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Soto-Sierra L, Nikolov ZL. Feasibility of membrane ultrafiltration as a single-step clarification and fractionation of microalgal protein hydrolysates. Front Bioeng Biotechnol 2022; 10:957268. [PMID: 36110323 PMCID: PMC9468705 DOI: 10.3389/fbioe.2022.957268] [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: 05/30/2022] [Accepted: 08/01/2022] [Indexed: 11/28/2022] Open
Abstract
Protein hydrolysates are one of the most valuable products that can be obtained from lipid-extracted microalgae (LEA). The advantages of protein hydrolysates over other protein products encompass enhanced solubility, digestibility, and potential bioactivity. The development of an economically feasible process to produce protein hydrolysates depends on maximizing the recovery of hydrolyzed native protein from the lipid-extracted algal biomass and subsequent fractionation of hydrolyzed protein slurry. Previously, we reported a method for fractionation of enzymatically generated protein hydrolysates by acidic precipitation of algal cell debris and unhydrolyzed protein, precipitate wash, centrifugation, and depth filtration. The present study evaluates tangential flow ultrafiltration as a single-step alternative to centrifugation, precipitate wash, and depth filtration. The results demonstrate that the tangential flow ultrafiltration process has a potential that deserves further investigation. First, the membrane diafiltration process uses a single and easily scalable unit operation (tangential flow filtration) to separate and “wash out” hydrolyzed protein from the algal residue. Second, the protein recovery yield achieved with the tangential flow process was >70% compared to 64% previously achieved by centrifugation and depth filtration methods. Finally, protein hydrolysates obtained by membrane ultrafiltration exhibited slightly better heat and pH stability.
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Affiliation(s)
- Laura Soto-Sierra
- Molecular Templates, Inc. (MTEM), Austin, TX, United States
- Texas A&M University, College Station, TX, United States
- *Correspondence: Laura Soto-Sierra, ; Zivko L. Nikolov,
| | - Zivko L. Nikolov
- Texas A&M University, College Station, TX, United States
- *Correspondence: Laura Soto-Sierra, ; Zivko L. Nikolov,
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2
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Wang X, Han Y, Geng J, Zhu A, Wei X, Xiang Q, Zong W. Removal of Alternaria mycotoxins exposed to different food components by cold plasma. Food Chem 2022; 397:133770. [PMID: 35907392 DOI: 10.1016/j.foodchem.2022.133770] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2021] [Revised: 07/16/2022] [Accepted: 07/21/2022] [Indexed: 11/17/2022]
Abstract
Alternariol (AOH) and alternariol monomethyl ether (AME), the two Alternaria mycotoxins with the highest outbreak rates in food systems, could be effectively reduced by cold plasma. This research evaluated the impact of food components on the plasma removal of AOH and AME. The results showed that 6% whey protein or ovalbumin almost completely inhibited the reduction of AOH or AME. Polyphenols inhibited the removal of AOH and AME by up to 90.8% and 83.4%, respectively. Organic acids and Vc reduced AME removal by up to 43.4% and 31.9%, respectively, but had little effect on AOH removal. Sugars and amino acids could decrease both toxin removal by less than 10%. Proteins exhibited the most inhibitory effect on plasma removal of AOH and AME, followed by polyphenols, while the effect of other components was relatively small. AOH and AME removal by cold plasma was highly related to H2O2 produced during plasma discharge.
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Affiliation(s)
- Xiaoyuan Wang
- Zhengzhou University of Light Industry, School of Food and Bioengineering, Zhengzhou, Henan Province 450002, China
| | - Yike Han
- Zhengzhou University of Light Industry, School of Food and Bioengineering, Zhengzhou, Henan Province 450002, China
| | - Junjun Geng
- Zhengzhou University of Light Industry, School of Food and Bioengineering, Zhengzhou, Henan Province 450002, China
| | - Amei Zhu
- Zhengzhou University of Light Industry, School of Food and Bioengineering, Zhengzhou, Henan Province 450002, China
| | - Xiaopeng Wei
- Zhengzhou University of Light Industry, School of Food and Bioengineering, Zhengzhou, Henan Province 450002, China
| | - Qisen Xiang
- Zhengzhou University of Light Industry, School of Food and Bioengineering, Zhengzhou, Henan Province 450002, China
| | - Wei Zong
- Zhengzhou University of Light Industry, School of Food and Bioengineering, Zhengzhou, Henan Province 450002, China.
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3
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León-López A, Pérez-Marroquín XA, Estrada-Fernández AG, Campos-Lozada G, Morales-Peñaloza A, Campos-Montiel RG, Aguirre-Álvarez G. Milk Whey Hydrolysates as High Value-Added Natural Polymers: Functional Properties and Applications. Polymers (Basel) 2022; 14:polym14061258. [PMID: 35335587 PMCID: PMC8955172 DOI: 10.3390/polym14061258] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2022] [Revised: 03/17/2022] [Accepted: 03/18/2022] [Indexed: 02/04/2023] Open
Abstract
There are two types of milk whey obtained from cheese manufacture: sweet and acid. It retains around 55% of the nutrients of the milk. Milk whey is considered as a waste, creating a critical pollution problem, because 9 L of whey are produced from every 10 L of milk. Some treatments such as hydrolysis by chemical, fermentation process, enzymatic action, and green technologies (ultrasound and thermal treatment) are successful in obtaining peptides from protein whey. Milk whey peptides possess excellent functional properties such as antihypertensive, antiviral, anticancer, immunity, and antioxidant, with benefits in the cardiovascular, digestive, endocrine, immune, and nervous system. This review presents an update of the applications of milk whey hydrolysates as a high value-added peptide based on their functional properties.
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Affiliation(s)
- Arely León-López
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad Km 1, Tulancingo C.P. 43600, Hidalgo, Mexico; (A.L.-L.); (X.A.P.-M.); (G.C.-L.); (R.G.C.-M.)
| | - Xóchitl Alejandra Pérez-Marroquín
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad Km 1, Tulancingo C.P. 43600, Hidalgo, Mexico; (A.L.-L.); (X.A.P.-M.); (G.C.-L.); (R.G.C.-M.)
| | - Ana Guadalupe Estrada-Fernández
- Instituto Tecnológico Superior del Oriente del Estado de Hidalgo, Carretera Apan-Tepeapulco Km 3.5, Colonia Las Peñitas, Apan C.P. 43900, Hidalgo, Mexico;
| | - Gieraldin Campos-Lozada
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad Km 1, Tulancingo C.P. 43600, Hidalgo, Mexico; (A.L.-L.); (X.A.P.-M.); (G.C.-L.); (R.G.C.-M.)
| | - Alejandro Morales-Peñaloza
- Escuela Superior de Apan, Universidad Autónoma del Estado de Hidalgo, Carretera Apan-Calpulalpan s/n, Colonia Chimalpa Tlalayote, Apan C.P. 43920, Hidalgo, Mexico;
| | - Rafael G. Campos-Montiel
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad Km 1, Tulancingo C.P. 43600, Hidalgo, Mexico; (A.L.-L.); (X.A.P.-M.); (G.C.-L.); (R.G.C.-M.)
| | - Gabriel Aguirre-Álvarez
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad Km 1, Tulancingo C.P. 43600, Hidalgo, Mexico; (A.L.-L.); (X.A.P.-M.); (G.C.-L.); (R.G.C.-M.)
- Uni-Collagen S.A. de C.V., Arnulfo González No. 203, El Paraíso, Tulancingo C.P. 43684, Hidalgo, Mexico
- Correspondence: ; Tel.: +52-775-145-9265
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4
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De Farias Silva CE, Vieira RC, da Silva ICC, de Oliveira Cerqueira RB, Andrade NP, Claudino da Silva F, de Andrade FP, de Souza Abud AK, Andreola K, Taranto OP. Combining fruit pulp and rice protein agglomerated with collagen to potencialize it as a functional food: particle characterization, pulp formulation and sensory analysis. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:4194-4204. [PMID: 34538904 DOI: 10.1007/s13197-020-04892-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/27/2020] [Accepted: 11/06/2020] [Indexed: 10/22/2022]
Abstract
In this study, agglomeration process was applied in concentrated rice protein (RP) powder using hydrolyzed collagen (HC) as binder to improve wetting time and flowability, aiming at its application in the food industry, namely for fruit pulp supplementation. Fruit pulps from acerola (Malpighia emarginata), cashew (Anarcadium occidentale), guava (Psidium guajava), soursop (Annona muricate), passion fruit (Passiflora edulis) and mandarin (Citrus reticulata) replaced in 1-5% (w/w) by RP or RP agglomerated with collagen were evaluated in terms of viscosity/color and sensory attributes. The addition of RP led to changes in the color of the pulps analyzed, resulting in a red and yellowish color. Viscosity analysis showed that the agglomeration process increased RP dispersion as a function of collagen concentration. The percentage of concentrated RP and RP agglomerated with collagen was limited to 1-3% in order to generate acceptance levels higher than 80%, which is similar to the acceptance rate of pulps without any addition (control-NA).
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Affiliation(s)
| | | | | | | | | | | | | | | | - Kaciane Andreola
- Faculty of Chemical Engineering, Mauá Institute of Technology, São Caetano do Sul, São Paulo Brazil
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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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Mohammed NK, Muhialdin BJ, Meor Hussin AS. Characterization of nanoemulsion of Nigella sativa oil and its application in ice cream. Food Sci Nutr 2020; 8:2608-2618. [PMID: 32566178 PMCID: PMC7300053 DOI: 10.1002/fsn3.1500] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2019] [Revised: 01/27/2020] [Accepted: 01/29/2020] [Indexed: 11/08/2022] Open
Abstract
The aim of this study was to develop ice-cream product fortified with a Nigella sativa oil (NSO) nanoemulsion at four ratios (0% control, 3%, 5% and 10%). The NSO nanoemulsion stabilized by combinations of gum arabic, sodium caseinate, and Tween-20 at three ratios (5%, 10%, and 15%) of emulsifiers. The results showed that 10% nanoemulsion has the highest stability and zeta potential (-31.92), and lowest change of PDI (0.182). The 5% nanoemulsion showed the lowest particle size (175.83 µm). The result demonstrated that NSO nanoemulsion improved the ice-cream physical properties and consumer acceptability. Among the different samples, sensory evaluation revealed that ice-cream sample of 5% nanoemulsion received more acceptability from the panelist. This results demonstrated ice cream can be fortified with NSO nanoemulsion. This means it could be used as a functional ice cream with manifold NSO health benefits.
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Affiliation(s)
| | - Belal J. Muhialdin
- Faculty of Food Science and TechnologyUniversiti Putra MalaysiaSerdangMalaysia
| | - Anis Shobirin Meor Hussin
- Faculty of Food Science and TechnologyUniversiti Putra MalaysiaSerdangMalaysia
- Halal Products Research InstituteUniversiti Putra MalaysiaSerdangMalaysia
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8
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Meza BE, De Piante Vicín DA, Marino F, Sihufe GA, Peralta JM, Zorrilla SE. Characterisation of soluble aggregates from commercial whey protein concentrate suspensions: Effect of protein concentration, pH, and heat treatment conditions. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12669] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Bárbara E Meza
- Instituto de Desarrollo Tecnológico para la Industria Química (INTEC) Universidad Nacional del Litoral – CONICET Güemes 3450 S3000GLN Santa Fe Argentina
| | - Daniel A De Piante Vicín
- Instituto de Desarrollo Tecnológico para la Industria Química (INTEC) Universidad Nacional del Litoral – CONICET Güemes 3450 S3000GLN Santa Fe Argentina
| | - Fernanda Marino
- Instituto de Desarrollo Tecnológico para la Industria Química (INTEC) Universidad Nacional del Litoral – CONICET Güemes 3450 S3000GLN Santa Fe Argentina
| | - Guillermo A Sihufe
- Instituto de Desarrollo Tecnológico para la Industria Química (INTEC) Universidad Nacional del Litoral – CONICET Güemes 3450 S3000GLN Santa Fe Argentina
| | - Juan Manuel Peralta
- Instituto de Desarrollo Tecnológico para la Industria Química (INTEC) Universidad Nacional del Litoral – CONICET Güemes 3450 S3000GLN Santa Fe Argentina
| | - Susana E Zorrilla
- Instituto de Desarrollo Tecnológico para la Industria Química (INTEC) Universidad Nacional del Litoral – CONICET Güemes 3450 S3000GLN Santa Fe Argentina
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9
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Silva CEDF, Abud AKDS, Silva ICCD, Andrade NP, Cerqueira RBDO, Andrade FPD, Carvalho FDO, Almeida RMRG, Souza JEAD. Acceptability of tropical fruit pulps enriched with vegetal/microbial protein sources: viscosity, importance of nutritional information and changes on sensory analysis for different age groups. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:3810-3822. [PMID: 31413407 DOI: 10.1007/s13197-019-03852-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/07/2019] [Accepted: 05/26/2019] [Indexed: 11/27/2022]
Abstract
The combination of products traditionally consumed with other components with the alleged classification of functional food has become a continuous reality, if not a necessity. This article investigated the supplementation of tropical fruit pulps (acerola-Malpighia emarginata, guava-Psidium guajava, passion fruit-Passiflora edulis and mandarin-Citrus reticulata), with 5-10% (m/V) on vegetal/microbial protein sources (soy protein, beer yeast and bee pollen). Viscosity and colour analysis were carried out and differences between fruit pulp with no addition and those supplemented were verified, with a specific importance to soy protein, which increased 5-10 times pulps viscosity, while the remaining supplemented formulations, 1.5-3 times. Between the sensory factors (colour, flavour, aroma and appearance), flavour significantly influenced the acceptance of the product (p < 0.05). The nutritional information provided to tasters, as well as to specific age groups (children, elderly and youngsters/adults), significantly increased the product's acceptance; with values ranging between 70 and 80% in some cases, demonstrating the importance of cognitive response on those factors.
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10
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11
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Transglutaminase-mediated incorporation of whey protein as fat replacer into the formulation of reduced-fat Iranian white cheese: physicochemical, rheological and microstructural characterization. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9858-5] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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12
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Storage Stability of Novel Functional Drinks Based on Ricotta Cheese Whey and Fruit Juices. BEVERAGES 2018. [DOI: 10.3390/beverages4030067] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
To study the storage stability of drinks produced by blending ricotta cheese whey (RCW) with fruit juices, apple-RCW and apple and blueberry mix (50:50)-RCW (juice/RCW ratio: 70/30, 14.5% soluble solids content) were prepared. Color, sugar and organic acid profiles, antioxidant composition, and sensory features were analyzed after 15 to 150 days of storage on an open shelf at room temperature. A browning phenomenon occurred in the apple-RCW-based drink, while no significant color changes occurred in the mix-based drink. Significant degradation of polyphenol compounds (TPC) occurred in both drinks, but more markedly in the mix-based one. Storage strongly influenced the stability of the total monomeric anthocyanins (MAP) due to their sensitivity to temperature and light. Antioxidant capacity was preserved in both drinks, suggesting that the antioxidant capacity of Maillard reaction products and/or polymeric anthocyanins formed during storage compensated for the TPC/MAP loss. Sugar and organic acid profiles changed without influencing the sensory characteristics. Except for the sourness intensity in the apple-based drink, which increased significantly, storage did not negatively influence the sensory parameters, so both RCW-based drinks obtained high acceptance scores at the end of the storage period. Despite the bioactive compound losses, both drinks provided interesting nutritional value at the end of the storage period, particularly the mix-based drink. The overall results showed that both products are stable enough to hypothesize their commercialization.
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Ahmadi SF, Nasirpour A, Goli SAH, Riahi E. Effect of heat treatment and solution preparation procedure on colloidal stability of whey protein sour cherry beverage. INT J DAIRY TECHNOL 2018. [DOI: 10.1111/1471-0307.12498] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Sayede Fateme Ahmadi
- Department of Food Science and Technology; College of Agriculture; Isfahan University of Technology; Esfahan 84156-83111 Iran
| | - Ali Nasirpour
- Department of Food Science and Technology; College of Agriculture; Isfahan University of Technology; Esfahan 84156-83111 Iran
| | - Sayed Amir H. Goli
- Department of Food Science and Technology; College of Agriculture; Isfahan University of Technology; Esfahan 84156-83111 Iran
| | - Esmaeil Riahi
- The Kraft Heinz Company; Glenview Illinois 60020 USA
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14
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Danesh E, Goudarzi M, Jooyandeh H. Short communication: Effect of whey protein addition and transglutaminase treatment on the physical and sensory properties of reduced-fat ice cream. J Dairy Sci 2017; 100:5206-5211. [DOI: 10.3168/jds.2016-12537] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2016] [Accepted: 03/24/2017] [Indexed: 11/19/2022]
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15
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Madadlou A, Abbaspourrad A. Bioactive whey peptide particles: An emerging class of nutraceutical carriers. Crit Rev Food Sci Nutr 2017; 58:1468-1477. [DOI: 10.1080/10408398.2016.1264064] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Ashkan Madadlou
- Department of Food Science and Engineering, University College of Agriculture & Natural Resources, University of Tehran, Karaj, Iran
| | - Alireza Abbaspourrad
- Department of Food Science, College of Agriculture & Life Sciences, Cornell University, Ithaca, New York, USA
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16
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Ricotta Cheese Whey-Fruit-Based Beverages: Pasteurization Effects on Antioxidant Composition and Color. BEVERAGES 2017. [DOI: 10.3390/beverages3010015] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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17
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Jooyandeh H, Goudarzi M, Rostamabadi H, Hojjati M. Effect of Persian and almond gums as fat replacers on the physicochemical, rheological, and microstructural attributes of low-fat Iranian White cheese. Food Sci Nutr 2016; 5:669-677. [PMID: 28572956 PMCID: PMC5448388 DOI: 10.1002/fsn3.446] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2016] [Revised: 10/16/2016] [Accepted: 10/20/2016] [Indexed: 11/30/2022] Open
Abstract
The effect of Persian and almond gums (0, 0.1 and 0.2% (w/w)) as fat replacers and milk fat (0.4, 0.9, and 1.4% (w/w)) on physicochemical and rheological characteristics and microstructure of low‐fat Iranian White cheese was studied. Persian and almond gums both effectively increased moisture‐to‐protein (M:P) ratio of low‐fat cheese samples which in turn led to a significant reduction in the hardness parameters fracture stress and Young's and storage (G’) moduli (p < .05); however, the effect of Persian gum was more pronounced (p < .01). Gum addition promoted cheese yield and proteolysis rate (p < .05). Response surface optimization described that supplementation of cheese milk containing 0.9% fat with 0.2% Persian gum and 0.12% almond gum would result in a low‐fat cheese with textural properties similar to its full‐fat counterpart. Scanning electron microscopy revealed that the fat replacers produced full‐fat‐like structure in the low‐fat Iranian White cheese, when incorporated at the optimum levels.
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Affiliation(s)
- Hossein Jooyandeh
- Department of Food Science and Technology Ramin Agricultural and Natural Resources University AhvazIran
| | - Mostafa Goudarzi
- Department of Food Science, Technology and Engineering University College of Agriculture and Natural Resources University of Tehran KarajIran
| | - Hadis Rostamabadi
- Department of Food Science and Technology Ramin Agricultural and Natural Resources University AhvazIran
| | - Mohammad Hojjati
- Department of Food Science and Technology Ramin Agricultural and Natural Resources University AhvazIran
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18
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Yadav DN, Vishwakarma RK, Borad S, Bansal S, Jaiswal AK, Sharma M. Development of protein fortified mango based ready-to-serve beverage. Journal of Food Science and Technology 2016; 53:3844-3852. [PMID: 28018000 DOI: 10.1007/s13197-016-2395-5] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/20/2016] [Accepted: 10/21/2016] [Indexed: 10/20/2022]
Abstract
Fruit drinks contain negligible amount of protein as nutritional component. Fortification of fruit drinks with protein is a challenge due to protein stability in acidic and ionic environment. Mango ready-to-serve (RTS) beverage was fortified with modified whey protein and its rheological properties were studied. Whey protein was hydrolysed with papain to improve its stability in acidic medium. The water holding capacity of whey protein increased about two times after hydrolysis. Hydrolysed and native whey protein was used at 2, 3 and 4% levels for fortification of mango based RTS beverage. Addition of hydrolysed whey protein at all the three levels did not significantly change the flow behaviour of the beverage. Native whey protein fortification resulted in precipitation; however, addition of hydrolysed whey protein led to stable beverage formulation at all the three levels. Hydrolysed whey protein imparted slight bitter taste to the RTS beverage, which was masked by β-cyclodextrin @ 0.15% of total protein. The mango RTS beverage with 3.0% hydrolysed whey protein was found acceptable with good sensory appeal and stability during thermal processing as well storage in glass bottles.
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Affiliation(s)
- Deep N Yadav
- ICAR-Central Institute of Post-Harvest Engineering and Technology (ICAR-CIPHET), PAU Campus, Ludhiana, Punjab 141 004 India
| | - R K Vishwakarma
- ICAR-Central Institute of Post-Harvest Engineering and Technology (ICAR-CIPHET), PAU Campus, Ludhiana, Punjab 141 004 India
| | - Sanket Borad
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana India
| | - Sangita Bansal
- ICAR-Central Institute of Post-Harvest Engineering and Technology (ICAR-CIPHET), PAU Campus, Ludhiana, Punjab 141 004 India
| | - Arvind K Jaiswal
- ICAR-Central Institute of Post-Harvest Engineering and Technology (ICAR-CIPHET), PAU Campus, Ludhiana, Punjab 141 004 India
| | - Monika Sharma
- Southern Regional Station, ICAR-National Dairy Research Institute, Bengaluru, Karnataka India
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