Evidence map›Paper›PMID 38099312›Full record

ArticlePeerJ2023

Replacement of milk fat by rapeseed oil stabilised emulsion in commercial yogurt.

Mirosław M Kasprzak, Marek Sady, Joanna Kruk, Simona Bartkova, Immanuel Sanka, Ott Scheler, Ewelina Jamróz, Wiktor Berski, Sylwia Onacik-Gür, Rafał Szram and 5 more

Abstract read
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In one paragraph

Article in PeerJ, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

2 citing papers in PubMed.

  1. Article
  2. Review
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

15 authors.

Mirosław M KasprzakDepartment of Animal Product Processing, Faculty of Food Technology, University of Agriculture, Cracow, Poland.
Marek SadyDepartment of Animal Product Processing, Faculty of Food Technology, University of Agriculture, Cracow, Poland.
Joanna KrukDepartment of Engineering and Machinery for Food Industry, Faculty of Food Technology, University of Agriculture, Cracow, Poland.
Simona BartkovaDepartment of Chemistry and Biotechnology, Tallinn University of Technology, Tallinn, Estonia.ORCID 0000-0001-9567-104X
Immanuel SankaDepartment of Chemistry and Biotechnology, Tallinn University of Technology, Tallinn, Estonia.
Ott SchelerDepartment of Chemistry and Biotechnology, Tallinn University of Technology, Tallinn, Estonia.ORCID 0000-0002-8428-1350
Ewelina JamrózDepartment of Chemistry, University of Agriculture, Cracow, Poland.
Wiktor BerskiDepartment of Carbohydrates Technology and Cereals Processing, Faculty of Food Technology, University of Agriculture, Cracow, Poland.
Sylwia Onacik-GürDepartment of Meat and Fat Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology-State Research Institute, Warsaw, Poland.
Rafał SzramDepartment of Animal Product Processing, Faculty of Food Technology, University of Agriculture, Cracow, Poland.
Charles Odilichukwu R OkpalaUGA Cooperative Extension, University of Georgia, Athens, Georgia, United States.ORCID 0000-0003-4475-8887
Joanna TkaczewskaDepartment of Animal Product Processing, Faculty of Food Technology, University of Agriculture, Cracow, Poland.
Marzena ZającDepartment of Animal Product Processing, Faculty of Food Technology, University of Agriculture, Cracow, Poland.
Jacek DomagałaDepartment of Animal Product Processing, Faculty of Food Technology, University of Agriculture, Cracow, Poland.
Stanisław PtasznikDepartment of Meat and Fat Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology-State Research Institute, Warsaw, Poland.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The incorporation of lipid droplets and further characterization of matrices within dairy products may be possible using such adjacent particles as protein complexes/lipids. Among the range of varied emulsions and their functionalities, great attention has recently focused on the fabrication of high internal phase types. Feasibly, stable alternatives structured with health-beneficial lipids like those derived from plants could replace saturated fatty acids. As a fat replacement strategy, the fate of incorporated HIPE would require some adjustments either with storage stability and/or structural feat for the food matrix. Therefore, the replacement of milk fat by rapeseed oil stabilised emulsion in commercial yogurt was investigated. This involved 25%, 50% and 75% rapeseed oil respectively assigned as low (LIPE), medium (MIPE), and high internal phase emulsion (HIPE). Specifically, emulsions were examined by droplet size, encapsulation, pH, zeta potential, phase separation, and rheology. The fat free yogurt supplemented by HIPE were examined by droplet size, zeta potential, pH, color, sensory, texture and microbiological aspects against positive (regular milk fat) and negative (fat free) yogurt controls. Results showed increasing rapeseed oil contents would form smaller droplet-like emulsions. Within the yogurt matrix however, incorporating HIPE would seemingly reduce oil droplet size without much compromise to bacterial viability, sensory, or texture. Overall, this simple method of lipid alternation shows promise in dairy products.

Indexed as

MilkYogurtAnimalsEmulsionsFatty AcidsRapeseed OilEmulsionsFatty AcidsRapeseed OilEmulsion structureImage analysisQuality lipid replacementSensory analysisYogurt

Identifiers

PMID38099312
PMCPMC10720406

What OpenQuestion holds

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Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.