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This research was funded by grant (PID 2022-137587OB-C22) funded by MCIN/AEI/10.13039/501100011033 and by "ERDF A way of making Europe" and grant (FPU19/03803) funded by MCIN/AEI/10.13039/501100011033 and by "ESF Investing in your future". The authors want to thank Phillip Bentley for his assistance in correcting the manuscript's English.

Analysis of institutional authors

Martinez-Marti, JoanaAuthorHernando, IsabelCorresponding AuthorQuiles, AmparoAuthor

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Article

Emulsion gels structured with clementine pomace: a clean-label strategy for fat reduction

Publicated to:Food Hydrocolloids. 167 111471- - 2025-11-01 167(), DOI: 10.1016/j.foodhyd.2025.111471

Authors: Martinez-Marti, Joana; Sanz, Teresa; Hernando, Isabel; Quiles, Amparo

Affiliations

Inst Agroquim & Tecnol Alimentos IATA CSIC, Grp Phys & Sensory Properties Food, Paterna, Valencia, Spain - Author
Univ Politecn Valencia, Inst Univ Ingn Alimentos FoodUPV, Food Chem & Microstruct Res Grp, Cami Vera S-N, Valencia 46022, Spain - Author

Abstract

The mounting demand for healthier and more sustainable food formulations, in conjunction with the World Health Organization's (WHO) guidelines recommending a maximum intake of saturated fat equivalent to 10 % of daily calories, has precipitated the exploration of alternatives to conventional plastic fat, which has been shown to effectively substitute structured fats while concomitantly contributing to a reduction in the overall fat content. In this study, emulsion gels were developed using physically treated clementine pomace (freeze-dried, extruded, and homogenized) as a clean-label structuring agent that is rich in hydrocolloids (polysaccharides and proteins). The study's objective was to assess the impact of pomace treatment, concentration (5 %-6 %), and oil content (40 %-50 %) on the microstructure, rheological properties, bioactive compound content, and physical and oxidative stability of the emulsion gels. The analysis revealed that freeze-dried pomace resulted in the most physically stable gels, as evidenced by microstructural and oil loss analyses. Emulsion gels with homogenized pomace exhibited robust solid-like behavior and augmented viscoelasticity, particularly at 40 % oil content. Regarding bioactive compounds, extrusion resulted in an increase in the total phenolic content and antioxidant capacity, whereas freeze-drying preserved a greater proportion of carotenoids. The oxidative stability assessment indicated that most emulsion gels retained peroxide values below the established legal limits after a 30-day storage period at both 4 degrees C and 20 degrees C, suggesting that the presence of clementine pomace imparted antioxidant protection. These findings underscore the efficacy of freeze-dried and homogenized clementine pomace as effective structuring agents for emulsion gels, providing a viable strategy for replacing plastic fat in bakery, pastry, and spreadable food products.

Keywords

Bioactive compoundsPhysical treatmentsPlastic fatRheologyStabilit

Quality index

Bibliometric impact. Analysis of the contribution and dissemination channel

The work has been published in the journal Food Hydrocolloids due to its progression and the good impact it has achieved in recent years, according to the agency WoS (JCR), it has become a reference in its field. In the year of publication of the work, 2025, it was in position 3/74, thus managing to position itself as a Q1 (Primer Cuartil), in the category Chemistry, Applied. Notably, the journal is positioned above the 90th percentile.

Impact and social visibility

From the perspective of influence or social adoption, and based on metrics associated with mentions and interactions provided by agencies specializing in calculating the so-called "Alternative or Social Metrics," we can highlight as of 2025-06-10:

  • The use of this contribution in bookmarks, code forks, additions to favorite lists for recurrent reading, as well as general views, indicates that someone is using the publication as a basis for their current work. This may be a notable indicator of future more formal and academic citations. This claim is supported by the result of the "Capture" indicator, which yields a total of: 1 (PlumX).

Leadership analysis of institutional authors

There is a significant leadership presence as some of the institution’s authors appear as the first or last signer, detailed as follows: First Author (Martínez Martí, Joana) and Last Author (Quiles Chuliá, Mª Desamparados).

the author responsible for correspondence tasks has been Hernando Hernando, Mª Isabel.