Work

Biopolymeric emulsions with added silicon as pork fat substitutes in the reformulation of healthy pâtés: Effect on technological, nutritional and sensory properties and on lipid digestibility after in vitro gastrointestinal digestion

Year: 2024

Type: article

Abstract: Four different pork lard emulsions were elaborated in order to be used as pork backfat replacers in the reformulation of healthy pâtés: an emulsion stabilized with soy protein concentrate (SPC, E1), E1 with added silicon (Si) (E2), E1 with a mixture of methylcellulose (MC) and carboxymethylcellulose (CMC) (E3), and E3 with added Si (E4). These four emulsions were characterized in terms of texture, color and in vitro gastrointestinal digestion (GID) and were then used in the reformulation of four pork liver pâtés (PE1-PE4). These pâtés were compared to a control pâté elaborated with 100% pork backfat (PC). The technological, nutritional and sensory properties of the pâtés were assessed, along with lipid digestibility based on the content of free fatty acids (FFAs) released after in vitro GID. The reformulated pâtés had highly adequate physicochemical and sensory properties, comparable to those of the PC control. The addition of a mixture of MC/CMC and Si in the SPC-stabilized emulsion caused a slow down of in vitro GID and, consequently, lower lipid bioaccessibility (BA) of the main fatty acids when E3 and E4 were incorporated into the reformulated pâtés PE3 and PE4. Si BA was higher in the absence of cellulose ethers (14.6%) that in their presence (8.84%). • Pork lard emulsions with protein, cellulose ethers (MC/CMC) and silicon were developed. • These emulsions with MC/CMC and silicon (Si) were used as pork fat replacers in pâtés. • Emulsions and pâtés made with MC/CMC and Si showed lower pork fat digestibility. • Reduced-fat pâtés with MC/CMC and Si emulsions showed adequate characteristics. • Emulsions with MC/CMC or Si can successfully replace pork lard in healthy pâtés.

Source: LWT

DOI: 10.1016/j.lwt.2024.116865

Authors: Susana Cofrades, Arancha Saiz, María Dolores Álvarez

Institution: Instituto de Ciencia y Tecnología de Alimentos y Nutrición

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $2,570