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Joy JM, Padmaprakashan A, Pradeep A, Paul PT, Mannuthy RJ, Mathew S. A Review on Fish Skin-Derived Gelatin: Elucidating the Gelatin Peptides-Preparation, Bioactivity, Mechanistic Insights, and Strategies for Stability Improvement. Foods 2024; 13:2793. [PMID: 39272559 PMCID: PMC11394984 DOI: 10.3390/foods13172793] [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: 07/14/2024] [Revised: 08/30/2024] [Accepted: 08/30/2024] [Indexed: 09/15/2024] Open
Abstract
Fish skin-derived gelatin has garnered significant attention recently due to its abundant availability and promising bioactive properties. This comprehensive review elucidates various intricacies concerning fish skin-derived gelatin peptides, including their preparation techniques, bioactive profiles, underlying mechanisms, and methods for stability enhancement. The review investigates diverse extraction methods and processing approaches for acquiring gelatin peptides from fish skin, emphasizing their impact on the peptide composition and functional characteristics. Furthermore, the review examines the manifold bioactivities demonstrated by fish skin-derived gelatin peptides, encompassing antioxidant, antimicrobial, anti-inflammatory, and anticancer properties, elucidating their potential roles in functional food products, pharmaceuticals, and nutraceuticals. Further, mechanistic insights into the functioning of gelatin peptides are explored, shedding light on their interactions with biological targets and pathways. Additionally, strategies aimed at improving the stability of gelatin peptides, such as encapsulation, modification, and integration into delivery systems, are discussed to extend the shelf life and preserve the bioactivity. Overall, this comprehensive review offers valuable insights into using fish skin-derived gelatin peptides as functional ingredients, providing perspectives for future research endeavors and industrial applications within food science, health, and biotechnology.
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Affiliation(s)
- Jean Mary Joy
- Biochemistry and Nutrition Division, ICAR-Central Institute of Fisheries Technology, Cochin 682029, Kerala, India
- Faculty of Marine Sciences, Cochin University of Science and Technology, Cochin 682022, Kerala, India
- Department of Zoology, St. Teresa's College (Autonomous), Ernakulam 682011, Kerala, India
| | - Amruth Padmaprakashan
- Biochemistry and Nutrition Division, ICAR-Central Institute of Fisheries Technology, Cochin 682029, Kerala, India
- Faculty of Marine Sciences, Cochin University of Science and Technology, Cochin 682022, Kerala, India
- Department of Life Sciences, Christ University, Hosur Main Road, Bhavani Nagar, Bangalore 560029, Karnataka, India
| | - Akshay Pradeep
- Biochemistry and Nutrition Division, ICAR-Central Institute of Fisheries Technology, Cochin 682029, Kerala, India
- Faculty of Marine Sciences, Cochin University of Science and Technology, Cochin 682022, Kerala, India
| | - Preethy Treesa Paul
- Biochemistry and Nutrition Division, ICAR-Central Institute of Fisheries Technology, Cochin 682029, Kerala, India
- Faculty of Marine Sciences, Cochin University of Science and Technology, Cochin 682022, Kerala, India
| | - Rosemol Jacob Mannuthy
- Biochemistry and Nutrition Division, ICAR-Central Institute of Fisheries Technology, Cochin 682029, Kerala, India
- Faculty of Marine Sciences, Cochin University of Science and Technology, Cochin 682022, Kerala, India
| | - Suseela Mathew
- Biochemistry and Nutrition Division, ICAR-Central Institute of Fisheries Technology, Cochin 682029, Kerala, India
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Yu H, Cheng X, Li H, Du Q, Zeng X, Wu Z, Guo Y, Pan D. Effects and improvement mechanisms of ultrasonic pretreatment on the quality of fermented skim milk. ULTRASONICS SONOCHEMISTRY 2024; 108:106958. [PMID: 38889569 PMCID: PMC11231593 DOI: 10.1016/j.ultsonch.2024.106958] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/13/2024] [Revised: 06/07/2024] [Accepted: 06/14/2024] [Indexed: 06/20/2024]
Abstract
Fermented skim milk is an ideal food for consumers such as diabetic and obese patients, but its low-fat content affects its texture and viscosity. In this study, we developed an effective pretreatment method for fermented skim milk using low-frequency ultrasound (US), and investigated the molecular mechanism of the corresponding quality improvement. The skim milk samples were treated by optimal ultrasonication conditions (336 W power for 7 min at 3 °C), which improved the viscosity, water-holding capacity, sensory attributes, texture, and microstructure of fermented skim milk (P < 0.05). Further mechanistic analyses revealed that the US treatment enhanced the exposure of fluorescent amino acids within proteins, facilitating the cross-linking between casein and whey. The increased surface hydrophobicity of fermented milk indicates that the US treatment led to the exposure of hydrophobic amino acid residues inside proteins, contributing to the formation of a denser gel network; the average particle size of milk protein was reduced from 24.85 to 18.06 µm, which also contributed to the development of a softer curd texture. This work is the first attempt to explain the effect of a low-frequency ultrasound treatment on the quality of fermented skim milk and discuss the molecular mechanism of its improvement.
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Affiliation(s)
- Hongsen Yu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Insititute of Plant Virology, Ningbo University, Ningbo, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food Science and Engineering, Ningbo University, Ningbo, China; Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, China
| | - Xinyue Cheng
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Insititute of Plant Virology, Ningbo University, Ningbo, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food Science and Engineering, Ningbo University, Ningbo, China; Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, China
| | - Hang Li
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Insititute of Plant Virology, Ningbo University, Ningbo, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food Science and Engineering, Ningbo University, Ningbo, China; Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, China
| | - Qiwei Du
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Insititute of Plant Virology, Ningbo University, Ningbo, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food Science and Engineering, Ningbo University, Ningbo, China; Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, China.
| | - Xiaoqun Zeng
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Insititute of Plant Virology, Ningbo University, Ningbo, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food Science and Engineering, Ningbo University, Ningbo, China; Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, China.
| | - Zhen Wu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Insititute of Plant Virology, Ningbo University, Ningbo, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food Science and Engineering, Ningbo University, Ningbo, China; Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, China
| | - Yuxing Guo
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, China
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Insititute of Plant Virology, Ningbo University, Ningbo, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food Science and Engineering, Ningbo University, Ningbo, China; Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, China
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3
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Alam M, Dar BN, Nanda V. Hydrocolloid-based fruit fillings: A comprehensive review on formulation, techno-functional properties, synergistic mechanisms, and applications. J Texture Stud 2024; 55:e12861. [PMID: 39138121 DOI: 10.1111/jtxs.12861] [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: 04/22/2024] [Revised: 06/25/2024] [Accepted: 07/03/2024] [Indexed: 08/15/2024]
Abstract
This study offers a comprehensive review of current developments regarding the utilization of diverse hydrocolloids in formulating fruit fillings across different fruit types, their impact on textural attributes, rheological properties, thermal stability, syneresis, and nutritional advantages of fillings and optimization of its characteristics to align with consumer preferences. The review also focuses on the various factors influencing fruit fillings, including the selection of fruits, processing methodologies, the inherent nature and concentration of hydrocolloids, and their synergistic interactions. In depth, scientific work on the impact of the parameters such as pH, total soluble solids, and sugar content within the fruit fillings was also discussed. Additionally, this article focuses on the utilization of the diverse fruit fillings developed by using hydrocolloids in bakery products including pastry, tartlet, muffins, cookies, and so forth. The review establishes that hydrocolloids offer a spectrum of techno-functional attributes conducive to strengthening both the structural and thermal stability of fruit fillings, consequently extending their shelf life. It further establishes that incorporating of hydrocolloids facilitates the development of healthier food products by mitigating the necessity of excessive sugar or various other less favorable ingredients. The incorporation of fruit fillings in bakery products significantly increases the value proposition of these baked goods, contributing to their overall enhancement of quality and sensory value.
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Affiliation(s)
- Masud Alam
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India
| | - Basharat Nabi Dar
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, Jammu & Kashmir, India
| | - Vikas Nanda
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India
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Verma D, Vashisht P, Pahariya P, Adu Poku F, Kohli P, Sharma A, Albiol Tapia M, Choudhary R. Compatibility of pulse protein in the formulation of plant based yogurt: a review of nutri-functional properties and processing impact. Crit Rev Food Sci Nutr 2024:1-17. [PMID: 38973295 DOI: 10.1080/10408398.2024.2373383] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/09/2024]
Abstract
With the increased environmental concerns and health awareness among consumers, there has been a notable interest in plant-based dairy alternatives. The plant-based yogurt market has experienced rapid expansion in recent years. Due to challenges related to cultivation, higher cost of production and lower protein content researchers have explored the viability of pulse-based yogurt which has arisen as an economically and nutritionally abundant solution. This review aims to examine the feasibility of utilizing pulse protein for yogurt production. The nutritional, antinutritional, and functional characteristics of various pulses were discussed in detail, alongside the modifications in these properties during the various stages of yogurt manufacturing. The review also sheds light on pivotal findings from existing literature and outlines challenges associated with the production of pulse-based yogurt. Pulses have emerged as promising base materials for yogurt manufacturing due to their favorable nutritional and functional characteristics. Further, the fermentation process can effectively reduce antinutritional components and enhance digestibility. Nonetheless, variations in sensorial and rheological properties were noted when different types of pulses were employed. This issue can be addressed by employing suitable combinations to achieve the desired properties in pulse-based yogurt.
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Affiliation(s)
- Digvijay Verma
- School of Agricultural Sciences, Southern Illinois University, Carbondale, Illinois, USA
| | | | - Prachi Pahariya
- School of Agricultural Sciences, Southern Illinois University, Carbondale, Illinois, USA
| | - Felicia Adu Poku
- School of Agricultural Sciences, Southern Illinois University, Carbondale, Illinois, USA
| | - Punit Kohli
- School of Chemical and Biomolecular Sciences, Southern Illinois University, Carbondale, Illinois, USA
| | - Amandeep Sharma
- College of Dairy Science and Technology, Guru Angad Dev Veterinary and Animal Science University, Ludhiana, India
| | - Marta Albiol Tapia
- Fermentation Science Institute, Southern Illinois University, Carbondale, Illinois, USA
| | - Ruplal Choudhary
- School of Agricultural Sciences, Southern Illinois University, Carbondale, Illinois, USA
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5
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Abedini A, Sohrabvandi S, Sadighara P, Hosseini H, Farhoodi M, Assadpour E, Alizadeh Sani M, Zhang F, Seyyedi-Mansour S, Jafari SM. Personalized nutrition with 3D-printed foods: A systematic review on the impact of different additives. Adv Colloid Interface Sci 2024; 328:103181. [PMID: 38749383 DOI: 10.1016/j.cis.2024.103181] [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: 12/19/2023] [Revised: 05/04/2024] [Accepted: 05/06/2024] [Indexed: 05/26/2024]
Abstract
Three-dimensional (3D) printing is one of the world's top novel technologies in the food industry due to the production of food in different conditions and places (restaurants, homes, catering, schools, for dysphagia patients, and astronauts' food) and the production of personalized food. Nowadays, 3D printers are used in the main food industries, including meat, dairy, cereals, fruits, and vegetables, and have been able to produce successfully on a small scale. However, due to the expansion of this technology, it has challenges such as high-scale production, selection of printable food, formulation optimization, and food production according to the consumer's opinion. Food additives (gums, enzymes, proteins, starches, polyphenols, spices, probiotics, algae, edible insects, oils, salts, vitamins, flavors, and by-products) are one of the main components of the formulation that can be effective in food production according to the consumer's attitude. Food additives can have the highest impact on textural and sensory characteristics, which can be effective in improving consumer attitudes and reducing food neophobia. Most of the 3D-printed food cannot be printed without the presence of hydrocolloids, because the proper flow of the selected formulation is one of the key factors in improving the quality of the printed product. Functional additives such as probiotics can be useful for specific purposes and functional food production. Food personalization for specific diseases with 3D printing technology requires a change in the formulation, which is closely related to the selection of correct food additives. For example, the production of 3D-printed plant-based steaks is not possible without the presence of additives, or the production of food for dysphagia patients is possible in many cases by adding hydrocolloids. In general, additives can improve the textural, rheological, nutritional, and sensory characteristics of 3D printed foods; so, investigating the mechanism of the additives on all the characteristics of the printed product can provide a wide perspective for industrial production and future studies.
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Affiliation(s)
- Amirhossein Abedini
- Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition Science and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Sara Sohrabvandi
- Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Parisa Sadighara
- Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Hedayat Hosseini
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Mehdi Farhoodi
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Mahmood Alizadeh Sani
- Department of Food Science and Technology, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran.
| | - Fuyuan Zhang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China
| | - Sepidar Seyyedi-Mansour
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxia e Alimentacion (IAA)- CITEXVI, Universidade de Vigo, 36310 Vigo, Spain
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran.
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6
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Dai Y, Ge Z, Wang Z, Wang Z, Xu W, Wang D, Dong M, Xia X. Effects of water-soluble and water-insoluble α-glucans produced in situ by Leuconostoc citreum SH12 on physicochemical properties of fermented soymilk and their structural analysis. Int J Biol Macromol 2024; 267:131306. [PMID: 38574904 DOI: 10.1016/j.ijbiomac.2024.131306] [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: 01/16/2024] [Revised: 03/20/2024] [Accepted: 03/30/2024] [Indexed: 04/06/2024]
Abstract
This study investigated the effect of in situ produced water-soluble α-glucan (LcWSG) and water-insoluble α-glucan (LcWIG) from Leuconostoc citreum SH12 on the physicochemical properties of fermented soymilk. α-Glucans produced by Leuc. citreum SH12 improved water-holding capacity, viscosity, viscoelasticity and texture of fermented soymilk. Gtf1365 and Gtf836 of the five putative glucansucrases were responsible for synthesizing LcWSG and LcWIG during soymilk fermentation, respectively. Co-fermentation of soymilk with Gtf1365 and Gtf836 and non-exopolysaccharide-producing Lactiplantibacillus plantarum D1031 indicated that LcWSG effectively hindered the whey separation of fermented soymilk by increasing viscosity, while LcWIG improved hardness, springiness and accelerated protein coagulation. Fermented soymilk gel formation was mainly based on hydrogen bonding and hydrophobic interactions, which were promoted by both LcWSG and LcWIG. LcWIG has a greater effect on α-helix to β-sheet translation in fermented soymilk, causing more rapid protein aggregation and thicker cross-linked gel network. Structure-based exploration of LcWSG and LcWIG from Leuc. citreum SH12 revealed their distinct roles in the physicochemical properties of fermented soymilk due to their different ratio of α-1,6 and α-1,3 glucosidic linkages and various side chain length. This study may guide the application of the water-soluble and water-insoluble α-glucans in fermented plant protein foods for their quality improvement.
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Affiliation(s)
- Yiqiang Dai
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; Institute of Agro-Product Processing, Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Zhiwen Ge
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Zhe Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; Institute of Agro-Product Processing, Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Weimin Xu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; Institute of Agro-Product Processing, Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Daoying Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; Institute of Agro-Product Processing, Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Mingsheng Dong
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
| | - Xiudong Xia
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; Institute of Agro-Product Processing, Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.
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7
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Nasrallah K, Khaled S, El Khatib S, Krayem M. Nutritional, biochemical and health properties of Locust beans and its applications in the food industry: a review. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:621-630. [PMID: 38410274 PMCID: PMC10894154 DOI: 10.1007/s13197-023-05765-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/26/2023] [Accepted: 05/09/2023] [Indexed: 02/28/2024]
Abstract
The Locust Bean (Ceratonia siliqua L.) is an ancient Mediterranean fruit that is used to make locust bean gum from seeds, which is a popular ingredient in many foods today. Locust Bean fruit and Gum are rich in bioactive compounds that can be helpful in the treatment of conditions involving the digestive system, as well as cancer, hyperlipidemia, and diabetes. The locust bean gum is a polysaccharide extracted from the endosperm of the locust bean seed through different thermomechanical or chemical processes. It is an approved food additive with the European number E410 and a number of different food uses. It is a galactomannan and it is frequently used in dairy products for its water-binding and thickening properties to improve their rheological properties. This review aims to study the functional, and nutritional characteristics of Locust Bean Gum, the extraction of Locust Bean Gum, as well as its applications in the food sector and its impacts on dairy product processing. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05765-5.
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Affiliation(s)
- Kamar Nasrallah
- Department of Food Sciences and Technology, School of Arts and Sciences, Lebanese International University, Bekaa Campus, Bekaa, 1803 Lebanon
| | - Sanaa Khaled
- Department of Food Sciences and Technology, School of Arts and Sciences, Lebanese International University, Bekaa Campus, Bekaa, 1803 Lebanon
- Department of Biological and Chemical Sciences, School of Arts and Sciences, Lebanese International University, Bekaa, Lebanon
| | - Sami El Khatib
- Department of Biomedical Sciences, School of Arts and Sciences, Lebanese International University, Bekaa, Lebanon
- Center for Applied Mathematics and Bioinformatics (CAMB), Gulf University for Science and Technology, kuwait, Kuwait
| | - Maha Krayem
- Department of Food Sciences and Technology, School of Arts and Sciences, Lebanese International University, Bekaa Campus, Bekaa, 1803 Lebanon
- Department of Biological and Chemical Sciences, School of Arts and Sciences, Lebanese International University, Bekaa, Lebanon
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8
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Sözeri Atik D, Öztürk Hİ, Akın N. Perspectives on the yogurt rheology. Int J Biol Macromol 2024; 263:130428. [PMID: 38403217 DOI: 10.1016/j.ijbiomac.2024.130428] [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: 11/26/2023] [Revised: 02/21/2024] [Accepted: 02/22/2024] [Indexed: 02/27/2024]
Abstract
The oral processing of yogurt is a dynamic process involving a series of deformation processes. Rheological knowledge is essential to understand the structure and flow properties of yogurt in the mouth and to explore its relationship with sensory perception. Yogurt is rheologically characterized as a non-Newtonian viscoelastic material. The rheological properties of yogurt are affected by many factors, from production to consumption. Therefore, rheological measurements are widely used to predict and control the final quality and structure of yogurts. Recent studies focus on the elucidation of the effects of cultures and processes used in production, as well as the design of different formulations to improve the rheological properties of yogurts. Moreover, the science of tribology, which dominates the surface properties of interacting substances in relative motion to evaluate the structural sensation in the later stages of eating in addition to the rheological properties that give the feeling of structure in the early stages of eating, has also become the focus of recent studies. For a detailed comprehension of the rheological properties of yogurt, this review deals with the factors affecting the rheology of yogurt, analytical methods used to determine rheological properties, microstructural and rheological characterization of yogurt, and tribological evaluations.
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Affiliation(s)
- Didem Sözeri Atik
- Tekirdağ Namık Kemal University, Department of Food Engineering, Tekirdağ, Turkey; University of Wisconsin-Madison, Department of Food Science, Madison, WI, USA.
| | - Hale İnci Öztürk
- Konya Food and Agriculture University, Department of Food Engineering, Konya, Turkey
| | - Nihat Akın
- Selçuk University, Department of Food Engineering, Konya, Turkey
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9
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Ahmed SA, Helmy WA, Ibrahim OA. Evaluation of lupine seeds (Lupinus albus L.) neutral extract as a texture improver in low-fat yogurt production. Int J Biol Macromol 2024; 263:130303. [PMID: 38382785 DOI: 10.1016/j.ijbiomac.2024.130303] [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: 11/16/2023] [Revised: 02/07/2024] [Accepted: 02/17/2024] [Indexed: 02/23/2024]
Abstract
Aqueous lupine seeds (Lupinus albus L.) extracts were evaluated as a natural fat substitute in low-fat yogurt production. Thus, the chemical composition, particle size, molecular weight, total phenolic (TPC), and total flavonoids (TFC) of the selected extract were estimated. Also, the antimicrobial activity and antioxidant capacity of selected extract were investigated. Yogurt with neutral lupine extract (NeLP) had the highest all sensorial attributes compared to other extracts. Also, the incorporation of NeLP during low-fat yogurt processing increased the solid content, and viscosity, as well as improved the textural profile and sensorial attributes without any negative effect on the yogurt's color. SEM micrographs of NeLP-yogurt microstructure showed a matrix characterized by large fused casein micelles clusters with comparatively lower porosity compared to control yogurt (without NeLP). The chemical composition of NeLP indicated that the major sugar constituents are glucose and galactose with different molar fractions. The molecular weight of NeLP is 460.5 kDa with a particle size of 1519.9 nm. Also, IC50 of NeLP is 0.589 mg/ml, while TPC and TFC are 7.17, and 0.0137 g/100 g sample, respectively. Hence, lupine neutral extract (0.25%) could be used as a fat replacer or texture improver ingredient in such low-fat yogurt which led to improved its characteristics without any negative defect during 7 days at 5 °C.
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Affiliation(s)
- Samia A Ahmed
- Chemistry of Natural and Microbial Products Department, National Research Centre, Dokki, Giza, Egypt.
| | - Wafaa A Helmy
- Chemistry of Natural and Microbial Products Department, National Research Centre, Dokki, Giza, Egypt
| | - Osama A Ibrahim
- Dairy Science Department, Industries and Nutrition Research Institute, National Research Centre, Giza, Egypt
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10
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Zhang S, Ren C, Wang C, Han R, Xie S. Effects of hydrocolloids and oleogel on techno-functional properties of dairy foods. Food Chem X 2024; 21:101215. [PMID: 38379797 PMCID: PMC10876705 DOI: 10.1016/j.fochx.2024.101215] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2023] [Revised: 02/07/2024] [Accepted: 02/07/2024] [Indexed: 02/22/2024] Open
Abstract
This paper aims to overview the influence of different gels that including hydrocolloids and oleogel on techno-functional changes of dairy foods. The hydrocolloids are widely added to dairy products as stabilizers, emulsifiers, and gelling agents to enhance their texture, or improve sensory properties to meet consumer needs; and the newly developed oleogel, which despite less discussed in dairy foods, this article lists its application in different dairy products. The properties of different hydrocolloids were explained in detail, meanwhile, some common hydrocolloids such as pectin, sodium alginate, carrageenan along with the interaction between gel and proteins on techno-functional properties of dairy products were mainly discussed. What's more, the composition of oleogel and its influence on dairy foods were briefly summarized. The key issues have been revealed that the use of both hydrocolloids and oleogel has great potential to be the future trend to improve the quality of dairy foods effectively.
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Affiliation(s)
- Shan Zhang
- Food Processing Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China
| | - Chuanying Ren
- Food Processing Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China
- Heilongjiang Province Key Laboratory of Food Processing, Harbin 150086, China
| | - Caiyun Wang
- Inner Mongolia YiLi Industrial Group Co., Ltd., Hohhot 010110, China
| | - Renjiao Han
- Inner Mongolia National Center of Technology Innovation for Dairy, Hohhot 010110, China
| | - Siyu Xie
- Inner Mongolia YiLi Industrial Group Co., Ltd., Hohhot 010110, China
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Wijekoon W, Kumarasinghe U, Alahakoon A, Jayarathna S, Priyashantha H. Can Dawul Kurundu ( Neolitsea involucrate) leaf extract be used as a plant-based stabilizer in set yoghurt production? Food Sci Nutr 2024; 12:2195-2201. [PMID: 38455161 PMCID: PMC10916565 DOI: 10.1002/fsn3.3859] [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: 05/09/2023] [Revised: 11/03/2023] [Accepted: 11/07/2023] [Indexed: 03/09/2024] Open
Abstract
The incorporation of plant-derived stabilizers in food processing and preservation has gained considerable industrial interest. The leaf extract of Neolitsea involucrate, Dawul Kurundu (DK), has proven to be a potent plant-derived stabilizing agent in the food industry. However, the potential of utilizing DK leaf extract in the dairy industry has not yet been proven. Thus, the feasibility of incorporating DK leaf extract in set yoghurt production by assessing its physicochemical, sensory, proximate composition, minerals (calcium and phosphorous), and microbial (Escherichia coli, yeast, and mold) quality parameters during storage at 4°C up to 21 days was assessed. DK leaf aqueous extracts of 0.4% w/v (T2), 0.6% w/v (T3), and 0.8% w/v (T4) were used for testing with the control sample, 0.6% gelatin (T1). Compared to T1, there were no differences in color, taste, texture, and mouthfeel in all DK leaf extract-incorporated yoghurts, demonstrating the suitability of using DK leaf extract to replace the gelatin. A decreasing pattern of pH value was observed during 21 days of the storage period in all treatments, whereas total titratable acidity increased significantly with time. Furthermore, the lowest syneresis value was obtained by T4, demonstrating ideal stabilizing properties at higher incorporation levels. The proximate, mineral, and microbial compositions of all treatments showed no significant difference compared to the control. Therefore, overall results revealed that the 0.8% w/v level of DK leaf extract incorporation (T4) could be used as a potent stabilizer in set yoghurt production by allowing the possibility of replacing the gelatin without compromising its organoleptic properties. Improved and efficient methods for extracting the DK leaf extracts by focusing on their potential functional and health effects should be further examined.
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Affiliation(s)
- Wimukthika Wijekoon
- Faculty of Graduate StudiesUniversity of Sri JayewardenepuraNugegodaSri Lanka
| | - Udayagee Kumarasinghe
- Department of Biosystems Technology, Faculty of TechnologyUniversity of Sri JayewardenepuraPitipanaHomagamaSri Lanka
| | - Amali Alahakoon
- Department of Biosystems Technology, Faculty of TechnologyUniversity of Sri JayewardenepuraPitipanaHomagamaSri Lanka
| | - Shishanthi Jayarathna
- Department of Molecular SciencesSwedish University of Agricultural SciencesUppsalaSweden
| | - Hasitha Priyashantha
- Department of Molecular SciencesSwedish University of Agricultural SciencesUppsalaSweden
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12
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Shahraki R, Elhamirad AH, Hesari J, Noghabi MS, Nia AP. A low-fat synbiotic cream cheese containing herbal gums, Bifidobacterium adolescentis and Lactobacillus rhamnosus: Physicochemical, rheological, sensory, and microstructural characterization during storage. Food Sci Nutr 2023; 11:8112-8120. [PMID: 38107124 PMCID: PMC10724580 DOI: 10.1002/fsn3.3731] [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: 09/13/2023] [Accepted: 09/16/2023] [Indexed: 12/19/2023] Open
Abstract
This study aimed to use natural herbal gums, as fat replacers, for preparing a low-fat synbiotic cream cheese; for this purpose, the effects of Lepidium perfoliatum seed gum (LPSG) (1% w/w) and flaxseed gum (FG) (1% w/w) on physicochemical, rheological, organoleptic, and microstructural properties of low-fat cream cheese containing B. adolescentis and L. rhamnosus were analyzed over a 45-day storage period. The results indicated that adding LPSG and FG had no significant effects on acidity and pH (p > .05). The results also showed that full-fat (FF) cheese samples had the highest textural (hardness (1.099-0.88), cohesiveness (0.72-0.67), springiness (1.95-1.64), adhesiveness (1.01-0.69), and spreadability (1.53-1.17)), viscosity and sensory scores (color (4.22-4.18), odor (4.13-4.09), taste (4.19-3.89), texture (4.08-3.81), and overall acceptability (4.01-3.72)) during 45-day storage. Based on the probiotic count test, only the treated samples with LPSG + FG had a probiotic count in the standard range (6.23 cfu/g) at the end of the storage time. The outcomes of the present study indicated that the incorporation of LPSG and FG into the formulation of low-fat synbiotic cream cheese could be an effective strategy to overcome the problems associated with fat reduction.
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Affiliation(s)
- Reza Shahraki
- Department of Food Science and Technology, Sabzevar BranchIslamic Azad UniversitySabzevarIran
| | - Amir Hossein Elhamirad
- Department of Food Science and Technology, Sabzevar BranchIslamic Azad UniversitySabzevarIran
| | - Javad Hesari
- Department of Food Science and TechnologyUniversity of TabrizTabrizIran
| | - Mostafa Shahidi Noghabi
- Department of Food ChemistryResearch Institute of Food Science and Technology (RIFST)MashhadIran
| | - Ahmad Pedram Nia
- Department of Food Science and Technology, Sabzevar BranchIslamic Azad UniversitySabzevarIran
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13
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Wang X, Han M, Zou L, Huang Z, Dong W, Fan J, Huang A. Preparation and characterization of Pickering emulsion with directionally embedded antimicrobial peptide MOp2 and its preservation effect on grass carp. Curr Res Food Sci 2023; 7:100569. [PMID: 37664003 PMCID: PMC10474363 DOI: 10.1016/j.crfs.2023.100569] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2023] [Revised: 08/11/2023] [Accepted: 08/17/2023] [Indexed: 09/05/2023] Open
Abstract
The peptide MOp2 obtained from Moringa oleifera seeds showed good antimicrobial activity. However, the stability of its activity has not yet been studied. In the present study, MOp2-loaded thiolated chitosan-stabilized (CMOp2) Pickering emulsion was prepared and applied to prolong the shelf life of grass carp. The encapsulation rate of MOp2 was 57.7% in CMOp2. In addition, the effects of different concentrations of CMOp2 solid particles and pH on droplet size, zeta optional and storage stability of Pickering emulsions were evaluated; the best condition for preparing Pickering emulsion through experiment was 1.75% CMOp2 solid particles at pH 9.5. Moreover, morphological observations and rheological analysis indicated that Pickering emulsions were considered a water-in-oil emulsion with typical non-Newtonian fluid characteristics. Furthermore, the prepared Pickering emulsion could significantly inhibit the growth of Escherichia coli and Staphylococcus aureus. Besides, Pickering emulsion effectively prevented spoilage of grass carp, and the Pickering emulsion-treated group reduced its pH, TVB-N and color values, inhibited microbial growth, and extended shelf life to 9 day at the storage of 4 °C. Overall, the present findings provide a reference for the application of MOp2-loaded Pickering emulsions in food preservation.
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Affiliation(s)
| | | | | | - Zhiyuan Huang
- College of Food Science & Technology, Yunnan Agricultural University, Kunming, 650201, Yunnan, China
| | - Wenming Dong
- College of Food Science & Technology, Yunnan Agricultural University, Kunming, 650201, Yunnan, China
| | - Jiangping Fan
- College of Food Science & Technology, Yunnan Agricultural University, Kunming, 650201, Yunnan, China
| | - Aixiang Huang
- College of Food Science & Technology, Yunnan Agricultural University, Kunming, 650201, Yunnan, China
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14
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Bose I, Roy S, Yaduvanshi P, Sharma S, Chandel V, Biswas D. Unveiling the Potential of Marine Biopolymers: Sources, Classification, and Diverse Food Applications. MATERIALS (BASEL, SWITZERLAND) 2023; 16:4840. [PMID: 37445154 DOI: 10.3390/ma16134840] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/10/2023] [Revised: 07/03/2023] [Accepted: 07/03/2023] [Indexed: 07/15/2023]
Abstract
Environmental concerns regarding the usage of nonrenewable materials are driving up the demand for biodegradable marine biopolymers. Marine biopolymers are gaining increasing attention as sustainable alternatives in various industries, including the food sector. This review article aims to provide a comprehensive overview of marine biopolymers and their applications in the food industry. Marine sources are given attention as innovative resources for the production of sea-originated biopolymers, such as agar, alginate, chitin/chitosan, and carrageenan, which are safe, biodegradable, and are widely employed in a broad spectrum of industrial uses. This article begins by discussing the diverse source materials of marine biopolymers, which encompass biopolymers derived from seaweed and marine animals. It explores the unique characteristics and properties of these biopolymers, highlighting their potential for food applications. Furthermore, this review presents a classification of marine biopolymers, categorizing them based on their chemical composition and structural properties. This classification provides a framework for understanding the versatility and functionality of different marine biopolymers in food systems. This article also delves into the various food applications of marine biopolymers across different sectors, including meat, milk products, fruits, and vegetables. Thus, the motive of this review article is to offer a brief outline of (a) the source materials of marine biopolymers, which incorporates marine biopolymers derived from seaweed and marine animals, (b) a marine biopolymer classification, and (c) the various food applications in different food systems such as meat, milk products, fruits, and vegetables.
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Affiliation(s)
- Ipsheta Bose
- School of Bioengineering and Food Sciences, Shoolini University, Solan 173229, India
| | - Swarup Roy
- School of Bioengineering and Food Sciences, Shoolini University, Solan 173229, India
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144411, India
| | - Pallvi Yaduvanshi
- School of Bioengineering and Food Sciences, Shoolini University, Solan 173229, India
| | - Somesh Sharma
- School of Bioengineering and Food Sciences, Shoolini University, Solan 173229, India
| | - Vinay Chandel
- School of Bioengineering and Food Sciences, Shoolini University, Solan 173229, India
| | - Deblina Biswas
- Department of Instrumentation and Control Engineering, Dr. B. R. Ambedkar National Institute of Technology Jalandhar, Jalandhar 144011, India
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15
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Arab M, Yousefi M, Khanniri E, Azari M, Ghasemzadeh-Mohammadi V, Mollakhalili-Meybodi N. A comprehensive review on yogurt syneresis: effect of processing conditions and added additives. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1656-1665. [PMID: 37187980 PMCID: PMC10169984 DOI: 10.1007/s13197-022-05403-6] [Citation(s) in RCA: 13] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/23/2022] [Accepted: 02/09/2022] [Indexed: 01/19/2023]
Abstract
Yogurt, produced by the lactic fermentation of milk base, is an important dairy product worldwide. One of the essential sensory properties of yogurt is the texture, and some textural defects such as weak gel firmness and syneresis likely occur in various types of yogurts, affecting consumer acceptance. In this regard, various strategies such as enrichment of milk-based with different additives and ingredients such as protein-based components (skimmed milk powder (SMP), whey protein-based powders (WP), casein-based powders (CP), and suitable stabilizers, as well as modification of processing conditions (homogenization, fermentation, and cooling), can be applied in order to reduce syneresis. The most effective proteins and stabilizers in syneresis reduction are CP and gelatin, respectively. Furthermore, yogurt's water holding capacity and syneresis can be affected by the type of starter cultures, the protolithic activity, production of extracellular polysaccharides, and inoculation rate. Moreover, optimizing the heat treatment process (85 °C/30 min and 95 °C/5 min), homogenization (single or dual-stage), incubation temperature (around 40 °C), and two-step cooling process can decrease yogurt syneresis. This review is aimed to investigate the effect of fortification of the milk base with various additives and optimization of process conditions on improving texture and preventing syneresis in yogurt.
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Affiliation(s)
- Masoumeh Arab
- Department of Food Sciences and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Mojtaba Yousefi
- Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran
| | - Elham Khanniri
- Student Research Committee, Department of Food Technology, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Masoumeh Azari
- Student Research Committee, Department of Food Technology, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Vahid Ghasemzadeh-Mohammadi
- Department of Nutrition and Food Safety, School of Medicine, Hamadan University of Medical Sciences, P.O.Box 65176-19654, Hamadan, Iran
| | - Neda Mollakhalili-Meybodi
- Department of Food Sciences and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
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16
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Proaño JL, Pérez AA, Drago SR. Foaming properties are improved by interactions between brewer's spent grain proteins and carrageenans in aqueous solution. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2585-2592. [PMID: 36303517 DOI: 10.1002/jsfa.12291] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Revised: 05/28/2022] [Accepted: 10/19/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND Foaming properties and macromolecular interactions in solution among brewer's spent grain proteins (CP) and iota and lambda carrageenans (i-CG and l-CG, respectively) as a function of aqueous medium pH (2-6) and protein-polysaccharide ratio, RCP:CG (1:1, 2:1 and 4:1), were studied. At these conditions, the CP colloidal stability was favored by the formation of soluble electrostatic complexes with CG. Fluorescence (intrinsic and extrinsic) spectroscopy and dynamic light scattering techniques, including particle size and ζ-potential analysis, were applied to know the phase behavior of the biopolymer systems. The bubbling method was used to produce foams, and the foam expansion (%) and half-life time (t1/2 ) were determined. RESULTS Both CG promoted an increased Trp fluorescence emission depending on the pH, suggesting conformational changes in CP. The CG in mixed systems produced a significant decrease in the extrinsic fluorescence intensity, mainly at low pH values, highlighting a reduction in CP surface hydrophobicity. At the examined pH range, the ζ-potential values for mixed-systems were negative, and their magnitudes were intermediate between CP and CG, revealing the associative electrostatic nature of biopolymer interactions, which were dependent on the RCP:CG . The particle size analysis confirmed the formation of soluble electrostatic complexes in solution. Finally, using i-CG at pH 2 or 3 and 2:1 RCP:CG , the best foaming properties for mixed systems were observed. CONCLUSION The formation of electrostatic complexes with a compact assembly among biopolymers, high negative net charge, and colloidal stability convert the CP-CG mixed solutions into promising biopolymer systems for food foams production. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Janina Lissette Proaño
- Instituto de Tecnología de Alimentos, CONICET- Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santa Fe, Argentina
| | - Adrián Alejandro Pérez
- Instituto de Tecnología de Alimentos, CONICET- Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santa Fe, Argentina
| | - Silvina Rosa Drago
- Instituto de Tecnología de Alimentos, CONICET- Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santa Fe, Argentina
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17
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Zhang H, Bian X, Luo S, Liu C, Hu X. Effect of sodium alginate on the yogurt stability was dependent on the thickening effect and interaction between casein micelles and sodium alginate. Int J Biol Macromol 2023; 235:123887. [PMID: 36870663 DOI: 10.1016/j.ijbiomac.2023.123887] [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: 12/02/2022] [Revised: 02/24/2023] [Accepted: 02/26/2023] [Indexed: 03/06/2023]
Abstract
The effect of sodium alginate (SA) on the yogurt stability and the related mechanisms were investigated. It was found that low-concentration SA (≤0.2 %) increased the yogurt stability, while high-concentration SA (≥0.3 %) decreased the yogurt stability. Sodium alginate increased the viscosity and viscoelasticity of yogurt and this effect was positively correlated with its concentration, suggesting that SA worked as the thickening agent in yogurt. However, addition of ≥0.3 % SA damaged the yogurt gel. These results suggested that interaction between milk protein and SA might play an important role in the yogurt stability besides the thickening effect. Addition of ≤0.2 % SA did not change the particle size of casein micelles. However, addition of ≥0.3 % SA induced aggregation of casein micelles and increased the size. And the aggregated casein micelles precipitated after 3 h storage. Isothermal titration calorimetry analysis showed that casein micelles and SA were thermodynamically incompatible. These results suggested that the interaction between casein micelles and SA induced aggregation and precipitation of casein micelles, which was critical in the destabilization of yogurt. In conclusion, the effect of SA on the yogurt stability was dependent on the thickening effect and the interaction between casein micelles and SA.
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Affiliation(s)
- Hongkai Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Xiaofang Bian
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Shunjing Luo
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Xiuting Hu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China.
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18
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Zhao Y, Khalesi H, He J, Fang Y. Application of different hydrocolloids as fat replacer in low-fat dairy products: Ice cream, yogurt and cheese. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108493] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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19
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Analysis of the interaction between chitosan with different molecular weights and casein based on optical interferometry. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108386] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]
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20
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Madsen M, Khan S, Kunstmann S, Aachmann FL, Ipsen R, Westh P, Emanuelsson C, Svensson B. Unaided efficient transglutaminase cross-linking of whey proteins strongly impacts the formation and structure of protein alginate particles. FOOD CHEMISTRY: MOLECULAR SCIENCES 2022; 5:100137. [PMID: 36164490 PMCID: PMC9508153 DOI: 10.1016/j.fochms.2022.100137] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/14/2022] [Revised: 09/08/2022] [Accepted: 09/17/2022] [Indexed: 12/03/2022]
Abstract
Microbial transglutaminase (MTG) cross-linked >70% β-lactoglobulin (β-Lg) at pH 8.5. Initial MTG catalyzed isopeptide bond formation caused partial unfolding of β-Lg. >75% of whey protein cross-linked, forming hetero-polymers containing β-Lg. 50% less alginate is needed to form particles with cross-linked than with native β-Lg. Cross-linked β-Lg and alginate formed suspendable hydrophobically driven particles.
There is a dogma within whey protein modification, which dictates the necessity of pretreatment to enzymatic cross-linking of β-lactoglobulin (β-Lg). Here microbial transglutaminase (MTG) cross-linked whey proteins and β-Lg effectively in 50 mM NaHCO3, pH 8.5, without pretreatment. Cross-linked β-Lg spanned 18 to >240 kDa, where 6 of 9 glutamines reacted with 8 of 15 lysines. The initial isopeptide bond formation caused loss of β-Lg native structure with t1/2 = 3 h, while the polymerization occurred with t1/2 = 10 h. Further, cross-linking effects on protein carbohydrate interaction have been overlooked, leaving a gap in understanding of these complex food matrices. Complexation with alginate showed that β-Lg cross-linking decreased onset of particle formation, hydrodynamic diameter, stoichiometry (β-Lg/alginate) and dissociation constant. The complexation was favored at higher temperatures (40 °C), suggesting that hydrophobic interactions were important. Thus, β-Lg was cross-linked without pretreatment and the resulting polymers gave rise to altered complexation with alginate.
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Affiliation(s)
- Mikkel Madsen
- Department of Biotechnology and Biomedicine, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark
| | - Sanaullah Khan
- Department of Biotechnology and Biomedicine, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark
| | - Sonja Kunstmann
- Department of Biotechnology and Biomedicine, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark
| | - Finn L. Aachmann
- Norwegian Biopolymer Laboratory (NOBIPOL), Department of Biotechnology and Food Science, NTNU Norwegian University of Science and Technology, N-7491 Trondheim, Norway
| | - Richard Ipsen
- Department of Food Science, University of Copenhagen, DK-1958 Frederiksberg, Denmark
| | - Peter Westh
- Department of Biotechnology and Biomedicine, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark
| | | | - Birte Svensson
- Department of Biotechnology and Biomedicine, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark
- Corresponding author.
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21
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Wardhana YW, Aanisah N, Sopyan I, Hendriani R, Chaerunisaa AY. Gelling Power Alteration on Kappa-Carrageenan Dispersion through Esterification Method with Different Fatty Acid Saturation. Gels 2022; 8:752. [PMID: 36421574 PMCID: PMC9689426 DOI: 10.3390/gels8110752] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2022] [Revised: 11/17/2022] [Accepted: 11/18/2022] [Indexed: 12/03/2023] Open
Abstract
The physicochemical properties of κ-carrageenan gels and their ester forms derived from different fatty-acid saturations were characterized and compared with those of native κ-carrageenan. Furthermore, stearic and oleic acids were used as the saturated and unsaturated fatty acids, respectively. Fourier-transform infrared (FTIR) spectra confirmed the introduction of the ester into the κ-carrageenan backbone. The thermogravimetric analysis showed that thermal stability increased along with the level of unsaturation, but there was a decrease in viscosity, hardness, and syneresis, which caused the consistency of the product to become more elastic. The results also showed that the ester form still has a swelling ability that is almost the same as that of κ-carrageenan. After being formulated into a gel dosage form, the product was successfully produced from the ester with unsaturated fatty acids, and it was more elastic than native κ-carrageenan and had good physical properties with spreadability that meets the requirements for topical preparations.
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Affiliation(s)
- Yoga W. Wardhana
- Department of Pharmaceutics and Pharmaceutical Technology, Faculty of Pharmacy, Universitas Padjadjaran, Sumedang 45363, Indonesia
- Dosage Form Development Research Center, Faculty of Pharmacy, Universitas Padjadjaran, Sumedang 45363, Indonesia
| | - Nuur Aanisah
- Department of Pharmaceutics and Pharmaceutical Technology, Faculty of Pharmacy, Universitas Padjadjaran, Sumedang 45363, Indonesia
- Department of Pharmacy, Faculty of Mathematics and Natural Sciences, Tadulako University, Palu 94118, Indonesia
| | - Iyan Sopyan
- Department of Pharmaceutics and Pharmaceutical Technology, Faculty of Pharmacy, Universitas Padjadjaran, Sumedang 45363, Indonesia
- Dosage Form Development Research Center, Faculty of Pharmacy, Universitas Padjadjaran, Sumedang 45363, Indonesia
| | - Rini Hendriani
- Department of Pharmacology and Clinical Pharmacy, Faculty of Pharmacy, Universitas Padjadjaran, Sumedang 45363, Indonesia
| | - Anis Y. Chaerunisaa
- Department of Pharmaceutics and Pharmaceutical Technology, Faculty of Pharmacy, Universitas Padjadjaran, Sumedang 45363, Indonesia
- Dosage Form Development Research Center, Faculty of Pharmacy, Universitas Padjadjaran, Sumedang 45363, Indonesia
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22
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Advances in plant gum polysaccharides; Sources, techno-functional properties, and applications in the food industry - A review. Int J Biol Macromol 2022; 222:2327-2340. [DOI: 10.1016/j.ijbiomac.2022.10.020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2022] [Revised: 10/01/2022] [Accepted: 10/04/2022] [Indexed: 11/05/2022]
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23
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Xu M, Pan L, Zhou Z, Han Y. Structural characterization of levan synthesized by a recombinant levansucrase and its application as yogurt stabilizers. Carbohydr Polym 2022; 291:119519. [DOI: 10.1016/j.carbpol.2022.119519] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2021] [Revised: 04/16/2022] [Accepted: 04/20/2022] [Indexed: 11/27/2022]
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24
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L'vovna A, Matveeva NO, Nikityuk DB. Gelation of nanofiltrated acid whey by κ‐carrageenan and xanthan gum. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12894] [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)
- Alla L'vovna
- Federal State Budgetary Scientific Institution “Federal Research Centre of Nutrition Biotechnology and Food Safety” 109240 Moscow Russian Federation
| | - Natalia Olegovna Matveeva
- Federal State Budgetary Educational Institution of Higher Education “The Vereshchagin Vologda State Dairy Farming Academy” 160555 Vologda Russian Federation
| | - Dmitry Borisovich Nikityuk
- Federal State Budgetary Scientific Institution “Federal Research Centre of Nutrition Biotechnology and Food Safety” 109240 Moscow Russian Federation
- I.M. Sechenov First Moscow State Medical University of Ministry of Healthcare of the Russian Federation (Sechenov University) 119991 Moscow Russian Federation
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25
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Madsen M, Rønne ME, Li R, Greco I, Ipsen R, Svensson B. Simulated gastrointestinal digestion of protein alginate complexes: effects of whey protein cross-linking and the composition and degradation of alginate. Food Funct 2022; 13:8375-8387. [PMID: 35848445 DOI: 10.1039/d2fo01256a] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Alginate and whey protein are common additives in food production improving storage stability, texture and nutritional value. Alginate forms complexes with whey protein and inhibits proteolysis by pepsin and trypsin, but the influence of alginate protein complexation on digestion is poorly understood. This study shows that whey protein cross-linking by microbial transglutaminase dramatically decreased particle size (2-fold) and viscosity of alginate protein complexes. The INFOGEST in vitro simulated gastrointestinal digestion of whey protein was increased by cross-linking (16%) and suppressed by alginate, most pronounced with high mannuronic acid and least with high guluronic acid content. Sizes of alginate whey protein particles increased during gastric digestion, whereas for cross-linked whey protein complexes the size initially increased, but returned to their initial size at the end of gastric digestion. While alginate is not degraded by human enzymes, a few gut bacteria were recently found to encode lyases and other enzymes metabolizing alginate. Alginate lyase added to the intestinal phase enhanced digestion (9%) as controlled by alginate composition and enzyme specificity. Thus we provide evidence that use of hydrocolloids and processing of protein strongly influence digestion and should be considered when using food additives.
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Affiliation(s)
- Mikkel Madsen
- Enzyme and Protein Chemistry, Department of Biotechnology and Biomedicine, Technical University of Denmark, Søltofts Plads, Building 224, DK-2800 Kgs. Lyngby, Denmark.
| | - Mette E Rønne
- Enzyme and Protein Chemistry, Department of Biotechnology and Biomedicine, Technical University of Denmark, Søltofts Plads, Building 224, DK-2800 Kgs. Lyngby, Denmark.
| | - Ruifen Li
- Department of Food Science, University of Copenhagen, DK-1958 Frederiksberg, Denmark
| | - Ines Greco
- Department of Food Science, University of Copenhagen, DK-1958 Frederiksberg, Denmark
| | - Richard Ipsen
- Department of Food Science, University of Copenhagen, DK-1958 Frederiksberg, Denmark
| | - Birte Svensson
- Enzyme and Protein Chemistry, Department of Biotechnology and Biomedicine, Technical University of Denmark, Søltofts Plads, Building 224, DK-2800 Kgs. Lyngby, Denmark.
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Lin Y, Xu Q, Li X, Shao P. Tremella fuciformis polysaccharides as a fat substitute on the rheological, texture and sensory attributes of low-fat yogurt. Curr Res Food Sci 2022; 5:1061-1070. [PMID: 35783666 PMCID: PMC9241049 DOI: 10.1016/j.crfs.2022.06.007] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2022] [Revised: 06/02/2022] [Accepted: 06/16/2022] [Indexed: 11/17/2022] Open
Abstract
The potential of Tremella fuciformis polysaccharides (TFPS) as a fat substitute in low-fat yogurt was evaluated in this study. The effects of adding different concentrations of TFPS solution on the physical and chemical properties, texture, rheology, microstructure and sensory properties of low-fat yogurt were evaluated. Compared with control, the addition of TFPS not only increased the solid content and water holding capacity of yogurt, but also reduced syneresis losses in low-fat yogurt. In fact, the addition of TFPS did not affect the color of yogurt but had a positive effect on the texture and sensory of yogurt. In terms of rheology, all low-yogurt samples exhibited rheological to the weak gel-like structures (G' > G″), and the storage modulus and loss modulus of the yogurt added with TFPS were higher than those of the low-fat yogurt control group. Compared with the low-fat yogurt control group, yogurt added TFPS makes the cross-linking of polysaccharides and casein more compact. In conclusion, TFPS has potential as a fat substitute in dairy products. TFPS with Medicine Food Homology can be used as a fat substitute for low-fat yogurt. TFPS significantly improved the physical and chemical properties of low-fat yogurt. 0.025% TFPS in low-fat yoghurt was most acceptable in the sensory score. Polysaccharide-protein interactions enhanced protein network structure. TFPS improved overall organoleptic quality of low-fat yogurt.
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Affiliation(s)
- Yang Lin
- Department of Food Science and Technology, Zhejiang University of Technology, Zhejiang, Hangzhou, 310014, PR China
| | - Qiaolian Xu
- Department of Food Science and Technology, Zhejiang University of Technology, Zhejiang, Hangzhou, 310014, PR China
| | - Xiangmin Li
- State Key Laboratory of Applied Microbiology South China, Guangdong Institute of Microbiology, Guangdong, 510070, PR China
| | - Ping Shao
- Department of Food Science and Technology, Zhejiang University of Technology, Zhejiang, Hangzhou, 310014, PR China
- Corresponding author.
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Lastra-Ripoll SE, Quintana SE, García-Zapateiro LA. Chemical, technological, and rheological properties of hydrocolloids from sesame (Sesamum indicum) with potential food applications. ARAB J CHEM 2022. [DOI: 10.1016/j.arabjc.2022.104146] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022] Open
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Cassava Starch as an Effective Texture Corrector of Fat-Free Dairy Products Based on Symbiotic Starter Culture. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2022; 2022:1087043. [PMID: 35720434 PMCID: PMC9203222 DOI: 10.1155/2022/1087043] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 05/13/2022] [Accepted: 05/18/2022] [Indexed: 11/21/2022]
Abstract
Cassava starch can be an effective texture corrector for dairy products; however, the presence of a starchy taste in such products is undesirable. A possible solution to this problem can be the use of partially hydrolyzed cassava starch; complex microbial amylase preparations, for instance, Amylosubtilin® or Bacillus licheniformis amylases, can be used as an enzyme. The use of these enzyme preparations in low concentration allows it to obtain cassava starches with increased solubility, which can be easily used in the technology of dairy products. Starch is partially hydrolyzed by amylase preparations and does not significantly affect the chemical composition of the protein part of the Symbilact dairy product. Positive dynamics of the rheological and antioxidant properties of the low-fat dairy product “Symbilact” from the enzyme-modified cassava starch during storage were revealed in the researches. AT starches are more able to correct the structure, especially AT-0.5 and AT-1, but to a less extent increase antioxidant properties. As matter of a fact, BT starches exhibit higher antioxidant potential, but less structure correction.
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Hydrocolloid and water soluble polymers used in the food industry and their functional properties: a review. Polym Bull (Berl) 2022. [DOI: 10.1007/s00289-022-04264-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Khrundin D, Ponomarev V, Yunusov E. Fermented oat milk as a base for lactose-free sauce. FOODS AND RAW MATERIALS 2022. [DOI: 10.21603/2308-4057-2022-1-155-162] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Introduction. We studied the use of fermented oat milk to produce sauce and evaluated its properties. The research was motivated by the current demand for so called “plant milk” commonly perceived as an alternative to cow’s milk.
Study objects and methods. The experimental samples were produced from oats-based drinks (1.5 and 3.2% fat) fermented with starter cultures of lactic acid microorganisms following the guidelines for yoghurt production. Apple pectin was used as a thickener. Rheological studies were performed using an RM-1 rotational viscometer and a CT-2 texture analyzer according to the standard methods. Sensory evaluation was based on a scoring scale. Physicochemical parameters were determined according to generally accepted methods.
Results and discussion. Oat milk was fermented to produce a sauce base. Acid accumulation increased throughout fermentation up to 135–137°T. Apple pectin (3%) was added to stabilize the structure and ensure the desired consistency. Higher concentrations of pectin increased the hardness and adhesive strength of the samples from both 1.5 and 3.2% oat milk. The 1.5% sauce scored highest in the sensory evaluation. Its physicochemical indicators met the standard requirements for related fermented milk products. We found the best consistency indicators at a pectin concentration of 3%.
Conclusion. The new fermented sauce based on low fat oat milk (1.5% fat) had high consumer appeal as well as physicochemical, sensory, and rheological characteristics. The sauce can be used by people with lactose intolerance and vegetarians.
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Díaz-Bustamante ML, Fernández-Niño M, Reyes LH, Alvarez Solano OA. Multiscale Approach to Dairy Products Design. FRONTIERS IN CHEMICAL ENGINEERING 2022. [DOI: 10.3389/fceng.2022.830314] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Dairy products are among the most popular nutritious foods in the world. Understanding the relationship between the composition, process, and structural properties at different scales (molecular, microscopic, and macroscopic) is fundamental to designing dairy products. This review highlights the need to analyze this relationship from different scales as an essential step during product design through a multiscale approach.
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NASCIMENTO MG, SOUZA HMD, DELANI TCDO, CROZATTI TTDS, MARCOLINO VA, RUIZ SP, SAMPAIO AR, MIYOSHI JH, MATIOLI G. Fermented beverage obtained from soy and rice incorporated with inulin and oligosaccharides derived from succinoglycan. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.22922] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | | | | | | | | | | | | | | | - Graciette MATIOLI
- Universidade Estadual de Maringá, Brasil; Universidade Estadual de Maringá, Brasil
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Non-enzymatically hydrolyzed guar gum and orange peel fibre together stabilize the low-fat, set-type yogurt: A techno-functional study. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107100] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Cortez-Trejo M, Gaytán-Martínez M, Reyes-Vega M, Mendoza S. Protein-gum-based gels: Effect of gum addition on microstructure, rheological properties, and water retention capacity. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.07.030] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Cichońska P, Pudło E, Wojtczak A, Ziarno M. Effect of the Addition of Whole and Milled Flaxseed on the Quality Characteristics of Yogurt. Foods 2021; 10:foods10092140. [PMID: 34574249 PMCID: PMC8469215 DOI: 10.3390/foods10092140] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Revised: 09/01/2021] [Accepted: 09/08/2021] [Indexed: 01/22/2023] Open
Abstract
The present study aimed to analyze the effect of the addition of whole and milled flaxseed on the quality characteristics of yogurt. In the first stage of the research, the optimal dose of flaxseed was determined. In the second stage of the research, it was assessed whether the selected qualities of yogurt were affected by the form of flaxseed (whole or milled) and the time of addition (before or after fermentation). The yogurts obtained were stored at 5 °C for 21 days, and the changes in active acidity, apparent viscosity, syneresis, and the number of yogurt bacteria were determined. The results of the second stage of the study were subjected to two-way analysis of variance (ANOVA) (p < 0.05). The study showed that the addition of milled flaxseed to yogurts in the amount of 1% was optimal. Time and form of flaxseed supplementation significantly influenced the changes in active acidity, apparent viscosity, and syneresis in the tested yogurts. The addition of flaxseed did not significantly change the content of yogurt bacteria. The results indicate that to achieve increased apparent viscosity and reduced syneresis, it is more advantageous to use milled flaxseed rather than whole flaxseed.
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Affiliation(s)
- Patrycja Cichońska
- Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences-SGGW (WULS-SGGW), 02-787 Warsaw, Poland; (E.P.); (M.Z.)
- Correspondence:
| | - Ewelina Pudło
- Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences-SGGW (WULS-SGGW), 02-787 Warsaw, Poland; (E.P.); (M.Z.)
| | - Adrian Wojtczak
- Department of Microbiology, Prof. Waclaw Dabrowski Institute of Agriculture and Food Biotechnology, 02-532 Warsaw, Poland;
| | - Małgorzata Ziarno
- Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences-SGGW (WULS-SGGW), 02-787 Warsaw, Poland; (E.P.); (M.Z.)
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Guo Y, Wei Y, Cai Z, Hou B, Zhang H. Stability of acidified milk drinks induced by various polysaccharide stabilizers: A review. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106814] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Physical properties of UHT light cream: impact of the high-pressure homogenization and addition of hydrocolloids. J DAIRY RES 2021; 88:343-350. [PMID: 34289915 DOI: 10.1017/s0022029921000558] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
The beneficial effects of a healthy diet on the quality of life have prompted the food industry to develop low-fat variants, but fat content directly affects the physicochemical and sensory properties of food products. The utilization of high-pressure homogenization (HP) and incorporation of hydrocolloids have been suggested as strategies to improve the physical stability and rheological properties of light cream. Thus, this study aims to analyze the associated effect of high-pressure homogenization (80 MPa) and three different hydrocolloids: microcrystalline cellulose, locust bean gum and xanthan gum, on emulsion stability and rheological properties of ultra-high-temperature (UHT) light cream (ULC) with a 15% w/w fat content. The stability of ULC was determined by the ζ potential of oil droplets and emulsion stability percentage. Rheological characterization was based on flow behavior tests and dynamic oscillatory measurements, which were carried out in a rheometer. Results showed that the high-pressure homogenization process did not influence the emulsion stability of the treatments. Moreover, the hydrocolloids added to systems present weak interactions with milk proteins since all ULC showed macroscopical phase separation. The samples presented the same rheological behavior and were classified as pseudoplastic fluids (n < 1). ULC treated at 80 MPa was significantly (P ≤ 0.05) more consistent than the treatments at 20 MPa. All ULC showed a predominant elastic behavior (G' > G″), and a remarkable increase in both G' and G″ at 80 MPa. The results presented in this study highlight the potential of HP for altering some rheological characteristics of UHT light cream, for example, to increase its consistency. These results are important for the dairy industry and ingredient suppliers, in the standardization of UHT light cream and/or to develop low-fat products.
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HUSSAIN S, MOHAMED AA, ALAMRI MS, SALEH A, IBRAHEEM MA, ABDO QASEM AA, SHAMLAN G, ABABTAIN IA. Rheological, textural, and sensory properties of non-fat yogurt containing cress (Lepidium sativum) seed gum and various starches. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.30121] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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40
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Roobab U, Inam-Ur-Raheem M, Khan AW, Arshad RN, Zeng XA, Aadil RM. Innovations in High-pressure Technologies for the Development of Clean Label Dairy Products: A Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1928690] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Ume Roobab
- School of Food Science and Engineering, South China University of Technology, Guangzhou China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou China
| | - Muhammad Inam-Ur-Raheem
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Abdul Waheed Khan
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Rai Naveed Arshad
- Institute of High Voltage & High Current, School of Electrical Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Skudai, Johor, Malaysia
| | - Xin-an Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou China
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
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41
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Sun W, Zheng Y, Chen S, Chen J, Zhang H, Fang H, Ye X, Tian J. Applications of Polysaccharides as Stabilizers in Acidified Milks. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1923732] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Weixuan Sun
- Ningxia Key Laboratory for Food Microbial-Applications Technology and Safety Control, Ningxia University, Yinchuan, China
- Zhejiang University, Hangzhou, China
| | | | - Shiguo Chen
- Zhejiang University, Hangzhou, China
- Fuli Institute of Food Science, Zhejiang University, Hangzhou, China
| | - Jianle Chen
- Ningbo Research Institute, Zhejiang University, Ningbo, China
| | - Huiling Zhang
- Ningxia Key Laboratory for Food Microbial-Applications Technology and Safety Control, Ningxia University, Yinchuan, China
| | - Haitian Fang
- Ningxia Key Laboratory for Food Microbial-Applications Technology and Safety Control, Ningxia University, Yinchuan, China
| | - Xingqian Ye
- Zhejiang University, Hangzhou, China
- Fuli Institute of Food Science, Zhejiang University, Hangzhou, China
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Quintana Martínez S, Torregroza Fuentes EE, García
Zapateiro LA. Food Hydrocolloids from Butternut Squash ( Cucurbita moschata) Peel: Rheological Properties and Their Use in Carica papaya Jam. ACS OMEGA 2021; 6:12114-12123. [PMID: 34056365 PMCID: PMC8154147 DOI: 10.1021/acsomega.1c00822] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/15/2021] [Accepted: 04/20/2021] [Indexed: 06/12/2023]
Abstract
Hydrocolloids are a class of functional ingredients that are widely used in the development of food structures. The hydrocolloids are mainly polysaccharides and some proteins that are applied in various food products. For this reason, natural sources that are friendly to the environment must be sought for their extraction. Therefore, this study aimed to extract hydrocolloids from butternut squash (Cucurbita moschata) peels-HBSP-and determine the proximal composition and rheological properties as well as their use effect in a microstructure product like fruit jam from Carica papaya. Hydrocolloids were obtained from butternut squash at pH 3, 7, and 10 and at different temperatures, presenting higher yield values at 80 °C with higher carbohydrate and protein contents and non-Newtonian flow behavior type shear-thinning. In order to analyze the influence of HBSP on the rheological properties of the microstructured product, the samples were employed as a partial substitute of pectin in C. papaya jam (CPJ), showing a positive effect on the jam matrix due to the addition of hydrocolloids. The physicochemical properties of jams did not present significant differences. CPJ presents non-Newtonian behavior type shear-thinning adjusting to the Herschel-Bulkley model. The dynamic viscoelastic rheological test characterized the jam as a gel-like state when the storage modulus values were higher than the loss modulus values in the frequency ranges studied. Regarding the addition of HBSP, this modified the color parameter, presenting a reddish color with an increase in tonality, and the sensory evaluation showed that the M3 sample was better than the other products, with a higher level of satisfaction. The obtained results show that butternut squash peel is suitable for the obtention of hydrocolloids, and they can be used as a raw material in the development and formulation of food products, as well as their byproducts can be used to solve problems with organic waste from the agroindustry in an environmentally friendly way.
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Sarabi‐Aghdam V, Hosseini‐Parvar SH, Motamedzadegan A, Razi SM. Phase behavior and rheological properties of basil seed gum/whey protein isolate mixed dispersions and gels. Food Sci Nutr 2021; 9:1881-1895. [PMID: 33841807 PMCID: PMC8020940 DOI: 10.1002/fsn3.2148] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2020] [Revised: 01/03/2021] [Accepted: 01/08/2021] [Indexed: 11/15/2022] Open
Abstract
Many food formulations comprise proteins and polysaccharides simultaneously, contributing in the functional properties in food systems. In this study, the effects of basil seed gum (BSG) addition to whey protein isolate (WPI) dispersions were investigated through phase behavior, steady shear flow, and small amplitude oscillatory shear tests (SAOS). The phase behavior of WPI-BSG mixed solutions was dependent on the initial concentration of biopolymers, while the effect of BSG was predominant. Herschel-Bulkley model characterized the flow behavior of ternary mixtures, very well. Furthermore, apparent viscosity, the extent of thixotropy and viscoelastic behavior enhanced with increase in BSG concentration, significantly (p ˂ .05). Temperature sweep measurements showed a reduction in WPI gelling temperature by increase in BSG concentration. SEM results depending on BSG concentration revealed the protein continuous, bicontinuous, and polysaccharide continuous networks. Phase separation may be attributed to depletion flocculation and thermodynamic incompatibility of WPI and BSG molecules. The results confirmed the occurrence of phase separation and weak-gel formation through mixtures, but the rate of gelation was more than the phase separation. In consequence, these results may open up new horizons in developing novel food products and delivery systems as well as utilizing as emulsifying, thickening and gelling agents in food and pharmaceutical industry.
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Affiliation(s)
- Vahideh Sarabi‐Aghdam
- Department of Food Science and TechnologySari Agricultural Sciences and Natural Resources UniversitySariIran
| | | | - Ali Motamedzadegan
- Department of Food Science and TechnologySari Agricultural Sciences and Natural Resources UniversitySariIran
| | - Saeed Mirarab Razi
- Department of Food Science and TechnologySari Agricultural Sciences and Natural Resources UniversitySariIran
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Sobti B, Aljneibi AHA, Seraidy HAA, Alnaqbi AAH, Al Zain B, Ramachandran T, Hamed F, Kamal-Eldin A. Short communication: The effect of pectin and sodium alginate on labans made from camel milk and bovine milk. J Dairy Sci 2021; 104:5279-5284. [PMID: 33663820 DOI: 10.3168/jds.2020-19220] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2020] [Accepted: 12/31/2020] [Indexed: 12/17/2022]
Abstract
Camel milk (CM) is gaining scientific attention due to its potential health and therapeutic benefits. Fermented drinkable yogurts (labans) were prepared from CM and bovine milk (BM) using mixed Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus bacteria supplemented with 1 of 2 hydrocolloids: pectin (0.1-0.3%) or sodium alginate (0.1-0.5%). The different labans were compared by studying their acidity and rheology as well as their structural and sensory properties. The CM and BM labans had titratable acidity values that ranged from 0.85 to 1.27 and 0.61 to 0.93%, respectively. Pectin at 0.2% enhanced the rheological properties of BM labans, but had no effect in CM labans. Sodium alginate at 0.3% and 0.5% increased viscosity, elastic or storage modulus (G'), and viscous or loss modulus (G″) values for both types of laban. Scanning electron microscopy indicated that the CM laban contained lower levels of "spike-like structures" than BM laban, and that the addition of hydrocolloids improved this effect. Quantitative descriptive sensory analysis showed that CM labans fortified with either 0.2% pectin or 0.3% sodium alginate were comparable to commercial BM laban in viscous mouthfeel. Fortified CM labans were more acidic and had stronger flavors than unfortified samples. Overall, this study demonstrated that the addition of sodium alginate or pectin at intermediate levels permits production of palatable CM labans of a satisfactory viscous consistency.
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Affiliation(s)
- Bhawna Sobti
- Department of Food, Nutrition, and Health, College of Food and Agriculture, United Arab Emirates University, PO Box 15551, Al Ain, United Arab Emirates.
| | - Ameera Hamad Ali Aljneibi
- Department of Food, Nutrition, and Health, College of Food and Agriculture, United Arab Emirates University, PO Box 15551, Al Ain, United Arab Emirates
| | - Haleimah Ahmed Abdulla Seraidy
- Department of Food, Nutrition, and Health, College of Food and Agriculture, United Arab Emirates University, PO Box 15551, Al Ain, United Arab Emirates
| | - Alya Ali Hilal Alnaqbi
- Department of Food, Nutrition, and Health, College of Food and Agriculture, United Arab Emirates University, PO Box 15551, Al Ain, United Arab Emirates
| | - Basma Al Zain
- Department of Food, Nutrition, and Health, College of Food and Agriculture, United Arab Emirates University, PO Box 15551, Al Ain, United Arab Emirates
| | - Tholkappiyan Ramachandran
- Department of Physics, College of Science, United Arab Emirates University, PO Box 15551, Al Ain, United Arab Emirates
| | - Fathalla Hamed
- Department of Physics, College of Science, United Arab Emirates University, PO Box 15551, Al Ain, United Arab Emirates
| | - Afaf Kamal-Eldin
- Department of Food, Nutrition, and Health, College of Food and Agriculture, United Arab Emirates University, PO Box 15551, Al Ain, United Arab Emirates
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Mixed starch/chitosan hydrogels: elastic properties as modelled through simulated annealing algorithm and their ability to strongly reduce yellow sunset (INS 110) release. Carbohydr Polym 2021; 255:117526. [PMID: 33436258 DOI: 10.1016/j.carbpol.2020.117526] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2020] [Revised: 11/07/2020] [Accepted: 12/14/2020] [Indexed: 11/20/2022]
Abstract
Biopolymers mixtures appear as a strategy to improve sensorial/technological characteristics of gel-like products. Thus, self-sustaining starch (S100/C0) hydrogels were prepared with a partial replacement of the gelling agent by 5.0 % (S95/C5), 7.5 % (S92.5/C7.5), or 10.0 % chitosan (S90/C10), and containing yellow sunset (INS 110). Major visual changes or significant differences on L*a*b* parameters were not observed for starch/chitosan hydrogels. Creep-recovery data was modeled using the simulated annealing algorithm, and relative recovery results showed an increase for S95/C5 (82.6 %), when compared to S100/C0 (72.9 %). After 312 h, chitosan strongly reduced the INS 110 release from hydrogels to an ethanolic solution (3.1∙10-4 and 4.1∙10-3 g/100 mL for S95/C5 and S100/C0, respectively) or to a sucrose solution (1.1∙10-3 and 6.5∙10-3 g/100 mL for S95/C5 and S100/C0, respectively). Such results highlighted that chitosan not only presented a techno-functionality on starch hydrogels by improving their elasticity but also by hindering the release of yellow sunset.
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Iqbal S, Ayyub A, Iqbal H, Chen XD. Protein microspheres as structuring agents in lipids: potential for reduction of total and saturated fat in food products. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:820-830. [PMID: 32629545 DOI: 10.1002/jsfa.10645] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/04/2020] [Revised: 06/20/2020] [Accepted: 07/06/2020] [Indexed: 06/11/2023]
Abstract
Excess consumption of total and saturated fats is linked to the development of chronic diseases, such as obesity, heart disease, diabetes, and cancer. There is therefore considerable interest in the development of foods containing lower levels of total and saturated fats, but that still have the same desirable physicochemical and sensory characteristics as the original foods. Solid fats normally contribute a number of key functional attributes to foods due to their ability to form crystalline networks that alter texture (such as elasticity, plasticity, and spreadability) and appearance (such as opacity and creaminess). The aim of this review is to provide an overview and to discuss the potential applications of food proteins as fat structuring agents that may be able to offer some of the desirable attributes normally supplied by saturated and trans fats. Previous studies have shown that globular proteins (such as whey proteins) trapped inside water-in-oil emulsions form protein microspheres when they are thermally denatured, which leads to the creation of highly viscous or solid-like lipid phases, having higher rheological properties. These protein microspheres may therefore be useful for the development of reduced fat margarines and spreads with reduced level of saturated/trans-fat contents. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Shahid Iqbal
- Life Quality Engineering Interest Group, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, China
- Department of Food Science, University of Massachusetts, Amherst, MA, USA
- Institute of Chemical Sciences, Gomal University, Dera Ismail Khan, Pakistan
| | - Azhar Ayyub
- State Key Laboratory of Chemical Resource Engineering, Beijing University of Chemical Technology, Beijing, China
| | - Haroon Iqbal
- Jiangsu Key Laboratory of Neuropsychiatric Diseases, and College of Pharmaceutical Sciences, Soochow University, Suzhou, China
| | - Xiao Dong Chen
- Life Quality Engineering Interest Group, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, China
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Role of pectin in the current trends towards low-glycaemic food consumption. Food Res Int 2021; 140:109851. [DOI: 10.1016/j.foodres.2020.109851] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2020] [Revised: 10/22/2020] [Accepted: 10/22/2020] [Indexed: 12/16/2022]
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Opportunities and challenges for the nanodelivery of green tea catechins in functional foods. Food Res Int 2021; 142:110186. [PMID: 33773663 DOI: 10.1016/j.foodres.2021.110186] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2020] [Revised: 01/20/2021] [Accepted: 01/24/2021] [Indexed: 12/12/2022]
Abstract
Green tea, the least processed tea product, is scientifically known for its rich antioxidant content originating from polyphenols, especially catechins. The most potent green tea catechin is epigallocatechin-3-gallate (EGCG), which is responsible for a wide range of health benefits including anticancer, antidiabetics, and anti-inflammatory properties. However, green tea catechins (GTCs) are very labile under both environmental and gastrointestinal conditions; their chemical stability and bioavailability primarily depend on the processing and formulation conditions. Nanocarriers can protect GTCs against such conditions, and consequently, can be applicable for designing nanodelivery systems suitable for GTCs. In this review, the latest findings about both opportunities and limitations for the nanodelivery of GTCs and their incorporation into various functional food products are discussed. The scientific findings so far confirm that nanodelivery of GTCs can be an efficient approach towards the enhancement of their health-promoting effects with a minimal dose, controlled and targeted release, lessening the dose-related toxicity, and the efficient incorporation into functional foods. However, further investigation is yet needed to fully explain the cellular mechanisms of action of GTCs on human health and to elucidate the effect of encapsulation on their bioefficacy using well-designed, systematic, long-term, and large-scale clinical interventions. There also exists a substantial concern regarding the safety of the manufactured nanoparticles, their absorption, and the associated release mechanisms.
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Khubber S, Chaturvedi K, Thakur N, Sharma N, Yadav SK. Low-methoxyl pectin stabilizes low-fat set yoghurt and improves their physicochemical properties, rheology, microstructure and sensory liking. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106240] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Xia T, Xue C, Wei Z. Physicochemical characteristics, applications and research trends of edible Pickering emulsions. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.11.019] [Citation(s) in RCA: 52] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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