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