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Ashaolu TJ, Greff B, Varga L. The structure-function relationships and techno-functions of β-conglycinin. Food Chem 2025; 462:140950. [PMID: 39213968 DOI: 10.1016/j.foodchem.2024.140950] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2024] [Revised: 07/26/2024] [Accepted: 08/20/2024] [Indexed: 09/04/2024]
Abstract
β-conglycinin (β-CG) is a prominent storage protein belonging to the globulin family in soybean (Glycine max) seeds. Along with other soybean proteins, it serves as an important source of essential amino acids and high-quality nutrition. However, the digestibility and nutritional value of β-CG are key factors affecting the nutritional profile of soy-based foods. The heterotrimeric, secondary, and quaternary structures of β-CG, particularly the spatial arrangement of its α, α', and β subunits, influence its functional properties. Considering these aspects, β-CG emerges as a significant protein with diverse applications in the food and health sectors. Therefore, this review explores β-CG's composition, structure, function, health implications, and industrial uses. Salient discussions are presented on its molecular structure, nutrition, digestibility, allergenicity, and techno-functions including emulsification, solubility, gelling, and structure-function complexities. Overall, the multifaceted potential of β-CG in the healthcare sector and the food industry is evident.
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Affiliation(s)
- Tolulope Joshua Ashaolu
- Institute for Global Health Innovations, Duy Tan University, Da Nang 550000, Viet Nam; Faculty of Medicine, Duy Tan University, Da Nang 550000, Viet Nam.
| | - Babett Greff
- Department of Food Science, Széchenyi István University, Mosonmagyaróvár 9200, Hungary
| | - László Varga
- Department of Food Science, Széchenyi István University, Mosonmagyaróvár 9200, Hungary
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2
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Yu J, Yun M, Li J, Gao Y, Mao L. Development of Oleogel-in-Water High Internal Phase Emulsions with Improved Physicochemical Stability and Their Application in Mayonnaise. Foods 2024; 13:2738. [PMID: 39272503 PMCID: PMC11395701 DOI: 10.3390/foods13172738] [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: 07/18/2024] [Revised: 08/14/2024] [Accepted: 08/27/2024] [Indexed: 09/15/2024] Open
Abstract
Egg-free mayonnaise is receiving greater attention due to its potential health benefits. This study used whey protein isolate (WPI) as an emulsifier to develop high internal phase emulsions (HIPEs) based on beeswax (BW) oleogels through a simple one-step method. The effects of WPI, NaCl and sucrose on the physicochemical properties of HIPEs were investigated. A novel simulated mayonnaise was then prepared and characterized. Microstructural observation revealed that WPI enveloped oil droplets at the interface, forming a typical O/W emulsion. Increase in WPI content led to significantly enhanced stability of HIPEs, and HIPEs with 5% WPI had the smallest particle size (11.9 ± 0.18 μm). With the increase in NaCl concentration, particle size was increased and ζ-potential was decreased. Higher sucrose content led to reduced particle size and ζ-potential, and slightly improved stability. Rheological tests indicated solid-like properties and shear-thinning behaviors in all HIPEs. The addition of WPI and sucrose improved the structures and viscosity of HIPEs. Simulated mayonnaises (WE-0.3%, WE-1% and YE) were then prepared based on the above HIPEs. Compared to commercial mayonnaises, the mayonnaises based on HIPEs exhibited higher viscoelastic modulus and similar tribological characteristics, indicating the potential application feasibility of oleogel-based HIPEs in mayonnaise. These findings provided insights into the development of novel and healthier mayonnaise alternatives.
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Affiliation(s)
- Jingjing Yu
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Mingyue Yun
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Jia Li
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- CAU Sichuan Chengdu Advanced Agricultural Industrial Institute, Chengdu 611430, China
| | - Yanxiang Gao
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Like Mao
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- CAU Sichuan Chengdu Advanced Agricultural Industrial Institute, Chengdu 611430, China
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3
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Simões S, Santos R, Sousa I, Prista C, Raymundo A. Fermented unripe tomato paste - Development of innovative salad dressings as a contribution to circular economy. FOOD SCI TECHNOL INT 2024; 30:418-427. [PMID: 36514275 DOI: 10.1177/10820132221144482] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
As food trends evolve towards sustainable, healthy, and mildly processed products, it is essential to consider new food sources, which contribute to positive changes in the food industry and originate interesting new products. For the tomato industry, where only completely red tomatoes are used, unripe and non-red tomatoes constitute an important by-product, with important losses in the field of a perfectly edible vegetable food source. To give value to this unripe tomato, a fermentation with a consortium of lactic acid bacteria and yeast was previously optimized, originating an acidic pulp with optimized nutritional characteristics and great potential for salad dressing development. Pulp's texture was improved with two hydrocolloid systems: 0.5 g/100 g of xanthan gum; and a mixed system of xanthan gum and kappa-carrageenan (0.1 g/100 g each). After rheology optimization, spices and condiments were added to the thickened fermented pulp, and promising tasty sauces were obtained. These sauces were presented to a consumers' panel, with good acceptance. The production of these new healthy sauces aims to mitigate unripe tomato waste, adding value to the tomato industry by using a major industrial by-product.
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Affiliation(s)
- Sara Simões
- LEAF - Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, Lisboa, Portugal
| | - Rafaela Santos
- LEAF - Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, Lisboa, Portugal
| | - Isabel Sousa
- LEAF - Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, Lisboa, Portugal
| | - Catarina Prista
- LEAF - Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, Lisboa, Portugal
| | - Anabela Raymundo
- LEAF - Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, Lisboa, Portugal
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Lee KY, Han CY, Rahman WU, Harinarayanan NC, Park CE, Choi SG. Quality Characteristics of Vegan Mayonnaise Produced Using Supercritical Carbon Dioxide-Processed Defatted Soybean Flour. Foods 2024; 13:1170. [PMID: 38672843 PMCID: PMC11048837 DOI: 10.3390/foods13081170] [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: 02/21/2024] [Revised: 03/23/2024] [Accepted: 04/10/2024] [Indexed: 04/28/2024] Open
Abstract
Emulsifiers, like egg yolk (EY), are necessary for the formation of mayonnaise, which is an oil-in-water type of colloid. This study aimed to assess the potential of defatted soybean powder treated with supercritical carbon dioxide (DSF) to enhance the quality of plant-based mayonnaise as plant-based alternatives gain popularity. This study involved the production of DSF and the comparison of its quality attributes to those of mayonnaise made with varying amounts of control soy flour (CSF), DSF, and EY. It was found that mayonnaise made with an increased quantity of DSF showed better emulsion stability, viscosity, and a smaller, more uniform particle size when compared with CSF mayonnaise. Additionally, DSF mayonnaise was generally rated higher in sensory evaluation. The addition of approximately 2% DSF positively influenced the emulsion and sensory properties of the vegan mayonnaise, indicating that DSF is a promising plant-based alternative emulsifier for the replacement of animal ingredients.
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Affiliation(s)
- Kyo-Yeon Lee
- Department of Food Science and Technology, Institute of Agriculture and Life Sciences, Gyeongsang National University, Jinju 52828, Republic of Korea;
| | - Chae-Yeon Han
- Upland Crop Breeding Research Division, Department of Southern Area Crop Science, National Institute of Crop Science, RDA, Miryang 50424, Republic of Korea;
- Division of Applied Life Science (BK21), Gyeongsang National University, Jinju 52828, Republic of Korea; (W.U.R.); (N.C.H.); (C.-E.P.)
| | - Wasif Ur Rahman
- Division of Applied Life Science (BK21), Gyeongsang National University, Jinju 52828, Republic of Korea; (W.U.R.); (N.C.H.); (C.-E.P.)
| | - Nair Chithra Harinarayanan
- Division of Applied Life Science (BK21), Gyeongsang National University, Jinju 52828, Republic of Korea; (W.U.R.); (N.C.H.); (C.-E.P.)
| | - Chae-Eun Park
- Division of Applied Life Science (BK21), Gyeongsang National University, Jinju 52828, Republic of Korea; (W.U.R.); (N.C.H.); (C.-E.P.)
| | - Sung-Gil Choi
- Department of Food Science and Technology, Institute of Agriculture and Life Sciences, Gyeongsang National University, Jinju 52828, Republic of Korea;
- Division of Applied Life Science (BK21), Gyeongsang National University, Jinju 52828, Republic of Korea; (W.U.R.); (N.C.H.); (C.-E.P.)
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Avci E, Akcicek A, Tekin Cakmak ZH, Kasapoglu MZ, Sagdic O, Karasu S. Isolation of Protein and Fiber from Hot Pepper Seed Oil Byproduct To Enhance Rheology, Emulsion, and Oxidative Stability of Low-Fat Salad Dressing. ACS OMEGA 2024; 9:10243-10252. [PMID: 38463330 PMCID: PMC10918801 DOI: 10.1021/acsomega.3c07410] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/25/2023] [Revised: 12/25/2023] [Accepted: 01/08/2024] [Indexed: 03/12/2024]
Abstract
This research aimed to explore the potential utilization of protein (P) and fiber (F) extracted from cold-pressed hot pepper seed oil byproduct (HPOB) in the enhancement of the rheological properties, emulsion stability, and oxidative stability of a low-fat salad dressing with 10% oil content. The assessment involved the examination of several aspects, including the physical qualities such as emulsion stability, rheological behavior, and particle size as well as the microstructure and oxidative stability. It is worth mentioning that all emulsions had desirable characteristics, including shear-thinning behavior characterized by a consistency index ranging from 6.82 to 22.32 Pa s, as well as viscoelasticity and recoverability. These qualities were notably improved with the addition of P and F of HBOP. During the thermal stability testing, it was observed that the low-fat dressing containing 1% P-1F exhibited minor changes in the G* value, indicating its exceptional emulsion stability. The control salad dressings in C1 samples contained 30% oil. (B): C2: samples containing 10% oil (low-fat salad dressing sample) exhibited ζ-potential values of -34.70 and -46.70 mV. The samples 1P-1F and 2P-1F exhibited the highest ζ-potential values. Furthermore, the increase in F resulted in a reduction in droplet size and elicited elevated values for the induction period (IP), with the exception of samples containing 1% protein, 3% fiber, and 10% oil (1P-3F). The salad dressings that included P-F exhibited enhanced oxidative stability, demonstrated by their longer IP (ranging from 5.11 to 7.04 h) compared to the control samples. The formulation consisting of samples contained 1% protein, 1% fiber, and 10% oil (1P-1F) and samples contained 2% protein, 1% fiber, and 10% oil (2P-1F) exhibited superior ζ-potential, emulsion stability, and recovery rate compared to other formulations. The findings of this investigation indicate that the interaction of proteins and fibers extracted from HPOB exhibits the potential to enhance the rheological characteristics, emulsion stability, and oxidative stability of low-fat salad dressing.
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Affiliation(s)
- Esra Avci
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Davutpasa Campus, 34210 Istanbul, Turkey
- Bypro
Functional Food and Biotechnology, Esenler, 34210 Istanbul, Turkey
| | - Alican Akcicek
- Faculty
of Tourism, Department of Gastronomy and Culinary Arts, Kocaeli University, Kartepe, 41080 Kocaeli, Turkey
| | - Zeynep Hazal Tekin Cakmak
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Davutpasa Campus, 34210 Istanbul, Turkey
| | | | - Osman Sagdic
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Davutpasa Campus, 34210 Istanbul, Turkey
| | - Salih Karasu
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Davutpasa Campus, 34210 Istanbul, Turkey
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Quezada C, Urra M, Mella C, Zúñiga RN, Troncoso E. Plant-Based Oil-in-Water Food Emulsions: Exploring the Influence of Different Formulations on Their Physicochemical Properties. Foods 2024; 13:513. [PMID: 38397490 PMCID: PMC10888144 DOI: 10.3390/foods13040513] [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: 12/31/2023] [Revised: 01/26/2024] [Accepted: 02/03/2024] [Indexed: 02/25/2024] Open
Abstract
The global focus on incorporating natural ingredients into the diet for health improvement encompasses ω-3 polyunsaturated fatty acids (PUFAs) derived from plant sources, such as flaxseed oil. ω-3 PUFAs are susceptible to oxidation, but oil-in-water (O/W) emulsions can serve to protect PUFAs from this phenomenon. This study aimed to create O/W emulsions using flaxseed oil and either soy lecithin or Quillaja saponins, thickened with modified starch, while assessing their physical properties (oil droplet size, ζ-potential, and rheology) and physical stability. Emulsions with different oil concentrations (25% and 30% w/w) and oil-to-surfactant ratio (5:1 and 10:1) were fabricated using high-pressure homogenization (800 bar, five cycles). Moreover, emulsions were thickened with modified starch and their rheological properties were measured. The physical stability of all emulsions was assessed over a 7-day storage period using the TSI (Turbiscan Stability Index). Saponin-stabilized emulsions exhibited smaller droplet diameters (0.11-0.19 µm) compared to lecithin (0.40-1.30 µm), and an increase in surfactant concentration led to a reduction in droplet diameter. Both surfactants generated droplets with a high negative charge (-63 to -72 mV), but lecithin-stabilized emulsions showed greater negative charge, resulting in more intense electrostatic repulsion. Saponin-stabilized emulsions showed higher apparent viscosity (3.9-11.6 mPa·s) when compared to lecithin-stabilized ones (1.19-4.36 mPa·s). The addition of starch significantly increased the apparent viscosity of saponin-stabilized emulsions, rising from 11.6 mPa s to 2117 mPa s. Emulsions stabilized by saponin exhibited higher stability than those stabilized by lecithin. This study confirms that plant-based ingredients, particularly saponins and lecithin, effectively produce stable O/W emulsions with flaxseed oil, offering opportunities for creating natural ingredient-based food emulsions.
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Affiliation(s)
- Carolina Quezada
- Doctoral Program in Materials Science and Process Engineering, Universidad Tecnológica Metropolitana, Las Palmeras 3360, Ñuñoa, Santiago 7800003, Chile
| | - Matías Urra
- School of Chemistry, Universidad Tecnológica Metropolitana, Las Palmeras 3360, Ñuñoa, Santiago 7800003, Chile;
| | - Camila Mella
- Department of Biotechnology, Universidad Tecnológica Metropolitana, Las Palmeras 3360, Ñuñoa, Santiago 7800003, Chile; (C.M.); (R.N.Z.)
| | - Rommy N. Zúñiga
- Department of Biotechnology, Universidad Tecnológica Metropolitana, Las Palmeras 3360, Ñuñoa, Santiago 7800003, Chile; (C.M.); (R.N.Z.)
- Universitary Institute for Research and Technology Development (UIRTD), Universidad Tecnológica Metropolitana, Ignacio Valdivieso 2409, San Joaquín, Santiago 8940577, Chile
| | - Elizabeth Troncoso
- Universitary Institute for Research and Technology Development (UIRTD), Universidad Tecnológica Metropolitana, Ignacio Valdivieso 2409, San Joaquín, Santiago 8940577, Chile
- Department of Chemistry, Universidad Tecnológica Metropolitana, Las Palmeras 3360, Ñuñoa, Santiago 7800003, Chile
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Nikolova NN, Martínez Narváez CDV, Hassan L, Nicholson RA, Boehm MW, Baier SK, Sharma V. Rheology and dispensing of real and vegan mayo: the chickpea or egg problem. SOFT MATTER 2023; 19:9413-9427. [PMID: 38014426 DOI: 10.1039/d3sm00946g] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2023]
Abstract
The rheology, stability, texture, and taste of mayonnaise, a dense oil-in-water (O/W) emulsion, are determined by interfacially active egg lipids and proteins. Often mayonnaise is presented as a challenging example of an egg-based food material that is hard to emulate using plant-based or vegan ingredients. In this contribution, we characterize the flow behavior of animal-based and plant-based mayo emulsions, seeking to decipher the signatures that make the real mayonnaise into such an appetizing complex fluid. We find that commercially available vegan mayos can emulate the apparent yield stress and shear thinning of yolk-based mayonnaise by the combined influence of plant-based proteins (like those extracted from chickpeas) and polysaccharide thickeners. However, we show that the dispensing and dipping behavior of egg-based and vegan mayos display striking differences in neck shape, sharpness, and length. The ratio of apparent extensional to shear yield stress value is found to be larger than the theoretically predicted square root of three for all mayo emulsions. The analysis of neck radius evolution of these extension thinning yield stress fluids reveals that even when the power law exponent governing the intermediate pinching dynamics is similar to the exponent obtained from the shear flow curve, the terminal pinching dynamics show strong local effects, possibly influenced by interstitial fluid properties, finite drop size and deformations, and capillarity.
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Affiliation(s)
- Nadia N Nikolova
- Department of Chemical Engineering, University of Illinois at Chicago, Chicago, IL 60607, USA.
| | | | - Lena Hassan
- Department of Chemical Engineering, University of Illinois at Chicago, Chicago, IL 60607, USA.
| | | | | | - Stefan K Baier
- Motif FoodWorks Inc., Boston, MA 02210, USA
- School of Chemical Engineering, The University of Queensland, Brisbane, QLD 4072, Australia
| | - Vivek Sharma
- Department of Chemical Engineering, University of Illinois at Chicago, Chicago, IL 60607, USA.
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Leahu A, Ropciuc S, Ghinea C, Damian C. Physico-Chemical, Textural and Sensory Evaluation of Emulsion Gel Formulated with By-Products from the Vegetable Oil Industry. Gels 2023; 9:964. [PMID: 38131950 PMCID: PMC10743262 DOI: 10.3390/gels9120964] [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: 10/27/2023] [Revised: 12/02/2023] [Accepted: 12/07/2023] [Indexed: 12/23/2023] Open
Abstract
The aim of this study was to obtain low fat mayonnaise-like emulsion gels using sesame cake and walnut cake by-products resulting from vegetable oil extraction. The ingredients used to formulate the mayonnaise like emulsion gel samples were corn starch, sesame seed cake (SSC), walnuts seed cake (WSC), lemon juice, sunflower oil, mustard, sugar, salt, gelatin and water. Five different samples were prepared: one control lab sample (M) containing only corn starch and the other ingredients (without SSC and WSC), two samples (SO1 and SO2) with 2 and 4% of SSC (without corn starch and WSC) and two samples (WO1 and WO2) with 2 and 4% of WSC (without corn starch and SSC). Also, an egg-free commercial mayonnaise (CM) was purchased and used for comparison. Physicochemical (fat, protein, moisture, ash, carbohydrate, water activity, emulsion stability, viscosity, density and color), textural (hardness, adhesiveness, springiness, cohesiveness, gumminess and chewiness), and sensory (aspect, color, texture/firmness, flavor, taste and acceptability) attributes of all samples were investigated. The results showed that carbohydrate content decreased in all four seed cakes samples compared to the control sample, while protein and fat content increased in all seed cakes samples, with the largest increases observed in the sesame seed cake samples. It was observed that the CM sample has a carbohydrate content value close to that obtained for the M sample, while the protein content has the lowest value for the CM sample compared to all samples analyzed. The stability of the emulsion gels increased from 70.73% (control sample) to 83.64% for the sample with 2% addition sesame seed cake and to 84.09% for the 2% walnut cake added, due to the coagulation capacity of the added cakes. The type and concentration of oil seeds cake added in emulsion gels affected their textural properties such as hardness, adhesiveness, gumminess, and chewiness. The hardness and adhesiveness of low-fat mayonnaise-like emulsion gels samples decreased with the addition of oil seeds cake. However, the addition of by-products improved the sensory properties of emulsion gels. This study provided a theoretical basis for the food industry's application of oilseed cakes, especially for the development of low-fat mayonnaise.
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Affiliation(s)
- Ana Leahu
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania; (S.R.); (C.G.); (C.D.)
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Ferraz MC, Júnior FDO, Barroso LA, de Figueiredo Furtado G, Cunha RL, Hubinger MD. Co-encapsulation of Paprika and Cinnamon Oleoresins by Spray Drying in a Mayonnaise Model: Bioaccessibility of Carotenoids Using in vitro Digestion. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2023; 78:676-682. [PMID: 37721655 DOI: 10.1007/s11130-023-01104-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 09/01/2023] [Indexed: 09/19/2023]
Abstract
This study aimed to investigate the digestibility and bioaccessibility of spray-dried microparticles co-encapsulating paprika and cinnamon oleoresins using simulated gastrointestinal conditions. It focused on exploring the potential of these co-encapsulated active compounds, which possess diverse technological and functional properties, particularly within a food matrix, in order to enhance their bioavailability. Mayonnaise was selected as the food matrix for its ability to promote the diffusion of carotenoids, as most hydrophobic compounds are better absorbed in the intestine when accompanied by digestible lipids. Model spice mayonnaise, containing 0.5 wt% paprika and cinnamon microparticles content, was formulated in compliance with Brazilian regulations for spices, seasonings, and sauce formulations. Droplet size distribution, optical microscopy and fluorescence microscopy analyses were conducted on the microparticles, model spice mayonnaise, and standard mayonnaise both before and after in vitro gastric and intestinal digestion. Following digestion, all samples demonstrated droplet aggregation and coalescence. Remarkably, dispersed particles (37.40 ± 2.58%) and model spice mayonnaise (17.76 ± 0.07%) showed the highest release rate of free fatty acids (FFAs), indicating efficient lipid digestion. The study found that using mayonnaise as a delivery system significantly increased bioaccessibility (22.7%). This suggests that particles in an aqueous medium have low solubility, while the high lipid composition of mayonnaise facilitates the delivery of active compounds from carotenoids present in paprika and cinnamon oleoresin after digestion.
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Affiliation(s)
- Mariana Costa Ferraz
- Laboratory of Process Engineering, Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, CEP 13083-862, Brazil.
| | - Fernando Divino Oliveira Júnior
- Laboratory of Process Engineering, Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, CEP 13083-862, Brazil
| | - Lívia Alves Barroso
- Laboratory of Process Engineering, Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, CEP 13083-862, Brazil
| | - Guilherme de Figueiredo Furtado
- Laboratory of Process Engineering, Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, CEP 13083-862, Brazil
| | - Rosiane Lopes Cunha
- Laboratory of Process Engineering, Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, CEP 13083-862, Brazil
| | - Miriam Dupas Hubinger
- Laboratory of Process Engineering, Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, CEP 13083-862, Brazil
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Tahmouzi S, Meftahizadeh H, Eyshi S, Mahmoudzadeh A, Alizadeh B, Mollakhalili‐Meybodi N, Hatami M. Application of guar ( Cyamopsis tetragonoloba L.) gum in food technologies: A review of properties and mechanisms of action. Food Sci Nutr 2023; 11:4869-4897. [PMID: 37701200 PMCID: PMC10494631 DOI: 10.1002/fsn3.3383] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2023] [Revised: 04/08/2023] [Accepted: 04/11/2023] [Indexed: 09/14/2023] Open
Abstract
With the world continuing to push toward modernization and the consumption of processed foods growing at an exponential rate, the demand for texturizing agents and natural additives has also risen as a result. It has become increasingly common to use thickening agents in food products to modify their rheological and textural properties and enhance their quality characteristics. They can be divided into (1) animal derived (chitosan and isinglass), (2) fermentation produced (xanthan and curdlan), (3) plant fragments (pectin and cellulose), (4) seaweed extracts (agar and alginate), and (5) seed flours (guar gum and locust bean gum). The primary functions of these materials are to improve moisture binding capacity, modify structural properties, and alter flow behavior. In addition, some have another responsibility in the food sector, such as the main ingredient in the delivery systems (encapsulation) and nanocomposites. A galactomannan polysaccharide extracted from guar beans (Cyamopsis tetragonolobus), known as guar gum (GG), is one of them, which has a wide range of utilities and possesses popularity among scientists and consumers. In the world of modernization, GG has found its way into numerous industries for use in food, cosmetics, pharmaceuticals, textiles, and explosives. Due to its ability to form hydrogen bonds with water molecules, it imparts significant thickening, gelling, and binding properties to the solution as well as increases its viscosity. Therefore, this study is aimed to investigate the characteristics, mechanisms, and applications of GG in different food technologies.
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Affiliation(s)
- Sima Tahmouzi
- Department of Food Sciences and TechnologySchool of Public HealthShahid Sadoughi University of Medical SciencesYazdIran
| | - Heidar Meftahizadeh
- Department of Nature EngineeringFaculty of Agriculture & Natural ResourcesArdakan UniversityArdakanIran
| | - Saba Eyshi
- Department of Food Sciences and TechnologySchool of Nutrition and Food SciencesTabriz University of Medical SciencesTabrizIran
| | - Amin Mahmoudzadeh
- Department of Food Science and TechnologyFaculty of AgricultureUniversity of TabrizTabrizIran
| | - Behnam Alizadeh
- Department of Food Sciences and TechnologySchool of Public HealthShahid Sadoughi University of Medical SciencesYazdIran
| | - Neda Mollakhalili‐Meybodi
- Department of Food Sciences and TechnologySchool of Public HealthShahid Sadoughi University of Medical SciencesYazdIran
| | - Mehrnaz Hatami
- Department of Medicinal PlantsFaculty of Agriculture and Natural ResourcesArak UniversityArakIran
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11
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Vieira MR, Simões S, Carrera-Sánchez C, Raymundo A. Development of a Clean Label Mayonnaise Using Fruit Flour. Foods 2023; 12:foods12112111. [PMID: 37297356 DOI: 10.3390/foods12112111] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2023] [Revised: 05/09/2023] [Accepted: 05/16/2023] [Indexed: 06/12/2023] Open
Abstract
Over the past few years, clean label food has been growing, meaning that consumers are searching for shorter and simpler ingredient lists composed of familiar and natural ingredients. The objective of the present work was to develop a vegan clean label mayonnaise, replacing the additives with fruit flour obtained from fruit reduced commercial value. The mayonnaises were prepared by replacing the egg yolk with 1.5% (w/w) lupin and faba proteins, while fruit flour (apple, nectarine, pear, and peach flour) was incorporated to substitute sugar, preservatives, and colorants. Texture profile analysis and rheology-small amplitude oscillatory measurements were performed to evaluate the impact of the fruit flour on mechanical properties. The mayonnaise antioxidant activity was also analyzed in terms of color, pH, microbiology, and stability measurements. The results showed that mayonnaises produced with fruit flour had better structure parameters in terms of viscosity, and texture, but also improved pH and antioxidant activity (p < 0.05) compared to the standard mayonnaise (mayonnaise without fruit flour). The incorporation of this ingredient into mayonnaise increases the antioxidant potential, though it is in lower concentrations compared to the fruit flours that compose them. Nectarine mayonnaise showed the most promising results in terms of texture and antioxidant capacity (11.30 mg equivalent of gallic acid/100 g).
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Affiliation(s)
- Maria Rocha Vieira
- LEAF-Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, Portugal
| | - Sara Simões
- LEAF-Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, Portugal
| | - Cecilio Carrera-Sánchez
- Departamento de Ingeniería Química, Escuela Politécnica Superior, Universidad de Sevilla, Calle Virgen de África, 7, 41011 Sevilla, Spain
| | - Anabela Raymundo
- LEAF-Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, Portugal
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12
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Avci E, Tekin-Cakmak ZH, Ozgolet M, Karasu S, Kasapoglu MZ, Ramadan MF, Sagdic O. Capsaicin Rich Low-Fat Salad Dressing: Improvement of Rheological and Sensory Properties and Emulsion and Oxidative Stability. Foods 2023; 12:foods12071529. [PMID: 37048350 PMCID: PMC10093882 DOI: 10.3390/foods12071529] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2023] [Revised: 03/20/2023] [Accepted: 03/27/2023] [Indexed: 04/08/2023] Open
Abstract
This study aimed to investigate the potential use of cold-pressed hot pepper seed oil by-product (HPOB) in a low-fat salad dressing to improve its rheological properties, emulsion, and oxidative stability. The total phenolic content (TPC), the 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, and CUPRIC reducing antioxidant capacity (CUPRAC) values were 317.4 mg GAE/100 g, 81.87%, and 6952.8 mg Trolox/100 g, respectively. The capsaicin, dihydrocapsaicin, and total carotenoid content were 175.8 mg/100 g, 71.01 mg/100 g, and 106.3 µg/g, respectively. All emulsions indicated shear-thinning, viscoelastic solid-like behavior, and recoverable characteristics, which were improved via enrichment with HPOB. The thermal loop test showed that the low-fat sample formulated with 3% HPOB indicated little change in the G* value, showing that it exhibited high emulsion stability. The induction period values (IP) of the salad dressing samples containing HPOB (between 6.33 h and 8.33 h) were higher than the IP values of the control samples (3.20 h and 2.58 h). The enrichment with HPOB retarded the formation of oxidative volatile compounds of hexanal, nonanal, and 1-octene-3-ol. According to the results presented in this study, HPOB could be effectively used in a low-fat salad dressing to enhance its rheological characteristics and oxidative stability.
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Affiliation(s)
- Esra Avci
- Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Davutpasa Campus, Yildiz Technical University, 34220 Istanbul, Turkey
| | - Zeynep Hazal Tekin-Cakmak
- Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Davutpasa Campus, Yildiz Technical University, 34220 Istanbul, Turkey
| | - Muhammed Ozgolet
- Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Davutpasa Campus, Yildiz Technical University, 34220 Istanbul, Turkey
| | - Salih Karasu
- Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Davutpasa Campus, Yildiz Technical University, 34220 Istanbul, Turkey
| | | | - Mohamed Fawzy Ramadan
- Department of Clinical Nutrition, Faculty of Applied Medical Sciences, Umm Al-Qura University, Makkah 21955, Saudi Arabia
| | - Osman Sagdic
- Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Davutpasa Campus, Yildiz Technical University, 34220 Istanbul, Turkey
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13
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Simões S, Carrera Sanchez C, Santos AJ, Figueira D, Prista C, Raymundo A. Impact of Grass Pea Sweet Miso Incorporation in Vegan Emulsions: Rheological, Nutritional and Bioactive Properties. Foods 2023; 12:foods12071362. [PMID: 37048181 PMCID: PMC10093471 DOI: 10.3390/foods12071362] [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: 01/31/2023] [Revised: 02/24/2023] [Accepted: 03/16/2023] [Indexed: 04/14/2023] Open
Abstract
Grass pea (Lathyrus sativus L.) is a pulse with historical importance in Portugal, but that was forgotten over time. Previous to this work, an innovative miso was developed to increase grass pea usage and consumption, using fermentation as a tool to extol this ingredient. Our work's goal was to develop a new vegan emulsion with added value, using grass pea sweet miso as a clean-label ingredient, aligned with the most recent consumer trends. For this, a multidisciplinary approach with microbiological, rheological and chemical methods was followed. Grass pea sweet miso characterization revealed a promising ingredient in comparison with soybean miso, namely for its low fat and sodium chloride content and higher content in antioxidant potential. Furthermore, in vitro antimicrobial activity assays showed potential as a preservation supporting agent. After grass pea sweet miso characterization, five formulations with 5-15% (w/w) of miso were tested, with a vegan emulsion similar to mayonnaise as standard. The most promising formulation, 7.5% (w/w) miso, presented adequate rheological properties, texture profile and fairly good stability, presenting a unimodal droplet size distribution and stable backscattering profile. The addition of 0.1% (w/w) psyllium husk, a fiber with great water-intake capacity, solved the undesirable release of exudate from the emulsion, as observed on the backscattering results. Furthermore, the final product presented a significantly higher content of phenolic compounds and antioxidant activity in comparison with the standard vegan emulsion.
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Affiliation(s)
- Sara Simões
- LEAF-Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - Cecilio Carrera Sanchez
- Departamento de Ingeniería Química, Escuela Politécnica Superior, Universidad de Sevilla, Calle Virgen de África, 7, 41011 Sevilla, Spain
| | - Albano Joel Santos
- LEAF-Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - Diogo Figueira
- Mendes Gonçalves SA, Zona Industrial, lote 6, 2154-909 Golegã, Portugal
| | - Catarina Prista
- LEAF-Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - Anabela Raymundo
- LEAF-Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
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14
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Su J, Ma Q, Cai Y, Li H, Yuan F, Ren F, Wang P, Van der Meeren P. Incorporating surfactants within protein-polysaccharide hybrid particles for high internal phase emulsions (HIPEs): Toward plant-based mayonnaise. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108211] [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]
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15
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Akcicek A, Yildirim RM, Tekin-Cakmak ZH, Karasu S. Low-Fat Salad Dressing as a Potential Probiotic Food Carrier Enriched by Cold-Pressed Tomato Seed Oil By-Product: Rheological Properties, Emulsion Stability, and Oxidative Stability. ACS OMEGA 2022; 7:48520-48530. [PMID: 36591179 PMCID: PMC9798515 DOI: 10.1021/acsomega.2c06874] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/25/2022] [Accepted: 12/02/2022] [Indexed: 06/17/2023]
Abstract
This study aims to investigate the potential of the use of cold-pressed tomato seed oil by-products in a low-fat salad dressing as potential probiotic food carriers to improve the oxidative stability and emulsion stability as well as the rheological properties. The low-fat salad dressing emulsions were formulated with cold-pressed tomato seed by-product (TBP) and Lactobacillus plantarum ELB90. The optimum low-fat salad dressing formulations found were determined as 10 g/100 g oil, 0.283 g/100 g xanthan, and 2.925 g/100 g TBP. The samples prepared with the optimum formulation (SD-O) were compared with the low-fat control salad dressing sample (SD-LF) and the high-fat control salad dressing sample (SD-HF) based on the rheological properties, emulsion stability, oxidative stability, and L. plantarum ELB90 viability. The sample SD-O showed shear-thinning, viscoelastic solid, and recoverable characters. The sample SD-O showed higher IP and ΔG ++ and lower ΔS ++ values than those of the control samples. After 9 weeks of refrigerated storage, viable L. plantarum ELB90 cell counts of salad dressing samples were counted as 7.93 ± 0.03, 5.81 ± 0.04, and 6.02 ± 0.08 log cfu g-1 for SD-O, SD-LF, and SD-HF, respectively. This study showed that TBP could be successfully used in a low-fat salad dressing as a potential probiotic carrier.
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Affiliation(s)
- Alican Akcicek
- Department
of Gastronomy and Culinary Arts, Faculty of Tourism, Kocaeli University, Kartepe, Kocaeli41080, Turkey
| | - Rusen Metin Yildirim
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yıldız Technical University, İstanbul34220, Turkey
| | - Zeynep Hazal Tekin-Cakmak
- Department
of Nutrition and Dietetics, Health Sciences Faculty, Istinye University, İstanbul34010, Turkey
| | - Salih Karasu
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yıldız Technical University, İstanbul34220, Turkey
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16
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Wang W, Hu C, Sun H, Zhao J, Xu C, Ma Y, Ma J, Jiang L, Hou J, Jiang Z. Low-cholesterol-low-fat mayonnaise prepared from soybean oil body as a substitute for egg yolk: The effect of substitution ratio on physicochemical properties and sensory evaluation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113867] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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17
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Akcicek A, Karasu S, Bozkurt F, Kayacan S. Egg Yolk-Free Vegan Mayonnaise Preparation from Pickering Emulsion Stabilized by Gum Nanoparticles with or without Loading Olive Pomace Extracts. ACS OMEGA 2022; 7:26316-26327. [PMID: 35936406 PMCID: PMC9352330 DOI: 10.1021/acsomega.2c02149] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 04/06/2022] [Accepted: 07/11/2022] [Indexed: 06/15/2023]
Abstract
The yolk-free mayonnaise was formed by Pickering emulsions stabilized by free and encapsulated olive pomace extracts (OPEs) in rocket seed [rocket seed gum nanoparticle (RSGNP)] and chia seed gum nanoparticles at different nanoparticle concentrations. The yolk-free mayonnaise and the control mayonnaise samples were compared in terms of appearance, microstructural, droplet size, emulsion stability, rheological, oxidative stability, and sensory properties. The droplet size decreased by increasing the nanoparticle concentration in yolk-free mayonnaise samples. The yolk-free mayonnaise samples prepared with OPE-loaded gum nanoparticle showed shear-thinning, solid-like and recoverable characteristics, which increased as the increase in the nanoparticle concentration. The emulsion stability and capacity increased by increasing the nanoparticle concentration in the yolk-free mayonnaise samples. OPE-loaded gum nanoparticle-stabilized yolk-free mayonnaise samples exhibited higher IP (induction period) values than the control samples. OPE-RSGNP 1% mayonnaise was observed to be the closest sample to the control sample with its sensory properties, general acceptability, and similar microstructural and rheological properties. The results of this study indicated that Pickering emulsions stabilized by gum nanoparticles could be used as healthy alternatives to the egg yolk in conventional mayonnaise.
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Affiliation(s)
- Alican Akcicek
- Faculty
of Chemical and Metallurgical Engineering Department of Food Engineering, Yildiz Technical University, Davutpasa Campus, Esenler, Istanbul 34210, Turkey
- Faculty
of Tourism Department of Gastronomy and Culinary Arts, Kocaeli University, Kartepe, Kocaeli 41080, Turkey
| | - Salih Karasu
- Faculty
of Chemical and Metallurgical Engineering Department of Food Engineering, Yildiz Technical University, Davutpasa Campus, Esenler, Istanbul 34210, Turkey
| | - Fatih Bozkurt
- Faculty
of Chemical and Metallurgical Engineering Department of Food Engineering, Yildiz Technical University, Davutpasa Campus, Esenler, Istanbul 34210, Turkey
- Engineering
and Architecture Faculty, Department of Food Engineering, Muş Alparslan University, Güzeltepe, Muş 49250, Turkey
| | - Selma Kayacan
- Faculty
of Chemical and Metallurgical Engineering Department of Food Engineering, Yildiz Technical University, Davutpasa Campus, Esenler, Istanbul 34210, Turkey
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18
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Wang W, Hu C, Sun H, Zhao J, Xu C, Ma Y, Ma J, Jiang L, Hou J. Physicochemical Properties, Stability and Texture of Soybean-Oil-Body-Substituted Low-Fat Mayonnaise: Effects of Thickeners and Storage Temperatures. Foods 2022; 11:foods11152201. [PMID: 35892786 PMCID: PMC9332731 DOI: 10.3390/foods11152201] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2022] [Revised: 07/13/2022] [Accepted: 07/21/2022] [Indexed: 12/23/2022] Open
Abstract
With the increasing consumer demand for low-fat and low-cholesterol foods, low-fat mayonnaise prepared from soybean oil body (SOB) substitute for egg yolk has great consumption potential. However, based on previous studies, it was found that the stability and sensory properties of mayonnaise substituted with SOB were affected due to there being less lecithin and SOB containing more water. Therefore, this study investigated the effects of different ratios of xanthan gum, pectin and modified starch as stabilizers on the apparent viscosity, stability, texture and microstructure of SOB-substituted mayonnaise. It was found that the apparent viscosity and stability of SOB-substituted mayonnaise increased significantly when xanthan gum, pectin and modified starch were added in a ratio of 2:1:1. Meanwhile, the emulsified oil droplets of SOB-substituted mayonnaise were similar in size and uniformly dispersed in the emulsion system with different thickener formulations. In addition, the storage stability of SOB-substituted mayonnaise was explored. Compared with full egg yolk mayonnaise, SOB-substituted mayonnaise had better oxidative stability and bacteriostatic, which is important for the storage of mayonnaise. This study provided a theoretical basis for the food industry application of SOB. Meanwhile, this study provided new ideas for the development and storage of low-fat mayonnaise.
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Affiliation(s)
| | | | | | | | | | | | | | | | - Juncai Hou
- Correspondence: ; Tel.: +86-451-55190710
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19
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Cabrita M, Simões S, Álvarez‐Castillo E, Castelo‐Branco D, Tasso A, Figueira D, Guerrero A, Raymundo A. Development of innovative clean label emulsions stabilized by vegetable proteins. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15963] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Marta Cabrita
- LEAF – Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa Tapada da Ajuda 1349‐017 Lisboa Portugal
| | - Sara Simões
- LEAF – Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa Tapada da Ajuda 1349‐017 Lisboa Portugal
| | - Estefanía Álvarez‐Castillo
- Departamento de Ingeniería Química Universidad de Sevilla, Escuela Politécnica Superior Calle Virgen de África, 7 41011 Sevilla Spain
| | | | - Ana Tasso
- Mendes Gonçalves SA, Zona Industrial lote 6, 2154‐909 Golegã Portugal
| | - Diogo Figueira
- Mendes Gonçalves SA, Zona Industrial lote 6, 2154‐909 Golegã Portugal
| | - Antonio Guerrero
- Departamento de Ingeniería Química Universidad de Sevilla, Escuela Politécnica Superior Calle Virgen de África, 7 41011 Sevilla Spain
| | - Anabela Raymundo
- LEAF – Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa Tapada da Ajuda 1349‐017 Lisboa Portugal
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20
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Roman L, Walker MR, Detlor N, Best J, Martinez MM. Pregelatinized Drum-Dried Wheat Starch of Different Swelling Behavior as Clean-Labeled Oil Replacers in Oil-in-Water Emulsions. Foods 2022; 11:foods11142044. [PMID: 35885287 PMCID: PMC9318365 DOI: 10.3390/foods11142044] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 07/04/2022] [Accepted: 07/06/2022] [Indexed: 02/04/2023] Open
Abstract
Drum-drying results in pregelatinized starch with relatively low starch fragmentation and a great ability to absorb water and swell at room temperature. However, the effect of the degree of cold particle swelling and the thickening potential of drum-dried starch on its suitability as oil replacer in low-fat oil-in-water emulsions has received little attention. In this work, the potential of three pregelatinized drum-dried starches with almost identical molecular structure (as measured by size exclusion chromatography) and Water Binding Capacity (WBC), but different swelling behavior, was investigated to replace up to 60% oil in a mayonnaise-like emulsion system. The microstructure, stability, and rheology of the oil-in-water emulsions were noticeably affected by the substitution of oil with a pregelatinized drum-dried starch paste. Specifically, reduced-fat emulsions presented smaller droplet-size, a higher consistency index and increased emulsion stability, especially against freeze-thaw cycles, compared to the control full-fat mayonnaise. Importantly, the differences in cold swelling behavior (rather than simply assessing WBC) greatly influenced the consistency index and stability of low-fat emulsions, and results showed that drum-dried starch particles with high swelling potential perform better as oil replacers.
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Affiliation(s)
- Laura Roman
- Center for Innovative Food (CiFOOD), Department of Food Science, Aarhus University, AgroFood Park 48, 8200 Aarhus, Denmark;
- Department of Physics, University of Guelph, 50 Stone Road East, Guelph, ON N1G 2W1, Canada
| | - Mitchell R. Walker
- School of Engineering, University of Guelph, 50 Stone Road East, Guelph, ON N1G 2W1, Canada;
| | - Nicole Detlor
- Dawn Foods, 4370 Harvester Road, Burlington, ON L7L4X2, Canada; (N.D.); (J.B.)
| | - Janice Best
- Dawn Foods, 4370 Harvester Road, Burlington, ON L7L4X2, Canada; (N.D.); (J.B.)
| | - Mario M. Martinez
- Center for Innovative Food (CiFOOD), Department of Food Science, Aarhus University, AgroFood Park 48, 8200 Aarhus, Denmark;
- Department of Physics, University of Guelph, 50 Stone Road East, Guelph, ON N1G 2W1, Canada
- Correspondence:
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21
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Prayitno CP, Wijaya A, Pratama F, Yanuriati A. Low Fat Premixed Mayonnaise Block Used OSA-Corn Starch as Egg Yolk Replacer Plus Corn Starch Binding Agent. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2022. [DOI: 10.6066/jtip.2022.33.1.21] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Mayonnaise contains a substantial amount of fat and water. Therefore, it is easily degraded during storage. Reducing fat and moisture content in mayonnaise could extend its shelf life. It can be done by replacing the egg yolk to octenyl succinic anhydride (OSA)-corn starch and then forming it as a premixed block using a binding agent. The research objective was to obtain technology for low-fat mayonnaise making by OSA-cornstarch and corn starch addition but still acceptable by consumers based on its physicochemical and sensory characteristics. The low fat premixed mayonnaise was made by mixing the egg yolks and/or OSA-corn starch, corn starch, mustard, sugar, salt, and xanthan gum. A completely randomized research design was used with three levels of OSA-corn starch (0, 25, and 50%) to replace egg yolk and its combination with corn starch as a binder agent at 43 and 50%. The parameters analyzed on the premixed mayonnaise blocks included moisture and fat content, water absorption index, and water solubility. In contrast, parameters for constituted mayonnaise were moisture content, viscosity, and hedonic sensory analysis by 25 semi-trained panelists. The constituting step of the mayonnaise was the further addition of water, oil, and lime juice before serving. The data were analyzed with ANOVA. The results showed that OSA-corn starch and corn starch addition could reduce the fat content of premixed mayonnaise by 41.7% which was obtained from 50% OSA-corn starch and addition of 43% corn starch. The resulted mayonnaise was slightly liked by the semi-trained panelists (scored 3).
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22
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Huang ZX, Lin WF, Zhang Y, Tang CH. Freeze-thaw-stable high internal phase emulsions stabilized by soy protein isolate and chitosan complexes at pH 3.0 as promising mayonnaise replacers. Food Res Int 2022; 156:111309. [DOI: 10.1016/j.foodres.2022.111309] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2022] [Revised: 03/26/2022] [Accepted: 04/25/2022] [Indexed: 11/29/2022]
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23
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Zhang R, Han Y, Xie W, Liu F, Chen S. Advances in Protein-Based Nanocarriers of Bioactive Compounds: From Microscopic Molecular Principles to Macroscopical Structural and Functional Attributes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:6354-6367. [PMID: 35603429 DOI: 10.1021/acs.jafc.2c01936] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Many proteins can be used to fabricate nanocarriers for encapsulation, protection, and controlled release of nutraceuticals. This review examined the protein-based nanocarriers from microscopic molecular characteristics to the macroscopical structural and functional attributes. Structural, physical, and chemical properties of protein-based nanocarriers were introduced in detail. The spatial size, shape, water dispersibility, colloidal stability, etc. of protein-based nanocarriers were largely determined by the molecular physicochemical principles of protein. Different preparative techniques, including antisolvent precipitation, pH-driven, electrospray, and gelation methods, among others, can be used to fabricate different protein-based nanocarriers. Various modifications based on physical, chemical, and enzymatic approaches can be used to improve the functional performance of these nanocarriers. Protein is a natural resource with a wide range of sources, including plant, animal, and microbial, which are usually used to fabricate the nanocarriers. Protein-based nanocarriers have many advantages in aid of the application of bioactive ingredients to the medical, food, and cosmetic industries.
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Affiliation(s)
- Ruyi Zhang
- School of Public Health, Wuhan University, 115 Donghu Road, Wuchang District, Wuhan, Hubei 430071, People's Republic of China
| | - Yahong Han
- Key Laboratory of Aquaculture Facilities Engineering, Ministry of Agriculture and Rural Affairs, College of Engineering, Huazhong Agricultural University, Wuhan, Hubei 430070, People's Republic of China
| | - Weijie Xie
- Shanghai Mental Health Centre, School of Medicine, Shanghai Jiao Tong University, Shanghai 200011, People's Republic of China
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, People's Republic of China
| | - Shuai Chen
- School of Public Health, Wuhan University, 115 Donghu Road, Wuchang District, Wuhan, Hubei 430071, People's Republic of China
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24
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Mayonnaise main ingredients influence on its structure as an emulsion. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:2108-2116. [PMID: 35602460 DOI: 10.1007/s13197-021-05133-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/31/2021] [Accepted: 05/05/2021] [Indexed: 10/21/2022]
Abstract
Mayonnaise has a great potential for research and development. Today, consumers are seeking for healthier and natural food products. Generally, it is a blend of oil, egg, salt, lemon juice or vinegar and texture improvers which make its structure as oil in water emulsion. Each of mentioned ingredients has huge effects on mayonnaise emulsion quality. This paper presents information about how these components can change the mayonnaise rheological, stability and sensory attributes.
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25
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Ryu BK, Fenton SM, Nguyen TTD, Helgeson M, Zia RN. Modeling colloidal interactions that predict equilibrium and non-equilibrium states. J Chem Phys 2022; 156:224101. [DOI: 10.1063/5.0086650] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Modulating the interaction potential between colloids suspended in a fluid can trigger equilibrium phase transitions as well as formation of non-equilibrium 'arrested states' such as gels and glasses. Faithful representation of such interactions are essential for using simulation to interrogate the microscopic details of non-equilibrium behavior, and for extrapolating observations to new regions of phase space that are difficult to explore in experiment. Although the extended law of corresponding states predicts equilibrium phases for systems with short-ranged interactions, it proves inadequate for equilibrium predictions of systems with longer-ranged interactions, and for predicting non-equilibrium phenomena in systems with either short-ranged or long-ranged interactions. These shortcomings highlight the need for new approaches to represent and disambiguate interaction potentials that replicate both equilibrium and non-equilibrium phase behavior. In this work, we use experiments and simulations to study a system with long-ranged thermoresponsive colloidal interactions and explore whether a resolution to this challenge can be found in regions of the phase diagram where temporal effects influence material state. We demonstrate that the conditions for non-equilibrium arrest by colloidal gelation are sensitive to both the shape of the interaction potential and the thermal quench rate. We exploit this sensitivity to propose a kinetics-based algorithm to extract distinct arrest conditions for candidate potentials that accurately selects between potentials that differ in shape but share the same predicted equilibrium structure. The method reveals that each potential has a quantitatively distinct arrest line, providing insight into how the shape of longer-ranged potentials influences the conditions for colloidal gelation.
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Affiliation(s)
- Brian K Ryu
- Stanford University, United States of America
| | - Scott M Fenton
- University of California Santa Barbara, United States of America
| | | | - Matthew Helgeson
- University of California Santa Barbara, United States of America
| | - Roseanna N. Zia
- Chemical Engineering, Stanford University, United States of America
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Bchir B, Karoui R, Danthine S, Blecker C, Besbes S, Attia H. Date, Apple, and Pear By-Products as Functional Ingredients in Pasta: Cooking Quality Attributes and Physicochemical, Rheological, and Sensorial Properties. Foods 2022; 11:foods11101393. [PMID: 35626963 PMCID: PMC9140202 DOI: 10.3390/foods11101393] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2021] [Revised: 10/28/2021] [Accepted: 10/31/2021] [Indexed: 02/05/2023] Open
Abstract
This study aims to evaluate the impact of incorporating pear, date, and apple by-products on pasta properties. Pasta properties including cooking quality, texture, color, rheology, thermal gelling, and microstructural characteristics were evaluated. Common wheat flour was substituted by 0, 2.5, 5, 7, and 10 g/100 g of by-products. To choose the best-suited substitute of flour for the preparation of pasta, the sensorial properties of pasta were investigated. Interrelationships between all the physicochemical parameters were investigated using multiple factor analysis. We also studied the impact of storage (7, 15, and 30 days) on the physicochemical proprieties of pasta. The results revealed that the chemical composition of pasta elaborated with by-products was characterized by higher energy (~386 Kcal) and fiber content (~13%) than the control pasta. Generally, materials added to the durum wheat pasta reduce optimum cooking time, adhesiveness, and extensibility, and enhance the swelling index, cooking loss, cooking water absorption, water activity, firmness, and tenacity of pasta. Cooked pasta samples were significantly (p < 0.05) darker (L*) and greener (-a*) than the control pasta. Increasing the rate of by-products from 2.5% to 10% principally altered the texture and structure of pasta. Scanning electron microscopy analysis showed that the inclusion of by-products into pasta leads to a disruption of the protein matrix. A practical formulation (2.5% of by-products) can be selected, since a significant difference was detected between overall acceptability scores. Grouping the variables in the principal component analysis plot showed that pasta samples can be divided into three groups. Each group was correlated by a specific variable. A significant modification of the physical parameters of pasta was observed after 30 days of storage.
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Affiliation(s)
- Brahim Bchir
- Laboratory of Analysis Valorization and Food Safety, National Engineering School of Sfax, University of Sfax, Sfax BP W-3038, Tunisia; (S.B.); (H.A.)
- Higher Institute of Biotechnology of Monastir, University of Monastir, Avenue Taher Hadded BP 74, Monastir 5000, Tunisia
- Correspondence: ; Tel.: +216-53-440-380
| | - Romdhane Karoui
- Univ. Artois, Univ. Lille, Univ. Littoral Côte D’Opale, Univ. Picardie Jules Verne, Univ. de Liège, INRAE, Junia, UMR-T 1158, BioEcoAgro, F-62300 Lens, France;
| | - Sabine Danthine
- Laboratory of Food Science and Formulation, Gembloux Agro-Bio Tech, University of Liège, Passage des Déportés 2 B, B-5030 Gembloux, Belgium; (S.D.); (C.B.)
| | - Christophe Blecker
- Laboratory of Food Science and Formulation, Gembloux Agro-Bio Tech, University of Liège, Passage des Déportés 2 B, B-5030 Gembloux, Belgium; (S.D.); (C.B.)
| | - Souhail Besbes
- Laboratory of Analysis Valorization and Food Safety, National Engineering School of Sfax, University of Sfax, Sfax BP W-3038, Tunisia; (S.B.); (H.A.)
| | - Hamadi Attia
- Laboratory of Analysis Valorization and Food Safety, National Engineering School of Sfax, University of Sfax, Sfax BP W-3038, Tunisia; (S.B.); (H.A.)
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27
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Schädle CN, Bader-Mittermaier S, Sanahuja S. Characterization of Reduced-Fat Mayonnaise and Comparison of Sensory Perception, Rheological, Tribological, and Textural Analyses. Foods 2022; 11:806. [PMID: 35327229 PMCID: PMC8954533 DOI: 10.3390/foods11060806] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Revised: 03/07/2022] [Accepted: 03/08/2022] [Indexed: 02/01/2023] Open
Abstract
Reduced-fat products can help to fight obesity and its associated health risks. To develop appealing products, both product-specific fat replacers and suitable analytical methods for the characterization of fat-associated properties are important. The rheology, tribology, texture, and spreadability of a reduced-fat mayonnaise with different concentrations of corn dextrin were analyzed to determine properties such as flow behavior, viscosity, lubricity, firmness, and stickiness. Additionally, a sensory panel analyzed the samples for their mouthfeel (creaminess, firmness, and stickiness). Correlations between the results of the instrumental methods suggested that the analytical effort for the future development of appealing reduced-fat food products can be reduced. In addition, several correlations were identified between the instrumental and the sensory data. Results from tribological measurements correlated with the sensory attribute of stickiness, suggesting that tribometry can complement or constitute an alternative to complex and expensive human sensory tests. Additionally, the use of Stevens' power law showed a high correlation between the Kokini oral shear stress and the sensory attribute of creaminess. The instrumental texture properties (firmness, stickiness) also correlated with the sensory sensation. The identified correlations obtained from comparing different methods may help to estimate the possible applications of new fat replacers and facilitate innovative product development.
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Affiliation(s)
- Christopher N. Schädle
- Aroma and Smell Research, Department of Chemistry and Pharmacy, Friedrich-Alexander University Erlangen-Nürnberg, Henkestraße 9, 91054 Erlangen, Germany
- Department of Food Process Development, Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Str. 35, 85354 Freising, Germany;
| | - Stephanie Bader-Mittermaier
- Department of Food Process Development, Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Str. 35, 85354 Freising, Germany;
| | - Solange Sanahuja
- School of Agricultural, Forest and Food Sciences (HAFL), Bern University of Applied Sciences, Länggasse 85, 3052 Zollikofen, Switzerland;
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28
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Huang ZX, Lin WF, Zhang Y, Tang CH. Outstanding Freeze-Thaw Stability of Mayonnaise Stabilized Solely by a Heated Soy Protein Isolate. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09722-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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29
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Rheological, Textural and Digestibility Characteristics of Low Fat Mayonnaise as Affected by the Addition of Sorghum‐xanthan Gum and Corn‐xanthan Gum Extrudates (RS
3
). STARCH-STARKE 2022. [DOI: 10.1002/star.202100235] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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Role of Flaxseed Gum and Whey Protein Microparticles in Formulating Low-Fat Model Mayonnaises. Foods 2022; 11:foods11030282. [PMID: 35159434 PMCID: PMC8834398 DOI: 10.3390/foods11030282] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2021] [Revised: 12/21/2021] [Accepted: 01/07/2022] [Indexed: 12/19/2022] Open
Abstract
Flaxseed gum (FG) and whey protein microparticles (WPMs) were used to substitute fats in model mayonnaises. WPMs were prepared by grinding the heat-set whey protein gel containing 10 mM CaCl2 into small particles (10–20 µm). Then, 3 × 4 low-fat model mayonnaises were prepared by varying FG (0.3, 0.6, 0.9 wt%) and WPM (0, 8, 16, 24 wt%) concentrations. The effect of the addition of FG and WPMs on rheology, instrumental texture and sensory texture and their correlations were investigated. The results showed that all samples exhibited shear thinning behavior and ‘weak gel’ properties. Although both FG and WPMs enhanced rheological (e.g., viscosity and storage modulus) and textural properties (e.g., hardness, consistency, adhesiveness, cohesiveness) and kinetic stability, this enhancement was dominated by FG. FG and WPMs affected bulk properties through different mechanisms, (i.e., active filler and entangled polysaccharide networks). Panellists evaluated sensory texture in three stages: extra-oral, intra-oral and after-feel. Likewise, FG dominated sensory texture of model mayonnaises. With increasing FG concentration, sensory scores for creaminess and mouth-coating increased, whereas those of firmness, fluidity and spreadability decreased. Creaminess had a linear negative correlation with firmness, fluidity and spreadability (R2 > 0.985), while it had a linear positive correlation with mouth-coating (R2 > 0.97). A linear positive correlation (R2 > 0.975) was established between creaminess and viscosity at different shear rates/instrumental texture parameters. This study highlights the synergistic role of FG and WPMs in developing low-fat mayonnaises.
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31
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Shen Y, Babu KS, Amamcharla J, Li Y. Emulsifying properties of pea protein/guar gum conjugates and mayonnaise application. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15564] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yanting Shen
- Department of Grain Science and Industry Kansas State University Manhattan KS 66506 USA
| | - Karthik Sajith Babu
- Department of Animal Sciences and Industry Food Science Institute Kansas State University Manhattan KS 66506 USA
| | - Jayendra Amamcharla
- Department of Animal Sciences and Industry Food Science Institute Kansas State University Manhattan KS 66506 USA
| | - Yonghui Li
- Department of Grain Science and Industry Kansas State University Manhattan KS 66506 USA
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32
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Effect of Three Types of Drying on the Viability of Lactic Acid Bacteria in Foam-Mat Dried Yogurt. Processes (Basel) 2021. [DOI: 10.3390/pr9122123] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
In this research, foaming technology was applied to obtain powdered yogurt from commercial yogurt at lower temperatures than the typical temperatures used during the dehydration process; the viability of lactic acid bacteria (LAB) was evaluated after the application of different drying techniques (conventional drying, freeze drying, and vacuum drying). Three different formulas (F1, F2, and F3) based on a foaming agent (albumen), stabilizers (guar gum), and prebiotics sources (inulin and agave syrup) were developed. Foam stability was evaluated at different pH values through optimum time of foam (OTF), medium drainage time (MDT), and drainage volume (DV). Foam expansion (FE) and foam density (FD) were measured. The OTF ranged from 6 to 10 min. The MDT ranged from 4.3 to 27.3 min, depending on pH, while the DV varied from 14.1 to 16.2 mL only in F1. No drainage was evidenced in F2 and F3, showing the best stability. The F2 and F3 produced the best FE and FD values. The dried yogurt with different techniques showed a survival rate (SR) of up to 85% Log-CFU/mL, even with the conventional drying method. Sensorial trials were carried out in reconstituted product, with the freeze-dried yogurt showing higher scores. The foam formulas developed demonstrate the efficacy of both the dehydration of yogurt and the preservation of LAB.
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33
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Tekin-Cakmak ZH, Atik I, Karasu S. The Potential Use of Cold-Pressed Pumpkin Seed Oil By-Products in a Low-Fat Salad Dressing: The Effect on Rheological, Microstructural, Recoverable Properties, and Emulsion and Oxidative Stability. Foods 2021; 10:foods10112759. [PMID: 34829043 PMCID: PMC8620466 DOI: 10.3390/foods10112759] [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: 10/13/2021] [Revised: 11/02/2021] [Accepted: 11/07/2021] [Indexed: 11/16/2022] Open
Abstract
The cold-pressed pumpkin seed oil by-product (POB) was evaluated for its application as a natural fat substitute and stabilizer in the reduced-fat salad dressings. For this aim, the samples were prepared by combining the xanthan gum (0.2–0.4 g/100 g), POB (1.0–5.0 g/100 g), egg yolk powder (3 g/100 g), and sunflower oil (10–30 g/100 g) in 17 different formulations. The optimization was carried out using response surface methodology (RSM) and full factorial central composite design (CCD). Results showed that all samples presented the shear-thinning (or pseudoplastic) flow behavior with 3.75–16.11 Pa·sn and 0.18–0.30, K and n values, respectively. The flow behavior rheological data were fitted to a power-law model (R2 > 0.99). The samples with high POB and low oil content showed similar K and n values compared to high oil content samples. Additionally, the dynamic rheological properties and three interval thixotropic test (3-ITT) were determined. The G′ value was larger than G″ in all frequency ranges, indicating viscoelastic solid characteristics in all samples. The optimum formulation was determined as 0.384% XG, 10% oil, and 3.04% POB. The samples prepared with the optimum formulation (POBLF-SD) were compared to low-fat (LF-SD), and high-fat (HF-SD) control salad dressing samples based on the rheological properties, emulsion stability, oxidative stability, zeta potential, and particle size. The oxidation kinetic parameters namely, IP, Ea, ΔS++, and ΔG++ showed that the oxidative stability of salad dressing samples could be improved by enriched by POB. The results of the present study demonstrated that POB could be considerably utilized as a natural fat substitute and stabilizer in salad dressing type emulsions.
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Affiliation(s)
- Zeynep Hazal Tekin-Cakmak
- Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Davutpasa Campus, Yildiz Technical University, Istanbul 34349, Turkey;
| | - Ilker Atik
- Food Technology Program, Afyon Vocational School, Afyon Kocatepe University, Afyonkarahisar 03200, Turkey;
| | - Salih Karasu
- Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Davutpasa Campus, Yildiz Technical University, Istanbul 34349, Turkey;
- Correspondence: ; Tel.: +90-212-3834623
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34
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Formulation engineering of food systems for 3D-printing applications - A review. Food Res Int 2021; 148:110585. [PMID: 34507730 DOI: 10.1016/j.foodres.2021.110585] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 06/21/2021] [Accepted: 07/01/2021] [Indexed: 11/23/2022]
Abstract
The efficient development of extrusion-based 3D-printing requires flexibility in both formulation- and process design. This task requires a fundamental understanding of the influence of material rheological properties on the extrusion process. Within this review, a qualitative toolbox for food extrusion is presented which provides guidelines for the formulation and engineering of extrusion processes in general and 3D-printing in particular. The toolbox is based on current knowledge of highly viscous food systems and the influence of individual components on the overall rheology. It includes the efficiency of particle packing, microstructure and the influence of shear rate, as well as the formation of self-supporting structures by gelation of the liquid phase and crowding of particles. Physical laws and semi-empirical equations are discussed to describe the rheology and relate relevant theory to the extrusion process. Practical information is presented, including examples of extrusion and 3D-printing of food and non-food systems. The qualitative extrusion toolbox provides a general framework for the emerging field of extrusion-based 3D-printing of food products. It can be used to identify which specific material and process parameters can be changed and how they may be altered to optimize the 3D-printing process. The general framework will assist researchers, as well as industry.
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35
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Optimization of oxidative, physical stability and microbial characteristics of salad dressing emulsions based on avocado and whey protein combined with mint (Mentha spicata L) extract. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01131-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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36
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Microalgae fortification of low-fat oil-in-water food emulsions: an evaluation of the physicochemical and rheological properties. Journal of Food Science and Technology 2021; 58:3701-3711. [PMID: 34471294 DOI: 10.1007/s13197-020-04828-1] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/23/2020] [Accepted: 09/25/2020] [Indexed: 01/04/2023]
Abstract
Reducing the fat content in emulsions can give additional nutritional health benefits. Hence, developing low-fat oil-in-water emulsions, fortified with healthy microalgae providing advantageous properties, is an interesting topic. In this study, the addition of Arthrospira platensis (Spirulina), Chlorella vulgaris (Chlorella), and Dunaliella salina (Dunaliella) microalgae biomass on the physicochemical properties of low-fat oil-in-water emulsion formulations were evaluated. The rheological properties of food emulsions were measured in terms of the viscoelastic, flow behaviour, and textural properties, with all properties studied during 60 days. pH values of all the emulsions ranged between 3.0 and 3.7 and agreed to the Codex Alimentarius Commission. Moreover, their rheological behaviour may be classified as weak gel-like, a distinguishing characteristic of low-fat emulsion products. Substantial differences in rheological properties were observed between the fortified microalgae emulsions over the storage time (60 days). However, incorporating Spirulina or Dunaliella gave emulsions with stable texture, viscoelastic, and rheological properties. The prepared emulsions displayed good colour stability for Chlorella and Dunaliella. Overall, the fortified microalgae low-fat emulsions are expected to provide a blueprint for the design of low-fat mayonnaise-like food emulsions.
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37
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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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38
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Muhialdin B, Mohammed NK, Cheok HJ, Abd-Elaziem F, Meor Hussin AS. Reducing microbial contamination risk and improving physical properties of plant-based mayonnaise produced using chickpea aquafaba. INTERNATIONAL FOOD RESEARCH JOURNAL 2021. [DOI: 10.47836/ifrj.28.3.14] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
Aquafaba is obtained by soaking different types of legumes, and utilised in the production of several plant-based foods due to its functional properties. The present work aimed to evaluate the effects of aquafaba produced by soaking chickpeas at different durations, on the safety, physicochemical properties, and consumer acceptability of plant-based mayonnaise. The chickpea aquafaba was prepared by soaking chickpea at different durations of 12, 18, and 24 h, and later boiled for 35 min at 120°C. The results demonstrated significantly (p < 0.05) higher TSS (5.89 ± 0.00), viscosity (7.23 ± 0.06), and peptide content (0.463 ± 0.001) in chickpea aquafaba soaked for 24 h. The mayonnaise prepared with 24 h chickpea aquafaba showed improved firmness (129.47 ± 9.64 g) and consistency (860.26 ± 26.52 g/s). The bacterial load was observed to decrease in 24 h chickpea aquafaba mayonnaise (3.857 ± 0.948 log CFU/g), and increased by one-fold in 12 h chickpea aquafaba mayonnaise (4.672 ± 0.588 log CFU/g) after 35 days at 28 ± 2°C. The consumer acceptability evaluation showed no significant difference (p > 0.05) among all the tested attributes with the 24 h aquafaba mayonnaise received the highest score for taste (6.80 ± 1.38). The aquafaba produced from chickpeas soaked for 24 h and boiled for 35 min has high potential for applications in plant-based mayonnaise production to enhance safety and improve physicochemical and consumer acceptability.
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Stability Enhanced Pickering Emulsions Based on Gelatin and Dialdehyde Starch Nanoparticles as Simple Strategy for Structuring Liquid Oils. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02661-8] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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40
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Castillo S, Rodríguez A, Bautista-Villarreal M, García-Solano N, Gallardo-Rivera C, Báez-González JG, Sánchez-García E, García-Alanis KG. Rheological and Nutritional Characterization of Sweet Corn By-Product (Cob) to Develop a Functional Ingredient Applied in Dressings. Front Nutr 2021; 8:666654. [PMID: 33996879 PMCID: PMC8113396 DOI: 10.3389/fnut.2021.666654] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2021] [Accepted: 03/29/2021] [Indexed: 11/13/2022] Open
Abstract
In this study, a flour from corn cob (central core of the maize ear, stage R4) was obtained through three treatments. The three flours obtained were characterized by bromatological analysis, yield, and granulometry. Additional dressing-type oil in water (O/W) emulsions were developed, varying the formulation by incorporating distinct amounts of corn cob flour. The formulations' stability was evaluated over a period of 21 days, determining the particle size, creaming index, coalescence rate, consistency coefficient (k), and flow behavior indices (n). Results have shown significant differences in protein, fat, and carbohydrate content in the flour, depending on the cooking treatment. A good percentage of grinding yield was obtained (98%), in addition to several fractions by granulometry (60, 120, 250 MESH), showing differences in their nutritional content. Finally, the particle size of O/W emulsions developed varied among formulations. The combination of 0.6% of xanthan gum (XG) and corn cob flour showed major stability in average droplet size. No significant differences were observed in the coalescence rate values for the three formulations. Still, significant differences in the creaming index were evidenced in those formulations without XG or corn cob flour. The results regarding the consistency coefficient (k) and flow behavior indices (n) suggest a possible synergy between XG and flour of corn cob for enhancing the viscosity and pseudoplasticity of dressings in a concentration-dependent manner.
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Affiliation(s)
- Sandra Castillo
- Departamento de Alimentos, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, San Nicolás de los Garza, Mexico
| | - Alexis Rodríguez
- Departamento de Alimentos, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, San Nicolás de los Garza, Mexico
| | - Minerva Bautista-Villarreal
- Departamento de Alimentos, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, San Nicolás de los Garza, Mexico
| | - Nallely García-Solano
- Departamento de Alimentos, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, San Nicolás de los Garza, Mexico
| | - Claudia Gallardo-Rivera
- Departamento de Alimentos, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, San Nicolás de los Garza, Mexico
| | - Juan G Báez-González
- Departamento de Alimentos, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, San Nicolás de los Garza, Mexico
| | - Eduardo Sánchez-García
- Departamento de Química, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, San Nicolás de los Garza, Mexico
| | - Karla G García-Alanis
- Departamento de Alimentos, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, San Nicolás de los Garza, Mexico
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41
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Stability and rheology of canola protein isolate-stabilized concentrated oil-in-water emulsions. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106399] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Shaygannia S, Eshaghi MR, Fazel M, Hashemiravan M. The Effect of Microencapsulation of Phenolic Compounds from Lemon Waste by Persian and Basil Seed Gums on the Chemical and Microbiological Properties of Mayonnaise. Prev Nutr Food Sci 2021; 26:82-91. [PMID: 33859963 PMCID: PMC8027048 DOI: 10.3746/pnf.2021.26.1.82] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2020] [Revised: 10/15/2020] [Accepted: 10/15/2020] [Indexed: 11/30/2022] Open
Abstract
Natural preservatives with high level of phenolic compounds, antioxidants and antimicrobial activities are used in mayonnaise to improve quality and safety due to their potential health benefits. Application of these compounds in production processes highlights many difficulties due to instability of their physical and chemical properties. Microencapsulation is used to address these restrictions. In this study, phenolic compounds from lemon waste were encapsulated with Persian gum (PG) and basil seed gum (BSG) as coating materials at different ratios (0:1, 1:0, and 1:1) at 15% (w/w) total biopolymer. We confirmed microencapsulation by scanning electron microscopy, and evaluate phenolic content, antioxidant activity, encapsulation efficiency, morphology, water solubility indexes, and water absorption indexes. Sample mayonnaise was prepared using microencapsulated polyphenols from lemon waste and extract (1,000 ppm of concentration), and control samples without extracts or microcapsules. All samples were subjected to chemical (measuring the peroxide, thiobarbituric acid, acidity, and color) and microbial (total count of microorganisms and Escherichia coli) analysis during 30 days of storage. BSG samples exhibited the highest antioxidant activity (61.19%) and encapsulation efficiency (70.72%), and PG/BSG microcapsules had the highest capability to prevent oxidative deterioration during storage. Addition of microcapsules led to increases in parameter b* and decreases in parameters a* and L*. In general, PG/BSG microcapsules were considered optimal samples for production of mayonnaise, since they prevented mayonnaise deterioration and exhibited antioxidant and antimicrobial properties.
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Affiliation(s)
- Shima Shaygannia
- Department of Food Science and Technology, Islamic Azad University of Varamin-Pishva Branch, Varamin, Tehran 33317-74895, Iran
| | - Mohammad Reza Eshaghi
- Department of Food Science and Technology, Islamic Azad University of Varamin-Pishva Branch, Varamin, Tehran 33317-74895, Iran
| | - Mohammad Fazel
- Department of Food Science and Technology, Islamic Azad University, Isfahan (Khorasgan) Branch, Isfahan 81595-158, Iran
| | - Mahnaz Hashemiravan
- Department of Food Science and Technology, Islamic Azad University of Varamin-Pishva Branch, Varamin, Tehran 33317-74895, Iran
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43
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Tekin‐Cakmak ZH, Karasu S, Kayacan‐Cakmakoglu S, Akman PK. Investigation of potential use of by‐products from cold‐press industry as natural fat replacers and functional ingredients in a low‐fat salad dressing. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15388] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
| | - Salih Karasu
- Department of Food Engineering Yildiz Technical University Istanbul Turkey
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Lu Z, Zhou S, Ye F, Zhou G, Gao R, Qin D, Zhao G. A novel cholesterol-free mayonnaise made from Pickering emulsion stabilized by apple pomace particles. Food Chem 2021; 353:129418. [PMID: 33735772 DOI: 10.1016/j.foodchem.2021.129418] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2020] [Revised: 01/17/2021] [Accepted: 02/17/2021] [Indexed: 11/30/2022]
Abstract
Yolk-based mayonnaise is widely used to enhance the flavor of daily food. In view of health concerns on dietary cholesterol, novel mayonnaises (NMs) were made from Pickering emulsions stabilized by apple pomace particles using micro-jet (MJ-NM), ultrasonic (US-NM), and high-speed-shear homogenizer (HSS-NM), respectively. NMs and commercial mayonnaise (CM) were comparatively investigated in appearance, droplet size, rheological, tribological, and stability properties. NMs presented almost identical appearances to CM except for color. The droplets' size in NMs were larger than CM. Both NMs and CM demonstrated shear-thinning behavior and solid-like properties. Among mayonnaises, MJ-NM was demonstrated the most rapid thixotropy recovery with its storage modulus recovered within 51 s. Although both NMs and CM were of mixed tribology nature, NMs presented lower oral lubricity. Upon 210-day storage, both NMs and CM exhibited excellent stabilities without any oil-water separation occurred. Overall, the Pickering emulsions are promising and health alternatives for traditional mayonnaise.
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Affiliation(s)
- Zhiqiang Lu
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Siyuan Zhou
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Fayin Ye
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Gaojuan Zhou
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Ruiping Gao
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Dingkui Qin
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Guohua Zhao
- College of Food Science, Southwest University, Chongqing 400715, PR China; Chongqing Engineering Research Centre for Sweet Potato, Chongqing 400715, PR China.
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45
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Yang Y, Shi K, Zhou M, Shen Y, Wang T. Feasibility study of water as thinner for polyvinyl chloride plastisol. J Appl Polym Sci 2021. [DOI: 10.1002/app.49684] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Yunxu Yang
- College of Materials Science and Engineering Nanjing Tech University Nanjing Jiangsu China
| | - Kunxiang Shi
- College of Materials Science and Engineering Nanjing Tech University Nanjing Jiangsu China
| | - Mingzhu Zhou
- Suqian Advanced Materials Institute of Nanjing Tech University Suqian Jiangsu China
| | - Yucai Shen
- College of Materials Science and Engineering Nanjing Tech University Nanjing Jiangsu China
- Suqian Advanced Materials Institute of Nanjing Tech University Suqian Jiangsu China
| | - Tingwei Wang
- College of Materials Science and Engineering Nanjing Tech University Nanjing Jiangsu China
- Suqian Advanced Materials Institute of Nanjing Tech University Suqian Jiangsu China
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46
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Kew B, Holmes M, Stieger M, Sarkar A. Review on fat replacement using protein-based microparticulated powders or microgels: A textural perspective. Trends Food Sci Technol 2021; 106:457-468. [PMID: 33380775 PMCID: PMC7763486 DOI: 10.1016/j.tifs.2020.10.032] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Background Due to the growing rise in obesity and food-linked diseases, the replacement of calorie-dense fat has been a key focus of food industries in the last few decades with proteins being identified as promising fat replacers (FRs). Scope and approach This review aims to provide an overview of animal and plant protein-based FR studies that have been performed in the last 5 years. Protein isolates/concentrates, their microparticulated forms and protein microgels in model and real foods have been examined. Special emphasis has been given on the characterisation techniques that have been used to compare the full fat (FF) and low fat (LF) versions of the foods using FRs. Key findings and conclusions Microparticulated whey protein (MWP) has been the preferred choice FR with some success in replacing fat in model foods and dairy applications. Plant proteins on the other hand have attracted limited research attention as FRs, but show success similar to that of animal proteins. Key characterisation techniques used to compare full fat with low fat products containing FRs have been apparent viscosity, texture profile analysis, microscopy, particle size and sensory properties with oral tribology being a relatively recent undertaking. Coupling tribology with adsorption techniques (muco-adhesion) can be effective to bridge the instrumental-sensory property gap and might accelerate the development cycle of designing low/no fat products. From a formulation viewpoint, sub-micron sized microgels that show shear-thinning behaviour and have boundary lubrication properties offer promises with respect to exploiting their fat replacement potential in the future.
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Affiliation(s)
- Ben Kew
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, Faculty of Environment, University of Leeds, Leeds, LS2 9JT, UK
| | - Melvin Holmes
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, Faculty of Environment, University of Leeds, Leeds, LS2 9JT, UK
| | - Markus Stieger
- Division of Human Nutrition and Health, Wageningen University, PO Box 17, 6700 AA Wageningen, the Netherlands
| | - Anwesha Sarkar
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, Faculty of Environment, University of Leeds, Leeds, LS2 9JT, UK
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47
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Ubeyitogullari A, Rizvi SSH. Heat stability of emulsions using functionalized milk protein concentrate generated by supercritical fluid extrusion. Food Funct 2020; 11:10506-10518. [PMID: 33179668 DOI: 10.1039/d0fo02271c] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Abstract
In this study, thermostable oil-in-water emulsions containing high protein contents were developed using milk protein concentrate (MPC) that was functionalized by supercritical fluid extrusion (SCFX) processing at low temperature and shear. Functionalized MPC (f-MPC) emulsions (3% protein-80% oil and 10% protein-50% oil) were compared with emulsions stabilized by commercial MPC (c-MPC), sodium caseinate (NaCas), and a commercial mayonnaise for their emulsifying properties and heat stability at 70 and 90 °C for 30 min, and 121 °C for 15 min. Zeta-potentials and interfacial protein concentrations of f-MPC emulsions were higher than that of c-MPC emulsions. f-MPC emulsions remained stable against creaming for at least 8 weeks at room temperature (23 °C), while their c-MPC counterparts showed significant creaming at the same conditions. Even after heating at 121 °C for 15 min, f-MPC emulsions retained their structural integrity as observed from their confocal images, droplet size distributions, and viscosities. In contrast, c-MPC emulsions and mayonnaise disintegrated upon heating at 121 °C for 15 min, and oil droplets of mayonnaise partially coalesced during heating at 90 °C for 30 min. f-MPC emulsions revealed higher viscosities compared to c-MPC emulsions, providing them improved stability. Viscosities of f-MPC emulsions were not significantly affected by heating at 90 °C for 30 min, while other emulsions exhibited a substantial increase in their viscosities due to protein denaturation and aggregation. Thus, f-MPC emulsions can be utilized in the development of protein-enriched functional foods (e.g., spreads) that are stable against high heat treatments.
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Agyei‐Amponsah J, Macakova L, DeKock HL, Emmambux MN. Effect of Substituting Sunflower Oil with Starch‐Based Fat Replacers on Sensory Profile, Tribology, and Rheology of Reduced‐Fat Mayonnaise‐Type Emulsions. STARCH-STARKE 2020. [DOI: 10.1002/star.202000092] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Joyce Agyei‐Amponsah
- Department of Consumer and Food Sciences University of Pretoria Private Bag X20 Hatfield Pretoria 0028 South Africa
| | - Lubica Macakova
- RISE Research Institute of Sweden Stockholm SE‐114 86 Sweden
| | - Henrietta L. DeKock
- Department of Consumer and Food Sciences University of Pretoria Private Bag X20 Hatfield Pretoria 0028 South Africa
| | - Mohammad N. Emmambux
- Department of Consumer and Food Sciences University of Pretoria Private Bag X20 Hatfield Pretoria 0028 South Africa
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49
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McClements DJ. Future foods: Is it possible to design a healthier and more sustainable food supply? NUTR BULL 2020. [DOI: 10.1111/nbu.12457] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- D. J. McClements
- Department of Food Science University of Massachusetts Amherst MA USA
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50
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Carcelli A, Crisafulli G, Carini E, Vittadini E. Can a physically modified corn flour be used as fat replacer in a mayonnaise? Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03592-y] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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