Baltuonytė Gintarė, Eisinaitė Viktorija, Kazernavičiūtė Rita, Vinauskienė Rimantė, Jasutienė Ina, Leskauskaitė Daiva
Department of Food Science and Technology, Kaunas University of Technology, Radvilenu pl 19, LT-50254 Kaunas, Lithuania.
Foods. 2022 Jul 25;11(15):2213. doi: 10.3390/foods11152213.
In this study, bigel-based vegetable oil spreads with lingonberry pomace addition were prepared. The impact of gelatin, agar and collagen was examined as structuring agents as was the effect of lecithin concentration (0.5, 1.0, 1.5%). Prepared systems were evaluated by physical and chemical stability and structural and rheological properties. It was found that all bigel formulations were self-standing with no signs of phase separation at ambient temperature immediately after preparation and after two weeks of storage at 4 °C temperature. The lingonberry pomace addition affected grainy structure formation with homogenous and uniform distribution of fiber particles throughout the bigel matrix and it also altered the colour of the bigels toward a purple-red. Texture, rheological properties and colour of the spread formulations were affected by the type of the structuring agent as well as the lecithin concentration. The presence of the lingonberry pomace enhanced the resistance of the bigel samples to the oxidation process and it was confirmed by the DPPH inhibition, peroxide value and oxipress test. Overall, the formulated bigel-based spreads could be beneficial and had a potential application as healthier fat spreads and be a source of dietary fibers (11 g of fibre per 100 g of the spread).
在本研究中，制备了添加越橘果渣的基于双凝胶的植物油涂抹酱。研究了明胶、琼脂和胶原蛋白作为结构化剂的影响以及卵磷脂浓度（0.5%、1.0%、1.5%）的影响。通过物理和化学稳定性以及结构和流变学性质对制备的体系进行了评估。结果发现，所有双凝胶配方在制备后立即以及在4℃温度下储存两周后在室温下均能自立，无相分离迹象。添加越橘果渣影响了颗粒状结构的形成，纤维颗粒在整个双凝胶基质中均匀分布，并且还使双凝胶的颜色变为紫红色。涂抹酱配方的质地、流变学性质和颜色受结构化剂类型以及卵磷脂浓度的影响。越橘果渣的存在增强了双凝胶样品对氧化过程的抗性，这通过DPPH抑制、过氧化值和氧化压力测试得到了证实。总体而言，所配制的基于双凝胶的涂抹酱可能有益，并且作为更健康的脂肪涂抹酱具有潜在应用价值，并且是膳食纤维的来源（每100克涂抹酱含11克纤维）。
