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Yazdi E, Mansouripour S, Ramezan Y. Enhancement of rosehip bioactive compounds by cold plasma pretreatment and application of its extract as a functional ingredient in ketchup. Food Chem X 2024; 23:101561. [PMID: 39007116 PMCID: PMC11245982 DOI: 10.1016/j.fochx.2024.101561] [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: 04/30/2024] [Revised: 06/11/2024] [Accepted: 06/13/2024] [Indexed: 07/16/2024] Open
Abstract
The effect of cold plasma (CP) was investigated on rosehip characterization for 1,2.5, and 5 min. All of the samples that were treated with CP had higher amounts of total phenolic content (TPC), antioxidant activity, vitamin C, and lycopene compared to the control (P < 0.05). The extract obtained by rosehip pretreated for 1 min had the highest antioxidant activity as well as bioactive compounds (except anthocyanin) and was selected for application in ketchup. Utilizing the CP-treated rosehip extract (RE) in ketchup successfully enhanced TPC (by 1.44 times), flavonoids (by 1.31 times), antioxidant activity (by 1.21 times), carotenoids (by 1.74 times), lycopene (by 1.11 times), vitamin C (by 1.6 times), and anthocyanins (by 2.46 times) compared to the control (P < 0.05). Moreover, the phenolic profile demonstrated that the highest increase belonged to catechin. Therefore, the RE pretreated by CP has the potential to develop a functional ketchup with high bioactive substances.
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Affiliation(s)
- Elnaz Yazdi
- Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
| | - Samar Mansouripour
- Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
- Nutrition and Food Sciences Research Center, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
| | - Yousef Ramezan
- Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
- Nutrition and Food Sciences Research Center, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
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2
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Abliz A, Huang Y, Rouzi R, Xu D, Gao Y, Liu J. Effects of Emulsifiers on Physicochemical Properties and Carotenoids Bioaccessibility of Sea Buckthorn Juice. Foods 2024; 13:1972. [PMID: 38998478 PMCID: PMC11241759 DOI: 10.3390/foods13131972] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2024] [Revised: 06/19/2024] [Accepted: 06/20/2024] [Indexed: 07/14/2024] Open
Abstract
The need to improve the physicochemical properties of sea buckthorn juice and the bioavailability of carotenoids is a major challenge for the field. The effects of different natural emulsifiers, such as medium-chain triglycerides (MCTs), tea saponins (TSs) and rhamnolipids (Rha), on the physical and chemical indexes of sea buckthorn juice were studied. The particle size of sea buckthorn juice and the carotenoids content were used as indicators for evaluation. The effects of different addition levels of MCT, Rha and TS on the bioavailability of carotenoids in sea buckthorn juice were investigated by simulating human in vitro digestion tests. The results showed that those emulsifiers, MCT, Rha and TS, can significantly reduce the particle size and particle size distribution of sea buckthorn juice, improve the color, increase the soluble solids content, turbidity and physical stability and protect the carotenoids from degradation. When the addition amount of Rha was 1.5%, the total carotenoids content (TCC) of sea buckthorn juice increased by 45.20%; when the addition amount of TS was 1.5%, the total carotenoids content (TCC) of sea buckthorn juice increased by 37.95%. Furthermore, the bioaccessibility of carotenoids was increased from 36.90 ± 2.57% to 54.23 ± 4.17% and 61.51 ± 4.65% through in vitro digestion by Rha and TS addition, respectively. However, the total carotenoids content (TCC) of sea buckthorn juice and bioaccessibility were not significantly different with the addition of MCT. In conclusion, the findings of this study demonstrate the potential of natural emulsifiers, such as MCT, Rha and TS, to significantly enhance the physicochemical properties and bioavailability of carotenoids in sea buckthorn juice, offering promising opportunities for the development of functional beverages with improved nutritional benefits.
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Affiliation(s)
- Arzigül Abliz
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yanan Huang
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Reziwanguli Rouzi
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Duoxia Xu
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
| | - Yanxiang Gao
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Jinfang Liu
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
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3
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Basdemir E, Ince AE, Kizgin S, Ozel B, Ozarda O, Sumnu SG, Oztop MH. Physicochemical and sensorial properties of tomato leathers at different drying conditions. J Food Sci 2024; 89:2659-2671. [PMID: 38578125 DOI: 10.1111/1750-3841.17061] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2023] [Revised: 03/12/2024] [Accepted: 03/19/2024] [Indexed: 04/06/2024]
Abstract
Tomato leather as a healthy alternative to traditional fruit leathers was formulated. A tray dryer with changing temperature (50, 60, and 70°C) and relative humidity (5%, 10%, and 20%) was used to achieve the best product in terms of color, water distribution, lycopene content, mechanical, and sensorial properties. Color change was the highest at 70°C due to the Maillard reaction. Lycopene content was also the highest at 70°C. Time domain-NMR relaxometry showed that water distribution of all samples was homogeneous and similar to each other. Processing conditions affected mechanical properties significantly. The highest tensile strength was observed at 70°C, possibly due to the denatured proteins. Sensory analysis indicated better flavor development at 70°C, whereas overall acceptability of samples was higher at 50°C. The results of this study showed the main processing parameters of tomato leather with a minimal amount of ingredients, with acceptable mechanical and sensorial properties. PRACTICAL APPLICATION: Tomato leather was produced by using minimal amount of ingredients. Taste of the leather was found acceptable, as a salty snack food. Therefore, this product can be produced economically and it has a high potential to be consumed as an alternative to conventional fruit leathers.
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Affiliation(s)
- Eren Basdemir
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
| | - Alev Emine Ince
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
- Food Processing Department, Kahramankazan Vocational School, Baskent University, Ankara, Turkey
| | - Sakine Kizgin
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
| | - Baris Ozel
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
| | - Ozlem Ozarda
- SELUZ Fragrance and Flavor Company, Istanbul, Turkey
| | - Servet Gulum Sumnu
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
| | - Mecit Halil Oztop
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
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Carpentieri S, Ferrari G, Donsì F. High-Pressure Homogenization for Enhanced Bioactive Recovery from Tomato Processing By-Products and Improved Lycopene Bioaccessibility during In Vitro Digestion. Antioxidants (Basel) 2023; 12:1855. [PMID: 37891934 PMCID: PMC10603967 DOI: 10.3390/antiox12101855] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2023] [Revised: 10/07/2023] [Accepted: 10/12/2023] [Indexed: 10/29/2023] Open
Abstract
The principles of industrial ecology have emerged as pivotal drivers of eco-innovation, aiming to realize a "zero-waste" society where waste materials are repurposed as valuable resources. In this context, High-Pressure Homogenization (HPH) presents a promising, easily scalable micronization technology, capable of enhancing the extractability and bioaccessibility of bioactive compounds found in tomato processing by-products, which are notably abundant waste streams in the Mediterranean region. This study focuses on optimizing HPH treatment parameters to intensify the recovery of bioactive compounds from tomato pomace. Additionally, it investigates the multifaceted impacts of HPH on various aspects, including color, particle size distribution, microscopic characteristics, surface properties, bioactivity, and lycopene bioaccessibility through in vitro digestion simulations. The results demonstrate that the application of HPH under optimized conditions (80 MPa, 25 °C, 10 passes) induces a remarkable 8-fold reduction in mean particle size, reduced surface tension, improved physical stability, uniform color, increased total phenolic content (+31%), antioxidant activity (+30%), dietary fiber content (+9%), and lycopene bioaccessibility during the intestinal digestion phase compared to untreated samples. These encouraging outcomes support the proposition of integrating HPH technology into an environmentally friendly industrial process for the full valorization of tomato processing residues. By utilizing water as the sole solvent, this approach aims to yield a functional ingredient characterized by greater nutritional and health-promoting values.
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Affiliation(s)
- Serena Carpentieri
- Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, Italy; (S.C.); (G.F.)
| | - Giovanna Ferrari
- Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, Italy; (S.C.); (G.F.)
- ProdAl Scarl, c/o University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, Italy
| | - Francesco Donsì
- Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, Italy; (S.C.); (G.F.)
- NBFC (National Biodiversity Future Center), 90133 Palermo, Italy
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Jiang P, Kang Z, Zhao S, Meng N, Liu M, Tan B. Effect of Dynamic High-Pressure Microfluidizer on Physicochemical and Microstructural Properties of Whole-Grain Oat Pulp. Foods 2023; 12:2747. [PMID: 37509839 PMCID: PMC10378919 DOI: 10.3390/foods12142747] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2023] [Revised: 07/14/2023] [Accepted: 07/17/2023] [Indexed: 07/30/2023] Open
Abstract
By avoiding the filtration step and utilizing the whole components of oats, the highest utilization rate of raw materials, improving the nutritional value of products and reducing environmental pollution, can be achieved in the production of whole-grain oat drinks. This study innovatively introduced a dynamic high-pressure microfluidizer (DHPM) into the processing of whole-grain oat pulp, which aimed to achieve the efficient crushing, homogenizing and emulsification of starch, dietary fiber and other substances. Due to DHPM processing, the instability index and slope value were reduced, whereas the β-glucan content, soluble protein content and soluble dietary fiber content were increased. In the samples treated with a pressure of 120 MPa and 150 MPa, 59% and 67% more β-glucan content was released, respectively. The soluble dietary fiber content in the samples treated with a pressure of 120 MPa and 150 MPa was increased by 44.8% and 43.2%, respectively, compared with the sample treated with a pressure of 0 MPa. From the perspective of the relative stability of the sample and nutrient enhancement, the processing pressure of 120 MPa was a good choice. In addition, DHPM processing effectively reduced the average particle size and the relaxation time of the water molecules of whole-grain oat pulp, whereas it increased the apparent viscosity of whole-grain oat pulp; all of the above changes alleviated the gravitational subsidence of particles to a certain extent, and thus the overall stability of the system was improved. Furthermore, CLSM and AFM showed that the samples OM-120 and OM-150 had a more uniform and stable structural system as a whole. This study could provide theoretical guidance for the development of a whole-grain oat drink with improved quality and consistency.
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Affiliation(s)
- Ping Jiang
- Institute of Cereal and Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
| | - Ziyue Kang
- Institute of Cereal and Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
| | - Su Zhao
- Institute of Cereal and Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
| | - Ning Meng
- Institute of Cereal and Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
| | - Ming Liu
- Institute of Cereal and Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
| | - Bin Tan
- Institute of Cereal and Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
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6
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Textural and Rheological Properties of Sliceable Ketchup. Gels 2023; 9:gels9030222. [PMID: 36975671 PMCID: PMC10048648 DOI: 10.3390/gels9030222] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2023] [Revised: 03/08/2023] [Accepted: 03/10/2023] [Indexed: 03/17/2023] Open
Abstract
This study investigates the effect of different mixtures of gums [xanthan (Xa), konjac mannan (KM), gellan, and locust bean gum (LBG)] on the physical, rheological (steady and unsteady), and textural properties of sliceable ketchup. Each gum had an individually significant effect (p < 0.05) on viscosity; however, the addition of Xa in combination with other gums had a greater effect on viscosity. By increasing the use of Xa in ketchup formulations, the amount of syneresis decreased such that the lowest amount of syneresis related to the sample prepared with 50% Xa and 50% gellan. Although the use of different levels of gums did not have a significant effect on the brightness (L) and redness (a) indices (p < 0.05), the use of different ratios of gums had a significant effect (p < 0.05) on the yellowness (b) index. The effect of different levels of gums used had a significant effect only on firmness (p < 0.05), and their effects on other textural parameters were not statistically significant (p > 0.05). The ketchup samples produced had a shear-thinning behavior, and the Carreau model was the best model to describe the flow behavior. Based on unsteady rheology, G’ was higher than G” for all samples, and no crossover between G’ and G” was observed for any of the samples. The constant shear viscosity (η) was lower than the complex viscosity (η*), which showed the weak gel structure. The particle size distribution of the tested samples indicated the monodispersed distribution. Scanning electron microscopy confirmed the viscoelastic properties and particle size distribution.
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Singh IR, Pulikkal AK. Preparation, stability and biological activity of essential oil-based nano emulsions: A comprehensive review. OPENNANO 2022. [DOI: 10.1016/j.onano.2022.100066] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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8
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Suhag R, Dhiman A, Prabhakar PK, Sharma A, Singh A, Upadhyay A. Microfluidization of liquid egg yolk: Modelling of rheological characteristics and interpretation of flow behavior under a pipe flow. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103119] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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9
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Dai T, McClements DJ, Niu X, Guo X, Sun J, He X, Liu C, Chen J. Whole tomato juice produced by a novel industrial-scale microfluidizer: Effect on physical properties and in vitro lycopene bioaccessibility. Food Res Int 2022; 159:111608. [DOI: 10.1016/j.foodres.2022.111608] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2022] [Revised: 06/25/2022] [Accepted: 06/28/2022] [Indexed: 11/28/2022]
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10
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Dhiman A, Suhag R, Verma K, Thakur D, Kumar A, Upadhyay A, Singh A. Influence of microfluidization on physico-chemical, rheological, thermal properties and cholesterol level of cow ghee. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113281] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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11
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Tarafdar A, Kaur BP. Storage stability of microfluidized sugarcane juice and associated kinetics. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16561] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Ayon Tarafdar
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Kundli, Sonipat 131 028 Haryana
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12
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He X, Dai T, Sun J, Liang R, Liu W, Chen M, Chen J, Liu C. Effective change on rheology and structure properties of xanthan gum by industry-scale microfluidization treatment. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107319] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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13
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An Edible Oil Enriched with Lycopene from Pink Guava (Psidium guajava L.) Using Different Mechanical Treatments. Molecules 2022; 27:molecules27031038. [PMID: 35164301 PMCID: PMC8837924 DOI: 10.3390/molecules27031038] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Revised: 12/23/2021] [Accepted: 12/28/2021] [Indexed: 12/03/2022] Open
Abstract
According to the regulations of the United States Food and Drug Administration (FDA), organic solvents should be limited in pharmaceutical and food products due to their inherent toxicity. For this reason, this short paper proposes different mechanical treatments to extract lycopene without organic solvents to produce an edible sunflower oil (SFO) enriched with lycopene from fresh pink guavas (Psidium guajava L.) (FPGs). The methodology involves the use of SFO and a combination of mechanical treatments: a waring blender (WB), WB+ high-shear mixing (HSM) and WB+ ultrafine friction grinding (UFFG). The solid:solvent (FPG:SFO) ratios used in all the techniques were 1:5, 1:10 and 1:20. The results from optical microscopy and UV–vis spectroscopy showed a correlation between the concentration of lycopene in SFO, vegetable tissue diameters and FPG:SFO ratio. The highest lycopene concentration, 18.215 ± 1.834 mg/g FPG, was achieved in WB + UFFG with an FPG:SFO ratio of 1:20. The yield of this treatment was 66% in comparison to the conventional extraction method. The maximal lycopene concentration achieved in this work was significantly higher than the values reported by other authors, using high-pressure homogenization for tomato peel and several solvents such as water, SFO, ethyl lactate and acetone.
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14
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Comprehensive review on potential applications of microfluidization in food processing. Food Sci Biotechnol 2021; 31:17-36. [DOI: 10.1007/s10068-021-01010-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2021] [Revised: 10/30/2021] [Accepted: 11/04/2021] [Indexed: 01/28/2023] Open
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15
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Guerra AS, Hoyos CG, Molina-Ramírez C, Velásquez-Cock J, Vélez L, Gañán P, Eceiza A, Goff HD, Zuluaga R. Extraction and preservation of lycopene: A review of the advancements offered by the value chain of nanotechnology. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.09.009] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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16
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Bapat S, Giehl C, Kohsakowski S, Peinecke V, Schäffler M, Segets D. On the state and stability of fuel cell catalyst inks. ADV POWDER TECHNOL 2021. [DOI: 10.1016/j.apt.2021.08.030] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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17
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Ozturk OK, Turasan H. Applications of microfluidization in emulsion-based systems, nanoparticle formation, and beverages. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.07.033] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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18
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Effect of inulin and date syrup from Kaluteh variety on the qualitative and microbial properties of prebiotic ketchup. Journal of Food Science and Technology 2021; 58:4127-4138. [PMID: 34538897 DOI: 10.1007/s13197-020-04877-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/21/2020] [Accepted: 10/28/2020] [Indexed: 10/23/2022]
Abstract
The physicochemical, sensorial, and microbial properties related to the samples of ketchup containing different inulin (0, 3.75, and 7.5%) and date syrup values (0, 2.25, and 4.5%) were assessed in the present study and the results were analysed through statistical response surface method. Considering the mutual effect, an increase in inulin level led to a primary upward and secondary downward trend in brix and synersis, while the conditions were reversed by enhancing date syrup one. In addition, the mutual effect of inulin and date syrup on sensorial properties represented that flavour and overall acceptance first increased by improving inulin amount and decreased in the following, which was different to colour parameter, while adding date syrup affected colour factor in produced ketchup appropriately. Further, an enhancement in inulin value influenced a little the presence of acid-resistant bacteria, yeast, and mould, while increasing date syrup one led to the durability of microbial corruption. Finally, using the optimum levels of inulin (3.75%) and date syrup (1.13%) could affect ketchup formula properly.
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19
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Evaluation of extraction technologies of lycopene: Hindrance of extraction, effects on isomerization and comparative analysis - A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.051] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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20
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Baeghbali S, Shahriari S, Pazuki G. Effect of pressure homogenization and modified starch on the viscosity of ketchup: Experimental and modeling. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13683] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Saeed Baeghbali
- Department of Food Science and Technology, Shahr‐e‐Qods Branch Islamic Azad University Tehran Iran
| | - Shahla Shahriari
- Department of Chemical Engineering, Shahr‐e‐Qods Branch Islamic Azad University Tehran Iran
| | - Gholamreza Pazuki
- Department of Chemical Engineering Amirkabir University of Technology (Tehran Polytechnic) Tehran Iran
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21
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Micronization in food processing: A comprehensive review of mechanistic approach, physicochemical, functional properties and self-stability of micronized food materials. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110248] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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22
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Ozturk OK, Turasan H. Latest developments in the applications of microfluidization to modify the structure of macromolecules leading to improved physicochemical and functional properties. Crit Rev Food Sci Nutr 2021; 62:4481-4503. [PMID: 33492179 DOI: 10.1080/10408398.2021.1875981] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Microfluidization is a unique high-pressure homogenization technique combining various forces such as high-velocity impact, high-frequency vibration, instantaneous pressure drop, intense shear rate, and hydrodynamic cavitation. Even though it is mainly used on emulsion-based systems and known for its effects on particle size and surface area, it also significantly alters physicochemical and functional properties of macromolecules including hydration properties, solubility, viscosity, cation-exchange capacity, rheological properties, and bioavailability. Besides, the transformation of structure and conformation due to the combined effects of microfluidization modifies the material characteristics that can be a base for new innovative food formulations. Therefore, microfluidization is being commonly used in the food industry for various purposes including the formation of micro- and nano-sized emulsions, encapsulation of easily degradable bioactive compounds, and improvement in functional properties of proteins, polysaccharides, and dietary fibers. Although the extent of modification through microfluidization depends on processing conditions (e.g., pressure, number of passes, solvent), the nature of the material to be processed also changes the outcomes significantly. Therefore, it is important to understand the effects of microfluidization on each food component. Overall, this review paper provides an overview of microfluidization treatment, summarizes the applications on macromolecules with specific examples, and presents the existing problems.
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Affiliation(s)
- Oguz Kaan Ozturk
- Whistler Carbohydrate Research Center, Department of Food Science, Purdue University, West Lafayette, Indiana, USA
| | - Hazal Turasan
- Whistler Carbohydrate Research Center, Department of Food Science, Purdue University, West Lafayette, Indiana, USA
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23
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Abliz A, Liu J, Mao L, Yuan F, Gao Y. Effect of dynamic high pressure microfluidization treatment on physical stability, microstructure and carotenoids release of sea buckthorn juice. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110277] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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24
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Gao W, Chen F, Wang X, Meng Q. Recent advances in processing food powders by using superfine grinding techniques: A review. Compr Rev Food Sci Food Saf 2020; 19:2222-2255. [DOI: 10.1111/1541-4337.12580] [Citation(s) in RCA: 48] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2020] [Revised: 04/28/2020] [Accepted: 05/05/2020] [Indexed: 12/13/2022]
Affiliation(s)
- Wenjie Gao
- School of Ecological Technology and EngineeringShanghai Institute of Technology Shanghai China
| | - Feng Chen
- Department of Food, Nutrition and Packaging SciencesClemson University Clemson South Carolina
| | - Xi Wang
- Department of Food, Nutrition and Packaging SciencesClemson University Clemson South Carolina
- Nutra Manufacturing Greenville South Carolina
| | - Qingran Meng
- Engineering Research Center of Perfume & Aroma and Cosmetics of Ministry of Education, School of Perfume and Aroma TechnologyShanghai Institute of Technology Shanghai China
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Koley TK, Nishad J, Kaur C, Su Y, Sethi S, Saha S, Sen S, Bhatt BP. Effect of high-pressure microfluidization on nutritional quality of carrot ( Daucus carota L.) juice. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:2159-2168. [PMID: 32431342 PMCID: PMC7230076 DOI: 10.1007/s13197-020-04251-6] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/01/2019] [Accepted: 01/09/2020] [Indexed: 11/26/2022]
Abstract
In this study, the effect of high-pressure microfluidization on the colour and nutritional qualities of the orange carrot juice was investigated. The juice was processed at three different pressures (34.47 MPa, 68.95 MPa and 103.42 MPa) with three different passes (1, 2 and 3 passes). After that, total phenolic content (TPC), antioxidant activity, carotenoids, color properties, and total soluble solids content of the processed carrot juice were evaluated. As a result, no specific trends in TPC and antioxidant activity of the juice were observed through the variations of processing conditions. However, microfluidization significantly (p < 0.05) improved the carotenoids content in carrot juice. With increasing number of pass, concentrations of β-carotene and lutein had increased significantly. Similarly, increasing process pressure initially increased carotenoid content significantly (up to 68.95 MPa), further increase pressure to 103.42 MPa did not cause significant changes in carotenoid concentration. Furthermore, color properties such as lightness, redness, yellowness, and chroma value were reduced significantly with the increase of pressure and the number of passes. The results indicated that high-pressure microfluidization could be used as a novel alternative nonthermal technology to heat pasteurization to improve the color and nutritional qualities in orange carrot juice, resulting in a desirable, high-quality juice for consumers.
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Affiliation(s)
| | | | - Charanjit Kaur
- ICAR-Indian Agricultural Research Institute, New Delhi, India
| | - Yang Su
- Microfluidics International Corporation, Westwood, MA USA
| | - Shruti Sethi
- ICAR-Indian Agricultural Research Institute, New Delhi, India
| | - Supradip Saha
- ICAR-Indian Agricultural Research Institute, New Delhi, India
| | - Sangita Sen
- ICAR-Indian Agricultural Research Institute, New Delhi, India
| | - B. P. Bhatt
- ICAR-Research Complex for Eastern Region, Patna, India
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27
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Using a combined neural network ─ genetic algorithm approach for predicting the complex rheological characteristics of microfluidized sugarcane juice. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109058] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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28
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Saricaoglu FT. Application of high-pressure homogenization (HPH) to modify functional, structural and rheological properties of lentil (Lens culinaris) proteins. Int J Biol Macromol 2020; 144:760-769. [DOI: 10.1016/j.ijbiomac.2019.11.034] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2019] [Revised: 11/05/2019] [Accepted: 11/05/2019] [Indexed: 12/13/2022]
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29
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Jurić S, Ferrari G, Velikov KP, Donsì F. High-pressure homogenization treatment to recover bioactive compounds from tomato peels. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.06.011] [Citation(s) in RCA: 44] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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30
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Liang X, Ma C, Yan X, Liu X, Liu F. Advances in research on bioactivity, metabolism, stability and delivery systems of lycopene. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.08.019] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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31
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Effects of High-Pressure Homogenization on the Structural, Physical, and Rheological Properties of Lily Pulp. Foods 2019; 8:foods8100472. [PMID: 31658787 PMCID: PMC6835810 DOI: 10.3390/foods8100472] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2019] [Revised: 09/28/2019] [Accepted: 10/04/2019] [Indexed: 11/24/2022] Open
Abstract
The effects of high-pressure homogenization (HPH) on the structural, physical, and rheological properties of lily pulp (15%, w/w) were investigated. Different pressures ranging from 0 MPa to 100 MPa were used. The focus was on evaluating the changes in the particle size distribution (PSD), structure, pulp sedimentation behavior, serum cloudiness (SC), total soluble solids (TSS), color, and rheological behavior of the pulps. PSD analysis showed that the diameter of suspended lily particles significantly decreased with an increasing homogenization pressure. The suspended particles observed through optical microscopy became small after homogenization, highlighting the effect of HPH on disrupting the suspended particles. Compared with the untreated pulp, the SC and sedimentation velocity of the homogenized pulps decreased due to the disruption of the suspended particles. The effects of HPH on the sedimentation index and SC exhibited an asymptotic behavior similar to that of the changes in the particle size of lily pulp. Moreover, HPH processing reduced the viscosity of lily pulp and increased the TSS and lightness of the homogenized pulps. HPH significantly modified the structural, physical, and rheological properties of lily pulp. The pulp homogenized above 60 MPa had good suspension stability. This finding indicates that HPH technology can be used to improve the stability of lily pulp.
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32
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Identification of Microfluidization Processing Conditions for Quality Retention of Sugarcane Juice Using Genetic Algorithm. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02345-4] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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33
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Ni Y, Zhang Z, Fan L, Li J. Evaluation of physical stability of high pressure homogenization treatment cloudy ginkgo beverages. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.008] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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34
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Ozturk OK, Mert B. Characterization and evaluation of emulsifying properties of high pressure microfluidized and pH shifted corn gluten meal. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2018.12.006] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
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35
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Casado N, Morante-Zarcero S, Pérez-Quintanilla D, Câmara JS, Sierra I. Dispersive Solid-Phase Extraction of Polyphenols from Juice and Smoothie Samples Using Hybrid Mesostructured Silica Followed by Ultra-high-Performance Liquid Chromatography-Ion-Trap Tandem Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:955-967. [PMID: 30571103 DOI: 10.1021/acs.jafc.8b05578] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
A wormhole-like mesostructured silica was synthesized and modified with octadecylsilane (C18) groups. The resulting hybrid material (HMS-C18) was characterized and evaluated as sorbent for simultaneous extraction of 20 polyphenols from mixed fruit-vegetable juices and smoothies by dispersive solid-phase extraction (dSPE). The samples were first subjected to solvent extraction followed by dSPE procedure. The extraction step was optimized and combined with a reversed-phase ultra-high-performance liquid chromatography method coupled to ion-trap tandem mass spectrometry (UHPLC-IT-MS/MS), which was also optimized. HMS-C18 showed high potential to extract and purify the target analytes, being more effective than commercial C18 amorphous silica. The proposed method was validated for both samples, obtaining average recoveries from 57% to 99% with relative standard deviations lower than 9%. Its applicability in the analysis of commercial mixed fruit-vegetable juices and smoothies revealed mainly contents of rutin, 4-hydroxybenzoic acid, chlorogenic acid, epicatechin, caffeic acid, and naringin in the samples analyzed.
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Affiliation(s)
- Natalia Casado
- Departamento de Tecnología Química y Ambiental, E.S.C.E.T , Universidad Rey Juan Carlos , C/Tulipán s/n , 28933 Móstoles , Madrid , Spain
| | - Sonia Morante-Zarcero
- Departamento de Tecnología Química y Ambiental, E.S.C.E.T , Universidad Rey Juan Carlos , C/Tulipán s/n , 28933 Móstoles , Madrid , Spain
| | - Damián Pérez-Quintanilla
- Departamento de Tecnología Química y Ambiental, E.S.C.E.T , Universidad Rey Juan Carlos , C/Tulipán s/n , 28933 Móstoles , Madrid , Spain
| | - José S Câmara
- CQM-Centro de Química da Madeira , Centro de Ciências Exactas e da Engenharia da Universidade da Madeira , Campus Universitário da Penteada, 9000-390 Funchal , Portugal
- Departamento de Química , Faculdade de Ciências e Engenharia da Universidade da Madeira , Campus Universitário da Penteada, 9000-390 Funchal , Portugal
| | - Isabel Sierra
- Departamento de Tecnología Química y Ambiental, E.S.C.E.T , Universidad Rey Juan Carlos , C/Tulipán s/n , 28933 Móstoles , Madrid , Spain
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36
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Mert ID. The applications of microfluidization in cereals and cereal-based products: An overview. Crit Rev Food Sci Nutr 2019; 60:1007-1024. [DOI: 10.1080/10408398.2018.1555134] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Ilkem Demirkesen Mert
- Ministry of Agriculture and Forestry, Food Enterprises and Codex Department, Ankara, Turkey
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37
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Effect of microfluidization on the microstructure and physical properties of a novel yoghurt formulation. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.05.025] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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38
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Ozturk OK, Mert B. The use of microfluidization for the production of xanthan and citrus fiber-based gluten-free corn breads. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.05.025] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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39
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Mirzaei M, Alimi M, Shokoohi S, Golchoobi L. Synergistic interactions between konjac-mannan and xanthan/tragacanth gums in tomato ketchup: Physical, rheological, and textural properties. J Texture Stud 2018; 49:586-594. [PMID: 30187474 DOI: 10.1111/jtxs.12359] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2018] [Revised: 08/27/2018] [Accepted: 08/29/2018] [Indexed: 11/27/2022]
Abstract
In this research, simultaneous contribution of konjac-mannan (0.3%), xanthan (0.3%), and tragacanth (0.3%) gums in tomato ketchup was investigated comparing the physicochemical, rheological, texture, and sensory properties with the control sample containing 0.3% xanthan gum. Samples selected through viscosity and syneresis evaluation of the nine prepared samples were analyzed by color, flow behavior, frequency sweep, particle size, texture, and sensory experiments. Results indicated that increasing xanthan concentration did not have any significant effect on the apparent viscosity while considerable improvement was observed in the physical stability of ketchups containing konjac-mannan/xanthan ascribed to smaller particles with larger contact surfaces encouraging gel network formation. Highest a* and a*/b* was observed for konjac-mannan/xanthan (0.075%/0.225%) in which formation of hydrated gel granules of gums intensifies light diffraction due to the decreased particle size. This synergistically formed viscous three-dimensional gel network is responsible for the highest cohesiveness and gumminess of the same sample between the ketchup formulations containing two gums. Organoleptic properties of ketchup samples containing konjac-mannan/xanthan showed no significant difference with the control sample. PRACTICAL APPLICATIONS: Development of modern food technologies along with the lifestyle changes over the past few decades and grown public awareness of the relevance between health and nutrition have considerably increased the consumption of ready meals containing low-fat and fiber-rich functional condiments. Ketchup is a popular sauce thickened with tomato pulp powder, potato or corn starch, modified starch, and severally available hydrocolloids such as carboxymethyl cellulose, xanthan, guar, and locust bean gum. In this research work, mixtures of konjac-mannan and xanthan/tragacanth hydrocolloids are used to produce new ketchups with improved physical and rheological properties and lower prices.
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Affiliation(s)
- Massume Mirzaei
- Department of food science and technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
| | - Mazdak Alimi
- Department of food science and technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
| | - Shirin Shokoohi
- Chemical, Polymeric and Petrochemical Technology Development Research Division, Research Institute of Petroleum Industry, Tehran, Iran
| | - Laleh Golchoobi
- Department of food science and technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
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40
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Saricaoglu FT, Gul O, Besir A, Atalar I. Effect of high pressure homogenization (HPH) on functional and rheological properties of hazelnut meal proteins obtained from hazelnut oil industry by-products. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.04.003] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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41
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The effects of microfluidization on rheological and textural properties of gluten-free corn breads. Food Res Int 2018; 105:782-792. [DOI: 10.1016/j.foodres.2017.12.008] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2017] [Revised: 11/29/2017] [Accepted: 12/02/2017] [Indexed: 12/17/2022]
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42
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Zhang W, Xie F, Lan X, Gong S, Wang Z. Characteristics of pectin from black cherry tomato waste modified by dynamic high-pressure microfluidization. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.07.032] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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43
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Chong H, Mohammed I, Linter B, Allen R, Charalambides M. Mechanical and microstructural changes of cheese cracker dough during baking. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.07.035] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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44
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Saricaoglu FT, Gul O, Tural S, Turhan S. Potential application of high pressure homogenization (HPH) for improving functional and rheological properties of mechanically deboned chicken meat (MDCM) proteins. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.07.029] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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45
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Effect of high pressure homogenization (HPH) on microstructure and rheological properties of hazelnut milk. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.05.002] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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46
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Yildiz E, Demirkesen I, Mert B. High Pressure Microfluidization of Agro by-product to Functionalized Dietary Fiber and Evaluation as a Novel Bakery Ingredient. J FOOD QUALITY 2016. [DOI: 10.1111/jfq.12246] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
Affiliation(s)
- Elif Yildiz
- Food Engineering Department; Middle East Technical University; Ankara Turkey
| | - Ilkem Demirkesen
- Republic of Turkey Ministry of Food, Agriculture and Livestock, Food Enterprises and Codex Department; Gıda ve Kontrol Genel Müdürlüğü, Gıda İşletmeleri ve Kodeks Dairesi Başkanlığı; Ankara 06060 Turkey
| | - Behic Mert
- Food Engineering Department; Middle East Technical University; Ankara Turkey
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47
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Bi W, Li X, Zhao Y, Zhao W, He S, Ge W, Jiang C. Imitation Cheese Manufacture Using Rapid Visco-Analyzer and Its Optimization. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2015.1047515] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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48
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Yu ZY, Jiang SW, Cao XM, Jiang ST, Pan LJ. Effect of high pressure homogenization (HPH) on the physical properties of taro ( Colocasia esculenta (L). Schott) pulp. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.10.042] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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49
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Cikrikci S, Demirkesen I, Mert B. Production of hazelnut skin fibres and utilisation in a model bakery product. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2016. [DOI: 10.3920/qas2015.0587] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- S. Cikrikci
- Food Engineering Department, Middle East Technical University, Universiteler Mah., Dumlupınar Blv. no. 1, 06800 Ankara, Turkey
| | - I. Demirkesen
- Food Engineering Department, Middle East Technical University, Universiteler Mah., Dumlupınar Blv. no. 1, 06800 Ankara, Turkey
- Republic of Turkey Ministry of Food, Agriculture and Livestock, Food Enterprises and Codex Department, 06060 Ankara, Turkey
| | - B. Mert
- Food Engineering Department, Middle East Technical University, Universiteler Mah., Dumlupınar Blv. no. 1, 06800 Ankara, Turkey
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50
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Impact of pH, freeze–thaw and thermal sterilization on physicochemical stability of walnut beverage emulsion. Food Chem 2016; 196:475-85. [DOI: 10.1016/j.foodchem.2015.09.061] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2015] [Revised: 09/15/2015] [Accepted: 09/18/2015] [Indexed: 01/10/2023]
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