Impact of silicon addition on the development of gelled pork lard emulsions with controlled lipid digestibility for application as fat replacers

This article belongs to the Special Issue Food Gels: Gelling Process and Novel Applications.

Detalles Bibliográficos
Autores: Cofrades, Susana, Hernández-Martín, Marina, Garcimartín, Alba, Saiz, Arancha, López-Oliva, Elvira, Benedí, Juana, Álvarez, M. Dolores
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2023
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/336449
Acceso en línea:http://hdl.handle.net/10261/336449
Access Level:acceso abierto
Palabra clave:Gelled emulsions
Fat digestion
Silicon
Bioaccessibility
Gel properties
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spelling Impact of silicon addition on the development of gelled pork lard emulsions with controlled lipid digestibility for application as fat replacersCofrades, SusanaHernández-Martín, MarinaGarcimartín, AlbaSaiz, AranchaLópez-Oliva, ElviraBenedí, JuanaÁlvarez, M. DoloresGelled emulsionsFat digestionSiliconBioaccessibilityGel propertiesThis article belongs to the Special Issue Food Gels: Gelling Process and Novel Applications.Pork lard gelled emulsions stabilized with two proteins [soy protein concentrate (SPC) or a pork rind protein extract (PRP)], both with and without added silicon (Si) from diatomaceous earth powder, were gelled by microbial transglutaminase and к-carrageenan. These gelled emulsions (GEs), intended as fat replacers, were evaluated in different aspects, including microstructure and technological properties during chilling storage. In addition, in vitro gastrointestinal digestion (GID) with an analysis of lipolysis and lipid digestibility was also evaluated. All GEs showed adequate technological properties after 28 days of chilling storage, although the SPC-stabilized GEs showed better gravitational and thermal stability (~4% and ~6%, respectively) during chilling storage than the PRP-stabilized ones (~8 and ~12%, respectively). PRP developed larger flocculates restricting pancreatic lipase-mediated lipolysis during intestinal digestion. The addition of Si to both GE structures protected them against disruption during in vitro digestion. Accordingly, Si appears to slow down fat digestion, as reflected by higher triacylglycerides content after GID (15 and 22% vs. 10 and 18% in GEs without Si) and could become a potential candidate for use in the development of healthier meat products.This research was funded by the projects from the Ministerio de Ciencia e Innovación with reference PID2019-103872RB-I00/AEI/10.13039/501100011033, and Intramural from CSIC: 202070E177.Peer reviewedMultidisciplinary Digital Publishing InstituteMinisterio de Ciencia e Innovación (España)Agencia Estatal de Investigación (España)Consejo Superior de Investigaciones Científicas (España)Ministerio de Ciencia, Innovación y Universidades (España)Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]2023202320232023info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10261/336449reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2019-103872RB-I00The underlying dataset has been published as supplementary material of the article in the publisher platform at DOI 10.3390/gels9090728https://doi.org/10.3390/gels9090728Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/3364492026-05-22T06:33:51Z
dc.title.none.fl_str_mv Impact of silicon addition on the development of gelled pork lard emulsions with controlled lipid digestibility for application as fat replacers
title Impact of silicon addition on the development of gelled pork lard emulsions with controlled lipid digestibility for application as fat replacers
spellingShingle Impact of silicon addition on the development of gelled pork lard emulsions with controlled lipid digestibility for application as fat replacers
Cofrades, Susana
Gelled emulsions
Fat digestion
Silicon
Bioaccessibility
Gel properties
title_short Impact of silicon addition on the development of gelled pork lard emulsions with controlled lipid digestibility for application as fat replacers
title_full Impact of silicon addition on the development of gelled pork lard emulsions with controlled lipid digestibility for application as fat replacers
title_fullStr Impact of silicon addition on the development of gelled pork lard emulsions with controlled lipid digestibility for application as fat replacers
title_full_unstemmed Impact of silicon addition on the development of gelled pork lard emulsions with controlled lipid digestibility for application as fat replacers
title_sort Impact of silicon addition on the development of gelled pork lard emulsions with controlled lipid digestibility for application as fat replacers
dc.creator.none.fl_str_mv Cofrades, Susana
Hernández-Martín, Marina
Garcimartín, Alba
Saiz, Arancha
López-Oliva, Elvira
Benedí, Juana
Álvarez, M. Dolores
author Cofrades, Susana
author_facet Cofrades, Susana
Hernández-Martín, Marina
Garcimartín, Alba
Saiz, Arancha
López-Oliva, Elvira
Benedí, Juana
Álvarez, M. Dolores
author_role author
author2 Hernández-Martín, Marina
Garcimartín, Alba
Saiz, Arancha
López-Oliva, Elvira
Benedí, Juana
Álvarez, M. Dolores
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv Ministerio de Ciencia e Innovación (España)
Agencia Estatal de Investigación (España)
Consejo Superior de Investigaciones Científicas (España)
Ministerio de Ciencia, Innovación y Universidades (España)
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Gelled emulsions
Fat digestion
Silicon
Bioaccessibility
Gel properties
topic Gelled emulsions
Fat digestion
Silicon
Bioaccessibility
Gel properties
description This article belongs to the Special Issue Food Gels: Gelling Process and Novel Applications.
publishDate 2023
dc.date.none.fl_str_mv 2023
2023
2023
2023
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/336449
url http://hdl.handle.net/10261/336449
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2019-103872RB-I00
The underlying dataset has been published as supplementary material of the article in the publisher platform at DOI 10.3390/gels9090728
https://doi.org/10.3390/gels9090728
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,81155

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