The influence of cellulose ethers on the physico-chemical properties, structure and lipid digestibility of animal fat emulsions stabilized by soy protein

This article belongs to the Special Issue Application of Emulsifiers in Food.

Detalles Bibliográficos
Autores: Cofrades, Susana, Saiz, Arancha, Pérez-Mateos, Miriam, Garcimartín, Alba, Redondo-Castillejo, Rocío, Bocanegra, Aranzazu, Benedí, Juana, Álvarez, M. Dolores
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2022
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/262588
Acceso en línea:http://hdl.handle.net/10261/262588
Access Level:acceso abierto
Palabra clave:Emulsions
Lipid digestibility
Cellulose ethers
Microstructure
Rheological properties
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spelling The influence of cellulose ethers on the physico-chemical properties, structure and lipid digestibility of animal fat emulsions stabilized by soy proteinCofrades, SusanaSaiz, AranchaPérez-Mateos, MiriamGarcimartín, AlbaRedondo-Castillejo, RocíoBocanegra, AranzazuBenedí, JuanaÁlvarez, M. DoloresEmulsionsLipid digestibilityCellulose ethersMicrostructureRheological propertiesThis article belongs to the Special Issue Application of Emulsifiers in Food.This study explores the influence of carboxymethylcelullose (CMC) and methylcelullose (MC), added by simultaneous (sim) and sequential (seq) emulsification methods, on the structure, rheological parameters and in vitro lipid digestibility of pork lard O/W emulsions stabilized by soy protein concentrate (SPC). Five emulsions (SPC, SPC/CMC-sim, SPC/CMC-seq SPC/MC-sim, SPC/MC-seq) were prepared in vitro. The presence of CMC and MC, and the stage of incorporation affected the emulsion microstructure. In the SPC emulsion, lipid droplets were entrapped by a protein layer that was thicker when MC was added, providing greater resistance against environmental stresses during gastrointestinal digestion. At 37 °C, CMC incorporation produced a structural reinforcement of the SPC emulsion, whereas MC addition did not affect the network rigidity, although a delaying effect on the crossover temperature was observed, which was more evident in SPC/MC–seq. The presence and stage of CMC and MC incorporation affected the rate and extent of lipolysis, with SPC/MC-seq presenting an inferior concentration of free fatty acids. The lower extent of lipolysis observed in SPC/MC-seq may be positive in the manufacture of animal fat products in which reduced fatty acid absorption is intended.This research was supported under projects PID2019-103872RB-I00 of the Plan Nacional de Investigación Científica, Desarrollo e Innovación Tecnológica (I + D + i), Ministerio de Ciencia e Innovación and Intramural project CSIC: 202070E177.Peer reviewedMultidisciplinary Digital Publishing InstituteMinisterio de Ciencia, Innovación y Universidades (España)Agencia Estatal de Investigación (España)Consejo Superior de Investigaciones Científicas (España)European CommissionConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202220222022info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionhttp://hdl.handle.net/10261/262588reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2019-103872RB-I00https://doi.org/10.3390/foods11050738Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/2625882026-05-22T06:33:51Z
dc.title.none.fl_str_mv The influence of cellulose ethers on the physico-chemical properties, structure and lipid digestibility of animal fat emulsions stabilized by soy protein
title The influence of cellulose ethers on the physico-chemical properties, structure and lipid digestibility of animal fat emulsions stabilized by soy protein
spellingShingle The influence of cellulose ethers on the physico-chemical properties, structure and lipid digestibility of animal fat emulsions stabilized by soy protein
Cofrades, Susana
Emulsions
Lipid digestibility
Cellulose ethers
Microstructure
Rheological properties
title_short The influence of cellulose ethers on the physico-chemical properties, structure and lipid digestibility of animal fat emulsions stabilized by soy protein
title_full The influence of cellulose ethers on the physico-chemical properties, structure and lipid digestibility of animal fat emulsions stabilized by soy protein
title_fullStr The influence of cellulose ethers on the physico-chemical properties, structure and lipid digestibility of animal fat emulsions stabilized by soy protein
title_full_unstemmed The influence of cellulose ethers on the physico-chemical properties, structure and lipid digestibility of animal fat emulsions stabilized by soy protein
title_sort The influence of cellulose ethers on the physico-chemical properties, structure and lipid digestibility of animal fat emulsions stabilized by soy protein
dc.creator.none.fl_str_mv Cofrades, Susana
Saiz, Arancha
Pérez-Mateos, Miriam
Garcimartín, Alba
Redondo-Castillejo, Rocío
Bocanegra, Aranzazu
Benedí, Juana
Álvarez, M. Dolores
author Cofrades, Susana
author_facet Cofrades, Susana
Saiz, Arancha
Pérez-Mateos, Miriam
Garcimartín, Alba
Redondo-Castillejo, Rocío
Bocanegra, Aranzazu
Benedí, Juana
Álvarez, M. Dolores
author_role author
author2 Saiz, Arancha
Pérez-Mateos, Miriam
Garcimartín, Alba
Redondo-Castillejo, Rocío
Bocanegra, Aranzazu
Benedí, Juana
Álvarez, M. Dolores
author2_role author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Ministerio de Ciencia, Innovación y Universidades (España)
Agencia Estatal de Investigación (España)
Consejo Superior de Investigaciones Científicas (España)
European Commission
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Emulsions
Lipid digestibility
Cellulose ethers
Microstructure
Rheological properties
topic Emulsions
Lipid digestibility
Cellulose ethers
Microstructure
Rheological properties
description This article belongs to the Special Issue Application of Emulsifiers in Food.
publishDate 2022
dc.date.none.fl_str_mv 2022
2022
2022
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/262588
url http://hdl.handle.net/10261/262588
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2019-103872RB-I00
https://doi.org/10.3390/foods11050738
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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