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Wang Y, Guo Y, Dong P, Lin K, Du P, Cao J, Cheng Y, Cheng F, Yun S, Feng C. Water-in-oil Pickering emulsion using ergosterol as an emulsifier solely. Food Res Int 2024; 186:114374. [PMID: 38729731 DOI: 10.1016/j.foodres.2024.114374] [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: 01/07/2024] [Revised: 04/08/2024] [Accepted: 04/17/2024] [Indexed: 05/12/2024]
Abstract
As a crucial component of the fungal cell membranes, ergosterol has been demonstrated to possess surface activity attributed to its hydrophobic region and polar group. However, further investigation is required to explore its emulsification behavior upon migration to the oil-water interface. Therefore, this study was conducted to analyze the interface properties of ergosterol as a stabilizer for water in oil (W/O) emulsion. Moreover, the emulsion prepared under the optimal conditions was utilized to load the water-soluble bioactive substance with the chlorogenic acid as the model molecules. Our results showed that the contact angle of ergosterol was 117.017°, and its dynamic interfacial tension was obviously lower than that of a pure water-oil system. When the ratio of water to oil was 4: 6, and the content of ergosterol was 3.5 % (ergosterol/oil phase, w/w), the W/O emulsion had smaller particle size (438 nm), higher apparent viscosity, and better stability. Meanwhile, the stability of loaded chlorogenic acid was improved under unfavorable conditions (pH 1.2, 90 °C, ultraviolet irradiation, and oxidation), which were 73.87 %, 59.53 %, 62.53 %, and 69.73 %, respectively. Additionally, the bioaccessibility of chlorogenic acid (38.75 %) and ergosterol (33.69 %), and the scavenging rates of the emulsion on DPPH radicals (81.00 %) and hydroxyl radicals (82.30 %) were also enhanced. Therefore, a novel W/O Pickering emulsion was prepared in this work using ergosterol as an emulsifier solely, which has great potential for application in oil-based food and nutraceutical formulations.
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Affiliation(s)
- Yaxin Wang
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China
| | - Yuanhao Guo
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China
| | - Pengfei Dong
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China
| | - Kai Lin
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China
| | - Pengya Du
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China
| | - Jinling Cao
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China; Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu 030801, China
| | - Yanfen Cheng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China; Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu 030801, China
| | - Feier Cheng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China; Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu 030801, China
| | - Shaojun Yun
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China; Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu 030801, China.
| | - Cuiping Feng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China.
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Su C, Van der Meeren P, De Meulenaer B. Development of a GC-FID method for quantitative characterisation of polyglycerols in polyglycerol polyricinoleate (PGPR) present in a lipid matrix. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2024; 41:479-494. [PMID: 38507391 DOI: 10.1080/19440049.2024.2329608] [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: 12/12/2023] [Accepted: 03/06/2024] [Indexed: 03/22/2024]
Abstract
PGPR is an emulsifier (E476) widely used in the food industry. In this study, a gas chromatography-flame ionisation detection (GC-FID) method was developed for the quantitative characterisation of the polyglycerol composition of PGPR. The method was validated to analyse quantitatively the polyglycerol species in neat PGPR products and in PGPR samples present in a lipid matrix. This method consists of saponification, acidification and petroleum ether extraction to remove interfering fatty acids, neutralisation, silylation and finally GC-FID analysis. Phenyl β-D-glucopyranoside was used as internal standard as sorbitol proved unsuitable due to its susceptibility to interference from Na/K chloride during silylation. The response factors of glycerol and diglycerol towards phenyl β-D-glucopyranoside were determined using pure standards, while response factors of polyglycerols with a degree of polymerisation of at least 3 could be reliably estimated according to an effective carbon number (ECN) approach. The validity of the method applied to PGPR samples was further supported on the basis of a mass balance considering the experimentally determined polyglycerol and fatty acid content. Moreover, recoveries of di-, tri-, tetra- and pentaglycerol were more than 95% for various PGPR samples added to two different lipid matrices at 2 wt% and 5 wt% concentrations. Furthermore, the method proved to be very repeatable (with relative standard deviation values below 2.2%). On the other hand, the inevitable presence of glycerol in the lipid samples caused fouling of the detector and column overloading, requiring frequent cleaning of the detector and trimming off part of the column.
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Affiliation(s)
- Chunxia Su
- Particle and Interfacial Technology Group, Department of Green Chemistry & Technology, Ghent University, Ghent, Belgium
- NutriFOODchem Unit, Department of Food Technology, Safety and Health, Ghent University, Ghent, Belgium
| | - Paul Van der Meeren
- Particle and Interfacial Technology Group, Department of Green Chemistry & Technology, Ghent University, Ghent, Belgium
| | - Bruno De Meulenaer
- NutriFOODchem Unit, Department of Food Technology, Safety and Health, Ghent University, Ghent, Belgium
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3
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Wang Y, Tu X, Shi L, Yang H. Quality characteristics of silver carp surimi gels as affected by okara. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2023. [DOI: 10.1080/10942912.2022.2153863] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Yudong Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Xiaoqin Tu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Liu Shi
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Hong Yang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan 430070, China
- Aquatic Product Engineering and Technology Research Center of Hubei Province, Wuhan 430070, China
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4
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Su C, De Meulenaer B, Van der Meeren P. Analytics and applications of polyglycerol polyricinoleate (PGPR)-Current research progress. Compr Rev Food Sci Food Saf 2023; 22:4282-4301. [PMID: 37583303 DOI: 10.1111/1541-4337.13223] [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: 02/12/2023] [Revised: 06/24/2023] [Accepted: 07/20/2023] [Indexed: 08/17/2023]
Abstract
Polyglycerol polyricinoleate (PGPR) is a synthetic food additive containing a complex mixture of various esters. In recent years, there has been a growing trend to use PGPR-stabilized water-in-oil (W/O) emulsions to replace fat in order to produce low-calorie food products. In this respect, it is essential to comprehensively characterize the PGPR molecular species composition, which might enable to reduce its required amount in emulsions and foods based on a better understanding of the structure-activity relationship. This review presents the recent research progress on the characterization and quantitative analysis of PGPR. The influencing factors of the emulsifying ability of PGPR in W/O emulsions are further illustrated to provide new insights on the total or partial replacement of PGPR. Moreover, the latest progress on applications of PGPR in food products is described. Current studies have revealed the complex structure of PGPR. Besides, recent research has focused on the quantitative determination of the composition of PGPR and the quantification of the PGPR concentration in foods. However, research on the quantitative determination of the (poly)glycerol composition of PGPR and of the individual molecular species present in PGPR is still limited. Some natural water- or oil-soluble surfactants (e.g., proteins or lecithin) have been proven to enable the partial replacement of PGPR in W/O emulsions. Additionally, water-dispersible phytosterol particles and lecithin have been successfully used as a substitute of PGPR to create stable W/O emulsions.
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Affiliation(s)
- Chunxia Su
- Particle and Interfacial Technology Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
- nutriFOODchem, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Bruno De Meulenaer
- nutriFOODchem, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, 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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5
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Bao Y, Pignitter M. Mechanisms of lipid oxidation in water-in-oil emulsions and oxidomics-guided discovery of targeted protective approaches. Compr Rev Food Sci Food Saf 2023; 22:2678-2705. [PMID: 37097053 PMCID: PMC10962568 DOI: 10.1111/1541-4337.13158] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2022] [Revised: 02/21/2023] [Accepted: 03/30/2023] [Indexed: 04/26/2023]
Abstract
Lipid oxidation is an inevitable event during the processing, storage, and even consumption of lipid-containing food, which may cause adverse effects on both food quality and human health. Water-in-oil (W/O) food emulsions contain a high content of lipids and small water droplets, which renders them vulnerable to lipid oxidation. The present review provides comprehensive insights into the lipid oxidation of W/O food emulsions. The key influential factors of lipid oxidation in W/O food emulsions are presented systematically. To better interpret the specific mechanisms of lipid oxidation in W/O food emulsions, a comprehensive detection method, oxidative lipidomics (oxidomics), is proposed to identify novel markers, which not only tracks the chemical molecules but also considers the changes in supramolecular properties, sensory properties, and nutritional value. The microstructure of emulsions, components from both phases, emulsifiers, pH, temperature, and light should be taken into account to identify specific oxidation markers. A correlation of these novel oxidation markers with the shelf life, the organoleptic properties, and the nutritional value of W/O food emulsions should be applied to develop targeted protective approaches for limiting lipid oxidation. Accordingly, the processing parameters, the application of antioxidants and emulsifiers, as well as packing and storage conditions can be optimized to develop W/O emulsions with improved oxidative stability. This review may help in emphasizing the future research priorities of investigating the mechanisms of lipid oxidation in W/O emulsion by oxidomics, leading to practical solutions for the food industry to prevent oxidative rancidity in W/O food emulsions.
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Affiliation(s)
- Yifan Bao
- Institute of Physiological ChemistryFaculty of Chemistry, University of ViennaViennaAustria
- Vienna Doctoral School in Chemistry (DoSChem)University of ViennaViennaAustria
| | - Marc Pignitter
- Institute of Physiological ChemistryFaculty of Chemistry, University of ViennaViennaAustria
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Hunter SJ, Armes SP. Sterically Stabilized Diblock Copolymer Nanoparticles Enable Efficient Preparation of Non-Aqueous Pickering Nanoemulsions. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2023; 39:7361-7370. [PMID: 37186666 DOI: 10.1021/acs.langmuir.3c00464] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/17/2023]
Abstract
We report the first example of a non-aqueous Pickering nanoemulsion, which comprises glycerol droplets dispersed in mineral oil. The droplet phase is stabilized by hydrophobic sterically stabilized poly(lauryl methacrylate)-poly(benzyl methacrylate) nanoparticles which are prepared directly in mineral oil using polymerization-induced self-assembly. First, a glycerol-in-mineral oil Pickering macroemulsion with a mean droplet diameter of 2.1 ± 0.9 μm is prepared via high-shear homogenization using excess nanoparticles as an emulsifier. Then, this precursor macroemulsion is subjected to high-pressure microfluidization (a single pass at an applied pressure of 20,000 psi) to produce glycerol droplets of approximately 200-250 nm diameter. Transmission electron microscopy studies indicate preservation of the distinctive superstructure produced by nanoparticle adsorption at the glycerol/mineral oil interface, thus confirming the Pickering nature of the nanoemulsion. Glycerol is sparingly soluble in mineral oil, thus such nanoemulsions are rather susceptible to destabilization via Ostwald ripening. Indeed, substantial droplet growth occurs within 24 h at 20 °C, as judged by dynamic light scattering. However, this problem can be suppressed by dissolving a non-volatile solute (sodium iodide) in glycerol prior to formation of the nanoemulsion. This reduces diffusional loss of glycerol molecules from the droplets, with analytical centrifugation studies indicating much better long-term stability for such Pickering nanoemulsions (up to 21 weeks). Finally, the addition of just 5% water to the glycerol phase prior to emulsification enables the refractive index of the droplet phase to be matched to that of the continuous phase, leading to relatively transparent nanoemulsions.
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Affiliation(s)
- Saul J Hunter
- Department of Chemistry, Brook Hill, University of Sheffield, Dainton Building, Sheffield, South Yorkshire S3 7HF, U.K
| | - Steven P Armes
- Department of Chemistry, Brook Hill, University of Sheffield, Dainton Building, Sheffield, South Yorkshire S3 7HF, U.K
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7
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Huang Q, Sun Q, Tang Z, Zeng X. K2CO3 pretreated okara enhances physicochemical, structural, and starch digestion properties in rice tofu, a traditional China snack. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102611] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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Abbas A, Zhang C, Hussain S, Li Y, Gao R, Li J, Liu X, Zhang M, Xu S. A Robust Switchable Oil-In-Water Emulsion Stabilized by Electrostatic Repulsions between Surfactant and Similarly Charged Carbon Dots. SMALL (WEINHEIM AN DER BERGSTRASSE, GERMANY) 2023; 19:e2206621. [PMID: 36581561 DOI: 10.1002/smll.202206621] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/27/2022] [Revised: 11/21/2022] [Indexed: 06/17/2023]
Abstract
How to control the stability of oil-in-water (O/W) emulsions is one of the main topics for scientists working in colloidal systems. Recently, carbon dots (CDs) have received great interest as smart materials because of their excellent physicochemical properties and versatile applications. Herein, for the first time, advanced and switchable O/W emulsions are presented that are stabilized by the synergistic effect of cationic surfactant cetyltrimethylammonium bromide CTAB (emulsifier) and similarly charged CDs (stabilizer). In the formulated emulsion, the cationic surfactant molecules are adsorbed at the oil and water interface to decrease the interfacial tension and enrich the drops with a positive charge to ensure intensive electrostatic repulsions among them. On the contrary, cationic CDs are distributed in the water phase among the droplets to reduce the water secretion and prevent flocculation and droplet coalescence. The stabilizing effect is found to be universal for emulsions of a range of oil phases. Furthermore, the formulated emulsion is found to be switchable between "stable" and "unstable" modes by adding an equivalent of anionic surfactant sodium dodecyl benzene sulphonate (SDBS). The stabilized and switchable O/W emulsions are believed to have wide practical applications in water purification, pharmaceuticals, protein recognition, as well as catalysis.
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Affiliation(s)
- Ansar Abbas
- Xi'an Key Laboratory of Sustainable Energy Materials Chemistry, Xi'an Jiaotong University, Xi'an, 710049, P. R. China
| | - Chen Zhang
- Xi'an Key Laboratory of Sustainable Energy Materials Chemistry, Xi'an Jiaotong University, Xi'an, 710049, P. R. China
| | - Sameer Hussain
- Xi'an Key Laboratory of Sustainable Energy Materials Chemistry, Xi'an Jiaotong University, Xi'an, 710049, P. R. China
| | - Yang Li
- Xi'an Key Laboratory of Sustainable Energy Materials Chemistry, Xi'an Jiaotong University, Xi'an, 710049, P. R. China
| | - Ruixia Gao
- Xi'an Key Laboratory of Sustainable Energy Materials Chemistry, Xi'an Jiaotong University, Xi'an, 710049, P. R. China
| | - Jing Li
- Xi'an Key Laboratory of Sustainable Energy Materials Chemistry, Xi'an Jiaotong University, Xi'an, 710049, P. R. China
| | - Xueyi Liu
- Xi'an Key Laboratory of Sustainable Energy Materials Chemistry, Xi'an Jiaotong University, Xi'an, 710049, P. R. China
| | - Minghui Zhang
- School of Pharmacy, Health Science Center, Xi'an Jiaotong University, Xi'an, 710061, P. R. China
| | - Silong Xu
- Xi'an Key Laboratory of Sustainable Energy Materials Chemistry, Xi'an Jiaotong University, Xi'an, 710049, P. R. China
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9
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Ullah I, Khoder RM, Yin T, You J, Huang Q, Liu R, Xiong S. Gelation properties of tofu induced by different coagulants: Effects of molecular interactions between nano-sized okara dietary fiber and soybean proteins. Food Chem 2023; 403:134056. [DOI: 10.1016/j.foodchem.2022.134056] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2022] [Revised: 08/25/2022] [Accepted: 08/26/2022] [Indexed: 10/14/2022]
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Guan Z, Zhang J, Zhang S, He Y, Li Y, Regenstein JM, Xie Y, Zhou P. Effect of Coagulant and Treatment Conditions on the Gelation and Textural Properties of Acidic Whey Tofu. Foods 2023; 12:foods12050918. [PMID: 36900435 PMCID: PMC10000490 DOI: 10.3390/foods12050918] [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: 01/07/2023] [Revised: 02/06/2023] [Accepted: 02/14/2023] [Indexed: 02/24/2023] Open
Abstract
This study aimed to investigate the properties of acidic whey tofu gelatin generated from two acidic whey coagulants by pure fermentation of Lactiplantibacillus paracasei and L. plantarum, as well as the characteristics of acidic whey tofu. The optimal holding temperature and the amount of coagulants added were determined based on the pH, water-holding capacity, texture, microstructure, and rheological properties of tofu gelation. Then, the differences in quality between tofu produced by pure bacterial fermentation and by natural fermentation were investigated under optimal tofu gelatin preparation conditions. The tofu gelatin presented the best texture at 37 °C with a 10% addition of coagulants fermented by both L. paracasei and L. plantarum. Under these conditions, the coagulant produced by the fermentation of L. plantarum resulted in a shorter formation time and stronger tofu gelatin compared with that produced from L. paracasei. Tofu produced by the fermentation of L. paracasei had higher pH, less hardness, and a rougher network structure, whereas tofu produced by the fermentation of L. plantarum was closer to tofu produced by natural fermentation in terms of pH, texture, rheology, and microstructure.
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Affiliation(s)
- Ziyu Guan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jie Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Correspondence: ; Tel./Fax: +86-510-85326012
| | - Shitong Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yun He
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yadi Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Joe M. Regenstein
- Department of Food Science, Cornell University, Ithaca, NY 14853-7201, USA
| | - Yuan Xie
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Peng Zhou
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
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11
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Effects of W/O Nanoemulsion on Improving the Color Tone of Beijing Roast Duck. Foods 2023; 12:foods12030613. [PMID: 36766142 PMCID: PMC9914772 DOI: 10.3390/foods12030613] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 01/16/2023] [Accepted: 01/30/2023] [Indexed: 02/04/2023] Open
Abstract
Traditional Beijing roast duck is often brushed with a high concentration of maltose solution (15% w/v) and shows ununiform color after roasting. A novel W/O nanoemulsion was applied to improve the color tone of Beijing roast ducks and, meanwhile, reduced the amount of sugar. For the W/O emulsion, 3% (w/v) xylose solution as the aqueous phase, soybean oil as the oil phase, and polyglycerol polyricinoleate (PGPR) and whey protein isolate (WPI) as co-emulsifiers were fabricated by high-pressure homogenization. Particle size measurement by Zetasizer and stability analysis by Turbiscan stability analyzer showed that WPI as co-emulsifier and internal aqueous phase at pH 9 decreased the droplet size and improved the emulsion stability. In addition, by color difference evaluation, the W/O nanoemulsion improved the Maillard reaction degree and color tone of Beijing roast duck. The molecular structure and key composition of pigments on the surface of Beijing roast duck skins were also identified and characterized by UV-vis spectroscopy and UHPLC-MS. This study creatively offers theoretical guidance for increasing applications of W/O-nanoemulsion-based Maillard reaction in the roast food industry, especially for the development of reduced-sugar Beijing roast duck with uniform and desired color satisfying consumers' acceptance and marketability.
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12
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Dai Y, Xu Z, Wang Z, Li X, Dong J, Xia X. Effects of fermentation temperature on bacterial community, physicochemical properties and volatile flavor in fermented soy whey and its coagulated tofu. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2022.114355] [Citation(s) in RCA: 0] [Impact Index Per Article: 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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Sahil, Madhumita M, Prabhakar PK, Kumar N. Dynamic high pressure treatments: current advances on mechanistic-cum-transport phenomena approaches and plant protein functionalization. Crit Rev Food Sci Nutr 2022; 64:2734-2759. [PMID: 36190514 DOI: 10.1080/10408398.2022.2125930] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Dynamic high pressure treatment (DHPT) either by high pressure homogenization or microfluidisation, is an emerging concept used in the food industry for new products development through macromolecules modifications in addition to simple mixing and emulsification action. Mechanistic understanding of droplets breakup during high pressure homogenization is used to understand how these compact and high molecular weight-sized globular plant proteins are affected during DHPTs. Plant protein needs to be functionalized for advanced use in food formulation. DHPTs brought changes in plant proteins' secondary, tertiary, and quaternary structures through alterations in intermolecular and intramolecular interactions, sulfhydryl groups, and disulfide bonds. These structural changes in plant proteins affected their functional and physicochemical properties like solubility, oil and water holding capacity, gelation, emulsification, foaming, and rheological properties. These remarkable changes made utilization of this concept in novel food system applications like in plant-based dairy analogues. Overall, this review provides a comprehensive and critical understanding of DHPTs on their mechanistic and transport approaches for droplet breakup, structural and functional modification of plant macromolecules. This article also explores the potential of DHPT for formulating plant-based dairy analogues to meet healthy and sustainable food consumption needs. HIGHLIGHTSIt critically reviews high pressure homogenization (HPH) and microfluidisation (DHPM).It explores the mechanistic and transport phenomena approaches of HPH and DHPMHPH and DHPM can induce conformational and structural changes in plant proteins.Improvement in the functional properties of HPH and DHPM treated plant proteins.HPH and DHPM are potentially applicable for plant based dairy alternatives food system.
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Affiliation(s)
- Sahil
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonepat, HR, India
| | - Mitali Madhumita
- Department of Food Technology, School of Health Science and Technology, University of Petroleum and Energy Studies, Dehradun, India
| | - Pramod K Prabhakar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonepat, HR, India
| | - Nitin Kumar
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonepat, HR, India
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14
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Ren Y, Huang L, Zhang Y, Li H, Zhao D, Cao J, Liu X. Application of Emulsion Gels as Fat Substitutes in Meat Products. Foods 2022; 11:foods11131950. [PMID: 35804763 PMCID: PMC9265990 DOI: 10.3390/foods11131950] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2022] [Revised: 06/25/2022] [Accepted: 06/28/2022] [Indexed: 01/27/2023] Open
Abstract
Although traditional meat products are highly popular with consumers, the high levels of unsaturated fatty acids and cholesterol present significant health concerns. However, simply using plant oil rich in unsaturated fatty acids to replace animal fat in meat products causes a decline in product quality, such as lower levels of juiciness and hardness. Therefore, it is necessary to develop a fat substitute that can ensure the sensory quality of the product while reducing its fat content. Consequently, using emulsion gels to produce structured oils or introducing functional ingredients has attracted substantial attention for replacing the fat in meat products. This paper delineated emulsion gels into protein, polysaccharide, and protein–polysaccharide compound according to the matrix. The preparation methods and the application of the three emulsion gels as fat substitutes in meat products were reviewed. Since it displayed a unique separation structure, the double emulsion was highly suitable for encapsulating bioactive substances, such as functional oils, flavor components, and functional factors, while it also exhibited significant potential for developing low-fat or functional healthy meat products. This paper summarized the studies involving the utilization of double emulsion and gelled double emulsion as fat replacement agents to provide a theoretical basis for related research and new insight into the development of low-fat meat products.
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Affiliation(s)
- Yuqing Ren
- National Soybean Processing Industry Technology Innovation Center, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China; (Y.R.); (L.H.); (Y.Z.); (D.Z.)
| | - Lu Huang
- National Soybean Processing Industry Technology Innovation Center, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China; (Y.R.); (L.H.); (Y.Z.); (D.Z.)
| | - Yinxiao Zhang
- National Soybean Processing Industry Technology Innovation Center, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China; (Y.R.); (L.H.); (Y.Z.); (D.Z.)
| | - He Li
- National Soybean Processing Industry Technology Innovation Center, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China; (Y.R.); (L.H.); (Y.Z.); (D.Z.)
- Correspondence: (H.L.); (X.L.)
| | - Di Zhao
- National Soybean Processing Industry Technology Innovation Center, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China; (Y.R.); (L.H.); (Y.Z.); (D.Z.)
| | - Jinnuo Cao
- Plant Meat (Hangzhou) Health Technology Limited Company, Hangzhou 310000, China;
| | - Xinqi Liu
- National Soybean Processing Industry Technology Innovation Center, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China; (Y.R.); (L.H.); (Y.Z.); (D.Z.)
- Plant Meat (Hangzhou) Health Technology Limited Company, Hangzhou 310000, China;
- Correspondence: (H.L.); (X.L.)
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15
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Chen Z, Ye T, Wang S, He S, Xiao B, Su Q, Huang X. Quality characteristics and microbial community dynamics of soy whey fermented by Tibetan kefir grains. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16855] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Zhina Chen
- School of Biological Engineering Huainan Normal University, Dongshan West Road, Huainan, Anhui Province 232038 China
- Anhui Key Laboratory of Low Temperature Co‐fired Materials huainan Normal University Dongshan West Road, Huainan, Anhui Province 232038 China
- School of Chemistry and Materials Science University of Science and Technology of China, No.96, Jinzhai Road Baohe District, Hefei, Anhui Province 230026 China
| | - Tao Ye
- School of Biological Engineering Huainan Normal University, Dongshan West Road, Huainan, Anhui Province 232038 China
| | - Shunchang Wang
- School of Biological Engineering Huainan Normal University, Dongshan West Road, Huainan, Anhui Province 232038 China
- Anhui Key Laboratory of Low Temperature Co‐fired Materials huainan Normal University Dongshan West Road, Huainan, Anhui Province 232038 China
| | - Shuwen He
- School of Biological Engineering Huainan Normal University, Dongshan West Road, Huainan, Anhui Province 232038 China
| | - Boya Xiao
- School of Biological Engineering Huainan Normal University, Dongshan West Road, Huainan, Anhui Province 232038 China
| | - Qiangwanyue Su
- School of Biological Engineering Huainan Normal University, Dongshan West Road, Huainan, Anhui Province 232038 China
| | - Xiaochen Huang
- School of Food & Pharmaceutical Engineering Zhaoqing University, Zhaoqing Road Duanzhou District, Zhaoqing 526061 China
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16
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Zhu Q, Wei W, Zhang L, Meng J, Sui W, Wu T, Li J, Wang P, Zhang M. Fabrication and characterization of gel-in-oil-water (G/O/W) double emulsion stabilized by flaxseed gum/whey protein isolate complexes. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.129566] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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17
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Ssenku JE, Walusansa A, Oryem-Origa H, Ssemanda P, Ntambi S, Omujal F, Mustafa AS. Bacterial community and chemical profiles of oil-polluted sites in selected cities of Uganda: potential for developing a bacterial-based product for remediation of oil-polluted sites. BMC Microbiol 2022; 22:120. [PMID: 35505298 PMCID: PMC9063239 DOI: 10.1186/s12866-022-02541-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2021] [Accepted: 04/25/2022] [Indexed: 11/25/2022] Open
Abstract
Background Oil spills are ranked among the greatest global challenges to humanity. In Uganda, owing to the forthcoming full-scale production of multi-billion barrels of oil, the country’s oil pollution burden is anticipated to escalate, necessitating remediation. Due to the unsuitability of several oil clean-up technologies, the search for cost-effective and environmentally friendly remediation technologies is paramount. We thus carried out this study to examine the occurrence of metabolically active indigenous bacterial species and chemical characteristics of soils with a long history of oil pollution in Uganda that can be used in the development of a bacterial-based product for remediation of oil-polluted sites. Results Total hydrocarbon analysis of the soil samples revealed that the three most abundant hydrocarbons were pyrene, anthracene and phenanthrene that were significantly higher in oil-polluted sites than in the control sites. Using the BIOLOG EcoPlate™, the study revealed that bacterial species richness, bacterial diversity and bacterial activity (ANOVA, p < 0.05) significantly varied among the sites. Only bacterial activity showed significant variation across the three cities (ANOVA, p < 0.05). Additionally, the study revealed significant moderate positive correlation between the bacterial community profiles with Zn and organic contents while correlations between the bacterial community profiles and the hydrocarbons were largely moderate and positively correlated. Conclusions This study revealed largely similar bacterial community profiles between the oil-polluted and control sites suggestive of the occurrence of metabolically active bacterial populations in both sites. The oil-polluted sites had higher petroleum hydrocarbon, heavy metal, nitrogen and phosphorus contents. Even though we observed similar bacterial community profiles between the oil polluted and control sites, the actual bacterial community composition may be different, owing to a higher exposure to petroleum hydrocarbons. However, the existence of oil degrading bacteria in unpolluted soils should not be overlooked. Thus, there is a need to ascertain the actual indigenous bacterial populations with potential to degrade hydrocarbons from both oil-polluted and unpolluted sites in Uganda to inform the design and development of a bacterial-based oil remediation product that could be used to manage the imminent pollution from oil exploration and increased utilization of petroleum products in Uganda. Supplementary Information The online version contains supplementary material available at 10.1186/s12866-022-02541-x.
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Affiliation(s)
- Jamilu E Ssenku
- Department of Plant Sciences, Microbiology & Biotechnology, Makerere University, Kampala, Uganda
| | - Abdul Walusansa
- Department of Plant Sciences, Microbiology & Biotechnology, Makerere University, Kampala, Uganda.,Department of Microbiology, Faculty of Health Sciences, Islamic University in Uganda, Kampala, Uganda.,Department of Medical Microbiology and Immunology, Faculty of Health Sciences, Busitema University, Mbale, Uganda
| | - Hannington Oryem-Origa
- Department of Plant Sciences, Microbiology & Biotechnology, Makerere University, Kampala, Uganda
| | - Paul Ssemanda
- Department of Plant Sciences, Microbiology & Biotechnology, Makerere University, Kampala, Uganda.,Department of Biology and Chemistry, Universität Bremen, Bremen, Germany
| | - Saidi Ntambi
- Department of Plant Sciences, Microbiology & Biotechnology, Makerere University, Kampala, Uganda
| | - Francis Omujal
- Department of Chemistry, Natural Chemotherapeutics Research Institute (NCRI), Kampala, Uganda
| | - Abubakar Sadik Mustafa
- Department of Plant Sciences, Microbiology & Biotechnology, Makerere University, Kampala, Uganda.
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18
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Ma J, Yao M, Yang Y, Zhang X. Comprehensive review on stability and demulsification of unconventional heavy oil-water emulsions. J Mol Liq 2022. [DOI: 10.1016/j.molliq.2022.118510] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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19
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Wu X, Xu N, Cheng C, McClements DJ, Chen X, Zou L, Liu W. Encapsulation of hydrophobic capsaicin within the aqueous phase of water-in-oil high internal phase emulsions: Controlled release, reduced irritation, and enhanced bioaccessibility. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107184] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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20
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21
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Chen K, Huang Y, Li X, Wu Y, Liu Y, Wang F. Textural properties of firm tofu as affected by calcium coagulants. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01031-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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22
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Hong X, Zhao Q, Liu Y, Li J. Recent advances on food-grade water-in-oil emulsions: Instability mechanism, fabrication, characterization, application, and research trends. Crit Rev Food Sci Nutr 2021; 63:1406-1436. [PMID: 34387517 DOI: 10.1080/10408398.2021.1964063] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
Owing to their promising application prospects, water-in-oil (W/O) emulsions have aroused continuous attention in recent years. However, long-term stability of W/O emulsions remains a particularly challenging problem in colloid science. With the increasing demand of consumers for natural, green, and healthy foods, the heavy reliance on chemically synthesized surfactants to achieve long-term stability has become the key technical defect restricting the application of W/O emulsions in food. To design and manufacture W/O emulsions with long-term stability and clean label, a comprehensive understanding of the fundamentals of the W/O emulsion system is required. This review aims to demystify the field of W/O emulsions and update its current research progress. We first provide a summary on the essential basic knowledge regarding the instability mechanisms, including physical and chemical instability in W/O emulsions. Then, the formulation of the W/O emulsion system is introduced, particularly focusing on the use of natural stabilizers. Besides, the characterization and application of W/O emulsions are also discussed. Finally, we propose promising research trends, including (1) developing W/O high internal phase emulsions (HIPEs) as fat mimetic and substitute, (2) promising formulation routine for long-term stable double emulsions, and (3) searching for novel plant-derived stabilizers of W/O emulsions.
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Affiliation(s)
- Xin Hong
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
| | - Qiaoli Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
| | - Jinwei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
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23
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Grape Pomace as a New Coagulant for Tofu Production: Physicochemical and Sensory Effects. Foods 2021; 10:foods10081857. [PMID: 34441633 PMCID: PMC8394432 DOI: 10.3390/foods10081857] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2021] [Revised: 08/06/2021] [Accepted: 08/09/2021] [Indexed: 12/17/2022] Open
Abstract
Tofu, one of the most important products made from soymilk, is obtained through a coagulation process performed with various coagulants (acids, salts and, enzymes). In this study, innovative tofu samples were produced using the grape pomace (GP) powders of different varieties (Barbera, Chardonnay, Moscato, and Pinot Noir) with different origins (fermented and distilled) at two concentration levels (2.5% and 5% w/v) as coagulants, and comparisons with traditional tofu were made. Physicochemical characteristics, phenolic contents, radical scavenging activity levels, textural properties, and consumer acceptability were evaluated. The moisture, protein content, and pH levels of GP tofu samples were slightly lower than those of traditional tofu. Regarding textural parameters, except for hardness, all other parameters were significantly lower in GP tofu samples, with differences due to GP concentration. The colours of GP tofu varied from amber-yellow to violet according to the GP origin. The blue-violet colours were observed predominantly in tofu samples obtained with Barbera and Pinot Noir GPs, while the other GP tofu samples showed amber-yellow colours. The concentrations of polyphenols were 2–10 times higher than in traditional tofu, while the radical scavenging activity levels were 9–80 times higher. The GP tofu samples were favoured by consumers, with small differences among the GP varieties.
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24
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Zhao L, Jia L, Ma B, Zhong W, Huang Y, Duan F. Heat-resistant bacteria contamination investigation in Chinese soybean curd industrial processing using high-throughput gene sequencing and MALDI-TOF-MS. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111618] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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25
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Seweryn A, Wasilewski T, Bocho-Janiszewska A. Correlations between the Type of Aggregates in the Bulk Phase and the Functionality and Safety of All-Purpose Cleaners. Int J Mol Sci 2021; 22:ijms22126592. [PMID: 34205441 PMCID: PMC8234690 DOI: 10.3390/ijms22126592] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2021] [Revised: 06/11/2021] [Accepted: 06/16/2021] [Indexed: 11/16/2022] Open
Abstract
The article shows that the type and concentration of inorganic salt can be translated into the structure of the bulk phase and the performance properties of ecological all-purpose cleaners (APC). A base APC formulation was developed. Thereafter, two types of salt (sodium chloride and magnesium chloride) were added at various concentrations to obtain different structures in the bulk phase. The salt addition resulted in the formation of spherical micelles and-upon addition of more electrolyte-of aggregates having a lamellar structure. The formulations had constant viscosities (ab. 500 mPa·s), comparable to those of commercial products. Essential physical-chemical and performance properties of the four formulations varying in salt types and concentrations were evaluated. It was found that the addition of magnesium salt resulted in more favorable characteristics due to the surface activity of the formulations, which translated into adequately high wettability of the investigated hydrophobic surfaces, and their ability to emulsify fat. A decreasing relationship was observed in foaming properties: higher salt concentrations lead to worse foaming properties and foam stability of the solutions. For the magnesium chloride composition, the effect was significantly more pronounced, as compared to the sodium chloride-based formulations. As far as safety of use is concerned, the formulations in which magnesium salt was used caused a much lesser irritation compared with the other investigated formulations. The zein value was observed to decrease with increasing concentrations of the given type of salt in the composition.
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26
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Kowalska M, Turek P, Żbikowska A, Babut M, Szakiel J. The Quality of Emulsions with New Synthetized Lipids Stabilized by Xanthan Gum. Biomolecules 2021; 11:biom11020213. [PMID: 33546378 PMCID: PMC7913472 DOI: 10.3390/biom11020213] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2020] [Revised: 01/30/2021] [Accepted: 02/01/2021] [Indexed: 11/17/2022] Open
Abstract
The study investigated the quality of emulsions containing rabbit fat modified with vegetable oil. The modification of the fat and introducing it as a fatty base into the emulsion was dictated by consumer preferences. Emulsion systems containing various fatty bases and viscosity modifier contents were evaluated in the terms of their stability (by means of Turbiscan test), texture properties, color, and viscosity. Moreover, the emulsions were assessed by a sensory panel in the context of the intensity of the following parameters: color, fragrance, consistency, greasiness, and hydration. The same characteristics were also subject to consumer evaluation. The results of the sensory assessment showed the sensory panel attributed higher scores to consistency and skin hydration to the emulsions formed with modified fats; these systems were more appreciated by consumers as well. The results confirmed a major role of sensory determinations in the development of new emulsion products. They also provide knowledge on modifications to product characteristics that would lead to the best possible quality and consumer acceptance. This research has also reaffirmed that looking for new fats among waste fats is becoming a solution to finding new fatty bases for emulsions. The natural origin of these components, and thus their agreeability with the human body, appear noteworthy as well. Enrichment with unsaturated fatty acids is an added advantage of the enzymatic modification of rabbit fat with pumpkin seed oil and can be applied not only for food but also for skin applications.
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Affiliation(s)
- Małgorzata Kowalska
- Department of Management and Product Quality, Faculty of Chemical Engineering and Commodity Science, Kazimierz Pulaski University of Technology and Humanities, Chrobrego St. 27, 26-600 Radom, Poland;
- Correspondence:
| | - Paweł Turek
- Department of Non-Food Product Quality and Safety, Cracow University of Economics, Rakowicka St. 27, 31-510 Cracow, Poland; (P.T.); (J.S.)
| | - Anna Żbikowska
- Faculty of Food Assessment and Technology, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska St. 159c, 02-776 Warsaw, Poland;
| | - Monika Babut
- Department of Management and Product Quality, Faculty of Chemical Engineering and Commodity Science, Kazimierz Pulaski University of Technology and Humanities, Chrobrego St. 27, 26-600 Radom, Poland;
| | - Jerzy Szakiel
- Department of Non-Food Product Quality and Safety, Cracow University of Economics, Rakowicka St. 27, 31-510 Cracow, Poland; (P.T.); (J.S.)
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27
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Mechanism of change of the physicochemical characteristics, gelation process, water state, and microstructure of okara tofu analogues induced by high-intensity ultrasound treatment. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106241] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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28
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Xu Q, Qi B, Han L, Wang D, Zhang S, Jiang L, Xie F, Li Y. Study on the gel properties, interactions, and pH stability of pea protein isolate emulsion gels as influenced by inulin. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110421] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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29
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Hunter SJ, Cornel EJ, Mykhaylyk OO, Armes SP. Effect of Salt on the Formation and Stability of Water-in-Oil Pickering Nanoemulsions Stabilized by Diblock Copolymer Nanoparticles. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2020; 36:15523-15535. [PMID: 33332972 PMCID: PMC7884014 DOI: 10.1021/acs.langmuir.0c02742] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/14/2023]
Abstract
Sterically stabilized diblock copolymer nanoparticles are prepared in n-dodecane using polymerization-induced self-assembly. Precursor Pickering macroemulsions are then prepared by the addition of water followed by high-shear homogenization. In the absence of any salt, high-pressure microfluidization of such precursor emulsions leads to the formation of relatively large aqueous droplets with DLS measurements indicating a mean diameter of more than 600 nm. However, systemically increasing the salt concentration produces significantly finer droplets after microfluidization, until a limiting diameter of around 250 nm is obtained at 0.11 M NaCl. The mean size of these aqueous droplets can also be tuned by systematically varying the nanoparticle concentration, applied pressure, and the number of passes through the microfluidizer. The mean number of nanoparticles adsorbed onto each aqueous droplet and their packing efficiency are calculated. SAXS studies conducted on a Pickering nanoemulsion prepared using 0.11 M NaCl confirms that the aqueous droplets are coated with a loosely packed monolayer of nanoparticles. The effect of varying the NaCl concentration within the droplets on their initial rate of Ostwald ripening is investigated using DLS. Finally, the long-term stability of these water-in-oil Pickering nanoemulsions is assessed using analytical centrifugation. The rate of droplet ripening can be substantially reduced by using 0.11 M NaCl instead of pure water. However, increasing the salt concentration up to 0.43 M provided no further improvement in the long-term stability of such nanoemulsions.
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30
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DARMAJANA DA, AFIFAH N, INDRIATI A. The effect of extraction method and types of coagulants on the results and physicochemical properties of tofu. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.34719] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
| | - Nok AFIFAH
- Research Center for Appropriate Technology, Indonesia
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31
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Zheng L, Regenstein JM, Teng F, Li Y. Tofu products: A review of their raw materials, processing conditions, and packaging. Compr Rev Food Sci Food Saf 2020; 19:3683-3714. [PMID: 33337041 DOI: 10.1111/1541-4337.12640] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 08/13/2020] [Accepted: 09/01/2020] [Indexed: 02/07/2023]
Abstract
Tofu is a traditional product made mainly from soybeans, which has become globally popular because of its inclusion in vegetarian, vegan, and hypocaloric diets. However, with both commercial production of tofu and scientific research, it remains a challenge to produce tofu with high quality, high nutrition, and excellent flavor. This is because tofu production involves multiple complicated steps, such as soybean selection, utilization of appropriate coagulants, and tofu packaging. To make high-quality tofu product, it is important to systematically understand critical factors that influence tofu quality. This article reviews the current research status of tofu production. The diversity of soybean seeds (the raw material), protein composition, structural properties, and nutritional values are reviewed. Then, selection of tofu coagulants is reviewed to provide insights on its role in tofu quality, where the focus is on the usage of mix coagulants and recent developments with new coagulants. Moreover, a comprehensive summary is provided on recent development in making high-fiber tofu using Okara (the major by-product during tofu production), which has a number of potential applications in the food industry. To help encourage automatic, environmental friendly, and high-efficient tofu production, new developments and applications in production technology, such as ultrasound and high-pressure process, are reviewed. Tofu packaging, including packaging materials and techniques, is evaluated as it has been found to have a positive impact on extending the shelf life and improving the quality of tofu products. Finally, the future research directions and potential areas for new developments are discussed.
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Affiliation(s)
- Li Zheng
- College of Food Science, Northeast Agricultural University, Harbin, China
- Department of Food Science, Cornell University, Ithaca, New York
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, New York
| | - Fei Teng
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, China
- Harbin Institute of Food Industry, Harbin, China
- Heilongjiang Academy of Green Food Science, Harbin, China
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32
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Yang X, Wang Y, Hao M, Li L. Synergistic Effect of the Lactic Acid Bacteria and Salt Coagulant in Improvement of Quality Characteristics and Storage Stability of Tofu. J Oleo Sci 2020; 69:1455-1465. [PMID: 33055439 DOI: 10.5650/jos.ess20102] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
In this study, a new way to produce tofu with lactic acid bacteria (Lactobacillus casei, L. casei) and salt coagulant (magnesium sulfate) has been developed and optimized in order to improve the quality characteristics and the storage stability. Processing parameters (bean-water ratio, inoculation amount, magnesium sulfate concentration and pressing time) of tofu were studied. Yield, water holding capacity (WHC), texture and sensory were measured for evaluating quality characteristics of tofu. Based on the single factor and response surface methodology (RSM), the optimized conditions of tofu were determined as follows: bean-water ratio was 1:4 g/mL, fermentation time was 5 h at 37°C when the inoculation amount was 4.0%, magnesium sulfate concentration was 2.0 mol/L and pressing time was 1 h. Under the optimum conditions, the yield of the tofu was 140.45 g, the WHC was 87.25 %, the hardness was 420.36 g, and the tofu had better sensory characteristics, soft, uniform texture, as well as good flavor. The shelf life and stability of tofu during storage were also evaluated under the optimum conditions. The results showed that fermented tofu had a longer shelf life than unfermented tofu at room temperature. Compared with the "pasteurization + low temperature" group and "low temperature" group, the fermented tofu in the "microwave + low temperature" group had a longer shelf life and better-quality properties during storage. Tofu, prepared by the lactic acid bacteria fermentation and salt coagulant, would be accepted as a new type of tofu according to its quality characteristics and storage stability.
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Affiliation(s)
- Xiaoyu Yang
- College of Food Science, Northeast Agricultural University
| | - Yan Wang
- College of Food Science, Northeast Agricultural University
| | - Ming Hao
- College of Food Science, Northeast Agricultural University
| | - Liang Li
- College of Food Science, Northeast Agricultural University
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33
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Wu H, Dong JJ, Dai YQ, Liu XL, Zhou JZ, Xia XD. Effects of lactic acid bacteria fermented yellow whey on the protein coagulation and isoflavones distribution in soymilk. Food Chem 2020; 334:127484. [PMID: 32711263 DOI: 10.1016/j.foodchem.2020.127484] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2019] [Revised: 06/12/2020] [Accepted: 07/01/2020] [Indexed: 11/17/2022]
Abstract
This study investigated the soymilk coagulation induced by fermented yellow whey (FYW), which is extensively used as a natural tofu coagulant in China. The aggregations involving proteins and isoflavone particles caused by FYW were analyzed using the proteomic technology and high-performance liquid chromatography, respectively. As indicated, the FYW-induced coagulation of soy proteins mainly occurred at pH 5.80-5.90. When the pH of soymilk decreased, the 7S β, 11S A3 and some of 11S A1a subunits and SBP, Bd, lectin and TA aggregated the earliest, and later did the 11S A4, other 11S A1a, 11S A2 and 11S A1b subunits. The 7S α and α' subunits and TB showed an obvious delay in aggregation. Moreover, isoflavones in the form of aglycones were more likely to coprecipitate with proteins, compared with glycosides. These results could provide an important reference and assistance for future research on the development of traditional FYW-tofu.
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Affiliation(s)
- Han Wu
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu Province 210014, PR China
| | - Jia-Jia Dong
- Key Research Laboratory of Chinese Medicine Processing of Jiangsu Province, Nanjing University of Chinese Medicine, Nanjing 210023, China
| | - Yi-Qiang Dai
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu Province 210014, PR China
| | - Xiao-Li Liu
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu Province 210014, PR China; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Jian-Zhong Zhou
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu Province 210014, PR China; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Xiu-Dong Xia
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu Province 210014, PR China; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
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34
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Ibrahim SG, Mat Noh NA, Wan Ibadullah WZ, Saari N, Karim R. Water soaking temperature of kenaf (
Hibiscus cannabinus
L.) seed, coagulant types, and their concentrations affected the production of kenaf‐based tofu. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14549] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Shafa’atu Giwa Ibrahim
- Department of Food Technology, Faculty of Food Science and Technology Universiti Putra Malaysia Serdang Malaysia
- Department of Biochemistry, Faculty of Science Usmanu Danfodiyo University Sokoto Nigeria
| | - Nor Aini Mat Noh
- Department of Food Technology, Faculty of Food Science and Technology Universiti Putra Malaysia Serdang Malaysia
| | - Wan Zunairah Wan Ibadullah
- Department of Food Science, Faculty of Food Science and Technology Universiti Putra Malaysia Serdang Malaysia
| | - Nazamid Saari
- Department of Food Science, Faculty of Food Science and Technology Universiti Putra Malaysia Serdang Malaysia
| | - Roselina Karim
- Department of Food Technology, Faculty of Food Science and Technology Universiti Putra Malaysia Serdang Malaysia
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35
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Wang C, Li L, Zhang Q, Raheem D, Qin W, Wu D, Hu B, Yang W, Dong H, Vasanthan T, Zhang Q. Incorporation of High-Speed Shearing in the Fabrication of Whole Soybean Curd: Effects on Aggregation Behaviors and Microstructures. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02417-w] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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36
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A new style of fermented tofu by Lactobacillus casei combined with salt coagulant. 3 Biotech 2020; 10:81. [PMID: 32099732 DOI: 10.1007/s13205-019-2040-x] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2019] [Accepted: 12/26/2019] [Indexed: 10/25/2022] Open
Abstract
This research provided a new way to improve the quality of tofu using lactic acid bacteria combined with salt coagulants. In this study, the effect of Lactobacillus casei (L. casei) combined with salt coagulants (MgCl2, MgSO4, CaCl2, CaSO4) on the yield, water-holding capacity (WHC), texture, sensory factors, microstructure and flavour were analysed to evaluate the quality characteristics of fermented tofu. The results showed that the yield of tofu was significantly increased by the fermentation of L. casei (24.75-31.26%). There was no significant difference in the WHC of the tofu, and the value range of WHC was 77.32-80.52%. Fermentation increased the hardness of the tofu and made the tofu structure uniform. In L. casei + MgSO4 tofu, 10 flavour compounds were detected, and the relative content (54.29%) of the four main flavour compounds was highest. L. casei + MgSO4 had the highest sensory value (23.26). The fermentation of L. casei combined with salt coagulants significantly improved the quality characteristics of tofu.
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37
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Balcaen M, De Neve L, Dewettinck K, Van der Meeren P. Effect of dilution on particle size analysis of w/o emulsions by dynamic light scattering. J DISPER SCI TECHNOL 2020. [DOI: 10.1080/01932691.2020.1712216] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Mathieu Balcaen
- Particle and Interfacial Technology Group, Department of Green Chemistry and Technology, Ghent University, Ghent, Belgium
| | - Lorenz De Neve
- Particle and Interfacial Technology Group, Department of Green Chemistry and Technology, Ghent University, Ghent, Belgium
| | - Koen Dewettinck
- Laboratory of Food Technology and Engineering, Department of Food Technology, Safety and Health, Ghent University, Ghent, Belgium
| | - Paul Van der Meeren
- Particle and Interfacial Technology Group, Department of Green Chemistry and Technology, Ghent University, Ghent, Belgium
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38
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Joo KH, Cavender GA. Investigation of tofu products coagulated with trimagnesium citrate as a novel alternative to nigari and gypsum: Comparison of physical properties and consumer preference. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108819] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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39
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Efficient and prolonged antibacterial activity from porous PLGA microparticles and their application in food preservation. MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2019; 108:110496. [PMID: 31923956 DOI: 10.1016/j.msec.2019.110496] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/17/2019] [Revised: 05/14/2019] [Accepted: 11/26/2019] [Indexed: 12/28/2022]
Abstract
Simple addition of a minute quantity of non-toxic mustard oil in water/oil/water (W/O/W) double emulsion led to a porous morphology at the surface as well as in the interior of the biodegradable PLGA (Poly(l-lactide-co-glycolide)) microparticles. An attempt was made to understand the mechanism of pore formation by analyzing optical micrographs and SEM images in addition to solution viscosity of organic phase and interfacial tension values between organic and aqueous phases. The origin of surface porosity was thought to come from the inclusion of inner water droplet, stabilized by heteroaggregation of mustard oil and PLGA chains along with PVA (polyvinyl alcohol), to the solidifying polymer skin. The surface pores did not arise in absence of mustard oil. The encapsulation and release of antibacterial active (benzoic acid) from porous PLGA particles was studied in PBS buffer (pH 7) at 37 °C for 60 days. The release profiles were well-controlled in nature, and found to be influenced by surface porosity of the particles that can be manipulated by varying the amount of mustard oil. The release mechanism can well be explained with the help of power law model. Strikingly, in liquid medium, porous particles were found completely suppressing the growth of Escherichia coli and Staphylococcus aureus for a prolonged period of 60 days. The strong antimicrobial activity (100% inhibition of bacterial growth) in porous particles can be linked to the enhanced surface area due to the formation of micro/nano pores which accelerate the hydrolytic degradation of PLGA to release lactic acid/glycolic acid (antibacterial) in addition to encapsulated antibacterial (benzoic acid). In a food model system, the shelf life of the water melon juice was also found to be enhanced by suppressing the growth of the natural microbes in comparison to control.
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40
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Zhu Q, Pan Y, Jia X, Li J, Zhang M, Yin L. Review on the Stability Mechanism and Application of Water‐in‐Oil Emulsions Encapsulating Various Additives. Compr Rev Food Sci Food Saf 2019; 18:1660-1675. [DOI: 10.1111/1541-4337.12482] [Citation(s) in RCA: 72] [Impact Index Per Article: 14.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2018] [Revised: 06/08/2019] [Accepted: 07/05/2019] [Indexed: 12/30/2022]
Affiliation(s)
- Qiaomei Zhu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional EngineeringChina Agricultural Univ. Beijing China
- Key Laboratory of Food Nutrition and Safety (Tianjin Univ. of Science & Technology)Ministry of Education Tianjin 300457 China
| | - Yijun Pan
- Dept. of Food Science, RutgersThe State Univ. of New Jersey 65 Dudley Rd. New Brunswick NJ08901 USA
| | - Xin Jia
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional EngineeringChina Agricultural Univ. Beijing China
| | - Jinlong Li
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business Univ. Beijing China
| | - Min Zhang
- Key Laboratory of Food Nutrition and Safety (Tianjin Univ. of Science & Technology)Ministry of Education Tianjin 300457 China
| | - Lijun Yin
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional EngineeringChina Agricultural Univ. Beijing China
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41
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Wang C, Zhou S, Du Q, Qin W, Wu D, Raheem D, Yang W, Zhang Q. Shelf life prediction and food safety risk assessment of an innovative whole soybean curd based on predictive models. Journal of Food Science and Technology 2019; 56:4233-4241. [PMID: 31477994 DOI: 10.1007/s13197-019-03893-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/08/2019] [Accepted: 06/24/2019] [Indexed: 11/29/2022]
Abstract
The aim of the present study is to predict the shelf life and evaluate the risk profile of an innovative whole soybean curd (WSC). Two main spoilage strains were isolated from spoiled WSC and identified as B. subtilis and B. cereus. The origin analysis confirmed that B. subtilis and B. cereus originated from soybean materials and survived in soybean curd. For microbial contamination analysis, thermotolerant coliforms, E. coli and S. aureus were not detected in soybean curd. The predicted shelf life of WSC and okara-filtered curd that was stored at 10 °C were 141.95 h (5.91 d) and 206.25 h (8.59 d), respectively. Moreover, the models applied in this study exhibited great fitting goodness and the predicted growth parameters were fail-safe. To conclude, introduction of okara into soybean curd reinforced the initial contamination level but didn't significantly increase the risk profile of WSC.
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Affiliation(s)
- Chenzhi Wang
- 1College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an, 625014 Sichuan China
| | - Siyi Zhou
- 1College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an, 625014 Sichuan China
| | - Qinling Du
- 1College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an, 625014 Sichuan China
| | - Wen Qin
- 1College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an, 625014 Sichuan China.,2Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an, 625014 Sichuan China
| | - Dingtao Wu
- 1College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an, 625014 Sichuan China.,2Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an, 625014 Sichuan China
| | - Dele Raheem
- 5Northern Institute of Environmental and Minority Law, Arctic Centre, University of Lapland, 96101 Rovaniemi, Finland
| | - Wenyu Yang
- Key Laboratory of Crop Ecophysiology and Farming System in Southwest, Ministry of Agriculture/Sichuan Engineering Research Center for Crop Strip Intercropping System, Chengdu, 611130 Sichuan China.,4College of Agronomy, Sichuan Agricultural University, Chengdu, 611130 Sichuan China
| | - Qing Zhang
- 1College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an, 625014 Sichuan China.,Key Laboratory of Crop Ecophysiology and Farming System in Southwest, Ministry of Agriculture/Sichuan Engineering Research Center for Crop Strip Intercropping System, Chengdu, 611130 Sichuan China
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42
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Wang C, Du Q, Yao T, Dong H, Wu D, Qin W, Raheem D, Zhang Q. Spoilage Bacteria Identification and Food Safety Risk Assessment of Whole Soybean Curd. Indian J Microbiol 2019; 59:250-253. [PMID: 31031443 PMCID: PMC6458188 DOI: 10.1007/s12088-019-00778-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2018] [Accepted: 01/04/2019] [Indexed: 11/26/2022] Open
Abstract
As a highly hydrated gel-type food, soybean curd is perishable and the development of spoilage bacteria has been described. Whole soybean curd (WSC), an innovative soy product retains the most nutrients in raw ingredients and exhibits more nutritive value compared with conventional soybean curd (CSC). However, the risk assessment of WSC is not well evaluated up to now. In this study, the same species of spoilage microorganism were separated from WSC and CSC. Two main spoilage strains were separated and identified as B. subtilis and B. cereus. The risk ranking scores of WSC was higher than that of CSC but still within medium risk range. In summary, we reported the presence of B. subtilis and B. cereus in WSC for the first time. Further, application of the risk ranger tool confirmed that the risk profile of WSC was medium and acceptable.
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Affiliation(s)
- Chenzhi Wang
- College of Food Science, Sichuan Agricultural University, Ya’an, 625014 China
| | - Qinling Du
- College of Food Science, Sichuan Agricultural University, Ya’an, 625014 China
| | - Tianwei Yao
- College of Food Science, Sichuan Agricultural University, Ya’an, 625014 China
| | - Hongmin Dong
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5 Canada
| | - Dingtao Wu
- College of Food Science, Sichuan Agricultural University, Ya’an, 625014 China
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Ya’an, 625014 China
| | - Dele Raheem
- Northern Institute for Environmental and Minority Law (NIEM), Arctic Centre, University of Lapland, 96101 Rovaniemi, Finland
| | - Qing Zhang
- College of Food Science, Sichuan Agricultural University, Ya’an, 625014 China
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43
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Xu Y, Ye Q, Zhang H, Yu Y, Li X, Zhang Z, Zhang L. Naturally Fermented Acid Slurry of Soy Whey: High-Throughput Sequencing-Based Characterization of Microbial Flora and Mechanism of Tofu Coagulation. Front Microbiol 2019; 10:1088. [PMID: 31139176 PMCID: PMC6527785 DOI: 10.3389/fmicb.2019.01088] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2018] [Accepted: 04/30/2019] [Indexed: 01/14/2023] Open
Abstract
Tofu processing generates large quantities of whey as waste water. Although naturally fermented whey serves as a coagulant, the critical constituents remain unknown. High-throughput sequencing identified predominant Lactobacillus in the naturally fermented acid slurry. Lactobacillus casei YQ336 with high coagulating ability and lactic acid production was isolated and its soy protein coagulating mechanism was determined. The acid in YQ336 fermented acid slurry lowered soy milk pH and reduced negatively charged groups of denatured soy protein, leading to coagulation. Acid slurry metal ions also promoted pH decline; moreover, YQ336-produced protease might partially hydrolyse soy protein, further promoting coagulation. Thus, organic acids, metal ions, and enzymes together promote coagulation, with the former acting as the main contributing factor. This study will pave the way for future industrial application of L. casei YQ336 in acid slurry tofu processing and food manufacturing, thereby potentially reducing resource waste and environmental pollution.
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Affiliation(s)
- Yunhe Xu
- Department of Food Science and Engineering, Jinzhou Medical University, Jinzhou, China
| | - Qing Ye
- Department of Food Science and Engineering, Jinzhou Medical University, Jinzhou, China
| | - Huajiang Zhang
- Department of Food Science, Northeast Agricultural University, Harbin, China
| | - Yang Yu
- Department of Food Science and Engineering, Jinzhou Medical University, Jinzhou, China
| | - Xiaona Li
- Department of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Zhen Zhang
- Department of Food Science and Engineering, Jinzhou Medical University, Jinzhou, China
| | - Lili Zhang
- Department of Food Science and Engineering, Jinzhou Medical University, Jinzhou, China
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44
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Zhang Q, Zhou S, Chen J, Qin W, Liu J, Yang W, Zhang L. Fabrication of whole soybean curd using three soymilk preparation techniques. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.01.042] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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45
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Xi Z, Liu W, McClements DJ, Zou L. Rheological, structural, and microstructural properties of ethanol induced cold-set whey protein emulsion gels: Effect of oil content. Food Chem 2019; 291:22-29. [PMID: 31006462 DOI: 10.1016/j.foodchem.2019.04.011] [Citation(s) in RCA: 76] [Impact Index Per Article: 15.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2019] [Revised: 03/31/2019] [Accepted: 04/02/2019] [Indexed: 11/24/2022]
Abstract
The aim of this research was to prepare ethanol-induced cold-set emulsion gels contain different content of oil and to investigate the effect on the rheological, textural, and microstructural properties. The results showed that the gelation rate, gel strength, water-holding capacity (WHC), and hardness of the ethanol-set emulsion gels improved as the content of oil increased. Rheological analysis showed that the emulsion gels changed from combined polymer/particle gel behavior at low oil contents to particle gel behavior at high oil contents. The emulsion gels contained a three-dimensional network of aggregated oil droplets at high oil contents, while they contained an even distribution of isolated droplets at lower oil contents. The results showed that the properties of the ethanol-set emulsion gels could be modulated by altering the oil content because the oil droplets acted as active fillers. Ethanol-induced gelation presents an intriguing possibility for encapsulation of alcohol-soluble, lipid-soluble and heat-labile bioactive compounds.
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Affiliation(s)
- Zewen Xi
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China
| | - Wei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China
| | - David Julian McClements
- Biopolymers & Colloids Research Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Liqiang Zou
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China.
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46
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Influence of okara dietary fiber with varying particle sizes on gelling properties, water state and microstructure of tofu gel. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.11.006] [Citation(s) in RCA: 69] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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47
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Wang C, Li J, Zhou S, Zhou J, Lan Q, Qin W, Wu D, Liu J, Yang W, Zhang Q. Application of transglutaminase for quality improvement of whole soybean curd. Journal of Food Science and Technology 2019; 56:233-244. [PMID: 30728565 DOI: 10.1007/s13197-018-3480-8] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/21/2018] [Accepted: 10/29/2018] [Indexed: 10/27/2022]
Abstract
To improve the quality of whole soybean curd (WSC), effects of compound coagulants consisting of calcium chloride (CaCl2) and transglutaminase (TGase) were investigated. The results showed that TGase modified the water distribution and reduced the cooking loss of WSC, accompanying with increased water holding capacity. The bloom value of WSC was upgraded as the TGase concentration increased. Although certain sensory parameters showed different scores in groups, the overall acceptability of 1500 ppm group was the highest. TPA test suggested that hardness, springiness and chewiness were promoted by TGase significantly. Smooth appearance of WSC was observed, resulting from the transformation of microstructure. Protein subunits of 7Sα', 7Sα, 7Sβ, 11SA3, 11S acidic, and 11S basic proteins were separated by sodium dodecyl sulfate polyacrylamide gel electrophoresis, band intensity of protein subunits declined at storage and cooking phase, indicating that crosslinking of proteins was still in progress. In conclusion, the addition of TGase improved the quality of CaCl2-induced WSC and could be used to facilitate the production of this new type of soybean product.
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Affiliation(s)
- Chenzhi Wang
- 1College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an, 625014 Sichuan China
| | - Jingyi Li
- 1College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an, 625014 Sichuan China
| | - Siyi Zhou
- 1College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an, 625014 Sichuan China
| | - Jiaqi Zhou
- 1College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an, 625014 Sichuan China
| | - Qiuyu Lan
- 1College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an, 625014 Sichuan China
| | - Wen Qin
- 1College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an, 625014 Sichuan China
| | - Dingtao Wu
- 1College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an, 625014 Sichuan China
| | - Jiang Liu
- Key Laboratory of Crop Ecophysiology and Farming System in Southwest, Ministry of Agriculture/Sichuan Engineering Research Center for Crop Strip Intercropping System, Chengdu, 611130 Sichuan China.,3College of Agronomy, Sichuan Agricultural University, Chengdu, 611130 Sichuan China
| | - Wenyu Yang
- Key Laboratory of Crop Ecophysiology and Farming System in Southwest, Ministry of Agriculture/Sichuan Engineering Research Center for Crop Strip Intercropping System, Chengdu, 611130 Sichuan China.,3College of Agronomy, Sichuan Agricultural University, Chengdu, 611130 Sichuan China
| | - Qing Zhang
- 1College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an, 625014 Sichuan China.,Key Laboratory of Crop Ecophysiology and Farming System in Southwest, Ministry of Agriculture/Sichuan Engineering Research Center for Crop Strip Intercropping System, Chengdu, 611130 Sichuan China
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48
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Fu W, Chen E, McClements DJ, Cao Y, Liu S, Li B, Li Y. Controllable Viscoelastic Properties of Whey Protein-Based Emulsion Gels by Combined Cross-Linking with Calcium Ions and Cinnamaldehyde. ACS APPLIED BIO MATERIALS 2018; 2:311-320. [DOI: 10.1021/acsabm.8b00604] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
- Weiting Fu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Enmin Chen
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States
| | - Yanping Cao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100083, China
| | - Shilin Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China
| | - Yan Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100083, China
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49
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Li C, Wu X, Mu D, Zhao Y, Luo S, Zhong X, Jiang S, Li X, Zheng Z. Effect of Partial Hydrolysis with Papain on the Characteristics of Transglutaminase-Crosslinked Tofu Gel. J Food Sci 2018; 83:3092-3098. [PMID: 30461022 DOI: 10.1111/1750-3841.14403] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2018] [Revised: 10/29/2018] [Accepted: 11/01/2018] [Indexed: 11/27/2022]
Abstract
The effects of partial enzymatic hydrolysis of soymilk on the characteristics of transglutaminase (TG)-crosslinked tofu gel were studied. SDS-PAGE showed that the molecular weight of the partially hydrolyzed soybean protein was reduced to that of a digested peptide (less than 43.0 kDa) when papain was added at more than 50 μL/100 mL soymilk. The content of free sulfhydryls, β-sheets, and random coils in papain-treated soymilk increased. When TG was added to soy milk after papain treatment and tofu gel was formed, its storage modulus increased from 957.44 to 1241.39 Pa. The gel strength, water-holding capacity, and nonfreezing water content of the tofu gel were greater than those without enzyme treatment. Scanning electron microscopy revealed that limited papain hydrolysis stimulated TG-catalyzed cross-linking of soymilk to form a dense gel network structure, whereas an extended enzymatic hydrolysis of soymilk did not promote crosslinking by TG. PRACTICAL APPLICATION: This work investigated the effect of partial hydrolysis on TG cross-linked tofu gel. Partial hydrolysis of soybean protein with papain can promote TG cross-linking reaction, thus form a dense network structure, increase gel strength, and water-holding capacity. Therefore, it can be used to produce a good gel product with higher gel strength, springiness, water-holding capacity, and a more dense microstructure.
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Affiliation(s)
- Chuanyun Li
- School of Food Science and Engineering, Hefei Univ. of Technology, Hefei, 230009, China
| | - Xuefeng Wu
- School of Food Science and Engineering, Hefei Univ. of Technology, Hefei, 230009, China.,Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei Univ. of Technology, Hefei, 230009, China
| | - Dongdong Mu
- School of Food Science and Engineering, Hefei Univ. of Technology, Hefei, 230009, China.,Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei Univ. of Technology, Hefei, 230009, China
| | - Yanyan Zhao
- School of Food Science and Engineering, Hefei Univ. of Technology, Hefei, 230009, China.,Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei Univ. of Technology, Hefei, 230009, China
| | - Shuizhong Luo
- School of Food Science and Engineering, Hefei Univ. of Technology, Hefei, 230009, China.,Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei Univ. of Technology, Hefei, 230009, China
| | - Xiyang Zhong
- School of Food Science and Engineering, Hefei Univ. of Technology, Hefei, 230009, China.,Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei Univ. of Technology, Hefei, 230009, China
| | - Shaotong Jiang
- School of Food Science and Engineering, Hefei Univ. of Technology, Hefei, 230009, China.,Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei Univ. of Technology, Hefei, 230009, China
| | - Xingjiang Li
- School of Food Science and Engineering, Hefei Univ. of Technology, Hefei, 230009, China.,Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei Univ. of Technology, Hefei, 230009, China
| | - Zhi Zheng
- School of Food Science and Engineering, Hefei Univ. of Technology, Hefei, 230009, China.,Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei Univ. of Technology, Hefei, 230009, China
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50
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Zhang Q, Wang C, Li B, Li L, Lin D, Chen H, Liu Y, Li S, Qin W, Liu J, Liu W, Yang W. Research progress in tofu processing: From raw materials to processing conditions. Crit Rev Food Sci Nutr 2018; 58:1448-1467. [PMID: 27977295 DOI: 10.1080/10408398.2016.1263823] [Citation(s) in RCA: 48] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
As a traditional soybean product with good quality and a healthy food with many functional components, tofu is increasingly consumed in people's daily life. Traditional tofu processing consists of numerous steps, including the soaking and grinding of soybean seeds, heating of the soybean slurry, filtering, and addition of coagulants, and others. The properties of soybean seeds, processing scale, soaking and heating conditions, type and concentration of coagulant, and other factors collectively impact the processing steps and the final tofu quality. The generation of whole soybean tofu with more nutritive value comparing with traditional tofu has been successfully reported by several studies. As one of the most important functional component, isoflavones and their presence in tofu are also influenced by the above-mentioned factors, which influence the nutritive value of tofu. Research investigating the influence of tofu processing conditions on the quality and isoflavone profiles of tofu are the subject of this review. Issues that should be further studied to investigate the influence of processing conditions on the quality and nutritive value of tofu are also introduced.
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Affiliation(s)
- Qing Zhang
- a College of Food Science, Sichuan Agricultural University , Ya'an , Sichuan , China
- b Key Laboratory of Crop Ecophysiology and Farming System in Southwest , Ministry of Agriculture/Sichuan Engineering Research Center for Crop Strip Intercropping System , Chengdu , Sichuan , China
| | - Chenzhi Wang
- a College of Food Science, Sichuan Agricultural University , Ya'an , Sichuan , China
| | - Bokang Li
- a College of Food Science, Sichuan Agricultural University , Ya'an , Sichuan , China
| | - Lin Li
- a College of Food Science, Sichuan Agricultural University , Ya'an , Sichuan , China
| | - Derong Lin
- a College of Food Science, Sichuan Agricultural University , Ya'an , Sichuan , China
| | - Hong Chen
- a College of Food Science, Sichuan Agricultural University , Ya'an , Sichuan , China
| | - Yaowen Liu
- a College of Food Science, Sichuan Agricultural University , Ya'an , Sichuan , China
| | - Suqing Li
- a College of Food Science, Sichuan Agricultural University , Ya'an , Sichuan , China
| | - Wen Qin
- a College of Food Science, Sichuan Agricultural University , Ya'an , Sichuan , China
| | - Jiang Liu
- b Key Laboratory of Crop Ecophysiology and Farming System in Southwest , Ministry of Agriculture/Sichuan Engineering Research Center for Crop Strip Intercropping System , Chengdu , Sichuan , China
- c Institute of Ecological Agriculture, Sichuan Agricultural University , Chengdu , Sichuan , China
| | - Weiguo Liu
- b Key Laboratory of Crop Ecophysiology and Farming System in Southwest , Ministry of Agriculture/Sichuan Engineering Research Center for Crop Strip Intercropping System , Chengdu , Sichuan , China
- c Institute of Ecological Agriculture, Sichuan Agricultural University , Chengdu , Sichuan , China
| | - Wenyu Yang
- b Key Laboratory of Crop Ecophysiology and Farming System in Southwest , Ministry of Agriculture/Sichuan Engineering Research Center for Crop Strip Intercropping System , Chengdu , Sichuan , China
- d College of Agronomy, Sichuan Agricultural University , Chengdu , Sichuan , China
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