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Fang F, Tian Z, Cai Y, Huang L, Van der Meeren P, Wang J. The structural, antioxidant and emulsifying properties of cellulose nanofiber-dihydromyricetin mixtures: Effects of composite ratio. Food Chem 2024; 454:139803. [PMID: 38810448 DOI: 10.1016/j.foodchem.2024.139803] [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: 02/05/2024] [Revised: 05/20/2024] [Accepted: 05/21/2024] [Indexed: 05/31/2024]
Abstract
In this work, effects of cellulose nanofiber/dihydromyricetin (CNF/DMY) ratio on the structural, antioxidant and emulsifying properties of the CNF/DMY mixtures were investigated. CNF integrated with DMY via hydrogen bonding and the antioxidant capacity of mixtures increased with decreasing CNF/DMY ratio (k). The oxidative stability of emulsions enhanced as the DMY content increased. Emulsions formed at Φ = 0.5 displayed larger size (about 25 μm), better viscoelasticity and centrifugal stability than those at Φ = 0.3 (about 23 μm). The emulsions at k = 17:3 and Φ = 0.5 exhibited the most excellent viscoelasticity. In conclusion, the DMY content in mixtures and the oil phase fraction exhibited distinct synergistic effects on the formation and characteristics of emulsions, and the emulsions could demonstrate superior oxidative and storage stability. These findings could provide a novel strategy to extend the shelf life of cellulose-based emulsions and related products.
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Affiliation(s)
- Fang Fang
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China; Hunan Province Prepared Dishes Engineering Technology Research Center, Changsha University of Science & Technology, Changsha 410114, China
| | - Zijing Tian
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China
| | - Yongjian Cai
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China; Hunan Province Prepared Dishes Engineering Technology Research Center, Changsha University of Science & Technology, Changsha 410114, China.
| | - Lihua Huang
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China; Hunan Province Prepared Dishes Engineering Technology Research Center, Changsha University of Science & Technology, Changsha 410114, China
| | - Paul Van der Meeren
- Particle and Interfacial Technology Group, Ghent University, 9000 Gent, Belgium
| | - Jianhui Wang
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China; Hunan Province Prepared Dishes Engineering Technology Research Center, Changsha University of Science & Technology, Changsha 410114, China.
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2
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Gu J, Pan MH, Chiou YS, Wei S, Ding B. Enhanced stability of Pickering emulsions through co-stabilization with nanoliposomes and thermally denatured ovalbumin. Int J Biol Macromol 2024; 278:134561. [PMID: 39127283 DOI: 10.1016/j.ijbiomac.2024.134561] [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: 05/28/2024] [Revised: 07/29/2024] [Accepted: 08/05/2024] [Indexed: 08/12/2024]
Abstract
Pickering emulsions were co-stabilized by nanoliposome (NL) and thermally denatured ovalbumin (DOVA) based on the induction of OVA with strong particle characteristics through thermal denaturation. DOVA-NL particles were spherical and their sizes were mainly distributed between 50 and 100 nm. The surface tension and interfacial tension of DOVA-NL were significantly reduced, and the surface hydrophobicity, amphiphilicity and free -SH content of DOVA were enhanced after complexation with NL. The content of α-helix and β-sheet in DOVA decreased, whereas the content of β-turn and random coil increased after complexation with NL. Hydrophobic interactions, hydrogen bonding and electrostatic forces played a vital role in the interactions between NL and DOVA, leading to conformational changes in DOVA. The number of binding sites between NL and DOVA was more than one, and the interaction between NL and DOVA was exothermic and spontaneous. The emulsification index showed that DOVA-NL-stabilized Pickering emulsions (DNPE) were significantly more stable than DOVA-stabilized emulsions. DOVA-NL particles adsorbed at the oil-water interface and the droplet size of DNPE was smaller than that of DOVA-stabilized emulsions. This study suggests that it may be an effective strategy to improve the stability of Pickering emulsions through co-stabilization with NL and DOVA.
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Affiliation(s)
- Jinhui Gu
- College of Life Science, Yangtze University, Jingzhou, Hubei 434025, PR China
| | - Min-Hsiung Pan
- Institute of Food Sciences and Technology, National Taiwan University, Taipei 10617, Taiwan, ROC
| | - Yi-Shiou Chiou
- College of Pharmacy, Kaohsiung Medical University, Kaohsiung City 80708, Taiwan, ROC
| | - Shudong Wei
- College of Life Science, Yangtze University, Jingzhou, Hubei 434025, PR China
| | - Baomiao Ding
- College of Life Science, Yangtze University, Jingzhou, Hubei 434025, PR China.
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3
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Fang F, Tian Z, Huang L, Cai Y, Van der Meeren P, Wang J. A novel Pickering emulsion gels stabilized by cellulose nanofiber/dihydromyricetin composite particles: Microstructure, rheological behavior and oxidative stability. Int J Biol Macromol 2024; 278:135281. [PMID: 39256126 DOI: 10.1016/j.ijbiomac.2024.135281] [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: 03/13/2024] [Revised: 08/14/2024] [Accepted: 09/01/2024] [Indexed: 09/12/2024]
Abstract
Particle concentrations (w) and oil content (Φ) are crucial factors influencing the gel stability of Pickering emulsions. To understand the stabilization mechanism comprehensively, we prepared emulsion gels stabilized by CNF/DMY composite particles at various w (0.5-1.5 wt%) and Φ (0.2-0.6, v/v). The microstructure revealed the adsorption of these particles at the oil-water interface, with excess particles forming a three-dimensional network structure in the continuous phase. Rheological studies showed that the network structure of Pickering emulsions was significantly influenced by w and Φ, resulting in improved emulsion gel strength that hindered the movement of oil droplets and oxygen in the continuous phase, thereby enhancing emulsion stability. Three scenarios for the critical strain (γco) were observed: at Φ = 0.2, γco decreased with increasing w, while at Φ = 0.4, γco increased with increasing w. At Φ = 0.6, γco remained relatively constant regardless of w. In conclusion, adjusting particle concentration and oil content enabled the control of microstructure, rheological properties, and antioxidant capacity of emulsion gels. These findings could be a valuable resource for formulating and ensuring the quality of emulsion gel-based products in the food industry.
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Affiliation(s)
- Fang Fang
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China; Hunan Province Prepared Dishes Engineering Technology Research Center, Changsha University of Science & Technology, Changsha 410114, China
| | - Zijing Tian
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China
| | - Lihua Huang
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China; Hunan Province Prepared Dishes Engineering Technology Research Center, Changsha University of Science & Technology, Changsha 410114, China
| | - Yongjian Cai
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China; Hunan Province Prepared Dishes Engineering Technology Research Center, Changsha University of Science & Technology, Changsha 410114, China.
| | - Paul Van der Meeren
- Particle and Interfacial Technology Group, Ghent University, B-9000 Gent, Belgium
| | - Jianhui Wang
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China; Hunan Province Prepared Dishes Engineering Technology Research Center, Changsha University of Science & Technology, Changsha 410114, China
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4
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Gao K, Liu T, Zhang Q, Wang Y, Song X, Luo X, Ruan R, Deng L, Cui X, Liu Y. Stabilization of emulsions prepared by ball milling and cellulase treated pomelo peel insoluble dietary fiber: Integrity of porous fiber structure dominates the stability. Food Chem 2024; 440:138189. [PMID: 38100965 DOI: 10.1016/j.foodchem.2023.138189] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2022] [Revised: 11/16/2023] [Accepted: 12/07/2023] [Indexed: 12/17/2023]
Abstract
Emulsion gels from the pomelo peel insoluble dietary fiber (PIDF) were developed. The emulsification potentials of PIDFs subjected to various degrees of ball milling (M-PIDFs), cellulase hydrolysis (C-PIDF), and cellulase hydrolysis followed by ball milling (CM-PIDFs) were evaluated. Emulsions prepared by M-PIDFs for different lengths of ball milling time exhibited similar stability characteristics, confirming that M-PIDF emulsion stability might be determined by the three-dimensional structure formed by M-PIDF stacking and oil droplet capture. C-PIDF had characteristics resembling those of Pickering particles. CM-PIDF emulsions got destabilized with ball milling time prolongation. Interface tension and particle size of C/CM-PIDF decreased gradually during ball milling. Rheological and fluorescence microscopy results revealed that the intact internal crosslinking structure frameworks were disrupted in CM-PIDF emulsions. Therefore, intact fiber-based networks, rather than small particle size or low interfacial tension, determine the stability of PIDF emulsions. This study deepens the understanding of PIDF as a clean emulsifier.
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Affiliation(s)
- Kaili Gao
- State Key Laboratory of Food Science and Resources, Engineering Research Center for Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, Jiangxi, 330047, China; Key Laboratory of Plant Resources and Biodiversity of Jiangxi Province, Jingdezhen University, Jingdezhen 333000, China
| | - Tongying Liu
- Jiangxi Maternal and Child Health Hospital, Nanchang Jiangxi 330006, China
| | - Qi Zhang
- State Key Laboratory of Food Science and Resources, Engineering Research Center for Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, Jiangxi, 330047, China
| | - Yunpu Wang
- State Key Laboratory of Food Science and Resources, Engineering Research Center for Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, Jiangxi, 330047, China
| | - Xiaoxiao Song
- State Key Laboratory of Food Science and Resources, Engineering Research Center for Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, Jiangxi, 330047, China
| | - Xuan Luo
- State Key Laboratory of Food Science and Resources, Engineering Research Center for Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, Jiangxi, 330047, China
| | - Roger Ruan
- State Key Laboratory of Food Science and Resources, Engineering Research Center for Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, Jiangxi, 330047, China; Center for Biorefining and Department of Bioproducts and Biosystems Engineering, University of Minnesota, St. Paul MN 55108, USA
| | - Le Deng
- State Key Laboratory of Food Science and Resources, Engineering Research Center for Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, Jiangxi, 330047, China
| | - Xian Cui
- State Key Laboratory of Food Science and Resources, Engineering Research Center for Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, Jiangxi, 330047, China.
| | - Yuhuan Liu
- State Key Laboratory of Food Science and Resources, Engineering Research Center for Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, Jiangxi, 330047, China.
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5
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Tang L, Hu M, Bai S, Wang B, Fan B, Zhang L, Wang F. Extraction of insoluble soybean fiber by alternating ultrasonic/alkali and its improved superior physicochemical and functional properties. Int J Biol Macromol 2024; 263:130505. [PMID: 38423430 DOI: 10.1016/j.ijbiomac.2024.130505] [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: 07/12/2023] [Revised: 11/15/2023] [Accepted: 02/26/2024] [Indexed: 03/02/2024]
Abstract
Okara, as a by-product of soybean processing, is rich in insoluble dietary fiber (IDF), which is a carbohydrate polymer with various insoluble polysaccharides. Nowadays, the extraction of IDF with excellent functional properties has become a research hotspot. In this work, we further proposed an alternating alkali/ultrasound method for the efficient extraction of IDF. The sequential treatments of alkali (A-ISF), alkali-ultrasonic (AU-ISF), ultrasonic-alkali (UA-ISF), ultrasonic-alkali-ultrasonic (UAU-ISF) and alkali-ultrasonic-alkali (AUA-ISF) were applied to extract insoluble soybean fiber (ISF). FTIR and XRD results proved the typical structure of ISFs, and TGA results demonstrated the improved thermal stability of UAU-ISF and AUA-ISF. Chemical composition measurement showed that UAU-ISF and AUA-ISF exhibited higher cellulose content (>83 %). SEM results revealed that ultrasonic treatment led to a decomposition of okara matrix and significant porous structure in ISFs with an amplified collapse effect, resulting in an increase of the pore size of ISFs, and strengthening the properties of UAU-ISF and AUA-ISF in higher water (>15 g/g)/oil (>12 g/g) holding capacities, cholesterol binding capacity (>36 mg/g), and cation exchange capacity (>0.3 mmol/g), thus providing new insights for the preparation of ISF with high functional properties that are beneficial for human intestinal health.
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Affiliation(s)
- Lu Tang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Miao Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Shiru Bai
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Bo Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Bei Fan
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Liang Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Fengzhong Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
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6
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Cai Y, Huang L, Zhao Q, Zhao D, Zhao M, Van der Meeren P. Hydration effects of insoluble soybean fiber (ISF) on rheological properties and freeze-thaw stability of ISF concentrated emulsions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:6920-6928. [PMID: 37300816 DOI: 10.1002/jsfa.12775] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/29/2023] [Revised: 06/02/2023] [Accepted: 06/10/2023] [Indexed: 06/12/2023]
Abstract
BACKGROUND Concentrated emulsions have been formulated in many foods. The insoluble soybean fiber (ISF) can be utilized as a particle to stabilize concentrated emulsions. However, the approach to control the rheological properties and stability of the ISF concentrated emulsions is still worth investigating. RESULTS In this study, alkali-extracted ISF was hydrated by adding sodium chloride or heating and the prepared concentrated emulsions were subjected to freeze-thawing. Compared with the original hydration method, salinization reduced the absolute ζ-potential of the ISF dispersions to 6 mV, resulting in a lower absolute ζ-potential of the concentrated emulsions, which led to a decreased electrostatic repulsion and the largest droplet size, but to the lowest apparent viscosity, viscoelastic modulus, and stability. By contrast, hydration by heating promoted the interparticle interactions, and then a decreased droplet size (54.5 μm) but with a more densely distributed droplets was observed, together with enhanced viscosity and viscoelasticity properties. The fortified network structure improved the stability of the concentrated emulsions both against high-speed centrifugation and long-term storage. Additionally, secondary emulsification after freeze-thaw further improved the performance of the concentrated emulsions. CONCLUSION The results suggest that the formation and stability of the concentrated emulsion could be regulated by different hydration methods of particles, which could be adjusted according to the practical applications. © 2023 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
| | - Lihua Huang
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Qiangzhong Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Dongrui Zhao
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing, China
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Paul Van der Meeren
- Particle & Interfacial Technology Group, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
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7
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Li Y, Wang S, Liu X, Yang L, Liu H, He Y. Characterization of enzymatic cross-linking soy protein isolate xerogels and its shape memory effect induced by ethylcellulose. Food Chem 2023; 412:135564. [PMID: 36708670 DOI: 10.1016/j.foodchem.2023.135564] [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: 10/06/2022] [Revised: 01/19/2023] [Accepted: 01/23/2023] [Indexed: 01/26/2023]
Abstract
In this study, the deformation behavior of soybean protein isolate (SPI) xerogels cross-linked with different transglutaminase (TGase) concentrations was investigated. The gel properties of TGase cross-linked SPI were analyzed by rheology and texture. Results showed that 0.4% TGase completely promoted the intermolecular cross-linking, SPI molecules had more binding sites and α-helix content and less irregular curl structure. The presence of 0.4% TGase enhanced the water binding ability and thermal stability of SPI xerogel, and its denaturation temperature was up to 181.50 °C. The corresponding texture characteristics showed that hardness and elasticity were significantly increased by 182.90% and 25.00%, respectively. Results showed that SPI containing 0.4% TGase had the best 3D (three-dimension) shape change after hydration. However, excessive TGase (1.0% w/v) led to excessive lysine covalent cross-linking, which increases the porosity of the gel surface, causing the disrupted gel network. The research provides insights and new ideas for food-processing technology called 4D (four-dimension) food.
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Affiliation(s)
- Yangyang Li
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Shengnan Wang
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China.
| | - Xiulin Liu
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Lina Yang
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - He Liu
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Yutang He
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
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8
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Song H, Zhong M, Sun Y, Yue Q, Qi B. Ultrasound-assisted alkali removal of proteins from wastewater generated during oil bodies extraction. ULTRASONICS SONOCHEMISTRY 2023; 96:106436. [PMID: 37172539 DOI: 10.1016/j.ultsonch.2023.106436] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/09/2022] [Revised: 04/24/2023] [Accepted: 05/04/2023] [Indexed: 05/15/2023]
Abstract
In this study, an ultrasonic-assisted alkaline method was used to remove proteins from wastewater generated during oil-body extraction, and the effects of different ultrasonic power settings (0, 150, 300, and 450 W) on protein recovery were investigated. The recoveries of the ultrasonically treated samples were higher than those of the samples without ultrasonic treatment, and the protein recoveries increased with increasing power, with a protein recovery of 50.10 % ± 0.19 % when the ultrasonic power was 450 W. Amino acid analysis showed that the amino acids comprising the recovered samples were consistent, regardless of the ultrasonic power used, but significant differences in the contents of amino acids were observed. No significant changes were observed in the protein electrophoretic profile using dodecyl polyacrylamide gel, indicating that sonication did not change the primary structures of the recovered samples. Fourier transform infrared and fluorescence spectroscopy revealed that the molecular structures of the samples changed after sonication, and the fluorescence intensity increased gradually with increasing sonication power. The contents of α-helices and random coils obtained at an ultrasonic power of 450 W decreased to 13.44 % and 14.31 %, respectively, whereas the β-sheet content generally increased. The denaturation temperatures of the proteins were determined using differential scanning calorimetry, and ultrasound treatment reduced the denaturation temperatures of the samples, which was associated with the structural and conformational changes caused by their chemical bonding. The solubility of the recovered protein increased with increasing ultrasound power, and a high solubility was essential in good emulsification. The emulsification of the samples was improved well. In conclusion, ultrasound treatment changed the structure and thus improved the functional properties of the protein.
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Affiliation(s)
- Hanyu Song
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Mingming Zhong
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yufan Sun
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Qiang Yue
- Heilongjiang Open University, Harbin, Heilongjiang 150030, China.
| | - Baokun Qi
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
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9
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Effect of egg white protein-insoluble soybean fiber interactions on the formation and structural characteristics of low-oil emulsion gels. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108660] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/11/2023]
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10
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Lin J, Tang ZS, Brennan CS, Chandrapala J, Gao W, Han Z, Zeng XA. Thermomechanically micronized sugar beet pulp: Emulsification performance and the contribution of soluble elements and insoluble fibrous particles. Food Res Int 2023; 165:112467. [PMID: 36869480 DOI: 10.1016/j.foodres.2023.112467] [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: 08/16/2022] [Revised: 12/04/2022] [Accepted: 01/04/2023] [Indexed: 01/09/2023]
Abstract
In this work, thermomechanically micronized sugar beet pulp (MSBP), a micron-scaled plant-based byproduct comprised of soluble elements (∼40 wt%) and insoluble fibrous particles (IFPs, ∼60 wt%), was used as a sole stabilizer for oil-in-water emulsion fabrication. The influence of emulsification parameters on the emulsifying properties of MSBP was investigated, including emulsification techniques, MSBP concentration, and oil weight fraction. High-speed shearing (M1), ultrasonication (M2), and microfludization (M3) were used to fabricate oil-in-water emulsions (20% oil) with 0.60 wt% MSBP as stabilizer, in which the d4,3 value was 68.3, 31.5, and 18.2 μm, respectively. Emulsions fabricated by M2 and M3 (higher energy input) were more stable than M1 (lower energy input) during long-term storage (30 days) as no significant increase of d4,3. As compared to M1, the adsorption ratio of IFPs and protein was increased from ∼0.46 and ∼0.34 to ∼0.88 and ∼0.55 by M3. Fabricated by M3, the creaming behavior of emulsions was completely inhibited with 1.00 wt% MSBP (20% oil) and 40% oil (0.60 wt% MSBP), showing a flocculated state and could be disturbed by sodium dodecyl sulfate. The gel-like network formed by IFPs could be strengthened after storage as both viscosity and module were significantly increased. During emulsification, the co-stabilization effect of the soluble elements and IFPs enabled a compact and hybrid coverage onto the droplet surface, which acted as a physical barrier to endow the emulsion with robust steric repulsion. Altogether, these findings suggested the feasibility of using plant-based byproducts as oil-in-water emulsion stabilizers.
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Affiliation(s)
- Jiawei Lin
- School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Zhong-Sheng Tang
- College of Food Science and Engineering, Guangdong Ocean University, Yangjiang 529500, China
| | - Charles S Brennan
- School of Science, RMIT University, GPO Box 2474, Melbourne, VIC 3001, Australia
| | - Jayani Chandrapala
- School of Science, RMIT University, GPO Box 2474, Melbourne, VIC 3001, Australia
| | - Wenhong Gao
- School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Zhong Han
- School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China
| | - Xin-An Zeng
- School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; Yangjiang Research Institute, South China University of Technology, Yangjiang 529500, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China; China-Singapore International Joint Research Institute, Guangzhou 510700, China.
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11
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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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12
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Yu C, Zheng L, Cai Y, Zhao Q, Zhao M. Desirable characteristics of casein peptides with simultaneously enhanced emulsion forming ability and antioxidative capacity in O/W emulsion. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107812] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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13
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The formation, structural and rheological properties of emulsion gels stabilized by egg white protein-insoluble soybean fiber complex. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108035] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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14
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Cai Y, Chen B, Zeng D, Huang L, Xiao C, Zhao X, Zhao M, Zhao Q, Van der Meeren P. Rheology and stability of concentrated emulsions fabricated by insoluble soybean fiber with few combined-proteins: Influences of homogenization intensity. Food Chem 2022; 383:132428. [PMID: 35182872 DOI: 10.1016/j.foodchem.2022.132428] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2021] [Revised: 02/06/2022] [Accepted: 02/08/2022] [Indexed: 11/04/2022]
Abstract
Insoluble soybean fiber with few proteins, which is extracted from defatted okara by homogeneous combined with alkali treatment, was used to prepare concentrated emulsions. Firstly, insoluble soybean fiber extracted under pH12 was used to fabricate concentrated emulsions containing various particle concentrations and oil volume fractions and the optimized condition was obtained. Subsequently, insoluble soybean fiber extracted under pH12 followed by different homogeneous strengths were utilized. Concentrated emulsions stabilized by insoluble soybean fiber that was subjected to stronger homogenization presented lower absolute values of the ζ-potential about -47.7 mV and average droplet sizes of 37.0 μm approximately. Moreover, these emulsions exhibited a higher viscosity and elastic modulus, thereby providing better stability and less pronounced environmental sensitivities towards either pH 5 or 100 mM NaCl. Overall, results revealed that insoluble soybean fiber with few protein, especially subjected to homogenization during fiber extraction, was well suited to fabricate concentrated emulsions.
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Affiliation(s)
- Yongjian Cai
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Particle & Interfacial Technology Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, B-9000 Gent, Belgium
| | - Bifen Chen
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Di Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Lihua Huang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Chuqiao Xiao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Xiujie Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Research Institute for Food Nutrition and Human Health, Guangzhou 510640, China
| | - Qiangzhong Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Research Institute for Food Nutrition and Human Health, Guangzhou 510640, China.
| | - Paul Van der Meeren
- Particle & Interfacial Technology Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, B-9000 Gent, Belgium
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15
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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.
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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.
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16
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Wang Q, Pan MH, Chiou YS, Li Z, Wei S, Yin X, Ding B. Mechanistic understanding of the effects of ovalbumin-nanoliposome interactions on ovalbumin emulsifying properties. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113067] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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17
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Bao Y, Xue H, Yue Y, Wang X, Yu H, Piao C. Preparation and Characterization of Pickering Emulsions with Modified Okara Insoluble Dietary Fiber. Foods 2021; 10:2982. [PMID: 34945533 PMCID: PMC8700857 DOI: 10.3390/foods10122982] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2021] [Revised: 11/11/2021] [Accepted: 11/29/2021] [Indexed: 01/10/2023] Open
Abstract
Modified okara insoluble dietary fiber (OIDF) has attracted great interest as a promising Pickering emulsifier. At present, the modification methods are mainly physicochemical methods, and the research on microbial modified OIDF as stabilizer is not clear. In this work, modified OIDF was prepared by yeast Kluyveromyces marxianus fermentation. The potential of modified OIDF as a Pickering emulsifier and the formation and stability of OIDF-Pickering emulsions stabilized by modified OIDF were characterized, respectively. The results showed that the specific surface area, hydrophilicity, and electronegativity of the modified OIDF were all enhanced compared with the unmodified OIDF. The existence of the network structure between droplets is the key to maintain the stability of the emulsions, as indicated by Croy-Scanning Electron Microscope (Croy-SEM) and rheological properties measurements. The stability of OIDF-Pickering emulsions was evaluated in terms of storage time, centrifugal force, pH value, and ionic strength (NaCl). Moreover, the OIDF-Pickering emulsions stabilized by modified OIDF showed better stability. These results will contribute to the development of efficient OIDF-based emulsifiers, expand the application of emulsions in more fields, and will greatly improve the high-value utilization of okara by-products.
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Affiliation(s)
- Yue Bao
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (Y.B.); (H.X.); (Y.Y.); (X.W.); (H.Y.)
| | - Hanyu Xue
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (Y.B.); (H.X.); (Y.Y.); (X.W.); (H.Y.)
| | - Yang Yue
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (Y.B.); (H.X.); (Y.Y.); (X.W.); (H.Y.)
| | - Xiujuan Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (Y.B.); (H.X.); (Y.Y.); (X.W.); (H.Y.)
| | - Hansong Yu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (Y.B.); (H.X.); (Y.Y.); (X.W.); (H.Y.)
- National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun 130118, China
| | - Chunhong Piao
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (Y.B.); (H.X.); (Y.Y.); (X.W.); (H.Y.)
- National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun 130118, China
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18
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Ye J, Hua X, Zhang W, Zhao W, Yang R. Emulsifying capacity of peanut polysaccharide: Improving interfacial property through the co-dissolution of protein during extraction. Carbohydr Polym 2021; 273:118614. [PMID: 34561012 DOI: 10.1016/j.carbpol.2021.118614] [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: 06/16/2021] [Revised: 08/21/2021] [Accepted: 08/24/2021] [Indexed: 01/13/2023]
Abstract
The co-dissolution of residual protein from byproduct (PPSI) was employed to improve the interfacial property of peanut polysaccharide (PPS). Protein content in the PPSI and PPS were 16.89% and 2.58%, respectively. The convent bonding and intermolecular interaction maintained the complex structure in PPSI. More protein promoted the shift from linear chain conformation to spherical particle, weakened surface charge, induced stronger intermolecular attraction and wettability, which facilitated interfacial adsorption of PPSI. Concomitantly, the linear chain after adsorbing the O/W interface was observed in PPSI-polystyrene, promoting the cross-linking between adsorption layers and thereby forming the elastic interfacial film. Consequently, the emulsion borne smaller size. Subsequently, the particles in continuous phase moved to the adsorption layer via intermolecular interaction and then formed a gel, enhancing stability against oil coalescence, the thermal and refrigerated treatments. Additionally, the acidified (pH 3.0) PPSI further strengthened the emulsion structure and improved its creaming and freeze-thaw stability.
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Affiliation(s)
- Jianfen Ye
- State Key Laboratory of Food Science & Technology, School of Food Science and Technology, Jiangnan University, 214122 Wuxi, China.
| | - Xiao Hua
- State Key Laboratory of Food Science & Technology, School of Food Science and Technology, Jiangnan University, 214122 Wuxi, China.
| | - Wenbin Zhang
- State Key Laboratory of Food Science & Technology, School of Food Science and Technology, Jiangnan University, 214122 Wuxi, China.
| | - Wei Zhao
- State Key Laboratory of Food Science & Technology, School of Food Science and Technology, Jiangnan University, 214122 Wuxi, China.
| | - Ruijin Yang
- State Key Laboratory of Food Science & Technology, School of Food Science and Technology, Jiangnan University, 214122 Wuxi, China.
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19
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Li L, Zhao X, Xu X. Trace the difference driven by unfolding-refolding pathway of myofibrillar protein: Emphasizing the changes on structural and emulsion properties. Food Chem 2021; 367:130688. [PMID: 34365246 DOI: 10.1016/j.foodchem.2021.130688] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2021] [Revised: 06/29/2021] [Accepted: 07/21/2021] [Indexed: 11/04/2022]
Abstract
The effective strategy of pH-shifting to improve the emulsifying properties of myofibrillar proteins (MPs) extracted from pale, soft and exudative (PSE)-like chicken was investigated. To determine the mechanism of improvement, changes on structural and physicochemical properties were clarified by tracing the difference driven by unfolding-refolding process. According to the results of tryptophan fluorescence intensity and circular dichroism spectroscopy, it is found that unfolding-refolding process markedly changed MPs secondary and tertiary structure. The atomic force microscopy images showed MPs appeared to have fibrous-like appearance at pH 7.0, however, exhibited as spherical shape after pH-shifting. Both emulsifying activity index and emulsifying stability index increased after pH-shifting. These results systematically illustrated the changes on structural and emulsion properties of MPs during unfolding-refolding process. It proved that the strategy pH 11.0-7.0 could more effectively promote MPs emulsifying properties, whose mechanism was simultaneously the transformation in MPs structure and potentially formation of highly-soluble particle.
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Affiliation(s)
- Liyuan Li
- College of Food Science and Technology, Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Joint International Research Laboratory of Animal Health and Food Safety, National Experimental Teaching Demonstration Center of Animal Science, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Xue Zhao
- College of Food Science and Technology, Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Joint International Research Laboratory of Animal Health and Food Safety, National Experimental Teaching Demonstration Center of Animal Science, Nanjing Agricultural University, Nanjing 210095, PR China.
| | - Xinglian Xu
- College of Food Science and Technology, Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Joint International Research Laboratory of Animal Health and Food Safety, National Experimental Teaching Demonstration Center of Animal Science, Nanjing Agricultural University, Nanjing 210095, PR China.
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20
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Effect of homogenization associated with alkaline treatment on the structural, physicochemical, and emulsifying properties of insoluble soybean fiber (ISF). Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106516] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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21
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Whipping properties and stability of whipping cream: The impact of fatty acid composition and crystallization properties. Food Chem 2021; 347:128997. [PMID: 33450551 DOI: 10.1016/j.foodchem.2020.128997] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2020] [Revised: 11/26/2020] [Accepted: 12/30/2020] [Indexed: 11/22/2022]
Abstract
In this study, five fats (hydrogenated palm kernel oil, HPKO-A and HPKO-B; refined vegetable oils, RVO-A and RVO-B; transesterification oil, TO) were used to prepare whipping creams. HPKO-A and RVO-A which rich in lauric and myristic acids facilitated the formation of small crystals and dense crystal network, while higher stearic acid content of HPKO-B formed large spherical crystals. The richness in palmitic acid (RVO-B and TO) and oleic acid (TO) led to the formation of weak crystal network. Higher partial coalescence was correlated to higher collision frequency of fat globules and crystal connection, therefore, the overruns, firmness and stability of creams prepared by HPKO-A and RVO-A were higher than those of HPKO-B and RVO-B. The least stability of cream prepared by TO was related to the weak crystal networks. In summary, higher lauric and myristic acids content resulted in dense crystal networks, promoting partial coalescence and improving the cream quality.
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