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Ibrahim MNG, Andreson H, Ben-Othman S, Jõudu I. Effect of Neutral and Acidic Protease Processing Intervals on Optimising Nutritional Value and Enhancing Physico-Chemical Properties of Oat Drink. Foods 2024; 13:2285. [PMID: 39063369 PMCID: PMC11276033 DOI: 10.3390/foods13142285] [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: 06/18/2024] [Revised: 07/14/2024] [Accepted: 07/18/2024] [Indexed: 07/28/2024] Open
Abstract
This study aimed to maximise the content of water-soluble protein (WSP) and β-glucan (BG) in oat drink (OD) products by optimising the duration of treatment with neutral (NP) and acidic (AP) proteases. Additionally, it investigated the correlation between changes in the OD's nutritional profile and its rheological and sensory properties. After initial treatment with α-amylase, the OD samples were divided into two groups, i.e., one treated with NP and the other with AP for 30, 60, 120, and 180 min. The samples were then analysed for their WSP and BG contents. Samples with an optimised treatment duration were evaluated for their rheological and sensory properties. The OD sample treated with AP for 60 min exhibited the highest β-glucan (0.52 g/100 mL) and WSP (1.56 g/100 mL) contents, improved storage stability, and the lowest sedimentation rate (2.13%/h), compared to the control OD sample. However, sensorially, this sample was characterised by a sticky, gluey mouthfeel and was less acceptable as a drinkable product. This study demonstrated the potential effect of protease treatment on enhancing the nutritional value and stability of OD products, although further studies are necessary to improve the sensory properties of these drinks.
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Affiliation(s)
- Monica Nabil Gayed Ibrahim
- Chair of Food Science and Technology, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 56/5, 51006 Tartu, Estonia; (H.A.); (S.B.-O.); (I.J.)
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2
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Ghoshal G, Kamboj J, Kaur P. Pearl millet flour and green gram milk based probiotic beverage. Int J Food Microbiol 2024; 417:110696. [PMID: 38615426 DOI: 10.1016/j.ijfoodmicro.2024.110696] [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: 01/13/2024] [Revised: 03/25/2024] [Accepted: 04/09/2024] [Indexed: 04/16/2024]
Abstract
The probiotic beverage was developed using germinated and ungerminated pearl millet flour and green gram milk. The germinated and ungerminated pearl millet flour was added to green gram milk at different concentrations (0.5-2.5 %) along with sugar and cardamom. The mixtures were then inoculated with probiotic bacteria Lactobacillus acidophilus incubated at 37 °C for 6 h. Characterization of probiotic beverages was carried out during storage at (4 ± 1)°C for 21 days. The germinated flour beverage had high acidity as compared to the ungerminated flour beverage. The probiotic count in germinated and ungerminated flour beverages ranged from 8.19 to 8.77 × 107 and 8.04 to 8.52 × 107 log CFU/mL, respectively. Antioxidant activity, polyphenol content increased with an increase in the concentration of flour in the beverage. The LC-MS analysis found the existence of vitexin and isovitexin as the main polyphenolic compounds in the probiotic beverage. Non-dairy probiotic beverage prepared with 0.5 % germinated millet flour gave the best taste, color, texture, and rheological properties.
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Affiliation(s)
- Gargi Ghoshal
- Dr. S. S. Bhatnagar University Institute of Chemical Engineering & Technology, Panjab University, Chandigarh 160014, India.
| | - Japneet Kamboj
- Dr. S. S. Bhatnagar University Institute of Chemical Engineering & Technology, Panjab University, Chandigarh 160014, India
| | - Prabhjot Kaur
- Dr. S. S. Bhatnagar University Institute of Chemical Engineering & Technology, Panjab University, Chandigarh 160014, India; School of Engineering, University of Guelph, Guelph, ON, Canada
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3
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Jin D, Yu X, Wang Q, Chen X, Xiao M, Wang H, Cui Y, Lu W, Ge L, Yao Y, Zhou X, Wu J, Jian S, Yang H, Tao Y, Shen Q. A study of the effect of hypothyroidism during pregnancy on human milk quality based on rheological properties. J Dairy Sci 2024; 107:3400-3412. [PMID: 38135045 DOI: 10.3168/jds.2023-23900] [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: 06/24/2023] [Accepted: 11/30/2023] [Indexed: 12/24/2023]
Abstract
Hypothyroidism has been found to have an effect on the nutritional composition of human milk during pregnancy. This study aims to explore the combined influence of rheological properties, macronutrient content, particle size, and the zeta potential of milk fat globules, as well as the composition of milk fat globule membrane (MFGM) proteins on the quality of human milk in gestational hypothyroidism. The study revealed that human milk from the group with hypothyroidism during pregnancy (AHM) was less viscoelastic and stable when compared with normal pregnancy group human milk (NHM). Furthermore, the particle size and macronutrient content of NHM were found to be larger than that of AHM. In contrast, the zeta potential of AHM was greater than that of NHM. The sodium dodecyl sulfate-PAGE results disclosed that the composition of MFGM proteins in these 2 groups were generally the same, but the content of AHM was lower than that of NHM. In conclusion, this study confirms that hypothyroidism during pregnancy can have a significant effect on the quality of human milk.
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Affiliation(s)
- Danping Jin
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310012, China
| | - Xinyue Yu
- Alberta Institute, Wenzhou Medical University, Wenzhou 325035, China
| | - Qingcheng Wang
- Hangzhou Linping Hospital of Traditional Chinese Medicine, Hangzhou 311199, China
| | - Xi Chen
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310012, China
| | - Min Xiao
- Hangzhou Linping District Maternal and Child Health Care Hospital, Hangzhou, Zhejiang 311113, China
| | - Haifeng Wang
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310012, China
| | - Yiwei Cui
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310012, China
| | - Weibo Lu
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310012, China
| | - Lijun Ge
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310012, China
| | - Ying Yao
- Hangzhou Linping District Maternal and Child Health Care Hospital, Hangzhou, Zhejiang 311113, China
| | - Xiaoli Zhou
- Hangzhou Linping District Maternal and Child Health Care Hospital, Hangzhou, Zhejiang 311113, China
| | - Jiahui Wu
- Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310012, China
| | - Shikai Jian
- Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310012, China
| | - Huijuan Yang
- College of Standardization, China Jiliang University, Hangzhou 310018, PR China.
| | - Ye Tao
- Hangzhou Linping District Maternal and Child Health Care Hospital, Hangzhou, Zhejiang 311113, China
| | - Qing Shen
- Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310012, China; Department of Clinical Laboratory, The Quzhou Affiliated Hospital of Wenzhou Medical University, Quzhou People's Hospital, Quzhou 324000, China.
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4
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Principato L, Carullo D, Gruppi A, Duserm Garrido G, Giuberti G, Lambri M, Spigno G, Bassani A. A Potentially Ecosustainable Hazelnut/Carob-Based Spread. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2024; 2024:4863035. [PMID: 38515832 PMCID: PMC10957253 DOI: 10.1155/2024/4863035] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/02/2023] [Revised: 08/04/2023] [Accepted: 08/14/2023] [Indexed: 03/23/2024]
Abstract
Commercial cocoa and hazelnut-based sweet spreads typically present a poor nutribiochemical level due to their ingredients and recipes, while nowadays, there is the need of developing sustainable food products addressing both an improved nutritional and environmental profile. The aim of this work was then to develop an innovative hazelnut/carob-based spread with potential high sustainability and nutritional profile, including the exploitation of grape-processing residues (grape skin flour and grapeseed oil) and carob pulp as cocoa surrogate. Rheological (rotational/oscillatory), oxidative, and thermal features of the spread were assessed and compared with two commercial nut-cocoa-based products. Tribology was used to mimic and evaluate the spreads' behavior during oral consumption, and sensory profile (by quantitative descriptive analysis) was also assessed. All products exhibited a pseudoplastic behavior, with the elastic component prevailing over the viscous one. The innovative product showed the highest lubricity from both rheological and sensory analysis, thus well correlating to the obtained lowest viscosity and friction factor trends. Grapeseed oil provided a better nutritional profile, but the largest amount of unsaturated fatty acids promoted oxidation, despite the higher total phenolic content and antioxidant capacity coming from the use of carob and grape skin powders. The sensory perception investigation revealed a characteristic mouthfeel/flavor for the new spread identified having a more fluid consistency and a bitter/sour taste, together with a greater stickiness and a poorer smoothness due to a higher fiber content and solid fat absence.
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Affiliation(s)
- Laura Principato
- DiSTAS-Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza 29121, Italy
| | - Daniele Carullo
- DiSTAS-Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza 29121, Italy
| | - Alice Gruppi
- DiSTAS-Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza 29121, Italy
| | - Guillermo Duserm Garrido
- DiSTAS-Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza 29121, Italy
| | - Gianluca Giuberti
- DiSTAS-Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza 29121, Italy
| | - Milena Lambri
- DiSTAS-Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza 29121, Italy
| | - Giorgia Spigno
- DiSTAS-Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza 29121, Italy
| | - Andrea Bassani
- DiSTAS-Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza 29121, Italy
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Yu Y, Li X, Zhang J, Li X, Wang J, Sun B. Oat milk analogue versus traditional milk: Comprehensive evaluation of scientific evidence for processing techniques and health effects. Food Chem X 2023; 19:100859. [PMID: 37780279 PMCID: PMC10534225 DOI: 10.1016/j.fochx.2023.100859] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2023] [Revised: 08/11/2023] [Accepted: 08/30/2023] [Indexed: 10/03/2023] Open
Abstract
Milk, enriched with high-quality protein, is a healthy and nutritious food that meets people's needs. However, consumers are turning their attention to plant-based milk due to several concerns, such as lactose intolerance, allergies and some diseases caused by milk; carbon emission from cattle farming; economical aspects; and low access to vitamins and minerals. Oat milk, which is produced from whole grain oats, is lactose free and rich in a variety of nutrients and phytochemicals. With the significant development of food processing methods and advancement in milk simulation products, the production of plant-based milk, such as cereal milk, has greatly progressed. This review described some features of oat milk analogue versus traditional milk and compared the properties, processing technologies, health effects, environmental friendliness, and consumer acceptance of these products. It is expected to provide a reference for evaluating development trends and helping consumers choose between oat milk and traditional milk.
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Affiliation(s)
- Yonghui Yu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing); Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education; Key Laboratory of Special Food Supervision Technology for State Market Regulation; China Food Flavor and Nutrition Health Innovation, Beijing Technology and Business University, Beijing 100048, China
| | - Xinping Li
- China-Canada Joint Lab of Food Nutrition and Health (Beijing); Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education; Key Laboratory of Special Food Supervision Technology for State Market Regulation; China Food Flavor and Nutrition Health Innovation, Beijing Technology and Business University, Beijing 100048, China
| | - Jingjie Zhang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing); Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education; Key Laboratory of Special Food Supervision Technology for State Market Regulation; China Food Flavor and Nutrition Health Innovation, Beijing Technology and Business University, Beijing 100048, China
| | - Xiao Li
- Senior Department of Orthopedics, the Fourth Medical Center of PLA General Hospital, Beijing 100048, China
| | - Jing Wang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing); Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education; Key Laboratory of Special Food Supervision Technology for State Market Regulation; China Food Flavor and Nutrition Health Innovation, Beijing Technology and Business University, Beijing 100048, China
| | - Baoguo Sun
- China-Canada Joint Lab of Food Nutrition and Health (Beijing); Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education; Key Laboratory of Special Food Supervision Technology for State Market Regulation; China Food Flavor and Nutrition Health Innovation, Beijing Technology and Business University, Beijing 100048, China
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6
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Cui L, Jia Q, Zhao J, Hou D, Zhou S. A comprehensive review on oat milk: from oat nutrients and phytochemicals to its processing technologies, product features, and potential applications. Food Funct 2023. [PMID: 37317702 DOI: 10.1039/d3fo00893b] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
Plant-based milk alternatives have become increasingly desirable due to their sustainability and the increased consumer awareness of health. Among many varieties of emerging plant-based milk, the smooth texture and flavor of oat milk make it spread rapidly around the world. Furthermore, as a sustainable source of diet, oats can provide rich nutrients and phytochemicals. Issues on the stability, sensory properties, shelf life, and nutritional quality of oat milk have been highlighted in published studies. In this review, the processing techniques, quality improvement, and product features of oat milk are elaborated, and the potential applications of oat milk are summarized. Besides, the challenges and future perspectives of oat milk production in the future are discussed.
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Affiliation(s)
- Lulu Cui
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, No. 11 Fucheng Road, Haidian District, Beijing 100048, China.
| | - Qiuju Jia
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, No. 11 Fucheng Road, Haidian District, Beijing 100048, China.
| | - Jiani Zhao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, No. 11 Fucheng Road, Haidian District, Beijing 100048, China.
| | - Dianzhi Hou
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, No. 11 Fucheng Road, Haidian District, Beijing 100048, China.
| | - Sumei Zhou
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, No. 11 Fucheng Road, Haidian District, Beijing 100048, China.
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7
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Yao Y, He W, Cai X, Bekhit AEA, Xu B. Sensory, physicochemical and rheological properties of plant‐based milk alternatives made from soybean, peanut, adlay, adzuki bean, oat and buckwheat. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15814] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Yueying Yao
- Food Science and Technology Program BNU‐HKBU United International College Zhuhai Guangdong 519087 China
- Department of Food Science and Technology National University of Singapore Singapore Singapore
| | - Wenmeng He
- Food Science and Technology Program BNU‐HKBU United International College Zhuhai Guangdong 519087 China
| | - Xifan Cai
- Food Science and Technology Program BNU‐HKBU United International College Zhuhai Guangdong 519087 China
| | | | - Baojun Xu
- Food Science and Technology Program BNU‐HKBU United International College Zhuhai Guangdong 519087 China
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8
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Riofrio A, Baykara H. Techno‐environmental and life cycle assessment of ‘oat‐milk’ production in Ecuador: A cradle‐to‐retail life cycle assessment. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15828] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ariel Riofrio
- Facultad de Ingeniería Mecánica y Ciencias de la Producción Escuela Superior Politécnica del Litoral ESPOL Campus Gustavo Galindo Km 30.5 Vía Perimetral Guayaquil Ecuador
- Center of Nanotechnology Research and Development (CIDNA) Escuela Superior Politécnica del Litoral ESPOL Campus Gustavo Galindo Km 30.5 Vía Perimetral Guayaquil Ecuador
| | - Haci Baykara
- Facultad de Ingeniería Mecánica y Ciencias de la Producción Escuela Superior Politécnica del Litoral ESPOL Campus Gustavo Galindo Km 30.5 Vía Perimetral Guayaquil Ecuador
- Center of Nanotechnology Research and Development (CIDNA) Escuela Superior Politécnica del Litoral ESPOL Campus Gustavo Galindo Km 30.5 Vía Perimetral Guayaquil Ecuador
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9
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Sutariya SG, Salunke P. Effect of hyaluronic acid on milk properties: Rheology, protein stability, acid and rennet gelation properties. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107740] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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10
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Wang X, Ye A, Dave A, Singh H. Structural changes in oat milk and an oat milk‒bovine skim milk blend during dynamic in vitro gastric digestion. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107311] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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11
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Eazhumalai G, Ranjitha Gracy TK, Mishra A, Annapure US. Atmospheric pressure nonthermal pin to plate plasma system for the microbial decontamination of oat milk. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16181] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Gunaseelan Eazhumalai
- Department of Food Engineering and Technology Institute of Chemical Technology Mumbai India
| | - T. K. Ranjitha Gracy
- Department of Food Engineering and Technology Institute of Chemical Technology Mumbai India
| | - Anusha Mishra
- Department of Food Engineering and Technology Institute of Chemical Technology Mumbai India
| | - Uday S. Annapure
- Department of Food Engineering and Technology Institute of Chemical Technology Mumbai India
- Institute of Chemical Technology Marathwada Campus Jalna India
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12
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Mel R, Malalgoda M. Oat protein as a novel protein ingredient: Structure, functionality, and factors impacting utilization. Cereal Chem 2021. [DOI: 10.1002/cche.10488] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Roshema Mel
- Department of Food and Human Nutritional Sciences University of Manitoba Winnipeg Manitoba Canada
| | - Maneka Malalgoda
- Department of Food and Human Nutritional Sciences University of Manitoba Winnipeg Manitoba Canada
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13
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Rheological characterization of coconut cream emulsion using steady-state shear and time-dependent modeling. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110642] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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14
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A Novel Sprouted Oat Fermented Beverage: Evaluation of Safety and Health Benefits for Celiac Individuals. Nutrients 2021; 13:nu13082522. [PMID: 34444682 PMCID: PMC8401588 DOI: 10.3390/nu13082522] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2021] [Revised: 07/20/2021] [Accepted: 07/21/2021] [Indexed: 12/12/2022] Open
Abstract
The safety and health effects for celiac people of a novel beverage (SOFB) developed from sprouted oat flour by fermentation with Lactobacillus plantarum was explored. In vitro reactivity against anti-gliadin antibodies (AGA) and antioxidant/anti-inflammatory potential of SOFB in RAW 264.7 macrophages and Caco-2 cells were evaluated. Immunoreactivity against AGA and antioxidant activity were not detected in SOFB, but it exhibited significant anti-inflammatory activity. The tolerability and impact of SOFB consumption for 6 months on nutritional status and intestinal microbiota composition were investigated in 10 celiac adults (five treated and five control). SOFB consumption did not adversely affect duodenal mucosa nor the total IgA or anti-tissue transglutaminase antibody (IgA-tTG) levels in celiac participants, but it significantly decreased total cholesterol levels at all sampling times and folic acid levels at the end of the study compared to the placebo beverage. SOFB administration also shifted gut microbiota, leading to a higher relative abundance of some beneficial bacteria including the genera Subdoligranulum, Ruminococcus and Lactobacillus in the SOFB group. This study provides supporting evidence of the safety of health benefits of a novel functional beverage produced from sprouted oat.
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15
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Effects of composition, temperature and shear rate on chocolate milk rheology: an empirical modeling approach incorporating yield behavior. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2019-0289] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
This study elucidates the effects of composition and temperature on the rheological behavior of chocolate milk formulation. The fat [0.5, 1 and 1.5 g] and xanthan gum contents [0.05, 0.1 and 0.15 g] varied and shear stress-strain rate data were recorded at varying temperature [21.4, 65 and 80 °C]. All compositions showed predominantly a pseudoplastic behavior [i.e., pseudoplasticity index, n < 1] with a strong influence on composition and temperature. Three semi-empirical rheological models, i.e. Power-law, Herschel–Bulkely, and Casson models were fitted on the data using an in-house developed computer program for the best statistical fit. The pseudoplasticity index [n] varied with the composition that initially decreased with temperature and subsequently increased. The other model parameters such as consistency index [k], Casson and Herschel–Bulkely yield stress, and Casson viscosity [at a specified rate i.e., 34.7 s−1] were computed through model fitting and correlated to the microstructural changes inside the fluid keeping in view the composition and temperature. This study helps in correlating chocolate milk processing and quality control based on complex microstructure to the rheological parameters measured at simulated temperatures and shear rates.
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16
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McClements DJ, Grossmann L. The science of plant-based foods: Constructing next-generation meat, fish, milk, and egg analogs. Compr Rev Food Sci Food Saf 2021; 20:4049-4100. [PMID: 34056859 DOI: 10.1111/1541-4337.12771] [Citation(s) in RCA: 153] [Impact Index Per Article: 51.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2021] [Revised: 04/19/2021] [Accepted: 04/21/2021] [Indexed: 02/06/2023]
Abstract
Consumers are increasingly demanding foods that are more ethical, sustainable and nutritious to improve the health of themselves and the planet. The food industry is currently undergoing a revolution, as both small and large companies pivot toward the creation of a new generation of plant-based products to meet this consumer demand. In particular, there is an emphasis on the production of plant-based foods that mimic those that omnivores are familiar with, such as meat, fish, egg, milk, and their products. The main challenge in this area is to simulate the desirable appearance, texture, flavor, mouthfeel, and functionality of these products using ingredients that are isolated entirely from botanical sources, such as proteins, carbohydrates, and lipids. The molecular, chemical, and physical properties of plant-derived ingredients are usually very different from those of animal-derived ones. It is therefore critical to understand the fundamental properties of plant-derived ingredients and how they can be assembled into structures resembling those found in animal products. This review article provides an overview of the current status of the scientific understanding of plant-based foods and highlights areas where further research is required. In particular, it focuses on the chemical, physical, and functional properties of plant-derived ingredients; the processing operations that can be used to convert these ingredients into food products; and, the science behind the formulation of vegan meat, fish, eggs, and milk alternatives.
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Affiliation(s)
| | - Lutz Grossmann
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
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17
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18
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Xiong Y, Zhang P, Warner RD, Shen S, Fang Z. Cereal grain-based functional beverages: from cereal grain bioactive phytochemicals to beverage processing technologies, health benefits and product features. Crit Rev Food Sci Nutr 2020; 62:2404-2431. [PMID: 33938780 DOI: 10.1080/10408398.2020.1853037] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
Increased consumer awareness of health and wellness has promoted a high demand for foods and beverages with functional and therapeutic properties. Cereals, apart from being important staple crops and primary sources of energy and nutrition, are replete with bioactive phytochemicals with health properties. Cereal grains contain a diverse range of bioactive phytochemicals including phenolic compounds, dietary fibers, carotenoids, tocols, phytosterols, γ-oryzanol, and phytic acid and therefore have great potential for processing into functional beverages. Although there are a variety of cereal grain-based beverages produced world-wide, very little scientific and technological attention has been paid to them. In this review, we have discussed cereal grain-based functional beverages based on 3 main categories: cereal grain-based milk alternatives, roasted cereal grain teas, fermented nonalcoholic cereal grain beverages. The processing techniques, health properties and product features of these beverages are elaborated, and the challenges and future perspectives are proposed. As the food market becomes increasingly diverse, cereal grain-based beverages could be a promising new category of health functional beverages in our daily life.
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Affiliation(s)
- Yun Xiong
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC, Australia
| | - Pangzhen Zhang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC, Australia
| | - Robyn Dorothy Warner
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC, Australia
| | - Shuibao Shen
- College of Animal Science and Technology, Guangxi University, Nanning, China.,Taiyuan Brand Will Firm Biotechnology Development Co, Ltd, Taiyuan, China
| | - Zhongxiang Fang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC, Australia
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McClements DJ. Development of Next-Generation Nutritionally Fortified Plant-Based Milk Substitutes: Structural Design Principles. Foods 2020; 9:E421. [PMID: 32260061 PMCID: PMC7231295 DOI: 10.3390/foods9040421] [Citation(s) in RCA: 72] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2020] [Revised: 03/23/2020] [Accepted: 03/23/2020] [Indexed: 12/11/2022] Open
Abstract
Consumers are increasingly interested in decreasing their dietary intake of animal-based food products, due to health, sustainability, and ethical concerns. For this reason, the food industry is creating new products from plant-based ingredients that simulate many of the physicochemical and sensory attributes associated with animal-derived foods, including milk, eggs, and meat. An understanding of how the ingredient type, amount, and organization influence the desirable physicochemical, sensory, and nutritional attributes of these plant-based foods is required to achieve this goal. A potential problem with plant-based diets is that they lack key micronutrients, such as vitamin B12, vitamin D, calcium, and ω-3 fatty acids. The aim of this review is to present the science behind the creation of next-generation nutritionally fortified plant-based milk substitutes. These milk-like products may be formed by mechanically breaking down certain plant materials (including nuts, seeds, and legumes) to produce a dispersion of oil bodies and other colloidal matter in water, or by forming oil-in-water emulsions by homogenizing plant-based oils and emulsifiers with water. A brief overview of the formulation and fabrication of plant-based milks is given. The relationship between the optical properties, rheology, and stability of plant-based milks and their composition and structure is then covered. Approaches to fortify these products with micronutrients that may be missing from a plant-based diet are also highlighted. In conclusion, this article highlights how the knowledge of structural design principles can be used to facilitate the creation of higher quality and more sustainable plant-based food products.
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Affiliation(s)
- David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA;
- Department of Food Science & Bioengineering, Zhejiang Gongshang University, 18 Xuezheng Street, Hangzhou 310018, China
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Health issues and technological aspects of plant-based alternative milk. Food Res Int 2020; 131:108972. [PMID: 32247441 DOI: 10.1016/j.foodres.2019.108972] [Citation(s) in RCA: 97] [Impact Index Per Article: 24.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2019] [Revised: 12/08/2019] [Accepted: 12/30/2019] [Indexed: 12/30/2022]
Abstract
A growing number of consumers opt for plant-based milk substitutes for medical reasons, like cow's milk protein allergy (CMPA), lactose intolerance (LI), or as a lifestyle choice. Plant-based milk substitutes, or plant extracts, are water-soluble extracts of legumes, oilseeds, cereals or pseudocereals that resemble bovine milk in appearance. It is produced by reducing the size of the raw material, extracted in water and subsequently homogenized, being an alternative to cow's milk. They are considered cow's milk replacers due to similar chemical composition and can also be used as a substitute for direct use or in some animal milk-based preparations. On the other hand, these substitutes exhibit different sensory characteristics, stability and nutritional composition from cow's milk. They are manufactured by extracting the raw material in water, separating the liquid, and formulating the final product. Others process like homogenization and thermal treatments are indispensable to improve the suspension and microbiological stabilities of the final product so that can be consumed. However new and advanced non-thermal processing technologies such as ultra-high pressure homogenization and pulsed electric field processing are being researched for tackling the problems related to increase of shelf life, emulsion stability, nutritional completeness and sensory acceptability without the use of high temperatures. Some pre-treatments such as peeling, bleaching or soaking can be performed on the raw material in order to improve the final product. The nutritional properties are influenced by the plant source, processing, and fortification. The addition of other ingredients as sugar, oil and flavorings is done to the plant-based milk substitute to make them more palatable and be more acceptable to consumers. Thus, the aim is to review the main reasons for the consumption of plant-based milk substitute as well as the raw materials used and the technological aspects of its production.
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Zungur Bastıoğlu A, Tomruk D, Koç M, Ertekin FK. Spray dried melon seed milk powder: physical, rheological and sensory properties. Journal of Food Science and Technology 2016; 53:2396-404. [PMID: 27407206 DOI: 10.1007/s13197-016-2214-z] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/14/2016] [Accepted: 03/18/2016] [Indexed: 10/21/2022]
Abstract
Melon seed milk (MSM) powder was produced by aiming to get alternative vegetable milk from crushed Kırkağaç (Cucumis melo subsp. melo cv. Kırkağaç) and Çeşme (C. melo subsp. melo cv. Çeşme) type melon seeds. MSM was converted to powder form via spray dryer at inlet air temperature of 150 °C, air flow rate of 473 l · h(-1), aspiration ratio of 24 m(3) · h(-1)and feed flow rate of 8 ml · min(-1) in order to extend the shelf life and usage area. The moisture content and water activity of samples changed in range of 2.1 to 2.4 % and 0.260 to 0.310, respectively. Bulk densities and the tapped densities of powders were ranged from 340 to 360 kg · m(-3) and 730 and 740 kg · m(-3). MSM powders showed poor flow behavior as determined from Carr Index. The particle densities of powders ranged between and 1069 kg · m(-3). Wettability time of powders was found as 7 s. The Bingham model was the best model fitted to rheological data of MSM beverages. Sensory evaluation test results showed that, the beverage obtained from reconstituted Kırkağaç powder achieved the highest score by panelists.
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Affiliation(s)
- Aslı Zungur Bastıoğlu
- Department of Food Engineering, Faculty of Engineering, Ege University, 35100 Bornova, Izmir Turkey ; Department of Food Engineering, Faculty of Engineering, Adnan Menderes University, 09010 Aydın, Turkey
| | - Dilara Tomruk
- Department of Food Engineering, Faculty of Engineering, Ege University, 35100 Bornova, Izmir Turkey
| | - Mehmet Koç
- Department of Food Engineering, Faculty of Engineering, Adnan Menderes University, 09010 Aydın, Turkey
| | - Figen Kaymak Ertekin
- Department of Food Engineering, Faculty of Engineering, Ege University, 35100 Bornova, Izmir Turkey
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Duan D, Tu Z, Wang H, Sha X, Zhu X. Physicochemical and rheological properties of modified rice amylose by dynamic high-pressure microfluidization. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2016.1178283] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Rheological modeling of non-depectinized beetroot juice concentrates. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2015. [DOI: 10.1007/s11694-015-9257-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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