RT Journal Article
T1 The Influence of Cellulose Ethers on the Physico-Chemical Properties, Structure and Lipid Digestibility of Animal Fat Emulsions Stabilized by Soy Protein
A1 Cofrades, Susana
A1 Saiz, Arancha
A1 Pérez-Mateos, Miriam
A1 Garcimartín Álvarez, Alba
A1 Redondo-Castillejo, Rocío
A1 Bocanegra De Juana, Aranzazu
A1 Benedí González, Juana María
A1 Álvarez, María Dolores
AB 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.
PB MDPI
SN 2304-8158
YR 2022
FD 2022-03-02
LK https://hdl.handle.net/20.500.14352/93079
UL https://hdl.handle.net/20.500.14352/93079
LA eng
NO Cofrades S,  Saiz A,  Pérez-Mateos M,  Garcimartín A,  Redondo-Castillejo R,  Bocanegra A, Benedí J,  Álvarez MD. The Influence of Cellulose Ethers on the Physico-Chemical Properties, Structure and Lipid Digestibility of Animal Fat Emulsions Stabilized by Soy Protein. Foods 2022; 11(5):738-
NO Plan Nacional de Investigación Científica,Desarrollo e InnovaciónTecnológica (I+D+i)
NO Ministerio de Ciencia e Innovación and Intramural
DS Docta Complutense
RD 18 abr 2025