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Zhang S, Ren C, Wang C, Han R, Xie S. Effects of hydrocolloids and oleogel on techno-functional properties of dairy foods. Food Chem X 2024; 21:101215. [PMID: 38379797 PMCID: PMC10876705 DOI: 10.1016/j.fochx.2024.101215] [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: 11/06/2023] [Revised: 02/07/2024] [Accepted: 02/07/2024] [Indexed: 02/22/2024] Open
Abstract
This paper aims to overview the influence of different gels that including hydrocolloids and oleogel on techno-functional changes of dairy foods. The hydrocolloids are widely added to dairy products as stabilizers, emulsifiers, and gelling agents to enhance their texture, or improve sensory properties to meet consumer needs; and the newly developed oleogel, which despite less discussed in dairy foods, this article lists its application in different dairy products. The properties of different hydrocolloids were explained in detail, meanwhile, some common hydrocolloids such as pectin, sodium alginate, carrageenan along with the interaction between gel and proteins on techno-functional properties of dairy products were mainly discussed. What's more, the composition of oleogel and its influence on dairy foods were briefly summarized. The key issues have been revealed that the use of both hydrocolloids and oleogel has great potential to be the future trend to improve the quality of dairy foods effectively.
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Affiliation(s)
- Shan Zhang
- Food Processing Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China
| | - Chuanying Ren
- Food Processing Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China
- Heilongjiang Province Key Laboratory of Food Processing, Harbin 150086, China
| | - Caiyun Wang
- Inner Mongolia YiLi Industrial Group Co., Ltd., Hohhot 010110, China
| | - Renjiao Han
- Inner Mongolia National Center of Technology Innovation for Dairy, Hohhot 010110, China
| | - Siyu Xie
- Inner Mongolia YiLi Industrial Group Co., Ltd., Hohhot 010110, China
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Wang Y, Cui X, Li Y, Wang S, Yan G, Zhang L, Li Y. Effects of pH and Ionic Strength in Calcium on the Stability and Aeration Characteristics of Dairy Emulsion. Foods 2023; 12:foods12101976. [PMID: 37238793 DOI: 10.3390/foods12101976] [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: 03/28/2023] [Revised: 05/05/2023] [Accepted: 05/08/2023] [Indexed: 05/28/2023] Open
Abstract
The effects of different pH levels and ionic strength in calcium on the stability and aeration characteristics of dairy emulsions were investigated in this study. The results revealed that the stability and aeration characteristics of the emulsion were enhanced as the pH value increased from 6.5 to 7.0 and were optimal within the pH of 6.8~7.0, while the concentration of free calcium ions (Ca2+) was 2.94~3.22 mM. With the pH subsequently fixed at 6.8 and 7.0, when the addition of CaCl2 was increased to 2.00 mM (free Ca2+ strength > 4.11 mM), stability and aeration characteristics reduced significantly, including the flocculation of fat globules, an increase in particle size, and a decrease in the zeta potential and viscosity of the O/W emulsion, all leading to an increase in interfacial protein mass and decreased overrun and foam firmness. Overall, the results indicated that pH changes and CaCl2 addition significantly influenced the stability and aeration characteristics of dairy emulsions, by influencing free Ca2+ strength, which is an important factor in determining the quality of dairy emulsions.
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Affiliation(s)
- Yunna Wang
- Beijing Engineering and Technology Research Centre of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Xin Cui
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yang Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Shiran Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Guosen Yan
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Liebing Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yan Li
- Beijing Engineering and Technology Research Centre of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
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Lu Z, Lee PR, Yang H. Synergistic adsorption of surface-active components at the air-liquid interface improves foaming properties of plant-based egg analogues. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108414] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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4
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Han Y, Zhu L, Qi X, Zhang H, Wu G. Characteristics of low‐fat whipped cream containing protein‐based fat replacers. INT J DAIRY TECHNOL 2023. [DOI: 10.1111/1471-0307.12934] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Ya‐Meng Han
- School of Food Science and Technology, National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University 1800 Lihu Road Wuxi 214122 China
| | - Ling Zhu
- School of Food Science and Technology, National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University 1800 Lihu Road Wuxi 214122 China
| | - Xi‐Guang Qi
- School of Food Science and Technology, National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University 1800 Lihu Road Wuxi 214122 China
| | - Hui Zhang
- School of Food Science and Technology, National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University 1800 Lihu Road Wuxi 214122 China
| | - Gang‐Cheng Wu
- School of Food Science and Technology, National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University 1800 Lihu Road Wuxi 214122 China
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Cai Y, Zeng D, Huang L, Zhao M, Zhao Q, Van der Meeren P. Emulsifying and whipping properties of mixing polysaccharide dispersions: effect of ratio between insoluble soybean fiber and hydroxypropyl methylcellulose. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:6707-6717. [PMID: 35620809 DOI: 10.1002/jsfa.12038] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/13/2022] [Revised: 04/13/2022] [Accepted: 05/26/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND The interactions between various food colloids in different systems (e.g., dispersions, emulsions, creams) have a bearing on the processing and characteristics of food systems. Hydrophilic polysaccharides have been proven to have the potential to fabricate the above systems. In the present work, hydroxypropyl methylcellulose (HPMC) was partially replaced by the insoluble soybean fiber (ISF) extracted from defatted okara to prepare mixing dispersions, oil-in-water emulsions and whipped creams. RESULTS The presented work showed that as the proportion of ISF increased, the foaming properties of ISF/HPMC dispersions were enhanced, the absolute value of the ζ-potential and the particle size of the emulsions increased, while the heat stability and centrifugal stability first increased and then decreased. Upon whipping, the loss angle (tan δ) decreased first and then increased, while the overrun, foam stability and cream stability, as well as the elastic modulus (G'), presented the opposite trend. CONCLUSION These results indicated that an appropriate amount (40-60%) of ISF in the ISF/HPMC systems enhanced the foaming and emulsifying capacities of mixtures and the stability of the resultant emulsion; subsequently, the whipping performance and whipped cream network structure were strengthened, suggesting that ISF has great potential for application in whipped cream as a 'green' and safe food ingredient. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Yongjian Cai
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Particle and Interfacial Technology Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Di Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Lihua Huang
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Research Institute for Food Nutrition and Human Health, Guangzhou, China
| | - Qiangzhong Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Research Institute for Food Nutrition and Human Health, Guangzhou, China
| | - Paul Van der Meeren
- Particle and Interfacial Technology Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
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Wang Z, Liang G, Chen W, Qie X, Fu L, Li X, He Z, Zeng M, Goff HD, Chen J. Effects of Soy Proteins and Hydrolysates on Fat Globule Coalescence and Whipping Properties of Recombined Low-Fat Whipped Cream. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-021-09714-7] [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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Bacterial Cellulose-A Remarkable Polymer as a Source for Biomaterials Tailoring. MATERIALS 2022; 15:ma15031054. [PMID: 35160997 PMCID: PMC8839122 DOI: 10.3390/ma15031054] [Citation(s) in RCA: 32] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/10/2021] [Revised: 01/19/2022] [Accepted: 01/27/2022] [Indexed: 12/11/2022]
Abstract
Nowadays, the development of new eco-friendly and biocompatible materials using ‘green’ technologies represents a significant challenge for the biomedical and pharmaceutical fields to reduce the destructive actions of scientific research on the human body and the environment. Thus, bacterial cellulose (BC) has a central place among these novel tailored biomaterials. BC is a non-pathogenic bacteria-produced polysaccharide with a 3D nanofibrous structure, chemically identical to plant cellulose, but exhibiting greater purity and crystallinity. Bacterial cellulose possesses excellent physicochemical and mechanical properties, adequate capacity to absorb a large quantity of water, non-toxicity, chemical inertness, biocompatibility, biodegradability, proper capacity to form films and to stabilize emulsions, high porosity, and a large surface area. Due to its suitable characteristics, this ecological material can combine with multiple polymers and diverse bioactive agents to develop new materials and composites. Bacterial cellulose alone, and with its mixtures, exhibits numerous applications, including in the food and electronic industries and in the biotechnological and biomedical areas (such as in wound dressing, tissue engineering, dental implants, drug delivery systems, and cell culture). This review presents an overview of the main properties and uses of bacterial cellulose and the latest promising future applications, such as in biological diagnosis, biosensors, personalized regenerative medicine, and nerve and ocular tissue engineering.
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Athari B, Nasirpour A, Saeidy S, Esehaghbeygi A. Physicochemical properties of whipped cream stabilized with electrohydrodynamic modified cellulose. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15688] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Babak Athari
- Department of Food Science and Technology, College of Agriculture Isfahan University of Technology Isfahan Iran
| | - Ali Nasirpour
- Department of Food Science and Technology, College of Agriculture Isfahan University of Technology Isfahan Iran
| | - Sima Saeidy
- Department of Food Science and Technology, College of Agriculture Isfahan University of Technology Isfahan Iran
| | - Ali Esehaghbeygi
- Department of Farm Machinery, College of Agriculture Isfahan University of Technology Isfahan Iran
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9
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Structural and sensory studies on chocolate spreads with hydrocolloid-based oleogels as a fat alternative. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110228] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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10
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Rezvani F, Abbasi H, Nourani M. Effects of protein–polysaccharide interactions on the physical and textural characteristics of low‐fat whipped cream. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14743] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Farhang Rezvani
- Department of Food Science and Technology Faculty of Agriculture, Isfahan (Khorasgan) Branch Islamic Azad University Isfahan Iran
- Young Researchers and Elite Club, Isfahan (Khorasgan) Branch Islamic Azad University Isfahan Iran
| | - Hajar Abbasi
- Department of Food Science and Technology Faculty of Agriculture, Isfahan (Khorasgan) Branch Islamic Azad University Isfahan Iran
| | - Moloud Nourani
- Department of Food Science and Technology Faculty of Agriculture, Isfahan (Khorasgan) Branch Islamic Azad University Isfahan Iran
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Yu H, Zhong Q, Liu Y, Guo Y, Xie Y, Zhou W, Yao W. Recent advances of ultrasound-assisted Maillard reaction. ULTRASONICS SONOCHEMISTRY 2020; 64:104844. [PMID: 31953006 DOI: 10.1016/j.ultsonch.2019.104844] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/10/2019] [Revised: 09/30/2019] [Accepted: 10/25/2019] [Indexed: 06/10/2023]
Abstract
Maillard reaction (MR) is one of the most important chemical reactions in the food science domain with a long history of more than 100 years. As for ultrasound-assisted MR (US-MR), it has gradually drawn attention in a recent decade. Purpose of this paper is to provide a systematic review on recent advances of US-MR in model systems, glycation of protein, and food processing. Fundamental studies on simple MR model systems (i.e. reducing sugar and amino acid) have reported a promoted generation of colored and volatile MR products (MRPs). Critical steps influenced by US and possible mechanisms have been elucidated simultaneously. Other studies focused on modification of proteins which undergoes a glycation between proteins and saccharides as the initial stage of MR. Since the MR rate is extremely low in the presence of protein and saccharide, US becomes a promising mean of promoting the glycation. As a result, a number of functional properties of glycated protein obtained by US are significantly promoted, which extend their utilization in the food industry. The rest of studies reviewed in this article are concentrated on applying US to process real foods. Many attributes changed during US-assisted processing are induced by MR. Positive aspects brought by the promoted US-MR include enhanced antioxidant capacity and organoleptic properties (e.g. desirable color, low bitterness, enhanced flavor, etc.), as well as inhibited hazards (e.g. advanced glycation end-products, acrylamide, etc.) formed in the processed foods. Meanwhile, the promoted MR by US may also inevitably bring some negative aspects to the processed foods due to unfavored yellowish/browning colors, off-flavors and hazard components.
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Affiliation(s)
- Hang Yu
- State Key Laboratory of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China.
| | - Qili Zhong
- State Key Laboratory of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China
| | - Yang Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China
| | - Yahui Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China
| | - Yunfei Xie
- State Key Laboratory of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China
| | - Weibiao Zhou
- Department of Food Science and Technology, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore.
| | - Weirong Yao
- State Key Laboratory of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China.
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12
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Fu L, He Z, Zeng M, Qin F, Chen J. Effects of soy protein composition in recombined soy-based cream on the stability and physical properties of whipping cream. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:2732-2741. [PMID: 32003461 DOI: 10.1002/jsfa.10305] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/16/2019] [Revised: 01/19/2020] [Accepted: 01/31/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND Recombinant plant-based whipping cream (RSWC) has been widely studied in recent years. The present study investigated the effects of soybean protein and its hydrolysates on the stability and physical properties of the RSWC. The RSWC was made with 28% soybean oil bodies and 4% additional soy proteins or its hydrolysates. The proteins used were soy protein isolate, 7S, 11S, oil body protein, soybean proteins isolate hydrolyzed by pepsin (SPHPe) and soybean protein isolate hydrolyzed by papain (SPHPa). RESULTS RSWC made with SPHPa containing a large amount of small-molecule polypeptide had the lowest apparent viscosity, shortest whipping time, best overrun and worst whipping stability, whereas RSWC made with SPHPe containing the α, β subunit and small-molecule polypeptides exhibited the second highest overrun and best whipping stability. The partial coalescence of fat and confocal micrographs of cream emulsions suggested that oil body protein was displaced by the small peptides from the interface, which led to partial destabilization and sufficient coalescence of fat globules after aging and whipping. CONCLUSION Selectively hydrolyzed soy protein, such as SPHPe, can be used for the production of RSWC with sufficient overrun and whipping stability. This research is of great significance and opens a route to production of the recombinant plant-based cream in the future. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Liwei Fu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Zhiyong He
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Maomao Zeng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Fang Qin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jie Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
- Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, China
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INVESTIGATION OF INFLUENCE OF TECHNOLOGICAL FACTORS ON CONSUMPTION PROPERTIES FORMATION IN MILK-CHERRY SMOOTHIE. EUREKA: LIFE SCIENCES 2019. [DOI: 10.21303/2504-5695.2019.001017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The aim of our work is to study the structure of the food system of milk-cherry smoothie with given high consumption indices (increased content of macronutrients and easily-assimilated protein); it allows to widen the assortment of healthy beverages at enterprises of restaurant economy.
The effectiveness of functioning of restaurant economy enterprises is, in the first turn, determined by the extent, to which their strategic actions correspond to long-term market requirements. A market condition in the field of restaurant economy is a driver for developing innovative products and technologies for getting culinary products.
At developing aerated products, the main factor of getting a high-quality one is technological regimes for getting an aerated structure. An influence of temperature and shaking time on the foam-forming ability of a food system and smoothie form stability, including milk whey, cherry juice, apple pectin and collagen hydrolysate, was studied.
It has been established, that most foam-formation (62 %) is attained at shaking smoothie under the following conditions: temperature – 10 °С, shaking time – 90 seconds. The maximal number of air bubbles in smoothie has the diameter d=(0,32±0,01) mm. High multiplicity indices of the smoothie foam structure (250 %) characterize the high product stability index.
The obtained data as to the development of the technological process of getting the aerated smoothie structure give a possibility to recommend the developed technology for producing smoothie at restaurant economy enterprises.
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Isa Ziembowicz F, de Freitas DV, Bender CR, dos Santos Salbego PR, Piccinin Frizzo C, Pinto Martins MA, Reichert JM, Santos Garcia IT, Kloster CL, Villetti MA. Effect of mono- and dicationic ionic liquids on the viscosity and thermogelation of methylcellulose in the semi-diluted regime. Carbohydr Polym 2019; 214:174-185. [DOI: 10.1016/j.carbpol.2019.02.095] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2018] [Revised: 02/26/2019] [Accepted: 02/27/2019] [Indexed: 11/24/2022]
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15
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Liu N, Cui J, Li G, Li D, Chang D, Li C, Chen X. The application of high purity diacylglycerol oil in whipped cream: effect on the emulsion properties and whipping characteristics. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2018.1553896] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Ning Liu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Junjie Cui
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Guanghui Li
- Department of Food Science and Engineering, College of Science and Engineering, Jinan University, Guangzhou, China
| | - Daoming Li
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Dawei Chang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Cheng Li
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Xuefeng Chen
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
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Peng F, He S, Yi H, Li Q, Xu W, Wang R, Ma Y. Physical, textural, and rheological properties of whipped cream affected by milk fat globule membrane protein. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1460755] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Fangshuai Peng
- Department of Food Science and Engineering, School of Chemical Engineering and Technology, Harbin Institute of Technology, Harbin, People’s Republic of China
| | - Shenghua He
- Department of Food Science and Engineering, School of Chemical Engineering and Technology, Harbin Institute of Technology, Harbin, People’s Republic of China
| | - Huaxi Yi
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, People’s Republic of China
| | - Qi Li
- Department of Food Science and Engineering, School of Chemical Engineering and Technology, Harbin Institute of Technology, Harbin, People’s Republic of China
| | - Weili Xu
- Department of Food Science and Engineering, School of Chemical Engineering and Technology, Harbin Institute of Technology, Harbin, People’s Republic of China
| | - Rongchun Wang
- Department of Food Science and Engineering, School of Chemical Engineering and Technology, Harbin Institute of Technology, Harbin, People’s Republic of China
| | - Ying Ma
- Department of Food Science and Engineering, School of Chemical Engineering and Technology, Harbin Institute of Technology, Harbin, People’s Republic of China
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Amiri A, Mousakhani-Ganjeh A, Torbati S, Ghaffarinejhad G, Esmaeilzadeh Kenari R. Impact of high-intensity ultrasound duration and intensity on the structural properties of whipped cream. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2017.12.002] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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18
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Multiscale evaluation from one bubble to the foam of surface active properties of cellulose derivatives used for a starchy model sponge cake. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.03.038] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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19
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Mitsou E, Tavantzis G, Sotiroudis G, Ladikos D, Xenakis A, Papadimitriou V. Food grade water-in-oil microemulsions as replacement of oil phase to help process and stabilization of whipped cream. Colloids Surf A Physicochem Eng Asp 2016. [DOI: 10.1016/j.colsurfa.2016.07.001] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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20
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Belščak-Cvitanović A, Bušić A, Barišić L, Vrsaljko D, Karlović S, Špoljarić I, Vojvodić A, Mršić G, Komes D. Emulsion templated microencapsulation of dandelion (Taraxacum officinale L.) polyphenols and β-carotene by ionotropic gelation of alginate and pectin. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.01.020] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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21
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Petrut RF, Danthine S, Blecker C. Assessment of partial coalescence in whippable oil-in-water food emulsions. Adv Colloid Interface Sci 2016; 229:25-33. [PMID: 26782149 DOI: 10.1016/j.cis.2015.12.004] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2015] [Revised: 11/28/2015] [Accepted: 12/06/2015] [Indexed: 11/15/2022]
Abstract
Partial coalescence influences to a great extent the properties of final food products such as ice cream and whipped toppings. In return, the partial coalescence occurrence and development are conditioned, in such systems, by the emulsion's intrinsic properties (e.g. solid fat content, fat crystal shape and size), formulation (e.g. protein content, surfactants presence) and extrinsic factors (e.g. cooling rate, shearing). A set of methods is available for partial coalescence investigation and quantification. These methods are critically reviewed in this paper, balancing the weaknesses of the methods in terms of structure alteration (for turbidity, dye dilution, etc.) and assumptions made for mathematical models (for particle size determination) with their advantages (good repeatability, high sensitivity, etc.). With the methods proposed in literature, the partial coalescence investigations can be conducted quantitatively and/or qualitatively. Good correlation were observed between some of the quantitative methods such as dye dilution, calorimetry, fat particle size; while a poor correlation was found in the case of solvent extraction method with other quantitative methods. The most suitable way for partial coalescence quantification was implied to be the fat particle size method, which would give results with a high degree of confidence if used in combination with a microscopic technique for the confirmation of partial coalescence as the main destabilization mechanism.
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Affiliation(s)
- Raul Flaviu Petrut
- Université de Liège, Gembloux Agro-Bio Tech, Unité de Science des Aliments et Formulation, Passage des Déportés 2, B-5030 Gembloux, Belgium.
| | - Sabine Danthine
- Université de Liège, Gembloux Agro-Bio Tech, Unité de Science des Aliments et Formulation, Passage des Déportés 2, B-5030 Gembloux, Belgium
| | - Christophe Blecker
- Université de Liège, Gembloux Agro-Bio Tech, Unité de Science des Aliments et Formulation, Passage des Déportés 2, B-5030 Gembloux, Belgium
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Long Z, Zhao M, Sun-Waterhouse D, Lin Q, Zhao Q. Effects of sterilization conditions and milk protein composition on the rheological and whipping properties of whipping cream. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.06.015] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Stability of β-carotene loaded emulsions vary by viscosity of hydroxypropyl methylcellulose dispersions. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.02.024] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Effect of modified whey protein concentrate on physical properties and stability of whipped cream. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.09.007] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Esa F, Tasirin SM, Rahman NA. Overview of Bacterial Cellulose Production and Application. ACTA ACUST UNITED AC 2014. [DOI: 10.1016/j.aaspro.2014.11.017] [Citation(s) in RCA: 210] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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Long Z, Zhao Q, Liu T, Kuang W, Xu J, Zhao M. Influence of xanthan gum on physical characteristics of sodium caseinate solutions and emulsions. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2012.12.017] [Citation(s) in RCA: 53] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Extensional viscosity of o/w emulsion stabilized by polysaccharides measured on the opposed-nozzle device. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2012.12.018] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Role and properties of guar gum in sodium caseinate solution and sodium caseinate stabilized emulsion. Food Res Int 2012. [DOI: 10.1016/j.foodres.2012.07.032] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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