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Foods
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Fats and Fats-Substitutes in Food Formulations: Physicochemical and Technological Impact
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Fats and Fats-Substitutes in Food Formulations: Physicochemical and Technological Impact

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".

Deadline for manuscript submissions: closed (30 October 2023) | Viewed by 6913

Special Issue Editors

Prof. Dr. Emma Chiavaro

E-Mail Website
Guest Editor
Department of Food and Drug (DiSAF), University of Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy
Interests: technology of oils and fats; physicochemical and thermal processing of food
Special Issues, Collections and Topics in MDPI journals
Dr. Maria Paciulli

E-Mail Website
Guest Editor
Department of Food and Drug, Università di Parma, Parma, Italy
Interests: food technology; ingredients; physical properties; sensory evaluation; food structure
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Recommendations for optimal intake of total and unsaturated fatty acids have been proposed by a number of scientific authorities and nutritional organizations, including the World Health Organization. Thus, designing healthier lipid formulation is one of the most important current approaches for the development of potential functional foods.

In the last few years, numerous researchers have attempted to optimize the amounts of lipids and the fatty acid profiles of various products in order to achieve a more convenient composition related to nutrient intake goals. Some lipids may also be replaced in foods by selected ingredients that provide some fat-like attributes. Both fat substitutes and fat mimetics have the function to deliver healtier food formulations. In any case, fat substitution is very hard to achieve, as fats provide unique characteristics such as creaminess, aroma, palatability and optimal texture.

This Special Issue aims at collecting research papers or review papers dealing with processing strategies for the development of healthier lipid products, looking at the different fat substitutes and fat mimetics, added to various products as saturated fat replacers. Particular interest will be given to the composition, stability, physicochemical, sensory and technological properties of the new lipid materials being used in food processing and formulations.

Prof. Dr. Emma Chiavaro
Dr. Maria Paciulli
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • vegetable oils
  • fats
  • fat replacement
  • fat substitutes
  • fat mimetics
  • healthy food design
  • physicochemical properties
  • sensory evaluations
  • stability

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Published Papers (3 papers)

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Research

12 pages, 1018 KiB  
Article
Impact of Combined Thermal Pressure Treatments on Physical Properties and Stability of Whey Protein Gel Emulsions
by Marcello Alinovi, Massimiliano Rinaldi, Maria Paciulli, Francesca Bot, Davide Barbanti and Emma Chiavaro
Foods 2023, 12(13), 2447; https://doi.org/10.3390/foods12132447 - 22 Jun 2023
Cited by 2 | Viewed by 1364
Abstract
Emulsion gels are gaining interest as fat replacers due to their benefits associated with calorie reduction and their versatility in a wide range of products. Their production process needs to be tailored to obtain the desired stability and physicochemical properties. This study investigated [...] Read more.
Emulsion gels are gaining interest as fat replacers due to their benefits associated with calorie reduction and their versatility in a wide range of products. Their production process needs to be tailored to obtain the desired stability and physicochemical properties. This study investigated the effect of heat (70, 80, and 90 °C) and pressure (5, 10, and 15 MPa) to produce whey protein emulsion gels using a pilot-scale tubular heat exchanger equipped with a homogenization valve. Both temperature and pressure determined a significant effect (p < 0.05) on the rheological moduli, with the treated samples displaying a predominant elastic behavior. The treatments also showed an improved pseudoplasticity due to the significant reduction in the flow behavior index (p < 0.05). All the samples showed a bimodal particle size distribution; by increasing the temperature up to 80 °C, a reduction in Dv50 (50th percentile) values compared to the control samples was observed. At 90 °C, the Dv50 value increased because of coalescence and flocculation phenomena occurring during or immediately after processing. The greater aggregation and structural development obtained with stronger process conditions improved the stability of the emulsions. The results show the capability to produce gel emulsions with good physical properties that could be proposed as food ingredients to substitute fats in food products. Full article
(This article belongs to the Special Issue Fats and Fats-Substitutes in Food Formulations: Physicochemical and Technological Impact)
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20 pages, 4332 KiB  
Article
Functionality of Puff Pastry Olive Pomace Oil-Based Margarines and Their Baking Performance
by María Dolores Álvarez, Beatriz Herranz, Arancha Saiz and Susana Cofrades
Foods 2023, 12(11), 2138; https://doi.org/10.3390/foods12112138 - 25 May 2023
Cited by 3 | Viewed by 2060
Abstract
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 [...] Read more.
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. Full article
(This article belongs to the Special Issue Fats and Fats-Substitutes in Food Formulations: Physicochemical and Technological Impact)
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12 pages, 1660 KiB  
Article
Improving Pea Protein Emulsifying Capacity by Glycosylation to Prepare High-Internal-Phase Emulsions
by Pere Morell, Adrián López-García, Isabel Hernando and Amparo Quiles
Foods 2023, 12(4), 870; https://doi.org/10.3390/foods12040870 - 17 Feb 2023
Cited by 8 | Viewed by 2679
Abstract
Pea protein has been extensively studied because of its high nutritional value, low allergenicity, environmental sustainability, and low cost. However, the use of pea protein in some food products is hindered due to the low functionality of pea protein, especially as an emulsifier. [...] Read more.
Pea protein has been extensively studied because of its high nutritional value, low allergenicity, environmental sustainability, and low cost. However, the use of pea protein in some food products is hindered due to the low functionality of pea protein, especially as an emulsifier. High-internal-phase emulsions (HIPEs) are attracting attention because of their potential application in the replacement of hydrogenated plastic fats in foods. In this study, the use of glycated pea protein isolate (PPI) as an emulsifier to prepare HIPEs is proposed. The functionalization of a commercial PPI in two ratios of maltodextrin (MD) (1:1 and 1:2) via glycosylation (15 and 30 min), to act as an emulsifier in HIPEs, is investigated. HIPE properties, such as oil loss and texture, were evaluated and related to microstructural properties. Glycated-PPI-stabilized HIPEs showed high consistency, firmness, viscosity, and cohesiveness values; a tight and homogeneous structure; and physical stability throughout storage. The results showed that emulsions were more stable when using a 1:2 ratio and 30 min of heat treatment. However, the reaction time was more determinant for improving the textural properties when a 1:1 ratio was used for glycosylation than when a 1:2 ratio was used. Glycosylation with MD via the Maillard reaction is a suitable method to enhance the emulsifying and stabilizing properties of PPI. Full article
(This article belongs to the Special Issue Fats and Fats-Substitutes in Food Formulations: Physicochemical and Technological Impact)
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