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The effects of gelled emulsions (GE) used as animal fat replacers in terms of the nutritional, technological, and sensory properties of Bologna sausages during 60 days of chilled storage have been studied. Samples with GE added exhibited a fat reduction of 31%. Sausages with GE had higher values of L* and lower values of a* compared to the control. Harder sausages were obtained by the addition of GE. Higher lipid oxidation rates were found with increasing amounts of GE in the reformulated products. In addition, the relaxation time was not affected by the reformulation. All samples were deemed acceptable by consumer tests. However, CATA (Check-all-that-apply) tests showed that Bolognas formulated with partial or total pork fat replaced with GE were described as rubbery, not very spicy and firm, appeared to be dry and opaque, and had an aftertaste. Chilled storage significantly affected the Thiobarbituric Acid Reactive Substances (TBARS) values and slightly affected the pH values, texture, color, and NMR data. An important result is that the panelists did not detect the oxidation results in relation to the TBARS values, and the addition of a GE with inulin as dietary fiber may be a good strategy to make Bologna sausage healthier.

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The lipid phase of infant formulas is generally composed of plant-based lipids structured with a high concentration of palmitic acid (C16:0) esterified at the sn-2 position of triacylglycerol since this structure favors the absorption and metabolism of fatty acids. Palm oil is commonly used to make up the lipid phase of infant formulas due to its high concentration of palmitic acid and solids profile and melting point similar to human milk fat. However, the addition of palm oil to infant formulas has been associated with the presence of 3-monochloropropane-1,2-diol (3-MCPD) esters, a group of glycerol-derived chemical contaminants (1,2,3-propanotriol), potentially toxic, formed during the refining process of vegetable oil. Bovine milk fat obtained from the complex biosynthesis in the mammary gland has potential as a technological alternative to replace palm oil and its fractions for the production of structured lipids to be used in infant formulas. Its application as a substitute is due to its composition and structure, which resembles breast milk fat, and essentially to the preferential distribution pattern of palmitic acids (C16:0) with approximately 85% distributed at the sn-1 and sn-2 position of triacylglycerol. This review will address the relationship between the chemical composition and structure of lipids in infant nutrition, as well as the potential of bovine milk fat as a basis for the production of structured lipids in substitution for the lipid phase of vegetable origin currently used in infant formulas.

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RESEARCH BACKGROUND: Extracted from the pulp of an Amazonian fruit, buriti oil is rich in micronutrients with antioxidant properties and high biological value. The few studies available indicate that this oil could be used in a wide range of applications; however, there are no studies that work on the improvement in the characteristics of this oil for commercial application. The enzymatic interesterification is one of the tools available to improve the properties of oils and fats and our recent studies have demonstrated that the lipase could specifically act on buriti oil to produce structured lipids rich in oleic acid, while preserving most of the minor compounds present in this oil. Still looking for ways to expand the applicability of this raw oil, in this work, we are interested in studying the behaviour of this structured oil in nanostructured lipid carriers (NLCs). EXPERIMENTAL APPROACH: The NLCs were produced with interesterified buriti oil and the stability, droplet size, electrical charge, microstructure, polymorphism and antioxidant activity of the samples were evaluated by ORAC and FRAP methods. RESULTS AND CONCLUSIONS: The results showed that the interesterification formed more unsaturated triacylglycerols (TAGs), and NLCs prepared with interesterified buriti oil had smaller droplets than NLCs with crude buriti oil. Particles remained stable throughout the storage period and NLCs exhibited complex polymorphism with the presence of three crystalline forms. The oxygen radical absorbance capacity (ORAC) value was approx. 23% higher in nanolipid carries with structured lipids than in the nanolipid carriers with crude buriti oil, and the ferric reducing antioxidant power (FRAP) value 16% higher, demonstrating the influence of interesterification on the antioxidant activity of nanocarriers. Thus, NLCs prepared with interesterified buriti oil had small droplets, high stability and antioxidant capacity, and have a potential for nutritional and biological applications. NOVELTY AND SCIENTIFIC CONTRIBUTION: This research showed that interesterification positively influenced the physicochemical properties of NLCs, producing the oil rich in oleic acid, high stability and antioxidant capacity. Therefore, it may be interesting to use these nanocarriers to obtain efficient carrier systems for future applications.

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BACKGROUND: Interesterified fats have largely replaced the partially hydrogenated oils which are the main dietary source of trans fat in industrialized food. This process promotes a random rearrangement of the native fatty acids and the results are different triacylglycerol (TAG) molecules without generating trans isomers. The role of interesterified fats in metabolism remains unclear. We evaluated metabolic parameters, glucose homeostasis and inflammatory markers in mice fed with normocaloric and normolipidic diets or hypercaloric and high-fat diet enriched with interesterified palm oil. METHODS: Male Swiss mice were randomly divided into four experimental groups and submitted to either normolipidic palm oil diet (PO), normolipidic interesterified palm oil diet (IPO), palm oil high-fat diet (POHF) or interesterified palm oil high-fat diet (IPOHF) during an 8 weeks period. RESULTS: When compared to the PO group, IPO group presented higher body mass, hyperglycemia, impaired glucose tolerance, evidence of insulin resistance and greater production of glucose in basal state during pyruvate in situ assay. We also observed higher protein content of hepatic PEPCK and increased cytokine mRNA expression in the IPO group when compared to PO. Interestingly, IPO group showed similar parameters to POHF and IPOHF groups. CONCLUSION: The results indicate that substitution of palm oil for interesterified palm oil even on normocaloric and normolipidic diet could negatively modulate metabolic parameters and glucose homeostasis as well as cytokine gene expression in the liver and white adipose tissue. This data support concerns about the effects of interesterified fats on health and could promote further discussions about the safety of the utilization of this unnatural fat by food industry.

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RESEARCH BACKGROUND: Emulsion technology is a suitable way of encapsulating, protecting and releasing hydrophobic bioactive compounds for application in food industries, but they are thermodynamically unstable systems. Good results have been achieved for emulsions stabilized by protein-polysaccharide complexes subjected to high-pressure homogenization. Improved stabilization of oil-in-water emulsions results from electrostatic complexes formed between proteins and polysaccharides at pH lower than the protein isoelectric point, which adsorb at the oil-water interface. In addition, polysaccharides contribute to emulsion stability by increasing viscosity of the continuous phase. The aim of this work is to investigate the production of carotenoid-rich buriti oil emulsions using soy protein isolate and high-methoxyl pectin as stabilizers. EXPERIMENTAL APPROACH: Using a rotatable central composite experimental design, we assessed the effects of oil content, soy protein isolate/high-methoxyl pectin ratio and homogenization pressure on the stability, droplet size, electrical conductivity, electrical charge, microstructure and rheological behaviour of the emulsions. RESULTS AND CONCLUSIONS: An optimized emulsion was produced with 28% buriti oil, 55% soy protein isolate, and homogenization pressure of 380·105 Pa. This emulsion was stable for at least seven days, presenting reduced average droplet size, low electrical conductivity and high modulus of negative charges. The mechanical spectra showed that the emulsion behaved as a viscoelastic gel under oscillatory, non-destructive shearing, whereas shear-thinning behaviour took place under steady shear conditions. NOVELTY AND SCIENTIFIC CONTRIBUTION: The optimized buriti oil emulsions stabilized by soy protein isolate and high-methoxyl pectin could be suitable for fat substitution, energy reduction and carotenoid enrichment in food products, such as dairy and bakery products, ice cream, salad sauces and vegetable-based cream.

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Buriti oil is rich in monounsaturated fatty acids, carotenoids and tocopherols and it is used for the treatment of various diseases. One strategy to restructure the triglycerides is enzymatic interesterification and nanocarriers have been employed to improve the solubility, bioavailability and stability of active compounds. This work aims to investigate the in vitro cytotoxicity of this structured oil in nanoemulsions and nanostructured lipid carriers to expand the applicability of the crude oil. None of the samples had a cytotoxic effect on Caco-2 and HepG2 cell lines at the concentrations tested. Structured lipids acted protecting against oxidative stress and lipid peroxidation. Additionally, no consumption of glutathione has been observed in both cells, and the compounds present in buriti oil are possibly acting as antioxidants. Thus, nanoparticles prepared with interesterified buriti oil had low cytotoxicity and high oxidative stability, with great potential for future applications.

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Food production and consumption patterns have changed dramatically in recent decades. The universe of oils and fats, in particular, has been changed due to the negative impacts of trans fatty acids produced industrially through the partial hydrogenation of vegetable oils. Regulations prohibiting its use have led the industry to produce semisolid lipid systems using chemical methods for modification of oils and fats, with limitations from a technological point of view and a lack of knowledge about the metabolization of the modified fats in the body. Milk fat is obtained from the complex biosynthesis in the mammary gland and can be a technological alternative for the modulation of the crystallization processes of semi-solids lipid systems, once it is naturally plastic at the usual processing, storage, and consumption temperatures. The natural plasticity of milk fat is due to its heterogeneous chemical composition, which contains more than 400 different fatty acids that structure approximately 64 million triacylglycerols, with a preferred polymorphic habit in ß', besides other physical properties. Therefore, milk fat differs from any lipid raw material found in nature. This review will address the relationship between the chemical behavior and physical properties of semisolid lipids, demonstrating the potential of milk fat as an alternative to the commonly used modification processes.

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Interesterified fats have largely replaced hydrogenated vegetable fat, which is rich in trans fatty acids, in the food industry as an economically viable alternative, generating interest to study their health effects. The aim of this study was to evaluate the effect that interesterification of oils and fat has on lipid-induced metabolic dysfunction, hepatic inflammation and ER stress. Five week-old male Wistar rats were randomly divided into three experimental groups, submitted to either normocaloric and normolipidic diet containing 10% of lipids from unmodified soybean oil (SO) or from interesterified soybean oil (ISO), and one more group submitted to a high fat diet (HFD) containing 60% of fat from lard as a positive control, for 8 or 16 weeks. Metabolic parameters and hepatic gene expression were evaluated. The HFD consumption led to increased body mass, adiposity and impaired glucose tolerance compared to SO and ISO at both time points of diet. However, the ISO group showed an increased body mass gain, retroperitoneal WAT mass, fasting glucose, and impaired glucose tolerance during ipGTT at 16 weeks compared to SO. Moreover, at 8 weeks, hepatic gene expression of Atf3 and Tnf were increased in the ISO group compared to the SO group. Thus, replacement of natural fat with interesterified fat on a normocaloric and normolipidic diet negatively modulated metabolic parameters and resulted in impaired glucose tolerance in rats.

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O presente estudo teve por objetivo analisar a composição centesimal de iogurtes tradicionais e de iogurtes líquidos de diferentes marcas, e avaliar a fidedignidade desta por meio de comparação com as informações declaradas no rótulo nutricional. Os principais procedimentos metodológicos utilizados incluíram a determinação dos teores de umidade, proteínas, lipídios totais, carboidratos, fibra alimentar total e cinzas. Os teores proteicos apresentaram-se em concordância com as informações declaradas nos rótulos. Em relação aos lipídios, todas as amostras de iogurtes tradicionais demonstraram valores analíticos superiores àqueles declarados nos rótulos. Quanto aos iogurtes líquidos, quatro amostras estavam com discrepância em relação ao teor lipídico e uma amostra não apresentou informação nutricional referente a este macronutriente. Pelo exposto, destaca-se a importância da melhoria dos processos tecnológicos, pois a qualidade das informações expressas nos rótulos dos iogurtes é imprescindível para o consumidor e para os profissionais de saúde como os nutricionistas...

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Crystallization of fats is a determinant physical event affecting the structure and properties of fat-based products. The stability of these processed foods is regulated by changes in the physical state of fats and alterations in their crystallization behavior. Problems like polymorphic transitions, oil migration, fat bloom development, slow crystallization and formation of crystalline aggregates stand out. The change of the crystallization behavior of lipid systems has been a strategic issue for the processing of foods, aiming at taylor made products, reducing costs, improving quality, and increasing the applicability and stability of different industrial fats. In this connection, advances in understanding the complex mechanisms that govern fat crystallization led to the development of strategies in order to modulate the conventional processes of fat structuration, based on the use of crystallization modifiers. Different components have been evaluated, such as specific triacyglycerols, partial glycerides (monoacylglycerols and diacylglycerols), free fatty acids, phospholipids and emulsifiers. The knowledge and expertise on the influence of these specific additives or minor lipids on the crystallization behavior of fat systems represents a focus of current interest for the industrial processing of oils and fats. This article presents a comprehensive review on the use of crystallization modifiers in lipid systems, especially for palm oil, cocoa butter and general purpose fats, highlighting: i) the removal, addition or fractionation of minor lipids in fat bases; ii) the use of nucleating agents to modify the crystallization process; iii) control of crystallization in lipid bases by using emulsifiers. The addition of these components into lipid systems is discussed in relation to the phenomena of nucleation, crystal growth, morphology, thermal behavior and polymorphism, with the intention of providing the reader with a complete panorama of the associated mechanisms with crystallization of fats and oils.