Publication: Desarrollo de emulsiones dobles y emulsiones dobles gelificadas como análogos de grasa y su aplicación en productos cárnicos funcionales
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2018-11-06
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Universidad Complutense de Madrid
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Abstract
La aplicación de procesos de reformulación constituye una de las principales estrategiasempleadas en el desarrollo de productos cárnicos más saludables. Entre ellas se encuentranaquellas centradas en la mejora del perfil de ácidos grasos (AG), sustituyendo la grasa animal porotra de origen vegetal y/o marino cuyas características sean más acordes con lasrecomendaciones de salud. Esto supone favorecer la presencia de menores proporciones deácidos grasos saturados (AGS) y mayores de ácidos grasos monoinsaturados (AGM) o ácidosgrasos poliinsaturados (AGP), mejor relación AGP n-6/n-3 y AGP/AGS y, si es posible, sincolesterol. En este contexto, las emulsiones dobles de agua-en-aceite-en-agua (W1/O/W2, ED)ofrecen interesantes expectativas, al poder ser utilizadas tanto como sistemas de entrega decompuestos bioactivos, como para optimizar el contenido lipídico de los alimentos. Sinembargo, la naturaleza líquida de las ED presenta algunas limitaciones al mostrar propiedadesfísico-químicas muy diferentes de la grasa animal (sólida) a la que a la que va a reemplazar,condicionando los atributos de calidad del nuevo producto. Es por ello que se está abordando eldesarrollo nuevos sistemas de estructuración de emulsiones, a fin de obtener materialeslipídicos de naturaleza sólida muy similar a la grasa animal...
The application of reformulation processes is one of the main strategies employed in thedevelopment of healthier meat products. Those strategies focused on the improvement of thefatty acid profile and the replacement of animal fat with vegetable and/or marine oils whosecharacteristics are more in line with health recommendations. This means to decrease thepresence of saturated fatty acids and increase that of monounsaturated and polyunsaturated fattyacids, better n-6/n-3 polyunsaturated fatty acids and polyunsaturated/saturated fatty acids ratios,and, if possible, without cholesterol. In this context, water-in-oil-in-water double emulsions(W1/O/W2, DE) offer interesting possibilities because they can be used as delivery systems ofthe bioactive compounds and optimize the lipid content of food products. However, the liquidnature of the DE presents some limitations due to the different physicochemical properties ofthe animal fat (solid) which is going to be replaced, thus conditioning the quality attributes of thenew product. Hence, the development of new methods for the structuring of emulsions havebeen addressed to obtain solid lipid materials that are similar to animal fat...
The application of reformulation processes is one of the main strategies employed in thedevelopment of healthier meat products. Those strategies focused on the improvement of thefatty acid profile and the replacement of animal fat with vegetable and/or marine oils whosecharacteristics are more in line with health recommendations. This means to decrease thepresence of saturated fatty acids and increase that of monounsaturated and polyunsaturated fattyacids, better n-6/n-3 polyunsaturated fatty acids and polyunsaturated/saturated fatty acids ratios,and, if possible, without cholesterol. In this context, water-in-oil-in-water double emulsions(W1/O/W2, DE) offer interesting possibilities because they can be used as delivery systems ofthe bioactive compounds and optimize the lipid content of food products. However, the liquidnature of the DE presents some limitations due to the different physicochemical properties ofthe animal fat (solid) which is going to be replaced, thus conditioning the quality attributes of thenew product. Hence, the development of new methods for the structuring of emulsions havebeen addressed to obtain solid lipid materials that are similar to animal fat...
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Tesis de la Universidad Complutense de Madrid, Facultad de Veterinaria, Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, leída el 05-02-2018.