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Gao Y, Zhao Y, Yao Y, Chen S, Xu L, Wu N, Tu Y. Recent trends in design of healthier fat replacers: Type, replacement mechanism, sensory evaluation method and consumer acceptance. Food Chem 2024; 447:138982. [PMID: 38489876 DOI: 10.1016/j.foodchem.2024.138982] [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: 12/19/2023] [Revised: 02/20/2024] [Accepted: 03/07/2024] [Indexed: 03/17/2024]
Abstract
In recent years, with the increasing awareness of consumers about the relationship between excessive fat intake and chronic diseases, such as obesity, heart disease, diabetes, etc., the demand for low-fat foods has increased year by year. However, a simple reduction of fat content in food will cause changes in physical and chemical properties, physiological properties, and sensory properties of food. Therefore, developing high-quality fat replacers to replace natural fats has become an emerging trend, and it is still a technical challenge to completely simulate the special function of natural fat in low-fat foods. This review aims to provide an overview of development trends of fat replacers, and the different types of fat replacers, the potential fat replacement mechanisms, sensory evaluation methods, and their consumer acceptance are discussed and compared, which may provide a theoretical guidance to produce fat replacers and develop more healthy low-fat products favored by consumers.
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Affiliation(s)
- Yuanxue Gao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China; Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China; Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yan Zhao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China; Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China; Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yao Yao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China; Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China; Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Shuping Chen
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China; Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China; Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Lilan Xu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China; Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China; Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Na Wu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China; Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China; Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China.
| | - Yonggang Tu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China; Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China; Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China.
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Ziarno M, Cichońska P, Kowalska E, Zaręba D. Probiotic-Enriched Ice Cream with Fermented White Kidney Bean Homogenate: Survival, Antioxidant Activity, and Potential for Future Health Benefits. Molecules 2024; 29:3222. [PMID: 38999174 PMCID: PMC11243577 DOI: 10.3390/molecules29133222] [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: 06/03/2024] [Revised: 07/04/2024] [Accepted: 07/05/2024] [Indexed: 07/14/2024] Open
Abstract
This study investigated a novel probiotic-enriched ice cream containing fermented white kidney bean homogenate to explore its potential health benefits in the future. We assessed the viability of various probiotic strains during ice cream production and storage, focusing on their potential to reach the gut, and evaluated overall antioxidant activity using 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), ferric reducing antioxidant power (FRAP), and total polyphenol content (TPC) assays. The incorporation of fermented white bean homogenate significantly increased antioxidant capacity compared to the control group. Notably, strains such as Lacticaseibacillus rhamnosus GG and Lactiplantibacillus plantarum 299v demonstrated the most pronounced effects on antioxidant activity, suggesting potential synergistic benefits between probiotics and bioactive compounds in fermented white beans. Although all probiotic strains experienced decreased viability during storage, certain strains, particularly L. plantarum 299v and Lacticaseibacillus casei DN-114001, showed promising survival rates even after 6 months. These results suggest the potential for developing probiotic ice cream containing viable bacteria capable of reaching the gut and contributing to a healthy gut microbiota. Overall, this study highlights the potential of probiotic-enriched ice cream with fermented white kidney bean homogenate to combine the established benefits of probiotics for gut health with the enjoyment of consuming ice cream.
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Affiliation(s)
- Małgorzata Ziarno
- Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences-SGGW (WULS-SGGW), Nowoursynowska 159c St., 02-776 Warsaw, Poland
| | - Patrycja Cichońska
- Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences-SGGW (WULS-SGGW), Nowoursynowska 159c St., 02-776 Warsaw, Poland
| | - Ewa Kowalska
- Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences-SGGW (WULS-SGGW), Nowoursynowska 159c St., 02-776 Warsaw, Poland
| | - Dorota Zaręba
- Professor E. Pijanowski Catering School Complex in Warsaw, 04-110 Warsaw, Poland
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Yu K, Yang L, Zhang N, Wang S, Liu H. Development of nanocellulose hydrogels for application in the food and biomedical industries: A review. Int J Biol Macromol 2024; 272:132668. [PMID: 38821305 DOI: 10.1016/j.ijbiomac.2024.132668] [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: 07/11/2023] [Revised: 05/22/2024] [Accepted: 05/24/2024] [Indexed: 06/02/2024]
Abstract
As the most abundant and renewable natural resource, cellulose has attracted significant attention and research interest for the production of hydrogels (HGs). To address environmental issues and emerging demands, the benefits of naturally produced HGs include excellent mechanical properties and superior biocompatibility. HGs are three-dimensional networks created by chemical or physical cross-linking of linear or branched hydrophilic polymers and have high capacity for absorption of water and biological fluids. Although widely used in the food and biomedical fields, most HGs are not biodegradable. Nanocellulose hydrogels (NC-HGs) have been extensively applied in the food industry for detection of freshness, chemical additives, and substitutes, as well as the biomedical field for use as bioengineering scaffolds and drug delivery systems owing to structural interchangeability and stimuli-responsive properties. In this review article, the sources, structures, and preparation methods of NC-HGs are described, applications in the food and biomedical industries are summarized, and current limitations and future trends are discussed.
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Affiliation(s)
- Kejin Yu
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning 121013, China; Institute of Ocean Research, Bohai University, Jinzhou 121013, China
| | - Lina Yang
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning 121013, China; Institute of Ocean Research, Bohai University, Jinzhou 121013, China.
| | - Ning Zhang
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning 121013, China; Institute of Ocean Research, Bohai University, Jinzhou 121013, China
| | - Shengnan Wang
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning 121013, China; Institute of Ocean Research, Bohai University, Jinzhou 121013, China
| | - He Liu
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning 121013, China; Institute of Ocean Research, Bohai University, Jinzhou 121013, China
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Qin X, Guo Y, Zhao X, Liang B, Sun C, Li X, Ji C. Fabricating Pea Protein Micro-Gel-Stabilized Pickering Emulsion as Saturated Fat Replacement in Ice Cream. Foods 2024; 13:1511. [PMID: 38790810 PMCID: PMC11121546 DOI: 10.3390/foods13101511] [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: 04/12/2024] [Revised: 05/06/2024] [Accepted: 05/09/2024] [Indexed: 05/26/2024] Open
Abstract
Unsaturated fat replacement should be used to reduce the use of saturated fat and trans fatty acids in the diet. In this study, pea protein micro-gels (PPMs) with different structures were prepared by microparticulation at pH 4.0-7.0 and named as PPM (pH 4.0), PPM (pH 4.5), PPM (pH 5.0), PPM (pH 5.5), PPM (pH 6.0), PPM (pH 6.5), and PPM (pH 7.0). Pea protein was used as a control to evaluate the structure and interfacial properties of PPMs by particle size distribution, Fourier transform infrared spectroscopy (FTIR), free sulfhydryl group content, and emulsifying property. PPM (pH 7.0) was suitable for application in O/W emulsion stabilization because of its proper particle size, more flexible structure, high emulsifying activity index (EAI) and emulsifying stability index (ESI). The Pickering emulsion stabilized by PPM (pH 7.0) had a uniform oil droplet distribution and similar rheological properties to cream, so it can be used as a saturated fat replacement in the manufacture of ice cream. Saturated fat was partially replaced at different levels of 0%, 20%, 40%, 60%, 80%, and 100%, which were respectively named as PR0, PR20, PR40, PR60, PR80, and PR100. The rheological properties, physicochemical indexes, and sensory properties of low-saturated fat ice cream show that PPM (pH 7.0)-stabilized emulsion can be used to substitute 60% cream to manufacture low-saturated fat ice cream that has high structural stability and similar melting properties, overrun, and sensory properties to PR0. The article shows that it is feasible to prepare low-saturated fat ice cream with PPM (pH 7.0)-stabilized Pickering emulsion, which can not only maintain the fatty acid profile of the corn oil used, but also possess a solid-like structure. Its application is of positive significance for the development of nutritious and healthy foods and the reduction of chronic disease incidence.
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Affiliation(s)
- Xv Qin
- College of Life Sciences, Yantai University, Yantai 264005, China; (X.Q.); (Y.G.); (X.Z.)
| | - Yaxian Guo
- College of Life Sciences, Yantai University, Yantai 264005, China; (X.Q.); (Y.G.); (X.Z.)
| | - Xiaoqing Zhao
- College of Life Sciences, Yantai University, Yantai 264005, China; (X.Q.); (Y.G.); (X.Z.)
| | - Bin Liang
- College of Food Engineering, Ludong University, Yantai 264025, China
| | - Chanchan Sun
- College of Life Sciences, Yantai University, Yantai 264005, China; (X.Q.); (Y.G.); (X.Z.)
| | - Xiulian Li
- School of Pharmacy, Binzhou Medical University, Yantai 264003, China;
| | - Changjian Ji
- Department of Physics and Electronic Engineering, Qilu Normal University, Jinan 250200, China;
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Lee KY, Han CY, Rahman WU, Harinarayanan NC, Park CE, Choi SG. Quality Characteristics of Vegan Mayonnaise Produced Using Supercritical Carbon Dioxide-Processed Defatted Soybean Flour. Foods 2024; 13:1170. [PMID: 38672843 PMCID: PMC11048837 DOI: 10.3390/foods13081170] [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: 02/21/2024] [Revised: 03/23/2024] [Accepted: 04/10/2024] [Indexed: 04/28/2024] Open
Abstract
Emulsifiers, like egg yolk (EY), are necessary for the formation of mayonnaise, which is an oil-in-water type of colloid. This study aimed to assess the potential of defatted soybean powder treated with supercritical carbon dioxide (DSF) to enhance the quality of plant-based mayonnaise as plant-based alternatives gain popularity. This study involved the production of DSF and the comparison of its quality attributes to those of mayonnaise made with varying amounts of control soy flour (CSF), DSF, and EY. It was found that mayonnaise made with an increased quantity of DSF showed better emulsion stability, viscosity, and a smaller, more uniform particle size when compared with CSF mayonnaise. Additionally, DSF mayonnaise was generally rated higher in sensory evaluation. The addition of approximately 2% DSF positively influenced the emulsion and sensory properties of the vegan mayonnaise, indicating that DSF is a promising plant-based alternative emulsifier for the replacement of animal ingredients.
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Affiliation(s)
- Kyo-Yeon Lee
- Department of Food Science and Technology, Institute of Agriculture and Life Sciences, Gyeongsang National University, Jinju 52828, Republic of Korea;
| | - Chae-Yeon Han
- Upland Crop Breeding Research Division, Department of Southern Area Crop Science, National Institute of Crop Science, RDA, Miryang 50424, Republic of Korea;
- Division of Applied Life Science (BK21), Gyeongsang National University, Jinju 52828, Republic of Korea; (W.U.R.); (N.C.H.); (C.-E.P.)
| | - Wasif Ur Rahman
- Division of Applied Life Science (BK21), Gyeongsang National University, Jinju 52828, Republic of Korea; (W.U.R.); (N.C.H.); (C.-E.P.)
| | - Nair Chithra Harinarayanan
- Division of Applied Life Science (BK21), Gyeongsang National University, Jinju 52828, Republic of Korea; (W.U.R.); (N.C.H.); (C.-E.P.)
| | - Chae-Eun Park
- Division of Applied Life Science (BK21), Gyeongsang National University, Jinju 52828, Republic of Korea; (W.U.R.); (N.C.H.); (C.-E.P.)
| | - Sung-Gil Choi
- Department of Food Science and Technology, Institute of Agriculture and Life Sciences, Gyeongsang National University, Jinju 52828, Republic of Korea;
- Division of Applied Life Science (BK21), Gyeongsang National University, Jinju 52828, Republic of Korea; (W.U.R.); (N.C.H.); (C.-E.P.)
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Liu Y, Sun D, Ma Y, Mu S, Li H, Zhang M, Liu X, Wei X, Bilawal A, Tian B, Jiang Z. Synergism of selective thermal denaturation and glycosylation improves quality characteristics of green soybean tofu. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3961-3969. [PMID: 36397255 DOI: 10.1002/jsfa.12342] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/27/2022] [Revised: 10/16/2022] [Accepted: 11/18/2022] [Indexed: 05/03/2023]
Abstract
BACKGROUND Tofu is rich in nutrients and contains high-quality protein. However, commercial tofu products usually have weak gel strength and low water holding capacity (WHC). In the present study, the effects of selective thermal denaturation (STD) time (0-20 min, 5-min interval; 85 °C) and glycosylation (100 °C; 0, 10 and 20 g kg-1 glucose) on the quality characteristics of green soybean tofu were studied through by the evaluation method of the Technique for Order Preference by Similarity to Ideal Solution (TOPSIS) model for the best synergism condition of STD and glycosylation. RESULTS Compared to STD or glycosylation, combination treatment of STD and glycosylation improved hardness, WHC, yield, protein and fat contents of green soybean tofu. Furthermore, the gel strength, WHC, yield, protein and fat contents of tofu was increased by 135.21%, 20.18%, 12.21%, 24.91%, 44.15% compared to untreated tofu. Meanwhile, synergistic treatment of STD and glycosylation significantly improved microstructure network structure of green soybean tofu and made it more homogeneous and denser. However, the green soybean tofu was faded and turned yellow under the combination of the STD and glycosylation. CONCLUSION The results obtained through TOPSIS showed that the combination of thermal treatment (85 °C for 15 min) and glycosylation (20 g kg-1 glucose at 100 °C) had the greatest improvement in the characteristics of green soybean tofu. Hence, the combination treatment of STD and glycosylation should be useful for improving the quality characteristics of green soybean tofu and providing the technical references for industrial processing of tofu. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Yue Liu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Dongxue Sun
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Yue Ma
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Sinan Mu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Hongyu Li
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Minghan Zhang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Xianqi Liu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Xuan Wei
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Akhunzada Bilawal
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Bo Tian
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Zhanmei Jiang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
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Soltan OIA, Gazwi HSS, Ragab AE, Aljohani ASM, El-Ashmawy IM, Batiha GES, Hafiz AA, Abdel-Hameed SM. Assessment of Bioactive Phytochemicals and Utilization of Rosa canina Fruit Extract as a Novel Natural Antioxidant for Mayonnaise. Molecules 2023; 28:molecules28083350. [PMID: 37110582 PMCID: PMC10146642 DOI: 10.3390/molecules28083350] [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: 02/24/2023] [Revised: 03/25/2023] [Accepted: 03/29/2023] [Indexed: 04/29/2023] Open
Abstract
The oxidation of food emulsions causes rancidity, which reduces their shelf life. To prevent rancidity, synthetic antioxidants are widely used in the food industry. However, due to their potential health risks, researchers are exploring natural alternatives. This study aimed to investigate whether Rosa canina fruit extract (RCFE) could be used as a natural antioxidant to extend the shelf life of mayonnaise. Mayonnaise containing varying concentrations of RCFE [0.125% (T1), 0.25% (T2), 0.50% (T3), 0.75% (T4)] was compared to a mayonnaise control sample (C1) and a mayonnaise sample containing 0.02% BHT (C2) for 60 days of storage at 4 °C. RCFE was found to have high levels of total phenols content (52.06 ± 1.14 mg GAE g-1), total flavonoids content (26.31 ± 1.03 mg QE g-1), and free radical scavenging activity. The GC-MS analysis of RCFE revealed 39 different peaks, whereas the HPLC analysis showed the presence of 13 polyphenolic compounds in RCFE. The pH values of T2, T3, and T4 mayonnaise samples substantially declined as storage progressed; however, the reduction was less than that of C1 and C2. After 60 days, mayonnaise samples T2, T3, and T4 had greatly reduced peroxide and free fatty acid levels compared to C1 and C2. The mayonnaise enriched with RCFE (T3 and T4) had the most potent antioxidative ability and the lowest value of lipid hydroperoxides (peroxide value, POV) and the lowest value of thiobarbituric-acid-reactive substances (TBARS). The sensory evaluation revealed that the T3 sample exhibited the highest overall acceptability. In conclusion, this study recommends that RCFE could be used as a natural preservative to enhance the shelf life of functional foods.
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Affiliation(s)
- Osama I A Soltan
- Department of Food Science, Faculty of Agriculture, Minia University, El-Minia 61519, Egypt
| | - Hanaa S S Gazwi
- Department of Agricultural Chemistry, Faculty of Agriculture, Minia University, El-Minia 61519, Egypt
| | - Amany E Ragab
- Department of Pharmacognosy, Faculty of Pharmacy, Tanta University, Tanta 1527, Egypt
| | - Abdullah S M Aljohani
- Department of Veterinary Medicine, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah 52571, Saudi Arabia
| | - Ibrahim M El-Ashmawy
- Department of Veterinary Medicine, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah 52571, Saudi Arabia
- Pharmacology Department, Faculty of Veterinary Medicine, Alexandria University, Alexandria 21521, Egypt
| | - Gaber El-Saber Batiha
- Department of Pharmacology and Therapeutics, Faculty of Veterinary Medicine, Damanhour University, Damanhour 22511, Egypt
| | - Amin A Hafiz
- Department of Clinical Nutrition, Faculty of Applied Medical Sciences, Umm Al-Qura University, Makka Al-Mukarama 21961, Saudi Arabia
| | - Sanaa M Abdel-Hameed
- Department of Food Science, Faculty of Agriculture, Minia University, El-Minia 61519, Egypt
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Li T, Li J, Huang Y, Qayum A, Jiang Z, Liu Z. Comparison of interaction, structure, and cell proliferation of α-lactalbumin-safflower yellow complex induced by microwave heating or conventional heating. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:1846-1855. [PMID: 36347624 DOI: 10.1002/jsfa.12325] [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: 07/04/2022] [Revised: 11/03/2022] [Accepted: 11/05/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND The protein-polyphenol interaction mechanism has always been a research hotspot, but their interaction is affected by heat treatment, which is widely applied in food processing. Moreover, the effects of microwave or water-bath heating on the protein-polyphenol interaction mechanism have been not clarified. The pasteurization condition (65 °C, 30 min) was selected to compare the effects of microwave or water bath on binding behavior, structure, and cell proliferation between α-lactalbumin (α-LA) and safflower yellow (SY), thus providing a guide for the selection of functional dairy processing conditions. RESULTS Microwave heat treatment of α-LA-SY resulted in stronger fluorescence quenching than that of conventional heat treatment. Moreover, the binding constant Ka of all α-LA-SY samples was augmented significantly after microwave or water bath treatment, and microwave-heated α-LA-SY showed the maximum Ka . Fourier transform infrared spectroscopy showed that microwave heating resulted in more ordered structures of α-LA into its disordered structures than water bath heating. However, the ferric reducing antioxidant power and chroma value of α-LA-SY were more reduced by microwave heating than by water bath heating. Moreover, microwave heating facilitated the cell proliferation of α-LA-SY compared with water bath treatment. CONCLUSION It was demonstrated that microwave heating promoted interaction between α-LA and SY more than water bath heating did. Microwave heat treatment was a safe and effective way to enhance the binding affinity of α-LA to SY, being a potential application in food industry. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Tianqi Li
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co. Ltd, Shanghai, China
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, College of Food Science, Harbin, People's Republic of China
| | - Jinzhe Li
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, College of Food Science, Harbin, People's Republic of China
| | - Yuxuan Huang
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, College of Food Science, Harbin, People's Republic of China
| | - Abdul Qayum
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, College of Food Science, Harbin, People's Republic of China
| | - Zhanmei Jiang
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co. Ltd, Shanghai, China
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, College of Food Science, Harbin, People's Republic of China
| | - Zhenmin Liu
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co. Ltd, Shanghai, China
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Ma Y, Li J, Huang Y, Liu X, Dou N, Zhang X, Hou J, Ma J. Physicochemical stability and in vitro digestibility of goat milk affected by freeze-thaw cycles. Food Chem 2023; 404:134646. [DOI: 10.1016/j.foodchem.2022.134646] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2022] [Revised: 10/11/2022] [Accepted: 10/14/2022] [Indexed: 11/06/2022]
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10
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Gantumur MA, Sukhbaatar N, Shi R, Hu J, Bilawal A, Qayum A, Tian B, Jiang Z, Hou J. Structural, functional, and physicochemical characterization of fermented whey protein concentrates recovered from various fermented-distilled whey. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108130] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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11
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Ma Y, Li J, Liu Y, Dou N, Mu S, Wei X, Bilawal A, Hou J, Jiang Z. Lactitol and β-cyclodextrin alleviate the intensity of goaty flavor. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:1588-1592. [PMID: 36318369 DOI: 10.1002/jsfa.12304] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/08/2022] [Revised: 10/06/2022] [Accepted: 11/01/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND Goat milk has balanced nutritional composition, is conducive to digestion and absorption, and does not easily lead to allergic reactions. However, the special goaty flavor in milk has seriously affected consumer acceptance. It is imperative to alleviate the goaty flavor in a safe and efficient way. RESULTS This study indicated that the supplementation of 6 g kg-1 β-cyclodextrin or 8 g kg-1 lactitol in goat milk significantly alleviated goaty flavor and improved sensory characteristics. Furthermore, the supplementation of β-cyclodextrin and lactitol had a synergistic effect in reducing the content of free fatty acids that cause goaty flavor. The content of caproic acid (C6 H12 O2 ), octanoic acid (C8 H6 O2 ), and decanoic acid (C10 H20 O2 ) decreased by 42.46%, 39.45%, and 46.41%, respectively, after a combined group was supplemented with 6 g kg-1 β-cyclodextrin and 7 g kg-1 lactitol, which was significantly lower than in groups given β-cyclodextrin or lactitol individually. CONCLUSION This study provides a novel and effective approach to alleviate goaty flavor and promote the competitiveness of goat milk products. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Yue Ma
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, People's Republic of China
| | - Jinzhe Li
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, People's Republic of China
| | - Yue Liu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, People's Republic of China
| | - Nianxu Dou
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, People's Republic of China
| | - Sinan Mu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, People's Republic of China
| | - Xuan Wei
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, People's Republic of China
| | - Akhunzada Bilawal
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, People's Republic of China
| | - Juncai Hou
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, People's Republic of China
- Heilongjiang Green Food Science Research Institute, Harbin, People's Republic of China
| | - Zhanmei Jiang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, People's Republic of China
- Heilongjiang Green Food Science Research Institute, Harbin, People's Republic of China
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12
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Ma J, Miao Y, Li J, Ma Y, Wu M, Wang W, Xu C, Jiang Z, Hou J. Incorporation of Blue Honeysuckle Juice into Fermented Goat Milk: Physicochemical, Sensory and Antioxidant Characteristics and In Vitro Gastrointestinal Digestion. Foods 2022; 11:foods11193065. [PMID: 36230140 PMCID: PMC9562031 DOI: 10.3390/foods11193065] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2022] [Revised: 09/22/2022] [Accepted: 09/28/2022] [Indexed: 11/16/2022] Open
Abstract
The addition of fruit juice may improve the physicochemical and functional characteristics of dairy products. The study evaluated the effect of 1−6% (v/v) blue honeysuckle juice (BHJ) on the physicochemical, sensory and antioxidant characteristics of fermented goat milk (FGM) during 21 days of refrigerated storage and in vitro gastrointestinal digestion. The incorporation of BHJ significantly increased (p < 0.05) the water-holding capacity, viscosity, redness (a*) value, total phenolic content (TPC) and ferric ion-reducing antioxidant power during storage. Additionally, BHJ affected the microstructure and sensory score of the samples. FGM treated with 4% (v/v) BHJ exhibited the highest overall acceptability. The supplementation of BHJ diminished the goaty flavor and promoted in vitro protein digestion. Furthermore, the TPC was enhanced in addition to the antioxidant activity of FGM containing BHJ throughout the in vitro digestion. Therefore, FGM supplemented with BHJ serves as a novel and attractive goat dairy product.
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Affiliation(s)
- Jiage Ma
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
- Heilongjiang Green Food Science Research Institute, Harbin 150028, China
| | - Yusi Miao
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Jinzhe Li
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yue Ma
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Mengguo Wu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Wan Wang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Cong Xu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Zhanmei Jiang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
- Heilongjiang Green Food Science Research Institute, Harbin 150028, China
| | - Juncai Hou
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
- Heilongjiang Green Food Science Research Institute, Harbin 150028, China
- Correspondence: ; Tel.: +86-451-55190710
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13
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Comparison and Characterization of the Structure and Physicochemical Properties of Three Citrus Fibers: Effect of Ball Milling Treatment. Foods 2022; 11:foods11172665. [PMID: 36076847 PMCID: PMC9455636 DOI: 10.3390/foods11172665] [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: 07/19/2022] [Revised: 08/24/2022] [Accepted: 08/26/2022] [Indexed: 11/30/2022] Open
Abstract
Effects of ball milling (BM) on the structure and physicochemical properties of three types of citrus fibers were investigated. With the extension of the grinding time, the particle size of citrus fibers significantly decreased. Fourier transform infrared spectroscopy (FTIR) showed that the three citrus fibers had similar chemical groups, and more -OH and phenolic acid groups were exposed after BM, and pectin and lignin were not degraded. Scanning electron microscope (SEM) results showed that the appearance of particles changed from spherical to fragmented, irregular shapes. The water holding capacity (WHC), oil holding capacity (OHC), and water swelling capacity (WSC) of citrus fibers LM, JK, and FS reached the maximum value after BM of 2 h (increasing by 18.5%), 4 h (increasing by 46.1%), and 10 h (increasing by 38.3%), respectively. After 10 h BM, citrus fibers FS and JK had the highest adsorption capacity of cholesterol and sodium cholate, increasing by 48.3% and 48.6%, respectively. This indicates that BM transforms the spatial structure of citrus fibers and improves their physicochemical properties.
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Wang W, Hu C, Sun H, Zhao J, Xu C, Ma Y, Ma J, Jiang L, Hou J, Jiang Z. Low-cholesterol-low-fat mayonnaise prepared from soybean oil body as a substitute for egg yolk: The effect of substitution ratio on physicochemical properties and sensory evaluation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113867] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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15
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Wang W, Li J, Wang M, Gu L, Liu Z, Xu C, Ma J, Jiang L, Jiang Z, Hou J. Soybean-Oil-Body-Substituted Low-Fat Ice Cream with Different Homogenization Pressure, Pasteurization Condition, and Process Sequence: Physicochemical Properties, Texture, and Storage Stability. Foods 2022; 11:foods11172560. [PMID: 36076745 PMCID: PMC9455727 DOI: 10.3390/foods11172560] [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: 06/28/2022] [Revised: 08/07/2022] [Accepted: 08/18/2022] [Indexed: 11/16/2022] Open
Abstract
The purpose of this research was to explore the impacts of different homogenization pressures, pasteurization conditions, and process sequence on the physical and chemical properties of soybean oil body (SOB)-substituted low-fat ice cream as well as the storage stability of SOB-substituted ice cream under these process parameters. With the increase of homogenization pressure (10–30 MPa), the increase of pasteurization temperature (65 °C for 30 min–85 °C for 15 min), and the addition of SOB before homogenization, the overrun and apparent viscosity of ice cream increased significantly, and the particle size, hardness, and melting rate decreased significantly. Thus, frozen dairy products of desired quality and condition could be obtained by optimizing process parameters. In addition, the SOB ice cream showed better storage stability, which was reflected in lower melting rate and hardness and more stable microstructure compared with the full-milk-fat ice cream. This study opened up new ideas for the application of SOB and the development of nutritious and healthy ice cream. Meanwhile, this research supplied a conceptual basis for the processing and quality optimization of SOB ice cream.
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Affiliation(s)
| | | | | | | | | | | | | | | | | | - Juncai Hou
- Correspondence: ; Tel.: +86-451-5519-0710
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16
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Wang W, Xu C, Liu Z, Gu L, Ma J, Hou J, Jiang Z. Physicochemical properties and bioactivity of polysaccharides from Isaria cicadae Miquel with different extraction processes: effects on gut microbiota and immune response in mice. Food Funct 2022; 13:9268-9284. [PMID: 35993148 DOI: 10.1039/d2fo01646j] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
The effect of different extraction processes on the physicochemical characterization, digestibility, antioxidant activity and prebiotic activity of Isaria cicadae Miquel (ICM) fruiting body polysaccharides was studied. Furthermore, the effect of ultrasound-assisted extraction of ICM (U-ICM) on gut microbiota, the intestinal barrier and immune response was deeply explored. This study found that ICMs showed high indigestibility in both α-amylase and artificial gastric juice, indicating that ICMs have the potential as dietary fiber. In contrast, U-ICM had the best antioxidant activity and prebiotic potential. Meanwhile, there was a structure-activity relationship between the antioxidant activity of ICMs and the content of uronic acid, arabinose and galactose. When healthy mice were fed U-ICM for 42 days, the relative abundances of Lactobacillus, Akkermansia, and Bacteroides were found to increase significantly, while that of Clostridium decreased significantly. Meanwhile, U-ICM significantly promotes the expression of tight junction protein and the production of cytokines, indicating that U-ICM had the function of enhancing the intestinal barrier and regulating the host immune response. In conclusion, U-ICM as dietary fiber has the potential to be developed as a gut health-promoting prebiotic component or functional food. This research provided a valuable resource for further exploring the structure-activity relationship and prebiotic activity of ICMs.
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Affiliation(s)
- Wan Wang
- Key Laboratory of Dairy Science, Northeast Agricultural University, College of Food Science, Harbin 150030, China.
| | - Cong Xu
- Key Laboratory of Dairy Science, Northeast Agricultural University, College of Food Science, Harbin 150030, China.
| | - Zhijing Liu
- Key Laboratory of Dairy Science, Northeast Agricultural University, College of Food Science, Harbin 150030, China.
| | - Liya Gu
- Key Laboratory of Dairy Science, Northeast Agricultural University, College of Food Science, Harbin 150030, China.
| | - Jiage Ma
- Key Laboratory of Dairy Science, Northeast Agricultural University, College of Food Science, Harbin 150030, China.
| | - Juncai Hou
- Key Laboratory of Dairy Science, Northeast Agricultural University, College of Food Science, Harbin 150030, China.
| | - Zhanmei Jiang
- Key Laboratory of Dairy Science, Northeast Agricultural University, College of Food Science, Harbin 150030, China.
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17
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Wang W, Hu C, Sun H, Zhao J, Xu C, Ma Y, Ma J, Jiang L, Hou J. Physicochemical Properties, Stability and Texture of Soybean-Oil-Body-Substituted Low-Fat Mayonnaise: Effects of Thickeners and Storage Temperatures. Foods 2022; 11:foods11152201. [PMID: 35892786 PMCID: PMC9332731 DOI: 10.3390/foods11152201] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2022] [Revised: 07/13/2022] [Accepted: 07/21/2022] [Indexed: 12/23/2022] Open
Abstract
With the increasing consumer demand for low-fat and low-cholesterol foods, low-fat mayonnaise prepared from soybean oil body (SOB) substitute for egg yolk has great consumption potential. However, based on previous studies, it was found that the stability and sensory properties of mayonnaise substituted with SOB were affected due to there being less lecithin and SOB containing more water. Therefore, this study investigated the effects of different ratios of xanthan gum, pectin and modified starch as stabilizers on the apparent viscosity, stability, texture and microstructure of SOB-substituted mayonnaise. It was found that the apparent viscosity and stability of SOB-substituted mayonnaise increased significantly when xanthan gum, pectin and modified starch were added in a ratio of 2:1:1. Meanwhile, the emulsified oil droplets of SOB-substituted mayonnaise were similar in size and uniformly dispersed in the emulsion system with different thickener formulations. In addition, the storage stability of SOB-substituted mayonnaise was explored. Compared with full egg yolk mayonnaise, SOB-substituted mayonnaise had better oxidative stability and bacteriostatic, which is important for the storage of mayonnaise. This study provided a theoretical basis for the food industry application of SOB. Meanwhile, this study provided new ideas for the development and storage of low-fat mayonnaise.
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Affiliation(s)
| | | | | | | | | | | | | | | | - Juncai Hou
- Correspondence: ; Tel.: +86-451-55190710
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18
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Wang W, Xu C, Zhou X, Zhang L, Gu L, Liu Z, Ma J, Hou J, Jiang Z. Lactobacillus plantarum Combined with Galactooligosaccharides Supplement: A Neuroprotective Regimen Against Neurodegeneration and Memory Impairment by Regulating Short-Chain Fatty Acids and the c-Jun N-Terminal Kinase Signaling Pathway in Mice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:8619-8630. [PMID: 35816280 DOI: 10.1021/acs.jafc.2c01950] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Probiotics and prebiotics have received attention in alleviating neurodegenerative diseases. Lactobacillus plantarum (L. plantarum) 69-2 was combined with galactooligosaccharides (GOS) and supplemented in a d-galactose (d-gal)-induced neurodegeneration and memory impairment mice model to explore its effects on the brain and the regulation of short-chain fatty acids. The results showed that the L. plantarum-GOS supplementation inhibited d-gal-induced oxidative stress and increased the brain's nuclear factor erythroid 2-related factor 2 (Nrf2) levels. Butyrate, a metabolite of the gut microbiota regulated by L. plantarum combined with GOS, inhibits p-JNK expression, downregulates pro-apoptotic proteins expression and the activation of inflammatory mediators, and upregulates synaptic protein expression. This might be a potential mechanism for L. plantarum 69-2 combined with GOS supplementation to alleviate d-gal-induced neurodegeneration and memory impairment. This study sheds new light on the development of aging-related neuroprotective dietary supplements based on the gut-brain axis.
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Affiliation(s)
- Wan Wang
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Cong Xu
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Xuan Zhou
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Le Zhang
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Liya Gu
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Zhijing Liu
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Jiage Ma
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Juncai Hou
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Zhanmei Jiang
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, China
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Dou N, Sun R, Su C, Ma Y, Zhang X, Wu M, Hou J. Soybean Oil Bodies as a Milk Fat Substitute Improves Quality, Antioxidant and Digestive Properties of Yogurt. Foods 2022; 11:foods11142088. [PMID: 35885331 PMCID: PMC9320349 DOI: 10.3390/foods11142088] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2022] [Revised: 07/08/2022] [Accepted: 07/10/2022] [Indexed: 01/27/2023] Open
Abstract
In this experiment, the effect of replacing milk fat with soybean fat body (25%, 50%, 75%, 100%) on the quality, antioxidant capacity and in vitro digestive characteristics of yogurt was investigated while maintaining the total fat content of the yogurt unchanged. The results showed that increasing the substitution amount of soy fat body for milk fat had little effect on the pH and acidity of yogurt during the storage period, while the physicochemical properties, degree of protein gel network crosslinking, saturated fatty acid content, PV value and TBARS value of the yogurt significantly decreased (p < 0.05). Meanwhile, protein content, solids content, unsaturated fatty acid content, tocopherol content and water holding capacity significantly increased (p < 0.05). Flavor analysis revealed that yogurts with soybean oil bodies were significantly different when compared to those without soybean oil bodies (p < 0.05), and yogurt with 25% substitution had the highest sensory score. After in vitro digestion, the free fatty acid release, antioxidant capacity and protein digestibility of soybean oil body yogurt were significantly higher (p < 0.05). The SDS-PAGE results showed that the protein hydrolysis of the soybean oil body yogurt was faster. Therefore, the use of an appropriate amount of soybean oil bodies to replace milk fat is able to enhance the taste of yogurt and improve the quality of the yogurt.
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Affiliation(s)
| | | | | | | | | | | | - Juncai Hou
- Correspondence: ; Tel.: +86-451-5519-0710
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20
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Xu C, Ban Q, Wang W, Hou J, Jiang Z. Novel nano-encapsulated probiotic agents: Encapsulate materials, delivery, and encapsulation systems. J Control Release 2022; 349:184-205. [PMID: 35798093 DOI: 10.1016/j.jconrel.2022.06.061] [Citation(s) in RCA: 39] [Impact Index Per Article: 19.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2022] [Revised: 06/28/2022] [Accepted: 06/29/2022] [Indexed: 12/12/2022]
Abstract
Gut microbes are closely associated with most human health. When ingested orally, probiotics can effectively regulate the composition and quantity of human intestinal microorganisms, which is beneficial to human health. However, probiotics will be affected by the harsh environment of the digestive tract during the in vivo transportation process, and ensuring the viability of probiotics is a great challenge. Probiotic encapsulating technology provides an effective solution to this problem. The introduction of extreme temperatures, large probiotic microcapsule sizes and the difficulty in controlling probiotic microcapsule particle sizes mean that traditional microcapsule encapsulation methods have some limitations. From traditional microcapsule technology to the bulk encapsulation of probiotics with nanofibers and nanoparticles to the recent ability to wear nano "armor" for a single probiotic through biofilm, biological membrane and nanocoating. Emerging probiotic nanoagents provides a new conceptual and development direction for the field of probiotic encapsulation. In this review, we presented the characteristics of encapsulated probiotic carrier materials and digestive tract transport systems, we focused on the encapsulation systems of probiotic nanoagents, we analyzed the shortcomings and advantages of the current agent encapsulation systems, and we stated the developmental direction and challenges for these agents for the future.
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Affiliation(s)
- Cong Xu
- Key Laboratory of Dairy Science, Northeast Agricultural University, College of Food Science, Harbin 150030, China
| | - Qingfeng Ban
- Key Laboratory of Dairy Science, Northeast Agricultural University, College of Food Science, Harbin 150030, China
| | - Wan Wang
- Key Laboratory of Dairy Science, Northeast Agricultural University, College of Food Science, Harbin 150030, China
| | - Juncai Hou
- Key Laboratory of Dairy Science, Northeast Agricultural University, College of Food Science, Harbin 150030, China.
| | - Zhanmei Jiang
- Key Laboratory of Dairy Science, Northeast Agricultural University, College of Food Science, Harbin 150030, China.
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21
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Li M, Li J, Huang Y, Gantumur MA, Bilawal A, Qayum A, Jiang Z. Comparison of Oxidative and Physical Stabilities of Conjugated Linoleic Acid Emulsions Stabilized by Glycosylated Whey Protein Hydrolysates via Two Pathways. Foods 2022; 11:foods11131848. [PMID: 35804664 PMCID: PMC9265985 DOI: 10.3390/foods11131848] [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: 06/03/2022] [Revised: 06/16/2022] [Accepted: 06/20/2022] [Indexed: 11/20/2022] Open
Abstract
The objective of the research was to analyze and compare the oxidative and physical stabilities of conjugated linoleic acid (CLA) emulsions stabilized by two glycosylated hydrolysates (GPP-A and GPP-B) that were formed via two different pathways. This study showed that GPP-A exhibited higher browning intensity and DPPH radical scavenging ability in comparison with GPP-B. Moreover, the CLA emulsion formed by GPP-A exhibited a lower creaming index, average particle size, primary and secondary oxidative products, in comparison with GPP-B-loaded emulsion. However, the GPP-A-loaded emulsion showed a higher absolute potential and fraction of interfacial adsorption than that of the CLA emulsion formed by GPP-B. Therefore, the CLA emulsion formed by GPP-A exhibited stronger stabilities in comparison with the GPP-B-loaded emulsion. These results suggested that GPP-A showed an emulsification-based delivery system for embedding CLA to avoid the loss of biological activities. Additionally, the development of CLA emulsions could exert its physiological functions and prevent its oxidation.
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