1
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Li S, Yu W, Wang Y, Lu X. Effect of wet media milling on starch-quercetin complex: Enhancement of Pickering emulsifying ability and oxidative resistance. Food Chem 2024; 460:140586. [PMID: 39079359 DOI: 10.1016/j.foodchem.2024.140586] [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: 05/19/2024] [Revised: 07/02/2024] [Accepted: 07/22/2024] [Indexed: 09/05/2024]
Abstract
This research explored the effect of media milling on complexation of corn starch (CS) and quercetin (QC), interaction mechanism and Pickering emulsifying ability of corn-quercetin (CS-QC) complex. CS-QC with QC/CS ratio of 1:24 had the highest encapsulation efficiency of 76.00 ± 1.30 %. Average volume-mean diameter, average whole molecular size (Rh) and debranchedamylopectinchain length of CS-QC were significantly decreased after milling. Attenuated Total Reflectance-Fourier Transform Infrared spectroscopy (ATR-FTIR) and X-ray photoelectron spectroscopy (XPS) spectra confirmed the complexation between CS and QC. Emulsifying capacity and emulsion stability of Pickering emulsion stabilized by 5 % CS-QC complex particles after 120 min milling reached 100.00 % and 100.00. Pickering emulsions stabilized by these complex particles demonstrated superior oxidative stability. These results demonstrated that media milling could be an efficient physical approach to obtain starch-polyphenol complex by enhancing non-covalent interactions, which could not only be used as food-grade Pickering emulsifiers, but also retard lipid oxidation.
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Affiliation(s)
- Shufan Li
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Wenwen Yu
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Yong Wang
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; Guangdong Engineering Technology Research Center for Cereal and Oil Byproduct Biorefinery, Guangzhou 510632, China; Guangdong Joint International Centre of Oilseed Biorefinery, Nutrition and Safety, Guangzhou 510632, China
| | - Xuanxuan Lu
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; Guangdong Engineering Technology Research Center for Cereal and Oil Byproduct Biorefinery, Guangzhou 510632, China; Guangdong Joint International Centre of Oilseed Biorefinery, Nutrition and Safety, Guangzhou 510632, China.
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2
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Li H, Wu X, Wu W. Natural protein-polysaccharide-phenol complex particles from rice bran as novel food-grade Pickering emulsion stabilizers. Int J Biol Macromol 2024; 277:134314. [PMID: 39094879 DOI: 10.1016/j.ijbiomac.2024.134314] [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: 04/25/2024] [Revised: 07/03/2024] [Accepted: 07/28/2024] [Indexed: 08/04/2024]
Abstract
To develop novel food-grade Pickering emulsion stabilizers, insoluble rice bran protein-polysaccharide-phenol natural complex (IRBPPP) was prepared into Pickering emulsion stabilizers after different mechanical pretreatments (shear, high-pressure homogenization, ultrasonic, and combined mechanical pretreatment). With the increase in mechanical pretreatment types, the covalent binding of proteins and polysaccharides in IRBPPP gradually enhanced, the breakage efficiency of IRBPPP gradually increased (IRBPPP particle size decreased from 220.54 to 67.89 μm, the specific surface area of IRBPPP particle increased from 993.47 to 2033.86 cm-1/g), and the microstructure of IRBPPP gradually showed an orderly network structure, which enhanced the IRBPPP dispersion stability and the Pickering emulsion stability. Pickering emulsion stability was highly correlated (P < 0.01) with the breakage efficiency of IRBPPP particles. Overall, the combined mechanical pretreatment improved the stability of the IRBPPP-stabilized Pickering emulsion. The study added value to rice bran products and offered a new way to create stable food-grade Pickering emulsions for functional foods using natural protein-polysaccharide-phenol complex particles.
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Affiliation(s)
- Helin Li
- Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Xiaojuan Wu
- Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Wei Wu
- Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China.
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3
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Zhang S, Chen R, Ding C, Gong T, Sun JJ, Li F, Zhang C, Wang XY, Guo Y, Zhong T, Meng YH. Fabraction of edible bio-nanocomposite coatings from pectin-containing lignocellulosic nanofibers isolated from apple pomace. Int J Biol Macromol 2024; 279:135030. [PMID: 39187108 DOI: 10.1016/j.ijbiomac.2024.135030] [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: 06/20/2024] [Revised: 07/17/2024] [Accepted: 08/22/2024] [Indexed: 08/28/2024]
Abstract
Minimally processed fruits are increasingly demanded in modern society, but the management of perishable waste pomaces (WPs) and the products' short shelf-life are still big issues. Here, a facile approach of reconstruing apple pomace (AP) into edible bio-nanocomposite coatings of fresh-cutting apple slices was successfully developed through alkaline demethylation followed by high-pressure homogenization. The fibrillation of AP fibers is largely improved by -COO- at a concentration of 1.23 mmol g-1, which is released through alkaline demethylation of pectin, instead of relying on intricated or costly cellulose modifications. The average width of AP nanofibers (AP-NFs) downsizes to 18 nm. By casting, AP-NFs fabricate homogeneous films with comparable transparency (56 % at 600 nm), superior mechanical strength (6.4 GPa of Young modulus and 81.7 MPa of strength) and oxygen barrier properties (79 mL μm m-2 day-1 bar-1), and non-toxicity. Moreover, the AP-NF coatings effectively extend shelf life of apple slices by inhibiting browning and respiration, and retain firmness. This research demonstrates a way to valorize WPs as edible coatings for fruit packaging.
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Affiliation(s)
- Shuai Zhang
- The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, National Research & Development Center of Apple Processing Technology, College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Changan Avenue, Changan, Xi'an 710119, PR China.
| | - Rongqiang Chen
- The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, National Research & Development Center of Apple Processing Technology, College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Changan Avenue, Changan, Xi'an 710119, PR China
| | - Chenfeng Ding
- Energy Materials and Surface Sciences Unit (EMSSU), Okinawa Institute of Science and Technology Graduate University (OIST), 1919-1 Tancha Kunigami-gun, Onna-son, Okinawa 904-0495, Japan
| | - Tian Gong
- The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, National Research & Development Center of Apple Processing Technology, College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Changan Avenue, Changan, Xi'an 710119, PR China
| | - Jiao Jiao Sun
- School of electronic engineering, Xi'an university of posts & telecommunications, 618 West Changan Avenue, Changan, Xi'an 710121, PR China
| | - Fengchen Li
- The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, National Research & Development Center of Apple Processing Technology, College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Changan Avenue, Changan, Xi'an 710119, PR China
| | - Chaoqun Zhang
- The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, National Research & Development Center of Apple Processing Technology, College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Changan Avenue, Changan, Xi'an 710119, PR China
| | - Xiao Yu Wang
- The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, National Research & Development Center of Apple Processing Technology, College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Changan Avenue, Changan, Xi'an 710119, PR China
| | - Yurong Guo
- The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, National Research & Development Center of Apple Processing Technology, College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Changan Avenue, Changan, Xi'an 710119, PR China
| | - Tuhua Zhong
- Institute of New Bamboo and Rattan Based Biomaterials, International Center for Bamboo and Rattan, Beijing 100102, PR China
| | - Yong Hong Meng
- The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, National Research & Development Center of Apple Processing Technology, College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Changan Avenue, Changan, Xi'an 710119, PR China.
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4
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Ke J, Wang X, Gao X, Zhou Y, Wei D, Ma Y, Li C, Liu Y, Chen Z. Ball Milling Improves Physicochemical, Functionality, and Emulsification Characteristics of Insoluble Dietary Fiber from Polygonatum sibiricum. Foods 2024; 13:2323. [PMID: 39123514 PMCID: PMC11311637 DOI: 10.3390/foods13152323] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2024] [Revised: 07/20/2024] [Accepted: 07/22/2024] [Indexed: 08/12/2024] Open
Abstract
The effects of ball milling on the physicochemical, functional, and emulsification characteristics of Polygonatum sibiricum insoluble dietary fiber (PIDF) were investigated. Through controlling milling time (4, 5, 6, 7, and 8 h), five PIDFs (PIDF-1, PIDF-2, PIDF-3, PIDF-4, and PIDF-5) were obtained. The results showed that ball milling effectively decreased the particle size and increased the zeta-potential of PIDF. Scanning electron microscope results revealed that PIDF-5 has a coarser microstructure. All PIDF samples had similar FTIR and XRD spectra. The functional properties of PIDF were all improved to varying degrees after ball milling. PIDF-3 had the highest water-holding capacity (5.12 g/g), oil-holding capacity (2.83 g/g), water-swelling capacity (3.83 mL/g), total phenol (8.12 mg/g), and total flavonoid (1.91 mg/g). PIDF-4 had the highest ion exchange capacity. Fat and glucose adsorption capacity were enhanced with ball milling time prolongation. PIDF-5 exhibited a contact angle of 88.7° and lower dynamic interfacial tension. Rheological results showed that PIDF-based emulsions had shear thinning and gel-like properties. PE-PIDF-5 emulsion had the smallest particle size and the highest zeta-potential value. PE-PIDF-5 was stable at pH 7 and high temperature. The findings of this study are of great significance to guide the utilization of the by-products of Polygonatum sibiricum.
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Affiliation(s)
- Jingxuan Ke
- Zhang Zhongjing School of Chinese Medicine, Nanyang Institute of Technology, Nanyang 473004, China; (J.K.); (X.G.); (Y.Z.); (D.W.); (C.L.); (Y.L.)
| | - Xin Wang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China; (X.W.); (Z.C.)
| | - Xinyu Gao
- Zhang Zhongjing School of Chinese Medicine, Nanyang Institute of Technology, Nanyang 473004, China; (J.K.); (X.G.); (Y.Z.); (D.W.); (C.L.); (Y.L.)
| | - Yuhui Zhou
- Zhang Zhongjing School of Chinese Medicine, Nanyang Institute of Technology, Nanyang 473004, China; (J.K.); (X.G.); (Y.Z.); (D.W.); (C.L.); (Y.L.)
| | - Daqing Wei
- Zhang Zhongjing School of Chinese Medicine, Nanyang Institute of Technology, Nanyang 473004, China; (J.K.); (X.G.); (Y.Z.); (D.W.); (C.L.); (Y.L.)
| | - Yanli Ma
- Zhang Zhongjing School of Chinese Medicine, Nanyang Institute of Technology, Nanyang 473004, China; (J.K.); (X.G.); (Y.Z.); (D.W.); (C.L.); (Y.L.)
| | - Cuicui Li
- Zhang Zhongjing School of Chinese Medicine, Nanyang Institute of Technology, Nanyang 473004, China; (J.K.); (X.G.); (Y.Z.); (D.W.); (C.L.); (Y.L.)
| | - Yilin Liu
- Zhang Zhongjing School of Chinese Medicine, Nanyang Institute of Technology, Nanyang 473004, China; (J.K.); (X.G.); (Y.Z.); (D.W.); (C.L.); (Y.L.)
| | - Zhizhou Chen
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China; (X.W.); (Z.C.)
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5
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Ye L, Hu H, Wang Y, Cai Z, Yu W, Lu X. In vitro digestion and colonic fermentation characteristics of media-milled purple sweet potato particle-stabilized Pickering emulsions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:5064-5076. [PMID: 38284773 DOI: 10.1002/jsfa.13340] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/20/2023] [Revised: 01/19/2024] [Accepted: 01/24/2024] [Indexed: 01/30/2024]
Abstract
BACKGROUND Pickering emulsions stabilized by multicomponent particles have attracted increasing attention. Research on characterizing the digestion and health benefit effects of these emulsions in the human gastrointestinal tract are quite limited. This work aims to reveal the digestive characteristics of media-milled purple sweet potato particle-stabilized Pickering emulsions (PSPP-Es) during in vitro digestion and colonic fermentation. RESULTS The media-milling process improved the in vitro digestibility and fermentability of PSPP-Es by reaching afree fatty acids release rate of 43.11 ± 4.61% after gastrointestinal digestion and total phenolic content release of 101.00 ± 1.44 μg gallic acid equivalents/mL after fermentation. In addition, PSPP-Es exhibited good antioxidative activity (2,2-diphenyl-1-picrylhydrazyl and ferric reducing antioxidant power assays), α-glucosidase inhibitory activity (half-maximal inhibitory concentration: 6.70%, v/v), and prebiotic effects, reaching a total short-chain fatty acids production of 9.90 ± 0.12 mol L-1, boosting the growth of Akkermansia, Bifidobacterium, and Blautia and inhibiting the growth of Escherichia-Shigella. CONCLUSIONS These findings indicate that the media-milling process enhances the potential health benefits of purple sweet potato particle-stabilized Pickering emulsions, which is beneficial for their application as a bioactive component delivery system in food and pharmaceutical products. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Liuyu Ye
- Department of Food Science and Engineering, Jinan University, Guangzhou, China
| | - Hong Hu
- Department of Food Science and Engineering, Jinan University, Guangzhou, China
| | - Yong Wang
- Department of Food Science and Engineering, Jinan University, Guangzhou, China
- Guangdong Engineering Technology Research Center for Cereal and Oil Byproduct Biorefinery, Guangzhou, China
- Guangdong Joint International Centre of Oilseed Biorefinery, Nutrition and Safety, Guangzhou, China
| | - Zizhe Cai
- Department of Food Science and Engineering, Jinan University, Guangzhou, China
| | - Wenwen Yu
- Department of Food Science and Engineering, Jinan University, Guangzhou, China
| | - Xuanxuan Lu
- Department of Food Science and Engineering, Jinan University, Guangzhou, China
- Guangdong Engineering Technology Research Center for Cereal and Oil Byproduct Biorefinery, Guangzhou, China
- Guangdong Joint International Centre of Oilseed Biorefinery, Nutrition and Safety, Guangzhou, China
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6
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Lu H, Zhao R, Zhang L, Liu W, Liu Q, Liu S, Hu H. Interactions between partially gelatinized starch and nonstarch components in potato flour and their performance in emulsification. Int J Biol Macromol 2024; 269:132044. [PMID: 38701998 DOI: 10.1016/j.ijbiomac.2024.132044] [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: 12/30/2023] [Revised: 04/17/2024] [Accepted: 04/30/2024] [Indexed: 05/06/2024]
Abstract
To develop natural complex materials as starch-dominated emulsifiers, pregelatinization was conducted on potato flour. The effects of gelatinization degrees (GDs, 0 %-50 %) on the structural characteristics, physicochemical properties, and emulsifying potentials of potato flour were investigated. Increasing GD of potato flour promoted protein aggregation on starch granules surfaces and transformed starch semicrystalline structures into melted networks. The emulsion stabilized with 50 % GD potato flour exhibited excellent storage stability (7 d) and gel-like behavior. With increasing GD from 0 to 50 %, the respective apparent viscosities and elastic moduli of emulsion increased from 21.4 Pa to 1126.7 Pa, and from 0.133 Pa·s to 1176.6 Pa·s, promoting the formation of a stable network structure in the emulsion. Fourier transform infrared spectra from emulsions with a continuous phase of >20 % GD displayed a new peak around 1740 cm-1, suggesting improved covalent interactions between droplets, thereby facilitating emulsion stability. Confocal laser scanning microscopy images indicated that droplets could be anchored in the melted networks and broken starch granules, inhibiting droplets coalescence. These results suggest that pregelatinization is a viable strategy for customizing natural starch-dominated emulsions.
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Affiliation(s)
- Huimin Lu
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088, PR China; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Ruixuan Zhao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Liang Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Wei Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Qiannan Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Shucheng Liu
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088, PR China.
| | - Honghai Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China.
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7
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Gao K, Liu T, Zhang Q, Wang Y, Song X, Luo X, Ruan R, Deng L, Cui X, Liu Y. Stabilization of emulsions prepared by ball milling and cellulase treated pomelo peel insoluble dietary fiber: Integrity of porous fiber structure dominates the stability. Food Chem 2024; 440:138189. [PMID: 38100965 DOI: 10.1016/j.foodchem.2023.138189] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2022] [Revised: 11/16/2023] [Accepted: 12/07/2023] [Indexed: 12/17/2023]
Abstract
Emulsion gels from the pomelo peel insoluble dietary fiber (PIDF) were developed. The emulsification potentials of PIDFs subjected to various degrees of ball milling (M-PIDFs), cellulase hydrolysis (C-PIDF), and cellulase hydrolysis followed by ball milling (CM-PIDFs) were evaluated. Emulsions prepared by M-PIDFs for different lengths of ball milling time exhibited similar stability characteristics, confirming that M-PIDF emulsion stability might be determined by the three-dimensional structure formed by M-PIDF stacking and oil droplet capture. C-PIDF had characteristics resembling those of Pickering particles. CM-PIDF emulsions got destabilized with ball milling time prolongation. Interface tension and particle size of C/CM-PIDF decreased gradually during ball milling. Rheological and fluorescence microscopy results revealed that the intact internal crosslinking structure frameworks were disrupted in CM-PIDF emulsions. Therefore, intact fiber-based networks, rather than small particle size or low interfacial tension, determine the stability of PIDF emulsions. This study deepens the understanding of PIDF as a clean emulsifier.
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Affiliation(s)
- Kaili Gao
- State Key Laboratory of Food Science and Resources, Engineering Research Center for Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, Jiangxi, 330047, China; Key Laboratory of Plant Resources and Biodiversity of Jiangxi Province, Jingdezhen University, Jingdezhen 333000, China
| | - Tongying Liu
- Jiangxi Maternal and Child Health Hospital, Nanchang Jiangxi 330006, China
| | - Qi Zhang
- State Key Laboratory of Food Science and Resources, Engineering Research Center for Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, Jiangxi, 330047, China
| | - Yunpu Wang
- State Key Laboratory of Food Science and Resources, Engineering Research Center for Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, Jiangxi, 330047, China
| | - Xiaoxiao Song
- State Key Laboratory of Food Science and Resources, Engineering Research Center for Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, Jiangxi, 330047, China
| | - Xuan Luo
- State Key Laboratory of Food Science and Resources, Engineering Research Center for Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, Jiangxi, 330047, China
| | - Roger Ruan
- State Key Laboratory of Food Science and Resources, Engineering Research Center for Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, Jiangxi, 330047, China; Center for Biorefining and Department of Bioproducts and Biosystems Engineering, University of Minnesota, St. Paul MN 55108, USA
| | - Le Deng
- State Key Laboratory of Food Science and Resources, Engineering Research Center for Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, Jiangxi, 330047, China
| | - Xian Cui
- State Key Laboratory of Food Science and Resources, Engineering Research Center for Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, Jiangxi, 330047, China.
| | - Yuhuan Liu
- State Key Laboratory of Food Science and Resources, Engineering Research Center for Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, Jiangxi, 330047, China.
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8
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Hollestelle C, Huc-Mathis D, Michon C, Blumenthal D. Quantitative effects of formulation and process parameters on the structure of food emulsions stabilized with an unrefined by-product powder: A statistical approach. Food Res Int 2024; 182:114150. [PMID: 38519179 DOI: 10.1016/j.foodres.2024.114150] [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: 11/29/2023] [Revised: 02/12/2024] [Accepted: 02/17/2024] [Indexed: 03/24/2024]
Abstract
Apple pomace powder is a sustainable food ingredient, but its more complex composition compared to commonly purified ingredients could curb its valorization. This study assesses how physicochemical properties, formulation and process factors influence the physical properties of the emulsion. The two main objectives were to: 1) unravel the structuring and stabilizing mechanisms of such complex systems and 2) account for interactions between various parameters instead of studying them separately. Thirty-one experimental samples were formulated to produce a variety of microstructures with droplet diameters ranging from 28 to 105 µm, textures with viscosity ranging from 135 to 2,490 mPa.s at 50 s-1 and stabilities. Using multicriteria selection of effects revealed that the concentration of the powder and the size of solid particles are the main levers for tailoring the structure-function relationships of the emulsions. Solid particles play a key role in both structuring and stabilizing the emulsions. Process parameters have an impact on the emulsification step by modifying the adsorption rate of solid particles. In conclusion, modelling advanced our understanding of stabilizing mechanisms of the emulsions produced by apple pomace and will enable efficient knowledge transfer for industrial applications.
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Affiliation(s)
| | - Delphine Huc-Mathis
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91120 Palaiseau, France.
| | - Camille Michon
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91120 Palaiseau, France
| | - David Blumenthal
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91120 Palaiseau, France
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9
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Huang L, Cai Y, Zhao Q, Zhao D, Hu Y, Zhao M, Van der Meeren P. Effects of physical method and enzymatic hydrolysis on the properties of soybean fiber-rich stabilizer for oil in water emulsions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:3080-3089. [PMID: 38063380 DOI: 10.1002/jsfa.13199] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/23/2023] [Revised: 11/09/2023] [Accepted: 12/08/2023] [Indexed: 12/17/2023]
Abstract
BACKGROUND Okara is a by-product from the soybean industry and an abundant resource of insoluble soybean fiber (ISF). ISF with various properties could be obtained by different extraction methods. It is an attractive option to utilize okara by taking advantage of ISF as an emulsifier or stabilizer. RESULTS Compared with the untreated ISF (ISFUT ), superfine grinding reduced the particle size and viscosity of ISF (ISFSG ). Steam explosion increased the water solubility from 17.5% to 51.7% but decreased the water holding capacity and swelling capacity of ISF (ISFSE ) from 15.0 and 14.0 g/g to 4.2 and 3.3 g/g, respectively. Emulsions prepared by ISFUT and ISFSG before or after enzymatic hydrolysis presented large oil droplets and were unstable. Although emulsions prepared by ISFSE after enzymatic hydrolysis (ISFSE-E ) showed flocculation, the volume-weighted average diameter (19.7 μm) were the smallest while the viscosity and viscoelastic modulus were the highest, and exhibited excellent physical stability during storage. CONCLUSION ISF obtained by physical and hydrolysis treatment displayed diverging physicochemical properties while ISF prepared by steam explosion-enzymatic hydrolysis presented the best potential to stabilize emulsions. The present study could provide novel information about the utilization of okara by the application of ISF as an emulsifier or stabilizer. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Lihua Huang
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Yongjian Cai
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Qiangzhong Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Dongrui Zhao
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing, China
| | - Yulin Hu
- Particle and Interfacial Technology Group, Faculty of Bioscience Engineering, Ghent University, Gent, Belgium
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Paul Van der Meeren
- Particle and Interfacial Technology Group, Faculty of Bioscience Engineering, Ghent University, Gent, Belgium
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10
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Asif M, Javaid T, Razzaq ZU, Khan MKI, Maan AA, Yousaf S, Usman A, Shahid S. Sustainable utilization of apple pomace and its emerging potential for development of functional foods. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2024; 31:17932-17950. [PMID: 37458891 DOI: 10.1007/s11356-023-28479-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/23/2022] [Accepted: 06/23/2023] [Indexed: 03/09/2024]
Abstract
Apple pomace, a byproduct of apple processing industry, possesses nutritional components which are of great interests for health aspects. Apple pomace is a good source of dietary fiber, minerals, carbohydrates, phenolic, and antioxidant compounds. These bioactive compounds can be extracted by different extraction techniques which have been comprehensively described in this review article. Furthermore, the incorporation of apple pomace as functional ingredients in different food products like bakery items, extrusion-based snacks, meat, dairy, and confectionary products to improve the commercial value and health benefits has been discussed briefly. This review article can be a helpful tool for industrialists, innovative researchers, and waste management authorities to manage the apple waste in an appropriate and sustainable way.
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Affiliation(s)
- Muhammad Asif
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Tahreem Javaid
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
| | - Zafar Ullah Razzaq
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Muhmmad Kashif Iqbal Khan
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan.
- Department of Food Engineering, University of Agriculture, Faisalabad, Pakistan.
| | - Abid Aslam Maan
- Department of Food Engineering, University of Agriculture, Faisalabad, Pakistan
| | - Saria Yousaf
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Ayesha Usman
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Sidra Shahid
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
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11
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Yang K, Yao J, Shi K, Yang C, Xu Y, Zhang P, Pan S. Emulsification Characteristics of Insoluble Dietary Fibers from Pomelo Peel: Effects of Acetylation, Enzymatic Hydrolysis, and Wet Ball Milling. Foods 2024; 13:624. [PMID: 38397601 PMCID: PMC10888415 DOI: 10.3390/foods13040624] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2024] [Revised: 01/27/2024] [Accepted: 02/03/2024] [Indexed: 02/25/2024] Open
Abstract
To improve the application potential of pomelo peel insoluble dietary fiber (PIDF) in emulsion systems, acetylation (PIDF-A), cellulase hydrolysis (PIDF-E), and wet ball milling (PIDF-M) were investigated in this paper as methods to change the emulsification properties of PIDF. The impact of the methods on PIDF composition, structure, and physicochemical properties was also assessed. The results demonstrated that both acetylation modification and cellulase hydrolysis could significantly improve the emulsification properties of PIDF. The emulsions stabilized with PIDF-A and PIDF-E could be stably stored at 25 °C for 30 d without phase separation at particle concentrations above 0.8% (w/v) and had higher storage stability: The D4,3 increments of PIDF-A- and PIDF-E-stabilized emulsions were 0.98 μm and 0.49 μm, respectively, at particle concentrations of 1.2% (w/v), while the storage stability of PIDF-M-stabilized emulsion (5.29 μm) significantly decreased compared with that of PIDF (4.00 μm). Moreover, PIDF-A showed the highest water retention capacity (21.84 g/g), water swelling capacity (15.40 mL/g), oil retention capacity (4.67 g/g), and zeta potential absolute (29.0 mV) among the PIDFs. In conclusion, acetylation modification was a promising method to improve the emulsifying properties of insoluble polysaccharides.
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Affiliation(s)
- Kuimin Yang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (K.Y.); (J.Y.); (K.S.); (C.Y.); (Y.X.); (P.Z.)
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan 430070, China
| | - Jieqiong Yao
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (K.Y.); (J.Y.); (K.S.); (C.Y.); (Y.X.); (P.Z.)
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan 430070, China
| | - Kaixin Shi
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (K.Y.); (J.Y.); (K.S.); (C.Y.); (Y.X.); (P.Z.)
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan 430070, China
| | - Chenxi Yang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (K.Y.); (J.Y.); (K.S.); (C.Y.); (Y.X.); (P.Z.)
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan 430070, China
| | - Yang Xu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (K.Y.); (J.Y.); (K.S.); (C.Y.); (Y.X.); (P.Z.)
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan 430070, China
| | - Peipei Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (K.Y.); (J.Y.); (K.S.); (C.Y.); (Y.X.); (P.Z.)
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan 430070, China
| | - Siyi Pan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (K.Y.); (J.Y.); (K.S.); (C.Y.); (Y.X.); (P.Z.)
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan 430070, China
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12
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Huang G, Wang F, Yang R, Wang ZC, Fang Z, Lin Y, Zhu Y, Bai L. Characterization of the physicochemical properties of Lipu Colocasia esculenta (L.) Schott starch: A potential new food ingredient. Int J Biol Macromol 2024; 254:127803. [PMID: 37913879 DOI: 10.1016/j.ijbiomac.2023.127803] [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: 08/16/2023] [Revised: 10/25/2023] [Accepted: 10/29/2023] [Indexed: 11/03/2023]
Abstract
The physicochemical properties of Lipu taro starch (LTS), cassava starch (CS) and wheat starch (WS) were analyzed. These starches exhibited a comparable starch content (86 %). However, LTS had a significantly lower amylose content (15.93 %) compared to CS (26.62 %) and WS (33.53 %). Moreover, LTS demonstrated an irregular polygonal cubic morphology with a smaller particle size of 2.55 μm while possessed an A-type crystal structure with high crystallinity at 25.07 %. In contrast, CS and WS had larger particle sizes of 13.33 μm and 16.68 μm, respectively, with lower crystallinities of 22.52 % and 20.33 %. Due to these physicochemical properties, LTS exhibited superior emulsification properties with a higher emulsifying activity index of 8.63 m2/g and an emulsion stability index of 69.18 min, whereas CS and WS had values of 2.35 m2/g and 25.15 min, and 0.37 m2/g and 11.48 min, respectively. LTS also demonstrated enhanced thermal stability, characterized by higher gelatinization temperature (indicated by To, Tp, Tc, and ΔT) and reduced paste viscosity (indicated by PV, TV, FV, SBV, and BDV) compared to CS. However, the mechanical strength of the gel made from LTS (indicated by hardness, adhesiveness, springiness, gumminess, and chewiness) was comparatively inferior to those from CS and WS.
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Affiliation(s)
- Guanru Huang
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Fu Wang
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Rui Yang
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Zi-Chao Wang
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China.
| | - Zhongxiang Fang
- School of Agriculture, Food, and Ecosystem Science, The University of Melbourne, Parkville, Vic 3010, Australia
| | - Ying Lin
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China.
| | - Yuwei Zhu
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Lulu Bai
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
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13
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Chen Z, Liang G, Ru Y, Weng H, Zhang Y, Chen J, Xiao Q, Xiao A. Media-milled agar particles as a novel emulsifier for food Pickering emulsion. Int J Biol Macromol 2023; 253:127185. [PMID: 37797859 DOI: 10.1016/j.ijbiomac.2023.127185] [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: 07/31/2023] [Revised: 09/12/2023] [Accepted: 09/26/2023] [Indexed: 10/07/2023]
Abstract
Pickering emulsions was successfully fabricated using ball-milled agar particles with sizes and sulfate content around 7 μm and 0.62 %, respectively. These particles were obtained through a simple media-milling process using agar powders initially sized at 120 μm. The lamellated agar is aggregated into a mass after the milling process. The surface charge and hydrophobicity of the ball-milled agar particles were characterized through zeta potential and contact angle measurements, respectively. The droplet size of Pickering emulsions was related to oil fraction and particle concentration, ranging from approximately 45 μm to 80 μm. Ball-milled agar stabilized emulsions were sensitive to pH and salt conditions. The results of confocal laser scanning microscopy and cryo-SEM showed that at low particle concentrations and oil fractions, ball-milled agar stabilized the emulsions by dispersing particles on the surface of the oil droplets through electrostatic repulsion. Conversely, ball-milled agar stabilized the emulsions under high particle concentrations and oil fractions by forming a gel network structure to bind the oil droplets. In this research, this developed method provides the basis for the high-value application of agar and a new idea for preparing stable food-grade Pickering emulsion-based functional foods using raw-food material without surface wettability.
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Affiliation(s)
- Zizhou Chen
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, PR China; National R&D Center for Red Alga Processing Technology, Xiamen 361021, PR China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, PR China; Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, PR China
| | - Guanglin Liang
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, PR China
| | - Yi Ru
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, PR China; National R&D Center for Red Alga Processing Technology, Xiamen 361021, PR China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, PR China; Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, PR China
| | - Huifen Weng
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, PR China; National R&D Center for Red Alga Processing Technology, Xiamen 361021, PR China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, PR China; Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, PR China
| | - Yonghui Zhang
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, PR China; National R&D Center for Red Alga Processing Technology, Xiamen 361021, PR China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, PR China; Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, PR China
| | - Jun Chen
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, PR China; National R&D Center for Red Alga Processing Technology, Xiamen 361021, PR China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, PR China; Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, PR China
| | - Qiong Xiao
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, PR China; National R&D Center for Red Alga Processing Technology, Xiamen 361021, PR China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, PR China; Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, PR China.
| | - Anfeng Xiao
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, PR China; National R&D Center for Red Alga Processing Technology, Xiamen 361021, PR China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, PR China; Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, PR China.
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14
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He Y, Wang A, Qin W, Chen Z, Xi H, Nie M, Liu L, Wang L, Sun J, Bai Y, Huang Y, Sun P, Wang F, Tong LT. Effects of semidry milling on the properties of highland barley flour and the quality of highland barley bread. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:5077-5086. [PMID: 36990966 DOI: 10.1002/jsfa.12586] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/05/2022] [Revised: 02/24/2023] [Accepted: 03/29/2023] [Indexed: 06/08/2023]
Abstract
BACKGROUND This study aimed to investigate the effects of semidry milling on the quality attributes of highland barley flour and highland barley bread. Highland barley flours were prepared by dry (DBF), semidry (SBF), and wet (WBF) milling methods. The properties of different highland barley flours were analyzed, and highland barley breads made from different highland barley flours were evaluated. RESULTS The results showed that WBF had the lowest damaged starch content (15.2 g kg-1 ), and the contents of damaged starch in SBF-35 and SBF-40 (43.5 g kg-1 and 24.1 g kg-1 respectively) were lower than that of DBF (87.6 g kg-1 ). And SBF-35 and SBF-40 with large particles exhibited low hydration performance. In addition, SBF-35 and SBF-40 had higher pasting viscosity, pasting temperature, ΔH, and relative crystallinity, consequently resulting in better gel properties than other highland barley flours. These properties could help SBF-35 and SBF-40 develop high-quality bread with large specific volume and superior crumb structure and texture that is similar to the bread with WBF. CONCLUSION Overall, semidry milling not only could improve the characteristics of HBF, but also avoid high starch damage by dry milling and water wasting by wet milling. What is more, highland barley breads with SBF-35 and SBF-40 had preferable appearance and crumb texture. Therefore, semidry milling could be regarded as a feasible way to produce highland barley flour. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Yue He
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing, China
| | - Aixia Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing, China
| | - Wanyu Qin
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing, China
| | - Zhiying Chen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing, China
| | - Huihan Xi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing, China
| | - Mengzi Nie
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing, China
| | - Liya Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing, China
| | - Lili Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing, China
| | - Jing Sun
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing, China
| | - Yajuan Bai
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing, China
| | - Yatao Huang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing, China
| | - Peipei Sun
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing, China
| | - Fengzhong Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing, China
| | - Li-Tao Tong
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing, China
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15
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He X, Wang B, Xue Y, Li Y, Hu M, He X, Chen J, Meng Y. Effects of high acyl gellan gum on the rheological properties, stability, and salt ion stress of sodium caseinate emulsion. Int J Biol Macromol 2023; 234:123675. [PMID: 36801230 DOI: 10.1016/j.ijbiomac.2023.123675] [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: 11/05/2022] [Revised: 02/06/2023] [Accepted: 02/10/2023] [Indexed: 02/17/2023]
Abstract
Sodium caseinate (SC) is widely used as a biological macromolecular emulsifier in oil-in-water (O/W) emulsions. However, the SC-stabilized emulsions were unstable. High-acyl gellan gum (HA) is an anionic macromolecular polysaccharide that improves emulsion stability. This study aimed to investigate the effects of HA addition on the stability and rheological properties of SC-stabilized emulsions. Study results revealed that HA concentrations >0.1 % could increase Turbiscan stability, reduce the volume average particle size, and increase the zeta-potential absolute value of the SC-stabilized emulsions. In addition, HA increased the triple-phase contact angle of SC, transformed SC-stabilized emulsions into non-Newtonian fluids, and effectively inhibited the movement of emulsion droplets. The effect of 0.125 % HA concentration was the most effective, allowing SC-stabilized emulsions to maintain good kinetic stability over a 30-d period. NaCl destabilized SC-stabilized emulsions but had no significant effect on HA-SC emulsions. In summary, HA concentration had a significant effect on the stability of SC-stabilized emulsions. HA altered the rheological properties and reduced creaming and coalescence by forming a three-dimensional network structure, increasing the electrostatic repulsion of the emulsion and the adsorption capacity of SC at the oil-water interface, and thereby improving the stability of SC-stabilized emulsions during storage and in the presence of NaCl.
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Affiliation(s)
- Xingfen He
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China
| | - Bin Wang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, People's Republic of China
| | - Yuhang Xue
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China
| | - Yanhua Li
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China
| | - Mingxiang Hu
- Zhejiang Tech-way Biotechnology Co., Ltd., Shaoxing 311811, People's Republic of China
| | - Xingwang He
- Zhejiang Tech-way Biotechnology Co., Ltd., Shaoxing 311811, People's Republic of China
| | - Jie Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China.
| | - Yuecheng Meng
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China.
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16
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Burgos-Díaz C, Garrido-Miranda KA, Palacio DA, Chacón-Fuentes M, Opazo-Navarrete M, Bustamante M. Food-Grade Oil-in-Water (O/W) Pickering Emulsions Stabilized by Agri-Food Byproduct Particles. COLLOIDS AND INTERFACES 2023. [DOI: 10.3390/colloids7020027] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
Abstract
In recent years, emulsions stabilized by solid particles (known as Pickering emulsions) have gained considerable attention due to their excellent stability and for being environmentally friendly compared to the emulsions stabilized by synthetic surfactants. In this context, edible Pickering stabilizers from agri-food byproducts have attracted much interest because of their noteworthy benefits, such as easy preparation, excellent biocompatibility, and unique interfacial properties. Consequently, different food-grade particles have been reported in recent publications with distinct raw materials and preparation methods. Moreover, emulsions stabilized by solid particles can be applied in a wide range of industrial fields, such as food, biomedicine, cosmetics, and fine chemical synthesis. Therefore, this review aims to provide a comprehensive overview of Pickering emulsions stabilized by a diverse range of edible solid particles, specifically agri-food byproducts, including legumes, oil seeds, and fruit byproducts. Moreover, this review summarizes some aspects related to the factors that influence the stabilization and physicochemical properties of Pickering emulsions. In addition, the current research trends in applications of edible Pickering emulsions are documented. Consequently, this review will detail the latest progress and new trends in the field of edible Pickering emulsions for readers.
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17
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Lu S, Li X, Wei X, Huang C, Zheng J, Ou S, Yang T, Liu F. Preparation and Characterization of a Novel Natural Quercetin Self-Stabilizing Pickering Emulsion. Foods 2023; 12:foods12071415. [PMID: 37048236 PMCID: PMC10094174 DOI: 10.3390/foods12071415] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2023] [Revised: 03/12/2023] [Accepted: 03/20/2023] [Indexed: 03/29/2023] Open
Abstract
In contrast to their well-known physiological properties, phytochemicals, such as flavonoids, have been less frequently examined for their physiochemical properties (e.g., surface activity). A natural quercetin self-stabilizing Pickering emulsion was fabricated and characterized in the present study. The antisolvent precipitation method was used to modify quercetin (in dihydrate form), and the obtained particles were characterized by light microscope, atom force microscope, XRD, and contact angle. The antisolvent treatment was found to reduce the particle size, crystallinity, and surface hydrophobicity of quercetin. We then examined the effects of the antisolvent ratio, particle concentration, and oil fraction on the properties of the quercetin particle-stabilized emulsions. In addition, increasing the antisolvent ratio (1:1~1:10) effectively improved the emulsification performance of the quercetin particles. The emulsion showed good storage stability, and the particle size of the emulsion decreased with the rising particle concentration and increased with the rising oil phase ratio. The findings indicate that natural quercetin treated with antisolvent method has a good ability to stabilize Pickering emulsion, and this emulsion may have good prospective application potential for the development of novel and functional emulsion foods.
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Affiliation(s)
- Shenglan Lu
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Xueying Li
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Xunran Wei
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Caihuan Huang
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Jie Zheng
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Shiyi Ou
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Tao Yang
- School of Pharmacy, Hainan Medical University, Haikou 571199, China
| | - Fu Liu
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
- Correspondence: ; Tel.: +86-020-85226630
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18
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Reißner AM, Rohm H, Struck S. Sustainability on Bread: How Fiber-Rich Currant Pomace Affects Rheological and Sensory Properties of Sweet Fat-Based Spreads. Foods 2023; 12:foods12061315. [PMID: 36981242 PMCID: PMC10048177 DOI: 10.3390/foods12061315] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2023] [Revised: 03/10/2023] [Accepted: 03/14/2023] [Indexed: 03/22/2023] Open
Abstract
Dietary fiber may contribute to increasing the nutritional value of “unhealthy food”—for instance, spreads with high fat and sugar content. The high amount of fiber and the presence of phenolic compounds, organic fruit acids, and aroma compounds make currant pomace a promising ingredient to be used in a wide range of foods. However, the particle size of this by-product is a key factor influencing texture, rheology, physical stability, and sensory properties of the final commodities. Wet planetary ball milling of seedless currant pomace suspended in oil resulted in particles <30 µm, which is required for a creamy texture. Spread stiffness and viscosity were adapted by lowering the solid fat content in a way that the fruity spreads with 16 g/100 g pomace resembled a sweet commercial nut spread. The pomace showed stabilizing effects, as oil separation was reduced and a viscosity increase during storage was prevented. Principal component analysis after sensory flash profiling of five formulations highlighted differences in fruitiness, sweetness, greasiness, and viscosity. Hence, depending on the pomace level and fat composition in the formulation, the properties of sweet spreads can be specifically designed to fulfill the respective requirements. Additionally, sweet and savory wafer fillings provide great potential to be enriched with fruit pomace.
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19
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Yuan Z, Zhu D, Xu X, Xu J, Yang L, Song H, Wang S, Liu J, Liu H. Homogenized soybean hull suspension as an emulsifier for oil/water emulsions: Synergistic effect of the insoluble fiber and soluble polysaccharide. Int J Biol Macromol 2023; 237:123950. [PMID: 36898458 DOI: 10.1016/j.ijbiomac.2023.123950] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2023] [Revised: 02/23/2023] [Accepted: 03/03/2023] [Indexed: 03/12/2023]
Abstract
In this study, the functional properties of the soybean hull soluble fractions and insoluble fiber in stabilizing oil-in-water emulsions were investigated by changing the soluble fraction (SF) content in the soybean hull suspensions. High-pressure homogenization (HPH) caused the release of soluble materials (Polysaccharides and proteins) and the deagglomeration of insoluble fibers (IF) from soybean hulls. The apparent viscosity of the soybean hull fiber suspension increased as the SF content of the suspension increased; The absolute value of ζ-potential increased from 18 to 28 mV. In addition, the IF individually stabilized emulsion had the largest emulsion particle size (32.10 μm), but decreased as the SF content in the suspension increased to 10.53 μm. The microstructure of the emulsions showed that surface-active SF adsorbed at the oil-water interface formed an interfacial film, and microfibrils in IF formed a three-dimensional network in the aqueous phase, which synergistically stabilized the oil-in-water emulsion. The findings of this study are important for understanding emulsion systems stabilized by agricultural by-products.
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Affiliation(s)
- Zhiheng Yuan
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Danshi Zhu
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China; Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Jinzhou 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China.
| | - Xinyue Xu
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Jiaxin Xu
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Lina Yang
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Hong Song
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Shengnan Wang
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Jun Liu
- Shandong Yuwang Ecological Food Industry Co. Ltd., Yucheng 251200, China
| | - He Liu
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China; Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Jinzhou 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China.
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20
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Lin J, Tang ZS, Brennan CS, Chandrapala J, Gao W, Han Z, Zeng XA. Thermomechanically micronized sugar beet pulp: Emulsification performance and the contribution of soluble elements and insoluble fibrous particles. Food Res Int 2023; 165:112467. [PMID: 36869480 DOI: 10.1016/j.foodres.2023.112467] [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: 08/16/2022] [Revised: 12/04/2022] [Accepted: 01/04/2023] [Indexed: 01/09/2023]
Abstract
In this work, thermomechanically micronized sugar beet pulp (MSBP), a micron-scaled plant-based byproduct comprised of soluble elements (∼40 wt%) and insoluble fibrous particles (IFPs, ∼60 wt%), was used as a sole stabilizer for oil-in-water emulsion fabrication. The influence of emulsification parameters on the emulsifying properties of MSBP was investigated, including emulsification techniques, MSBP concentration, and oil weight fraction. High-speed shearing (M1), ultrasonication (M2), and microfludization (M3) were used to fabricate oil-in-water emulsions (20% oil) with 0.60 wt% MSBP as stabilizer, in which the d4,3 value was 68.3, 31.5, and 18.2 μm, respectively. Emulsions fabricated by M2 and M3 (higher energy input) were more stable than M1 (lower energy input) during long-term storage (30 days) as no significant increase of d4,3. As compared to M1, the adsorption ratio of IFPs and protein was increased from ∼0.46 and ∼0.34 to ∼0.88 and ∼0.55 by M3. Fabricated by M3, the creaming behavior of emulsions was completely inhibited with 1.00 wt% MSBP (20% oil) and 40% oil (0.60 wt% MSBP), showing a flocculated state and could be disturbed by sodium dodecyl sulfate. The gel-like network formed by IFPs could be strengthened after storage as both viscosity and module were significantly increased. During emulsification, the co-stabilization effect of the soluble elements and IFPs enabled a compact and hybrid coverage onto the droplet surface, which acted as a physical barrier to endow the emulsion with robust steric repulsion. Altogether, these findings suggested the feasibility of using plant-based byproducts as oil-in-water emulsion stabilizers.
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Affiliation(s)
- Jiawei Lin
- School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Zhong-Sheng Tang
- College of Food Science and Engineering, Guangdong Ocean University, Yangjiang 529500, China
| | - Charles S Brennan
- School of Science, RMIT University, GPO Box 2474, Melbourne, VIC 3001, Australia
| | - Jayani Chandrapala
- School of Science, RMIT University, GPO Box 2474, Melbourne, VIC 3001, Australia
| | - Wenhong Gao
- School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Zhong Han
- School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China
| | - Xin-An Zeng
- School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; Yangjiang Research Institute, South China University of Technology, Yangjiang 529500, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China; China-Singapore International Joint Research Institute, Guangzhou 510700, China.
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Sustainable Approaches Using Green Technologies for Apple By-Product Valorisation as A New Perspective into the History of the Apple. Molecules 2022; 27:molecules27206937. [PMID: 36296530 PMCID: PMC9610383 DOI: 10.3390/molecules27206937] [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: 09/12/2022] [Revised: 10/12/2022] [Accepted: 10/13/2022] [Indexed: 11/07/2022] Open
Abstract
The apple has been recognised as the most culturally important fruit crop in temperate land areas. Centuries of human exploitation and development led to the production of thousands of apple cultivars. Nowadays, the apple represents the third most widely cultivated fruit in the world. About 30% of the total production of apples is processed, being juice and cider the main resulting products. Regarding this procedure, a large quantity of apple by-product is generated, which tends to be undervalued, and commonly remains underutilised, landfilled, or incinerated. However, apple by-product is a proven source of bioactive compounds, namely dietary fibre, fatty acids, triterpenes, or polyphenols. Therefore, the application of green technologies should be considered in order to improve the functionality of apple by-product while promoting its use as the raw material of a novel product line. The present work provides a holistic view of the apple’s historical evolution, characterises apple by-product, and reviews the application of green technologies for improving its functionality. These sustainable procedures can enable the transformation of this perishable material into a novel ingredient opening up new prospects for the apple’s potential use and consumption.
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22
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Lin J, Tang ZS, Brennan CS, Zeng XA. Thermomechanically micronized sugar beet pulp: Dissociation mechanism, physicochemical characteristics, and emulsifying properties. Food Res Int 2022; 160:111675. [DOI: 10.1016/j.foodres.2022.111675] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Revised: 06/15/2022] [Accepted: 07/08/2022] [Indexed: 12/22/2022]
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23
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He Y, Xi H, Chen Z, Nie M, Qin W, Wang A, Liu L, Wang L, Sun J, Bai Y, Huang Y, Wang F, Tong L. Effects of wet milling on the properties of highland barley flour and the quality of highland barley bread. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16079] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Yue He
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Huihan Xi
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Zhiying Chen
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Mengzi Nie
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Wanyu Qin
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Aixia Wang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Liya Liu
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Lili Wang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Jing Sun
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Yajuan Bai
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Yatao Huang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Fengzhong Wang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Li‐Tao Tong
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing 100193 China
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24
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Effect of soybean protein isolate-pectin composite nanoparticles and hydroxypropyl methyl cellulose on the formation, stabilization and lipidolysis of food-grade emulsions. Food Chem 2022; 389:133102. [DOI: 10.1016/j.foodchem.2022.133102] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2021] [Revised: 04/21/2022] [Accepted: 04/25/2022] [Indexed: 11/21/2022]
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25
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Benvenutti L, Bortolini DG, Fischer TE, Zardo DM, Nogueira A, Zielinski AAF, Alberti A. Bioactive compounds recovered from apple pomace as ingredient in cider processing: monitoring of compounds during fermentation. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3349-3358. [PMID: 35875229 PMCID: PMC9304537 DOI: 10.1007/s13197-021-05318-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/16/2020] [Accepted: 11/04/2021] [Indexed: 06/15/2023]
Abstract
The apple pomace-industrial residue of apple beverages manufacture-presents 42-58% of the phenolic content of fresh fruit. As the phenolic composition influences the quality of ciders, it is very relevant to monitor the evolution of these compounds during the industrial process. Therefore, this research aim was to monitor the cider composition with the addition of phenolic extract from apple pomace during the fermentation. Two treatments, S1 (without extract) and S2 (with added extract), were evaluated during 15 days of fermentation. After 15 fermentation days, the sample S2 presented an increase of 23% in total phenolic compounds and 40% in flavonoids without harm to the fermentation kinetics. Concerning the evolution of monomeric phenolic compounds, the phenolic acids in S1 and S2 presented a similar trend during the fermentation period. Enzymatic hydrolysis reactions resulted in the chlorogenic acid content decreasing, in line with increased levels of caffeic acid. Phloridzin and quercetin glycosides content showed the greatest increase in S2. The final product S2 presented higher antioxidant activity and some sensorial characteristics (astringency, bitterness and colour) were accentuated. This work shows that phenolic compounds added were maintained during the process and it did not prejudice the fermentation reactions. Therefore, this is a good alternative to valorize apple pomace and improve the functional and sensorial quality of the cider.
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Affiliation(s)
- Laís Benvenutti
- Food Science and Technology Graduate Program, State University of Ponta Grossa (UEPG), Ponta Grossa, PR 84030-900 Brazil
| | - Débora Gonçalves Bortolini
- Food Science and Technology Graduate Program, State University of Ponta Grossa (UEPG), Ponta Grossa, PR 84030-900 Brazil
| | - Thaís Estéfane Fischer
- Department of Food Engineering, State University of Ponta Grossa (UEPG), Ponta Grossa, PR 84030-900 Brazil
| | - Danianni Marinho Zardo
- Food Science and Technology Graduate Program, State University of Ponta Grossa (UEPG), Ponta Grossa, PR 84030-900 Brazil
| | - Alessandro Nogueira
- Food Science and Technology Graduate Program, State University of Ponta Grossa (UEPG), Ponta Grossa, PR 84030-900 Brazil
| | | | - Aline Alberti
- Food Science and Technology Graduate Program, State University of Ponta Grossa (UEPG), Ponta Grossa, PR 84030-900 Brazil
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26
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Comparative Study of Food-Grade Pickering Stabilizers Obtained from Agri-Food Byproducts: Chemical Characterization and Emulsifying Capacity. Foods 2022; 11:foods11162514. [PMID: 36010516 PMCID: PMC9407277 DOI: 10.3390/foods11162514] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Revised: 08/08/2022] [Accepted: 08/16/2022] [Indexed: 11/16/2022] Open
Abstract
Natural Pickering emulsions are gaining popularity in several industrial fields, especially in the food industry and plant-based alternative sector. Therefore, the objective of this study was to characterize and compare six agri-food wastes/byproducts (lupin hull, canola press-cake, lupin byproduct, camelina press-cake, linseed hull, and linseed press-cake) as potential sources of food-grade Pickering stabilizers. The results showed that all samples contained surface-active agents such as proteins (46.71-17.90 g/100 g) and dietary fiber (67.10-38.58 g/100 g). Canola press-cake, camelina press-cake, and linseed hull exhibited the highest concentrations of polyphenols: 2891, 2549, and 1672 mg GAE/100 g sample, respectively. Moreover, the agri-food byproduct particles presented a partial wettability with a water contact angle (WCA) between 77.5 and 42.2 degrees, and they were effective for stabilizing oil-in-water (O/W) emulsions. The emulsions stabilized by Camelina press-cake, lupin hull, and lupin by-product (≥3.5%, w/w) were highly stable against creaming during 45 days of storage. Furthermore, polarized and confocal microscopy revealed that the particles were anchored to the interfaces of oil droplets, which is a demonstration of the formation of a Pickering emulsion stabilized by solid particles. These results suggest that agri-food wastes/byproducts are good emulsifiers that can be applied to produce stable Pickering emulsions.
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27
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Akcicek A, Karasu S, Bozkurt F, Kayacan S. Egg Yolk-Free Vegan Mayonnaise Preparation from Pickering Emulsion Stabilized by Gum Nanoparticles with or without Loading Olive Pomace Extracts. ACS OMEGA 2022; 7:26316-26327. [PMID: 35936406 PMCID: PMC9352330 DOI: 10.1021/acsomega.2c02149] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 04/06/2022] [Accepted: 07/11/2022] [Indexed: 06/15/2023]
Abstract
The yolk-free mayonnaise was formed by Pickering emulsions stabilized by free and encapsulated olive pomace extracts (OPEs) in rocket seed [rocket seed gum nanoparticle (RSGNP)] and chia seed gum nanoparticles at different nanoparticle concentrations. The yolk-free mayonnaise and the control mayonnaise samples were compared in terms of appearance, microstructural, droplet size, emulsion stability, rheological, oxidative stability, and sensory properties. The droplet size decreased by increasing the nanoparticle concentration in yolk-free mayonnaise samples. The yolk-free mayonnaise samples prepared with OPE-loaded gum nanoparticle showed shear-thinning, solid-like and recoverable characteristics, which increased as the increase in the nanoparticle concentration. The emulsion stability and capacity increased by increasing the nanoparticle concentration in the yolk-free mayonnaise samples. OPE-loaded gum nanoparticle-stabilized yolk-free mayonnaise samples exhibited higher IP (induction period) values than the control samples. OPE-RSGNP 1% mayonnaise was observed to be the closest sample to the control sample with its sensory properties, general acceptability, and similar microstructural and rheological properties. The results of this study indicated that Pickering emulsions stabilized by gum nanoparticles could be used as healthy alternatives to the egg yolk in conventional mayonnaise.
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Affiliation(s)
- Alican Akcicek
- Faculty
of Chemical and Metallurgical Engineering Department of Food Engineering, Yildiz Technical University, Davutpasa Campus, Esenler, Istanbul 34210, Turkey
- Faculty
of Tourism Department of Gastronomy and Culinary Arts, Kocaeli University, Kartepe, Kocaeli 41080, Turkey
| | - Salih Karasu
- Faculty
of Chemical and Metallurgical Engineering Department of Food Engineering, Yildiz Technical University, Davutpasa Campus, Esenler, Istanbul 34210, Turkey
| | - Fatih Bozkurt
- Faculty
of Chemical and Metallurgical Engineering Department of Food Engineering, Yildiz Technical University, Davutpasa Campus, Esenler, Istanbul 34210, Turkey
- Engineering
and Architecture Faculty, Department of Food Engineering, Muş Alparslan University, Güzeltepe, Muş 49250, Turkey
| | - Selma Kayacan
- Faculty
of Chemical and Metallurgical Engineering Department of Food Engineering, Yildiz Technical University, Davutpasa Campus, Esenler, Istanbul 34210, Turkey
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28
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Ravichandran C, Upadhyay A, Meda V, Rastogi NK, Khan ZA, Emanuel N. Effect of High Shear Homogenization on Physicochemical, Microstructure, Particle Size and Volatile Composition of Residual Pineapple Pulp. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15984] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Ashutosh Upadhyay
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management Sonipat 131028 India
| | - Venkatesh Meda
- Department of Chemical and Biological Engineering University of Saskatchewan 57 Campus Drive Saskatoon SK Canada S7N 5A9
| | - Navin K Rastogi
- Department of Food Engineering, CSIR – Central Food Technological Research Institute Mysuru India
| | - Zober Alam Khan
- Department of Basic and Applied Sciences National Institute of Food Technology Entrepreneurship and Management Sonipat 131028 India
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29
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Xavier L, Pisani J, Meghirditchian G, de Mattos R, Vieitez I, Barrenengoa M, Zecchi B. Extraction of phenolic compounds from apple pomace, process modeling and antioxidant potential evaluation of extracts. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2022. [DOI: 10.1515/ijfe-2022-0012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Apple pomace, a byproduct of juice and cider production, is rich in phenolic compounds with antioxidant activity. This work studies the kinetics of solid–liquid extraction of phenolic compounds from apple pomace. Extraction kinetics were determined using a 50% water–ethanol solution and fitted to a phenomenological model. Equilibrium isotherms were also modeled. Effective diffusion coefficient values between 1.85x10−11 and 7.37x10−11 m2/s were found. External mass transfer resistance showed negligible results. The best yields (43.94%) were obtained at 60 °C with a solid–liquid ratio of 1:10 g/mL. Those conditions resulted in a total phenolic content of 9.95 mg gallic acid equivalents (GAE)/g apple pomace d.b., antioxidant FRAP activity of 5.07 mmol ascorbic acid equivalents (AAE)/100 g apple pomace d.b. and 3.74 mmol trolox equivalents (TRE)/100 g apple pomace d.b. based on a DPPH assay. Apple pomace extract efficiently stabilized sunflower oil and may represent a natural alternative to synthetic antioxidants.
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Affiliation(s)
- Lucía Xavier
- Instituto de Ingeniería Química, Facultad de Ingeniería , Universidad de la República , Julio Herrera y Reissig 565, 11300 , Montevideo , Uruguay
| | - Justina Pisani
- Instituto de Ingeniería Química, Facultad de Ingeniería , Universidad de la República , Julio Herrera y Reissig 565, 11300 , Montevideo , Uruguay
| | - Gustavo Meghirditchian
- Instituto de Ingeniería Química, Facultad de Ingeniería , Universidad de la República , Julio Herrera y Reissig 565, 11300 , Montevideo , Uruguay
| | - Rodolfo de Mattos
- Instituto de Ingeniería Química, Facultad de Ingeniería , Universidad de la República , Julio Herrera y Reissig 565, 11300 , Montevideo , Uruguay
| | - Ignacio Vieitez
- Departamento de Ciencia y Tecnología de los Alimentos, Facultad de Química , Universidad de la República , Avenida General Flores 2124, 11800 , Montevideo , Uruguay
| | - Manuel Barrenengoa
- Instituto de Ingeniería Química, Facultad de Ingeniería , Universidad de la República , Julio Herrera y Reissig 565, 11300 , Montevideo , Uruguay
| | - Berta Zecchi
- Instituto de Ingeniería Química, Facultad de Ingeniería , Universidad de la República , Julio Herrera y Reissig 565, 11300 , Montevideo , Uruguay
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30
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Cao M, Zhang X, Zhu Y, Liu Y, Ma L, Chen X, Zou L, Liu W. Enhancing the physicochemical performance of myofibrillar gels using Pickering emulsion fillers: Rheology, microstructure and stability. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107606] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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31
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Yuan Z, Xu X, Xu J, Zhu D, Liu J, Liu H. Emulsifying properties of homogenized soybean hull suspensions as stabilizers for Oil/Water emulsions. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15932] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Zhiheng Yuan
- College of Food Science and Technology Bohai University Jinzhou 121013 China
| | - Xinyue Xu
- College of Food Science and Technology Bohai University Jinzhou 121013 China
| | - Jiaxin Xu
- College of Food Science and Technology Bohai University Jinzhou 121013 China
| | - Danshi Zhu
- College of Food Science and Technology Bohai University Jinzhou 121013 China
- Grain and Cereal Food Bio‐efficient Transformation Engineering Research Center of Liaoning Province Jinzhou 121013 China
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou 121013 China
| | - Jun Liu
- Shandong Yuwang Ecogical Food Industry Co. Ltd. Yucheng 251200 China
| | - He Liu
- College of Food Science and Technology Bohai University Jinzhou 121013 China
- Grain and Cereal Food Bio‐efficient Transformation Engineering Research Center of Liaoning Province Jinzhou 121013 China
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou 121013 China
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32
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Grispoldi L, Ianni F, Blasi F, Pollini L, Crotti S, Cruciani D, Cenci-Goga BT, Cossignani L. Apple Pomace as Valuable Food Ingredient for Enhancing Nutritional and Antioxidant Properties of Italian Salami. Antioxidants (Basel) 2022; 11:1221. [PMID: 35883713 PMCID: PMC9311962 DOI: 10.3390/antiox11071221] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 06/17/2022] [Accepted: 06/20/2022] [Indexed: 02/01/2023] Open
Abstract
Nowadays, food fortification with bioactive compounds deriving from agri-food waste is of great interest all over the world. In this work, apple pomace (AP), the most abundant by-product of apple juice manufacturing, was characterised by chemical, chromatographic and spectrophotometric analyses. AP showed valuable antioxidant activity, due to the presence of phenolic compounds (8.56 mg gallic acid equivalents/g), including quercetin-3-O-galactoside, quercetin-3-O-arabinofuranoside, and phloridzin. Dried AP, at 7% and 14%, was added to pork meat to produce Italian salami, then subjected to 25 days of ripening. Physicochemical, colorimetric and microbiological analyses were carried out at days 0, 5, 11, 19 and 25, while nutritional and sensory evaluations were performed at the end of the ripening. The overall acceptability was slightly higher for 7% AP compared to 14% AP sample, and generally the replacement of a percentage of meat with apple pomace allowed the production of salami with sensory properties comparable to those obtained with classic recipes. The improved fibre and phenol content, together with the lower fat and calories, represent the most interesting characteristics of fortified salami. The results confirm that the addition of AP represents a valid approach to adding healthy compounds to salami.
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Affiliation(s)
- Luca Grispoldi
- Department of Veterinary Medicine, University of Perugia, 06126 Perugia, Italy;
| | - Federica Ianni
- Department of Pharmaceutical Sciences, University of Perugia, 06126 Perugia, Italy; (F.I.); (L.P.); (L.C.)
| | - Francesca Blasi
- Department of Pharmaceutical Sciences, University of Perugia, 06126 Perugia, Italy; (F.I.); (L.P.); (L.C.)
| | - Luna Pollini
- Department of Pharmaceutical Sciences, University of Perugia, 06126 Perugia, Italy; (F.I.); (L.P.); (L.C.)
| | - Silvia Crotti
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, 06126 Perugia, Italy; (S.C.); (D.C.)
| | - Deborah Cruciani
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, 06126 Perugia, Italy; (S.C.); (D.C.)
| | | | - Lina Cossignani
- Department of Pharmaceutical Sciences, University of Perugia, 06126 Perugia, Italy; (F.I.); (L.P.); (L.C.)
- Center for Perinatal and Reproductive Medicine, University of Perugia, Santa Maria della Misericordia University Hospital, 06132 Perugia, Italy
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33
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Methane Production Potential from Apple Pomace, Cabbage Leaves, Pumpkin Residue and Walnut Husks. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12126128] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Circular economy aims to eliminate organic waste through its transformation, composting and processing into other products or energy. The main aim of the study was to determine the specific methane yield (SMY) of anaerobic digestion (AD) of four different fruit and vegetable residues (FVR). In addition, the reduction in greenhouse gas (GHG) emissions was calculated based on the assumption that maize will be replaced by the FVR as a feedstock for biogas production. The SMY of four residues (apple pomace, cabbage leaves, pumpkin peels and fibrous strands and walnut husks) was measured in the biomethane potential test (BMP) in wet anaerobic digestion technology. The highest SMY (297.81 ± 0.65 NL kgVS−1) was observed for cabbage leaves while the lowest SMY (131.07 ± 1.30 kgVS−1) was found for walnut husks. The concentrations of two inhibitory gasses (NH3 and H2S) in biogas were low and did not affect the AD process. Only biogas produced from cabbage leaves was characterised by higher NH3 and H2S concentrations resulting from the highest protein concentration in this waste. FVR used as feedstock in biogas production may decrease the area of maize cultivation. Therefore, the GHG emissions from maize cultivation will be reduced. In Poland only, the use of four studied FVR as feedstock for biogas production would contribute to the reduction of GHG emissions by 43,682 t CO2 eq.
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34
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Reißner AM, Brunner M, Struck S, Rohm H. Thermo-mechanical processing of fibre-rich blackcurrant pomace to modify techno-functional properties. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04052-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Abstract
AbstractExploring the use of seedless blackcurrant pomace, a fibre-rich by-product of juice pressing, in foods is favourable due to its nutritional profile but also for economic and sustainability aspects. Current applications are limited to products in which rapid fibre swelling, high water solubility or low sedimentation is not essential. In this study, functional properties of seedless blackcurrant pomace were modified by thermo-mechanical treatments using extrusion cooking or micronization in a planetary ball mill. A full factorial design showed that low pomace moisture (11 g/100 g) had the highest impact on swelling capacity (+ 20.6%) and water solubility index (+ 23.2%), whereas variation in extrusion temperature exhibited only minor effects. After milling for 4 h, the median particle size was reduced by 98% to 4 µm and the specific surface area increased from 0.1 to 2.5 m2/mL. Swelling capacity was highest after this time with 7.6 mL/g pomace and, although the amount of extractable sugars was reduced, water solubility increased to 7.6 g/100 g. In contrast to extruded samples, the red colour of the pomace was intensified after milling. Both treatments appear as promising to extend the applicability of fruit by-products in foods, as micronized pomace may counteract sedimentation in liquids, whereas increased swelling capacity after extrusion may have stabilizing effects on yoghurt-like systems.
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Klojdová I, Stathopoulos C. The Potential Application of Pickering Multiple Emulsions in Food. Foods 2022; 11:foods11111558. [PMID: 35681307 PMCID: PMC9180460 DOI: 10.3390/foods11111558] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2022] [Revised: 05/16/2022] [Accepted: 05/23/2022] [Indexed: 02/04/2023] Open
Abstract
Emulsions stabilized by adsorbed particles—Pickering particles (PPs) instead of surfactants and emulsifiers are called Pickering emulsions. Here, we review the possible uses of Pickering multiple emulsions (PMEs) in the food industry. Food-grade PMEs are very complex systems with high potential for application in food technology. They can be prepared by traditional two-step emulsification processes but also using complex techniques, e.g., microfluidic devices. Compared to those stabilized with an emulsifier, PMEs provide more benefits such as lower susceptibility to coalescence, possible encapsulation of functional compounds in PMEs or even PPs with controlled release, etc. Additionally, the PPs can be made from food-grade by-products. Naturally, w/o/w emulsions in the Pickering form can also provide benefits such as fat reduction by partial replacement of fat phase with internal water phase and encapsulation of sensitive compounds in the internal water phase. A possible advanced type of PMEs may be stabilized by Janus particles, which can change their physicochemical properties and control properties of the whole emulsion systems. These emulsions have big potential as biosensors. In this paper, recent advances in the application of PPs in food emulsions are highlighted with emphasis on the potential application in food-grade PMEs.
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36
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A comprehensive study on the characterisation properties of power ultrasound-treated apple pomace powder and coffee silverskin powder. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04017-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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37
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Nanocellulose from bamboo shoots as perfect Pickering stabilizer: Effect of the emulsification process on the interfacial and emulsifying properties. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101596] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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38
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Flowability, Rehydration Behaviour and bioactive Compounds of an Orange Powder Product as Affected by Particle Size. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02773-9
expr 865942224 + 812583308] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/16/2023]
Abstract
AbstractBy offering a powder that ensures the healthy value of the fruits, a proper flowability and adequate viscosity after rehydration, there could be an opportunity to promote fruit consumption. The particle size is of critical importance with regard to the properties of a powder. But the separation of a product by particle size is usually associated with compositional changes. In this study, an orange powder product with the same composition but different particle size was compared. The particle sizes considered (269 ± 4, 189 ± 4, 118 ± 3 µm) offer a product with the same bioactive compound content and guarantee a good powder flowability: angle of repose, compressibility, density, porosity and Hausner’s and Carr’s indexes. Nevertheless, grinding can be used as a simple green technology with which to adjust the particle size so as to obtain rehydrated products with differing viscosities and, therefore, powders with different applications: the smaller the particle size, the lower the viscosity.
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39
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Flowability, Rehydration Behaviour and bioactive Compounds of an Orange Powder Product as Affected by Particle Size. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02773-9] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Abstract
AbstractBy offering a powder that ensures the healthy value of the fruits, a proper flowability and adequate viscosity after rehydration, there could be an opportunity to promote fruit consumption. The particle size is of critical importance with regard to the properties of a powder. But the separation of a product by particle size is usually associated with compositional changes. In this study, an orange powder product with the same composition but different particle size was compared. The particle sizes considered (269 ± 4, 189 ± 4, 118 ± 3 µm) offer a product with the same bioactive compound content and guarantee a good powder flowability: angle of repose, compressibility, density, porosity and Hausner’s and Carr’s indexes. Nevertheless, grinding can be used as a simple green technology with which to adjust the particle size so as to obtain rehydrated products with differing viscosities and, therefore, powders with different applications: the smaller the particle size, the lower the viscosity.
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Huang Q, Huang Q, Wang Y, Lu X. Development of wet media milled purple sweet potato particle-stabilized pickering emulsions: The synergistic role of bioactives, starch and cellulose. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112964] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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41
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Li S, Jiao B, Meng S, Fu W, Faisal S, Li X, Liu H, Wang Q. Edible mayonnaise-like Pickering emulsion stabilized by pea protein isolate microgels: Effect of food ingredients in commercial mayonnaise recipe. Food Chem 2021; 376:131866. [PMID: 34974399 DOI: 10.1016/j.foodchem.2021.131866] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 12/02/2021] [Accepted: 12/12/2021] [Indexed: 11/30/2022]
Abstract
Particle stabilized O/W Pickering emulsion has great potential for making egg-free mayonnaise. In this study, we fabricated pea protein isolate (PPI) microgels by gel-breaking method and applied in mayonnaise-like Pickering emulsion. The effects of acetic acid (pH), sodium chloride (NaCl), and sucrose, which are typically used in commercial mayonnaise were studied. The minimum droplet size (47.0 μm) was found below isoelectric point. The NaCl decreased ζ-potential to almost 0 and risen droplet size to 75.9 μm. The sucrose enhanced the emulsion's viscosity while lowering thixotropic recovery rate. Based on droplet size, viscosity, thixotropic recovery, and microstructure; 350 mmol NaCl and 4 wt% sucrose was finally used to make egg-free mayonnaise-like Pickering emulsion, and showed similar properties compared with commercial mayonnaise, and the thixotropy recovery rate was near 100%. A plant-scale test further confirmed the feasibility. The results showed the PPI microgels had a strong application prospect to form egg-free mayonnaise.
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Affiliation(s)
- Sisheng Li
- Institute of Food Science and Technology, Chinese Academy of Agriculture Science/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Bo Jiao
- Institute of Food Science and Technology, Chinese Academy of Agriculture Science/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Shi Meng
- Institute of Food Science and Technology, Chinese Academy of Agriculture Science/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Nestle R&D (China) Limited, Beijing 100015, China.
| | - Weiming Fu
- Institute of Food Science and Technology, Chinese Academy of Agriculture Science/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Shah Faisal
- Institute of Food Science and Technology, Chinese Academy of Agriculture Science/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Xiaomin Li
- School of Life Sciences, Tsinghua University, Beijing 100084, China.
| | - Hongzhi Liu
- Institute of Food Science and Technology, Chinese Academy of Agriculture Science/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Qiang Wang
- Institute of Food Science and Technology, Chinese Academy of Agriculture Science/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
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42
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Iqbal A, Schulz P, Rizvi SS. Valorization of bioactive compounds in fruit pomace from agro-fruit industries: Present Insights and future challenges. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101384] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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43
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Feng X, Dai H, Ma L, Fu Y, Yu Y, Zhu H, Wang H, Sun Y, Tan H, Zhang Y. Effect of microwave extraction temperature on the chemical structure and oil-water interface properties of fish skin gelatin. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102835] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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44
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Otoni CG, Azeredo HMC, Mattos BD, Beaumont M, Correa DS, Rojas OJ. The Food-Materials Nexus: Next Generation Bioplastics and Advanced Materials from Agri-Food Residues. ADVANCED MATERIALS (DEERFIELD BEACH, FLA.) 2021; 33:e2102520. [PMID: 34510571 DOI: 10.1002/adma.202102520] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/01/2021] [Revised: 06/14/2021] [Indexed: 06/13/2023]
Abstract
The most recent strategies available for upcycling agri-food losses and waste (FLW) into functional bioplastics and advanced materials are reviewed and the valorization of food residuals are put in perspective, adding to the water-food-energy nexus. Low value or underutilized biomass, biocolloids, water-soluble biopolymers, polymerizable monomers, and nutrients are introduced as feasible building blocks for biotechnological conversion into bioplastics. The latter are demonstrated for their incorporation in multifunctional packaging, biomedical devices, sensors, actuators, and energy conversion and storage devices, contributing to the valorization efforts within the future circular bioeconomy. Strategies are introduced to effectively synthesize, deconstruct and reassemble or engineer FLW-derived monomeric, polymeric, and colloidal building blocks. Multifunctional bioplastics are introduced considering the structural, chemical, physical as well as the accessibility of FLW precursors. Processing techniques are analyzed within the fields of polymer chemistry and physics. The prospects of FLW streams and biomass surplus, considering their availability, interactions with water and thermal stability, are critically discussed in a near-future scenario that is expected to lead to next-generation bioplastics and advanced materials.
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Affiliation(s)
- Caio G Otoni
- Department of Materials Engineering (DEMa), Federal University of São Carlos (UFSCar), Rod. Washington Luiz, km 235, São Carlos, SP, 13565-905, Brazil
| | - Henriette M C Azeredo
- Embrapa Agroindústria Tropical, Rua Dra. Sara Mesquita 2270, Fortaleza, CE, 60511-110, Brazil
- Nanotechnology National Laboratory for Agriculture (LNNA), Embrapa Instrumentação, Rua XV de Novembro 1452, São Carlos, SP, 13560-970, Brazil
| | - Bruno D Mattos
- Department of Bioproducts and Biosystems, School of Chemical Engineering, Aalto University, P.O. Box 16300, Aalto, Espoo, FIN-00076, Finland
| | - Marco Beaumont
- Department of Chemistry, University of Natural Resources and Life Sciences, Vienna (BOKU), Konrad-Lorenz-Str. 24, Tulln, A-3430, Austria
| | - Daniel S Correa
- Nanotechnology National Laboratory for Agriculture (LNNA), Embrapa Instrumentação, Rua XV de Novembro 1452, São Carlos, SP, 13560-970, Brazil
| | - Orlando J Rojas
- Department of Bioproducts and Biosystems, School of Chemical Engineering, Aalto University, P.O. Box 16300, Aalto, Espoo, FIN-00076, Finland
- Bioproducts Institute, Departments of Chemical & Biological Engineering, Chemistry and Wood Science, The University of British Columbia, 2360 East Mall, Vancouver, BC, V6T 1Z3, Canada
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45
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Effect of freezing temperature on molecular structure and functional properties of gelatin extracted by microwave-freezing-thawing coupling method. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111894] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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46
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Bio-based films prepared with apple pomace: Volatiles compound composition and mechanical, antioxidant and antibacterial properties. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111241] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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47
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Lu Z, Zhou S, Ye F, Zhou G, Gao R, Qin D, Zhao G. A novel cholesterol-free mayonnaise made from Pickering emulsion stabilized by apple pomace particles. Food Chem 2021; 353:129418. [PMID: 33735772 DOI: 10.1016/j.foodchem.2021.129418] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2020] [Revised: 01/17/2021] [Accepted: 02/17/2021] [Indexed: 11/30/2022]
Abstract
Yolk-based mayonnaise is widely used to enhance the flavor of daily food. In view of health concerns on dietary cholesterol, novel mayonnaises (NMs) were made from Pickering emulsions stabilized by apple pomace particles using micro-jet (MJ-NM), ultrasonic (US-NM), and high-speed-shear homogenizer (HSS-NM), respectively. NMs and commercial mayonnaise (CM) were comparatively investigated in appearance, droplet size, rheological, tribological, and stability properties. NMs presented almost identical appearances to CM except for color. The droplets' size in NMs were larger than CM. Both NMs and CM demonstrated shear-thinning behavior and solid-like properties. Among mayonnaises, MJ-NM was demonstrated the most rapid thixotropy recovery with its storage modulus recovered within 51 s. Although both NMs and CM were of mixed tribology nature, NMs presented lower oral lubricity. Upon 210-day storage, both NMs and CM exhibited excellent stabilities without any oil-water separation occurred. Overall, the Pickering emulsions are promising and health alternatives for traditional mayonnaise.
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Affiliation(s)
- Zhiqiang Lu
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Siyuan Zhou
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Fayin Ye
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Gaojuan Zhou
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Ruiping Gao
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Dingkui Qin
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Guohua Zhao
- College of Food Science, Southwest University, Chongqing 400715, PR China; Chongqing Engineering Research Centre for Sweet Potato, Chongqing 400715, PR China.
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48
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Feng X, Dai H, Ma L, Fu Y, Yu Y, Zhu H, Wang H, Sun Y, Tan H, Zhang Y. Effect of drying methods on the solubility and amphiphilicity of room temperature soluble gelatin extracted by microwave-rapid freezing-thawing coupling. Food Chem 2021; 351:129226. [PMID: 33639430 DOI: 10.1016/j.foodchem.2021.129226] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2020] [Revised: 01/22/2021] [Accepted: 01/26/2021] [Indexed: 01/16/2023]
Abstract
The effect of three drying methods (hot air, freeze and spray drying) on the solubility and amphiphilicity of gelatin were investigated and compared. Results showed spray drying gelatin (SDG) and hot air drying gelatin (HDG) showed the lowest and best solubility, respectively. This phenomenon was attributed to the degree of subunits degradation and hydrophobicity. The HDG showed an obvious degradation during the hot air drying and displayed the strongest hydrophilicity, while SDG showed a slight degradation and strongest hydrophobicity. The results of wettability showed that SDG had a better amphiphilicity (92.48°) in comparison with HDG (57.7°) and freeze drying gelatin (VDG, 77.53°), which can effectively reduce the interfacial tension of gelatin, thus significantly improving the stability of foam and emulsion (p < 0.05). These results suggested the drying methods can adjust the amphiphilicity of gelatin, and the SDG displayed a better amphiphilicity, showing good potential applications in foam and emulsion.
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Affiliation(s)
- Xin Feng
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Hongjie Dai
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Soft-Matter Material Chemistry and Function Manufacturing, Southwest University, Chongqing 400715, China
| | - Liang Ma
- College of Food Science, Southwest University, Chongqing 400715, China; Biological Science Research Center, Southwest University, Chongqing 400715, China
| | - Yu Fu
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yong Yu
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Hankun Zhu
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Hongxia Wang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yi Sun
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Hongxia Tan
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Soft-Matter Material Chemistry and Function Manufacturing, Southwest University, Chongqing 400715, China; Biological Science Research Center, Southwest University, Chongqing 400715, China.
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49
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Improved solubility and interface properties of pigskin gelatin by microwave irradiation. Int J Biol Macromol 2021; 171:1-9. [PMID: 33412193 DOI: 10.1016/j.ijbiomac.2020.12.215] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2020] [Revised: 12/26/2020] [Accepted: 12/28/2020] [Indexed: 11/23/2022]
Abstract
In this study, the microwave irradiation as a green approach was applied to improve the properties (mainly solubility and interface properties) of pigskin gelatin. The results showed that the solubility of pigskin gelatin was improved obviously at room temperature (25 °C) due to the destruction of polymer subunits. Furthermore, the exposure of more hydrophobic groups in microwave-irradiated gelatin increased its hydrophobicity, consequently improving the amphiphilic property and the interfacial properties of gelatin. The results of interface behavior showed that the interfacial tension of microwave-irradiated gelatin was reduced obviously with the extension of irradiation time (0-30 min), which is more beneficial to adsorption of gelatin molecules at the interface, thus resulting in a significant increase of adsorption rate (AP) from 56.13% (0 min) to 91.87% (30 min). Correspondingly, the foaming and emulsifying properties of gelatin were also improved significantly (p < 0.05). This study would promote the development of food-grade foam and emulsion based on pigskin gelatin by adjusting solubility and interface properties.
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50
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Droficheva N. Optimization of biotechnological processes in the production of apple juice. BIO WEB OF CONFERENCES 2021. [DOI: 10.1051/bioconf/20213406003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
When obtaining apple juice, the issue of optimizing biotechnological processes is acute. The use of enzyme preparations of different specifics of the action allows you to choose the optimal parameters of the technological process and select the drug taking into account the purpose ofuse. The influence of enzyme preparations: Trinoline 4000, Trinolin DF, Fructocyme P6-L, Lafaze on the yield of juice and biologically active substances in the processing of fruit raw materials was studied. An enzyme preparation that maximizes the yield of apple juice has been isolated. Their effect on the extraction of biologically active substances has been determined.
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