Lucas Marchetti

Oleogels (OG) offer the possibility of incorporating into the diet unsaturated fats with physical properties similar to those of saturated fats without altering their chemical composition. This study investigates the synergistic effects of beeswax (BW) and carnauba wax (CW) binary blends on the structural and rheological properties of oleogels. Rheological analysis revealed that wax mixtures enhanced OG elastic moduli ( G ′) by up to 10‐fold compared to single‐wax OG, forming a robust network at lower temperatures (4°C–25°C). SAXS/WAXS studies linked these improvements to microstructural differences: BW‐rich OG exhibited ordered lamellar nanostructures (6.4–7.6 nm), while CW‐rich systems formed disordered aggregates (9–15 nm). BBC sample (1:3 BW:CW) showed exceptional homogeneity, correlating with superior mechanical strength. Thermal behavior depended on wax ratios, with CW increasing gelation temperatures (e.g., 63°C for CCC vs. 52°C for BBB) and BW accelerating crystallization. Stress relaxation tests confirmed binary OG retained 50× higher residual elasticity than single‐wax systems. These findings demonstrate the potential of BW‐CW blends to tailor OG for saturated fat replacement in foods, balancing texture, stability, and functionality.

Bacterial nanocellulose (BNC) is gaining interest in multiple industrial applications. BNC dehydration would improve its industrialization while affecting its techno-functional properties (water binding or gelling capacity). This work analyses this aspect in a representative food system where these are fundamental properties: low-fat sausages with pre-emulsified sunflower oil. Native (n-BNC) and freeze-dried (d-BNC) bacterial nanocelluloses were studied at different concentrations. During thermal processing, all batters exhibited the typical viscoelastic transition associated with protein gelation. Formulations containing d-BNC developed a higher final elastic moduli and a broader concentration range of structural reinforcement compared to n-BNC systems. In the cooked sausages, BNC incorporation enhanced hardness, cohesiveness, and water-holding capacity, particularly at intermediate concentrations. Micrographs showed that d-BNC led to a finer and more homogeneous microarchitecture, while n-BNC aggregated in hollows of the meat protein network. Additionally, the Pickering effect of dried BNC produced meat emulsions with smaller oil droplets in agreement with the differences in lightness detected. Results suggest that freeze-dried BNC could be a convenient and effective option for the food industry due to its low weight, longer storage period, and easy handling compared to native BNC.

BACKGROUND: Solid fats are critical to obtaining a wide range of food texture and quality characteristics, but their consumption is strongly associated with higher cardiovascular disease risks. Structuring unsaturated oils with natural waxes into oleogels (OG) is an innovative solution to develop fat mimics with a healthier profile.RESULTS: Soy wax (SW), beeswax (BW) and carnauba wax (CW), have been used in binary mixtures of waxes, aiming to understand their interactions and influence on OG quality properties and microstructural characteristics. In the present study, OGs were produced using binary wax mixtures and analyzed for texture, color, smoke point, microstructure, Fourier‐transform infrared spectroscopy (FTIR) and X‐ray diffraction (XRD). Wax combinations led to antagonistic (mixtures with SW) and synergistic interactions (BW/CW) based on their mechanical properties. At the microstructural level BW/CW blends showed a reduction in crystal size and with a more compact structure. XRD and FTIR spectra revealed a packing of orthorhombic perpendicular subcell for most OGs, whereas SW produced samples with an arrangement with β' crystals, characteristic of edible solid fats. Additionally, when compared to commercial beef fat, BW/CW mixtures showed similar quality attributes indicating that they could act as fat mimic.CONCLUSION: The combined analysis of microstructure, spectroscopic and mechanical properties enhanced the understanding of how the nature of the interactions between waxes and lipid phases impact in the final quality of the structured oils. The study's insights indicate that binary wax combinations can efficiently replace solid fats, offering healthier alternatives at the same time as preserving desired sensory characteristics. © 2024 Society of Chemical Industry.

The new habits of consumers related to healthier nutritious foods are driving the development of functional foods. The development of low-fat meat products with a healthier lipid profile implies doing it without solid fats which affects their quality characteristics. Hydrocolloids could be included to mimic their textural attributes. Bacterial nanocellulose (BNC), is gaining keen interest in multiple industrial applications. During the thermal treatment of the batters, typical mechanical spectra, with a sharp increase in G' related to the sol-gel transition were observed. However, batters with d-BNC reached higher elastic moduli than those with n-BNC, possibly due to the water availability in the system. Cooked products presented a characteristic solid-like behavior, with the elastic modulus gradually increasing with the hydrocolloid content. All formulations showed high process yields without significant differences among them. Water retention capacity significantly increased with both BNC only at intermediate concentrations. Hardness, cohesiveness, and chewiness increased with BNC level. Micrographs of the meat systems showed that d-BNC led to a finer and more homogeneous microarchitecture, while n-BNC aggregated in hollows of the meat protein network. Additionally, the Pickering effect of dried-BNC, produced meat emulsions with smaller oil droplets, is in agreement with the differences in lightness detected. Thus, BNC is an effective hydrocolloid for improving the techno-functional properties of low-fat meat products. The results suggest that freeze-dried BNC is a more convenient and effective option for the food industry due to its low weight, longer storage period, and easy handling, compared to native BNC.

Summary: The effect of cooking time and the solid content was analysed in the techno‐functional properties of lentils and common beans aquafaba, and their powders obtained through spray‐drying. Foam drainage kinetic and emulsion destabilisation were successfully modelled showing that lentil aquafaba had better foaming capacity than beans, due to its higher protein content. Moreover, an increase in cooking time results in more liquid incorporated into the foam and a longer lag phase. Bean aquafaba had acceptable emulsifying capacity, attributable to higher soluble carbohydrates. Additionally, microstructure, Fourier Transform Infrared Spectrometry, rehydration capacity, and flowability of aquafaba powders were studied. Microscopy of dried lentil aquafaba showed damaged and collapsed particles, while bean powder consisted of spherical smooth particles. The dominant factor influencing aquafaba functional properties and powder characteristics was the legume type, attributed to their chemical compositions. These findings broaden the insights of alternative sources of aquafaba and enhance the industrial applicability of these residues through highly rehydratable and functional powders.

Pecan nut expeller cake (PNEC), a by-product of pecan oil extraction, was characterized and the effect of packaging and storage conditions was investigated. Samples were packaged under vacuum or in normal atmosphere and stored (10 or 20 ºC) for 12 months. Its composition, water and oil absorption, fatty acids profile, lipid oxidation (thiobarbituric acid reactive substances, TBARS), antioxidant activity [Diphenyl-1-(2,4,6-trinitrophenyl)hydrazyl] radical, DPPH^● and [(2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid)] radical cation, ABTS^●+), and microbiological quality were analyzed. PNEC showed high lipid and fiber contents (51.4 and 21.6 g/100g, respectively) with good water and oil absorption capacity. Vacuum storage at 10 ºC preserved antioxidant capacity (TBARS: malondialdehyde= 0.23 mg/kg, IC₅₀ DPPH = 9.0 mg/mL, and IC₅₀ ABTS = 21 mg/mL after one year storage). Extremely low mold and yeast levels were found in PNEC in low permeability vacuum packages, regardless of the storage temperature. Thus, PNEC could retain suitable quality attributes for up to 12 months using the right combination of packaging and temperature.