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Ruengdech A, Siripatrawan U. Improving encapsulating efficiency, stability, and antioxidant activity of catechin nanoemulsion using foam mat freeze-drying: The effect of wall material types and concentrations. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113478] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Gruppi A, Dermiki M, Spigno G, FitzGerald RJ. Impact of Enzymatic Hydrolysis and Heat Inactivation on the Physicochemical Properties of Milk Protein Hydrolysates. Foods 2022; 11:foods11040516. [PMID: 35205992 PMCID: PMC8871203 DOI: 10.3390/foods11040516] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2022] [Revised: 02/08/2022] [Accepted: 02/08/2022] [Indexed: 12/17/2022] Open
Abstract
This study determined the physicochemical properties (apparent viscosity (ηapp), turbidity (A550nm), particle size and molecular mass distribution) of hydrolysates generated from whey protein concentrate (WPC), milk protein concentrate (MPC) and sodium caseinate (NaCN), following incubation with Debitrase HYW20™ and Prolyve™ at 50 °C, pH 7.0 for 1 and 4 h, before and after heat inactivation (80 °C for 10 min). The degree of hydrolysis (DH) increased with incubation time, giving values of 6.56%, 8.17% and 9.48%, following 1 h hydrolysis of WPC, MPC and NaCN with Debitrase HYW20™, and 12.04%, 15.74% and 17.78%, respectively, following 4 h incubation. These DHs were significantly higher compared to those obtained following 4 h incubation with Prolyve™. Hydrolysis with Debitrase HYW20™ gave >40% of peptides with molecular masses < 1 kDa for all substrates, which was higher than the value obtained following hydrolysis with Prolyve™. The effect of hydrolysis on the physicochemical properties was substrate dependent, since ηapp decreased in WPC and NaCN hydrolysates, particle size decreased for all the substrates, with aggregate formation for MPC, and turbidity decreased in WPC and MPC hydrolysates, while it increased in NaCN hydrolysates. The physical properties of the hydrolysates were influenced by the enzyme thermal inactivation step in a DH-dependent manner, with no significant effect on turbidity and viscosity for hydrolysates at higher DHs.
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Affiliation(s)
- Alice Gruppi
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy;
- Department of Biological Sciences, School of Natural Sciences, University of Limerick, V94 T9PX Limerick, Ireland; (M.D.); (R.J.F.)
| | - Maria Dermiki
- Department of Biological Sciences, School of Natural Sciences, University of Limerick, V94 T9PX Limerick, Ireland; (M.D.); (R.J.F.)
- Faculty of Science, Institute of Technology Sligo, F91 YW50 Sligo, Ireland
| | - Giorgia Spigno
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy;
- Correspondence:
| | - Richard J. FitzGerald
- Department of Biological Sciences, School of Natural Sciences, University of Limerick, V94 T9PX Limerick, Ireland; (M.D.); (R.J.F.)
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Effect of heat treatments on foaming and physico-chemical properties of bovine and camel sodium caseinate. J DAIRY RES 2022; 88:440-444. [DOI: 10.1017/s0022029921000893] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
Abstract
The objective of this study was to examine the foaming properties of sodium caseinates (Na-cas) extracted from bovine and camel fresh milks after heating at 70, 80, 90 and 100°C for 30 min at laboratory scale. Experimental results indicated that greater foam was obtained with camel Na-cas than with bovine Na-cas at all heating temperatures due to the higher β-casein content in camel caseins (~53.4% of total proteins, RP-HPLC results). Increasing heat-treatment temperature to 100°C significantly enhanced the foaming properties by raising surface hydrophobicity and decreasing electronegative charge as well as interfacial tension values upon heating. This study concluded that camel Na-cas has important foaming properties in agricultural and food industries.
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Aliyari MA, Salami M, Hosseini E, Emam-Djomeh Z, Karboune S, Waglay A. Biophysical, Rheological, and Functional Properties of Complex of Sodium Caseinate and Olive Leaf Aqueous Polyphenolic Extract Obtained Using Ultrasound-Assisted Extraction. FOOD BIOPHYS 2021. [DOI: 10.1007/s11483-021-09671-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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He W, Xiao N, Zhao Y, Yao Y, Xu M, Du H, Wu N, Tu Y. Effect of polysaccharides on the functional properties of egg white protein: A review. J Food Sci 2021; 86:656-666. [DOI: 10.1111/1750-3841.15651] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2020] [Revised: 01/11/2021] [Accepted: 01/24/2021] [Indexed: 11/28/2022]
Affiliation(s)
- Wen He
- Jiangxi Key Laboratory of Natural Products and Functional Food Jiangxi Agricultural University Nanchang 330045 China
| | - Nanhai Xiao
- Jiangxi Key Laboratory of Natural Products and Functional Food Jiangxi Agricultural University Nanchang 330045 China
| | - Yan Zhao
- Engineering Research Center of Biomass Conversion Ministry of Education Nanchang University Nanchang 330047 China
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang 330047 China
| | - Yao Yao
- Jiangxi Key Laboratory of Natural Products and Functional Food Jiangxi Agricultural University Nanchang 330045 China
| | - Mingsheng Xu
- Jiangxi Key Laboratory of Natural Products and Functional Food Jiangxi Agricultural University Nanchang 330045 China
| | - Huaying Du
- Jiangxi Key Laboratory of Natural Products and Functional Food Jiangxi Agricultural University Nanchang 330045 China
| | - Na Wu
- Jiangxi Key Laboratory of Natural Products and Functional Food Jiangxi Agricultural University Nanchang 330045 China
| | - Yonggang Tu
- Jiangxi Key Laboratory of Natural Products and Functional Food Jiangxi Agricultural University Nanchang 330045 China
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Koupa K, Keligianni V, Kalogianni EP, Ritzoulis C. Foam Stability of Mucin – Caseinate Mixtures: Relevance to Oral Processing. FOOD BIOPHYS 2020. [DOI: 10.1007/s11483-020-09657-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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7
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Zhan F, Hu J, He C, Sun J, Li J, Li B. Complexation between sodium caseinate and gallic acid: Effects on foam properties and interfacial properties of foam. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105365] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Qadri OS, Srivastava AK, Yousuf B. Trends in foam mat drying of foods: Special emphasis on hybrid foam mat drying technology. Crit Rev Food Sci Nutr 2019; 60:1667-1676. [PMID: 30892056 DOI: 10.1080/10408398.2019.1588221] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
Dehydration of foods is not simply a preservation technique in the present era, rather an important food processing operation which has many benefits in addition to enhancement of shelf life of foods. There are various methods of drying foods and most of them are unique in their own way. Liquid foods can be dried in many ways and foam mat drying is one such method which is being researched frequently for its potential use at commercial level. Foam mat drying has got almost all the features to be a commercially successful method of drying. It is a simple technique and has shown good results in drying of liquid foods with low glass transition temperature. Hybridization of this method has shown the results that make this technology look even more promising than the conventional one. Studies on freeze drying, vacuum drying and microwave drying of foam have indicated encouraging results with respect to drying kinetics and product quality. This review presents an overview of foam mat drying of foods. The procedure and technology of this method of drying have been summarized with an intention to make them easy to understand. The emphasis is, however, on the hybrid foam mat drying technology.
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Affiliation(s)
- Ovais Shafiq Qadri
- Department of Post Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, India.,Department of Bioengineering, Integral University, Lucknow, India
| | - Abhaya Kumar Srivastava
- Department of Post Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, India
| | - Basharat Yousuf
- Department of Post Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, India.,Department of Food Technology and Nutrition, Lovely Professional University, Jalandhar, India
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Wang YH, Lin Y, Yang XQ. Foaming properties and air-water interfacial behavior of corn protein hydrolyzate-tannic acid complexes. Journal of Food Science and Technology 2019; 56:905-913. [PMID: 30906048 DOI: 10.1007/s13197-018-03553-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/13/2018] [Accepted: 12/18/2018] [Indexed: 11/25/2022]
Abstract
The complexation of corn protein hydrolyzate (CPH) with tannic acid (TA) was utilized to improve the foaming properties of CPH itself, and the air-water interfacial behavior of CPH-TA complex was also investigated. The results showed that the surface hydrophobicity of pure CPH was significantly decreased in bulk solution after the complexation with TA. Compared with pure CPH, the foams stabilized by CPH-TA complex showed higher interfacial thickness between the bubbles, which well explained the better long term stability of the corresponding foams. Therefore, the complexation maintained the good foaming capacity of CPH itself, but considerably increased its foam stability. Moreover, the air-water interfacial behavior study demonstrated that the complexation slightly decreased the interfacial activity of CPH itself, but considerably increased its interfacial viscoelasticity, suggesting more stable of the air-water interface stabilized by CPH-TA complex compared with that stabilized by CPH alone. These findings indicated that foaming properties of the surface active components were closely related with its air-water interfacial behavior. The study suggested that CPH-TA complex could be used as a stabilizer in constructing the peptides-based foams.
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Affiliation(s)
- Yong-Hui Wang
- 1Key Laboratory of Biomarker Based Rapid-Detection Technology for Food Safety of Henan Province, Food and Bio-Engineering College, Xuchang University, Xuchang, 461000 People's Republic of China
| | - Yuan Lin
- 2Department of Food Science and Technology, South China University of Technology, Guangzhou, 510640 People's Republic of China
| | - Xiao-Quan Yang
- 2Department of Food Science and Technology, South China University of Technology, Guangzhou, 510640 People's Republic of China
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Ewert J, Glück C, Zeeb B, Weiss J, Stressler T, Fischer L. Modification of the interfacial properties of sodium caseinate using a commercial peptidase preparation from Geobacillus stearothermophilus. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.02.036] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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12
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Influence of pH on foaming and rheological properties of aerated high sugar system with egg white protein and hydroxypropylmethylcellulose. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.10.058] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Azizpour M, Mohebbi M, Yolmeh M, Abbasi E, Sangatash MM. Effects of different hydrocolloids on foaming properties of shrimp puree: a cluster analysis. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9571-9] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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A S, Venkatachalam S, John SG, Kuppuswamy K. Foam Mat Drying of Food Materials: A Review. J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12421] [Citation(s) in RCA: 65] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Sangamithra A
- Department of Food Technology; Kongu Engineering College; Perundurai Erode 638052 Tamil Nadu India
| | - Sivakumar Venkatachalam
- Department of Food Technology; Kongu Engineering College; Perundurai Erode 638052 Tamil Nadu India
| | - Swamy Gabriela John
- Department of Food Technology; Kongu Engineering College; Perundurai Erode 638052 Tamil Nadu India
| | - Kannan Kuppuswamy
- Department of Food Technology; Kongu Engineering College; Perundurai Erode 638052 Tamil Nadu India
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Surface accumulation of milk proteins and milk protein hydrolysates at the air–water interface on a time-scale relevant for spray-drying. Food Res Int 2012. [DOI: 10.1016/j.foodres.2011.04.037] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Yang X, Foegeding EA. Effects of sucrose on egg white protein and whey protein isolate foams: Factors determining properties of wet and dry foams (cakes). Food Hydrocoll 2010. [DOI: 10.1016/j.foodhyd.2009.09.011] [Citation(s) in RCA: 99] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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