Use of nanocellulose in meat products

Autores
Marchetti, Lucas; Andres, Silvina Cecilia
Año de publicación
2021
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
In healthier reformulated meat products throughout animal fat reduction or its replacement with emulsified oil, hydrocolloids have been extensively studied and used as stabilizers. Among them, vegetable and bacterial nanocellulose are available to be employed in meat products. Each one has similar but particular characteristics, as high water-binding and oil-binding capacities, crystallinity, and rheological properties, and could act as an emulsifying and stabilizing ingredient. Therefore, they must be studied and selected according to the necessities of the different reformulated matrixes to improve their characteristics. Several studies have evaluated the nanocellulose addition in meat products with different fat levels or pre-emulsified oil as emulsion stabilizer or fat-replacer. This review aims to discuss the main applications of nanocellulose types in healthier meat products.
Fil: Marchetti, Lucas. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Andres, Silvina Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Materia
NANOCELLULOSE
MEAT PRODUCTS
APPLICATIONS
EMULSION STABILITY
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/129524
Acceder
id CONICETDig_84873b48bba3af491ff488e775c883ec
oai_identifier_str oai:ri.conicet.gov.ar:11336/129524
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Use of nanocellulose in meat productsMarchetti, LucasAndres, Silvina CeciliaNANOCELLULOSEMEAT PRODUCTSAPPLICATIONSEMULSION STABILITYhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2In healthier reformulated meat products throughout animal fat reduction or its replacement with emulsified oil, hydrocolloids have been extensively studied and used as stabilizers. Among them, vegetable and bacterial nanocellulose are available to be employed in meat products. Each one has similar but particular characteristics, as high water-binding and oil-binding capacities, crystallinity, and rheological properties, and could act as an emulsifying and stabilizing ingredient. Therefore, they must be studied and selected according to the necessities of the different reformulated matrixes to improve their characteristics. Several studies have evaluated the nanocellulose addition in meat products with different fat levels or pre-emulsified oil as emulsion stabilizer or fat-replacer. This review aims to discuss the main applications of nanocellulose types in healthier meat products.Fil: Marchetti, Lucas. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Andres, Silvina Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaElsevier2021-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/129524Marchetti, Lucas; Andres, Silvina Cecilia; Use of nanocellulose in meat products; Elsevier; Current Opinion in Food Science; 38; 4-2021; 96-1012214-7993CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S2214799320301235info:eu-repo/semantics/altIdentifier/doi/10.1016/j.cofs.2020.11.003info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:47:54Zoai:ri.conicet.gov.ar:11336/129524instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:47:54.759CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Use of nanocellulose in meat products
title Use of nanocellulose in meat products
spellingShingle Use of nanocellulose in meat products
Marchetti, Lucas
NANOCELLULOSE
MEAT PRODUCTS
APPLICATIONS
EMULSION STABILITY
title_short Use of nanocellulose in meat products
title_full Use of nanocellulose in meat products
title_fullStr Use of nanocellulose in meat products
title_full_unstemmed Use of nanocellulose in meat products
title_sort Use of nanocellulose in meat products
dc.creator.none.fl_str_mv Marchetti, Lucas
Andres, Silvina Cecilia
author Marchetti, Lucas
author_facet Marchetti, Lucas
Andres, Silvina Cecilia
author_role author
author2 Andres, Silvina Cecilia
author2_role author
dc.subject.none.fl_str_mv NANOCELLULOSE
MEAT PRODUCTS
APPLICATIONS
EMULSION STABILITY
topic NANOCELLULOSE
MEAT PRODUCTS
APPLICATIONS
EMULSION STABILITY
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv In healthier reformulated meat products throughout animal fat reduction or its replacement with emulsified oil, hydrocolloids have been extensively studied and used as stabilizers. Among them, vegetable and bacterial nanocellulose are available to be employed in meat products. Each one has similar but particular characteristics, as high water-binding and oil-binding capacities, crystallinity, and rheological properties, and could act as an emulsifying and stabilizing ingredient. Therefore, they must be studied and selected according to the necessities of the different reformulated matrixes to improve their characteristics. Several studies have evaluated the nanocellulose addition in meat products with different fat levels or pre-emulsified oil as emulsion stabilizer or fat-replacer. This review aims to discuss the main applications of nanocellulose types in healthier meat products.
Fil: Marchetti, Lucas. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Andres, Silvina Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
description In healthier reformulated meat products throughout animal fat reduction or its replacement with emulsified oil, hydrocolloids have been extensively studied and used as stabilizers. Among them, vegetable and bacterial nanocellulose are available to be employed in meat products. Each one has similar but particular characteristics, as high water-binding and oil-binding capacities, crystallinity, and rheological properties, and could act as an emulsifying and stabilizing ingredient. Therefore, they must be studied and selected according to the necessities of the different reformulated matrixes to improve their characteristics. Several studies have evaluated the nanocellulose addition in meat products with different fat levels or pre-emulsified oil as emulsion stabilizer or fat-replacer. This review aims to discuss the main applications of nanocellulose types in healthier meat products.
publishDate 2021
dc.date.none.fl_str_mv 2021-04
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/129524
Marchetti, Lucas; Andres, Silvina Cecilia; Use of nanocellulose in meat products; Elsevier; Current Opinion in Food Science; 38; 4-2021; 96-101
2214-7993
CONICET Digital
CONICET
url http://hdl.handle.net/11336/129524
identifier_str_mv Marchetti, Lucas; Andres, Silvina Cecilia; Use of nanocellulose in meat products; Elsevier; Current Opinion in Food Science; 38; 4-2021; 96-101
2214-7993
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S2214799320301235
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.cofs.2020.11.003
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842268889486983168
score 13.13397

Publicaciones similares