Legislative limitations of the use of trans and saturated fatty acids, the rising concerns among consumers about the negative effects of some fats on human health, and environmental and health ...considerations regarding the increased use of palm fat in food and biodiesel production drove to innovations in reformulating fat-containing food products. Oleogelation is one of the most in-trend methods for reducing or replacing the unhealthy and controversial fats in food products. Different edible oleogels are being formulated by various techniques and used in spreads, bakeries, confectioneries, and dairy and meat products. This review exclusively focuses on up-to-date applications of oleogels in food and mechanisms of gelation, and discusses the properties of new products. Research has produced acceptable reformulated food products with similar technological and rheological properties as the reference products or even products with improved techno-functionality; however, there is still a high need to improve oleogelation methods, as well as the technological process of oleogel-based foods products. Despite other strategies that aim to reduce or replace the occurrence of trans and saturated fats in food, oleogelation presents a great potential for industrial application in the future due to nutritional and environmental considerations.
Numerous empirical studies have already been conducted on the innovative fat-replacing system defined as oleogel, creating a real urge for setting up a framework for future research, rather than ...conducting studies with arbitrary methods. This study re-evaluates the utility of some analyses and states some conclusions in order to eliminate the reluctance of food processors and consumers towards the utilization of oleogels as ingredients. The review presents extensively the methods applied for the characterization of various oleogels, while highlighting their addressability or inconveniences. The discussed methods were documented from the research published in the last five years. A classification of the methods is proposed based on their aims or the utility of the results, which either describe the nano-structure and the network formation, the quality of the resulting oleogel or its suitability as food ingredient or other edible purposes. The general conclusions drawn for some classes of oleogels were also revisited, in order to ease the understanding of the oleogel behaviour, to encourage innovative research approaches and to stimulate the progress in the state of art of knowledge.
The Metaphors of God in Orthodox Prayers. In this paper we look at the conceptual metaphors of God that we encountered in a collection of Orthodox prayers. Prayers are a type of discourse genre ...belonging to liturgical sublanguage, which is described as conservatory and intangible. We aim at identifying the way in which religious imaginary is configured as part of the linguistic heritage. We do not only intend to analyse the mechanisms of the conceptualization of God in the discourse of devotions, but also to connect it to religious teachings and dogmas, to have a better understanding of the outlined imaginary. The concept of God is deeply rooted in prayers and is lexicalized into coherent and logical structures, interwoven into a pluralist perspective on divinity.
During recent years, the applicability of bi-, oleo- and emulgels has been widely studied, proving several advantages as compared to conventional fats, such as increasing the unsaturated fat content ...of products and being more sustainable for temperate regions as compared to tropical fats. Moreover, these alternative fat systems improve the nutritional profile, increase the bioavailability of bioactive compounds, and can be used as preservation films and markers for the inactivation of pathogens, while in 3D printing facilitate the obtaining of superior food products. Furthermore, bi-, oleo- and emulgels offer food industries efficient, innovative, and sustainable alternatives to animal fats, shortenings, margarine, palm and coconut oil due to the nutritional improvements. According to recent studies, gels can be used as ingredients for the total or partial replacement of saturated and trans fats in the meat, bakery and pastry industry. The evaluation of the oxidative quality of this gelled systems is significant because the production process involves the use of heat treatments and continuous stirring where large amounts of air can be incorporated. The aim of this literature review is to provide a synthesis of studies to better understand the interaction of components and to identify future improvements that can be applied in oil gelling technology. Generally, higher temperatures used in obtaining polymeric gels, lead to more oxidation compounds, while a higher concentration of structuring agents leads to a better protection against oxidation. Due to the gel network ability to function as a barrier against oxidation factors, gelled matrices are able to provide superior protection for the bioactive compounds. The release percentage of bioactive molecules can be regulated by formulating the gel matrix (type and concentration of structuring agents and type of oil). In terms of food products, future research may include the use of antioxidants to improve the oxidative stability of the reformulated products.
The present study aims at identifying and interpreting the role that the horse plays in disenchantments and other magical formulas recited during spell casting. Furthermore, it points at the ...significance that this complex animal has in dreams or superstitions. More specifically, we extracted our corpus from the answers to question number 138 of the first survey issued by The Museum of the Romanian Language in 1922 (the first one in a collection of eight surveys): “What do people believe about the horse? What role does it play in carols, spells, and disenchantments?” The answers were provided by village intellectuals, mostly teachers and priests.
The present study focuses on identifying and classifying the equine zoonyms used in recent years in Romania, with the purpose of identifying the language trend and, if possible, what stands behind ...the motivation of onymic units. In addition, a comparison with the results of another study undertaken by us will be made, more specifically, a paper dealing with horse names extracted from the first survey (The Horse) issued by The Museum of the Romanian Language in 1922. The current study aims to identify the changes this onomastic segment was subject to.
This study aimed to investigate the effect of ancient wheat flour type and sourdough fermentation time on the nutritional, textural and sensorial properties of fiber-rich sourdough bread. The ...proximate composition, minerals, carbohydrates, organic acids, volatiles, total phenolic content, simulated gastrointestinal digestion, textural and sensorial characteristics were investigated. Bread's minerals, total phenolics, cellulose contents and radical scavenging activity variations clearly indicates an increasing trend with sourdoughs fermentation time. Compared to maltose and glucose, fructose was predominant in all bread samples. Sourdough fermentation time and wheat type had non-significant influence on fructose content from digested fraction. Excepting emmer bread, fermentation time increased in vitro digestibility values for tested samples. The crumb textural parameters (hardness, gumminess, chewiness, cohesiveness and springiness index) were positively influenced by fermentation time. The specific clustering of the analysed characteristics distinguished emmer bread from other samples in terms of volatile compounds, textural and overall acceptability, being preferred by panellists.
•Minerals, cellulose, antioxidant properties increased with fermentation time.•Fructose was predominant in all bread samples.•Fermentation time non-significantly influenced fructose from digested fraction.•The specific clustering of the analysed characteristics distinguished emmer bread.
Due to the expanding global population and environmental concerns about meat production from livestock, there is a great demand for alternative ingredients. Beech achene (BA) and sessile oak acorn ...(SOA) were recently proposed as protein- and carbohydrate-rich novel food ingredients. This study used their roasted kernels to develop and characterize four formulations of spreadable vegetable paste (with 10% BAK, 10% SOAK, 5% SOAK + 5% BAK, and control-just with roasted sunflower kernel). The substitution of sunflower kernel with 10% BAK caused a decrease in the energy value of vegetable paste, while 10% SOAK and 5% SOAK + 5% BAK, an increase. Syneresis was higher in formulations with forest ingredients, most notably in those containing BAK. The SOAK also caused a decrease in the pH of vegetable pastes that included it. All forest formulations had a large total colour difference compared to the control sample, driven by its intensity decrease (less in that with BAK than in the other two). The acceptance rate was reasonable for all formulations, although the overall score was significantly lower (slightly liked) in the vegetable paste formulated only with BAK than in the others (moderately liked); thus, the consumer’s purchase intention too (only 4.9% for that with 10% SOAK). Formulation with 10% BAK had a higher hardness, adhesiveness, gumminess, and chewiness than the others, while that with the 5% SOAK and 5% BAK mixture showed the most robust network structure. In conclusion, BA and SOA kernels are suitable for manufacturing plant-based alternatives to pâté if used in proper concentrations.
Graphical abstract
Halva is a confectionery product based on nougat and different oilseeds paste called tahini. The oil separation during storage has been considered a normal and natural phenomenon, but current trends ...consider this process a defect that gives a depreciated commercial appearance. Thus, the aim of this work was to assess the influence of edible waxes addition on the stability, textural changes, and sensorial acceptance of sunflower halva. Firstly, tahini samples containing several waxes (sunflower, carnauba, rice bran and beeswax) in different concentrations (1%, 2%, 3%) were prepared and their textural parameters and colloidal stability (CS) during storage was determined. The samples (excepting the 1% containing beeswax) demonstrated higher CS (p<0.05) as compared to the reference prepared without wax. The main effects: wax type and storage time, accounted 51.64%, and 18.58%, respectively of the tahini CS variability. When it comes for the halva, the CS of all samples containing different waxes (excepting the sample with 1% beeswax) showed statistically significant (p<0.05) higher values in comparison to the reference which registered the lowest CS (94.06%).
PDF
