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Patova OA, Kosolapova NV, Golovchenko VV. Complex influence of structural characteristics of low-methoxyl pectins on rheological properties of semi-solid Ca-gels. Int J Biol Macromol 2024; 280:135633. [PMID: 39278447 DOI: 10.1016/j.ijbiomac.2024.135633] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2024] [Revised: 08/23/2024] [Accepted: 09/12/2024] [Indexed: 09/18/2024]
Abstract
The semi-solid Ca-gels were prepared from low-methoxyl pectins (methoxylation degree DM 4-36 %) of Oberna behen, Potamogeton natans, Tanacetum vulgare, Comarum palustre, Bergenia crassifolia, and Heracleum sosnowskyi. Pectins are characterized by Mw of 77-556 kDa and different content of HG and RG-I. The gels were prepared by addition of Ca2+ ions at varying stoichiometric ratios, R = 2 × [Ca2+]/[COO-], of 0.2-0.6, and a fixed pectin concentration of 10 g/L. It was shown that the presence of certain sets of structural characteristics in low-methoxyl pectins from different sources leads to the formation of gels with similar rheological properties. Pectins with Mw 77-98 kDa, DM 6-14 % form stiffer Ca-gels than pectins with Mw 218-253 kDa, DM 24-36 % at the same R. Pectins with Mw 346-556 kDa form the strongest Ca-gels. Their high Mw compensates for the influence of DM on the properties of Ca-gels. The stability of gels in PBS (pH 7.4) is determined mainly by proportion of 1,4-linked non-methoxylated GalA in pectins. Pectins with DM 4-14 % form more stable Ca-gels in PBS than pectins with DM 21-36 %.
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Affiliation(s)
- Olga A Patova
- Institute of Physiology of Federal Research Centre "Komi Science Centre of the Urals Branch of the Russian Academy of Sciences", 50 Pervomaiskaya Str., 167982 Syktyvkar, Russia.
| | - Nadegda V Kosolapova
- Institute of Physiology of Federal Research Centre "Komi Science Centre of the Urals Branch of the Russian Academy of Sciences", 50 Pervomaiskaya Str., 167982 Syktyvkar, Russia
| | - Victoria V Golovchenko
- Institute of Physiology of Federal Research Centre "Komi Science Centre of the Urals Branch of the Russian Academy of Sciences", 50 Pervomaiskaya Str., 167982 Syktyvkar, Russia
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Álvarez MD, Saiz A, Herranz B, Cofrades S. Olive Pomace Oil Structuring for the Development of Healthy Puff Pastry Laminating Fats: The Effect of Chilling Storage on the Quality of Baked Products. Foods 2024; 13:603. [PMID: 38397580 PMCID: PMC10888308 DOI: 10.3390/foods13040603] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2023] [Revised: 02/07/2024] [Accepted: 02/14/2024] [Indexed: 02/25/2024] Open
Abstract
Developing puff pastry (PP) laminating fats (LFs) with sustainable structured olive pomace oil (OPO) could contribute to its increased valorization. This study evaluated the physicochemical stability of four OPO-based LFs or margarines and the performance of their baked PP counterparts during two months of chilling storage at 4 °C. LF samples, developed at the laboratory scale, contained 41% (LF1 and LF2) OPO and 31% (LF3 and LF4) OPO together with 10% cocoa butter when using two static initial crystallization conditions (room temperature for LF1 and LF3, freezer for LF2 and LF4) before storage. During the storage period, the proximate composition, thermal and dynamic rheological properties, firmness and spreadability, oil-binding capacity, color, and lipid oxidation of the four LF samples were examined, along with the baking performance and textural properties of the PP counterparts. The initial cooling rate had minimal significance. Cocoa butter negatively influenced post-crystallization processes occurring in OPO-based LF3 and LF4, resulting in increased hardness and reduced performance after 18 days of storage, attributed, at least partially, to a high amount of 1,3-dipalmitoyl-2-oleoyl-glycerol (POP), mainly from cocoa butter. Conversely, OPO-based LF1 and LF2 maintained their quality and were stable for two months without apparent granular crystal formation.
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Affiliation(s)
- María Dolores Álvarez
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), c/José Antonio Novais, 6, 28040 Madrid, Spain; (A.S.); (S.C.)
| | - Arancha Saiz
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), c/José Antonio Novais, 6, 28040 Madrid, Spain; (A.S.); (S.C.)
| | - Beatriz Herranz
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), c/José Antonio Novais, 6, 28040 Madrid, Spain; (A.S.); (S.C.)
- Department of Food Technology, Veterinary Faculty, Complutense University, Avda/Puerta de Hierro, s/n, 28040 Madrid, Spain
| | - Susana Cofrades
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), c/José Antonio Novais, 6, 28040 Madrid, Spain; (A.S.); (S.C.)
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Roshandel Z, Zibaei R, Abdolmaleki K. Characteristics of reduced-fat mayonnaise prepared by oleaster as a fat replacer and natural antioxidant. Food Sci Nutr 2023; 11:3329-3338. [PMID: 37324861 PMCID: PMC10261786 DOI: 10.1002/fsn3.3318] [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: 10/07/2022] [Revised: 01/14/2023] [Accepted: 03/02/2023] [Indexed: 06/17/2023] Open
Abstract
Due to the disadvantages of consuming fat and synthetic preservatives, the demand to reduce them in lipid-based products like mayonnaise is increasing. In the current research, there were two goals, the first one was studying the effect of using oleaster flour in different concentrations (4%, 6%, and 8%) as a natural preservative, whereas the second one was studying the effect of oleaster as different fat replacement (FR) levels (10%, 20%, 30%, and 40%) on the physicochemical, antioxidant, and the rheological properties and stability of reduced-fat mayonnaise samples. Given results showed that with increasing the oleaster concentration, the antioxidant property increased significantly. The peroxide value after 60 days of storage for the 30% FR 8 was 2.01%, compared to the control sample without antioxidant and with TBHQ, which were 10% and 2.68%, respectively. The highest stability index (100%) was observed in the 30% FR and 40% FR samples. In terms of rheological characteristics, the 30% FR 8 oleaster showed the highest viscosity and the lowest frequency dependency. It can be concluded that oleaster has a high potential to be used in the formulation of low-fat mayonnaise as a fat replacer.
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Affiliation(s)
- Zahra Roshandel
- Student Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food TechnologyKermanshah University of Medical SciencesKermanshahIran
| | - Rezvan Zibaei
- Student Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food TechnologyKermanshah University of Medical SciencesKermanshahIran
| | - Khadije Abdolmaleki
- Research Center of Oils and FatsKermanshah University of Medical SciencesKermanshahIran
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Physicochemical, Rheological, and Microstructural Properties of Low-Fat Mayonnaise Manufactured with Hydrocolloids from Dioscorea rotundata as a Fat Substitute. Processes (Basel) 2023. [DOI: 10.3390/pr11020492] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/10/2023] Open
Abstract
(1) Background: In this study, the potential use of Dioscorea rotundata hydrocolloids was evaluated to develop low-fat mayonnaise. (2) Methods: The effect of different concentrations of hydrocolloids on the physicochemical, microstructural, and rheological properties of mayonnaise was evaluated. (3) Results: Physicochemical analyses showed pH values that were stable over time but decreased with increasing hydrocolloid concentration. The color parameters showed a decrease in luminosity and an increase in the values of a* and b* over time, which can be translated into an increase in yellow and a decrease in white, with a greater accentuation in the control sample. The rheological study allowed us to obtain a non-Newtonian flow behavior of the shear-thinning type for all samples, and the flow curves were well-fitted by the Sisko model (R2 ≥ 0.99). The samples had an elastic rather than viscous behavior, typical of dressings and emulsions. This indicates that the storage modulus was greater than the loss modulus (G′ > G″) in the evaluated frequency range. (4) Conclusions: hydrocolloids from Dioscorea rotundata have potential as a fat substitute in emulsion-type products.
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BREDIKHIN SA, MARTEKHA AN, ANDREEV VN. Research of the rheological properties of mayonnaise with adding pumpkin and rice oils to replace sunflower oil. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.67722] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/01/2023]
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Isolation and Structural Characterization of Alginates from the Kelp Species Laminaria ochroleuca and Saccorhiza polyschides from the Atlantic Coast of Morocco. COLLOIDS AND INTERFACES 2022. [DOI: 10.3390/colloids6040051] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Alginates are linear unbranched polysaccharides produced by brown seaweeds. The gel properties of this phycocolloid are mainly linked to the monomer composition, sequential structure and molecular weight of the polymeric chain. Nevertheless, these structural parameters are also dependent on the age and tissue of the thalli used. In this work, the kelp species Laminaria ochroleuca and Saccorhiza polyschides harvested from the Moroccan coast were analyzed for their alginates content and composition in different thalli parts (blade and stipe). Spectroscopic characterization (1H NMR and FT-IR), viscosity, and molecular weight of the extracted alginates were investigated. The obtained results showed that the alginate contents ranged from 20.19 ± 2 to 49.8 ± 2.4% dw. FT-IR spectroscopy exhibited similar spectra between the alginates extracted from both species and the commercial alginate. The 1H-NMR results revealed interesting variations in block composition between species, and less disparity with regard to the tissue type (M/G values ranging from 0.89 to 2.14). High mannuronate content was found in all alginates except for those extracted from the blade of L. ochroleuca. The homopolymeric fractions FMM are remarkably high compared to the FGG and heteropolymeric fractions (FGM/FMG) in S. polyschides. However, for L. ochroleuca, the heteropolymeric fractions are quite abundant, accounting for more than 34% of the polymer diads. The alginates extracted from both species indicated low values for the intrinsic viscosity. Based on the yield and the structural properties of their alginates, this study suggests that both L. ochroleuca and S.polyschides could be considered potential alginophytes to be incorporated into the industry of alginates. It also proposes an optimization of the yield, using the different thalli parts in the extraction (blade and stipe). The chemical structure and viscosity of their alginates may contribute to expanding their applications, especially in biotechnology and medical fields.
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Manzoor A, Dar AH, Pandey VK, Shams R, Khan S, Panesar PS, Kennedy JF, Fayaz U, Khan SA. Recent insights into polysaccharide-based hydrogels and their potential applications in food sector: A review. Int J Biol Macromol 2022; 213:987-1006. [PMID: 35705126 DOI: 10.1016/j.ijbiomac.2022.06.044] [Citation(s) in RCA: 77] [Impact Index Per Article: 38.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 05/28/2022] [Accepted: 06/08/2022] [Indexed: 12/16/2022]
Abstract
Hydrogels are ideal for various food applications because of their softness, elasticity, absorbent nature, flexibility, and hygroscopic nature. Polysaccharide hydrogels are particularly suitable because of the hydrophilic nature, their food compatibility, and their non-immunogenic character. Such hydrogels offer a wide range of successful applications such as food preservation, pharmaceuticals, agriculture, and food packaging. Additionally, polysaccharide hydrogels have proven to play a significant role in the formulation of food flavor carrier systems, thus diversifying the horizons of newer developments in food processing sector. Polysaccharide hydrogels are comprised of natural polymers such as alginate, chitosan, starch, pectin and hyaluronic acid when crosslinked physically or chemically. Hydrogels with interchangeable, antimicrobial and barrier properties are referred to as smart hydrogels. This review brings together the recent and relevant polysaccharide research in these polysaccharide hydrogel applications areas and seeks to point the way forward for future research and interventions. Applications in carrying out the process of flavor carrier system directly through their incorporation in food matrices, broadening the domain for food application innovations. The classification and important features of polysaccharide-based hydrogels in food processing are the topics of the current review study.
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Affiliation(s)
- Arshied Manzoor
- Department of Post-Harvest Engineering and Technology, Faculty of Agricultural Sciences, A.M.U., Aligarh, 202002, UP, India
| | - Aamir Hussain Dar
- Department of Food Technology, Islamic University of Science and Technology, Kashmir 1921222, India.
| | - Vinay Kumar Pandey
- Department of Bioengineering, Integral University, Lucknow, 226026, UP, India
| | - Rafeeya Shams
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, 180009, India
| | - Sadeeya Khan
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM Serdang, Selangor 43400, Malaysia
| | - Parmjit S Panesar
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology Longowal, 148106, Punjab, India
| | - John F Kennedy
- Chembiotech Laboratories, Kyrewood House, Tenbury Wells, Worcestershire WR15 8SG, United Kingdom
| | - Ufaq Fayaz
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Kashmir 190025, India
| | - Shafat Ahmad Khan
- Department of Food Technology, Islamic University of Science and Technology, Kashmir 1921222, India
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8
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Emulsifying properties of different soy hull pectin polysaccharides and application in mayonnaise. Food Sci Biotechnol 2022; 31:699-710. [PMID: 35646414 PMCID: PMC9133284 DOI: 10.1007/s10068-022-01083-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2021] [Revised: 04/01/2022] [Accepted: 04/05/2022] [Indexed: 11/04/2022] Open
Abstract
Soy hull pectic polysaccharide (SHPP) is a kind of biological macromolecule prepared from soy hull, which has certain thickening and gel properties. In present study, SHPP was extracted with citric acid and sodium citrate from soybean hulls under the assistance of microwave, respectively. SHPPs were then compared with commercial pectin polysaccharide to test their emulsification ability. The emulsion prepared from SHPP extracted with sodium citrate has the best emulsifying effect, small particle size and uniform distribution. The rheological properties and particle size distribution of mayonnaise did not change significantly after the addition of different SHPPs and commercial pectin polysaccharides. However, microscopic observations revealed that the droplets were more uniformly distributed in the mayonnaise after the addition of SHPP extracted with sodium citrate under the assistance of microwave and commercial pectin APC141. SHPP extracted with sodium citrate may play an important role in maintaining emulsion stability in the future. Supplementary Information The online version of this article (10.1007/s10068-022-01083-2) contains supplementary material, which is available to authorized users.
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Liu J, Han Y, Chen J, Zhang Z, Miao S, Zheng B, Zhang L. MCT/LCT Mixed Oil Phase Enhances the Rheological Property and Freeze-Thawing Stability of Emulsion. Foods 2022; 11:foods11050712. [PMID: 35267345 PMCID: PMC8909414 DOI: 10.3390/foods11050712] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2022] [Revised: 02/21/2022] [Accepted: 02/25/2022] [Indexed: 11/30/2022] Open
Abstract
The main objective of this study was to investigate the effect of different oil phase compositions (medium-chain triglyceride (MCT) and long-chain triglyceride (LCT), the proportion of MCT is 0%, 5%, 10%, 15% and 20%, respectively) on the rheological properties and freeze-thaw stability of emulsions. The emulsions were characterized by differential scanning calorimetry (DSC), rheometer, stability analyzer, Malvern particle size meter and confocal microscope. Results showed that all emulsions exhibited a gel-like characteristic with a storage modulus higher than the loss modulus. The elastic modulus and complex viscosity of the emulsions increased with the increase of MCT proportions. During the heating from 4 °C to 80 °C, the complex viscosity of all emulsions decreased first and then remained unchanged at a continuous high temperature, indicating that the emulsions had good stability and internal structural integrity during the cooling and high-temperature processes. With the increase of MCT proportions, the freeze-thaw stability of the emulsions increased first and then decreased, and showed the optimum with 10% MCT. That could be referred for the production of a product with better freeze-thaw stability and rheological property in the food and cosmetic industries.
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Affiliation(s)
- Jiahao Liu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (J.L.); (Y.H.); (J.C.); (B.Z.)
- China-Ireland International Cooperation Centre for Food Material Science and Structural Design, Fuzhou 350002, China;
| | - Yi Han
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (J.L.); (Y.H.); (J.C.); (B.Z.)
- China-Ireland International Cooperation Centre for Food Material Science and Structural Design, Fuzhou 350002, China;
| | - Jiashi Chen
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (J.L.); (Y.H.); (J.C.); (B.Z.)
- China-Ireland International Cooperation Centre for Food Material Science and Structural Design, Fuzhou 350002, China;
| | - Zhigang Zhang
- State Key Laboratory of Food Safety Technology for Meat Products, Xiamen Yinxiang Group Co. Ltd., Xiamen 361100, China;
| | - Song Miao
- China-Ireland International Cooperation Centre for Food Material Science and Structural Design, Fuzhou 350002, China;
- Teagasc Food Research Centre, Moorepark, Fermoy, P61C996 Co. Cork, Ireland
| | - Baodong Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (J.L.); (Y.H.); (J.C.); (B.Z.)
- China-Ireland International Cooperation Centre for Food Material Science and Structural Design, Fuzhou 350002, China;
| | - Longtao Zhang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (J.L.); (Y.H.); (J.C.); (B.Z.)
- China-Ireland International Cooperation Centre for Food Material Science and Structural Design, Fuzhou 350002, China;
- Correspondence:
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10
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Effect of xanthan, guar and tragacanth on quality and shelf life of hazelnut sauce: study with generalized regression, PCA and PLSR techniques. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01078-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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11
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Aliyari MA, Rezaei K. Improving the Biological Value of Olive and Soybean Oil Blends with Olive Leaf Extract Obtained by Ultrasound-Assisted Extraction towards the Preparation of a Sauce Product. Life (Basel) 2021; 11:life11090974. [PMID: 34575123 PMCID: PMC8471335 DOI: 10.3390/life11090974] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2021] [Revised: 09/09/2021] [Accepted: 09/12/2021] [Indexed: 01/18/2023] Open
Abstract
French sauce from different blends of soybean and olive oils was prepared and the oxidative stability of the optimum sauce sample, enriched with various amounts of olive leaf polyphenolic extract (OLE) (obtained via ultrasound-assisted extraction), was investigated over 90 days of storage. The microbiological and sensory properties of the samples containing the optimum amounts of OLE, as a substitution for synthetic preservatives, were studied. According to the results, the addition of olive oil at higher levels (75% and 100%) could affect the physicochemical properties of the sauce as compared to the control sample. It was also found that the addition of olive oil (up to 50%) would not significantly impact the sauce properties. Regarding the OLE enrichment in the samples, it was found that high levels of OLE could improve the oxidative stability of the samples. It was also found that OLE could be used as a preservative instead of commercial ones. Overall, this study suggests the potential use of olive oil and olive leaf extract in the preparation of French sauce to boost its nutritional value and its stability.
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12
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Yu B, Liu C, Cui B, Zhao H, Tao H, Liu P. Improving the Stability of Low‐Fat Mayonnaise Formulated with Octenyl Succinic Starch by Adding Acetylated Distarch Phosphate. STARCH-STARKE 2021. [DOI: 10.1002/star.202000212] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
- Bin Yu
- State Key Laboratory of Biobased Material and Green Papermaking Qilu University of Technology Shandong Academy of Sciences Jinan Shandong 250353 China
- College of Food Science and Engineering Qilu University of Technology Shandong Academy of Sciences Jinan Shandong 250353 China
| | - Chenglong Liu
- College of Food Science and Engineering Qilu University of Technology Shandong Academy of Sciences Jinan Shandong 250353 China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking Qilu University of Technology Shandong Academy of Sciences Jinan Shandong 250353 China
- College of Food Science and Engineering Qilu University of Technology Shandong Academy of Sciences Jinan Shandong 250353 China
| | - Haibo Zhao
- State Key Laboratory of Biobased Material and Green Papermaking Qilu University of Technology Shandong Academy of Sciences Jinan Shandong 250353 China
- College of Food Science and Engineering Qilu University of Technology Shandong Academy of Sciences Jinan Shandong 250353 China
| | - Haiteng Tao
- State Key Laboratory of Biobased Material and Green Papermaking Qilu University of Technology Shandong Academy of Sciences Jinan Shandong 250353 China
- College of Food Science and Engineering Qilu University of Technology Shandong Academy of Sciences Jinan Shandong 250353 China
| | - Pengfei Liu
- State Key Laboratory of Biobased Material and Green Papermaking Qilu University of Technology Shandong Academy of Sciences Jinan Shandong 250353 China
- College of Food Science and Engineering Qilu University of Technology Shandong Academy of Sciences Jinan Shandong 250353 China
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Shannon E, Conlon M, Hayes M. Seaweed Components as Potential Modulators of the Gut Microbiota. Mar Drugs 2021; 19:358. [PMID: 34201794 PMCID: PMC8303941 DOI: 10.3390/md19070358] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2021] [Revised: 06/20/2021] [Accepted: 06/20/2021] [Indexed: 12/11/2022] Open
Abstract
Macroalgae, or seaweeds, are a rich source of components which may exert beneficial effects on the mammalian gut microbiota through the enhancement of bacterial diversity and abundance. An imbalance of gut bacteria has been linked to the development of disorders such as inflammatory bowel disease, immunodeficiency, hypertension, type-2-diabetes, obesity, and cancer. This review outlines current knowledge from in vitro and in vivo studies concerning the potential therapeutic application of seaweed-derived polysaccharides, polyphenols and peptides to modulate the gut microbiota through diet. Polysaccharides such as fucoidan, laminarin, alginate, ulvan and porphyran are unique to seaweeds. Several studies have shown their potential to act as prebiotics and to positively modulate the gut microbiota. Prebiotics enhance bacterial populations and often their production of short chain fatty acids, which are the energy source for gastrointestinal epithelial cells, provide protection against pathogens, influence immunomodulation, and induce apoptosis of colon cancer cells. The oral bioaccessibility and bioavailability of seaweed components is also discussed, including the advantages and limitations of static and dynamic in vitro gastrointestinal models versus ex vivo and in vivo methods. Seaweed bioactives show potential for use in prevention and, in some instances, treatment of human disease. However, it is also necessary to confirm these potential, therapeutic effects in large-scale clinical trials. Where possible, we have cited information concerning these trials.
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Affiliation(s)
- Emer Shannon
- Food Biosciences, Teagasc Food Research Centre, Ashtown, D15 KN3K Dublin, Ireland;
- CSIRO Health and Biosecurity, Kintore Avenue, Adelaide, SA 5000, Australia;
| | - Michael Conlon
- CSIRO Health and Biosecurity, Kintore Avenue, Adelaide, SA 5000, Australia;
| | - Maria Hayes
- Food Biosciences, Teagasc Food Research Centre, Ashtown, D15 KN3K Dublin, Ireland;
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Kabir II, Sorrell CC, Mofarah SS, Yang W, Yuen ACY, Nazir MT, Yeoh GH. Alginate/Polymer-Based Materials for Fire Retardancy: Synthesis, Structure, Properties, and Applications. POLYM REV 2020. [DOI: 10.1080/15583724.2020.1801726] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Imrana I. Kabir
- School of Mechanical and Manufacturing Engineering, UNSW Sydney, Sydney, NSW, Australia
| | - Charles C. Sorrell
- School of Materials Science and Engineering, UNSW Sydney, Sydney, NSW, Australia
| | - Sajjad S. Mofarah
- School of Materials Science and Engineering, UNSW Sydney, Sydney, NSW, Australia
| | - Wei Yang
- School of Mechanical and Manufacturing Engineering, UNSW Sydney, Sydney, NSW, Australia
| | - Anthony Chun Yin Yuen
- School of Mechanical and Manufacturing Engineering, UNSW Sydney, Sydney, NSW, Australia
| | - Muhammad Tariq Nazir
- School of Mechanical and Manufacturing Engineering, UNSW Sydney, Sydney, NSW, Australia
| | - Guan Heng Yeoh
- School of Mechanical and Manufacturing Engineering, UNSW Sydney, Sydney, NSW, Australia
- Australian Nuclear Science and Technology Organization (ANSTO), Lucas Heights, NSW, Australia
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15
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Ng SP, Khor YP, Lim HK, Lai OM, Wang Y, Wang Y, Cheong LZ, Arbi Nehdi I, Mansour L, Ping Tan C. Fabrication of Concentrated Palm Olein-Based Diacylglycerol Oil-Soybean Oil Blend Oil-In-Water Emulsion: In-Depth Study of the Rheological Properties and Storage Stability. Foods 2020; 9:foods9070877. [PMID: 32635372 PMCID: PMC7404400 DOI: 10.3390/foods9070877] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2020] [Revised: 06/12/2020] [Accepted: 06/15/2020] [Indexed: 12/21/2022] Open
Abstract
The present study focused on investigating the storage stability of oil-in-water (O/W) emulsions with high oil volume fractions prepared with palm olein-based diacylglycerol oil (POL-DAG)/soybean oil (SBO) blends at 25 °C. The incorporation of different ratios of oil blends significantly influenced (p < 0.05) the texture, color, droplet size distribution, and rheological parameters of the emulsions. Only emulsions incorporated with 10% to 20% POL-DAG in oil phase exhibited pseudoplastic behavior that fitted the Power Law model well. Furthermore, the O/W emulsions prepared with POL-DAG/SBO blends exhibited elastic properties, with G’ higher than G”. During storage, the emulsion was found to be less solid-like with the increase in tan δ values. All emulsions produced with POL-DAG/SBO blends also showed thixotropic behavior. Optical microscopy revealed that the POL-DAG incorporation above 40% caused aggregated droplets to coalesce and flocculate and, thus, larger droplet sizes were observed. The current results demonstrated that the 20% POL-DAG substituted emulsion was more stable than the control emulsion. The valuable insights gained from this study would be able to generate a lot more possible applications using POL-DAG, which could further sustain the competitiveness of the palm oil industry.
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Affiliation(s)
- Siou Pei Ng
- Department of Bioscience, Faculty of Applied Sciences, Tunku Abdul Rahman University College, Jalan Genting Kelang, Setapak, Kuala Lumpur 53300, Malaysia;
| | - Yih Phing Khor
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor 43400, Malaysia; (Y.P.K.); (H.K.L.)
| | - Hong Kwong Lim
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor 43400, Malaysia; (Y.P.K.); (H.K.L.)
| | - Oi Ming Lai
- Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang, Selangor 43400, Malaysia;
| | - Yong Wang
- JNU-UPM International Join Laboratory on Plant Oil Processing and Safety (POPS), Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China;
| | - Yonghua Wang
- Guangdong Research Center of Lipid Science and Applied Engineering Technology, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China;
| | - Ling Zhi Cheong
- Department of Food Safety and Quality, School of Marine Science, Ningbo University, Ningbo 315211, China;
| | - Imededdine Arbi Nehdi
- Chemistry Department, College of Science, King Saud University, P.O. BOX 2455, Riyadh 11451, Saudi Arabia;
- Chemistry Department, El Manar Preparatory Institute for Engineering Studies, Tunis El Manar University, P.O. Box 244, Tunis 2092, Tunisia
| | - Lamjed Mansour
- Zoology Department, College of Science, King Saud University, Saudi Arabia, P.O. Box 2455, Riyadh 11451, Saudi Arabia;
| | - Chin Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor 43400, Malaysia; (Y.P.K.); (H.K.L.)
- Correspondence: ; Tel.: +60-397-698-418
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16
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Ouraji M, Alimi M, Motamedzadegan A, Shokoohi S. Faba bean protein in reduced fat/cholesterol mayonnaise: extraction and physico-chemical modification process. Journal of Food Science and Technology 2020; 57:1774-1785. [PMID: 32327788 DOI: 10.1007/s13197-019-04211-9] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/02/2019] [Accepted: 12/11/2019] [Indexed: 11/30/2022]
Abstract
Effect of faba bean enzymatic protein extraction process parameters were investigated at different ultrasound powers (200, 300 and 400 W), sonication times (15, 25 and 35 min), enzyme dosages (0.15, 0.3 and 0.45%) and enzyme treatment times (15, 25 and 35 min). Physico-functional characterization of the protein samples through solubility, zeta potential, color, fat adsorption, emulsifying and foaming capacity measurements suggested faba protein as a promising substituent to egg yolk powder in reduced fat mayonnaise formulation. Reduced-fat mayonnaise formulation containing different faba protein/egg yolk powder ratios were prepared and characterized through rheological analyses as well as emulsion stability, texture, color and microstructural evaluations. The formulations containing equal compositions of faba bean protein and egg yolk powder (0.375%) and also the one with 0.5% faba bean protein and 0.25% egg yolk powder were finally suggested to substitute the conventional formulation.
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Affiliation(s)
- Mahya Ouraji
- Department of Food Science and Technology, Sari Branch, Islamic Azad University, Sari, Iran
| | - Mazdak Alimi
- Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
| | - Ali Motamedzadegan
- 3Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, P.O. Box 578, Sari, Iran
| | - Shirin Shokoohi
- 4Chemical, Polymeric and Petrochemical Technology Development Research Division, Research Institute of Petroleum Industry, Tehran, Iran
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17
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Saremnejad F, Mohebbi M, Koocheki A. Practical application of nonaqueous foam in the preparation of a novel aerated reduced-fat sauce. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2019.11.004] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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18
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Primacella M, Wang T, Acevedo NC. Characterization of mayonnaise properties prepared using frozen-thawed egg yolk treated with hydrolyzed egg yolk proteins as anti-gelator. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.06.008] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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19
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Mirzanajafi-Zanjani M, Yousefi M, Ehsani A. Challenges and approaches for production of a healthy and functional mayonnaise sauce. Food Sci Nutr 2019; 7:2471-2484. [PMID: 31428335 PMCID: PMC6694423 DOI: 10.1002/fsn3.1132] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2018] [Revised: 06/11/2019] [Accepted: 06/16/2019] [Indexed: 12/11/2022] Open
Abstract
Mayonnaise is a semisolid oil-in-water (O/W) emulsion which is made through the careful blending of oil, vinegar, egg yolk, and spices (especially mustard). In addition, mayonnaise traditionally contains 70%-80% oil, and egg yolk is a key ingredient contributing to its stability. Despite concerns about high cholesterol level in egg yolk, it is yet the most widely utilized emulsifying agent owing to its high emulsifying capacity. Today, the public knowledge about diet and health has been incremented, compelling the people to consume foodstuffs containing functional features. Thus, consumers, aware of the considerable influence of the diet on their health, demand nutritious and healthier food. Mayonnaise is usually cited by health-related issues due to its high cholesterol and fat content. Many researchers have tried to replace fat, as well as egg yolk completely or partially; however, low-fat mayonnaises require extra ingredients to keep the stability. In other words, each ingredient plays a specific role in textural and oxidative stability, and using alternative emulsifiers and fat replacers may affect the sensorial, textural, and antioxidant features of mayonnaise. Furthermore, mayonnaise, like other high-fat foodstuffs, is vulnerable to auto-oxidation. In addition to using fat replacers, mayonnaise is accompanied with bioactive ingredients to produce a healthy system. Therefore in this review, we gathered a quick summary of the ideas, including lowering the cholesterol and fat and using natural antioxidants, prebiotics, and probiotics in order to produce a healthy and functional mayonnaise sauce.
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Affiliation(s)
- Mina Mirzanajafi-Zanjani
- Student Research Committee, Department of Food Science and TechnologyTabriz University of Medical SciencesTabrizIran
| | - Mohammad Yousefi
- Student Research Committee, Department of Food Science and TechnologyTabriz University of Medical SciencesTabrizIran
| | - Ali Ehsani
- Department of Food Science and Technology, Food and Drug Safety Research CenterTabriz University of Medical SciencesTabrizIran
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20
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Ahn J, Lim J, Jusoh N, Lee J, Park TE, Kim Y, Kim J, Jeon NL. 3D Microfluidic Bone Tumor Microenvironment Comprised of Hydroxyapatite/Fibrin Composite. Front Bioeng Biotechnol 2019; 7:168. [PMID: 31380359 PMCID: PMC6653063 DOI: 10.3389/fbioe.2019.00168] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2019] [Accepted: 07/01/2019] [Indexed: 01/04/2023] Open
Abstract
Bone is one of the most common sites of cancer metastasis, as its fertile microenvironment attracts tumor cells. The unique mechanical properties of bone extracellular matrix (ECM), mainly composed of hydroxyapatite (HA) affect a number of cellular responses in the tumor microenvironment (TME) such as proliferation, migration, viability, and morphology, as well as angiogenic activity, which is related to bone metastasis. In this study, we engineered a bone-mimetic microenvironment to investigate the interactions between the TME and HA using a microfluidic platform designed for culturing tumor cells in 3D bone-mimetic composite of HA and fibrin. We developed a bone metastasis TME model from colorectal cancer (SW620) and gastric cancer (MKN74) cells, which has very poor prognosis but rarely been investigated. The microfluidic platform enabled straightforward formation of 3D TME composed the hydrogel and multiple cell types. This facilitated monitoring of the effect of HA concentration and culture time on the TME. In 3D bone mimicking culture, we found that HA rich microenvironment affects cell viability, proliferation and cancer cell cytoplasmic volume in a manner dependent on the different metastatic cancer cell types and culture duration indicating the spatial heterogeneity (different origin of metastatic cancer) and temporal heterogeneity (growth time of cancer) of TME. We also found that both SW620 and MKN72 cells exhibited significantly reduced migration at higher HA concentration in our platform indicating inhibitory effect of HA in both cancer cells migration. Next, we quantitatively analyzed angiogenic sprouts induced by paracrine factors that secreted by TME and showed paracrine signals from tumor and stromal cell with a high HA concentration resulted in the formation of fewer sprouts. Finally we reconstituted vascularized TME allowing direct interaction between angiogenic sprouts and tumor-stroma microspheroids in a bone-mimicking microenvironment composing a tunable HA/fibrin composite. Our multifarious approach could be applied to drug screening and mechanistic studies of the metastasis, growth, and progression of bone tumors.
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Affiliation(s)
- Jungho Ahn
- Department of Mechanical and Aerospace Engineering, Seoul National University, Seoul, South Korea.,George W. Woodruff School of Mechanical Engineering, Georgia Institute of Technology, Atlanta, GA, United States
| | - Jungeun Lim
- Department of Mechanical and Aerospace Engineering, Seoul National University, Seoul, South Korea.,George W. Woodruff School of Mechanical Engineering, Georgia Institute of Technology, Atlanta, GA, United States
| | - Norhana Jusoh
- Department of Mechanical and Aerospace Engineering, Seoul National University, Seoul, South Korea.,Faculty of Engineering, School of Biomedical Engineering and Health Sciences, Universiti Teknologi Malaysia, Johor Bahru, Malaysia
| | - Jungseub Lee
- Department of Mechanical and Aerospace Engineering, Seoul National University, Seoul, South Korea
| | - Tae-Eun Park
- Ulsan National Institute of Science and Technology, Ulsan, South Korea
| | - YongTae Kim
- George W. Woodruff School of Mechanical Engineering, Georgia Institute of Technology, Atlanta, GA, United States.,Parker H. Petit Institute for Bioengineering and Bioscience, Georgia Institute of Technology, Atlanta, GA, United States.,Institute for Electronics and Nanotechnology, Georgia Institute of Technology, Atlanta, GA, United States.,Wallace H. Coulter Department of Biomedical Engineering, Georgia Institute of Technology, Atlanta, GA, United States
| | - Jangho Kim
- Department of Rural and Biosystems Engineering, Chonnam National University, Gwangju, South Korea
| | - Noo Li Jeon
- Department of Mechanical and Aerospace Engineering, Seoul National University, Seoul, South Korea.,Division of WCU (World Class University) Multiscale Mechanical Design, Seoul National University, Seoul, South Korea.,Seoul National University Institute of Advanced Machines and Design, Seoul, South Korea.,Institute of Bioengineering, Seoul National University, Seoul, South Korea
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21
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Fuhrmann PL, Sala G, Stieger M, Scholten E. Clustering of oil droplets in o/w emulsions: Controlling cluster size and interaction strength. Food Res Int 2019; 122:537-547. [PMID: 31229109 DOI: 10.1016/j.foodres.2019.04.027] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2018] [Revised: 04/11/2019] [Accepted: 04/11/2019] [Indexed: 11/18/2022]
Abstract
Clustering of oil droplets changes the rheological properties of oil-in-water (o/w) emulsions and can be used as a tool to structure foods. The aim of this study was to manipulate both oil droplet cluster size and cluster strength in liquid o/w emulsions, and to investigate the effect of these parameters on the rheological properties. Clustered emulsions were prepared using three different methods: (i) clustering by protein-proanthocyanidin interactions, (ii) clustering by hetero-aggregation of oppositely-charged emulsion droplets, and (iii) enzymatic clustering of protein-stabilised droplets using transglutaminase. Clustering by protein-proanthocyanidin interactions allowed to control oil droplet cluster size from 1 to 140 μm. Clusters decreased in size upon both an increase and decrease in pH, but were stable against changes in ionic strength. Hetero-aggregation of oppositely-charged oil droplets (gelatine/whey protein and gelatine/DATEM) allowed to control cluster size from 1 to 40 μm. Clusters showed a strong decrease in size in response to changes in pH and a small decrease in size with increasing ionic strength. Enzymatic clustering did not allow to control cluster size. Cluster strength of proanthocyanidin-stabilised clusters was found to be higher than that of hetero-aggregated clusters. Stabilisation of clusters was likely induced by different protein-proanthocyanidin interactions such as H-bridges, π-π stacking, and hydrophobic interactions, whereas hetero-aggregation is based on electrostatic interactions. Upon clustering, emulsion viscosity increased by up to three orders of magnitude. We conclude that protein-proanthocyanidin interactions and hetero-aggregation are effective methods to tune droplet cluster size and strength in o/w emulsions, and that cluster size and interaction strength control the rheological properties of o/w emulsions with clustered oil droplets.
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Affiliation(s)
- Philipp L Fuhrmann
- TiFN, P.O. Box 557, 6700 AN Wageningen, The Netherlands; Physics and Physical Chemistry of Foods, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands
| | - Guido Sala
- Physics and Physical Chemistry of Foods, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands; Wageningen Food & Biobased Research, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands
| | - Markus Stieger
- TiFN, P.O. Box 557, 6700 AN Wageningen, The Netherlands; Division of Human Nutrition, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands; Food Quality and Design Group, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands
| | - Elke Scholten
- TiFN, P.O. Box 557, 6700 AN Wageningen, The Netherlands; Physics and Physical Chemistry of Foods, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands.
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22
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Physical and Textural Properties of Mayonnaise Prepared Using Virgin Coconut Oil/Fish Oil Blend. FOOD BIOPHYS 2019. [DOI: 10.1007/s11483-019-09579-x] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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23
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24
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Ahn J, Lim J, Jusoh N, Lee J, Park TE, Kim Y, Kim J, Jeon NL. 3D Microfluidic Bone Tumor Microenvironment Comprised of Hydroxyapatite/Fibrin Composite. Front Bioeng Biotechnol 2019. [PMID: 31380359 DOI: 10.3389/fbioe.2019.00168/full] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/17/2023] Open
Abstract
Bone is one of the most common sites of cancer metastasis, as its fertile microenvironment attracts tumor cells. The unique mechanical properties of bone extracellular matrix (ECM), mainly composed of hydroxyapatite (HA) affect a number of cellular responses in the tumor microenvironment (TME) such as proliferation, migration, viability, and morphology, as well as angiogenic activity, which is related to bone metastasis. In this study, we engineered a bone-mimetic microenvironment to investigate the interactions between the TME and HA using a microfluidic platform designed for culturing tumor cells in 3D bone-mimetic composite of HA and fibrin. We developed a bone metastasis TME model from colorectal cancer (SW620) and gastric cancer (MKN74) cells, which has very poor prognosis but rarely been investigated. The microfluidic platform enabled straightforward formation of 3D TME composed the hydrogel and multiple cell types. This facilitated monitoring of the effect of HA concentration and culture time on the TME. In 3D bone mimicking culture, we found that HA rich microenvironment affects cell viability, proliferation and cancer cell cytoplasmic volume in a manner dependent on the different metastatic cancer cell types and culture duration indicating the spatial heterogeneity (different origin of metastatic cancer) and temporal heterogeneity (growth time of cancer) of TME. We also found that both SW620 and MKN72 cells exhibited significantly reduced migration at higher HA concentration in our platform indicating inhibitory effect of HA in both cancer cells migration. Next, we quantitatively analyzed angiogenic sprouts induced by paracrine factors that secreted by TME and showed paracrine signals from tumor and stromal cell with a high HA concentration resulted in the formation of fewer sprouts. Finally we reconstituted vascularized TME allowing direct interaction between angiogenic sprouts and tumor-stroma microspheroids in a bone-mimicking microenvironment composing a tunable HA/fibrin composite. Our multifarious approach could be applied to drug screening and mechanistic studies of the metastasis, growth, and progression of bone tumors.
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Affiliation(s)
- Jungho Ahn
- Department of Mechanical and Aerospace Engineering, Seoul National University, Seoul, South Korea
- George W. Woodruff School of Mechanical Engineering, Georgia Institute of Technology, Atlanta, GA, United States
| | - Jungeun Lim
- Department of Mechanical and Aerospace Engineering, Seoul National University, Seoul, South Korea
- George W. Woodruff School of Mechanical Engineering, Georgia Institute of Technology, Atlanta, GA, United States
| | - Norhana Jusoh
- Department of Mechanical and Aerospace Engineering, Seoul National University, Seoul, South Korea
- Faculty of Engineering, School of Biomedical Engineering and Health Sciences, Universiti Teknologi Malaysia, Johor Bahru, Malaysia
| | - Jungseub Lee
- Department of Mechanical and Aerospace Engineering, Seoul National University, Seoul, South Korea
| | - Tae-Eun Park
- Ulsan National Institute of Science and Technology, Ulsan, South Korea
| | - YongTae Kim
- George W. Woodruff School of Mechanical Engineering, Georgia Institute of Technology, Atlanta, GA, United States
- Parker H. Petit Institute for Bioengineering and Bioscience, Georgia Institute of Technology, Atlanta, GA, United States
- Institute for Electronics and Nanotechnology, Georgia Institute of Technology, Atlanta, GA, United States
- Wallace H. Coulter Department of Biomedical Engineering, Georgia Institute of Technology, Atlanta, GA, United States
| | - Jangho Kim
- Department of Rural and Biosystems Engineering, Chonnam National University, Gwangju, South Korea
| | - Noo Li Jeon
- Department of Mechanical and Aerospace Engineering, Seoul National University, Seoul, South Korea
- Division of WCU (World Class University) Multiscale Mechanical Design, Seoul National University, Seoul, South Korea
- Seoul National University Institute of Advanced Machines and Design, Seoul, South Korea
- Institute of Bioengineering, Seoul National University, Seoul, South Korea
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25
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Quinzio C, Ayunta C, López de Mishima B, Iturriaga L. Stability and rheology properties of oil-in-water emulsions prepared with mucilage extracted from Opuntia ficus-indica (L). Miller. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.06.002] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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26
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Matos M, Laca A, Rea F, Iglesias O, Rayner M, Gutiérrez G. O/W emulsions stabilized by OSA-modified starch granules versus non-ionic surfactant: Stability, rheological behaviour and resveratrol encapsulation. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.11.009] [Citation(s) in RCA: 62] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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27
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Maani B, Alimi M, Shokoohi S, Fazeli F. Substitution of modified starch with hydrogen peroxide-modified rice bran in salad dressing formulation: physicochemical, texture, rheological and sensory properties. J Texture Stud 2016; 48:205-214. [DOI: 10.1111/jtxs.12229] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2016] [Revised: 08/07/2016] [Accepted: 08/24/2016] [Indexed: 11/27/2022]
Affiliation(s)
- Bahareh Maani
- Department of food science and technology; Ayatollah Amoli Branch, Islamic Azad University; Amol Iran
| | - Mazdak Alimi
- Department of food science and technology; Ayatollah Amoli Branch, Islamic Azad University; Amol Iran
| | - Shirin Shokoohi
- Chemical, Polymeric and Petrochemical Technology Development Research Division; Research Institute of Petroleum Industry; Tehran Iran
| | - Fatemeh Fazeli
- Department of food science and technology; Ayatollah Amoli Branch, Islamic Azad University; Amol Iran
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28
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Rodil A, Laca A, Paredes B, Rendueles M, Meana Á, Díaz M. Gels prepared from egg yolk and its fractions for tissue engineering. Biotechnol Prog 2016; 32:1577-1583. [PMID: 27602804 DOI: 10.1002/btpr.2364] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2015] [Revised: 06/30/2016] [Indexed: 11/09/2022]
Abstract
New biomaterials prepared from egg yolk and its main fractions (plasma and granules) have been developed for use in tissue engineering. Protein gels obtained via transglutaminase cross-linking were characterized by rheometry, texturometry and scanning electron microscopy. All the gels exhibited suitable physical and mechanical characteristics for use as potential biomaterials in skin regeneration. Specifically, results showed that these materials presented a compact, uniform structure, with granular gel being found to be the most resistant as well as the most elastic material. Accordingly, these gels were subsequently evaluated as scaffolds for murine fibroblast growth. The best results were obtained with granule gels. Not only adhesion and cell growth were detected when using these gels, but also continuous coatings of cells growing on their surface. These findings can be attributed to the higher protein content of this fraction and to the particular structure of its proteins. Thus, granules have proved to be an interesting potential raw material for scaffold development. © 2016 American Institute of Chemical Engineers Biotechnol. Prog., 32:1577-1583, 2016.
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Affiliation(s)
- Andrea Rodil
- Dept. of Chemical Engineering and Environmental Technology, University of Oviedo, C/Julián Clavería s/n, Oviedo, 33071, Spain
| | - Amanda Laca
- Dept. of Chemical Engineering and Environmental Technology, University of Oviedo, C/Julián Clavería s/n, Oviedo, 33071, Spain
| | - Benjamín Paredes
- Dept. of Chemical Engineering and Environmental Technology, University of Oviedo, C/Julián Clavería s/n, Oviedo, 33071, Spain
| | - Manuel Rendueles
- Dept. of Chemical Engineering and Environmental Technology, University of Oviedo, C/Julián Clavería s/n, Oviedo, 33071, Spain
| | - Álvaro Meana
- Community Center of Blood and Tissues of the Princedom of Asturias, C/Emilio Rodriguez Vigil s/n, Oviedo, 33006, Spain
| | - Mario Díaz
- Dept. of Chemical Engineering and Environmental Technology, University of Oviedo, C/Julián Clavería s/n, Oviedo, 33071, Spain
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29
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Youce Ettoumi K, Zouambia Y, Moulai-Mostefa N. Effects of ascorbic acid on the physiochemical, rheological, and antioxidant properties of citrus essential oil-based emulsion stabilized by pectin. J DISPER SCI TECHNOL 2016. [DOI: 10.1080/01932691.2015.1095101] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
| | - Yamina Zouambia
- Materials and Environmental Laboratory, University of Medea, Ain D'Heb, Medea, Algeria
| | - Nadji Moulai-Mostefa
- Materials and Environmental Laboratory, University of Medea, Ain D'Heb, Medea, Algeria
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30
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Golchoobi L, Alimi M, Shokoohi S, Yousefi H. Interaction between Nanofibrillated Cellulose with Guar Gum and Carboxy Methyl Cellulose in Low-Fat Mayonnaise. J Texture Stud 2016. [DOI: 10.1111/jtxs.12183] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Laleh Golchoobi
- Department of Food Science and Technology; Ayatollah Amoli Branch, Islamic Azad University; Amol Iran
| | - Mazdak Alimi
- Department of Food Science and Technology; Ayatollah Amoli Branch, Islamic Azad University; Amol Iran
| | - Shirin Shokoohi
- Chemical, Polymeric and Petrochemical Technology Development Research Division; Research Institute of Petroleum Industry; Tehran Iran
| | - Hossein Yousefi
- Department of Wood Engineering and Technology; Gorgan University of Agricultural Sciences and Natural Resources; Gorgan Iran
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31
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Alginate Biosynthesis inAzotobacter vinelandii: Overview of Molecular Mechanisms in Connection with the Oxygen Availability. INT J POLYM SCI 2016. [DOI: 10.1155/2016/2062360] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The Gram-negative bacteriumAzotobacter vinelandiican synthetize the biopolymer alginate that has material properties appropriate for plenty of applications in industry as well as in medicine. In order to settle the foundation for improving alginate production without compromising its quality, a better understanding of the polymer biosynthesis and the mechanism of regulation during fermentation processes is necessary. This knowledge is crucial for the development of novel production strategies. Here, we highlight the key aspects of alginate biosynthesis that can lead to producing an alginate with specific material properties with particular focus on the role of oxygen availability linked with the molecular mechanisms involved in the alginate production.
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33
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Toker OS, Karasu S, Yilmaz MT, Karaman S. Three interval thixotropy test (3ITT) in food applications: A novel technique to determine structural regeneration of mayonnaise under different shear conditions. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.02.002] [Citation(s) in RCA: 51] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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34
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Stability and physicochemical properties of model salad dressings prepared with pregelatinized potato starch. Carbohydr Polym 2014; 111:624-32. [DOI: 10.1016/j.carbpol.2014.05.015] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2013] [Revised: 04/12/2014] [Accepted: 05/06/2014] [Indexed: 11/23/2022]
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35
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Amiri Aghdaei SS, Aalami M, Babaei Geefan S, Ranjbar A. Application of Isfarzeh seed (Plantago ovate L.) mucilage as a fat mimetic in mayonnaise. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2014; 51:2748-54. [PMID: 25328221 PMCID: PMC4190200 DOI: 10.1007/s13197-012-0796-7] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/03/2012] [Accepted: 07/27/2012] [Indexed: 10/28/2022]
Abstract
In present study, application of Isfarzeh seed (Plantago ovate L.) mucilage as fat replacer was studied in mayonnaise formulation. Fat was partially substituted by mucilage gels (2 and 3 % suspensions) at levels of 30, 40 and 50 % which were referred to as FM2-30 % (2 % gel and 30 % substitution level), FM2-40 %, FM2-50 %, FM3-30 %, FM3-40 %, and FM3-50 % formulations, respectively and the full fat (Ff) mayonnaise with 78 % oil was used as control. Physicochemical, texture and sensory analysis of Ff and Low fat (Lf) treatments were evaluated. Results indicated that Lf samples had considerably lower energy content compared with control, but higher water content than their Ff counterpart. In view of texture, FM3-30 % showed similar textural characteristics as those of control. Both Ff and Lf samples exhibited thixotropic and shear thinning behavior through rheological studies and all samples followed the power law model except FM3-40 % and FM3-50 %. Sensory evaluation demonstrated that all of mayonnaise samples, containing 3 % mucilage, were more acceptable. It was concluded that Isfarzeh seed mucilage can be used as a suitable fat replacer in mayonnaise formulation.
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Affiliation(s)
- S S Amiri Aghdaei
- Department of Food Science and Technology, Baharan Institute of Higher Education, Gorgan, Iran
| | - M Aalami
- Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Saeed Babaei Geefan
- Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - A Ranjbar
- Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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Li J, Wang Y, Jin W, Zhou B, Li B. Application of micronized konjac gel for fat analogue in mayonnaise. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.06.010] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Fernandez VE, Palazolo GG, Bosisio NA, Martínez LM, Wagner JR. Rheological properties and stability of low-in-fat dressings prepared with high-pressure homogenized yeast. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2012.01.029] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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Mousavi SM, Ramazani A, Najafi I, Davachi SM. Effect of ultrasonic irradiation on rheological properties of asphaltenic crude oils. PETROLEUM SCIENCE 2012; 9:82-88. [DOI: 10.1007/s12182-012-0186-9] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/27/2023]
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Deng Q, Zhao Y. Physicochemical, nutritional, and antimicrobial properties of wine grape (cv. Merlot) pomace extract-based films. J Food Sci 2011; 76:E309-17. [PMID: 21535831 DOI: 10.1111/j.1750-3841.2011.02090.x] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
UNLABELLED Wine grape pomace (WGP) (cv. Merlot) extract-based films were studied in terms of their physicochemical, mechanical, water barrier, nutritional, and antibacterial properties. Pomace extract (PE) was obtained by hot water extraction and had a total soluble solid of 3.6% and pH 3.65. Plant-based polysaccharides, low methoxyl pectin (LMP, 0.75% w/w), sodium alginate (SA, 0.3% w/w), or Ticafilm (TF, 2% w/w), was added into PE for film formation, respectively. Elongation at break and tensile strength were 23% and 4.04 MPa for TF-PE film, 25% and 1.12 MPa for SA-PE film, and 9.89% and 1.56 MPa for LMP-PE film. Water vapor permeability of LMP-PE and SA-PE films was 63 and 60 g mm m(-2) d(-1) kPa, respectively, lower than that of TF-PE film (70 g mm m(-2) d(-1) kPa) (P<0.05). LMP-PE film had higher water solubility, indicated by the haze percentage of water after 24 h of film immersion (52.8%) than that of TF-PE (25.7%) and SA-PE (15.9%) films, and also had higher amount of released phenolics (96.6%) than that of TF-PE (93.8%) and SA-PE (80.5%) films. PE films showed antibacterial activity against both Escherichia coli and Listeria innocua, in which approximate 5-log reductions in E. coli and 1.7- to 3.0-log reductions in L. innocua were observed at the end of 24 h incubation test compared with control. This study demonstrated the possibility of utilizing WGP extracts as natural, antimicrobial, and antioxidant promoting film-forming material for various food applications. PRACTICAL APPLICATION WGP extract-based edible films with the addition of a small amount of commercial polysaccharides showed attractive color and comparable mechanical and water barrier properties to other edible films. The films also demonstrated their potential antioxidant and antimicrobial functions. Hence, they may be used as colorful wraps or coatings for food, pharmaceutical, or other similar applications.
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Affiliation(s)
- Qian Deng
- Department of Food Science and Technology, 100 Wiegand Hall, Oregon State University, Corvallis, OR 97331, USA
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LACA AMANDA, PAREDES BENJAMÍN, DÍAZ MARIO. LIPID-ENRICHED EGG YOLK FRACTION AS INGREDIENT IN COSMETIC EMULSIONS. J Texture Stud 2011. [DOI: 10.1111/j.1745-4603.2011.00312.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Rheological properties, stability and sensory evaluation of low-cholesterol mayonnaises prepared using egg yolk granules as emulsifying agent. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2009.10.017] [Citation(s) in RCA: 96] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Lim HN, Kassim A, Huang NM, Radiman S, Yarmo MA, Yeong SK, Khiew PS, Chiu WS. Three-Component Olive Oil-In-Water High Internal Phase Emulsions Stabilized by Palm Surfactant and Their Moisturizing Properties. J DISPER SCI TECHNOL 2009. [DOI: 10.1080/01932690903107331] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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The effect of egg albumen on the viscoelasticity of crab sticks made from Alaska Pollock and Pacific Whiting surimi. Food Hydrocoll 2009. [DOI: 10.1016/j.foodhyd.2009.03.013] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Campo-Deaño L, Tovar CA, Jesús Pombo M, Teresa Solas M, Javier Borderías A. Rheological study of giant squid surimi (Dosidicus gigas) made by two methods with different cryoprotectants added. J FOOD ENG 2009. [DOI: 10.1016/j.jfoodeng.2009.02.024] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Mun S, Kim YL, Kang CG, Park KH, Shim JY, Kim YR. Development of reduced-fat mayonnaise using 4αGTase-modified rice starch and xanthan gum. Int J Biol Macromol 2009; 44:400-7. [DOI: 10.1016/j.ijbiomac.2009.02.008] [Citation(s) in RCA: 114] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2008] [Revised: 02/25/2009] [Accepted: 02/27/2009] [Indexed: 10/21/2022]
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Hayati IN, Che Man YB, Tan CP, Aini IN. Stability and rheology of concentrated O/W emulsions based on soybean oil/palm kernel olein blends. Food Res Int 2007. [DOI: 10.1016/j.foodres.2007.05.008] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Liu H, Xu X, Guo S. Rheological, texture and sensory properties of low-fat mayonnaise with different fat mimetics. Lebensm Wiss Technol 2007. [DOI: 10.1016/j.lwt.2006.11.007] [Citation(s) in RCA: 146] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Fijan R, Šostar-Turk S, Lapasin R. Rheological study of interactions between non-ionic surfactants and polysaccharide thickeners used in textile printing. Carbohydr Polym 2007. [DOI: 10.1016/j.carbpol.2006.08.006] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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