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Avci E, Tekin-Cakmak ZH, Ozgolet M, Karasu S, Kasapoglu MZ, Ramadan MF, Sagdic O. Capsaicin Rich Low-Fat Salad Dressing: Improvement of Rheological and Sensory Properties and Emulsion and Oxidative Stability. Foods 2023; 12:foods12071529. [PMID: 37048350 PMCID: PMC10093882 DOI: 10.3390/foods12071529] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2023] [Revised: 03/20/2023] [Accepted: 03/27/2023] [Indexed: 04/08/2023] Open
Abstract
This study aimed to investigate the potential use of cold-pressed hot pepper seed oil by-product (HPOB) in a low-fat salad dressing to improve its rheological properties, emulsion, and oxidative stability. The total phenolic content (TPC), the 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, and CUPRIC reducing antioxidant capacity (CUPRAC) values were 317.4 mg GAE/100 g, 81.87%, and 6952.8 mg Trolox/100 g, respectively. The capsaicin, dihydrocapsaicin, and total carotenoid content were 175.8 mg/100 g, 71.01 mg/100 g, and 106.3 µg/g, respectively. All emulsions indicated shear-thinning, viscoelastic solid-like behavior, and recoverable characteristics, which were improved via enrichment with HPOB. The thermal loop test showed that the low-fat sample formulated with 3% HPOB indicated little change in the G* value, showing that it exhibited high emulsion stability. The induction period values (IP) of the salad dressing samples containing HPOB (between 6.33 h and 8.33 h) were higher than the IP values of the control samples (3.20 h and 2.58 h). The enrichment with HPOB retarded the formation of oxidative volatile compounds of hexanal, nonanal, and 1-octene-3-ol. According to the results presented in this study, HPOB could be effectively used in a low-fat salad dressing to enhance its rheological characteristics and oxidative stability.
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Affiliation(s)
- Esra Avci
- Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Davutpasa Campus, Yildiz Technical University, 34220 Istanbul, Turkey
| | - Zeynep Hazal Tekin-Cakmak
- Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Davutpasa Campus, Yildiz Technical University, 34220 Istanbul, Turkey
| | - Muhammed Ozgolet
- Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Davutpasa Campus, Yildiz Technical University, 34220 Istanbul, Turkey
| | - Salih Karasu
- Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Davutpasa Campus, Yildiz Technical University, 34220 Istanbul, Turkey
| | | | - Mohamed Fawzy Ramadan
- Department of Clinical Nutrition, Faculty of Applied Medical Sciences, Umm Al-Qura University, Makkah 21955, Saudi Arabia
| | - Osman Sagdic
- Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Davutpasa Campus, Yildiz Technical University, 34220 Istanbul, Turkey
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Ribeiro BG, Campos Guerra JM, Sarubbo LA. Production of a biosurfactant from S. cerevisiae and its application in salad dressing. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2022. [DOI: 10.1016/j.bcab.2022.102358] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Tekin‐Cakmak ZH, Karasu S, Kayacan‐Cakmakoglu S, Akman PK. Investigation of potential use of by‐products from cold‐press industry as natural fat replacers and functional ingredients in a low‐fat salad dressing. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15388] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
| | - Salih Karasu
- Department of Food Engineering Yildiz Technical University Istanbul Turkey
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Marson GV, de Castro RJS, Belleville MP, Hubinger MD. Spent brewer's yeast as a source of high added value molecules: a systematic review on its characteristics, processing and potential applications. World J Microbiol Biotechnol 2020; 36:95. [PMID: 32583032 DOI: 10.1007/s11274-020-02866-7] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2020] [Accepted: 06/08/2020] [Indexed: 01/10/2023]
Abstract
Development of new strategies to add-value to agro-industrial by-products are of environmental and economical importance. Innovative and low-cost sources of protein and bioactive peptides have been explored worldwide. Spent brewer's yeast (SBY) is the second most relevant by-product from the brewing industry, and despite its nutritional (about 50% protein, dry weight) and technological potential, it is still underused or needs to be disposed of. SBY cells need to be disrupted to release intracellular and cell wall proteins. This procedure has been performed using autolysis, glass bead milling, enzymatic hydrolysis and ultrasound processing. Enzymatic treatment is usually performed without prior purification and is a challenging process, which involves multiple factors, but has been successfully used as a strategy to add value to agro-industrial by-products. Scope and approach: in this review, we particularly focused on enzymatic hydrolysis as a strategy to promote SBY valorisation, illustrating the state-of-the-art processes used to produce protein extracts from this material as well as exploring fundamental concepts related to the particularities of yeast cell disruption and protein hydrolysis. Furthermore, innovative applications of value-added yeast by-products in food, biotechnological and pharmaceutical industries are presented and discussed. Key findings and conclusions: the discovery of valuable compounds found in spent yeasts as well as the development of new processing methodologies have been widening the possibilities of reuse and transformation of SBY as an ingredient and innovative matrix. Once released, yeast proteins and peptides may be applied as an innovative non-animal protein source or a functional and bioactive ingredient.
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Affiliation(s)
- Gabriela Vollet Marson
- Institut Européen des Membranes, Université de Montpellier, CNRS, ENSCM, UM, CC 047, 2 Place Eugène Bataillon, 34095, Montpellier, France. .,Laboratory of Process Engineering, Department of Food Engineering, School of Food Engineering, UNICAMP, Rua Monteiro Lobato, 80, Campinas, SP, 13083-862, Brazil.
| | - Ruann Janser Soares de Castro
- Department of Food Science, School of Food Engineering, UNICAMP, Rua Monteiro Lobato, 80, Campinas, SP, 13083-862, Brazil
| | - Marie-Pierre Belleville
- Institut Européen des Membranes, Université de Montpellier, CNRS, ENSCM, UM, CC 047, 2 Place Eugène Bataillon, 34095, Montpellier, France
| | - Miriam Dupas Hubinger
- Laboratory of Process Engineering, Department of Food Engineering, School of Food Engineering, UNICAMP, Rua Monteiro Lobato, 80, Campinas, SP, 13083-862, Brazil
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Xiao L, Chen J, Wang X, Bai R, Chen D, Liu J. Structural and physicochemical properties of chemically modified Chinese water chestnut [Eleocharis dulcis (Burm. f.) Trin. ex Hensch] starches. Int J Biol Macromol 2018; 120:547-556. [DOI: 10.1016/j.ijbiomac.2018.08.161] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2018] [Revised: 08/24/2018] [Accepted: 08/27/2018] [Indexed: 01/26/2023]
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Akcicek A, Karasu S. Utilization of cold pressed chia seed oil waste in a low-fat salad dressing as natural fat replacer. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12694] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Alican Akcicek
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering; Yildiz Technical University; Istanbul Turkey
| | - Salih Karasu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering; Yildiz Technical University; Istanbul Turkey
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Mostafavi FS, Kadkhodaee R, Emadzadeh B, Koocheki A. Preparation and characterization of tragacanth–locust bean gum edible blend films. Carbohydr Polym 2016; 139:20-7. [DOI: 10.1016/j.carbpol.2015.11.069] [Citation(s) in RCA: 86] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2015] [Revised: 11/03/2015] [Accepted: 11/26/2015] [Indexed: 11/30/2022]
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ZAPATA AMO, RODRÍGUEZ-BARONA S, GÓMEZ GIG. Rheological characterization and stability study of an emulsion made with a dairy by-product enriched with omega-3 fatty acids. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2015. [DOI: 10.1590/1981-6723.2014] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
This study involved a rheological characterization of a W/O emulsion manufactured on a pilot scale using omega-3 fatty acids as part of the oil phase and butter milk as the emulsifier. Polyunsaturated omega-3 fatty acids are essential to prevent cardiovascular diseases, improve pulmonary function and also form part of the neurological structure. Buttermilk is a by-product of the dairy industry and has a high organic load which possesses surfactant properties and constitutes a good substitute for conventional emulsifiers in the food industry. The microstructural nature of the emulsion was characterized from the viscoelastic parameters and mechanical spectra. The linear viscoelastic range was determined, from which the maximum stress that the emulsion could withstand from the processing conditions without altering its microstructure was established. In addition, the storage stability of the emulsion was studied to instrumentally predict the rheological behaviour before sensory destabilization of the emulsion was observed. At the frequencies used, a significant decrease in dynamic viscoelastic parameters was periodically observed (G 'and G''), showing a structural change during storage. Furthermore, a coalescence phenomenon was observed after 18 months. The formulation with added omega-3 fatty acids and buttermilk provided a basis for obtaining a functional food as well as adding value to an industrial by-product.
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Chung C, Degner B, McClements DJ. Understanding multicomponent emulsion-based products: Influence of locust bean gum on fat droplet – Starch granule mixtures. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.06.007] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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