Phenolic compounds in emulsion gel-based delivery systems applied as animal fat replacers in frankfurters: Physico-chemical, structural and microbiological approach

This article evaluates the use of emulsion gels (EGs) containing two different solid polyphenol extracts [from grape seed (R-EPG) or grape seed and olive (R-EPGO)] as animal fat replacers in the development of frankfurters. The incorporation of EGs improved their lipid content, particularly R-EPG and R-EPGO also contained high levels of phenolic compounds (hydroxytyrosol and flavanols). These frankfurters were judged acceptable by the panellists and showed good thermal and storage stability. Colour parameters, pH and textural properties were affected (p < 0.05) by the formulation, being significant the influence of polyphenols extracts. Spectroscopic results showed greater (p < 0.05) interand intramolecular lipid disorder in the frankfurters with EGs, irrespective of the presence of polyphenol extracts. Comparing the reduced-fat samples, R-EPG and R-EPGO showed the lowest (p < 0.05) total viable counts. Significant changes in pH and texture parameters were observed during chilled storage while lipid structure was not affected.

Automated summary

This study evaluates the use of emulsion gels containing polyphenol extracts as animal fat replacers in the development of frankfurters, which improved lipid content and stability. The addition of polyphenol extracts significantly influenced color, pH, and texture parameters, with reduced-fat samples showing lower total viable counts. pH and texture parameters changed significantly during chilled storage while lipid structure remained unaffected.