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Fonseca-Bustos V, Madera-Santana TJ, Martínez-Núñez YY, Robles-Ozuna LE, Montoya-Ballesteros LDC. Techniques of incorporation of salty compounds, food matrix, and sodium behaviour and its effect over saltiness perception: an overview. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:861-869. [PMID: 38487281 PMCID: PMC10933219 DOI: 10.1007/s13197-023-05861-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/27/2023] [Accepted: 10/03/2023] [Indexed: 03/17/2024]
Abstract
The salty taste is usually associated with the positively charged ion sodium present in sodium chloride. Due to its relevance in the food industry, there have been several studies to determine how this ion behaves in various food matrices, or the use of techniques to improve saltiness perception to reduce the amount necessary for savoury food. Several databases were searched, and it was discovered that sodium can interact with the protein, modifying its mobility, as well as, other components of the food matrix, such as fat, that seem to interfere with saltiness perception, increasing or reducing it. Several techniques were used to identify the interaction between sodium and the food matrix, as well as sensory testing to determine the influence of different modification strategies to enhance the saltiness perception. Due to the multiple factors involved in the salty taste, understanding the effect of the technique to modify saltiness perception, the interaction of the matrix components of the food, and the sodium interaction with those components, can be of use in the developing process of foods with a reduction in the sodium content. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05861-6.
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Affiliation(s)
- Verónica Fonseca-Bustos
- Luz del Carmen Montoya-Ballesteros, Centro de Investigación en Alimentación y Desarrollo, A.C., (CIAD). Coordinación de Tecnología de Alimentos de Origen Vegetal, Hermosillo, Sonora CP 83304 México
| | - Tomás J. Madera-Santana
- Luz del Carmen Montoya-Ballesteros, Centro de Investigación en Alimentación y Desarrollo, A.C., (CIAD). Coordinación de Tecnología de Alimentos de Origen Vegetal, Hermosillo, Sonora CP 83304 México
| | - Yesica Y. Martínez-Núñez
- Luz del Carmen Montoya-Ballesteros, Centro de Investigación en Alimentación y Desarrollo, A.C., (CIAD). Coordinación de Tecnología de Alimentos de Origen Vegetal, Hermosillo, Sonora CP 83304 México
| | - Luis E. Robles-Ozuna
- Luz del Carmen Montoya-Ballesteros, Centro de Investigación en Alimentación y Desarrollo, A.C., (CIAD). Coordinación de Tecnología de Alimentos de Origen Vegetal, Hermosillo, Sonora CP 83304 México
| | - Luz del Carmen Montoya-Ballesteros
- Luz del Carmen Montoya-Ballesteros, Centro de Investigación en Alimentación y Desarrollo, A.C., (CIAD). Coordinación de Tecnología de Alimentos de Origen Vegetal, Hermosillo, Sonora CP 83304 México
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2
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Zhang J, Li F, Shen S, Yang Z, Ji X, Wang X, Liao X, Zhang Y. More simple, efficient and accurate food research promoted by intermolecular interaction approaches: A review. Food Chem 2023; 416:135726. [PMID: 36893635 DOI: 10.1016/j.foodchem.2023.135726] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Revised: 02/14/2023] [Accepted: 02/15/2023] [Indexed: 03/09/2023]
Abstract
The investigation of intermolecular interactions has become increasingly important in many studies, mainly by combining different analytical approaches to reveal the molecular mechanisms behind specific experimental phenomena. From spectroscopic analysis to sophisticated molecular simulation techniques like molecular docking, molecular dynamics (MD) simulation, and quantum chemical calculations (QCC), the mechanisms of intermolecular interactions are gradually being characterized more clearly and accurately, leading to revolutionary advances. This article aims to review the progression in the main techniques involving intermolecular interactions in food research and the corresponding experimental results. Finally, we discuss the significant impact that cutting-edge molecular simulation technologies may have on the future of conducting deeper exploration. Applications of molecular simulation technology may revolutionize the food research, making it possible to design new future foods with precise nutrition and desired properties.
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Affiliation(s)
- Jinghao Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China; National Engineering Research Center for Fruit and Vegetable Processing, Ministry of Science and Technology, Beijing 100083, People's Republic of China; Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, People's Republic of China; Beijing Key Laboratory of Food Non-Thermal Processing, Beijing 100083, People's Republic of China
| | - Fangwei Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China; National Engineering Research Center for Fruit and Vegetable Processing, Ministry of Science and Technology, Beijing 100083, People's Republic of China; Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, People's Republic of China; Beijing Key Laboratory of Food Non-Thermal Processing, Beijing 100083, People's Republic of China; College of Food Science and Engineering, Ocean University of China, Qingdao 266003, People's Republic of China
| | - Suxia Shen
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China; National Engineering Research Center for Fruit and Vegetable Processing, Ministry of Science and Technology, Beijing 100083, People's Republic of China; Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, People's Republic of China; Beijing Key Laboratory of Food Non-Thermal Processing, Beijing 100083, People's Republic of China
| | - Zhaotian Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China; National Engineering Research Center for Fruit and Vegetable Processing, Ministry of Science and Technology, Beijing 100083, People's Republic of China; Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, People's Republic of China; Beijing Key Laboratory of Food Non-Thermal Processing, Beijing 100083, People's Republic of China
| | - Xingyu Ji
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China; National Engineering Research Center for Fruit and Vegetable Processing, Ministry of Science and Technology, Beijing 100083, People's Republic of China; Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, People's Republic of China; Beijing Key Laboratory of Food Non-Thermal Processing, Beijing 100083, People's Republic of China
| | - Xiao Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China; National Engineering Research Center for Fruit and Vegetable Processing, Ministry of Science and Technology, Beijing 100083, People's Republic of China; Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, People's Republic of China; Beijing Key Laboratory of Food Non-Thermal Processing, Beijing 100083, People's Republic of China
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China; National Engineering Research Center for Fruit and Vegetable Processing, Ministry of Science and Technology, Beijing 100083, People's Republic of China; Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, People's Republic of China; Beijing Key Laboratory of Food Non-Thermal Processing, Beijing 100083, People's Republic of China
| | - Yan Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China; National Engineering Research Center for Fruit and Vegetable Processing, Ministry of Science and Technology, Beijing 100083, People's Republic of China; Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, People's Republic of China; Beijing Key Laboratory of Food Non-Thermal Processing, Beijing 100083, People's Republic of China.
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3
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Camelo-Silva C, Figueredo LL, Cesca K, Verruck S, Ambrosi A, Di Luccio M. Membrane Emulsification as an Emerging Method for Lacticaseibacillus rhamnosus GG ® Encapsulation. FOOD BIOPROCESS TECH 2023:1-17. [PMID: 37363380 PMCID: PMC10120479 DOI: 10.1007/s11947-023-03099-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2022] [Accepted: 04/12/2023] [Indexed: 06/28/2023]
Abstract
Techniques capable of producing small-sized probiotic microcapsules with high encapsulation yields are of industrial and scientific interest. In this study, an innovative membrane emulsification system was investigated in the production of microcapsules containing Lacticaseibacillus rhamnosus GG® (Lr), sodium alginate (ALG), and whey protein (WPI), rice protein (RPC), or pea protein (PPC) as encapsulating agents. The microcapsules were characterized by particle size distribution, optical microscopy, encapsulation yield, morphology, water activity, hygroscopicity, thermal properties, Fourier-transform infrared spectroscopy (FTIR), and probiotic survival during in vitro simulation of gastrointestinal conditions. The innovative encapsulation technique resulted in microcapsules with diameters varying between 18 and 29 μm, and encapsulation yields > 93%. Combining alginate and whey, rice, or pea protein improved encapsulation efficiency and thermal properties. The encapsulation provided resistance to gastrointestinal fluids, resulting in high probiotic viability at the end of the intestinal phase (> 7.18 log CFU g-1). The proposed encapsulation technology represents an attractive alternative to developing probiotic microcapsules for future food applications. Graphical Abstract Supplementary Information The online version contains supplementary material available at 10.1007/s11947-023-03099-w.
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Affiliation(s)
- Callebe Camelo-Silva
- Laboratory of Membrane Processes, Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC 88040-970 Brazil
| | - Lais Leite Figueredo
- Laboratory of Membrane Processes, Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC 88040-970 Brazil
| | - Karina Cesca
- Laboratory of Biological Engineering, Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC 88040-970 Brazil
| | - Silvani Verruck
- Department of Food Science and Technology, Agricultural Sciences Center, Federal University of Santa Catarina, Florianópolis, SC 88034-001 Brazil
| | - Alan Ambrosi
- Laboratory of Membrane Processes, Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC 88040-970 Brazil
| | - Marco Di Luccio
- Laboratory of Membrane Processes, Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC 88040-970 Brazil
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4
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Hu R, Zhang M, Jiang Q, Law CL. A novel infrared and microwave alternate thawing method for frozen pork: Effect on thawing rate and products quality. Meat Sci 2023; 198:109084. [PMID: 36599205 DOI: 10.1016/j.meatsci.2022.109084] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Revised: 12/18/2022] [Accepted: 12/20/2022] [Indexed: 12/24/2022]
Abstract
The effect of infrared and microwave alternate thawing (IR + MWT) on frozen pork were compared to fresh, air thawing (AT), infrared thawing (IRT), microwave thawing (MWT). The IR + MWT took only about 11.81 min of the thawing time compared to AT 66.5 min, and the Raman spectroscopy and Low-field nuclear magnetic resonance (LF-NMR) results showed that the IR + MWT maintained better protein secondary structure composition and moisture state compared to MWT and IRT. In terms of thawing losses, IR + MWT had the lowest loss 1.92%. In terms of texture, IR + MWT had the least effect on the post-thawing textural properties and increased the springiness of the meat. Scanning electron microscopy results also showed that there was reduced damage to the muscle structure with IR + MWT. Regarding the odor of the meat after thawing, IR + MWT retained the odor better and was closer to the fresh sample. Therefore, IR + MWT can be used to enhance the thawing rate to protect the quality of the thawed pork.
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Affiliation(s)
- Rui Hu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Qiyong Jiang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Chung Lim Law
- Department of Chemical and Environmental Engineering, University of Nottingham, Malaysia Campus, 43500 Semenyih, Selangor, Malaysia
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5
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Wan C, Cheng Q, Zeng M, Huang C. Recent progress in emulsion gels: from fundamentals to applications. SOFT MATTER 2023; 19:1282-1292. [PMID: 36744514 DOI: 10.1039/d2sm01481e] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
Emulsion gels, also known as gelled emulsions or emulgels, have garnered great attention both in fundamental research and practical applications due to their superior stability, tunable morphology and microstructure, and promising mechanical and functional properties. From an application perspective, attention in this area has been, historically, mainly focused on food industries, e.g., engineering emulsion gels as fat substitutes or delivery systems for bioactive food ingredients. However, a growing body of studies has, in recent years, begun to demonstrate the full potential of emulsion gels as soft templates for designing advanced functional materials widely applied in a variety of fields, spanning chemical engineering, pharmaceutics, and materials science. Herein, a concise and comprehensive overview of emulsion gels is presented, from fundamentals to applications, highlighting significant recent progress and open questions, to scout for and deepen their potential applications in more fields.
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Affiliation(s)
- Chuchu Wan
- Key Lab of Materials Chemistry for Energy Conversion and Storage of Ministry of Education, School of Chemistry and Chemical Engineering, Huazhong University of Science and Technology (HUST), Wuhan, 430074, China.
| | - Quanyong Cheng
- Key Lab of Materials Chemistry for Energy Conversion and Storage of Ministry of Education, School of Chemistry and Chemical Engineering, Huazhong University of Science and Technology (HUST), Wuhan, 430074, China.
| | - Min Zeng
- Key Lab of Materials Chemistry for Energy Conversion and Storage of Ministry of Education, School of Chemistry and Chemical Engineering, Huazhong University of Science and Technology (HUST), Wuhan, 430074, China.
| | - Caili Huang
- Key Lab of Materials Chemistry for Energy Conversion and Storage of Ministry of Education, School of Chemistry and Chemical Engineering, Huazhong University of Science and Technology (HUST), Wuhan, 430074, China.
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6
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Feng T, Wang X, Fan C, Wang X, Wang X, Cui H, Xia S, Huang Q. The selective encapsulation and stabilization of cinnamaldehyde and eugenol in high internal phase Pickering emulsions: Regulating the interfacial properties. Food Chem 2023; 401:134139. [DOI: 10.1016/j.foodchem.2022.134139] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2022] [Revised: 08/31/2022] [Accepted: 09/04/2022] [Indexed: 10/14/2022]
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7
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Asyrul-Izhar AB, Bakar J, Sazili AQ, Goh YM, Ismail-Fitry MR. Emulsion Gels Formed by Electrostatic Interaction of Gelatine and Modified Corn Starch via pH Adjustments: Potential Fat Replacers in Meat Products. Gels 2023; 9:gels9010050. [PMID: 36661816 PMCID: PMC9857752 DOI: 10.3390/gels9010050] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2022] [Revised: 12/20/2022] [Accepted: 12/30/2022] [Indexed: 01/11/2023] Open
Abstract
The application of emulsion gels as animal fat replacers in meat products has been focused on due to their unique physicochemical properties. The electrostatic interaction between proteins and polysaccharides could influence emulsion gel stability. This study aimed to evaluate the physicochemical properties of emulsion gels using starch and gelatin as stabilizers, promoting electrostatic attraction via pH adjustment. Three systems were studied: emulsion gel A (EGA) and emulsion gel B (EGB), which have positive and negative net charges that promote electrostatic interaction, and emulsion gel C (EGC), whose charge equals the isoelectric point and does not promote electrostatic interactions. There was no significant difference in proximate analysis, syneresis and thermal stability between samples, while EGA and EGB had higher pH values than EGC. The lightness (L*) value was higher in EGA and EGB, while the yellowness (b*) value was the highest in EGC. The smaller particle size (p < 0.05) in EGA and EGB also resulted in higher gel strength, hardness and oxidative stability. Microscopic images showed that EGA and EGB had a more uniform matrix structure. X-ray diffraction demonstrated that all the emulsion gels crystallized in a β′ polymorph form. Differential scanning calorimetry (DSC) revealed a single characteristic peak was detected in both the melting and cooling curves for all the emulsion gels, which indicated that the fat exists in a single polymorphic state. All emulsion gels presented a high amount of unsaturated fatty acids and reduced saturated fat by up to 11%. Therefore, the emulsion gels (EGA and EGB) that favored the electrostatic protein-polysaccharide interactions are suitable to be used as fat replacers in meat products.
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Affiliation(s)
- Abu Bakar Asyrul-Izhar
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
| | - Jamilah Bakar
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
| | - Awis Qurni Sazili
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
- Halal Products Research Institute, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
| | - Yong Meng Goh
- Department of Veterinary Preclinical Sciences, Faculty of Veterinary Medicine, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
| | - Mohammad Rashedi Ismail-Fitry
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
- Halal Products Research Institute, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
- Correspondence:
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8
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Oil-in Water Vegetable Emulsions with Oat Bran as Meat Raw Material Replacers: Compositional, Technological and Structural Approach. Foods 2022; 12:foods12010040. [PMID: 36613256 PMCID: PMC9818671 DOI: 10.3390/foods12010040] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2022] [Revised: 12/09/2022] [Accepted: 12/17/2022] [Indexed: 12/24/2022] Open
Abstract
The unique composition and technological properties of some oat bran components (mainly protein and soluble fiber) and olive oil make them a good choice to form oil-in-water vegetable emulsions. The different concentrations of oat bran were studied to form olive oil-in water (O/W) emulsions to apply as a replacement for fat and meat. As a result, four O/W emulsions (OBE) were formulated with 10% (OBE10), 15% (OBE15), 20% (OEB20), and 30% (OBE30) oat bran concentrations and 40% olive oil, with the corresponding amount of water added for each O/W emulsion. Composition, technological properties (thermal stability, pH, texture), and lipid structural characteristics were evaluated. The results showed that low oat bran content (OEB10)-with a lower concentration of oat protein and β-glucans-resulted in an O/W emulsion with an aggregated droplet structure and lower thermal stability and hardness. These connections between composition, technology, and structural properties of olive O/W emulsions elaborated with oat bran could help in making the optimal choice for their potential application in the production of foods such as healthier meat products.
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9
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Jung DY, Lee HJ, Shin DJ, Kim CH, Jo C. Mechanism of improving emulsion stability of emulsion-type sausage with oyster mushroom (Pleurotus ostreatus) powder as a phosphate replacement. Meat Sci 2022; 194:108993. [PMID: 36174485 DOI: 10.1016/j.meatsci.2022.108993] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2022] [Revised: 09/17/2022] [Accepted: 09/18/2022] [Indexed: 11/28/2022]
Abstract
This research evaluated the potentiality of oyster mushroom powder (OMP) as a phosphate alternative by improving emulsion stability of emulsion-type sausage. Sausage without phosphate (NC), with 0.2% sodium triphosphate (PC), and with 1 and 2% OMP (M1 and M2) were prepared. The OMP addition improved the physicochemical properties of sausage, effectively prevented lipid oxidation, and delayed the growth of aerobic bacteria during 28 days of cold storage compared to NC. The M1 and M2 improved the emulsion stability similar to PC. M2 had the highest water holding capacity and apparent viscosity and the lowest cooking loss (P < 0.05). The addition of OMP resulted in different textural characteristics from that of phosphate due to the formation of emulsion structures randomly entrapped by filament-like components, which were derived from polysaccharides or the conjugates between polysaccharides and proteins. According to the results of this study, emulsion stability promoted by OMP was mainly due to the polysaccharides, which are involved in enhancing viscosity and steric hindrance.
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Affiliation(s)
- Doo Yeon Jung
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Republic of Korea
| | - Hyun Jung Lee
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Republic of Korea
| | - Dong-Jin Shin
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Republic of Korea; Department of Applied Animal Science, College of Animal Life Science, Kangwon National University, Chuncheon 24341, Republic of Korea
| | - Cho Hyun Kim
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Republic of Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Republic of Korea; Institute of Green Bio Science and Technology, Seoul National University, Pyungchang 25354, Republic of Korea.
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10
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Fabrication and Characterization of W/O/W Emulgels by Sipunculus nudus Salt-Soluble Proteins: Co-Encapsulation of Vitamin C and β-Carotene. Foods 2022; 11:foods11182720. [PMID: 36140849 PMCID: PMC9497784 DOI: 10.3390/foods11182720] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2022] [Revised: 08/23/2022] [Accepted: 09/01/2022] [Indexed: 11/17/2022] Open
Abstract
W/O/W emulsions can be used to encapsulate both hydrophobic and hydrophilic bioactive as nutritional products. However, studies on protein stabilized gel-like W/O/W emulsions have rarely been reported, compared to the liquid state multiple emulsions. The purpose of this study was to investigate the effect of different oil–water ratios on the stability of W/O/W emulgels fabricated with salt-soluble proteins (SSPs) of Sipunculus nudus. The physical stability, structural characteristics, rheological properties, and encapsulation stability of vitamin C and β-carotene of double emulgels were investigated. The addition of W/O primary emulsion was determined to be 10% after the characterization of the morphology of double emulsion. The results of microstructure and rheological properties showed that the stability of W/O/W emulgels increased with the increasing concentration of SSPs. Additionally, the encapsulation efficiency of vitamin C and β-carotene were more than 87%, and 99%, respectively, and still could maintain around 50% retention of the antioxidant capacity after storage for 28 days at 4 °C. The aforementioned findings demonstrate that stable W/O/W emulgels are a viable option for active ingredients with an improvement in shelf stability and protection of functional activity.
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11
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The adsorption characteristics of 2D fibril and 3D hydrogel aggregates at the O/W interface combining molecular dynamics simulation. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107537] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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12
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Jia S, Cao J, Dai Y, Cui B, Yuan C, Hou H, Ding X, Wang W, Zhang H, Zhao L. Effects of soybean oil on rheological characteristics of dough under high hydrostatic pressure. J Texture Stud 2022; 53:684-692. [PMID: 35730248 DOI: 10.1111/jtxs.12710] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2022] [Revised: 06/15/2022] [Accepted: 06/17/2022] [Indexed: 11/29/2022]
Abstract
In order to improve the stability of dough with soybean oil, this paper explored the effect of soybean oil addition on the rheological characteristics of dough under high hydrostatic pressure. The results showed that, compared with the dough without soybean oil, the β-sheet, disulfide bonds content and gauche-ganche-ganche in the dough increased by 4.23%, 0.85 μmol/g and 4.16% respectively when the dough was added with 6% soybean oil, which improved the degree of cross-linking polymerization of gluten protein and the stability of gluten network. Meanwhile, the dough had the highest elastic modulus and the lowest maximum creep compliance (6.85 Pa-1 ×10-4 ), indicating that 6% soybean oil significantly increased the elasticity and hardness of the dough. The results of short-range ordered structure and paste properties showed that with the addition of soybean oil, the ordered structure and paste viscosity decreased with the increase of soybean oil.
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Affiliation(s)
- Shuqi Jia
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, PR China.,Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong, PR China
| | - Jian Cao
- College of Biological Engineering, Henan University of Technology, Zhengzhou, Henan, PR China
| | - Yangyong Dai
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, PR China.,Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong, PR China
| | - Bo Cui
- School of Food Science and Engineering, Qilu University of Technology, Jinan, Shandong, PR China
| | - Chao Yuan
- School of Food Science and Engineering, Qilu University of Technology, Jinan, Shandong, PR China
| | - Hanxue Hou
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, PR China.,Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong, PR China
| | - Xiuzhen Ding
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, PR China.,Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong, PR China
| | - Wentao Wang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, PR China.,Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong, PR China
| | - Hui Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, PR China.,Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong, PR China
| | - Luping Zhao
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, PR China.,Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong, PR China
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13
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Gao Y, Zheng J, Liu S, Shi L, Shao J. Effects of lipids on the properties of emulsified interfacial film of myofibrillar protein by Raman spectroscopy. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15501] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Yang Gao
- College of Food Science Shenyang Agricultural University Shenyang PR China
| | - Jinyue Zheng
- College of Food Science Shenyang Agricultural University Shenyang PR China
| | - Sinong Liu
- College of Food Science Shenyang Agricultural University Shenyang PR China
| | - Lishuang Shi
- College of Food Science Shenyang Agricultural University Shenyang PR China
| | - Jun‐Hua Shao
- College of Food Science Shenyang Agricultural University Shenyang PR China
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14
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Liu H, Zhang J, Wang H, Chen Q, Kong B. High-intensity ultrasound improves the physical stability of myofibrillar protein emulsion at low ionic strength by destroying and suppressing myosin molecular assembly. ULTRASONICS SONOCHEMISTRY 2021; 74:105554. [PMID: 33887661 PMCID: PMC8091063 DOI: 10.1016/j.ultsonch.2021.105554] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/23/2021] [Revised: 03/30/2021] [Accepted: 04/08/2021] [Indexed: 05/07/2023]
Abstract
The specific molecular behavior of myofibrillar proteins (MPs) in low-salt media limits the development of muscle protein-based emulsions. This study aimed to evaluate the potential of high-intensity ultrasound (HIU; 150, 300, 450, and 600 W) to improve the physical stability of MP emulsion at low ionic strength and decipher the underlying mechanism. According to the physical stability analysis, HIU pretreatment, especially at 450 W power, significantly improved the physical stability of MP emulsions, as evidenced by the reduced particle size, enhanced inter-droplet interactions, and increased uniformity of the droplet size distribution (p < 0.05). The results of interfacial protein composition, Fourier transform infrared spectroscopy analysis, and microscopic morphology observation of the aqueous MP suspension suggested that HIU induced the depolymerization of filamentous myosin polymers and inhibited the subsequent self-assembly behavior. These effects may facilitate protein adsorption and molecular rearrangement at the oil-water interface, forming a complete interfacial layer and, thus, droplet stabilization. Confocal laser scanning microscopy observations further confirmed these results. In conclusion, these findings provide direct evidence for the role of HIU in improving the physical stability of MP emulsions at low ionic strength.
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Affiliation(s)
- Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jingnan Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Hui Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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15
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Effects of fatty acid saturation degree on salt-soluble pork protein conformation and interfacial adsorption characteristics at the oil/water interface. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106472] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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16
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The effect of fatty acid chain length and saturation on the emulsification properties of pork myofibrillar proteins. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110242] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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17
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Ruiz-Capillas C, Herrero AM. Development of Meat Products with Healthier Lipid Content: Vibrational Spectroscopy. Foods 2021; 10:foods10020341. [PMID: 33562823 PMCID: PMC7914705 DOI: 10.3390/foods10020341] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2020] [Revised: 01/31/2021] [Accepted: 02/02/2021] [Indexed: 12/12/2022] Open
Abstract
This review focuses on the importance of developing meat products with healthier lipid content and strategies such as the use of structured lipids to develop these enriched products. The review also conducts a critical analysis of the use of vibrational spectroscopy as a tool to further these developments. Meat and meat products are extensively recognized and consumed in the world. They are an important nutritional contribution in our diet. However, their consumption has also been associated with some negative consequences for health due to some of its components. There are new trends in the design of healthy meat products focusing mainly on improving their composition. From among the different strategies, improving lipid content is the one that has received the most attention. A novel development is the formation of lipid materials based on structured lipids such emulsion gels (EGs) or oil-bulking agents (OBAs) that offer attractive applications in the reformulation of health-enhanced meat products. A deeper interpretation is required of the complicated relationship between the structure of their components and their properties in order to obtain structured lipids and healthier meat products with improved lipid content and acceptable characteristics. To this end, vibrational spectroscopy techniques (Raman and infrared spectroscopy) have been demonstrated to be suitable in the elucidation of the structural characteristics of lipid materials based on structured lipids (EGs or OBAs) and the corresponding reformulated health-enhanced meat products into which these fat replacers have been incorporated. Future research on these structures and how they correlate to certain technological properties could help in selecting the best lipid material to achieve specific technological properties in healthier meat products with improved lipid content.
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18
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Huang Y, Zhang D, Zhang Y, Fang H, Zhou C. Role of ultrasound and l-lysine/l-argnine in improving the physical stability of myosin-soybean oil emulsion. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106367] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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19
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Zhu C, Jin H, Yin F, Cui W, Zhang Q, Zhao G. Emulsion‐forming properties of heat‐induced pork myofibrillar protein affected by NaCl. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14945] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Affiliation(s)
- Chao‐Zhi Zhu
- Henan Key Lab of Meat Processing and Quality Safety Control Henan Agricultural University Zhengzhou450002China
- College of Food Science and Technology Henan Agricultural University Zhengzhou450002China
| | - Hao‐Quan Jin
- Henan Key Lab of Meat Processing and Quality Safety Control Henan Agricultural University Zhengzhou450002China
- College of Food Science and Technology Henan Agricultural University Zhengzhou450002China
| | - Feng Yin
- Henan Key Lab of Meat Processing and Quality Safety Control Henan Agricultural University Zhengzhou450002China
- College of Food Science and Technology Henan Agricultural University Zhengzhou450002China
| | - Wen‐Ming Cui
- Henan Key Lab of Meat Processing and Quality Safety Control Henan Agricultural University Zhengzhou450002China
- College of Food Science and Technology Henan Agricultural University Zhengzhou450002China
| | - Qiu‐Hui Zhang
- Henan Key Lab of Meat Processing and Quality Safety Control Henan Agricultural University Zhengzhou450002China
- College of Food Science and Technology Henan Agricultural University Zhengzhou450002China
| | - Gai‐Ming Zhao
- Henan Key Lab of Meat Processing and Quality Safety Control Henan Agricultural University Zhengzhou450002China
- College of Food Science and Technology Henan Agricultural University Zhengzhou450002China
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20
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Beldarrain-Iznaga T, Villalobos-Carvajal R, Leiva-Vega J, Sevillano Armesto E. Influence of multilayer microencapsulation on the viability of Lactobacillus casei using a combined double emulsion and ionic gelation approach. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.08.009] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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21
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Li K, Li Y, Liu CL, Fu L, Zhao YY, Zhang YY, Wang YT, Bai YH. Improving interfacial properties, structure and oxidative stability by ultrasound application to sodium caseinate prepared pre-emulsified soybean oil. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109755] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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22
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Huang S, He J, Cao L, Lin H, Zhang W, Zhong Q. Improved Physicochemical Properties of Curcumin-Loaded Solid Lipid Nanoparticles Stabilized by Sodium Caseinate-Lactose Maillard Conjugate. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:7072-7081. [PMID: 32511914 DOI: 10.1021/acs.jafc.0c01171] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
To improve the water solubility, antioxidant activity, and chemical stability of curcumin, solid lipid nanoparticles (SLNs) were fabricated using equal masses of propylene glycol monopalmitate and glyceryl monostearate as the lipid matrix and sodium caseinate-lactose (NaCas-Lac) Maillard conjugate as the emulsifier. The entrapment efficiency was more than 90% when curcumin was 2.5% and 5.0% of lipid mass, and the SLNs were stable during 30-day storage. SLNs stabilized by NaCas-Lac showed better physicochemical properties than those prepared with NaCas, including higher sphericity and homogeneity; higher entrapment efficiency; better stability against pH, ionic strength, and simulated gastrointestinal digestions; and more controlled release. SLNs also greatly enhanced the antioxidant activity of encapsulated curcumin and the retention of curcumin during storage. Therefore, the present SLNs may find applications to deliver lipophilic compounds in functional foods and beverages.
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Affiliation(s)
- Shuangshuang Huang
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, College of Food Science & Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Junbo He
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, College of Food Science & Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Lei Cao
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, College of Food Science & Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Hong Lin
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, College of Food Science & Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Weinong Zhang
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, College of Food Science & Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Qixin Zhong
- Department of Food Science, The University of Tennessee, Knoxville, Tennessee 37996, United States
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23
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Glusac J, Isaschar-Ovdat S, Fishman A. Transglutaminase modifies the physical stability and digestibility of chickpea protein-stabilized oil-in-water emulsions. Food Chem 2020; 315:126301. [DOI: 10.1016/j.foodchem.2020.126301] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2019] [Revised: 12/30/2019] [Accepted: 01/26/2020] [Indexed: 12/19/2022]
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24
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Câmara AKFI, Okuro PK, Santos M, Paglarini CDS, da Cunha RL, Ruiz-Capillas C, Herrero AM, Pollonio MAR. Understanding the role of chia (Salvia Hispanica L.) mucilage on olive oil-based emulsion gels as a new fat substitute in emulsified meat products. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03457-4] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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25
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Zheng J, Di Z, Li C, Yue X, Shao J. Raman spectroscopy and low‐field nuclear magnetic resonance used to monitor the relationship between protein conformation and water retention in the formation for process of gel. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14225] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Jinyue Zheng
- College of Food Science and Technology Shenyang Agricultural University Shen Yang China
| | - Zhao Di
- Analytical Instrumentation Center Shenyang Agricultural University Shen Yang China
| | - Chunqiang Li
- College of Food Science and Technology Shenyang Agricultural University Shen Yang China
| | - Xiqing Yue
- College of Food Science and Technology Shenyang Agricultural University Shen Yang China
| | - Jun‐Hua Shao
- College of Food Science and Technology Shenyang Agricultural University Shen Yang China
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26
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Zhou X, Chen H, Lyu F, Lin H, Zhang Q, Ding Y. Physicochemical properties and microstructure of fish myofibrillar protein-lipid composite gels: Effects of fat type and concentration. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.12.032] [Citation(s) in RCA: 55] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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27
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Gómez-Estaca J, Pintado T, Jiménez-Colmenero F, Cofrades S. Assessment of a healthy oil combination structured in ethyl cellulose and beeswax oleogels as animal fat replacers in low-fat, PUFA-enriched pork burgers. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02281-3] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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28
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Muñoz-González I, Merino-Álvarez E, Salvador M, Pintado T, Ruiz-Capillas C, Jiménez-Colmenero F, Herrero AM. Chia ( Salvia hispanica L.) a Promising Alternative for Conventional and Gelled Emulsions: Technological and Lipid Structural Characteristics. Gels 2019; 5:gels5020019. [PMID: 30974809 PMCID: PMC6630939 DOI: 10.3390/gels5020019] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2019] [Accepted: 04/07/2019] [Indexed: 11/16/2022] Open
Abstract
Chia (Salvia hispanica L.) is an oilseed plant which contains proteins of high biological value and other healthy components with interesting technological properties. For these reasons, chia could be a promising option for the formation and stabilization of oil-in-water emulsions. The aim of this study is to evaluate the potential of chia protein (from chia flour) in the formation of emulsions. To that end, composition and technological and structural properties determined by infrared spectroscopy were investigated in conventional (EC) and gelled (EGC) emulsions with chia and compared with their corresponding soy protein emulsions with the same protein content [conventional (ES) or gelled (EGS)] used as reference. All emulsions containing chia had better fat and water binding properties than those elaborated with soy protein isolate (SPI). The color of the emulsions varied significantly depending on whether the emulsions were made with chia or SPI. EGS and EGC exhibited the greatest (p < 0.05) penetration force values, being EGC the firmest (p < 0.05). Depending on the type of emulsion, Attenuated Total Reflectance (ATR)-FTIR Spectroscopy revealed differences in their lipid structure and interaction in terms of lipid acyl chain mobility (order/disorder) and emulsion droplet size. These structural characteristics could be related to the textural behavior of emulsions.
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Affiliation(s)
- Irene Muñoz-González
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain.
| | - Esther Merino-Álvarez
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain.
| | - Marina Salvador
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain.
| | - Tatiana Pintado
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain.
| | - Claudia Ruiz-Capillas
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain.
| | - Francisco Jiménez-Colmenero
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain.
| | - Ana M Herrero
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain.
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29
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Gómez-Estaca J, Herrero AM, Herranz B, Álvarez MD, Jiménez-Colmenero F, Cofrades S. Characterization of ethyl cellulose and beeswax oleogels and their suitability as fat replacers in healthier lipid pâtés development. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.09.029] [Citation(s) in RCA: 96] [Impact Index Per Article: 19.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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30
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Guo Y, Huang WC, Wu Y, Qi X, Mao X. Conformational changes of proteins and oil molecules in fish oil/water interfaces of fish oil-in-water emulsions stabilized by bovine serum albumin. Food Chem 2019; 274:402-406. [DOI: 10.1016/j.foodchem.2018.08.122] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2018] [Revised: 08/02/2018] [Accepted: 08/27/2018] [Indexed: 10/28/2022]
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31
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Emulsion gels containing n-3 fatty acids and condensed tannins designed as functional fat replacers. Food Res Int 2018; 113:465-473. [DOI: 10.1016/j.foodres.2018.07.041] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2018] [Revised: 07/18/2018] [Accepted: 07/28/2018] [Indexed: 11/18/2022]
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32
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Kurt A, Gençcelep H. Enrichment of meat emulsion with mushroom ( Agaricus bisporus ) powder: Impact on rheological and structural characteristics. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.05.028] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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33
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Zhu DY, Kang ZL, Ma HJ, Xu XL, Zhou GH. Effect of sodium chloride or sodium bicarbonate in the chicken batters: A physico-chemical and Raman spectroscopy study. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.05.014] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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34
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Kang ZL, Hu SJ, Zhu DY, Ma HJ. Effect of Sodium Chloride and Processing Methods on Protein Aggregation, Physical-Chemical and Rheological Properties of Pork Batters. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2018. [DOI: 10.1515/ijfe-2017-0319] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The sodium chloride level and processing method significantly affected (p < 0.05) color, salt-soluble proteins (SSP) solubility, protein aggregation, texture and rheological properties. When increased sodium chloride, the L* value of raw batters, SSP solubility, protein aggregation, and formed firmer texture were increased (p < 0.05). At the same sodium chloride levels, the batters produced by beating process had higher L* value, SSP solubility, D3,2 value of SSP, and firmer texture than the chopping. Using the beating process, the cooked batters prepared with 1 % and 2 % sodium chloride had similar color, texture and the storage modulus (G’) value at 80 °C. The result of dynamic rheological exhibited that the temperature of protein denaturation was affected by sodium chloride contents and processing methods. In addition, the cooked batters formed uniform spongy-like structure when using the beating process. Overall, the use of beating process with 1 % sodium chloride is able to increase SSP solubility, protein aggregation, thus forming firmer gel texture.
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35
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Krishnamoorthy R, Athinarayanan J, Periasamy VS, Adisa AR, Al-Shuniaber MA, Gassem MA, Alshatwi AA. Antimicrobial activity of nanoemulsion on drug-resistant bacterial pathogens. Microb Pathog 2018; 120:85-96. [PMID: 29684541 DOI: 10.1016/j.micpath.2018.04.035] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2018] [Revised: 04/17/2018] [Accepted: 04/19/2018] [Indexed: 02/02/2023]
Abstract
The appearance of drug-resistant (DR) bacteria in the community is a crucial development, and is associated with increased morbidity, mortality, healthcare costs, and antibiotic use. Natural oil nanoemulsions (NEs) have potential for antimicrobial applications. In the present study, we determined the antimicrobial activity of an NE against DR bacterial pathogens in vitro. The NE comprised Cleome viscosa essential oil, Tween 80 nonionic surfactant, and water. We found that an NE with a droplet size of 7 nm and an oil:surfactant (v/v) ratio of 1:3 was effective against methicillin-resistant Staphylococcus aureus (MRSA), DR Streptococcus pyogenes, and DR extended-spectrum beta-lactamase (ESBL)-producing Escherichia coli, Klebsiella pneumoniae, and Pseudomonas aeruginosa. Fourier-transform infrared (FTIR) spectroscopy revealed that NE treatment modified the functional groups of lipids, proteins, and nucleic acids in DR bacterial cells. Scanning electron microscopy (SEM) showed damage to the cell membranes and walls of NE-treated DR bacteria. These alterations were caused by bioactive compounds with wide-spectrum enzyme-inhibiting activity in the NE, such as β-sitosterol, demecolcine, campesterol, and heneicosyl formate. The results suggest that the nanoemulsion is effective against DR bacteria, and acts by inhibiting the drug efflux mechanism of DR strains.
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Affiliation(s)
- Rajapandiyan Krishnamoorthy
- Nanobiotechnology and Molecular Biology Research Lab, Department of Food Science and Nutrition, College of Food and Agriculture Sciences, King Saud University, Riyadh 11541, Saudi Arabia
| | - Jegan Athinarayanan
- Nanobiotechnology and Molecular Biology Research Lab, Department of Food Science and Nutrition, College of Food and Agriculture Sciences, King Saud University, Riyadh 11541, Saudi Arabia
| | - Vaiyapuri Subbarayan Periasamy
- Nanobiotechnology and Molecular Biology Research Lab, Department of Food Science and Nutrition, College of Food and Agriculture Sciences, King Saud University, Riyadh 11541, Saudi Arabia
| | - Abdulraheem R Adisa
- Nanobiotechnology and Molecular Biology Research Lab, Department of Food Science and Nutrition, College of Food and Agriculture Sciences, King Saud University, Riyadh 11541, Saudi Arabia
| | - Mohammed A Al-Shuniaber
- Nanobiotechnology and Molecular Biology Research Lab, Department of Food Science and Nutrition, College of Food and Agriculture Sciences, King Saud University, Riyadh 11541, Saudi Arabia
| | - Mustafa A Gassem
- Nanobiotechnology and Molecular Biology Research Lab, Department of Food Science and Nutrition, College of Food and Agriculture Sciences, King Saud University, Riyadh 11541, Saudi Arabia
| | - Ali A Alshatwi
- Nanobiotechnology and Molecular Biology Research Lab, Department of Food Science and Nutrition, College of Food and Agriculture Sciences, King Saud University, Riyadh 11541, Saudi Arabia.
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36
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Herrero A, Ruiz-Capillas C, Pintado T, Carmona P, Jiménez-Colmenero F. Elucidation of lipid structural characteristics of chia oil emulsion gels by Raman spectroscopy and their relationship with technological properties. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.09.036] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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37
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Zhou X, Jiang S, Zhao D, Zhang J, Gu S, Pan Z, Ding Y. Changes in physicochemical properties and protein structure of surimi enhanced with camellia tea oil. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.03.026] [Citation(s) in RCA: 57] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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38
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Freire M, Bou R, Cofrades S, Jiménez-Colmenero F. Technological characteristics of cold-set gelled double emulsion enriched with n-3 fatty acids: Effect of hydroxytyrosol addition and chilling storage. Food Res Int 2017; 100:298-305. [DOI: 10.1016/j.foodres.2017.08.047] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2017] [Revised: 08/17/2017] [Accepted: 08/18/2017] [Indexed: 01/13/2023]
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39
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Bouhannache B, HadjSadok A, Touabet A. Study of the formation of soluble complexes of sodium caseinate and xanthan in solution. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:3278-3284. [PMID: 28974813 DOI: 10.1007/s13197-017-2774-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/29/2017] [Accepted: 07/20/2017] [Indexed: 01/28/2023]
Abstract
The main objective of this work was to determinate the optimum conditions for the formation of soluble complexes between sodium caseinate and xanthan in solution at neutral pH, in the presence of the NaCl. The study of the influence of the concentrations of these three substances showed that salt was the most influent factor. It worsens the thermodynamic incompatibility of the two biopolymers in solution, when they are present at large amounts. However, it contributes to soluble complexes formation, when sodium caseinate concentration is below 5.5%. In this case, gels with enhanced rheological properties were obtained. Infrared spectroscopy confirmed that the complexes formation within these gels involves hydrophobic interactions. On the other hand, dynamic light scattering revealed that dilution cause their dissociation. These soluble complexes are promising ingredients to ensure new texturing properties.
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Affiliation(s)
- Bouchra Bouhannache
- Department of Environmental and Pharmaceutical Engineering, Faculty of Mechanical and Process Engineering, University of Sciences and Technology Houari Boumediene USTHB, BP 32, El Alia, BabEzzouar, 16111 Algiers, Algeria
| | - Abdelkader HadjSadok
- Laboratoire d'Analyse Fonctionnelle des Procédés Chimiques, Département du Génie des Procédés, Université Saad Dahlab de Blida1, Route de Soumaa, 09000 Blida, Algeria
| | - Abdelkrim Touabet
- Laboratory of Functional Organic Analysis, Faculty of Chemistry, University of Sciences and Technology Houari Boumediene USTHB, BP 32, El Alia, BabEzzouar, 16111 Algiers, Algeria
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40
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Structural changes evaluation with Raman spectroscopy in meat batters prepared by different processes. Journal of Food Science and Technology 2017; 54:2852-2860. [PMID: 28928525 DOI: 10.1007/s13197-017-2723-4] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/24/2017] [Accepted: 05/26/2017] [Indexed: 10/19/2022]
Abstract
A comprehensive study was conducted to evaluate the structural changes of meat and protein of pork batters produced by chopping or beating process through the phase-contrast micrograph, laser light scattering analyzer, scanning electronic microscopy and Raman spectrometer. The results showed that the shattered myofibrilla fragments were shorter and particle-sizes were smaller in the raw batter produced by beating process than those in the chopping process. Compared with the raw and cooked batters produced by chopping process, modifications in amide I and amide III bands revealed a significant decrease of α-helix content and an increase of β-sheet, β-turn and random coils content in the beating process. The changes in secondary structure of protein in the batter produced by beating process was thermally stable. Moreover, more tyrosine residues were buried, and more gauche-gauche-trans disulfide bonds conformations and hydrophobic interactions were formed in the batter produced by beating process.
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Kang ZL, Li X, Ma HJ. Effect of the levels of transglutaminase in frankfurters: a physical–chemical and Raman spectroscopy study. CYTA - JOURNAL OF FOOD 2016. [DOI: 10.1080/19476337.2016.1214928] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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42
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Moghimi R, Aliahmadi A, McClements DJ, Rafati H. Investigations of the effectiveness of nanoemulsions from sage oil as antibacterial agents on some food borne pathogens. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.03.018] [Citation(s) in RCA: 49] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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43
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Xiong G, Han M, Kang Z, Zhao Y, Xu X, Zhu Y. Evaluation of protein structural changes and water mobility in chicken liver paste batters prepared with plant oil substituting pork back-fat combined with pre-emulsification. Food Chem 2016; 196:388-95. [DOI: 10.1016/j.foodchem.2015.09.068] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2015] [Revised: 08/28/2015] [Accepted: 09/16/2015] [Indexed: 11/15/2022]
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44
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Ovalbumin/gum arabic-stabilized emulsion: Rheology, emulsion characteristics, and Raman spectroscopic study. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.08.010] [Citation(s) in RCA: 77] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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45
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Novel applications of oil-structuring methods as a strategy to improve the fat content of meat products. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2015.04.011] [Citation(s) in RCA: 119] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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46
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Pintado T, Ruiz-Capillas C, Jiménez-Colmenero F, Carmona P, Herrero AM. Oil-in-water emulsion gels stabilized with chia (Salvia hispanica L.) and cold gelling agents: Technological and infrared spectroscopic characterization. Food Chem 2015; 185:470-8. [PMID: 25952895 DOI: 10.1016/j.foodchem.2015.04.024] [Citation(s) in RCA: 79] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2014] [Revised: 03/04/2015] [Accepted: 04/09/2015] [Indexed: 11/16/2022]
Abstract
This paper reports on the development of olive oil-in-water emulsion gels containing chia (Salvia hispanica L.) (flour or seed) and cold gelling agents (transglutaminase, alginate or gelatin). The technological and structural characteristics of these emulsion gels were evaluated. Both structural and technological changes in emulsion gels resulting from chilled storage were also determined. The color and texture of emulsion gels depend on both the cold gelling agents used and chilled storage. Lipid oxidation increased (p < 0.05) during storage in emulsion gels containing transglutaminase or alginate. Analyses of the half-bandwidth of the 2923 cm(-1) band and the area of the 3220 cm(-1) band suggest that the order/disorder of the oil lipid chain related to lipid interactions and droplet size in the emulsion gels could be decisive in determining their textural properties. The half-bandwidth of 2923 cm(-1) band and area of 3220 cm(-1) band did not show significant differences during chilled storage.
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Affiliation(s)
- T Pintado
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais, 10, 28040 Madrid, Spain
| | - C Ruiz-Capillas
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais, 10, 28040 Madrid, Spain
| | - F Jiménez-Colmenero
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais, 10, 28040 Madrid, Spain
| | - P Carmona
- Institute for the Structure of Matter (CSIC), Serrano 121, 28006 Madrid, Spain
| | - A M Herrero
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais, 10, 28040 Madrid, Spain.
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47
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Pintado T, Herrero AM, Ruiz-Capillas C, Triki M, Carmona P, Jiménez-Colmenero F. Effects of emulsion gels containing bioactive compounds on sensorial, technological, and structural properties of frankfurters. FOOD SCI TECHNOL INT 2015; 22:132-45. [DOI: 10.1177/1082013215577033] [Citation(s) in RCA: 56] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2014] [Accepted: 01/27/2015] [Indexed: 11/16/2022]
Abstract
Emulsion gels prepared with olive oil, chia, and cold gelling agents (transglutaminase, alginate, or gelatin) were used as fat replacers in reduced-fat frankfurter formulation. Nutritional advantages, sensory analysis, technological properties, and microbiological populations of frankfurters were evaluated along with their lipid structural characteristics over chilled storage. Frankfurters with emulsion gels showed significant improvements in fat content (lower saturated fatty acid, higher mono- and polyunsaturated fatty acid contents) and had good fat and water-binding properties. The presence of an emulsion gel reduced lightness and redness, but increased yellowness. Textural behavior of samples was significantly affected by the presence of emulsion gels and by storage. Sensory properties were not affected by the incorporation of emulsion gels, and all frankfurters were judged acceptable. Attenuated total reflectance–Fourier transform infrared spectroscopy results showed that samples with emulsion gels involve more lipid–protein interactions. Frankfurters with emulsion gels showed good stability to oxidation during storage and contained lower levels of microorganism than reduced-fat control at 85 days.
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Affiliation(s)
- T Pintado
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
| | - AM Herrero
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
| | - C Ruiz-Capillas
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
| | - M Triki
- LAVASA-ENIS: Laboratory of Food Analysis, Valorization and Security of the School of Engineers of Sfax, Tunisia
| | - P Carmona
- Institute for the Structure of Matter (CSIC), Madrid, Spain
| | - F Jiménez-Colmenero
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
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48
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Shao JH, Deng YM, Zhou GH, Xu XL, Liu DY. A Raman spectroscopic study of meat protein/lipid interactions at protein/oil or protein/fat interfaces. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12695] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Jun-Hua Shao
- Research Institute of Food Science, College of Chemistry; Chemical Engineering and Food Safety; Bohai University; Jinzhou Liaoning 121013 China
| | - Ya-Min Deng
- Research Institute of Food Science, College of Chemistry; Chemical Engineering and Food Safety; Bohai University; Jinzhou Liaoning 121013 China
| | - Guang-Hong Zhou
- Key Lab of Meat Processing and Quality Control, Ministry of Education; College of Food Science and Technology; Nanjing Agricultural University; Nanjing Jiangsu 210095 China
| | - Xing-Lian Xu
- Key Lab of Meat Processing and Quality Control, Ministry of Education; College of Food Science and Technology; Nanjing Agricultural University; Nanjing Jiangsu 210095 China
| | - Deng-Yong Liu
- Research Institute of Food Science, College of Chemistry; Chemical Engineering and Food Safety; Bohai University; Jinzhou Liaoning 121013 China
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49
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Effect of beating processing, as a means of reducing salt content in frankfurters: A physico-chemical and Raman spectroscopic study. Meat Sci 2014; 98:171-7. [DOI: 10.1016/j.meatsci.2014.05.025] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2013] [Revised: 05/10/2014] [Accepted: 05/30/2014] [Indexed: 11/17/2022]
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50
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Herrero A, Carmona P, Jiménez-Colmenero F, Ruiz-Capillas C. Polysaccharide gels as oil bulking agents: Technological and structural properties. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.08.008] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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