Título : Healthier Oils: A New Scope in the Development of Functional
Meat and Dairy Products: A Review |
Autor : Botella Martínez, Carmen María Pérez-Alvarez, José Angel Sayas-Barberá, Estrella NAVARRO RODRIGUEZ DE VERA, CASILDA Fernández-López, Juana Viuda-Martos, Manuel |
Editor : MDPI |
Departamento: Departamentos de la UMH::Tecnología Agroalimentaria |
Fecha de publicación: 2023-04 |
URI : https://hdl.handle.net/11000/31835 |
Resumen :
In the present day, it has been widely established that a high intake of animal fat that
contains a high content of saturated fatty acids may cause several life-threatening diseases, including
obesity, diabetes-type 2, cardiovascular diseases, as well as several types of cancer. In this context, a
great number of health organizations and government agencies have launched campaigns to reduce
the saturated fat content in foods, which has prompted the food industry, which is no stranger to
this problem, to start working to develop foods with a lower fat content or with a different fatty acid
profile. Nevertheless, this is not an easy task due to the fact that saturated fat plays a very important
role in food processing and in the sensorial perception of foods. Actually, the best way to replace
saturated fat is with the use of structured vegetable or marine oils. The main strategies for structuring
oils include pre-emulsification, microencapsulation, the development of gelled emulsions, and the
development of oleogels. This review will examine the current literature on the different (i) healthier
oils and (ii) strategies that will be potentially used by the food industry to reduce or replace the fat
content in several food products.
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Palabras clave/Materias: reformulation vegetable oils marine oils pre-emulsification microencapsulation gelled emulsion oleogels meat products dairy products |
Área de conocimiento : CDU: Ciencias aplicadas: Ingeniería. Tecnología |
Tipo documento : application/pdf |
Derechos de acceso: info:eu-repo/semantics/openAccess |
DOI : https:// doi.org/10.3390/biom13050778 |
Aparece en las colecciones: Artículos Tecnología Agroalimentaria
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