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Limampai T, Impaprasert R, Suntornsuk W. Influence of Some Hydrocolloids and Sterilization Conditions on the Physical Properties of Texture-Modified Foods Developed for the Swallow Training of Dysphagia Patients. Foods 2023; 12:3676. [PMID: 37835329 PMCID: PMC10572211 DOI: 10.3390/foods12193676] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2023] [Revised: 10/03/2023] [Accepted: 10/04/2023] [Indexed: 10/15/2023] Open
Abstract
This research aimed to develop jelly soup for dysphagia patients at the International Dysphagia Diet Standardization Initiative (IDDSI) Framework levels 4 (puree) and 5 (minced and moist), who require swallow training to regain normal swallowing ability due to neurological issues. The study comprised three main parts: (1) an investigation of hydrocolloid types and concentrations for texture-modified foods to aid dysphagia patients during training; (2) a study of sterilization conditions and ascorbic acid's impact on physical properties (e.g., texture, viscosity, color) of the texture-modified foods; and (3) an evaluation of changes in physical, chemical, and microbial properties of the product during storage. Results revealed that the ideal recipe involved using pork bone broth with 1% κ-carrageenan for texture modification, which closely matched the properties of hospital jelly samples in terms of hardness, adhesiveness, and viscosity. Sterilization at 110 °C for 109 min effectively eliminated microorganisms without affecting the product's appearance or texture, albeit causing a slight increase in brownness. Adding ascorbic acid helped to prevent the Maillard reaction but reduced the gel strength of the sample and induced milk protein denaturation, leading to aggregation. During storage at room temperature for 9 weeks, the product became browner and less firm. Notably, no bacteria were detected throughout this period. In conclusion, this heating process is suitable for producing jelly soup to support swallow training for dysphagia patients with neurological problems. It offers invaluable assistance in their daily training to regain normal swallowing function.
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Zhang R, Han Y, Xie W, Liu F, Chen S. Advances in Protein-Based Nanocarriers of Bioactive Compounds: From Microscopic Molecular Principles to Macroscopical Structural and Functional Attributes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:6354-6367. [PMID: 35603429 DOI: 10.1021/acs.jafc.2c01936] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Many proteins can be used to fabricate nanocarriers for encapsulation, protection, and controlled release of nutraceuticals. This review examined the protein-based nanocarriers from microscopic molecular characteristics to the macroscopical structural and functional attributes. Structural, physical, and chemical properties of protein-based nanocarriers were introduced in detail. The spatial size, shape, water dispersibility, colloidal stability, etc. of protein-based nanocarriers were largely determined by the molecular physicochemical principles of protein. Different preparative techniques, including antisolvent precipitation, pH-driven, electrospray, and gelation methods, among others, can be used to fabricate different protein-based nanocarriers. Various modifications based on physical, chemical, and enzymatic approaches can be used to improve the functional performance of these nanocarriers. Protein is a natural resource with a wide range of sources, including plant, animal, and microbial, which are usually used to fabricate the nanocarriers. Protein-based nanocarriers have many advantages in aid of the application of bioactive ingredients to the medical, food, and cosmetic industries.
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Affiliation(s)
- Ruyi Zhang
- School of Public Health, Wuhan University, 115 Donghu Road, Wuchang District, Wuhan, Hubei 430071, People's Republic of China
| | - Yahong Han
- Key Laboratory of Aquaculture Facilities Engineering, Ministry of Agriculture and Rural Affairs, College of Engineering, Huazhong Agricultural University, Wuhan, Hubei 430070, People's Republic of China
| | - Weijie Xie
- Shanghai Mental Health Centre, School of Medicine, Shanghai Jiao Tong University, Shanghai 200011, People's Republic of China
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, People's Republic of China
| | - Shuai Chen
- School of Public Health, Wuhan University, 115 Donghu Road, Wuchang District, Wuhan, Hubei 430071, People's Republic of China
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Floret C, Monnet AF, Micard V, Walrand S, Michon C. Replacement of animal proteins in food: How to take advantage of nutritional and gelling properties of alternative protein sources. Crit Rev Food Sci Nutr 2021; 63:920-946. [PMID: 34310247 DOI: 10.1080/10408398.2021.1956426] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Given the growing world population, there is a need to balance animal and vegetable sources of dietary protein and to limit overall protein resources, and food formulation has to consider alternative protein sources as a way to meet human requirements. The protein concentration, essential amino acids (EAA) of all protein sources were analyzed with respect to human needs along with additional macronutrients of nutritional and energy interest (i.e. carbohydrates and lipids). New indexes are proposed to classify the alternative protein sources considering their EAA balance and how it may change during food processing. A global overview of all protein sources is provided including the quantity of food and associated caloric intakes required to fulfill our daily protein needs. As texture is a key parameter in food formulation, and is often influenced by protein gelation, we conducted an exhaustive review of the literature in a large scientific database on the ability of proteins from all sources to go through the sol-gel transition with the corresponding physical-chemical conditions. Traditional and innovative recipes are discussed and some improvement are proposed in terms of their ability to fulfill human needs for EAA and food and caloric intakes.
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Affiliation(s)
- Charlotte Floret
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, Massy, France
| | - Anne-Flore Monnet
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, Massy, France
| | - Valérie Micard
- IATE, Université Montpellier, INRAE, Institut Agro, Montpellier, France
| | - Stéphane Walrand
- Université Clermont Auvergne, CHU Clermont-Ferrand, INRAE, UNH, Clermont-Ferrand, France
| | - Camille Michon
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, Massy, France
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Choi I, Li N, Vuia-Riser J, Carter B, Drake M, Zhong Q. Neutral pH nonfat dry milk beverages with turbidity reduced by sodium hexametaphosphate: Physical and sensory properties during storage. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111656] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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The effects of casein and whey proteins on the rheological properties of calcium-induced skim milk gels. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2020.104893] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Matsarskaia O, Roosen‐Runge F, Schreiber F. Multivalent ions and biomolecules: Attempting a comprehensive perspective. Chemphyschem 2020; 21:1742-1767. [PMID: 32406605 PMCID: PMC7496725 DOI: 10.1002/cphc.202000162] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2020] [Revised: 05/13/2020] [Indexed: 12/13/2022]
Abstract
Ions are ubiquitous in nature. They play a key role for many biological processes on the molecular scale, from molecular interactions, to mechanical properties, to folding, to self-organisation and assembly, to reaction equilibria, to signalling, to energy and material transport, to recognition etc. Going beyond monovalent ions to multivalent ions, the effects of the ions are frequently not only stronger (due to the obviously higher charge), but qualitatively different. A typical example is the process of binding of multivalent ions, such as Ca2+ , to a macromolecule and the consequences of this ion binding such as compaction, collapse, potential charge inversion and precipitation of the macromolecule. Here we review these effects and phenomena induced by multivalent ions for biological (macro)molecules, from the "atomistic/molecular" local picture of (potentially specific) interactions to the more global picture of phase behaviour including, e. g., crystallisation, phase separation, oligomerisation etc. Rather than attempting an encyclopedic list of systems, we rather aim for an embracing discussion using typical case studies. We try to cover predominantly three main classes: proteins, nucleic acids, and amphiphilic molecules including interface effects. We do not cover in detail, but make some comparisons to, ion channels, colloidal systems, and synthetic polymers. While there are obvious differences in the behaviour of, and the relevance of multivalent ions for, the three main classes of systems, we also point out analogies. Our attempt of a comprehensive discussion is guided by the idea that there are not only important differences and specific phenomena with regard to the effects of multivalent ions on the main systems, but also important similarities. We hope to bridge physico-chemical mechanisms, concepts of soft matter, and biological observations and connect the different communities further.
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Affiliation(s)
| | - Felix Roosen‐Runge
- Department of Biomedical Sciences and Biofilms-Research Center for Biointerfaces (BRCB), Faculty of Health and SocietyMalmö UniversitySweden
- Division of Physical ChemistryLund UniversitySweden
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Dominguez AV, Nicolai T. Heat induced gelation of micellar casein with and without whey proteins in the presence of polyphosphate. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104640] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Rheological, thermal and microstructural properties of casein/κ-carrageenan mixed systems. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108296] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Nicolai T. Gelation of food protein-protein mixtures. Adv Colloid Interface Sci 2019; 270:147-164. [PMID: 31229885 DOI: 10.1016/j.cis.2019.06.006] [Citation(s) in RCA: 78] [Impact Index Per Article: 15.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2019] [Revised: 06/09/2019] [Accepted: 06/09/2019] [Indexed: 01/04/2023]
Abstract
Gelation of proteins is one of the principal means to give desirable texture to food products. Gelation of individual proteins in aqueous solution has been investigated intensively in the past, but in most food products the system contains mixtures of different types of proteins. Therefore one needs to consider interaction between different proteins both before and during gelation. Most food proteins can be classified as globular proteins, but casein and gelatin are also important food proteins. In this review the focus is on gelation induced by heating or cooling, which is the most commonly used method. After briefly discussing general features of protein aggregation and gelation, the literature on gelation of mixtures of different types of globular proteins is reviewed as well as that of mixtures of globular proteins with gelatin or with casein. The effect on the gel stiffness and the microstructure of the gelled mixtures will be discussed in terms of different scenarios that can be envisaged: independent aggregation and gelation, co-aggregation and phase separation.
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Affiliation(s)
- Taco Nicolai
- IMMM UMR-CNRS 6283, Le Mans Université, 72085, Le Mans Cedex 9, France.
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Semasaka C, Dekiwadia C, Buckow R, Kasapis S. Modeling counterion partition in composite gels of BSA with gelatin following high pressure treatment. Food Chem 2019; 285:104-110. [PMID: 30797324 DOI: 10.1016/j.foodchem.2019.01.125] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2018] [Revised: 01/22/2019] [Accepted: 01/24/2019] [Indexed: 11/15/2022]
Abstract
We examine the morphology of hydrogels made of bovine serum albumin and gelatin following high pressure processing at 300 MPa for 15 min at 10 and 80 °C. Emphasis is on the distribution of added calcium counterions between the polymeric phases seen in changes in the structural properties of the composite gel. Protocol includes thermal and HPP treatments, dynamic oscillation rheology, ESEM, and modeling from the "synthetic polymer approach" to rationalize results. Pressurization at 10 °C produced continuous gelatin networks with dispersed BSA inclusions whereas pressurization at 80 °C yielded an inverse dispersion of BSA as the continuous phase supporting liquid gelatin inclusions. Lewis and Nielsen equations were adapted to predict the counterion distribution between the polymeric phases that profoundly affected the structural properties of the pressurized gels. The concept of counterion partition (pc) is introduced to the literature to follow the phase behavior of the composites in the presence of added calcium counterions.
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Affiliation(s)
- Carine Semasaka
- School of Science, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, Vic 3083, Australia
| | - Chaitali Dekiwadia
- School of Science, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, Vic 3083, Australia
| | - Roman Buckow
- CSIRO, Food and Nutrition, Werribee, VIC 3030, Australia
| | - Stefan Kasapis
- School of Science, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, Vic 3083, Australia.
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Heat-induced and acid-induced gelation of dairy/plant protein dispersions and emulsions. Curr Opin Food Sci 2019. [DOI: 10.1016/j.cofs.2019.05.002] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Silva JVC, Cochereau R, Schmitt C, Chassenieux C, Nicolai T. Heat-induced gelation of mixtures of micellar caseins and plant proteins in aqueous solution. Food Res Int 2019; 116:1135-1143. [PMID: 30716898 DOI: 10.1016/j.foodres.2018.09.058] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2018] [Revised: 09/13/2018] [Accepted: 09/25/2018] [Indexed: 12/23/2022]
Abstract
The aim of this work was to investigate how the heat-induced gelation of micellar casein (MC)-plant protein mixtures in aqueous solution is affected by protein composition (MC/plant proteins = 100/0 to 0/100) and total protein content (4%, 6% and 8% w/w) at pH 5.8 and 6.0. Two types of plant proteins were used: soy proteins (SP) and pea proteins (PP). Storage moduli (G') were measured during heating ramps from 20 to 90 °C and heat-induced gelation was characterised by a sharp increase in G' at a critical temperature (Tc). The gel stiffness (Gel) was determined after 1 h at 90 °C and the microstructure before and after heating was investigated by confocal laser scanning microscopy (CLSM). Tc was found to increase with increasing the fraction of MC replaced by SP or PP, due to binding of calcium to the plant proteins. The effect was stronger for SP, which bound calcium more efficiently than PP. Tc decreased with decreasing pH, possibly caused by decreased electrostatic repulsion and increased calcium release from MC. Gel increased with increasing total protein content and did not depend significantly on the pH. Interestingly, Gel showed a minimum as a function of the plant protein fraction (40% for SP and 70% for PP) in the mixtures. It is concluded that MC and plant proteins did not co-aggregate in the mixtures during heating, and that each type of protein formed networks independently.
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Affiliation(s)
- Juliana V C Silva
- IMMM UMR-CNRS 6283, Le Mans Université, Polymers, Colloids and Interfaces, 72085 Le Mans Cedex 9, France.
| | - Rémy Cochereau
- IMMM UMR-CNRS 6283, Le Mans Université, Polymers, Colloids and Interfaces, 72085 Le Mans Cedex 9, France
| | - Christophe Schmitt
- Nestlé Research, Nestlé Institute of Material Sciences, Department of Chemistry, CH-1000 Lausanne 26, Switzerland
| | - Christophe Chassenieux
- IMMM UMR-CNRS 6283, Le Mans Université, Polymers, Colloids and Interfaces, 72085 Le Mans Cedex 9, France
| | - Taco Nicolai
- IMMM UMR-CNRS 6283, Le Mans Université, Polymers, Colloids and Interfaces, 72085 Le Mans Cedex 9, France.
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Silva JV, Balakrishnan G, Schmitt C, Chassenieux C, Nicolai T. Heat-induced gelation of aqueous micellar casein suspensions as affected by globular protein addition. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.04.002] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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