Effects of Locust Bean Gum and Mono- and Diglyceride Concentrations on Particle Size and Melting Rates of Ice Cream

Bacterial cellulose infusion: A comprehensive investigation into textural, tribological and temporal sensory evaluation of ice creams

The study examines how adding bacterial cellulose also referred to as Symbiotic Culture of Bacteria and Yeast (SCOBY) to ice cream affects the textural, tribological, and sensory attributes, particularly texture and mouthfeel perception. Analytical assessments were performed on three types: SCOBY-added ice cream and two reference samples (control and guar gum-added ice creams). Evaluations included physicochemical properties, textural and tribological characteristics, and dynamic sensory mouthfeel using the temporal dominance of sensation (TDS) methodology. SCOBY ice cream showed higher probiotics content, lower pH, and higher acidity than reference samples. The addition of SCOBY increased hardness and altered the textural properties. TDS analysis highlighted distinct temporal dominance patterns, with guar gum ice cream presenting a pronounced mouth/residual coating pre-swallowing, while SCOBY and control ice cream exhibited a thin/fluid perception. The frictional factor at 37 °C was positively correlated with the melting rate, graininess, and thin/fluid perception while negatively correlated with firmness, smoothness and mouthfeel liking. Additionally, the mouthfeel liking was higher with firm, smooth and mouth/residual coating sensations and lower with grainy and thin/fluid perception. In summary, incorporating SCOBY in ice cream formulations can provide health benefits and meet consumer preferences for natural ingredients, while ensuring careful optimization of mouthfeel.

Effects of hydrocolloids and oleogel on techno-functional properties of dairy foods

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.

Morphological transitions of Bacillus subtilis in the presence of food-grade lipidic nanoemulsions

The present study aims to study the antibacterial activity of food-grade lipidic nanoemulsion (noncationized/cationized) against Bacillus subtilis (BS). Bactericidal activity was ascertained by studying the morphological transitions on BS using transmission electron microscopy (TEM), atomic force microscopy (AFM), and scanning electron microscopy (SEM). Morphological changes were witnessed by cell wall breakage, oozing out of cellular contents, loss of cell turgidity and contour. Furthermore, aggregation of cationic nanoemulsion (CaNM) was preferentially observed at apical side of BS construing comparatively more electrostatic attraction between electronegative apical side and CaNM. Resistance response of BS exhibited by apical cell-wall thickening was not able to protect the bacteria due to leakage of cellular content. AFM corroborated its importance in bacteriology, wherein the fragmented cell wall can be "piece-by-piece" identified and sutured back to its appropriate vacant places, thereby, completing the cell wall contour of the ghost cell. Such postmortem analysis of bacterial cell using AFM studies can throw light toward mechanism of cell fragmentation of bacterial cells. SEM study also demonstrated the deformed, fragmented, and amorphous nature of BS construing the bactericidal effect of prepared nanoemulsion.

Functional polysaccharides of carob fruit: a review

Polysaccharides in carob fruit, including carob bean gum (also known as carob gum, locust bean gum) and carob fiber, are widely used in industries such as food, pharmaceuticals, paper, textile, oil well drilling and cosmetics. Carob bean gum is a galactomannan obtained from the seed endosperm of carob tree and the fiber is obtained by removing most of soluble carbohydrates in carob pulp by water extraction. Both the gum and fiber are beneficial to health for many diseases such as diabetes, bowel movements, heart disease and colon cancer. This article reviewed the composition, properties, food applications and health benefits of polysaccharides from carob fruit.

The Effect of Overrun, Fat Destabilization, and Ice Cream Mix Viscosity on Entire Meltdown Behavior

This study aims at exploring ice cream meltdown behavior by changing the levels of stabilizer (ST), polysorbate 80 (PS80), and overrun (OR). By adjusting the formulation of ice cream, the degree of fat destabilization (FD), mix viscosity (MV), and overrun can be controlled within a certain range, which in turn presents different meltdown behaviors for study. In addition to the drip-through test, the shape of ice cream as it melts was recorded as height change to further investigate ice cream meltdown. Mix viscosity (at 50 s^-1 ) and fat destabilization were found to have a significant effect not only on drip-through rate, but also the induction time, final weight of the drip-through part, height-change rate, and final height of melted ice cream. On the other side, overrun was found only to have an effect on meltdown when no stabilizers were added. These results indicate serum phase viscosity (mix viscosity) and fat destabilization are important parameters to describe ice cream meltdown. Besides, the entire ice cream meltdown curve and height collapse curve provide important information on ice cream meltdown behavior. PRACTICAL APPLICATION: A new direction of analysis of ice cream meltdown behavior is provided in this study. The induction time, the final drip-through weight, and the height change during the meltdown process were found to be the indicators on the influence of microstructure on ice cream meltdown behavior for the future study.

Effects of locust bean gum on the structural and rheological properties of resistant corn starch

In this study, interactions between resistant corn starch (RS) (5% w/w) and locust bean gum (LBG) (0, 0.125, 0.25, 0.50 and 1.0% w/v) on the viscoelastic, pasting and morphological characteristics of aqueous dispersions were evaluated. Results showed that the storage modulus (G'), loss modulus (G''), and apparent viscosity values of starch/gum (RS/LBG) mixtures were enhanced with the addition of LBG, and the rheograms demonstrated a biphasic behavior. RS/LBG samples were predominantly either solid like (G' > G'') or viscous (G'' > G'), depending on the added concentration level of LBG. Gum addition also caused higher peak viscosity, breakdown and total set back of RS/LBG mixtures. A strong correlation between rheological and structural properties was found. Confocal laser scanning microscopy (CLSM) images confirmed the transition of starch particles from a scattered angular shape to clustered structures cross-linked by dense aggregate junction zones justifying the observed changes in rheological properties.