Whole bovine blood plasma as structuring agent in the development of edible oleogels as potential saturated fat replacers in food products

CARINA L. FERNÁNDEZ; ROMERO, MARA C.; ROLHAISER, FABIANA; FOGAR, RICARDO A.; DOVAL, MARINA

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

ASSOC FOOD SCIENT TECHN INDIA

Año: 2020

0022-1155

The aim of this work was to assess the ability of whole bovine blood plasma fordeveloping flaxseed oil edible oleogels envisioning as a potential saturated fat replacerin high-fat content food products. Briefly, separated heat treatments (at 60 °C and 80°C) of starting o/w emulsions were conducted to induce the gelation process, followedby a freeze-drying step to the removal of water, thus obtaining the correspondingedible oleogels named O60 and O80. Structural properties were evaluated by infraredspectroscopy and the structuring ability of whole bovine blood plasma was inferred bymeasuring total lipids content, oil binding capacity, textural parameters, lipid oxidativestability and color development in each oleogel during 30 days of chilled storage.Results suggest that whole bovine blood plasma allows to obtain edible flaxseed oiloleogels, observing that the high-temperature gelation process yields oleogels ofhigher gel strength and stability, although a lower temperature yields higher oxidativestability oleogels. A correspondence between technological properties and the networkgel structures was also observed, and even though further studies regarding fatty acidsbioavailability are required, bovine blood plasma-based oleogels seems to be apromising alternative as saturated fat replacers in food products.