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Tu C, Zhu H, Yang T, Zhang J, Zhao X, Dong P, Fan Y, Hou H. Effects of compound emulsifiers on the characteristics and stability of nano-emulsions from pollock bones. Food Chem 2024; 460:140603. [PMID: 39096802 DOI: 10.1016/j.foodchem.2024.140603] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2024] [Revised: 07/03/2024] [Accepted: 07/22/2024] [Indexed: 08/05/2024]
Abstract
To improve the stability of pollock bone broth, compound emulsifiers were employed and evaluated in nano-emulsions from pollock bones (PBNs). The microstructure, creaming index, particle size, zeta potential, and viscosity of PBNs were characterized and the stability of PBNs was investigated. It revealed that the concentration of compound emulsifiers is one of the principal factors for particle size, zeta potential, and viscosity of PBNs, and 0.9% of sodium caseinate and sucrose fatty acid ester (CS-SE) can make the PBN display good stability. Its particle size changed from 81.17 ± 1.33 nm to 19.62 ± 0.21 nm when the temperature ranged from 40 °C to 80 °C, and its creaming index could reach a maximum (90.83%) among all PBNs in 4 months of freeze-thaw assays. PBN stability could be improved by the compound emulsifier (CS-SE), which offers a theoretical basis for the application of pollock bone broth.
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Affiliation(s)
- Chaoxin Tu
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province 266404, PR China
| | - Honglin Zhu
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province 266404, PR China
| | - Tingting Yang
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province 266404, PR China
| | - Jiangjiang Zhang
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province 266404, PR China
| | - Xue Zhao
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province 266404, PR China
| | - Ping Dong
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province 266404, PR China
| | - Yan Fan
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province 266404, PR China
| | - Hu Hou
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province 266404, PR China.; Laboratory for Marine Drugs and Bioproducts, Qingdao Marine Science and Technology Center, Qingdao, Shandong Province 266237, PR China.; Sanya Oceanographic Institution, Ocean University of China, Sanya, Hainan Province 572024, PR China; Qingdao Institute of Marine Bioresources for Nutrition & Health Innovation, Qingdao, Shandong Province 266000, PR China.
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Guan H, Feng C, Tian Y, Leng S, Zhao S, Liu D, Diao X. Effect of fat addition on the characteristics and interfacial behavior of chicken white soup emulsion from chicken skeleton. Food Chem X 2024; 21:101163. [PMID: 38328696 PMCID: PMC10847849 DOI: 10.1016/j.fochx.2024.101163] [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: 11/22/2023] [Revised: 01/03/2024] [Accepted: 01/25/2024] [Indexed: 02/09/2024] Open
Abstract
The effects of varying fat additions (0 %, 1.0 %, 1.5 %, 2.0 %, and 2.5 %) on characteristics and interfacial properties of chicken white soup emulsion from stewing chicken skeleton were investigated. The results revealed that the chicken white soup emulsion obtained with the 2.0 % fat addition had smaller D3,2 (1.889 μm), D4,3 (2.944 μm), and higher absolute zeta potential value (23.32 mV). Viscosity values were higher for the 2.0 % fat addition compared to the other treatment groups. Techniques like scanning electron microscopy, laser confocal, and atomic force microscopy demonstrated that oil droplets and particles in the soup were smaller and more evenly dispersed with the 2.0 % fat addition. Moreover, the 2.0 % fat group exhibited higher interfacial protein concentration of 207.56 mg/m2. Lastly, low field NMR images confirmed that the stability of the soup was enhanced with a 2.0 % fat addition. This research offers a foundational understanding for producing highly stable chicken white soup.
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Affiliation(s)
- Haining Guan
- College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Jinzhou 121013, China
| | - Chunmei Feng
- College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Jinzhou 121013, China
| | - Yanli Tian
- College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Jinzhou 121013, China
| | - Siqi Leng
- College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Jinzhou 121013, China
| | - Shifa Zhao
- College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Jinzhou 121013, China
| | - Dengyong Liu
- College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Jinzhou 121013, China
| | - Xiaoqin Diao
- College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Jinzhou 121013, China
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Guan H, Tian Y, Feng C, Leng S, Zhao S, Liu D, Diao X. Migration of Nutrient Substances and Characteristic Changes of Chicken White Soup Emulsion from Chicken Skeleton during Cooking. Foods 2024; 13:410. [PMID: 38338545 PMCID: PMC10855391 DOI: 10.3390/foods13030410] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2023] [Revised: 01/19/2024] [Accepted: 01/24/2024] [Indexed: 02/12/2024] Open
Abstract
The protein and fat in chicken skeleton can be emulsified in a boiling state to form milky white chicken soup. White chicken soup has a delicious taste, good nutritional value, a beautiful color, and volatile flavor compounds. However, cooking time significantly impacts the quality of white chicken soup. Herein, we investigated the influence of cooking time (30, 60, 90, 120, 150, 180, and 210 min) on the migration of nutrient substances and characteristics changes in white chicken soup from chicken skeletons. The results showed that nutrients such as total lipids, water-soluble protein, total sugars, solid matter, and oligopeptides in the chicken skeletons' tissue continuously migrated into the soup during the cooking process. The total nutrient content in the chicken soup was highest after cooking for 180 min. Simultaneously, the white chicken soup obtained after cooking for 180 min had low interfacial tension and high whiteness, viscosity, and storage stability. The high stability index was associated with increased ζ potential and decreased particle size. The contact angle analysis results also indicated that the stability of the white chicken soup was improved when the cooking time reached 180 min. This research provides basic information for the production of high-quality white chicken soup.
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Affiliation(s)
| | | | | | | | | | - Dengyong Liu
- Meat Innovation Center of Liaoning Province, College of Food Science and Technology, Bohai University, Jinzhou 121013, China; (H.G.); (Y.T.); (S.L.); (X.D.)
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He W, Han M, Bu Y, Zhu W, Li J, Li X. Flavor mechanism of micro-nanoparticles and correlation analysis between flavor substances in thermoultrasonic treated fishbone soup. ULTRASONICS SONOCHEMISTRY 2023; 93:106299. [PMID: 36652814 PMCID: PMC9853349 DOI: 10.1016/j.ultsonch.2023.106299] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/16/2022] [Revised: 01/02/2023] [Accepted: 01/10/2023] [Indexed: 06/17/2023]
Abstract
To study the physicochemical properties of micro-nanoparticles (MNPs) in thermoultrasonic treated fishbone soup, it was subjected to ultra-filtration with a 100 kDa ultrafiltration membrane to obtain large MNPs (LMNPs) and small MNPs (SMNPs). LMNPs and SMNPs were treated with force-breakers, and the interactions of the MNPs with five characteristic volatile compounds were investigated. LMNPs covered most proteins (222.66 mg/mL) and fatty acids (363.76 mg/g), while SMNPs was mostly soluble small molecules with taste substances like total free amino acids (85.26 mg/g), organic acids (2.55 mg/mL), and 5'-nucleotides (169.17 mg/100 mL). The stability of LMNPs is significantly higher than raw bone soup, and SMNPs can exist stably in the solution. Correlation analysis between flavor substance content and flavor suggested that the overall flavor profile of halibut bone soup was closely related to the content changes of 72 significant influence variables. The binding of LMNPs to characteristic flavor compounds was largely affected by hydrophobic interactions, hydrogen bonds, and ionic effects. While the binding of SMNPs to characteristic flavor compounds was largely determined by hydrophobic interaction and hydrogen bonding. This study explores the characteristics of MNPs and provides the possibility to clarify the interaction mechanism between MNPs and flavor.
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Affiliation(s)
- Wei He
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning 121013, China
| | - Menglin Han
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning 121013, China
| | - Ying Bu
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning 121013, China
| | - Wenhui Zhu
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning 121013, China.
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning 121013, China
| | - Xuepeng Li
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning 121013, China.
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