Bioactive compounds delivery and bioavailability in structured edible oils systems.

The health benefits of bioactive compounds are dependent on the amount of intake as well as on the amount of these compounds that become bioavailable and bioaccessible. Various systems have been developed to deliver and increase the bioaccessibility of bioactive compounds. This review explores the impact of gelled (oleogels, bigels, emulgels, emulsions, hydrogels, and hydrogel beads), micro-(gels, particles, spheres, capsules, emulsions, and solid lipid microparticles) and nanoencapsulated systems (nanoparticles, solid lipid nanoparticles, nanostructured lipid carriers, nanoemulsions, liposomes, and nanoliposomes) on the digestibility and bioavailability of lipophilic and hydrophilic bioactives.

Candelilla Wax and Glycerol Monostearate-Based Oleogels as Animal Fat Substitutes in Bologna Sausages.

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.

Formulation development and characterization of plant-based alternatives to pâté using forest ingredients.

Unlabelled: Due to the expanding global population and environmental concerns about meat production from livestock, there is a great demand for alternative ingredients. Beech achene (BA) and sessile oak acorn (SOA) were recently proposed as protein- and carbohydrate-rich novel food ingredients. This study used their roasted kernels to develop and characterize four formulations of spreadable vegetable paste (with 10% BAK, 10% SOAK, 5% SOAK + 5% BAK, and control-just with roasted sunflower kernel).

The oxidative quality of bi-, oleo- and emulgels and their bioactives molecules delivery.

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.

Freeze-Dried Powder of Fermented Chili Paste-New Approach to Cured Salami Production.

Fermented chili powders were obtained through the freeze-drying of fermented chili pastes and used as a condiment, acidifier, antioxidant, colorant, and microbial starter carrier in fermented salami production. Fermented chili powders were examined regarding carbohydrates, organic acids, vitamin C, phenolic compounds, carotenoids, and aroma profile. High concentrations of lactic (10.

Walnut Oil Oleogels as Milk Fat Replacing System for Commercially Available Chocolate Butter.

A breakfast spread named chocolate butter exists on the market. For economic and technological reasons, cream in the original recipe is replaced with vegetable oils such as palm oil or by partially hydrogenated sunflower oil. The study aims to reformulate chocolate flavor butter, using cold pressed walnut oil (WO) oleogels (OGs) structured with 10% waxes and monoglyceride (MG), as a milk fat replacing system.

Evaluation of Structural Behavior in the Process Dynamics of Oleogel-Based Tender Dough Products.

The current trend is represented by replacing solid fats with structured liquid oil while maintaining the plastic properties of food products. In this study, the behavior of refined sunflower oil structured with various agents (carnauba wax-CRW, -sitosterol:beeswax-BS:BW, -sitosterol:lecithin-BS:LEC, and glycerol monostearate-GM) was evaluated in the process dynamics of oleogel-based tender dough products. The oleogel with the mixture of -sitosterol:beeswax (OG_BS:BW) displayed the highest capacity to retain oil inside the matrix with a percentage of oil loss as low as 0.

Cytotoxicity Evaluation and Antioxidant Activity of a Novel Drink Based on Roasted Avocado Seed Powder.

The avocado seed is an underused waste resulting from the processing of pulp. Polyphenols, fibers, and carotenoids are present in the seed, which also exhibits prophylactic, fungicidal, and larvicidal effects. Developing food products with avocado seed as an ingredient or spice is highly desired for nutritional, environmental, and economic reasons.

Spicy and Aromatic Plants for Meat and Meat Analogues Applications.

Aromatic and spicy plants are an important factor that contributes not only to improving the taste of meat, meat products, and meat analogues, but also to increasing the nutritional value of the products to which they are added. The aim of this paper is to present the latest information on the bioactive antioxidant and antimicrobial properties of the most commonly used herbs and spices (parsley, dill, basil, oregano, sage, coriander, rosemary, marjoram, tarragon, bay, thyme, and mint) used in the meat and meat analogues industry, or proposed to be used for meat analogues.