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Lapčíková B, Lapčík L, Valenta T, Chvatíková M. Plant-Based Emulsions as Dairy Cream Alternatives: Comparison of Viscoelastic Properties and Colloidal Stability of Various Model Products. Foods 2024; 13:1225. [PMID: 38672897 PMCID: PMC11049096 DOI: 10.3390/foods13081225] [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: 03/19/2024] [Revised: 04/10/2024] [Accepted: 04/15/2024] [Indexed: 04/28/2024] Open
Abstract
In the context of growing interest in plant-based food products for their potential health benefits and sustainability, this study investigates the effect of mono- and diglycerides of fatty acids application on physico-chemical properties of various plant-based cream products, compared to lecithin application in rice cream. Rheological and textural parameters, colour profile, and colloidal stability were analysed. The application of mono- and diglycerides modified the creams' viscoelastic behaviour, showing a decrease in viscoelasticity across the samples; although in oat-coconut cream resulted in a higher viscoelasticity, indicating the formation of a gel-like structure. Rice cream with lecithin emulsifier showed lower viscoelastic properties characterised by higher phase angle (tan δ). All samples behaved as pseudoplastic materials (with a flow behaviour index n < 1). For coconut and almond creams, the consistency coefficient increased and flow behaviour index decreased after emulsifier application. Interestingly, the emulsifier addition did not significantly affect the cream's colour profile, characterised by yellow hue angle (h*) as a dominant spectral component. The colloidal stability, indicated by a stability index (SI), was determined as well.
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Affiliation(s)
- Barbora Lapčíková
- Department of Physical Chemistry, Faculty of Science, Palacky University Olomouc, 17. Listopadu 12, CZ-771 46 Olomouc, Czech Republic;
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, Nám. T. G. Masaryka 5555, CZ-760 01 Zlín, Czech Republic; (T.V.); (M.C.)
| | - Lubomír Lapčík
- Department of Physical Chemistry, Faculty of Science, Palacky University Olomouc, 17. Listopadu 12, CZ-771 46 Olomouc, Czech Republic;
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, Nám. T. G. Masaryka 5555, CZ-760 01 Zlín, Czech Republic; (T.V.); (M.C.)
| | - Tomáš Valenta
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, Nám. T. G. Masaryka 5555, CZ-760 01 Zlín, Czech Republic; (T.V.); (M.C.)
| | - Marie Chvatíková
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, Nám. T. G. Masaryka 5555, CZ-760 01 Zlín, Czech Republic; (T.V.); (M.C.)
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FTIR-PCA Approach on Raw and Thermally Processed Chicken Lipids Stabilized by Nano-Encapsulation in β-Cyclodextrin. Foods 2022; 11:foods11223632. [PMID: 36429225 PMCID: PMC9689604 DOI: 10.3390/foods11223632] [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: 10/09/2022] [Revised: 10/26/2022] [Accepted: 11/11/2022] [Indexed: 11/16/2022] Open
Abstract
This study evaluated similarities/dissimilarities of raw and processed chicken breast and thigh lipids that were complexed by β-cyclodextrin, using a combined FTIR-PCA technique. Lipid fractions were analyzed as non-complexed and β-cyclodextrin-complexed samples via thermogravimetry, differential scanning calorimetry and ATR-FTIR. The lipid complexation reduced the water content to 7.67-8.33%, in comparison with the β-cyclodextrin hydrate (~14%). The stabilities of the complexes and β-cyclodextrin were almost the same. ATR-FTIR analysis revealed the presence of important bands that corresponded to the C=O groups (1743-1744 cm-1) in both the non-complexed and nano-encapsulated lipids. Furthermore, the bands that corresponded to the vibrations of double bonds corresponding to the natural/degraded (cis/trans) fatty acids in lipids appeared at 3008-3011 and 938-946 cm-1, respectively. The main FTIR bands that were involved in the discrimination of raw and processed chicken lipids, and of non-complexed and complexed lipids, were evaluated with PCA. The shifting of specific FTIR band wavenumbers had the highest influence, especially vibrations of the α(1→4) glucosidic bond in β-cyclodextrin for PC1, and CH2/3 groups from lipids for PC2. This first approach on β-cyclodextrin nano-encapsulation of chicken lipids revealed the possibility to stabilize poultry fatty components for further applications in various ingredients for the food industry.
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Zhang L, Zhang K, Yang H, Yue K, Liu R, Bi Y, Ma C. Characterization of lard from different adipose tissues: Physicochemical properties, thermodynamics characteristics and crystallization behaviors. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.105021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Maiza A, Ghazouani T, Nzekoue FK, Caprioli G, Fiorini D, Vittori S, Francucci B, Marucci G, Buccioni M, Fattouch S. Chemical characterization and in vitro wound healing activity of Tunisian ghee products. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16054] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Afraa Maiza
- National Institute of Applied Sciences and Technology (INSAT), University of Carthage, North Urban Center BP 676‐1080 Tunis Cedex 1080 Tunisia
- Faculty of Sciences of Bizerte University of Carthage Tunis Tunisia
| | - Tesnime Ghazouani
- National Institute of Applied Sciences and Technology (INSAT), University of Carthage, North Urban Center BP 676‐1080 Tunis Cedex 1080 Tunisia
| | | | - Giovanni Caprioli
- School of Pharmacy, University of Camerino, Via Sant’Agostino 1 62032 Camerino Italy
| | - Dennis Fiorini
- School of Science and Technology, Chemistry Division, University of Camerino, Via S. Agostino 1 62032 Camerino Italy
| | - Sauro Vittori
- School of Pharmacy, University of Camerino, Via Sant’Agostino 1 62032 Camerino Italy
| | - Beatrice Francucci
- School of Pharmacy, University of Camerino, Via Sant’Agostino 1 62032 Camerino Italy
| | - Gabriella Marucci
- School of Pharmacy, University of Camerino, Via Sant’Agostino 1 62032 Camerino Italy
| | - Michela Buccioni
- School of Pharmacy, University of Camerino, Via Sant’Agostino 1 62032 Camerino Italy
| | - Sami Fattouch
- National Institute of Applied Sciences and Technology (INSAT), University of Carthage, North Urban Center BP 676‐1080 Tunis Cedex 1080 Tunisia
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Kumar S, Banakar P, Tyagi A, Sharma H. Intra-species variation in fatty acid profile and nutritional indices of cattle (Bos indicus), buffalo (Bubalus bubalis) and goat (Capra hircus) ghee deciphered using GC-FID and FT-IR spectroscopy. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105342] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Lima de Paula I, Scaldini Teixeira EB, Francisquini JD, Stephani R, Perrone ÍT, Fernandes de Carvalho A, Cappa de Oliveira LF. Buffalo powder dairy products with and without lactose hydrolysis: Physical-chemical and technical-functional characterizations. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112124] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Meena S, Gote S, Prasad W, Khamrui K. Storage stability of spray dried curcumin encapsulate prepared using a blend of whey protein, maltodextrin, and gum Arabic. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15472] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Sunil Meena
- Dairy Technology Division ICAR‐National Dairy Research Institute Karnal India
| | - Shubham Gote
- Dairy Technology Division ICAR‐National Dairy Research Institute Karnal India
| | - Writdhama Prasad
- Dairy Technology Division ICAR‐National Dairy Research Institute Karnal India
| | - Kaushik Khamrui
- Dairy Technology Division ICAR‐National Dairy Research Institute Karnal India
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Yu Z, Qiao C, Zhang X, Yan L, Li L, Liu Y. Screening of frozen-thawed conditions for keeping nutritive compositions and physicochemical characteristics of goat milk. J Dairy Sci 2021; 104:4108-4118. [PMID: 33612218 DOI: 10.3168/jds.2020-19238] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2020] [Accepted: 12/15/2020] [Indexed: 01/19/2023]
Abstract
Frozen milk can help producers overcome the seasonality of goat milk production, low goat production and short lactation periods, and avoid discarding milk during some special periods. We investigated effects of combination between freezing (cryogenic refrigerator of -16 to -20°C or ultra-cryogenic refrigerator of -76 to -80°C) and thawing (homeothermy of 20 to 25°C or refrigeration of 2 to 4°C) on nutritive compositions and physicochemical characteristics of raw goat milk during storage period (80 d). Compared with fresh goat milk, the frozen-thawed milk decreased contents of fat, protein, and lactose, as well as surface tension and stability coefficient, whereas increased effective diameter and polydispersity index. The average values of color values (L*, a*, and b*) in 4 group samples changed from 83.01 to 82.25, -1.40 to -1.54, 3.51 to 3.81, respectively, and the ΔE of most samples did not exceed 2. In contrast to the other 3 frozen-thawed treatments, goat milk treated with ultra-cryogenic freezing-homeothermic thawing (UFHT) possessed higher fat (5.20 g/100 g), smaller effective particle diameter (0.32 µm), and the lowest polydispersity index value (0.26). The color and confocal laser scanning microscopy images of UFHT were similar to those of fresh goat milk, illustrating UFHT was the optimal approach to maintain the natural quality of goat milk. Our finding provides a theoretical basis for producers to freeze surplus milk.
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Affiliation(s)
- Zhezhe Yu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, Shaanxi, China
| | - Chunyan Qiao
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, Shaanxi, China
| | - Xueru Zhang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, Shaanxi, China
| | - Lin Yan
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, Shaanxi, China
| | - Linqiang Li
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, Shaanxi, China.
| | - Yongfeng Liu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, Shaanxi, China.
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