Formulation and Optimization of New Spreads Based on Olive Oil and Honey: A Response Surface Methodology Box-Benken Design — Oak Academic Publishing
Research ArticleOpen AccessGoogle Scholar indexed
Formulation and Optimization of New Spreads Based on Olive Oil and Honey: A Response Surface Methodology Box-Benken Design
Laboratory of Innovation and Valorisation for a Sustainable Food Industry, High School of Food Industries of Tunis, Carthage University of Tunis, Tunis
,
Laboratory of Innovation and Valorisation for a Sustainable Food Industry, High School of Food Industries of Tunis, Carthage University of Tunis, Tunis
,
Central Laboratory of Analysis and Testing of Tunis, Tunis
,
Laboratory of Innovation and Valorisation for a Sustainable Food Industry, High School of Food Industries of Tunis, Carthage University of Tunis, Tunis
1 Laboratory of Innovation and Valorisation for a Sustainable Food Industry, High School of Food Industries of Tunis, Carthage University of Tunis, Tunis
2 Laboratory of Innovation and Valorisation for a Sustainable Food Industry, High School of Food Industries of Tunis, Carthage University of Tunis, Tunis
3 Central Laboratory of Analysis and Testing of Tunis, Tunis
4 Laboratory of Innovation and Valorisation for a Sustainable Food Industry, High School of Food Industries of Tunis, Carthage University of Tunis, Tunis
Bread spread is one of the fundamental food s in human diets. Generally, cheese spread, butter, chocolate spread , and margarine are the most consumed. In the last decade , a new concept alimentary has been integr at ed, it was low fat spread or functional spread. This work is an attempt to formulate and optimize new low - fat spreads based on olive oil and honey using a response surface methodology box-benken design. To optimize its stability and its textural properties under the effects of three factors, beeswax content, stirring time , and stirring speed. Results revealed that the best mixture was the formulation that contained 1% beeswax, 79% honey , and 20% olive oil, formulated under 6.39 min of time stirring at 15,428 rpm speed. The beeswax was the major factor showing the highest effect on all the properties of spreads.
Mousazadeh, M., Mousavi, S.M., Emam-Djomeh, Z., HadiNezhad, M. and Rahmati, N. (2013) Stability and Dynamic Rheological Characterization of Spread Developed Based on Pistachio Oil. International Journal of Biological Micromolecules, 56, 133-139. https://doi.org/10.1016/j.ijbiomac.2013.02.001
Gee, H.M. (2007) On Food and Cooking: The Science and Lore of the Kitchen. Edition 1st, Scribner, New York.
Baccour, B., Temime, S.B., Campeol, E., Cioni, P.L., Daoud, D. and Zarrouk, M. (2007) Application of Solid-Phase Microextraction to the Analysis of Volatile Compounds in Virgin Olive Oils from Five New Cultivars. Food Chemistry, 102, 850-846. https://doi.org/10.1016/j.foodchem.2006.06.012
Bahrami, M., Ataie-Jafari, A., Hosseini, S., Foruzanfar, M.H., Rahmani, M. and Pajouhi, M. (2009) Effects of Natural Honey Consumption in Diabetic Patients: An 8-Week Randomized Clinical Trial. International Journal of Food Sciences and Nutrition, 60, 618-626. https://doi.org/10.3109/09637480801990389
Owen, R.W., Giacosa, A., Hull, W.E., Haubner, R., Würtele, G., Spiegelhalder, B. and Bartsch, H. (2000) Olive-Oil Consumption and Health: The Possible Role of Antioxidants. The Lancet Oncology, 1, 107-112. https://doi.org/10.1016/S1470-2045(00)00015-2
Anklam, E. (1998) A Review of the Analytical Methods to Determine the Geographical and Botanical Origin of Honey. Food Chemistry, 63, 549-562. https://doi.org/10.1016/S0308-8146(98)00057-0
Azeredo L.da C, Azeredo, M.A.A., de Souza, S.R. and Dutra, V.M.L. (2003) Protein Contents and Physicochemical Properties in Honey Samples of Apis mellifera of Different Floral Origins. Food Chemistry, 80, 249-254. https://doi.org/10.1016/S0308-8146(02)00261-3
Lazaridou, A., Biliaderis, C.G., Bacandritsos, N. and Sabatini, A.G. (2004) Composition, Thermal and Rheological Behavior of Selected Greek Honeys. Journal of Food Engineering, 64, 9-21. https://doi.org/10.1016/j.jfoodeng.2003.09.007
kayacier, A. and Karaman, S. (2008) Rheological and Some Physicochemical Characteristics of Selected Turkish Honeys. Journal of Textural Studies, 39, 17-27. https://doi.org/10.1111/j.1745-4603.2007.00127.x
Bhandari, B., D’Arcy, B. and Chow, S. (1999) Rheology of Selected Australian Honeys. Journal of Food Engineering, 41, 65-69. https://doi.org/10.1016/S0260-8774(99)00078-3
Crapo, P.A., Kolterman, O.G. and Olefsky, J.M. (1980) Effects of Oral Fructose in Normal, Diabetic, and Impaired Glucose Tolerance Subjects. Diabetes Care, 3, 575-581. https://doi.org/10.2337/diacare.3.5.575
Albuquerque, B.R., Pinela, J., Barros, L., Oliveira, M.B.P.P. and Ferreira, I.C.F.R. (2020) Anthocyanin-Rich Extract of Jabuticaba Epicarp as a Natural Colorant: Optimization of Heat- and Ultrasound-Assisted Extractions and Application in a Bakery Product. Food Chemestry, 316, Article ID: 126364. https://doi.org/10.1016/j.foodchem.2020.126364
AFNOR (1990) NF V09-021. French Standard. Sensory Analysis. Methodology. Tour Europe Cedex 7 92049. A.F.N.O.R., Paris, 1-28.
Yilmaz, E. and Ogütcü, M. (2015) Comparative Analysis of Olive Oil Organogels Containing Beeswax and Sunflower Wax with Breakfast Margarine. Journal of Food Science, 79, E1732-E1738. https://doi.org/10.1111/1750-3841.12561
Gao, Y., Lei, Y., Wu, Y., Hongshan, L., Li, J., Pei, Y., Li, Y., Li, B., Luo, X. and Liu, S. (2021) Beeswax: A Potential Self-Emulsifying Agent for the Construction of Thermal-Sensitive Food W/O Emulsion. Food Chemistry, 349, Article ID: 129203. https://doi.org/10.1016/j.foodchem.2021.129203
Da Silva, S.L., Amaral, J.T., Ribeiro, M., Sebastiao, E.E., Vargas, C., de Lima Franzena, F., Schneider, G., Lorenzo, J.M., Fries, L.L.M., Cichoski, A.J. and Campagnol, P.C.B. (2018) Fat Replacement by Oleogel Rich in Oleic Acid and Its Impact on the Technological, Nutritional, Oxidative, and Sensory Properties of Bologna-Type Sausages. Meat Science, 149, 141-148. https://doi.org/10.1016/j.meatsci.2018.11.020
Dridi, W., Essafi, W., Gargouri, M., Leal-Calderon, F. and Cansell, M. (2016) Influence of Formulation on the Oxidative Stability of Water-In-Oil Emulsions. Food Chemistry, 202, 205-211. https://doi.org/10.1016/j.foodchem.2016.01.145
Wiyani, L., Aladin, A., Rahmawati and Mustafiah (2021) The Physical and Chemical Properties of VCO Emulsion with Citrus Extract. 3rd International Conference on Bioscience and Biotechnology. IOP Conference Series: Earth and Environmental Science, 712, Article ID: 012046.
Hwang, H.-S., Fhaner, M., Winkler-Moser, J.K. and Liu, S.X. (2018) Oxidation of Fish Oil Oleogels Formed by Natural Waxes in Comparison with Bulk Oil. European Journal of Lipid Science and Technology, 120, Article ID: 1700378. https://doi.org/10.1002/ejlt.201700378
Kodali, V.P. and Das, S. and Sen, R. (2009) An Exopolysaccharide from a Probiotic: Biosynthesis Dynamics, Composition and Emulsifying Activity. Food Research International, 42, 695-699. https://doi.org/10.1016/j.foodres.2009.02.007
Oroian, M. (2013) Measurement, Prediction and Correlation of Density, Viscosity, Surface Tension and Ultrasonic Velocity of Different Honey Types at Different Temperatures. Journal of Food Engineering, 119, 167-172. https://doi.org/10.1016/j.jfoodeng.2013.05.029
Gao, Y.L., Li, M.H., Zhang, L., Wang, Z., Yu, Q.L. and Han, L. (2021) Preparation of Rapeseed Oil Oleogels Based on Beeswax and Its Application in Beef Heart Patties to Replace Animal Fat. LWT, 149, Article No. 11986. https://doi.org/10.1016/j.lwt.2021.111986
Mousazadeh, M., Mousavi, M., Emarm-Djomeh, Z., Hadinezhad, M. and Gharibzahedi, S.M.T. (2014) Formulation Optimization of Pistachio Oil Spreads by Characterization of the Instrumental Textural Attributes. Journal of Food Properties, 17, 1355-1368. https://doi.org/10.1080/10942912.2012.700537
Do, V.H., Mun, S., Kim, Y.L., Rho, S.J., Park, K.H. and Kim, Y.-R. (2016) Novel Formulation of Low-Fat Spread Using Rice Starch Modified by 4-α-glucanotransferase. Food Chemistry, 208, 132-142. https://doi.org/10.1016/j.foodchem.2016.03.101
Aredo, V., Bittencourt, G.M., de Jesus Agnolon Pallone, E.M., Guimaraes, F.E.C. and de Oliveira, A.L. (2021) Formation of Edible Oil-Loaded Beeswax Microparticles Using PGSS-Particles from Gas-Saturated Solutions. The Journal of Supercritical Fluids, 169, Article ID: 105106. https://doi.org/10.1016/j.supflu.2020.105106
Cheng, Y., Wang, W.T., Zhang, R., Zhai, X.S. and Hou, H.X. (2021) Effect of Gelatin Bloom Values on the Physicochemical Properties of Starch/Gelatin-Beeswax Composite Films Fabricated by Extrusion Blowing. Food Hydrocolloids, 113, Article ID: 106466. https://doi.org/10.1016/j.foodhyd.2020.106466
Pérez-Vergaraa, L.D., Cifuentesa, M.T., Francoa, A.P., Pérez-Cerveraa, C.E. and Andrade-Pizarrob, R.D. (2020) Development and Characterization of Edible Films Based on Native Cassava Starch, Beeswax, and Propolis. NFS Journal, 21, 39-49. https://doi.org/10.1016/j.nfs.2020.09.002