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Gerhäuser J, Hale J, Wefers D, Gaukel V. Furcellaran: Impact of Concentration, Rheological Properties, and Structure on Ice Recrystallization Inhibition Activity. Biomacromolecules 2024; 25:4535-4544. [PMID: 38973364 DOI: 10.1021/acs.biomac.4c00541] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/09/2024]
Abstract
Recrystallization is considered the main damaging mechanism during the frozen storage of biologic materials. In this study, furcellaran, a polysaccharide related to κ-carrageenan, was studied for its concentration-dependent effect on ice crystal growth and recrystallization. The structure and sulfate content of the utilized furcellaran was analyzed by 1H nuclear magnetic resonance spectroscopy, ion chromatography, and high-performance size-exclusion chromatography. Additionally, the rheological properties of furcellaran solutions were investigated. Our findings demonstrate that furcellaran inhibits ice growth as effectively as κ-carrageenan. Furthermore, the rheological properties change with increasing furcellaran concentration, resulting in a gel-like consistency at 5 g/L, which coincides with decreased recrystallization inhibition activity and larger crystals. This suggests that gel formation or a gel-like consistency has to be avoided for optimal recrystallization inhibition activity.
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Affiliation(s)
- Julian Gerhäuser
- Institute of Process Engineering in Life Sciences, Food Process Engineering, Karlsruhe Institute of Technology, Kaiserstraße 12, 76131 Karlsruhe, Germany
| | - Julia Hale
- Institute of Applied Biosciences, Department of Food Chemistry and Phytochemistry, Karlsruhe Institute of Technology, Kaiserstraße 12, 76131 Karlsruhe, Germany
| | - Daniel Wefers
- Institute of Chemistry, Food Chemistry, Martin Luther University Halle Wittenberg, Universitätsplatz 10, 06108 Halle, Germany
| | - Volker Gaukel
- Institute of Process Engineering in Life Sciences, Food Process Engineering, Karlsruhe Institute of Technology, Kaiserstraße 12, 76131 Karlsruhe, Germany
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2
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Ma Y, Bi J, Wu Z, Feng S, Yi J. Tailoring microstructure and mechanical properties of pectin cryogels by modulate intensity of ionic interconnection. Int J Biol Macromol 2024; 262:130028. [PMID: 38340927 DOI: 10.1016/j.ijbiomac.2024.130028] [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: 11/01/2023] [Revised: 01/15/2024] [Accepted: 02/05/2024] [Indexed: 02/12/2024]
Abstract
Porous morphology and mechanical properties determine the applications of cryogels. To understand the influence of the ionic network on the microstructure and mechanical properties of pectin cryogels, we prepared low-methoxyl pectin (LMP) cryogels with different Ca2+ concentrations (measured as R-value, ranging from 0 to 2) through freeze-drying (FD). Results showed that the R-values appeared to be crucial parameters that impact the pore morphology and mechanical characteristics of cryogels. It is achieved by altering the network stability and water state properties of the cryogel precursor. Cryogel precursors with a saturated R-value (R = 1) produced a low pore diameter (0.12 mm) microstructure, obtaining the highest crispness (15.00 ± 1.85) and hardness (maximum positive force and area measuring 2.36 ± 0.31 N and 12.30 ± 1.57 N·s respectively). Hardness showed a negative correlation with Ca2+ concentration when R ≤ 1 (-0.89), and a similar correlation with the porosity of the gel network when R ≥ 1 (-0.80). Given the impacts of crosslinking on the pore structure, it is confirmed that the pore diameter can be designed between 56.24 and 153.58 μm by controlling R-value in the range of 0-2.
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Affiliation(s)
- Youchuan Ma
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China; College of Mechanical Engineering, Tianjin Key Laboratory of Integrated Design and On-line Monitoring for Light Industry & Food Machinery and Equipment, Tianjin University of Science and Technology, Tianjin, China
| | - Jinfeng Bi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China.
| | - Zhonghua Wu
- College of Mechanical Engineering, Tianjin Key Laboratory of Integrated Design and On-line Monitoring for Light Industry & Food Machinery and Equipment, Tianjin University of Science and Technology, Tianjin, China
| | - Shuhan Feng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Jianyong Yi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China.
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3
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Mykhalevych A, Buniowska-Olejnik M, Polishchuk G, Puchalski C, Kamińska-Dwórznicka A, Berthold-Pluta A. The Influence of Whey Protein Isolate on the Quality Indicators of Acidophilic Ice Cream Based on Liquid Concentrates of Demineralized Whey. Foods 2024; 13:170. [PMID: 38201198 PMCID: PMC10779262 DOI: 10.3390/foods13010170] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2023] [Revised: 12/19/2023] [Accepted: 12/27/2023] [Indexed: 01/12/2024] Open
Abstract
The use of liquid whey concentrates in the composition of ice cream, especially in combination with other powdered whey proteins, is limited due to their understudied properties. This article shows the main rheological and thermophysical characteristics of ice cream mixes, as well as color parameters, microstructure, analysis of ice crystals and quality indicators of ice cream during storage. The most significant freezing of free water (p ≤ 0.05) was observed in the temperature range from the cryoscopic temperature to -10 °C. The microscopy of experimental ice cream samples based on hydrolyzed whey concentrates indicates the formation of a homogeneous crystalline structure of ice crystals with an average diameter of 13.75-14.75 μm. Microstructural analysis confirms the expediency of using whey protein isolate in ice cream, which ensures uniform distribution of air bubbles in the product and sufficient overrun (71.98-76.55%). The combination of non-hydrolyzed whey concentrate and 3% whey protein isolate provides the highest stability to preserve the purity and color intensity of the ice cream during storage. The produced ice cream can be classified as probiotic (number of Lactobacillus acidophilus not lower than 6.2 log CFU/g) and protein-enriched (protein supply from 15.02-18.59%).
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Affiliation(s)
- Artur Mykhalevych
- Department of Milk and Dairy Products Technology, Educational and Scientific Institute of Food Technologies, National University of Food Technologies, Volodymyrska 68 St., 01033 Kyiv, Ukraine;
| | - Magdalena Buniowska-Olejnik
- Department of Dairy Technology, Institute of Food Technology and Nutrition, University of Rzeszow, Ćwiklinskiej 2D St., 35-601 Rzeszow, Poland;
| | - Galyna Polishchuk
- Department of Milk and Dairy Products Technology, Educational and Scientific Institute of Food Technologies, National University of Food Technologies, Volodymyrska 68 St., 01033 Kyiv, Ukraine;
| | - Czesław Puchalski
- Department of Bioenergetics, Food Analysis and Microbiology, University of Rzeszow, Ćwiklińskiej 2D, 35-601 Rzeszow, Poland;
| | - Anna Kamińska-Dwórznicka
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159C, 02-776 Warsaw, Poland;
| | - Anna Berthold-Pluta
- Division of Milk Technology, Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c Street, 02-776 Warsaw, Poland
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4
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Markowska J, Tyfa A, Drabent A, Stępniak A. The Physicochemical Properties and Melting Behavior of Ice Cream Fortified with Multimineral Preparation from Red Algae. Foods 2023; 12:4481. [PMID: 38137285 PMCID: PMC10742974 DOI: 10.3390/foods12244481] [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: 10/24/2023] [Revised: 11/10/2023] [Accepted: 12/12/2023] [Indexed: 12/24/2023] Open
Abstract
Ice cream is a popular frozen food consumed worldwide throughout the year. However, as a thermally unstable product, it requires proper cold chain management. Thermal fluctuations alter the physicochemical properties of ice cream and reduce its quality. This study was conducted to evaluate the physicochemical and sensory properties of ice cream containing different amounts (0.5; 0.8; 1.0%) of a multimineral preparation from Atlantic red algae. The effect of thermal shock on the quality of ice cream after preparation and 90 days of frozen storage was studied. The addition of a multimineral component slightly increased the freezing and glass transition temperatures of the ice cream. The overrun of the ice cream ranged from 48.55 to 52.78% and decreased with the frozen storage time, but the samples with 0.8 and 1.0% mineral content had the most stable overrun in terms of storage time and thermal fluctuations. Ice cream stored for both 7 and 90 days showed a similar melting behavior, although a shift in the melting curves was observed after long frozen storage. The samples exposed to the thermal treatment had lower melting rates by 39.2-59.9% and 55.2-65.4% for 7-day and 90-day stored ice cream, respectively. The hardness parameters of the ice cream did not change significantly under the conditions applied, so the fragility of the ice cream and its fluffiness did not seem to be affected. The organoleptic evaluation showed that ice cream with a mineral content of 0.8% was the most acceptable in terms of taste, texture, and overall acceptability. The applied mineral and sucrose content ratios did not alter the main physicochemical and organoleptic parameters, but significantly affected the nutrient density of the ice cream.
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Affiliation(s)
- Joanna Markowska
- Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology—State Research Institute (IBPRS-PIB), Department of Refrigeration Technology and Technique, Marszalka J. Pilsudzkiego 84 Avenue, 92-202 Lodz, Poland; (A.T.); (A.D.)
| | - Agnieszka Tyfa
- Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology—State Research Institute (IBPRS-PIB), Department of Refrigeration Technology and Technique, Marszalka J. Pilsudzkiego 84 Avenue, 92-202 Lodz, Poland; (A.T.); (A.D.)
| | - Anna Drabent
- Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology—State Research Institute (IBPRS-PIB), Department of Refrigeration Technology and Technique, Marszalka J. Pilsudzkiego 84 Avenue, 92-202 Lodz, Poland; (A.T.); (A.D.)
| | - Artur Stępniak
- Unit of Biophysical Chemistry, Department of Physical Chemistry, Faculty of Chemistry, University of Lodz, Pomorska 163/165 Street, 90-236 Lodz, Poland;
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5
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Reeder MW, Li M, Li M, Wu T. Corn cob hemicelluloses as stabilizer for ice recrystallization inhibition in ice cream. Carbohydr Polym 2023; 318:121127. [PMID: 37479439 DOI: 10.1016/j.carbpol.2023.121127] [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: 03/20/2023] [Revised: 06/11/2023] [Accepted: 06/14/2023] [Indexed: 07/23/2023]
Abstract
Food stabilizers, such as guar gum and locust bean gum (LBG), are often added to ice cream to improve its texture and to combat its main shelf-life concern - ice recrystallization. Recently these gums have become increasingly expensive due to the limited supplies. In this study, holocellulose nanocrystals (holoCNCs) and hemicelluloses (hemiCs) were prepared from readily available corn cobs and tested for ice recrystallization inhibition (IRI) activities in the 25.0 % sucrose solution and ice cream mixes (ICMs). In the sucrose solution, holoCNCs were not IRI active at a concentration of 0.5 %, but hemiCs demonstrated a good IRI activity, even at 0.1 %. In the ICMs, the IRI activity of hemiCs was better than those of guar gum and LBG at a concentration of 0.2 %. Adding 0.2-0.5 % hemiCs had no negative influences on the physicochemical properties of ICMs and ice cream, including viscosity profile, particle size distribution, overrun, hardness, and meltdown rate. These research findings demonstrated corn cob hemiCs' potential as a more sustainable ice cream stabilizer.
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Affiliation(s)
- Matthew Winston Reeder
- Department of Food Science, The University of Tennessee, Knoxville, 2510 River Drive, TN 37996, USA
| | - Mi Li
- Center for Renewable Carbon, School of Natural Resources, The University of Tennessee, Knoxville, TN 37996, USA
| | - Min Li
- Department of Food Science, The University of Tennessee, Knoxville, 2510 River Drive, TN 37996, USA
| | - Tao Wu
- Department of Food Science, The University of Tennessee, Knoxville, 2510 River Drive, TN 37996, USA.
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6
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Feng S, Yi J, Ma Y, Bi J. Study on the ice crystals growth under pectin gels with different crosslinking strengths by modulating the degree of amidation in HG domain. Food Chem 2023; 428:136758. [PMID: 37413836 DOI: 10.1016/j.foodchem.2023.136758] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2023] [Revised: 06/07/2023] [Accepted: 06/27/2023] [Indexed: 07/08/2023]
Abstract
The ice crystal morphology formed under a series of amidated pectin gels with various crosslink strengths were investigated. The results showed that as the degree of amidation (DA) increased, pectin chains exhibited shorter homogalacturonan (HG) regions. Highly amidated pectin exhibited a faster gelation rate and a stronger gel micro-network via hydrogen bonds. Based on cryogenic scanning electron microscopy (cryo-SEM), smaller ice crystals were formed in frozen gel with low DA, suggesting that a weaker cross-linked gel micro-network was more effective at inhibiting crystallization. After sublimation, lyophilized gel scaffolds with high crosslink strength displayed less number of pores, high porosity, lower specific surface area, and greater mechanical strength. This study is expected to confirm that the microstructure and mechanical properties of freeze-dried pectin porous materials could be regulated by changing the crosslink strength of pectin chains, which is achieved by increasing the degree of amidation in the HG domains.
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Affiliation(s)
- Shuhan Feng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Jianyong Yi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Youchuan Ma
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Jinfeng Bi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
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7
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Li M, Reeder MW, Wu T. Ice recrystallization inhibition effect of cellulose nanocrystals at constant and cycling temperatures. Int J Biol Macromol 2023:125108. [PMID: 37257528 DOI: 10.1016/j.ijbiomac.2023.125108] [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: 01/09/2023] [Revised: 05/23/2023] [Accepted: 05/24/2023] [Indexed: 06/02/2023]
Abstract
Understanding the effects of ice recrystallization inhibitors at varying temperatures is critical for evaluating their applications. We studied the ice recrystallization inhibition (IRI) effects of cellulose nanocrystals (CNCs) at constant and cycling temperatures. A splat assay using a 3.0 % sucrose solution showed that the IRI effect of 0.2 % CNCs decreased with increasing temperatures from -10 °C to -2 °C; the IRI effects of 0.5 % and 1.0 % CNCs remained unchanged for an increase in temperature from -10 °C to -4 °C but decreased at the temperature of -2 °C. A sandwich assay using a 25.0 % sucrose solution revealed that IRI effects increased with increasing temperatures, except in the presence of 0.2 % and 0.5 % CNCs at -5 °C and - 4 °C. A sandwich assay using a 35.0 % sucrose solution revealed that better IRI effects were observed at higher temperatures at all CNCs concentrations. At cycling temperatures, CNCs were inactive for storage times for ≤2 h, regardless of the rate, holding time, and amplitude of temperature fluctuation, but were active for storage times of 2 and 10 days. The IRI effects of CNCs at different temperatures may be related to the coverage of CNCs on ice surface, diffusion rate of CNCs to ice surface, and types of ice recrystallization.
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Affiliation(s)
- Min Li
- Department of Food Science, The University of Tennessee, 2510 River Drive, Knoxville, TN 37996, USA
| | - Matthew Winston Reeder
- Department of Food Science, The University of Tennessee, 2510 River Drive, Knoxville, TN 37996, USA
| | - Tao Wu
- Department of Food Science, The University of Tennessee, 2510 River Drive, Knoxville, TN 37996, USA.
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8
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Li M, Reeder MW, Wu T. Depletion interaction may reduce ice recrystallization inhibition activity of cellulose nanocrystals (CNCs) at high concentrations. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108576] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/11/2023]
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9
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Liu M, Chen C, Yu J, Zhang H, Liang L, Guo B, Qiu Y, Yao F, Zhang H, Li J. The gelatin-based liquid marbles for cell cryopreservation. Mater Today Bio 2022; 17:100477. [DOI: 10.1016/j.mtbio.2022.100477] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2022] [Revised: 10/23/2022] [Accepted: 10/26/2022] [Indexed: 11/06/2022] Open
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10
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Hellebois T, Gaiani C, Cambier S, Noo A, Soukoulis C. Exploration of the co-structuring and stabilising role of flaxseed gum in whey protein isolate based cryo-hydrogels. Carbohydr Polym 2022; 289:119424. [DOI: 10.1016/j.carbpol.2022.119424] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Revised: 02/28/2022] [Accepted: 03/26/2022] [Indexed: 12/26/2022]
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11
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Liu Z, Couto R, Seifried B, Yépez B, Moquin P, Temelli F. Drying of sodium alginate using Pressurized Gas eXpanded (PGX) liquid technology. J CO2 UTIL 2022. [DOI: 10.1016/j.jcou.2022.102006] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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12
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Jin S, Wang Y, Zhao X. Cold-adaptive mechanism of psychrophilic bacteria in food and its application. Microb Pathog 2022; 169:105652. [PMID: 35753601 DOI: 10.1016/j.micpath.2022.105652] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2022] [Revised: 06/09/2022] [Accepted: 06/20/2022] [Indexed: 11/18/2022]
Abstract
Psychrophilic bacteria are a type of microorganisms that normally grow in low-temperature environments. They are usually found in extremely cold environments. However, as people's demand for low-temperature storage of food becomes higher, psychrophilic bacteria have also begun to appear in cold storage and refrigerators, which has become a food safety hazard. In this paper, the optimal cooling strategies of psychrophilic bacteria are reviewed from the aspects of the cell membrane, psychrophilic enzymes, antifreeze proteins, cold shock proteins, gene regulation, metabolic levels and antifreeze agents, and the principle of psychrophilic mechanism is briefly described. The application of thermophilic bacteria and its products adapted to cold environments in food fields are analyzed. The purpose of this paper is to provide ideas for future research on psychrophilic bacteria based on the mechanism and application of psychrophilic bacteria.
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Affiliation(s)
- Shanshan Jin
- Research Center for Environmental Ecology and Engineering, Key Laboratory for Green Chemical Process of Ministry of Education, Hubei Key Laboratory of Novel Reactor and Green Chemical Technology, School of Environmental Ecology and Biological Engineering, Wuhan Institute of Technology, Wuhan, 430205, China
| | - Yizhe Wang
- Research Center for Environmental Ecology and Engineering, Key Laboratory for Green Chemical Process of Ministry of Education, Hubei Key Laboratory of Novel Reactor and Green Chemical Technology, School of Environmental Ecology and Biological Engineering, Wuhan Institute of Technology, Wuhan, 430205, China
| | - Xihong Zhao
- Research Center for Environmental Ecology and Engineering, Key Laboratory for Green Chemical Process of Ministry of Education, Hubei Key Laboratory of Novel Reactor and Green Chemical Technology, School of Environmental Ecology and Biological Engineering, Wuhan Institute of Technology, Wuhan, 430205, China.
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13
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Kot A, Kamińska-Dwórznicka A, Antczak A, Jakubczyk E, Matwijczuk A. Effect of ι-carrageenan and its acidic and enzymatic hydrolysates on ice crystal structure changes in model sucrose solution. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.128744] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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14
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Kamińska-Dwórznicka A, Łaba S, Jakubczyk E. The effects of selected stabilizers addition on physical properties and changes in crystal structure of whey ice cream. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112841] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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15
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VanWees SR, Rankin SA, Hartel RW. Shrinkage in frozen desserts. Compr Rev Food Sci Food Saf 2021; 21:780-808. [PMID: 34954889 DOI: 10.1111/1541-4337.12888] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2021] [Revised: 11/22/2021] [Accepted: 12/01/2021] [Indexed: 11/27/2022]
Abstract
Shrinkage is a well-documented defect in frozen desserts, yet the root causes and mechanisms remain unknown. Characterized by the loss of volume during storage, shrinkage arose during the mid-twentieth century as production of frozen desserts grew to accommodate a larger market. Early research found that shrinkage was promoted by high protein, solids, and overrun, as well as postproduction factors such as fluctuations in external temperature and pressure. Rather than approaching shrinkage as a cause-and-effect defect as previous approaches have, we employ a physicochemical approach to characterize and understand shrinkage as collapse of the frozen foam caused by destabilization of the dispersed air phase. The interfacial composition and physical properties, as well as the kinetic stability of air cells within the frozen matrix ultimately affect product susceptibility to shrinkage. The mechanism of shrinkage remains unknown, as frozen desserts are highly complex, but is rooted in the physicochemical properties of the frozen foam. Functional ingredients and processing methods that optimize the formation and stabilization of the frozen foam are essential to preventing shrinkage in frozen desserts.
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Affiliation(s)
- Samantha R VanWees
- Department of Food Science, University of Wisconsin-Madison, Madison, Wisconsin, USA
| | - Scott A Rankin
- Department of Food Science, University of Wisconsin-Madison, Madison, Wisconsin, USA
| | - Richard W Hartel
- Department of Food Science, University of Wisconsin-Madison, Madison, Wisconsin, USA
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16
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Soleimanian Y, Sanou I, Turgeon SL, Canizares D, Khalloufi S. Natural plant fibers obtained from agricultural residue used as an ingredient in food matrixes or packaging materials: A review. Compr Rev Food Sci Food Saf 2021; 21:371-415. [PMID: 34941013 DOI: 10.1111/1541-4337.12875] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2021] [Revised: 09/25/2021] [Accepted: 10/23/2021] [Indexed: 01/02/2023]
Abstract
Every year, agrifood activities generate a large amount of plant byproducts, which have a low economical value. However, the valorization of these byproducts can contribute to increasing the intake of dietary fibers and reducing the environmental pollution. This review presents an overview of a wide variety of agricultural wastes applied in the formulation of different food products and sustainable packaging. In general, the incorporation of fibers into bakery, meat, and dairy products was successful, especially at a level of 10% or less. Fibers from a variety of crops improved the consistency, texture, and stability of sauce formulations without affecting sensory quality. In addition, fiber fortification (0.01-6.4%) presented considerable advantages in terms of rheology, texture, melting behavior, and fat replacement of ice cream, but in some cases had a negative impact on color and mouthfeel. In the case of beverages, promising effects on texture, viscosity, stability, and appetite control were obtained by the addition of soluble dietary fibers from grains and fruits with small particle size. Biocomposites used in packaging benefited from reinforcing effects of various plant fiber sources, but the extent of modification depended on the matrix type, fiber pretreatment, and concentration. The information synthesized in this contribution can be used as a tool to screen and select the most promising fiber source, fiber concentration, and pretreatment for specific food applications and sustainable packaging.
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Affiliation(s)
- Yasamin Soleimanian
- Soils Science and Agri-Food Engineering Department, Laval University, Québec City, Québec, Canada.,Institute of Nutrition and Functional Foods, Laval University, Québec City, Québec, Canada
| | - Ibrahima Sanou
- Soils Science and Agri-Food Engineering Department, Laval University, Québec City, Québec, Canada.,Institute of Nutrition and Functional Foods, Laval University, Québec City, Québec, Canada
| | - Sylvie L Turgeon
- Institute of Nutrition and Functional Foods, Laval University, Québec City, Québec, Canada.,Food Science Department, Laval University, Québec City, Québec, Canada
| | - Diego Canizares
- Department of Food Engineering and Technology, Institute of Biosciences, Language and Physical Sciences (IBILCE), UNESP - São Paulo State University, São José do Rio Preto, Brazil
| | - Seddik Khalloufi
- Soils Science and Agri-Food Engineering Department, Laval University, Québec City, Québec, Canada.,Institute of Nutrition and Functional Foods, Laval University, Québec City, Québec, Canada
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17
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Li M, Dia VP, Wu T. Ice recrystallization inhibition effect of cellulose nanocrystals: Influence of sucrose concentration. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.107011] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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18
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19
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Kamińska‐Dwórznicka A, Kot A, Samborska K. Ice recrystallization in model glucose/fructose and honey powder solutions as affected by selected stabilizers. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15793] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Anna Kamińska‐Dwórznicka
- Department of Food Engineering and Process Management Institute of Food Sciences Warsaw University of Life Sciences (WULS‐SGGW) Warsaw Poland
| | - Anna Kot
- Department of Food Engineering and Process Management Institute of Food Sciences Warsaw University of Life Sciences (WULS‐SGGW) Warsaw Poland
| | - Katarzyna Samborska
- Department of Food Engineering and Process Management Institute of Food Sciences Warsaw University of Life Sciences (WULS‐SGGW) Warsaw Poland
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20
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Ultrasound-modified interfacial properties and crystallization behavior of aerated emulsions fabricated with pH-shifting treated pea protein. Food Chem 2021; 367:130536. [PMID: 34371279 DOI: 10.1016/j.foodchem.2021.130536] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2021] [Revised: 06/30/2021] [Accepted: 07/02/2021] [Indexed: 11/22/2022]
Abstract
The interfacial properties of pea protein isolate (NPP) were modified by pH12-shifting (BPP) and ultrasound treatment as a substitute for skimmed milk powder (SMP) in ice cream. The physicochemical properties and fat crystallization in emulsions before and after whipping were analyzed. Compared with SMP, the BPP emulsion displayed superior stability with small particle size and high viscosity. Fat clusters were observed in both SMP and BPP emulsions, which may promote the puncture and protrusion of fat crystals within droplets and lead to partial coalescence to allow air bubble entrapment. Aeration activity of BPP in cream was 1.5-fold that of NPP. Although the overrun value was smaller than SMP cream, the BPP cream retained the stable shape and had a slow melting rate due to its interactive dimensional network of fat. Ultrasound treatment was found to promote fat crystallization of emulsions, leading to the improved stability of final products.
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Impact of sodium alginate gelling and ingredient amalgamating order on ingredient interactions and structural stability of ice cream. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111558] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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22
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23
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Liu Y, Liu A, Liu L, Kan Z, Wang W. The relationship between water‐holding capacities of soybean–whey mixed protein and ice crystal size for ice cream. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13723] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yayong Liu
- Tianjin Key Laboratory of Food and Biotechnology School of Biotechnology and Food Science, Tianjin University of Commerce Tianjin China
| | - Aiguo Liu
- Tianjin Key Laboratory of Food and Biotechnology School of Biotechnology and Food Science, Tianjin University of Commerce Tianjin China
| | - Lizeng Liu
- Tianjin Key Laboratory of Food and Biotechnology School of Biotechnology and Food Science, Tianjin University of Commerce Tianjin China
| | - Zhuorui Kan
- College of Food Science and Engineering Tianjin University of Science and Technology Tianjin China
| | - Weijia Wang
- Tianjin Key Laboratory of Food and Biotechnology School of Biotechnology and Food Science, Tianjin University of Commerce Tianjin China
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24
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Xavier JR, Ramana KV. Development of slow melting dietary fiber‐enriched ice cream formulation using bacterial cellulose and inulin. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15394] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Janifer Raj Xavier
- Defence Food Research Laboratory Defence Research and Development Organization Mysore India
| | - Karna Venkata Ramana
- Defence Food Research Laboratory Defence Research and Development Organization Mysore India
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Kiran-Yildirim B, Hale J, Wefers D, Gaukel V. Ice recrystallization inhibition of commercial κ-, ι-, and λ-carrageenans. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110269] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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26
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Microstructure and meltdown properties of low-fat ice cream: Effects of microparticulated soy protein hydrolysate/xanthan gum (MSPH/XG) ratio and freezing time. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110291] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Gruneberg AK, Graham LA, Eves R, Agrawal P, Oleschuk RD, Davies PL. Ice recrystallization inhibition activity varies with ice-binding protein type and does not correlate with thermal hysteresis. Cryobiology 2021; 99:28-39. [PMID: 33529683 DOI: 10.1016/j.cryobiol.2021.01.017] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2020] [Revised: 01/07/2021] [Accepted: 01/23/2021] [Indexed: 01/06/2023]
Abstract
Ice-binding proteins (IBPs) inhibit the growth of ice through surface adsorption. In some freeze-resistant fishes and insects, circulating IBPs serve as antifreeze proteins to stop ice growth by lowering the freezing point. Plants are less able to avoid freezing and some use IBPs to minimize the damage caused in the frozen state by ice recrystallization, which is the growth of large ice grains at the expense of small ones. Here we have accurately and reproducibly measured the ice recrystallization inhibition (IRI) activity of over a dozen naturally occurring IBPs from fishes, insects, plants, and microorganisms using a modified 'splat' method on serial dilutions of IBPs whose concentrations were determined by amino acid analysis. The endpoint of IRI, which was scored as the lowest protein concentration at which no recrystallization was observed, varied for the different IBPs over two orders of magnitude from 1000 nM to 5 nM. Moreover, there was no apparent correlation between their IRI levels and reported antifreeze activities. IBPs from insects and fishes had similar IRI activity, even though the insect IBPs are typically 10x more active in freezing point depression. Plant IBPs had weak antifreeze activity but were more effective at IRI. Bacterial IBPs involved in ice adhesion showed both strong freezing point depression and IRI. Two trends did emerge, including that basal plane binding IBPs correlated with stronger IRI activity and larger IBPs had higher IRI activity.
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Affiliation(s)
- Audrey K Gruneberg
- Department of Biomedical and Molecular Sciences, Queen's University. 18 Stuart Street, Kingston, Ontario, K7L3N6, Canada
| | - Laurie A Graham
- Department of Biomedical and Molecular Sciences, Queen's University. 18 Stuart Street, Kingston, Ontario, K7L3N6, Canada
| | - Robert Eves
- Department of Biomedical and Molecular Sciences, Queen's University. 18 Stuart Street, Kingston, Ontario, K7L3N6, Canada
| | - Prashant Agrawal
- Department of Chemistry, Queen's University. 90 Bader Lane, Kingston, Ontario, K7L2S8, Canada
| | - Richard D Oleschuk
- Department of Chemistry, Queen's University. 90 Bader Lane, Kingston, Ontario, K7L2S8, Canada
| | - Peter L Davies
- Department of Biomedical and Molecular Sciences, Queen's University. 18 Stuart Street, Kingston, Ontario, K7L3N6, Canada.
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Freire DO, Wu B, Hartel RW. Effects of structural attributes on the rheological properties of ice cream and melted ice cream. J Food Sci 2020; 85:3885-3898. [PMID: 33063351 DOI: 10.1111/1750-3841.15486] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2020] [Revised: 08/25/2020] [Accepted: 09/11/2020] [Indexed: 11/28/2022]
Abstract
Although the ice phase greatly influences the properties of ice cream, other structural components also affect its rheological behavior, particularly after melting. In this study, mix viscosity (serum phase viscosity), extent of fat destabilization (FD), and overrun were manipulated to produce different microstructures. The effects of these structural components were evaluated on the rheological properties of the ice creams and melted ice creams. In oscillatory thermorheometry, mix viscosity and then overrun, influenced G' and tanδ below -10 °C. When ice phase decreased (between -10 and -2.7 °C), mix viscosity had reduced effects, but continued to strongly affect G' and tanδ, followed by FD, and with lower effects from overrun. When the ice phase was completely melted at 0 °C, FD had most influence on G' and tanδ, followed by overrun, and with lower effects from mix viscosity. In creep/recovery test, six-element model described well creep behavior of melted ice cream at 0 °C. Viscous behavior at lower shear rate (η0 0 °C) was most influenced by mix viscosity, followed by FD, and lower overrun effects. In stress growth measurement, transient behavior, represented by σY 0 °C, of melted matrix at 0 °C was most influenced by FD, followed by mix viscosity, with lower overrun effects. In flow ramp measurement, Hysteresis Area was most affected by mix viscosity, followed by overrun, and with lower FD effects. Moreover, correlation between Hyst 0 °C and tanδ Peak suggested that structure formation affected the magnitude of tanδ Peak. These results document the importance of microstructure on properties of melted ice cream. PRACTICAL APPLICATION: The understanding of how structural components, such as mix viscosity, fat destabilization, and overrun, affect the ice cream matrix can help manufacturers to control its rheological behavior. The influence of these structural components on the G', tanδ, η0 0 °C , σY 0 °C , and Hyst 0 °C can be also used to understand the structural rearrangements that occur in meltdown tests and sensory analyses for future studies. Therefore, elucidation of these mechanisms on the rheological properties can directly assist in quality control and new product development in the ice cream industry.
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Affiliation(s)
- Dieyckson O Freire
- Department of Food Science - Babcock Hall, University of Wisconsin-Madison, 1605 Linden Drive, Madison, Wisconsin, 53706, USA
| | - Biqing Wu
- Department of Food Science - Babcock Hall, University of Wisconsin-Madison, 1605 Linden Drive, Madison, Wisconsin, 53706, USA
| | - Richard W Hartel
- Department of Food Science - Babcock Hall, University of Wisconsin-Madison, 1605 Linden Drive, Madison, Wisconsin, 53706, USA
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Adhikari BM, Truong T, Prakash S, Bansal N, Bhandari B. Impact of incorporation of CO2 on the melting, texture and sensory attributes of soft-serve ice cream. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104789] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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30
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Voronin GL, Roberts R, Felix TL, Coupland JN, Harte FM. Effect of high-pressure-jet processing on the physiochemical properties of low-fat ice cream mix. J Dairy Sci 2020; 103:6003-6014. [PMID: 32307154 DOI: 10.3168/jds.2019-17814] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2019] [Accepted: 02/18/2020] [Indexed: 11/19/2022]
Abstract
The objective of this study was to use high-pressure-jet (HPJ) processing to produce functional properties in a low-fat (4.5% fat) ice cream mix similar to those seen when emulsifiers are used. Ice cream mix or serum (nonfat portion of the ice cream mix) were subjected to 200 or 400 MPa HPJ processing and compared with a non-HPJ-treated control. A similar non-HPJ-treated formulation but containing polysorbate 80 (0.075% wt/wt) was also used as a control. The mix samples were characterized in terms of their particle size, density, flow properties, stability, crystallization kinetics, and fat-protein interactions. The sample from the mix subjected to 400 MPa HPJ processing (HPJ-M-400) had increased consistency coefficient (5°C; 228 ± 102.7 mPa·s) and particle size (D[4,3]; 16.0 ± 2.5 μm) compared with the non-HPJ-treated control sample, with viscosity and particle size (volume-moment mean diameter, D[4,3]) values of 7.5 ± 0.4 mPa·s and 0.50 ± 0.1 μm, respectively. These differences were attributed to an increase in casein-fat interactions and casein-casein interactions caused by the 400 MPa HPJ treatment, which were observed using confocal scanning laser microscopy and inferred from an increase in protein and fat concentrations in the sediment after ultracentrifugation. Interestingly, the density of HPJ-M-400 was also lower (0.79 ± 0.17 g/mL) than that of the control (1.04 ± 0.00 g/mL) because bubbles were trapped within these complexes. The large casein-fat complexes formed in the HPJ-M-400 sample also appeared to act as steric barriers that slowed ice crystal growth during quiescent freezing. The alterations in physiochemical properties and apparent ice crystal growth induced by the 400 MPa treatment of low-fat ice cream mix have many potential applications, including clean-label confections.
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Affiliation(s)
- Grace L Voronin
- Department of Food Science, The Pennsylvania State University, University Park 16802
| | - Robert Roberts
- Department of Food Science, The Pennsylvania State University, University Park 16802
| | - Tara L Felix
- Department of Animal Science, The Pennsylvania State University, University Park 16802
| | - John N Coupland
- Department of Food Science, The Pennsylvania State University, University Park 16802
| | - Federico M Harte
- Department of Food Science, The Pennsylvania State University, University Park 16802.
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Impact of Processing Factors on Quality of Frozen Vegetables and Fruits. FOOD ENGINEERING REVIEWS 2020. [DOI: 10.1007/s12393-020-09216-1] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
AbstractIn this paper I review the production of frozen vegetables and fruits from a chain perspective. I argue that the final quality of the frozen product still can be improved via (a) optimization of the complete existing production chain towards quality, and/or (b) introduction of some promising novel processing technology. For this optimization, knowledge is required how all processing steps impact the final quality. Hence, first I review physicochemical and biochemical processes underlying the final quality, such as water holding capacity, ice crystal growth and mechanical damage. Subsequently, I review how each individual processing step impacts the final quality via these fundamental physicochemical and biochemical processes. In this review of processing steps, I also review the potential of novel processing technologies. The results of our literature review are summarized via a causal network, linking processing steps, fundamental physicochemical and biochemical processes, and their correlation with final product quality. I conclude that there is room for optimization of the current production chains via matching processing times with time scales of the fundamental physicochemical and biochemical processes. Regarding novel processing technology, it is concluded in general that they are difficult to implement in the context of existing production chains. I do see the potential for novel processing technology combined with process intensification, incorporating the blanching pretreatment—but which involves quite a change of the production chain.
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Mangiagalli M, Brocca S, Orlando M, Lotti M. The “cold revolution”. Present and future applications of cold-active enzymes and ice-binding proteins. N Biotechnol 2020; 55:5-11. [DOI: 10.1016/j.nbt.2019.09.003] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2018] [Revised: 09/06/2019] [Accepted: 09/16/2019] [Indexed: 11/24/2022]
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Ice recrystallisation and melting in ice cream with different proteins levels and subjected to thermal fluctuation. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2019.104557] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Kamińska-Dwórznicka A, Janczewska-Dupczyk A, Kot A, Łaba S, Samborska K. The impact of ι- and κ-carrageenan addition on freezing process and ice crystals structure of strawberry sorbet frozen by various methods. J Food Sci 2019; 85:50-56. [PMID: 31880331 DOI: 10.1111/1750-3841.14987] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2019] [Revised: 11/07/2019] [Accepted: 11/12/2019] [Indexed: 11/30/2022]
Abstract
The aim of this work was to study the influence of ι- and κ-carrageenan addition to strawberry sorbet prepared by various freezing methods (cryostat and conventional freezer) on freezing kinetics and ice crystals structure. Four variants of strawberry-based sorbet were prepared: with no additive, with 0.1% addition of ι- and κ-carrageenan, and 1:1 blend of both. Freezing curves and freezing time, as well as the size and morphology of ice crystals, were analyzed. The addition of carrageenan stabilizers resulted in freezing process elongation. Reference samples were characterized by different dynamics of the freezing process. The addition of carrageenan increased the final temperature of the samples, compared to the reference sample (even 2.6 °C of difference). Additives reduced ice crystals growth. The most efficient was mixture of both fractions of carrageenan--the samples in this variant frozen in conventional freezer were characterized by the smallest ice crystals diameter--average 5.44 µm, while for the reference sample it was 17.79 µm. PRACTICAL APPLICATION: This research can give a new path for the carrageenan's hydrolysates application--not only for dairy products. Iota carrageenan fraction was recommended for dairy products according to its water-holding capacity in the presence of calcium ions. This study showed that mix of ι- and κ-carrageenan could bring positive results to such product as sorbet without any milk proteins addition. This experiment data could also be helpful when optimizing frozen desserts production in small gastronomy--especially the temperature and time of freezing modifications.
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Affiliation(s)
- Anna Kamińska-Dwórznicka
- Dept. of Food Engineering and Process Management, Faculty of Food Technology, Warsaw Univ. of Life Sciences (WULS-SGGW), Nowoursynowska 159C, 02-776, Warsaw, Poland
| | - Agnieszka Janczewska-Dupczyk
- Dept. of Food Engineering and Process Management, Faculty of Food Technology, Warsaw Univ. of Life Sciences (WULS-SGGW), Nowoursynowska 159C, 02-776, Warsaw, Poland
| | - Anna Kot
- Dept. of Food Engineering and Process Management, Faculty of Food Technology, Warsaw Univ. of Life Sciences (WULS-SGGW), Nowoursynowska 159C, 02-776, Warsaw, Poland
| | - Sylwia Łaba
- Inst. of Environmental Protection-Natl. Research Inst, Krucza 5/11d St., 00-548, Warsaw, Poland
| | - Katarzyna Samborska
- Dept. of Food Engineering and Process Management, Faculty of Food Technology, Warsaw Univ. of Life Sciences (WULS-SGGW), Nowoursynowska 159C, 02-776, Warsaw, Poland
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37
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Liu Y, Zhao K. Rheological and dielectric behavior of milk/sodium carboxymethylcellulose mixtures at various temperatures. J Mol Liq 2019. [DOI: 10.1016/j.molliq.2019.111175] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Characteristics of Instrumental Methods to Describe and Assess the Recrystallization Process in Ice Cream Systems. Foods 2019; 8:foods8040117. [PMID: 30987379 PMCID: PMC6518270 DOI: 10.3390/foods8040117] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2019] [Revised: 03/14/2019] [Accepted: 04/01/2019] [Indexed: 11/17/2022] Open
Abstract
Methods of testing and describing the recrystallization process in ice cream systems were characterized. The scope of this study included a description of the recrystallization process and a description and comparison of the following methods: microscopy and image analysis, focused beam reflectance measurement (FBRM), oscillation thermo-rheometry (OTR), nuclear magnetic resonance (NMR), splat-cooling assay, and X-ray microtomography (micro-CT). All the methods presented were suitable for characterization of the recrystallization process, although they provide different types of information, and they should be individually matched to the characteristics of the tested product.
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39
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Zheng J, Zeng R, Zhang F, Kan J. Effects of sodium carboxymethyl cellulose on rheological properties and gelation behaviors of sodium alginate induced by calcium ions. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.12.081] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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40
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Velásquez-Cock J, Serpa A, Vélez L, Gañán P, Gómez Hoyos C, Castro C, Duizer L, Goff H, Zuluaga R. Influence of cellulose nanofibrils on the structural elements of ice cream. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.07.035] [Citation(s) in RCA: 46] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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41
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Rheological, Textural, Physicochemical and Sensory Profiling of a Novel Functional Ice Cream Enriched with Muscat de Hamburg (Vitis vinifera L.) Grape Pulp and Skins. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-2237-3] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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42
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Singo TM, Beswa D. Effect of roselle extracts on the selected quality characteristics of ice cream. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1567535] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- TM Singo
- Department of Food Science and Technology, University of Venda, Thohoyandou, South Africa
| | - D. Beswa
- Department of Life and Consumer Sciences, University of South Africa, Florida, South Africa
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Torres FG, Arroyo J, Alvarez R, Rodriguez S, Troncoso O, López D. Molecular dynamics of carboxymethyl κ/ι-hybrid carrageenan films doped with NH4I. POLYM-PLAST TECH MAT 2018. [DOI: 10.1080/03602559.2018.1542713] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Fernando G. Torres
- Department of Mechanical Engineering, Pontificia Universidad Católica del Perú (Lima 32 Perú), Lima, Perú
| | - Junior Arroyo
- Department of Mechanical Engineering, Pontificia Universidad Católica del Perú (Lima 32 Perú), Lima, Perú
| | - Ricardo Alvarez
- Department of Mechanical Engineering, Pontificia Universidad Católica del Perú (Lima 32 Perú), Lima, Perú
| | - Sol Rodriguez
- Department of Mechanical Engineering, Pontificia Universidad Católica del Perú (Lima 32 Perú), Lima, Perú
| | - Omar Troncoso
- Department of Mechanical Engineering, Pontificia Universidad Católica del Perú (Lima 32 Perú), Lima, Perú
| | - Daniel López
- Institute of Polymer Science and Technology, Spanish Council for Scientific Research (ICTP-CSIC), Madrid, Spain
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44
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Revealing the microstructural stability of a three-phase soft solid (ice cream) by 4D synchrotron X-ray tomography. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.05.027] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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45
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Zhao Y, Chen Z, Wu T. Cryogelation of alginate improved the freeze-thaw stability of oil-in-water emulsions. Carbohydr Polym 2018; 198:26-33. [DOI: 10.1016/j.carbpol.2018.06.013] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2018] [Revised: 05/10/2018] [Accepted: 06/02/2018] [Indexed: 11/26/2022]
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46
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van Westen T, Groot RD. Effect of Temperature Cycling on Ostwald Ripening. CRYSTAL GROWTH & DESIGN 2018; 18:4952-4962. [PMID: 30210267 PMCID: PMC6127804 DOI: 10.1021/acs.cgd.8b00267] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/19/2018] [Revised: 05/17/2018] [Indexed: 06/08/2023]
Abstract
We study the effect of temperature cycling on the rate of Ostwald ripening (or coarsening) of spherical particles dispersed in a binary solution. A widespread view, which states a temperature cycle generally enhances the rate of Ostwald ripening by first dissolving the smallest particles (heating) and then regrowing the dissolved amount of material on the remaining particles (cooling), is shown to be inadequate as it does not include transient effects. On the basis of a simulation method that assumes mass transfer as the limiting growth mechanism, we show that each temperature cycle is followed by a significant relaxation of the particle-size distribution, during which the number of particles remains constant, and the average particle size decreases. The relaxation is shown to be crucial to obtain a linear scaling of the average particle radius cubed with the number of cycles applied (or time), which is the behavior generally observed for the evolution of ice crystals in cycling experiments on frozen aqueous solutions or frozen foods. We show the experimentally observed increase in the proportionality constant (or "coarsening rate") as compared to isothermal ripening, or the increase of the coarsening rate with increasing cycle frequency, can be reproduced convincingly only if some (transient) ripening is allowed to take place at the elevated temperature of each cycle. Our results thus suggest the effect of temperature cycling on Ostwald ripening is governed by a dissolution-ripening-regrowth-relaxation mechanism.
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Affiliation(s)
- Thijs van Westen
- Institute
AMOLF, Science Park 104, 1098XG, Amsterdam, The Netherlands
| | - Robert D. Groot
- Unilever
Research & Development, Olivier van Noortlaan 120, 3133AT Vlaardingen, The Netherlands
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47
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The influence of agave fructans on thermal properties of low-fat, and low-fat and sugar ice cream. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.03.060] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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48
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49
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Ice cream structure modification by ice-binding proteins. Food Chem 2018; 246:164-171. [DOI: 10.1016/j.foodchem.2017.10.152] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2017] [Revised: 10/26/2017] [Accepted: 10/31/2017] [Indexed: 11/22/2022]
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50
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Coria-Hernández J, Méndez-Albores A, Meléndez-Pérez R, Rosas-Mendoza ME, Arjona-Román JL. Thermal, Structural, and Rheological Characterization of Waxy Starch as a Cryogel for Its Application in Food Processing. Polymers (Basel) 2018; 10:polym10040359. [PMID: 30966394 PMCID: PMC6414860 DOI: 10.3390/polym10040359] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2018] [Revised: 03/20/2018] [Accepted: 03/21/2018] [Indexed: 11/23/2022] Open
Abstract
Starch is the major component of cereal, pulses, and root crops. Starch consists of two kinds of glucose polymers, amylose and amylopectin. Waxy starch—with 99–100% amylopectin—has distinctive properties, which define its functionality in many food applications. In this research, a novel material was prepared through the cryogelification of waxy starch (WS) using four cycles of freezing and thawing in indirect contact with liquid nitrogen at −150 °C. Polyvinyl alcohol (PVA) was used as a reference. The cryogels were characterized using several validation methodologies: modulated differential scanning calorimetry (MDSC), scanning electron microscopy (SEM), rheology, and Fourier transform infrared (FTIR) spectroscopy with diffuse reflectance (DR). Based on the number of freeze–thaw cycles, significant changes were found (P < 0.05) showing important structural modifications as well as reorganization of the polymeric matrix. Two cryogelification cycles of the WS were enough to obtain the best structural and functional characteristics, similar to those of PVA, which has already been tested as a cryogel. From these results, it is concluded that WS has potential as a cryogel for application in food processing.
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Affiliation(s)
- Jonathan Coria-Hernández
- National Autonomous University of Mexico-Superior Studies Faculty at Cuautitlan (UNAM-FESC), Doctorate Program in Animal Production and Health Sciences, Cuautitlan Izcalli 54714, Mexico.
| | - Abraham Méndez-Albores
- National Autonomous University of Mexico-Superior Studies Faculty at Cuautitlan (UNAM⁻FESC), Campus 4. Multidisciplinary Research Unit L14 (Food, Mycotoxins and Mycotoxicosis), Cuautitlan Izcalli 54714, Mexico.
| | - Rosalía Meléndez-Pérez
- National Autonomous University of Mexico-Superior Studies Faculty at Cuautitlan (UNAM⁻FESC), Campus 4. Multidisciplinary Research Unit L13 (Thermal and Structural Analysis of Materials and Foods), Cuautitlan Izcalli 54714, Mexico.
| | - Marta Elvia Rosas-Mendoza
- National Autonomous University of Mexico-Superior Studies Faculty at Cuautitlan (UNAM⁻FESC), Campus 4. Multidisciplinary Research Unit L13 (Thermal and Structural Analysis of Materials and Foods), Cuautitlan Izcalli 54714, Mexico.
| | - José Luis Arjona-Román
- National Autonomous University of Mexico-Superior Studies Faculty at Cuautitlan (UNAM⁻FESC), Campus 4. Multidisciplinary Research Unit L13 (Thermal and Structural Analysis of Materials and Foods), Cuautitlan Izcalli 54714, Mexico.
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