Functional gels from bovine blood proteins as fat sustitutes and potencial carriers of heme iron

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

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

ELSEVIER SCI LTD

Lugar: Amsterdam; Año: 2023

1466-8564

We evaluated hardness, syneresis, color changes, retention efficiency, lipid oxidation, and infrared spectra of heat-induced hydrogels (HGs) and emulgels (EGs) obtained from a composite blend (DMBBF) of freeze-dried bovine plasma and red cell fraction. Results showed that 10% W/W of DMBBF produced gels of adequate self-support, with syneresis ranging from 3-11% and 6-13%, for HGs and EGs, respectively. The color differences were perceptible in all cases and the Whiteness Index (related to the assembly of the networks) increased with the amount of DMBBF. Heat-induced gelation led to a retention efficiency of HFe higher than189.45 ± 0.19%. Also, the EGs were efficient to kept lipid oxidation levels below the threshold value. We concluded that 10% of DMBBF allowed obtaining appropriate gels for their use as fat substitutes and potential heme iron vehicles in food products, although bioavailability studies are required for a better understanding of their behavior in digestive conditions.