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T V, George A, Kesav S R, M S S, Kothakota A. Plant-based hydrocolloids for efficient clarification of cane juices: rheological analysis and solidification studies. Food Funct 2024; 15:1977-1993. [PMID: 38277180 DOI: 10.1039/d3fo05029g] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2024]
Abstract
The present study is designed to study the efficiency of plant-based hydrocolloids for the efficient clarification of sugarcane juice and subsequent production of non-centrifugal sugars (NCSs). NCSs are generally produced with lime or other inorganic solids as a clarification agent, often leading to products with a bland taste and dark color. This work is a first of its kind, where plant-based hydrocolloids such as starch, xanthan gum, and guar gum are used for clarification studies. Clarification efficiency was evaluated in terms of separation efficiency, turbidity removal, sucrose content, color transmittance, and rheology studies. Preliminary studies revealed that starch showed a better separation efficiency of 78% compared to other hydrocolloids, and further rheology studies of starch-clarified juice showed a favourable shear-thickening (dilatant, n = 1.382) behaviour, whereas the other two hydrocolloids showed an unfavourable shear-thinning (pseudo plastic, n < 0.9) behaviour. Eventually, starch was found to be a better clarification agent and is proposed as an alternative to lime-based clarification. Solidification studies were performed with starch at various concentrations (0.02-0.04%), pH (6.8-7.2), and temperature (80 °C-100 °C), and it was found that NCSs produced via starch clarification showed superior properties compared with traditional lime-based clarification processes.
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Affiliation(s)
- Venkatesh T
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201 001, India.
- Microbial Processes and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, 695 019, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201 002, India
| | - Alphonsa George
- Department of Food Science Technology, St George's College, Aruvithura, 686 112, India
| | - Rishi Kesav S
- Department of Chemical Engineering, National Institute of Technology, Tiruchirappalli, 620 015, India
| | - Sajeev M S
- Division of Crop Protection, ICAR-Central Tuber Crops Research Institute, Thiruvananthapuram, 695 017, India
| | - Anjineyulu Kothakota
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201 001, India.
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201 002, India
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Polachini TC, Hernando I, Mulet A, Telis-Romero J, Cárcel JA. Ultrasound-assisted acid hydrolysis of cassava (Manihot esculenta) bagasse: Kinetics, acoustic field and structural effects. ULTRASONICS SONOCHEMISTRY 2021; 70:105318. [PMID: 32890987 PMCID: PMC7786595 DOI: 10.1016/j.ultsonch.2020.105318] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/01/2020] [Revised: 07/17/2020] [Accepted: 08/24/2020] [Indexed: 06/11/2023]
Abstract
Improving the actual acid hydrolysis of cassava bagasse (CB) with the assistance of high-intensity ultrasound (US) was aimed in comparison with mechanical agitation (AG). The kinetics of reducing and total sugar release were mathematically modeled. The acoustic field characterization and apparent viscosity of the suspensions were correlated. Moreover, microscopic analyses (visible, fluorescence and polarized light) were carried out to identify changes produced by the treatments. Both AG and US-treatments showed themselves to be effective at hydrolyzing CB. However, US-experiments reached equilibrium in the reducing sugar release process earlier and obtained slightly higher values of total sugars released. The Naik model fitted the experimental data with good accuracy. A greater loss in the birefringence of the starch granules and the degradation of lignocellulosic matter was also observed in US-assisted hydrolysis. The actual acoustic power applied was reduced after hydrolysis, probably due to the increase in the apparent viscosity of the resulting suspensions.
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Affiliation(s)
- Tiago Carregari Polachini
- Food Engineering and Technology Department, São Paulo State University (Unesp), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, Cristóvão Colombo Street, 2265, São José do Rio Preto, São Paulo State 15054-000, Brazil; Grupo de Análisis y Simulación de Procesos Agroalimentarios, Departamento de Tecnología de Alimentos, Universitat Politècnica de València (UPV), Camino de Vera, s/n, Valencia 46071, Spain.
| | - Isabel Hernando
- Grupo de Investigación Microestructura y Química de Alimentos, Departamento de Tecnología de Alimentos, Universitat Politècnica de València (UPV), Camino de Vera, s/n, Valencia 46071, Spain
| | - Antonio Mulet
- Grupo de Análisis y Simulación de Procesos Agroalimentarios, Departamento de Tecnología de Alimentos, Universitat Politècnica de València (UPV), Camino de Vera, s/n, Valencia 46071, Spain
| | - Javier Telis-Romero
- Food Engineering and Technology Department, São Paulo State University (Unesp), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, Cristóvão Colombo Street, 2265, São José do Rio Preto, São Paulo State 15054-000, Brazil
| | - Juan A Cárcel
- Grupo de Análisis y Simulación de Procesos Agroalimentarios, Departamento de Tecnología de Alimentos, Universitat Politècnica de València (UPV), Camino de Vera, s/n, Valencia 46071, Spain
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3
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Thermal and Rheological Properties of Juices and Syrups during Non-centrifugal Sugar Cane (Jaggery) Production. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.01.016] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Using a combined neural network ─ genetic algorithm approach for predicting the complex rheological characteristics of microfluidized sugarcane juice. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109058] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Holkem AT, Neto EJS, Nakayama M, Souza CJF, Thomazini M, Gallo FA, da Silva MP, de Queiroz Bomdespacho L, Luciano CG, Moraes ICF, Petrus RR, Favaro-Trindade CS. Sugarcane Juice with Co-encapsulated Bifidobacterium animalis subsp. lactis BLC1 and Proanthocyanidin-Rich Cinnamon Extract. Probiotics Antimicrob Proteins 2019; 12:1179-1192. [PMID: 31709506 DOI: 10.1007/s12602-019-09605-x] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
Bioactive compounds are sensitive to many factors, and they can alter the sensory characteristics of foods. Microencapsulation could be a tool to provide protection and allow the addition of bioactives in new matrices, such as sugarcane juice. This study focused on producing and evaluating the potential function of probiotics and proanthocyanidin-rich cinnamon extract (PRCE), both in free and encapsulated forms when added to sugarcane juice. The pure sugarcane juice treatment T1 was compared with other sugarcane juices to which bioactive compounds had been added; T2, a non-encapsulated Bifidobacterium animalis subsp. lactis (BLC1); T3, a non-encapsulated BLC1 and PRCE; T4, BLC1 microcapsules; and T5, with BLC1 and PRCE microcapsules. The samples were morphologically, physicochemically, rheologically, and sensorially characterized. Samples were also evaluated regarding the viability of BLC1 during the juice's storage at 4 °C. It was possible to produce probiotic sugarcane juice with non-encapsulated BLC1, but not with the addition of free PRCE, which in its free form reduced the viability of this microorganism to < 1 log CFU/mL after 7 days. The microcapsules were effective to protect BLC1 during juice storage and to maintain high contents of phenolic and proanthocyanidin compounds, although the products containing these had their viscosity altered and were less accepted than either the control or those with non-encapsulated BLC1.
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Affiliation(s)
- Augusto Tasch Holkem
- Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, CP 23, Pirassununga, São Paulo, CEP 13535 900, Brazil
| | - Edmur José Santos Neto
- Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, CP 23, Pirassununga, São Paulo, CEP 13535 900, Brazil
| | - Megumi Nakayama
- Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, CP 23, Pirassununga, São Paulo, CEP 13535 900, Brazil
| | - Clitor J F Souza
- Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, CP 23, Pirassununga, São Paulo, CEP 13535 900, Brazil.,Faculdade de Engenharia, Pós-graduação em Ciência e Tecnologia de Alimentos, Universidade Federal da Grande Dourados, PO Box 533, Dourados, 79804-970, Brazil
| | - Marcelo Thomazini
- Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, CP 23, Pirassununga, São Paulo, CEP 13535 900, Brazil
| | - Fabio Augusto Gallo
- Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, CP 23, Pirassununga, São Paulo, CEP 13535 900, Brazil
| | - Marluci Palazzolli da Silva
- Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, CP 23, Pirassununga, São Paulo, CEP 13535 900, Brazil
| | - Laura de Queiroz Bomdespacho
- Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, CP 23, Pirassununga, São Paulo, CEP 13535 900, Brazil
| | - Carla Giovana Luciano
- Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, CP 23, Pirassununga, São Paulo, CEP 13535 900, Brazil
| | - Izabel Cristina Freitas Moraes
- Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, CP 23, Pirassununga, São Paulo, CEP 13535 900, Brazil
| | - Rodrigo Rodrigues Petrus
- Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, CP 23, Pirassununga, São Paulo, CEP 13535 900, Brazil
| | - Carmen S Favaro-Trindade
- Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, CP 23, Pirassununga, São Paulo, CEP 13535 900, Brazil.
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Noren NE, Scanlon MG, Arntfield SD. Differentiating between tackiness and stickiness and their induction in foods. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.03.014] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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7
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Fan S, Huang Z, Zhang Y, Hu H, Liang X, Gong S, Zhou J, Tu R. Magnetic chitosan-hydroxyapatite composite microspheres: Preparation, characterization, and application for the adsorption of phenolic substances. BIORESOURCE TECHNOLOGY 2019; 274:48-55. [PMID: 30500763 DOI: 10.1016/j.biortech.2018.11.078] [Citation(s) in RCA: 44] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/07/2018] [Revised: 11/20/2018] [Accepted: 11/22/2018] [Indexed: 06/09/2023]
Abstract
The phenolic substances in sugarcane juice seriously affect the color value of sugar products, and gallic acid is one of the main phenolic substances. To develop a new adsorbent able to effectively adsorb phenolic substances from sugarcane juice, magnetic chitosan (CS) hydroxyapatite (HA) microspheres (MCHAM) were prepared by growing HA on magnetic CS microspheres (MCM) in-situ. MCHAM could effectively adsorb gallic acid from sucrose solution, and the highest adsorption capacity was 40.77 mg g-1. The adsorption kinetics indicated that the adsorption process fit the pseudo-second-order mode, the dominant mechanism was chemisorption, and the Langmuir isotherm mode (qm = 48.12 mg g-1) described the adsorption behavior of MCHAM best. Recycling experiments indicated that the MCHAM adsorbent presented considerable repeatability. Compared to treating phenolic substances in sugarcane juice using traditional clarifying agents, treatment methods employing MCHAM can efficiently and simply remove phenolic substances without leaving residual sulfur in sugarcane juice.
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Affiliation(s)
- Songlin Fan
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China
| | - Zuqiang Huang
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China.
| | - Yanjuan Zhang
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China
| | - Huayu Hu
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China
| | - Xinquan Liang
- School of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Shanxi Gong
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China
| | - Jing Zhou
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China
| | - Ru Tu
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China
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Li CC, Jhang JH, Tsai HY, Huang YP. Water-soluble polyethylenimine as an efficient dispersant for gallium zinc oxide nanopowder in organic-based suspensions. POWDER TECHNOL 2017. [DOI: 10.1016/j.powtec.2016.10.006] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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9
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Dianat M, Taghizadeh M, Shahidi F, Razavi S. The flow properties of honey-malt spread. FOOD SCI TECHNOL INT 2017; 23:415-425. [PMID: 28675972 DOI: 10.1177/1082013217695175] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
In this study, the effect of barley malt extract at two brix levels (74 and 79 °Bx) and three ratios of malt extract/honey (65:35, 70:30 and 75:25) on the flow behavior properties of honey-malt spread at three temperature levels (35 ℃, 45 ℃ and 55 ℃) was investigated. Time-dependent behavior data of the spread samples were appropriately fitted to the Weltman, first-order stress decay with a zero stress value and first-order stress decay with a non-zero stress value models. Also, the Power-law, Herschel-Bulkley, Casson and Bingham models were used for curve fitting the time-independent behavior data. Regarding the R2 and root mean square error coefficients, the first-order stress decay with a non-zero stress value and Herschel-Bulkley models were selected as the suitable models to describe the flow behavior of samples. The results for time-dependent properties showed that spread samples exhibit a thixotropic behaviour, as the viscosity for all samples decreased with increase in shearing time at a constant shear rate of 50 s-1.
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Affiliation(s)
- M Dianat
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Islamic Republic of Iran
| | - M Taghizadeh
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Islamic Republic of Iran
| | - F Shahidi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Islamic Republic of Iran
| | - Sma Razavi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Islamic Republic of Iran
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Mondal S, Cassano A, Conidi C, De S. Modeling of gel layer transport during ultrafiltration of fruit juice with non-Newtonian fluid rheology. FOOD AND BIOPRODUCTS PROCESSING 2016. [DOI: 10.1016/j.fbp.2016.06.012] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Bofo DCS, Neto FSPP, Andrietta SR, Telis-Romero J. Rheological Behavior of Yeast Paste from the Ethanol Industry. Ind Biotechnol (New Rochelle N Y) 2015. [DOI: 10.1089/ind.2014.0025] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Daniele C. S. Bofo
- Departamento de Química, Centro Universitário de Votuporanga, Votuporanga, Brazil
- Departamento de Engenharia e Tecnologia de Alimentos, Universidade Estadual Paulista, São José do Rio Preto, Brazil
| | - Flavia S. P. P. Neto
- Departamento de Engenharia e Tecnologia de Alimentos, Universidade Estadual Paulista, São José do Rio Preto, Brazil
| | | | - Javier Telis-Romero
- Departamento de Engenharia e Tecnologia de Alimentos, Universidade Estadual Paulista, São José do Rio Preto, Brazil
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Moreno F, Raventós M, Hernández E, Santamaría N, Acosta J, Pirachican O, Torres L, Ruiz Y. Rheological Behaviour, Freezing Curve, and Density of Coffee Solutions at Temperatures Close to Freezing. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2014. [DOI: 10.1080/10942912.2013.833221] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Diniz RS, Coimbra JSDR, Martins MA, de Oliveira dos Santos M, Diniz MDMS, de Souza Santos E, Santánna DD, da Rocha RA, de Oliveira EB. Physical Properties of Red Guava (Psidium guajava L.) Pulp as Affected by Soluble Solids Content and Temperature. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2014. [DOI: 10.1515/ijfe-2012-0250] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Physical properties of fluid and semisolid foods, such as density and rheological behavior, must be carefully taken into account on designing unit operations for the processing of such kind of products. In this work, a rotational rheometer of concentric cylinders was used to evaluate the rheological behavior of red guava pulp (Psidium guajava L.), with different soluble solids content (5, 10, and 15°Brix), at four temperatures (10, 30, 50, and 70°C). Also density data were obtained using pycnometry. Models were fitted to the obtained experimental data, in order to mathematically represent the rheological parameters and the density as functions of temperature and soluble solids content. The rheological behavior of the red guava pulp was adequately described by the Ostwald-de-Waele model, with a pseudoplastic behavior. Models to describe the simultaneous effect of temperature and concentration on the density were also presented.
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Barbosa VC, Garcia-Rojas EE, Coimbra JSDR, Cipriano PDA, Oliveira EBD, Telis-Romero J. Thermophysical and rheological properties of dulce de leche with and without coconut flakes as a function of temperature. FOOD SCIENCE AND TECHNOLOGY 2013. [DOI: 10.1590/s0101-20612013005000009] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Dulce de leche (DL), a dairy dessert highly appreciated in Brazil, is a concentrated product containing about 70% m/m of total solids. Thermophysical and rheological properties of two industrial Brazilian Dulce de leche formulations (classic Dulce de leche and Dulce de leche added with coconut flakes 1.5% m/m) were determined at temperatures comprised between 28.4 and 76.4 °C. In general, no significant differences (p < 0.05) were observed in the presence of coconut flakes in the two formulations. Heat capacity varied from 2633.2 to 3101.8 J/kg.°C; thermal conductivity from 0.383 to 0.452 W/m.°C; specific mass from 1350.7 to 1310.7 kg/m³; and, thermal diffusivity from (1.082 × 10-7 to 1.130 × 10-7) m²/s. The Bingham model was used to properly describe the non-Newtonian behavior of both formulations, with yielding stress values varying from 27.3 to 17.6 Pa and plastic viscosity from 19.9 to 5.9 Pa.s.
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Rezzadori K, Petrus RR, Benedetti S, Carminatti CA, Petrus JCC. Effects of tangential microfiltration and pasteurisation on the rheological, microbiological, physico-chemical and sensory characteristics of sugar cane juice. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03124.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Katia Rezzadori
- Departamento de Engenharia Química e Engenharia de Alimentos, Centro Tecnológico; Universidade Federal de Santa Catarina; Trindade; 88040-970; Florianópolis; SC; Brazil
| | - Rodrigo R. Petrus
- Departamento de Engenharia de Alimentos, Faculdade de Zootecnia e Engenharia de Alimentos; Universidade de São Paulo; Avenida Duque de Caxias Norte; 13635-900; Pirassununga; SP; Brazil
| | - Silvia Benedetti
- Departamento de Engenharia Química e Engenharia de Alimentos, Centro Tecnológico; Universidade Federal de Santa Catarina; Trindade; 88040-970; Florianópolis; SC; Brazil
| | - Claudimir A. Carminatti
- Centro de Engenharia da Mobilidade; Universidade Federal de Santa Catarina; 89219-710; Joinville; SC; Brazil
| | - José C. C. Petrus
- Departamento de Engenharia Química e Engenharia de Alimentos, Centro Tecnológico; Universidade Federal de Santa Catarina; Trindade; 88040-970; Florianópolis; SC; Brazil
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Astolfi-Filho Z, de Oliveira EB, Coimbra JSDR, Telis-Romero J. Friction factors, convective heat transfer coefficients and the Colburn analogy for industrial sugarcane juices. Biochem Eng J 2012. [DOI: 10.1016/j.bej.2011.10.011] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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