1
|
Munir H, Alam H, Nadeem MT, Almalki RS, Arshad MS, Suleria HAR. Green banana resistant starch: A promising potential as functional ingredient against certain maladies. Food Sci Nutr 2024; 12:3787-3805. [PMID: 38873476 PMCID: PMC11167165 DOI: 10.1002/fsn3.4063] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2023] [Revised: 02/14/2024] [Accepted: 02/21/2024] [Indexed: 06/15/2024] Open
Abstract
This review covers the significance of green banana resistant starch (RS), a substantial polysaccharide. The food industry has taken an interest in green banana flour due to its 30% availability of resistant starch and its approximately 70% starch content on a dry basis, making its use suitable for food formulations where starch serves as the base. A variety of processing techniques, such as heat-moisture, autoclaving, microwaving, high hydrostatic pressure, extrusion, ultrasound, acid hydrolysis, and enzymatic debranching treatments, have made significant advancements in the preparation of resistant starch. These advancements aim to change the structure, techno-functionality, and subsequently the physiological functions of the resistant starch. Green bananas make up the highest RS as compared to other foods and cereals. Many food processing industries and cuisines now have a positive awareness due to the functional characteristics of green bananas, such as their pasting, thermal, gelatinization, foaming, and textural characteristics. It is also found useful for controlling the rates of cancer, obesity, and diabetic disorders. Moreover, the use of GBRS as prebiotics and probiotics might be significantly proved good for gut health. This study aimed at the awareness of the composition, extraction and application of the green banana resistant starch in the future food products.
Collapse
Affiliation(s)
- Haroon Munir
- Department of Food Science, Faculty of Life SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Hamza Alam
- Department of Food Science, Faculty of Life SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Muhammad Tahir Nadeem
- Department of Food Science, Faculty of Life SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Riyadh S. Almalki
- Department of Pharmacology and Toxicology, Faculty of PharmacyUmm AL‐Qura UniversityMakkahSaudi Arabia
| | - Muhammad Sajid Arshad
- Department of Food Science, Faculty of Life SciencesGovernment College University FaisalabadFaisalabadPakistan
- Department of Agriculture and Food SystemsThe University of MelbourneMelbourneVictoriaAustralia
| | | |
Collapse
|
2
|
Huang X, Li X, Zhang Y, Li X, Zhang P, Song H, Huang Q, Fu G. Influence mechanisms of linoleic acid and oleic acid on the gel properties of egg yolk protein. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38567870 DOI: 10.1002/jsfa.13507] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/06/2024] [Revised: 03/07/2024] [Accepted: 04/03/2024] [Indexed: 04/18/2024]
Abstract
BACKGROUND Gel property is among the crucial functional properties of egg yolk (EY), which determines the texture and flavor of EY products. In the present study, the effects of two unsaturated fatty acids [monounsaturated fatty acid oleic acid (OA) and diunsaturated fatty acid linoleic acid (LA)] on the gel properties of EY protein were investigated. RESULTS Compared with the blank group, the addition of LA and OA (10-50 g kg-1) improved the gel hardness (from 270.54 g to 385.85 g and 414.38 g, respectively) and viscosity coefficient (from 0.015 Pa.sn to 11.892 Pa.sn and 1.812 Pa.sn, respectively). The surface hydrophobicity of EY protein increased to a maximum value of 40 g kg-1 with the addition of both fatty acids (39.06 μg and 41.58 μg, respectively). However, excess unsaturated fatty acids (≥ 50 g kg-1) disrupted the completeness of the gel matrix and weakened the structural properties of the EY gel. CONCLUSION Both fatty acids improved the gel properties of EY protein. At the same addition level, OA was superior to LA in improving gel properties. The present study provides a theoretical underpinning for the sensible application of unsaturated fatty acids in improving EY gel properties. © 2024 Society of Chemical Industry.
Collapse
Affiliation(s)
- Xinyuan Huang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, Guizhou Medical University, Guiyang, China
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition of Ministry of Education, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Xin Li
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, Guizhou Medical University, Guiyang, China
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition of Ministry of Education, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Yufeng Zhang
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, Guizhou Medical University, Guiyang, China
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition of Ministry of Education, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Xiefei Li
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, Guizhou Medical University, Guiyang, China
| | - Pei Zhang
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, Guizhou Medical University, Guiyang, China
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition of Ministry of Education, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Hongbo Song
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition of Ministry of Education, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Qun Huang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, Guizhou Medical University, Guiyang, China
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition of Ministry of Education, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Guiming Fu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| |
Collapse
|
3
|
Benites-Mena J, Vargas-De-La-Cruz C, Vergara-Valdés C, Jave-Nakayo J, Ortiz-Viedma J, Char C, Inga-Guevara M, Flores M, Cepeda A. Obtaining an Oily Ingredient Rich in PUFAS and Tocopherols and a High-Nutritional-Value Flour from Beans ( Phaseolus vulgaris L.) by Supercritical CO 2 Extraction. Foods 2023; 13:36. [PMID: 38201064 PMCID: PMC10778339 DOI: 10.3390/foods13010036] [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: 09/22/2023] [Revised: 11/13/2023] [Accepted: 11/13/2023] [Indexed: 01/12/2024] Open
Abstract
The objective of this work was to carry out a preliminary study of the fractionation by supercritical CO2 (sc-CO2) extraction of two varieties of Peruvian beans (Phaseolus vulgaris L.), white (WB) and red (RB), to obtain two novel products: an oil rich in essential fatty acids and tocopherols and a defatted flour with high nutritional value and amino acids. The extraction temperature and pressure were optimized using the response surface methodology (RSM) and the extraction kinetics were optimized using the Spline equation. The results revealed that the best extraction conditions for WB and RB were 396.36 Bar, 40.46 °C, with an efficiency of 1.65%; and 391.995 Bar, 44.00 °C, with an efficiency of 1.12%, respectively. The WB and RB oils presented a high degree of polyunsaturation (63.2 and 52.8%, respectively), with oleic, linoleic, and linolenic fatty acids prevailing. Gamma-tocopherol was the predominant antioxidant in both oils. The residual flours (WB and RB) obtained after extraction with sc-CO2 had a high average content of proteins (23%), carbohydrates (61%), and minerals (3%). The limiting amino acids of WB were: Fen + Tyr, Leu, Lys, and in RB, only Leu was limiting. The viscosity of the solutions (20%) of the WB and RB flours mainly adjusted to the Waele's Ostwald model (r = 0.988). It is concluded that both products (oil and bean flour) obtained in an optimized manner using an eco-friendly technology with sc-CO2 have high nutrient and bioactive component content and can be used in the development of new ingredients and healthy foods of plant origin.
Collapse
Affiliation(s)
- Jesus Benites-Mena
- Departamento Académico de Farmacología, Facultad de Farmacia y Bioquímica, Bromatología y Toxicología, Universidad Nacional Mayor de San Marcos, Jirón Huanta 1182, Cercado de Lima, Lima 15001, Peru; (J.B.-M.); (J.J.-N.)
| | - Celia Vargas-De-La-Cruz
- Departamento Académico de Farmacología, Facultad de Farmacia y Bioquímica, Bromatología y Toxicología, Universidad Nacional Mayor de San Marcos, Jirón Huanta 1182, Cercado de Lima, Lima 15001, Peru; (J.B.-M.); (J.J.-N.)
| | - Claudia Vergara-Valdés
- Departamento de Ciencias Básicas, Facultad de Ciencias, Universidad Santo Tomás, Talca 3460000, Chile;
| | - Jorge Jave-Nakayo
- Departamento Académico de Farmacología, Facultad de Farmacia y Bioquímica, Bromatología y Toxicología, Universidad Nacional Mayor de San Marcos, Jirón Huanta 1182, Cercado de Lima, Lima 15001, Peru; (J.B.-M.); (J.J.-N.)
| | - Jaime Ortiz-Viedma
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Dr. Carlos Lorca Tobar 964, Santiago 8391063, Chile;
| | - Cielo Char
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Dr. Carlos Lorca Tobar 964, Santiago 8391063, Chile;
| | - Marianela Inga-Guevara
- Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Av. La Molina s/n, Lima 8380000, Peru;
| | - Marcos Flores
- Departamento de Horticultura, Facultad de Ciencias Agrarias, Universidad de Talca, Talca 3460000, Chile;
| | - Alberto Cepeda
- Laboratorio de Higiene, Inspección y Control de Alimentos (LHICA), Departamento de Química, Analítica, Nutrición y Bromatología, Universidad de Santiago de Compostela, 27002 Lugo, Spain;
| |
Collapse
|
4
|
Gallego M, Ribes S, Grau R, Talens P. Food matrix impact on rheological and digestive properties of protein-enriched and texture-modified mushroom creams. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108143] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
|
5
|
BREDIKHIN SA, MARTEKHA AN, ANDREEV VN. Research of the rheological properties of mayonnaise with adding pumpkin and rice oils to replace sunflower oil. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.67722] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/01/2023]
|
6
|
KUROTOBI T, HOSHINO T, KAGOSHIMA R, OMOTO N, JINTA N. Texture evaluation and control of commercially available strawberry jam based on physical properties. J JPN SOC FOOD SCI 2022. [DOI: 10.3136/nskkk.69.417] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | | | | | - Natsumi OMOTO
- Faculty of Human Science, Hiroshima Bunkyo University
| | - Natsumi JINTA
- Faculty of Human Science, Hiroshima Bunkyo University
| |
Collapse
|
7
|
Glicerina V, Siroli L, Betoret E, Canali G, Dalla Rosa M, Lanciotti R, Romani S. Characterization and evaluation of the influence of an alginate, cocoa and a bilayer alginate-cocoa coating on the quality of fresh-cut oranges during storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:4454-4461. [PMID: 35092615 DOI: 10.1002/jsfa.11799] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/23/2019] [Revised: 01/25/2022] [Accepted: 01/29/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Fresh-cut products are ready-to-use goods which retain the fresh characteristics of raw produce. However, numerous factors restrict the quality and shelf-life of fresh-cut products. One of the most promising, convenient and safe technologies to preserve the quality and to prolong the shelf-life of fresh fruits and vegetables is the application of edible coatings. RESULTS The aim of this study was to investigate the effects of different coatings (alginate-based, cocoa-based and a combination of them) on physicochemical, microbiological and sensory characteristics of fresh-cut oranges during storage. Preliminary rheological analyses were performed on coatings in order to characterize them. The three different coated orange samples were packaged in polyethylene terephthalate trays under atmospheric conditions and stored for 9 days at 6 °C. During storage, all samples were analysed for water activity, moisture, colour, texture, microbiological analyses and sensory quality. Orange samples coated with sodium alginate maintained the highest quality characteristics in terms of texture and microbiological properties, but not from a sensory point of view. Samples coated only with cocoa presented very high sensory attributes, but the lowest microbiological and textural quality. Samples covered in both alginate and cocoa demonstrated the best quality parameters throughout the whole storage period, including high sensory characteristics and the lowest microbiological cell loads (yeast and mesophilic aerobic bacteria under the threshold limit of 6.0 log cfu g-1 ). CONCLUSION The bilayer coating represented the best solution in order to develop new ready to-eat-fresh oranges with both high textural and sensory attributes and prolonged shelf-life. © 2022 Society of Chemical Industry.
Collapse
Affiliation(s)
- Virginia Glicerina
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Cesena, Forli-Cesena, Italy
| | - Lorenzo Siroli
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Cesena, Forli-Cesena, Italy
| | - Ester Betoret
- Instituto de Agroquimica y Tecnologia de Alimentos (IATA) Calle catedratico Agustìn Escardino, Paterna, Spain
| | - Giada Canali
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Cesena, Forli-Cesena, Italy
| | - Marco Dalla Rosa
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Cesena, Forli-Cesena, Italy
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Cesena, Forli-Cesena, Italy
| | - Rosalba Lanciotti
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Cesena, Forli-Cesena, Italy
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Cesena, Forli-Cesena, Italy
| | - Santina Romani
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Cesena, Forli-Cesena, Italy
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Cesena, Forli-Cesena, Italy
| |
Collapse
|
8
|
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]
|
9
|
Loghmani SV, Hojjatoleslamy M, Molavi H, Fazel M. Investigating the rheological properties of molten sugar‐free dark chocolates. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14018] [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)
- Sayed Vahid Loghmani
- Department of Agriculture and Food Technology, Shahrekord Branch Islamic Azad University Shahrekord Iran
| | - Mohammad Hojjatoleslamy
- Department of Agriculture and Food Technology, Shahrekord Branch Islamic Azad University Shahrekord Iran
| | - Hooman Molavi
- Department of Agriculture and Food Technology, Shahrekord Branch Islamic Azad University Shahrekord Iran
| | - Mohammad Fazel
- Department of Agriculture and Food Technology, Khorasgan Branch Islamic Azad University Isfahan Iran
| |
Collapse
|
10
|
Ribes S, Gallego M, Barat JM, Grau R, Talens P. Impact of chia seed mucilage on technological, sensory, and in vitro digestibility properties of a texture-modified puree. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.104943] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
|
11
|
Auriema BE, Correa FJ, Silva R, Soares PTS, Lima AL, Vidal VAS, Raices RS, Pollonio MA, Luchese RH, Esmerino EA, Mathias SP. Fat replacement by green banana biomass: Impact on the technological, nutritional and dynamic sensory profiling of chicken mortadella. Food Res Int 2022; 152:110890. [DOI: 10.1016/j.foodres.2021.110890] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2021] [Revised: 12/08/2021] [Accepted: 12/10/2021] [Indexed: 11/04/2022]
|
12
|
Biglarian N, Rafe A, Shahidi SA. Effect of basil seed gum and κ-carrageenan on the rheological, textural, and structural properties of whipped cream. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:5851-5860. [PMID: 33788968 DOI: 10.1002/jsfa.11237] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/01/2021] [Revised: 03/18/2021] [Accepted: 03/31/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Basil seed gum (BSG) is a novel polysaccharide that has been found wide application in the food industry. It can be used in whipped cream due to its thickening and emulsifying properties. The effect of BSG and κ-carrageenan on the structure-rheology relationships of whipped cream was evaluated. RESULTS The viscosity of cream containing BSG was higher than that of carrageenan. Basil seed gum resulted in a strong capacity to improve the viscosity of the cream. Rheological results showed the low-frequency dependence of the elastic modulus was improved by BSG, which had a strong effect on the rigidity of the emulsion. The fracture strain of the creams containing BSG or κ-carrageenan was between the normal cream and acidified caseinate stabilized emulsion foam. It was found that the protein segments of BSG could be adsorbed at the oil-water interface, resulting in the formation of a pseudo-gel network, which creates a stronger molecular protein network in the whipped cream. Microstructure study revealed that whipped cream containing κ-carrageenan exhibited some flocculation, which could be caused by non-adsorbed polysaccharides or proteins. In contrast, cream containing BSGshowed more voids, which have considerably decreased by fat content and enhance the foam structure. CONCLUSION As a result, synergistic interactions between proteins and polysaccharides (BSG and κ-carrageenan) could promote the development of a cross-linked network. Indeed, due to its high levels of hydrophilicity, BSG absorbs water, acts as a thickening agent, and competes against caseinate at the interfaces and is incorporated into whipped cream to provide a more desirable physical structure for the product. © 2021 Society of Chemical Industry.
Collapse
Affiliation(s)
- Niloofar Biglarian
- Department of Food Science and Technology, Collage of Agriculture and Food Science, Ayattolah Amoli Branch, Islamic Azad University, Amol, Iran
| | - Ali Rafe
- Department of Food Processing, Research Institute of Food Sciecne and Technology (RIFST), Mashhad, Iran
| | - Seyed-Ahmad Shahidi
- Department of Food Science and Technology, Collage of Agriculture and Food Science, Ayattolah Amoli Branch, Islamic Azad University, Amol, Iran
| |
Collapse
|
13
|
Influence of Two Different Coating Application Methods on the Maintenance of the Nutritional Quality of Fresh-Cut Melon during Storage. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11188510] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
This study aimed at evaluating the effects of two coating application methods, spraying and dipping, on the quality of fresh-cut melons. An alginate-based coating containing both ascorbic and citric acid was applied at two concentrations (5% and 10%) with both methods on fresh-cut melon. The nutritional quality of the products was investigated during 11 days of storage at 10 °C. The suitability and adaptability of the applied coatings on the fruit were evaluated based on rheological and microstructural properties. Moisture, carotenoids, total polyphenols and ascorbic acid content were analyzed on melon samples during storage. Results showed that the coating solution applied by the dipping method and at the highest concentration (10%), allowed to better maintain some quality characteristics of fresh-cut melon, thanks also to the better coating homogeneity and higher thickness observed through microstructural analysis.
Collapse
|
14
|
Caramelized white chocolate: effects of production process on quality parameters. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00890-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
15
|
Fabrication and characterization of basil essential oil microcapsule-enriched mayonnaise and its antimicrobial properties against Escherichia coli and Salmonella Typhimurium. Food Chem 2021; 359:129940. [PMID: 33957334 DOI: 10.1016/j.foodchem.2021.129940] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2021] [Revised: 04/02/2021] [Accepted: 04/21/2021] [Indexed: 01/18/2023]
Abstract
Nowadays, as consumers tend to avoid foods containing synthetic preservatives, technologically processed plant extracts can be a good alternative to these preservatives. In this study, previously obtained basil essential oil microcapsules (BEOM) were added to mayonnaise in order to produce a microbiologically safe product with improved physicochemical properties. Mayonnaises were prepared with 0%, 0.3%, 0.6%, and 0.9% BEOM replacement of the total oil content, called Mayo-Control, Mayo-0.3% BEOM, Mayo-0.6% BEOM, and Mayo-0.9% BEOM, respectively. Additionally, Mayo-SP containing ethylene diamine tetra-acetic acid and potassium sorbate was prepared. The enriched mayonnaises displayed better antimicrobial activity against Escherichia coli than Mayo-SP and Mayo-Control. Mayo-SP showed the best antimicrobial activity against Salmonella Typhimurium, followed by Mayo-0.9% BEOM. At the end of storage, Mayo-0.9% BEOM had the highest apparent viscosity, G', and G'' values due to its high content of gum molecules. Trans-2-heptanal, an oxidation product, was not identified in the enriched mayonnaises or Mayo-SP. Finally, BEOM were efficient in providing microbial safety of mayonnaise and also improved the product's oxidative stability, viscosity, and aroma.
Collapse
|
16
|
Green banana biomass: Physicochemical and functional properties and its potential as a fat replacer in a chicken mortadella. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110686] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
|
17
|
Orgulloso-Bautista S, Ortega-Toro R, García Zapateiro LA. Design and Application of Hydrocolloids from Butternut Squash ( Cucurbita moschata) Epidermis as a Food Additive in Mayonnaise-type Sauces. ACS OMEGA 2021; 6:5499-5508. [PMID: 33681591 PMCID: PMC7931383 DOI: 10.1021/acsomega.0c05852] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/01/2020] [Accepted: 02/02/2021] [Indexed: 06/12/2023]
Abstract
Hydrocolloids play a fundamental role in the design of new food products in their structure and functionality due to the interaction with the components of complex food matrices; for this reason, natural sources that are friendly to the environment must be sought for their extraction. A microstructure product such as mayonnaise is an oil-in-water-type emulsion design with the components of the complex varying from egg yolk, additives, spices, sugar, and other optional ingredients to improve its stabilities and organoleptic characteristics. The main objective of the study was to design and characterize the physicochemical, bromatological, and sensory analyses and rheological properties of the mayonnaise-type sauce formulated with hydrocolloids obtained from the epidermis of butternut squash (Cucurbita moschata) and xanthan gum. The rheological study allowed us to obtain a behavior of a non-Newtonian flow of the shear-thinning type for all the samples, and flow curves could be well described by the Carreau model (R 2 ≥ 0.993). The samples exhibit a more elastic than viscous behavior, with a higher storage modulus than the loss modulus (G' > G″) in the evaluated frequency range. When performing the physicochemical analysis, pH values (4.02-4.28), titratable acidity (0.40-0.48), peroxide index (12.5-20 meq), and a stable behavior were achieved in all the formulations except for MS2, which showed instability. Regarding the sensory evaluation, the MS3 sample reflected the closest values to the control sample, with a higher level of satisfaction. On the other hand, the bromatological analysis of MS3 presented a humidity value of 55.3 ± 0.27; carbohydrates, 7.66 ± 0.42; protein, 0.87 ± 0.02; fiber, 0.94 ± 0.05; and ash, 0.54 ± 0.05. The development of this product contributes to the transformation and agro-industrial use of the butternut squash (C. moschata); likewise, it allows us to obtain a mayonnaise-type sauce with organoleptic and nutritional characteristics for human consumption.
Collapse
|
18
|
Hosseini AF, Mazaheri-Tehrani M, Yeganehzad S, Razavi SMA. Investigation of the rheological, thermal, sensory properties, and particle size distribution of sesame paste white compound chocolate as influenced by the soy flour and emulsifier levels. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2019-0272] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractThe impacts of replacing various levels of skim milk powder with soy flour (0%, 7%, and 14.5% w/w), as well as the quantity of emulsifier (mono-glyceride, 0 and 1.5% w/w) on particle size distribution, rheological, textural, thermal, and sensory properties of sesame paste white compound chocolate were studied. Enhancing the percentage of soy flour along with concurrent decrease of milk powder, increased particle size distribution parameters, as D90 increased from 9.33 to 16.6 (μm). The outcomes indicated that different contents of soy flour affected the hardness along with having greater impact on the samples containing emulsifier. Adding mono-glyceride to chocolate resulted in an excessive reduction in the hardness and also in particle size distribution parameters. Values of Casson plastic viscosity ranged from 2.46 to 5.8 (Pa.s), the Casson yield values and apparent viscosity varied between 9.95 and 111.72 (Pa), and 6.3 and 12.1(Pa.s), respectively. Moreover, analyzing the data demonstrated that soy flour had notable impact on the sensory properties of the samples. Also, soy flour and emulsifier could be manipulated for achieving the desirable rheological properties of sesame paste white compound chocolate.
Collapse
Affiliation(s)
- Abdul Fateh Hosseini
- Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), PO Box: 91775-1163, Mashhad, Iran
| | - Mostafa Mazaheri-Tehrani
- Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), PO Box: 91775-1163, Mashhad, Iran
| | - Samira Yeganehzad
- Department of Food Processing, Research Institute of Food Science and Technology (RIFST), PO Box: 91895-157.356, Mashhad, Iran
| | - Seyed Mohammad Ali Razavi
- Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), PO Box: 91775-1163, Mashhad, Iran
| |
Collapse
|
19
|
Manufacturing of mayonnaise with pea pod powder as a functional ingredient. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00487-0] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
20
|
The effect of native and denaturated flaxseed meal extract on physiochemical properties of low fat mayonnaises. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-019-00363-6] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
|
21
|
Homayouni Rad A, Pirouzian HR, Toker OS, Konar N. Application of simplex lattice mixture design for optimization of sucrose-free milk chocolate produced in a ball mill. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108435] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
22
|
Lucatto JN, Silva‐Buzanello RA, Mendonça SNTG, Lazarotto TC, Sanchez JL, Bona E, Drunkler DA. Performance of different microbial cultures in potentially probiotic and prebiotic yoghurts from cow and goat milks. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12655] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Juliana Nunes Lucatto
- Post‐Graduation Program of Food Technology (PPGTA) Universidade Tecnológica Federal do Paraná (UTFPR) Av. Brasil, 4232, Parque Independência 85884-000 Medianeira PR Brazil
| | - Rosana Aparecida Silva‐Buzanello
- Post‐Graduation Program of Food Technology (PPGTA) Universidade Tecnológica Federal do Paraná (UTFPR) Av. Brasil, 4232, Parque Independência 85884-000 Medianeira PR Brazil
| | - Saraspathy Naidoo Terroso Gama Mendonça
- Post‐Graduation Program of Food Technology (PPGTA) Universidade Tecnológica Federal do Paraná (UTFPR) Av. Brasil, 4232, Parque Independência 85884-000 Medianeira PR Brazil
| | - Tassyana Crespan Lazarotto
- Production Engineering Course Universidade Tecnológica Federal do Paraná (UTFPR) Av. Brasil, 4232, Parque Independência 85884-000 Medianeira PR Brazil
| | - Jorge Leonardo Sanchez
- Post‐Graduation Program of Food Technology (PPGTA) Universidade Tecnológica Federal do Paraná (UTFPR) Caixa Postal 271, BR 369 87301-006 Campo Mourão PR Brazil
| | - Evandro Bona
- Post‐Graduation Program of Food Technology (PPGTA) Universidade Tecnológica Federal do Paraná (UTFPR) Caixa Postal 271, BR 369 87301-006 Campo Mourão PR Brazil
| | - Deisy Alessandra Drunkler
- Post‐Graduation Program of Food Technology (PPGTA) Universidade Tecnológica Federal do Paraná (UTFPR) Av. Brasil, 4232, Parque Independência 85884-000 Medianeira PR Brazil
| |
Collapse
|
23
|
Riquette RFR, Ginani VC, Leandro EDS, de Alencar ER, Maldonade IR, de Aguiar LA, de Souza Acácio GM, Mariano DRH, Zandonadi RP. Do production and storage affect the quality of green banana biomass? Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.094] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
|
24
|
Mirzanajafi-Zanjani M, Yousefi M, Ehsani A. Challenges and approaches for production of a healthy and functional mayonnaise sauce. Food Sci Nutr 2019; 7:2471-2484. [PMID: 31428335 PMCID: PMC6694423 DOI: 10.1002/fsn3.1132] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2018] [Revised: 06/11/2019] [Accepted: 06/16/2019] [Indexed: 12/11/2022] Open
Abstract
Mayonnaise is a semisolid oil-in-water (O/W) emulsion which is made through the careful blending of oil, vinegar, egg yolk, and spices (especially mustard). In addition, mayonnaise traditionally contains 70%-80% oil, and egg yolk is a key ingredient contributing to its stability. Despite concerns about high cholesterol level in egg yolk, it is yet the most widely utilized emulsifying agent owing to its high emulsifying capacity. Today, the public knowledge about diet and health has been incremented, compelling the people to consume foodstuffs containing functional features. Thus, consumers, aware of the considerable influence of the diet on their health, demand nutritious and healthier food. Mayonnaise is usually cited by health-related issues due to its high cholesterol and fat content. Many researchers have tried to replace fat, as well as egg yolk completely or partially; however, low-fat mayonnaises require extra ingredients to keep the stability. In other words, each ingredient plays a specific role in textural and oxidative stability, and using alternative emulsifiers and fat replacers may affect the sensorial, textural, and antioxidant features of mayonnaise. Furthermore, mayonnaise, like other high-fat foodstuffs, is vulnerable to auto-oxidation. In addition to using fat replacers, mayonnaise is accompanied with bioactive ingredients to produce a healthy system. Therefore in this review, we gathered a quick summary of the ideas, including lowering the cholesterol and fat and using natural antioxidants, prebiotics, and probiotics in order to produce a healthy and functional mayonnaise sauce.
Collapse
Affiliation(s)
- Mina Mirzanajafi-Zanjani
- Student Research Committee, Department of Food Science and TechnologyTabriz University of Medical SciencesTabrizIran
| | - Mohammad Yousefi
- Student Research Committee, Department of Food Science and TechnologyTabriz University of Medical SciencesTabrizIran
| | - Ali Ehsani
- Department of Food Science and Technology, Food and Drug Safety Research CenterTabriz University of Medical SciencesTabrizIran
| |
Collapse
|
25
|
Falcomer AL, Riquette RFR, de Lima BR, Ginani VC, Zandonadi RP. Health Benefits of Green Banana Consumption: A Systematic Review. Nutrients 2019; 11:E1222. [PMID: 31146437 PMCID: PMC6627159 DOI: 10.3390/nu11061222] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2019] [Revised: 05/16/2019] [Accepted: 05/23/2019] [Indexed: 12/25/2022] Open
Abstract
Despite the growing demand for green banana (GB) products, there is no review study regarding their potential health benefits. We aimed to compare the health benefits among different GB products by a systematic review. We researched six electronic databases (PubMed, EMBASE, Scopus, Science Direct, Web of Science, and Google Scholar) from inception to March 2019. We found 1009 articles in these databases. After duplicate removal, we screened 732 articles' titles and abstracts, and selected 18 potentially relevant studies for full-text reading. We added five records from the reference list of the fully-read articles and seven suggested by the expert. Twelve articles were excluded. In the end, 18 studies were considered for this systematic review. Ten studies were conducted with green banana flour and eight with the green banana pulp/biomass. Most of the GB health benefits studied were related to the gastrointestinal symptoms/diseases, followed by the glycemic/insulin metabolism, weight control, and renal and liver complications associated to diabetes. Only one study did not confirm the health benefit proposed. It is necessary to standardize the GB dose/effect to different age groups and different health effects considering the GB variety and ripeness level. Further studies are necessary to present better detailing of GB product and their health effects considering all the raw-material characteristics.
Collapse
Affiliation(s)
- Ana Luisa Falcomer
- Faculty of Health Sciences, Department of Nutrition, University of Brasília, Brasilia 70910-900, Distrito Federal, Brazil.
| | - Roberta Figueiredo Resende Riquette
- Campus Oeste Liliane Barbosa, Department of Nutrition, Instituto de Ensino Superior de Brasília (IESB), Brasilia 72225-315 Distrito Federal, Brazil.
| | - Bernardo Romão de Lima
- Faculty of Health Sciences, Department of Nutrition, University of Brasília, Brasilia 70910-900, Distrito Federal, Brazil.
| | - Verônica C Ginani
- Faculty of Health Sciences, Department of Nutrition, University of Brasília, Brasilia 70910-900, Distrito Federal, Brazil.
| | - Renata Puppin Zandonadi
- Faculty of Health Sciences, Department of Nutrition, University of Brasília, Brasilia 70910-900, Distrito Federal, Brazil.
| |
Collapse
|
26
|
Influence of two different cocoa-based coatings on quality characteristics of fresh-cut fruits during storage. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.10.090] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
27
|
Ghorbani‐HasanSaraei A, Rafe A, Shahidi S, Atashzar A. Microstructure and chemorheological behavior of whipped cream as affected by rice bran protein addition. Food Sci Nutr 2019; 7:875-881. [PMID: 30847166 PMCID: PMC6392820 DOI: 10.1002/fsn3.939] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2018] [Revised: 12/26/2018] [Accepted: 12/27/2018] [Indexed: 11/20/2022] Open
Abstract
The effect of rice bran protein (RBP) isolate addition on the rheological and structural properties of commercial whipped cream with 25% and 35% fat was investigated. Results showed that increasing the fat content from 25% to 35% leads to an increase in the elastic modulus. Furthermore, by increasing the amount of RBP from 1% to 3% in both creams, significant increase occurred in the complex modulus. As the fat content increased from 25% to 35%, the slope of flow behavior was increased, which revealed more thinning behavior and pseudoplasticity index of cream. The cream containing 35% fat and 3% RBP had also shown the low index (n = 0.298) which confirmed the firmer structure of the cream. The maximum consistency index (k) obtained was 9.41 for the cream with 35% fat and 3% RBP, which approved its strong foam structure. In general, according to our results it is obvious that whipped cream with the highest amount of fat and the lowest value of protein can lead to maximum stability of the whipping cream. Among the samples, the lowest stiffness was observed in cream of 35% fat, containing 3% rice bran protein. However, cream containing 35% fat and 1% RBP had convenient overrun and good stability. The microstructural results showed that the cream structure has relatively large globular aggregates in network and develops large pores, which permit to retain sufficient water/air. By increasing the fat content of cream from 25% to 35%, the voids and spaces in the cream were significantly decreased and the pores become less which improve the foam structure. Therefore, it can be concluded the cream with more fat has the more overrun and stability. In general, it is possible to improve the foam structure of cream by substituting fat by RBP.
Collapse
Affiliation(s)
- Azade Ghorbani‐HasanSaraei
- Department of Food Science and TechnologyCollege of Agriculture and Food ScienceAyatollah Amoli BranchIslamic Azad UniversityAmolIran
| | - Ali Rafe
- Department of Food ProcessingResearch Institute of Food Science and Technology (RIFST)MashhadIran
| | - Seyed‐Ahmad Shahidi
- Department of Food Science and TechnologyCollege of Agriculture and Food ScienceAyatollah Amoli BranchIslamic Azad UniversityAmolIran
| | - Azin Atashzar
- Department of Food Science and TechnologyCollege of Agriculture and Food ScienceAyatollah Amoli BranchIslamic Azad UniversityAmolIran
| |
Collapse
|
28
|
Ortiz-Viedma J, Rodriguez A, Vega C, Osorio F, Defillipi B, Ferreira R, Saavedra J. Textural, flow and viscoelastic properties of Hass avocado ( Persea americana Mill.) during ripening under refrigeration conditions. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.09.014] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
29
|
Toker OS, Konar N, Pirouzian HR, Oba S, Polat DG, Palabiyik İ, Poyrazoglu ES, Sagdic O. Developing functional white chocolate by incorporating different forms of EPA and DHA - Effects on product quality. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.08.087] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
30
|
Oba S, Toker OS, Palabiyik İ, Konar N, Goktas H, Cukur Y, Artik N, Sagdic O. Rheological and melting properties of sucrose-free dark chocolate. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1362652] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Sirin Oba
- Department of Food Processing, Amasya University, Suluova Vocational School, Amasya, Turkey
| | - Omer Said Toker
- Chemical and Metallurgical Engineering Faculty, Food Engineering Department, Yildiz Technical University, İstanbul, Turkey
| | - İbrahim Palabiyik
- Agricultural Faculty, Food Engineering Department, Namik Kemal University, Tekirdağ, Turkey
| | - Nevzat Konar
- Food Engineering Department, Engineering and Architecture Faculty, Siirt University, Siirt, Turkey
| | - Hamza Goktas
- Chemical and Metallurgical Engineering Faculty, Food Engineering Department, Yildiz Technical University, İstanbul, Turkey
| | - Yusuf Cukur
- R&D Department, Elvan Food, Istanbul, Turkey
| | - Nevzat Artik
- Engineering Faculty, Food Engineering Department, Ankara University, Ankara, Turkey
| | - Osman Sagdic
- Chemical and Metallurgical Engineering Faculty, Food Engineering Department, Yildiz Technical University, İstanbul, Turkey
| |
Collapse
|
31
|
Konar N, Palabiyik İ, Toker OS, Genc Polat D, Sener S, Akcicek A, Sagdic O. Effect of Inulin DP on Various Properties of Sugar-Free Dark Chocolates Containing Lactobacillus paracasei and Lactobacillus acidophilus. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2017. [DOI: 10.1515/ijfe-2017-0045] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractIn the present study, the effect of different polymerization degree of inulin on the quality parameters of conventional and sugar-free dark chocolate products as well as on the vitality of probiotics used in the chocolates were investigated. To produce sugar-free dark chocolates prepared with the addition of maltitol,Lactobacillus paracasei/L. acidophilusand inulin with DP higher than 23 and lower than 10 were used as probiotic and prebiotic agents, respectively. After 90 day of storage, more than 6 log cfu/25 g probiotics were observed in the chocolates produced by supplementing of 9 log cfu/25 g probiotics. Considering the probiotic level for both conventional and sugar-free dark chocolate, the highest probiotic level was observed in the samples prepared fromL. acidophilusand inulin with DP<10. In addition, inulin with DP<10 was found as more suitable in terms of rheological characteristics of the samples. Other quality parameters (texture, colour, melting profile and water activity) changed in narrow range which was allowable when compared with the control samples. Consequently, sugar-free chocolate containingL. paracaseiandL. acidophiluscould be produced which might satisfy the expectations of the consumers and appropriate to industrial production similar to conventional chocolate. The findings of the present study highlighted the importance of the selection of the most suitable prebiotic/probiotic combination for maximizing probiotic level in the chocolate products.
Collapse
|
32
|
Gouda M, Zhang S, Liu Y, Sheng L, Ma M. Effects of four natural antioxidant phenyl terpenes on emulsifying and rheological properties of egg yolk. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.04.075] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
|
33
|
Sethi S, Chauhan OP, Anurag RK. Effect of high-pressure processing on quality and stability of green mango blended mayonnaise. Journal of Food Science and Technology 2017; 54:2341-2350. [PMID: 28740291 DOI: 10.1007/s13197-017-2674-9] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/21/2017] [Accepted: 04/26/2017] [Indexed: 11/24/2022]
Abstract
The present work was aimed to study and optimize the high pressure treated green mango blended mayonnaise in terms of oxidative and emulsion stability, as a function of technical parameters; pressure intensity, dwell period and level of green mango pulp. Mayonnaise samples were treated at different combinations of pressure (400-600 MPa), holding time (5-10 min) and level of green mango pulp (10-30%) following Box-Behnken design. Mayonnaise quality was evaluated in terms of oxidative stability and emulsion stability using response surface methodology to optimize the best possible combination among all. Analysis of variance showed that the second-order polynomial model fitted well with the experimental results. Pressure and time were the most important factors determining the oxidative stability (free fatty acids, peroxide value and anisidine value) whereas; the emulsion stability (creaming and thermal creaming) was most significantly affected by the level of green mango pulp. The optimized conditions for preparing green mango blended mayonnaise with high oxidative and emulsion stability were: 435 MPa pressure, 5 min of holding time with the addition of green mango pulp at the rate of 28%. The product prepared at optimum conditions showed good correlations between predicted and actual values.
Collapse
Affiliation(s)
- Swati Sethi
- Food Grains and Oilseeds Processing Division, ICAR-Central Institute of Post-Harvest Engineering and Technology, Ludhiana, Punjab 141004 India
| | - O P Chauhan
- Fruits and Vegetables Technology Division, DRDO-Defence Food Research Laboratory, Mysore, Karnataka 570011 India
| | - Rahul K Anurag
- Agricultural Structures and Environmental Control Division, ICAR-Central Institute of Post-Harvest Engineering and Technology, Ludhiana, Punjab 141004 India
| |
Collapse
|
34
|
Konar N, Oba S, Toker OS, Palabiyik İ, Goktas H, Artik N, Sagdic O. Rapid tempering of sucrose-free milk chocolates by β
V seeding: textural, rheological and melting properties. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-2891-5] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
35
|
Yüceer M, İlyasoğlu H, Özçelik B. Comparison of flow behavior and physicochemical characteristics of low-cholesterol mayonnaises produced with cholesterol-reduced egg yolk. J APPL POULTRY RES 2016. [DOI: 10.3382/japr/pfw033] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
|
36
|
Marques PAR, de Oliveira DS, Aguiar-Oliveira E, Maldonado RR. Development and Sensorial Analysis of Food Products Using Green Banana Biomass. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2016. [DOI: 10.1080/15428052.2016.1204972] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
37
|
Huang L, Wang T, Han Z, Meng Y, Lu X. Effect of egg yolk freezing on properties of mayonnaise. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.12.027] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
38
|
Golchoobi L, Alimi M, Shokoohi S, Yousefi H. Interaction between Nanofibrillated Cellulose with Guar Gum and Carboxy Methyl Cellulose in Low-Fat Mayonnaise. J Texture Stud 2016. [DOI: 10.1111/jtxs.12183] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Laleh Golchoobi
- 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
| | - Hossein Yousefi
- Department of Wood Engineering and Technology; Gorgan University of Agricultural Sciences and Natural Resources; Gorgan Iran
| |
Collapse
|
39
|
Silva ARD, Cerdeira CD, Brito AR, Salles BCC, Ravazi GF, Moraes GDOI, Rufino LRA, Oliveira RBSD, Santos GB. Green banana pasta diet prevents oxidative damage in liver and kidney and improves biochemical parameters in type 1 diabetic rats. ARCHIVES OF ENDOCRINOLOGY AND METABOLISM 2016; 60:355-66. [PMID: 26910629 PMCID: PMC10118715 DOI: 10.1590/2359-3997000000152] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/10/2015] [Accepted: 12/10/2015] [Indexed: 11/22/2022]
Abstract
OBJECTIVE In this study, the effects of a green banana pasta diet on the oxidative damage from type 1 diabetes mellitus (DM) were investigated. MATERIALS AND METHODS Formulations containing 25 (F25), 50 (F50), and 75% (F75) of green banana pasta were prepared and included in a 12-week diet of Wistar rats with alloxan-induced type 1 DM. The effects of these formulations in preventing oxidative damage in kidneys and liver homogenates of rats were evaluated using the TBARS assay (lipid peroxidation in liver) and the DNPH assay (protein oxidation in liver and kidneys). Furthermore, the effects of the formulations on the fasting glycemia, fructosamine levels, renal function (creatinine), liver function (enzymes aspartate aminotransferase [AST] and alanine aminotransferase [ALT]), and lipid profile (total cholesterol and fractions) in the serum of rats were evaluated in addition to the evaluation of the centesimal composition and microbiological analysis of the produced green banana pasta. RESULTS An F75 diet prevented hyperglycemia in diabetic rats (p < 0.05) compared to the diabetic rats fed a standard diet (commercial feed). Notably, the protein oxidation in both the liver and kidneys were prevented in diabetic rats on the F50 or F75 diets compared to the control group, whereas the lipid peroxidation was only prevented in the liver (p < 0.05). Moreover, all formulations prevented an increase in the amount of triglycerides in the serum of the rats. The F25 and F50 diet prevented the increase of cholesterol, and the F75-based diet of ALT and fructosamine (p < 0.05) supported the anti-hyperglycemic effects and the protection against oxidative damage. CONCLUSION The green banana pasta (F75) diet showed great potential for preventing complications associated with diabetes.
Collapse
Affiliation(s)
- Aline Rodrigues da Silva
- Laboratório de Pesquisa em Ciências Biológicas, Universidade José do Rosário Vellano (Unifenas), Alfenas, MG, Brasil
| | - Cláudio Daniel Cerdeira
- Departamento de Bioquímica, Instituto de Ciências Biomédicas, Universidade Federal de Alfenas (Unifal), Alfenas, MG, Brasil
| | - Anelise Rigoni Brito
- Laboratório de Pesquisa em Ciências Biológicas, Universidade José do Rosário Vellano (Unifenas), Alfenas, MG, Brasil
| | - Bruno Cesar Correa Salles
- Laboratório de Bioquímica Clínica, Departamento de Análises Clínicas e Toxicológicas da Faculdade de Ciências Farmacêuticas, Unifal, Alfenas, MG, Brasil
| | - Gabriela Franzin Ravazi
- Laboratório de Pesquisa em Ciências Biológicas, Universidade José do Rosário Vellano (Unifenas), Alfenas, MG, Brasil
| | | | - Luciana Rosa Alves Rufino
- Laboratório de Pesquisa em Ciências Biológicas, Universidade José do Rosário Vellano (Unifenas), Alfenas, MG, Brasil
| | | | - Gérsika Bitencourt Santos
- Laboratório de Pesquisa em Ciências Biológicas, Universidade José do Rosário Vellano (Unifenas), Alfenas, MG, Brasil
| |
Collapse
|
40
|
Toker OS, Sagdic O, Şener D, Konar N, Zorlucan T, Dağlıoğlu O. The influence of particle size on some physicochemical, rheological and melting properties and volatile compound profile of compound chocolate and cocolin samples. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-015-2629-1] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
41
|
Microstructural and rheological characteristics of dark, milk and white chocolate: A comparative study. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.08.011] [Citation(s) in RCA: 58] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
42
|
Maciel NR, Oliveira ECV, Okuma CH, Topan JF, Amaral LQ, Rocha-Filho P. A New System of Multiple Emulsions with Lamellar Gel Phases from Vegetable Oil. J DISPER SCI TECHNOL 2015. [DOI: 10.1080/01932691.2015.1054506] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
43
|
Rayo LM, Chaguri e Carvalho L, Sardá FA, Dacanal GC, Menezes EW, Tadini CC. Production of instant green banana flour (Musa cavendischii, var. Nanicão) by a pulsed-fluidized bed agglomeration. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.03.059] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
44
|
Assessing of the potential of extruded flour paste as fat replacer in O/W emulsion: A rheological and microstructural study. Food Res Int 2015; 74:72-79. [DOI: 10.1016/j.foodres.2015.04.035] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2015] [Revised: 04/13/2015] [Accepted: 04/18/2015] [Indexed: 11/22/2022]
|
45
|
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.
Collapse
|
46
|
Sousa EPD, Queiroz AJDM, Figueirêdo RMFD, Lemos DM. Comportamento reológico e efeito da temperatura da polpa de pequi em diferentes concentrações. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2014. [DOI: 10.1590/1981-6723.1214] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Apesar do elevado potencial econômico da polpa pequi ainda são escassos os trabalhos sobre suas propriedades físicas utilizadas em projetos e processos industriais. Diante disso, objetivou-se estudar o comportamento reológico da polpa de pequi com diferentes teores de sólidos solúveis totais (6, 8, 10 e 12 °Brix) e em diferentes temperaturas (25, 30, 35, 40, 45 e 50 °C). As medidas experimentais foram realizadas em viscosímetro Brookfield e os modelos reológicos de Ostwald-de-Waelle, Herschel-Bulkley e Mizrahi-Berk foram ajustados aos dados experimentais de tensão de cisalhamento e taxa de deformação. Dos modelos reológicos testados, os melhores ajustes foram observados empregando-se o modelo de Mizrahi-Berk. A polpa de pequi apresentou tendência de diminuição da viscosidade aparente com o aumento da taxa de deformação, comportando-se como fluido não newtoniano com características pseudoplásticas.
Collapse
|
47
|
|
48
|
Glicerina V, Balestra F, Pinnavaia GG, Dalla Rosa M, Romani S. Rheological Characteristics of Nut Creams Realized with Different Types and Amounts of Fats. J FOOD QUALITY 2013. [DOI: 10.1111/jfq.12054] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
Affiliation(s)
- Virginia Glicerina
- Alma Mater Studiorum; Department of Food Science; Campus of Food Science; Piazza Goidanich, 60 Cesena FC 47521 Italy
- Interdepartmental Centre for Agri-Food Industrial Research; Alma Mater Studiorum; University of Bologna; Piazza Goidanich, 60 Cesena FC 47521 Italy
| | - Federica Balestra
- Interdepartmental Centre for Agri-Food Industrial Research; Alma Mater Studiorum; University of Bologna; Piazza Goidanich, 60 Cesena FC 47521 Italy
| | - Gian Gaetano Pinnavaia
- Alma Mater Studiorum; Department of Food Science; Campus of Food Science; Piazza Goidanich, 60 Cesena FC 47521 Italy
- Interdepartmental Centre for Agri-Food Industrial Research; Alma Mater Studiorum; University of Bologna; Piazza Goidanich, 60 Cesena FC 47521 Italy
| | - Marco Dalla Rosa
- Alma Mater Studiorum; Department of Food Science; Campus of Food Science; Piazza Goidanich, 60 Cesena FC 47521 Italy
- Interdepartmental Centre for Agri-Food Industrial Research; Alma Mater Studiorum; University of Bologna; Piazza Goidanich, 60 Cesena FC 47521 Italy
| | - Santina Romani
- Alma Mater Studiorum; Department of Food Science; Campus of Food Science; Piazza Goidanich, 60 Cesena FC 47521 Italy
- Interdepartmental Centre for Agri-Food Industrial Research; Alma Mater Studiorum; University of Bologna; Piazza Goidanich, 60 Cesena FC 47521 Italy
| |
Collapse
|
49
|
Teklehaimanot WH, Duodu KG, Emmambux MN. Maize and teff starches modified with stearic acid as potential fat replacer in low calorie mayonnaise-type emulsions. STARCH-STARKE 2013. [DOI: 10.1002/star.201200244] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
|
50
|
|