Hydrogel Emulsion with Encapsulated Safflower Oil Enriched with Acai Extract as a Novel Fat Substitute in Beef Burgers Subjected to Storage in Cold Conditions

This study evaluates the effects of using a fat substitute in beef burgers composed of a hydrogel emulsion enriched with encapsulated safflower oil and acai extract. The influences of the fat substitute on the chemical (TBARS, fatty acids, and volatile compounds profile) and physical (weight loss, cooking loss, water-holding capacity, color, and texture analyses) characteristics of the burgers were analyzed after 0, 4 and 8 days of storage at 4 +/- 1 degrees C. The obtained results were compared with control groups (20 g of tallow or 8 g of safflower oil). The fat substitute used improved burger parameters such as chewiness, hardness and the a* color parameter remained unchanged over storage time. The addition of acai extract slowed the oxidation rate of polyunsaturated fatty acids and reduced the changes in the volatile compounds profile during the storage of burgers. The utilization of a fat substitute enriched the burgers with polyunsaturated fatty acids and lowered the atherogenic index (0.49 raw, 0.58 grilled burger) and the thrombogenicity index (0.8 raw, 1.09 grilled burger), while it increased the hypocholesterolemic/hypercholesterolemic ratio (2.59 raw, 2.09 grilled burger) of consumed meat. Thus, the application of the presented fat substitute in the form of a hydrogel enriched with acai berry extract extended the shelf life of the final product and contributed to the creation of a healthier meat product that met the nutritional recommendations.

Automated summary

This study evaluates the effects of using a fat substitute enriched with encapsulated safflower oil and acai extract in beef burgers. The results showed that the fat substitute improved the texture and color parameters of the burgers, and slowed down the oxidation rate of polyunsaturated fatty acids. The addition of acai extract also reduced changes in volatile compounds. The fat substitute enriched the burgers with polyunsaturated fatty acids, reducing the risk of high blood lipid levels and blood clot formation, while increasing the ratio of hypocholesterolemic to hypercholesterolemic components in the consumed meat.