1
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Han Y, Zhu L, Zhang H, Wu G. Fabrication and characterization of non-fat whipped cream analogue: Effects of type and concentration of polysaccharide. Int J Biol Macromol 2024; 276:133819. [PMID: 39002915 DOI: 10.1016/j.ijbiomac.2024.133819] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2024] [Revised: 07/07/2024] [Accepted: 07/09/2024] [Indexed: 07/15/2024]
Abstract
In the present study, the non-fat whipped cream analogue was formulated by the combination of soy protein isolate, different polysaccharides and sucrose. Compared with single polysaccharide, the combined polysaccharide showed synergistic effect on formulating the non-fat whipped cream with better properties. The non-fat whipped creams showed high overrun (up to 570 %), excellent drainage stability (no drainage occurred within 120 min) and comparable hardness (up to 1.1 N) than that of control (a commercially dairy whipped cream). Moreover, the non-fat whipped creams were all solid-like (storage modulus > loss modulus) and exhibited outstanding shape retention ability. These properties were greatly affected by the types and ratios of combined polysaccharide. The combination of anionic and neutral polysaccharides was more beneficial for its properties, and the effect depended on the combined ratios. Especially for samples containing gellan gum/guar gum, their appearance only changed slightly after standing for 60 min, and simultaneously showed satisfying sensory acceptability when the combined ratio was 2/3. Therefore, these novel non-fat whipped creams could be popularized as the functional products aiming at specific groups such as diabetes and obesity people in the future.
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Affiliation(s)
- Yameng Han
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Ling Zhu
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China.
| | - Hui Zhang
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China.
| | - Gangcheng Wu
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
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2
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Zhang J, Cheng T, Sun M, Li Y, Zhang G, Hu Z, Wang D, Guo Z, Wang Z. Application of soy protein isolate-naringenin complexes as fat replacers in low-fat cream: Based on protein conformational changes, aggregation states and interfacial adsorption behavior. Int J Biol Macromol 2024; 274:133315. [PMID: 38914390 DOI: 10.1016/j.ijbiomac.2024.133315] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2024] [Revised: 05/30/2024] [Accepted: 06/19/2024] [Indexed: 06/26/2024]
Abstract
In this study, changes in the structural and functional properties of soybean protein isolate (SPI)-naringenin (NG) complexes under different amounts of naringenin treatments were explored, elucidating the effect of the complexes as fat replacers at the 15 % substitution level on the properties of low-fat cream. Finally, the correlation between the structure and function of the complex and the properties of low-fat cream was further analyzed. The addition of NG promotes the increase of SPI aggregation and particle size, and reduces the interfacial tension of the complex. Meanwhile, at the mass ratio of 48:3, NG and SPI formed a dendritic network structure suitable for stabilizing cream. The fat properties of cream indicate that low-fat creams stabilized by appropriate proportions of SPI-NG complexes displayed small and dense fat crystal network structures. In addition, low-fat cream stabilized by the SPI-NG complexes have improved whipping time, overrun, firmness, storage stability and rheological properties compared to natural SPI. It is worth noting that the overall quality of the cream stabilized by the SPI-NG complex with a mass ratio of 48:3 was almost close to that of full-fat cream. Therefore, this study promotes the potential applications of protein-polyphenol complexes as fat replacers in the food industry.
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Affiliation(s)
- Jiayu Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Tianfu Cheng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Mengya Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Guofang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Zhaodong Hu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Daoying Wang
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Zengwang Guo
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Kedong Yuwang Soybean Protein Food Co., Ltd, Qiqihaer, Heilongjiang 161000, China.
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3
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Han W, Chai X, Zaaboul F, Sun Y, Tan CP, Liu Y. Effect of different chain lengths of monoglyceride on the O/W interfacial properties with high-melting and low-melting crystals in low-fat aerated emulsion. Food Chem 2023; 427:136656. [PMID: 37393637 DOI: 10.1016/j.foodchem.2023.136656] [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: 12/04/2022] [Revised: 06/08/2023] [Accepted: 06/16/2023] [Indexed: 07/04/2023]
Abstract
The effect of different types of monoglycerides, including monopalmitin, capryl monoglyceride (GMB), and succinylated monoglyceride (GMSA) in combination with palm kernel stearin (PKS) and beeswax (BW), on the formation, crystal network structure, and partial coalescence properties of aerated emulsions (20 % w/w fat) was investigated. The stability of BW and PKS crystals with a 1 % concentration of GMSA and GMB, respectively, in the oil phase was lower than the other crystals. BW-GMSA and PKS-GMB crystals exhibited a lower crystallization rate, higher contact angles and no significant peak shift in the small-angle X-ray scattering results. The BW-GMSA and PKS-GMB emulsions had a lower nucleation rate in the bulk and a higher nucleation rate at the interface, resulting in a higher fraction of crystals adsorbed at the oil/water interface. This reduced the number of interfacial proteins and led to a high degree of partial coalescence and the formation of stable aerated networks.
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Affiliation(s)
- Wanjun Han
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Xiuhang Chai
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Farah Zaaboul
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Yanwen Sun
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Chin-Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
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4
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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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Wang S, Li Y, Yan G, Yuan D, Ji B, Zhou F, Li Y, Zhang L. Thickening mechanism of recombined dairy cream stored at 4 °C: Changes in the composition and structure of milk protein under different sterilization intensities. Int J Biol Macromol 2023; 227:903-914. [PMID: 36549627 DOI: 10.1016/j.ijbiomac.2022.12.203] [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: 09/25/2022] [Revised: 12/15/2022] [Accepted: 12/17/2022] [Indexed: 12/24/2022]
Abstract
This work elucidates the mechanism involved in the effect of varying sterilization intensities on RDC thickening via comparative analysis of the changes in the composition and structure of RDC interfacial protein after storage at 4 °C and at 25 °C. The results showed that pasteurized RDCs (75 °C for 16 s, 90 °C for 5 min) and high-temperature sterilized RDCs (105 °C for 3 min, 115 °C for 7 min and 121 °C for 7 min) did not thicken during storage at 25 °C, and had lower viscosities and higher Ca2+ concentrations than those stored at 4 °C. Whey protein (WP) aggregates were found to have been adsorbed at the interface of high-temperature treated RDCs stored at 4 °C, leading to the aggregation of fat globules and, consequently, reversible thickening. However, high-temperature sterilized RDCs underwent into irreversible thickening at 10 d, 7 d and 3 d. This phenomenon was attributed to the large amount of heat-induced whey protein and κ-casein complex that was absorbed on the oil-water interface, with Ca2+ bonded to form bridging flocculation, which altered the secondary structure of the interfacial protein to one with increased β-sheet content and decreased random coil content.
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Affiliation(s)
- Shiran Wang
- 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
| | - Guosen Yan
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Dongdong Yuan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Baoping Ji
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Feng Zhou
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yan Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
| | - Liebing Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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6
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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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7
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A functional spreadable canola and milk proteins oleogels as a healthy system for candy gummies. Sci Rep 2022; 12:12619. [PMID: 35871205 PMCID: PMC9308800 DOI: 10.1038/s41598-022-16809-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Accepted: 07/15/2022] [Indexed: 11/21/2022] Open
Abstract
Recently, interest and demand for healthy and useful food products have become a global requirement. Thus, the production of functional foods with high polyunsaturated fatty acids and antioxidants is very challenging. In this study, four functional spreadable oleogels based on canola oil and milk proteins were developed. These spreadable oleogels were used as an innovative model for the preparation of candy gummies. The chemical composition, oxidative stability, and effects of storage conditions were studied. The results showed that the fat content in spreadable oleogels and gummies ranged from 35 to 47 and 2.40–4.15%, respectively. The protein content in spreadable doum and carrot was 7.41%, while it was 6.15% in the spreadable plain and ranged from 10.25 to 12.78% in gummies. The hardness of spreadable oleogels and gummies ranged from 0.3 to 0.9 and 6.22–16.30 N, respectively. Spreadable carrot and spreadable doum had peroxide values greater than 8 meqO2/kg after storage, whereas spreadable plain and spreadable canola oleogel had better oxidative stability. The antioxidant activity of spreadable oleogels and gummies ranged from 66.98–46.83% to 51.44–40.37%, respectively. In addition, transmission electron microscopy and polarized light microscopy micrographs showed the presence of a coherent entangled network between oleogels and nutritional polymers. The oil binding capacity of spreadable carrot oleogel had a maximum value of 97.89%, while formed gummies were higher than 99%. This study showed a promising way to make functional spreadable oleogels as a model for food products that are good for health and nutrition.
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8
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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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Xu H, Yang L, Jin J, Zhang J, Xie P, Chen Y, Shi L, Wei W, Jin Q, Wang X. Elucidation on the destabilization mechanism of whipping creams during static storage. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107613] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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10
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Onsri N, Hudthagosol C, Sanporkha P. Effect of inulin and whey protein concentrate on the physicochemical properties and shelf life of reduced‐fat cream puffs. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16955] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Narudee Onsri
- Department of Nutrition, Faculty of Public Health Mahidol University. 420/1 Ratchawithi RD. Bangkok Thailand
| | - Chatrapa Hudthagosol
- Department of Nutrition, Faculty of Public Health Mahidol University. 420/1 Ratchawithi RD. Bangkok Thailand
| | - Promluck Sanporkha
- Department of Nutrition, Faculty of Public Health Mahidol University. 420/1 Ratchawithi RD. Bangkok Thailand
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11
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Javad S, Gopirajah R, Rizvi SSH. High internal phase oil-in-water emulsions stabilized by supercritical carbon dioxide extruded whey protein concentrate. Food Chem 2022; 372:131362. [PMID: 34818751 DOI: 10.1016/j.foodchem.2021.131362] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2021] [Revised: 10/04/2021] [Accepted: 10/05/2021] [Indexed: 11/04/2022]
Abstract
High Internal Phase Emulsions (HIPEs) were stabilized by functionalized whey protein concentrate (WPC-80). Functionalization of WPC-80 was done by supercritical CO2 assisted extrusion technology. HIPEs were formed by 80% oil and 1-4 wt% of control (untreated) whey protein concentrate, extruded/functionalized whey protein concentrates (f-WPC-80) at pH 3.0 and 5.4, and sodium caseinate (NaCas) separately and were characterized for their stability at two temperatures (25 and 40 °C) for 20 days. Results indicated that f-WPC-80-pH3.0 formed self-standing gels at 1 wt% concentrations which were more stable, without phase separation, than those stabilized by commercially used stabilizer NaCas and native c-WPC. At 4% concentration of f-WPC-80-pH3.0, the compressed droplets produced emulsions with self-standing and viscoelastic features. While control WPC-80, could not form stable HIPEs at any investigated concentrations. The reported high internal phase oil-in-water emulsions, offer a potential new system for delivery of nutritionally superior and clean-label products of commercial utility.
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Affiliation(s)
- Sumera Javad
- Department of Food Science, Cornell University, Ithaca, NY, USA; Department of Botany, Lahore College for Women University, Lahore, Pakistan.
| | | | - Syed S H Rizvi
- Department of Food Science, Cornell University, Ithaca, NY, USA
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12
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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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13
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Xu H, Yang L, Chen Y, Shi L, Zhang J, Jin J, Wei W, Jin Q, Wang X. WITHDRAWN: Effects of MCC to CMC ratios on room temperature-storage stabilities and whipping capabilities of whipping creams. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112932] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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14
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Biglarian N, Rafe A, Shahidi SA. Effect of basil seed gum and κ-carrageenan on the rheological, textural, and structural properties of whipped cream. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:5851-5860. [PMID: 33788968 DOI: 10.1002/jsfa.11237] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/01/2021] [Revised: 03/18/2021] [Accepted: 03/31/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Basil seed gum (BSG) is a novel polysaccharide that has been found wide application in the food industry. It can be used in whipped cream due to its thickening and emulsifying properties. The effect of BSG and κ-carrageenan on the structure-rheology relationships of whipped cream was evaluated. RESULTS The viscosity of cream containing BSG was higher than that of carrageenan. Basil seed gum resulted in a strong capacity to improve the viscosity of the cream. Rheological results showed the low-frequency dependence of the elastic modulus was improved by BSG, which had a strong effect on the rigidity of the emulsion. The fracture strain of the creams containing BSG or κ-carrageenan was between the normal cream and acidified caseinate stabilized emulsion foam. It was found that the protein segments of BSG could be adsorbed at the oil-water interface, resulting in the formation of a pseudo-gel network, which creates a stronger molecular protein network in the whipped cream. Microstructure study revealed that whipped cream containing κ-carrageenan exhibited some flocculation, which could be caused by non-adsorbed polysaccharides or proteins. In contrast, cream containing BSGshowed more voids, which have considerably decreased by fat content and enhance the foam structure. CONCLUSION As a result, synergistic interactions between proteins and polysaccharides (BSG and κ-carrageenan) could promote the development of a cross-linked network. Indeed, due to its high levels of hydrophilicity, BSG absorbs water, acts as a thickening agent, and competes against caseinate at the interfaces and is incorporated into whipped cream to provide a more desirable physical structure for the product. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Niloofar Biglarian
- Department of Food Science and Technology, Collage of Agriculture and Food Science, Ayattolah Amoli Branch, Islamic Azad University, Amol, Iran
| | - Ali Rafe
- Department of Food Processing, Research Institute of Food Sciecne and Technology (RIFST), Mashhad, Iran
| | - Seyed-Ahmad Shahidi
- Department of Food Science and Technology, Collage of Agriculture and Food Science, Ayattolah Amoli Branch, Islamic Azad University, Amol, Iran
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15
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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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16
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Ultrasound-modified interfacial properties and crystallization behavior of aerated emulsions fabricated with pH-shifting treated pea protein. Food Chem 2021; 367:130536. [PMID: 34371279 DOI: 10.1016/j.foodchem.2021.130536] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2021] [Revised: 06/30/2021] [Accepted: 07/02/2021] [Indexed: 11/22/2022]
Abstract
The interfacial properties of pea protein isolate (NPP) were modified by pH12-shifting (BPP) and ultrasound treatment as a substitute for skimmed milk powder (SMP) in ice cream. The physicochemical properties and fat crystallization in emulsions before and after whipping were analyzed. Compared with SMP, the BPP emulsion displayed superior stability with small particle size and high viscosity. Fat clusters were observed in both SMP and BPP emulsions, which may promote the puncture and protrusion of fat crystals within droplets and lead to partial coalescence to allow air bubble entrapment. Aeration activity of BPP in cream was 1.5-fold that of NPP. Although the overrun value was smaller than SMP cream, the BPP cream retained the stable shape and had a slow melting rate due to its interactive dimensional network of fat. Ultrasound treatment was found to promote fat crystallization of emulsions, leading to the improved stability of final products.
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Ghribi AM, Zouari M, Attia H, Besbes S. Study of protein / k-carrageenan mixture's effect on low-fat whipping cream formulation. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111647] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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18
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Mir NA, Riar CS, Singh S. Improvement in the functional properties of quinoa (Chenopodium quinoa) protein isolates after the application of controlled heat-treatment: Effect on structural properties. FOOD STRUCTURE 2021. [DOI: 10.1016/j.foostr.2021.100189] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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19
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Silva-Avellaneda E, Bauer-Estrada K, Prieto-Correa RE, Quintanilla-Carvajal MX. The effect of composition, microfluidization and process parameters on formation of oleogels for ice cream applications. Sci Rep 2021; 11:7161. [PMID: 33785792 PMCID: PMC8010073 DOI: 10.1038/s41598-021-86233-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Accepted: 11/30/2020] [Indexed: 11/16/2022] Open
Abstract
The use of oleogels is an innovative and economical option for the technological development of some food products, among them ice creams. The aim of this study was to establish the best processing conditions to obtain an emulsion which form oleogels with the lowest ζ-potential and average droplet size (ADS) for use as ice cream base. Using surface response methodology (SRM), the effects of three numerical factors (microfluidization pressure, oil and whey protein concentration, WP) and four categorical factors (oil type, temperature, surfactant, and type of WP) on formation of emulsions were assessed. The response variables were ζ, ADS, polydispersity index (PDI), viscosity (η), hardness, cohesiveness and springiness. Additionally, a numerical optimization was performed. Two ice creams containing milk cream and oleogel, respectively were compared under the optimization conditions. Results suggest oleogels obtained from the microfluidization of whey and high oleic palm oil are viable for the replacement of cream in the production of ice cream.
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Affiliation(s)
- E Silva-Avellaneda
- Facultad de Ingeniería, Universidad de La Sabana, Km 7 vía autopista Norte, Bogotá, Colombia
| | - K Bauer-Estrada
- Facultad de Ingeniería, Universidad de La Sabana, Km 7 vía autopista Norte, Bogotá, Colombia
| | - R E Prieto-Correa
- Facultad de Ingeniería, Universidad de La Sabana, Km 7 vía autopista Norte, Bogotá, Colombia
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Andrade J, Rousseau D. Whipping properties of recombined, additive-free creams. J Dairy Sci 2021; 104:6487-6495. [PMID: 33741159 DOI: 10.3168/jds.2020-19623] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2020] [Accepted: 02/06/2021] [Indexed: 11/19/2022]
Abstract
There is increasing industrial interest in the use of the milkfat globule membrane as a food ingredient. The objective of this research was to determine whether the aerosol whipping performance of cream separated into butter and buttermilk, and then recombined, would perform in a manner similar to untreated cream. Churning of cream tempered to different solid fat contents was used to separate butter from buttermilk, which were then recombined at the same ratios as the initial extraction yield, or with 25% extra buttermilk. Differences in milkfat globule size distributions among the recombined creams were apparent; however, their whipping behavior and overrun were similar. Importantly, all recombined creams did not yield properties similar to the original cream, indicating that the unique native milkfat globule membrane structure plays a role in cream performance well beyond its simple presence.
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Affiliation(s)
- J Andrade
- Department of Chemistry and Biology, Ryerson University, Toronto, ON M5B 2K3, Canada
| | - D Rousseau
- Department of Chemistry and Biology, Ryerson University, Toronto, ON M5B 2K3, Canada.
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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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Jeżowski P, Polcyn K, Tomkowiak A, Rybicka I, Radzikowska D. Technological and antioxidant properties of proteins obtained from waste potato juice. Open Life Sci 2020; 15:379-388. [PMID: 33817226 PMCID: PMC7874540 DOI: 10.1515/biol-2020-0046] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2020] [Revised: 05/15/2020] [Accepted: 05/17/2020] [Indexed: 12/30/2022] Open
Abstract
The article presents the technological and antioxidant properties of potato juice (PJ) protein concentrate obtained by the novel ultrafiltration method. Commercial products, obtained from waste PJ by the traditional method of acid coagulation of proteins, were studied for comparison. Functional properties such as water or oil absorption, foaming capacity, and foam stability (FS) as well as solubility at various pH were assessed. Moreover, the total phenolic compound content, antioxidant activity, and mineral composition were determined. The results showed that PJ protein concentrate obtained by ultrafiltration has good oil absorption properties (6.30 mL/g), which is more than two times higher than the commercial proteins used in the comparison (P2 = 2.33 mL/g and P3 = 2.67 mL/g). Moreover, the ability to create and stabilize foam was also higher (FS ranging from 20.0% at pH = 10 to 11.3% at pH = 2 after 60 min of testing). It had higher content of macro- and microelements and antioxidant activity compared to other samples. Therefore, it is possible to obtain interesting potato protein concentrate from the waste product of the starch production process, which may be an interesting raw material for enriching food.
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Affiliation(s)
- Paweł Jeżowski
- Institute of Chemistry and Technical Electrochemistry, Poznan University of Technology, Poznań, Poland
| | - Karolina Polcyn
- Students’ Scientific Club of Food Technologists, Poznań University of Life Sciences, Poznań, Poland
| | - Agnieszka Tomkowiak
- Department of Genetics and Plant Breeding, Poznań University of Life Sciences, Poznań, Poland
| | - Iga Rybicka
- Department of Technology and Instrumental Analysis, Poznań University of Economics and Business, Poznań, Poland
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Li Y, Li Y, Yuan D, Wang Y, Li M, Zhang L. The effect of caseins on the stability and whipping properties of recombined dairy creams. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104658] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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24
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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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26
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Meza BE, De Piante Vicín DA, Marino F, Sihufe GA, Peralta JM, Zorrilla SE. Characterisation of soluble aggregates from commercial whey protein concentrate suspensions: Effect of protein concentration, pH, and heat treatment conditions. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12669] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Bárbara E Meza
- Instituto de Desarrollo Tecnológico para la Industria Química (INTEC) Universidad Nacional del Litoral – CONICET Güemes 3450 S3000GLN Santa Fe Argentina
| | - Daniel A De Piante Vicín
- Instituto de Desarrollo Tecnológico para la Industria Química (INTEC) Universidad Nacional del Litoral – CONICET Güemes 3450 S3000GLN Santa Fe Argentina
| | - Fernanda Marino
- Instituto de Desarrollo Tecnológico para la Industria Química (INTEC) Universidad Nacional del Litoral – CONICET Güemes 3450 S3000GLN Santa Fe Argentina
| | - Guillermo A Sihufe
- Instituto de Desarrollo Tecnológico para la Industria Química (INTEC) Universidad Nacional del Litoral – CONICET Güemes 3450 S3000GLN Santa Fe Argentina
| | - Juan Manuel Peralta
- Instituto de Desarrollo Tecnológico para la Industria Química (INTEC) Universidad Nacional del Litoral – CONICET Güemes 3450 S3000GLN Santa Fe Argentina
| | - Susana E Zorrilla
- Instituto de Desarrollo Tecnológico para la Industria Química (INTEC) Universidad Nacional del Litoral – CONICET Güemes 3450 S3000GLN Santa Fe Argentina
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Wang Y, Yuan D, Li Y, Li M, Wang Y, Li Y, Zhang L. Thermodynamic and whipping properties of milk fat in whipped cream: A study based on DSC and TD-NMR. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.05.008] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Chen H, Gan J, Ji A, Song S, Yin L. Development of double network gels based on soy protein isolate and sugar beet pectin induced by thermal treatment and laccase catalysis. Food Chem 2019; 292:188-196. [DOI: 10.1016/j.foodchem.2019.04.059] [Citation(s) in RCA: 61] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2019] [Revised: 04/15/2019] [Accepted: 04/16/2019] [Indexed: 12/17/2022]
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29
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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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30
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AHOUEI MH, POURAHMAD R, MOGHARI AA. Improvement of physical and sensory properties of whipping cream by replacing sucrose with rebaudioside A, isomalt and maltodextrin. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.41917] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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31
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Ghorbani‐HasanSaraei A, Rafe A, Shahidi S, Atashzar A. Microstructure and chemorheological behavior of whipped cream as affected by rice bran protein addition. Food Sci Nutr 2019; 7:875-881. [PMID: 30847166 PMCID: PMC6392820 DOI: 10.1002/fsn3.939] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2018] [Revised: 12/26/2018] [Accepted: 12/27/2018] [Indexed: 11/20/2022] Open
Abstract
The effect of rice bran protein (RBP) isolate addition on the rheological and structural properties of commercial whipped cream with 25% and 35% fat was investigated. Results showed that increasing the fat content from 25% to 35% leads to an increase in the elastic modulus. Furthermore, by increasing the amount of RBP from 1% to 3% in both creams, significant increase occurred in the complex modulus. As the fat content increased from 25% to 35%, the slope of flow behavior was increased, which revealed more thinning behavior and pseudoplasticity index of cream. The cream containing 35% fat and 3% RBP had also shown the low index (n = 0.298) which confirmed the firmer structure of the cream. The maximum consistency index (k) obtained was 9.41 for the cream with 35% fat and 3% RBP, which approved its strong foam structure. In general, according to our results it is obvious that whipped cream with the highest amount of fat and the lowest value of protein can lead to maximum stability of the whipping cream. Among the samples, the lowest stiffness was observed in cream of 35% fat, containing 3% rice bran protein. However, cream containing 35% fat and 1% RBP had convenient overrun and good stability. The microstructural results showed that the cream structure has relatively large globular aggregates in network and develops large pores, which permit to retain sufficient water/air. By increasing the fat content of cream from 25% to 35%, the voids and spaces in the cream were significantly decreased and the pores become less which improve the foam structure. Therefore, it can be concluded the cream with more fat has the more overrun and stability. In general, it is possible to improve the foam structure of cream by substituting fat by RBP.
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Affiliation(s)
- Azade Ghorbani‐HasanSaraei
- Department of Food Science and TechnologyCollege of Agriculture and Food ScienceAyatollah Amoli BranchIslamic Azad UniversityAmolIran
| | - Ali Rafe
- Department of Food ProcessingResearch Institute of Food Science and Technology (RIFST)MashhadIran
| | - Seyed‐Ahmad Shahidi
- Department of Food Science and TechnologyCollege of Agriculture and Food ScienceAyatollah Amoli BranchIslamic Azad UniversityAmolIran
| | - Azin Atashzar
- Department of Food Science and TechnologyCollege of Agriculture and Food ScienceAyatollah Amoli BranchIslamic Azad UniversityAmolIran
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32
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Malik MA, Saini CS. Improvement of functional properties of sunflower protein isolates near isoelectric point: Application of heat treatment. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.09.009] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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33
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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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Han J, Zhou X, Cao J, Wang Y, Sun B, Li Y, Zhang L. Microstructural evolution of whipped cream in whipping process observed by confocal laser scanning microscopy. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1437630] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Jie Han
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Xilong Zhou
- College of Engineering, China Agricultural University, Beijing, China
| | - Jialu Cao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Yunna Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Bokang Sun
- Research and Development Department, Ningxia Saishang Dairy Industry Co.Ltd.No.5, Yinchuan, China
| | - Yan Li
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
| | - Liebing Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 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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36
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Jukkola A, Rojas OJ. Milk fat globules and associated membranes: Colloidal properties and processing effects. Adv Colloid Interface Sci 2017; 245:92-101. [PMID: 28457499 DOI: 10.1016/j.cis.2017.04.010] [Citation(s) in RCA: 54] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2017] [Revised: 04/18/2017] [Accepted: 04/20/2017] [Indexed: 02/07/2023]
Abstract
The composition and physical-chemical properties of the milk fat globule membrane (MFGM) is a subject that has gained increased interest in the field of food colloids, mainly because the nutritional and technological value of the MFGM. In fact, related changes in integrity and structure during milk processing pose a huge challenge as far as efforts directed to isolate the components of the fat globule membrane. MFGM characteristics and potential utilization are subjects of dissension. Thus, the effects of processing and the colloidal interactions that exist with other milk constituents need to be better understood in order to exploit milk fat and MFGM, their functionality as colloids as well as those of their components. These are the main subjects of this review, which also reports on the results of recent inquiries into MFGM structure and colloidal behavior.
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37
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Sobhaninia M, Nasirpour A, Shahedi M, Golkar A. Oil-in-water emulsions stabilized by whey protein aggregates: Effect of aggregate size, pH of aggregation and emulsion pH. J DISPER SCI TECHNOL 2017. [DOI: 10.1080/01932691.2016.1224719] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Mina Sobhaninia
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Esfahan, Iran
| | - Ali Nasirpour
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Esfahan, Iran
| | - Mohammad Shahedi
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Esfahan, Iran
| | - Abdolkhalegh Golkar
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Esfahan, Iran
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38
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Jukkola A, Partanen R, Rojas O, Heino A. Separation of milk fat globules via microfiltration: Effect of diafiltration media and opportunities for stream valorization. J Dairy Sci 2016; 99:8644-8654. [DOI: 10.3168/jds.2016-11422] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2016] [Accepted: 08/01/2016] [Indexed: 11/19/2022]
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39
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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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Vilgis TA. Soft matter food physics--the physics of food and cooking. REPORTS ON PROGRESS IN PHYSICS. PHYSICAL SOCIETY (GREAT BRITAIN) 2015; 78:124602. [PMID: 26534781 DOI: 10.1088/0034-4885/78/12/124602] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
This review discusses the (soft matter) physics of food. Although food is generally not considered as a typical model system for fundamental (soft matter) physics, a number of basic principles can be found in the interplay between the basic components of foods, water, oil/fat, proteins and carbohydrates. The review starts with the introduction and behavior of food-relevant molecules and discusses food-relevant properties and applications from their fundamental (multiscale) behavior. Typical food aspects from 'hard matter systems', such as chocolates or crystalline fats, to 'soft matter' in emulsions, dough, pasta and meat are covered and can be explained on a molecular basis. An important conclusion is the point that the macroscopic properties and the perception are defined by the molecular interplay on all length and time scales.
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Affiliation(s)
- Thomas A Vilgis
- Max-Planck-Institute for Polymer Research, Ackermannweg 10, 55129 Mainz, Germany
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Nguyen V, Duong CT, Vu V. Effect of thermal treatment on physical properties and stability of whipping and whipped cream. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2015.04.026] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Thirupathi Kumara Raja S, Thiruselvi T, Aravindhan R, Mandal AB, Gnanamani A. In vitro and in vivo assessments of a 3-(3,4-dihydroxyphenyl)-2-propenoic acid bioconjugated gelatin-based injectable hydrogel for biomedical applications. J Mater Chem B 2014; 3:1230-1244. [PMID: 32264474 DOI: 10.1039/c4tb01196a] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
Imparting functional properties on a biomaterial for high end applications is always a challenging task. In the present study, an attempt was made to construct an injectable hydrogel through bioconjugation of dihydroxy phenolic acids to a gelatin backbone. Bioconjugating caffeic acid with gelatin followed by oxidation with mild oxidation agents provided a hydrogel with all the requisite properties (biocompatibility, controlled biodegradability, and antioxidant, antimicrobial and wound healing ability). Bioconjugation was performed using EDC/NHS and the resultant gel named as caffeic acid bioconjugated gel (CBG gel). The physicochemical, rheological, swelling, in vitro (biocompatibility, biodegradability, antimicrobial properties, antioxidant properties and drug release properties) and in vivo (biocompatibility, biodegradability and wound healing properties) studies on the CBG gel were carried out using standard protocols. The bioconjugation was confirmed by 1H NMR and UV-Vis analysis. Rheological analysis of the CBG gel revealed that the storage modulus was greater than the loss modulus at all the frequencies and suggested the elastic nature of the gel. About 50% weight gain within 12 hours during swelling studies and 50% weight loss within 12 hours during evaporation suggested the suitability of the CBG gel as a drug carrier. The drug release studies implied that there was an initial burst and later the release was sustained. The CBG gel promotes cell migration and demonstrates radical scavenging behavior. When subcutaneously injected into the animal, as in situ CBG gel, the gel was highly biocompatible and did not cause any necrosis. The crosstalk with adjacent tissue cells was smooth and the gel completely degraded within 24 days. The wound healing efficacy on full-thickness wounds suggested that the CBG gel accelerated healing and imparted high strength on the healed skin at an appreciable level. With all these additional functional properties, the CBG gel could be useful for biomedical applications.
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