1
|
Ren W, Liang H, Liu S, Li Y, Chen Y, Li B, Li J. Formulations and assessments of structure, physical properties, and sensory attributes of soy yogurts: Effect of carboxymethyl cellulose content and degree of substitution. Int J Biol Macromol 2024; 257:128661. [PMID: 38065460 DOI: 10.1016/j.ijbiomac.2023.128661] [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: 09/14/2023] [Revised: 11/28/2023] [Accepted: 12/05/2023] [Indexed: 01/27/2024]
Abstract
Soy yogurts present challenges, including absence of tender and slipperiness mouthfeel, and poor stability. This study aimed to investigate the impacts of carboxymethyl cellulose (CMC) with degrees of substitution of 0.7 (CMC0.7) and 1.2 (CMC1.2) at concentrations ranging from 0 % to 1.1 % on the stability, microstructure, rheology, tribology, and mouthfeel of soy yogurts. As the CMC concentration increased from 0 % to 0.3 %, soy yogurts displayed a coarser microstructure, decreased stability, and increased gel strength. As the concentration of CMC further increased from 0.5 % to 1.1 %, soy yogurts exhibited trends of a smoother microstructure, increased stability, and softer gel strength. Notably, soy yogurts with CMC0.7 demonstrated a superior water holding capacity (WHC) than soy yogurts with CMC1.2. Tribological measurements indicated that soy yogurts with CMC0.7 at a 0.7 % concentration had the lowest coefficient of friction (COF) value among most sliding speeds, showing a 23 % reduction compared to soy yogurts without CMC at a sliding speed of 10 mm/s. Moreover, sensory evaluation showed that soy yogurts with CMC0.7 at a 0.7 % concentration had the highest total score in mouthfeel evaluation. Therefore, the addition of CMC0.7 within the concentration range of 0.5 % to 1.1 % may produce stable and delicate yogurts.
Collapse
Affiliation(s)
- Weiwen Ren
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Hongshan Liang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Shilin Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yan Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yijie Chen
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Shenzhen 518000, China; Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518000, China
| | - Jing Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Shenzhen 518000, China; Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518000, China.
| |
Collapse
|
2
|
Yang R, Wang S, Sun C, Zhao Y, Cao Y, Lu W, Zhang Y, Fang Y. High-moisture extrusion of curdlan: Texture and structure. Int J Biol Macromol 2024; 258:129109. [PMID: 38161009 DOI: 10.1016/j.ijbiomac.2023.129109] [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: 11/09/2023] [Revised: 12/21/2023] [Accepted: 12/26/2023] [Indexed: 01/03/2024]
Abstract
High-moisture extrusion is a promising thermomechanical technology extensively employed in manufacturing fibrous meat analogues from plant-based proteins, garnering considerable research attention. However, polysaccharide-based extrusion has been rarely explored. The present study investigates the effects of varying extruder barrel temperatures (130 °C-200 °C) on the texture and structure of curdlan extrudates, and highlights the formation mechanism. Results showed that the single chain of curdlan aggregates to form triple-helix chains upon extrusion, consequently enhancing the crystallinity, particularly at 170 °C. The hardness, chewiness, and mechanical properties improved with increasing barrel temperature. Moreover, barrel temperatures affected the macrostructure, the extrudates maintained intact morphologies except at 160 °C due to the melting of curdlan gel as confirmed by the differential scanning calorimetry thermogram. Microstructural analysis revealed that curdlan extrudates transited through three phases: original gel (130 °C, 140 °C, and 150 °C), transition state (160 °C), and regenerated gel (170 °C, 180 °C, 190 °C, and 200 °C). The steady state of regenerated gel (170 °C) exhibited higher crystallinity and smaller fractal dimension, resulting in a more compact and crosslinked gel network. This study elucidates the structure transition of curdlan gel at extremely high temperatures, offering valuable technical insights for developing theories and methods with respect to polysaccharide-based extrusion that may find applications in food-related fields.
Collapse
Affiliation(s)
- Rong Yang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Shurui Wang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Cuixia Sun
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Yiguo Zhao
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yiping Cao
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Wei Lu
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yin Zhang
- Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu 610106, People's Republic of China
| | - Yapeng Fang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| |
Collapse
|
3
|
Yan S, Regenstein JM, Zhang S, Huang Y, Qi B, Li Y. Edible particle-stabilized water-in-water emulsions: Stabilization mechanisms, particle types, interfacial design, and practical applications. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108665] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/18/2023]
|
4
|
Grossmann L. Structural properties of pea proteins ( Pisum sativum) for sustainable food matrices. Crit Rev Food Sci Nutr 2023; 64:8346-8366. [PMID: 37074167 DOI: 10.1080/10408398.2023.2199338] [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] [Indexed: 04/20/2023]
Abstract
Pea proteins are widely used as a food ingredient, especially in sustainable food formulations. The seed itself consists of many proteins with different structures and properties that determine their structure-forming properties in food matrices, such as emulsions, foams, and gels. This review discusses the current insights into the structuring properties of pea protein mixtures (concentrates, isolates) and the resulting individual fractions (globulins, albumins). The structural molecular features of the proteins found in pea seeds are discussed and based on this information, different structural length scales relevant to foods are reviewed. The main finding of this article is that the different pea proteins are able to form and stabilize structural components found in foods such as air-water and oil-water interfaces, gels, and anisotropic structures. Current research reveals that each individual protein fraction has unique structure-forming properties and that tailored breeding and fractionation processes will be required to optimize these properties. Especially the use of albumins, globulins, and mixed albumin-globulins proved to be useful in specific food structures such as foams, emulsions, and self-coacervation, respectively. These new research findings will transform how pea proteins are processed and being used in novel sustainable food formulations in the future.
Collapse
Affiliation(s)
- Lutz Grossmann
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts, USA
| |
Collapse
|
5
|
Wan Y, Lin C, Li Y, Wang R, Feng W, Chen Z, Wang T, Luo X, Wu X. Tuning the electrostatic interaction between rice protein and carboxymethyl cellulose toward hydrophilic composites with enhanced functional properties. Int J Biol Macromol 2023; 235:123918. [PMID: 36871680 DOI: 10.1016/j.ijbiomac.2023.123918] [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: 12/08/2022] [Revised: 02/25/2023] [Accepted: 02/28/2023] [Indexed: 03/06/2023]
Abstract
Protein-polysaccharide interactions have attracted much attention due to inherent potential in generating new structures and functionalities. In the present study, by simply mixing rice proteins (RPs) with carboxymethyl cellulose (CMC) at pH 12.0 prior neutralization, novel protein-polysaccharide complexes (RCs) were structured with water dispersibility and functionalities highly dependent on the degree of substitution (DS) and molecular weight (Mw) of CMC. Specifically, the water-dispersibility of RPs was increased from 1.7 % to 93.5 % at a RPs/CMC mass ratio of 10:1 with CMC of DS1.2 (Mw = 250 kDa). Fluorescence and circular dichroism spectra showed suppressed folding tendency of RPs by CMC during neutralizing the basicity, indicating controllable protein conformations. Furthermore, the structures of RCs became more unfolded for CMC with a larger DS or a smaller Mw. This enabled RCs with highly controllable functionalities in terms of emulsifying and foaming properties, which may have promising applications in developing food matrix with customized structures and textures.
Collapse
Affiliation(s)
- Ying Wan
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China; Jiangsu Provincial Research Centre for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Chen Lin
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China; Jiangsu Provincial Research Centre for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yanan Li
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China; Jiangsu Provincial Research Centre for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Ren Wang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China; Jiangsu Provincial Research Centre for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Wei Feng
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China; Jiangsu Provincial Research Centre for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Zhengxing Chen
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China; Jiangsu Provincial Research Centre for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Tao Wang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China; Jiangsu Provincial Research Centre for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Xiaohu Luo
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315832, China.
| | - Xiping Wu
- Department of Neurology, Ningbo Medical Center Li-Huili Hospital, Ningbo, Zhejiang 315040, China; School of Medicine, Ningbo University, Zhejiang 315040, China.
| |
Collapse
|
6
|
Bora AFM, Kouame KJEP, Li X, Liu L, Sun Y, Ma Q, Liu Y. Development, characterization and probiotic encapsulating ability of novel Momordica charantia bioactive polysaccharides/whey protein isolate composite gels. Int J Biol Macromol 2023; 225:454-466. [PMID: 36410535 DOI: 10.1016/j.ijbiomac.2022.11.097] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2022] [Revised: 11/06/2022] [Accepted: 11/10/2022] [Indexed: 11/22/2022]
Abstract
In this study, a polysaccharide (MP1) with a molecular weight of 38 kDa was isolated from Momordica charantia which contains arabinose, galactose, xylose, and rhamnose. (MP1) was used to formulate composite gels with Whey Protein Isolate (WPI) that were characterized for their functional properties, microstructure, thermal resistance, probiotic encapsulating ability, and potential toward metabolic syndrome (MS). Results showed that the highest complex index was obtained at MP concentration of 2 %. MP-WPIs demonstrated superior (p < 0.05) water holding capacity and emulsifying properties than WPI gels. MP-WPIs also had higher (p < 0.05) thermal stability via TGA and DSC analysis. MP-WPI morphology was observed via SEM whereas protein structure as affected by MP concentration was studied using CLSM. Also, FTIR revealed that MP and WPI bonded mainly through electrostatic, hydrophobic and hydrogen interactions. More, MP-WPIs successfully enhanced probiotic Lactobacillus acidophilus (LA) survival upon freeze-drying with high encapsulation efficiency (98 %) and improved storage stability. MP-WPIs improved LA survival upon digestion suggesting a potential prebiotic activity. Finally, synbiotic formulation LA-MP-WPIs exhibited effective biological activity against MS. Therefore, MP-WPIs is a propitious strategy for effective probiotic gastrointestinal delivery with potential toward MS.
Collapse
Affiliation(s)
- Awa Fanny Massounga Bora
- Food College, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030, Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030, Harbin, China
| | - Kouadio Jean Eric-Parfait Kouame
- Food College, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030, Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030, Harbin, China
| | - Xiaodong Li
- Food College, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030, Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030, Harbin, China.
| | - Lu Liu
- Food College, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030, Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030, Harbin, China
| | - Yue Sun
- Food College, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030, Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030, Harbin, China
| | - Qian Ma
- Food College, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030, Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030, Harbin, China
| | - Yibo Liu
- Food College, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030, Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030, Harbin, China
| |
Collapse
|
7
|
Liu Z, Chen X, Dai Q, Xu D, Hu L, Li H, Hati S, Chitrakar B, Yao L, Mo H. Pea protein-xanthan gum interaction driving the development of 3D printed dysphagia diet. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108497] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
|
8
|
The Role of Exopolysaccharide-Producing Streptococcus thermophilus on Physical Properties of Stirred Skim Milk Gel. DAIRY 2022. [DOI: 10.3390/dairy3040052] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022] Open
Abstract
The techno-functionality of exopolysaccharides (EPS) from Streptococcus thermophilus in stirred fermented milk is affected by several extrinsic (e.g., base milk composition) and intrinsic (e.g., amount and properties of EPS) factors. The aim of this study was to use skim milk models to identify the key factors that influence the physical properties of stirred fermented milk with EPS. For that, fermentation was carried out with one of three single S. thermophilus strains (intrinsic factors) at two casein:whey protein ratios of the base milk, two acidification activities of the starters, and two fermentation temperatures (extrinsic factors). The effects of the factors on the acidification kinetics, EPS amount, susceptibility to syneresis, and texture properties were then discriminated by a multivariate ANOVA-simultaneous component analysis. Strains producing ropy EPS mainly determined the texture properties, whereas the extrinsic factors primarily affected the acidification kinetics and EPS amount. When capsular EPS were also present, the syneresis was lower; however, this effect was more pronounced after enrichment of base milk with whey protein. The EPS amount did not correlate with the texture or syneresis, pointing to the importance of other factors such as the EPS location (type) and EPS–protein interactions for their functionality in stirred fermented milk.
Collapse
|
9
|
Xu S, Wang C, Zhu P, Zhang D, Pan X. Temporospatial nano-heterogeneity of self-assembly of extracellular polymeric substances on microplastics and water environmental implications. JOURNAL OF HAZARDOUS MATERIALS 2022; 440:129773. [PMID: 35988494 DOI: 10.1016/j.jhazmat.2022.129773] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/10/2022] [Revised: 08/10/2022] [Accepted: 08/11/2022] [Indexed: 06/15/2023]
Abstract
Environmental behavior and ecotoxicity of microplastics (MPs) are significantly influenced by the omnipresent self-assembly of microbial extracellular polymeric substances (EPS) on them. However, mechanisms of EPS self-assembly onto MPs at nanoscale resolution and effects of aging are unclear. For the first time, temporospatial nano-heterogeneity of self-assembly of EPS onto fresh and one-year aged polypropylene (PP) MPs were investigated by atomic-force-microscopy-infrared-spectroscopy (AFM-IR). Natural aging caused high degree nanoscale fragmentation of MPs physically and chemically. Self-assembly of EPS on MPs was aging-dependent. Polysaccharides were assembled on MP surface faster than proteins. Initially, regardless of the fresh or aged MPs, polysaccharides and proteins, with the former being predominant, were successively and separately assembled to different nanospaces because of their competition for binding sites. More and more proteins and polysaccharides were superimposed on each other with assembly time due to intermolecular forces. The nanochemical textural analysis showed that the nano-heterogeneity of EPS assembly to MPs was clearly correlated with the aging-induced nanochemical and nanomechanical heterogeneity of MP surface. The spontaneous self-assembly of EPS with temporospatial nano-heterogeneity on MPs have multiple impacts on behavior, ecotoxicity and fate of MPs and their associated pollutants as well as other key ecological processes in aquatic environment.
Collapse
Affiliation(s)
- Shuyan Xu
- Key Laboratory of Microbial Technology for Industrial Pollution Control of Zhejiang Province, College of Environment, Zhejiang University of Technology, Hangzhou, China
| | - Caiqin Wang
- Key Laboratory of Microbial Technology for Industrial Pollution Control of Zhejiang Province, College of Environment, Zhejiang University of Technology, Hangzhou, China
| | - Pengfeng Zhu
- Key Laboratory of Microbial Technology for Industrial Pollution Control of Zhejiang Province, College of Environment, Zhejiang University of Technology, Hangzhou, China
| | - Daoyong Zhang
- Key Laboratory of Microbial Technology for Industrial Pollution Control of Zhejiang Province, College of Environment, Zhejiang University of Technology, Hangzhou, China
| | - Xiangliang Pan
- Key Laboratory of Microbial Technology for Industrial Pollution Control of Zhejiang Province, College of Environment, Zhejiang University of Technology, Hangzhou, China.
| |
Collapse
|
10
|
Correlating rheology with 3D printing performance based on thermo-responsive κ-carrageenan/Pleurotus ostreatus protein with regard to interaction mechanism. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107813] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
|
11
|
Influence of Chitosan and Glucono-δ-Lactone on the Gel Properties, Microstructural and Textural Modification of Pea-Based Tofu-Type Product. Processes (Basel) 2022. [DOI: 10.3390/pr10081639] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023] Open
Abstract
This study investigated the effects of the addition of chitosan (0–1.0%) or glucono-δ-lactone (GDL) (0–60 mM) on the gel properties, microstructure, and texture of pea-based tofu-type product. Following the addition of 0.5% chitosan or 20 mM GDL, we observed a significant decrease in the hardness and cohesiveness of the tofu, resulting in a slightly discontinuous network structure with pores smaller than those in samples without chitosan or GDL. SDS-PAGE analysis revealed the induced aggregation of pea legumin (11S) and vicilin (7S) subunits (30, 34, and 50 kDa), legumin α subunit (40 kDa), and legumin β subunit (20 kDa) by chitosan or GDL. It appears that chitosan and GDL could potentially be used as food additives for the development of texture-modified pea-based tofu-type products.
Collapse
|
12
|
Effect of pH and protein-polysaccharide ratio on the intermolecular interactions between amaranth proteins and xanthan gum to produce electrostatic hydrogels. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107648] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
|
13
|
Wan Y, Li J, Ma J, Li Y, Wang R, Chen Z, Wang T. Fixing zein at the fibrillar carboxymethyl cellulose toward an amphiphilic nano-network. Food Chem 2022; 398:133862. [DOI: 10.1016/j.foodchem.2022.133862] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2022] [Revised: 06/27/2022] [Accepted: 08/03/2022] [Indexed: 10/16/2022]
|
14
|
Wang K, Li Y, Zhang Y, Luo X, Sun J. Improving myofibrillar proteins solubility and thermostability in low-ionic strength solution: A review. Meat Sci 2022; 189:108822. [PMID: 35413661 DOI: 10.1016/j.meatsci.2022.108822] [Citation(s) in RCA: 26] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 04/04/2022] [Accepted: 04/04/2022] [Indexed: 11/19/2022]
Abstract
The development of myofibrillar proteins drinks (MPDs) can provide meat protein nutrition to specific groups of people. However, one major challenge is that myofibrillar proteins (MPs) are insoluble in solutions with a low ionic strength. Another functional constraint is the susceptibility of MPs to heat-induced aggregation. Currently, the primary approach used to improve the water solubility of MPs is to inhibit the assembly of myofilaments. Increasing the thermostability of MPs primarily inhibits the aggregation of myosin or oxidizes myosin to soluble substances. This review focuses on the description of several chemical and physical strategies, with an emphasis on the advantages, disadvantages, and recent progress. Under the myosin filament assembly process and the cross-linking aggregation mechanism, this summary helps improve our understanding of the solution and thermostability of MPs in low-ionic-strength solutions, thus providing new ideas to the development of MPDs.
Collapse
Affiliation(s)
- Ke Wang
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao 266109, China; College of Food Science & Engineering, Shandong Agricultural University, Tai'an 271018, China
| | - Yan Li
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Yimin Zhang
- College of Food Science & Engineering, Shandong Agricultural University, Tai'an 271018, China
| | - Xin Luo
- College of Food Science & Engineering, Shandong Agricultural University, Tai'an 271018, China
| | - Jingxin Sun
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao 266109, China.
| |
Collapse
|
15
|
Chen Q, Zhang J, Zhang Y, Kaplan DL, Wang Q. Protein-amylose/amylopectin molecular interactions during high-moisture extruded texturization toward plant-based meat substitutes applications. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107559] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
16
|
Abdullah, Liu L, Javed HU, Xiao J. Engineering Emulsion Gels as Functional Colloids Emphasizing Food Applications: A Review. Front Nutr 2022; 9:890188. [PMID: 35656162 PMCID: PMC9152362 DOI: 10.3389/fnut.2022.890188] [Citation(s) in RCA: 25] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2022] [Accepted: 03/25/2022] [Indexed: 11/13/2022] Open
Abstract
Gels are functional materials with well-defined structures (three-dimensional networks) assembled from the dispersed colloids, and capable of containing a large amount of water, oil, or air (by replacing the liquid within the gel pores), known as a hydrogel, oleogel, and aerogel, respectively. An emulsion gel is a gelled matrix filled with emulsion dispersion in which at least one phase, either continuous phase or dispersed phase forms spatial networks leading to the formation of a semisolid texture. Recently, the interest in the application of gels as functional colloids has attracted great attention in the food industry due to their tunable morphology and microstructure, promising physicochemical, mechanical, and functional properties, and superior stability, as well as controlled release, features for the encapsulated bioactive compounds. This article covers recent research progress on functional colloids (emulsion gels), including their fabrication, classification (protein-, polysaccharide-, and mixed emulsion gels), and properties specifically those related to the gel-body interactions (texture perception, digestion, and absorption), and industrial applications. The emerging applications, including encapsulation and controlled release, texture design and modification, fat replacement, and probiotics delivery are summarized. A summary of future perspectives to promote emulsion gels' use as functional colloids and delivery systems for scouting potential new applications in the food industry is also proposed. Emulsion gels are promising colloids being used to tailor breakdown behavior and sensory perception of food, as well as for the processing, transportation, and targeted release of food additives, functional ingredients, and bioactive substances with flexibility in designing structural and functional parameters.
Collapse
Affiliation(s)
- Abdullah
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Sciences, South China Agricultural University, Guangzhou, China
| | - Lang Liu
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Sciences, South China Agricultural University, Guangzhou, China
| | - Hafiz Umer Javed
- School of Chemistry and Chemical Engineering, Zhongkai University of Agricultural and Engineering, Guangzhou, China
| | - Jie Xiao
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Sciences, South China Agricultural University, Guangzhou, China
| |
Collapse
|
17
|
Xu W, Wang J, Deng Y, Li J, Yan T, Zhao S, Yang X, Xu E, Wang W, Liu D. Advanced cutting techniques for solid food: Mechanisms, applications, modeling approaches, and future perspectives. Compr Rev Food Sci Food Saf 2022; 21:1568-1597. [DOI: 10.1111/1541-4337.12896] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2021] [Revised: 12/01/2021] [Accepted: 12/06/2021] [Indexed: 11/28/2022]
Affiliation(s)
- Weidong Xu
- College of Biosystems Engineering and Food Science, National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro‐Food Processing Zhejiang R & D Center for Food Technology and Equipment Hangzhou Zhejiang 310058 China
| | - Jingyi Wang
- College of Biosystems Engineering and Food Science, National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro‐Food Processing Zhejiang R & D Center for Food Technology and Equipment Hangzhou Zhejiang 310058 China
| | - Yong Deng
- College of Biosystems Engineering and Food Science, National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro‐Food Processing Zhejiang R & D Center for Food Technology and Equipment Hangzhou Zhejiang 310058 China
| | - Jiaheng Li
- College of Biosystems Engineering and Food Science, National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro‐Food Processing Zhejiang R & D Center for Food Technology and Equipment Hangzhou Zhejiang 310058 China
| | - Tianyi Yan
- College of Biosystems Engineering and Food Science, National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro‐Food Processing Zhejiang R & D Center for Food Technology and Equipment Hangzhou Zhejiang 310058 China
| | - Shunan Zhao
- College of Biosystems Engineering and Food Science, National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro‐Food Processing Zhejiang R & D Center for Food Technology and Equipment Hangzhou Zhejiang 310058 China
| | - Xiaoling Yang
- College of Biosystems Engineering and Food Science, National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro‐Food Processing Zhejiang R & D Center for Food Technology and Equipment Hangzhou Zhejiang 310058 China
- School of Liquor and Food Engineering Guizhou University Guiyang China
| | - Enbo Xu
- College of Biosystems Engineering and Food Science, National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro‐Food Processing Zhejiang R & D Center for Food Technology and Equipment Hangzhou Zhejiang 310058 China
| | - Wenjun Wang
- College of Biosystems Engineering and Food Science, National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro‐Food Processing Zhejiang R & D Center for Food Technology and Equipment Hangzhou Zhejiang 310058 China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro‐Food Processing Zhejiang R & D Center for Food Technology and Equipment Hangzhou Zhejiang 310058 China
- Fuli Institute of Food Science Ningbo Research Institute Zhejiang University Hangzhou China
| |
Collapse
|
18
|
Effect of ionic strength on the sequential adsorption of whey proteins and low methoxy pectin on a hydrophobic surface: A QCM-D study. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107074] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
19
|
Hsieh KC, Lin TC, Kuo MI. Effect of whole chia seed flour on gelling properties, microstructure and texture modification of tofu. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112676] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
20
|
Yu JJ, Zhang YF, Yan J, Li SH, Chen Y. A novel glycoprotein emulsion using high-denatured peanut protein and sesbania gum via cold plasma for encapsulation of β-carotene. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102840] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
|
21
|
Xiong W, Li Y, Ren C, Li J, Li B, Geng F. Thermodynamic parameters of gelatin-pectin complex coacervation. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106958] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
22
|
Cortez-Trejo M, Gaytán-Martínez M, Reyes-Vega M, Mendoza S. Protein-gum-based gels: Effect of gum addition on microstructure, rheological properties, and water retention capacity. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.07.030] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
|
23
|
Zhang Z, Hao G, Liu C, Fu J, Hu D, Rong J, Yang X. Recent progress in the preparation, chemical interactions and applications of biocompatible polysaccharide-protein nanogel carriers. Food Res Int 2021; 147:110564. [PMID: 34399540 DOI: 10.1016/j.foodres.2021.110564] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2020] [Revised: 06/21/2021] [Accepted: 06/27/2021] [Indexed: 12/12/2022]
Abstract
Nanogel carriers are rapidly emerged as a major delivery strategy in the fields of food, biology and medicine for small particle size, excellent solubility, high loading, and controlled release. Natural polysaccharides and proteins are selected for the preparation of biocompatible, biodegradable, low toxic, and less immunogenic nanogels. Different polysaccharides and proteins form complex nanogels through different interaction forces (e.g., electrostatic interaction and hydrophobic interaction). The present review pursues three aims: 1) to introduce several well-known dietary polysaccharides (chitosan, dextran and alginate) and proteins (whey protein and lysozyme); 2) to discuss the types, preparation methods, chemical interactions and properties of various biocompatible complex carriers; 3) to present the application and prospect of polysaccharide-protein complex in bioactive ingredient delivery, nutrient encapsulation and flavor protection. We expect that the integration with nano-intelligent technology will improve the functional ingredient loading, recognition specificity and controlled release capabilities of polysaccharide-protein nanocomposites to generate new intelligent nanogels in the field of food industry in the future.
Collapse
Affiliation(s)
- Zhong Zhang
- Shaanxi Engineering Laboratory for Food Green Processing Safety Control, Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, Engineering Research Center of High Value Utilization of Western Fruit Resources and College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China; School of Chinese Medicine, Li Ka Shing Faculty of Medicine, The University of Hong Kong, 10 Sassoon Road, Pokfulam, Hong Kong
| | - Guoying Hao
- Shaanxi Engineering Laboratory for Food Green Processing Safety Control, Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, Engineering Research Center of High Value Utilization of Western Fruit Resources and College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China
| | - Chen Liu
- Shaanxi Engineering Laboratory for Food Green Processing Safety Control, Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, Engineering Research Center of High Value Utilization of Western Fruit Resources and College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China
| | - Junqing Fu
- Shandong Institute for Food and Drug Control, Ji'nan, Shandong 250101, China
| | - Dan Hu
- Shaanxi Engineering Laboratory for Food Green Processing Safety Control, Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, Engineering Research Center of High Value Utilization of Western Fruit Resources and College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China
| | - Jianhui Rong
- School of Chinese Medicine, Li Ka Shing Faculty of Medicine, The University of Hong Kong, 10 Sassoon Road, Pokfulam, Hong Kong.
| | - Xingbin Yang
- Shaanxi Engineering Laboratory for Food Green Processing Safety Control, Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, Engineering Research Center of High Value Utilization of Western Fruit Resources and College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China.
| |
Collapse
|
24
|
Elucidating the pH influence on pulsed electric fields-induced self-assembly of chitosan-zein-poly(vinyl alcohol)-polyethylene glycol nanostructured composites. J Colloid Interface Sci 2021; 588:531-546. [PMID: 33429349 DOI: 10.1016/j.jcis.2020.12.075] [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: 04/08/2020] [Revised: 12/20/2020] [Accepted: 12/21/2020] [Indexed: 11/20/2022]
Abstract
HYPOTHESIS The high incompatibility of bio-based materials such as protein and polysaccharides require a series of modifications to develop stable microstructures effectively. By modifying the density and charge of surface residues, pulsed electric fields processing can improve inter/intramolecular interactions, compatibility, and microstructure of bio-based nanostructured composites. EXPERIMENT In this work, the impact of pulsed electric fields at a specific energy of 60-700 kJ/kg (electric field strength = 1.6 kV/cm) on self-assembly of zein-chitosan-poly(vinyl alcohol)-polyethylene glycol composite dispersion was investigated at pH 4.0, 5.7, and 6.8. FINDINGS Superior complex coacervated matrices were assembled at pH 4.0 and 5.7 before and after pulsed electric fields treatment at a specific energy of 390-410 kJ/kg. The compact and homogenous behaviour was attributable to pulsed electric fields-induced alteration of functional group interactions in a pH-dependent manner. Irrespective of the pH, very high electric field intensity caused excessive system perturbation leading to severe fragmentation and poor development of coacervates. The crucial insights from this study reveal that the self-assembly behaviour and integration of biopolymer-based systems possessing different local charges can be enhanced by optimising pulsed electric fields processing parameters and the properties of the colloidal systems such as the pH.
Collapse
|
25
|
Su K, Brunet M, Festring D, Ayed C, Foster T, Fisk I. Flavour distribution and release from gelatine-starch matrices. Food Hydrocoll 2021; 112:106273. [PMID: 33658741 PMCID: PMC7768189 DOI: 10.1016/j.foodhyd.2020.106273] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Microstructure design of protein-polysaccharide phase separated gels has been suggested as a strategy to nutritionally improve food products. Varying the phase volumes of a phase separated matrix may affect texture and overall flavour balance of the final product, which are both important for consumer acceptance. The aims of this study were to investigate how modifying the phase volumes of a gelatine-starch biphasic mixture affected aroma release, and how addition of sucrose affects phase separation, flavour distribution and aroma release. Biphasic gels of different microstructures with the same effective concentration of gelatine and starch in each phase were developed. Microstructure significantly affected aroma release in vitro but not in vivo when panellists (n = 5) chewed and swallowed the sample. Addition of sucrose (0-60%) to the biphasic mixture significantly reduced water activity, affected the microstructure and affected aroma distribution in each phase and subsequent release rates depending on the physicochemical properties of the aroma volatile. In general, affinity for the gelatine phase for the less hydrophobic, more volatile compounds was not significantly affected by sucrose concentration. Whereas an increased affinity for the starch phase for the more hydrophobic, less volatile compounds was observed with increased sucrose as the starch phase becomes more dispersed at sucrose concentrations between 40 and 60%. The results of this study may be of interest to researchers and industry to enable prediction of how reformulation, such as reduction of sucrose, to meet nutritional guidelines may affect the overall aroma balance of a phase separated food matrix.
Collapse
Affiliation(s)
- Katy Su
- The University of Nottingham, Division of Food, Nutrition and Dietetics, School of Biosciences, Sutton Bonington Campus, Loughborough, LE12 5RD, UK
| | - Marine Brunet
- VetAgro Sup, Campus Agronomique, Lempdes, 63370, France
| | - Daniel Festring
- Nestlé Product Technology Centre Confectionery, P.O. Box 204, Haxby Road, York, YO91 1XY, UK
| | - Charfedinne Ayed
- The University of Nottingham, Division of Food, Nutrition and Dietetics, School of Biosciences, Sutton Bonington Campus, Loughborough, LE12 5RD, UK
| | - Tim Foster
- The University of Nottingham, Division of Food, Nutrition and Dietetics, School of Biosciences, Sutton Bonington Campus, Loughborough, LE12 5RD, UK
| | - Ian Fisk
- The University of Nottingham, Division of Food, Nutrition and Dietetics, School of Biosciences, Sutton Bonington Campus, Loughborough, LE12 5RD, UK
- Corresponding author.
| |
Collapse
|
26
|
Tang MX, Lei YC, Wang Y, Li D, Wang LJ. Rheological and structural properties of sodium caseinate as influenced by locust bean gum and κ-carrageenan. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106251] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
|
27
|
Mi G, Wang T, Li J, Li X, Xie J. Phase separation affects the rheological properties of starch dough fortified with fish actomyosin. RSC Adv 2021; 11:9303-9314. [PMID: 35423417 PMCID: PMC8695371 DOI: 10.1039/d0ra10236a] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2020] [Accepted: 02/11/2021] [Indexed: 11/29/2022] Open
Abstract
Starch and protein are common polymers in food, and their phase separation often occurs during food processing. Protein-fortified starch dough can be considered as a triple phase separation system, and the effect of phase separation on dough rheology warrants further research. In this study, starch doughs fortified with fish actomyosin were used, and their rheological properties were researched and explained with respect to phase separation. The results suggested that the phase separation of actomyosin-binder-starch granules in the raw dough affected the quality of dough. The addition of actomyosin significantly decreased stiffness and shear sensitivity but increased the fluidity of the blended dough. Moreover, it was found that the interaction between mung bean starch and actomyosin was very weak. The polymer molecules were connected by physical links. Owing to phase separation, it was presumed that “wall slip” occurred between the binder, starch granule, and actomyosin. The blended dough containing 30% of the added actomyosin (R3) showed the best recovery ability and the weakest molecular interaction (interaction type Z′ = 0.40 for storage modulus G′ and 0.31 for loss modulus G′′). Additionally, the phase structure of the model doughs was investigated. It was found that the starch network played a dominant role when 10% (R1) actomyosin was added. With the addition of actomyosin, the protein network formed gradually. A bicontinuous phase structure with interpenetrating network was observed in R3 (actomyosin = 30%). In summary, our findings demonstrate the feasibility to make blended doughs by mixing fish actomyosin and mung bean starch. Moreover, in terms of use in traditional noodle making, the blended R3 dough was found to be the best in terms of recovery ability and flow characteristics. During the heating process, actomyosin and starch had different phase structures and exhibited two kinds of different viscoelasticity with different mixing ratios. During the cooling period, all the doughs showed similar viscoelasticity tendency.![]()
Collapse
Affiliation(s)
- Geng Mi
- College of Food Science and Technology, Shanghai Ocean University Shanghai 201306 China
| | - Tian Wang
- College of Food Science and Engineering, National R&D Branch Center of Surimi and Surimi Products Processing, Bohai University Jinzhou 121013 P. R. China
| | - Jianrong Li
- College of Food Science and Engineering, National R&D Branch Center of Surimi and Surimi Products Processing, Bohai University Jinzhou 121013 P. R. China
| | - Xuepeng Li
- College of Food Science and Engineering, National R&D Branch Center of Surimi and Surimi Products Processing, Bohai University Jinzhou 121013 P. R. China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University Shanghai 201306 China
| |
Collapse
|
28
|
Velasco L, Loeffler M, Torres I, Weiss J. Influence of fermentation temperature on in situ heteropolysaccharide formation ( Lactobacillus plantarum TMW 1.1478) and texture properties of raw sausages. Food Sci Nutr 2021; 9:1312-1322. [PMID: 33747447 PMCID: PMC7958580 DOI: 10.1002/fsn3.2054] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2020] [Revised: 11/23/2020] [Accepted: 11/25/2020] [Indexed: 11/11/2022] Open
Abstract
This study puts a focus on the influence of microbial in situ heteropolysaccharide (HePS) formation on the quality of raw fermented sausages (salami). Since exopolysaccharide-production is often triggered by sub-optimal growth conditions, the influence of different fermentation temperatures was also investigated. For this reason, the sausage batter was inoculated with (Lactobacillus plantarum TMW 1.1478) or without (L. sakei TMW 1.2037; control) a HePS-producing starter culture (inoculation concentration ~108 CFU/g), and the sausages fermented at either 10, 16, or 24°C (7 days), followed by a drying period at 14°C until the final weight loss of 31% was reached. Microbial growth, pH, and weight loss development were monitored and the products further characterized using texture profile analysis and a sensory test. HePS in the salami matrix were determined using confocal laser scanning microscopy and a semi-quantitative data interpretation approach. Sausages containing L. plantarum were found to be significantly (p < .05) softer compared with control samples, which was also confirmed in the sensory analysis. The different fermentation temperatures had an influence on the drying speed. Here, sausages produced with L. plantarum needed more time to reach the final weight loss of 31% as compared to control samples, which could be attributed to the presence of exopolysaccharides in the matrix (p < .05). Using HePS-forming starter cultures in raw fermented sausage manufacturing can lead to products with a softer texture (undesired in Europe) depending on the strain and processing conditions used, highlighting the importance of a suitable starter culture selection in food processing.
Collapse
Affiliation(s)
- Lina Velasco
- Department of Food Material ScienceInstitute of Food Science and BiotechnologyUniversity of HohenheimStuttgartGermany
| | - Myriam Loeffler
- Department of Food Material ScienceInstitute of Food Science and BiotechnologyUniversity of HohenheimStuttgartGermany
| | - Isabel Torres
- Department of Food Material ScienceInstitute of Food Science and BiotechnologyUniversity of HohenheimStuttgartGermany
| | - Jochen Weiss
- Department of Food Material ScienceInstitute of Food Science and BiotechnologyUniversity of HohenheimStuttgartGermany
| |
Collapse
|
29
|
Loeffler M, Hilbig J, Velasco L, Weiss J. Usage of in situ exopolysaccharide-forming lactic acid bacteria in food production: Meat products-A new field of application? Compr Rev Food Sci Food Saf 2020; 19:2932-2954. [PMID: 33337046 DOI: 10.1111/1541-4337.12615] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2020] [Revised: 07/02/2020] [Accepted: 07/15/2020] [Indexed: 12/01/2022]
Abstract
In the meat industry, hydrocolloids and phosphates are used to improve the quality attributes of meat products. However, latest research results revealed that the usage of exopolysaccharide (EPS)-forming lactic acid bacteria (LAB), which are able to produce EPS in situ during processing could be an interesting alternative. The current review aims to give a better understanding of bacterial EPS production in food matrices with a special focus on meat products. This includes an introduction to microbial EPS production (homopolysaccharides as well as heteropolysaccharides) and an overview of parameters affecting EPS formation and yield depending on LAB used. This is followed by a summary of methods to detect and characterize EPS to facilitate a rational selection of starter cultures and fermentation conditions based on desired structure-function relationships in different food matrices. The mechanism of action of in situ generated EPS is then highlighted with an emphasis on different meat products. In the process, this review also highlights food additives currently used in meat production that could in the future be replaced by in situ EPS-forming LAB.
Collapse
Affiliation(s)
- Myriam Loeffler
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, Stuttgart, Germany
| | - Jonas Hilbig
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, Stuttgart, Germany
| | - Lina Velasco
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, Stuttgart, Germany
| | - Jochen Weiss
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, Stuttgart, Germany
| |
Collapse
|
30
|
|
31
|
Maestro A, Gutiérrez JM, Santamaría E, González C. Rheology of water-in-water emulsions: Caseinate-pectin and caseinate-alginate systems. Carbohydr Polym 2020; 249:116799. [DOI: 10.1016/j.carbpol.2020.116799] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2020] [Revised: 06/27/2020] [Accepted: 07/17/2020] [Indexed: 10/23/2022]
|
32
|
Cortez-Trejo MC, Mendoza S, Loarca-Piña G, Figueroa-Cárdenas JD. Physicochemical characterization of protein isolates of amaranth and common bean and a study of their compatibility with xanthan gum. Int J Biol Macromol 2020; 166:861-868. [PMID: 33157134 DOI: 10.1016/j.ijbiomac.2020.10.242] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2020] [Revised: 10/21/2020] [Accepted: 10/30/2020] [Indexed: 11/27/2022]
Abstract
Vegetables are considered to be a sustainable source of promising biomaterials such as proteins and polysaccharides. In this study, four protein isolates (amaranth protein isolate API, amaranth globulin-rich protein isolate AGR, bean protein isolate BPI, and bean phaseolin-rich protein isolate BPR) were structurally characterized under different pH conditions (2-12) and their compatibility behavior with xanthan gum (XG) in aqueous medium was described. All protein isolates showed β turn and β sheet (78.24-81.11%), as the major secondary structures without statistically significant difference under the pH conditions surveyed. Protein isolates show solubility at pH ≤ 3 (40.4-85.1%) and pH ≥ 8 (57.6-99.9%) and surface hydrophobicity results suggest protein denaturation at pH ≤ 3. In the compatibility study, API/XG ratios between 1:1 and 5:1 at pH from 7 to 9 and the BPI/XG ratios from 1:1 to 20:1 at pH 7 form gels that do not require heating nor crosslinking agent addition. Zeta potential results, on the other hand, evidenced that formation of gels is driven by attractive electrostatic interaction of the charged regions of both biopolymers and intermolecular interactions such as hydrogen bonds.
Collapse
Affiliation(s)
- M C Cortez-Trejo
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, 76010 Santiago de Querétaro, Querétaro, Mexico
| | - S Mendoza
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, 76010 Santiago de Querétaro, Querétaro, Mexico.
| | - G Loarca-Piña
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, 76010 Santiago de Querétaro, Querétaro, Mexico
| | - J D Figueroa-Cárdenas
- Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional, Unidad Querétaro, 76230 Querétaro, Querétaro, Mexico
| |
Collapse
|
33
|
David S, Magram Klaiman M, Shpigelman A, Lesmes U. Addition of Anionic Polysaccharide Stabilizers Modulates In Vitro Digestive Proteolysis of a Chocolate Milk Drink in Adults and Children. Foods 2020; 9:foods9091253. [PMID: 32906813 PMCID: PMC7555934 DOI: 10.3390/foods9091253] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2020] [Revised: 08/19/2020] [Accepted: 08/31/2020] [Indexed: 12/16/2022] Open
Abstract
There is a need to better understand the possible anti-nutritional effect of food stabilizers on the digestibility of important macronutrients, like proteins. This study hypothesized that the anionic nature of κ-, ι-, λ-, Carrageenan (CGN) and xanthan gum directs their interactions with food proteins leading to their subsequent attenuated digestive proteolysis. Model chocolate milk drinks were tested for their colloidal properties, viscosity and proteolytic breakdown in adults and children using in vitro digestion models coupled with proteomic analyses. SDS-PAGE analyses of gastro-intestinal effluents highlight stabilizers hinder protein breakdown in adults and children. Zeta potential and colloidal particle size were the strongest determinants of stabilizers’ ability to hinder proteolysis. LC-MS proteomic analyses revealed stabilizer addition significantly reduced bioaccessibility of milk-derived bioactive peptides with differences in liberated peptide sequences arising mainly from their location on the outer rim of the protein structures. Further, liberation of bioactive peptides emptying from a child stomach into the intestine were most affected by the presence of ι-CGN. Overall, this study raises the notion that stabilizer charge and other properties of edible proteins are detrimental to the ability of humans to utilize the nutritional potential of such formulations. This could help food professionals and regulatory agencies carefully consider the use of anionic stabilizers in products aiming to serve as protein sources for children and other liable populations.
Collapse
|
34
|
Sanchez-Siles LM, Bernal MJ, Gil D, Bodenstab S, Haro-Vicente JF, Klerks M, Plaza-Diaz J, Gil Á. Are Sugar-Reduced and Whole Grain Infant Cereals Sensorially Accepted at Weaning? A Randomized Controlled Cross-Over Trial. Nutrients 2020; 12:1883. [PMID: 32599738 PMCID: PMC7353261 DOI: 10.3390/nu12061883] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2020] [Revised: 06/19/2020] [Accepted: 06/22/2020] [Indexed: 01/10/2023] Open
Abstract
The way infants are fed during the complementary period can have a significant impact on infants' health and development. Infant cereals play an important role in complementary feeding in many countries. In spite of well documented benefits of a low sugar and high whole grain diet, commercial infant cereals are often refined and contain a high amount of sugars. The aim of the present study was to compare the sensory acceptability, gastrointestinal tolerance and bowel habits of two commercially available infant cereals in Spain with varying sugar and whole grain contents in infants at weaning. Forty-six healthy infants (mean age = 5.2 ± 0.4 months) received one of the two infant cereals containing either 0% whole grain flour and a high sugar content produced by starch hydrolysis (24 g/100 g) (Cereal A) or 50% whole grain flour and a medium-sugar content produced by hydrolysis (12 g/100 g) (Cereal B) in a randomized, triple blind, cross-over controlled trial. Both types of infant cereals were consumed for seven weeks. The cross-over was carried out after seven weeks. Sensory acceptability, anthropometry, gastrointestinal tolerance and adverse events were measured, and results evaluated using a linear regression model. No significant differences were observed between groups in any of the main variables analyzed. Importantly, the long-term health implications of our findings represent a wake-up call for the food industry to reduce or even eliminate simple sugars in infant cereals and for regulatory bodies and professional organizations to recommend whole grain infant cereals.
Collapse
Affiliation(s)
- Luis Manuel Sanchez-Siles
- Research and Nutrition Lab, Hero Group, 30820 Murcia, Spain; (M.J.B.); (J.F.H.-V.); (M.K.)
- Institute for Research and Nutrition, Hero Group, 5600 Lenzburg, Switzerland;
| | - Maria Jose Bernal
- Research and Nutrition Lab, Hero Group, 30820 Murcia, Spain; (M.J.B.); (J.F.H.-V.); (M.K.)
| | - David Gil
- Pediatric Gastroenterology, Hepatology and Nutrition Unit, Hospital Clínico Universitario Virgen de la Arrixaca, 30120 Murcia, Spain;
| | - Stefan Bodenstab
- Institute for Research and Nutrition, Hero Group, 5600 Lenzburg, Switzerland;
| | | | - Michelle Klerks
- Research and Nutrition Lab, Hero Group, 30820 Murcia, Spain; (M.J.B.); (J.F.H.-V.); (M.K.)
| | - Julio Plaza-Diaz
- Institute of Nutrition and Food Technology “José Mataix”, Center of Biomedical Research, University of Granada, Avda. del Conocimiento s/n., 18016 Armilla, Granada, Spain; (J.P.-D.); (Á.G.)
- Department of Biochemistry and Molecular Biology II, School of Pharmacy, University of Granada, 18071 Granada, Spain
- ibs.GRANADA, Instituto de Investigación Biosanitaria, Complejo Hospitalario Universitario de Granada, 18014 Granada, Spain
| | - Ángel Gil
- Institute of Nutrition and Food Technology “José Mataix”, Center of Biomedical Research, University of Granada, Avda. del Conocimiento s/n., 18016 Armilla, Granada, Spain; (J.P.-D.); (Á.G.)
- Department of Biochemistry and Molecular Biology II, School of Pharmacy, University of Granada, 18071 Granada, Spain
- ibs.GRANADA, Instituto de Investigación Biosanitaria, Complejo Hospitalario Universitario de Granada, 18014 Granada, Spain
- CIBEROBN (CIBER Physiopathology of Obesity and Nutrition), Instituto de Salud Carlos III, 28029 Madrid, Spain
| |
Collapse
|
35
|
Banta RA, Collins TW, Curley R, O'Connell J, Young PW, Holmes JD, Flynn EJ. Regulated phase separation in nanopatterned protein-polysaccharide thin films by spin coating. Colloids Surf B Biointerfaces 2020; 190:110967. [DOI: 10.1016/j.colsurfb.2020.110967] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2019] [Revised: 03/06/2020] [Accepted: 03/10/2020] [Indexed: 01/08/2023]
|
36
|
Development of food-grade Pickering emulsions stabilized by a biological macromolecule (xanthan gum) and zein. Int J Biol Macromol 2020; 153:747-754. [DOI: 10.1016/j.ijbiomac.2020.03.078] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2020] [Revised: 02/23/2020] [Accepted: 03/10/2020] [Indexed: 01/27/2023]
|
37
|
Characterization of β-carotene loaded emulsion gels containing denatured and native whey protein. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105600] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
|
38
|
Liu D, Zhou P, Nicolai T. Effect of Kappa carrageenan on acid-induced gelation of whey protein aggregates. Part I: Potentiometric titration, rheology and turbidity. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105589] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
39
|
Zhang J, Liu L, Jiang Y, Shah F, Xu Y, Wang Q. High-moisture extrusion of peanut protein-/carrageenan/sodium alginate/wheat starch mixtures: Effect of different exogenous polysaccharides on the process forming a fibrous structure. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105311] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
40
|
Hilbig J, Hildebrandt L, Herrmann K, Weiss J, Loeffler M. Influence of homopolysaccharide-producing lactic acid bacteria on the spreadability of raw fermented sausages (onion mettwurst). J Food Sci 2020; 85:289-297. [PMID: 31968403 DOI: 10.1111/1750-3841.15010] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2019] [Revised: 11/03/2019] [Accepted: 11/18/2019] [Indexed: 11/30/2022]
Abstract
The purpose of the study was to investigate the effect of a reduced pH value (5.1 instead of 5.5 to 5.6) on the properties of highly perishable, spreadable raw fermented sausages (onion mettwurst) with or without the addition of homopolysaccharide (HoPS)-producing lactic acid bacteria (LAB). Hence, sausages with HoPS-producing LAB and a pH value of 5.1 were produced and compared to sausages (pH 5.1) produced with a non-exopolysaccharide (EPS)-forming strain (Lactobacillus sakei TMW 1.2037). Microbial growth and pH values were monitored during processing (24 °C for 48 hr, 10 °C for 24 hr) and storage (14 days at 0 to 2 °C). Furthermore, fat (Weibull-Stoldt) and EPS contents were determined in the final products. Sausages were characterized using texture profile and sensory analysis. The fat contents ranged from 16% to 19% and the determined EPS concentrations ranged from 0.17 to 0.59 g/kg for L. sakei TMW 1.411 and Lactobacillus curvatus TMW 1.1928 and from 0.67 to 1.58 g/kg for L. curvatus TMW 1.51. The strains L. sakei TMW 1.411 and L. curvatus TMW 1.51 reduced the hardness of the samples significantly (P < 0.05) compared to the control samples. Regarding spreadability and mouthfeel, sausages containing an EPS-forming culture were rated slightly better than the control samples and the taste was not negatively influenced. PRACTICAL APPLICATION: This study clearly demonstrated that it is promising to apply HoPS-producing LAB to maintain the spreadability of pH-reduced (pH 5.1) spreadable raw fermented onion mettwurst, which may prospectively give the opportunity to increase the safety of this highly perishable product.
Collapse
Affiliation(s)
- Jonas Hilbig
- Dept. of Food Physics and Meat Science, Inst. of Food Science and Biotechnology, Univ. of Hohenheim, Garbenstrasse 21/25, 70599, Stuttgart, Germany
| | - Lisa Hildebrandt
- Dept. of Food Physics and Meat Science, Inst. of Food Science and Biotechnology, Univ. of Hohenheim, Garbenstrasse 21/25, 70599, Stuttgart, Germany
| | - Kurt Herrmann
- Dept. of Food Physics and Meat Science, Inst. of Food Science and Biotechnology, Univ. of Hohenheim, Garbenstrasse 21/25, 70599, Stuttgart, Germany
| | - Jochen Weiss
- Dept. of Food Physics and Meat Science, Inst. of Food Science and Biotechnology, Univ. of Hohenheim, Garbenstrasse 21/25, 70599, Stuttgart, Germany
| | - Myriam Loeffler
- Dept. of Food Physics and Meat Science, Inst. of Food Science and Biotechnology, Univ. of Hohenheim, Garbenstrasse 21/25, 70599, Stuttgart, Germany
| |
Collapse
|
41
|
Rheological, thermal and microstructural properties of casein/κ-carrageenan mixed systems. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108296] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
42
|
Lopes-da-Silva JA, Monteiro SR. Gelling and emulsifying properties of soy protein hydrolysates in the presence of a neutral polysaccharide. Food Chem 2019; 294:216-223. [DOI: 10.1016/j.foodchem.2019.05.039] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2018] [Revised: 03/23/2019] [Accepted: 05/07/2019] [Indexed: 01/19/2023]
|
43
|
Development of Emulsion Gels for the Delivery of Functional Food Ingredients: from Structure to Functionality. FOOD ENGINEERING REVIEWS 2019. [DOI: 10.1007/s12393-019-09194-z] [Citation(s) in RCA: 44] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
|
44
|
Effect of ultrasound on physicochemical properties of emulsion stabilized by fish myofibrillar protein and xanthan gum. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.04.013] [Citation(s) in RCA: 49] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
45
|
Recent advances in application of different hydrocolloids in dairy products to improve their techno-functional properties. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.04.015] [Citation(s) in RCA: 55] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
46
|
Zeeb B, Jost T, McClements DJ, Weiss J. Segregation Behavior of Polysaccharide⁻Polysaccharide Mixtures-A Feasibility Study. Gels 2019; 5:gels5020026. [PMID: 31086076 PMCID: PMC6631692 DOI: 10.3390/gels5020026] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2019] [Revised: 05/09/2019] [Accepted: 05/10/2019] [Indexed: 11/16/2022] Open
Abstract
The segregative phase separation behavior of biopolymer mixtures composed entirely of polysaccharides was investigated. First, the electrical, optical, and rheological properties of alginate, modified beet pectin, and unmodified beet pectin solutions were characterized to determine their electrical charge, molecular weight, solubility, and flow behavior. Second, suitable conditions for inducing phase segregation in biopolymer mixtures were established by measuring biopolymer concentrations and segregation times. Third, alginate–beet pectin mixtures were blended at pH 7 to promote segregation and the partitioning of the biopolymers between the upper and lower phases was determined using UV–visible spectrophotometry, colorimetry, and calcium sensitivity measurements. The results revealed that phase separation depended on the overall biopolymer concentration and the degree of biopolymer hydrophobicity. A two-phase system could be formed when modified beet pectins (DE 68%) were used but not when unmodified ones (DE 53%) were used. Our measurements demonstrated that the phase separated systems consisted of a pectin-rich lower phase and an alginate-rich upper phase. These results suggest that novel structures may be formed by utilization of polysaccharide–polysaccharide phase separation. By controlling the product formulation and processing conditions it may therefore be possible to fabricate biopolymer particles with specific dimensions, shapes, and internal structures.
Collapse
Affiliation(s)
- Benjamin Zeeb
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany
| | - Theresa Jost
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany
| | | | - Jochen Weiss
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany.
| |
Collapse
|
47
|
Maver T, Mohan T, Gradišnik L, Finšgar M, Stana Kleinschek K, Maver U. Polysaccharide Thin Solid Films for Analgesic Drug Delivery and Growth of Human Skin Cells. Front Chem 2019; 7:217. [PMID: 31024901 PMCID: PMC6466929 DOI: 10.3389/fchem.2019.00217] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2019] [Accepted: 03/19/2019] [Indexed: 11/13/2022] Open
Abstract
Chronic wounds not only lower the quality of patient's life significantly, but also present a huge financial burden for the healthcare systems around the world. Treatment of larger wounds often requires the use of more complex materials, which can ensure a successful renewal or replacement of damaged or destroyed tissues. Despite a range of advanced wound dressings that can facilitate wound healing, there are still no clinically used dressings for effective local pain management. Herein, alginate (ALG) and carboxymethyl cellulose (CMC), two of the most commonly used materials in the field of chronic wound care, and combination of ALG-CMC were used to create a model wound dressing system in the form of multi-layered thin solid films using the spin-assisted layer-by-layer (LBL) coating technique. The latter multi-layer system was used to incorporate and study the release kinetics of analgesic drugs such as diclofenac and lidocaine at physiological conditions. The wettability, morphology, physicochemical and surface properties of the coated films were evaluated using different surface sensitive analytical tools. The influence of in situ incorporated drug molecules on the surface properties (e.g., roughness) and on the proliferation of human skin cells (keratinocytes and skin fibroblasts) was further evaluated. The results obtained from this preliminary study should be considered as the basis for the development "real" wound dressing materials and for 3D bio-printing applications.
Collapse
Affiliation(s)
- Tina Maver
- Laboratory for Characterization and Processing of Polymers, Faculty of Mechanical Engineering, University of Maribor, Maribor, Slovenia.,Department of Pharmacology, Faculty of Medicine, University of Maribor, Maribor, Slovenia
| | - Tamilselvan Mohan
- Laboratory for Characterization and Processing of Polymers, Faculty of Mechanical Engineering, University of Maribor, Maribor, Slovenia
| | - Lidija Gradišnik
- Faculty of Medicine, Institute of Biomedical Sciences, University of Maribor, Maribor, Slovenia
| | - Matjaž Finšgar
- Faculty of Chemistry and Chemical Engineering, University of Maribor, Maribor, Slovenia
| | - Karin Stana Kleinschek
- Laboratory for Characterization and Processing of Polymers, Faculty of Mechanical Engineering, University of Maribor, Maribor, Slovenia.,Institute for Chemistry and Technology of Materials, Graz University of Technology, Graz, Austria
| | - Uroš Maver
- Department of Pharmacology, Faculty of Medicine, University of Maribor, Maribor, Slovenia.,Faculty of Medicine, Institute of Biomedical Sciences, University of Maribor, Maribor, Slovenia
| |
Collapse
|
48
|
Zhu Y, Bhandari B, Prakash S. Tribo-rheology characteristics and microstructure of a protein solution with varying casein to whey protein ratios and addition of hydrocolloids. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.12.005] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
49
|
Rheological and microstructural properties of gelatin B/tara gum hydrogels: Effect of protein/polysaccharide ratio, pH and salt addition. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.12.080] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
|
50
|
Banta RA, Collins TW, Curley RA, Young PW, Holmes JD, Flynn EJ. Nanopatterned protein-polysaccharide thin films by humidity regulated phase separation. J Colloid Interface Sci 2018; 532:171-181. [DOI: 10.1016/j.jcis.2018.07.109] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2018] [Revised: 07/20/2018] [Accepted: 07/24/2018] [Indexed: 12/29/2022]
|