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Kim YJ, Kim J, Kim TK, Cha JY, Shin DM, Jung S, Choi YS. Effects of konjac glucomannan as a freeze-denaturation inhibitor or binder on the physiochemical properties of heat-induced gel of freeze-dried duck blood. J Food Sci 2024; 89:450-459. [PMID: 38051012 DOI: 10.1111/1750-3841.16838] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Revised: 10/05/2023] [Accepted: 10/27/2023] [Indexed: 12/07/2023]
Abstract
During freeze-drying, the degradation or eutectic melting of duck blood proteins can reduce the quality of duck blood gels. However, the interaction between proteins and polysaccharides during drying can improve protein-based gel quality. Therefore, here, we investigated the physicochemical properties of heat-induced gels of freeze-dried duck blood (FDB) and FDB with different proportions of the polysaccharide konjac glucomannan (KG), which serves as a freeze-denaturation inhibitor agent (FDA) or binder (BG). The pH and water-holding capacity (WHC) of FDB + KG gels were higher than those of FDB gel without KG (control). Especially, the WHC increased from 11.00% for control to 55.65% for FDB gel with 1% KG as a BG. Consequently, cooking loss and texture parameters of FDB + KG gels decreased. The hardness of control was 2.14 kg, which significantly reduced to 0.12-0.87 kg with KG addition. The highest carbonyl content was observed in control gel, and the thiobarbituric acid reactive substance content was reduced by the addition of 1% KG as an FDA (T1) or 0.8% KG as an FDA with 0.2% KG as a BG (T2) (p < 0.05). These changes might be induced by the alteration of tertiary structure and thermodynamic stability of gels. In conclusion, 1% KG can be used as an FDA to improve the quality and physicochemical properties of heat-induced gels of FDB. Optimized FDB gels with KG can be used as an innovative food ingredient to fortify nutrition and develop special dietary purposes.
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Affiliation(s)
- Yea-Ji Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju, South Korea
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, South Korea
| | - Jake Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju, South Korea
- Division of Animal and Dairy Science, Chungnam National University, Daejeon, South Korea
| | - Tae-Kyung Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju, South Korea
| | - Ji Yoon Cha
- Research Group of Food Processing, Korea Food Research Institute, Wanju, South Korea
| | - Dong-Min Shin
- Research Group of Food Processing, Korea Food Research Institute, Wanju, South Korea
- Department of Food Science and Technology, Keimyung University, Daegu, South Korea
| | - Samooel Jung
- Division of Animal and Dairy Science, Chungnam National University, Daejeon, South Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju, South Korea
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Singh P, Krishnaswamy K. Non-GMO-high oleic soybean meal value addition and studying the functional and reconstitution behavior. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2023. [DOI: 10.1080/10942912.2023.2178457] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/26/2023]
Affiliation(s)
- P. Singh
- Department of Biomedical, Biological and Chemical Engineering, Columbia, SC, USA
| | - K. Krishnaswamy
- Department of Biomedical, Biological and Chemical Engineering, Columbia, SC, USA
- Division of Food, Nutrition and Exercise Science, the University of Missouri, Columbia, SC, USA
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Kazimierska K, Biel W. Chemical Composition and Functional Properties of Spray-Dried Animal Plasma and Its Contributions to Livestock and Pet Health: A Review. Animals (Basel) 2023; 13:2484. [PMID: 37570293 PMCID: PMC10416976 DOI: 10.3390/ani13152484] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2023] [Revised: 07/28/2023] [Accepted: 07/31/2023] [Indexed: 08/13/2023] Open
Abstract
Spray-dried animal plasma (SDAP) is a functional ingredient derived from healthy animal blood, used as a nutritional additive in livestock and pet nutrition. SDAP is rich in macronutrients, micronutrients, and bioactive compounds such as immunoglobulins, albumin, growth factors, peptides, transferrin, and enzymes. This review focuses on the chemical composition of SDAP from porcine, bovine, and poultry sources, including protein quality and mineral profile. SDAP enhances performance and health in monogastric farm animals, aquaculture, and pets. It promotes growth rates and feed intake due to its high digestibility and superior amino acid profile compared to other protein sources. In pigs, SDAP's positive effects stem from tissue-specific actions in the gastrointestinal tract, impacting digestion, immunity, and barrier function. For poultry, SDAP shows promise as a substitute for antibiotic growth promoters, particularly in chick starter diets. SDAP contains functional proteins that regulate immune response, enhance intestinal health, and aid in stress conditions. It is also used as a binder in pet food, providing high protein content and other desirable properties. SDAP meets the dietary requirements of carnivorous pets, appealing to owners seeking animal-derived protein sources. Additionally, SDAP may help prevent cognitive impairment in senior dogs and cats.
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Affiliation(s)
| | - Wioletta Biel
- Department of Monogastric Animal Sciences, Division of Animal Nutrition and Food, West Pomeranian University of Technology in Szczecin, 29 Klemensa Janickiego, 71270 Szczecin, Poland;
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Kim J, Kim TK, Cha JY, Ku SK, Jung S, Choi YS. Effect of Drying Methods on Physicochemical Characteristics and
Functional Properties of Duck Blood Gel. Food Sci Anim Resour 2022; 42:861-873. [PMID: 36133640 PMCID: PMC9478976 DOI: 10.5851/kosfa.2022.e38] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2022] [Revised: 07/20/2022] [Accepted: 07/21/2022] [Indexed: 12/04/2022] Open
Abstract
The drying of duck blood provides safety and commercial benefits, but each drying
method has its own characteristics. Moreover, information on the effects of
diverse drying methods on the quality of duck blood is limited. This study aimed
to investigate the effects of various drying methods on the chemical and
functional properties of duck blood. The physicochemical characteristics and
functional properties of duck blood subjected to spray drying (SD), freeze
drying (FD), vacuum drying (VD), and hot air drying (HD) were examined. The
carbonyl content of FD duck blood powder was the lowest and the thermal
stability was higher than that of the other treatments (p<0.05). The gel
obtained from spray-dried blood displayed the lowest malondialdehyde content.
The hardness, gumminess, and chewiness were the highest in the heat-induced gel
prepared from FD duck blood powder (p<0.05). The gel obtained from FD
duck blood displayed a denser structure than the other gel samples. Taken
together, the FD duck blood exhibited excellent chemical properties and
processing suitability.
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Affiliation(s)
- Jake Kim
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
- Division of Animal and Dairy Science,
Chungnam National University, Daejeon 34134, Korea
| | - Tae-Kyung Kim
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
| | - Ji Yoon Cha
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
| | - Su-Kyung Ku
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
| | - Samooel Jung
- Division of Animal and Dairy Science,
Chungnam National University, Daejeon 34134, Korea
- Corresponding author: Samooel
Jung, Division of Animal and Dairy Science, Chungnam National University,
Daejeon 34134, Korea, Tel: +82-42-821-5774, Fax: +82-42-825-9754,
E-mail:
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
- Corresponding author: Yun-Sang
Choi, Research Group of Food Processing, Korea Food Research Institute, Wanju
55365, Korea, Tel: +82-63-219-9387, Fax: +82-63-219-9076, E-mail:
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Mohamad Salin NS, Md Saad WM, Abdul Razak HR, Salim F. Effect of Storage Temperatures on Physico-Chemicals, Phytochemicals and Antioxidant Properties of Watermelon Juice ( Citrullus lanatus). Metabolites 2022; 12:75. [PMID: 35050198 PMCID: PMC8780985 DOI: 10.3390/metabo12010075] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 12/22/2021] [Accepted: 12/28/2021] [Indexed: 02/04/2023] Open
Abstract
Watermelon (Citrullus lanatus) consists of high moisture content and is favoured for its juice products. The popular fruit has a tempting taste, sweet aroma and attractive flesh colour. It is enriched with phytochemicals and antioxidant properties that are beneficial to human health. Due to convenience, the majority of individuals are likely to consume watermelon juice. However, little is known about the fruit juice storage and temperatures that may affect its beneficial properties. This study investigated the effect of storage temperature at room temperature, refrigerator cold, refrigerator freeze and freeze-dried, and analyzed the juice physico-chemicals (weight loss, pH, ash, moisture, total soluble solid, browning and turbidity), phytochemicals (total phenolic, total flavonoid, lycopene and β-carotene) and antioxidant scavenging activities during 9 days of storage. The results showed that watermelon juice was affected by storage temperatures and conditions with significant changes in physico-chemical appearance and decrease in total phytochemical content, thus consequently affecting their antioxidant activities during 9 days of storage. Although fresh watermelon juice can be consumed for its high nutritional values, freeze-drying is the preferable technique to retain its benefits and to delay juice degradation.
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Affiliation(s)
- Nur Shafinaz Mohamad Salin
- Centre of Medical Laboratory Technology, Faculty of Health Sciences, Puncak Alam Campus, Universiti Teknologi MARA (UiTM) Selangor Branch, Puncak Alam 42300, Selangor, Malaysia;
| | - Wan Mazlina Md Saad
- Centre of Medical Laboratory Technology, Faculty of Health Sciences, Puncak Alam Campus, Universiti Teknologi MARA (UiTM) Selangor Branch, Puncak Alam 42300, Selangor, Malaysia;
| | - Hairil Rashmizal Abdul Razak
- Department of Radiology, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia;
| | - Fatimah Salim
- Atta-ur-Rahman Institute for Natural Product Discovery (AuRIns), Puncak Alam Campus, Universiti Teknologi MARA (UiTM) Selangor Branch, Puncak Alam 42300, Selangor, Malaysia;
- Centre of Foundation Studies, Dengkil Campus, Universiti Teknologi MARA (UiTM) Selangor Branch, Dengkil 43800, Selangor, Malaysia
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Ho TM, Zhu J, Bansal N, Boyce MC, Le TT. Effect of pH and heat treatment on physicochemical and functional properties of spray-dried whey protein concentrate powder. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105063] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Zhang Y, Yuan JL, Fan C, Yan P, Kang X. Fabrication and characteristics of porcine plasma protein cold-set gel: Influence of the aggregates produced by glucono-δ-lactone acidification on microbial transglutaminase catalysis. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106597] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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Advances in Food and Byproducts Processing towards a Sustainable Bioeconomy. Foods 2019; 8:foods8090425. [PMID: 31546953 PMCID: PMC6769986 DOI: 10.3390/foods8090425] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2019] [Accepted: 09/18/2019] [Indexed: 11/23/2022] Open
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