1
|
Li X, Gao J, Chen W, Liang J, Gao W, Bodjrenou DM, Zeng H, Zhang Y, Farag MA, Cao H, Zheng B. Properties and functions of acylated starch with short-chain fatty acids: a comprehensive review. Crit Rev Food Sci Nutr 2024:1-14. [PMID: 39023856 DOI: 10.1080/10408398.2024.2365343] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/20/2024]
Abstract
Short-chain fatty acids (SCFAs) are the primary energy source of colonic epithelial cells, but oral SCFAs are digested, absorbed, or degraded before reaching the colon. The acylated starch with SCFAs can be fermented and release specific SCFAs under the action of colonic intestinal microbiota. This review first introduces the preparation method, reaction mechanism, and substitution factors. Second, the structure, physical and chemical properties, in vitro function, and mechanism of acylated starch were expounded. Finally, the application of acylated starch in foods is introduced, and its safety is evaluated, providing a basis for the further development of acylated starch-based foods. The acylated starch obtained by different acylation types and preparation methods is different in particle, molecular, and crystal structures, leading to changes in the function and physicochemical properties. Meanwhile, acylated starch has the functional potential of targeted delivery of SCFAs to the colon, which can increase SCFAs in feces and intestine, selectively regulate the intestinal microbiota, and produce a prebiotic effect conducive to host health. The safety of acetylated starch has been supported by relevant studies, which have been widely used in various food fields and have great potential in the food industry.
Collapse
Affiliation(s)
- Xin Li
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou, P.R. China
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, P.R. China
- College of Ocean Food and Biological Engineering, Jimei University, Fujian, Xiamen, P.R. China
| | - Jingyi Gao
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou, P.R. China
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, P.R. China
| | - Wei Chen
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou, P.R. China
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, P.R. China
| | - Jiachen Liang
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou, P.R. China
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, P.R. China
| | - Wenjie Gao
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou, P.R. China
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, P.R. China
| | - David Mahoudjro Bodjrenou
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou, P.R. China
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, P.R. China
| | - Hongliang Zeng
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou, P.R. China
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, P.R. China
| | - Yi Zhang
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou, P.R. China
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, P.R. China
| | - Mohamed A Farag
- Pharmacognosy Department, College of Pharmacy, Cairo University, Cairo, Egypt
| | - Hui Cao
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, Universidade de Vigo - Ourense Campus, Ourense, Spain
| | - Baodong Zheng
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou, P.R. China
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, P.R. China
| |
Collapse
|
2
|
Ji S, Zhao S, Qiao D, Xu Y, Jia C, Niu M, Zhang B. Controlling sodium chloride concentration modulates the supramolecular structure and sol features of wheat starch-acetylated starch binary matrix. Carbohydr Polym 2024; 335:122072. [PMID: 38616094 DOI: 10.1016/j.carbpol.2024.122072] [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: 12/18/2023] [Revised: 02/25/2024] [Accepted: 03/15/2024] [Indexed: 04/16/2024]
Abstract
The sol performance of wheat starch (WS) matrix incorporating acetylated starch (AS) is crucial for the processing and quality features of wheat products. From a supramolecular structure view, how regulating salt (sodium chloride) concentration modulates the sol features, e.g., pasting, zero-shear viscosity (ZSV) and thixotropy of WS-AS binary matrix was explored. Compared to the salt-free counterpart, the saline matrices exhibited a delayed pasting profile and a decreased viscoelasticity. Thereinto, the sol at 0.02 M NaCl exhibited the smallest ZSV (23,710 Pa·s) and the greatest in-shear recovery ratio (33.7 %). Such variations could be attributed to the weakened coil-helix, nematic-smectic and isotropy-anisotropy transitions from a side-chain liquid-crystalline perspective. Meanwhile, the correlation length (ξ) and radius of gyration (Rg) obtained from small angle X-ray scattering analysis were increased by 5.2 and 9.6 Å respectively, which disclosed a restrained entanglement and an enhanced chain mobility. These results would provide a reference for the design of fluid/semisolid products with optimized qualities.
Collapse
Affiliation(s)
- Shengsong Ji
- College of Food Science, Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Modern"Chuan cai Yu wei" Food Industry Innovation Research Institute, Southwest University, Chongqing 400715, China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Siming Zhao
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Dongling Qiao
- College of Food Science, Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Modern"Chuan cai Yu wei" Food Industry Innovation Research Institute, Southwest University, Chongqing 400715, China
| | - Yan Xu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Caihua Jia
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Meng Niu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Binjia Zhang
- College of Food Science, Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Modern"Chuan cai Yu wei" Food Industry Innovation Research Institute, Southwest University, Chongqing 400715, China.
| |
Collapse
|
3
|
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.
Collapse
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
| |
Collapse
|
4
|
Ren W, Liang H, Liu S, Li Y, Chen Y, Li B, Li J. Formulations and assessments of structure, physical properties, and sensory attributes of soy yogurts: Effect of carboxymethyl cellulose content and degree of substitution. Int J Biol Macromol 2024; 257:128661. [PMID: 38065460 DOI: 10.1016/j.ijbiomac.2023.128661] [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: 09/14/2023] [Revised: 11/28/2023] [Accepted: 12/05/2023] [Indexed: 01/27/2024]
Abstract
Soy yogurts present challenges, including absence of tender and slipperiness mouthfeel, and poor stability. This study aimed to investigate the impacts of carboxymethyl cellulose (CMC) with degrees of substitution of 0.7 (CMC0.7) and 1.2 (CMC1.2) at concentrations ranging from 0 % to 1.1 % on the stability, microstructure, rheology, tribology, and mouthfeel of soy yogurts. As the CMC concentration increased from 0 % to 0.3 %, soy yogurts displayed a coarser microstructure, decreased stability, and increased gel strength. As the concentration of CMC further increased from 0.5 % to 1.1 %, soy yogurts exhibited trends of a smoother microstructure, increased stability, and softer gel strength. Notably, soy yogurts with CMC0.7 demonstrated a superior water holding capacity (WHC) than soy yogurts with CMC1.2. Tribological measurements indicated that soy yogurts with CMC0.7 at a 0.7 % concentration had the lowest coefficient of friction (COF) value among most sliding speeds, showing a 23 % reduction compared to soy yogurts without CMC at a sliding speed of 10 mm/s. Moreover, sensory evaluation showed that soy yogurts with CMC0.7 at a 0.7 % concentration had the highest total score in mouthfeel evaluation. Therefore, the addition of CMC0.7 within the concentration range of 0.5 % to 1.1 % may produce stable and delicate yogurts.
Collapse
Affiliation(s)
- Weiwen Ren
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Hongshan Liang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Shilin Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yan Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yijie Chen
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Shenzhen 518000, China; Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518000, China
| | - Jing Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Shenzhen 518000, China; Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518000, China.
| |
Collapse
|
5
|
Jiang J, Jiang Y, Li H, Zhu D, He Y, Yang L, Wang S, Liu J, Zhang Y, Liu H. Application of soybean isolate protein (SPI) and soy hull polysaccharide (SHP) complex in fermentation products. Int J Biol Macromol 2024; 258:128806. [PMID: 38101667 DOI: 10.1016/j.ijbiomac.2023.128806] [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: 05/26/2023] [Revised: 11/30/2023] [Accepted: 12/12/2023] [Indexed: 12/17/2023]
Abstract
We investigated the stability of a soy protein isolate (SPI)/soy hull polysaccharide (SHP) composite and its effect on the quality of fermented products. Sonication contributed to a more stable SPI/SHP composite. Increasing SHP concentrations increased the viscoelasticity of the emulsions and decreased turbiscan stability index (TSI) values, indicating that SHP improved the emulsification and stability of the composite emulsions. The fermented products with SHP had an increased ability to bind to water. Hardness, gelling, chewiness, sourness, and astringency increased with polysaccharide addition. Additionally, SHP promoted acid production by lactic acid bacteria during storage. All groups had viscoelastic behavior (G' ˃ G″, tan δ < 1), with viscosity increasing and subsequently decreasing. TSI values were significantly lower in the treated groups than in the control group. The results revealed that SHP improved the sensory quality and storage stability of fermented products.
Collapse
Affiliation(s)
- Jiali Jiang
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Ying Jiang
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Huiying Li
- 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.
| | - Yutang He
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Lina Yang
- 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 Ecogical Food Industry Co. Ltd., Yucheng 251200, China
| | - Yaru Zhang
- Pharmaceutical Inspection Institute, Fuxin 123000, 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.
| |
Collapse
|
6
|
Kang X, Gao W, Cheng Y, Cui B, Qiao X, Abd El-Aty AM. Enzymatic Modification of Starch Using Recombinant Genes from Sorghum in Escherichia coli: Insights and Potential Applications. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:590-603. [PMID: 38133624 DOI: 10.1021/acs.jafc.3c07576] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2023]
Abstract
SBEIIb (Sobic.004G163700), SSSIIa (Sobic.010G093400), and GBSSI (Sobic.010G022600) genes that regulate starch synthesis in sorghum endosperm were transferred into Escherichia coli by transgenic technology. SBEIIb, SSSIIa, and GBSSI enzymes were separated and purified through a Ni column and analyzed by electrophoresis with molecular weights and activities of 91.57 84.57, and 66.89 kDa and 551 and 700 and 587 U/μL, respectively. Furthermore, they were applied to starch modification, yielding interesting findings: the A chain content increased from 25.79 to 89.55% for SBEIIb-treated waxy starch, while SSSIIa extended the A chain to form DPs of the B chain, with A chain content decreasing from 89.55 to 37.01%, whereas GBSSI was explicitly involved in the synthesis of B1 chain, with its content increasing from 9.59 to 48.45%. Modified starch was obtained, which could be accurately applied in various industries. For instance, we prepared a sample (containing 89.6% A chain content) with excellent antiaging and antidigestion properties through SBEIIb modification. Moreover, higher RS3 (34.25%) and SDS contents (15.75%) of starch were obtained through the joint modification of SBEIIb and SSSIIa. These findings provide valuable insights for developing sorghum starch synthesis-related enzymes and offer opportunities for improving starch properties through enzymatic approaches.
Collapse
Affiliation(s)
- Xuemin Kang
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
- Department of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China
| | - Wei Gao
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Yue Cheng
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
- Department of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
- Department of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China
| | - Xuguang Qiao
- Department of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China
| | - A M Abd El-Aty
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
- Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, 12211 Giza, Egypt
- Department of Medical Pharmacology, Medical Faculty, Ataturk University, Erzurum 25240, Turkey
| |
Collapse
|
7
|
Subroto E, Cahyana Y, Indiarto R, Rahmah TA. Modification of Starches and Flours by Acetylation and Its Dual Modifications: A Review of Impact on Physicochemical Properties and Their Applications. Polymers (Basel) 2023; 15:2990. [PMID: 37514380 PMCID: PMC10385776 DOI: 10.3390/polym15142990] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2023] [Revised: 07/06/2023] [Accepted: 07/07/2023] [Indexed: 07/30/2023] Open
Abstract
Various modification treatments have been carried out to improve the physicochemical and functional properties of various types of starch and flour. Modification by acetylation has been widely used to improve the quality and stability of starch. This review describes the effects of acetylation modification and its dual modifications on the physicochemical properties of starch/flour and their applications. Acetylation can increase swelling power, swelling volume, water/oil absorption capacity, and retrogradation stability. The dual modification of acetylation with cross-linking or hydrothermal treatment can improve the thermal stability of starch/flour. However, the results of the modifications may vary depending on the type of starch, reagents, and processing methods. Acetylated starch can be used as an encapsulant for nanoparticles, biofilms, adhesives, fat replacers, and other products with better paste stability and clarity. A comparison of various characteristics of acetylated starches and their dual modifications is expected to be a reference for developing and applying acetylated starches/flours in various fields and products.
Collapse
Affiliation(s)
- Edy Subroto
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
| | - Yana Cahyana
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
| | - Rossi Indiarto
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
| | - Tiara Aray Rahmah
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
| |
Collapse
|
8
|
Yu XX, Chi SX, Wang XH, Liu BH, Wang Y, Zhang YH. Preparation of fat substitute based on maize starch hydrolysates and application in reduced-fat acidified milk gel. Int J Biol Macromol 2023:125479. [PMID: 37336374 DOI: 10.1016/j.ijbiomac.2023.125479] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2023] [Revised: 06/06/2023] [Accepted: 06/16/2023] [Indexed: 06/21/2023]
Abstract
Reduced-fat food has become a popular choice among contemporary consumers. This study aims to develop a starch-based fat substitute and incorporate it into reduced-fat milk gel acidified with glucono-δ-lactone (GDL) to achieve similar rheological properties as a full-fat gel. The gel properties of the fat substitute were assessed. The study examined the rheological properties, syneresis, textural properties and microstructure of acidified milk gels while also monitoring acidification process. Starch hydrolysates with low dextrose equivalent (DE) (<5.1 %) can serve as an effective fat substitute due to their excellent gelling properties The rheological and textural properties of the reduced-fat acidified milk gel with DE at 3.1 % of starch hydrolysate and 30 % fat substitution are similar to those of the full-fat milk gel. The syneresis and confocal laser scanning microscopy (CLSM) results indicated that the microstructure of the reduced-fat acidified milk gel was similar to the full-fat version. Moreover, the sensory properties of the reduced-fat acidified milk gel were acceptable when the DE was 3.1 %, and 30 % fat was replaced. In our study, we utilized hydrolyzed starch to produce reduced-fat acidified milk gels, which could potentially be used in the development of reduced-fat yogurt formulations.
Collapse
Affiliation(s)
- Xin-Xin Yu
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China; Department of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Shi-Xin Chi
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China; Department of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Xiao-Hui Wang
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China; Department of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Bo-Hao Liu
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China; Department of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Yan Wang
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China; Department of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Ying-Hua Zhang
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China; Department of Food Science, Northeast Agricultural University, Harbin 150030, PR China.
| |
Collapse
|
9
|
Li H, Wu C, Yin Z, Wu J, Zhu L, Gao M, Zhan X. Emulsifying properties and bioavailability of clove essential oil Pickering emulsions stabilized by octadecylaminated carboxymethyl curdlan. Int J Biol Macromol 2022; 216:629-642. [PMID: 35810853 DOI: 10.1016/j.ijbiomac.2022.07.029] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2022] [Revised: 06/24/2022] [Accepted: 07/04/2022] [Indexed: 01/13/2023]
Abstract
In the present study, clove essential oil (CEO) Pickering emulsions were stabilized by octadecylamine-modified carboxymethyl curdlan (CMCD-ODA) at different pH values. The droplet size and negatively charged zeta potential of the CMCD-ODA emulsions decreased as the pH increased from 3.0 to 11.0. Rheology results indicated that the CMCD-ODA polymer/emulsion prepared at pH 5.0 showed higher apparent viscosity and viscoelasticity than other pH conditions, which might prevent droplets from flocculating. The Pickering emulsions obtained at pH 5.0 were spherical droplets with a uniform size distribution and a mean diameter of 9.54 μm, and they exhibited excellent stability during 28 days of storage. The morphological structures of the emulsions investigated by confocal laser scanning microscopy and scanning electron microscopy indicated that the CMCD-ODA Pickering emulsion obtained at pH 5.0 was stabilized by loading amphiphilic CMCD-ODA polymer around the spherical oil droplets and forming a weak gel network structure. The CEO-loaded CMCD-ODA emulsions had higher antioxidant capacity than free CEO after 28 days of storage at pH 5.0. Given the good emulsion stability, antioxidant activity, and great antibacterial effect, the CEO-loaded carboxymethyl curdlan Pickering emulsion has promising applications in food, cosmetic, and biomedicine industries.
Collapse
Affiliation(s)
- Huan Li
- Key Laboratory of Carbohydrate Chemistry and Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Chuanchao Wu
- Key Laboratory of Carbohydrate Chemistry and Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Zhongwei Yin
- Key Laboratory of Carbohydrate Chemistry and Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Jianrong Wu
- Key Laboratory of Carbohydrate Chemistry and Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Li Zhu
- A & F Biotech. Ltd., Burnaby, BC V5A3P6, Canada
| | - Minjie Gao
- Key Laboratory of Carbohydrate Chemistry and Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Xiaobei Zhan
- Key Laboratory of Carbohydrate Chemistry and Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China.
| |
Collapse
|
10
|
Lin Y, Xu Q, Li X, Shao P. Tremella fuciformis polysaccharides as a fat substitute on the rheological, texture and sensory attributes of low-fat yogurt. Curr Res Food Sci 2022; 5:1061-1070. [PMID: 35783666 PMCID: PMC9241049 DOI: 10.1016/j.crfs.2022.06.007] [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: 04/03/2022] [Revised: 06/02/2022] [Accepted: 06/16/2022] [Indexed: 11/17/2022] Open
Abstract
The potential of Tremella fuciformis polysaccharides (TFPS) as a fat substitute in low-fat yogurt was evaluated in this study. The effects of adding different concentrations of TFPS solution on the physical and chemical properties, texture, rheology, microstructure and sensory properties of low-fat yogurt were evaluated. Compared with control, the addition of TFPS not only increased the solid content and water holding capacity of yogurt, but also reduced syneresis losses in low-fat yogurt. In fact, the addition of TFPS did not affect the color of yogurt but had a positive effect on the texture and sensory of yogurt. In terms of rheology, all low-yogurt samples exhibited rheological to the weak gel-like structures (G' > G″), and the storage modulus and loss modulus of the yogurt added with TFPS were higher than those of the low-fat yogurt control group. Compared with the low-fat yogurt control group, yogurt added TFPS makes the cross-linking of polysaccharides and casein more compact. In conclusion, TFPS has potential as a fat substitute in dairy products. TFPS with Medicine Food Homology can be used as a fat substitute for low-fat yogurt. TFPS significantly improved the physical and chemical properties of low-fat yogurt. 0.025% TFPS in low-fat yoghurt was most acceptable in the sensory score. Polysaccharide-protein interactions enhanced protein network structure. TFPS improved overall organoleptic quality of low-fat yogurt.
Collapse
Affiliation(s)
- Yang Lin
- Department of Food Science and Technology, Zhejiang University of Technology, Zhejiang, Hangzhou, 310014, PR China
| | - Qiaolian Xu
- Department of Food Science and Technology, Zhejiang University of Technology, Zhejiang, Hangzhou, 310014, PR China
| | - Xiangmin Li
- State Key Laboratory of Applied Microbiology South China, Guangdong Institute of Microbiology, Guangdong, 510070, PR China
| | - Ping Shao
- Department of Food Science and Technology, Zhejiang University of Technology, Zhejiang, Hangzhou, 310014, PR China
- Corresponding author.
| |
Collapse
|
11
|
Ge Z, Yin D, Li Z, Chen X, Dong M. Effects of Commercial Polysaccharides Stabilizers with Different Charges on Textural, Rheological, and Microstructural Characteristics of Set Yoghurts. Foods 2022; 11:1764. [PMID: 35741960 PMCID: PMC9223107 DOI: 10.3390/foods11121764] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 05/30/2022] [Accepted: 06/07/2022] [Indexed: 02/05/2023] Open
Abstract
The study investigated the preparation of set yoghurts by adding three common commercial polysaccharide stabilizers, namely sodium alginate (SA), gellan gum (GG), and konjac gum (KGM), in milk fermentation to evaluate their effects on the texture, rheology, and microstructure of set yoghurts. The physicochemical properties, water-holding capacity (WHC), texture, low-field nuclear magnetic resonance (LF-NMR), rheology, and microstructure of set yoghurts added with different kinds and quantities of polysaccharides were compared and analyzed. The results showed that the set yoghurts added with anionic polysaccharide GG had more obvious effects on improving WHC, firmness, and rheological properties compared with the set yoghurt added with KGM and SA. The firmness of set yoghurts with 0.02% (w/v) GG increased from 1.17 N to 1.32 N, which significantly improved the gel structure. The transverse relaxation time (T2) of set yoghurts added with GG was the closest to that of the control. Compared with the set yoghurts added with 0.02% SA and KGM, the free water area (A23) of the one added with 0.02% GG decreased most significantly. Moreover, all samples showed shear-thinning behavior, and the apparent elastic and viscous modulus (G', G″) increased with the increase of GG concentration. The G' and G″ of set yoghurts with 0.005% SA and KGM were higher than those in the control, decreased when adding 0.010%, and then increased with the increase of SA and KGM. Additionally, the microscopic observation demonstrated that the addition of GG in set yoghurts significantly promoted the formation of larger protein clusters and showed a tighter and more uniform protein network comparing with the other two polysaccharides (SA, KGM).
Collapse
Affiliation(s)
| | | | | | | | - Mingsheng Dong
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; (Z.G.); (D.Y.); (Z.L.); (X.C.)
| |
Collapse
|
12
|
Lopez‐Ochoa JD, Cadena‐Chamorro E, Ciro‐Velasquez H, Rodríguez‐Sandoval E. Enzymatically Modified Cassava Starch as a Stabilizer for Fermented Dairy Beverages. STARCH-STARKE 2022. [DOI: 10.1002/star.202100242] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Juan David Lopez‐Ochoa
- Universidad Nacional de Colombia Facultad de Ciencias Posgrado en Biotecnología Medellín Colombia
| | - Edith Cadena‐Chamorro
- Universidad Nacional de Colombia Facultad de Ciencias Posgrado en Biotecnología Medellín Colombia
| | - Héctor Ciro‐Velasquez
- Universidad Nacional de Colombia Facultad de Ciencias Posgrado en Biotecnología Medellín Colombia
| | | |
Collapse
|
13
|
Diep TT, Yoo MJY, Rush E. Tamarillo Polyphenols Encapsulated-Cubosome: Formation, Characterization, Stability during Digestion and Application in Yoghurt. Antioxidants (Basel) 2022; 11:antiox11030520. [PMID: 35326171 PMCID: PMC8944466 DOI: 10.3390/antiox11030520] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2022] [Revised: 03/04/2022] [Accepted: 03/07/2022] [Indexed: 12/30/2022] Open
Abstract
Tamarillo extract is a good source of phenolic and anthocyanin compounds which are well-known for beneficial antioxidant activity, but their bioactivity maybe lost during digestion. In this study, promising prospects of tamarillo polyphenols encapsulated in cubosome nanoparticles prepared via a top-down method were explored. The prepared nanocarriers were examined for their morphology, entrapment efficiency, particle size and stability during in vitro digestion as well as potential fortification of yoghurt. Tamarillo polyphenol-loaded cubosomes showed cubic shape with a mean particle size of 322.4 ± 7.27 nm and the entrapment efficiency for most polyphenols was over 50%. The encapsulated polyphenols showed high stability during the gastric phase of in vitro digestion and were almost completely, but slowly released in the intestinal phase. Addition of encapsulated tamarillo polyphenols to yoghurt (5, 10 and 15 wt% through pre- and post-fermentation) improved the physicochemical and potential nutritional properties (polyphenols concentration, TPC) as well as antioxidant activity. The encapsulation of tamarillo polyphenols protected against pH changes and enzymatic digestion and facilitated a targeted delivery and slow release of the encapsulated compounds to the intestine. Overall, the cubosomal delivery system demonstrated the potential for encapsulation of polyphenols from tamarillo for value-added food product development with yoghurt as the vehicle.
Collapse
Affiliation(s)
- Tung Thanh Diep
- School of Science, Faculty of Health and Environment Sciences, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand;
- Riddet Institute, Centre of Research Excellence, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand;
| | - Michelle Ji Yeon Yoo
- School of Science, Faculty of Health and Environment Sciences, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand;
- Riddet Institute, Centre of Research Excellence, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand;
- Correspondence: ; Tel.: +64-9921-9999 (ext. 6456)
| | - Elaine Rush
- Riddet Institute, Centre of Research Excellence, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand;
- School of Sport and Recreation, Faculty of Health and Environment Sciences, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand
| |
Collapse
|
14
|
Świąder K, Florowska A. The Sensory Quality and the Physical Properties of Functional Green Tea-Infused Yoghurt with Inulin. Foods 2022; 11:foods11040566. [PMID: 35206044 PMCID: PMC8870793 DOI: 10.3390/foods11040566] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2022] [Revised: 02/11/2022] [Accepted: 02/14/2022] [Indexed: 01/27/2023] Open
Abstract
The purpose of this study was to investigate the influence of the addition of inulin (3%, 6% and 9%) to green tea-infused set type yoghurt on its sensory quality and physical properties. Yogurts were made by combining green tea with milk and inulin and inoculated with freeze-dried starter cultures YO-122. Incubation was conducted at 43 °C for approximately 4.5 h until a pH value of 4.5–4.6 was achieved. For the prepared yoghurts, a panel of experts (n = 10) was selected, characterized 35 attributes and conducted a sensory quality assessment of these yoghurts using the Quantitative Descriptive Profile method. Additionally, instrumental analyses such as yield stress, adhesiveness, firmness, physical stability and color parameters were also carried out. The use of green tea infusion increased the perception of green tea flavor, bitterness, astringency, dark color of the yoghurt and the existing whey, which worsened the overall sensory quality of the yoghurt. The addition of inulin (9%) to the green tea yoghurt, increased the perception of sweet, peach flavor and aroma and improved the firmness of the yoghurt while reducing the perception of sour taste, which improved the sensory quality of the yoghurt. Both inulin and green tea affected the physical properties of the yoghurts, causing an increase in the yield stress (43%, and 20%, respectively) and deteriorated the stability of the yoghurts. Green tea affected the color of the yoghurts, causing the lightness to decrease. The L* parameter decreased from 89.80 for the control sample to 84.42 for the green tea infused yoghurt. The use of infused green tea in yoghurt production makes it necessary to use ingredients that will neutralize its adverse effects on sensory quality and physical parameters of yoghurt, and such an additive can be prebiotic fiber–inulin at a concentration of 9%.
Collapse
Affiliation(s)
- Katarzyna Świąder
- Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW–WULS), 159C Nowoursynowska Street, 02-787 Warsaw, Poland
- Correspondence: ; Tel.: +48-22-593-70-47
| | - Anna Florowska
- Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences (SGGW–WULS), 159C Nowoursynowska Street, 02-787 Warsaw, Poland;
| |
Collapse
|
15
|
Jia S, Zhao H, Tao H, Yu B, Liu P, Cui B. Influence of corn resistant starches type III on the rheology, structure, and viable counts of set yogurt. Int J Biol Macromol 2022; 203:10-18. [PMID: 35032494 DOI: 10.1016/j.ijbiomac.2022.01.027] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2021] [Revised: 12/22/2021] [Accepted: 01/06/2022] [Indexed: 11/19/2022]
Abstract
The study intended to explore the influence of corn resistant starches type III (RS3s) prepared by autoclave, debranching, and microwave heat on the rheology, structure, and viable counts of set yogurt. The rheological analysis suggested that RS3s enhanced the elastic and viscous modulus of yogurt, and that microwave-heated RS was the most effective for improving viscoelasticity. Fitting the creep data using the Burger model showed that yogurt with microwave-heated RS increased the structural strength of yogurt, which displayed the highest instantaneous and viscoelastic deformations. The confocal laser scanning microscopy and scanning electron microscopy micrographs demonstrated that autoclaved and debranched RS3s formed large fragments and disrupted the continuity of the milk protein structure; however, microwave-heated RS evenly filled the gel network and formed an interpenetrating network with proteins. The bacterial count and acidity of yogurt indicated that microwave-heated and debranched RS3s promoted the growth of lactic acid bacteria and accelerated the fermentation process of yogurt. The results of this study demonstrated that microwave-heated RS is a favorable supplement to the microstructure and rheological properties of yogurt compared with autoclaved and debranched RS3s.
Collapse
Affiliation(s)
- Shuyu Jia
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; College of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Haibo Zhao
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; College of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Haiteng Tao
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; College of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Bin Yu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; College of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China.
| | - Pengfei Liu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; College of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; College of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China.
| |
Collapse
|
16
|
Effect of Tamarillo Fortification and Fermentation Process on Physicochemical Properties and Nutrient and Volatiles Content of Yoghurt. Foods 2021; 11:foods11010079. [PMID: 35010204 PMCID: PMC8750935 DOI: 10.3390/foods11010079] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2021] [Revised: 12/24/2021] [Accepted: 12/27/2021] [Indexed: 12/29/2022] Open
Abstract
Bright-red Laird’s Large tamarillo is a unique and under-utilised fruit that is a dietary source of carotenoids, vitamins C and E, and dietary fibre. The effects of the addition of freeze-dried tamarillo powder (5–15%) to milk and yoghurt starter either before (PRE) or after (POS) fermentation on physicochemical properties were examined. Using LC-MS and GG-MS, nutrient and volatile contents of tamarillo yoghurt were also examined. The addition of tamarillo prior to fermentation was associated with a more yellow colour and higher concentrations of tocopherol compared to when tamarillo was added after fermentation. Higher elastic modulus, PUFAs, pro-vitamin A content, and vitamin C retention were observed for POS than PRE. All tamarillo yoghurts showed improvement in syneresis, lower lactose content, and higher concentrations of antioxidant vitamins than the commercial premium-assorted fruits yoghurt from New Zealand Food Composition Data. Yoghurt fortified with tamarillo powder offers the potential for the development of a high-value nutritional product that could be a good source of vitamin C and a source of vitamin E and β-carotene, and maintain the volatiles that give tamarillo its distinctive flavour.
Collapse
|
17
|
Liu FF, Li YQ, Wang CY, Zhao XZ, Liang Y, He JX, Mo HZ. Impact of pH on the physicochemical and rheological properties of mung bean (Vigna radiata L.) protein. Process Biochem 2021. [DOI: 10.1016/j.procbio.2021.10.008] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
18
|
Mohsin A, Akyliyaevna KA, Zaman WQ, Hussain MH, Mohsin MZ, Al-Rashed S, Tan X, Tian X, Aida K, Tariq M, Haider MS, Khan IM, Niazi S, Zhuang Y, Guo M. Kinetically modelled approach of xanthan production using different carbon sources: A study on molecular weight and rheological properties of xanthan. Int J Biol Macromol 2021; 193:1226-1236. [PMID: 34743029 DOI: 10.1016/j.ijbiomac.2021.10.163] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2021] [Revised: 10/15/2021] [Accepted: 10/21/2021] [Indexed: 11/15/2022]
Abstract
The present study emphasizes improving the overall yield, productivity and quality of xanthan by Xanthomonas campestris using different carbon sources via optimizing the fermentation media and kinetic modelling work. After optimization, six carbon sources and one nitrogen source were selected for xanthan production in 5 L bioreactor. Kinetic modelling was applied to assess the experimental fermentation data and to check its influence on scale-up production. In this work, xanthan production reached 40.65 g/L with a growth-associated rate constant (α) of 2.831, and highest specific growth rate (μm) of 0.37/h while using maltose as the sole carbon source. Furthermore, rheological properties were determined, and Herschel-Bulkley model was employed to assess the experimental data. Interestingly, xanthan obtained from sucrose and glucose showed the highest yield stress (τ0) of 12.50 ± 0.31 and 7.17 ± 0.21. Moreover, the highest xanthan molecular weight of 3.53 × 107 and 3.25 × 107 g/mol were also found with sucrose and glucose. At last, the proposed mechanism of sugar metabolism and xanthan biosynthesis pathway were described. Conclusively, maltose appeared as the best carbon source for maximum xanthan production: while sucrose and glucose gave qualitatively best results. In short, this systematically modelled approach maximizes the potential output and provides a solid base for continuous cultivation of xanthan at large-scale production.
Collapse
Affiliation(s)
- Ali Mohsin
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, PR China
| | - Kanagat Akbota Akyliyaevna
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, PR China; Department of Biotechnology, Al-Farabi Kazakh National University, Almaty 050040, Kazakhstan
| | - Waqas Qamar Zaman
- Institute of Environmental Sciences and Engineering, School of Civil and Environmental Engineering, National University of Sciences and Technology (NUST), Sector H-12, Islamabad 44000, Pakistan
| | - Muhammad Hammad Hussain
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, PR China
| | - Muhammad Zubair Mohsin
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, PR China
| | - Sarah Al-Rashed
- Department of Botany and Microbiology, College of Science, King Saud University, P.O 2455, Riyadh 11451, Saudi Arabia
| | - Xin Tan
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, PR China
| | - Xiwei Tian
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, PR China.
| | - Kistaubayeva Aida
- Department of Biotechnology, Al-Farabi Kazakh National University, Almaty 050040, Kazakhstan
| | - Muhammad Tariq
- Division of Advanced Nanomaterials, Suzhou Institute of Nano-tech and Nano-bionics, Chinese Academy of Sciences (CAS), Suzhou 215123, China
| | - Muhammad Salman Haider
- Applied Science Research Institute, Korea Advanced Institute of Science and Technology (KAIST), 291 Daehak-ro, Yuseong-gu, Daejeon 34141, Republic of Korea; Department of Chemical Engineering, University of Gujrat, HH Campus, 50700 Gujrat, Pakistan
| | - Imran Mahmood Khan
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR China
| | - Sobia Niazi
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR China
| | - Yingping Zhuang
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, PR China.
| | - Meijin Guo
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, PR China.
| |
Collapse
|
19
|
Li H, Liu T, Zou X, Yang C, Li H, Cui W, Yu J. Utilization of thermal-denatured whey protein isolate-milk fat emulsion gel microparticles as stabilizers and fat replacers in low-fat yogurt. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112045] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
|
20
|
Qu X, Nazarenko Y, Yang W, Nie Y, Zhang Y, Li B. Effect of Oat β-Glucan on the Rheological Characteristics and Microstructure of Set-Type Yogurt. Molecules 2021; 26:4752. [PMID: 34443340 PMCID: PMC8400676 DOI: 10.3390/molecules26164752] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2021] [Revised: 07/23/2021] [Accepted: 08/02/2021] [Indexed: 11/17/2022] Open
Abstract
The oat β-glucan (OG) was added into set-type yogurt as a functional ingredient, in order to evaluate effects on the rheological characteristics and microstructure of set-type yogurt. When the OG concentration increased from 0 to 0.3%, the WHC gradually increased. At 0.3% OG, the set-type yogurt had the highest WHC of 94.67%. Additionally, the WHC continuously decreased, reaching the lowest WHC (about 80%) at 0.5% OG. When 0.3% OG was added, the highest score of sensory evaluation was about 85. The rheological result showed that the fermentation process went through the changes as follows: solid → liquid → solid → liquid. The addition of 0.3% OG decreased the fermentation time of set-type yogurt by about 16 min, making yogurt more inclined to be liquid. The acidity of set-type yogurt with OG was slightly higher. The result of microstructure showed that the addition of OG destroyed the three-dimensional network structure of yogurt, and some spherical aggregate particles could be clearly observed at 0.3% OG. Overall, this study provided a theoretical basis for the application of OG in set-type yogurt.
Collapse
Affiliation(s)
- Xiaoqing Qu
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; (X.Q.); (W.Y.); (Y.N.); (Y.Z.)
- Department of Milk and Meat Technology, Sumy National Agrarian University, 40021 Sumy, Ukraine;
- Henan Engineering Research Center of Fruit and Vegetable Processing and Quality Safety Control, Xinxiang 453003, China
| | - Yuliya Nazarenko
- Department of Milk and Meat Technology, Sumy National Agrarian University, 40021 Sumy, Ukraine;
| | - Wei Yang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; (X.Q.); (W.Y.); (Y.N.); (Y.Z.)
- Henan Engineering Research Center of Fruit and Vegetable Processing and Quality Safety Control, Xinxiang 453003, China
| | - Yuanyang Nie
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; (X.Q.); (W.Y.); (Y.N.); (Y.Z.)
- Henan Engineering Research Center of Fruit and Vegetable Processing and Quality Safety Control, Xinxiang 453003, China
| | - Yongsheng Zhang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; (X.Q.); (W.Y.); (Y.N.); (Y.Z.)
| | - Bo Li
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; (X.Q.); (W.Y.); (Y.N.); (Y.Z.)
- Henan Engineering Research Center of Fruit and Vegetable Processing and Quality Safety Control, Xinxiang 453003, China
| |
Collapse
|
21
|
Sun W, Zheng Y, Chen S, Chen J, Zhang H, Fang H, Ye X, Tian J. Applications of Polysaccharides as Stabilizers in Acidified Milks. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1923732] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Weixuan Sun
- Ningxia Key Laboratory for Food Microbial-Applications Technology and Safety Control, Ningxia University, Yinchuan, China
- Zhejiang University, Hangzhou, China
| | | | - Shiguo Chen
- Zhejiang University, Hangzhou, China
- Fuli Institute of Food Science, Zhejiang University, Hangzhou, China
| | - Jianle Chen
- Ningbo Research Institute, Zhejiang University, Ningbo, China
| | - Huiling Zhang
- Ningxia Key Laboratory for Food Microbial-Applications Technology and Safety Control, Ningxia University, Yinchuan, China
| | - Haitian Fang
- Ningxia Key Laboratory for Food Microbial-Applications Technology and Safety Control, Ningxia University, Yinchuan, China
| | - Xingqian Ye
- Zhejiang University, Hangzhou, China
- Fuli Institute of Food Science, Zhejiang University, Hangzhou, China
| | | |
Collapse
|
22
|
Effect of Anchote ( Coccinia abyssinica) and Potato Starch Addition on Colloidal Stability of Pineapple Juice. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2021; 2021:6615273. [PMID: 34055968 PMCID: PMC8112957 DOI: 10.1155/2021/6615273] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/20/2020] [Revised: 03/04/2021] [Accepted: 04/15/2021] [Indexed: 11/18/2022]
Abstract
Starch is one of the most important value-added food ingredients used as a thickener in many foods and industrial applications. This research investigated the effect of different concentrations of starch (anchote and potato) addition on the colloidal stability of pineapple juice. The experiment was carried out on a two-factor factorial design arranged in CRD. The first factor (starch type with two levels (anchote and potato)) and the second factor (starch concentration with three levels (1%, 3%, and 5%)) were considered. The starch-added juice samples were preserved for 15 days at room temperature. The physicochemical properties, colloidal stability, microbial counts, and sensory analysis were conducted in a 7-day interval including the first day. The results revealed that different starch concentrations showed a significant effect (P ≤ 0.05) on the cloud stability, most of the physicochemical properties and microbial count of pineapple juice as compared to the control. The turbidity and viscosity of the juice samples were increased significantly (P ≤ 0.05) by the starch addition; in contrast, pulp sedimentation and microbial counts were decreased. As storage duration increased, turbidity, viscosity, TSS, pH, and vitamin C content of juice decreased, whereas sedimentation, TA, and microbial count increased. The results revealed that the total bacterial and fungal counts of pineapple juice samples were rising as storage durations increased. The maximum cloud retention was observed in juice added with 5% anchote starch. Finally, it is confirmed that starch (anchote and potato) addition positively affected the colloidal stability of pineapple juice and also possessed high potential to extend the shelf life.
Collapse
|
23
|
Nikitina EV, Yurtaeva TA, Tsyganov MS, Ezhkova GO. Physico-Chemical and Antioxidant Properties of Skimmed Varenets (Slavic Baked Milk Yogurt) Mixed with Enzyme-Modified Potato Starches. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE JOURNAL 2021. [DOI: 10.12944/crnfsj.9.1.09] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Abstract
The present studies have examined the effect of potato starches treated with amylase B.licheformis (Bl) (laboratory sample) or Amylosubtilin® (AM) (Berdsk Factory of Biological Preparations (now: Sibbiofarm), Russia) in different concentrations on the quality of Slavic skim milk drink Varenets made from baked milk. The baked milk is milk heated to 98 °C for 3 hours, it has a sweet aroma and taste and creamy hue. The presence of enzyme-modified potato starches (Bl or AM) has been found to promote the activation of lactic acid fermentation, the accumulation of exopolysaccharides, and such stabilized products have a higher viscosity, a lower percentage of syneresis compared to the control sample. The antioxidant capacity of the Varents samples after fermentation was evaluated by two assays: analysis of radical capture activity of 2,2-diphenyl-1-picrylhydrazyl (DPPH •); and the ability to restore Fe + 3 (Iron Reduction Antioxidant Ability Assay, FRAP). All Varentz samples showed different values for DPPH, FRAP assays depending on the starches used. The Introduction of pre-fermented starches into defatted jam promotes formation of enhanced antioxidant properties of milk product. The use of starches modified with enzymes improves sensory characteristics, in particular, as a fat imitator, formsfull taste of the drink.
Collapse
Affiliation(s)
- Elena V. Nikitina
- Department of Meat and Milk Technology, Faculty of Food Technology, Kazan National Research Technological University, Kazan, Russia
| | - Tatiana A. Yurtaeva
- Department of Meat and Milk Technology, Faculty of Food Technology, Kazan National Research Technological University, Kazan, Russia
| | - Maxim S. Tsyganov
- Department of Meat and Milk Technology, Faculty of Food Technology, Kazan National Research Technological University, Kazan, Russia
| | - Galina O. Ezhkova
- Department of Meat and Milk Technology, Faculty of Food Technology, Kazan National Research Technological University, Kazan, Russia
| |
Collapse
|
24
|
Effect of yam ( Dioscorea spp.) starch on the physicochemical, rheological, and sensory properties of yogurt. Heliyon 2021; 7:e05987. [PMID: 33537474 PMCID: PMC7841326 DOI: 10.1016/j.heliyon.2021.e05987] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2020] [Revised: 11/18/2020] [Accepted: 01/11/2021] [Indexed: 11/24/2022] Open
Abstract
This study investigated the effect of the addition of starch from “hawthorn” yam (Dioscorea rotundata) and “creole” yam (Dioscorea alata) at different concentrations (0.1%, 0.3%, and 0.5% w/w) on the physicochemical and sensory properties of stirred-type yogurt. Pectin (0.3% w/w) was used as a reference stabilizer. Yogurt with yam starch presented 13.38% less syneresis than yogurts with pectin. At the sensory level, the most accepted treatment was yogurt with “creole” yam starch at 0.1% w/w. During 21 days of storage, yogurt with yam starch (“creole” and “hawthorn”) at 0.1% w/w showed a decrease in syneresis between 7% and 8%, while in those with pectin, syneresis remained practically constant in this period. Yogurt with yam starch was characterized as a pseudoplastic fluid, with a lactic acid bacterial count according to NTC 805. Yam starch can be used as stabilizer because it improves the physicochemical, sensory, and rheological characteristics of stirred-type yogurt. Especially the “creole” yam starch (0.1% w/w), which presents the best preference by consumers.
Collapse
|
25
|
Acharjee A, Afrin SM, Sit N. Physicochemical, textural, and rheological properties of yoghurt enriched with orange pomace powder. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15193] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Arijit Acharjee
- Department of Food Engineering and Technology Tezpur University Assam India
| | | | - Nandan Sit
- Department of Food Engineering and Technology Tezpur University Assam India
| |
Collapse
|
26
|
Khubber S, Chaturvedi K, Thakur N, Sharma N, Yadav SK. Low-methoxyl pectin stabilizes low-fat set yoghurt and improves their physicochemical properties, rheology, microstructure and sensory liking. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106240] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
|
27
|
Effects of yam (Dioscorea opposita Thunb.) juice on fermentation and textural attributes of set-style skimmed yoghurt. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00830-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
|
28
|
Yang Z, Xu X, Hemar Y, Mo G, de Campo L, Gilbert EP. Effect of porous waxy rice starch addition on acid milk gels: Structural and physicochemical functionality. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106092] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
29
|
Yu B, Zheng L, Cui B, Zhao H, Liu P. The effects of acetylated distarch phosphate from tapioca starch on rheological properties and microstructure of acid-induced casein gel. Int J Biol Macromol 2020; 159:1132-1139. [DOI: 10.1016/j.ijbiomac.2020.05.049] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2020] [Revised: 04/20/2020] [Accepted: 05/07/2020] [Indexed: 02/01/2023]
|
30
|
Ban Q, Liu Z, Yu C, Sun X, Jiang Y, Cheng J, Guo M. Physiochemical, rheological, microstructural, and antioxidant properties of yogurt using monk fruit extract as a sweetener. J Dairy Sci 2020; 103:10006-10014. [PMID: 32861489 DOI: 10.3168/jds.2020-18703] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2020] [Accepted: 06/10/2020] [Indexed: 12/19/2022]
Abstract
A yogurt using monk fruit extract (MFE) as a sweetener was developed. The aim of the study was to investigate the viability of using MFE to develop sweetened yogurts without the calories of added sugar. The physiochemical, rheological, microstructural, and antioxidant properties of yogurt were studied. Rheological results showed that MFE affected the yogurt fermentation process and its rheological properties. Yogurt sweetened with MFE had similar microstructural properties to yogurt sweetened with sucrose. Yogurt with MFE showed higher levels of gly-pro-p-nitroanilide and dipeptidyl peptidase IV inhibitory activities, 1,1-diphenyl-2-picrylhydrazyl radical scavenging capacity, α-glucosidase inhibitory activities, and superoxide anion radical scavenging ability compared with other yogurt samples. Results indicated that MFE could be a novel sweetener and a food antioxidant for functional yogurt and related products.
Collapse
Affiliation(s)
- Qingfeng Ban
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China; Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin 150030, China
| | - Zonghao Liu
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Chongwei Yu
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Xiaomeng Sun
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Yunqing Jiang
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China; Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin 150030, China
| | - Jianjun Cheng
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China.
| | - Mingruo Guo
- Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin 150030, China; Department of Nutrition and Food Sciences, College of Agriculture and Life Sciences, University of Vermont, Burlington 05405.
| |
Collapse
|
31
|
Olagunju A, Omoba O, Enujiugha V, Alashi A, Aluko R. Technological Properties of Acetylated Pigeon Pea Starch and Its Stabilized Set-Type Yoghurt. Foods 2020; 9:foods9070957. [PMID: 32708443 PMCID: PMC7404470 DOI: 10.3390/foods9070957] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2020] [Revised: 07/14/2020] [Accepted: 07/15/2020] [Indexed: 01/25/2023] Open
Abstract
The behaviour of graded acetylated pigeon pea starch during heat processing was evaluated in addition to the corresponding effect of their incorporation at 1.5% (w/v) as a stabilizer in set-type yoghurt. Acetylated starch possessed higher solubility and swelling power than native starch under the temperature regimes considered. Addition of acetylated pigeon pea starch as a stabilizer in yoghurt had positive influence on the water holding capacity (7.7% to 10.4% compared to 13.3% in yoghurt stabilized with native pigeon pea starch) and whey syneresis (approximately 15%, 12%, and 8% increase observed in yoghurt with acetylated pea starch compared to 47% in yoghurt with native pea starch stabilizer) at the end of a 28-day cold storage period. In addition, pea starch-stabilized yoghurt possessed an enhanced sensory attribute (firmness), and compared favourably with gelatin-stabilized yoghurt in terms of overall acceptability. Thus, acetylated pigeon pea starch exhibited improved physicochemical properties and showed usefulness as a stabilizer in yoghurt because it enhanced the physicochemical, storability, and sensorial quality, while improving the body and texture of the product.
Collapse
Affiliation(s)
- Aderonke Olagunju
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; (A.A.); (R.A.)
- Department of Food Science and Technology, Federal University of Technology, Akure, Ondo State 340001, Nigeria; (O.O.); (V.E.)
- Correspondence: ; Tel.: +234-80-37267262
| | - Olufunmilayo Omoba
- Department of Food Science and Technology, Federal University of Technology, Akure, Ondo State 340001, Nigeria; (O.O.); (V.E.)
| | - Victor Enujiugha
- Department of Food Science and Technology, Federal University of Technology, Akure, Ondo State 340001, Nigeria; (O.O.); (V.E.)
| | - Adeola Alashi
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; (A.A.); (R.A.)
| | - Rotimi Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; (A.A.); (R.A.)
| |
Collapse
|
32
|
Tenea GN, Suárez J. Probiotic Potential and Technological Properties of Bacteriocinogenic Lactococcus lactis Subsp. Lactis UTNGt28 from a Native Amazonian Fruit as a Yogurt Starter Culture. Microorganisms 2020; 8:E733. [PMID: 32422963 PMCID: PMC7285064 DOI: 10.3390/microorganisms8050733] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2020] [Revised: 04/23/2020] [Accepted: 05/01/2020] [Indexed: 11/25/2022] Open
Abstract
A native Lactococcus lactis subsp. lactis UTNGt28 (GenBank accession no: MG675576.1) isolated from Amazonian fruit of the tropical Caimitillo (Chrysophyllum oliviforme) tree and the commercial strain Lactococcus lactis subsp lactis ATCC11454 (LacAT) were targeted ex vitro in whole milk in combination with Streptococcus thermophilus ATCC19258 to obtain a fermented probiotic beverage. Concomitant with cell viability determination during storage (28 days), the pH, titratable acidity, syneresis, protein and fat were evaluated. The results indicated that neither UTNGt28 nor LacAT displayed a high capacity to ferment whole milk and survive during storage; a statistically significant difference (p < 0.05) in cell viability was registered for UTNGt28 compared with LacAT when inoculated alone or in combination with S. thermophilus. A principal component analysis showed a clear difference between the yogurt formulations at day 1 and 28 of storage. The PC 1 explained 46.8% of the total variance (day 28), was loaded in the negative (-) direction with titratable acidity (% lactic acid), while the PC 2 explained 22.5% (day 1) with pH. PC 1 was loaded in the positive (+) direction with pH, cell viability, syneresis, fat and protein. Overall results indicated that UTNGt28 has the technological properties for further development of a new probiotic product.
Collapse
Affiliation(s)
- Gabriela N Tenea
- Biofood and Nutraceutics Research and Development Group, Faculty of Engineering in Agricultural and Environmental Sciences, Technical University of the North, Av. 17 de Julio s-21 Barrio El Olivo, Ibarra 100150, Ecuador
| | - Jimena Suárez
- Biofood and Nutraceutics Research and Development Group, Faculty of Engineering in Agricultural and Environmental Sciences, Technical University of the North, Av. 17 de Julio s-21 Barrio El Olivo, Ibarra 100150, Ecuador
| |
Collapse
|
33
|
Tupa MV, Altuna L, Herrera ML, Foresti ML. Preparation and Characterization of Modified Starches Obtained in Acetic Anhydride/Tartaric Acid Medium. STARCH-STARKE 2020. [DOI: 10.1002/star.201900300] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Maribel Victoria Tupa
- Instituto de Tecnología en Polímeros y Nanotecnología (ITPN‐UBA‐CONICET), Facultad de IngenieríaUniversidad de Buenos Aires. Las Heras 2214 (CP 1127AAR) Buenos Aires Argentina
| | - Luz Altuna
- Instituto de Tecnología en Polímeros y Nanotecnología (ITPN‐UBA‐CONICET), Facultad de IngenieríaUniversidad de Buenos Aires. Las Heras 2214 (CP 1127AAR) Buenos Aires Argentina
| | - María Lidia Herrera
- Instituto de Tecnología en Polímeros y Nanotecnología (ITPN‐UBA‐CONICET), Facultad de IngenieríaUniversidad de Buenos Aires. Las Heras 2214 (CP 1127AAR) Buenos Aires Argentina
| | - María Laura Foresti
- Instituto de Tecnología en Polímeros y Nanotecnología (ITPN‐UBA‐CONICET), Facultad de IngenieríaUniversidad de Buenos Aires. Las Heras 2214 (CP 1127AAR) Buenos Aires Argentina
| |
Collapse
|
34
|
Mutahi AW, Miura M. Effects of Different Chemically Modified Starches on the Rheological Properties of Stirred Non-fat Yoghurt. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2020. [DOI: 10.3136/fstr.26.177] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | - Makoto Miura
- United Graduate School of Agriculture, Iwate University
| |
Collapse
|
35
|
|
36
|
Hosseini F, Ansari S. Effect of modified tapioca starch on the physicochemical and sensory properties of liquid kashk. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:5374-5385. [PMID: 31749485 DOI: 10.1007/s13197-019-04008-w] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/16/2019] [Accepted: 08/07/2019] [Indexed: 11/29/2022]
Abstract
Three forms of modified tapioca starch, i.e. phosphorylated cross-linked tapioca starch (CLTS), octenyl succinic anhydride substituted tapioca starch (OSTS) and hydroxypropylated tapioca starch (HPTS) were studied and used as stabilizers (0.5, 1 and 1.5%) in industrial liquid kashk, and their effects on the physicochemical and sensory properties of products were examined during 60 days of refrigerated storage. When combined with the highest concentration of each stabilizer, the kashk reached its highest acidity, hardness, adhesiveness, viscosity and overall acceptability, while the lowest value of syneresis was obtained. Moreover, the highest values of viscosity was observed after incorporating CLTS into the samples, and other samples with HPTS showed the highest syneresis, hardness, adhesiveness and overall acceptability. During storage, there were significant trends of increase in the values of acidity, syneresis and hardness, whereas the viscosity, pH and adhesiveness decreased significantly. Several sensory attributes such as texture, odour value and overall acceptability were influenced by the type of stabilizer. In general, among the three kinds of modified tapioca starch, the HPTS was the most suitable form at the concentration of 1.5%, and this was most appropriate for the production of industrial liquid kashk with respect to high-quality physicochemical and sensory properties.
Collapse
Affiliation(s)
- Farzaneh Hosseini
- Department of Food Science and Technology, Kazerun Branch, Islamic Azad University, Kazerun, Iran
| | - Sara Ansari
- Department of Food Science and Technology, Kazerun Branch, Islamic Azad University, Kazerun, Iran
| |
Collapse
|
37
|
Pan LH, Liu F, Luo SZ, Luo JP. Pomegranate juice powder as sugar replacer enhanced quality and function of set yogurts: Structure, rheological property, antioxidant activity and in vitro bioaccessibility. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108479] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
38
|
Mohsin A, Ni H, Luo Y, Wei Y, Tian X, Guan W, Ali M, Khan IM, Niazi S, Rehman SU, Zhuang Y, Guo M. Qualitative improvement of camel milk date yoghurt by addition of biosynthesized xanthan from orange waste. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.03.039] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
|
39
|
Xu K, Guo M, Du J, Zhang Z. Okra polysaccharide: Effect on the texture and microstructure of set yoghurt as a new natural stabilizer. Int J Biol Macromol 2019; 133:117-126. [DOI: 10.1016/j.ijbiomac.2019.04.035] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2019] [Revised: 03/25/2019] [Accepted: 04/05/2019] [Indexed: 11/25/2022]
|
40
|
Li X, Ma X, Xiao N, Long W, Wu Y, Tong P, Chen H. Change in Chemical Composition of Simmental Crossbred Cattle Milk Improved its Physicochemical, Nutritional, and Processed Properties. J Food Sci 2019; 84:1322-1330. [PMID: 31132147 DOI: 10.1111/1750-3841.14631] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2018] [Revised: 03/27/2019] [Accepted: 03/28/2019] [Indexed: 11/28/2022]
Abstract
This study aimed to evaluate a new milk resource from Simmental crossbred cattle, which could be an alternative raw milk for dairy products. In the experiment, physicochemical characterization of raw milk was evaluated according to the Standards. In addition, Simmental crossbred cattle milk (SHCM) samples had the higher contents of total amino acid than those of Chinese Holstein cow milk (HCM) samples, especially for Leu, Lys, Met, and Phe. We also observed the contents of protein, fat, and lactose in SHCM samples changed during 12 months, where in milk fat content was mostly affected by the season, followed by the lactose and protein contents. Moreover, texture profile analysis showed that yoghurt made from SHCM had stronger structures, which especially reflected in hardness and chewiness. The G' of yoghurt made from SHCM during storage time was always higher than that made from HCM, indicating that SHCM yoghurt showed higher apparent viscosity values. Logically, the milk from Simmental crossbred cattle has desirable physicochemical characteristics and nutritional value, which could be a new better resource of dairy products. PRACTICAL APPLICATION: Compared with Chinese Holstein cattle, Simmental crossbred cattle have strong resistance to moist weather and better performance in disease resistance, which are particularly important for lactating cows persisting in south of China. We evaluated the nutritional values of SHCM and HCM, and compared the seasonal variation on chemical composition of SHCM sample. All the data could be used to produce different dairy products using raw milk from different seasons. In addition, textural properties of yoghurt made from two milks were also determined, and we suggested that SHCM could be used as a new resource candidate for developing dairy product in the future.
Collapse
Affiliation(s)
- Xin Li
- State Key Laboratory of Food Science and Technology, Nanchang Univ., Nanchang, 330047, P.R. China.,School of Food Science & Technology, Nanchang Univ., Nanchang, 330047, P.R. China
| | - Xin Ma
- State Key Laboratory of Food Science and Technology, Nanchang Univ., Nanchang, 330047, P.R. China.,School of Food Science & Technology, Nanchang Univ., Nanchang, 330047, P.R. China
| | - Na Xiao
- State Key Laboratory of Food Science and Technology, Nanchang Univ., Nanchang, 330047, P.R. China.,School of Modern Agricultural and Forestry Engineering, Ji'an College, Ji'an, 343000, P.R. China
| | - Wei Long
- State Key Laboratory of Food Science and Technology, Nanchang Univ., Nanchang, 330047, P.R. China.,Testing Center for Quality and Safety of Agri-Products of Ji'an City, Ji'an Agricultural Bureau, Ji'an, 343000, P.R. China
| | - Yong Wu
- State Key Laboratory of Food Science and Technology, Nanchang Univ., Nanchang, 330047, P.R. China.,School of Food Science & Technology, Nanchang Univ., Nanchang, 330047, P.R. China
| | - Ping Tong
- State Key Laboratory of Food Science and Technology, Nanchang Univ., Nanchang, 330047, P.R. China.,School of Food Science & Technology, Nanchang Univ., Nanchang, 330047, P.R. China
| | - Hongbing Chen
- State Key Laboratory of Food Science and Technology, Nanchang Univ., Nanchang, 330047, P.R. China.,Sino-German Joint Research Inst. (Jiangxi-OAI), Nanchang Univ., Nanchang, 330047, P.R. China
| |
Collapse
|
41
|
|
42
|
Román L, Matia-Merino L, Reguilón MP, Gómez M. Extruded Maize Flour as Texturizing Agent in Acid-Unheated Skim Milk Gels. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02252-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
43
|
He J, Han Y, Liu M, Wang Y, Yang Y, Yang X. Effect of 2 types of resistant starches on the quality of yogurt. J Dairy Sci 2019; 102:3956-3964. [PMID: 30827555 DOI: 10.3168/jds.2018-15562] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2018] [Accepted: 01/10/2019] [Indexed: 01/15/2023]
Abstract
This study investigated the effects of resistant starch (RS) 2 (a high-amylose corn starch) and RS3 (physically modified corn starch) on yogurt quality. Yogurt containing Bifidobacterium BB-12 was treated with RS2 or RS3 to a final concentration of 1.5%, with the control group receiving 1.5% (wt/wt) of sucrose. Multispeckle diffusing wave spectroscopy and scanning electron microscopy were used to investigate the effect of the resistant starches on the gelation process and microstructure of yogurt. The quality of the yogurt treatments was evaluated using viable counts of Bifidobacterium BB-12 and all viable cells, titratable acidity, amount of whey separation, and viscosity during storage. The resistant starches affected the progress of gelation and microstructure and decreased the decline of viable counts of Lactobacillus. Notably, RS3 effectively protected the Bifidobacterium BB-12, increased the viscosity, and decreased titratable acidity. Our results suggested that RS could improve the quality of yogurt and have a more probiotic effect. Further studies could lead to optimization in yogurt processing by mixing these 2 types of RS to determine their best usage and explore their interactions with proteins.
Collapse
Affiliation(s)
- Jun He
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Huhhot 010018, China
| | - Yumei Han
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Huhhot 010018, China.
| | - Min Liu
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Huhhot 010018, China
| | - Yanan Wang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Huhhot 010018, China
| | - Yang Yang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Huhhot 010018, China
| | - Xujin Yang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Huhhot 010018, China
| |
Collapse
|
44
|
Physiochemical properties of modified starch under yogurt manufacturing conditions and its relation to the properties of yogurt. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.10.003] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
45
|
IMBACHÍ-NARVÁEZ PC, SEPÚLVEDA-VALENCIA JU, RODRÍGUEZ-SANDOVAL E. Effect of modified cassava starch on the rheological and quality properties of a dairy beverage prepared with sweet whey. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/1678-457x.28017] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
46
|
Fu R, Li J, Zhang T, Zhu T, Cheng R, Wang S, Zhang J. Salecan stabilizes the microstructure and improves the rheological performance of yogurt. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.03.034] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
|
47
|
Lima MR, Paula HC, Abreu FO, da Silva RB, Sombra FM, de Paula RC. Hydrophobization of cashew gum by acetylation mechanism and amphotericin B encapsulation. Int J Biol Macromol 2018; 108:523-530. [DOI: 10.1016/j.ijbiomac.2017.12.047] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2017] [Revised: 11/16/2017] [Accepted: 12/06/2017] [Indexed: 01/04/2023]
|
48
|
Ren F, Dong D, Yu B, Hou ZH, Cui B. Rheology, thermal properties, and microstructure of heat-induced gel of whey protein-acetylated potato starch. STARCH-STARKE 2017. [DOI: 10.1002/star.201600344] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Fei Ren
- College of Food Science and Engineering; Qilu University of Technology; Jinan Shandong P. R. China
| | - Die Dong
- College of Food Science and Engineering; Qilu University of Technology; Jinan Shandong P. R. China
| | - Bin Yu
- College of Food Science and Engineering; Qilu University of Technology; Jinan Shandong P. R. China
| | - Zhao-hua Hou
- College of Food Science and Engineering; Qilu University of Technology; Jinan Shandong P. R. China
| | - Bo Cui
- College of Food Science and Engineering; Qilu University of Technology; Jinan Shandong P. R. China
| |
Collapse
|
49
|
Dönmez Ö, Mogol BA, Gökmen V. Syneresis and rheological behaviors of set yogurt containing green tea and green coffee powders. J Dairy Sci 2017; 100:901-907. [DOI: 10.3168/jds.2016-11262] [Citation(s) in RCA: 65] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2016] [Accepted: 08/03/2016] [Indexed: 11/19/2022]
|
50
|
Si X, Zhou Z, Strappe P, Blanchard C. A comparison of RS4-type resistant starch to RS2-type resistant starch in suppressing oxidative stress in high-fat-diet-induced obese rats. Food Funct 2017; 8:232-240. [DOI: 10.1039/c6fo01225f] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
The anti-obesity effects of two types of resistant starch (RS) in high-fat-diet-induced obese rats were investigated.
Collapse
Affiliation(s)
- Xu Si
- Key Laboratory of Food Nutrition and Safety
- Ministry of Education
- Tianjin University of Science and Technology
- Tianjin 300457
- China
| | - Zhongkai Zhou
- Key Laboratory of Food Nutrition and Safety
- Ministry of Education
- Tianjin University of Science and Technology
- Tianjin 300457
- China
| | - Padraig Strappe
- ARC Functional Grains Centre
- Charles Sturt University
- Wagga Wagga
- Australia
| | - Chris Blanchard
- ARC Functional Grains Centre
- Charles Sturt University
- Wagga Wagga
- Australia
| |
Collapse
|