Comprehensive Sensory Evaluation in Low-Fat Emulsions: A Systematic Review of Diverse Food Applications

Abstract

The prevalence of diet-related health issues has driven the demand for healthier food options, particularly those with reduced fat content. This systematic review evaluates the integration of sensory analysis in low-fat emulsion research, highlighting a significant gap in current practices. From an initial pool of 400 articles, 227 unique studies were screened, but only 15 (6.6%) included sensory analysis, underscoring a major shortfall in evaluating consumer acceptance. The reviewed studies investigated various emulsion types, including simple emulsions, emulsion gels, and Pickering emulsions, utilizing a diverse range of fat replacers, such as plant-based oils, proteins, and modified starches. These fat replacers included natural and modified ingredients such as banana peel flour, lard-based diacylglycerols, cedar oil cake, microparticulated egg white proteins, Nigella sativa oil, avocado, whey protein, flaxseed oil, polyphenol extracts, okara, microcrystalline wax and cellulose, rapeseed cake, and polysaccharide nanoparticles. These innovative approaches aimed to improve the sensory attributes of meat products, dairy-type applications, salad dressings, and bakery products. The review highlights a disparity in the rigor and comprehensiveness of sensory evaluations among studies. While some studies have thoroughly assessed multiple attributes, others have been limited to general acceptability. This variability underscores the need for standardized, detailed sensory analysis in low-fat emulsion research to ensure a comprehensive understanding of consumer preferences and product quality.

Keywords: consumer acceptance; emulsifying technologies; fat replacers; low‐fat emulsions; sensory analysis.

FIGURE 1

Flow diagram of the article search and selection process for the systematic review.