Talens Clara, Alvarez-Sabatel Saioa, Sanmartín Esther, Garcia-Fontanals Laura, Talens Pau
AZTI, Food Research, Basque Research and Technology Alliance (BRTA) Parque Tecnológico de Bizkaia, Astondo Bidea Derio Bizkaia Spain.
Instituto Universitario de Ingeniería de Alimentos-FoodUPV Universitat Politècnica de València Valencia Spain.
Food Sci Nutr. 2024 Dec 20;13(1):e4700. doi: 10.1002/fsn3.4700. eCollection 2025 Jan.
The prevalence of diet-related health issues has driven the demand for healthier food options, particularly those with reduced fat content. This systematic review evaluates the integration of sensory analysis in low-fat emulsion research, highlighting a significant gap in current practices. From an initial pool of 400 articles, 227 unique studies were screened, but only 15 (6.6%) included sensory analysis, underscoring a major shortfall in evaluating consumer acceptance. The reviewed studies investigated various emulsion types, including simple emulsions, emulsion gels, and Pickering emulsions, utilizing a diverse range of fat replacers, such as plant-based oils, proteins, and modified starches. These fat replacers included natural and modified ingredients such as banana peel flour, lard-based diacylglycerols, cedar oil cake, microparticulated egg white proteins, oil, avocado, whey protein, flaxseed oil, polyphenol extracts, okara, microcrystalline wax and cellulose, rapeseed cake, and polysaccharide nanoparticles. These innovative approaches aimed to improve the sensory attributes of meat products, dairy-type applications, salad dressings, and bakery products. The review highlights a disparity in the rigor and comprehensiveness of sensory evaluations among studies. While some studies have thoroughly assessed multiple attributes, others have been limited to general acceptability. This variability underscores the need for standardized, detailed sensory analysis in low-fat emulsion research to ensure a comprehensive understanding of consumer preferences and product quality.
与饮食相关的健康问题的普遍存在推动了对更健康食品选择的需求，尤其是那些脂肪含量降低的食品。本系统评价评估了感官分析在低脂乳液研究中的整合情况，突出了当前实践中的一个重大差距。从最初的400篇文章中，筛选出了227项独特的研究，但只有15项（6.6%）包括感官分析，这凸显了在评估消费者接受度方面的一个重大不足。所审查的研究调查了各种乳液类型，包括简单乳液、乳液凝胶和皮克林乳液，使用了多种脂肪替代品，如植物油、蛋白质和改性淀粉。这些脂肪替代品包括天然和改性成分，如香蕉皮粉、猪油基甘油二酯、雪松油饼、微粉化蛋清蛋白、油、鳄梨、乳清蛋白、亚麻籽油、多酚提取物、豆渣、微晶蜡和纤维素、菜籽饼和多糖纳米颗粒。这些创新方法旨在改善肉类产品、乳制品类应用、沙拉酱和烘焙产品的感官特性。该评价突出了各研究之间感官评价在严谨性和全面性方面的差异。虽然一些研究已经全面评估了多个属性，但其他研究仅限于总体可接受性。这种变异性强调了在低脂乳液研究中需要标准化、详细的感官分析，以确保全面了解消费者偏好和产品质量。
