Cargando…

Characterization of Enriched Meat-Based Pâté Manufactured with Oleogels as Fat Substitutes

Nowadays, one of the strongest factors affecting consumers’ choice at the moment of purchasing food products is their nutritional features. The population is increasingly aware of the diet–health relationship and they are opting for a healthy lifestyle. Concerns with the increasing number of heart-r...

Descripción completa

Detalles Bibliográficos
Autores principales: Martins, Artur J., Lorenzo, José M., Franco, Daniel, Pateiro, Mirian, Domínguez, Rubén, Munekata, Paulo E. S., Pastrana, Lorenzo M., Vicente, António A., Cunha, Rosiane L., Cerqueira, Miguel A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7344447/
https://www.ncbi.nlm.nih.gov/pubmed/32455990
http://dx.doi.org/10.3390/gels6020017
_version_ 1783555945887956992
author Martins, Artur J.
Lorenzo, José M.
Franco, Daniel
Pateiro, Mirian
Domínguez, Rubén
Munekata, Paulo E. S.
Pastrana, Lorenzo M.
Vicente, António A.
Cunha, Rosiane L.
Cerqueira, Miguel A.
author_facet Martins, Artur J.
Lorenzo, José M.
Franco, Daniel
Pateiro, Mirian
Domínguez, Rubén
Munekata, Paulo E. S.
Pastrana, Lorenzo M.
Vicente, António A.
Cunha, Rosiane L.
Cerqueira, Miguel A.
author_sort Martins, Artur J.
collection PubMed
description Nowadays, one of the strongest factors affecting consumers’ choice at the moment of purchasing food products is their nutritional features. The population is increasingly aware of the diet–health relationship and they are opting for a healthy lifestyle. Concerns with the increasing number of heart-related diseases, which are associated to the consumption of fats, are placing the functional food market in a relevant growth position. Considering that, our goal was to develop, under semi-industrial processing conditions, a healthy meat-based spreadable product (pâté) with reduced fat content through replacement of pork fat by healthier structured oil. Beeswax was used to develop an edible oleogel based on linseed oil with a high content of linolenic acid. A decrease of the hardness and adhesivity was verified for pâtés with oleogel incorporation. Linseed oil inclusion was the main factor leading to an increase of polyunsaturated fatty acids (PUFA) content in pâté samples. A decrease up to 90% in the n-6/n-3 (omega-6/omega-3) ratio can signify a better nutritional value of the obtained pâté samples, which can result in a possible upsurge in omega-3 bioavailability through digestion of these pâtés. This could be an interesting option for the consumption of n-3 polyunsaturated fatty acids, targeting, for example, the reduction of cardiovascular diseases.
format Online
Article
Text
id pubmed-7344447
institution National Center for Biotechnology Information
language English
publishDate 2020
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-73444472020-07-14 Characterization of Enriched Meat-Based Pâté Manufactured with Oleogels as Fat Substitutes Martins, Artur J. Lorenzo, José M. Franco, Daniel Pateiro, Mirian Domínguez, Rubén Munekata, Paulo E. S. Pastrana, Lorenzo M. Vicente, António A. Cunha, Rosiane L. Cerqueira, Miguel A. Gels Article Nowadays, one of the strongest factors affecting consumers’ choice at the moment of purchasing food products is their nutritional features. The population is increasingly aware of the diet–health relationship and they are opting for a healthy lifestyle. Concerns with the increasing number of heart-related diseases, which are associated to the consumption of fats, are placing the functional food market in a relevant growth position. Considering that, our goal was to develop, under semi-industrial processing conditions, a healthy meat-based spreadable product (pâté) with reduced fat content through replacement of pork fat by healthier structured oil. Beeswax was used to develop an edible oleogel based on linseed oil with a high content of linolenic acid. A decrease of the hardness and adhesivity was verified for pâtés with oleogel incorporation. Linseed oil inclusion was the main factor leading to an increase of polyunsaturated fatty acids (PUFA) content in pâté samples. A decrease up to 90% in the n-6/n-3 (omega-6/omega-3) ratio can signify a better nutritional value of the obtained pâté samples, which can result in a possible upsurge in omega-3 bioavailability through digestion of these pâtés. This could be an interesting option for the consumption of n-3 polyunsaturated fatty acids, targeting, for example, the reduction of cardiovascular diseases. MDPI 2020-05-22 /pmc/articles/PMC7344447/ /pubmed/32455990 http://dx.doi.org/10.3390/gels6020017 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Martins, Artur J.
Lorenzo, José M.
Franco, Daniel
Pateiro, Mirian
Domínguez, Rubén
Munekata, Paulo E. S.
Pastrana, Lorenzo M.
Vicente, António A.
Cunha, Rosiane L.
Cerqueira, Miguel A.
Characterization of Enriched Meat-Based Pâté Manufactured with Oleogels as Fat Substitutes
title Characterization of Enriched Meat-Based Pâté Manufactured with Oleogels as Fat Substitutes
title_full Characterization of Enriched Meat-Based Pâté Manufactured with Oleogels as Fat Substitutes
title_fullStr Characterization of Enriched Meat-Based Pâté Manufactured with Oleogels as Fat Substitutes
title_full_unstemmed Characterization of Enriched Meat-Based Pâté Manufactured with Oleogels as Fat Substitutes
title_short Characterization of Enriched Meat-Based Pâté Manufactured with Oleogels as Fat Substitutes
title_sort characterization of enriched meat-based pâté manufactured with oleogels as fat substitutes
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7344447/
https://www.ncbi.nlm.nih.gov/pubmed/32455990
http://dx.doi.org/10.3390/gels6020017
work_keys_str_mv AT martinsarturj characterizationofenrichedmeatbasedpatemanufacturedwitholeogelsasfatsubstitutes
AT lorenzojosem characterizationofenrichedmeatbasedpatemanufacturedwitholeogelsasfatsubstitutes
AT francodaniel characterizationofenrichedmeatbasedpatemanufacturedwitholeogelsasfatsubstitutes
AT pateiromirian characterizationofenrichedmeatbasedpatemanufacturedwitholeogelsasfatsubstitutes
AT dominguezruben characterizationofenrichedmeatbasedpatemanufacturedwitholeogelsasfatsubstitutes
AT munekatapauloes characterizationofenrichedmeatbasedpatemanufacturedwitholeogelsasfatsubstitutes
AT pastranalorenzom characterizationofenrichedmeatbasedpatemanufacturedwitholeogelsasfatsubstitutes
AT vicenteantonioa characterizationofenrichedmeatbasedpatemanufacturedwitholeogelsasfatsubstitutes
AT cunharosianel characterizationofenrichedmeatbasedpatemanufacturedwitholeogelsasfatsubstitutes
AT cerqueiramiguela characterizationofenrichedmeatbasedpatemanufacturedwitholeogelsasfatsubstitutes