ArticleACS omega2024
Low-Calorie Cookies Enhanced with Fish Oil-Based Nano-ingredients for Health-Conscious Consumers.
Article in ACS omega, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
What it found
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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.
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.
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Who cites it
5 citing papers in PubMed.
- Bioactive-Loaded Zein Nanofiber Coatings for Improving Microbiological and Oxidative Quality, and Extending the Shelf Life of Chicken Meatballs.ACS omega · 2026Article
- Valorization of Artichoke Bracts as a Simultaneous Fat and Wheat Flour Substitute in Cookies.Journal of food science · 2026Article
- Protein-polysaccharide composite design via molecular engineering: tailored fat mimetics for multifunctional food applications.Food chemistry: X · 2025Review
- Upcycling of Whole Pisco Grape Pomace: Influence of Emerging Extractions on Antioxidant Potential and Functional Quality of the Lipophilic Fractions.Molecules (Basel, Switzerland) · 2025Article
- A Novel Solution to Enhance the Oxidative and Physical Properties of Cookies Using Maltodextrin-Based Nano-Sized Oils as a Fat Substitute.ACS omega · 2025Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study explored the effectiveness of fish oil (FO)-loaded nanoemulsions, averaging 197 nm in diameter, as fat substitutes in creating low-calorie cookies. The cookies' diameter, thickness, and spread ratio were measured, ranging from 46.33 to 57.15 mm, 6.45 to 7.51 mm, and 6.16 to 8.86, respectively. Notably, cookies containing nanoemulsions exhibited a significant increase in the spread ratio compared to the control. The control sample had the highest hardness value at 43.81 N, while the nanoemulsion group had the lowest at 26.98 N. The energy value, which was 508 kcal/100 g in the control group, decreased to 442 kcal/100 g in the group containing the nanoemulsion. The total n-3 fatty acid content in cookies rose from 0.46% in the control cookies to 3.90% in the cookies containing nanoemulsion. Sensory evaluations showed that cookies containing fish ol-loaded nanoemulsion received the highest scores, indicating that the fat reduction did not compromise the desired ″greasy″ sensation. This is especially noteworthy, as it showed that the fat content could be reduced by half without compromising the sensory quality. Utilizing FO-loaded nanoemulsions as a fat replacement in fat-reduced baked goods could provide valuable insights for other food products. The findings have significant implications for the food industry, suggesting that healthier, low-calorie baked goods can be developed without sacrificing physical quality and texture. This approach can cater to the growing market demand for health-conscious food options, potentially leading to new product innovations and enhanced nutritional profiles in a variety of food products.
Identifiers
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Registered trials
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.