate fibers from berry pomace in baked and extruded cereal-based foods project, included in the ERA-NET - SUSFOOD program.Díez-Sánchez, E.; Llorca Martínez, ME.; Quiles Chuliá, MD.; Hernando Hernando, MI. (2018). Using different fibers to replace fat in sponge cakes: In vitro starch digestion and physico-structural studies. Food Science and Technology International. 24(6):533-543. https://doi.org/10.1177/1082013218771412S533543246Angioloni, A., & Collar, C. (2011). Physicochemical and nutritional properties of reduced-caloric density high-fibre breads. LWT - Food Science and Technology, 44(3), 747-758. doi:10.1016/j.lwt.2010.09.008Bae, I. Y., Lee, H. I., Ko, A., & Lee, H. G. (2013). Substituting whole grain flour for wheat flour: Impact on cake quality and glycemic index. Food Science and Biotechnology, 22(5), 1-7. doi:10.1007/s10068-013-0216-4Brennan, C. S. (2005). Dietary fibre, glycaemic response, and diabetes. Molecular Nutrition & Food Research, 49(6), 560-570. doi:10.1002/mnfr.200500025Dura, A., Błaszczak, W., & Rosell, C. M. (2014). Functionality of porous starch obtained by amylase or amyloglucosidase treatments. Carbohydrate Polymers, 101, 837-845. doi:10.1016/j.carbpol.2013.10.013Eslava-Zomeño, C., Quiles, A., & Hernando, I. (2016). Designing a Clean Label Sponge Cake with Reduced Fat Content. Journal of Food Science, 81(10), C2352-C2359. doi:10.1111/1750-3841.13446Goñi, I., Garcia-Alonso, A., & Saura-Calixto, F. (1997). A starch hydrolysis procedure to estimate glycemic index. Nutrition Research, 17(3), 427-437. doi:10.1016/s0271-5317(97)00010-9Grigelmo-Miguel, N., Carreras-Boladeras, E., & Martín-Belloso, O. (2001). Influence of the Addition of Peach Dietary Fiber in Composition, Physical Properties and Acceptability of Reduced-Fat Muffins. Food Science and Technology International, 7(5), 425-431. doi:10.1106/fllh-k91m-1g34-y0elGularte, M. A., Gómez, M., & Rosell, C. M. (2011). Impact of Legume Flours on Quality and In Vitro Digestibility of Starch and Protein from Gluten-Free Cakes. Food and Bioprocess Technology, 5(8), 3142-3150. doi:10.1007/s11947-011-0642-3Hardacre, A. K., Yap, S.-Y., Lentle, R. G., & Monro, J. A. (2015). The effect of fibre and gelatinised starch type on amylolysis and apparent viscosity during in vitro digestion at a physiological shear rate. Carbohydrate Polymers, 123, 80-88. doi:10.1016/j.carbpol.2015.01.013Kratz, M., Baars, T., & Guyenet, S. (2012). The relationship between high-fat dairy consumption and obesity, cardiovascular, and metabolic disease. European Journal of Nutrition, 52(1), 1-24. doi:10.1007/s00394-012-0418-1Lim, J., Ko, S., & Lee, S. (2014). Use of Yuja (Citrus junos) pectin as a fat replacer in baked foods. Food Science and Biotechnology, 23(6), 1837-1841. doi:10.1007/s10068-014-0251-9Martínez-Cervera, S., Salvador, A., Muguerza, B., Moulay, L., & Fiszman, S. M. (2011). Cocoa fibre and its application as a fat replacer in chocolate muffins. LWT - Food Science and Technology, 44(3), 729-736. doi:10.1016/j.lwt.2010.06.035Martínez-Cervera, S., Sanz, T., Salvador, A., & Fiszman, S. M. (2012). Rheological, textural and sensorial properties of low-sucrose muffins reformulated with sucralose/polydextrose. LWT - Food Science and Technology, 45(2), 213-220. doi:10.1016/j.lwt.2011.08.001Matsakidou, A., Blekas, G., & Paraskevopoulou, A. (2010). Aroma and physical characteristics of cakes prepared by replacing margarine with extra virgin olive oil. LWT - Food Science and Technology, 43(6), 949-957. doi:10.1016/j.lwt.2010.02.002Mente, A., de Koning, L., Shannon, H. S., & Anand, S. S. (2009). A Systematic Review of the Evidence Supporting a Causal Link Between Dietary Factors and Coronary Heart Disease. Archives of Internal Medicine, 169(7), 659. doi:10.1001/archinternmed.2009.38Mishellany-Dutour, A., Peyron, M.-A., Croze, J., François, O., Hartmann, C., Alric, M., & Woda, A. (2011). Comparison of food boluses prepared in vivo and by the AM2 mastication simulator. Food Quality and Preference, 22(4), 326-331. doi:10.1016/j.foodqual.2010.12.003Oh, I. K., Bae, I. Y., & Lee, H. G. (2014). In vitro starch digestion and cake quality: Impact of the ratio of soluble and insoluble dietary fiber. International Journal of Biological Macromolecules, 63, 98-103. doi:10.1016/j.ijbiomac.2013.10.038Psimouli, V., & Oreopoulou, V. (2013). The Effect of Fat Replacers on Batter and Cake Properties. Journal of Food Science, 78(10), C1495-C1502. doi:10.1111/1750-3841.12235Rodríguez-García, J., Puig, A., Salvador, A., & Hernando, I. (2012). Optimization of a Sponge Cake Formulation with Inulin as Fat Replacer: Structure, Physicochemical, and Sensory Properties. Journal of Food Science, 77(2), C189-C197. doi:10.1111/j.1750-3841.2011.02546.xRodríguez-García, J., Sahi, S. S., & Hernando, I. (2014). Optimizing Mixing during the Sponge Cake Manufacturing Process. Cereal Foods World, 59(6), 287-292. doi:10.1094/cfw-59-6-0287Rodríguez-García, J., Salvador, A., & Hernando, I. (2013). Replacing Fat and Sugar with Inulin in Cakes: Bubble Size Distribution, Physical and Sensory Properties. Food and Bioprocess Technology, 7(4), 964-974. doi:10.1007/s11947-013-1066-zRomán, L., Santos, I., Martínez, M. M., & Gómez, M. (2015). Effect of extruded wheat flour as a fat replacer on batter characteristics and cake quality. Journal of Food Science and Technology, 52(12), 8188-8195. doi:10.1007/s13197-015-1909-xRufián-Henares, J. A., & Delgado-Andrade, C. (2009). Effect of digestive process on Maillard reaction indexes and antioxidant properties of breakfast cereals. Food Research International, 42(3), 394-400. doi:10.1016/j.foodres.2009.01.011Smith, F., Pan, X., Bellido, V., Toole, G. A., Gates, F. K., Wickham, M. S. J., … Mills, E. N. C. (2015). Digestibility of gluten proteins is reduced by baking and enhanced by starch digestion. Molecular Nutrition & Food Research, 59(10), 2034-2043. doi:10.1002/mnfr.201500262Soong, Y. Y., Tan, S. P., Leong, L. P., & Henry, J. K. (2014). Total antioxidant capacity and starch digestibility of muffins baked with rice, wheat, oat, corn and barley flour. Food Chemistry, 164, 462-469. doi:10.1016/j.foodchem.2014.05.041Viebke, C., Al-Assaf, S., & Phillips, G. O. (2014). Food hydrocolloids and health claims. Bioactive Carbohydrates and Dietary Fibre, 4(2), 101-114. doi:10.1016/j.bcdf.2014.06.006Zahn, S., Pepke, F., & Rohm, H. (2010). Effect of inulin as a fat replacer on texture and sensory properties of muffins. International Journal of Food Science & Technology, 45(12), 2531-2537. doi:10.1111/j.1365-2621.2010.02444.

Designing Hydrocolloid-Based Oleogels With High Physical, Chemical, and Structural Stability

[EN] Numerous studies conducted have shown a direct relationship between the high consumption of saturated andtrans-fats and the risk of suffering from cardiovascular diseases, diabetes, and different cancers. Oleogels, with a suitable lipid profile of mono-, poly-unsaturated fatty acids, and similar functionality to traditional solid fat, can be a healthy alternative in food formulation. The aim of this study is to develop edible oleogels with a healthy and stable lipid profile, using the emulsion-template approach and hydrocolloids as oleogelators. Oleogels were developed from sunflower oil and sunflower oil with a high content of monounsaturated acids, using hydroxypropylmethylcellulose (HPMC) and xanthan gum (XG) as oleogelators. The influence of two drying conditions (60 degrees C for 24 h and 80 degrees C for 10 h 30 min) along with the composition of the oil on the structural, physical, and oxidative stability of oleogels were studied. All oleogels presented a stable network and high physical stability with oil losses 10(5)Pa related to solid gel-like behavior. Oleogels made with sunflower oil rich in monounsaturated fatty acids resulted in higher oxidative stability, with those developed at drying temperatures of 80 degrees C for 10 h 30 min having a greater structural and physical stability.The authors would like to thank Universitat Politecnica de Valencia by FPI-UPV 2017 grant and the project RTI2018-099738-B-C22 from the Ministerio de Ciencia, Innovacion y Universidades.Bascuas-Véntola, SM.; Salvador, A.; Hernando Hernando, MI.; Quiles Chuliá, MD. (2020). Designing Hydrocolloid-Based Oleogels With High Physical, Chemical, and Structural Stability. Frontiers in Sustainable Food Systems. 4:1-8. https://doi.org/10.3389/fsufs.2020.00111S184Abdolmaleki, K., Alizadeh, L., Nayebzadeh, K., Hosseini, S. M., & Shahin, R. (2020). Oleogel production based on binary and ternary mixtures of sodium caseinate, xanthan gum, and guar gum: Optimization of hydrocolloids concentration and drying method. Journal of Texture Studies, 51(2), 290-299. doi:10.1111/jtxs.12469Albi, T., Lanzón, A., Guinda, A., Pérez-Camino, M. C., & León, M. (1997). Microwave and Conventional Heating Effects on Some Physical and Chemical Parameters of Edible Fats. Journal of Agricultural and Food Chemistry, 45(8), 3000-3003. doi:10.1021/jf970168cBascuas, S., Hernando, I., Moraga, G., & Quiles, A. (2020). Structure and stability of edible oleogels prepared with different unsaturated oils and hydrocolloids. International Journal of Food Science & Technology, 55(4), 1458-1467. doi:10.1111/ijfs.14469Bastiat, G., & Leroux, J.-C. (2009). Pharmaceutical organogels prepared from aromatic amino acid derivatives. Journal of Materials Chemistry, 19(23), 3867. doi:10.1039/b822657aBodennec, M., Guo, Q., & Rousseau, D. (2016). Molecular and microstructural characterization of lecithin-based oleogels made with vegetable oil. RSC Advances, 6(53), 47373-47381. doi:10.1039/c6ra04324kCamino, N. A., Pérez, O. E., Sanchez, C. C., Rodriguez Patino, J. M., & Pilosof, A. M. R. (2009). Hydroxypropylmethylcellulose surface activity at equilibrium and adsorption dynamics at the air–water and oil–water interfaces. Food Hydrocolloids, 23(8), 2359-2368. doi:10.1016/j.foodhyd.2009.06.013Carnali, J. O. (1992). Gelation in physically associating biopolymer systems. Rheologica Acta, 31(5), 399-412. doi:10.1007/bf00701120Cho, Y. J., & Lee, S. (2015). Extraction of rutin from Tartary buckwheat milling fractions and evaluation of its thermal stability in an instant fried noodle system. Food Chemistry, 176, 40-44. doi:10.1016/j.foodchem.2014.12.020De Vries, A., Gomez, Y. L., van der Linden, E., & Scholten, E. (2017). The effect of oil type on network formation by protein aggregates into oleogels. RSC Advances, 7(19), 11803-11812. doi:10.1039/c7ra00396jMorais, A. R. do V., Alencar, É. do N., Xavier Júnior, F. H., Oliveira, C. M. de, Marcelino, H. R., Barratt, G., … Elaissari, A. (2016). Freeze-drying of emulsified systems: A review. International Journal of Pharmaceutics, 503(1-2), 102-114. doi:10.1016/j.ijpharm.2016.02.047Doan, C. D., Patel, A. R., Tavernier, I., De Clercq, N., Van Raemdonck, K., Van de Walle, D., … Dewettinck, K. (2016). The feasibility of wax-based oleogel as a potential co-structurant with palm oil in low-saturated fat confectionery fillings. European Journal of Lipid Science and Technology, 118(12), 1903-1914. doi:10.1002/ejlt.201500172Encina-Zelada, C. R., Cadavez, V., Teixeira, J. A., & Gonzales-Barron, U. (2019). Optimization of Quality Properties of Gluten-Free Bread by a Mixture Design of Xanthan, Guar, and Hydroxypropyl Methyl Cellulose Gums. Foods, 8(5), 156. doi:10.3390/foods8050156Giacintucci, V., Di Mattia, C. 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Fiber from fruit pomace: A review of applications in cereals-based products

[EN] Fruit pomace is a by-product of the fruit processing industry composed of cell wall compounds, stems, and seeds of the fruit; after washing, drying, and milling, a material high in fiber and bioactive compounds is obtained. In bakery products, dried fruit pomace can be added to replace flour, sugar, or fat and thus reduce energy load while enhancing fiber and antioxidant contents. The high fiber content of fruit pomace, however, results in techno-functional interactions that affect physicochemical and sensory properties. In this article, different sources of fruit pomace are discussed along with their application in bread, brittle and soft bakery products, and extrudates.The funding, assured through the national partner organizations, is gratefully acknowledged: INIA in Spain, DEFRA in UK, and Federal Ministry of Education and Research via PTJ in Germany (grant 031B0004).Quiles Chuliá, MD.; Campbell, G.; Struck, S.; Rohm, H.; Hernando Hernando, MI. (2016). 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Biocatalysis and Agricultural Biotechnology, 4(2), 250-258. doi:10.1016/j.bcab.2015.02.003Martí, N., Saura, D., Fuentes’, E., Lizama, V., García, E., Mico-Ballester, M. J., & Lorente, J. (2011). Fiber from tangerine juice industry. Industrial Crops and Products, 33(1), 94-98. doi:10.1016/j.indcrop.2010.09.004Iora, S. R. F., Maciel, G. M., Zielinski, A. A. F., da Silva, M. V., Pontes, P. V. de A., Haminiuk, C. W. I., & Granato, D. (2014). Evaluation of the bioactive compounds and the antioxidant capacity of grape pomace. International Journal of Food Science & Technology, 50(1), 62-69. doi:10.1111/ijfs.12583Yu, J., & Ahmedna, M. (2012). Functional components of grape pomace: their composition, biological properties and potential applications. International Journal of Food Science & Technology, 48(2), 221-237. doi:10.1111/j.1365-2621.2012.03197.xMilala, J., Kosmala, M., Sójka, M., Kołodziejczyk, K., Zbrzeźniak, M., & Markowski, J. (2011). 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Designing dairy desserts for weight management: Structure, physical properties and in vitro gastric digestion

[EN] The first aim of this study was to observe the effect of adding dairy proteins and reducing the cream content in order to obtain healthier dairy desserts for use in weight management. The extra-whey protein low-cream sample had the densest, firmest matrix, which is related to increased satiety. The second aim was to investigate the in vitro gastric digestion behavior of whey and casein proteins in a heat treated semisolid real food. The extra-casein protein sample matrix broke down more slowly than the others because the caseins clotted at the gastric pH. Despite being heated, the whey proteins in the panna cottas were more resistant to pepsin digestion than caseins; this is related with a higher satiety capacity. These findings suggest that the combination of reducing fat content (to obtain a reduced energy density product) and adding whey protein (to increase satiety capacity) allows obtaining dairy desserts for weight management.This work was supported by the Spanish Ministry of the Economy and Competitiveness (AGL2012-36753-C02) and by EU FEDER funds.Borreani, JAA.; Llorca Martínez, ME.; Quiles Chuliá, MD.; Hernando Hernando, MI. (2017). Designing dairy desserts for weight management: Structure, physical properties and in vitro gastric digestion. Food Chemistry. 220:137-144. https://doi.org/10.1016/j.foodchem.2016.09.202S13714422

New hydrocolloid-based emulsions for replacing fat in panna cottas: a structural and sensory study

[EN] BACKGROUND: Dairy desserts are popular traditional products, but because of their high calorie or fat content, they can be unsuitable for people who have certain dietary requirements. The aim of this study was to design panna cottas with similar organoleptic and textural properties to the traditional ones but with a lower fat content, by replacing part of the cream with new emulsions prepared with hydrocolloids (cellulose ethers), namely methylcellulose (MC) and hydroxypropyl methylcellulose (HPMC). RESULTS: Incorporating the MC and HPMC emulsions modified the textural properties (firmness and stiffness) of the panna cottas. Regarding the sensory results, the panna cottas prepared with the MC and HPMC emulsions were considered lumpy and soft respectively. CONCLUSION: Considering the results as a whole, the cellulose type and the amount of cream are factors to take into account. Although the texture and taste of the control panna cotta are better than those of the panna cottas prepared with the MC and HPMC emulsions, it is possible to replace 75% of the cream in traditional panna cottas with HPMC emulsion and obtain good consumer acceptance and purchase intention. The panna cottas with 75% substitution by HPMC emulsion were described as creamy, with smooth appearance and moist mouth feel.The authors are grateful to the Spanish Ministry of the Economy and Competitiveness for financial support (AGL2015-68923-C2 (MINECO/FEDER)) and gratefully acknowledge the financial support of EU FEDER funds. They would also like to thank Mary Georgina Hardinge for translating and correcting the English of the manuscript.Borreani, JAA.; Hernando Hernando, MI.; Salvador Alcaraz, A.; Quiles Chuliá, MD. (2017). New hydrocolloid-based emulsions for replacing fat in panna cottas: a structural and sensory study. Journal of the Science of Food and Agriculture. 97(14):4961-4968. https://doi.org/10.1002/jsfa.8373S49614968971