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Henden Y, Gümüş T, Kamer DDA, Kaynarca GB, Yücel E. Optimizing vegan frozen dessert: The impact of xanthan gum and oat-based milk substitute on rheological and sensory properties of frozen dessert. Food Chem 2024; 460:140787. [PMID: 39128371 DOI: 10.1016/j.foodchem.2024.140787] [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: 03/07/2024] [Revised: 07/17/2024] [Accepted: 08/05/2024] [Indexed: 08/13/2024]
Abstract
This study aimed to optimize an alternative frozen dessert formulation using the response surface method (RSM). The formulation utilized oat-based milk substitute (OBMS) due to its desirable texture, sensory appeal, and nutritional benefits for vegans and lactose intolerant individuals. Xanthan gum (XG) was also incorporated to enhance the rheological properties of the dessert. With a coefficient of consistency of 192.58 Pa.s and a hysteresis field of 10,999 Pa/s, the ice cream formulation with the greatest rheological structure was discovered to be the combination of 20% oats, 0.5% xanthan gum (XG), and pasteurized at 65 °C. It also showed <10% melting in the first 10 min, confirming that it has a very stable structure. At the same pasteurization conditions and XG ratios, it was observed that rheological stability decreased with increasing oat milk addition. However, the shear thinning behavior of frozen dessert was improved by creating a more complex network structure with increasing XG concentration. The overrun values of the frozen desserts ranged from 21.55% to 34.63%, with the majority being statistically similar. The vegan frozen dessert formulation obtained with 40% oats, 0.37% XG and pasteurization at 60 °C showed a high level of sensory acceptance. This research contributes to the field of vegan food product development by providing innovative rheological and sensory alternatives to traditional frozen desserts using oats and XG.
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Affiliation(s)
- Yasemin Henden
- Department of Food Engineering, Faculty of Agriculture, Tekirdag Namik Kemal University, 59030 Tekirdag, Türkiye
| | - Tuncay Gümüş
- Department of Food Engineering, Faculty of Agriculture, Tekirdag Namik Kemal University, 59030 Tekirdag, Türkiye.
| | - Deniz Damla Altan Kamer
- Department of Food Engineering, Faculty of Agriculture, Tekirdag Namik Kemal University, 59030 Tekirdag, Türkiye
| | - Gülce Bedis Kaynarca
- Department of Food Engineering, Faculty of Engineering, Kirklareli University, 39100 Kirklareli, Türkiye
| | - Emel Yücel
- Department of Food Engineering, Faculty of Agriculture, Tekirdag Namik Kemal University, 59030 Tekirdag, Türkiye
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Characteristics of Solidified Carbon Dioxide and Perspectives for Its Sustainable Application in Sewage Sludge Management. Int J Mol Sci 2023; 24:ijms24032324. [PMID: 36768646 PMCID: PMC9916872 DOI: 10.3390/ijms24032324] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2022] [Revised: 01/20/2023] [Accepted: 01/23/2023] [Indexed: 01/26/2023] Open
Abstract
Appropriate management is necessary to mitigate the environmental impacts of wastewater sludge. One lesser-known technology concerns the use of solidified CO2 for dewatering, sanitization, and digestion improvement. Solidified CO2 is a normal byproduct of natural gas treatment processes and can also be produced by dedicated biogas upgrading technologies. The way solidified CO2 is sourced is fully in line with the principles of the circular economy and carbon dioxide mitigation. The aim of this review is to summarize the current state of knowledge on the production and application of solid CO2 in the pretreatment and management of sewage sludge. Using solidified CO2 for sludge conditioning causes effective lysis of microbial cells, which destroys activated sludge flocs, promotes biomass fragmentation, facilitates efficient dispersion of molecular associations, modifies cell morphology, and denatures macromolecules. Solidified CO2 can be used as an attractive tool to sanitize and dewater sludge and as a pretreatment technology to improve methane digestion and fermentative hydrogen production. Furthermore, it can also be incorporated into a closed CO2 cycle of biogas production-biogas upgrading-solidified CO2 production-sludge disintegration-digestion-biogas production. This feature not only bolsters the technology's capacity to improve the performance and cost-effectiveness of digestion processes, but can also help reduce atmospheric CO2 emissions, a crucial advantage in terms of environment protection. This new approach to solidified CO2 generation and application largely counteracts previous limitations, which are mainly related to the low cost-effectiveness of the production process.
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Babu K, Siliveru K, Amamcharla J. Influence of micro- and nano-bubble treatment on morphological characteristics and flow properties of spray-dried milk protein concentrate powders. JDS COMMUNICATIONS 2022; 3:398-402. [PMID: 36465512 PMCID: PMC9709613 DOI: 10.3168/jdsc.2022-0226] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Accepted: 07/08/2022] [Indexed: 06/17/2023]
Abstract
This study investigated the morphological and bulk handling properties of milk protein concentrate (MPC) powders manufactured from incorporating micro- and nano-bubbles (MNB) before spray drying. Control MPC powders (C-MPC; no MNB treatment) and MNB-treated MPC powders (MNB-MPC; MPC dispersions passed through the MNB system and subsequently spray dried) were characterized in terms of particle size, shape factors, stability, variable flow rate, shear cell tests, compressibility, and wall friction. The MPC powders produced after the MNB injection process had better flowability and lower basic flow energy. Shear tests showed that C-MPC powders were more cohesive than MNB-MPC powders. The MNB-MPC powders had lower flow rate index values, lower wall friction angles, more rounded shape, and significant differences in powder compressibility compared with C-MPC powders. Overall, the results demonstrated that MNB incorporation during spray drying can produce ingredients with comparable morphological characteristics while improving the bulk powder properties.
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Affiliation(s)
- K.S. Babu
- Department of Animal Sciences and Industry, Food Science Institute, Kansas State University, Manhattan 66506
| | - K. Siliveru
- Department of Grain Science and Industry, Kansas State University, Manhattan 66506
| | - J.K. Amamcharla
- Department of Animal Sciences and Industry, Food Science Institute, Kansas State University, Manhattan 66506
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Muzammil HS, Junaid M, Sameen A, Abbas SQ, Shukat R, Aadil RM. Assessment of Oligofructose and Glycerol Supplementation on Glass Transition Temperature and Quality of Frozen Yogurt. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16947] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Hafiz Shehzad Muzammil
- National Institute of Food Science and Technology University of Agricultural Faisalabad Faisalabad Pakistan
- School of Food Science Washington State University Pullman WA USA
| | - Muhammad Junaid
- Department of Dairy Technology University of Veterinary And Animal Sciences Lahore Pakistan
| | - Aysha Sameen
- National Institute of Food Science and Technology University of Agricultural Faisalabad Faisalabad Pakistan
| | - Syed Qamar Abbas
- National Institute of Food Science and Technology University of Agricultural Faisalabad Faisalabad Pakistan
| | - Rizwan Shukat
- National Institute of Food Science and Technology University of Agricultural Faisalabad Faisalabad Pakistan
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology University of Agricultural Faisalabad Faisalabad Pakistan
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Babu KS, Amamcharla JK. Generation methods, stability, detection techniques, and applications of bulk nanobubbles in agro-food industries: a review and future perspective. Crit Rev Food Sci Nutr 2022; 63:9262-9281. [PMID: 35467989 DOI: 10.1080/10408398.2022.2067119] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Nanobubble (NB) technologies have received considerable attention for various applications due to their low cost, eco-friendliness, scale-up potential, process control, and unique physical characteristics. NB stands for nanoscopic gaseous cavities, typically <1 μm in diameter. NBs can exist on surfaces (surface or interfacial NBs) and be dispersed in a bulk liquid phase (bulk NBs). Compared to the microbubbles, NBs exhibit high specific surface area, negative surface charge, and better adsorption. Bulk NBs can be generated by hydrodynamic/acoustic cavitation, electrolysis, water-solvent mixing, nano-membrane filtration, and so on. NBs exhibit extraordinary longevity compared to microbubbles, prompting the interest of the scientific community aiming for potential applications including medicine, agriculture, food, wastewater treatment, surface cleaning, and so on. Based on the limited amount of research work available regarding the influence of NBs on food matrices, further research, however, needs to be done to provide more insights into its applications in food industries. This review provides an overview of the generation methods for NBs, techniques to evaluate them, and a discussion of their stability and several applications in various fields of science were discussed. However, recent studies have revealed that, despite the many benefits of NB technologies, several NB generating approaches are still limited in their application in specific agro-food industries. Further study should focus on process optimization, integrating various NB generation techniques/combining with other emerging technologies in order to achieve rapid technical progress and industrialization of NB-based technologies.HighlightsNanobubbles (NBs) are stable spherical entities of gas within liquid and are operationally defined as having diameters less than 1 µm.Currently, various reported theories still lack the ability to explain the evidence and stability of NBs in water, numerous NB applications have emerged due to the unique properties of NBs.NB technologies can be applied to various food and dairy products (e.g. yogurt and ice cream) and other potential applications, including agriculture (e.g. seed germination and plant growth), wastewater treatment, surface cleaning, and so on.
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Affiliation(s)
- Karthik S Babu
- Department of Animal Sciences and Industry/Food Science Institute, Kansas State University, Manhattan, Kansas, USA
| | - Jayendra K Amamcharla
- Department of Animal Sciences and Industry/Food Science Institute, Kansas State University, Manhattan, Kansas, USA
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Yan G, Cui Y, Lia D, Ding Y, Han J, Wang S, Yang Q, Zheng H. The characteristics of soybean protein isolate obtained by synergistic modification of high hydrostatic pressure and phospholipids as a promising replacement of milk in ice cream. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113223] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Babu KS, Liu DZ, Amamcharla JK. Application of Micro- and Nano-Bubbles as a Tool to Improve the Rheological and Microstructural Properties of Formulated Greek-Style Yogurts. Foods 2022; 11:619. [PMID: 35206095 PMCID: PMC8871219 DOI: 10.3390/foods11040619] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2022] [Revised: 02/11/2022] [Accepted: 02/17/2022] [Indexed: 11/17/2022] Open
Abstract
The objective of this study was to develop an alternative novel process technology for enhancing the rheological and functional properties of Greek-style yogurt (GSY). The GSY was formulated and prepared in the lab using micellar casein concentrate as a source of protein to achieve a protein content of 10% (w/w). The changes in physicochemical, microstructural, rheological, and functional properties of control (C-GSY) and micro- and nano-bubbles-treated GSY (MNB-GSY) were studied and compared before and after storage for 1, 2, 3, and 4 weeks. Before storage, the apparent viscosity at 100 s-1 (η100) was 1.09 Pa·s for C-GSY and 0.71 Pa·s for MNB-GSY. Incorporation of MNBs into GSY significantly (p < 0.05) decreased the η100 by 30% on 1 week of storage. Additionally, the η100 of MNB-GSY was lesser than C-GSY on week 2, 3, and 4 of storage. Notable microstructural changes and significant rheological differences were observed between the C-GSY and MNB-GSY samples. Differences were also noticed in syneresis, which was lower for the MNB-GSY compared with the control. Overall, the incorporation of MNBs into GSY showed considerable improvements in rheological and functional properties. Additionally, it's a simple, cost-effective process to implement in existing GSY production plants.
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Affiliation(s)
- Karthik Sajith Babu
- Department of Animal Sciences and Industry, Food Science Institute, Kansas State University, Manhattan, KS 66506, USA;
| | - Dylan Zhe Liu
- School of Science, Psychology and Sport, Federation University Australia, Mount Helen, VIC 3350, Australia;
| | - Jayendra K. Amamcharla
- Department of Animal Sciences and Industry, Food Science Institute, Kansas State University, Manhattan, KS 66506, USA;
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The Use of Olkuska Sheep Milk for the Production of Symbiotic Dairy Ice Cream. Animals (Basel) 2021; 12:ani12010070. [PMID: 35011176 PMCID: PMC8749698 DOI: 10.3390/ani12010070] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Revised: 12/20/2021] [Accepted: 12/28/2021] [Indexed: 11/17/2022] Open
Abstract
Simple Summary Ice cream may be used as a carrier to deliver probiotics and prebiotics. In this study, we decided to investigate the possibility of using sheep milk from the Olkuska breed for ice cream manufacture and evaluate the viability of Lactobacillus and Lacticaseibacillus strains and the chemical, physical and organoleptic properties of dairy ice cream during storage. The obtained results contribute to a more practical application of different probiotic strains for the fermentation of ice cream mixes and the possibility of using apple fiber in ice cream production. Moreover, the study’s findings showed that symbiotic ice cream with acceptable physicochemical and organoleptic characteristics might be produced from sheep milk of the Olkuska breed. Abstract The aim of this study was to determine the possibility of using Olkuska sheep milk for the production of ice cream with probiotics and prebiotics. The study examined the effect of the storage and type of bacteria used for the fermentation of ice cream mixes and partial replacement of inulin with apple fiber on the physicochemical properties, viability of probiotic cultures and organoleptic properties of sheep’s milk ice cream stored at −22 °C for 21 days. The addition of apple fiber reduced the pH value of ice cream mixes before fermentation. In ice cream mixes and ice cream with apple fiber, the lactic acid content was higher by 0.1–0.2 g L−1 than in their equivalents with inulin only. These differences persisted during the storage of the ice cream. After fermentation of the ice mixes, the bacterial cell count ranged from 10.62 log cfu g−1 to 12.25 log cfu g−1. The freezing process reduced the population of probiotic bacteria cells in ice cream with inulin from 0.8 log cfu g−1 in ice cream with Lactobacillus acidophilus, 1.0 log cfu g−1 in ice cream with Lacticaseibacillus paracasei and 1.1 log cfu g−1 in ice cream with Lacticaseibacilluscasei. Freezing the varieties with apple fiber also resulted in a reduction of viable bacterial cells from 0.8 log cfu g−1 in ice cream with L. paracasei and Lb. acidophilus to 1 log cfu g−1 in ice cream with L. casei, compared to the results after fermentation. The highest percentage overrun was determined in ice cream with L. paracasei and Lb. acidophilus. Ice cream with L. casei was characterized by significantly lower overrun on the 7th and 21st days of storage. Although L. paracasei ice cream had the highest overrun, it did not cause a significant reduction in the probiotic population during storage. After seven days of storage, the first drop differed significantly depending on the type of bacteria used for fermentation of the mixture and the addition of apple fiber. L. casei ice cream had a longer first drop time than L. paracasei and Lb. acidophilus ice cream. Partial replacement of inulin with apple fiber resulted in a significant darkening of the color of ice cream mixes. Depending on the type of bacteria used for fermentation, the addition of apple fiber decreased the value of the L* parameter. Ice cream mixes and ice cream with inulin and apple fiber were characterized by a high proportion of yellow. Partial replacement of inulin with apple fiber reduced the hardness of ice cream compared to inulin-only ice cream. Moreover, the panelists found that ice cream with inulin was characterized by a sweeter taste than ice cream with apple fiber. Moreover, the addition of apple fiber favorably increased the flavor and aroma perception of the mango-passion fruit. Therefore, the milk of Olkuska sheep could be successfully used for the production of symbiotic dairy ice cream.
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Advances and innovations associated with the use of acoustic energy in food processing: An updated review. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102863] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Fuentes S, Tongson E, Gonzalez Viejo C. Novel digital technologies implemented in sensory science and consumer perception. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2021.03.014] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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Mu J, Klosek A, Brennan MA, Chen Z, Hui X, Wu G, Brennan CS. The effects of blackcurrant powder (
Ribes nigrum
) supplementation on pasting properties, physicochemical properties, and nutritive values of starch derived from mung bean (
Vigna radiata
L.) and pea (
Pisum sativum
L.). Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15204] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Jianlou Mu
- College of Food Science and Technology Hebei Agricultural University Baoding 071001 China
| | - Axelle Klosek
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture and Life Sciences Lincoln University Christchurch New Zealand
- AgroSup Dijon Dijion France
| | - Margaret A. Brennan
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture and Life Sciences Lincoln University Christchurch New Zealand
- School of Science RMIT Melbourne Australia
| | - Zhizhou Chen
- College of Food Science and Technology Hebei Agricultural University Baoding 071001 China
| | - Xiaodan Hui
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture and Life Sciences Lincoln University Christchurch New Zealand
- Riddet Institute Palmerston North New Zealand
| | - Gang Wu
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture and Life Sciences Lincoln University Christchurch New Zealand
- Riddet Institute Palmerston North New Zealand
| | - Charles S. Brennan
- School of Science RMIT Melbourne Australia
- Riddet Institute Palmerston North New Zealand
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Interaction of Bioactive Mono-Terpenes with Egg Yolk on Ice Cream Physicochemical Properties. Foods 2021; 10:foods10081686. [PMID: 34441464 PMCID: PMC8394736 DOI: 10.3390/foods10081686] [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: 06/29/2021] [Revised: 07/12/2021] [Accepted: 07/16/2021] [Indexed: 02/06/2023] Open
Abstract
Using natural multi-function phytochemicals could be one of the best solutions for clean-label production. In this study, dairy ice creams were prepared containing 14% egg yolk and 0.1% of thymol (THY), trans-cinnamaldehyde (TC), menthol (MEN), or vanillin (VAN). Then, the physical, chemical, and structural characteristics were evaluated. Magnetic resonance imaging (MRI) analysis (a rapid, chemical-free, and non-invasive tool) was carried out to evaluate the water distribution. A multivariate analysis was conducted among all studied variables. According to the results, the overrun of the MEN ice cream was significantly increased as compared to the control sample. The density was also reduced in the MEN sample. Meanwhile, the spreadability (%) of VAN was significantly increased after 6 min as compared to the control treatment. MRI analysis revealed that water distribution was significantly changed in the THY group. The firmness and viscosity of THY samples were significantly increased (p < 0.05). Multivariate analysis indicated that viscosity index and consistency were the top parameters affected by THY. The authors concluded that THY and VAN are promising stabilizers for ice-cream clean production.
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Dhungana P, Bhandari B. Development of a continuous membrane nanobubble generation method applicable in liquid food processing. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15182] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Pramesh Dhungana
- ARC Dairy Innovation Hub School of Agriculture and Food Sciences The University of Queensland St Lucia QLD‐4072 Australia
| | - Bhesh Bhandari
- ARC Dairy Innovation Hub School of Agriculture and Food Sciences The University of Queensland St Lucia QLD‐4072 Australia
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