Functional Properties of a High Protein Beverage Stabilized with Oat-β-Glucan

Glucans and applications in drug delivery

Glucan is a natural polysaccharide widely distributed in cereals and microorganisms that has various biological activities, including immunomodulatory, anti-infective, anti-inflammatory, and antitumor activities. In addition to wide applications in the broad fields of food, healthcare, and biomedicines, glucans hold promising potential as drug delivery carrier materials or ligands. Specifically, glucan microparticles or yeast cell wall particles are naturally enclosed vehicles with an interior cavity that can be exploited to carry and deliver drug payloads. The biological activities and targeting capacities of glucans depend largely on the recognition of glucan moieties by receptors such as dectin-1 and complement receptor 3, which are widely expressed on the cell membranes of mononuclear phagocytes, dendritic cells, neutrophils, and some lymphocytes. This review summarizes the chemical structures, sources, fundamental properties, extraction methods, and applications of these materials, with an emphasis on drug delivery. Glucans are utilized mainly as vaccine adjuvants, targeting ligands and as carrier materials for various drug entities. It is believed that glucans and glucan microparticles may be useful for the delivery of both small-molecule and macromolecular drugs, especially for potential treatment of immune-related diseases.

Augmenting the quality and storage stability of soymilk by incorporation of untreated and ozonated oat 1,4-β-D-glucan

The study aimed to improve the quality and storage stability of novel plant-based soymilk with the incorporation of untreated (UtβG) and modified oat derived 1,4-β-D-glucan (OzβG) at varying concentrations (0, 1, and 2 % labelled as S0, S1 and S2). The treated soymilk was characterized for physical, chemical, nutritional, rheological, particle size, zeta potential, sensory and storage stability characteristics. The results revealed that 1, 4-β-D-glucan incorporation increased the acidity (0.67 to 0.73 %), viscosity (3.4 to 4.7 Cp) and ash content (0.74 to 0.92 %), however color remains natural. The frequency sweep and shear experiments showed that the 1,4-β-D-glucan modified the rheological parameters of the soymilk. The sensory analysis (n = 30) indicated that texture, mouthfeel and overall acceptability (8.38). Compared to OzβG-treated soymilk, UtβG soymilk, especially S2, exhibited superior thickening and rheological properties. The storage study indicated minimal phase separation in 1,4-β-D-glucan-incorporated samples, maintaining stability for 15 days under refrigerated conditions without compromising overall quality. Thus, this study provides valuable insights into the potential application of 1,4-β-D-glucan for improving the technological quality of soymilk that highlights possible implications for its commercialization potential.

Using dietary fiber as stabilizer in dairy products: β-glucan and inulin-type fructans

β-glucan and inulin-type fructans, considering their beneficial effects on health, are the favorite dietary fibers in recent years. This review firstly gives information on the health-promoting effects of these two fibers, and then, using them in dairy products. They can be used in different dairy products, depending on their properties. However, their effect levels and forms may be different. Especially in probiotic products, these fibers can be used as a multi-functional additive because of their satisfactory stability in dairy products. The stabilizer effect can change in dairy products (e.g., ice cream, beverage) with variable composition/formulation. β-glucan and inulin-type fructans develop textural or rheological properties of dairy products that have relatively more standard composition (such as yogurt, cheese), at varying degrees depending on the proportion. Since the additives used to increase the stability of foods or to extend their shelf life are compounds that are beneficial for health, their usage areas should be increased, and their different potential effects should be known. For this reason, in this review, current information about health effects and usage areas of these components discussed in detail. Consequently, the texture improver effect of these two dietary fibers on dairy products is crucial and has no effect (positive/negative) on physicochemical or flavor properties. Although individual studies have reported a reduction in the amount of acetaldehyde in yogurt or effects that may cause undesirable functional properties in mozzarella cheese, most studies have proven that fiber addition does not have an adverse effect on the properties other than texture.

Consumer Perception and Sensory Drivers of Liking of Fortified Oat Milks

Oat milk was fortified with β-glucan at a level that attains health benefits and protein at a level equivalent to that of cow's milk. This study aimed to identify consumer perceptions and evaluate the sensory attributes of fortified plain and chocolate oat milks. Oat milk consumers (n = 106) evaluated four samples: C (Control), 0Pro (6.25 g/L β-glucan), LPro (6.25 g/L β-glucan and 15.23 g/L oat protein), and HPro (6.25 g/L β-glucan and 30.45 g/L oat protein); and they completed free-word association (FWA), liking ratings, just-about-right (JAR), check-all-that-apply (CATA), and conjoint analysis (CA). Oat milk was associated with sensory descriptors, environmental sustainability, and health benefits. C and 0Pro products were liked significantly more than LPro and HPro. C and 0Pro oat flavors and thicknesses were rated "just about right" by majority of the participants, while LPro and HPro were rated "too much". Positive CATA attributes were "smooth", "fresh", and "oat-like" while negative attributes were "rancid", "sandy", and "grainy". The CA results showed consumer interest in oat milk fortified with oat protein, containing β-glucan at a level recommended for health benefits, and with protein levels higher than cow's milk. Based on the results, β-glucan-fortified oat milk is acceptable while oat protein fortification requires reformulation or substitution with another source.

A comprehensive review on oat milk: from oat nutrients and phytochemicals to its processing technologies, product features, and potential applications

Plant-based milk alternatives have become increasingly desirable due to their sustainability and the increased consumer awareness of health. Among many varieties of emerging plant-based milk, the smooth texture and flavor of oat milk make it spread rapidly around the world. Furthermore, as a sustainable source of diet, oats can provide rich nutrients and phytochemicals. Issues on the stability, sensory properties, shelf life, and nutritional quality of oat milk have been highlighted in published studies. In this review, the processing techniques, quality improvement, and product features of oat milk are elaborated, and the potential applications of oat milk are summarized. Besides, the challenges and future perspectives of oat milk production in the future are discussed.

Formula Optimization and Physicochemical Characterization of Tempe Drink Powder

Tempe is chosen as the main ingredient of tempe drink powder (TDP) due to its protein digestibility, phytochemical compounds, as well as vitamins and minerals. Previous studies had been conducted to develop TDP formula. The commercial TDP formula showed that improvement of quality aspects needs to be done so the product has better physical and chemical characteristics. In order to optimize the TDP formula, the viscosity, water solubility index (WSI), water absorption index (WAI), sedimentation index (SI), proximate, antioxidant activity, isoflavone content, GABA content, and physicochemical properties were analyzed. The optimized formula was done using the mixture experiment optimization method with optimization d-optimal to obtain the best formula. The optimization result showed that the best formula proportion consisted of 70% (w/w) Tempe flour, 18.23% (w/w) maltodextrin and 1.77% (w/w) guar gum. The best formula was chosen due to having better chemical characteristics compared with the commercial TDP and commercial soy drink powder (SDP), with protein content of 42.61%, antioxidant activity of 58.36 mgAEAC/100g, daidzein and genistein isoflavones of each 48.18 and 140.06 mg/100g and GABA of 21.24 mg/g. Based on the physical characteristics, the optimum formula had a lower viscosity value (18.67 cP) and WAI (2.58g/g) as well as a higher SI value (10.18%) and WSI (9.70%) compared with the commercial TDP. The optimum TDP formula has fulfilled the quality requirements based on the Indonesian National Standard (SNI 7612:2011) regarding soy drink powder.

β-Glucan as a Techno-Functional Ingredient in Dairy and Milk-Based Products—A review

The article systematizes information about the sources of β-glucan, its technological functions and practical aspects of its use in dairy and milk-based products. According to the analysis of scientific information, the main characteristics of β-glucan classifications were considered: the source of origin, chemical structure, and methods of obtention. It has been established that the most popular in the food technology of dairy products are β-glucans from oat and barley cereal, which exhibit pronounced technological functions in the composition of dairy products (gel formation, high moisture-binding capacity, increased yield of finished products, formation of texture, and original sensory indicators). The expediency of using β-glucan from yeast and mushrooms as a source of biologically active substances that ensure the functional orientation of the finished product has been revealed. For the first time, information on the use of β-glucan of various origins in the most common groups of dairy and milk-based products has been systematized. The analytical review has scientific and practical significance for scientists and specialists in the field of food production, in particular dairy products of increased nutritional value.

The role of viscosity in flavor preference: plasticity and interactions with taste

The brain combines gustatory, olfactory, and somatosensory information to create our perception of flavor. Within the somatosensory modality, texture attributes such as viscosity appear to play an important role in flavor preference. However, research into the role of texture in flavor perception is relatively sparse, and the contribution of texture cues to hedonic evaluation of flavor remains largely unknown. Here, we used a rat model to investigate whether viscosity preferences can be manipulated through association with nutrient value, and how viscosity interacts with taste to inform preferences for taste + viscosity mixtures. To address these questions, we measured preferences for moderately viscous solutions prepared with xanthan gum using 2-bottle consumption tests. By experimentally exposing animals to viscous solutions with and without nutrient value, we demonstrate that viscosity preferences are susceptible to appetitive conditioning. By independently varying viscosity and taste content of solutions, we further show that taste and viscosity cues both contribute to preferences for taste + viscosity mixtures. How these 2 modalities are combined depended on relative palatability, with mixture preferences falling in between component preferences, suggesting that hedonic aspects of taste and texture inputs are centrally integrated. Together, these findings provide new insight into how texture aspects of flavor inform hedonic perception and impact food choice behavior.

Improving rehydration properties of spray-dried milk protein isolates by supplementing soluble caseins

Spray-dried milk protein isolates (MPIs) are important dairy ingredients but may not have desirable rehydration properties for industrial applications. In the present study, rehydration properties of MPIs were improved by spray-drying MPI dispersions containing different amounts of soluble caseins in the form of derivatized MPI (dMPI). dMPI was prepared by alkalizing MPI dispersions to pH 11.0 and subsequently acidifying to pH 6.8 (the pH-cycle). All the spray-dried MPIs had the similar bulk density (around 0.33 g/cm^-3), composition, size distribution (1-100 µm), and SEM morphology. However, the decrease of hydrodynamic diameter, dissolution of total solids and proteins, and disruption of particles during the dynamic rehydration were accelerated as the dMPI content increased, indicating the improved rehydration properties. The improvement in rehydration properties was not due to the wettability that decreased as the dMPI:MPI mass ratio changed from 0:8 to 8:0, but resulted from the reduced cross-linking of casein micelles on powder surface and the increased surface porosity during the hydration as observed for partially hydrated samples. The present work may assist industrial applications of spray-dried MPIs.

Acceptance of oat-based beverages tailored for patients with cancer

Oat-based beverages are a nutritious product with the potential to support increased nutrient intake of patients with cancer. The aim of this research was to evaluate the sensory acceptance of oat-based beverages and perceptions of oats among patients with cancer as future vehicles for nutrient delivery. In study 1, three flavors of oat-beverages were well accepted without significant difference in liking among flavors or serving temperature, or between patients with cancer and healthy participants. Patients with cancer more frequently rated the beverages as too sweet compared to healthy participants; flavor intensity was just about right for all participants. In the second study, one of two formulations fortified with protein and fish oil was not different in liking compared to the unfortified chocolate product. Patients associated oat food products with specific oat-based food products and oat health benefits in a free-word association task in the third study. Together, sensory acceptance and the perceived health benefits of oats indicate the potential for oats to be incorporated in fortified and unfortified products tailored for patients with cancer. PRACTICAL APPLICATION: The three studies presented here to assess the sensory acceptance of oat-based beverages and perceptions of oats among patients with cancer demonstrate that oats can be incorporated in fortified and unfortified products tailored for patients with cancer. Inadequate nutrition is highly prevalent among oncology patients and there is a lack of available products targeted to improve their nutritional intake. These findings can support product developers and sensory scientists in the development and evaluation of food products acceptable to this population.

Emmer-Based Beverage Fortified with Fruit Juices

Nowadays, there is a growing consumer demand for non-dairy functional foods due to several health issues related to milk and dairy consumption and increasing vegetarianism. Following that trend, in the present study emmer-based beverages were developed after flour gelatinization, fortification with fruit juices (blueberry, aronia, and grape) and fermentation with the potential probiotic strain Lactiplantibacillus plantarum 2035. The produced beverages were subjected to a 4-week storage at 4 °C. The addition of juices significantly affected the physicochemical characteristics of the beverages, while resulting in increased red color. Total phenolic content (22.3–31.9 mg gallic acid equivalents 100 g−1) and antioxidant activity (94–136 μmol Trolox equivalents 100 g−1) were significantly higher in the case of aronia juice followed by blueberry and grape juice. All beverages showed high values of apparent viscosity and water-holding capacity. Lactiplantibacillus plantarum 2035 retained high viable counts during storage especially in beverages with fruit juices (>108 cells g−1 up to 21st day) revealing a positive effect of the juices. The obtained results show that emmer-based beverages fortified with fruit juices (aronia, blueberry, and grape) have a great potential as carriers of probiotics, prebiotics and other functional compounds and may be served as an ideal alternative to dairy products.

Fermentation of plant-based milk alternatives for improved flavour and nutritional value

Non-dairy milk alternatives (or milk analogues) are water extracts of plants and have become increasingly popular for human nutrition. Over the years, the global market for these products has become a multi-billion dollar business and will reach a value of approximately 26 billion USD within the next 5 years. Moreover, many consumers demand plant-based milk alternatives for sustainability, health-related, lifestyle and dietary reasons, resulting in an abundance of products based on nuts, seeds or beans. Unfortunately, plant-based milk alternatives are often nutritionally unbalanced, and their flavour profiles limit their acceptance. With the goal of producing more valuable and tasty products, fermentation can help to the improve sensory profiles, nutritional properties, texture and microbial safety of plant-based milk alternatives so that the amendment with additional ingredients, often perceived as artificial, can be avoided. To date, plant-based milk fermentation mainly uses mono-cultures of microbes, such as lactic acid bacteria, bacilli and yeasts, for this purpose. More recently, new concepts have proposed mixed-culture fermentations with two or more microbial species. These approaches promise synergistic effects to enhance the fermentation process and improve the quality of the final products. Here, we review the plant-based milk market, including nutritional, sensory and manufacturing aspects. In addition, we provide an overview of the state-of-the-art fermentation of plant materials using mono- and mixed-cultures. Due to the rapid progress in this field, we can expect well-balanced and naturally fermented plant-based milk alternatives in the coming years.

Correlating in vitro digestion viscosities and bioaccessible nutrients of milks containing enhanced protein concentration and normal or modified protein ratio to human trials

In vitro digestion of cereal with high protein milks reflects the appearance of in vivo biomarkers of starch and protein digestion.