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Khoshdouni Farahani Z, Ebrahimzadeh Mousavi M, Ibrahim SA. Improving physicochemical, rheometry and sensory attributes of fortified beverages using jujube alcoholic/aqueous extract loaded Gellan-Protein macrocarriers. Heliyon 2024; 10:e24518. [PMID: 38304791 PMCID: PMC10831596 DOI: 10.1016/j.heliyon.2024.e24518] [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: 10/18/2023] [Revised: 01/06/2024] [Accepted: 01/10/2024] [Indexed: 02/03/2024] Open
Abstract
The use of phenolic bioactive substances in beverages is introduced by novel techniques as a functional food product. Gel beads from jujube extract were prepared by extrusion method using encapsulation and coated by whey protein isolate and soy protein isolate and thus, a functional beverage was prepared from these beads. There were three types of beads, including Gellan, Gellan/whey protein isolate and Gellan/soy protein isolate. The pH, acidity, Brix, turbidity, viscosity and sensory properties were evaluated. Observing the increase in pH is the result of the release of small amounts of fruit extract, the effect of which can be seen in the inverse relationship of acidity next to pH. The results demonstrate that the highest viscosity is related to protein beverages, especially Gellan gum/SPI beads' beverage. Hence, the highest turbidity in Gellan gum/SPI beads' beverage was visible on the 14th day (66.6 NTU). Thereby, there is potential for these Gellan beads beverages with suitable sensory scores to be wholly utilized and developed with the aim of this study. Along with it, this new beverage can attract the opinion of a wide range of consumers. Therewith, the industrialization of such types of products helps to improve the consumer market.
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Affiliation(s)
- Zahra Khoshdouni Farahani
- Department of Food Science and Technology, Faculty of Agriculture and Food Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Mohammad Ebrahimzadeh Mousavi
- Department of Food Science, Engineering and Technology, Faculty of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Salam Adnan Ibrahim
- Food Microbiology and Biotechnology Laboratory, 173 Carver Hall, North Carolina Agricultural and Technical State University, Greensboro, NC, 27411, USA
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Li N, Choi I, Vuia-Riser J, Carter B, Drake M, Zhong Q. Physical and sensory properties of lemon-flavored acidic beverages formulated with nonfat dry milk during storage. J Dairy Sci 2022; 105:3926-3938. [PMID: 35307175 DOI: 10.3168/jds.2021-21389] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2021] [Accepted: 01/30/2022] [Indexed: 11/19/2022]
Abstract
Sensory and physical properties of 2 lemon-flavored beverages with 5% and 7.5% wt/wt nonfat dry milk (NFDM) at pH 2.5 were studied during storage. The 2 beverages had similar volatile compounds, but the 5% NFDM had higher aroma and lemon flavor, with a preferred appearance by consumers due to the lower turbidity and viscosity. After 28 d of storage at 4°C, lemon flavor decreased in the 5% NFDM beverage but was still more intense than the 7.5% one. During 70 d of storage, no microorganisms were detected, and the beverages were more stable when stored at 4°C than at room temperature according to changes of physical properties measured for appearance, turbidity, color, particle size, zeta potential, rheological properties, and transmission electron microscopy morphology. Findings of the present study suggest that NFDM may be used at 5% wt/wt to produce stable acidic dairy beverages with low turbidity when stored at 4°C.
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Affiliation(s)
- Nan Li
- Department of Food Science, The University of Tennessee, Knoxville 37996
| | - Inseob Choi
- Department of Food Science, The University of Tennessee, Knoxville 37996
| | | | - Brandon Carter
- Southeast Dairy Foods Research Center, Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh 27606
| | - MaryAnne Drake
- Southeast Dairy Foods Research Center, Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh 27606
| | - Qixin Zhong
- Department of Food Science, The University of Tennessee, Knoxville 37996.
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3
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The effects of Ziziphus jujuba extract-based sodium alginate and proteins (whey and pea) beads on characteristics of functional beverage. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01353-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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4
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McCarthy NA, Magan JB, Kelleher CM, Kelly AL, O’Mahony JA, Murphy EG. Heat treatment of milk: effect on concentrate viscosity, powder manufacture and end-product functionality. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105289] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Farahani ZK, Mousavi SMAE, Seyedain Ardebili SM, Bakhoda H. Functional beverage based on alginate/insoluble fraction of Persian gum, WPI and PPC beads loaded with jujube extract: physicochemical, rheometry and sensory properties. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15423] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Zahra Khoshdouni Farahani
- Department of Food Science and Technology Faculty of Agriculture and Food Technology Science and Research Branch Islamic Azad University PO Box 775/14515 Tehran 1477893855 Iran
| | - Seyed Mohamad ali Ebrahimzadeh Mousavi
- Department of Food Science, Engineering and Technology Facaulty of Agriculture and Natural Resources University of Tehran PO Box 4111 Karaj 31587‐77871 Iran
| | - Seyed Mahdi Seyedain Ardebili
- Department of Food Science and Technology Faculty of Agriculture and Food Technology Science and Research Branch Islamic Azad University PO Box 775/14515 Tehran 1477893855 Iran
| | - Hossein Bakhoda
- Department of Agricultural mechanization Faculty of Agriculture and Food Technology Science and Research Branch Islamic Azad University PO Box 775/14515 Tehran 1477893855 Iran
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Kelleher CM, Aydogdu T, Murphy KM, O'Mahony JA, Kelly AL, O'Callaghan DJ, McCarthy NA. The effect of protein profile and preheating on denaturation of whey proteins and development of viscosity in milk protein beverages during heat treatment. INT J DAIRY TECHNOL 2020. [DOI: 10.1111/1471-0307.12679] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
- Clodagh M Kelleher
- Food Chemistry and Technology Department Teagasc Food Research Centre Cork Ireland
- School of Food and Nutritional Sciences University College Cork Cork Ireland
| | - Tugce Aydogdu
- Food Chemistry and Technology Department Teagasc Food Research Centre Cork Ireland
- School of Food and Nutritional Sciences University College Cork Cork Ireland
| | - Kevin M Murphy
- Food Chemistry and Technology Department Teagasc Food Research Centre Cork Ireland
| | - James A O'Mahony
- School of Food and Nutritional Sciences University College Cork Cork Ireland
| | - Alan L Kelly
- School of Food and Nutritional Sciences University College Cork Cork Ireland
| | - Donal J O'Callaghan
- Food Chemistry and Technology Department Teagasc Food Research Centre Cork Ireland
| | - Noel A McCarthy
- Food Chemistry and Technology Department Teagasc Food Research Centre Cork Ireland
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Poulsen CLN, Clausen MR, Gregersen SB, Bertram HC. Effect of long-term heat exposure on rheological and intrinsic water characteristics of bone-derived beef stocks. MAGNETIC RESONANCE IN CHEMISTRY : MRC 2019; 57:700-706. [PMID: 30644136 DOI: 10.1002/mrc.4831] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/30/2018] [Revised: 12/30/2018] [Accepted: 01/04/2019] [Indexed: 06/09/2023]
Abstract
Bone-derived protein stocks are used in food industry to enhance taste of soups, sauces, and a range of other products. Both during commercial manufacturing and when used for culinary purposes, the stocks may be exposed to high temperatures for an extended time period. The present study investigated the effect of retention at 90°C for 0, 3, 6, 9, 24, 48, 72, and 168 hr on the functional attributes of concentrated bone-derived beef stocks (57% Dry matter (DM)). Visual inspection and rheological analyses showed that during increasing heat exposure, the gel strength as well as viscosity of the concentrated stocks decreased incrementally and significantly (P > 0.001). Nuclear magnetic resonance (NMR) relaxation measurements conducted on the beef stocks also revealed strong effects of heat exposure on the transverse (T2 ) relaxation time, which increased incrementally and significantly (P > 0.001) with longer heat exposure. Thus, the present study demonstrated that heat-induced changes in rheological properties of bone-derived beef stocks can be ascribed to changes in intrinsic water-protein interactions and water attributes as a result of heat-induced protein modifications. In conclusion, the study proves that NMR relaxometry is a valuable tool for monitoring changes in intrinsic water mobility that are manifested in modified functional attributes of concentrated beef stocks.
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Affiliation(s)
| | | | - Sandra Beyer Gregersen
- Department of Food Science, Research Centre Aarslev, Aarhus University, Aarslev, Denmark
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Ferreira MVS, Cappato LP, Silva R, Rocha RS, Neto RPC, Tavares MIB, Esmerino EA, Freitas MQ, Bissagio RC, Ranadheera S, Raices RSL, Silva MC, Cruz AG. Processing raspberry-flavored whey drink using ohmic heating: Physical, thermal and microstructural considerations. Food Res Int 2019; 123:20-26. [PMID: 31284969 DOI: 10.1016/j.foodres.2019.04.045] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2019] [Revised: 04/18/2019] [Accepted: 04/18/2019] [Indexed: 02/02/2023]
Abstract
The effect of ohmic heating processing (10, 100, 1000 Hz - 25 V;45, 60, 80 V - 60 Hz until 65 °C-30 min) on physical (color, rheology, particle size diameter), thermal (differential scanning calorimetry, DSC), physicochemical (time domain nuclear magnetic resonance, TD-NMR) and microstructural (optical microscopy) properties of raspberry-flavored whey drink was investigated. The samples were submitted to an ohmic system and conventional pasteurization (65 °C-30 min). Both processing led to increases in the color parameters (C*, h* and ∆E*) in the first 30 min. For the treatments, 10 Hz-25 V and 1000 Hz-25 V, more viscous, and consequently increased D[4,3] and D[3,2] values were observed, and similar results were obtained for the DSC behavior. The microstructure confirmed aggregation of cell structure in those configurations (10 Hz and 1000 Hz-25 V). OH, parameters for both ohmic configurations have an impact in all the evaluated parameters for raspberry-flavored whey drink, which can be interesting for the dairy industry.
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Affiliation(s)
- Marcus Vinicius S Ferreira
- Universidade Federal Rural do Rio de Janeiro (UFRRJ), Instituto de Tecnologia (IT), 23890-000 Seropédica, Rio de Janeiro, Brazil
| | - Leandro P Cappato
- Universidade Federal Rural do Rio de Janeiro (UFRRJ), Instituto de Tecnologia (IT), 23890-000 Seropédica, Rio de Janeiro, Brazil
| | - Ramon Silva
- Departamento de Alimentos, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), 20270-021 Rio de Janeiro, Brazil; Faculdade de Veterinária, Universidade Federal Fluminense (UFF), 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Ramon S Rocha
- Departamento de Alimentos, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), 20270-021 Rio de Janeiro, Brazil; Faculdade de Veterinária, Universidade Federal Fluminense (UFF), 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Roberto P C Neto
- Instituto de Macromoléculas Professora Eloisa Mano (IMA), Universidade Federal do Rio de Janeiro (UFRJ), 21941-598 Rio de Janeiro, Brazil
| | - Maria Inês B Tavares
- Instituto de Macromoléculas Professora Eloisa Mano (IMA), Universidade Federal do Rio de Janeiro (UFRJ), 21941-598 Rio de Janeiro, Brazil
| | - Erick A Esmerino
- Faculdade de Veterinária, Universidade Federal Fluminense (UFF), 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Mônica Q Freitas
- Faculdade de Veterinária, Universidade Federal Fluminense (UFF), 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Rodrigo C Bissagio
- Departamento de Ciências Biológicas, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), 20270-021 Rio de Janeiro, Brazil
| | - Senaka Ranadheera
- School of Agriculture & Food, Faculty of Veterinary & Agricultural Sciences, The University of Melbourne, Melbourne, VIC 3010, Australia
| | - Renata S L Raices
- Departamento de Alimentos, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), 20270-021 Rio de Janeiro, Brazil
| | - Marcia C Silva
- Departamento de Alimentos, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), 20270-021 Rio de Janeiro, Brazil
| | - Adriano G Cruz
- Departamento de Alimentos, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), 20270-021 Rio de Janeiro, Brazil.
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Kelleher CM, Tobin JT, O'Mahony JA, Kelly AL, O'Callaghan DJ, McCarthy NA. A comparison of pilot-scale supersonic direct steam injection to conventional steam infusion and tubular heating systems for the heat treatment of protein-enriched skim milk-based beverages. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.01.002] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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Eguchi M, Taguchi Y, Nagasaka Y. Non-contact optical hand-held viscosity sensor with incident angle and irradiation timing controls. OPTICS EXPRESS 2018; 26:34070-34080. [PMID: 30650836 DOI: 10.1364/oe.26.034070] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/24/2018] [Accepted: 12/08/2018] [Indexed: 06/09/2023]
Abstract
This paper proposes a novel optical hand-held viscosity sensor based on a laser-induced capillary wave method that can be used as a noncontact and quick in situ viscometry of liquid samples. Incident angle and irradiation timing control systems were integrated into the hand-held viscosity sensor to robustly measure viscosity by detecting the optical signal in a hand-held condition. We report the stability evaluation of these systems under the hand-held condition. Finally, the proposed sensor's applicability to the hand-held viscometer was confirmed by measuring the viscosity distribution that the temperature gradient of the liquid sample caused.
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