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Halladj F, Amellal-Chibane H, Aitfella-Lahlou R, Bourai MA, Tigrine A. Effect of red beet cooking water on yoghurt's physico-chemical, textural and antioxidant characteristics. FOOD SCI TECHNOL INT 2024; 30:85-93. [PMID: 36377357 DOI: 10.1177/10820132221137386] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/02/2023]
Abstract
This study aimed to evaluate the effect of red beet cooking (Beta vulgaris L.) water on the quality properties of yoghurts prepared with different levels (2, 4, 8, and 10% w/w) compared to the nature sample. Results showed a decrease in pH value and an increase in titratable acidity (TA), fat content, and dry matter with the increasing red beet cooking water concentration. Consumer test revealed that incorporating 4% (w/w) red beet cooking water into yoghurt influences the product's overall acceptability compared to the other formulations. The addition of red beet cooking water at the level of 4% induces significant increase in gel firmness with a decrease in syneresis compared to the control sample. The lightness and yellowing of the product decreased while the redness increased. Furthermore, the effect of red beet cooking water addition was significant (p < 0.05) on total phenolic contents (0.369 ± 0.024) as well as antioxidant activity (0.140 ± 0.008). Beet cooking water may be a potential ingredient in the formulation of functional products.
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Affiliation(s)
- Fatima Halladj
- Biodiversity, Biotechnology, Environment and Sustainable Development Laboratory, Faculty of Sciences, Department of Biology, University M'Hamed Bougara of Boumerdes, Boumerdes, Algeria
| | - Hayat Amellal-Chibane
- Laboratory of Soft Technology, Valorization, Physico-chemical of Biological Materials and Biodiversity, Faculty of Sciences, University M'Hamed Bougara of Boumerdes, Boumerdes, Algeria
| | - Radhia Aitfella-Lahlou
- Fiber Materials and Environmental Technologies (FibEnTech) Department, University of Beira Interior, Covilha, Portugal
| | - Mohamed Amokrane Bourai
- Faculty of Sciences, Department of Biology, University M'Hamed Bougara of Boumerdes, Boumerdes, Algeria
| | - Amazigh Tigrine
- Faculty of Sciences, Department of Biology, University M'Hamed Bougara of Boumerdes, Boumerdes, Algeria
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Sadighbathi S, Saris PEJ, Amiri S, Yousefvand A. Development and properties of functional yoghurt enriched with postbiotic produced by yoghurt cultures using cheese whey and skim milk. Front Microbiol 2023; 14:1276268. [PMID: 37840711 PMCID: PMC10569472 DOI: 10.3389/fmicb.2023.1276268] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2023] [Accepted: 09/11/2023] [Indexed: 10/17/2023] Open
Abstract
This study aimed to examine the effects of supplementation of postbiotics derived from Streptococcus thermophilus (ST) and Lactobacillus delbrueckii subsp. bulgaricus (LB) in cheese whey (CW) and skim milk (SM) on antioxidant activity, viability of yoghurt starters, and quality parameters of low-fat yoghurt during 22 days of storage. The LB-CW (L delbrueckii ssp. bulgaricus postbiotic-containing cheese whey) sample exhibited the highest antioxidant activity, with 18.71% inhibition (p > 0.05). This sample also showed the highest water holding capacity (77.93%; p < 0.05) and a trend toward receiving the most favorable sensory attributes (p > 0.05) compared to the other samples. The LB-CW and LB-SM yoghurt samples exhibited significantly higher body and texture scores compared to the ST-SM-fortified yoghurt (p < 0.05). However, there was no significant difference in the overall acceptability of the LB-SM and ST-SM yoghurt samples across both starters (p > 0.05). Such findings highlight the potential of postbiotics as functional ingredients to enhance the nutritional and sensory aspects of yoghurt, further contributing to its appeal as a health-promoting product.
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Affiliation(s)
- Sepideh Sadighbathi
- Department of Comparative Biomedicine and Food Science, University of Padua, Padua, Italy
- Department of Microbiology, Faculty of Agriculture and Forestry, University of Helsinki, Helsinki, Finland
| | - Per E. J. Saris
- Department of Microbiology, Faculty of Agriculture and Forestry, University of Helsinki, Helsinki, Finland
| | - Saber Amiri
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Amin Yousefvand
- Department of Microbiology, Faculty of Agriculture and Forestry, University of Helsinki, Helsinki, Finland
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Ohnuma M, Ito K, Hamada K, Takeuchi A, Asano K, Noda T, Watanabe A, Hokura A, Teramura H, Takahashi F, Mutsuro-Aoki H, Tamura K, Shimada H. Peculiar properties of tuber starch in a potato mutant lacking the α-glucan water dikinase 1 gene GWD1 created by targeted mutagenesis using the CRISPR/dMac3-Cas9 system. Plant Biotechnol (Tokyo) 2023; 40:219-227. [PMID: 38420564 PMCID: PMC10901162 DOI: 10.5511/plantbiotechnology.23.0823a] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 04/29/2023] [Accepted: 08/23/2023] [Indexed: 03/02/2024]
Abstract
Glucose chains in starch are phosphorylated and contribute to structural stabilization. Phosphate groups contained in starch also play a role in retaining moisture. α-Glucan water dikinase 1 (GWD1) is involved in the phosphorylation of glucose chains in starch. In this study, we generated potato mutants of the GWD1 gene using the CRISPR/dMac3-Cas9 system. Observation of the phenotypes of the GWD1-deficient mutants revealed their physiological roles in tuber starch formation. The 4-allele mutants showed growth retardation and a delay in tuber formation. A significant decrease in phosphorus content was detected in the tuber starch of the gwd1 mutant. This mutant starch showed a higher amylose content than the wild-type starch, whereas its gelatinization temperature was slightly lower than that of the WT starch. The peak viscosity of the mutant starch was lower than that of the WT starch. These observations revealed that the starch of the gwd1 mutants had peculiar and unique properties compared to those of WT, sbe3 and gbss1 mutant starches. The amount of tissue-released water due to freeze-thawing treatment was determined on tubers of the gwd1 mutant and compared with those of WT and the other mutants. Significantly less water loss was found in the gwd1, sbe3 and gbss1 mutant tubers than in the WT tubers. Our results indicate that the GWD1 gene is not only important for potato growth, but also largely effective for the traits of tuber starch.
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Affiliation(s)
- Mariko Ohnuma
- Department of Biological Science and Technology, Tokyo University of Science, Katsushika, Tokyo 125-8585, Japan
| | - Kosuke Ito
- Department of Biological Science and Technology, Tokyo University of Science, Katsushika, Tokyo 125-8585, Japan
| | - Karin Hamada
- Department of Biological Science and Technology, Tokyo University of Science, Katsushika, Tokyo 125-8585, Japan
| | - Ami Takeuchi
- Department of Biological Science and Technology, Tokyo University of Science, Katsushika, Tokyo 125-8585, Japan
| | - Kenji Asano
- Division of Large-Scale Upland Farming Research, Field Crop Breeding Group, Hokkaido Agricultural Research Center, National Agriculture and Food Research Organization (NARO), Kasai, Hokkaido 082-0081, Japan
| | - Takahiro Noda
- Division of Large-Scale Upland Farming Research, Field Crop Breeding Group, Hokkaido Agricultural Research Center, National Agriculture and Food Research Organization (NARO), Kasai, Hokkaido 082-0081, Japan
| | - Akira Watanabe
- Department of Applied Chemistry, Tokyo Denki University, Adachi, Tokyo 120-8551, Japan
| | - Akiko Hokura
- Department of Applied Chemistry, Tokyo Denki University, Adachi, Tokyo 120-8551, Japan
| | - Hiroshi Teramura
- Department of Biological Science and Technology, Tokyo University of Science, Katsushika, Tokyo 125-8585, Japan
| | - Fuminori Takahashi
- Department of Biological Science and Technology, Tokyo University of Science, Katsushika, Tokyo 125-8585, Japan
| | - Hiromi Mutsuro-Aoki
- Department of Biological Science and Technology, Tokyo University of Science, Katsushika, Tokyo 125-8585, Japan
| | - Koji Tamura
- Department of Biological Science and Technology, Tokyo University of Science, Katsushika, Tokyo 125-8585, Japan
| | - Hiroaki Shimada
- Department of Biological Science and Technology, Tokyo University of Science, Katsushika, Tokyo 125-8585, Japan
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Shaheryar M, Afzaal M, Nosheen F, Imran A, Islam F, Noreen R, Shehzadi U, Shah MA, Rasool A. Functional exploration of taro starch ( Colocasia esculenta) supplemented yogurt. Food Sci Nutr 2023; 11:2697-2707. [PMID: 37324901 PMCID: PMC10261725 DOI: 10.1002/fsn3.3358] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2023] [Revised: 03/21/2023] [Accepted: 03/23/2023] [Indexed: 06/17/2023] Open
Abstract
Stabilizers are essential components of manufactured products such as yogurt. The addition of stabilizers improves the body, texture, appearance, and mouth feel of yogurt while also preventing technical defects such as syneresis. A study was conducted to optimize the concentration of taro starch in yogurt. The yogurt was fortified at different concentrations of taro starch. Taro starch levels were 0%, 0.5%, 1%, 1.5%, 2%, 2.5%, and 3%, with different storage times (0, 14, and 28 days). The Tukey honesty test was used for mean comparison (p < .1). The results of the study showed that maximum moisture and protein content was taken by using 0.5% taro starch and stored for 0 days while maximum fat % was attained in 1.5% taro starch treatment and storage time was 0 days. The maximum water-holding capacity was increased by adding 1.5% taro starch under 14 days' storage time. Water-holding capacity started decreasing with the increasing taro concentration. The acidity of yogurt started increasing with the increasing taro starch and the maximum acidity was taken at 2.5% taro starch concentration. The viscosity of the yogurt was maximum at 2% taro starch. As far as it concerned, sensory evolution, aroma, and taste started changing with the increasing taro starch concentration and increasing storage time. The study's goals were to optimize the taro concentration for stabilizing the yogurt synthesis and to probe the impact of taro starch on the physiochemical attributes of yogurt.
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Affiliation(s)
- Muhammad Shaheryar
- Department of HomecnomicsGovernment College UniversityFaisalabadPakistan
| | - Muhammad Afzaal
- Department of Food ScienceGovernment College UniversityFaisalabadPakistan
| | - Farhana Nosheen
- Department of HomecnomicsGovernment College UniversityFaisalabadPakistan
| | - Ali Imran
- Department of Food ScienceGovernment College UniversityFaisalabadPakistan
| | - Fakhar Islam
- Department of Food ScienceGovernment College UniversityFaisalabadPakistan
- Department of Clinical NutritionNUR International UniversityLahorePakistan
| | - Rabia Noreen
- Department of HomecnomicsGovernment College UniversityFaisalabadPakistan
| | - Umber Shehzadi
- Department of Food ScienceGovernment College UniversityFaisalabadPakistan
| | - Mohd Asif Shah
- Adjunct FacultyUniversity Center for Research & DevelopmentChandigarh UniversityMohaliPunjabIndia
| | - Adil Rasool
- Department of ManagementBakhtar UniversityKabulAfghanistan
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Rao MR, Deshpande S, Deshpande P. Dapsone-Loaded Mixed Micellar Gel for Treatment OF Acne Vulgaris. AAPS PharmSciTech 2023; 24:109. [PMID: 37100968 DOI: 10.1208/s12249-023-02564-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Accepted: 04/04/2023] [Indexed: 04/28/2023] Open
Abstract
Mixed polymeric micelles are potential nanocarriers for topical drug delivery. Dapsone (DAP) is an antibacterial used as anti-acne agent, but challenged by low water solubility and poor skin permeability. In the present study, DAP-loaded mixed micellar gel was developed comprising Pluronics F-68 and F-127. Micelles were prepared by solvent evaporation method and particle size, ex vivo permeation, drug loading, and entrapment efficiency were determined. Central Composite Design was used to optimize formulation. Independent variables were concentration of Pluronics at three levels while micelle size and drug loading capacities were dependent variables. Droplet size ranged from 400 to 500 nm. Transmission electron microscopy revealed spherical morphology of micelles. Optimized micelles were incorporated into gel base using HPMC K100M, Sodium CMC, and Carbopol 980 as gelling agents. Gels were evaluated for pH, drug content, spreadability, rheology, syneresis, ex vivo permeation, and subacute dermal toxicity. Compared with solubility of free DAP (0.24+0.056 µg/ml), solubility in mixed micelles was 18.42±3.4 µg/ml in water at room temperature. Order of spreadability of gels was Na CMC < HPMC < Carbopol 980. Carbopol gels displayed thixotropy with index of 3.17. Syneresis for all gels from day 0 to day 30 was found to be in range of 4.2 to 15.6% w/w. Subacute dermal toxicity studies showed no signs of erythema and edema on rat skin until 21 days. These results suggest that mixed micelles can significantly increase solubility and permeability and sustain release of DAP and are suitable carriers for topical DAP delivery in anti-acne therapies.
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Affiliation(s)
- Monica Rp Rao
- Department of Pharmaceutics, AISSMS College of Pharmacy, Kennedy Road, Near R.T.O., Maharashtra, 411001, Pune, India.
| | - Sushant Deshpande
- Department of Pharmaceutical Quality Assurance, AISSMS College of Pharmacy, Kennedy Road, Near R.T.O., Pune, 411001, India
| | - Padmanabh Deshpande
- Department of Pharmaceutical Quality Assurance, AISSMS College of Pharmacy, Kennedy Road, Near R.T.O., Pune, 411001, India
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Jakubczyk E, Kamińska-Dwórznicka A, Kot A. The Rheological Properties and Texture of Agar Gels with Canola Oil-Effect of Mixing Rate and Addition of Lecithin. Gels 2022; 8:738. [PMID: 36421560 PMCID: PMC9689232 DOI: 10.3390/gels8110738] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2022] [Revised: 11/06/2022] [Accepted: 11/12/2022] [Indexed: 07/29/2023] Open
Abstract
This study aimed to determine the effect of different mixing rates and the addition of lecithin on the rheological mechanical, and acoustic properties of agar gels with the addition of canola oil. The mixing rate of the agar-oil mixture was changed from 10,000 to 13,000 rpm. Additionally, agar gels with the addition of lecithin from 1 to 5% were prepared. The frequency sweep test was used (at 4 and 50 °C) within the linear viscoelastic region (LVR) in oscillatory measurement. The agar-oil mixture was cooled from 80 to 10 °C, enabling the obtainment of the gelling temperature. Texture profile analysis (TPA) and compression tests, as well as the acoustic emission method, were applied to analyse the texture of the gels. The syneresis and stability of gels during storage were also measure. The increase in mixing rate in the case of agar gel with canola oil causes an increase in the elastic component of materials as well hardness and gumminess. Also, samples prepared with the higher mixing rate have more uniform and stable structures, with small bubbles. The increase in the concentration of lecithin is ineffective due to the formation of gels with a weak matrix and low hardness, gumminess, and stability during storage.
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Tarahi M, Shahidi F, Hedayati S. Physicochemical, Pasting, and Thermal Properties of Native Corn Starch-Mung Bean Protein Isolate Composites. Gels 2022; 8:693. [PMID: 36354601 PMCID: PMC9689853 DOI: 10.3390/gels8110693] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2022] [Revised: 10/12/2022] [Accepted: 10/22/2022] [Indexed: 08/27/2023] Open
Abstract
Starch is widely used in food and non-food industries because of its unique characteristics. However, native starch shows some weaknesses that restrict its applications. Recently, some studies have demonstrated the benefits of using protein to overcome these limitations. Therefore, the aim of the present study was to investigate the effect of mung bean protein isolate (MBPI) (2%, 4%, 6%, and 8%) on the physicochemical, pasting, and thermal properties of native corn starch (NCS), as a novel starch-protein composite. Higher swelling power (SP), water absorbance capacity (WAC), and solubility values of NCS were observed with increasing MBPI concentration. Additionally, by the addition of MBPI, the rapid visco analyzer (RVA) showed a reduction in pasting temperature (77.98 to 76.53 °C), final viscosity (5762 to 4875 cP), and setback (3063 to 2400 cP), while the peak viscosity (4691 to 5648 cP) and breakdown (1992 to 3173 cP) increased. The thermal properties of NCS/MBPI gels investigated by differential scanning calorimetry (DSC) showed higher onset, peak, and conclusion temperatures (69.69 to 72.21 °C, 73.45 to 76.72 °C, and 77.75 to 82.26 °C, respectively), but lower gelatinization enthalpy (10.85 to 8.79 J/g) by increasing MBPI concentration. Fourier transform infrared spectroscopy (FT-IR) indicated that the addition of MBPI decreased the amount of hydrogen bonds within starch. Furthermore, after three cycles of freeze-thaw shocks, the syneresis of NCS-MBPI composites decreased from 38.18 to 22.01%. These results indicated that the MBPI could improve the physicochemical properties of NCS, especially its syneresis and retrogradation characteristics.
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Affiliation(s)
- Mohammad Tarahi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad 9177948978, Iran
| | - Fakhri Shahidi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad 9177948978, Iran
| | - Sara Hedayati
- Nutrition Research Center, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz 7193635899, Iran
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Mohammadi A, Shahidi SA, Rafe A, Naghizadeh Raeisi S, Ghorbani-HasanSaraei A. Rheological properties of dairy desserts: Effect of rice bran protein and fat content. J Food Sci 2022; 87:4977-4990. [PMID: 36169930 DOI: 10.1111/1750-3841.16339] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2022] [Revised: 04/27/2022] [Accepted: 08/29/2022] [Indexed: 11/27/2022]
Abstract
Rice bran protein (RBP) is an alternative plant protein that can be used in a wide range of foods due to its unique functional, nutritional, and hypoallergenic properties. The interactions of RBP with other biopolymers have revealed its feasibility for application in dairy products such as whipped cream and dairy desserts. Therefore, the effects of RBP and fat content on the rheological properties of dairy desserts were investigated. The pH value was not influenced by protein, but the nonfat milk solid content was changed by fat and protein content. All the desserts showed thixotropic properties which were mainly related to the molecular disentanglement at high shear rates. By increasing fat like RBP, the apparent viscosity (ηa ) was increased. Rheological parameters such as n value, thixotropic index, storage (G'), and loss moduli (G'') were increased by RBP. Moreover, the dairy desserts containing RBP and whole milk presented generally higher G', G'', complex modulus, and complex viscosity values, and lower tan δ values. The RBP enriched samples also had a higher hardness and gumminess. Syneresis was decreased by RBP, which was related to the formation of ordered mesh-like structures which enabled the entrapment of more water. There was a positive correlation between the rheological, textural, and physical properties of the dessert with added RBP, and therefore dairy dessert attributes can be improved along with fat reduction. However, a sensory evaluation is needed to unravel the acceptability rate of RBP in fat reduction from the view point of consumers. PRACTICAL APPLICATION: Rice bran protein (RBP) has nutritional and hypoallergenic properties which enable it to apply to many products such as dairy desserts. One of the main concerns in dairy technology is the growing interest in low-fat products due to health problems. RBP showed unique properties which makes the creamy behavior. The rheological results have elucidated the creaminess associated with RBP and can assist in the proper simulation of mouthfeel.
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Affiliation(s)
- Atefeh Mohammadi
- Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
| | - Seyed-Ahmad Shahidi
- Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
| | - Ali Rafe
- Department of Food Processing, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Shahram Naghizadeh Raeisi
- Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
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Tarahi M, Hedayati S, Shahidi F. Effects of Mung Bean ( Vigna radiata) Protein Isolate on Rheological, Textural, and Structural Properties of Native Corn Starch. Polymers (Basel) 2022; 14:3012. [PMID: 35893974 DOI: 10.3390/polym14153012] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Revised: 07/05/2022] [Accepted: 07/19/2022] [Indexed: 01/25/2023] Open
Abstract
It is critical to understand the starch–protein interactions in food systems to obtain products with desired functional properties. This study aimed to investigate the influence of mung bean protein isolate (MBPI) on the rheological, textural, and structural properties of native corn starch (NCS) and their possible interactions during gelatinization. The dynamic rheological measurements showed a decrease in the storage modulus (G’) and loss modulus (G”) and an increase in the loss factor (tan δ), by adding MBPI to NCS gels. In addition, the textural properties represented a reduction in firmness after the addition of MBPI. The Scanning electron microscope (SEM) images of the freeze-dried NCS/MBPI gels confirmed that the NCS gel became softer by incorporating the MBPI. Moreover, X-ray diffraction (XRD) patterns showed a peak at 17.4°, and the relative crystallinity decreased with increasing MBPI concentrations. The turbidity determination after 120 h refrigerated storage showed that the addition of MBPI could reduce the retrogradation of NCS gels by interacting with leached amylose. Additionally, the syneresis of NCS/MBPI gels decreased at 14 days of refrigerated storage from 60.53 to 47.87%.
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Song X, Chiou BS, Xia Y, Chen M, Liu F, Zhong F. The improvement of texture properties and storage stability for kappa carrageenan in developing vegan gummy candies. J Sci Food Agric 2022; 102:3693-3702. [PMID: 34894157 DOI: 10.1002/jsfa.11716] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/17/2021] [Revised: 12/03/2021] [Accepted: 12/11/2021] [Indexed: 06/14/2023]
Abstract
BACKGROUND As plant-based foods have become more mainstream in recent years, carrageenan has been used to replace animal-derived gelatin in confectionery products. However, texture defects and water seepage during storage limit the development of kappa carrageenan (KC) gummy candies. RESULTS This study evaluated the effects of hydrocolloids on the texture properties and storage stability of KC gummy candies. The results showed that 4 g kg-1 carboxymethylcellulose (CMC) composited with 20 g kg-1 KC formed a flexible gummy candy with low fragility and limited water seepage during storage. Further investigation revealed that 4 g kg-1 CMC promoted side-by-side intermolecular aggregation of KC helices through hydrogen bonding, which stabilized a denser network structure compared to the pure KC hydrogel. However, high CMC proportions (8-12 g kg-1 ) led to electrostatic repulsion that dominated in the system, inhibiting the gel-forming process and thus resulting in a weak gel structure with accelerated syneresis. CONCLUSION This study found that 4 g kg-1 CMC was able to improve the flexibility and decrease unacceptable fragility of KC gummy candies, with water seepage decreased during storage significantly. It provided preliminary evidence for utilizing hydrocolloids to adjust texture and control water migration in KC gels, and has potential to promote wide development of vegan gummy candies. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Xinyu Song
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Bor-Sen Chiou
- Western Regional Research Center, ARS, US Department of Agriculture, Albany, CA, USA
| | - Yixun Xia
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Maoshen Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Fei Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Fang Zhong
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
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11
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Guo H, Ge J, Li L, Zhang G, Li Z, Wang W, Liu M. New Insights and Experimental Investigation of High-Temperature Gel Reinforced by Nano-SiO 2. Gels 2022; 8:gels8060362. [PMID: 35735706 PMCID: PMC9223159 DOI: 10.3390/gels8060362] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Revised: 05/26/2022] [Accepted: 06/02/2022] [Indexed: 01/27/2023] Open
Abstract
The properties of a reinforced gel with partially hydrolyzed polyacrylamide (HPAM) as the main agent, water-soluble phenolic resin (WSPR) as the crosslinker, and nano-SiO2 as the stabilizer were evaluated in terms of gelation time, gel strength and thermal stability under the conditions of 110 °C and 12.124 g/L salinity in water. The results showed that the gelation time of the gel with high strength was adjustable from 3 to 23 h, remaining stable for more than 180 days under stratigraphic conditions, although with a certain degree of early dehydration in the gel. Cryo-scanning electron microscopy (cryo-SEM) and dynamic light scattering (DLS) analysis revealed that nano-SiO2 improves the dispersion of the polymer in water, resulting in a more homogeneous structure of the formed gel and thus improving the strength of the gels. In addition, rheological tests and cryo-SEM showed that the interaction between nano-SiO2 and the polymer could inhibit the degradation of polymer to a certain extent and improve the thermal stability of the gel. However, the oxidative degradation of the gel is still the main cause of early dehydration of water-soluble phenolic resin gel, and the addition of a small amount of hydroquinone to the gelants can significantly improve the antioxidative degradation properties of phenolic resin gel.
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Affiliation(s)
- Hongbin Guo
- School of Petroleum Engineering, China University of Petroleum (East China), Qingdao 266580, China; (H.G.); (L.L.); (W.W.); (M.L.)
| | - Jijiang Ge
- School of Petroleum Engineering, China University of Petroleum (East China), Qingdao 266580, China; (H.G.); (L.L.); (W.W.); (M.L.)
- Correspondence:
| | - Longjie Li
- School of Petroleum Engineering, China University of Petroleum (East China), Qingdao 266580, China; (H.G.); (L.L.); (W.W.); (M.L.)
| | - Guoliang Zhang
- Research Institute of Exploration and Development, Tarim Oilfield Company, PetroChina, Korla 841000, China;
| | - Ziwei Li
- Petroleum Engineering and Technology Institute, SINOPEC Jiangsu Oilfield Company, Yangzhou 225009, China;
| | - Wenhui Wang
- School of Petroleum Engineering, China University of Petroleum (East China), Qingdao 266580, China; (H.G.); (L.L.); (W.W.); (M.L.)
| | - Mingjia Liu
- School of Petroleum Engineering, China University of Petroleum (East China), Qingdao 266580, China; (H.G.); (L.L.); (W.W.); (M.L.)
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Cichońska P, Ziębicka A, Ziarno M. Properties of Rice-Based Beverages Fermented with Lactic Acid Bacteria and Propionibacterium. Molecules 2022; 27. [PMID: 35458754 DOI: 10.3390/molecules27082558] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2022] [Revised: 04/10/2022] [Accepted: 04/13/2022] [Indexed: 01/19/2023] Open
Abstract
In recent times, consumers have shown increasing interest in plant substitutes for fermented dairy products. This study aimed to investigate the properties of yogurt-type rice-based beverages fermented with lactic acid bacteria and Propionibacterium. The changes in pH, viable population of bacteria, physical properties, and carbohydrate content of these beverages were tested. Fermentation using only Propionibacterium was insufficient to obtain a product with an acidity level similar to that of milk-based yogurt (pH < 4.5). After fermentation, the tested beverages had a high number of Lactobacillus sp. (7.42−8.23 log10 CFU/mL), Streptococcus thermophilus (8.01−8.65 log10 CFU/mL), and Bifidobacterium animalis subsp. lactis (8.28−8.50 log10 CFU/mL). The hardness (2.90−10.40 N) and adhesiveness (13.79−42.16 mJ) of the samples after 14 days of storage at 6 °C varied depending on the starter culture used. The syneresis of all samples ranged between 29% and 31%, which was lower or close to that of milk-based yogurts. The content of individual sugars in the samples also varied depending on the starter culture used for fermentation. The results suggest that the combination of lactic and propionic fermentation helps in the production of rice-based yogurt-type milk substitutes.
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Bittante G, Amalfitano N, Bergamaschi M, Patel N, Haddi ML, Benabid H, Pazzola M, Vacca GM, Tagliapietra F, Schiavon S. Composition and aptitude for cheese-making of milk from cows, buffaloes, goats, sheep, dromedary camels, and donkeys. J Dairy Sci 2021; 105:2132-2152. [PMID: 34955249 DOI: 10.3168/jds.2021-20961] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2021] [Accepted: 11/04/2021] [Indexed: 12/20/2022]
Abstract
Bovines account for about 83% of the milk and dairy products consumed by humans worldwide, the rest represented by bubaline, caprine, ovine, camelid, and equine species, which are particularly important in areas of extensive pastoralism. Although milk is increasingly used for cheese production, the cheese-making efficiency of milk from the different species is not well known. This study compares the cheese-making ability of milk sampled from lactating females of the 6 dairy species in terms of milk composition, coagulation properties (using lactodynamography), curd-firming modeling, nutrients recovered in the curd, and cheese yield (through laboratory model-cheese production). Equine (donkey) milk had the lowest fat and protein content and did not coagulate after rennet addition. Buffalo and ewe milk yielded more fresh cheese (25.5 and 22.9%, respectively) than cow, goat, and dromedary milk (15.4, 11.9, and 13.8%, respectively). This was due to the greater fat and protein contents of the former species with respect to the latter, but also to the greater recovery of fat in the curd of bubaline (88.2%) than in the curd of camelid milk (55.0%) and consequent differences in the recoveries of milk total solids and energy in the curd; protein recovery, however, was much more similar across species (from 74.7% in dromedaries to 83.7% in bovine milk). Compared with bovine milk, the milk from the other Artiodactyla species coagulated more rapidly, reached curd firmness more quickly (especially ovine milk), had a more pronounced syneresis (especially caprine milk), had a greater potential asymptotical curd firmness (except dromedary and goat milk), and reached earlier maximum curd firmness (especially caprine and ovine milk). The maximum measured curd firmness was greater for bubaline and ovine milk, intermediate for bovine and caprine milk, and lower for camelid milk. The milk of all ruminant species can be used to make cheese, but, to improve efficiency, cheese-making procedures need to be optimized to take into account the large differences in their coagulation, curd-firming, and syneresis properties.
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Affiliation(s)
- Giovanni Bittante
- DAFNAE-Department of Agronomy, Food, Natural resources, Animals and Environment, University of Padova (Padua), 35020 Legnaro (PD), Italy
| | - Nicolò Amalfitano
- DAFNAE-Department of Agronomy, Food, Natural resources, Animals and Environment, University of Padova (Padua), 35020 Legnaro (PD), Italy
| | - Matteo Bergamaschi
- DAFNAE-Department of Agronomy, Food, Natural resources, Animals and Environment, University of Padova (Padua), 35020 Legnaro (PD), Italy
| | - Nageshvar Patel
- DAFNAE-Department of Agronomy, Food, Natural resources, Animals and Environment, University of Padova (Padua), 35020 Legnaro (PD), Italy
| | - Mohamed-Laid Haddi
- Laboratoire de Mycologie, Biotechnologie et Activité Microbienne, Université des Frères Mentouri, Constantine 25000, Algeria
| | - Hamida Benabid
- Institut de Nutrition, Alimentation et Technologies Agro-Alimentaires, Université des Frères Mentouri, Constantine 25000, Algeria
| | - Michele Pazzola
- Department of Animal Biology, University of Sassari, 07100 Sassari, Italy
| | | | - Franco Tagliapietra
- DAFNAE-Department of Agronomy, Food, Natural resources, Animals and Environment, University of Padova (Padua), 35020 Legnaro (PD), Italy.
| | - Stefano Schiavon
- DAFNAE-Department of Agronomy, Food, Natural resources, Animals and Environment, University of Padova (Padua), 35020 Legnaro (PD), Italy
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López-Balladares O, Espinoza-Montero PJ, Acosta-Sandoval R. Natural Gums to Improve the Physicochemical Stability of Cake Creams. Foods 2021; 10:2261. [PMID: 34681310 DOI: 10.3390/foods10102261] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2021] [Revised: 09/17/2021] [Accepted: 09/20/2021] [Indexed: 11/16/2022] Open
Abstract
The physicochemical properties of pastry and confectionery products greatly influence the aesthetic design of a cake topping, since they can be susceptible to physicochemical changes in a very short time, so maintaining a good appearance and texture of the topping becomes a challenge. Generally, cake creams deteriorate over time. The evaluation of the physicochemical properties of natural gums (arabic gum, tara gum, carrageenan, and pectin) is proposed in this work as a way to improve the physicochemical stability of butter-based cake creams (coverage creams) to maintain the initial appearance of the cream and to lengthen the separation time of their phases. For this purpose, some parameters related to the physicochemical stability of the cream, such as viscosity, density, bubble size, syneresis, volume and rheological behavior were measured. The result of the ANOVA and Tukey's tests displayed significant differences for the measured parameters, which shows that natural gums substantially improve the stability of butter cream. The best natural gum found was the tara gum (TG) which improved viscosity 5.6 times with respect to that of the cream without gums (η¯ without gums = 15.49 Pa·s, η¯ with TG = 87.09 Pa·s), while the bubble size remained small, 1.6 times smaller compared to that of the cream without gum (BS¯) without gums = 57 μm, (BS¯) with TG = 35 μm), and the volume loss decreased two times when compared to that of the cream without gums ((ΔV¯) without gums = 1.57 cm3, (ΔV¯) with TG = 0.80 cm3). The cream with TG showed better rheology compared to that of the cream without gums (the cream without gums exhibited a plastic and thixotropic behavior, with permanent elastic deformation, while cream with TG exhibited thixotropic behavior without permanent elastic deformation). Finally, it was found that the cream with TG acquired a higher thixotropic index (TI) compared to that of the cream without gums (TI max. without gums = 17.40 y 71.78 q.u., TI max. with TG = 74.67 and 1559.90 q.u., at 4 °C and 25 °C, respectively) which demonstrates the effective contribution of cream with TG in 66.67% of the measured parameters.
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Pawlos M, Znamirowska A, Szajnar K. Effect of Calcium Compound Type and Dosage on the Properties of Acid Rennet Goat's Milk Gels. Molecules 2021; 26:5563. [PMID: 34577033 DOI: 10.3390/molecules26185563] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2021] [Revised: 09/09/2021] [Accepted: 09/10/2021] [Indexed: 11/17/2022] Open
Abstract
The aim of this study was to determine the effect of adding calcium compounds to processed goat’s milk, and on the properties of acid rennet goat’s milk gels, which are a middle product obtained in the manufacture of acid rennet cheese. The properties of the gels directly affect the quality of acid rennet cheeses. The analysis of raw goat’s milk was carried out, then acid rennet gels were produced with the addition of six different calcium compounds (chloride, citrate, bisglycinate, gluconate, lactate, and carbonate). The dynamics of milk fermentation were performed by monitoring the pH value of milk during acidification. The pH, syneresis, color, and texture profile were determined in the formulated acid rennet gels. An organoleptic evaluation was also performed. The study demonstrated that, not only calcium chloride, but also calcium citrate, gluconate, lactate, bisglycinate, and calcium carbonate could be used in the production of goat’s milk acid rennet gels, or the middle product in the manufacture of acid rennet curd cheese from goat’s milk. Notably, the addition of citrate, bisglycinate, and calcium carbonate in doses of 20 mg Ca 100 g−1 most effectively reduced syneresis compared to the control sample by 4.76% (citrate), 7.85% (bisglycinate), and 10.28% (carbonate). The hardness of the control gels ranged from 2.35 N to 2.99 N. The addition of chloride, citrate, gluconate, lactate, and calcium carbonate to the milk improved the acid rennet gel’s hardness. The addition of 20 mg Ca 100 g−1 as gluconate increased the hardness the most (3.61 N). When increasing the calcium dosage in the form of all compounds, there was a tendency to increase the gel’s springiness. The addition of chloride, citrate, and bisglycinate to milk did not result in a darkening of the gel’s color. The addition of calcium compounds mostly reduced the intensity of goatish taste and odor. Calcium gluconate, in particular, reduced the goatish taste the most, a taste which is not always acceptable by the consumers.
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Cichońska P, Pudło E, Wojtczak A, Ziarno M. Effect of the Addition of Whole and Milled Flaxseed on the Quality Characteristics of Yogurt. Foods 2021; 10:foods10092140. [PMID: 34574249 PMCID: PMC8469215 DOI: 10.3390/foods10092140] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Revised: 09/01/2021] [Accepted: 09/08/2021] [Indexed: 01/22/2023] Open
Abstract
The present study aimed to analyze the effect of the addition of whole and milled flaxseed on the quality characteristics of yogurt. In the first stage of the research, the optimal dose of flaxseed was determined. In the second stage of the research, it was assessed whether the selected qualities of yogurt were affected by the form of flaxseed (whole or milled) and the time of addition (before or after fermentation). The yogurts obtained were stored at 5 °C for 21 days, and the changes in active acidity, apparent viscosity, syneresis, and the number of yogurt bacteria were determined. The results of the second stage of the study were subjected to two-way analysis of variance (ANOVA) (p < 0.05). The study showed that the addition of milled flaxseed to yogurts in the amount of 1% was optimal. Time and form of flaxseed supplementation significantly influenced the changes in active acidity, apparent viscosity, and syneresis in the tested yogurts. The addition of flaxseed did not significantly change the content of yogurt bacteria. The results indicate that to achieve increased apparent viscosity and reduced syneresis, it is more advantageous to use milled flaxseed rather than whole flaxseed.
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Affiliation(s)
- Patrycja Cichońska
- Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences-SGGW (WULS-SGGW), 02-787 Warsaw, Poland; (E.P.); (M.Z.)
- Correspondence:
| | - Ewelina Pudło
- Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences-SGGW (WULS-SGGW), 02-787 Warsaw, Poland; (E.P.); (M.Z.)
| | - Adrian Wojtczak
- Department of Microbiology, Prof. Waclaw Dabrowski Institute of Agriculture and Food Biotechnology, 02-532 Warsaw, Poland;
| | - Małgorzata Ziarno
- Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences-SGGW (WULS-SGGW), 02-787 Warsaw, Poland; (E.P.); (M.Z.)
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Gilbert A, Rioux LE, St-Gelais D, Turgeon SL. Smoothing temperature and ratio of casein to whey protein: Two tools to improve nonfat stirred yogurt properties. J Dairy Sci 2021; 104:10485-10499. [PMID: 34275633 DOI: 10.3168/jds.2020-20040] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2020] [Accepted: 06/07/2021] [Indexed: 11/19/2022]
Abstract
Consumers are not always ready to compromise on the loss of texture and increased syneresis that nonfat stirred yogurts display compared with yogurts that contain fat. In this study, we investigated milk protein composition and smoothing temperature as a means to control nonfat yogurt microstructure, textural properties, and syneresis. Yogurts were prepared with different ratios of casein to whey protein (R1.5, R2.8, and R3.9). Yogurts were pumped through a smoothing pilot system comprising a plate heat exchanger set at 15, 20, or 25°C and then stored at 4°C until analysis (d 1, 9, and 23). Yogurt particle size and firmness were measured. Yogurt syneresis and water mobility were determined, respectively, by centrifugation and time domain low-frequency proton nuclear magnetic resonance (1H-LF-NMR). Increasing the smoothing temperature increased gel firmness and microgel (dense protein aggregates) sizes independently of the whey protein content. Also, yogurt microgel sizes changed with storage time, but the evolution pattern depended on protein ratio. Yogurt R1.5 showed the largest particles, and their sizes increased with storage, whereas R2.8 and R3.9 had smaller microgels, and R3.9 did not show any increase in microgel size during storage. Micrographs showed a heterogeneous gel with the empty area occupied by serum for R1.5, whereas R2.8 and R3.9 showed fewer serum zones and a more disrupted gel embedding microgels. Induced syneresis reduced with greater whey protein content and time of storage. This is in agreement with 1H-LF-NMR showing less bulk water mobility with increasing whey protein content during storage. However, 1H-LF-RMN revealed higher values of spontaneous serum separation during storage for R1.5 and R3.9 yogurts, whereas these were lower and stable for R2.8 yogurt. Microgels play an important structural role in yogurt textural attributes, and their characteristics are modulated by whey protein content and smoothing temperature. Optimization of these parameters may help improve nonfat stirred dairy gel.
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Affiliation(s)
- A Gilbert
- Department of Food Sciences, Université Laval, Quebec City, QC, Canada, G1V 0A6; STELA Dairy Research Centre and Institute of Nutrition and Functional Foods, Université Laval, Quebec City, QC, Canada, G1V 0A6
| | - L-E Rioux
- Department of Food Sciences, Université Laval, Quebec City, QC, Canada, G1V 0A6; STELA Dairy Research Centre and Institute of Nutrition and Functional Foods, Université Laval, Quebec City, QC, Canada, G1V 0A6
| | - D St-Gelais
- Department of Food Sciences, Université Laval, Quebec City, QC, Canada, G1V 0A6; Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, Saint-Hyacinthe, QC, Canada, J2S 8E3
| | - S L Turgeon
- Department of Food Sciences, Université Laval, Quebec City, QC, Canada, G1V 0A6; STELA Dairy Research Centre and Institute of Nutrition and Functional Foods, Université Laval, Quebec City, QC, Canada, G1V 0A6.
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18
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Urata C, Nagashima H, Hatton BD, Hozumi A. Transparent Organogel Films Showing Extremely Efficient and Durable Anti-Icing Performance. ACS Appl Mater Interfaces 2021; 13:28925-28937. [PMID: 34121387 DOI: 10.1021/acsami.1c06815] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/10/2023]
Abstract
Accumulation of ice and snow on solid surfaces causes destructive problems in our daily life. Therefore, the development of functional coatings/surfaces that can effectively prevent ice/snow adhesion by natural forces, such as airflow, vibration, solar radiation, or gravity, is in high demand. In this study, transparent organogel films possessing negligible ice adhesion strength were successfully designed by a simple cross-linking of poly(dimethylsiloxane) (PDMS) in the presence of commercially available oils. Both the molecular weights (MWs) of the infusing oils and their contents in the PDMS matrices have proven to be key parameters for primarily determining the cross-linking density of PDMS matrices and syneresis/nonsyneresis behaviors of our samples, which closely reflected the final surface static/dynamic dewetting and anti-icing properties. By tuning only these two parameters, three different types of transparent organogel films, that is, nonsyneresis organogel (NSG), self-lubricating organogel (SLUG-I, infused with highly mobile oils), and SLUG-II (infused with viscous oils) films, were prepared. Among them, on the SLUG-I films, the lubricating oils were found to be continuously released from the PDMS matrices through syneresis for more than 1 year. Due to this unusual syneresis behavior, the ice adhesion strength became virtually zero, and this excellent anti-icing property also remained almost unchanged even after several cycles of icing/deicing testing. On the other hand, in the case of SLUG-II films, as the lubricated oil layers were too viscous, ice had trouble sliding off the surfaces by gravity. In contrast to these SLUG films, ice adhesion strength on NSG films was markedly decreased by increasing the amount of the infusing oils. In spite of NSG films having no distinct mobile oil layer, the ice adhesion strength reached its minimum of only about 5 kPa.
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Affiliation(s)
- Chihiro Urata
- Innovative Functional Materials Research Institute, National Institute of Advanced Industrial Science and Technology (AIST), 2266-98, Anagahora, Shimo-shidami, Moriyama, Nagoya 463-8560, Japan
| | - Hiroki Nagashima
- Interdisciplinary Research Center for Catalytic Chemistry, National Institute of Advanced Industrial Science and Technology (AIST), 1-1-1 Higashi, Tsukuba, Ibaraki 305-8565, Japan
| | - Benjamin D Hatton
- Department of Materials Science and Engineering, University of Toronto, 170 College St, M5S 3E4 Toronto, Ontario, Canada
| | - Atsushi Hozumi
- Innovative Functional Materials Research Institute, National Institute of Advanced Industrial Science and Technology (AIST), 2266-98, Anagahora, Shimo-shidami, Moriyama, Nagoya 463-8560, Japan
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Figueroa Sánchez A, Perea Muñoz J, Caballero-Villalobos J, Arias Sánchez R, Garzón A, Angón Sánchez de Pedro E. Coagulation process in Manchega sheep milk from Spain: A path analysis approach. J Dairy Sci 2021; 104:7544-7554. [PMID: 33814148 DOI: 10.3168/jds.2020-19187] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2020] [Accepted: 02/17/2021] [Indexed: 12/23/2022]
Abstract
Characteristics of sheep milk are of great interest for the dairy industry, as almost the totality of production is intended for cheesemaking. However, the existing relationships between these variables are complex. This study assessed composition, hygienic quality, coagulation properties, and curd yield of 1,200 individual Manchega sheep milk samples. The aim was to compare the effect of composition and hygienic quality on coagulation and curdling, and to evaluate the relationship between curd yields and the coagulation process and the effect of other features by using path analysis methodologies. Outcomes proved path analysis to be a useful and effective tool to assess these relationships through direct and indirect paths within the same model. Results showed that the factors that had a direct influence on milk coagulation were lactose concentration, casein content, and initial pH of milk. Contrastingly, somatic cells did not seem to have any effect (direct or indirect) on the coagulation process. Factors that directly affected curd yield were fat content, lactose concentration, casein content, and curd moisture. However, technological parameters showed little effect over curd yield.
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Affiliation(s)
- A Figueroa Sánchez
- Departamento de Producción Animal, Universidad de Córdoba, Córdoba 14071, Spain
| | - J Perea Muñoz
- Departamento de Producción Animal, Universidad de Córdoba, Córdoba 14071, Spain
| | | | - R Arias Sánchez
- Centro Regional de Selección y Reproducción Animal de Castilla-La Mancha, Valdepeñas, Ciudad Real 13300, Spain
| | - A Garzón
- Departamento de Producción Animal, Universidad de Córdoba, Córdoba 14071, Spain
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Dimitrellou D, Solomakou N, Kokkinomagoulos E, Kandylis P. Yogurts Supplemented with Juices from Grapes and Berries. Foods 2020; 9:foods9091158. [PMID: 32825783 PMCID: PMC7555734 DOI: 10.3390/foods9091158] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 08/17/2020] [Accepted: 08/19/2020] [Indexed: 02/06/2023] Open
Abstract
Nowadays, there is growing interest for the development of enriched dairy products with phenolic compounds derived from edible sources, mainly due to their safety and potential health benefits. Following that trend, in the present study, fruit juices (blueberry, aronia, and grape) were supplemented into yogurt as functional ingredients. The main physicochemical characteristics (pH, reducing sugars, acidity, color, and syneresis), total phenolic content, antioxidant activity, and viability of yogurt starters were monitored during production and storage. The use of juices had no significant effect on milk acidification rate and on the main physicochemical characteristics of yogurts, while resulted in increased red color. Total phenolic content increased from 30 to 33% (grape and aronia) and up to 49% (blueberry), while similar results were observed in antioxidant activity. Similar values of syneresis were presented in all yogurts, probably due to exopolysaccharide producing starter culture. Streptococcus thermophilus retained high viable counts during storage especially in yogurts with fruit juices (>108 cells g−1) revealing a possible prebiotic effect of juices. The results obtained from this study show that fruit juices (aronia, blueberry, and grape) have potential to be used in yogurt production in order to optimize the benefits of probiotic products with high phenolic compound intake.
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21
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Brodziak A, Król J, Barłowska J, Teter A, Florek M. Changes in the Physicochemical Parameters of Yoghurts with Added Whey Protein in Relation to the Starter Bacteria Strains and Storage Time. Animals (Basel) 2020; 10:ani10081350. [PMID: 32759770 PMCID: PMC7460345 DOI: 10.3390/ani10081350] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2020] [Revised: 07/30/2020] [Accepted: 07/30/2020] [Indexed: 12/23/2022] Open
Abstract
Simple Summary Addition of whey proteins to yoghurt may be a good solution that could be routinely applied in the dairy industry to offer consumers a new functional product, with health-promoting properties. Conducting a comprehensive analysis of yoghurts made using two different starter cultures, with and without the addition of various levels of whey proteins, we found that the quality of yoghurts with WPC, including sensory quality, can be satisfactory for even 28 days of storage. The use of whey protein concentrate determined both the physicochemical (i.e., lactic acid content, proximate chemical composition, water holding capacity, water activity, firmness, consistency, cohesive strength and colour parameters) and sensory quality of the yoghurts. The additive had a significant effect on potential acidity, inhibiting the increase in the amount of lactic acid in yoghurts during storage, and also reduced syneresis. We suggest that using WPC on a larger scale will create new opportunities on the food market. Abstract The stability of the physicochemical characteristics of yoghurts during refrigerated storage is important for industry and the consumer. In this study we produced plain yoghurts with the addition of health-promoting whey protein concentrate (WPC), using two different starter cultures based on Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Physicochemical changes (acidity, nutritional value, water activity, water-holding capacity, texture, and colour, including whitening and yellowing indices) as well as sensory changes occurring during 28-day refrigerated storage were determined. Starter cultures were found to significantly (p ≤ 0.05 and p ≤ 0.01) influence the water-holding capacity, firmness, consistency, cohesive strength and colour parameters of the curd. Use of whey protein concentrate affected both the physicochemical and sensory quality of the yoghurts. The additive had a significant effect on potential acidity, inhibiting the increase in lactic acid in the yoghurts during storage, and also reduced syneresis. However, it decreased the lightness of curd and negatively affected its sensory characteristics, primarily flavour. Moreover, nearly all parameters changed significantly with the passage of storage time (in most cases negatively). The exceptions were total protein and fat content. The changes, however, were not severe and remained at a level acceptable to tasters. Addition of 1% or 2% whey protein to yoghurt may be a good solution that can be routinely applied in the dairy industry to offer consumers a new functional product. A comprehensive assessment of the physicochemical and sensory changes occurring during refrigerated storage of yoghurts manufactured with the addition of WPC and using different cultures is crucial for modelling such a product.
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22
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Olagunju A, Omoba O, Enujiugha V, Alashi A, Aluko R. Technological Properties of Acetylated Pigeon Pea Starch and Its Stabilized Set-Type Yoghurt. Foods 2020; 9:foods9070957. [PMID: 32708443 PMCID: PMC7404470 DOI: 10.3390/foods9070957] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2020] [Revised: 07/14/2020] [Accepted: 07/15/2020] [Indexed: 01/25/2023] Open
Abstract
The behaviour of graded acetylated pigeon pea starch during heat processing was evaluated in addition to the corresponding effect of their incorporation at 1.5% (w/v) as a stabilizer in set-type yoghurt. Acetylated starch possessed higher solubility and swelling power than native starch under the temperature regimes considered. Addition of acetylated pigeon pea starch as a stabilizer in yoghurt had positive influence on the water holding capacity (7.7% to 10.4% compared to 13.3% in yoghurt stabilized with native pigeon pea starch) and whey syneresis (approximately 15%, 12%, and 8% increase observed in yoghurt with acetylated pea starch compared to 47% in yoghurt with native pea starch stabilizer) at the end of a 28-day cold storage period. In addition, pea starch-stabilized yoghurt possessed an enhanced sensory attribute (firmness), and compared favourably with gelatin-stabilized yoghurt in terms of overall acceptability. Thus, acetylated pigeon pea starch exhibited improved physicochemical properties and showed usefulness as a stabilizer in yoghurt because it enhanced the physicochemical, storability, and sensorial quality, while improving the body and texture of the product.
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Affiliation(s)
- Aderonke Olagunju
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; (A.A.); (R.A.)
- Department of Food Science and Technology, Federal University of Technology, Akure, Ondo State 340001, Nigeria; (O.O.); (V.E.)
- Correspondence: ; Tel.: +234-80-37267262
| | - Olufunmilayo Omoba
- Department of Food Science and Technology, Federal University of Technology, Akure, Ondo State 340001, Nigeria; (O.O.); (V.E.)
| | - Victor Enujiugha
- Department of Food Science and Technology, Federal University of Technology, Akure, Ondo State 340001, Nigeria; (O.O.); (V.E.)
| | - Adeola Alashi
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; (A.A.); (R.A.)
| | - Rotimi Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; (A.A.); (R.A.)
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West MC, Sila GH, Aquino SM, Rose MD. Evaluation of vitreous degeneration as a potential risk factor for retinal detachment after phacoemulsification in dogs. Vet Ophthalmol 2020; 23:721-729. [PMID: 32472635 DOI: 10.1111/vop.12785] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2019] [Revised: 05/05/2020] [Accepted: 05/11/2020] [Indexed: 12/01/2022]
Abstract
PURPOSE To evaluate vitreous degeneration as a potential risk factor for retinal detachment in dogs after phacoemulsification. METHODS Medical records for dogs with preoperative ocular ultrasound and phacoemulsification between September 28, 2006, and August 2, 2016, were reviewed. Ultrasound images were reviewed by two observers independently, and vitreous echogenicity was graded using an established scale. The following factors were compared between eyes with and without retinal detachment: signalment, operated eye, cataract stage at the time of surgery, and presence or absence of the following: lens-induced uveitis (LIU), glaucoma, anterior vitreous presentation, lens subluxation, history of prophylactic retinopexy, diabetes mellitus, operating surgeon, concurrent prophylactic retinopexy, posterior capsular tear, phacoemulsification duration, use of automated anterior vitrectomy, placement of an artificial intraocular lens, and intraocular lens type (polymethyl methacrylate or acrylic foldable). Total follow-up time was recorded. Presence and time from surgery to onset of complications were recorded. Retinal detachment was diagnosed based on observation via indirect ophthalmoscopy or ocular ultrasound. RESULTS Evaluation for association between vitreous degeneration and retinal detachment included 290 eyes of 180 dogs. There was no statistically significant correlation between vitreous degeneration and postoperative retinal detachment. Retinal detachment was observed in 17 of 290 eyes (5.9%). Vitreous degeneration was marked as present by at least one observer in 189 of 290 eyes (65%). CONCLUSIONS Ultrasonically identifiable vitreous degeneration does not correlate with increased risk of retinal detachment following phacoemulsification.
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Affiliation(s)
| | - Gwen H Sila
- BluePearl Veterinary Partners, Southfield, MI, USA
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Pérez-Robles S, Matute CA, Lara JR, Lopera SH, Cortés FB, Franco CA. Effect of Nanoparticles with Different Chemical Nature on the Stability and Rheology of Acrylamide Sodium Acrylate Copolymer/Chromium (III) Acetate Gel for Conformance Control Operations. Nanomaterials (Basel) 2019; 10:nano10010074. [PMID: 31905977 PMCID: PMC7023126 DOI: 10.3390/nano10010074] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/22/2019] [Revised: 12/11/2019] [Accepted: 12/12/2019] [Indexed: 11/17/2022]
Abstract
During enhanced oil recovery (EOR), reservoir heterogeneities and fluids distributions promote preferential flow channels formation. Therefore, different types of gels have been proposed to improve swept efficiency on chemical flooding by plugging high permeability zones. The purpose of this article is to evaluate the effect that nanotechnology has on the inhibition of syneresis and the rheological properties of the Acrylamide Sodium Acrylate Copolymer/Chromium (III) Acetate gel system for conformance applications in mature reservoirs. Thus, a methodology is proposed in four stages: First, (I) nanoparticles synthesis, and characterization, followed by (II) bottle tests to monitor gelation kinetics and syneresis degree at 70 °C, then (III) description of the rheological evaluation on static and dynamic conditions to calculate gelation time and viscoelastic modulus (G’ and G”), and finally (IV) the displacement test with the best gel system in the presence of nanoparticles. Results showed that the best nanoparticle was the chromium oxide (Cr2O3), which represented the lesser syneresis degree and increased gelation time. Syneresis of gel samples in the presence of Cr2O3 at day 30 was under 1% for gels prepared with 4000, 6000, and 8000 mg·L−1 of polymer, and polymer to crosslinker ratio (p/c) of 40:1. Regarding SiO2, MgO, and Al2O3 nanoparticles, results show an improvement of gel strength. However, their thermal stability in terms of syneresis was lower. Displacement test in a triple parallel Slim Tube was able to recover an additional 37% of oil of the total oil present in the sandpacks, confirming the effectivity of the system when 100 mg·L−1 of Cr2O3 nanoparticles are included.
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Affiliation(s)
- Saray Pérez-Robles
- Grupo de Investigación en Fenómenos de Superficie-Michael Polanyi, Departamento de Procesos y Energía, Facultad de Minas, Universidad Nacional de Colombia, Sede Medellín, Medellín 050034, Colombia; (S.P.-R.); (C.A.M.)
| | - Cristian A. Matute
- Grupo de Investigación en Fenómenos de Superficie-Michael Polanyi, Departamento de Procesos y Energía, Facultad de Minas, Universidad Nacional de Colombia, Sede Medellín, Medellín 050034, Colombia; (S.P.-R.); (C.A.M.)
| | - Jeison R. Lara
- Grupo de Investigación de Yacimientos de Hidrocarburos, Departamento de Procesos y Energía, Facultad de Minas, Universidad Nacional de Colombia, Sede Medellín, Medellín 050034, Colombia; (J.R.L.); (S.H.L.)
| | - Sergio H. Lopera
- Grupo de Investigación de Yacimientos de Hidrocarburos, Departamento de Procesos y Energía, Facultad de Minas, Universidad Nacional de Colombia, Sede Medellín, Medellín 050034, Colombia; (J.R.L.); (S.H.L.)
| | - Farid B. Cortés
- Grupo de Investigación en Fenómenos de Superficie-Michael Polanyi, Departamento de Procesos y Energía, Facultad de Minas, Universidad Nacional de Colombia, Sede Medellín, Medellín 050034, Colombia; (S.P.-R.); (C.A.M.)
- Correspondence: (F.B.C.); (C.A.F.); Tel.: +574-4255137 (F.B.C.)
| | - Camilo A. Franco
- Grupo de Investigación en Fenómenos de Superficie-Michael Polanyi, Departamento de Procesos y Energía, Facultad de Minas, Universidad Nacional de Colombia, Sede Medellín, Medellín 050034, Colombia; (S.P.-R.); (C.A.M.)
- Correspondence: (F.B.C.); (C.A.F.); Tel.: +574-4255137 (F.B.C.)
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Abstract
This study investigates the effects of raw sheep’s milk composition on the strength and syneresis of obtained gels throughout the lactation. Casein, fat and total solids content, as well as ionic calcium mass fraction significantly (p<0.05) increased during lactation. As lactation progressed, milk formed firmer gel with higher syneresis ability. Increasing casein to fat ratio in sheep’s milk significantly increased (p<0.05) gel strength and syneresis. On the other hand, gel strength and syneresis were significantly reduced as a result of increased fat content in sheep’s milk. Ionic calcium mass fraction affected gel strength but not syneresis. Neither gel strength nor syneresis were affected by casein and urea content or by somatic cell count in sheep’s milk. Correlation coefficients between milk components and gel strength, as well as syneresis, were significant (p<0.01, p<0.05) but never higher than 0.35.
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Affiliation(s)
- Ante Rako
- Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, HR-21000 Split, Croatia
| | - Milna Tudor Kalit
- University of Zagreb, Faculty of Agriculture, Department of Dairy Science, Svetošimunska 25, HR-10000 Zagreb, Croatia
| | - Samir Kalit
- University of Zagreb, Faculty of Agriculture, Department of Dairy Science, Svetošimunska 25, HR-10000 Zagreb, Croatia
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Bierzuńska P, Cais-Sokolińska D, Yiğit A. Storage Stability of Texture and Sensory Properties of Yogurt with the Addition of Polymerized Whey Proteins. Foods 2019; 8:foods8110548. [PMID: 31689896 PMCID: PMC6915489 DOI: 10.3390/foods8110548] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2019] [Revised: 10/23/2019] [Accepted: 10/29/2019] [Indexed: 11/16/2022] Open
Abstract
Herein, we examined the possibility of producing probiotic yogurt with the addition of polymerized whey protein (PWP). It was determined that the yogurt was stable in terms of syneresis, texture, and sensory features. No spontaneous whey syneresis (SWS) was found in PWP yogurt during 21 days of refrigerated storage at 3 ± 0.5 °C. PWP yogurt had a 5.3% higher water retention capacity (WHC) than yogurt with whey protein concentrate (WPC). Compared with yogurt with unpolymerized protein, PWP yogurt had a higher absolute cohesiveness and viscosity index. The addition of whey protein concentrates to native and polymerized form resulted in longer maintenance of the original yogurt coherence than the control yogurt during storage. PWP yogurt had the same color saturation as the control yogurt. The polymerization of whey proteins resulted in a vanilla pudding aftertaste in yogurt and increased butter flavor 2.5-fold.
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Affiliation(s)
- Paulina Bierzuńska
- Department of Dairy Products Quality, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland.
| | - Dorota Cais-Sokolińska
- Department of Dairy Products Quality, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland.
| | - Asli Yiğit
- Department of Nutrition and Dietetics, Institute of Health Sciences, Marmara University, Başıbüyük Sağlık Yerleşkesi 9/3, 34854 Istanbul, Turkey.
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Caponio F, Difonzo G, Squeo G, Fortunato S, Silletti R, Summo C, Paradiso VM, Pasqualone A. Influence of Homogenization Time and Speed on Rheological and Volatile Composition in Olive-Based Pâtés. Foods 2019; 8:foods8040115. [PMID: 30987298 PMCID: PMC6518118 DOI: 10.3390/foods8040115] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2019] [Revised: 03/28/2019] [Accepted: 03/30/2019] [Indexed: 11/19/2022] Open
Abstract
The influence of the homogenization time and speed on rheological and volatile composition in olive-based pâtés was studied. Five experimental trials were performed applying different combinations of time and speed homogenization: 1, 3, and 5 min at 12,000 rpm and 4000, 8000, and 12,000 rpm at 5 min. The obtained results showed that the processing parameters of the homogenization step significantly influenced the rheological and sensory properties of olive-based pâtés. Both time and speed influenced the rheological properties of the product. The increase of homogenization time and speed determined a significant reduction of hardness and syneresis. As regards color indices, significantly higher L* values were obtained when intermediate time and speed conditions were applied, whereas a* and b* indices showed a not univocal behavior. Both time and speed variables also influenced the volatile fraction of the pâtés (higher homogenization speed and time corresponded to higher terpenes and aldehydes).
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Affiliation(s)
- Francesco Caponio
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy.
| | - Graziana Difonzo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy.
| | - Giacomo Squeo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy.
| | - Stefania Fortunato
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy.
| | - Roccangelo Silletti
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy.
| | - Carmine Summo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy.
| | - Vito M Paradiso
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy.
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy.
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Dobosz A, Sikora M, Krystyjan M, Tomasik P, Lach R, Borczak B, Berski W, Lukasiewicz M. Short- and long-term retrogradation of potato starches with varying amylose content. J Sci Food Agric 2019; 99:2393-2403. [PMID: 30357842 DOI: 10.1002/jsfa.9446] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/16/2018] [Revised: 09/20/2018] [Accepted: 10/21/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Gels of potato starches with varying amylose content were prepared and the degree of pasting and the course of retrogradation were studied. The average molar masses of granular and pasted starches were estimated. Determination of the degree of pasting involved use of optical microscopy and the study of pasting characteristics. The studies of susceptibility to retrogradation considered mechanical spectra, hardness, syneresis, resistant starch content, and X-ray measurements. RESULTS Heating of the starch suspensions at 95 °C resulted in almost complete deterioration of granules. Changes in storage modulus (G') exceeded these of loss modulus (G"). Values of G' and G", hardness and syneresis increased with the period of the sample storage and, simultaneously, the relevant tangent of the phase shift angle (tg (G"/G')) decreased. A tendency was observed for the resistant starch (RS) content to increase on prolonged storage of gels. The patterns of diffractograms for the pasted and lyophilized samples only differed slightly. CONCLUSION The pastes of all the studied potato starches were characterized by a similar degree of pasting. The most essential changes in the physicochemical properties of the gels were observed between the 30th and 90th days of storage. The susceptibility of potato starch gels to retrogradation, especially within the first 2 h, was controlled, mainly by the amylose content. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Anna Dobosz
- Department of Carbohydrates Technology, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland
| | - Marek Sikora
- Department of Carbohydrates Technology, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland
| | - Magdalena Krystyjan
- Department of Carbohydrates Technology, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland
| | - Piotr Tomasik
- Nantes Nanotechnological Systems, Bolesławiec, Poland
| | - Radosław Lach
- Department of Ceramics and Refractories, Faculty of Materials Science and Ceramics, University of Science and Technology, Krakow, Poland
| | - Barbara Borczak
- Department of Human Nutrition, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland
| | - Wiktor Berski
- Department of Carbohydrates Technology, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland
| | - Marcin Lukasiewicz
- Department of Carbohydrates Technology, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland
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29
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Altemimi AB. Extraction and Optimization of Potato Starch and Its Application as a Stabilizer in Yogurt Manufacturing. Foods 2018; 7:E14. [PMID: 29382115 DOI: 10.3390/foods7020014] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2017] [Revised: 01/19/2018] [Accepted: 01/26/2018] [Indexed: 11/17/2022] Open
Abstract
Starch is increasingly used as a functional group in many industrial applications and foods due to its ability to work as a thickener. The experimental values of extracting starch from yellow skin potato indicate the processing conditions at 3000 rpm and 15 min as optimum for the highest yield of extracted starch. The effect of adding different concentrations of extracted starch under the optimized conditions was studied to determine the acidity, pH, syneresis, microbial counts, and sensory evaluation in stored yogurt manufactured at 5 °C for 15 days. The results showed that adding sufficient concentrations of starch (0.75%, 1%) could provide better results in terms of the minimum change in the total acidity, decrease in pH, reduction in syneresis, and preferable results for all sensory parameters. The results revealed that the total bacteria count of all yogurt samples increased throughout the storage time. However, adding different concentrations of optimized extracted starch had a significant effect, decreasing the microbial content compared with the control sample (YC). In addition, the results indicated that coliform bacteria were not found during the storage time.
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30
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Abstract
Foam is a high-volume fraction dispersion of gas into a liquid or a solid. It is important to understand the effect of formulation on shelf life and texture of food foams. The objective of this review is to elucidate mechanisms of formation and stability of foams and relate them to the formulations. Emulsifiers are important in foam formation, whereas proteins are generally preferred to provide long-term stability. Syneresis in foams is a precursor to their collapse in many instances. Intermolecular forces, conformation, and flexibility of proteins play an important role in foam stabilization. An adsorbed protein layer at air/water interfaces imparts interfacial rheology that is necessary to improve the shelf life of foam products. Wettability and spreading of food particles at the interface can stabilize or destabilize foams, depending on their properties. More studies are needed to fully understand the complex interplay of various mechanisms of destabilization in a real-food formulation.
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Affiliation(s)
- Ganesan Narsimhan
- Department of Agricultural and Biological Engineering, Purdue University, West Lafayette, Indiana 47907, USA;
| | - Ning Xiang
- Department of Agricultural and Biological Engineering, Purdue University, West Lafayette, Indiana 47907, USA;
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Temiz H, Dağyıldız K. Effects of Microbial Transglutaminase on Physicochemical, Microbial and Sensorial Properties of Kefir Produced by Using Mixture Cow's and Soymilk. Korean J Food Sci Anim Resour 2017; 37:606-616. [PMID: 28943774 PMCID: PMC5599582 DOI: 10.5851/kosfa.2017.37.4.606] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2017] [Revised: 07/26/2017] [Accepted: 08/19/2017] [Indexed: 11/08/2022] Open
Abstract
The objective of this research was to investigate the effects microbial transglutaminase (m-TGs) on the physicochemical, microbial and sensory properties of kefir produced by using mix cow and soymilk. Kefir batches were prepared using 0, 0.5, 1 and 1.5 Units m-TGs for per g of milk protein. Adding m-TGs to milk caused an increase in the pH and viscosity and caused a decrease in titratable acidity and syneresis in the kefir samples. Total bacteria, lactobacilli and streptococci counts decreased, while yeast counts increased in all the samples during storage. Alcohols and acids compounds have increased in all the samples except in the control samples, while carbonyl compounds have decreased in all the samples during storage (1-30 d). The differences in the percentage of alcohols, carbonyl compounds and acids in total volatiles on the 1st and the 30th d of storage were observed at 8.47-23.52%, 6.94-25.46% and 59.64-63.69%, respectively. The consumer evaluation of the kefir samples showed that greater levels of acceptability were found for samples which had been added 1.5 U m-TGs for per g of milk protein.
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Affiliation(s)
- Hasan Temiz
- Department of Food Engineering, Engineering Faculty, Ondokuz Mayis University, Samsun 55139, Turkey
| | - Kübra Dağyıldız
- Department of Food Engineering, Engineering Faculty, Ondokuz Mayis University, Samsun 55139, Turkey
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32
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Shin WK, Wicker L, Kim Y. HPMC (hydroxypropyl methylcellulose) as a fat replacer improves the physical properties of low-fat tofu. J Sci Food Agric 2017; 97:3720-3726. [PMID: 28111766 DOI: 10.1002/jsfa.8233] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/27/2016] [Revised: 01/17/2017] [Accepted: 01/18/2017] [Indexed: 06/06/2023]
Abstract
BACKGROUND The effect of the addition of hydroxypropyl methylcellulose (HPMC) on the textural properties of low-fat tofu was investigated. Three fat levels (240, 100 and 30 g kg-1 ) were used to make tofu, which were identified as C (full-fat tofu), L1 and L2. HPMC (5 g kg-1 ) was added to soymilk to prepare control and low-fat tofu, designated as CH, L1H and L2H. RESULTS Soymilk with a lower fat level had a lower viscosity: 143 (C), 100 (L1) and 42 (L2) cP. The addition of HPMC increased the viscosity of all types of soymilk, particularly in L2H (107 cP). With fat reduction, tofu syneresis increased from 19% (C) to 29% (L2), although syneresis of L2H recovered to 19%, which is similar to high-fat control tofu. Decreased fat resulted in a lower firmness in L2 (0.67 N) compared to control (0.78 N). Firmness increased to 1.08 N in L2H tofu, whereas the firmness of CH tofu was 0.63 N. All types of tofu showed a denser, well-connected and cross-linking structure when HPMC was added, especially in L2H tofu. CONCLUSION HPMC improved the texture of the low-fat tofu by creating a harder texture and reducing syneresis. HPMC is an effective fat replacer for lower fat soymilk. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Woo-Kyoung Shin
- Department of Human Ecology, Graduate School, Korea University, Seoul, Korea
| | - Louise Wicker
- Department of Human Ecology, Graduate School, Korea University, Seoul, Korea
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA, USA
| | - Yookyung Kim
- Department of Human Ecology, Graduate School, Korea University, Seoul, Korea
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33
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Morales-Burgos AM, Carvajal-Millan E, López-Franco YL, Rascón-Chu A, Lizardi-Mendoza J, Sotelo-Cruz N, Brown-Bojórquez F, Burgara-Estrella A, Pedroza-Montero M. Syneresis in Gels of Highly Ferulated Arabinoxylans: Characterization of Covalent Cross-Linking, Rheology, and Microstructure. Polymers (Basel) 2017; 9:E164. [PMID: 30970844 PMCID: PMC6432248 DOI: 10.3390/polym9050164] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2017] [Revised: 04/28/2017] [Accepted: 05/02/2017] [Indexed: 11/23/2022] Open
Abstract
Arabinoxylans (AXs) with high ferulic acid (FA) content (7.18 µg/mg AXs) were cross-linked using laccase. Storage (G') modulus of AX solutions at 1% (AX-1) and 2% (AX-2) (w/v) registered maximum values of 409 Pa and 889 Pa at 180 min and 83 min, respectively. Atomic force microscopy revealed the grained and irregular surface of the AX-1 gel and the smoother surface without significant depressions of the AX-2 gel. Cured AX gels exhibited a liquid phase surrounding the samples indicating syneresis. The syneresis ratio percentage (% Rs) of the gels was registered over time reaching stabilization at 20 h. The % Rs was not significantly different between AX-1 (60.0%) and AX-2 (62.8%) gels. After 20 h of syneresis development, the dimers of the FA in the AX-1 and AX-2 gels significantly increased by 9% and 78%, respectively; moreover, the trimers of the FA in the AX-1 and AX-2 gels, by 94% and 300%, respectively. Scanning electron microscopy showed that, after syneresis stabilization, AX gels presented a more compact microstructure. Syneresis development in the gels of highly ferulated AXs could be related to the polymer network contraction due to the additional formation of dimers and trimers of the FA (cross-linking structures), which may act like a "zipping" process, increasing the polymer chains' connectivity.
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Affiliation(s)
- Ana M Morales-Burgos
- Research Center for Food and Development, CIAD, A.C. Carretera a La Victoria Km. 0.6, Hermosillo, Sonora 83304, Mexico.
| | - Elizabeth Carvajal-Millan
- Research Center for Food and Development, CIAD, A.C. Carretera a La Victoria Km. 0.6, Hermosillo, Sonora 83304, Mexico.
| | - Yolanda L López-Franco
- Research Center for Food and Development, CIAD, A.C. Carretera a La Victoria Km. 0.6, Hermosillo, Sonora 83304, Mexico.
| | - Agustín Rascón-Chu
- Research Center for Food and Development, CIAD, A.C. Carretera a La Victoria Km. 0.6, Hermosillo, Sonora 83304, Mexico.
| | - Jaime Lizardi-Mendoza
- Research Center for Food and Development, CIAD, A.C. Carretera a La Victoria Km. 0.6, Hermosillo, Sonora 83304, Mexico.
| | - Norberto Sotelo-Cruz
- Department of Medicine, University of Sonora, Rosales y Blvd. Luis D. Colosio, Hermosillo, Sonora 83000, Mexico.
| | - Francisco Brown-Bojórquez
- Department of Polymers and Materials, University of Sonora, Rosales y Blvd. Luis D. Colosio, Hermosillo, Sonora 83000, Mexico.
| | - Alexel Burgara-Estrella
- Department of Physics Research, University of Sonora, Rosales y Blvd. Luis D. Colosio, Hermosillo, Sonora 83000, Mexico.
| | - Martin Pedroza-Montero
- Department of Physics Research, University of Sonora, Rosales y Blvd. Luis D. Colosio, Hermosillo, Sonora 83000, Mexico.
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Bhat FM, Riar CS. Studies on effect of temperature and time on textural and rheological properties of starch isolated from traditional rice cultivars of Kashmir (India). J Texture Stud 2017; 48:151-159. [PMID: 28370109 DOI: 10.1111/jtxs.12226] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2016] [Revised: 07/26/2016] [Accepted: 08/01/2016] [Indexed: 11/30/2022]
Abstract
In the present study, the effect of storage temperature and time on the textural and rheological properties of starch gels from seven different rice cultivars having higher amylose content than the hybrid rice varieties were evaluated. Water solubility and swelling power increased with every 10C increase in temperature due to granule swelling and solubilization of starch wherein the maximum solubility was found in starch of Koshkari rice cultivar (0.721 to 13.50) and swelling power in starch of Zag rice cultivar (3.688 to 10.806). However, syneresis in the analyzed rice starch gels had shown a fluctuating trend for each individual cultivar at different storage periods in which the cultivars Zag had shown the highest values of syneresis during storage (4.123 to 4.957%). In the texture profile analysis of starch gel of these cultivars, Mushki Budgi had the highest value of hardness (0.723N), gumminess (36.262) and chewiness (31.056). The turbidity values of gelatinized starch suspensions from different rice cultivars increased progressively during the first 4 days of storage followed by a decrease in the 5th day coupled with slight increase in the 6th day. The highest turbidity was found in Zag ranging from 1.47 to 1.67 during refrigerated storage after 6 days. The rheological analysis revealed that Zag indicated the highest value of TG' (76.96C) whereas cultivars Koshkari and Mushki Kandi had shown the lowest value of TG' (74.34C) upon heating cycle. PRACTICAL APPLICATIONS Rheological properties of starch are affected by amylose contents, lipid contents, branch chain length distribution of amylopectin. The starch from different varieties depicted variable textural and rheological properties at various time: temperature combinations. No research has been reported to explore the effect of time and temperature on the textural and rheological properties of starch isolated from these traditional rice cultivars. The starches from traditional rice cultivars (native or indigenous rice cultivars of a region) indicated novel characteristic as compared to other cultivars in terms of their higher amylose content, starch yield, purity, clarity, solubility, syneresis, turbidity, and rheology. The novelty of this research was to exploit the desirable properties of starch obtained from traditional rice cultivars that had better characteristics than the hybrid varieties. This in turn led the various agencies to motivate the farmers to encourage their cultivation, provide an essential platform to scientists to inherit their valuable characteristics.
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Affiliation(s)
- Farhan M Bhat
- Department of Food Engineering & Technology, Sant Longowal Institute of Engineering & Technology, Longowal, Punjab, India
| | - Charanjit S Riar
- Department of Food Engineering & Technology, Sant Longowal Institute of Engineering & Technology, Longowal, Punjab, India
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Gustaw W, Kozioł J, Radzki W, Skrzypczak K, Michalak-Majewska M, Sołowiej B, Sławińska A, Jabłońska-Ryś E. The effect of addition of selected milk protein preparations on the growth of Lactobacillus acidophilus and physicochemical properties of fermented milk. Acta Sci Pol Technol Aliment 2017; 15:29-36. [PMID: 28071036 DOI: 10.17306/j.afs.2016.1.3] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Abstract
BACKGROUND The intake of fermented milk products, especially yoghurts, has been systematically increasing for a few decades. The purpose of this work was to obtain milk products fermented with a mix of bacterial cultures (yoghurt bacteria and Lactobacillus acidophillus LA-5) and enriched with selected milk protein preparations. Secondly, the aim of the work was to determine physiochemical and rheological properties of the obtained products. METHODS The following additives were applied in the experiment: whey protein concentrate (WPC 65), whey protein isolate (WPI), demineralised whey powder (SPD), caseinoglycomacropeptide (CGMP), α-lactalbumin (α-la), sodium caseinate (KNa) and calcium caseinate (KCa). Milk was fermented using probiotic strain Lactobacillus acidophillus LA-5 and a typical yoghurt culture. The products were analysed in terms of the survivability of bacterial cells during refrigerated storage, rheological properties and syneresis. Fermented milk products were obtained using blends of bacterial strains: ST-B01:Lb-12 (1:1), ST-B01:Lb-12:LA-5 (1:1:2). RESULTS Milk beverages fermented with typical yoghurt bacteria and LA-5 strain showed intensive syneresis. The addition of LA-5 strain caused formation of harder acid gels, comparing to typical yoghurts. Milk products which were prepared from skimmed milk possessed higher values of hardness and consistency coefficient. The increase of concentrations of milk preparations (except of WPI) did not cause significant differences in the hardness of acidic gels obtained by fermentation of mixed culture with a probiotic strain. CONCLUSIONS The applied preparations improved physiochemical properties of the milk beverages which were prepared with a probiotic strain. The increase of protein milk preparations concentration resulted in a gradual decrease of the secreted whey. Among the products that were made of full milk powder and were subjected to three weeks of refrigerated storage the highest survivability of Lb. acidophilus LA-5 was noticed in the samples fortified with 1% WPC.
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Affiliation(s)
- Waldemar Gustaw
- Department of Fruits, Vegetables and Mushrooms Technology, University of Life Sciences in Lublin, Poland
| | - Justyna Kozioł
- Department of Fruits, Vegetables and Mushrooms Technology, University of Life Sciences in Lublin, Poland
| | - Wojciech Radzki
- Department of Fruits, Vegetables and Mushrooms Technology, University of Life Sciences in Lublin, Poland
| | - Katarzyna Skrzypczak
- Department of Fruits, Vegetables and Mushrooms Technology, University of Life Sciences in Lublin, Poland
| | - Monika Michalak-Majewska
- Department of Fruits, Vegetables and Mushrooms Technology, University of Life Sciences in Lublin, Poland
| | - Bartosz Sołowiej
- Department of Milk Technology and Hydrocolloids, University of Life Sciences in Lublin, Poland
| | - Aneta Sławińska
- Department of Fruits, Vegetables and Mushrooms Technology, University of Life Sciences in Lublin, Poland
| | - Ewa Jabłońska-Ryś
- Department of Fruits, Vegetables and Mushrooms Technology, University of Life Sciences in Lublin, Poland
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Stocco G, Cipolat-Gotet C, Bobbo T, Cecchinato A, Bittante G. Breed of cow and herd productivity affect milk composition and modeling of coagulation, curd firming, and syneresis. J Dairy Sci 2016; 100:129-145. [PMID: 27837976 DOI: 10.3168/jds.2016-11662] [Citation(s) in RCA: 62] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2016] [Accepted: 09/17/2016] [Indexed: 12/12/2022]
Abstract
Milk coagulation properties (MCP) have been widely investigated in the past using milk collected from different cattle breeds and herds. However, to our knowledge, no previous studies have assessed MCP in individual milk samples from several multi-breed herds characterized by either high or low milk productivity, thereby allowing the effects of herd and cow breed to be evaluated independently. Multi-breed herds (n=41) were classified into 2 categories based on milk productivity (high vs. low), defined according to the average milk net energy yielded daily by lactating cows. Milk samples were taken from 1,508 cows of 6 different breeds: 3 specialized dairy (Holstein-Friesian, Brown Swiss, Jersey) and 3 dual-purpose (Simmental, Rendena, Alpine Grey) breeds, and analyzed in duplicate (3,016 tests) using 2 lactodynamographs to obtain 240 curd firming (CF) measurements over 60min (1 every 15 s) for each duplicate. The 5 traditional single-point MCP (RCT, k20, a30, a45, and a60) were yielded directly by the instrument from the available CF measures. All 240 CF measures of each replicate were also used to estimate 4 individual equation parameters: RCT estimated according to curd firm change over time modeling (RCTeq), asymptotic potential curd firmness (CFP), curd firming instant rate constant (kCF), and syneresis instant rate constant (kSR) and 2 derived traits: maximum curd firmness achieved within 45min (CFmax) and time at achievement of CFmax (tmax) by curvilinear regression using a nonlinear procedure. Results showed that the effect of herd-date on traditional and modeled MCP was modest, ranging from 6.1% of total variance for k20 to 10.7% for RCT, whereas individual animal variance was the highest, ranging from 32.0% for tmax to 82.5% for RCTeq. The repeatability of MCP was high (>80%) for all traits except those associated with the last part of the lactodynamographic curve (i.e., a60, kSR, kCF, and tmax: 57 to 71%). Reproducibility, taking into account the effect of instrument, was equal to or slightly lower than repeatability. Milk samples collected in farms characterized by high productivity exhibited delayed coagulation (RCTeq: 18.6 vs. 16.3min) but greater potential curd firmness (CFP: 76.8 vs. 71.9mm) compared with milk samples collected from low-productivity herds. Parity and days in milk influenced almost all MCP. Large differences in all MCP traits were observed among breeds, both between specialized and dual-purpose breeds and within these 2 groups of breeds, even after adjusting for milk quality and yield. Milk quality and MCP of samples from Jersey cows, and coagulation time of samples from Rendena cows were better than in milk from Holstein-Friesian cows, and intermediate results were found with the other breeds of Alpine origin. The results of this study, taking into account the intrinsic limitation of this technique, show that the effects of breed on traditional and modeled MCP are much greater than the effects of herd productivity class, parity, and DIM. Moreover, the variance in individual animals is much greater than the variance in individual herds within herd productivity class. It seems that improvement in MCP depends more on genetics (e.g., breed, selection) than on environmental and management factors.
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Affiliation(s)
- G Stocco
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE) University of Padova (Padua), viale dell'Università 16, 35020 Legnaro (PD), Italy
| | - C Cipolat-Gotet
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE) University of Padova (Padua), viale dell'Università 16, 35020 Legnaro (PD), Italy
| | - T Bobbo
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE) University of Padova (Padua), viale dell'Università 16, 35020 Legnaro (PD), Italy
| | - A Cecchinato
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE) University of Padova (Padua), viale dell'Università 16, 35020 Legnaro (PD), Italy.
| | - G Bittante
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE) University of Padova (Padua), viale dell'Università 16, 35020 Legnaro (PD), Italy
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Abstract
Background Vitreous degeneration begins soon after birth and accelerates throughout life. Vitreous liquefaction with a slowly progressive separation of the posterior hyaloid from the peripheral macula usually leads to complete posterior vitreous detachment. The purpose of this study is to measure the age-related prevalence of partial vitreous separation and the length of residual vitreous adhesion in an ophthalmology clinic population. Methods Patients examined by the senior author (MWS) during a 6-month period were included in a retrospective chart review. Demographic data and spectral domain optical coherence tomography scan results were gathered. Data analysis with descriptive statistics focused on the prevalence and extent of partial vitreous separation. Results The mean age of the study patients was 69.9 years, and 62% were phakic. The highest prevalence of partial posterior hyaloid separation from the internal limiting membrane (71.2%) was seen in the 50- to 54-year age group. This prevalence rate steadily decreased to 5.6% in the 95- to 99-year age group. The prevalence of complete vitreous detachment as determined by slit-lamp biomicroscopy increased from 1.7% in the <50-year age group to a maximum of 29.2% in the 75- to 79-year group. The length of vitreomacular adhesion averaged 4.6 mm in the 50- to 54-year age group and steadily decreased to 2.1 mm in the 90- to 95-year group. Conclusion Vitreomacular separation affects the majority of eyes in the sixth decade of life. The prevalence of partial vitreous separation decreases with advancing age, probably because an increasing number of these patients progress to complete posterior vitreous detachment.
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Affiliation(s)
| | - Michael W Stewart
- Department of Ophthalmology, Mayo School of Medicine, Jacksonville, FL, USA
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Zhao J, Chen Z, Jin Z, Buwalda P, Gruppen H, Schols HA. Effects of granule size of cross-linked and hydroxypropylated sweet potato starches on their physicochemical properties. J Agric Food Chem 2015; 63:4646-4654. [PMID: 25906383 DOI: 10.1021/jf506349w] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Sweet potato starch was modified by cross-linking, hydroxypropylation, and combined cross-linking and hydroxypropylation, and the starches were subsequently sieved to obtain differently sized granule fractions. The effects of granule size of native and modified sweet potato starch fractions and all fractions were investigated with respect to their physicochemical properties. The large-size granule fraction (27-30 μm) showed a 16-20% higher chemical phosphorylation and a 4-7% higher hydroxypropylation than the small-size granule fraction (14-16 μm). The large-size granule fractions of native and modified sweet potato starches showed lower transition temperatures (0.7-3.1 °C for peak temperature of gelatinization) and lower enthalpy changes (0.6-1.9 J/g) during gelatinization than the small-size granule fractions, making the sweet potato starch different from cereal starches. The large-size granule fraction of native starch showed a higher paste viscosity (78-244 cP) than the corresponding small-size granule fraction. In addition, cross-linking and hydroxypropylation affected the paste viscosity of the large-size granule fraction significantly more than that of the small-size granule fraction when compared to the corresponding parental starch fractions. The large-size granule fraction of native and dual-modified starches showed a lower syneresis after freeze-thaw treatments than the small-size granule fractions. The difference in swelling power between large- and small-size granule fractions was not significant. In general, the large-size granule fraction of sweet potato starch was more susceptible for cross-linking and hydroxypropylation and the physicochemical properties were changed to a higher extent compared to the corresponding small-size granule fraction.
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Affiliation(s)
- Jianwei Zhao
- †Laboratory of Food Chemistry, Wageningen University, Post Office Box 17, 6700 AA Wageningen, Netherlands
- ‡School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China
| | - Zhenghong Chen
- §AVEBE Food Innovation Centre, 9640 AA Veendam, Netherlands
| | - Zhengyu Jin
- ‡School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China
| | - Piet Buwalda
- §AVEBE Food Innovation Centre, 9640 AA Veendam, Netherlands
| | - Harry Gruppen
- †Laboratory of Food Chemistry, Wageningen University, Post Office Box 17, 6700 AA Wageningen, Netherlands
| | - Henk A Schols
- †Laboratory of Food Chemistry, Wageningen University, Post Office Box 17, 6700 AA Wageningen, Netherlands
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Elbert DL. Liquid-liquid two-phase systems for the production of porous hydrogels and hydrogel microspheres for biomedical applications: A tutorial review. Acta Biomater 2011; 7:31-56. [PMID: 20659596 PMCID: PMC2967636 DOI: 10.1016/j.actbio.2010.07.028] [Citation(s) in RCA: 138] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2010] [Revised: 07/14/2010] [Accepted: 07/21/2010] [Indexed: 01/17/2023]
Abstract
Macroporous hydrogels may have direct applications in regenerative medicine as scaffolds to support tissue formation. Hydrogel microspheres may be used as drug-delivery vehicles or as building blocks to assemble modular scaffolds. A variety of techniques exist to produce macroporous hydrogels and hydrogel microspheres. A subset of these relies on liquid-liquid two-phase systems. Within this subset, vastly different types of polymerization processes are found. In this review, the history, terminology and classification of liquid-liquid two-phase polymerization and crosslinking are described. Instructive examples of hydrogel microsphere and macroporous scaffold formation by precipitation/dispersion, emulsion and suspension polymerizations are used to illustrate the nature of these processes. The role of the kinetics of phase separation in determining the morphology of scaffolds and microspheres is also delineated. Brief descriptions of miniemulsion, microemulsion polymerization and ionotropic gelation are also included.
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Affiliation(s)
- Donald L Elbert
- Department of Biomedical Engineering, Center for Materials Innovation, Washington University in St. Louis, MO 63130, USA.
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