Dpto. Ciencia y Tecnología de los Alimentos, Facultad Tecnológica, Universidad de Santiago de Chile, Santiago, Chile.
Dpto. Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Casilla 133, Santiago, Chile.
Food Chem. 2018 Jul 1;253:71-78. doi: 10.1016/j.foodchem.2018.01.128. Epub 2018 Feb 3.
The development of fat replacers to obtain healthier/functional foods is a constant challenge. With this aim, double emulsions (DE) with a blend of olive, linseed and fish oils as oil phase were developed. To prevent the oxidation of these oils, gallic acid and quercetin were incorporated in the internal and the external aqueous phase (W), respectively, according to a factorial design. Considering the low solubility of quercetin in water, it was included in O/W nanoemulsions (QN), thus being freely dispersible in W. The antioxidant activity in DE was attributed to QN, which significantly improved the oxidative stability of DE/QN. Furthermore, DE/QN showed good physical stability with a limited coalescence during storage at 4 °C for 28 days, significantly longer than time usually required for food ingredients. Therefore, DE/QN could be used as potential fat replacer in a variety of food formulations, providing blends of fatty acids consistent with dietary recommendations.
开发脂肪替代品以获得更健康/功能性的食品是一个持续的挑战。为此，开发了含有橄榄油、亚麻籽油和鱼油混合物的双乳液（DE）作为油相。为了防止这些油的氧化，根据析因设计，分别将没食子酸和槲皮素掺入内水相（W）和外水相（W）中。考虑到槲皮素在水中的低溶解度，将其包含在 O/W 纳米乳液（QN）中，从而可以在 W 中自由分散。DE 中的抗氧化活性归因于 QN，它显著提高了 DE/QN 的氧化稳定性。此外，DE/QN 在 4°C 下储存 28 天期间表现出良好的物理稳定性，限制了聚结，明显长于食品成分通常所需的时间。因此，DE/QN 可以用作各种食品配方中的潜在脂肪替代品，提供与饮食建议一致的脂肪酸混合物。
