FUNCTIONALITY OF HYDROCOLOIDS IN REDUCING IN VITRO LIPIDIC DIGESTIBILITY OF FOOD EMULSIONS: RHEOLOGY, STRUCTURE AND SENSORY PERCEPTION (Q3169233)
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Project Q3169233 in Spain
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | FUNCTIONALITY OF HYDROCOLOIDS IN REDUCING IN VITRO LIPIDIC DIGESTIBILITY OF FOOD EMULSIONS: RHEOLOGY, STRUCTURE AND SENSORY PERCEPTION |
Project Q3169233 in Spain |
Statements
66,550.0 Euro
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133,100.0 Euro
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50.0 percent
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1 January 2016
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30 June 2019
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AGENCIA CONSEJO SUPERIOR DE INVESTIGACIONES CIENTIFICAS
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39°30'14.11"N, 0°26'31.56"W
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46190
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EL PRESENTE PROYECTO PRETENDE DISEÑAR EMULSIONES BASADAS EN HIDROCOLOIDES, QUE SEAN RESISTENTES A LA DIGESTION LIPIDICA Y APTAS COMO SUSTITUTOS DE GRASA, PARA FORMULAR ALIMENTOS QUE APORTEN MENOR GRASA AL ORGANISMO Y QUE POSEAN OPTIMA CALIDAD FISICOQUIMICA Y SENSORIAL. _x000D_ EN LA LUCHA CONTRA LA OBESIDAD Y TODAS LAS ENFERMEDADES DERIVADAS ES IMPORTANTE DISMINUIR LA CANTIDAD DE GRASA QUE APORTAN LOS ALIMENTOS AL ORGANISMO. ESTO SE PUEDE CONSEGUIR, BIEN DISMINUYENDO DIRECTAMENTE LA CANTIDAD DE GRASA, O BIEN DISMINUYENDO LA DIGESTIBILIDAD DE LA GRASA. EN ESTE PROYECTO, TENIENDO EN CUENTA ESTAS DOS VIAS DE ACCION, SE PLANTEA DISEÑAR EMULSIONES CONTENIENDO HIDROCOLOIDES CON UN CONTENIDO MODERADO/ALTO DE GRASA CUYOS CAMBIOS ESTRUCTURALES DURANTE LA DIGESTION LIMITEN SIGNIFICATIVAMENTE LA LIPOLISIS DE LAS GRASAS. LA INVESTIGACION DE LOS CAMBIOS ESTRUCTURALES SUFRIDOS DURANTE LA DIGESTION IN VITRO EN BOCA, ESTOMAGO E INTESTINO, DE EMULSIONES SEMISOLIDAS ESTABILIZADAS POR SURFACTANTES Y MATRICES POLIMERICAS DE DISTINTA NATURALEZA, PERMITIRA DETERMINAR LAS RELACIONES EXISTENTES, NO SIEMPRE PREDECIBLES, ENTRE EL GRADO DE ESTRUCTURACION/DESESTRUCTURACION DE LAS EMULSIONES Y LA LIPOLISIS DE LAS GRASAS, Y HARA POSIBLE EL DISEÑO RACIONAL DE EMULSIONES DE BAJA DIGESTIBILIDAD. LA EMULSION DISEÑADA TENDRA ADEMAS UNAS CARACTERISTICAS FUNCIONALES, FISICOQUIMICAS, SENSORIALES Y DE ESTABILIDAD SEMEJANTES A LAS DE LAS GRASAS UTILIZADAS HABITUALMENTE EN LA INDUSTRIA ALIMENTARIA DE ELEVADO CONTENIDO GRASO, LO QUE PERMITIRA INCLUIRLA EN ALIMENTOS ¿REALES¿ QUE LLEGUEN AL CONSUMIDOR._x000D_ HAY QUE TENER EN CUENTA QUE LOS ESTUDIOS EXISTENTES HASTA EL MOMENTO SE CENTRAN EN EMULSIONES MODELO, CUYA COMPOSICION, CONSISTENCIA Y CANTIDAD DE GRASA NO SE ASEMEJA A LA MAYORIA DE EMULSIONES DE CONSUMO HABITUAL, EN ESPECIAL, A LA DE EMULSIONES CON CONSISTENCIA SEMISOLIDA QUE PRESENTAN UN IMPORTANTE CONTENIDO GRASO._x000D_ SE ESTUDIARA EL COMPORTAMIENTO REOLOGICO (TIXOTROPIA, VISCOELASTICIDAD LINEAL Y NO LINEAL), LA DISTRIBUCION DEL TAMAÑO DE PARTICULA Y LA MICROESTRUCTURA DE LAS EMULSIONES ANTES Y DESPUES DE LA DIGESTION. SE MONITORIZARAN LOS CAMBIOS REOLOGICOS UTILIZANDO UNA CELULA DE DIGESTION ACOPLADA AL REOMETRO. SE ESTABLECERA LA CONTRIBUCION DE LOS DISTINTOS COMPONENTES (HIDROCOLOIDES, EMULSIONANTES, TIPO DE GRASA) EN LAS PROPIEDADES INICIALES DE LA EMULSION (VISCOELASTICIDAD, TEXTURA, TAMAÑO DE PARTICULA, MICROESTRUCTURA), Y EN LOS CAMBIOS QUE SUFRE DURANTE LAS DISTINTAS ETAPAS DE LA DIGESTION (ESTABILIDAD, COALESCENCIA, COAGULACION, ROTURA), ESTABLECIENDOSE SU RELACION CON LA ACCION DE LA LIPASA. _x000D_ EN LAS EMULSIONES QUE PRESENTEN MENOR DIGESTIBILIDAD SE ESTUDIARA SU ESTABILIDAD FISICO-QUIMICA Y MICROBIOLOGICA. SE ESTUDIARAN TAMBIEN LOS CAMBIOS ESTRUCTURALES DURANTE EL CALENTAMIENTO DE LA EMULSION PARA VALORAR SU APTITUD FRENTE A TRATAMIENTOS TERMICOS._x000D_ POR ULTIMO, LAS EMULSIONES SE APLICARAN COMO SUSTITUTO DE LA GRASA VEGETAL EN UNA CREMA DE RELLENO, Y SE ESTUDIARA LA CONTRIBUCION DE LOS INGREDIENTES DE LA CREMA EN LOS CAMBIOS DE LA EMULSION DURANTE LA DIGESTIBILIDAD IN VITRO Y EN LA ACCION ENZIMATICA DE LA LIPASA SOBRE LAS GRASAS. SE HARA ENFASIS EN LA MEJORA DE LAS PROPIEDADES SENSORIALES DE LAS CREMAS DESARROLLADOS EVALUANDO EL EFECTO DE DIFERENTES ALMIDONES MODIFICADOS. LOS CAMBIOS ESTRUCTURALES DURANTE LA DIGESTION EN LA BOCA SERAN CLAVE EN LA OPTIMIZACION SENSORIAL, JUNTO CON EL ANALISIS SENSORIAL DESCRIPTIVO Y DE ACEPTABILIDAD. (Spanish)
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THIS PROJECT AIMS TO DESIGN EMULSIONS BASED ON HYDROCOLOIDS, THAT ARE RESISTANT TO LIPID DIGESTION AND SUITABLE AS FAT SUBSTITUTES, TO FORMULATE FOODS THAT PROVIDE LESS FAT TO THE BODY AND HAVE OPTIMAL PHYSICOCHEMICAL AND SENSORY QUALITY. _x000D_ in Fight Against OBESITY AND ALL DERIVATED DISEASES IS IMPORTANT to reduce the quantity of fat that feeds into the organisation. THIS CAN BE ACHIEVED EITHER BY DIRECTLY DECREASING THE AMOUNT OF FAT, OR BY LOWERING THE DIGESTIBILITY OF FAT. IN THIS PROJECT, TAKING INTO ACCOUNT THESE TWO WAYS OF ACTION, IT IS PROPOSED TO DESIGN EMULSIONS CONTAINING HYDROCOLOIDS WITH A MODERATE/HIGH FAT CONTENT WHOSE STRUCTURAL CHANGES DURING DIGESTION SIGNIFICANTLY LIMIT FAT LIPOLYSIS. THE INVESTIGATION OF THE STRUCTURAL CHANGES SUFFERED DURING IN VITRO DIGESTION IN THE MOUTH, STOMACH AND INTESTINE, OF SEMI-SOLID EMULSIONS STABILISED BY SURFACTANTS AND POLYMERIC MATRICES OF DIFFERENT NATURE, WILL ALLOW TO DETERMINE THE EXISTING, NOT ALWAYS PREDICTABLE, RELATIONSHIPS BETWEEN THE DEGREE OF STRUCTURING/DISSTRUCTURATION OF THE EMULSIONS AND LIPOLYSES OF FATS, AND THE RATIONAL DESIGN OF LOW DIGESTIBILITY EMULSIONS. The EMPULSION DESIGNED TENDS A FUNCTIONAL, Physiochemical, SENSORIAL AND STABILITY CHARACTERISTICS similar to those of the greases used in the Food Industry of Elevated Fatty, which would allow it to be included in FOODS._x000D_ REAL WHAT THE CONSUMPTOR._x000D_ HAVE TO TAKE ACCOUNT THAT EXISTING STUDIES HAS THE MODEL MODEL EMPULSIONS, WHEN COMPOSICATION, CONSISTANCE AND GRASE QANTITY does not resemble the majority of HABITUAL CONSUMPTION EMPULATIONS, in SPECIAL, to the EMPULSIONS WITH SEMISOLID CONSISTANCE that Present an IMPORTANT GRASE CONTENT._x000D_ The reological behaviour (tyxotropia, LINEAL Viscoelasticity and non-lineal) will be studied, the distribution of the particle size and the microstructure of the EMULSIONS BEFORE AND DIGESTION. THE REOLOGICAL CHANGES WILL BE MONITORED USING A DIGESTION CELL ATTACHED TO THE RHEOMETER. THE CONTRIBUTION OF THE DIFFERENT COMPONENTS (HYDROCOLOIDS, EMULSIFIERS, TYPE OF FAT) IN THE INITIAL PROPERTIES OF THE EMULSION (VISCOELASTICITY, TEXTURE, PARTICLE SIZE, MICROSTRUCTURE), AND IN THE CHANGES IT UNDERGOES DURING THE DIFFERENT STAGES OF THE DIGESTION (STABILITY, COALESCENCE, COAGULATION, BREAKAGE), WILL BE ESTABLISHED, ESTABLISHING ITS RELATIONSHIP WITH THE ACTION OF THE LIPASE. _x000D_ in the EMULSIONS THAT LESS DIGESTIBILITY THIS PHYSIC-CHEMICAL AND Microbiological STABILITY will be studied. Study of STRUCTURAL CHANGES DURING THE QUALITY OF EMPULSION TO VALUE THE APPLICATION FROM TERMICIAL TREATMENTS._x000D_ ULTIMO, EMULSIONS will be amplified as the VEGETAL GRASE SUSTITUTE IN A RELLENO CREM, and the CONTRIBUCTION OF THE INGREDIENTS OF THE CREM IN THE CHANGES OF THE EMULSION DURING THE DIGESTIBILITY IN VITRO AND IN THE Enzytic ACTION OF LIPASE ON GRASES will be studied. EMPHASIS IS PLACED ON IMPROVING THE SENSORY PROPERTIES OF DEVELOPED CREAMS BY EVALUATING THE EFFECT OF DIFFERENT MODIFIED STARCHES. STRUCTURAL CHANGES DURING MOUTH DIGESTION WILL BE KEY TO SENSORY OPTIMISATION, ALONG WITH DESCRIPTIVE SENSORY ANALYSIS AND ACCEPTABILITY. (English)
12 October 2021
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Paterna
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Identifiers
AGL2015-68923-C2-1-R
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