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Neofytos DD, Gregersen SB, Andersen U, Corredig M. In situ single-droplet analysis of emulsified fat using confocal Raman microscopy: insights into crystal network formation within spatial resolution. SOFT MATTER 2024; 20:5675-5686. [PMID: 38690673 DOI: 10.1039/d4sm00194j] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/02/2024]
Abstract
Fat crystallization is one of the predominant factors influencing the structure and properties of fat-containing emulsions. In the present study, the role of emulsifiers on fat crystallization dynamics within droplet multiphase systems was evaluated via single-droplet analysis, taking advantage of the non-destructive properties of confocal Raman microscopy. Palm oil droplets dispersed in water were used as a model system, due to palm oil's well-known crystallization properties. Emulsion droplets of the same size were generated using two different emulsifiers (Whey Protein Isolate and Tween 60), at various concentrations. Fast and slow cooling treatments were applied to affect fat crystallisation and network formation as well as droplet morphology, and crystallization dynamics. Raman imaging analysis demonstrated that the chemical structure and concentration of the emulsifier significantly influenced both crystal nucleation within the droplets, as well as the spatial distribution and morphology of the fat crystal network. Additionally, analysis of the spectra of the crystallized phase provided essential information regarding the impact of the emulsifiers on the microstructure, degree of structural order, and structural arrangements of the fat crystal networks. Furthermore, by performing single droplet analysis during cooling it was possible to observe shape distortions in Tween 60 stabilized droplets, as a consequence of the formation of a three-dimensional network of fat crystals that strongly interacted with the interface. On the other hand, the droplets retained their shape when whey proteins were absorbed at the interface. Confocal Raman microscopy, in combination with polarized light microscopy, is, therefore, a well-suited tool for in situ, single-droplet analysis of emulsified oil systems, providing essential information about emulsified fat crystallization dynamics, contributing to better understanding and designing products with enhanced structure and function.
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Affiliation(s)
- Dionysios D Neofytos
- Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus, Denmark.
| | | | - Ulf Andersen
- Arla Innovation Centre, Arla Foods, Agro Food Park 19, 8200 Aarhus, Denmark
| | - Milena Corredig
- Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus, Denmark.
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2
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Li Z, Liu A, Wu H, Naeem A, Fan Q, Jin Z, Liu H, Ming L. Extraction of cellulose nanocrystalline from Camellia oleifera Abel waste shell: Study of critical processes, properties and enhanced emulsion performance. Int J Biol Macromol 2024; 254:127890. [PMID: 37931858 DOI: 10.1016/j.ijbiomac.2023.127890] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2023] [Revised: 11/01/2023] [Accepted: 11/02/2023] [Indexed: 11/08/2023]
Abstract
Cellulose nanocrystals (CNCs) extracted from the waste shell of Camellia oleifera Abel (C. oleifera) are gaining attention as valuable materials. In this study, CNCs were extracted from the agricultural waste shell of C. oleifera through phosphoric acid and sulfuric acid hydrolysis, respectively. Firstly, we optimized the alkaline treatment process for cellulose isolation by using response surface methodology. Furthermore, the properties of CNCs were investigated by neutralizing them with NaOH and NH3·H2O, and by dialysis in water. In addition, the characterization methods including FT-IR, TGA, AFM and TEM were used to analysis the properties of the synthesized CNCs. Finally, CNCs were studied for their application in essential oil-based Pickering emulsions. CNCs obtained from sulfuric acid showed the smallest particle size and good dispersibility. Moreover, the release profiles of essential oils in the emulsions were followed by Peppa's kinetic release model. The antibacterial activity of the emulsions against E. coli and S. aureus showed that CNCs-stabilized emulsions enhanced the antibacterial activity of essential oils. Therefore, neutralization treatments may enhance the properties of CNCs, and CNCs stabilized Pickering emulsions can enhance antibacterial activity of essential oil. This study provides insight into the potential application of CNCs derived from C. oleifera waste shells.
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Affiliation(s)
- Zhe Li
- Institute for Advanced Study, Key Laboratory of Modern Preparation of TCM, Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang 330004, Jiangxi, China
| | - Ao Liu
- Institute for Advanced Study, Key Laboratory of Modern Preparation of TCM, Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang 330004, Jiangxi, China
| | - Hailian Wu
- Institute for Advanced Study, Key Laboratory of Modern Preparation of TCM, Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang 330004, Jiangxi, China
| | - Abid Naeem
- Institute for Advanced Study, Key Laboratory of Modern Preparation of TCM, Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang 330004, Jiangxi, China
| | - Qimeng Fan
- Institute for Advanced Study, Key Laboratory of Modern Preparation of TCM, Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang 330004, Jiangxi, China
| | - Zhengji Jin
- Institute for Advanced Study, Key Laboratory of Modern Preparation of TCM, Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang 330004, Jiangxi, China
| | - Hongning Liu
- Institute for Advanced Study, Key Laboratory of Modern Preparation of TCM, Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang 330004, Jiangxi, China
| | - Liangshan Ming
- Institute for Advanced Study, Key Laboratory of Modern Preparation of TCM, Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang 330004, Jiangxi, China.
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Liu N, Lin P, Zhang K, Li D, Yang D, Katsuyoshi N, Zhao M, Yao X. Konjac glucomannan promoted fabrication of diacylglycerol oil-based oleogels through emulsion-templated approach: Comparison with triacylglycerol oleogels. Int J Biol Macromol 2023; 251:126420. [PMID: 37598830 DOI: 10.1016/j.ijbiomac.2023.126420] [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: 05/11/2023] [Revised: 08/07/2023] [Accepted: 08/17/2023] [Indexed: 08/22/2023]
Abstract
Konjac glucomannan (KGM) combined with hydroxypropyl methyl cellulose was used to fabricate diacylglycerol oleogels (DGOs) through the emulsion-templated method, and compared with triacylglycerol oleogels (TGOs). The appearance and microstructure results showed that stable emulsions and oleogels could be formed in the presence of 0.2-0.6 wt% KGM. Higher KGM concentrations resulted in a stronger gel structure in oleogels, whose thixotropic recovery percentages were 50.45-75.20 %. From LF-NMR determination, the higher concentration of KGM presented earlier transverse relaxation (T2) time, and the T2 parameters of DGOs were higher than that of TGOs. Texture and oil loss analysis indicated that the mechanical strength and oil holding ability of DGOs were slightly lower than those of TGOs. This study demonstrated the advantages of biopolymers as thickening agents for obtaining stable emulsion and oleogels. The specific characteristics of DGOs distinguished from TGOs should be attributed to their different properties (unsaturation, viscosity, polarity, etc.) between the liquid oils.
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Affiliation(s)
- Ning Liu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Ping Lin
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Kun Zhang
- Ferguson (Wuhan) Biotechnology Co., Ltd., Wuhan 430056, China
| | - Dan Li
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Dan Yang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Nishinari Katsuyoshi
- Glyn O. Phillips Hydrocolloid Research Centre, School of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, China
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Xiaolin Yao
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
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Shu X, Wei Y, Luo X, Liu J, Mao L, Yuan F, Gao Y. κ-Carrageenan/konjac glucomannan composite hydrogel filled with rhamnolipid-stabilized nanostructured lipid carrier: Improvement of structure and properties. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108088] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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5
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Habibi A, Kasapis S, Truong T. Effect of hydrogel particle size embedded into oleogels on the physico-functional properties of hydrogel-in-oleogel (bigels). Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113501] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Effect of NaCl on the Rheological, Structural, and Gelling Properties of Walnut Protein Isolate-κ-Carrageenan Composite Gels. Gels 2022; 8:gels8050259. [PMID: 35621557 PMCID: PMC9141317 DOI: 10.3390/gels8050259] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2022] [Revised: 04/16/2022] [Accepted: 04/18/2022] [Indexed: 02/07/2023] Open
Abstract
In this study, we discovered that a certain concentration of Na+ (15 mM) significantly improved the bond strength (12.94 ± 0.93 MPa), thermal stability (72.68 °C), rheological properties, and textural attributes of walnut protein isolate (WNPI)-κ-carrageenan (KC) composite gel. Electrostatic force, hydrophobic interaction, hydrogen bond, and disulfide bond were also significantly strengthened; the α-helix decreased, and the β-sheet increased in the secondary structure, indicating that the protein molecules in the gel system aggregated in an orderly manner, which led to a much denser and more uniform gel network as well as improved water-holding capacity. In this experimental research, we developed a new type of walnut protein gel that could provide technical support for the high-value utilization and quality control of walnut protein.
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7
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Nutritional, rheological and sensory properties of butter processed with different mixtures of cow and sheep milk cream. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101564] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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Liu C, Wang X. The physicochemical properties and stability of flaxseed oil emulsions: effects of emulsification methods and the ratio of soybean protein isolate to soy lecithin. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:6407-6416. [PMID: 33969885 DOI: 10.1002/jsfa.11311] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/04/2021] [Revised: 04/27/2021] [Accepted: 05/10/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND The properties and stability of emulsion rely greatly on the emulsification method and emulsifier. In this study, different emulsification methods (high-speed homogenization, ultrasonic treatment and their combination) were employed for the preparation of emulsions stabilized by soybean protein isolate (SPI) and soy lecithin (SLT) at three ratios. The microstructure, hydrodynamic average diameter, ζ-potential, creaming stability and low-field nuclear magnetic resonance relaxation behaviors of emulsions were investigated. RESULTS The results indicated that the influence of emulsification method was closely related to the ratio of SPI/SLT. Overall, the SPI-SLT-stabilized emulsion treated by ultrasound showed better stability and uniformity, while the combined treatment of high-speed homogenization and ultrasound was helpful in improving the uniformity and stability of SPI-stabilized Pickering emulsion. However, the SLT-stabilized emulsions all exhibited worse uniformity in terms of particle size distribution and polydispersity index. CONCLUSION These results will be helpful for selecting an appropriate emulsification method and emulsifier to improve the stability of emulsions. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Conghui Liu
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Xin Wang
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
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Wang H, Hu L, Du J, Peng L, Ma L, Zhang Y. Development of rheologically stable high internal phase emulsions by gelatin/chitooligosaccharide mixtures and food application. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.107050] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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10
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Zhang X, Chen X, Gong Y, Li Z, Guo Y, Yu D, Pan M. Emulsion gels stabilized by soybean protein isolate and pectin: Effects of high intensity ultrasound on the gel properties, stability and β-carotene digestive characteristics. ULTRASONICS SONOCHEMISTRY 2021; 79:105756. [PMID: 34562736 PMCID: PMC8473777 DOI: 10.1016/j.ultsonch.2021.105756] [Citation(s) in RCA: 65] [Impact Index Per Article: 21.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/13/2021] [Revised: 09/04/2021] [Accepted: 09/13/2021] [Indexed: 05/07/2023]
Abstract
In this study, soybean protein isolate (SPI) and pectin emulsion gels were prepared by thermal induction, and the effects of high intensity ultrasound (HIU) at various powers (0, 150, 300, 450 and 600 W) on the structure, gel properties and stability of emulsion gels were investigated. Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) showed that the interaction between SPI and pectin was enhanced and the crystallinity of the emulsion gels was changed due to the HIU treatment. Confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM) observations revealed that the particle size of the emulsion gels was decreased significantly by HIU treatment. The emulsion gel structure became more uniform and denser, which was conducive to storage stability. In addition, according to the low field nuclear magnetic resonance (LF-NMR) analysis, HIU treatment had no obvious impact on the content of bound water as the power increased to 450 W, while the content of free water decreased gradually and became immobilized water, which indicated that the water holding capacity of the emulsion gels was enhanced. Compared with untreated emulsion gel, differential scanning calorimetry (DSC) analysis showed that the denaturation temperature reached 131.9 ℃ from 128.2 ℃ when treated at 450 W. The chemical stability and bioaccessibility of β-carotene in the emulsion gels were improved significantly after HIU treatment during simulated in vitro digestion.
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Affiliation(s)
- Xin Zhang
- School of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Xing Chen
- School of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Yuhang Gong
- School of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Ziyue Li
- School of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Yanfei Guo
- School of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Dianyu Yu
- School of Food Science, Northeast Agricultural University, Harbin, 150030, China.
| | - Mingzhe Pan
- School of Food Science, Northeast Agricultural University, Harbin, 150030, China.
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Sergeev A, Shilkina N, Motyakin M, Barashkova I, Zaborova V, Kanina K, Dunchenko N, Krasulya O, Yusof NSM. Anhydrous fat crystallization of ultrasonic treated goat milk: DSC and NMR relaxation studies. ULTRASONICS SONOCHEMISTRY 2021; 78:105751. [PMID: 34534797 PMCID: PMC8449052 DOI: 10.1016/j.ultsonch.2021.105751] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/02/2021] [Revised: 09/01/2021] [Accepted: 09/04/2021] [Indexed: 06/13/2023]
Abstract
Methods of NMR relaxation and differential scanning calorimetry (DSC) were used to study the crystallization of anhydrous milk fat (AMF) obtained from milk and subjected to ultrasonic (US) processing. Amongst the changes in the crystallization nature under the influence of ultrasound are the decrease in the crystallization temperature and the increase in the melting enthalpy of the anhydrous milk fat samples. The increase is ∼30% at 20 min of isothermal crystallization and is presumably explained by the additional formation of β'-form crystals from the melt. The parameters of the Avrami equation applied to the description of experimental data show an increase in the crystallization rate in samples with ultrasonic treatment and a change in the dimension of crystallization with a change in melting temperature.
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Affiliation(s)
- Andrey Sergeev
- N.N. Semenov Federal Research Center for Chemical Physics, Russian Academy of Sciences, Moscow 119991, Russia.
| | - Natalia Shilkina
- N.N. Semenov Federal Research Center for Chemical Physics, Russian Academy of Sciences, Moscow 119991, Russia.
| | - Mikhail Motyakin
- N.N. Semenov Federal Research Center for Chemical Physics, Russian Academy of Sciences, Moscow 119991, Russia; Emanuel Institute of Biochemical Physics, Russian Academy of Sciences, Moscow 119334, Russia.
| | - Irina Barashkova
- N.N. Semenov Federal Research Center for Chemical Physics, Russian Academy of Sciences, Moscow 119991, Russia.
| | - Victoria Zaborova
- Sechenov First Moscow State Medical University, Moscow 119991, Russia; Moscow Institute of Physics and Technology (National Research University), Moscow Region 141700, Russia.
| | - Ksenia Kanina
- Russian State Agrarian University-Moscow Agricultural Timiryazev Academy, Moscow 127550, Russia.
| | - Nina Dunchenko
- Russian State Agrarian University-Moscow Agricultural Timiryazev Academy, Moscow 127550, Russia.
| | - Olga Krasulya
- Russian State Agrarian University-Moscow Agricultural Timiryazev Academy, Moscow 127550, Russia.
| | - Nor Saadah M Yusof
- Department of Chemistry, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia.
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Sergeev A, Motyakin M, Barashkova I, Zaborova V, Krasulya O, Yusof NSM. EPR and NMR study of molecular components mobility and organization in goat milk under ultrasound treatment. ULTRASONICS SONOCHEMISTRY 2021; 77:105673. [PMID: 34311321 PMCID: PMC8326184 DOI: 10.1016/j.ultsonch.2021.105673] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/14/2021] [Revised: 07/10/2021] [Accepted: 07/13/2021] [Indexed: 06/13/2023]
Abstract
The effect of ultrasound treatment on molecular mobility and organization of the main components in raw goat milk was studied by EPR and NMR spectroscopies. NMR relaxation studies showed an increase in the spin-lattice T1 and spin-spin T2 relaxation times in goat milk products (cream, anhydrous fat) and change in the diffusion of proton-containing molecules during ultrasound treatment. The diffusion became more uniform and could be rather accurately approximated by one effective diffusion coefficient Deff, which indicates homogenization of goat milk components, dispersion of globular and supermicellar formations under sonication. EPR studies have shown that molecular mobility and organization of hydrophobic regions in goat milk are similar to those observed in micellar formations of surfactants with a hydrocarbon chain length C12-C16. Ultrasound treatment did not affect submicellar and protein globule organization. Free radicals arising under ultrasound impact of milk reacted quickly with components of goat milk (triglycerides, proteins, fatty acids) and were not observed by spin trapping method.
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Affiliation(s)
- Andrey Sergeev
- N.N. Semenov Federal Research Center for Chemical Physics, Russian Academy of Sciences, Moscow 119991 Russia
| | - Mikhail Motyakin
- N.N. Semenov Federal Research Center for Chemical Physics, Russian Academy of Sciences, Moscow 119991 Russia; Emanuel Institute of Biochemical Physics, Russian Academy of Sciences, Moscow 119334 Russia
| | - Irina Barashkova
- N.N. Semenov Federal Research Center for Chemical Physics, Russian Academy of Sciences, Moscow 119991 Russia
| | - Victoria Zaborova
- Sechenov First Moscow State Medical University, Moscow 119991 Russia; Moscow Institute of Physics and Technology (National Research University), Moscow Region 141700 Russia
| | - Olga Krasulya
- Russian State Agrarian University-Moscow Agricultural Timiryazev Academy, Moscow 127550 Russia
| | - Nor Saadah M Yusof
- Department of Chemistry, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia.
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Panchal B, Truong T, Prakash S, Bansal N, Bhandari B. Influence of fat globule size, emulsifiers, and cream-aging on microstructure and physical properties of butter. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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14
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Panchal B, Truong T, Prakash S, Bansal N, Bhandari B. Influence of Emulsifiers and Dairy Ingredients on Manufacturing, Microstructure, and Physical Properties of Butter. Foods 2021; 10:1140. [PMID: 34065288 PMCID: PMC8160933 DOI: 10.3390/foods10051140] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2021] [Revised: 05/09/2021] [Accepted: 05/18/2021] [Indexed: 11/16/2022] Open
Abstract
The influence of emulsifiers and dairy solids on churning and physical attributes of butter was investigated. Commercial dairy cream was blended with each of the ingredients (0.5%, w/w) separately, aged overnight (10 °C), and churned (10 °C) into butter. The employed additives showed a distinctive impact on the macroscopic properties of butter without largely affecting the melting behavior. In fresh butter, polyglycerol polyricinoleate (PGPR) emulsifier having dominated hydrophobic moieties significantly (p < 0.05) enhanced the softness. Among dairy solids, sodium caseinate (SC) was the most effective in reducing the solid fat fraction, hardness, and elastic modulus (G'), while whey protein isolate (WPI) and whole milk powder (WMP) produced significantly harder, stiffer, and more adhesive butter texture. As per tribological analysis, PGPR, Tween 80, and SC lowered the friction-coefficient of butter, indicating an improved lubrication property of the microstructure. The extent of butter-setting during 28 days of storage (5 °C) varied among the samples, and in specific, appeared to be delayed in presence of WPI, WMP, and buttermilk solids. The findings of the study highlighted the potential of using applied emulsifiers and dairy-derived ingredients in modifying the physical functionality of butter and butter-like churned emulsions in addition to a conventional cream-ageing process.
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Affiliation(s)
- Bhavesh Panchal
- ARC Dairy Innovation Hub, School of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD 4072, Australia; (B.P.); (S.P.); (N.B.)
| | - Tuyen Truong
- School of Science, RMIT University, Melbourne, VIC 3028, Australia;
| | - Sangeeta Prakash
- ARC Dairy Innovation Hub, School of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD 4072, Australia; (B.P.); (S.P.); (N.B.)
| | - Nidhi Bansal
- ARC Dairy Innovation Hub, School of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD 4072, Australia; (B.P.); (S.P.); (N.B.)
| | - Bhesh Bhandari
- ARC Dairy Innovation Hub, School of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD 4072, Australia; (B.P.); (S.P.); (N.B.)
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