Effect of adding curcumin on the properties of linseed oil organogels used as fat replacers in Pâtés

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dc.coverageDOI: 10.3390/antiox9080735
dc.creatorRamírez?carrasco, Patricia
dc.creatorParedes?toledo, Javier
dc.creatorRomero?hasler, Patricio
dc.creatorSoto?bustamante, Eduardo
dc.creatorDíaz?calderón, Paulo
dc.creatorRobert, Paz
dc.creatorGiménez, Begoña
dc.date2020
dc.date.accessioned05-01-2026 18:03
dc.date.available05-01-2026 18:03
dc.description<p>Beeswax?based organogels were formulated with linseed oil and curcumin according to a statistical design to increase the oxidative stability of spreadable meat products (pâté) where these organogels (OGCur) were incorporated as fat substitutes. The organogels obtained under optimal conditions (9.12% beeswax, 0.54% curcumin) showed a mechanical strength similar to pork backfat determined by back extrusion and high oil binding capacity (OBC; over 90%). The incorporation of curcumin at this concentration did not lead to any change in the arrangement of the crystal network, OBC, and mechanical, thermal, or rheological properties of the organogels. Beeswax organogels with and without curcumin, with a ?’ orthorhombic subcell structure, showed a predominant elastic behavior and a melting event wider and shifted to lower temperatures than pure beeswax, suggesting a plasticizer effect of the oil in the wax crystals. The oxidative stability of the organogels under accelerated oxidation conditions increased due to the incorporation of curcumin. A decrease in the curcumin content was found from day 4 at 60 °C, together with a significantly lower formation of both peroxides and malonaldehyde. When pork backfat was partially or totally replaced by OGCur in pâtés, a noticeable protective effect of curcumin against lipid oxidation was found during chilled storage.</p>eng
dc.descriptionBeeswax?based organogels were formulated with linseed oil and curcumin according to a statistical design to increase the oxidative stability of spreadable meat products (pâté) where these organogels (OGCur) were incorporated as fat substitutes. The organogels obtained under optimal conditions (9.12% beeswax, 0.54% curcumin) showed a mechanical strength similar to pork backfat determined by back extrusion and high oil binding capacity (OBC; over 90%). The incorporation of curcumin at this concentration did not lead to any change in the arrangement of the crystal network, OBC, and mechanical, thermal, or rheological properties of the organogels. Beeswax organogels with and without curcumin, with a ?’ orthorhombic subcell structure, showed a predominant elastic behavior and a melting event wider and shifted to lower temperatures than pure beeswax, suggesting a plasticizer effect of the oil in the wax crystals. The oxidative stability of the organogels under accelerated oxidation conditions increased due to the incorporation of curcumin. A decrease in the curcumin content was found from day 4 at 60 °C, together with a significantly lower formation of both peroxides and malonaldehyde. When pork backfat was partially or totally replaced by OGCur in pâtés, a noticeable protective effect of curcumin against lipid oxidation was found during chilled storage.spa
dc.identifierhttps://investigadores.uandes.cl/en/publications/1e485aed-a2c6-47aa-af3e-cda891c6b0cf
dc.languageeng
dc.rightsinfo:eu-repo/semantics/openAccess
dc.sourcevol.9 (2020) nr.8 p.1-18
dc.subjectBeeswax
dc.subjectCurcumin
dc.subjectLinseed oil
dc.subjectOxidative stability
dc.subjectPâté
dc.subjectBeeswax
dc.subjectCurcumin
dc.subjectLinseed oil
dc.subjectOxidative stability
dc.subjectPâté
dc.titleEffect of adding curcumin on the properties of linseed oil organogels used as fat replacers in Pâtéseng
dc.typeArticleeng
dc.typeArtículospa
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