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Khoshdouni Farahani Z, Ebrahimzadeh Mousavi M, Ibrahim SA. Improving physicochemical, rheometry and sensory attributes of fortified beverages using jujube alcoholic/aqueous extract loaded Gellan-Protein macrocarriers. Heliyon 2024; 10:e24518. [PMID: 38304791 PMCID: PMC10831596 DOI: 10.1016/j.heliyon.2024.e24518] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2023] [Revised: 01/06/2024] [Accepted: 01/10/2024] [Indexed: 02/03/2024] Open
Abstract
The use of phenolic bioactive substances in beverages is introduced by novel techniques as a functional food product. Gel beads from jujube extract were prepared by extrusion method using encapsulation and coated by whey protein isolate and soy protein isolate and thus, a functional beverage was prepared from these beads. There were three types of beads, including Gellan, Gellan/whey protein isolate and Gellan/soy protein isolate. The pH, acidity, Brix, turbidity, viscosity and sensory properties were evaluated. Observing the increase in pH is the result of the release of small amounts of fruit extract, the effect of which can be seen in the inverse relationship of acidity next to pH. The results demonstrate that the highest viscosity is related to protein beverages, especially Gellan gum/SPI beads' beverage. Hence, the highest turbidity in Gellan gum/SPI beads' beverage was visible on the 14th day (66.6 NTU). Thereby, there is potential for these Gellan beads beverages with suitable sensory scores to be wholly utilized and developed with the aim of this study. Along with it, this new beverage can attract the opinion of a wide range of consumers. Therewith, the industrialization of such types of products helps to improve the consumer market.
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Affiliation(s)
- Zahra Khoshdouni Farahani
- Department of Food Science and Technology, Faculty of Agriculture and Food Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Mohammad Ebrahimzadeh Mousavi
- Department of Food Science, Engineering and Technology, Faculty of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Salam Adnan Ibrahim
- Food Microbiology and Biotechnology Laboratory, 173 Carver Hall, North Carolina Agricultural and Technical State University, Greensboro, NC, 27411, USA
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Khoshdouni Farahani Z, Mousavi M, Seyedain Ardebili M, Bakhoda H. Production and characterization of Ziziphus jujuba extract-loaded composite whey protein and pea protein beads based on sodium alginate-IFPG (insoluble fraction of Persian gum). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3674-3684. [PMID: 36799350 DOI: 10.1002/jsfa.12509] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/23/2022] [Revised: 01/21/2023] [Accepted: 02/17/2023] [Indexed: 06/18/2023]
Abstract
BACKGROUND This research was aimed at the fabrication of jujube extract (JE)-loaded beads by extrusion, using whey protein isolate (WPI), chickpea protein concentrate (PPC) and a combination of two types of hydrocolloid insoluble fraction of Persian gum (IFPG) and sodium alginate (Al). RESULTS JE-loaded beads with the highest encapsulation efficiency (10.87%) and polyphenol content (120.8 mg L-1 gallic acid) were obtained using Al-IFPG/PPC at 4 °C. The Al-IFPG, Al-IFPG/WPI and Al-IFPG/PPC beads revealed 5.66, 6.85 and 5.76 mm bead size, respectively, and almost all of them demonstrated a homogeneous and spherical structure. Fourier transform infrared spectroscopy data proved that the stable structure of the Al-IFPG beads was due to hydrogen bonding and electrostatic interactions. The thermostability of beads loaded with JE based on Al-IFPG/WPI was significantly enhanced compared to pure Al-IFPG. Texture evaluation of JE-loaded beads based on Al-IFPG incorporation with WPI revealed an increment in the hardness of beads. CONCLUSION This study confirmed the potential of Al-IFPG complex beads for the effective delivery of jujube extract via incorporation into pea and whey proteins and for the expansion of its use in products. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Zahra Khoshdouni Farahani
- Department of Food Science and Technology, Faculty of Agriculture and Food Industry, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Mohammad Mousavi
- Department of Food Science, Engineering and Technology, Faculty of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Mahdi Seyedain Ardebili
- Department of Food Science and Technology, Faculty of Agriculture and Food Industry, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Hossein Bakhoda
- Department of Agricultural Mechanization, Faculty of Agriculture and Food Industry, Science and Research Branch, Islamic Azad University, Tehran, Iran
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Saffari Samani E, Jooyandeh H, Alizadeh Behbahani B. The impact of Zedo gum based edible coating containing Zataria multiflora Boiss essential oil on the quality enhancement and shelf life improvement of fresh buffalo meat. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01811-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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Rutkowska J, Antoniewska-Krzeska A, Żbikowska A, Cazón P, Vázquez M. Volatile Composition and Sensory Profile of Lactose-Free Kefir, and Its Acceptability by Elderly Consumers. Molecules 2022; 27:molecules27175386. [PMID: 36080153 PMCID: PMC9457958 DOI: 10.3390/molecules27175386] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 08/18/2022] [Accepted: 08/23/2022] [Indexed: 12/05/2022] Open
Abstract
Lactose-free products are crucial in the diet of lactose-intolerant elderly consumers, one of them being kefir due to its unique chemical composition and diversity of valuable microflora. The study aimed at determining the volatile compound profile and the corresponding sensory attributes of lactose-free kefir (LFK) as compared with the traditional one (TK). The perception of main sensory attributes and hedonic acceptability of LFK by elderly were also studied. The LFK contained two times more ketones, especially 3-hydroxy-2-butanone and 2,3-butanedione, that probably contributed to the high intensity of creamy aroma. A substantial share of acetic acid in LFK was not associated with high intensity of sour aroma, probably being masked by the creamy aroma, perceived as dominating. LFK was sensed as sweeter and more milky than the traditional one. The intense sweet taste of LFK was due to higher amounts of glucose and galactose than in TK, and was perceived as “just about right” by 63% of elderly subjects in the just-about-right (JAR) scale. The lower acidity of LFK than that of TK, assayed both instrumentally and by sensory assessment, was highly appreciated by 73% of elderly subjects as “just about right” in JAR scale. These two taste attributes dominated in liking the lactose-free kefir by elderly subjects.
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Affiliation(s)
- Jaroslawa Rutkowska
- Institute of Human Nutrition Sciences, Faculty of Human Nutrition, Warsaw University of Life Sciences, Nowoursynowska st.159c, 02-776 Warsaw, Poland
- Correspondence:
| | - Agata Antoniewska-Krzeska
- Institute of Human Nutrition Sciences, Faculty of Human Nutrition, Warsaw University of Life Sciences, Nowoursynowska st.159c, 02-776 Warsaw, Poland
| | - Anna Żbikowska
- Institute of Food Sciences, Department of Food Technology and Assessment, Division of Fat and Oils and Food Concentrates Technology, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska st.159c, 02-776 Warsaw, Poland
| | - Patricia Cazón
- Department of Analytical Chemistry, Faculty of Veterinary, University of Santiago de Compostela, 27002 Lugo, Spain
| | - Manuel Vázquez
- Department of Analytical Chemistry, Faculty of Veterinary, University of Santiago de Compostela, 27002 Lugo, Spain
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Li X, Zhang X, Wu X, Han Y, Wang C, Gao Y, Li L. Effect of Chinese Baijiu coupled with a ternary mixed starter on the flavor component structure of Chinese Dongbei suancai. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16849] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Xiao Li
- Institute of Food and Processing Liaoning Academy of Agricultural Sciences Shenyang China
| | - Xiaoli Zhang
- Institute of Food and Processing Liaoning Academy of Agricultural Sciences Shenyang China
| | - Xingzhuang Wu
- Institute of Food and Processing Liaoning Academy of Agricultural Sciences Shenyang China
| | - Yanqiu Han
- Institute of Food and Processing Liaoning Academy of Agricultural Sciences Shenyang China
| | - Chen Wang
- Institute of Food and Processing Liaoning Academy of Agricultural Sciences Shenyang China
| | - Ya Gao
- Institute of Food and Processing Liaoning Academy of Agricultural Sciences Shenyang China
| | - Lifeng Li
- Institute of Food and Processing Liaoning Academy of Agricultural Sciences Shenyang China
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Kulaksız Günaydı ZE, Ayar A. Phenolic compounds, amino acid profiles, and antibacterial properties of kefir prepared using freeze‐dried
Arbutus unedo
L. and
Tamarindus indica
L. fruits and sweetened with stevia, monk fruit sweetener, and aspartame. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16767] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Ahmet Ayar
- Department of Food Engineering Sakarya University Sakarya Turkey
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Study of the physico-chemical, structural, microbiological properties and volatile flavour compounds profile of kefir supplemented with electro-activated whey. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105218] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Dehghan B, Kenari RE, Amiri ZR. Stabilization of whey-based pina colada beverage by mixed Iranian native gums: a mixture design approach. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01152-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Farahani ZK, Mousavi SMAE, Seyedain Ardebili SM, Bakhoda H. Functional beverage based on alginate/insoluble fraction of Persian gum, WPI and PPC beads loaded with jujube extract: physicochemical, rheometry and sensory properties. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15423] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Zahra Khoshdouni Farahani
- Department of Food Science and Technology Faculty of Agriculture and Food Technology Science and Research Branch Islamic Azad University PO Box 775/14515 Tehran 1477893855 Iran
| | - Seyed Mohamad ali Ebrahimzadeh Mousavi
- Department of Food Science, Engineering and Technology Facaulty of Agriculture and Natural Resources University of Tehran PO Box 4111 Karaj 31587‐77871 Iran
| | - Seyed Mahdi Seyedain Ardebili
- Department of Food Science and Technology Faculty of Agriculture and Food Technology Science and Research Branch Islamic Azad University PO Box 775/14515 Tehran 1477893855 Iran
| | - Hossein Bakhoda
- Department of Agricultural mechanization Faculty of Agriculture and Food Technology Science and Research Branch Islamic Azad University PO Box 775/14515 Tehran 1477893855 Iran
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The Effect of Microbial Transglutaminase on the Viscosity and Protein Network of Kefir Made from Cow, Goat, or Donkey Milk. FERMENTATION 2021. [DOI: 10.3390/fermentation7040214] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
In this study, we aim to decrease the fermentation time and to produce low-fat set-type kefir with adequate textural properties using microbial transglutaminase without inactivation. In addition, we reveal the effect of microbial transglutaminase, during and after fermentation, on kefir made with cow, goat, or donkey milk, which is a novel approach. Fermentation is followed by continuous pH and viscosity measurements; the final product is characterized by dry matter content, whey separation, protein pattern, and viscosity parameters, as well as gel firmness. The results show that already 0.5 U/g protein dosage of MTGase decreases pH levels independent of milk type, but MTGase does not influence the kinetics of fermentation. Apparent viscosity could be measured from different stages of fermentation depending on milk type (cow milk, 6 h; goat milk, 8 h; and donkey milk, 9 h). The final product characteristics show that the higher the casein ratio of the applied milk, the better the viscosity and gel firmness of the kefir due to the high reaction affinity of MTGase.
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Alves E, Ntungwe EN, Gregório J, Rodrigues LM, Pereira-Leite C, Caleja C, Pereira E, Barros L, Aguilar-Vilas MV, Rosado C, Rijo P. Characterization of Kefir Produced in Household Conditions: Physicochemical and Nutritional Profile, and Storage Stability. Foods 2021; 10:1057. [PMID: 34064868 PMCID: PMC8150857 DOI: 10.3390/foods10051057] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2021] [Revised: 05/03/2021] [Accepted: 05/07/2021] [Indexed: 11/27/2022] Open
Abstract
Kefir, a traditional fermented food, has numerous health benefits due to its unique chemical composition, which is reflected in its excellent nutritional value. Physicochemical and microbial composition of kefir obtained from fermented milk are influenced by the type of the milk, grain to milk ratio, time and temperature of fermentation, and storage conditions. It is crucial that kefir characteristics are maintained during storage since continuous metabolic activities of residual kefir microbiota may occur. This study aimed to examine the nutritional profile of kefir produced in traditional in use conditions by fermentation of ultra-high temperature pasteurized (UHT) semi-skimmed cow milk using argentinean kefir grains and compare the stability and nutritional compliance of freshly made and refrigerated kefir. Results indicate that kefir produced under home use conditions maintains the expected characteristics with respect to the physicochemical parameters and composition, both after fermentation and after refrigerated storage. This work further contributes to the characterization of this food product that is so widely consumed around the world by focusing on kefir that was produced in a typical household setting.
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Affiliation(s)
- Emília Alves
- CBIOS—Research Center for Biosciences & Health Technologies, Universidade Lusófona’s, Campo Grande 376, 1749-024 Lisboa, Portugal; (E.A.); (E.N.N.); (J.G.); (L.M.R.); (C.P.-L.)
- Department of Biomedical Sciences, Faculty of Pharmacy, University of Alcalá, Carretera Madrid-Barcelona, Km 33.100, 28805 Alcalá de Henares, Madrid, Spain;
| | - Epole N. Ntungwe
- CBIOS—Research Center for Biosciences & Health Technologies, Universidade Lusófona’s, Campo Grande 376, 1749-024 Lisboa, Portugal; (E.A.); (E.N.N.); (J.G.); (L.M.R.); (C.P.-L.)
- Department of Biomedical Sciences, Faculty of Pharmacy, University of Alcalá, Carretera Madrid-Barcelona, Km 33.100, 28805 Alcalá de Henares, Madrid, Spain;
| | - João Gregório
- CBIOS—Research Center for Biosciences & Health Technologies, Universidade Lusófona’s, Campo Grande 376, 1749-024 Lisboa, Portugal; (E.A.); (E.N.N.); (J.G.); (L.M.R.); (C.P.-L.)
| | - Luis M. Rodrigues
- CBIOS—Research Center for Biosciences & Health Technologies, Universidade Lusófona’s, Campo Grande 376, 1749-024 Lisboa, Portugal; (E.A.); (E.N.N.); (J.G.); (L.M.R.); (C.P.-L.)
| | - Catarina Pereira-Leite
- CBIOS—Research Center for Biosciences & Health Technologies, Universidade Lusófona’s, Campo Grande 376, 1749-024 Lisboa, Portugal; (E.A.); (E.N.N.); (J.G.); (L.M.R.); (C.P.-L.)
- LAQV, REQUIMTE, Departamento de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal
| | - Cristina Caleja
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (C.C.); (E.P.); (L.B.)
| | - Eliana Pereira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (C.C.); (E.P.); (L.B.)
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (C.C.); (E.P.); (L.B.)
| | - M. Victorina Aguilar-Vilas
- Department of Biomedical Sciences, Faculty of Pharmacy, University of Alcalá, Carretera Madrid-Barcelona, Km 33.100, 28805 Alcalá de Henares, Madrid, Spain;
| | - Catarina Rosado
- CBIOS—Research Center for Biosciences & Health Technologies, Universidade Lusófona’s, Campo Grande 376, 1749-024 Lisboa, Portugal; (E.A.); (E.N.N.); (J.G.); (L.M.R.); (C.P.-L.)
| | - Patrícia Rijo
- CBIOS—Research Center for Biosciences & Health Technologies, Universidade Lusófona’s, Campo Grande 376, 1749-024 Lisboa, Portugal; (E.A.); (E.N.N.); (J.G.); (L.M.R.); (C.P.-L.)
- Instituto de Investigação do Medicamento (iMed.ULisboa), Faculdade de Farmácia, Universidade de Lisboa, 1649-003 Lisboa, Portugal
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