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Pi J, Wang J, Lv J, Jin Y, Oh DH, Fu X. Modification of ovalbumin by the enzymatic method: Consequences for foaming characteristics of fibrils. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108492] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Boeck T, Ispiryan L, Hoehnel A, Sahin AW, Coffey A, Zannini E, Arendt EK. Lentil-Based Yogurt Alternatives Fermented with Multifunctional Strains of Lactic Acid Bacteria-Techno-Functional, Microbiological, and Sensory Characteristics. Foods 2022; 11:2013. [PMID: 35885256 PMCID: PMC9317967 DOI: 10.3390/foods11142013] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2022] [Revised: 06/30/2022] [Accepted: 07/03/2022] [Indexed: 01/27/2023] Open
Abstract
A milk-alternative produced from lentil protein isolate was fermented with three multifunctional strains of lactic acid bacteria, Leuconostoc citreum TR116, Leuconostoc pseudomesenteroides MP070, and Lacticaseibacillus paracasei FST 6.1. As a control, a commercial starter culture containing Streptococcus thermophilus was used. The metabolic performance of these strains and the techno-functional properties of the resulting yogurt alternatives (YA) were studied. Microbial growth was evaluated by cell counts, acidification, and carbohydrate metabolization. The structure of the YA was investigated by textural and rheological analyses and confocal laser scanning microscopy (CLSM). Production of antifungal compounds, the influence of fermentation on the content of FODMAPs, and typical metabolites were analyzed, and a sensory analysis was performed. The results revealed an exponential microbial growth in the lentil base substrate supported by typical acidification, which indicates a suitable environment for the selected strains. The resulting YA showed a gel-like texture typical for non-stirred yogurts, and high water holding capacity. The tested strains produced much higher levels of antifungal phenolic compounds than the commercial control and are therefore promising candidates as adjunct cultures for shelf-life extension. The Leuconostoc strains produced mannitol from fructose and could thus be applied in sugar-reduced YA. Preliminary sensory analysis showed high acceptance for YA produced with Lacticaseibacillus paracasei FST 6.1, and a yogurt-like flavor not statistically different to that produced by the control. Overall, each tested strain possessed promising functionalities with great potential for application in fermented plant-based dairy-alternatives.
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Affiliation(s)
- Theresa Boeck
- School of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, Ireland; (T.B.); (L.I.); (A.H.); (A.W.S.); (E.K.A.)
| | - Lilit Ispiryan
- School of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, Ireland; (T.B.); (L.I.); (A.H.); (A.W.S.); (E.K.A.)
| | - Andrea Hoehnel
- School of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, Ireland; (T.B.); (L.I.); (A.H.); (A.W.S.); (E.K.A.)
| | - Aylin W. Sahin
- School of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, Ireland; (T.B.); (L.I.); (A.H.); (A.W.S.); (E.K.A.)
| | - Aidan Coffey
- Department of Biological Sciences, Munster Technological University, T12 P928 Cork, Ireland;
- APC Microbiome Ireland, University College Cork, T12 K8AF Cork, Ireland
| | - Emanuele Zannini
- School of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, Ireland; (T.B.); (L.I.); (A.H.); (A.W.S.); (E.K.A.)
| | - Elke K. Arendt
- School of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, Ireland; (T.B.); (L.I.); (A.H.); (A.W.S.); (E.K.A.)
- APC Microbiome Ireland, University College Cork, T12 K8AF Cork, Ireland
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Park C, Campanella O, Maleky F. The effects of whey protein and oleogel interactions on mechanical properties of oleocolloids and hydro-oleocolloids matrices. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107285] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Lubrication and Sensory Properties of Emulsion Systems and Effects of Droplet Size Distribution. Foods 2021; 10:foods10123024. [PMID: 34945575 PMCID: PMC8700785 DOI: 10.3390/foods10123024] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2021] [Revised: 11/22/2021] [Accepted: 11/29/2021] [Indexed: 11/17/2022] Open
Abstract
The functional and sensory properties of food emulsion are thought to be complicated and influenced by many factors, such as the emulsifier, oil/fat mass fraction, and size of oil/fat droplets. In addition, the perceived texture of food emulsion during oral processing is mainly dominated by its rheological and tribological responses. This study investigated the effect of droplet size distribution as well as the content of oil droplets on the lubrication and sensory properties of o/w emulsion systems. Friction curves for reconstituted milk samples (composition: skimmed milk and milk cream) and Casein sodium salt (hereinafter referred to as CSS) stabilized model emulsions (olive oil as oil phase) were obtained using a soft texture analyzer tribometer with a three ball-on-disc setup combined with a soft surfaces (PDMS) tribology system. Sensory discrimination was conducted by 22 participants using an intensity scoring method. Stribeck curve analyses showed that, for reconstituted milk samples with similar rheological properties, increasing the volume fraction of oil/fat droplets in the size range of 1-10 µm will significantly enhance lubrication, while for CSS-stabilized emulsions, the size effect of oil/fat droplets reduced to around 1 µm. Surprisingly, once the size of oil/fat droplets of both systems reached nano size (d90 = 0.3 µm), increasing the oil/fat content gave no further enhancement, and the friction coefficient showed no significant difference (p > 0.05). Results from sensory analysis show that consumers are capable of discriminating emulsions, which vary in oil/fat droplet size and in oil/fat content (p < 0.01). However, it appeared that the discrimination capability of the panelist was significantly reduced for emulsions containing nano-sized droplets.
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Structural characterization of modified whey protein isolates using cold plasma treatment and its applications in emulsion oleogels. Food Chem 2021; 356:129703. [PMID: 33848680 DOI: 10.1016/j.foodchem.2021.129703] [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: 09/04/2020] [Revised: 03/22/2021] [Accepted: 03/23/2021] [Indexed: 11/22/2022]
Abstract
Cold plasma as a green and expeditious tool was used to modify whey protein isolate (WPI) in order to improve its emulsion capability. The emulsion-based oleogels with antibacterial functions were then constructed using the modified WPI. The modified WPI treated with cold plasma under 10 s at 50 W power significantly lowered the oil-water interface tension. Meanwhile, the fluorescence intensity and the α-helix content of WPI reduced with the cold plasma treatment. It is noted that SEM results showed that the treated WPI had more regular dendritic structures. Such modified WPI was applied to construct oleogels loaded with thyme essential oil and coconut oil, which showed a porous uniform network structure and excellent antimicrobial activities against E.coli. As a proof of concept, this study demonstrated cold plasma could be as a new facile tool to modify food-sourced proteins and expected to enlarge their applications in oleogel productions.
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Fox D, Lynch KM, Sahin AW, Arendt EK. Soft Tribology Using Rheometers: A Practical Guide and Introduction. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2020. [DOI: 10.1080/03610470.2020.1843959] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
- Daniel Fox
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Kieran M. Lynch
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Aylin W. Sahin
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Elke K. Arendt
- School of Food and Nutritional Sciences and APC Microbiome Ireland, University College Cork, Cork, Ireland
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Park C, Jimenez-Flores R, Maleky F. Quantifications of Oleocolloid Matrices Made of Whey Protein and Oleogels. Foods 2020; 9:foods9111697. [PMID: 33228228 PMCID: PMC7699611 DOI: 10.3390/foods9111697] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2020] [Revised: 11/09/2020] [Accepted: 11/12/2020] [Indexed: 11/21/2022] Open
Abstract
Consumer demand for high protein content and plant-based fat has necessitated novel approaches to healthy food products. In response to this need, oleogels (OG) (structured liquid oils) emerged as a possible means of not only replacing saturated and trans fats but also delivering food protein. Nevertheless, an in-depth view of the structure of networks made of OG and protein is deficient. Hence, the objective of this study is developing oleocolloid (OC) (whey protein and rice bran wax OG) and hydro-oleocolloid (HOC) (OC + water) matrices with varying protein content (2.5–7.5%) to characterize their structural properties. Thermal analysis of the matrices via differential scanning calorimetry (DSC) documented the effects of hydrophobic interactions on the protein structure and its stability. Whey protein denaturation temperature increased from 74.9 °C to 102.8 °C in the presence of high oleic soybean oil. The effects of vegetable oil on WPI structure was also verified by FTIR spectroscopy. Data analysis revealed slight structural changes of the WPI secondary structure in the hydrophobic oil medium and the α-helix and β-sheet proportion in the emulsion medium was significantly altered. Similar analysis was performed in OC and HOC networks to quantify possible interactions between protein and rice bran wax. Results indicated that the protein was denatured during the thermal and mechanical conditions required for the oleogelation process, while it did not affect the systems’ solid fat content (SFC) and polymorphic patterns of the oleogels. However, DSC analysis showed different onset of melting for OC and HOC samples due to colloidal interactions between the protein and the lipid phase. The role of these chemistry was confirmed by microscopy analyses where OC and HOC matrices displayed notably different microstructural properties. The observed differences in the structural properties between OC and HOC matrices indicate the different colloidal interactions mediated by oleogelation process and the liquid medium type (oil vs. emulsion).
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Affiliation(s)
- Clifford Park
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Ct., Columbus, OH 43210, USA
| | - Rafael Jimenez-Flores
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Ct., Columbus, OH 43210, USA
| | - Farnaz Maleky
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Ct., Columbus, OH 43210, USA
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Chang K, Liu J, Jiang W, Zhang R, Zhang T, Liu B. Ferulic acid-ovalbumin protein nanoparticles: Structure and foaming behavior. Food Res Int 2020; 136:109311. [PMID: 32846520 DOI: 10.1016/j.foodres.2020.109311] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2020] [Revised: 05/06/2020] [Accepted: 05/11/2020] [Indexed: 12/21/2022]
Abstract
Egg white was known for its excellent foaming properties, and some reports had studied the effect of polyphenol such as green tea on the foaming properties. However, ovalbumin, as the most abundant component of egg white protein, few literatures have reported the effects of polyphenols on its structure and foam property. In this study, ferulic acid (FA) was selected to explore the influence of polyphenol on the structure and foaming properties of ovalbumin (OVA). Results showed that hydrophobic interaction and hydrogen chemical bonds were the main driving force. FA could induce a significant decrease of free-SH content (12.76-3.72 μmol/g), a slight decline of surface hydrophobicity (716.39-577.65). Meanwhile, combined with the results of fluorescence spectroscopy and circular dichroism spectroscopy, we conclude that FA changed the structures and molecular flexibility of OVA. The increase of particle size and absolute zeta-potential showed there was a little aggregation between OVA molecules, proved FA could act as a cross-linker between OVA proteins. This behavior makes the adjacent films more firm and stable, therefore improved the foaming properties. This study suggested that FA could be a potential foaming agent to modify the foaming properties of OVA in the foam-related food industry.
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Affiliation(s)
- Kefei Chang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, People's Republic of China; College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Jingbo Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, People's Republic of China; College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Wei Jiang
- College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Ruixue Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, People's Republic of China; College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Ting Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, People's Republic of China; College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Boqun Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, People's Republic of China; College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China.
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