1
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Zhou X, Sala G, Sagis LM. Structure and rheological properties of oil-water and air-water interfaces stabilized with micellar casein isolate and whey protein isolate mixtures. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107946] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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2
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Hebishy E, Collette L, Iheozor‐Ejiofor P, Onarinde B. Stability and antimicrobial activity of lemongrass essential oil in nanoemulsions produced by high‐intensity ultrasounds and stabilized by soy lecithin, hydrolysed whey proteins, gum Arabic or their ternary admixture. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16840] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Essam Hebishy
- Centre of Excellence in Agri‐food Technologies, National Centre for Food Manufacturing College of Sciences, University of Lincoln Holbeach Spalding United Kingdom
| | - Laurine Collette
- Centre of Excellence in Agri‐food Technologies, National Centre for Food Manufacturing College of Sciences, University of Lincoln Holbeach Spalding United Kingdom
- IUT‐Dijon‐Auxerre, Department of BioEngineering Dijon Cedex France
| | - Pamela Iheozor‐Ejiofor
- Centre of Excellence in Agri‐food Technologies, National Centre for Food Manufacturing College of Sciences, University of Lincoln Holbeach Spalding United Kingdom
| | - Bukola Onarinde
- Centre of Excellence in Agri‐food Technologies, National Centre for Food Manufacturing College of Sciences, University of Lincoln Holbeach Spalding United Kingdom
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3
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Ji X, Cui Y, Liu X, Zhu H, Zheng J, Song S, Gao F, Zhu J, Liu X, Guan J. The digestion property evaluation of oil embedded in soybean protein–phospholipid nanocomposite aggregate particle. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13914] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Affiliation(s)
- Xuyang Ji
- College of Biological Engineering, Henan University of Technology Zhengzhou China
| | - Yaoming Cui
- College of Biological Engineering, Henan University of Technology Zhengzhou China
| | - Xue Liu
- College of Biological Engineering, Henan University of Technology Zhengzhou China
| | - Hao Zhu
- College of Biological Engineering, Henan University of Technology Zhengzhou China
| | - Jianzhang Zheng
- College of Biological Engineering, Henan University of Technology Zhengzhou China
| | - Shijia Song
- College of Biological Engineering, Henan University of Technology Zhengzhou China
| | - Feng Gao
- College of Biological Engineering, Henan University of Technology Zhengzhou China
| | - Jinfeng Zhu
- College of Biological Engineering, Henan University of Technology Zhengzhou China
| | - Xinyu Liu
- College of Biological Engineering, Henan University of Technology Zhengzhou China
| | - Junjun Guan
- College of Biological Engineering, Henan University of Technology Zhengzhou China
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4
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Cortes Morales EA, Sedaghat Doost A, Velazquez G, Van der Meeren P. Comparison of low- and high-methoxyl pectin for the stabilization of whey protein isolate as carrier for lutein. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106458] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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5
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Li H, Wu J, Doost AS, Su J, Van der Meeren P. Electrostatic interaction between whey proteins and low methoxy pectin studied by quartz crystal microbalance with dissipation monitoring. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106489] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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6
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Setiowati AD, De Neve L, A'yun Q, Van der Meeren P. Quartz Crystal Microbalance with Dissipation (QCM-D) as a tool to study the interaction between whey protein isolate and low methoxyl pectin. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106180] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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7
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A'yun Q, Demicheli P, de Neve L, Wu J, Balcaen M, Setiowati AD, Martins JC, van Troys M, Van der Meeren P. Dry heat induced whey protein–lactose conjugates largely improve the heat stability of O/W emulsions. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104736] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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8
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Møller AH, Wijaya W, Jahangiri A, Madsen B, Joernsgaard B, Vaerbak S, Hammershøj M, Van der Meeren P, Dalsgaard TK. Norbixin binding to whey protein isolate - alginate electrostatic complexes increases its solubility and stability. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105559] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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9
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Li Y, Li M, Qi Y, Zheng L, Wu C, Wang Z, Teng F. Preparation and digestibility of fish oil nanoemulsions stabilized by soybean protein isolate-phosphatidylcholine. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105310] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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10
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Setiowati AD, Rwigamba A, Van der Meeren P. The influence of degree of methoxylation on the emulsifying and heat stabilizing activity of whey protein-pectin conjugates. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.05.012] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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11
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Setiowati AD, Vermeir L, De Neve L, Sedaghat Doost A, Sinnaeve D, Van der Meeren P. Quantification of the electrostatic and covalent interaction between whey proteins and low methoxyl pectin using PFG-NMR diffusometry. MAGNETIC RESONANCE IN CHEMISTRY : MRC 2019; 57:719-729. [PMID: 30536425 DOI: 10.1002/mrc.4812] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/12/2018] [Revised: 11/27/2018] [Accepted: 11/28/2018] [Indexed: 06/09/2023]
Affiliation(s)
- Arima Diah Setiowati
- Particle and Interfacial Technology Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
- Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia
| | - Lien Vermeir
- Particle and Interfacial Technology Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Lorenz De Neve
- Particle and Interfacial Technology Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Ali Sedaghat Doost
- Particle and Interfacial Technology Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Davy Sinnaeve
- NMR and Structure Analysis Unit, Department of Organic and Macromolecular Chemistry, Faculty of Sciences, Ghent University, Ghent, Belgium
| | - 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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Zhu Y, Li Y, Wu C, Teng F, Qi B, Zhang X, Zhou L, Yu G, Wang H, Zhang S, Wang Z, Jiang L. Stability Mechanism of Two Soybean Protein-Phosphatidylcholine Nanoemulsion Preparation Methods from a Structural Perspective: A Raman Spectroscopy Analysis. Sci Rep 2019; 9:6985. [PMID: 31061497 PMCID: PMC6502802 DOI: 10.1038/s41598-019-43439-5] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2019] [Accepted: 04/23/2019] [Indexed: 11/17/2022] Open
Abstract
Ultrasound treatment and high-pressure homogenization were used to prepare soybean protein (SP)-phosphatidylcholine (PC) nanoemulsions in this study. Nanoemulsions prepared by high-pressure homogenization were more stable. The structural changes of SP and PC under ultrasound treatment and high-pressure homogenization treatment were investigated by Raman spectroscopy. It could be concluded that ultrasound and high-pressure homogenization treatments increased both the content of α-helix and unordered structure but decreased that of β-structures of SP, while the interaction between SP and PC decreased α-helix content and also reduced unordered structure and β-sheet structure. Ultrasound treatment and high-pressure homogenization exposed more tryptophan and tyrosine residues to promote hydrophobic interaction between SP and PC, which was beneficial for stabilizing the nanoemulsion. The SP-PC interaction exerted a more significant effect on side chain structure than those observed under ultrasound treatment and high-pressure homogenization. The dominant g-g-t vibrational mode of the disulfide bond of soybean protein was not appreciably changed by the two preparations. High-pressure homogenization increased the disorder of lipid chains of PC, promoting SP-PC interaction and thereby increasing the stability of the nanoemulsion. The structural change provided a theoretical basis for preparation of two nanoemulsions.
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Affiliation(s)
- Ying Zhu
- College of Food Science, Key Laboratory of Soybean Biology in Chinese Ministry of Education, Northeast Agricultural University, Harbin, 150030, China
| | - Yang Li
- College of Food Science, Key Laboratory of Soybean Biology in Chinese Ministry of Education, Northeast Agricultural University, Harbin, 150030, China
- Institute of Food Industry Research in Harbin, Harbin, 150030, China
| | - Changling Wu
- College of Food Science, Key Laboratory of Soybean Biology in Chinese Ministry of Education, Northeast Agricultural University, Harbin, 150030, China
| | - Fei Teng
- College of Food Science, Key Laboratory of Soybean Biology in Chinese Ministry of Education, Northeast Agricultural University, Harbin, 150030, China
| | - Baokun Qi
- College of Food Science, Key Laboratory of Soybean Biology in Chinese Ministry of Education, Northeast Agricultural University, Harbin, 150030, China
| | - Xiaonan Zhang
- College of Food Science, Key Laboratory of Soybean Biology in Chinese Ministry of Education, Northeast Agricultural University, Harbin, 150030, China
| | - Linyi Zhou
- College of Food Science, Key Laboratory of Soybean Biology in Chinese Ministry of Education, Northeast Agricultural University, Harbin, 150030, China
| | - Guoping Yu
- College of Food Science, Key Laboratory of Soybean Biology in Chinese Ministry of Education, Northeast Agricultural University, Harbin, 150030, China
| | - Huan Wang
- College of Food Science, Key Laboratory of Soybean Biology in Chinese Ministry of Education, Northeast Agricultural University, Harbin, 150030, China
| | - Shuang Zhang
- College of Food Science, Key Laboratory of Soybean Biology in Chinese Ministry of Education, Northeast Agricultural University, Harbin, 150030, China
| | - Zhongjiang Wang
- College of Food Science, Key Laboratory of Soybean Biology in Chinese Ministry of Education, Northeast Agricultural University, Harbin, 150030, China.
| | - Lianzhou Jiang
- College of Food Science, Key Laboratory of Soybean Biology in Chinese Ministry of Education, Northeast Agricultural University, Harbin, 150030, China.
- National Research Center of Soybean Engineering and Technology, Harbin, 150030, China.
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13
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Sedaghat Doost A, Nikbakht Nasrabadi M, Kassozi V, Dewettinck K, Stevens CV, Van der Meeren P. Pickering stabilization of thymol through green emulsification using soluble fraction of almond gum – Whey protein isolate nano-complexes. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.10.009] [Citation(s) in RCA: 66] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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14
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Loi CC, Eyres GT, Birch EJ. Effect of mono- and diglycerides on physical properties and stability of a protein-stabilised oil-in-water emulsion. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.07.016] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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15
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Soy Protein Isolate-Phosphatidylcholine Nanoemulsions Prepared Using High-Pressure Homogenization. NANOMATERIALS 2018; 8:nano8050307. [PMID: 29735918 PMCID: PMC5977321 DOI: 10.3390/nano8050307] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/12/2018] [Revised: 04/29/2018] [Accepted: 05/04/2018] [Indexed: 11/18/2022]
Abstract
The nanoemulsions of soy protein isolate-phosphatidylcholine (SPI-PC) with different emulsion conditions were studied. Homogenization pressure and homogenization cycle times were varied, along with SPI and PC concentration. Evaluations included turbidity, particle size, ζ-potential, particle distribution index, and turbiscan stability index (TSI). The nanoemulsions had the best stability when SPI was at 1.5%, PC was at 0.22%, the homogenization pressure was 100 MPa and homogenization was performed 4 times. The average particle size of the SPI-PC nanoemulsions was 217 nm, the TSI was 3.02 and the emulsification yield was 93.4% of nanoemulsions.
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16
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Drapala KP, Mulvihill DM, O’Mahony JA. A review of the analytical approaches used for studying the structure, interactions and stability of emulsions in nutritional beverage systems. FOOD STRUCTURE-NETHERLANDS 2018. [DOI: 10.1016/j.foostr.2018.01.004] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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17
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Liang Y, Matia-Merino L, Gillies G, Patel H, Ye A, Golding M. The heat stability of milk protein-stabilized oil-in-water emulsions: A review. Curr Opin Colloid Interface Sci 2017. [DOI: 10.1016/j.cocis.2017.03.007] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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18
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Improved heat stability of whey protein isolate stabilized emulsions via dry heat treatment of WPI and low methoxyl pectin: Effect of pectin concentration, pH, and ionic strength. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.10.025] [Citation(s) in RCA: 54] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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19
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Sui X, Li Q, Wang Z, Qi B, Zou X, Li Y, Jiang L. Does the hydrophobic group on sn-2 position of phosphatidylcholine decide its emulsifying ability? Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.07.056] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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20
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Improved heat stability of protein solutions and O/W emulsions upon dry heat treatment of whey protein isolate in the presence of low-methoxyl pectin. Colloids Surf A Physicochem Eng Asp 2016. [DOI: 10.1016/j.colsurfa.2016.05.034] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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21
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Drapala KP, Auty MAE, Mulvihill DM, O'Mahony JA. Influence of lecithin on the processing stability of model whey protein hydrolysate-based infant formula emulsions. INT J DAIRY TECHNOL 2015. [DOI: 10.1111/1471-0307.12256] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Kamil P Drapala
- School of Food and Nutritional Sciences; University College Cork; Cork Ireland
| | - Mark A E Auty
- Food Chemistry and Technology Department; Teagasc Food Research Centre; Moorepark, Fermoy, Co.; Cork Ireland
| | - Daniel M Mulvihill
- School of Food and Nutritional Sciences; University College Cork; Cork Ireland
| | - James A O'Mahony
- School of Food and Nutritional Sciences; University College Cork; Cork Ireland
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22
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Kasinos M, Karbakhsh RR, Van der Meeren P. Sensitivity analysis of a small‐volume objective heat stability evaluation test for recombined concentrated milk. INT J DAIRY TECHNOL 2014. [DOI: 10.1111/1471-0307.12184] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Marios Kasinos
- Particle and Interfacial Technology Group Department of Applied Analytical and Physical Chemistry Faculty of Bioscience Engineering Ghent University Coupure Links 653 Gent B‐9000 Belgium
| | - Rafat R. Karbakhsh
- Particle and Interfacial Technology Group Department of Applied Analytical and Physical Chemistry Faculty of Bioscience Engineering Ghent University Coupure Links 653 Gent B‐9000 Belgium
| | - Paul Van der Meeren
- Particle and Interfacial Technology Group Department of Applied Analytical and Physical Chemistry Faculty of Bioscience Engineering Ghent University Coupure Links 653 Gent B‐9000 Belgium
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23
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Anionic and zwitterionic phospholipids differently affect the heat coagulation of recombined concentrated milk emulsions. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2014.05.013] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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24
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Wijayanti HB, Bansal N, Deeth HC. Stability of Whey Proteins during Thermal Processing: A Review. Compr Rev Food Sci Food Saf 2014. [DOI: 10.1111/1541-4337.12105] [Citation(s) in RCA: 215] [Impact Index Per Article: 21.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Heni B. Wijayanti
- School of Agriculture and Food Sciences; Univ. of Queensland; Brisbane QLD 4072 Australia
| | - Nidhi Bansal
- School of Agriculture and Food Sciences; Univ. of Queensland; Brisbane QLD 4072 Australia
| | - Hilton C. Deeth
- School of Agriculture and Food Sciences; Univ. of Queensland; Brisbane QLD 4072 Australia
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25
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Kasinos M, Goñi M, Nguyen M, Sabatino P, Martins J, Dewettinck K, Van der Meeren P. Effect of hydrolysed sunflower lecithin on the heat-induced coagulation of recombined concentrated milk emulsions. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2013.12.001] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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26
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Adjonu R, Doran G, Torley P, Agboola S. Whey protein peptides as components of nanoemulsions: A review of emulsifying and biological functionalities. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2013.08.034] [Citation(s) in RCA: 75] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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27
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Improved heat stability of recombined evaporated milk emulsions upon addition of phospholipid enriched dairy by-products. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2012.11.030] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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28
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Monoacylglycerols in dairy recombined cream: II. The effect on partial coalescence and whipping properties. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.02.006] [Citation(s) in RCA: 63] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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29
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Ramos ÓL, Pereira JO, Silva SI, Amorim MM, Fernandes JC, Lopes-da-Silva JA, Pintado ME, Malcata FX. Effect of composition of commercial whey protein preparations upon gelation at various pH values. Food Res Int 2012. [DOI: 10.1016/j.foodres.2012.06.004] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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30
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Ramos OL, Fernandes JC, Silva SI, Pintado ME, Malcata FX. Edible films and coatings from whey proteins: a review on formulation, and on mechanical and bioactive properties. Crit Rev Food Sci Nutr 2012; 52:533-52. [PMID: 22452733 DOI: 10.1080/10408398.2010.500528] [Citation(s) in RCA: 84] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Abstract
The latest decade has witnessed joint efforts by the packaging and the food industries to reduce the amount of residues and wastes associated with food consumption. The recent increase in environmental awareness has also contributed toward development of edible packaging materials. Viable edible films and coatings have been successfully produced from whey proteins; their ability to serve other functions, viz. carrier of antimicrobials, antioxidants, or other nutraceuticals, without significantly compromising the desirable primary barrier and mechanical properties as packaging films, will add value for eventual commercial applications. These points are tackled in this review, in a critical manner. The supply of whey protein-based films and coatings, formulated to specifically address end-user needs, is also considered.
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Affiliation(s)
- Oscar L Ramos
- CBQF/Escola Superior de Biotecnologia, Universidade Católica Portuguesa, R. Dr. António Bernardino de Almeida, Porto, Portugal
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31
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Fredrick E, Walstra P, Dewettinck K. Factors governing partial coalescence in oil-in-water emulsions. Adv Colloid Interface Sci 2010; 153:30-42. [PMID: 19913777 DOI: 10.1016/j.cis.2009.10.003] [Citation(s) in RCA: 225] [Impact Index Per Article: 16.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2009] [Revised: 10/15/2009] [Accepted: 10/16/2009] [Indexed: 11/28/2022]
Abstract
The consequences of the instability mechanism partial coalescence in oil-in-water food emulsions show a discrepancy. On the one hand, it needs to be avoided in order to achieve an extended shelf life in food products like sauces, creams and several milk products. On the other hand, during the manufacturing of products like ice cream, butter and whipped toppings partial coalescence is required to achieve the desired product properties. It contributes to the structure formation, the physicochemical properties (stability, firmness,...) and the sensory perception, like fattiness and creaminess of the final food products. This review critically summarises the findings of partial coalescence in oil-in-water emulsions in order to provide insight in how to enhance and retard it. Next to the pioneering work, a large set of experimental results of more recent work is discussed. First, the general mechanism of partial coalescence is considered and a distinction is made between partial and 'true' coalescence. The main differences are: the required solid particles in the dispersed oil phase, the formation of irregular clusters and the increased aggregation rate. Second, the kinetics of partial coalescence is discussed. In more detail, potential parameters affecting the rate of partial coalescence are considered by means of the encounter frequency and capture efficiency of the fat globules. The flow conditions, the fat volume fraction and the physicochemical properties of continuous aqueous phase affect both the encounter frequency and capture efficiency while the actual temperature, temperature history and the composition and formulation of the emulsion mainly affect the capture efficiency.
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Affiliation(s)
- Eveline Fredrick
- Laboratory of Food Technology and Engineering, Ghent University, Coupure links 653, 9000 Ghent, Belgium.
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32
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McSweeney SL, Healy R, Mulvihill DM. Effect of lecithin and monoglycerides on the heat stability of a model infant formula emulsion. Food Hydrocoll 2008. [DOI: 10.1016/j.foodhyd.2007.04.017] [Citation(s) in RCA: 55] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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33
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Le TT, El-Bakry M, Neirynck N, Bogus M, Hoa HD, Van der Meeren P. Hydrophilic lecithins protect milk proteins against heat-induced aggregation. Colloids Surf B Biointerfaces 2007; 60:167-73. [PMID: 17644324 DOI: 10.1016/j.colsurfb.2007.06.007] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2005] [Revised: 05/23/2007] [Accepted: 06/04/2007] [Indexed: 11/26/2022]
Abstract
In the present study, the heat-induced interaction between whey proteins and casein micelles was studied. To that end, the particle size distribution of 5.5% (w/w) casein micellar dispersions was determined by photon correlation spectroscopy as a function of both the whey protein concentration and heating time at 80 degrees C. The results clearly indicated that heat-induced aggregation of the casein micelles only occurred in the presence of whey proteins. In an effort to overcome the heat-induced interactions between whey proteins and casein micelles, the influence of different soybean lecithins was investigated. Comparing native to hydrolysed, as well as hydroxylated soybean lecithin, it was observed that the heat-stabilising effect of the lecithins was directly related to their hydrophilicity: whereas native soybean lecithin had hardly any beneficial effect, highly hydrolysed as well as hydroxylated soybean lecithin largely prevented heat-induced casein micelle aggregation in the presence of whey proteins. From experimental observations on the heat-induced decrease of whey protein solubility both in the absence and presence of hydrolysed lecithin, it was deduced that the latter may stabilise the exposed hydrophobic surface sites of heat-denatured whey proteins. Dynamic surface tension measurements indicated that the heat-stabilising properties of lecithins were mainly determined by their critical aggregation concentration.
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Affiliation(s)
- T Tran Le
- Ghent University, Faculty of Bioscience Engineering, Particle and Interfacial Technology Group, Coupure Links 653, B-9000 Gent, Belgium
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34
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Lilbaek HM, Fatum TM, Ipsen R, Sørensen NK. Modification of milk and whey surface properties by enzymatic hydrolysis of milk phospholipids. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2007; 55:2970-8. [PMID: 17373808 DOI: 10.1021/jf062705b] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/14/2023]
Abstract
Phospholipase A1 were shown to improve foaming properties of skim milk and whey, implying that phospholipases can be useful tools for modifying the functionality of dairy products and ingredients. The ability of three fungal phospholipases and porcine pancreatic phospholipase A2 to hydrolyze milk phospholipids was investigated by using sodium deoxycholate-solubilized milk phospholipid and whole milk. The enzyme with the highest activity in milk was Fusarium venenatum phospholipase A1. Milk and whey were subsequently characterized using tensiometry and interfacial shear rheology. The lysophospholipids released from the fat globule membrane decreased the surface tension of skim milk and whey. A dramatic decrease in the surface shear viscous and elastic moduli indicated a shift from a protein-dominated to a surfactant-dominated interface. The surface shear moduli did not correlate with the foam stability, which was improved by phospholipase A1.
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Affiliation(s)
- Hanna M Lilbaek
- Institute of Food Science, Faculty of Life Sciences, University of Copenhagen, Rolighedsvej 30, DK- Frederiksberg, Denmark.
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