Meral Raciye, Eki̇N Mehmet Mustafa, Ceylan Zafer, Alav Aslıhan, Kına Erol
Department of Food Engineering Faculty of Engineering, Van Yüzüncü Yıl University, Van 65080, Turkiye.
Özalp Vocational School, Food Technology Program, Van Yuzuncu Yıl University, Van 65080, Turkiye.
ACS Omega. 2025 May 28;10(22):23111-23120. doi: 10.1021/acsomega.5c01200. eCollection 2025 Jun 10.
This study investigated the effects of maltodextrin-based nanoemulsions as fat substitutes in cookies, focusing on the oxidative stability and physical properties. Full-fat cookies (control, C) and 50% fat-reduced cookies with nanoemulsions (FC) were produced. The addition of nanoemulsions increased the cookie diameter from 46.3 mm (control) to 56.1 mm and reduced the thickness, resulting in a desirable texture. Initial hardness values (30.3 and 45.8 N) were lower in nanoemulsion samples and remained reduced over a 90 day storage period. Black cumin oil-loaded nanoemulsions provided the lowest peroxide values (1.7, 2.7, and 2.4 mequiv O/kg), maintaining oxidative stability during storage. Final free fatty acid (FFA) values ranged from 0.23% to 0.44% after storage. Thiobarbituric acid (TBA) values indicated slower lipid oxidation, with values ranging from 1.47 to 2.51 mg MDA/kg on day 0 and increasing to a maximum of 4.13 mg MDA/kg by day 90 in fat-reduced cookies. Among the tested formulations, nanoemulsions enriched with black cumin oil demonstrated the highest effectiveness, yielding enhanced oxidative stability and improved quality characteristics. This study presents an innovative strategy by utilizing maltodextrin-based nanoemulsions containing naturally antioxidant-rich oils as fat replacers, offering a clean-label alternative to improve the oxidative resilience and physical quality of cookies.
本研究调查了基于麦芽糊精的纳米乳液作为饼干中脂肪替代品的效果，重点关注其氧化稳定性和物理性质。制作了全脂饼干（对照，C）和含有纳米乳液的减脂50%的饼干（FC）。纳米乳液的添加使饼干直径从46.3毫米（对照）增加到56.1毫米，并减小了厚度，从而产生了理想的质地。纳米乳液样品的初始硬度值（30.3和45.8牛顿）较低，并且在90天的储存期内一直保持较低水平。负载黑孜然油的纳米乳液的过氧化值最低（1.7、2.7和2.4毫当量氧/千克），在储存期间保持氧化稳定性。储存后的最终游离脂肪酸（FFA）值在0.23%至0.44%之间。硫代巴比妥酸（TBA）值表明脂质氧化较慢，在第0天，减脂饼干的值在1.47至2.51毫克丙二醛/千克之间，到第90天最高增加到4.13毫克丙二醛/千克。在测试的配方中，富含黑孜然油的纳米乳液表现出最高的有效性，具有增强的氧化稳定性和改善的品质特性。本研究提出了一种创新策略，即利用含有富含天然抗氧化剂的油的基于麦芽糊精的纳米乳液作为脂肪替代品，提供一种清洁标签的替代品，以提高饼干的氧化弹性和物理品质。
