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Kongjaroen A, Gamonpilas C, Methacanon P. Effects of dispersing media on the rheological and tribological properties of basil seed mucilage-based thickened liquids. J Texture Stud 2024; 55:e12852. [PMID: 38952166 DOI: 10.1111/jtxs.12852] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2024] [Revised: 06/04/2024] [Accepted: 06/15/2024] [Indexed: 07/03/2024]
Abstract
The development of thickening powders for the management of dysphagia is imperative due to the rapid growth of aging population and prevalence of the dysphagia. One promising thickening agent that can be used to formulate dysphagia diets is basil seed mucilage (BSM). This work investigates the effects of dispersing media, including water, milk, skim milk, and apple juice, on the rheological and tribological properties of the BSM-thickened liquids. Shear rheology results revealed that the thickening ability of BSM in these media in ascending order is milk < skim milk ≈ apple juice < water. On the other hand, extensional rheology demonstrated that the longest filament breakup time was observed when BSM was dissolved in milk, followed by skim milk, water, and apple juice. Furthermore, tribological measurements showed varying lubrication behavior, depending on the BSM concentration and dispersing media. Dissolution of BSM in apple juice resulted in the most superior lubrication property compared with that in other dispersing media. Overall, this study provides insights on BSM's application as a novel gum-based thickening powder in a range of beverages and emphasizes how important it is for consumers to have clear guidance for the use of BSM in dysphagia management.
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Affiliation(s)
- Akapong Kongjaroen
- Advanced Polymer Technology Research Group, National Metal and Materials Technology Center (MTEC), NSTDA, Khlong Luang, Thailand
| | - Chaiwut Gamonpilas
- Advanced Polymer Technology Research Group, National Metal and Materials Technology Center (MTEC), NSTDA, Khlong Luang, Thailand
| | - Pawadee Methacanon
- Advanced Polymer Technology Research Group, National Metal and Materials Technology Center (MTEC), NSTDA, Khlong Luang, Thailand
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Sarraf M, Naji‐Tabasi S, Beig‐Babaei A, Moros JE, Sánchez MC, Franco JM, Tenorio‐Alfonso A. Improving the structure and properties of whey protein emulsion gel using soluble interactions with xanthan and basil seed gum. Food Sci Nutr 2023; 11:6907-6919. [PMID: 37970390 PMCID: PMC10630812 DOI: 10.1002/fsn3.3598] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2023] [Revised: 07/20/2023] [Accepted: 07/22/2023] [Indexed: 11/17/2023] Open
Abstract
Applying hydrocolloids in the structure of protein emulsion gel can improve its properties. Interaction of whey protein concentrate (WPC) (5%) with xanthan gum (XG) and basil seed gum (BSG) at different concentrations (0.2%, 0.4%, and 0.6%) was investigated to improve mechanical and structural properties of emulsion gel. Results illustrated that gums created a stronger structure around the oil droplets, which confocal images approved it. Also, the particle size decreased and uniformed by cooperating 0.6% gum in comparison with WPC (46.87 μm). The lowest and highest hardness values were observed in emulsion gel formed by WPC (1.27 N) and 0.6BSG: WPC (3.03 N), respectively. Also, the increase of gum concentration had a positive on consistency parameter of texture, so the value was 11.48 N s in WPC emulsion gel and it reached 0.6BSG: WPC (25.71 N s) and 0.6XG: WPC (19.96 N s). Evaluating the stability of the treatments by centrifugation indicated that 0.6BSG: WPC (89.10%) and 0.6XG: WPC (74%) had the highest level of stability. Increasing gum concentration increased the consistency and viscosity. Also, the viscoelastic properties of emulsion gel improved by 0.6% BSG. The elastic modulus of the WPC, 0.6XG: WPC, and 0.6BSG: WPC emulsion gels at the same frequency (1 Hz) was 240.90, 894.59, and 1185.61 Pa, respectively. In general, the interaction of WPC solution with hydrocolloids, especially BSG, is suggested to prepare more stable and elastic emulsion gels.
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Affiliation(s)
- Mozhdeh Sarraf
- Department of Food ChemistryResearch Institute of Food Science and Technology (RIFST)MashhadIran
| | - Sara Naji‐Tabasi
- Department of Food NanotechnologyResearch Institute of Food Science and Technology (RIFST)MashhadIran
| | - Adel Beig‐Babaei
- Department of Food ChemistryResearch Institute of Food Science and Technology (RIFST)MashhadIran
| | - José E. Moros
- Department of Chemical Engineering, ETSI, Pro2TecS – Chemical Process and Product Technology Research CenterUniversidad de HuelvaHuelvaSpain
| | - M. Carmen Sánchez
- Department of Chemical Engineering, ETSI, Pro2TecS – Chemical Process and Product Technology Research CenterUniversidad de HuelvaHuelvaSpain
| | - José M. Franco
- Department of Chemical Engineering, ETSI, Pro2TecS – Chemical Process and Product Technology Research CenterUniversidad de HuelvaHuelvaSpain
| | - Adrián Tenorio‐Alfonso
- Department of Chemical Engineering, ETSI, Pro2TecS – Chemical Process and Product Technology Research CenterUniversidad de HuelvaHuelvaSpain
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Bora AFM, Kouame KJEP, Li X, Liu L, Sun Y, Ma Q, Liu Y. Development, characterization and probiotic encapsulating ability of novel Momordica charantia bioactive polysaccharides/whey protein isolate composite gels. Int J Biol Macromol 2023; 225:454-466. [PMID: 36410535 DOI: 10.1016/j.ijbiomac.2022.11.097] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2022] [Revised: 11/06/2022] [Accepted: 11/10/2022] [Indexed: 11/22/2022]
Abstract
In this study, a polysaccharide (MP1) with a molecular weight of 38 kDa was isolated from Momordica charantia which contains arabinose, galactose, xylose, and rhamnose. (MP1) was used to formulate composite gels with Whey Protein Isolate (WPI) that were characterized for their functional properties, microstructure, thermal resistance, probiotic encapsulating ability, and potential toward metabolic syndrome (MS). Results showed that the highest complex index was obtained at MP concentration of 2 %. MP-WPIs demonstrated superior (p < 0.05) water holding capacity and emulsifying properties than WPI gels. MP-WPIs also had higher (p < 0.05) thermal stability via TGA and DSC analysis. MP-WPI morphology was observed via SEM whereas protein structure as affected by MP concentration was studied using CLSM. Also, FTIR revealed that MP and WPI bonded mainly through electrostatic, hydrophobic and hydrogen interactions. More, MP-WPIs successfully enhanced probiotic Lactobacillus acidophilus (LA) survival upon freeze-drying with high encapsulation efficiency (98 %) and improved storage stability. MP-WPIs improved LA survival upon digestion suggesting a potential prebiotic activity. Finally, synbiotic formulation LA-MP-WPIs exhibited effective biological activity against MS. Therefore, MP-WPIs is a propitious strategy for effective probiotic gastrointestinal delivery with potential toward MS.
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Affiliation(s)
- Awa Fanny Massounga Bora
- Food College, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030, Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030, Harbin, China
| | - Kouadio Jean Eric-Parfait Kouame
- Food College, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030, Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030, Harbin, China
| | - Xiaodong Li
- Food College, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030, Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030, Harbin, China.
| | - Lu Liu
- Food College, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030, Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030, Harbin, China
| | - Yue Sun
- Food College, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030, Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030, Harbin, China
| | - Qian Ma
- Food College, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030, Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030, Harbin, China
| | - Yibo Liu
- Food College, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030, Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030, Harbin, China
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