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Li S, Yan J, Yang J, Chen G, McClements DJ, Ma C, Liu X, Liu F. Modulating peppermint oil flavor release properties of emulsion-filled protein gels: Impact of cross-linking method and matrix composition. Food Res Int 2024; 185:114277. [PMID: 38658069 DOI: 10.1016/j.foodres.2024.114277] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2023] [Revised: 03/21/2024] [Accepted: 03/24/2024] [Indexed: 04/26/2024]
Abstract
For some food applications, it is desirable to control the flavor release profiles of volatile flavor compounds. In this study, the effects of crosslinking method and protein composition on the flavor release properties of emulsion-filled protein hydrogels were explored, using peppermint essential oil as a model volatile compound. Emulsion-filled protein gels with different properties were prepared using different crosslinking methods and gelatin concentrations. Flavor release from the emulsion gels was then monitored using an electronic nose, gas chromatography-mass spectrometry (GC-MS), and sensory evaluation. Enzyme-crosslinked gels had greater hardness and storage modulus than heat-crosslinked ones. The hardness and storage modulus of the gels increased with increasing gelatin concentration. For similar gel compositions, flavor release and sensory perception were faster from the heat-crosslinked gels than the enzyme-crosslinked ones. For the same crosslinking method, flavor release and perception decreased with increasing gelatin concentration, which was attributed to retardation of flavor diffusion through the hydrogel matrix. Overall, this study shows that the release of hydrophobic aromatic substances can be modulated by controlling the composition and crosslinking of protein hydrogels, which may be useful for certain food applications.
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Affiliation(s)
- Siqi Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Jun Yan
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Junhao Yang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Guipan Chen
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | | | - Cuicui Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China.
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2
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Lamothe S, Britten M. Coagulation and proteolysis of high-protein milks in the gastric environment. J Dairy Sci 2023:S0022-0302(23)00319-3. [PMID: 37291035 DOI: 10.3168/jds.2022-22714] [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: 08/30/2022] [Accepted: 02/06/2023] [Indexed: 06/10/2023]
Abstract
Gastric digestion of 2 commercial ultrafiltered milks and milk enriched with skim milk powder (to simulate concentration by reverse osmosis) was investigated and compared with the digestion of nonconcentrated milk. Curd formation and proteolysis of high-protein milks in simulated gastric conditions were studied using oscillatory rheology, extrusion testing, and gel electrophoresis. The presence of pepsin in the gastric fluid triggered coagulation at pH >6 and the elastic modulus of gels from high-protein milks was ∼5 times larger than the gel from reference milk. Despite similar protein concentrations, the coagulum from milk enriched with skim milk powder showed higher resistance to shear deformation than the coagula from ultrafiltered milks. The gel structure was also more heterogeneous. During digestion, the degradation of coagula from high-protein milks was slowed down compared with the coagulum from reference milk, and intact milk proteins were still detected after 120 min. Differences in the digestion patterns of coagula from high-protein milks were observed and were associated with the proportion of minerals bound to caseins and the denaturation rate of whey proteins.
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Affiliation(s)
- Sophie Lamothe
- Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, Saint-Hyacinthe, Quebec, Canada, J2S 8E3
| | - Michel Britten
- Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, Saint-Hyacinthe, Quebec, Canada, J2S 8E3.
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Mohammadi A, Shahidi SA, Rafe A, Naghizadeh Raeisi S, Ghorbani-HasanSaraei A. Rheological properties of dairy desserts: Effect of rice bran protein and fat content. J Food Sci 2022; 87:4977-4990. [PMID: 36169930 DOI: 10.1111/1750-3841.16339] [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: 02/09/2022] [Revised: 04/27/2022] [Accepted: 08/29/2022] [Indexed: 11/27/2022]
Abstract
Rice bran protein (RBP) is an alternative plant protein that can be used in a wide range of foods due to its unique functional, nutritional, and hypoallergenic properties. The interactions of RBP with other biopolymers have revealed its feasibility for application in dairy products such as whipped cream and dairy desserts. Therefore, the effects of RBP and fat content on the rheological properties of dairy desserts were investigated. The pH value was not influenced by protein, but the nonfat milk solid content was changed by fat and protein content. All the desserts showed thixotropic properties which were mainly related to the molecular disentanglement at high shear rates. By increasing fat like RBP, the apparent viscosity (ηa ) was increased. Rheological parameters such as n value, thixotropic index, storage (G'), and loss moduli (G'') were increased by RBP. Moreover, the dairy desserts containing RBP and whole milk presented generally higher G', G'', complex modulus, and complex viscosity values, and lower tan δ values. The RBP enriched samples also had a higher hardness and gumminess. Syneresis was decreased by RBP, which was related to the formation of ordered mesh-like structures which enabled the entrapment of more water. There was a positive correlation between the rheological, textural, and physical properties of the dessert with added RBP, and therefore dairy dessert attributes can be improved along with fat reduction. However, a sensory evaluation is needed to unravel the acceptability rate of RBP in fat reduction from the view point of consumers. PRACTICAL APPLICATION: Rice bran protein (RBP) has nutritional and hypoallergenic properties which enable it to apply to many products such as dairy desserts. One of the main concerns in dairy technology is the growing interest in low-fat products due to health problems. RBP showed unique properties which makes the creamy behavior. The rheological results have elucidated the creaminess associated with RBP and can assist in the proper simulation of mouthfeel.
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Affiliation(s)
- Atefeh Mohammadi
- Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
| | - Seyed-Ahmad Shahidi
- Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
| | - Ali Rafe
- Department of Food Processing, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Shahram Naghizadeh Raeisi
- Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
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Majzoobi M, Ghiasi F, Eskandari MH, Farahnaky A. Roasted Wheat Germ: A Natural Plant Product in Development of Nutritious Milk Pudding; Physicochemical and Nutritional Properties. Foods 2022; 11:foods11121815. [PMID: 35742013 PMCID: PMC9222632 DOI: 10.3390/foods11121815] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2022] [Revised: 06/17/2022] [Accepted: 06/17/2022] [Indexed: 12/10/2022] Open
Abstract
Wheat germ has been recognized as an economical source of high-quality plant proteins and bioactive compounds for food fortification. Thus, it can be used for valorization of food products as a feasible strategy to enhance the nutritional quality and reduce wheat milling waste. In this research roasted wheat germ (RG) was added in formulation of egg-free milk pudding to enhance its nutritional value and the effects of RG particle size (125, 210 and 354 μm) and quantity (0.0, 2.5, 5.0, 7.5 and 10%) on the quality, nutritional and sensory properties of the resulting pudding were investigated. Reducing the particle size of RG significantly altered its chemical composition but had no significant effect on its antioxidant activity. Increasing the level of RG in the pudding, reduced pH and syneresis while increased dry matter content, hardness, cohesiveness and gumminess of the product. The quantity of RG had more effects on physicochemical properties of the puddings than changing the particle size. Based on the sensory evaluation results, the most acceptable sample was obtained by addition of 7.5% RG with a particle size of 125 μm.
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Affiliation(s)
- Mahsa Majzoobi
- Biosciences and Food Technology, School of Science, RMIT University, Bundoora Campus, Melbourne, VIC 3083, Australia;
- Correspondence:
| | - Fatemeh Ghiasi
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz 7144165186, Iran; (F.G.); (M.H.E.)
| | - Mohammad Hadi Eskandari
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz 7144165186, Iran; (F.G.); (M.H.E.)
| | - Asgar Farahnaky
- Biosciences and Food Technology, School of Science, RMIT University, Bundoora Campus, Melbourne, VIC 3083, Australia;
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Zhang C, Wang CS, Therriault D, Heuzey MC. Development of aqueous protein/polysaccharide mixture-based inks for 3D printing towards food applications. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107742] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Olivares M, Costabel L, Zorrilla S, de Vicente J. Calcium-induced skim milk gels: Effect of milk powder concentration and pH on tribo-rheological characteristics and gel physico-chemical properties. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107335] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Puleo S, Valentino M, Masi P, Di Monaco R. Hardness sensitivity: Are old, young, female and male subjects all equally sensitive? Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2020.104118] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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Gomez‐Betancur AM, Carmona‐Tamayo R, Martínez‐Álvarez OL, Casanova‐Yepes H, Torres‐Oquendo JD. Effect of fat substitution using long‐chain inulin and fortification with microencapsulated calcium in the rheological and sensory properties of yogurt mousse. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13433] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Ana M. Gomez‐Betancur
- Grupo de Investigación en Análisis Sensorial, Facultad de Ciencias Farmacéuticas y AlimentariasUniversidad de Antioquia (UdeA) Medellín Antioquia Colombia
| | - Raquel Carmona‐Tamayo
- Grupo de Investigación en Análisis Sensorial, Facultad de Ciencias Farmacéuticas y AlimentariasUniversidad de Antioquia (UdeA) Medellín Antioquia Colombia
| | - Olga L. Martínez‐Álvarez
- Grupo de Investigación en Análisis Sensorial, Facultad de Ciencias Farmacéuticas y AlimentariasUniversidad de Antioquia (UdeA) Medellín Antioquia Colombia
| | - Herley Casanova‐Yepes
- Grupo de Coloides, Facultad de Ciencias Exactas y NaturalesUniversidad de Antioquia (UdeA) Medellín Antioquia Colombia
| | - Juan D. Torres‐Oquendo
- Grupo de Investigación en Análisis Sensorial, Facultad de Ciencias Farmacéuticas y AlimentariasUniversidad de Antioquia (UdeA) Medellín Antioquia Colombia
- Grupo de Coloides, Facultad de Ciencias Exactas y NaturalesUniversidad de Antioquia (UdeA) Medellín Antioquia Colombia
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Majzoobi M, Ghiasi F, Farahnaky A. Physicochemical assessment of fresh chilled dairy dessert supplemented with wheat germ. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12947] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Mahsa Majzoobi
- Department of Food Science and Technology; School of Agriculture; Shiraz University; Shiraz 7144165186 Iran
- School of Biomedical Sciences; Graham Centre for Agricultural Innovation and ARC Industrial Transformation Training Centre for Functional Grains; Charles Sturt University; Wagga Wagga NSW 2678 Australia
| | - Fatemeh Ghiasi
- Department of Food Science and Technology; School of Agriculture; Shiraz University; Shiraz 7144165186 Iran
| | - Asgar Farahnaky
- Department of Food Science and Technology; School of Agriculture; Shiraz University; Shiraz 7144165186 Iran
- School of Biomedical Sciences; Graham Centre for Agricultural Innovation and ARC Industrial Transformation Training Centre for Functional Grains; Charles Sturt University; Wagga Wagga NSW 2678 Australia
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10
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Deeth HC, Lewis MJ. Practical consequences of calcium addition to and removal from milk and milk products. INT J DAIRY TECHNOL 2014. [DOI: 10.1111/1471-0307.12188] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Hilton C Deeth
- School of Agriculture and Food Sciences The University of Queensland Brisbane Qld 4072 Australia
| | - Michael J Lewis
- Department of Food and Nutrition Sciences University of Reading Whiteknights, PO Box 226 Reading RG6 6AP UK
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