Publications by authors named "Marina Salvador"
Polyphenols have interesting antioxidant properties and could help prevent certain diseases. Emulsion gels (EGs) have characteristics that make them a promising alternative system for supplying several bioactive compounds simultaneously, among them polyphenols. We produced four EGs containing olive oil, soy protein and a cold gelling agent based on alginate.
View Article and Find Full Text PDFThis article evaluates the use of emulsion gels (EGs) containing two different solid polyphenol extracts [from grape seed (R-EPG) or grape seed and olive (R-EPGO)] as animal fat replacers in the development of frankfurters. The incorporation of EGs improved their lipid content, particularly R-EPG and R-EPGO also contained high levels of phenolic compounds (hydroxytyrosol and flavanols). These frankfurters were judged acceptable by the panellists and showed good thermal and storage stability.
View Article and Find Full Text PDFArticle Synopsis
- Chia is a nutritious oilseed plant with high-value proteins, making it a good candidate for creating and stabilizing oil-in-water emulsions.
- A study compared emulsions made from chia and soy protein, finding that chia-based emulsions had superior binding properties and different color profiles.
- Techniques like ATR-FTIR Spectroscopy showed that the structure and interaction of lipids in these emulsions varied, which correlated with their textural properties.