Skip to main content
. 2022 Apr 7;27(8):2397. doi: 10.3390/molecules27082397

Table 7.

Effects of a fat substitute (hydrogel emulsion with encapsulated oil and acai extract) on the fatty acid profile of raw and grilled burgers at 0, 4, and 8 days of storage in cold conditions.

Raw Burger
G GT GE GET CT CO
SFA
0 38.2 ± 0.46 A 36.3 ± 2.62 A,B 35.0 ± 0.51 B 38.9 ± 1.00 A 39.4 ± 0.37 A 32.7 ± 0.18 C
4 41.5 ± 0.16 B 40.7 ± 0.52 B 41.6 ± 1.61 B 42.7 ± 0.62 B 50.1 ± 0.03 A 37.7 ± 0.29 C
8 43.8 ± 0.60 B 45.3 ± 1.08 B 40.3 ± 0.48 C 44.1 ± 1.65 B 50.5 ± 0.64 A 51.6 ± 2.13 A
MUFA
0 35.9 ± 0.26 D 43.4 ± 2.47 B 39.7 ± 0.32 B 41.2 ± 0.92 B 58.8 ± 0.45 A 37.5 ± 0.42 C
4 36.7 ± 1.26 C 39.9 ± 0.26 B 32.5 ± 0.52 E 38.2 ± 0.27 C 48.5 ± 0.01 A 34.2 ± 0.79 D
8 33.6 ± 1.09 C 36.5 ± 0.51 B 36.7 ± 0.55 B 37.1 ± 1.32 B 48.0 ± 0.68 A 28.9 ± 1.70 D
PUFA
0 25.4 ± 0.78 B 19.7 ± 0.12 C 24.8 ± 0.14 B 19.5 ± 0.07 C 1.0 ± 0.02 D 28.8 ± 0.10 A
4 21.4 ± 1.39 C 18.9 ± 0.75 D 24.0 ± 1.09 B 18.7 ± 0.67 D 0.9 ± 0.01 E 27.6 ± 0.51 A
8 20.2 ± 1.69 B 17.7 ± 0.58 C 22.6 ± 0.10 A 18.3 ± 0.21 C 1.0 ± 0.02 D 19.1 ± 0.44 B
CLA
0 0.46 ± 0.06 C 0.57 ± 0.04 B 0.50 ± 0.05 C 0.49 ± 0.01 C 0.72 ± 0.06 A 0.49 ± 0.00 C
4 0.50 ± 0.02 A 0.48 ± 0.04 B 0.38 ± 0.00 C 0.45 ± 0.00 B 0.54 ± 0.01 A 0.40 ± 0.02 C
8 0.45 ± 0.00 B 0.41 ± 0.01 B 0.41 ± 0.03 B 0.47 ± 0.06 A,B 0.54 ± 0.02 A 0.40 ± 0.01 B
n3
0 3.24 ± 0.46 B 3.16 ± 0.06 B 3.95 ± 0.16 A 3.25 ± 0.01 B 0.52 ± 0.01 C 0.58 ± 0.04 C
4 3.15 ± 0.69 A,B 2.69 ± 0.46 B 3.91 ± 0.16 A 3.12 ± 0.05 B 0.46 ± 0.01 D 0.53 ± 0.01 C
8 3.33 ± 0.72 A 2.18 ± 0.07 B 3.53 ± 0.05 A 3.15 ± 0.27 A 0.60 ± 0.07 C 0.46 ± 0.05 D
n6
0 21.98 ± 0.31 B 16.35 ± 0.11 C 20.65 ± 0.02 B 16.00 ± 0.06 C 0.31 ± 0.02 D 28.01 ± 0.06 A
4 18.01 ± 0.69 C 16.04 ± 0.28 D 19.88 ± 0.92 B 15.40 ± 0.62 D 0.30 ± 0.00 E 26.88 ± 0.50 A
8 18.73 ± 0.96 A 15.39 ± 0.51 B 18.86 ± 0.06 A 16.48 ± 1.44 A,B 0.25 ± 0.05 C 18.45 ± 0.51 A
n6/ n3
0 6.92 ± 0.89 B 5.18 ± 0.03 C 5.24 ± 0.22 C 4.92 ± 0.01 C 0.60 ± 0.04 D 48.29 ± 3.04 A
4 5.95 ± 1.08 B 6.12 ± 0.93 B 5.09 ± 0.03 C 4.94 ± 0.12 C 0.66 ± 0.02 D 50.57 ± 0.35 A
8 5.84 ± 0.98 C 7.06 ± 0.01 B 5.35 ± 0.05 C 5.23 ± 0.00 C 0.44 ± 0.13 D 41.22 ± 5.84 A
Tl
0 0.95 ± 0.05 B 0.88 ± 0.09 B,C 0.80 ± 0.02 C 0.97 ± 0.04 B 1.16 ± 0.02 A 0.91 ± 0.00 B
4 1.08 ± 0.06 B 1.09 ± 0.06 B 1.10 ± 0.08 B 1.13 ± 0.02 B 1.78 ± 0.01 A 1.13 ± 0.01 B
8 1.17 ± 0.09 D 1.34 ± 0.06 C 1.01 ± 0.02 D 1.17 ± 0.01 D 1.72 ± 0.02 B 1.99 ± 0.15 A
Al
0 0.49 ± 0.01 B 0.54 ± 0.04 B 0.49 ± 0.01 B 0.55 ± 0.01 B 0.69 ± 0.04 A 0.44 ± 0.03 C
4 0.58 ± 0.01 B 0.57 ± 0.01 B 0.52 ± 0.02 B 0.60 ± 0.00 B 0.85 ± 0.00 A 0.49 ± 0.00 B
8 0.59 ± 0.02 CD 0.65 ± 0.03 C 0.54 ± 0.00 D 0.61 ± 0.02 C 0.90 ± 0.02 A 0.72 ± 0.09 B
h/H
0 2.53 ± 0.01 B 2.37 ± 0.21 B,C 2.59 ± 0.02 B 2.21 ± 0.06 C 1.77 ± 0.08 C 2.93 ± 0.03 A
4 2.14 ± 0.02 B 2.11 ± 0.02 B 2.29 ± 0.10 B 1.99 ± 0.01 C 1.33 ± 0.01 D 2.50 ± 0.01 A
8 2.06 ± 0.10 B 1.89 ± 0.08 C 2.24 ± 0.03 A 1.91 ± 0.02 C 1.25 ± 0.02 D 1.63 ± 0.19 C
Grilled Burger
G GT GE GET CT CO
SFA
0 42.93 ± 0.69 A 40.86 ± 2.47 A 50.20 ± 1.25 A 48.88 ± 4.36 A 50.21 ± 1.06 A 47.47 ± 10.32 A
4 43.81 ± 1.28 A,B,C 41.06 ± 1.86 B,C 38.56 ± 1.89 C 45.35 ± 0.83 A,B 50.21 ± 1.67 A 42.85 ± 1.84 B,C
8 43.92 ± 0.71 A 40.86 ± 2.47 A 51.66 ± 0.81 A 47.48 ± 2.38 A 50.04 ± 0.84 A 51.41 ± 15.90 A
MUFA
0 34.06 ± 3.32 B,C 38.54 ± 0.57 A,B 31.52 ± 2.71 B,C 32.32 ± 0.27 B,C 46.85 ± 1.32 A 28.64 ± 2.58 C
4 34.94 ± 0.11 B 39.55 ± 0.90 B 37.00 ± 1.74 B 35.81 ± 1.53 B 47.95 ± 0.74 A 40.66 ± 2.50 B
8 35.33 ± 1.50 B,C 38.34 ± 0.85 B 32.73 ± 0.99 C,D 32.32 ± 0.27 C,D 47.36 ± 0.60 A 28.64 ± 2.58 D
PUFA
0 20.55 ± 0.53 A 19.40 ± 0.36 A 19.86 ± 1.49 A 18.73 ± 4.20 A 2.76 ± 0.00 B 12.65 ± 3.00 A
4 21.25 ± 1.39 B 18.46 ± 0.36 B,C 27.01 ± 0.00 A 17.89 ± 1.01 C 3.91 ± 0, 03 D 18.27 ± 0.22 C
8 20.75 ± 0.79 A 19.40 ± 0.36 A 20.11 ± 1.14 A 20.20 ± 2.11 A 2.77 ± 0.00 C 12.65 ± 3.00 B
CLA
0 0.21 ± 0.04 B 0.26 ± 0.02 A,B 0.26 ± 0.02 A,B 0.20 ± 0.01 B 0.33 ± 0.03 A 0.23 ± 0.04 A,B
4 0.25 ± 0.01 A 0.27 ± 0.03 A 0.30 ± 0.03 A 0.24 ± 0.01 A 0.32 ± 0.02 A 0.25 ± 0.04 A
8 0.21 ± 0.04 B 0.26 ± 0.02 A,B 0.25 ± 0.02 A,B 0.20 ± 0.01 B 0.33 ± 0.03 A 0.23 ± 0.04 A,B
n3
0 3.56 ± 0.13 A 2.80 ± 0.61 A 3.28 ± 0.21 A 3.45 ± 0.37 A 0.46 ± 0.03 B 0.61 ± 0.27 B
4 3.40 ± 0.41 A,B 2.51 ± 0.01 B 4.26 ± 0.00 A 3.95 ± 0.53 A 0.52 ± 0.08 C 0.74 ± 0.03 C
8 3.03 ± 0.63 A 3.01 ± 0.32 A 3.28 ± 0.21 A 3.45 ± 0.37 A 0.46 ± 0.03 B 0.48 ± 0.09 B
n6
0 16.34 ± 0.49 A 15.96 ± 0.28 A 15.31 ± 0.38 A 14.89 ± 3.55 A 1.76 ± 0.24 B 11.59 ± 2.83 A
4 19.28 ± 4.15 A,B 15.29 ± 0.35 A,B 22.05 ± 0.00 A 13.32 ± 0.52 B 2.49 ± 0.38 C 16.78 ± 0.10 A,B
8 17.07 ± 1.51 A 17.53 ± 2.51 A 16.02 ± 1.27 A 16.19 ± 1.71 A 1.59 ± 0.01 C 11.59 ± 2.83 B
n6/ n3
0 4.59 ± 0.03 C 6.86 ± 0.09 B 4.96 ± 0.03 B,C 4.61 ± 0.12 C 3.77 ± 0.27 C 24.08 ± 1.33 A
4 5.48 ± 0.76 B,C 6.10 ± 0.11 B 5.18 ± 0.00 B,C,D 3.39 ± 0.32 D 3.70 ± 0.20 C,D 22.55 ± 0.88 A
8 5.82 ± 1.71 B 5.90 ± 1.45 B 4.96 ± 0.02 B 4.64 ± 0.07 B 3.60 ± 0.02 B 24.08 ± 1.33 A
Tl
0 1.19 ± 0.08 A 1.09 ± 0.11 A 1.38 ± 0.21 A 1.42 ± 0.29 A 1.90 ± 0.03 A 2.16 ± 0.33 A
4 1.02 ± 0.26 B 1.15 ± 0.02 B 0.85 ± 0.00 B 1.18 ± 0.08 B 1.87 ± 0.14 A 1.37 ± 0.11 A,B
8 1.19 ± 0.09 A 1.14 ± 0.03 A 1.60 ± 0.52 A 1.32 ± 0.15 A 1.87 ± 0.07 A 2.16 ± 0.33 A
Al
0 0.63 ± 0.01 A 0.58 ± 0.03 A 0.63 ± 0.02 A 0.70 ± 0.17 A 0.85 ± 0.01 A 0.94 ± 0.14 A
4 0.54 ± 0.11 A,B 0.57 ± 0.04 A,B 0.50 ± 0.00 B 0.65 ± 0.09 A,B 0.76 ± 0.03 A 0.57 ± 0.00 A,B
8 0.62 ± 0.02 A 0.56 ± 0.05 A 0.69 ± 0.10 A 0.58 ± 0.05 A 0.84 ± 0.02 A 0.79 ± 0.35 A
h/H
0 1.93 ± 0.04 A 2.09 ± 0.12 A 1.91 ± 0.06 A 1.98 ± 0.11 A 1.32 ± 0.00 B 1.21 ± 0.20 B
4 2.38 ± 0.35 A 2.17 ± 0.15 A,B 2.50 ± 0.00 A 1.82 ± 0.30 A,B 1.42 ± 0.20 B 2.11 ± 0.01 A,B
8 2.00 ± 0.05 A 2.17 ± 0.23 A 1.85 ± 0.15 A,B 1.98 ± 0.11 A 1.34 ± 0.02 B,C 1.21 ± 0.20 C

A–E Mean values between variants on the same storage day with different letters indicate a significant difference. SFA—saturated fatty acid; MUFA—monounsaturated fatty acid; PUFA—polyunsaturated fatty acid; CLA—conjugated linoleic acid; Al—atherogenic index; Tl—thrombogenicity index; h/H—hypocholesterolemic/hypercholesterolemic ratio; G—encapsulated oil; GT—encapsulated oil + tallow; GE—encapsulated oil with açai extract; GET—encapsulated oil with açai extract + tallow; CT—control with tallow, CO—control with oil.