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
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...
| Autores: | , , |
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| Tipo de documento: | artigo |
| Estado: | Versão publicada |
| Data de publicação: | 2024 |
| País: | España |
| Recursos: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositório: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/372113 |
| Acesso em linha: | http://hdl.handle.net/10261/372113 |
| Access Level: | Acceso aberto |
| Palavra-chave: | Biopolymeric emulsions Cellulose ethers Silicon Pâtés In vitro gastrointestinal digestion |
| Resumo: | 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%). |
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