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Ramírez-Brewer D, Quintana-Martinez SE, García-Zapateiro LA. Obtaining and characterization of natural extracts from mango (Mangifera Indica) peel and its effect on the rheological behavior in new mango kernel starch hydrogels. Food Chem 2024; 462:140949. [PMID: 39213976 DOI: 10.1016/j.foodchem.2024.140949] [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: 04/08/2024] [Revised: 07/30/2024] [Accepted: 08/20/2024] [Indexed: 09/04/2024]
Abstract
Hydrogels based on natural polymers have aroused interest from the scientific community. The aim of this investigation was to obtain natural extracts from mango peels and to evaluate their addition (1, 3, and 5%) on the rheological behavior of mango starch hydrogels. The total phenolic content, antioxidant activities, and phenolic acid profile of the natural extracts were evaluated. The viscoelastic and thixotropic behavior of hydrogels with the addition of natural extracts was evaluated. The total phenol content and antioxidant activity of the extracts increased significantly (p<0.05) with the variation of the ethanol-water ratio; the phenolic acid profile showed the contain of p-coumaric, ellagic, ferulic, chlorogenic acids, epicatechein, catechin, querecetin, and mangiferin. The viscoelastic behavior of the hydrogels showed that the storage modulus G' is larger than the loss modulus G'' indicating a viscoelastic solid behavior. The addition of extract improved the thermal stability of the hydrogels. 1% of the extracts increase viscoelastic and thixotropic properties, while concentrations of 3 to 5% decreased. The recovery percentage (%Re) decreases at concentrations from 0% to 1% of natural extracts, however, at concentrations from 3% to 5% increased.
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Affiliation(s)
- David Ramírez-Brewer
- Research Group on Complex Fluid Engineering and Food Rheology (IFCRA), University of Cartagena, Cartagena 130015, Colombia
| | | | - Luis A García-Zapateiro
- Research Group on Complex Fluid Engineering and Food Rheology (IFCRA), University of Cartagena, Cartagena 130015, Colombia..
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2
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Makam RMM, Wan Omar WNN, Ahmad DABJ, Nor NUM, Shamjuddin A, Amin NAS. The potential of carboxylmethyl cellulose from empty fruit bunch as versatile material in food coating: A review. Carbohydr Polym 2024; 338:122194. [PMID: 38763709 DOI: 10.1016/j.carbpol.2024.122194] [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: 02/05/2024] [Revised: 04/19/2024] [Accepted: 04/20/2024] [Indexed: 05/21/2024]
Abstract
The rising demand for food packaging has led to a growing interest in sustainable and eco-friendly food coatings. Carboxymethyl cellulose (CMC), being a versatile cellulose derivative produced from various lignocellulosic sources, has emerged in edible food coatings. This review evaluates the research trends on CMC production from empty fruit bunch (EFB) as a potential edible food coating material by systematic review approach. It explores sustainable pre-treatment for green cellulose and different CMC synthesis methods. The review compares CMC-based coatings to other materials, focusing on formulation processes, coating quality, safety, and commercial feasibility. The bibliometric analysis is performed to correlate food coating and CMC. As a result, the study discovered the rapid growth in research on edible food coatings made from CMC for various food industry applications. The green approach such as ozone pre-treatment appear as promising method for cellulose isolation from EFB to be used as raw material for CMC. The synthesis conditions of the treatment would affect the CMC characteristics and usage. Herein, utilizing CMC from cellulose EFB in coating formulation and on coated food shows different benefits. This review provides a road map for future research with potential to make important contributions to the food industry's long-term evolution.
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Affiliation(s)
- Raissa Michele Mba Makam
- Chemical Reaction Engineering Group (CREG), Faculty of Chemical and Energy Engineering, Universiti Teknologi Malaysia (UTM), 81310 UTM Johor Bahru, Johor, Malaysia
| | - Wan Nor Nadyaini Wan Omar
- Chemical Reaction Engineering Group (CREG), Faculty of Chemical and Energy Engineering, Universiti Teknologi Malaysia (UTM), 81310 UTM Johor Bahru, Johor, Malaysia
| | - Danish Akmal Bin Jihat Ahmad
- Chemical Reaction Engineering Group (CREG), Faculty of Chemical and Energy Engineering, Universiti Teknologi Malaysia (UTM), 81310 UTM Johor Bahru, Johor, Malaysia
| | - Nur Umisyuhada Mohd Nor
- Chemical Reaction Engineering Group (CREG), Faculty of Chemical and Energy Engineering, Universiti Teknologi Malaysia (UTM), 81310 UTM Johor Bahru, Johor, Malaysia
| | - Amnani Shamjuddin
- Chemical Reaction Engineering Group (CREG), Faculty of Chemical and Energy Engineering, Universiti Teknologi Malaysia (UTM), 81310 UTM Johor Bahru, Johor, Malaysia
| | - Nor Aishah Saidina Amin
- Chemical Reaction Engineering Group (CREG), Faculty of Chemical and Energy Engineering, Universiti Teknologi Malaysia (UTM), 81310 UTM Johor Bahru, Johor, Malaysia.
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Wei H, Ma Q, Gao R, Fan J, Zhao M, Li M, Sun Q, Xu X, Xie F, Wang Y. Tailoring hydroxypropyl starch films with curdlan for enhanced properties for edible packaging. Int J Biol Macromol 2024; 274:133260. [PMID: 38901505 DOI: 10.1016/j.ijbiomac.2024.133260] [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: 04/12/2024] [Revised: 06/15/2024] [Accepted: 06/17/2024] [Indexed: 06/22/2024]
Abstract
Hydroxypropyl starch-based composite system has high potential for many applications such as food packaging and biomedical fields. Here, how the incorporation of curdlan, a thermo-irreversible heating-set gel, tailors the processability, structure, and film performance of hydroxypropyl starch, a cooling-set gel, has been systematically investigated, aiming to achieve enhanced material properties favorable for edible packaging applications. Curdlan incorporation increased the shear-thinning behavior and viscosity of hydroxypropyl starch solution, which was also strongly affected by temperature. The miscibility and comparability between the two polymers with distinct gelation behaviors is a practical and interesting scientific topic. Scanning electron microscopy, dynamic mechanical analysis, and thermogravimetric analysis all indicated good compatibility between hydroxypropyl starch and curdlan. There was no observable phase boundary between the two materials, and all composite films showed only a single relaxation peak and only one polymer thermal decomposition peak. This resulted in improved structural density and overall performance. Compared with pure HPS film, the 7:3 HPS/CD film showed increases in tensile strength by 66.12 % and thermal decomposition temperature by 3 °C, and a reduction in water solubility by 11.72 %. This knowledge gained here may facilitate the development of edible films based on hydroxypropyl starch with satisfying film performance and processability.
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Affiliation(s)
- Huilin Wei
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, China
| | - Qianhui Ma
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, China
| | - Rongxin Gao
- Bathurst Future Agri-Tech Institute of Qingdao Agricultural University, Qingdao, Shandong 266109, China
| | - Juncheng Fan
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, China
| | - Mei Zhao
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, China
| | - Man Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, China
| | - Qingjie Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, China
| | - Xingfeng Xu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, China
| | - Fengwei Xie
- Department of Chemical Engineering, University of Bath, Bath, BA2 7AY, United Kingdom.
| | - Yanfei Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, China.
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4
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Chew ZL, Koh QQ, Chu EE, Kua YL, Gan S, Tan KW, Lee TZE. Tunable durian seed gum-derived eutectogel as a novel coating material: Rheological, thermal, textural and barrier properties for enhanced food preservation. Int J Biol Macromol 2024; 267:131201. [PMID: 38554921 DOI: 10.1016/j.ijbiomac.2024.131201] [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: 10/21/2023] [Revised: 03/24/2024] [Accepted: 03/26/2024] [Indexed: 04/02/2024]
Abstract
As a promising green and sustainable coating material, gum was extracted from durian seed to produce eutectogel, which the properties were tunable using natural deep eutectic solvent (NADES). Ten different eutectogels were successfully synthesized using durian seed gum (DSG) and xanthan gum (XG) gelators at different composition (5, 10, 15 %) to gel choline chloride-glucose (1:1), choline chloride-fructose (1:2) and betaine-glucose-water (1:1:1) NADESs. Results revealed that eutectogel was non-Newtonian and weak gel material with excellent thermostability up to 200 °C. When the gum content increased, the resulted eutectogel showed higher viscosity, yield stress, hardness, gumminess, adhesiveness, and weight holding capacity. In overall, choline chloride-fructose (1:2) NADES and 10 % of DSG formed an excellent eutectogel which remained stable and compatible upon 12 weeks of storage. It displayed superior viscoelastic, texture, gases and moisture barrier properties which were beneficial for food coating application. This eutectogel was able to extend the shelf life of fresh-cut apples during storage with lower weight loss and higher total phenolic content (TPC). The potential future of this well-characterized tunable DSG-derived eutectogel includes, but not limited to, food and pharmaceutical industries, smart sensing, flexible wearable electronics, water purification, supercapacitors and batteries.
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Affiliation(s)
- Zhi Ling Chew
- School of Energy and Chemical Engineering, Xiamen University Malaysia, 43900 Sepang, Malaysia
| | - Qi Qi Koh
- School of Energy and Chemical Engineering, Xiamen University Malaysia, 43900 Sepang, Malaysia
| | - Eng Eng Chu
- School of Energy and Chemical Engineering, Xiamen University Malaysia, 43900 Sepang, Malaysia
| | - Yin Leng Kua
- School of Energy and Chemical Engineering, Xiamen University Malaysia, 43900 Sepang, Malaysia; College of Chemistry and Chemical Engineering, Xiamen University, 361005 Xiamen, China.
| | - Suyin Gan
- Department of Chemical and Environmental Engineering, University of Nottingham Malaysia, 43500 Semenyih, Malaysia
| | - Khang Wei Tan
- School of Energy and Chemical Engineering, Xiamen University Malaysia, 43900 Sepang, Malaysia; College of Chemistry and Chemical Engineering, Xiamen University, 361005 Xiamen, China
| | - Terri Zhuan Ean Lee
- School of Energy and Chemical Engineering, Xiamen University Malaysia, 43900 Sepang, Malaysia; College of Chemistry and Chemical Engineering, Xiamen University, 361005 Xiamen, China
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Kamer DDA, Kaynarca GB, Yılmaz OŞ, Gümüş T. Waste to value: Enhancing xanthan gum hydrogel with wine lees extract for optimal performance. Int J Biol Macromol 2024; 259:129342. [PMID: 38216009 DOI: 10.1016/j.ijbiomac.2024.129342] [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: 08/29/2023] [Revised: 12/27/2023] [Accepted: 01/07/2024] [Indexed: 01/14/2024]
Abstract
The current study investigated the potential of utilizing wine lees extract (WLE) from red wine to enhance the sustainability and cost-effectiveness of xanthan gum (XG). A novel hydrogel system was successfully generated by cross-linking WLE and XG. Response surface methodology (RSM) was used to thoroughly analyze the characteristics of this novel hydrogel to understand its behavior and possible applications. Consistency index (K), flow behavior index (n), water holding capacity (%), and oil binding capacity (%) of the cross-linked hydrogels were optimized, and the best formulation was determined to be 0.81 % XG + 0.67 % WLE and crosslink temperature of 47 °C. The addition of WLE (0-1 % w/v) to different concentrations of XG (0-1 % w/v) was found to have a notable impact on the rheological properties, but changes in cross-link temperature (45-65 °C) did not have a significant effect. The activation energy was increased by incorporating WLE at XG concentration above 0.5 %, indicating a more robust and stable structure. FTIR and SEM analyses confirmed the chemical bonding structure of the optimum hydrogel. Incorporating WLE could significantly improve the functional properties of XG hydrogels, allowing the development of healthier product formulations.
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Affiliation(s)
| | - Gülce Bedis Kaynarca
- Department of Food Engineering, Faculty of Engineering, Kirklareli University, 39100 Kirklareli, Turkey
| | - Oylum Şimal Yılmaz
- Department of Food Engineering, Tekirdag Namik Kemal University, 59030 Tekirdag, Turkey
| | - Tuncay Gümüş
- Department of Food Engineering, Tekirdag Namik Kemal University, 59030 Tekirdag, Turkey.
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Felicia WXL, Kobun R, Nur Aqilah NM, Mantihal S, Huda N. Chitosan/aloe vera gel coatings infused with orange peel essential oils for fruits preservation. Curr Res Food Sci 2024; 8:100680. [PMID: 38328465 PMCID: PMC10847790 DOI: 10.1016/j.crfs.2024.100680] [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: 09/25/2023] [Revised: 12/30/2023] [Accepted: 01/12/2024] [Indexed: 02/09/2024] Open
Abstract
Continuous fruit waste poses significant environmental and economic challenges, necessitating innovative fruit coating technologies. This research focuses on harnessing discarded orange peels to extract essential oil (OPEO), which is then integrated into a chitosan/aloe vera (CTS/AVG) matrix. The study comprehensively characterised the coating in terms of its physicochemical properties, antioxidant capacity, and antimicrobial efficacy. The investigation involved an analysis of particle size and distribution in the coating solutions, highlighting changes induced by the incorporation of orange peel essential oil (1 %, 2 % and 3 % v/w) into the chitosan/aloe vera (4:1 v/v) matrix, including particle size reduction and enhanced Brownian motion. The study quantifies a 33.21 % decrease in water vapour transmission rate and a reduction in diffusion coefficient from 9.26 × 10-11 m2/s to 6.20 × 10-11 m2/s following the addition of OPEO to CTS/AVG. Assessment of antioxidant potential employing DPPH radical scavenging assays, revealed that CTS/AVG/3 %OPEO exhibited notably superior radical scavenging activity compared to CTS/AVG, CTS/AVG/1 %OPEO, and CTS/AVG/2 %OPEO, demonstrated by its IC50 value of 17.01 ± 0.45 mg/mL. The study employs the well diffusion method, demonstrating a higher susceptibility of gram-negative bacteria to the coating solutions than gram-positive counterparts. Remarkably, CTS/AVG/3 %OPEO displayed the most pronounced inhibition against Escherichia coli, generating an inhibitory zone diameter of 14 ± 0.8 mm. The results collectively emphasised the potential of CTS/AVG/3 %OPEO as a viable natural alternative to synthetic preservatives within the fruit industry, attributed to its exceptional antioxidant and antimicrobial properties.
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Affiliation(s)
- Wen Xia Ling Felicia
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu, Sabah, Malaysia
| | - Rovina Kobun
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu, Sabah, Malaysia
| | - Nasir Md Nur Aqilah
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu, Sabah, Malaysia
| | - Sylvester Mantihal
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu, Sabah, Malaysia
| | - Nurul Huda
- Faculty of Sustainable Agriculture, Jalan Sg. Batang, Mile 10, UMS Sandakan Campus, 90000, Sandakan, Sabah, Malaysia
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Pescosolido F, Montaina L, Carcione R, Politi S, Matassa R, Carotenuto F, Nottola SA, Nardo PD, Tamburri E. A New Strong-Acid Free Route to Produce Xanthan Gum-PANI Composite Scaffold Supporting Bioelectricity. Macromol Biosci 2023; 23:e2300132. [PMID: 37399840 DOI: 10.1002/mabi.202300132] [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: 03/27/2023] [Revised: 06/27/2023] [Accepted: 06/30/2023] [Indexed: 07/05/2023]
Abstract
Conductive hybrid xanthan gum (XG)-polyaniline (PANI) biocomposites forming 3D structures able to mimic electrical biological functions are synthesized by a strong-acid free medium. In situ aniline oxidative chemical polymerizations are performed in XG water dispersions to produce stable XG-PANI pseudoplastic fluids. XG-PANI composites with 3D architectures are obtained by subsequent freeze-drying processes. The morphological investigation highlights the formation of porous structures; UV-vis and Raman spectroscopy characterizations assess the chemical structure of the produced composites. I-V measurements evidence electrical conductivity of the samples, while electrochemical analyses point out their capability to respond to electric stimuli with electron and ion exchanges in physiological-like environment. Trial tests on prostate cancer cells evaluate biocompatibility of the XG-PANI composite. Obtained results demonstrate that a strong acid-free route produces an electrically conductive and electrochemically active XG-PANI polymer composite. The investigation of charge transport and transfer, as well as of biocompatibility properties of composite materials produced in aqueous environments, brings new perspective for exploitation of such materials in biomedical applications. In particular, the developed strategy can be used to realize biomaterials working as scaffolds that require electrical stimulations for inducing cell growth and communication or for biosignals monitoring and analysis.
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Affiliation(s)
- Francesca Pescosolido
- Department of Chemical Science and Technologies, University of Rome "Tor Vergata,", Via Della Ricerca Scientifica, Rome, 00133, Italy
- Interdepartmental Research Centre for Regenerative Medicine (CIMER), University of Rome "Tor Vergata,", Via Montpellier 1, Rome, 00133, Italy
- Department of Clinical Science and Translational Medicine, University of Rome "Tor Vergata," Via Montpellier 1, Rome, 00133, Italy
| | - Luca Montaina
- Department of Chemical Science and Technologies, University of Rome "Tor Vergata,", Via Della Ricerca Scientifica, Rome, 00133, Italy
| | - Rocco Carcione
- Department of Chemical Science and Technologies, University of Rome "Tor Vergata,", Via Della Ricerca Scientifica, Rome, 00133, Italy
| | - Sara Politi
- Department of Chemical Science and Technologies, University of Rome "Tor Vergata,", Via Della Ricerca Scientifica, Rome, 00133, Italy
- Interdepartmental Research Centre for Regenerative Medicine (CIMER), University of Rome "Tor Vergata,", Via Montpellier 1, Rome, 00133, Italy
| | - Roberto Matassa
- Department of Anatomy, Histology, Forensic Medicine and Orthopedics, Section of Human Anatomy, Sapienza University of Rome, Via A. Borelli 50, Rome, 00161, Italy
| | - Felicia Carotenuto
- Interdepartmental Research Centre for Regenerative Medicine (CIMER), University of Rome "Tor Vergata,", Via Montpellier 1, Rome, 00133, Italy
- Department of Clinical Science and Translational Medicine, University of Rome "Tor Vergata," Via Montpellier 1, Rome, 00133, Italy
| | - Stefania Annarita Nottola
- Department of Anatomy, Histology, Forensic Medicine and Orthopedics, Section of Human Anatomy, Sapienza University of Rome, Via A. Borelli 50, Rome, 00161, Italy
| | - Paolo Di Nardo
- Interdepartmental Research Centre for Regenerative Medicine (CIMER), University of Rome "Tor Vergata,", Via Montpellier 1, Rome, 00133, Italy
- Department of Clinical Science and Translational Medicine, University of Rome "Tor Vergata," Via Montpellier 1, Rome, 00133, Italy
| | - Emanuela Tamburri
- Department of Chemical Science and Technologies, University of Rome "Tor Vergata,", Via Della Ricerca Scientifica, Rome, 00133, Italy
- Interdepartmental Research Centre for Regenerative Medicine (CIMER), University of Rome "Tor Vergata,", Via Montpellier 1, Rome, 00133, Italy
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Xu X, Peng X, Huan C, Chen J, Meng Y, Fang S. Development of natamycin-loaded zein-casein composite nanoparticles by a pH-driven method and application to postharvest fungal control on peach against Monilinia fructicola. Food Chem 2023; 404:134659. [DOI: 10.1016/j.foodchem.2022.134659] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2022] [Revised: 09/05/2022] [Accepted: 10/15/2022] [Indexed: 11/22/2022]
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Physicochemical, Rheological, and Microstructural Properties of Low-Fat Mayonnaise Manufactured with Hydrocolloids from Dioscorea rotundata as a Fat Substitute. Processes (Basel) 2023. [DOI: 10.3390/pr11020492] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/10/2023] Open
Abstract
(1) Background: In this study, the potential use of Dioscorea rotundata hydrocolloids was evaluated to develop low-fat mayonnaise. (2) Methods: The effect of different concentrations of hydrocolloids on the physicochemical, microstructural, and rheological properties of mayonnaise was evaluated. (3) Results: Physicochemical analyses showed pH values that were stable over time but decreased with increasing hydrocolloid concentration. The color parameters showed a decrease in luminosity and an increase in the values of a* and b* over time, which can be translated into an increase in yellow and a decrease in white, with a greater accentuation in the control sample. The rheological study allowed us to obtain a non-Newtonian flow behavior of the shear-thinning type for all samples, and the flow curves were well-fitted by the Sisko model (R2 ≥ 0.99). The samples had an elastic rather than viscous behavior, typical of dressings and emulsions. This indicates that the storage modulus was greater than the loss modulus (G′ > G″) in the evaluated frequency range. (4) Conclusions: hydrocolloids from Dioscorea rotundata have potential as a fat substitute in emulsion-type products.
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Effects of Concentration and Heating/Cooling Rate on Rheological Behavior of Sesamum indicum Seed Hydrocolloid. Foods 2022; 11:foods11233913. [PMID: 36496721 PMCID: PMC9735718 DOI: 10.3390/foods11233913] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Revised: 11/07/2022] [Accepted: 11/30/2022] [Indexed: 12/12/2022] Open
Abstract
Hydrocolloids are known as natural hydrophilic biopolymers that can contribute viscosity and gelation in solution, as well as nutritional benefits, thus, they are widely used in the food industry. In our work, hydrocolloid was isolated by aqueous extraction of Sesamum indicum seed at 80 °C and pH 8.0. The chemical composition and functional properties of Sesamum indicum seed hydrocolloid (SISH) were characterized, and the effects of concentration including 1%, 2%, and 3% as well as heating/cooling rate (1, 5, and 10 °C/min) on the rheological behavior of SISH dispersions in aqueous solution were investigated. The viscoelastic properties of SISH dispersions were characterized by small-amplitude oscillatory shear measurement. The resultant SISH consisted of 60.95% carbohydrate and 23.32% protein, and was thus endowed with a relatively high water-holding capacity, solubility, appropriate emulsifying and foaming properties. Rheological results revealed that the aqueous dispersion of SISH exhibited a non-Newtonian shear-thinning flow behavior. The viscoelastic moduli changes were found to be dependent on SISH concentration, temperature, and heating/cooling rate. Increasing SISH concentrations from 1% to 3% promoted the development of stronger cross-link network. The mechanical spectra derived from strain and frequency sweep measurements showed that the storage moduli were always higher than the loss moduli, and the loss tangent was calculated to be above 0.1 and below 1.0. Furthermore, both moduli had slight frequency dependency, and the complex viscosity exhibited an almost linear reduction with the increase of frequency. Therefore, SISH dispersion behaved as a weak gel-like system. The hysteresis of viscoelastic moduli during heating and cooling reduced with decreasing the heating-cooling rates from 10 to 1 °C/min, suggesting that SISH molecules had enough time to develop a stable and thermally irreversible network. Overall, SISH can be regarded as an acceptable hydrocolloid for generating natural food components with intriguing functional and rheological qualities in the formulation of microstructured goods.
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Novel Hydrocolloids Obtained from Mango ( Mangifera indica) var. Hilaza: Chemical, Physicochemical, Techno-Functional, and Structural Characteristics. Gels 2022; 8:gels8060354. [PMID: 35735698 PMCID: PMC9222320 DOI: 10.3390/gels8060354] [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: 05/09/2022] [Revised: 06/02/2022] [Accepted: 06/02/2022] [Indexed: 12/10/2022] Open
Abstract
Background: Hydrocolloids are ingredients used to improve the technological properties of products; currently, there is a growing demand from the food industry and consumers to use natural ingredients and reduce the environmental impact. Methods: This work evaluated the effect of pH on hydrocolloid extraction from the pulp, seed, and peel of mango (Mangifera indica) var. hilaza and their chemical, physicochemical, techno-functional, and structural properties. Results: The main component of the hydrocolloid was the carbohydrates for pulp (22.59%) and peel (24.05%), and the protein for seed (21.48%) was corroborated by NIR spectra and associated with the technological and functional properties. The solubility increases with the temperature presenting values higher than 75% at 80 °C; the swelling index was higher than 30%, while the water holding capacity was higher in samples with higher carbohydrate content (110−121%). Moreover, a higher content of total phenolic compounds (21.61 ± 0.39−51.77 ± 2.48 mg GAE/g) and antioxidant activity (≥193.82 μMol Trolox/g) was obtained. The pH of extraction changes the color parameters and microstructural properties. Conclusions: Novel ingredients from mango pulp, seed, and peel at different pH levels have technological and functional properties that are potential use in the food industry as an alternative to the development of microstructural products.
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Sabaghi M, Tavasoli S, Jamali SN, Katouzian I, Faridi Esfanjani A. The Pros and Cons of Incorporating Bioactive Compounds Within Food Networks and Food Contact Materials: a Review. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02837-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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13
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Tirado-Kulieva VA, Gutiérrez-Valverde KS, Villegas-Yarlequé M, Camacho-Orbegoso EW, Villegas-Aguilar GF. Research trends on mango by-products: a literature review with bibliometric analysis. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01400-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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14
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Safdar B, Pang Z, Liu X, Jatoi MA, Rashid MT. Rheological and tribological nature of flaxseed gum influenced by concentration and temperature and its application as a coating agent for potato chips. J Food Sci 2022; 87:2058-2071. [PMID: 35411576 DOI: 10.1111/1750-3841.16114] [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: 06/02/2021] [Revised: 02/11/2022] [Accepted: 02/16/2022] [Indexed: 11/27/2022]
Abstract
Influence of different concentrations (0.5, 1.0, 2.0, and 3.0% w/v) and temperatures (4, 25, 50, and 75°C) on particle size distribution (PSD) and rheological and tribological characteristics of flaxseed gum (FSG) solutions was investigated. Besides, FSG dispersions (0.5, 1.0, and 2.0% w/v) were used as edible coating and their influence on the quality parameters (oil uptake, moisture loss, texture, and sensory properties) of fried potato chips was studied. All FSG dispersions revealed shear-thinning nature and viscous properties (as G″ > G') that were more dominant at higher concentrations and lower temperatures. The power-law model presented a good fit in demonstrating the flow behavior of FSG dispersions. Concentration was the variable that affected the tribology of FSG dispersions, while temperature had little effect on the tribology. Particle size distribution was increased with the increasing concentration of FSG. FSG dispersions as an edible coating effectively reduced the moisture loss, oil uptake, and hardness properties of potato chips. Practical Application Profiling the influence of concentration and temperature on the rheology and tribology of flaxseed gum is particularly valuable during food processing. The results predict the physical properties of coated potato chips that can support the potential application of flaxseed gum as a coating agent. Today's consumers prefer healthier food products with low caloric, higher fiber content, functional properties, and sensory qualities. Food industries can use FSG as a low-cost natural coating material in terms of economic benefits, consumer acceptance, and providing an inordinate potential both for its protective effect and carrying functional compounds such as antioxidants in their coating matrix.
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Affiliation(s)
- Bushra Safdar
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing, China.,Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing, China
| | - Zhihua Pang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing, China.,Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing, China
| | - Xinqi Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing, China
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