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Zhang S, Ren C, Wang C, Han R, Xie S. Effects of hydrocolloids and oleogel on techno-functional properties of dairy foods. Food Chem X 2024; 21:101215. [PMID: 38379797 PMCID: PMC10876705 DOI: 10.1016/j.fochx.2024.101215] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2023] [Revised: 02/07/2024] [Accepted: 02/07/2024] [Indexed: 02/22/2024] Open
Abstract
This paper aims to overview the influence of different gels that including hydrocolloids and oleogel on techno-functional changes of dairy foods. The hydrocolloids are widely added to dairy products as stabilizers, emulsifiers, and gelling agents to enhance their texture, or improve sensory properties to meet consumer needs; and the newly developed oleogel, which despite less discussed in dairy foods, this article lists its application in different dairy products. The properties of different hydrocolloids were explained in detail, meanwhile, some common hydrocolloids such as pectin, sodium alginate, carrageenan along with the interaction between gel and proteins on techno-functional properties of dairy products were mainly discussed. What's more, the composition of oleogel and its influence on dairy foods were briefly summarized. The key issues have been revealed that the use of both hydrocolloids and oleogel has great potential to be the future trend to improve the quality of dairy foods effectively.
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Affiliation(s)
- Shan Zhang
- Food Processing Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China
| | - Chuanying Ren
- Food Processing Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China
- Heilongjiang Province Key Laboratory of Food Processing, Harbin 150086, China
| | - Caiyun Wang
- Inner Mongolia YiLi Industrial Group Co., Ltd., Hohhot 010110, China
| | - Renjiao Han
- Inner Mongolia National Center of Technology Innovation for Dairy, Hohhot 010110, China
| | - Siyu Xie
- Inner Mongolia YiLi Industrial Group Co., Ltd., Hohhot 010110, China
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Liu M, Gao Y, Shen R, Yang X, Zhang L, Ma G, Guo Z, Chen C, Shi X, Ma X. Preparation of Bovine Hides Gelatin by Ultra-High Pressure Technique and the Effect of Its Replacement Fat on the Quality and In Vitro Digestion of Beef Patties. Foods 2023; 12:3092. [PMID: 37628091 PMCID: PMC10453782 DOI: 10.3390/foods12163092] [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: 07/18/2023] [Revised: 08/11/2023] [Accepted: 08/15/2023] [Indexed: 08/27/2023] Open
Abstract
Beef skin gelatin can be used as a good substitute for animal fat in meat patties. In this paper, the effect of different parameters on low-fat beef patties with cowhide gelatin substituted for beef fat (0, 25%, 50%, 75%, 100%) prepared by ultra-high pressure assisted technology was investigated by texture, cooking loss, and sensory scores. The beef patties were also stored at 0-4 °C for 0, 7, 14, 21, and 28 d. The differences and changing rules of fatty acid and amino acid compositions and contents of beef patties with different fat contents were investigated by simulating gastrointestinal digestion in vitro. The optimal process formulation of low-fat beef patties with cowhide gelatin was determined by experimental optimization as follows: ultra-high pressure 360 MPa, ultra-high of pressure time of 21 min, NaCl addition of 1.5%, compound phosphate addition of 0.3%. The addition of cowhide gelatin significantly increased monounsaturated fatty acids, polyunsaturated fatty acids, amino acid content, and protein digestibility of beef patties (p < 0.05). Moreover, with the extension of storage time, the content of saturated fatty acids was significantly higher (p < 0.05), the content of monounsaturated and polyunsaturated fatty acids was significantly lower (p < 0.05), the content of amino acids was significantly lower (p < 0.05), and protein digestibility was significantly lower (p < 0.05) under all substitution ratios. Overall, beef patties with 75% and 100% substitution ratios had better digestibility characteristics. The results of this study provide a theoretical basis for gelatin's potential as a fat substitute for beef patties and for improving the quality of low-fat meat products.
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Affiliation(s)
| | | | | | | | - Li Zhang
- College of Food Science and Engineering, Gansu Agriculture University, Lanzhou 730070, China; (M.L.); (Y.G.); (R.S.); (X.Y.); (G.M.); (Z.G.); (C.C.); (X.S.); (X.M.)
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Gao Y, Qiu Y, Nan H, Wang L, Yang D, Zhang L, Yu Q. Ultra-high pressure-assisted preparation of cowhide gelatin as a promising fat substitute: Improve the nutrition ratio and antioxidant capacity of beef patties. Food Res Int 2022; 157:111260. [DOI: 10.1016/j.foodres.2022.111260] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2021] [Revised: 04/10/2022] [Accepted: 04/14/2022] [Indexed: 11/04/2022]
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Gao Y, Wang L, Qiu Y, Fan X, Zhang L, Yu Q. Valorization of Cattle Slaughtering Industry By-Products: Modification of the Functional Properties and Structural Characteristics of Cowhide Gelatin Induced by High Hydrostatic Pressure. Gels 2022; 8:gels8040243. [PMID: 35448144 PMCID: PMC9029605 DOI: 10.3390/gels8040243] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2022] [Revised: 04/04/2022] [Accepted: 04/07/2022] [Indexed: 02/01/2023] Open
Abstract
This study investigates the effects of different pressures (200, 250, 300, 350, and 400 MPa) and durations (5, 10, 15, 20, and 25 min) on the functional properties, secondary structure, and intermolecular forces of cowhide gelatin. Our results show that high hydrostatic pressure significantly affected the two, three, and four-level structures of gelatin and caused the contents of the α-helix and β-turn to decrease by 68.86% and 78.58%, respectively (p < 0.05). In particular, the gelatin at 300 MPa for 15 min had the highest gel strength, emulsification, solubility, and foaming of all the treatment conditions under study. The analysis of the surface hydrophobicity, sulfhydryl content, zeta potential, and Raman spectroscopy shows that at a pressure of 300 MPa (15 min), the hydrogen bonds and hydrophobic interactions between collagen molecules are strongly destroyed, leading to changes in the tertiary and quaternary conformation of the protein and unfolding, with the electrostatic repulsion between protein particles making the decentralized state stable. In conclusion, moderate pressure and time can significantly improve the functional and structural properties of collagen, which provides theoretical support and guidance for realizing the high-value utilization of cowhide.
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Affiliation(s)
| | | | | | | | - Li Zhang
- Correspondence: ; Tel.: +86-937-7631-201
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Piri Gheshlaghi S, Nikoo M, Regenstein JM. Effect of sturgeon gelatine hydrolysates and epigallocatechin‐3‐gallate mixtures on technological and rheological properties and viability of probiotics for fat‐free set‐type yoghurt. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12850] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Shima Piri Gheshlaghi
- Department of Food Science and Technology Faculty of Agriculture and Natural Resources Urmia University Urmia West Azerbaijan 57159‐44931Iran
| | - Mehdi Nikoo
- Department of Pathobiology and Quality Control Artemia and Aquaculture Research Institute Urmia University Urmia West Azerbaijan 57179‐44514 Iran
| | - Joe M. Regenstein
- Department of Food Science Cornell University Ithaca NY 14853‐7201 USA
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Yoghurt Production Potential of Lactic Acid Bacteria Isolated from Leguminous Seeds and Effects of Encapsulated Lactic Acid Bacteria on Bacterial Viability and Physicochemical and Sensory Properties of Yoghurt. J CHEM-NY 2022. [DOI: 10.1155/2022/2683126] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
This study aims to determine the yoghurt production potential of lactic acid bacteria isolated from legumes seeds (lentils, beans, cowpea, and broad beans) and examine the effects of alginate capsules of selected starter cultures with high yoghurt production potential on the physicochemical properties, sensory properties of yoghurt, and bacterial viability during storage time at 4°C. The exopolysaccharide (EPS), proteolytic activity, and acidification properties of eight different isolates were determined, and sixteen different yoghurt combinations prepared. The samples showed similar physicochemical (pH, titratable acidity, dry matter, and whey separation), bacterial count, and sensory results in comparison with the commercial yoghurt used as a control sample. The acidity and pH of the yoghurt samples were significantly affected by the storage time. Total solids of yoghurt samples generally tend to decrease and syneresis of yoghurt samples also differed for each starter culture combination during the storage time. The total count of lactic acid bacteria during the storage time was higher than 107 CFU/g. The sensory analysis results of bacterial combinations are significantly different (
). Results indicated that isolated starter cultures have potential as commercial starters to improve the quality of yoghurt. Selected starter cultures with yoghurt production potential were encapsulated. Lactic acid bacteria with encapsulation efficiency of 86,3 ± 0,2 and 82,26 ± 0,79 were selected for yoghurt production. The physicochemical properties of the yoghurt with free and encapsulated starter culture were significantly different during the storage time. The reduction (∼0,5 log cfu/g) in the numbers of free and encapsulated starter cultures is over during the storage time (
). The acceptability of yoghurt containing encapsulated bacteria was lower than the yoghurt containing free bacteria by the panelists. Consequently, it was determined that alginate capsules increased bacterial viability, but the sensory properties of yoghurt were affected adversely. The LAB isolated form legumes can be introduced to the national microbial collection.
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Gheshlaghi SP, Khaledabad MA, Nikoo M, Regenstein JM, Gavlighi HA. Impact of sturgeon gelatin hydrolysates (SGH) on physicochemical and microbiological properties of fat-free set-type yogurt. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111665] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Molecular interactions between gelatin and mucin: Phase behaviour, thermodynamics and rheological studies. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105585] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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Munekata PES, Pateiro M, Barba FJ, Dominguéz R, Gagaoua M, Lorenzo JM. Development of new food and pharmaceutical products: Nutraceuticals and food additives. ADVANCES IN FOOD AND NUTRITION RESEARCH 2019; 92:53-96. [PMID: 32402447 DOI: 10.1016/bs.afnr.2019.12.001] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Abstract
The market of nutraceuticals and foods elaborated with natural additives are constantly growing and leading researchers and professionals of pharmaceutical and food industry to develop new products and reconsider the formulation of processed food. However, these products can only be insert into the market after extensive and well-performed scientific studies that clarify the mechanisms by which bioactive compounds can improve health status beyond nutrition or can replace conventional food additives perceived as "unhealthy" or "unfamiliar" by consumers. Therefore, scientific evidence regarding the actual health benefits and preservation/enhancement of food attributes are the crucial step in the exploration of nutraceuticals and natural food additives. In this context, several studies have been carried to identify and characterize natural bioactive compounds in aquaculture and related by-products for further production of nutraceuticals and food additives. The main purpose of this chapter is to highlight the most recent advances to explore extracts and isolated compounds from aquaculture and by-products to develop nutraceuticals and food additives.
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Affiliation(s)
- Paulo E S Munekata
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Burjassot, València, Spain
| | - Rubén Dominguéz
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain
| | - Mohammed Gagaoua
- Food Quality and Sensory Science Department, Teagasc Ashtown Food Research Centre, Dublin, Ireland
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain.
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Pępczyńska M, Díaz-Calderón P, Quero F, Matiacevich S, Char C, Enrione J. Interaction and fragility study in salmon gelatin-oligosaccharide composite films at low moisture conditions. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.105207] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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Recent advances in application of different hydrocolloids in dairy products to improve their techno-functional properties. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.04.015] [Citation(s) in RCA: 55] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Bolger Z, Brunton NP, Monahan FJ. Impact of inclusion of flaxseed oil (pre-emulsified or encapsulated) on the physical characteristics of chicken sausages. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.02.026] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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