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Mykhalevych A, Buniowska-Olejnik M, Polishchuk G, Puchalski C, Kamińska-Dwórznicka A, Berthold-Pluta A. The Influence of Whey Protein Isolate on the Quality Indicators of Acidophilic Ice Cream Based on Liquid Concentrates of Demineralized Whey. Foods 2024; 13:170. [PMID: 38201198 PMCID: PMC10779262 DOI: 10.3390/foods13010170] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2023] [Revised: 12/19/2023] [Accepted: 12/27/2023] [Indexed: 01/12/2024] Open
Abstract
The use of liquid whey concentrates in the composition of ice cream, especially in combination with other powdered whey proteins, is limited due to their understudied properties. This article shows the main rheological and thermophysical characteristics of ice cream mixes, as well as color parameters, microstructure, analysis of ice crystals and quality indicators of ice cream during storage. The most significant freezing of free water (p ≤ 0.05) was observed in the temperature range from the cryoscopic temperature to -10 °C. The microscopy of experimental ice cream samples based on hydrolyzed whey concentrates indicates the formation of a homogeneous crystalline structure of ice crystals with an average diameter of 13.75-14.75 μm. Microstructural analysis confirms the expediency of using whey protein isolate in ice cream, which ensures uniform distribution of air bubbles in the product and sufficient overrun (71.98-76.55%). The combination of non-hydrolyzed whey concentrate and 3% whey protein isolate provides the highest stability to preserve the purity and color intensity of the ice cream during storage. The produced ice cream can be classified as probiotic (number of Lactobacillus acidophilus not lower than 6.2 log CFU/g) and protein-enriched (protein supply from 15.02-18.59%).
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Affiliation(s)
- Artur Mykhalevych
- Department of Milk and Dairy Products Technology, Educational and Scientific Institute of Food Technologies, National University of Food Technologies, Volodymyrska 68 St., 01033 Kyiv, Ukraine;
| | - Magdalena Buniowska-Olejnik
- Department of Dairy Technology, Institute of Food Technology and Nutrition, University of Rzeszow, Ćwiklinskiej 2D St., 35-601 Rzeszow, Poland;
| | - Galyna Polishchuk
- Department of Milk and Dairy Products Technology, Educational and Scientific Institute of Food Technologies, National University of Food Technologies, Volodymyrska 68 St., 01033 Kyiv, Ukraine;
| | - Czesław Puchalski
- Department of Bioenergetics, Food Analysis and Microbiology, University of Rzeszow, Ćwiklińskiej 2D, 35-601 Rzeszow, Poland;
| | - Anna Kamińska-Dwórznicka
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159C, 02-776 Warsaw, Poland;
| | - Anna Berthold-Pluta
- Division of Milk Technology, Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c Street, 02-776 Warsaw, Poland
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2
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Fu Y, Li Y, Everett DW, Weng S, Zhai Y, Wang M, Li T. Octenyl succinic anhydride-modified amyloid protein fibrils demonstrate enhanced ice recrystallization inhibition activity and dispersibility. Int J Biol Macromol 2023; 252:126439. [PMID: 37611688 DOI: 10.1016/j.ijbiomac.2023.126439] [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: 06/03/2023] [Revised: 08/13/2023] [Accepted: 08/18/2023] [Indexed: 08/25/2023]
Abstract
Octenyl succinic anhydride (OSA) modification of amyloid proteins fibrils (APFs) was employed to improve dispersibility and ice recrystallization inhibition activity. OSA mainly reacted with the amino groups of APFs without significantly changing morphology. OSA-modified APFs (OAPFs) had lower pI, carried more negative charges, and were more hydrophobic. OSA-modification showed a pH-dependent effect on the dispersibility of fibrils. At pH 7.0, OSA-modification improved dispersibility and inhibited heat-induced gelation of fibrils at weakened electrostatic repulsion. OAPFs were more prone to aggregation with lower dispersity at acidic pH values and demonstrated stronger IRI activity than unmodified fibrils at pH 7.0. Our findings indicate OSA-modification favors the industrial application of APFs as an ice recrystallization inhibitor with enhanced dispersibility.
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Affiliation(s)
- Yuying Fu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Yuan Li
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - David W Everett
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China; AgResearch, Palmerston North, New Zealand; Riddet Institute, Palmerston North, New Zealand
| | - Shuni Weng
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Yun Zhai
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Mengtin Wang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Teng Li
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.
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3
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Digvijay, Kelly AL, Lamichhane P. Ice crystallization and structural changes in cheese during freezing and frozen storage: implications for functional properties. Crit Rev Food Sci Nutr 2023:1-24. [PMID: 37971852 DOI: 10.1080/10408398.2023.2277357] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2023]
Abstract
Temperature-mediated preservation techniques offer a simple, scalable, effective, and fairly efficient method of long-term storage of food products. In order to ensure the uninterrupted availability of cheese across the globe, a critical understanding of its techno-functional properties as affected by freezing and frozen storage is essential. Detailed studies of temperature-mediated molecular dynamics are available for relatively simpler and homogeneous systems like pure water, proteins, and carbohydrates. However, for heterogeneous systems like cheese, inter-component interactions at sub-zero temperatures have not been extensively covered. Ice crystallization during freezing causes dehydration of caseins and the formation of concentration gradients within the cheese matrix, causing undesirable changes in texture-functional attributes, but findings vary due to experimental conditions. A suitable combination of sample size, freezing rate, aging, and tempering can extend the shelf life of high- and low-moisture Mozzarella cheese. However, limited studies on other cheeses suggest that effects and suitability differ by cheese type, in most cases adversely affecting texture and functional attributes. This review presents an overview of the understanding of the effects of refrigeration, freezing techniques, and frozen storage on structural components of cheese, most prominently Mozzarella cheese, and the corresponding impact on microstructure and functionality. Also included are the mechanism of ice formation and relevant mathematical models for estimation of the thermophysical properties of cheese to assist in designing optimized schemes for their frozen storage. The review also highlights the lack of unanimity in critical understanding concerning the effect of freezing on the long-term storage of Mozzarella cheese with respect to its functionality.
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Affiliation(s)
- Digvijay
- Department of Food Chemistry and Technology, Teagasc Food Research Center, Fermoy, Cork, Ireland
- 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
| | - Prabin Lamichhane
- Department of Food Chemistry and Technology, Teagasc Food Research Center, Fermoy, Cork, Ireland
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4
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Buniowska-Olejnik M, Mykhalevych A, Polishchuk G, Sapiga V, Znamirowska-Piotrowska A, Kot A, Kamińska-Dwórznicka A. Study of Water Freezing in Low-Fat Milky Ice Cream with Oat β-Glucan and Its Influence on Quality Indicators. Molecules 2023; 28:molecules28072924. [PMID: 37049686 PMCID: PMC10096017 DOI: 10.3390/molecules28072924] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 03/13/2023] [Accepted: 03/15/2023] [Indexed: 04/14/2023] Open
Abstract
The work is devoted to the study of the functional and technological properties of oat β-glucan in low-fat milky ice cream (2% fat) in comparison with the stabilization system Cremodan® SI 320. β-glucan (0.5%) has a greater effect on the cryoscopic temperature of ice cream mixes than Cremodan® SI 320 in the same amount (decrease by 0.166 °C vs. 0.078 °C), which inhibits the freezing process of free water in ice cream during technological processing in the temperature range from -5 to -10 °C. Microscopy of ice cream samples after freezing and hardening shows the ability of β-glucan to form a greater number of energy bonds due to specific interaction with milk proteins. Analysis of the microstructure of ice cream samples during 28 d of storage confirms the ability of oat β-glucan to suppress the growth of ice crystals more effectively than Cremodan® SI 320. Oat β-glucan gives ice cream a rich creamy taste, increases overrun and resistance to melting, which brings this type of frozen dessert closer to a full-fat analogue (10% fat).
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Affiliation(s)
- Magdalena Buniowska-Olejnik
- Department of Dairy Technology, Institute of Food Technology and Nutrition, University of Rzeszow, Ćwiklinskiej 2D St., 35-601 Rzeszow, Poland
| | - Artur Mykhalevych
- Department of Milk and Dairy Products Technology, Educational and Scientific Institute of Food Technologies, National University of Food Technologies, Volodymyrska 68 St., 01033 Kyiv, Ukraine
| | - Galyna Polishchuk
- Department of Milk and Dairy Products Technology, Educational and Scientific Institute of Food Technologies, National University of Food Technologies, Volodymyrska 68 St., 01033 Kyiv, Ukraine
| | - Victoria Sapiga
- Department of Milk and Dairy Products Technology, Educational and Scientific Institute of Food Technologies, National University of Food Technologies, Volodymyrska 68 St., 01033 Kyiv, Ukraine
| | - Agata Znamirowska-Piotrowska
- Department of Dairy Technology, Institute of Food Technology and Nutrition, University of Rzeszow, Ćwiklinskiej 2D St., 35-601 Rzeszow, Poland
| | - Anna Kot
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159C, 02-776 Warsaw, Poland
| | - Anna Kamińska-Dwórznicka
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159C, 02-776 Warsaw, Poland
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5
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Fu Y, Li Y, Weng S, Qi W, Su H, Li T. Amyloid protein fibrils show enhanced ice recrystallization inhibition activity when serve as pickering emulsion stabilizer. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108581] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/13/2023]
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6
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Fu Y, Li Y, Su H, Wu T, Li T. Inhibiting ice recrystallization by amyloid protein fibrils. Int J Biol Macromol 2023; 227:1132-1140. [PMID: 36470434 DOI: 10.1016/j.ijbiomac.2022.11.293] [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: 06/25/2022] [Revised: 11/13/2022] [Accepted: 11/28/2022] [Indexed: 12/11/2022]
Abstract
Ice recrystallization is harmful to the quality of frozen foods and the cryopreservation of cells and biological tissues, requiring biocompatible materials with ice recrystallization inhibition (IRI) activity. Emerging studies have associated IRI activity with amphiphilic structures. We propose amphiphilic amyloid protein fibrils (APFs) may be IRI-active. APFs were prepared from whey protein isolate (WPI) in water (W-APFs) and in trifluoroethanol (TFE-APFs). W-APFs and TFE-APFs were more IRI-active than WPI over a concentration range of 2.5-10.0 mg/mL. Both APFs showed stronger IRI activity at pH 3.0 than at pH 5.0, 7.0, and 10.0, which was ascribed to the effect of water dispersibility and fibril length. The reduced IRI activity of the two APFs with increasing NaCl content was caused by fibril aggregation. Ice binding by APFs was absent or very weak. Ordered water was observed for the two APFs, which might be essential for IRI activity. Our findings may lead to the use of APFs as novel ice recrystallization inhibitors.
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Affiliation(s)
- Yuying Fu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Yuan Li
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Huanhuan Su
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Tao Wu
- Department of Food Science, University of Tennessee, 2510 River Drive, Knoxville, TN 37996, USA
| | - Teng Li
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.
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7
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Lomolino G, De Iseppi A, Bravo S, Vegro M, Marangon M, Crapisi A, Curioni A. Effect of vacuum application on the physical, rheological and sensory characteristics of an artisanal ice cream. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12928] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Giovanna Lomolino
- Department of Agronomy, Food, Natural Resources, Animals, and Environment (DAFNAE) University of Padua, Viale dell'Università 16, 35020 Legnaro Padova Italy
| | - Alberto De Iseppi
- Department of Agronomy, Food, Natural Resources, Animals, and Environment (DAFNAE) University of Padua, Viale dell'Università 16, 35020 Legnaro Padova Italy
| | - Stefano Bravo
- Bravo S.p.A., Via della Tecnica 5, 36075 Montecchio Maggiore Vicenza Italy
| | - Mara Vegro
- Department of Agronomy, Food, Natural Resources, Animals, and Environment (DAFNAE) University of Padua, Viale dell'Università 16, 35020 Legnaro Padova Italy
| | - Matteo Marangon
- Department of Agronomy, Food, Natural Resources, Animals, and Environment (DAFNAE) University of Padua, Viale dell'Università 16, 35020 Legnaro Padova Italy
| | - Antonella Crapisi
- Department of Agronomy, Food, Natural Resources, Animals, and Environment (DAFNAE) University of Padua, Viale dell'Università 16, 35020 Legnaro Padova Italy
| | - Andrea Curioni
- Department of Agronomy, Food, Natural Resources, Animals, and Environment (DAFNAE) University of Padua, Viale dell'Università 16, 35020 Legnaro Padova Italy
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8
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Klojdová I, Stathopoulos C. W/o/w multiple emulsions: A novel trend in functional ice cream preparations? Food Chem X 2022; 16:100451. [PMID: 36185104 PMCID: PMC9523348 DOI: 10.1016/j.fochx.2022.100451] [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: 08/01/2022] [Revised: 09/12/2022] [Accepted: 09/18/2022] [Indexed: 11/26/2022] Open
Abstract
The possible applications of w/o/w multiple emulsions (MEs) in ice creams are described. W/o/w MEs enable the encapsulation of sensitive compounds. Fat content is reduced using w/o/w MEs without losing the creaminess of the final products. Ice cream is a very suitable matrix for application of Pickering emulsions.
Ice cream is a popular product worldwide. Unfortunatelly, it contains a significant amount of fat. In this review, promising strategies for the use of w/o/w multiple emulsion structures in creams are assessed. W/o/w multiple emulsions (MEs) enable reduction the fat without losing the creamy taste and mouthfeel and also encapsulation of sensitive compounds. The encouraging application and formation of MEs in ice cream mixtures is supported by the use of natural food ingredients, such as fiber, which helps to stabilize the whole system and improves nutritional value. The future trends may be focused on the target stabilizations using Pickering paticles (PPs). The possible advantages, manufacture, evaluation methods, and predicted future prospects of MEs in ice creams are discussed.
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9
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Mohammed NK, Badrul Khair MF, Ahmad NH, Meor Hussin AS. Ice cream as functional food: A review of health‐promoting ingredients in the frozen dairy products. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14171] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | | | - Nurul Hawa Ahmad
- Faculty of Food Science and Technology Universiti Putra Malaysia Serdang Selangor Malaysia
- Halal Products Research Institute Universiti Putra Malaysia Serdang Malaysia
| | - Anis Shobirin Meor Hussin
- Faculty of Food Science and Technology Universiti Putra Malaysia Serdang Selangor Malaysia
- Halal Products Research Institute Universiti Putra Malaysia Serdang Malaysia
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10
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Kot A, Kamińska-Dwórznicka A, Antczak A, Jakubczyk E, Matwijczuk A. Effect of ι-carrageenan and its acidic and enzymatic hydrolysates on ice crystal structure changes in model sucrose solution. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.128744] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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11
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Microbial Risk Assessment of Industrial Ice Cream Marketed in Italy. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12041988] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
Ice cream is a frozen dairy dessert consumed worldwide. The frozen state may give a positive impression regarding microbiological safety; however, transmission of foodborne pathogens can also occur through ice cream consumption. A total of 200 samples of milk-based industrial ice cream, with and without inclusions, were purchased at different mass-market retailers in Italy and analyzed for the detection and enumeration of the aerobic colonies, Enterobacteriaceae, coagulase-positive staphylococci, Salmonella spp. and Listeria monocytogenes. Results were classified according to different ranges of acceptability, whose limits were set for each microbiological parameter. Unsatisfactory loads were obtained for two and nine samples as regarded the aerobic colonies and Enterobacteriaceae, respectively. L. monocytogenes was detected in 16 samples, and in three of them, the loads exceeded the legal limit of acceptability (≤100 cfu/g) during marketing. No unsatisfactory loads were obtained for coagulase-positive staphylococci and no Salmonella spp. was detected. The results obtained allow speculation that inclusions may be a relevant source of contamination for industrial ice cream. However, inadequate manufacturing and hygiene practices also threaten the safety of the finished product. Ice cream is a complex food matrix, and a comprehensive approach to the whole production system is required to ensure high standards of quality and safety.
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12
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X-ray microtomography of ice crystal formation and growth in a sponge cake during its freezing and storage. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.110989] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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13
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Esposito M, Piazza L. Ultrasound-assisted extraction of oil from hempseed (Cannabis sativa L.): Part 1. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:732-739. [PMID: 34173245 PMCID: PMC9292751 DOI: 10.1002/jsfa.11404] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/17/2021] [Revised: 06/11/2021] [Accepted: 06/25/2021] [Indexed: 05/11/2023]
Abstract
BACKGROUND Ultrasound-assisted extraction of the intermediate product from the mechanical expression of hemp (Cannabis sativa L.) seed oil was investigated to improve the overall expression yield without compromising oil quality. Complementary ultrasound technology was used as an out-of-line treatment carried out at 20 kHz frequency and optimized with respect to amplitude (80 and 152 μm), sonication time (2, 10, 20 min) and to the hemp paste properties, in particular its particle size and hydration, which drive the compressibility of the press cake. RESULTS Under the conditions evaluated, the optimal ultrasound treatment was found to be the one applied on the hydrated press cake for 2 min at 152 μm, which resulted in an oil yield of 13.4%, with an increase in extraction efficiency equal to 73% with respect to the control (untreated press cake). Sonication had a positive effect on the press cake texture and on the extracted oil antioxidant activity. Soaked samples treated for 2 min at 152 μm yielded the lowest hardness. Oil recovered from soaked samples treated at 80 μm and 152 μm ultrasound for 2 min had the highest antioxidant capacity. CONCLUSIONS The technological results gathered in the present investigation are preliminary to the design and engineering of scaled-up equipment that combines the mechanical screw expression and the in-line ultrasound unit. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Marilena Esposito
- Department of Environmental Science and PolicyUniversità degli Studi di MilanoMilanItaly
| | - Laura Piazza
- Department of Environmental Science and PolicyUniversità degli Studi di MilanoMilanItaly
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14
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Jia X, Katsuno N, Nishizu T. Effects of Temperature Fluctuations on the Development of Surface Sugar Crystals and the Quality Characteristics of Dried Persimmon During Frozen Storage. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-021-02750-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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15
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VanWees SR, Rankin SA, Hartel RW. Shrinkage in frozen desserts. Compr Rev Food Sci Food Saf 2021; 21:780-808. [PMID: 34954889 DOI: 10.1111/1541-4337.12888] [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: 08/27/2021] [Revised: 11/22/2021] [Accepted: 12/01/2021] [Indexed: 11/27/2022]
Abstract
Shrinkage is a well-documented defect in frozen desserts, yet the root causes and mechanisms remain unknown. Characterized by the loss of volume during storage, shrinkage arose during the mid-twentieth century as production of frozen desserts grew to accommodate a larger market. Early research found that shrinkage was promoted by high protein, solids, and overrun, as well as postproduction factors such as fluctuations in external temperature and pressure. Rather than approaching shrinkage as a cause-and-effect defect as previous approaches have, we employ a physicochemical approach to characterize and understand shrinkage as collapse of the frozen foam caused by destabilization of the dispersed air phase. The interfacial composition and physical properties, as well as the kinetic stability of air cells within the frozen matrix ultimately affect product susceptibility to shrinkage. The mechanism of shrinkage remains unknown, as frozen desserts are highly complex, but is rooted in the physicochemical properties of the frozen foam. Functional ingredients and processing methods that optimize the formation and stabilization of the frozen foam are essential to preventing shrinkage in frozen desserts.
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Affiliation(s)
- Samantha R VanWees
- Department of Food Science, University of Wisconsin-Madison, Madison, Wisconsin, USA
| | - Scott A Rankin
- Department of Food Science, University of Wisconsin-Madison, Madison, Wisconsin, USA
| | - Richard W Hartel
- Department of Food Science, University of Wisconsin-Madison, Madison, Wisconsin, USA
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16
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Li M, Luckett CR, Wu T. Potent Time-Dependent Ice Recrystallization Inhibition Activity of Cellulose Nanocrystals in Sucrose Solutions. Biomacromolecules 2021; 23:497-504. [PMID: 34914371 DOI: 10.1021/acs.biomac.1c01201] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
Exploring novel materials with ice recrystallization inhibition (IRI) activity in several fields often starts with a quantitative analysis of ice crystal size change by a splat assay or sandwich assay on a short time scale from 0.5 to 1 h. This study found that this time scale was insufficient to evaluate the IRI activity of cellulose nanocrystals (CNCs) in a model ice cream system-25.0% sucrose solution. No IRI activity was observed in CNCs incubated with ice crystals on a short time scale of 0.5-2.0 h. However, over longer time scales, the growth of ice crystals was entirely inhibited by 1.0% CNCs (between 2 and 24 h) and 0.5% CNCs (between 24 and 72 h) with corresponding final crystal sizes of 25 and 40 μm, respectively. Additionally, ice shaping was observed on a long exposure time, but not on a short exposure time. The findings presented here can be explained by a time-dependent surface coverage of CNCs on ice crystals. The data here indicate the importance of choosing a suitable exposure time for evaluating the IRI activity of new materials and prompt a better understanding of IRI mechanisms involving CNCs.
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Affiliation(s)
- Min Li
- Department of Food Science, University of Tennessee, 2510 River Drive, Knoxville, Tennessee 37996, United States
| | - Curtis R Luckett
- Department of Food Science, University of Tennessee, 2510 River Drive, Knoxville, Tennessee 37996, United States
| | - Tao Wu
- Department of Food Science, University of Tennessee, 2510 River Drive, Knoxville, Tennessee 37996, United States
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17
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Li M, Dia VP, Wu T. Ice recrystallization inhibition effect of cellulose nanocrystals: Influence of sucrose concentration. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.107011] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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18
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Demir Özer E. The effects of propolis and nisin on
Listeria monocytogenes
in contaminated ice cream. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.14598] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Ezgi Demir Özer
- Department of Gastronomy and Culinary Arts School of Applied Sciences Cappadocia University Uçhisar, Nevşehir Turkey
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19
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Influence of Freezing Parameters on the Formation of Internal Porous Structure and Its Impact on Freeze-Drying Kinetics. Processes (Basel) 2021. [DOI: 10.3390/pr9081273] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The main objective of this study was firstly to investigate the influence of freezing process parameters on the formation of the internal structure of frozen coffee granules. It was investigated how these frozen internal structures affect the drying kinetics during freeze-drying. A design of experiment study was carried out using the response surface method to quantify the influence of the freezing step that occurs in a scraped surface heat exchanger (SSHE). Therefore, the coffee extract at a concentration of 30% w/w is entering the SSHE as a liquid and gets partially crystallized up to a weight-based ice content of 0.364. During this step, the influence of factors like cooling temperature, scraper rotation speed and temperature cycles on ice crystal structure was investigated. In a second freezing step, the influence of freezing rates during hardening of the product by air-blast freezing is investigated, where the freezing rate is significantly affected by the cake thickness. The produced frozen granules were freeze-dried in single layer experiments. During drying the influence of internal structure on the drying kinetics was investigated. Results show that all factors have a significant impact on structure parameters for 30% w/w coffee solutions. A lower degree of supercooling during freezing in an SSHE, a higher number of temperature cycles (2 to 8 times) and lower freezing rates during hardening (2 °C/min to 10 °C/min) were leading to increased crystal size. This increase accelerates the primary drying rate and decreases the total drying time. A higher number of temperature cycles leads to a significant increase of crystal size and therefore larger pore size at the end of the primary drying. Furthermore, in combination with temperature cycles in the SSHE, it was found that high freezing rates during air blast freezing generally lead to a second nucleation step of ice crystals.
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Ultrasound-modified interfacial properties and crystallization behavior of aerated emulsions fabricated with pH-shifting treated pea protein. Food Chem 2021; 367:130536. [PMID: 34371279 DOI: 10.1016/j.foodchem.2021.130536] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2021] [Revised: 06/30/2021] [Accepted: 07/02/2021] [Indexed: 11/22/2022]
Abstract
The interfacial properties of pea protein isolate (NPP) were modified by pH12-shifting (BPP) and ultrasound treatment as a substitute for skimmed milk powder (SMP) in ice cream. The physicochemical properties and fat crystallization in emulsions before and after whipping were analyzed. Compared with SMP, the BPP emulsion displayed superior stability with small particle size and high viscosity. Fat clusters were observed in both SMP and BPP emulsions, which may promote the puncture and protrusion of fat crystals within droplets and lead to partial coalescence to allow air bubble entrapment. Aeration activity of BPP in cream was 1.5-fold that of NPP. Although the overrun value was smaller than SMP cream, the BPP cream retained the stable shape and had a slow melting rate due to its interactive dimensional network of fat. Ultrasound treatment was found to promote fat crystallization of emulsions, leading to the improved stability of final products.
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21
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Li Q, Montell C. Mechanism for food texture preference based on grittiness. Curr Biol 2021; 31:1850-1861.e6. [PMID: 33657409 DOI: 10.1016/j.cub.2021.02.007] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2020] [Revised: 01/07/2021] [Accepted: 02/02/2021] [Indexed: 10/22/2022]
Abstract
An animal's decision to accept or reject a prospective food is based only, in part, on its chemical composition. Palatability is also greatly influenced by textural features including smoothness versus grittiness, which is influenced by particle sizes. Here, we demonstrate that Drosophila melanogaster is endowed with the ability to discriminate particle sizes in food and uses this information to decide whether a food is appealing. The decision depends on a mechanically activated channel, OSCA/TMEM63, which is conserved from plants to humans. We found that tmem63 is expressed in a multidendritic neuron (md-L) in the fly tongue. Loss of tmem63 impairs the activation of md-L by mechanical stimuli and the ability to choose food based on particle size. These findings reveal the first role for this evolutionarily conserved, mechanically activated TMEM63 channel in an animal and provide an explanation of how flies can sense and behaviorally respond to the texture of food provided by particles.
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Affiliation(s)
- Qiaoran Li
- Department of Molecular, Cellular, and Developmental Biology and the Neuroscience Research Institute, University of California, Santa Barbara, Santa Barbara, CA 93106, USA
| | - Craig Montell
- Department of Molecular, Cellular, and Developmental Biology and the Neuroscience Research Institute, University of California, Santa Barbara, Santa Barbara, CA 93106, USA.
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22
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Liu Y, Liu A, Liu L, Kan Z, Wang W. The relationship between water‐holding capacities of soybean–whey mixed protein and ice crystal size for ice cream. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13723] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yayong Liu
- Tianjin Key Laboratory of Food and Biotechnology School of Biotechnology and Food Science, Tianjin University of Commerce Tianjin China
| | - Aiguo Liu
- Tianjin Key Laboratory of Food and Biotechnology School of Biotechnology and Food Science, Tianjin University of Commerce Tianjin China
| | - Lizeng Liu
- Tianjin Key Laboratory of Food and Biotechnology School of Biotechnology and Food Science, Tianjin University of Commerce Tianjin China
| | - Zhuorui Kan
- College of Food Science and Engineering Tianjin University of Science and Technology Tianjin China
| | - Weijia Wang
- Tianjin Key Laboratory of Food and Biotechnology School of Biotechnology and Food Science, Tianjin University of Commerce Tianjin China
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23
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Sinnott M, Harrison S, Cleary P. A particle-based modelling approach to food processing operations. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2021.02.006] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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24
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Eigel D, Werner C, Newland B. Cryogel biomaterials for neuroscience applications. Neurochem Int 2021; 147:105012. [PMID: 33731275 DOI: 10.1016/j.neuint.2021.105012] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2020] [Revised: 03/02/2021] [Accepted: 03/03/2021] [Indexed: 12/16/2022]
Abstract
Biomaterials in the form of 3D polymeric scaffolds have been used to create structurally and functionally biomimetic constructs of nervous system tissue. Such constructs can be used to model defects and disease or can be used to supplement neuronal tissue regeneration and repair. One such group of biomaterial scaffolds are hydrogels, which have been widely investigated for cell/tissue culture and as cell or molecule delivery systems in the field of neurosciences. However, a subset of hydrogels called cryogels, have shown to possess several distinct structural advantages over conventional hydrogel networks. Their macroporous structure, created via the time and resource efficient fabrication process (cryogelation) not only allows mass fluid transport throughout the structure, but also creates a high surface area to volume ratio for cell growth or drug loading. In addition, the macroporous structure of cryogels is ideal for applications in the central nervous system as they are very soft and spongey, yet also robust, which makes them a user-friendly and reproducible tool to address neuroscience challenges. In this review, we aim to provide the neuroscience community, who may not be familiar with the fundamental concepts of cryogels, an accessible summary of the basic information that pertain to their use in the brain and nervous tissue. We hope that this review shall initiate creative ways that cryogels could be further adapted and employed to tackle unsolved neuroscience challenges.
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Affiliation(s)
- Dimitri Eigel
- Leibniz-Institut für Polymerforschung Dresden e.V., Hohe Str. 6, 01069, Dresden, Germany
| | - Carsten Werner
- Leibniz-Institut für Polymerforschung Dresden e.V., Hohe Str. 6, 01069, Dresden, Germany; Technische Universität Dresden, Center for Regenerative Therapies Dresden, Dresden, Germany
| | - Ben Newland
- Leibniz-Institut für Polymerforschung Dresden e.V., Hohe Str. 6, 01069, Dresden, Germany; School of Pharmacy and Pharmaceutical Sciences, Cardiff University, CF10 3NB, Cardiff, Wales, UK.
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25
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Roos YH. Glass Transition and Re-Crystallization Phenomena of Frozen Materials and Their Effect on Frozen Food Quality. Foods 2021; 10:foods10020447. [PMID: 33670558 PMCID: PMC7923164 DOI: 10.3390/foods10020447] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2021] [Revised: 02/08/2021] [Accepted: 02/09/2021] [Indexed: 11/21/2022] Open
Abstract
Noncrystalline, freeze-concentrated structures are formed during food freezing. Such freeze-concentrated food materials often exhibit crystallization and recrystallization phenomena which can be related to the state of solutes and water. State diagrams are important tools in mapping the physical state and time-dependent properties of frozen materials at various storage temperatures. Transition of simple solutions, such as sucrose, can be used to describe vitrification and ice melting in freeze-concentrated materials. A maximally freeze-concentrated material often shows glass transition at Tg′. Ice melting occurs at temperatures above Tm′ These transitions at temperatures above Tm′ can be used to estimate crystallization and recrystallization phenomena and their rates in frozen foods. Furthermore, frozen food deterioration accelerates above Tm′ and particularly as a result of temperature fluctuations during frozen food distribution and storage.
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Affiliation(s)
- Yrjö H Roos
- School of Food and Nutritional Sciences, University College Cork, T12 YK8AF Cork, Ireland
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26
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Giudici P, Baiano A, Chiari P, De Vero L, Ghanbarzadeh B, Falcone PM. A Mathematical Modeling of Freezing Process in the Batch Production of Ice Cream. Foods 2021; 10:foods10020334. [PMID: 33557201 PMCID: PMC7913915 DOI: 10.3390/foods10020334] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2020] [Revised: 01/28/2021] [Accepted: 01/30/2021] [Indexed: 12/26/2022] Open
Abstract
This study deals with the mathematical modeling of crystallization kinetics occurring during batch production of the ice cream. The temperature decrease was recorded in-situ through a computerized wireless system. A robust pattern-recognition algorithm of the experimental cooling curves was developed to determine the initial freezing point. The theoretical freezing point was used to calibrate the whole time-temperature profile. Finally, a modified Gompertz's function was used to describe the main steps of crystallization kinetics. Derivative analysis of the Gompertz's function allowed to determine the time-temperature physical markers of dynamic nucleation, ice crystal growth and air whipping. Composition and freezing properties were used as input variables in multivariate analysis to classification purposes of the ice cream mixtures as a function of their ability to produce high-quality ice cream. The numerical analysis of the whole cooling curve was used to build predictive models of the ice cream quality indices.
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Affiliation(s)
- Paolo Giudici
- Department of Life Sciences, University of Modena and Reggio Emilia, 42122 Reggio Emilia, Italy; (P.G.); (P.C.); (L.D.V.)
| | - Antonietta Baiano
- Dipartimento di Scienze Agrarie, Alimenti, Risorse Naturali e Ingegneria, University of Foggia, 71122 Foggia, Italy;
| | - Paola Chiari
- Department of Life Sciences, University of Modena and Reggio Emilia, 42122 Reggio Emilia, Italy; (P.G.); (P.C.); (L.D.V.)
| | - Luciana De Vero
- Department of Life Sciences, University of Modena and Reggio Emilia, 42122 Reggio Emilia, Italy; (P.G.); (P.C.); (L.D.V.)
| | - Babak Ghanbarzadeh
- Department of Food Science and Technology, University of Tabriz, Tabriz 51666-16471, Iran;
| | - Pasquale Massimiliano Falcone
- Department of Agricultural, Food and Environmental Sciences, Marche University Polytechnical, 60131 Ancona, Italy
- Correspondence: ; Tel.: +39-071-220-4138
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27
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Ice Recrystallization Behavior of Corn Starch/Sucrose Solutions: Effects of Addition of Corn Starch and Antifreeze Protein III. FOOD BIOPHYS 2021. [DOI: 10.1007/s11483-020-09664-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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28
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Kiran-Yildirim B, Hale J, Wefers D, Gaukel V. Ice recrystallization inhibition of commercial κ-, ι-, and λ-carrageenans. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110269] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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29
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Gruneberg AK, Graham LA, Eves R, Agrawal P, Oleschuk RD, Davies PL. Ice recrystallization inhibition activity varies with ice-binding protein type and does not correlate with thermal hysteresis. Cryobiology 2021; 99:28-39. [PMID: 33529683 DOI: 10.1016/j.cryobiol.2021.01.017] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2020] [Revised: 01/07/2021] [Accepted: 01/23/2021] [Indexed: 01/06/2023]
Abstract
Ice-binding proteins (IBPs) inhibit the growth of ice through surface adsorption. In some freeze-resistant fishes and insects, circulating IBPs serve as antifreeze proteins to stop ice growth by lowering the freezing point. Plants are less able to avoid freezing and some use IBPs to minimize the damage caused in the frozen state by ice recrystallization, which is the growth of large ice grains at the expense of small ones. Here we have accurately and reproducibly measured the ice recrystallization inhibition (IRI) activity of over a dozen naturally occurring IBPs from fishes, insects, plants, and microorganisms using a modified 'splat' method on serial dilutions of IBPs whose concentrations were determined by amino acid analysis. The endpoint of IRI, which was scored as the lowest protein concentration at which no recrystallization was observed, varied for the different IBPs over two orders of magnitude from 1000 nM to 5 nM. Moreover, there was no apparent correlation between their IRI levels and reported antifreeze activities. IBPs from insects and fishes had similar IRI activity, even though the insect IBPs are typically 10x more active in freezing point depression. Plant IBPs had weak antifreeze activity but were more effective at IRI. Bacterial IBPs involved in ice adhesion showed both strong freezing point depression and IRI. Two trends did emerge, including that basal plane binding IBPs correlated with stronger IRI activity and larger IBPs had higher IRI activity.
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Affiliation(s)
- Audrey K Gruneberg
- Department of Biomedical and Molecular Sciences, Queen's University. 18 Stuart Street, Kingston, Ontario, K7L3N6, Canada
| | - Laurie A Graham
- Department of Biomedical and Molecular Sciences, Queen's University. 18 Stuart Street, Kingston, Ontario, K7L3N6, Canada
| | - Robert Eves
- Department of Biomedical and Molecular Sciences, Queen's University. 18 Stuart Street, Kingston, Ontario, K7L3N6, Canada
| | - Prashant Agrawal
- Department of Chemistry, Queen's University. 90 Bader Lane, Kingston, Ontario, K7L2S8, Canada
| | - Richard D Oleschuk
- Department of Chemistry, Queen's University. 90 Bader Lane, Kingston, Ontario, K7L2S8, Canada
| | - Peter L Davies
- Department of Biomedical and Molecular Sciences, Queen's University. 18 Stuart Street, Kingston, Ontario, K7L3N6, Canada.
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30
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Alinovi M, Mucchetti G, Wiking L, Corredig M. Freezing as a solution to preserve the quality of dairy products: the case of milk, curds and cheese. Crit Rev Food Sci Nutr 2020; 61:3340-3360. [PMID: 32715725 DOI: 10.1080/10408398.2020.1798348] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
When thinking of the freezing process in dairy, products consumed in frozen state, such as ice creams come to mind. However, freezing is also considered a viable solutions for many other dairy products, due to increasing interest to reduce food waste and to create more robust supply chains. Freezing is a solution to production seasonality, or to extend the market reach for high-value products with otherwise short shelf life. This review focuses on the physical and chemical changes occurring during freezing of milk, curds and cheeses, critical to maintaining quality of the final product. However, freezing is energy consuming, and therefore the process needs to be optimized to maintain product's quality and reduce its environmental footprint. Furthermore, the processing steps leading to the freezing stage may require some changes compared to traditional, fresh products. Unwanted reactions occur at low water activity, and during modifications such as ice crystals growth and recrystallization. These events cause major physical destabilizations of the proteins due to cryoconcentration, including modification of the colloidal-soluble equilibrium. The presence of residual proteases and lipases also cause important modifications to the texture and flavor of the frozen dairy product.
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Affiliation(s)
| | | | - Lars Wiking
- Department of Food Science, Aarhus University, Skejby, Denmark.,iFood Center, Department of Food Science, Aarhus University, Skejby, Denmark
| | - Milena Corredig
- Department of Food Science, Aarhus University, Skejby, Denmark.,iFood Center, Department of Food Science, Aarhus University, Skejby, Denmark
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31
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Masuda H, Sawano M, Ishihara K, Shimoyamada M. Effect of agitation speed on freezing process of ice cream using a batch freezer. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13369] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Hayato Masuda
- School of Food and Nutritional ScienceUniversity of Shizuoka Shizuoka Japan
- Complex Fluid and Thermal Engineering Research Center (COFTEC), Kobe University Kobe Hyogo Japan
| | - Momoko Sawano
- School of Food and Nutritional ScienceUniversity of Shizuoka Shizuoka Japan
| | - Kana Ishihara
- School of Food and Nutritional ScienceUniversity of Shizuoka Shizuoka Japan
| | - Makoto Shimoyamada
- School of Food and Nutritional ScienceUniversity of Shizuoka Shizuoka Japan
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32
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Estimation of Ice Cream Mixture Viscosity during Batch Crystallization in a Scraped Surface Heat Exchanger. Processes (Basel) 2020. [DOI: 10.3390/pr8020167] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023] Open
Abstract
Ice cream viscosity is one of the properties that most changes during crystallization in scraped surface heat exchangers (SSHE), and its online measurement is not easy. Its estimation is necessary through variables that are easy to measure. The temperature and power of the stirring motor of the SSHE turn out to be this type of variable and are closely related to the viscosity. Therefore, a mathematical model based on these variables proved to be feasible. The development of this mathematical relationship involved the rheological study of the ice cream base, as well as the application of a method for its in situ melting in the rheometer as a function of the temperature, and the application of a mathematical model correlating the SSHE stirring power and the ice cream viscosity. The result was a coupled model based on both the temperature and stirring power of the SSHE, which allowed for online viscosity estimation with errors below 10% for crystallized systems with a 30% ice fraction at the exit of the SSHE. The model obtained is a first step in the search for control strategies for crystallization in SSHE.
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33
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Bóveda P, Toledano-Díaz A, Castaño C, Esteso MC, López-Sebastián A, Rizos D, Bielli A, Ungerfeld R, Santiago-Moreno J. Ultra-rapid cooling of ibex sperm by spheres method does not induce a vitreous extracellular state and increases the membrane damages. PLoS One 2020; 15:e0227946. [PMID: 31978160 PMCID: PMC6980613 DOI: 10.1371/journal.pone.0227946] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2019] [Accepted: 01/03/2020] [Indexed: 12/17/2022] Open
Abstract
Sperm cryopreservation by ultra-rapid cooling based on dropping small volumes of sperm suspension directly into liquid nitrogen, has been successful in some wild ruminant species, including the Iberian ibex (Capra pyrenaica). In ultra-rapid cooling, the contents of these droplets are expected to enter a stable, glass-like state, but to the best of our knowledge no information exists regarding the presence or absence of ice formation in the extracellular milieu when using this technique. Different modifications to the extracellular milieu likely inflict different types of damage on the plasmalemma, the acrosome and mitochondrial membranes. The aims of the present work were: 1) to examine the physical state of the extracellular milieu after cryopreservation at slow and ultra-rapid cooling rates—and thus determine whether ultra-rapid cooling vitrifies the extracellular milieu; and 2) to compare, using conventional sperm analysis techniques and scanning and transmission electron microscopy, the damage to sperm caused by these two methods. Sperm samples were obtained by the transrectal ultrasound-guided massage method (TUMASG) from anesthetized Iberian ibexes, and cryopreserved using slow and ultra-rapid cooling techniques. Sperm motility (22.95 ± 3.22% vs 4.42 ± 0.86%), viability (25.64 ± 3.71% vs 12.8 ± 2.50%), acrosome integrity (41.45± 3.73% vs 27.00 ± 1.84%) and mitochondrial membrane integrity (16.52 ± 3.75% vs 4.00 ± 0.65%) were better after slow cooling (P<0.001) than after ultra-rapid technique. Cryo-scanning electron microscopy (Cryo-SEM) suggested that the vitrified state was not achieved by ultra-rapid cooling, and that the ice crystals formed were smaller and had more stretchmarks (P<0.001) than after slow cooling. Scanning electron microscopy revealed no differences in the types of damage caused by the examined techniques, although transmission electron microscopy showed the damage to the plasmalemma and mitochondrial membrane to be worse after ultra-rapid cooling. In conclusion ultra-rapid cooling provoked more membrane damage than slow cooling, perhaps due to the extracellular ice crystals formed.
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Affiliation(s)
| | | | | | | | | | | | - Alejandro Bielli
- Dpto. Morfología y Desarrollo, Facultad de Veterinaria, Universidad de la República, Montevideo, Uruguay
| | - Rodolfo Ungerfeld
- Dpto. Fisiología, Facultad de Veterinaria, Universidad de la República, Montevideo, Uruguay
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34
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Kamińska-Dwórznicka A, Janczewska-Dupczyk A, Kot A, Łaba S, Samborska K. The impact of ι- and κ-carrageenan addition on freezing process and ice crystals structure of strawberry sorbet frozen by various methods. J Food Sci 2019; 85:50-56. [PMID: 31880331 DOI: 10.1111/1750-3841.14987] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2019] [Revised: 11/07/2019] [Accepted: 11/12/2019] [Indexed: 11/30/2022]
Abstract
The aim of this work was to study the influence of ι- and κ-carrageenan addition to strawberry sorbet prepared by various freezing methods (cryostat and conventional freezer) on freezing kinetics and ice crystals structure. Four variants of strawberry-based sorbet were prepared: with no additive, with 0.1% addition of ι- and κ-carrageenan, and 1:1 blend of both. Freezing curves and freezing time, as well as the size and morphology of ice crystals, were analyzed. The addition of carrageenan stabilizers resulted in freezing process elongation. Reference samples were characterized by different dynamics of the freezing process. The addition of carrageenan increased the final temperature of the samples, compared to the reference sample (even 2.6 °C of difference). Additives reduced ice crystals growth. The most efficient was mixture of both fractions of carrageenan--the samples in this variant frozen in conventional freezer were characterized by the smallest ice crystals diameter--average 5.44 µm, while for the reference sample it was 17.79 µm. PRACTICAL APPLICATION: This research can give a new path for the carrageenan's hydrolysates application--not only for dairy products. Iota carrageenan fraction was recommended for dairy products according to its water-holding capacity in the presence of calcium ions. This study showed that mix of ι- and κ-carrageenan could bring positive results to such product as sorbet without any milk proteins addition. This experiment data could also be helpful when optimizing frozen desserts production in small gastronomy--especially the temperature and time of freezing modifications.
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Affiliation(s)
- Anna Kamińska-Dwórznicka
- Dept. of Food Engineering and Process Management, Faculty of Food Technology, Warsaw Univ. of Life Sciences (WULS-SGGW), Nowoursynowska 159C, 02-776, Warsaw, Poland
| | - Agnieszka Janczewska-Dupczyk
- Dept. of Food Engineering and Process Management, Faculty of Food Technology, Warsaw Univ. of Life Sciences (WULS-SGGW), Nowoursynowska 159C, 02-776, Warsaw, Poland
| | - Anna Kot
- Dept. of Food Engineering and Process Management, Faculty of Food Technology, Warsaw Univ. of Life Sciences (WULS-SGGW), Nowoursynowska 159C, 02-776, Warsaw, Poland
| | - Sylwia Łaba
- Inst. of Environmental Protection-Natl. Research Inst, Krucza 5/11d St., 00-548, Warsaw, Poland
| | - Katarzyna Samborska
- Dept. of Food Engineering and Process Management, Faculty of Food Technology, Warsaw Univ. of Life Sciences (WULS-SGGW), Nowoursynowska 159C, 02-776, Warsaw, Poland
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35
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Galarza DA, López-Sebastián A, Woelders H, Blesbois E, Santiago-Moreno J. Two-step accelerating freezing protocol yields a better motility, membranes and DNA integrities of thawed ram sperm than three-steps freezing protocols. Cryobiology 2019; 91:84-89. [DOI: 10.1016/j.cryobiol.2019.10.007] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2019] [Revised: 10/04/2019] [Accepted: 10/14/2019] [Indexed: 10/25/2022]
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36
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Dalvi-Isfahan M, Jha PK, Tavakoli J, Daraei-Garmakhany A, Xanthakis E, Le-Bail A. Review on identification, underlying mechanisms and evaluation of freezing damage. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.03.011] [Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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37
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Bilbao-Sainz C, Sinrod AJG, Chiou BS, McHugh T. Functionality of strawberry powder on frozen dairy desserts. J Texture Stud 2019; 50:556-563. [PMID: 31278753 DOI: 10.1111/jtxs.12464] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2019] [Revised: 06/20/2019] [Accepted: 06/21/2019] [Indexed: 11/27/2022]
Abstract
This study investigated the potential use of freeze-dried strawberry powder as a stabilizer in frozen dairy desserts. Five different dessert mixes were developed that contained 0%, 2.5%, 3%, 3.5%, and 4% strawberry powder. An additional dessert using strawberry extract was prepared to differentiate the effects of dietary fiber from the effect of polyphenols on sample properties. The rheological and physical characteristics of dessert mixes, fresh dessert, and stored dessert were studied. The addition of strawberry powder to dairy desserts caused an increase in the mix viscosity and a decrease in hardness and meltdown values. Complete avoidance of meltdown was achieved with the addition of 3% or greater amount of strawberry powder. The viscosity of mixes was enhanced due to the increase of total solids in the serum phase and the formation of hydrated and gel-like networks in the presence of cellulosic material, pectin, and calcium. The increase in viscosity and unfrozen water with the addition of strawberry powder also caused a reduction in ice crystallization, which resulted in softer and more stable desserts over time.
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Affiliation(s)
- Cristina Bilbao-Sainz
- Healthy Processed Foods Research, U.S. Department of Agriculture, Albany, California
| | - Amanda J G Sinrod
- Healthy Processed Foods Research, U.S. Department of Agriculture, Albany, California
| | - Bor-Sen Chiou
- Bioproducts Research Unit, U.S. Department of Agriculture, Albany, California
| | - Tara McHugh
- Healthy Processed Foods Research, U.S. Department of Agriculture, Albany, California
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38
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Ice Crystal Coarsening in Ice Cream during Cooling: A Comparison of Theory and Experiment. CRYSTALS 2019. [DOI: 10.3390/cryst9060321] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Ice cream is a complex multi-phase structure and its perceived quality is closely related to the small size of ice crystals in the product. Understanding the quantitative coarsening behaviour of ice crystals will help manufacturers optimise ice cream formulations and processing. Using synchrotron X-ray tomography, we measured the time-dependent coarsening (Ostwald ripening) of ice crystals in ice cream during cooling at 0.05 °C/min. The results show ice crystal coarsening is highly temperature dependent, being rapid from ca. −6 to −12 °C but significantly slower at lower temperatures. We developed a numerical model, based on established coarsening theory, to calculate the relationship between crystal diameter, cooling rate and the weight fraction of sucrose in solution. The ice crystal diameters predicted by the model are found to agree well with the measured values if matrix diffusion is assumed to be slowed by a factor of 1.2 due to the presence of stabilizers or high molecular weight sugars in the ice cream formulation.
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Characteristics of Instrumental Methods to Describe and Assess the Recrystallization Process in Ice Cream Systems. Foods 2019; 8:foods8040117. [PMID: 30987379 PMCID: PMC6518270 DOI: 10.3390/foods8040117] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2019] [Revised: 03/14/2019] [Accepted: 04/01/2019] [Indexed: 11/17/2022] Open
Abstract
Methods of testing and describing the recrystallization process in ice cream systems were characterized. The scope of this study included a description of the recrystallization process and a description and comparison of the following methods: microscopy and image analysis, focused beam reflectance measurement (FBRM), oscillation thermo-rheometry (OTR), nuclear magnetic resonance (NMR), splat-cooling assay, and X-ray microtomography (micro-CT). All the methods presented were suitable for characterization of the recrystallization process, although they provide different types of information, and they should be individually matched to the characteristics of the tested product.
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Rheological, Textural, Physicochemical and Sensory Profiling of a Novel Functional Ice Cream Enriched with Muscat de Hamburg (Vitis vinifera L.) Grape Pulp and Skins. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-2237-3] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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SOARES JC, GARCIA MC, GARCIA LGC, CALIARI M, SOARES JÚNIOR MS. Jambolan sherbets overrun, color, and acceptance in relation to the sugar, milk, and pulp contents in formulation. FOOD SCIENCE AND TECHNOLOGY 2018. [DOI: 10.1590/fst.21817] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Rozsypal J, Košťál V. Supercooling and freezing as eco-physiological alternatives rather than mutually exclusive strategies: A case study in Pyrrhocoris apterus. JOURNAL OF INSECT PHYSIOLOGY 2018; 111:53-62. [PMID: 30393171 DOI: 10.1016/j.jinsphys.2018.10.006] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/17/2018] [Revised: 10/24/2018] [Accepted: 10/25/2018] [Indexed: 06/08/2023]
Abstract
Overwintering insects are categorized either as freeze tolerant or freeze avoiding (supercooling) based on their ability or inability, respectively, to tolerate the formation of ice in their body. The freeze tolerant insects set their supercooling point (SCP) higher for winter to stimulate freezing at higher temperatures, while freeze avoiding insects survive winter in a supercooled state by depressing their SCP. Some supercooling insects, however, were found to survive in frozen state when freezing occurred through inoculation by external ice at mild subzero temperatures. Here, we assessed the potential relevance of inoculative freezing and freeze tolerance strategy in an insect that was so far considered as a classical example of a 'supercooler', the linden bug (Pyrrhocoris apterus). Microclimatic conditions of the overwintering microhabitat of P. apterus (leaf litter layer with buffered temperature fluctuations, mild sub-zero extremes, high humidity, and presence of ice) present a potentially high risk of inoculative freezing. We found that P. apterus is highly susceptible to inoculation by external ice. The temperature at which inoculative freezing occurred (above -3°C) was much higher compared to SCP (-16 °C to -20 °C in winter). The insects were inoculated through body openings and across cuticle and were able to survive after freezing. There was, however, a distinct critical ice fraction, corresponding to 38.7-42.8% of total body water, beyond which survival rapidly decreased to zero. We found that P. apterus adaptively reduces the actual ice fraction below critical ice fraction for winter season. Since many insect species overwinter in habitats similar to that of P. apterus, the ability to tolerate freezing after inoculation by external ice crystals could be much more common among 'supercooling' insects than it is currently appreciated.
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Affiliation(s)
- Jan Rozsypal
- Biology Centre CAS, Institute of Entomology, České Budějovice, Czech Republic.
| | - Vladimír Košťál
- Biology Centre CAS, Institute of Entomology, České Budějovice, Czech Republic
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Revealing the microstructural stability of a three-phase soft solid (ice cream) by 4D synchrotron X-ray tomography. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.05.027] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Time-Resolved Tomographic Quantification of the Microstructural Evolution of Ice Cream. MATERIALS 2018; 11:ma11102031. [PMID: 30347641 PMCID: PMC6212982 DOI: 10.3390/ma11102031] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/10/2018] [Revised: 10/11/2018] [Accepted: 10/15/2018] [Indexed: 11/17/2022]
Abstract
Ice cream is a complex multi-phase colloidal soft-solid and its three-dimensional microstructure plays a critical role in determining the oral sensory experience or mouthfeel. Using in-line phase contrast synchrotron X-ray tomography, we capture the rapid evolution of the ice cream microstructure during heat shock conditions in situ and operando, on a time scale of minutes. The further evolution of the ice cream microstructure during storage and abuse was captured using ex situ tomography on a time scale of days. The morphology of the ice crystals and unfrozen matrix during these thermal cycles was quantified as an indicator for the texture and oral sensory perception. Our results reveal that the coarsening is due to both Ostwald ripening and physical agglomeration, enhancing our understanding of the microstructural evolution of ice cream during both manufacturing and storage. The microstructural evolution of this complex material was quantified, providing new insights into the behavior of soft-solids and semi-solids, including many foodstuffs, and invaluable data to both inform and validate models of their processing.
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Gallo M, Ferrara L, Naviglio D. Application of Ultrasound in Food Science and Technology: A Perspective. Foods 2018; 7:foods7100164. [PMID: 30287795 PMCID: PMC6210518 DOI: 10.3390/foods7100164] [Citation(s) in RCA: 160] [Impact Index Per Article: 26.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2018] [Accepted: 10/01/2018] [Indexed: 01/05/2023] Open
Abstract
Ultrasound is composed of mechanical sound waves that originate from molecular movements that oscillate in a propagation medium. The waves have a very high frequency, equal to approximately 20 kHz, are divided into two categories (i.e., low-intensity and high-intensity waves) and cannot be perceived by the human ear. Nature has created the first ultrasound applications. Bats use ultrasound to navigate in the dark, and many cetaceans use echolocation to detect prey or obstacles using ultrasound produced by their vocal system. Ultrasound is commonly associated with the biomedical field. Today, ultrasound-based methods and equipment are available to detect organs, motion, tumour masses, and pre/post-natal handicaps, and for kidney stone removal, physiotherapy, and aesthetic cures. However, ultrasound has found multiple applications in many other fields as well. In particular, ultrasound has recently been used in the food industry to develop various effective and reliable food processing applications. Therefore, this review summarizes the major applications of ultrasound in the food industry. The most common applications in the food industry include cell destruction and extraction of intracellular material. Depending on its intensity, ultrasound is used for the activation or deactivation of enzymes, mixing and homogenization, emulsification, dispersion, preservation, stabilization, dissolution and crystallization, hydrogenation, tenderization of meat, ripening, ageing and oxidation, and as an adjuvant for solid-liquid extraction for maceration to accelerate and to improve the extraction of active ingredients from different matrices, as well as the degassing and atomization of food preparations.
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Affiliation(s)
- Monica Gallo
- Department of Molecular Medicine and Medical Biotechnology, University of Naples Federico II, Via Pansini, 5, 80131 Naples, Italy.
| | - Lydia Ferrara
- Department of Pharmacy, University of Naples Federico II, Via Domenico Montesano 49, 80131 Naples, Italy.
| | - Daniele Naviglio
- Department of Chemical Sciences, University of Naples Federico II, Via Cintia 21, 80126 Naples, Italy.
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Hernández-Parra OD, Plana-Fattori A, Alvarez G, Ndoye FT, Benkhelifa H, Flick D. Modeling flow and heat transfer in a scraped surface heat exchanger during the production of sorbet. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.09.027] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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48
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Warren MM, Hartel RW. Effects of Emulsifier, Overrun and Dasher Speed on Ice Cream Microstructure and Melting Properties. J Food Sci 2018; 83:639-647. [PMID: 29388677 DOI: 10.1111/1750-3841.13983] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2017] [Revised: 08/28/2017] [Accepted: 10/13/2017] [Indexed: 11/28/2022]
Abstract
Ice cream is a multiphase frozen food containing ice crystals, air cells, fat globules, and partially coalesced fat globule clusters dispersed in an unfrozen serum phase (sugars, proteins, and stabilizers). This microstructure is responsible for ice cream's melting characteristics. By varying both formulation (emulsifier content and overrun) and processing conditions (dasher speed), the effects of different microstructural elements, particularly air cells and fat globule clusters, on ice cream melt-down properties were studied. Factors that caused an increase in shear stress within the freezer, namely increasing dasher speed and overrun, caused a decrease in air cell size and an increase in extent of fat destabilization. Increasing emulsifier content, especially of polysorbate 80, caused an increase in extent of fat destabilization. Both overrun and fat destabilization influenced drip-through rates. Ice creams with a combination of low overrun and low fat destabilization had the highest drip-through rates. Further, the amount of remnant foam left on the screen increased with reduced drip-through rates. These results provide a better understanding of the effects of microstructure components and their interactions on drip-through rate. PRACTICAL APPLICATIONS Manipulating operating and formulation parameters in ice cream manufacture influences the microstructure (air cells, ice crystals, and fat globule clusters). This work provides guidance on which parameters have most effect on air cell size and fat globule cluster formation. Further, the structural characteristics that reduce melt-down rate were determined. Ice cream manufacturers will use these results to tailor their products for the desired quality attributes.
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Affiliation(s)
- Maya M Warren
- Dept. of Food Science, Univ. of Wisconsin, 1605 Linden Drive, Madison, Wis. 53706, U.S.A
| | - Richard W Hartel
- Dept. of Food Science, Univ. of Wisconsin, 1605 Linden Drive, Madison, Wis. 53706, U.S.A
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Kanta A, Soukoulis C, Tzia C. Eliciting the Sensory Modalities of Fat Reformulated Yoghurt Ice Cream Using Oligosaccharides. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2064-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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50
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Grape, raisin and sugarcane molasses as potential partial sucrose substitutes in chocolate ice cream: A feasibility study. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2017.08.004] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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