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Zhang H, Goff HD, Liu C, Luo S, Hu X. Preparation of liquid yogurt in the presence of pectin and its formation mechanism. Food Chem 2024; 452:139473. [PMID: 38723564 DOI: 10.1016/j.foodchem.2024.139473] [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: 03/06/2024] [Revised: 04/20/2024] [Accepted: 04/22/2024] [Indexed: 06/01/2024]
Abstract
We had previously observed that adding pectin into milk before fermentation inhibited gelation of yogurt but did not affect the pH. Thus, this work aimed to prepare such liquid yogurt and clarify its formation mechanism. It was found that liquid yogurt was obtained in the presence of 0.10%-0.20% pectin. However, at lower or higher pectin concentrations, yogurt was gelled. Confocal laser scanning microscopy analysis demonstrated that 0.10%-0.20% pectin induced milk protein aggregating into separated particles rather than a continuous network, which explained why liquid yogurt was formed. Moreover, adding 0.10%-0.20% pectin into the casein micelle suspension induced aggregation of casein micelles at pH 6.8. After pH decreased to 4.3, casein micelles showed more aggregation but they were still separated particles, which was the same in the corresponding yogurt samples. These results suggested that pectin changed the aggregation mode of casein micelles and induced formation of liquid yogurt.
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Affiliation(s)
- Hongkai Zhang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - H Douglas Goff
- Department of Food Science, University of Guelph, Guelph, Ontario N1G2W1, Canada
| | - Chengmei Liu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Shunjing Luo
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Xiuting Hu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
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Hu L, Jia Y, Zhang X, Zhang Y, Dang M, Li C. Application of Persimmon Pectin with Promising Emulsification Properties as an Acidified Milk Drinks Stabilizer. Foods 2023; 12:foods12102042. [PMID: 37238860 DOI: 10.3390/foods12102042] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 04/29/2023] [Accepted: 05/17/2023] [Indexed: 05/28/2023] Open
Abstract
The present study aimed to evaluate the capability of persimmon pectin (PP) as a stabilizer for acid milk drinks (AMDs) compared with commercial high-methoxyl pectin (HMP) and sugar beet pectin (SBP). The effectiveness of pectin stabilizers was assessed by analyzing particle size, micromorphology, zeta potential, sedimentation fraction, storage, and physical stability. Results of CLSM images and particle size measurements showed that PP-stabilized AMDs had smaller droplet sizes and more uniform distributions, indicating better stabilization potential compared with the HMP- and SBP-stabilized AMDs. Zeta potential measurements revealed that the addition of PP significantly increased the electrostatic repulsion between particles and prevented aggregation. Moreover, based on the results of Turbiscan and storage stability determination, PP exhibited better physical and storage stability compared with HMP and SBP. The combination of steric repulsion and electrostatic repulsion mechanisms exerted a stabilizing effect on the AMDs prepared from PP. Overall, these findings suggest that PP has promising potential as an AMD stabilizer in the food and beverage industry.
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Affiliation(s)
- Lanlan Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Environment Correlative Food Science, Ministry of Education, Wuhan 430070, China
| | - Yangyang Jia
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Environment Correlative Food Science, Ministry of Education, Wuhan 430070, China
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Xiaoxiao Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Environment Correlative Food Science, Ministry of Education, Wuhan 430070, China
| | - Yajie Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Environment Correlative Food Science, Ministry of Education, Wuhan 430070, China
| | - Meizhu Dang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Environment Correlative Food Science, Ministry of Education, Wuhan 430070, China
| | - Chunmei Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Environment Correlative Food Science, Ministry of Education, Wuhan 430070, China
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Quintana Martinez S, Torregroza Fuentes EE, García-Zapateiro LA. Rheological and Microstructural Properties of Acidified Milk Drink Stabilized with Butternut Squash Pulp Hydrocolloids (BSPHs). ACS OMEGA 2022; 7:19235-19242. [PMID: 35721938 PMCID: PMC9202050 DOI: 10.1021/acsomega.2c00513] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Accepted: 05/19/2022] [Indexed: 06/15/2023]
Abstract
In this study, hydrocolloids from butternut squash pulp (BSPH) have been employed as stabilizers for the development of acidified milk drinks to evaluate their physicochemical, rheological, and microstructural properties. BSPH was obtained in the alkaline medium (yield of 630 mg of hydrocolloids/100 g of pulp), presenting 79.97 ± 0.240% carbohydrate and non-Newtonian-type shear thinning. Four acidified milk drinks (AMDs) were obtained with 0.25, 0.50, and 1.00% BSPHs and a control sample without BSPHs. The addition of BSPHs did not alter the proximal composition of AMDs with similar proximal values; also, the samples present typical behavior of non-Newtonian-fluid-type shear thinning adjusted to the Carreau-Yasuda model. Storage (G') and loss (G″) moduli values were slightly dependent on the frequency in most of the studied systems. Then, the addition of BSPHs retained their uniform internal structure and contributed to the stabilization of the products.
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David-Birman T, Romano A, Aga A, Pascoviche D, Davidovich-Pinhas M, Lesmes U. Impact of silkworm pupae (Bombyx mori) powder on cream foaming, ice cream properties and palatability. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2021.102874] [Citation(s) in RCA: 4] [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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