Okra cellulose crystals stabilized Pickering emulsion: A practical tool for soybean oil inclusion to improve nutritive profile of sausages
Pickering emulsions stabilized by okara cellulose crystals and the cellulose crystals modified with tannic acid were prepared and used to substitute porcine fat for sausage preparation. Both used cellulosic materials could effectively preserve dispersibility and heat stability of the emulsions. Ther...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-04-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525002032 |
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| author | Nopparat Prabsangob Sasitorn Hangsalad Sunsanee Udomrati |
| author_facet | Nopparat Prabsangob Sasitorn Hangsalad Sunsanee Udomrati |
| author_sort | Nopparat Prabsangob |
| collection | DOAJ |
| description | Pickering emulsions stabilized by okara cellulose crystals and the cellulose crystals modified with tannic acid were prepared and used to substitute porcine fat for sausage preparation. Both used cellulosic materials could effectively preserve dispersibility and heat stability of the emulsions. There was improved sausage stability when the emulsions stabilized by the cellulosic materials were used to replace pork backfat in the sausage formulation. The sausages added with the cellulosic material-based emulsions, especially the ones stabilized by the okara cellulose grafted with tannic acid, possessed better oxidative stability during storage than the control added with porcine fat. Moreover, lowered lipolysis degree could be found for the sausages added with the cellulosic materials stabilized emulsions as compared to the control formulation. Therefore, incorporation of the emulsions stabilized by the cellulosic materials might be a feasible way to improve nutritive profile by lowering saturated fatty acid content and energy uptake of the sausages. |
| format | Article |
| id | doaj-art-e37e3e3cfdb8465aa675f51433914e9b |
| institution | DOAJ |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-e37e3e3cfdb8465aa675f51433914e9b2025-08-20T03:09:59ZengElsevierFood Chemistry: X2590-15752025-04-012710235610.1016/j.fochx.2025.102356Okra cellulose crystals stabilized Pickering emulsion: A practical tool for soybean oil inclusion to improve nutritive profile of sausagesNopparat Prabsangob0Sasitorn Hangsalad1Sunsanee Udomrati2Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand; Corresponding author.Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok, ThailandDepartment of Food Chemistry and Physics, Institute of Food Research and Product Development, Kasetsart University, Bangkok, ThailandPickering emulsions stabilized by okara cellulose crystals and the cellulose crystals modified with tannic acid were prepared and used to substitute porcine fat for sausage preparation. Both used cellulosic materials could effectively preserve dispersibility and heat stability of the emulsions. There was improved sausage stability when the emulsions stabilized by the cellulosic materials were used to replace pork backfat in the sausage formulation. The sausages added with the cellulosic material-based emulsions, especially the ones stabilized by the okara cellulose grafted with tannic acid, possessed better oxidative stability during storage than the control added with porcine fat. Moreover, lowered lipolysis degree could be found for the sausages added with the cellulosic materials stabilized emulsions as compared to the control formulation. Therefore, incorporation of the emulsions stabilized by the cellulosic materials might be a feasible way to improve nutritive profile by lowering saturated fatty acid content and energy uptake of the sausages.http://www.sciencedirect.com/science/article/pii/S2590157525002032Animal fat substitutionCellulose crystalOkaraPre-emulsificationSausagesTannic acid |
| spellingShingle | Nopparat Prabsangob Sasitorn Hangsalad Sunsanee Udomrati Okra cellulose crystals stabilized Pickering emulsion: A practical tool for soybean oil inclusion to improve nutritive profile of sausages Food Chemistry: X Animal fat substitution Cellulose crystal Okara Pre-emulsification Sausages Tannic acid |
| title | Okra cellulose crystals stabilized Pickering emulsion: A practical tool for soybean oil inclusion to improve nutritive profile of sausages |
| title_full | Okra cellulose crystals stabilized Pickering emulsion: A practical tool for soybean oil inclusion to improve nutritive profile of sausages |
| title_fullStr | Okra cellulose crystals stabilized Pickering emulsion: A practical tool for soybean oil inclusion to improve nutritive profile of sausages |
| title_full_unstemmed | Okra cellulose crystals stabilized Pickering emulsion: A practical tool for soybean oil inclusion to improve nutritive profile of sausages |
| title_short | Okra cellulose crystals stabilized Pickering emulsion: A practical tool for soybean oil inclusion to improve nutritive profile of sausages |
| title_sort | okra cellulose crystals stabilized pickering emulsion a practical tool for soybean oil inclusion to improve nutritive profile of sausages |
| topic | Animal fat substitution Cellulose crystal Okara Pre-emulsification Sausages Tannic acid |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525002032 |
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