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Roshandel Z, Zibaei R, Abdolmaleki K. Characteristics of reduced-fat mayonnaise prepared by oleaster as a fat replacer and natural antioxidant. Food Sci Nutr 2023; 11:3329-3338. [PMID: 37324861 PMCID: PMC10261786 DOI: 10.1002/fsn3.3318] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2022] [Revised: 01/14/2023] [Accepted: 03/02/2023] [Indexed: 06/17/2023] Open
Abstract
Due to the disadvantages of consuming fat and synthetic preservatives, the demand to reduce them in lipid-based products like mayonnaise is increasing. In the current research, there were two goals, the first one was studying the effect of using oleaster flour in different concentrations (4%, 6%, and 8%) as a natural preservative, whereas the second one was studying the effect of oleaster as different fat replacement (FR) levels (10%, 20%, 30%, and 40%) on the physicochemical, antioxidant, and the rheological properties and stability of reduced-fat mayonnaise samples. Given results showed that with increasing the oleaster concentration, the antioxidant property increased significantly. The peroxide value after 60 days of storage for the 30% FR 8 was 2.01%, compared to the control sample without antioxidant and with TBHQ, which were 10% and 2.68%, respectively. The highest stability index (100%) was observed in the 30% FR and 40% FR samples. In terms of rheological characteristics, the 30% FR 8 oleaster showed the highest viscosity and the lowest frequency dependency. It can be concluded that oleaster has a high potential to be used in the formulation of low-fat mayonnaise as a fat replacer.
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Affiliation(s)
- Zahra Roshandel
- Student Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food TechnologyKermanshah University of Medical SciencesKermanshahIran
| | - Rezvan Zibaei
- Student Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food TechnologyKermanshah University of Medical SciencesKermanshahIran
| | - Khadije Abdolmaleki
- Research Center of Oils and FatsKermanshah University of Medical SciencesKermanshahIran
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2
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Onyeaka H, Nwaiwu O, Obileke K, Miri T, Al‐Sharify ZT. Global nutritional challenges of reformulated food: A review. Food Sci Nutr 2023; 11:2483-2499. [PMID: 37324840 PMCID: PMC10261815 DOI: 10.1002/fsn3.3286] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2022] [Revised: 02/05/2023] [Accepted: 02/14/2023] [Indexed: 03/09/2023] Open
Abstract
Food reformulation, the process of redesigning processed food products to make them healthier, is considered a crucial step in the fight against noncommunicable diseases. The reasons for reformulating food vary, with a common focus on reducing the levels of harmful substances, such as fats, sugars, and salts. Although this topic is broad, this review aims to shed light on the current challenges faced in the reformulation of food and to explore different approaches that can be taken to overcome these challenges. The review highlights the perception of consumer risk, the reasons for reformulating food, and the challenges involved. The review also emphasizes the importance of fortifying artisanal food processing and modifying microbial fermentation in order to meet the nutrient requirements of people in developing countries. The literature suggests that while the traditional reductionist approach remains relevant and yields quicker results, the food matrix approach, which involves engineering food microstructure, is a more complex process that may take longer to implement in developing economies. The findings of the review indicate that food reformulation policies are more likely to succeed if the private sector collaborates with or responds to the government regulatory process, and further research is conducted to establish newly developed reformulation concepts from different countries. In conclusion, food reformulation holds great promise in reducing the burden of noncommunicable diseases and improving the health of people around the world.
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Affiliation(s)
- Helen Onyeaka
- School of Chemical EngineeringUniversity of Birmingham, EdgbastonBirminghamUK
| | - Ogueri Nwaiwu
- School of Chemical EngineeringUniversity of Birmingham, EdgbastonBirminghamUK
| | - KeChrist Obileke
- Faculty of Science and AgricultureUniversity of Fort HareAliceSouth Africa
| | - Taghi Miri
- School of Chemical EngineeringUniversity of Birmingham, EdgbastonBirminghamUK
| | - Zainab T. Al‐Sharify
- School of Chemical EngineeringUniversity of Birmingham, EdgbastonBirminghamUK
- Department of Environmental Engineering, College of EngineeringUniversity of Al‐MustansiriyaBaghdadIraq
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3
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Blok AE, Bolhuis DP, Arnaudov LN, Velikov KP, Stieger M. Influence of thickeners (microfibrillated cellulose, starch, xanthan gum) on rheological, tribological and sensory properties of low-fat mayonnaises. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108242] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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4
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Elsebaie EM, Mousa MM, Abulmeaty SA, Shaat HAY, Elmeslamy SAE, Elgendy MSA, Saleh FM, Essa RY. Application of Gurma Melon (Citrullus lantus var. colocynthoides) Pulp-Based Gel Fat Replacer in Mayonnaise. Foods 2022; 11:foods11182731. [PMID: 36140859 PMCID: PMC9498262 DOI: 10.3390/foods11182731] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2022] [Revised: 08/27/2022] [Accepted: 08/31/2022] [Indexed: 11/17/2022] Open
Abstract
Gurma melon pulp-based gel (GMPG) was examined as a fat replacement in mayonnaise. GMPG was used to partially replace fat in quantities of 25, 50, and 70%, abbreviated as GMPG-25, GMPG-50, and GMPG-70, respectively. Mayonnaise’s physicochemical and sensory properties were studied. The data demonstrated that all low-fat mayonnaises had much lower energy value but significantly higher water content than their full-fat equivalents and that these differences developed as GMPG replacement levels increased. A microstructure analysis revealed compact the packing structures of big droplets in the whole fat sample and a baggy structure network of aggregated tiny droplets in the GMPG-25, GMPG-50, and GMPG-70 samples. There were no significant differences in pH or water activity after one day of storage between the full-fat and low-fat mayonnaises. Mayonnaises with GMPG-50 and GMPG-70 exhibited the same hardness as full-fat, whereas mayonnaises with GMPG-25 were harder than the other samples. Increased mayonnaise whiteness (L* increase and a* and b* reduction) was seen with reductions in fat. All samples had good sensory approval, with the 50% oil mayonnaise appearing to be the most appealing. It has been demonstrated that GMPG is an effective fat replacement agent.
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Affiliation(s)
- Essam Mohamed Elsebaie
- Food Technology Department, Faculty of Agriculture Kafrelsheikh University, Kafr El-Shiekh 33516, Egypt
- Correspondence: ; Tel.: +20-155-612-6015
| | - Mona Metwally Mousa
- Food Science &Technology Department, Faculty of Home Economics, Al-Azhar University, Tanta 31512, Egypt
| | - Samah Amin Abulmeaty
- Food Science &Technology Department, Faculty of Home Economics, Al-Azhar University, Tanta 31512, Egypt
| | - Heba Ali Yousef Shaat
- Food Science &Technology Department, Faculty of Home Economics, Al-Azhar University, Tanta 31512, Egypt
| | | | - Manal Salah Abbas Elgendy
- Nutrition & Food Science Department, Faculty of Home Economics, Al-Azhar University, Tanta 31512, Egypt
| | - Fatma M. Saleh
- Food Science &Technology Department, Faculty of Home Economics, Al-Azhar University, Tanta 31512, Egypt
| | - Rowida Younis Essa
- Food Technology Department, Faculty of Agriculture Kafrelsheikh University, Kafr El-Shiekh 33516, Egypt
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Prayitno CP, Wijaya A, Pratama F, Yanuriati A. Low Fat Premixed Mayonnaise Block Used OSA-Corn Starch as Egg Yolk Replacer Plus Corn Starch Binding Agent. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2022. [DOI: 10.6066/jtip.2022.33.1.21] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Mayonnaise contains a substantial amount of fat and water. Therefore, it is easily degraded during storage. Reducing fat and moisture content in mayonnaise could extend its shelf life. It can be done by replacing the egg yolk to octenyl succinic anhydride (OSA)-corn starch and then forming it as a premixed block using a binding agent. The research objective was to obtain technology for low-fat mayonnaise making by OSA-cornstarch and corn starch addition but still acceptable by consumers based on its physicochemical and sensory characteristics. The low fat premixed mayonnaise was made by mixing the egg yolks and/or OSA-corn starch, corn starch, mustard, sugar, salt, and xanthan gum. A completely randomized research design was used with three levels of OSA-corn starch (0, 25, and 50%) to replace egg yolk and its combination with corn starch as a binder agent at 43 and 50%. The parameters analyzed on the premixed mayonnaise blocks included moisture and fat content, water absorption index, and water solubility. In contrast, parameters for constituted mayonnaise were moisture content, viscosity, and hedonic sensory analysis by 25 semi-trained panelists. The constituting step of the mayonnaise was the further addition of water, oil, and lime juice before serving. The data were analyzed with ANOVA. The results showed that OSA-corn starch and corn starch addition could reduce the fat content of premixed mayonnaise by 41.7% which was obtained from 50% OSA-corn starch and addition of 43% corn starch. The resulted mayonnaise was slightly liked by the semi-trained panelists (scored 3).
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Heydari A, Razavi SMA. Impact of HHP-treated starches on LAOS, tribology, and steady shear behavior of reduced-fat O/W emulsions. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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7
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Do HV, Nguyen SK, Dao DN, Nguyen V. Influence of dextrose equivalent and storage temperature on food-grade rice bran oil-in-water Pickering emulsion stabilized by rice maltodextrins and sodium caseinate. J DISPER SCI TECHNOL 2022. [DOI: 10.1080/01932691.2022.2063881] [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]
Affiliation(s)
- Ha V. Do
- Department of Chemical Engineering, Faculty of Chemical and Food Engineering, Nong Lam University, Ho Chi Minh City, Vietnam
| | - Sinh K. Nguyen
- Department of Chemical Engineering, Faculty of Chemical and Food Engineering, Nong Lam University, Ho Chi Minh City, Vietnam
| | - Duy N. Dao
- Department of Chemical Engineering, Faculty of Chemical and Food Engineering, Nong Lam University, Ho Chi Minh City, Vietnam
| | - Viet Nguyen
- Department of Chemical Engineering, Faculty of Chemical and Food Engineering, Nong Lam University, Ho Chi Minh City, Vietnam
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Yazar G, Rosell CM. Fat replacers in baked products: their impact on rheological properties and final product quality. Crit Rev Food Sci Nutr 2022; 63:7653-7676. [PMID: 35285734 DOI: 10.1080/10408398.2022.2048353] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Many baked products, except for bread, (i.e., cakes, cookies, laminated pastries, and so on) generally contain high levels of fat in their formulas and they require different bakery fats that impart product-specific quality characteristics through their functionalities. Even though, fat is crucial for baked product quality, strategies have been developed to replace fat in their formulas as high fat intake is associated with chronic diseases such as obesity, diabetes, and cardiovascular heart diseases. Besides, the solid bakery fats contain trans- and saturated fats, and their consumption has been shown to increase total and low-density lipoprotein cholesterol levels and to constitute a risk factor for cardiovascular diseases when consumed at elevated levels. Therefore, the aim of this review was to provide a detailed summary of the functionality of lipids/fats (endogenous lipids, surfactants, shortening) in different baked products, the rheological behavior of bakery fats and their contribution to baked product quality, the impact of different types of fat replacers (carbohydrate-, protein-, lipid-based) on dough/batter rheology, and on the quality characteristics of the resulting reduced-fat baked products.
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Affiliation(s)
- Gamze Yazar
- Department of Animal, Veterinary and Food Sciences, University of Idaho, ID, USA
| | - Cristina M Rosell
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
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Schädle CN, Bader-Mittermaier S, Sanahuja S. Characterization of Reduced-Fat Mayonnaise and Comparison of Sensory Perception, Rheological, Tribological, and Textural Analyses. Foods 2022; 11:foods11060806. [PMID: 35327229 PMCID: PMC8954533 DOI: 10.3390/foods11060806] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Revised: 03/07/2022] [Accepted: 03/08/2022] [Indexed: 02/01/2023] Open
Abstract
Reduced-fat products can help to fight obesity and its associated health risks. To develop appealing products, both product-specific fat replacers and suitable analytical methods for the characterization of fat-associated properties are important. The rheology, tribology, texture, and spreadability of a reduced-fat mayonnaise with different concentrations of corn dextrin were analyzed to determine properties such as flow behavior, viscosity, lubricity, firmness, and stickiness. Additionally, a sensory panel analyzed the samples for their mouthfeel (creaminess, firmness, and stickiness). Correlations between the results of the instrumental methods suggested that the analytical effort for the future development of appealing reduced-fat food products can be reduced. In addition, several correlations were identified between the instrumental and the sensory data. Results from tribological measurements correlated with the sensory attribute of stickiness, suggesting that tribometry can complement or constitute an alternative to complex and expensive human sensory tests. Additionally, the use of Stevens’ power law showed a high correlation between the Kokini oral shear stress and the sensory attribute of creaminess. The instrumental texture properties (firmness, stickiness) also correlated with the sensory sensation. The identified correlations obtained from comparing different methods may help to estimate the possible applications of new fat replacers and facilitate innovative product development.
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Affiliation(s)
- Christopher N. Schädle
- Aroma and Smell Research, Department of Chemistry and Pharmacy, Friedrich-Alexander University Erlangen-Nürnberg, Henkestraße 9, 91054 Erlangen, Germany
- Department of Food Process Development, Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Str. 35, 85354 Freising, Germany;
- Correspondence:
| | - Stephanie Bader-Mittermaier
- Department of Food Process Development, Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Str. 35, 85354 Freising, Germany;
| | - Solange Sanahuja
- School of Agricultural, Forest and Food Sciences (HAFL), Bern University of Applied Sciences, Länggasse 85, 3052 Zollikofen, Switzerland;
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10
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Mohammed NK, Ragavan H, Ahmad NH, Hussin ASM. Egg-free low-fat mayonnaise from virgin coconut oil. FOODS AND RAW MATERIALS 2022. [DOI: 10.21603/2308-4057-2022-1-76-85] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Introduction. Mayonnaise is a widely consumed product all over the world. Nowadays, the number of vegetarians, egg allergy cases, and heart diseases are increasing. This makes manufacturers develop alternatives. The research objective was to select the optimal concentration of emulsifiers for egg-free mayonnaise made from virgin coconut oil.
Study objects and methods. We produced 20 egg-free mayonnaise samples with different amounts of emulsifiers. We also determined physicochemical properties of the samples, as well as performed proximate and statistical analyses.
Results and discussion. The response surface methodology made it possible to define such parameters as viscosity, stability, and firmness as affected by the following concentrations: cashew nut protein isolates – 5–15%, xanthan gum – 0–1%, and modified starch – 0–0.5%. The optimal values of emulsifiers were obtained as follows: cashew nut protein isolates – 13 g, xanthan gum – 1.0 g, and modified starch – 0.4 g. The optimized mayonnaise had the following parameters: viscosity – 120.2 mPa·s, stability – 98.7%, and firmness – 25 g. The study revealed no significant differences (P > 0.05) between the actual and predicted data, which confirmed the efficiency of the suggested models.
Conclusion. The obtained low-fat egg-free mayonnaise was relatively similar to the traditional commercial products. However, virgin coconut oil should be emulsified with a combination of cashew nut protein isolates, modified starch, and xanthan gum.
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11
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Effect of xanthan, guar and tragacanth on quality and shelf life of hazelnut sauce: study with generalized regression, PCA and PLSR techniques. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01078-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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12
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Yu B, Liu C, Cui B, Zhao H, Tao H, Liu P. Improving the Stability of Low‐Fat Mayonnaise Formulated with Octenyl Succinic Starch by Adding Acetylated Distarch Phosphate. STARCH-STARKE 2021. [DOI: 10.1002/star.202000212] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
- Bin Yu
- State Key Laboratory of Biobased Material and Green Papermaking Qilu University of Technology Shandong Academy of Sciences Jinan Shandong 250353 China
- College of Food Science and Engineering Qilu University of Technology Shandong Academy of Sciences Jinan Shandong 250353 China
| | - Chenglong Liu
- College of Food Science and Engineering Qilu University of Technology Shandong Academy of Sciences Jinan Shandong 250353 China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking Qilu University of Technology Shandong Academy of Sciences Jinan Shandong 250353 China
- College of Food Science and Engineering Qilu University of Technology Shandong Academy of Sciences Jinan Shandong 250353 China
| | - Haibo Zhao
- State Key Laboratory of Biobased Material and Green Papermaking Qilu University of Technology Shandong Academy of Sciences Jinan Shandong 250353 China
- College of Food Science and Engineering Qilu University of Technology Shandong Academy of Sciences Jinan Shandong 250353 China
| | - Haiteng Tao
- State Key Laboratory of Biobased Material and Green Papermaking Qilu University of Technology Shandong Academy of Sciences Jinan Shandong 250353 China
- College of Food Science and Engineering Qilu University of Technology Shandong Academy of Sciences Jinan Shandong 250353 China
| | - Pengfei Liu
- State Key Laboratory of Biobased Material and Green Papermaking Qilu University of Technology Shandong Academy of Sciences Jinan Shandong 250353 China
- College of Food Science and Engineering Qilu University of Technology Shandong Academy of Sciences Jinan Shandong 250353 China
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Heydari A, Razavi SMA. Evaluating high pressure-treated corn and waxy corn starches as novel fat replacers in model low-fat O/W emulsions: A physical and rheological study. Int J Biol Macromol 2021; 184:393-404. [PMID: 34144064 DOI: 10.1016/j.ijbiomac.2021.06.052] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2021] [Revised: 05/26/2021] [Accepted: 06/07/2021] [Indexed: 10/21/2022]
Abstract
High hydrostatic pressure-treated corn starch (HPCS) and waxy corn starch (HPWCS) at three concentrations (10%, 15%, and 20%) were applied as novel fat replacers in a model low O/W emulsion at three fat reduction levels (FR, 25%, 50%, and 75%) and some physical, textural and rheological characteristics and stability of the samples were examined and compared with the control. Applying higher concentrations of HPCS and HPWCS increased the zeta potential, hardness and consistency (mainly for HPWCS samples), reversely decreased the Z-average particle size and polydispersity index of the reduced-fat emulsions, but augmenting FR levels caused a reverse inclination. The rheological assay cleared that the emulsions prepared with HPWCS had greater elastic modulus (G') and more gap between G' and viscous modulus (G″) at all concentrations than the HPCS-contained samples. The critical stress (τc) of 25FR samples were significantly higher than the control, showing the well stability of reduced-fat samples. Also, the τc of the HPCS-contained emulsions reduced meaningfully when the FR level increased from 25% to 75%, but for the HPWCS samples, fat reduction didn't change the τc value significantly up to 50% fat reduction. Based on Tangδs(n-LVE), HPWCS contained samples showed more spreadability than the HPCS-contained emulsions.
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Affiliation(s)
- Ali Heydari
- Center of Excellence in Native Natural Hydrocolloids of Iran, Ferdowsi University of Mashhad, PO Box: 91775-1163, Mashhad, Iran
| | - Seyed Mohammad Ali Razavi
- Center of Excellence in Native Natural Hydrocolloids of Iran, Ferdowsi University of Mashhad, PO Box: 91775-1163, Mashhad, Iran.
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Effect of high pressure-treated wheat starch as a fat replacer on the physical and rheological properties of reduced-fat O/W emulsions. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102702] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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15
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Agyei‐Amponsah J, Macakova L, DeKock HL, Emmambux MN. Effect of Substituting Sunflower Oil with Starch‐Based Fat Replacers on Sensory Profile, Tribology, and Rheology of Reduced‐Fat Mayonnaise‐Type Emulsions. STARCH-STARKE 2020. [DOI: 10.1002/star.202000092] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Joyce Agyei‐Amponsah
- Department of Consumer and Food Sciences University of Pretoria Private Bag X20 Hatfield Pretoria 0028 South Africa
| | - Lubica Macakova
- RISE Research Institute of Sweden Stockholm SE‐114 86 Sweden
| | - Henrietta L. DeKock
- Department of Consumer and Food Sciences University of Pretoria Private Bag X20 Hatfield Pretoria 0028 South Africa
| | - Mohammad N. Emmambux
- Department of Consumer and Food Sciences University of Pretoria Private Bag X20 Hatfield Pretoria 0028 South Africa
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16
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He X, Lu W, Sun C, Khalesi H, Mata A, Andaleeb R, Fang Y. Cellulose and cellulose derivatives: Different colloidal states and food-related applications. Carbohydr Polym 2020; 255:117334. [PMID: 33436177 DOI: 10.1016/j.carbpol.2020.117334] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2020] [Revised: 10/25/2020] [Accepted: 10/26/2020] [Indexed: 12/30/2022]
Abstract
Development of new sources and isolation processes has recently enhanced the production of cellulose in many different colloidal states. Even though cellulose is widely used as a functional ingredient in the food industry, the relationship between the colloidal states of cellulose and its applications is mostly unknown. This review covers the recent progress on illustrating various colloidal states of cellulose and the influencing factors with special emphasis on the correlation between the colloidal states of cellulose and its applications in food industry. The associated unique colloidal states of cellulose like high aspect ratio, crystalline structure, surface charge, and wettability not only promote the stability of colloidal systems, but also help improve the nutritional aspects of cellulose by facilitating its interactions with digestive system. Further studies are required for the rational control and improvement of the colloidal states of cellulose and producing food systems with enhanced functional and nutritional properties.
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Affiliation(s)
- Xiangxiang He
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Wei Lu
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Cuixia Sun
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Hoda Khalesi
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Analucia Mata
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Rani Andaleeb
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Yapeng Fang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China.
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18
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Harastani R, James LJ, Walton J, Woolley E. Tackling obesity: A knowledge-base to enable industrial food reformulation. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102433] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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19
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Fat‐Replacer Properties of Oxidized Cassava Starch Using Hydrogen Peroxide/Sodium Bicarbonate Redox System in Mayonnaise Formulation and Its Stability. STARCH-STARKE 2019. [DOI: 10.1002/star.201900112] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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20
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Chetana R, Bhavana KP, Babylatha R, Geetha V, Suresh Kumar G. Studies on eggless mayonnaise from rice bran and sesame oils. Journal of Food Science and Technology 2019; 56:3117-3125. [PMID: 31205366 DOI: 10.1007/s13197-019-03819-1] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/04/2019] [Accepted: 05/08/2019] [Indexed: 11/26/2022]
Abstract
Mayonnaise was prepared by replacing refined sunflower oil with physically refined rice bran oil (RBO), filtered sesame oil (SO) and blends of both RBO:SO. Emulsions were formulated using xanthan gum as a replacer for egg. The effect of replacing xanthan gum on varying oil blends (RBO:SO) on the physicochemical properties such as texture (consistency), stability, viscosity, and bioactives (oryzanol and sesamol content) were also studied. Significant differences were observed in the fat content of the emulsions prepared. Xanthan gum based mayonnaise's had 63-65% fat, whereas control sample with egg had 78% fat. The spreadability ranged between 1.2 and 1.6 N and stability of these spreads was found to be better than that of control. Mayonnaise with the desired colour, optimum spreadability and excellent emulsion stability could be prepared using RBO, and blends of RBO:SO. Significant differences were seen in the instrumental consistency and rheological studies among the mayonnaises prepared. The present study focusses on the preparation of a healthy mayonnaise using rice bran and sesame oil and their blends which have beneficial health effects due to the presence of oryzanol and sesamol.
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Affiliation(s)
- R Chetana
- Department of Traditional Foods and Sensory Science, CSIR-Central Food Technological Research Institute, Mysore, 570 020 India
| | - K P Bhavana
- Department of Traditional Foods and Sensory Science, CSIR-Central Food Technological Research Institute, Mysore, 570 020 India
| | - R Babylatha
- Department of Traditional Foods and Sensory Science, CSIR-Central Food Technological Research Institute, Mysore, 570 020 India
| | - V Geetha
- Department of Traditional Foods and Sensory Science, CSIR-Central Food Technological Research Institute, Mysore, 570 020 India
| | - G Suresh Kumar
- Department of Traditional Foods and Sensory Science, CSIR-Central Food Technological Research Institute, Mysore, 570 020 India
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21
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Cereal biopolymers for nano- and microtechnology: A myriad of opportunities for novel (functional) food applications. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2018.10.009] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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22
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Aganovic K, Bindrich U, Heinz V. Ultra-high pressure homogenisation process for production of reduced fat mayonnaise with similar rheological characteristics as its full fat counterpart. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.10.013] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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23
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Patil SS, Kaur C. Current trends in Extrusion: Development of Functional Foods and Novel Ingredients. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2018. [DOI: 10.3136/fstr.24.23] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | - Charanjit Kaur
- Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute
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24
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Design of reduced-fat food emulsions: Manipulating microstructure and rheology through controlled aggregation of colloidal particles and biopolymers. Food Res Int 2015; 76:777-786. [DOI: 10.1016/j.foodres.2015.06.034] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2015] [Revised: 06/26/2015] [Accepted: 06/27/2015] [Indexed: 11/23/2022]
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25
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Woo HD, We GJ, Kang TY, Shon KH, Chung HW, Yoon MR, Lee JS, Ko S. Physicochemical and Gelatinization Properties of Starches Separated from Various Rice Cultivars. J Food Sci 2015; 80:E2208-16. [DOI: 10.1111/1750-3841.13071] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2015] [Accepted: 08/10/2015] [Indexed: 11/28/2022]
Affiliation(s)
- Hee-Dong Woo
- Dept. of Agricultural Biotechnology; Seoul National Univ
| | | | | | | | - Hyung-Wook Chung
- Food Consumption and Safety Div; Ministry of Food and Drug Safety
| | - Mi-Ra Yoon
- Natl. Inst. of Crop Science; Rural Dept. Administration
| | - Jeom-Sig Lee
- Natl. Inst. of Crop Science; Rural Dept. Administration
| | - Sanghoon Ko
- Dept. of Food Science and Technology; Sejong Univ
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26
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Assessing of the potential of extruded flour paste as fat replacer in O/W emulsion: A rheological and microstructural study. Food Res Int 2015; 74:72-79. [DOI: 10.1016/j.foodres.2015.04.035] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2015] [Revised: 04/13/2015] [Accepted: 04/18/2015] [Indexed: 11/22/2022]
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27
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Román L, Santos I, Martínez MM, Gómez M. Effect of extruded wheat flour as a fat replacer on batter characteristics and cake quality. Journal of Food Science and Technology 2015; 52:8188-95. [PMID: 26604393 DOI: 10.1007/s13197-015-1909-x] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/26/2015] [Accepted: 06/03/2015] [Indexed: 10/23/2022]
Abstract
The effects of three levels of fat replacement (1/3, 2/3, and 3/3) by extruded flour paste and the effects of the presence of emulsifier on layer cake batter characteristics and final cake quality were studied. Replacement of oil by extruded flour paste modified the batter density and microscopy, reducing the number of air bubbles and increasing their size, while emulsifier incorporation facilitated air entrapment in batter. Emulsifier addition also increased the elastic and viscous moduli of the batter, while oil reduction resulted in a less structured batter. Emulsifier incorporation leads to good quality cakes, minimizing the negative effect of oil reduction, maintaining the volume and reducing the hardness of cakes. Furthermore, consumer acceptability of the reduced fat cakes was improved by the addition of emulsifier. Thus, the results confirmed the positive effect of partial oil substitution (up to 2/3) by extruded flour paste on the quality of reduced fat cakes when emulsifier was incorporated.
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Affiliation(s)
- Laura Román
- Food Technology Area, College of Agricultural Engineering, University of Valladolid, Avda. Madrid 44, 34004 Palencia, Spain
| | - Isabel Santos
- Food Technology Area, College of Agricultural Engineering, University of Valladolid, Avda. Madrid 44, 34004 Palencia, Spain
| | - Mario M Martínez
- Food Technology Area, College of Agricultural Engineering, University of Valladolid, Avda. Madrid 44, 34004 Palencia, Spain
| | - Manuel Gómez
- Food Technology Area, College of Agricultural Engineering, University of Valladolid, Avda. Madrid 44, 34004 Palencia, Spain
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28
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Wu BC, Degner B, McClements DJ. Soft matter strategies for controlling food texture: formation of hydrogel particles by biopolymer complex coacervation. JOURNAL OF PHYSICS. CONDENSED MATTER : AN INSTITUTE OF PHYSICS JOURNAL 2014; 26:464104. [PMID: 25347281 DOI: 10.1088/0953-8984/26/46/464104] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Soft matter physics principles can be used to address important problems in the food industry. Starch granules are widely used in foods to create desirable textural attributes, but high levels of digestible starch may pose a risk of diabetes. Consequently, there is a need to find healthier replacements for starch granules. The objective of this research was to create hydrogel particles from protein and dietary fiber with similar dimensions and functional attributes as starch granules. Hydrogel particles were formed by mixing gelatin (0.5 wt%) with pectin (0 to 0.2 wt%) at pH values above the isoelectric point of the gelatin (pH 9, 30 °C). When the pH was adjusted to pH 5, the biopolymer mixture spontaneously formed micron-sized particles due to electrostatic attraction of cationic gelatin with anionic pectin through complex coacervation. Differential interference contrast (DIC) microscopy showed that the hydrogel particles were translucent and spheroid, and that their dimensions were determined by pectin concentration. At 0.01 wt% pectin, hydrogel particles with similar dimensions to swollen starch granules (D3,2 ≈ 23 µm) were formed. The resulting hydrogel suspensions had similar appearances to starch pastes and could be made to have similar textural attributes (yield stress and shear viscosity) by adjusting the effective hydrogel particle concentration. These hydrogel particles may therefore be used to improve the texture of reduced-calorie foods and thereby help tackle obesity and diabetes.
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Affiliation(s)
- Bi-cheng Wu
- Department of Food Science, University of Massachusetts, Amherst, MA 01003
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