Malvano Francesca, Laudisio Mariachiara, Albanese Donatella, d'Amore Matteo, Marra Francesco
Department of Industrial Engineering, University of Salerno, 84084 Fisciano, SA, Italy.
Department of Pharmacy, University of Salerno, 84084 Fisciano, SA, Italy.
Foods. 2022 Aug 31;11(17):2643. doi: 10.3390/foods11172643.
Oleogels (defined as structured solid-like materials with a high amount of oil entrapped within a three-dimensional network of gelator molecules) represent a healthy alternative to fats that are rich in saturated and trans fatty acids. Given its fatty acids composition (oleic, linoleic, and linolenic acids), olive oil is an excellent candidate for the use of oleogels in the food industry. In this study, a D-optimal mixture design was employed to optimize the replacement of butter with olive oil-based oleogel in a type of sponge cake formulation: the plum cake. In addition, emulsifiers and whey proteins were used as recipe ingredients to extend the product's shelf life by delaying staling phenomena and mold growth. In the experimental design, oleogel, emulsifier, and whey protein variables were set as the ingredients that change in specific ranges, while hardness, porosity, water activity, and moistness were used to characterize the obtained formulations. The experimental data of each response were fitted through polynomial regression models with the aim of identifying the best plum cake formulation. The results revealed that the best mixture was the formulation containing 76.98% olive oil-based oleogel, 7.28% emulsifier E471, and 15.73% whey protein. We stored the optimized plum cake for 3 months at room temperature and then checked for any hardness and moistness changes or mold spoilage.
油凝胶（定义为在三维凝胶剂分子网络中包裹大量油脂的结构化固体状材料）是富含饱和脂肪酸和反式脂肪酸的脂肪的健康替代品。鉴于其脂肪酸组成（油酸、亚油酸和亚麻酸），橄榄油是食品工业中使用油凝胶的理想选择。在本研究中，采用D-最优混合设计来优化在一种海绵蛋糕配方（李子蛋糕）中用橄榄油基油凝胶替代黄油的比例。此外，使用乳化剂和乳清蛋白作为配方成分，通过延缓老化现象和霉菌生长来延长产品的保质期。在实验设计中，将油凝胶、乳化剂和乳清蛋白变量设定为在特定范围内变化的成分，同时使用硬度、孔隙率、水分活度和湿度来表征所获得的配方。通过多项式回归模型拟合每个响应的实验数据，目的是确定最佳的李子蛋糕配方。结果表明，最佳混合物是含有76.98%橄榄油基油凝胶、7.28%乳化剂E471和15.73%乳清蛋白的配方。我们将优化后的李子蛋糕在室温下储存3个月，然后检查其硬度和湿度是否有变化或是否有霉菌变质。
