51
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Hoskin RT, Plundrich N, Vargochik A, Lila MA. CONTINUOUS FLOW MICROWAVE-ASSISTED AQUEOUS EXTRACTION OF POMACE PHYTOACTIVES FOR PRODUCTION OF PROTEIN-POLYPHENOL PARTICLES AND A PROTEIN-ENRICHED READY-TO-DRINK BEVERAGE. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100137] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
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52
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Pickering foams and parameters influencing their characteristics. Adv Colloid Interface Sci 2022; 301:102606. [PMID: 35182930 DOI: 10.1016/j.cis.2022.102606] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2021] [Revised: 01/20/2022] [Accepted: 01/26/2022] [Indexed: 11/21/2022]
Abstract
Pickering foams are available in many applications and have been continually gaining interest in the last two decades. Pickering foams are multifaceted, and their characteristics are highly dependent on many factors, such as particle size, charge, hydrophobicity and concentration as well as the charge and concentration of surfactants and salts available in the system. A literature review of these individual studies at first might seem confusing and somewhat contradictory, particularly in multi-component systems with particles and surfactants with different charges in the presence of salts. This paper provides a comprehensive overview of particle-stabilized foams, also known as Pickering foams and froths. Underlying mechanisms of foam stabilization by particles with different morphology, surface chemistry, size and type are reviewed and clarified. This paper also outlines the role of salts and different factors such as pH, temperature and gas type on Pickering foams. Further, we highlight recent developments in Pickering foams in different applications such as food, mining, oil and gas, and wastewater treatment industries, where Pickering foams are abundant. We conclude this overview by presenting important research avenues based on the gaps identified here. The focus of this review is limited to Pickering foams of surfactants with added salts and does not include studies on polymers, proteins, or other macromolecules.
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53
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A review on mycoprotein: History, nutritional composition, production methods, and health benefits. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.01.027] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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54
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Effectiveness of enzymes on structural, functional and creep-recovery behavior of freshly prepared meringue's batter using liquid egg albumen. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:927-934. [PMID: 35185200 PMCID: PMC8814232 DOI: 10.1007/s13197-021-05094-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/03/2021] [Accepted: 04/04/2021] [Indexed: 10/21/2022]
Abstract
In this research, the impacts of varying concentration of phospholipase A2 (PLA), protease and lipase enzyme-treated liquid egg white (LEW) were prepared using meringue batters. The gelling physico-chemical, and rheological properties such as rheological creep-recovery compliance behavior, color value (L*, a*, b*, ∆E*, Chroma, Hue and WI), gelling strenght, pH value, gelling index as TPA parameter and specific density of freshly prepared meringue batter were analyzed. The specific density of meringue batter of control (0.49 ± 0.01) was significantly decreased (P < 0.05) after enzyme treatments of PLA (0.39 ± 0.01), lipase (0.33 ± 0.01), and protease (0.37 ± 0.01). Also, the enzymatic treatment significantly decreased the b* values from - 0.08 ± 0.07 to - 0.76 ± 0.04, - 0.70 ± 0.06, and - 0.73 ± 0.03, respectively. The Burgers model was used to characterize rheological behavior of enzyme treated and freshly prepared meringue samples. Creep-recovery responses of samples were satisfactory (R2 > 0.99) for evaluation of creep-recovery behavior. This research points out the efficacy of lipase pre-treated LEW in meringue preparation on improving functionality such as batter density and gelling properties.
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Yan M, Wang Y, Shen X, Dong S, Diao M, Zhao Y, Zhang T. Enhanced foaming properties of lactoferrin by forming functional complexes with ginsenoside Re and Rb1. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107159] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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58
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Li Q, Xu M, Yang Y, Guo J, Wan Z, Yang X. Tailoring structure and properties of long-lived emulsion foams stabilized by a natural saponin glycyrrhizic acid: Role of oil phase. Food Res Int 2021; 150:110733. [PMID: 34865752 DOI: 10.1016/j.foodres.2021.110733] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2021] [Revised: 09/15/2021] [Accepted: 09/25/2021] [Indexed: 11/24/2022]
Abstract
Novel supramolecular nanofibrils assembled from food-grade saponin glycyrrhizic acid (GA) are effective building blocks to make complex multiphase systems, e.g., emulsion foams. In this work, the effects of different oil phases (castor oil, sunflower oil, dodecane, and limonene) on the formation, stability and structural properties of long-lived emulsion foams prepared by GA nanofibrils (GNs) were investigated. The obtained results showed that soft-solid emulsion foams (4 wt% GNs) can be fabricated, independently of oil phase, and their structural properties, viscoelasticity, and tribological properties can be well tuned by oil phase polarity. Compared to the GNs aqueous foams, the presence of jammed emulsion droplets in the liquid channels and at the surfaces of bubbles can provide a higher bubble stability for emulsion foams. For more polar oil phase (castor oil), GNs showed a higher affinity to the oil-water interface with a lower interfacial tension, thus forming smaller oil droplets and bubbles, which leads to the higher mechanical strength, denser network microstructures, and lower friction coefficients of emulsion foams. However, the limonene foam exhibited weak storage stability and rheological properties, as well as the relatively low lubrication, which may be related to the formation of oil droplet aggregates and clusters induced by the volatility of limonene. GN-based emulsion foams are thermoresponsive, independently of oils, and the temperature-switchable process for the destabilization and regeneration of foams can be controlled and repeated. These emulsion foams based on natural saponin nanofibrils with tunable properties have potential sustainable applications in foods, pharmaceuticals, and personal care products.
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Affiliation(s)
- Qing Li
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Mengyue Xu
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Yunyi Yang
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Jian Guo
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Zhili Wan
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China; Department of Chemistry, The Chinese University of Hong Kong, Shatin, N. T., Hong Kong, China.
| | - Xiaoquan Yang
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
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Schmitt C, Bovetto L, Buczkowski J, De Oliveira Reis G, Pibarot P, Amagliani L, Dombrowski J. Plant proteins and their colloidal state. Curr Opin Colloid Interface Sci 2021. [DOI: 10.1016/j.cocis.2021.101510] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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60
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Bergfreund J, Bertsch P, Fischer P. Effect of the hydrophobic phase on interfacial phenomena of surfactants, proteins, and particles at fluid interfaces. Curr Opin Colloid Interface Sci 2021. [DOI: 10.1016/j.cocis.2021.101509] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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62
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Li X, Wang YM, Sun CF, Lv JH, Yang YJ. Comparative Study on Foaming Properties of Egg White with Yolk Fractions and Their Hydrolysates. Foods 2021; 10:2238. [PMID: 34574348 PMCID: PMC8468132 DOI: 10.3390/foods10092238] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2021] [Revised: 09/07/2021] [Accepted: 09/17/2021] [Indexed: 12/03/2022] Open
Abstract
As an excellent foaming agent, egg white protein (EWP) is always contaminated by egg yolk in the industrial processing, therefore, decreasing its foaming properties. The aim of this study was to simulate the industrial EWP (egg white protein with 0.5% w/w of egg yolk) and characterize their foaming and structural properties when hydrolyzed by two types of esterase (lipase and phospholipase A2). Results showed that egg yolk plasma might have been the main fraction, which led to the poor foaming properties of the contaminated egg white protein compared with egg yolk granules. After hydrolyzation, both foamability and foam stability of investigated systems thereof (egg white protein with egg yolk, egg white protein with egg yolk plasma, and egg white protein with egg yolk granules) increased significantly compared with unhydrolyzed ones. However, phospholipids A2 (PLP) seemed to be more effective on increasing their foaming properties as compared to those systems hydrolyzed by lipase (LP). The schematic diagrams of yolk fractions were proposed to explain the aggregation and dispersed behavior exposed in their changes of structures after hydrolysis, suggesting the aggregated effects of LP on yolk plasma and destructive effects of PLP on yolk granules, which may directly influence their foaming properties.
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Affiliation(s)
- Xin Li
- School of Life Sciences, Yantai University, Yantai 264005, China; (C.-F.S.); (J.-H.L.)
| | - Yue-Meng Wang
- School of Food and Biological Engineering, Yantai Institute of Technology, Yantai 264003, China;
| | - Cheng-Feng Sun
- School of Life Sciences, Yantai University, Yantai 264005, China; (C.-F.S.); (J.-H.L.)
| | - Jian-Hao Lv
- School of Life Sciences, Yantai University, Yantai 264005, China; (C.-F.S.); (J.-H.L.)
| | - Yan-Jun Yang
- School of Food Science, Jiangnan University, Wuxi 214122, China;
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