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Gomaa MAE, Allam MG, Mokhtar E, Ayad EHE, Darwish SM, Darwish AMG. Nano casein-pectin complex: exploring physicochemical, organoleptic properties, and LAB viability in skimmed milk and low-fat yoghurt. Front Nutr 2024; 10:1288202. [PMID: 38268670 PMCID: PMC10806235 DOI: 10.3389/fnut.2023.1288202] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2023] [Accepted: 11/30/2023] [Indexed: 01/26/2024] Open
Abstract
Protein complexes with a nutritional value, heat stability, and gelling properties with no negative impact on culture viability have promising application prospects in the fermentation industry. The aim of the study was to investigate the possibility of applying physical modification seeking high-protein-fortified yoghurt production using the nano casein-pectin NCP complex as an active colloidal system with enhanced structural and thermal properties and monitor the quality properties of the physicochemical, heat stability, rheological, starter culture viability and sensory evaluation of fortified products comparing with the plain control throughout the cold storage. High-energy ball milling (HEBM) technique was used to produce nanoparticles of casein powder and smaller particles of pectin individually, and particle size and zeta potential was assessed. Deferent Nano casein-pectin (NCP) complex formulations were prepared, their physicochemical properties were assessed including protein quality via Amino Acid Analyzer (AAA), viscosity, thermogravimetric analysis (TGA), and then used in fortification of skimmed milk and low-fat yoghurt to monitor the fortification effects. The particle sizes showed to be ≈166 nm and 602.6 nm for nano-casein and pectin, respectively. Milk fortification with the NCP complex has significantly increased the nutritional value represented in increased protein content (7.19 g/100 g in NCP5); Ca, P, and S content (2,193.11, 481.21, and 313.77 ppm); and amino acid content with first limiting amino acids; histidine (0.89 mg/g), methionine (0.89 mg/g), and low content of hydrophobic amino acids (HAAs) may cause aggregation. NPC fortification enhanced physicochemical properties announced in enhanced viscosity (62. mP.s in NCP5) and heat stability (up to 200°C) compared with control skimmed milk (SM). NCP yoghurt fortification significantly increased protein content to 11 mg/100 g in T5, enhanced viscosity to 48.44 mP.s in T3, decreased syneresis to 16% in T5, and enhanced LAB viability which was translated in preferable sensorial properties. Applying fortification with nanoparticles of the casein-pectin (NCP) complex balanced the amino acid content and improved physicochemical, rheological, nutritional, and sensorial properties and LAB viability, which can be recommended further in functional food applications.
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Affiliation(s)
- Mohamed A. E. Gomaa
- Food Science Department, Faculty of Agriculture, Saba Basha, Alexandria University, Alexandria, Egypt
| | - Marwa G. Allam
- Food Science Department, Faculty of Agriculture, Saba Basha, Alexandria University, Alexandria, Egypt
| | - Esraa Mokhtar
- Food Science Department, Faculty of Agriculture, Saba Basha, Alexandria University, Alexandria, Egypt
| | - Eman H. E. Ayad
- Food Science Department, Faculty of Agriculture, Saba Basha, Alexandria University, Alexandria, Egypt
| | - Saeid M. Darwish
- Food Science Department, Faculty of Agriculture, Saba Basha, Alexandria University, Alexandria, Egypt
| | - Amira M. G. Darwish
- Food Industry Technology Program, Faculty of Industrial and Energy Technology, Borg Al Arab Technological University (BATU), Alexandria, Egypt
- Food Technology Department, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications (SRTA-City), Alexandria, Egypt
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The influence of anthocyanins in pectin-whey protein complexation using a natural pigmented blackcurrant pectin. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108672] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/14/2023]
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Liu N, Yang W, Li X, Zhao P, Liu Y, Guo L, Huang L, Gao W. Comparison of characterization and antioxidant activity of different citrus peel pectins. Food Chem 2022; 386:132683. [PMID: 35364490 DOI: 10.1016/j.foodchem.2022.132683] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2021] [Revised: 02/28/2022] [Accepted: 03/09/2022] [Indexed: 11/26/2022]
Abstract
Pectins obtained from citrus peel of different cultivars and growth regions were compared based on physicochemical properties and antioxidant activity in vitro. The physicochemical features were elucidated using Fourier transform infrared (FT-IR), molecular weight distribution, monosaccharide composition, thermal behaviors and flow behaviors. Results showed that the different cultivars and growing areas have significant effects on the properties of citrus peel pectins (CPPs). Citrus peel pectins extracted by acetic acid were highly heterogeneous polysaccharides with broad molecular weight distributions and had high proportions of the RG-I domain. Among the 10 kinds of citrus peel pectins, Shatangju (CPP-6) and Xuecheng (CPP-7) own superior antioxidant biological activity and Dahongpao (CPP-3) and Buzhihuo (CPP-9) had excellent functional properties (thermal stability and viscosity). According to the correlation analysis, molecular weight, galacturonic acid content and degree of methyl-esterification were beneficial to increase the thermal stability and viscosity of citrus peel pectins, while the rhamnose content, rhamnogalacturonan I region and lower molecular weight can improve citrus peel pectins antioxidant activity. Our findings suggest that CPP-6 and CPP-7 may be useful as a potential natural antioxidant in pharmaceutical and cosmetic industries. Meanwhile, CPP-3 has great application potential in high temperature food and CPP-9 can be used as a thickener or stabilizer in the food industry.
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Affiliation(s)
- Na Liu
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300193, China
| | - Wenna Yang
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300193, China
| | - Xia Li
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300193, China.
| | - Ping Zhao
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300193, China
| | - Yu Liu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Lanping Guo
- National Resource Center for Chinese Materia Medica, Academy of Chinese Medical Sciences, Beijing 100700, China.
| | - Luqi Huang
- National Resource Center for Chinese Materia Medica, Academy of Chinese Medical Sciences, Beijing 100700, China
| | - Wenyuan Gao
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300193, China.
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