1
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Costa GS, Rocha RS, Freitas MQ, Mársico ET, Clerici MTPS, Prudêncio ES, Pimentel TC, Esmerino EA, Cruz AG. Young bamboo flour as a substitute for emulsifying salts in requeijão cremoso processed cheese and the effect on the quality parameters. Food Res Int 2024; 188:114457. [PMID: 38823859 DOI: 10.1016/j.foodres.2024.114457] [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: 01/23/2024] [Revised: 04/27/2024] [Accepted: 05/01/2024] [Indexed: 06/03/2024]
Abstract
The effect of the substitution of emulsifying salt by the young bamboo flour (BF) (0, 25, 50, 75, 100 % w/w) on requeijão cremoso processed cheese [REQ, REQ 25, REQ 75 REQ 100]) processing was investigated. Gross composition, calcium and sodium values, functional properties (melting rate), color parameters (L, a*, b*, C*, and Whiteness Index, WI), texture profile, fatty acid profile, volatile organic compounds (VOCs), and sensory profiling were evaluated. No effect was observed on the gross composition; however, sodium and melting rate values were decreased, and calcium values presented the opposite behavior. BF could modify the optical parameters, observing an increase in WI values. Higher BF addition increased hardness and lowered elasticity, and regarding the fatty acid profile, there is no significant difference. Different volatile compounds were noted in a proportional form with the BF addition, which was reflected in similar sensory acceptance for REQ 25 and control samples. Although some aspects require further in-depth studies, using BF as a substitute for emulsifying salt in requeijão cremoso processed cheese appears to be a viable option, especially when considering partial replacements.
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Affiliation(s)
- Gisela S Costa
- Federal Institute of Education, Science, and Technology of Rio de Janeiro (IFRJ), Food Department, Rio de Janeiro, Brazil
| | - Ramon S Rocha
- University of São Paulo (USP), College of Animal Science and Food Engineering (FZEA), Pirassununga, Brazil
| | - Mônica Q Freitas
- Universidade Federal Fluminense (UFF), Faculty of Veterinary, Niterói, Brazil
| | - Eliane T Mársico
- Universidade Federal Fluminense (UFF), Faculty of Veterinary, Niterói, Brazil
| | - Maria Teresa P S Clerici
- State University of Campinas (UNICAMP), College of Food Engineering, Campinas, São Paulo, Brazil
| | - Elane S Prudêncio
- Federal University of Santa Catarina (UFSC), Department of Food Science and Technology, Santa Catarina, Brazil
| | - Tatiana C Pimentel
- Federal Institute of Education, Science, and Technology of Paraná, Paranavaí, Paraná, Brazil
| | - Erick A Esmerino
- Universidade Federal Fluminense (UFF), Faculty of Veterinary, Niterói, Brazil
| | - Adriano G Cruz
- Federal Institute of Education, Science, and Technology of Rio de Janeiro (IFRJ), Food Department, Rio de Janeiro, Brazil.
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2
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Wang K, Duan F, Sun T, Zhang Y, Lu L. Galactooligosaccharides: Synthesis, metabolism, bioactivities and food applications. Crit Rev Food Sci Nutr 2024; 64:6160-6176. [PMID: 36632761 DOI: 10.1080/10408398.2022.2164244] [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: 01/13/2023]
Abstract
Prebiotics are non-digestible ingredients that exert significant health-promoting effects on hosts. Galactooligosaccharides (GOS) have remarkable prebiotic effects and structural similarity to human milk oligosaccharides. They generally comprise two to eight sugar units, including galactose and glucose, which are synthesized from substrate lactose by microbial β-galactosidase. Enzyme sources from probiotics have received particular interest because of their safety and potential to synthesize specific structures that are particularly metabolized by intestinal probiotics. Owing to advancements in modern analytical techniques, many GOS structures have been identified, which vary in degree of polymerization, glycosidic linkage, and branch location. After intake, GOS adjust gut microbiota which produce short chain fatty acids, and exhibit excellent biological activities. They selectively stimulate the proliferation of probiotics, inhibit the growth and adhesion of pathogenic bacteria, alleviate gastrointestinal, neurological, metabolic and allergic diseases, modulate metabolites production, and adjust ion storage and absorption. Additionally, GOS are safe and stable, with high solubility and clean taste, and thus are widely used as food additives. GOS can improve the appearance, flavor, taste, texture, viscosity, rheological properties, shelf life, and health benefits of food products. This review systemically covers GOS synthesis, structure identifications, metabolism mechanisms, prebiotic bioactivities and wide applications, focusing on recent advances.
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Affiliation(s)
- Ke Wang
- School of Pharmacy, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, China
| | - Feiyu Duan
- School of Pharmacy, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, China
| | - Tong Sun
- School of Pharmacy, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, China
| | - Yan Zhang
- School of Pharmacy, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, China
| | - Lili Lu
- School of Pharmacy, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, China
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3
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Moura RS, Guimarães JT, Scudino H, Freitas MQ, Mársico ET, Esmerino EA, Sant'Anna C, Henrique Campelo Félix P, Pimentel TC, Paulino BN, Cauduro VH, Flores EMM, Ricardo H Lopes J, Cruz AG. Thermosonication as an effective substitution for fusion in Brazilian cheese spread (Requeijão Cremoso) manufacturing: The effect of ultrasonic power on technological properties. ULTRASONICS SONOCHEMISTRY 2024; 105:106867. [PMID: 38581799 PMCID: PMC11015516 DOI: 10.1016/j.ultsonch.2024.106867] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/14/2024] [Revised: 03/20/2024] [Accepted: 03/31/2024] [Indexed: 04/08/2024]
Abstract
In this initial study, the impact of thermosonication as an alternative to the traditional fusion in Brazilian cheese spread (Requeijão Cremoso) manufacture was investigated. The effect of ultrasound (US) power was evaluated considering various aspects such as gross composition, microstructure, texture, rheology, color, fatty acid composition, and volatile compounds. A 13 mm US probe operating at 20 kHz was used. The experiment involved different US power levels (200, 400, and 600 W) at 85 °C for 1 min, and results were compared to the conventional process in the same conditions (85 °C for 1 min, control treatment). The texture became softer as ultrasound power increased from 200 to 600 W, which was attributed to structural changes within the protein and lipid matrix. The color of the cheese spread also underwent noticeable changes for all US treatments, and treatment at 600 W resulted in increased lightness but reduced color intensity. Moreover, the fatty acid composition of the cheese spread showed variations with different US power, with samples treated at 600 W showing lower concentrations of saturated and unsaturated fatty acids, as well as lower atherogenicity and thrombogenicity indexes, indicating a potentially healthier product. Volatile compounds were also influenced by US, with less compounds being identified at higher powers, especially at 600 W. This could indicate possible degradation, which should be evaluated in further studies regarding US treatment effects on consumer perception. Hence, this initial work demonstrated that thermosonication might be interesting in the manufacture of Brazilian cheese spread, since it can be used to manipulate the texture, color and aroma of the product in order to improve its quality parameters.
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Affiliation(s)
- Rafaella S Moura
- Department of Food, Federal Institute of Science and Technology of Rio de Janeiro, Rio de Janeiro, RJ, Brazil
| | - Jonas T Guimarães
- Department of Food Technology, Faculty of Veterinary, Fluminense Federal University, Niterói, RJ, Brazil
| | - Hugo Scudino
- Department of Food Technology, Faculty of Veterinary, Fluminense Federal University, Niterói, RJ, Brazil
| | - Monica Q Freitas
- Department of Food Technology, Faculty of Veterinary, Fluminense Federal University, Niterói, RJ, Brazil
| | - Eliane T Mársico
- Department of Food Technology, Faculty of Veterinary, Fluminense Federal University, Niterói, RJ, Brazil
| | - Erick A Esmerino
- Department of Food Technology, Faculty of Veterinary, Fluminense Federal University, Niterói, RJ, Brazil
| | - Celso Sant'Anna
- Instituto Nacional de Metrologia, Normalização e Qualidade Industrial (INMETRO), Duque de Caxias, Rio de Janeiro, Brazil
| | | | - Tatiana C Pimentel
- Federal Institute of Science and Technology of Paraná, Paranavaí, PR, Brazil
| | - Bruno N Paulino
- Department of Bromatogical Analysis, Federal University of Bahia, Bahia, Brazil
| | - Vitoria H Cauduro
- Department of Chemistry, Federal University of Santa Maria, Rio Grande do Sul, RS, Brazil
| | - Erico M M Flores
- Department of Chemistry, Federal University of Santa Maria, Rio Grande do Sul, RS, Brazil.
| | - José Ricardo H Lopes
- Department of Food, Federal Institute of Science and Technology of Rio de Janeiro, Rio de Janeiro, RJ, Brazil
| | - Adriano G Cruz
- Department of Food, Federal Institute of Science and Technology of Rio de Janeiro, Rio de Janeiro, RJ, Brazil
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4
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Wang K, Xu Y, Xuan Z, Xiao X, Gu G, Lu L. Enzymatic synthesis of prebiotic galactooligosaccharides from galactose derived from gum arabic. Food Chem 2023; 429:136987. [PMID: 37523914 DOI: 10.1016/j.foodchem.2023.136987] [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: 03/30/2023] [Revised: 07/17/2023] [Accepted: 07/22/2023] [Indexed: 08/02/2023]
Abstract
A novel enzymatic process was established for galactooligosaccharides (GOS) synthesis by using plant-derived galactose as substrate, without producing any byproducts. The galactose was prepared from the acid hydrolysate of gum arabic. The yeast Kluyveromyces lactis producing β-galactosidase capable of catalyzing GOS synthesis from galactose was screened out. The synthesis conditions using the yeast cells as enzyme source were optimized by both single-factor experiment and response surface methodology, with the highest GOS yield reached 45%. The composition of reaction mixture contained only GOS and unreacted galactose, which could be easily separated by the cation exchange resin column. The structures of major GOS products were identified as Gal-β-D-(1 → 6)-Gal, Gal-β-D-(1 → 3)-Gal, and Gal-β-D-(1 → 6)-Gal-β-D-(1 → 6)-Gal by MS and NMR spectra. Moreover, the β-galactosidase-containing cells can be recycled for at least 30 batches of GOS synthesis at 35 °C, with the enzyme activity remaining above 60%.
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Affiliation(s)
- Ke Wang
- School of Pharmacy, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430030, China
| | - Yihong Xu
- Hegeng Biotech Engineering Co., Ltd., Chuzhou 239000, China
| | - Zehui Xuan
- School of Pharmacy, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430030, China
| | - Xina Xiao
- School of Pharmacy, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430030, China
| | - Guofeng Gu
- National Glycoengineering Research Center, Shandong University, Qingdao 266237, China
| | - Lili Lu
- School of Pharmacy, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430030, China.
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5
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Layer-by-Layer Coating Approach Based on Sodium Alginate, Sage Seed Gum, and Savory Oil: Shelf-Life Extension of Fresh Cheese. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-022-02990-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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6
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Sarhir ST, Belkhou R, Bouseta A, Hayaloglu AA. Evaluation of techno-functional and biochemical characteristics of selected lactic acid bacteria (Lactococcus lactis subsp. lactis and Leuconostoc mesenteroides subsp. mesenteroides) used for the production of Moroccan fermented milk: Lben. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105592] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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7
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Souza AFCE, Gabardo S, Coelho RDJS. Galactooligosaccharides: Physiological benefits, production strategies, and industrial application. J Biotechnol 2022; 359:116-129. [DOI: 10.1016/j.jbiotec.2022.09.020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Revised: 09/09/2022] [Accepted: 09/27/2022] [Indexed: 01/05/2023]
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8
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Anjo FA, Saraiva BR, da Silva JB, Ogawa CYL, Sato F, Bruschi ML, Riegel-Vidotti IC, Simas FF, Matumoto-Pintro PT. A new food stabilizer in technological properties of low-fat processed cheese. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04155-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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9
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de Oliveira Machado G, Teixeira GG, Garcia RHDS, Moraes TB, Bona E, Santos PM, Colnago LA. Non-Invasive Method to Predict the Composition of Requeijão Cremoso Directly in Commercial Packages Using Time Domain NMR Relaxometry and Chemometrics. Molecules 2022; 27:molecules27144434. [PMID: 35889306 PMCID: PMC9318975 DOI: 10.3390/molecules27144434] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2022] [Revised: 06/28/2022] [Accepted: 06/29/2022] [Indexed: 02/06/2023] Open
Abstract
Low Field Time-Domain Nuclear Magnetic Resonance (TD-NMR) relaxometry was used to determine moisture, fat, and defatted dry matter contents in “requeijão cremoso” (RC) processed cheese directly in commercial packaged (plastic cups or tubes with approximately 200 g). Forty-five samples of commercial RC types (traditional, light, lactose-free, vegan, and fiber) were analyzed using longitudinal (T1) and transverse (T2) relaxation measurements in a wide bore Halbach magnet (0.23 T) with a 100 mm probe. The T1 and T2 analyses were performed using CWFP-T1 (Continuous Wave Free Precession) and CPMG (Carr-Purcell-Meiboom-Gill) single shot pulses. The scores of the principal component analysis (PCA) of CWFP-T1 and CPMG signals did not show clustering related to the RC types. Optimization by variable selection was carried out with ordered predictors selection (OPS), providing simpler and predictive partial least squares (PLS) calibration models. The best results were obtained with CWFP-T1 data, with root-mean-square errors of prediction (RMSEP) of 1.38, 4.71, 3.28, and 3.00% for defatted dry mass, fat in the dry and wet matter, and moisture, respectively. Therefore, CWFP-T1 data modeled with chemometrics can be a fast method to monitor the quality of RC directly in commercial packages.
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Affiliation(s)
- G. de Oliveira Machado
- Instituto de Química de São Carlos, Universidade de São Paulo, CP 369, São Carlos 13660-970, SP, Brazil; (G.d.O.M.); (R.H.d.S.G.)
| | - Gustavo Galastri Teixeira
- Department of Microbiology, Institute of Biomedical Science, Universidade Tecnológica Federal do Paraná, Rua Deputado Heitor de Alencar Furtado, Curitiba 81280-340, PR, Brazil;
| | | | - Tiago Bueno Moraes
- Depto. Engenharia de Biossistemas, Universidade de São Paulo, Av. Páduas Dias, Piracicaba 13418-900, SP, Brazil;
| | - Evandro Bona
- Programa de Pós-Graduação em Tecnologia de Alimentos (PPGTA), Universidade Tecnológica Federal do Paraná, Rua Rosalina Maria Ferreira, Campo Mourão 87301-899, PR, Brazil;
| | - Poliana M. Santos
- Department of Microbiology, Institute of Biomedical Science, Universidade Tecnológica Federal do Paraná, Rua Deputado Heitor de Alencar Furtado, Curitiba 81280-340, PR, Brazil;
- Correspondence: (P.M.S.); (L.A.C.)
| | - Luiz Alberto Colnago
- Embrapa Instrumentação, Rua XV de Novembro, São Carlos 13560-970, SP, Brazil
- Correspondence: (P.M.S.); (L.A.C.)
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10
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Zhang N, Jin M, Wang K, Zhang Z, Shah NP, Wei H. Functional oligosaccharide fermentation in the gut: Improving intestinal health and its determinant factors-A review. Carbohydr Polym 2022; 284:119043. [PMID: 35287885 DOI: 10.1016/j.carbpol.2021.119043] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2021] [Revised: 12/21/2021] [Accepted: 12/21/2021] [Indexed: 12/17/2022]
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11
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Silva R, Pimentel TC, Eustáquio de Matos Junior F, Esmerino EA, Freitas MQ, Fávaro-Trindade CS, Silva MC, Cruz AG. Microencapsulation with spray-chilling as an innovative strategy for probiotic low sodium requeijão cremoso processed cheese processing. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2021.101517] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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12
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Nutritional, rheological and sensory properties of butter processed with different mixtures of cow and sheep milk cream. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101564] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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13
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Gautério GV, Hübner T, Ribeiro TDR, Ziotti APM, Kalil SJ. Xylooligosaccharide Production with Low Xylose Release Using Crude Xylanase from Aureobasidium pullulans: Effect of the Enzymatic Hydrolysis Parameters. Appl Biochem Biotechnol 2022; 194:862-881. [PMID: 34550500 DOI: 10.1007/s12010-021-03658-x] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2021] [Accepted: 09/03/2021] [Indexed: 11/29/2022]
Abstract
Xylooligosaccharides (XOS) are non-digestible and fermentable oligomers that stand out for their efficient production by enzymatic hydrolysis and beneficial effects on human health. This study aimed to investigate the influence of the main reaction parameters of the beechwood xylan hydrolysis using crude xylanase from Aureobasidium pullulans CCT 1261, thus achieving the maximum XOS production. The effects of temperature (40 to 50 °C), reaction time (12 to 48 h), type of agitation, substrate concentration (1 to 6%, w/v), xylanase loading (100 to 300 U/g xylan), and pH (4.0 to 6.0) on the XOS production were fully evaluated. The most suitable conditions for XOS production included orbital shaking of 180 rpm, 40 °C, and 24 h of reaction. High contents of total XOS (10.1 mg/mL) and XOS with degree of polymerization (DP) of 2-3 (9.7 mg/mL), besides to a high percentage of XOS (99.1%), were obtained at 6% (w/v) of beechwood xylan, xylanase loading of 260 U/g xylan, and pH 6.0. The establishment of the best hydrolysis conditions allowed increasing both the content of total XOS 1.5-fold and the percentage of XOS by 9.4%, when compared to the initial production (6.7 mg/mL and 89.7%, respectively). Thus, this study established an efficient enzymatic hydrolysis process that results in a hydrolysate containing XOS with potential prebiotic character (i.e., rich in XOS with DP 2-3) and low xylose amounts.
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Affiliation(s)
| | - Tamires Hübner
- Federal University of Rio Grande, School of Chemistry and Food, Rio Grande, 96203-900, Brazil
| | - Tairine da Rosa Ribeiro
- Federal University of Rio Grande, School of Chemistry and Food, Rio Grande, 96203-900, Brazil
| | | | - Susana Juliano Kalil
- Federal University of Rio Grande, School of Chemistry and Food, Rio Grande, 96203-900, Brazil
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14
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Pan L, Wang Q, Qu L, Liang L, Han Y, Wang X, Zhou Z. Pilot-scale production of exopolysaccharide from Leuconostoc pseudomesenteroides XG5 and its application in set yogurt. J Dairy Sci 2022; 105:1072-1083. [PMID: 34998545 DOI: 10.3168/jds.2021-20997] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2021] [Accepted: 10/17/2021] [Indexed: 12/14/2022]
Abstract
Exopolysaccharide from Leuconostoc pseudomesenteroides XG5 (XG5 EPS) is a linear dextran that is built by glucose units via α-1,6 glycosidic bond. The primary objective of this study was to investigate the yield of XG5 EPS and its application in set yogurt. In laboratory scale, the culture conditions of XG5 EPS production were optimized using the L9 (33) orthogonal test. Here, the optimized yield of XG5 EPS was 26.02 g/L under the conditions of 100 g/L sucrose, initial pH 7.0, 25°C incubation, and 100 rpm for 36 h in a shaking flask. Based on the optimized parameters of laboratory scale, a pilot fed-batch fermentation was performed in a 50-L bioreactor with an adjusted agitation speed of 20 rpm. The XG5 EPS yield reached 40.07 g/L in fed-batch fermentation, which was 54% higher than that achieved in laboratory scale. In addition, XG5 EPS was added into set yogurt to investigate its effect on the stability of set yogurt. Our data demonstrated that the XG5 EPS improved the water-holding capacity, texture profile, and viscosity of set yogurt during cold storage compared with the controls. In particular, addition of 0.5% XG5 EPS increased the structure of 3-dimensional network of set yogurt, which eventually improved the physical stability of the set yogurt. Overall, this study provided new insights for exploring the pilot scale production and application of dextran.
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Affiliation(s)
- Lei Pan
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300350, China
| | - Qi Wang
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300350, China
| | - Liangfan Qu
- Tianjin Research Institute of Industrial Microbiology Co., Ltd., Tianjin 300462, China
| | - Lu Liang
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300350, China
| | - Ye Han
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300350, China
| | - Xianghe Wang
- Tianjin Research Institute of Industrial Microbiology Co., Ltd., Tianjin 300462, China; Tianjin SF-Bio Industrial Bio-Tec Co., Ltd., Tianjin 300462, China.
| | - Zhijiang Zhou
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300350, China.
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15
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Impact of the preservation methods of sheep milk on the characteristics of Requeijão cremoso processed cheese. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105101] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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16
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Bianchi A, Mallmann S, Gazoni I, Cavalheiro D, Rigo E. Effect of acid casein freezing on the industrial production of processed cheese. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105043] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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17
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Zhou Q, Zhao S, Huang Y, Hu J, Kuang J, Liu D, Brennan CS. Lactobacillus Gasseri
LGZ 1029 in yogurt: rheological behaviour and volatile compound composition. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14942] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Qin‐yu Zhou
- School of Food Science and Engineering South China University of Technology 381 Wushan Road Guangzhou Guangdong510640China
| | - Shan Zhao
- School of Food Science and Engineering South China University of Technology 381 Wushan Road Guangzhou Guangdong510640China
| | - Yan‐yan Huang
- School of Food Science and Engineering South China University of Technology 381 Wushan Road Guangzhou Guangdong510640China
| | - Jin‐shuang Hu
- School of Food Science and Engineering South China University of Technology 381 Wushan Road Guangzhou Guangdong510640China
| | - Jia‐hua Kuang
- School of Food Science and Engineering South China University of Technology 381 Wushan Road Guangzhou Guangdong510640China
| | - Dong‐mei Liu
- School of Food Science and Engineering South China University of Technology 381 Wushan Road Guangzhou Guangdong510640China
| | - Charles S. Brennan
- School of Food Science and Engineering South China University of Technology 381 Wushan Road Guangzhou Guangdong510640China
- Centre for Food Research and Innovation Department of Wine, Food and Molecular Biosciences Lincoln University Lincoln85084New Zealand
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18
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Balthazar CF, Guimarães JT, Rocha RS, Pimentel TC, Neto RP, Tavares MIB, Graça JS, Alves Filho EG, Freitas MQ, Esmerino EA, Granato D, Rodrigues S, Raices RS, Silva MC, Sant’Ana AS, Cruz AG. Nuclear magnetic resonance as an analytical tool for monitoring the quality and authenticity of dairy foods. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.12.011] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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19
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Chourasia R, Abedin MM, Chiring Phukon L, Sahoo D, Singh SP, Rai AK. Biotechnological approaches for the production of designer cheese with improved functionality. Compr Rev Food Sci Food Saf 2020; 20:960-979. [PMID: 33325160 DOI: 10.1111/1541-4337.12680] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2020] [Revised: 10/27/2020] [Accepted: 11/12/2020] [Indexed: 12/19/2022]
Abstract
Cheese is a product of ancient biotechnological practices, which has been revolutionized as a functional food product in many parts of the world. Bioactive compounds, such as peptides, polysaccharides, and fatty acids, have been identified in traditional cheese products, which demonstrate functional properties such as antihypertensive, antioxidant, immunomodulation, antidiabetic, and anticancer activities. Besides, cheese-making probiotic lactic acid bacteria (LAB) exert a positive impact on gut health, aiding in digestion, and improved nutrient absorption. Advancement in biotechnological research revealed the potential of metabolite production with prebiotics and bioactive functions in several strains of LAB, yeast, and filamentous fungi. The application of specific biocatalyst producing microbial strains enhances nutraceutical value, resulting in designer cheese products with multifarious health beneficial effects. This review summarizes the biotechnological approaches applied in designing cheese products with improved functional properties.
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Affiliation(s)
- Rounak Chourasia
- Institute of Bioresources and Sustainable Development, Regional Centre, Tadong, Sikkim, India
| | - Md Minhajul Abedin
- Institute of Bioresources and Sustainable Development, Regional Centre, Tadong, Sikkim, India
| | - Loreni Chiring Phukon
- Institute of Bioresources and Sustainable Development, Regional Centre, Tadong, Sikkim, India
| | - Dinabandhu Sahoo
- Institute of Bioresources and Sustainable Development, Regional Centre, Tadong, Sikkim, India.,Department of Botany, University of Delhi, New Delhi, India
| | - Sudhir P Singh
- Center of Innovative and Applied Bioprocessing, SAS Nagar, Mohali, India
| | - Amit Kumar Rai
- Institute of Bioresources and Sustainable Development, Regional Centre, Tadong, Sikkim, India
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Vénica CI, Wolf VI, Bergamini CV, Perotti MC. Effect of the incorporation of β-galactosidase in the GOS production during manufacture of soft cheese. Food Res Int 2020; 137:109654. [PMID: 33233233 DOI: 10.1016/j.foodres.2020.109654] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2020] [Revised: 08/12/2020] [Accepted: 08/29/2020] [Indexed: 11/27/2022]
Abstract
Galactooligosaccharides (GOS) are non-digestible oligosaccharides with recognized prebiotic role. The present study aims to evaluate a β-galactosidase from K. lactis during soft cheese making and to analyse the impact on carbohydrates metabolism, proteolysis, and volatile compounds production, physicochemical and microbiological characteristics of the product. The enzyme was added to cheese milk (fluid milk plus whey powder) before (40 min.) or simultaneously of the starter addition (Ep and E treatments, respectively); cheese without enzyme addition was also made (C treatment). Also, we characterized fresh and soft commercial cheeses from the point of view of carbohydrate fraction, highlighting GOS, and organic acid profiles. The inclusion of the enzyme in soft cheese making produced a delay in reaching the target pH (~5.2). Carbohydrate fermentation profiles differed among treatments during cheese making and ripening. GOS were only detected in Ep and E cheeses (0.88 and 0.51 g/100 g, respectively). Lactose content was lower, and glucose and galactose levels were higher in E and Ep than C. No differences in physicochemical and microbial composition and organic acids profiles among samples were observed. Bioformation of volatile compounds belonging to the chemical families of aldehydes, ketones, alcohols, esters and acids, was not substantially affected by the modification in the carbohydrate profile. GOS were not detected in any of the commercial cheeses; great variations in the carbohydrate contents and organic acids were found. The results obtained demonstrate the feasibility of obtaining cheeses with GOS. Although the GOS values achieved are not adequate enough for the desired effect, the proposed technological approach turned out to be satisfying and original. Cheeses with prebiotic fiber are not still widespread in the market.
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Affiliation(s)
- Claudia I Vénica
- Instituto de Lactología Industrial-Universidad Nacional del Litoral/Consejo Nacional de Investigaciones Científicas y Técnicas (INLAIN-UNL/CONICET), Santiago del Estero 2829, S3000AOM Santa Fe, Argentina.
| | - Verónica I Wolf
- Instituto de Lactología Industrial-Universidad Nacional del Litoral/Consejo Nacional de Investigaciones Científicas y Técnicas (INLAIN-UNL/CONICET), Santiago del Estero 2829, S3000AOM Santa Fe, Argentina
| | - Carina V Bergamini
- Instituto de Lactología Industrial-Universidad Nacional del Litoral/Consejo Nacional de Investigaciones Científicas y Técnicas (INLAIN-UNL/CONICET), Santiago del Estero 2829, S3000AOM Santa Fe, Argentina
| | - María C Perotti
- Instituto de Lactología Industrial-Universidad Nacional del Litoral/Consejo Nacional de Investigaciones Científicas y Técnicas (INLAIN-UNL/CONICET), Santiago del Estero 2829, S3000AOM Santa Fe, Argentina
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21
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Kuriya SP, Silva R, Rocha RS, Guimarães JT, Balthazar CF, Pires RP, Tavares Filho ER, Pimentel TC, Freitas MQ, Cappato LP, Raices RS, Cruz AG, Silva MC, Esmerino EA. Impact assessment of different electric fields on the quality parameters of blueberry flavored dairy desserts processed by Ohmic Heating. Food Res Int 2020; 134:109235. [DOI: 10.1016/j.foodres.2020.109235] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2020] [Revised: 04/09/2020] [Accepted: 04/09/2020] [Indexed: 12/23/2022]
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22
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MILAGRES MP, SILVA DM, PEREIRA IDO, SENHORINHO LM, GOULART SANT’ANA AE, MATOS TB. Health benefits of chocolate consumption with high concentration of cocoa incorporated from triterpenic acids, isolated from Mansoa Hirsuta DC. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.10519] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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23
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Possibilities for using ohmic heating in Minas Frescal cheese production. Food Res Int 2020; 131:109027. [DOI: 10.1016/j.foodres.2020.109027] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2019] [Revised: 01/20/2020] [Accepted: 01/21/2020] [Indexed: 12/15/2022]
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24
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COSKUN F, KARABULUT DIRICAN L. Effects of pine honey on the physicochemical, microbiological and sensory properties of probiotic yoghurt. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.24818] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/22/2023]
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25
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CHÁVEZ-MARTÍNEZ A, PAREDES-MONTOYA P, RENTERÍA-MONTERRUBIO AL, CORRAL-LUNA A, LECHUGA-VALLES R, DOMINGUEZ-VIVEROS J, SÁNCHEZ-VEGA R, SANTELLANO-ESTRADA E. Microbial quality and prevalence of foodborne pathogens of cheeses commercialized at different retail points in Mexico. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.30618] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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26
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Vermeir L, Declerck A, To CM, Kerkaert B, Van der Meeren P. Water and oil signal assignment in low-moisture mozzarella as determined by time-domain NMR T 2 relaxometry. MAGNETIC RESONANCE IN CHEMISTRY : MRC 2019; 57:674-685. [PMID: 30680797 DOI: 10.1002/mrc.4842] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/14/2018] [Revised: 01/17/2019] [Accepted: 01/19/2019] [Indexed: 06/09/2023]
Abstract
A time-domain 1 H nuclear magnetic resonance relaxometry method was elaborated for the rapid microstructural characterization of mozzarella cheese. For this purpose, there is a strong need to know how the experimentally determined T2 relaxation time distribution can be related to specific constituents in mozzarella. In this study, a detailed investigation is offered for fresh and aged low-moisture mozzarella cheese, often applied as a pizza cheese, by application of both a conventional Carr-Purcell-Meiboom-Gill (CPMG) sequence and a free-induction decay CPMG (FID-CPMG) sequence. The relaxation behavior was further elucidated by addition of deuterium oxide and by mild heat treatment of samples. The relaxation times of water protons in mozzarella were found to range from a few microseconds to some tens of milliseconds (in aged mozzarella) or to about hundred milliseconds (in fresh mozzarella). The upper limit of the T2 distribution can even be extended to the seconds range upon releasing water protons from the mozzarella matrix using a mild heat treatment or upon addition of deuterated water. Both stimuli also provided evidence for the absorption of water into the cheese matrix. The potential release and uptake of water demonstrated that mozzarella acts as a very dynamic system during production and storage. The detected differences in the behavior of the water fraction between fresh and aged low-moisture mozzarella might be utilized to study the influence of either production and/or storage conditions on the cheese ripening process.
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Affiliation(s)
- Lien Vermeir
- Particle and Interfacial Technology Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Arnout Declerck
- Particle and Interfacial Technology Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Chak Ming To
- Milcobel cbva, Industrial Products Division, Kallo, Belgium
| | | | - Paul Van der Meeren
- Particle and Interfacial Technology Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
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27
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Ravat TH, Yardi V, Mallikarjunan N, Jamdar SN. Radiation processing of locust bean gum and assessing its functionality for applications in probiotic and enteral foods. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.126] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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28
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Talbot-Walsh G, Kannar D, Selomulya C. pH effect on the physico-chemical, microstructural and sensorial properties of processed cheese manufactured with various starches. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.036] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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29
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Esmaeilnejad Moghadam B, Keivaninahr F, Nazemi A, Fouladi M, Rezaei Mokarram R, Zoroufchi Benis K. Optimization of conjugated linoleic acid production by Bifidobacterium animalis subsp. Lactis and its application in fermented milk. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.03.071] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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30
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Santos S, Rodrigues L, Costa S, Madrona G. Antioxidant compounds from blackberry (Rubus fruticosus) pomace: Microencapsulation by spray-dryer and pH stability evaluation. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2017.12.001] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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31
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Impact of prebiotics on the rheological characteristics and volatile compounds of Greek yogurt. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.02.007] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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32
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Processing chocolate milk drink by low-pressure cold plasma technology. Food Chem 2019; 278:276-283. [DOI: 10.1016/j.foodchem.2018.11.061] [Citation(s) in RCA: 51] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2018] [Revised: 10/22/2018] [Accepted: 11/10/2018] [Indexed: 02/07/2023]
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33
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Santiago A, Ryland D, Cui S, Blewett H, Aliani M. Effect of milled flaxseed and storage conditions on sensory properties and selected bioactive compounds in banana and cinnamon muffins used in a clinical trial. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:831-843. [PMID: 29999194 DOI: 10.1002/jsfa.9253] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/08/2018] [Revised: 05/30/2018] [Accepted: 07/04/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Muffins containing 0, 20, and 30 g of flaxseed were developed for a randomized, controlled cross-over trial on low-density lipoprotein (LDL) cholesterol lowering. The effect of milled flaxseed and storage (-20 °C for 1 and 6 months) of banana and cinnamon muffins on sensory attribute intensities, selected physical properties, bioactive concentrations, and acceptability by two groups - clinical trial participants and consumers - was investigated. RESULTS The addition of flax increased flax aroma and flavor, sour aroma, and cohesiveness of mass and brown color, and decreased sweet aroma and flavor, banana and cinnamon aroma and flavor, springiness and mouth dryness. Alpha-linolenic acid and secoisolariciresinol diglucoside were significantly increased when flax was increased from 20 to 30 g. Clinical trial participants generally found the muffins more acceptable than the consumers. Consumers reported significantly decreased acceptability when flax at any level was added to muffins, with 30 g the least acceptable. CONCLUSIONS Muffins with 20 g flaxseed generally had higher mean acceptability values compared to muffins with 30 g. Neither flavoring nor storage at -20 °C for 6 months appreciably changed muffin attributes or acceptability. Future work will optimize the ingredients as well as the amount of flax needed to provide the required amount of bioactive to positively affect LDL cholesterol level and to produce acceptable muffins. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Amalia Santiago
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
| | - Donna Ryland
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
| | - Steve Cui
- Agriculture and Agri-Food Canada, Guelph Research and Development Centre, Guelph, Ontario, Canada
| | - Heather Blewett
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
- Canadian Centre for Agri-Food Research in Health and Medicine, St Boniface Hospital Albrechtsen Research Centre, Winnipeg, Manitoba, Canada
| | - Michel Aliani
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
- Canadian Centre for Agri-Food Research in Health and Medicine, St Boniface Hospital Albrechtsen Research Centre, Winnipeg, Manitoba, Canada
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34
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Sweetness and sensory properties of commercial and novel oligosaccharides of prebiotic potential. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.07.038] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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35
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Talbot-Walsh G, Kannar D, Selomulya C. A review on technological parameters and recent advances in the fortification of processed cheese. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.09.023] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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36
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Silveira MR, Coutinho NM, Rocha RS, Moraes J, Esmerino EA, Pimentel TC, Freitas MQ, Silva MC, Raices RSL, Senaka Ranadheera C, Borges FO, Fonteles TV, Neto RPC, Tavares MIB, Fernandes FAN, Rodrigues S, Cruz AG. Guava flavored whey-beverage processed by cold plasma: Physical characteristics, thermal behavior and microstructure. Food Res Int 2018; 119:564-570. [PMID: 30884690 DOI: 10.1016/j.foodres.2018.10.033] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2018] [Revised: 09/30/2018] [Accepted: 10/07/2018] [Indexed: 11/15/2022]
Abstract
The present study aimed to compare the physicochemical (pH), physical (rheology parameters and particle size), microstructure (optical microscopy) and thermal properties (differential scanning calorimetry) of guava flavored whey-beverages submitted to cold plama technology in different processing time (5, 10, and 15 min) and gas flow (10, 20, and 30 mL min-1) conditions with a conventional pasteurized product. Whey beverages treated by cold plasma presented higher pH values, lower consistency and lower viscosity, and a flow behavior index similar to Newtonian fluids. Milder cold plasma conditions resulted in whey beverages with higher pH, lower viscosity and consistency, and similar particle distribution and microstructure compared to the pasteurized product. In contrast, more severe processing conditions resulted in a higher particle surface area ([D 3,2]) and smaller particles (~10 μM), due to the decrease in the number of larger particles (1000 μM), cell rupture, the formation of cell fragments, and higher viscosity and consistency. The treatments did not affect the thermal properties (enthalpy and bound water) of any sample.
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Affiliation(s)
- Marcello R Silveira
- Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinária, 24230-340 Niterói, Brazil
| | - Nathalia M Coutinho
- Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinária, 24230-340 Niterói, Brazil
| | - Ramon S Rocha
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Jeremias Moraes
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Erick A Esmerino
- Universidade Federal Rural do Rio de Janeiro (UFRRJ), Instituto de Tecnologia (IT), Seropédica 23890-000, Rio de Janeiro, Brazil
| | | | - Monica Q Freitas
- Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinária, 24230-340 Niterói, Brazil
| | - Marcia C Silva
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Renata S L Raices
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - C Senaka Ranadheera
- The University of Melbourne, Faculty of Veterinary & Agricultural Sciences, School of Agriculture & Food, Melbourne, VIC 3010, Australia
| | - Fábio O Borges
- Universidade Federal Fluminense (UFF), Instituto de Física, 24210-340 Niteroi, Brazil
| | - Thatyane V Fonteles
- Universidade Federal do Ceará (UFC), Departamento de Engenharia de Alimentos, 60440-900 Fortaleza, Ceará, Brazil
| | - Roberto P C Neto
- Universidade Federal do Rio de Janeiro (UFRJ), Instituto de Macromoléculas Professora Eloisa Mano (IMA), 21941-598 Rio de Janeiro, Brazil
| | - Maria Inês B Tavares
- Universidade Federal do Rio de Janeiro (UFRJ), Instituto de Macromoléculas Professora Eloisa Mano (IMA), 21941-598 Rio de Janeiro, Brazil
| | - Fabiano A N Fernandes
- Universidade Federal do Ceará (UFC), Departamento de Engenharia Química, 60440-900 Fortaleza, Ceará, Brazil
| | - Sueli Rodrigues
- Universidade Federal do Ceará (UFC), Departamento de Engenharia de Alimentos, 60440-900 Fortaleza, Ceará, Brazil
| | - Adriano G Cruz
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil.
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37
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Whey-grape juice drink processed by supercritical carbon dioxide technology: Physical properties and sensory acceptance. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.02.005] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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38
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Lis KA, Boulaaba A, Binder S, Li Y, Kehrenberg C, Zimmermann JL, Klein G, Ahlfeld B. Inactivation of Salmonella Typhimurium and Listeria monocytogenes on ham with nonthermal atmospheric pressure plasma. PLoS One 2018; 13:e0197773. [PMID: 29795627 PMCID: PMC5967798 DOI: 10.1371/journal.pone.0197773] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2018] [Accepted: 05/08/2018] [Indexed: 11/19/2022] Open
Abstract
The application of cold atmospheric pressure plasma (CAP) for decontamination of sliced ready-to-eat (RTE) meat products (in this case, rolled fillets of ham), inoculated with Salmonella (S.) Typhimurium and Listeria (L.) monocytogenes was investigated. Cold atmospheric plasma (CAP) is an ionised gas that includes highly reactive species and ozone, interacting with cell membranes and DNA of bacteria. The mode of action of CAPs includes penetration and disruption of the outer cell membrane or intracellular destruction of DNA located in the cytoplasm. Inoculated ham was treated for 10 and 20 min with CAP generated by a surface-micro-discharge-plasma source using cost-effective ambient air as working gas with different humidity levels of 45–50 and 90%. The chosen plasma modes had a peak-to-peak voltage of 6.4 or 10 kV and a frequency of 2 and 10 kHz. Under the tested conditions, the direct effectiveness of CAP on microbial inactivation was limited. Although all treated samples showed significant reductions in the microbial load subsequent to plasma treatment, the maximum inactivation of S. Typhimurium was 1.14 lg steps after 20 min of CAP-treatment (p<0.05), and L. monocytogenes was reduced by 1.02 lg steps (p<0.05) using high peak-to-peak voltage of 10 kV and a frequency of 2 kHz regardless of moisture content. However, effective inactivation was achieved by a combination of CAP-treatment and cold storage at 8°C ± 0.5°C for 7 and 14 days after packaging under sealed high nitrogen gas flush (70% N2, 30% CO2). Synergistic effects of CAP and cold storage for 14 days led to a clearer decrease in the microbial load of 1.84 lg steps for S. Typhimurium (p<0.05) and 2.55 lg steps for L. monocytogenes (p<0.05). In the case of L. monocytogenes, subsequent to CAP-treatment (10 kV, 2 kHz) and cold storage, microbial counts were predominantly below the detection limit. Measurement showed that after CAP-treatment, surface temperature of ham did not exceed the room temperature of 22°C ± 2°C. With the application of humidity levels of 45–50%, the colour distance ΔE increased in CAP treated samples due to a decrease in L* values. In conclusion, effectiveness of CAP-treatment was limited. However, the combination of CAP-treatment and cold storage of samples under modified-atmospheric-conditions up to 14 days could significantly reduce microorganisms on RTE ham. Further investigations are required to improve effectiveness of CAP-treatment.
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Affiliation(s)
- Karolina Anna Lis
- Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Hannover, Germany
| | - Annika Boulaaba
- Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Hannover, Germany
- * E-mail:
| | | | | | - Corinna Kehrenberg
- Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Hannover, Germany
| | | | - Günter Klein
- Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Hannover, Germany
| | - Birte Ahlfeld
- Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Hannover, Germany
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39
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The xylooligosaccharide addition and sodium reduction in requeijão cremoso processed cheese. Food Res Int 2018; 107:137-147. [DOI: 10.1016/j.foodres.2018.02.018] [Citation(s) in RCA: 61] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2017] [Revised: 02/08/2018] [Accepted: 02/08/2018] [Indexed: 11/20/2022]
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40
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Raikos V, Grant SB, Hayes H, Ranawana V. Use of β-glucan from spent brewer's yeast as a thickener in skimmed yogurt: Physicochemical, textural, and structural properties related to sensory perception. J Dairy Sci 2018; 101:5821-5831. [PMID: 29705412 DOI: 10.3168/jds.2017-14261] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2017] [Accepted: 03/20/2018] [Indexed: 01/18/2023]
Abstract
Powdered β-glucan extracted from brewer's yeast (Yestimun, Leiber GmbH, Bramsche, Germany) was incorporated into skimmed-milk yogurt at varying concentrations (0.2-0.8% wt/wt) to investigate its potential application as a thickener. The effect of β-glucan fortification on the nutritional profile, microstructure, physicochemical properties, and texture of freshly prepared yogurts was investigated. Sensory evaluation was also conducted and was correlated with instrumental analysis. The addition of Yestimun significantly reduced the fermentation time of the yogurt mix from 4 h to 3 h. Scanning electron microscopy revealed that β-glucan particles formed small spherical clusters within the yogurt matrix. The majority of the physicochemical properties (syneresis, viscosity, color, and titratable acidity) remained unaffected by the incorporation of Yestimun in the recipe. Textural properties showed a gradual increment with increasing β-glucan concentration. Hardness, total work done, adhesive force, and adhesiveness increased by 19.27, 23.3, 21.53, and 20.76%, respectively, when using the highest amount of Yestimun powder. Sensory analysis (n = 40) indicated that fortifying yogurt with Yestimun at 0.8% (wt/wt) concentration may affect overall acceptance ratings, which was attributed to adverse flavor and aftertaste effects. However, the overall liking score of the yogurt (5.0/9.0) shows potential for commercialization of the product.
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Affiliation(s)
- Vassilios Raikos
- Rowett Institute, University of Aberdeen, Aberdeen, AB25 2ZD, Scotland.
| | - Shannon B Grant
- Rowett Institute, University of Aberdeen, Aberdeen, AB25 2ZD, Scotland
| | - Helen Hayes
- Rowett Institute, University of Aberdeen, Aberdeen, AB25 2ZD, Scotland
| | - Viren Ranawana
- Rowett Institute, University of Aberdeen, Aberdeen, AB25 2ZD, Scotland
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41
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Cappato LP, Ferreira MVS, Pires RP, Cavalcanti RN, Bisaggio RC, Freitas MQ, Silva MC, Cruz AG. Whey acerola-flavoured drink submitted ohmic heating processing: Is there an optimal combination of the operational parameters? Food Chem 2018; 245:22-28. [DOI: 10.1016/j.foodchem.2017.10.019] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2017] [Revised: 10/03/2017] [Accepted: 10/06/2017] [Indexed: 11/16/2022]
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42
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Sodium substitutes in Prato cheese: Impact on the physicochemical parameters, rheology aspects and sensory acceptance. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.12.051] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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43
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Fischer C, Kleinschmidt T. Synthesis of Galactooligosaccharides in Milk and Whey: A Review. Compr Rev Food Sci Food Saf 2018; 17:678-697. [DOI: 10.1111/1541-4337.12344] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2017] [Revised: 02/08/2018] [Accepted: 02/09/2018] [Indexed: 01/17/2023]
Affiliation(s)
- Christin Fischer
- Dept. of Applied Biosciences and Process Engineering; Anhalt Univ. of Applied Sciences; Bernburger Str. 55 06366 Köthen Germany
| | - Thomas Kleinschmidt
- Dept. of Applied Biosciences and Process Engineering; Anhalt Univ. of Applied Sciences; Bernburger Str. 55 06366 Köthen Germany
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Tomadoni B, Fiszman S, Moreira MR, Tarrega A. The Role of the Dynamic Sensory Perception in the Reformulation of Shakes: Use of TDS for Studying the Effect of Milk, Fiber, and Flavor Addition. J Food Sci 2017; 83:198-204. [PMID: 29243808 DOI: 10.1111/1750-3841.14008] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2017] [Accepted: 11/13/2017] [Indexed: 12/20/2022]
Abstract
Various factors need to be taken into account when reformulating a food or beverage. The food components, not only macronutrients but also minor ingredients such as flavoring agents, could affect the perception of the sensory sensations, importantly their dynamic aspects, as rising and duration, which are not normally considered. The novelty of this approach is the study of the effects of the addition of several ingredients (fiber, extra milk powder, and strawberry flavoring) on the dynamic perception of a food item (strawberry shakes) using the temporal dominance of sensations (TDS) technique. The occurrence and duration of the key sensory sensations (acid, natural strawberry flavor, thick, sweet, candy strawberry flavor, and milk flavor) extracted from the TDS curves were analyzed and linked to the composition factors and liking and expectations of satiety scores. For example, the addition of flavoring increased the liking scores (increments ranging from 0.3 to 1.1) that was linked to the attenuation of acid sensation; and the addition of extra milk powder increased the expectation of satiety scores (increments ranging from 0.5 to 0.7) that was linked to the perception of early thick sensation in the mouth. In general, the more complex sensory profiles the higher liking and expectations of satiety. PRACTICAL APPLICATION This work is a case study on how temporal sensory methods can contribute important information on the actual perception of food during consumption. Depending on the ingredients added these sensory properties appear at different times and with different dominance during evaluation affecting liking or fullness expectations. In consequence, the temporal sensory properties should be taken into account when designing or reformulating food.
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Affiliation(s)
- Barbara Tomadoni
- Grupo de Investigación en Ingeniería de Alimentos (GIIA), CONICET, Facultad de Ingeniería, UNMdP, 7600 Mar del Plata, Argentina
| | - Susana Fiszman
- Insto. de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Agustín Escardino 7, 46980, Paterna, Valencia), Spain
| | - María R Moreira
- Grupo de Investigación en Ingeniería de Alimentos (GIIA), CONICET, Facultad de Ingeniería, UNMdP, 7600 Mar del Plata, Argentina
| | - Amparo Tarrega
- Insto. de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Agustín Escardino 7, 46980, Paterna, Valencia), Spain
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Batista A, Silva R, Cappato L, Ferreira M, Nascimento K, Schmiele M, Esmerino E, Balthazar C, Silva H, Moraes J, Pimentel T, Freitas M, Raices R, Silva M, Cruz A. Developing a synbiotic fermented milk using probiotic bacteria and organic green banana flour. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.09.037] [Citation(s) in RCA: 91] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
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