1
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Hu X, Meng Z. An overview of edible foams in food and modern cuisine: Destabilization and stabilization mechanisms and applications. Compr Rev Food Sci Food Saf 2024; 23:e13284. [PMID: 38284578 DOI: 10.1111/1541-4337.13284] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2023] [Revised: 11/26/2023] [Accepted: 11/30/2023] [Indexed: 01/30/2024]
Abstract
Foam, as a structured multi-scale colloidal system, is becoming increasingly popular in food because it gives a series of unique textures, structures, and appearances to foods while maintaining clean labels. Recently, developing green and healthy food-grade foaming agents, improving the stability of edible foams, and exploring the application of foam structures and new foaming agents have been the focus of foam systems. This review comprehensively introduces the destabilization mechanisms of foam and summarizes the main mechanisms controlling the foam stability and progress of different food-grade materials (small-molecular surfactants, biopolymers, and edible Pickering particles). Furthermore, the classic foam systems in food and modern cuisine, their applications, developments, and challenges are also underlined. Natural small-molecular surfactants, novel plant/microalgae proteins, and edible colloidal particles are the research hotspots of high-efficiency food-grade foam stabilizers. They have apparent differences in foam stability mechanisms, and each exerts its advantages. However, the development of foam stabilizers remains to be enriched compared with emulsions. Food foams are diverse and widely used, bringing unique enjoyment and benefit to consumers regarding sense, innovation, and health attributes. In addition to industrial inflatable foods, the foam foods in molecular gastronomy are also worthy of exploration. Moreover, edible foams may have greater potential in structured food design, 3D/4D printing, and controlled flavor release in the future. This review will provide a reference for the efficient development of functional inflatable foods and the advancement of foam technologies in modern cuisine.
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Affiliation(s)
- Xiangfang Hu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, People's Republic of China
| | - Zong Meng
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, People's Republic of China
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2
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Milyaeva OY, Akentiev AV, Bykov AG, Loglio G, Miller R, Portnaya I, Rafikova AR, Noskov BA. Dynamic Properties of Adsorption Layers of κ-Casein Fibrils. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2023; 39:15268-15274. [PMID: 37867296 DOI: 10.1021/acs.langmuir.3c01950] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2023]
Abstract
The dynamic surface properties of native κ-casein solutions and aqueous dispersions of its fibrils differ significantly from the corresponding properties of the systems with globular proteins. The dependence of the dynamic surface elasticity of κ-casein solutions on surface pressure has a local maximum, indicating partial displacement of macromolecules from the proximal region of the surface layer to the distal one. This dependence becomes monotonic for fibril dispersions, similar to the results for dispersions of globular protein fibrils, but unlike the latter case, the surface elasticity close to the steady state reaches values that are approximately four times higher than the data for native protein solutions at the same concentrations.
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Affiliation(s)
- Olga Yu Milyaeva
- Department of Colloid Chemistry, St. Petersburg State University, Universitetsky pr. 26, 198504 St. Petersburg, Russia
| | - Alexander V Akentiev
- Department of Colloid Chemistry, St. Petersburg State University, Universitetsky pr. 26, 198504 St. Petersburg, Russia
| | - Alexey G Bykov
- Department of Colloid Chemistry, St. Petersburg State University, Universitetsky pr. 26, 198504 St. Petersburg, Russia
| | - Giuseppe Loglio
- Institute of Condensed Matter Chemistry and Energy Technology, 16149 Genova, Italy
| | - Reinhard Miller
- Institute of Condensed Matter Physics, Technische Universität Darmstadt, D-64289 Darmstadt, Germany
| | - Irina Portnaya
- CryoEM Laboratory of Soft Matter, Faculty of Biotechnology and Food Engineering, Technion - Israel Institute of Technology, Haifa 32000003, Israel
| | - Anastasiya R Rafikova
- Department of Colloid Chemistry, St. Petersburg State University, Universitetsky pr. 26, 198504 St. Petersburg, Russia
| | - Boris A Noskov
- Department of Colloid Chemistry, St. Petersburg State University, Universitetsky pr. 26, 198504 St. Petersburg, Russia
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3
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Momen S, Aider M. Production of highly soluble and functional whey/canola proteins through complexation using alkaline electro-activation. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108395] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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4
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Pickering foams stabilized by protein-based particles: A review of characterization, stabilization, and application. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.01.020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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5
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Noskov B, Akentiev A, Bykov A, Loglio G, Miller R, Milyaeva O. Spread and adsorbed layers of protein fibrils at water –air interface. Colloids Surf B Biointerfaces 2022; 220:112942. [DOI: 10.1016/j.colsurfb.2022.112942] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 10/03/2022] [Accepted: 10/13/2022] [Indexed: 11/06/2022]
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6
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Milyaeva OY, Akentiev AV, Bykov AG, Lin SY, Loglio G, Miller R, Michailov AV, Rotanova KY, Noskov BA. Spread Layers of Lysozyme Microgel at Liquid Surface. Polymers (Basel) 2022; 14:polym14193979. [PMID: 36235927 PMCID: PMC9570608 DOI: 10.3390/polym14193979] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Revised: 09/16/2022] [Accepted: 09/20/2022] [Indexed: 11/30/2022] Open
Abstract
The spread layers of lysozyme (LYS) microgel particles were studied by surface dilational rheology, infrared reflection–absorption spectra, Brewster angle microscopy, atomic force microscopy, and scanning electron microscopy. It is shown that the properties of LYS microgel layers differ significantly from those of ß-lactoglobulin (BLG) microgel layers. In the latter case, the spread protein layer is mainly a monolayer, and the interactions between particles lead to the increase in the dynamic surface elasticity by up to 140 mN/m. In contrast, the dynamic elasticity of the LYS microgel layer does not exceed the values for pure protein layers. The compression isotherms also do not exhibit specific features of the layer collapse that are characteristic for the layers of BLG aggregates. LYS aggregates form trough three-dimensional clusters directly during the spreading process, and protein spherulites do not spread further along the interface. As a result, the liquid surface contains large, almost empty regions and some patches of high local concentration of the microgel particles.
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Affiliation(s)
- Olga Yu. Milyaeva
- Institute of Chemistry, St. Petersburg State University, Universitetsky pr. 26, St. Petersburg 198504, Russia
| | - Alexander V. Akentiev
- Institute of Chemistry, St. Petersburg State University, Universitetsky pr. 26, St. Petersburg 198504, Russia
| | - Alexey G. Bykov
- Institute of Chemistry, St. Petersburg State University, Universitetsky pr. 26, St. Petersburg 198504, Russia
| | - Shi-Yow Lin
- Chemical Engineering Department, National Taiwan University of Science and Technology, Taipei 106, Taiwan
| | - Giuseppe Loglio
- Institute of Condensed Matter Chemistry and Technologies for Energy, 16149 Genoa, Italy
| | - Reinhard Miller
- Physics Department, Technical University of Darmstadt, 64289 Darmstadt, Germany
| | - Alexander V. Michailov
- Institute of Chemistry, St. Petersburg State University, Universitetsky pr. 26, St. Petersburg 198504, Russia
| | - Ksenia Yu. Rotanova
- Institute of Chemistry, St. Petersburg State University, Universitetsky pr. 26, St. Petersburg 198504, Russia
| | - Boris A. Noskov
- Institute of Chemistry, St. Petersburg State University, Universitetsky pr. 26, St. Petersburg 198504, Russia
- Correspondence:
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7
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Thermal-assisted stirring as a new method for manufacturing o/w emulsions stabilized by gelatin-arginine complexes. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111261] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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8
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Aerogel: Functional Emerging Material for Potential Application in Food: a Review. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02829-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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9
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Purwanti N, Hogan SA, Maidannyk VA, Mulcahy S, Murphy EG. Effect of pasteurisation and foaming temperature on the physicochemical and foaming properties of nano-filtered mineral acid whey. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105419] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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10
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Koo Y, Kim GH. Bioprinted
hASC
‐laden collagen/
HA
constructs with meringue‐like macro/micropores. Bioeng Transl Med 2022; 7:e10330. [PMID: 36176624 PMCID: PMC9472008 DOI: 10.1002/btm2.10330] [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: 10/13/2021] [Revised: 03/11/2022] [Accepted: 04/04/2022] [Indexed: 11/18/2022] Open
Abstract
Extrusion‐based bioprinting is one of the most effective methods for fabricating cell‐laden mesh structures. However, insufficient cellular activities within the printed cylindrical cell‐matrix blocks, inducing low cell‐to‐cell interactions due to the disturbance of the matrix hydrogel, remain to be addressed. Hence, various sacrificial materials or void‐forming methods have been used; however, most of them cannot solve the problem completely or require complicated fabricating procedures. Herein, we suggest a bioprinted cell‐laden collagen/hydroxyapatite (HA) construct comprising meringue‐like porous cell‐laden structures to enhance osteogenic activity. A porous bioink is generated using a culinary process, i.e., the whipping method, and the whipping conditions, such as the material concentration, time, and speed, are selected appropriately. The constructs fabricated using the meringue‐like bioink with MG63 cells and human adipose stem cells exhibit outstanding metabolic and osteogenic activities owing to the synergistic effects of the efficient cell‐to‐cell interactions and HA stimulation released from the porous structure. The in vitro cellular responses indicate that the meringue‐like collagen bioink for achieving an extremely porous cell‐laden construct can be a highly promising cell‐laden material for various tissue regeneration applications.
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Affiliation(s)
- YoungWon Koo
- Department of Biomechatronic Engineering, College of Biotechnology and Bioengineering Sungkyunkwan University (SKKU) Suwon Republic of Korea
| | - Geun Hyung Kim
- Department of Biomechatronic Engineering, College of Biotechnology and Bioengineering Sungkyunkwan University (SKKU) Suwon Republic of Korea
- Biomedical Institute for Convergence at SKKU (BICS) Sungkyunkwan University Suwon Republic of Korea
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11
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12
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Whey protein microgels for stabilisation of foams. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105399] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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13
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Momen S, Alavi F, Aider M. Impact of alkaline electro-activation treatment on physicochemical and functional properties of sweet whey. Food Chem 2022; 373:131428. [PMID: 34710696 DOI: 10.1016/j.foodchem.2021.131428] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2021] [Revised: 10/06/2021] [Accepted: 10/17/2021] [Indexed: 12/22/2022]
Abstract
The impact of alkaline electro-activation (EA) on the protein solubility, foaming, and emulsifying characteristics of whey was investigated. EA caused protein aggregation and conjugation. At low electric current and holding time, proteins aggregation through disulfide bonds was observed, whereas increasing currents and holding times caused proteins to conjugate with sugars such as lactose, lactulose and galactose. The EA process improved the protein solubility at the pH range of 4.0-7.0. Compared to untreated whey, which produced micron-sized and unstable emulsions at pH 3, whey samples treated under 750 mA and 24-48 h holding time formed nano-sized and stable emulsions at this pH. Furthermore, although both untreated and EA-whey produced stable emulsions at pH 7, those emulsions prepared with EA-whey had smaller particle size and were more stable against droplet flocculation. EA-treated whey tended to generate foams with significantly higher overrun and stability. The present study demonstrated that EA can enhance the functionality of whey.
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Affiliation(s)
- Shima Momen
- Department of Food Sciences, Université Laval, Quebec, QC G1V 0A6, Canada; Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada
| | - Farhad Alavi
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68588-6205, United States
| | - Mohammed Aider
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada; Department of Soil Sciences and Agri-Food Engineering, Université Laval, Quebec, QC G1V 0A6, Canada.
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14
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Guldane M, Dogan M. Multi‐response optimization of process parameters of saponin‐based model foam using Taguchi method and grey relational analysis coupled with principal component analysis. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16553] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Mehmet Guldane
- Program of Laboratory Technology, Pamukova Vocational School Sakarya University of Applied Sciences Sakarya Turkey
| | - Mahmut Dogan
- Department of Food Engineering, Engineering Faculty Erciyes University Kayseri Turkey
- TAGEM Food Analysis Center Co. Erciyes University Technopark Area 38039 Kayseri Turkey
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15
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Fluid gels: A systematic review towards their application in pharmaceutical dosage forms and drug delivery systems. J Drug Deliv Sci Technol 2022. [DOI: 10.1016/j.jddst.2021.102947] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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16
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Kumar RS, Sinha A, Sharma H, Sharma T. High performance carbon dioxide foams of nanocomposites of binary colloids for effective carbon utilization in enhanced oil recovery applications. J Mol Liq 2021. [DOI: 10.1016/j.molliq.2021.117659] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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17
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Shkolnikov Lozober H, Okun Z, Shpigelman A. The impact of high-pressure homogenization on thermal gelation of Arthrospira platensis (Spirulina) protein concentrate. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102857] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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18
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Kubbutat P, Leitão L, Kulozik U. Stability of Foams in Vacuum Drying Processes. Effects of Interactions between Sugars, Proteins, and Surfactants on Foam Stability and Dried Foam Properties. Foods 2021; 10:foods10081876. [PMID: 34441652 PMCID: PMC8392398 DOI: 10.3390/foods10081876] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2021] [Revised: 08/05/2021] [Accepted: 08/11/2021] [Indexed: 01/16/2023] Open
Abstract
The hypothesis was that saccharides mediate interactions between surface-active components and that this will have an impact on foam decay during the drying process. Static light scattering was performed to determine changes in interactions between the foam stabilizer on a molecular level. Furthermore, pendant drop and oscillating drop measurements were performed to examine the surface tension and surface rheology. Foams were dried in conventional dryers as well as microwave-supported vacuum dryers. Final foam properties were determined. It was shown that the addition of sugars, often added as protective substances for sensitive organic molecules, resulted in lower repulsion between different types of surface-active components, namely polysorbate 80 and β-lactoglobulin (β-lg). Differences in impact of the types of sugars and between different types of surfactant, protein, and small molecules were observed influencing the foam decay behavior. The interfacial properties of polysorbate 80 and β-lg were influenced by the type of the used sugars. The surface elasticity of protein stabilized surfaces was higher compared to that of polysorbate stabilized systems. Protein stabilized systems remained more stable compared to polysorbate systems, which was also affected by the used saccharide. Overall, a correlation between molecular interactions and foam decay behavior was found.
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19
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Correlation between Physico-Chemical Characteristics of Particulated β-Lactoglobulin and Its Behavior at Air/Water and Oil/Water Interfaces. Foods 2021; 10:foods10061426. [PMID: 34205453 PMCID: PMC8234016 DOI: 10.3390/foods10061426] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2021] [Revised: 06/14/2021] [Accepted: 06/16/2021] [Indexed: 11/17/2022] Open
Abstract
It is widely accepted that protein-based particles can efficiently stabilize foams and emulsions. However, it is not fully elucidated which particle properties are decisive for the stabilization of air/water and oil/water interfaces. To unravel this correlation, selected properties of nano-sized soluble β-lactoglobulin particles were changed one at a time. Therefore, particles of (1) variable size but similar zeta potential and degree of cross-linking and (2) similar size but different further properties were produced by heat treatment under a specific combination of pH value and NaCl concentration and then analyzed for their interfacial behavior as well as foaming and emulsifying properties. On the one hand, it was found that the initial phase of protein adsorption at both the air/water and the oil/water interface was mainly influenced by the zeta potential, independent of the particle size. On the other hand, foam stability as resolved from the time-dependent evolution of mean bubble area negatively correlated with disulfide cross-linking, whereas emulsion stability in terms of oil droplet flocculation showed a positive correlation with disulfide cross-linking. In addition, flocculation was more pronounced for larger particles. Concluding from this, foam and emulsion stability are not linked to the same particle properties and, thus, explanatory approaches cannot be used interchangeably.
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20
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Foaming properties of different forms of caseins in aqueous systems. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00824-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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21
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Effects of incorporating different kinds of peptides on the foaming properties of egg white powder. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102742] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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22
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Food-grade aerogels obtained from polysaccharides, proteins, and seed mucilages: Role as a carrier matrix of functional food ingredients. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.021] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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23
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Young P, Mills T, Norton I. Influence of pH on fluid gels produced from egg and whey protein isolate. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106108] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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24
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Development of soy milk in the form of wet foam in the presences of whey protein concentrate and polysaccharides at different whipping temperatures: Study of physical, rheological and microstructural properties. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110444] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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25
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Guan Y. Liquid Foaming Properties. Food Hydrocoll 2021. [DOI: 10.1007/978-981-16-0320-4_6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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26
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İnce Coşkun AE, Özdestan Ocak Ö. Foaming behavior of colloidal whey protein isolate micro-particle dispersions. Colloids Surf A Physicochem Eng Asp 2021. [DOI: 10.1016/j.colsurfa.2020.125660] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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27
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Zembyla M, Lazidis A, Murray BS, Sarkar A. Stability of water-in-oil emulsions co-stabilized by polyphenol crystal-protein complexes as a function of shear rate and temperature. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.109991] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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28
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Alavi F, Tian Z, Chen L, Emam-Djomeh Z. Effect of CaCl2 on the stability and rheological properties of foams and high-sugar aerated systems produced by preheated egg white protein. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105887] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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29
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Wessels MLJ, Azzollini D, Fogliano V. Frozen storage of lesser mealworm larvae (Alphitobius diaperinus) changes chemical properties and functionalities of the derived ingredients. Food Chem 2020; 320:126649. [PMID: 32217433 DOI: 10.1016/j.foodchem.2020.126649] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2019] [Revised: 03/16/2020] [Accepted: 03/18/2020] [Indexed: 12/01/2022]
Abstract
The effect of frozen storage on the chemical properties and ingredient functionalities of Lesser mealworms was investigated at -20 °C for 2 months. Major changes occurred in the first week of frozen storage. Proteins, among which heavy chain myosin, underwent denaturation and aggregation, as shown by a decrease in solubility, SDS-PAGE pattern, and Confocal Laser Scanning Microscopy. The ice melting point in larvae was -32.5 °C as determined by DSC: 25% of water is not frozen at -20 °C, possibly due to anti-freezing proteins preventing ice formation. The presence of unfrozen water favoured various enzymatic activities as shown by a pH decrease, indicating protein hydrolysis. The molecular changes during frozen storage increased the browning reactions due to phenoloxidase activity. Foaming ability, foam stability and gel network stability increased upon frozen storage due to protein denaturation. Results provide important information regarding the opportunity of frozen storage of insect larvae for both research and industrial purposes.
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Affiliation(s)
- M L J Wessels
- Food Quality & Design Group, Wageningen University & Research. Bornse Weilanden 9. 6708 WG, Wageningen, The Netherlands
| | - D Azzollini
- Food Quality & Design Group, Wageningen University & Research. Bornse Weilanden 9. 6708 WG, Wageningen, The Netherlands
| | - V Fogliano
- Food Quality & Design Group, Wageningen University & Research. Bornse Weilanden 9. 6708 WG, Wageningen, The Netherlands.
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30
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Chang K, Liu J, Jiang W, Zhang R, Zhang T, Liu B. Ferulic acid-ovalbumin protein nanoparticles: Structure and foaming behavior. Food Res Int 2020; 136:109311. [PMID: 32846520 DOI: 10.1016/j.foodres.2020.109311] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2020] [Revised: 05/06/2020] [Accepted: 05/11/2020] [Indexed: 12/21/2022]
Abstract
Egg white was known for its excellent foaming properties, and some reports had studied the effect of polyphenol such as green tea on the foaming properties. However, ovalbumin, as the most abundant component of egg white protein, few literatures have reported the effects of polyphenols on its structure and foam property. In this study, ferulic acid (FA) was selected to explore the influence of polyphenol on the structure and foaming properties of ovalbumin (OVA). Results showed that hydrophobic interaction and hydrogen chemical bonds were the main driving force. FA could induce a significant decrease of free-SH content (12.76-3.72 μmol/g), a slight decline of surface hydrophobicity (716.39-577.65). Meanwhile, combined with the results of fluorescence spectroscopy and circular dichroism spectroscopy, we conclude that FA changed the structures and molecular flexibility of OVA. The increase of particle size and absolute zeta-potential showed there was a little aggregation between OVA molecules, proved FA could act as a cross-linker between OVA proteins. This behavior makes the adjacent films more firm and stable, therefore improved the foaming properties. This study suggested that FA could be a potential foaming agent to modify the foaming properties of OVA in the foam-related food industry.
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Affiliation(s)
- Kefei Chang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, People's Republic of China; College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Jingbo Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, People's Republic of China; College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Wei Jiang
- College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Ruixue Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, People's Republic of China; College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Ting Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, People's Republic of China; College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Boqun Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, People's Republic of China; College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China.
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31
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Physico-chemical and foaming properties of nanofibrillated egg white protein and its functionality in meringue batter. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105554] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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32
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Ince-Coskun AE, Ozdestan-Ocak O. Effects of salt ions and heating on the behaviour of whey protein particle dispersions. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105433] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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33
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Food-grade strategies to increase stability of whey protein particles: Particle hardening through aldehyde treatment. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105353] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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34
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Zhang X, Zhou J, Chen J, Li B, Li Y, Liu S. Edible foam based on pickering effect of bacterial cellulose nanofibrils and soy protein isolates featuring interfacial network stabilization. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105440] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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35
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Adsorption layer formation in dispersions of protein aggregates. Adv Colloid Interface Sci 2020; 276:102086. [PMID: 31895989 DOI: 10.1016/j.cis.2019.102086] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2019] [Accepted: 12/13/2019] [Indexed: 02/06/2023]
Abstract
The review discusses recent results on the adsorption of amyloid fibrils and protein microgels at liquid/fluid interfaces. The application of the shear and dilational surface rheology, atomic force microscopy and passive particle probe tracking allowed for elucidating characteristic features of the protein aggregate adsorption while some proposed hypothesis still must be examined by special methods for structural characterization. Although the distinctions of the shear surface properties of dispersions of protein aggregates from the properties of native protein solutions are higher than the corresponding distinctions of the dilational surface properties, the latter ones give a possibility to obtain new information on the formation of fibril aggregates at the water/air interface. Only the adsorption of BLG microgels and fibrils was studied in some details. The kinetic dependencies of the dynamic surface tension and dilational surface elasticity for aqueous dispersions of protein globules, protein microgels and purified fibrils are similar if the system does not contain flexible macromolecules or flexible protein fragments. In the opposite case the kinetic dependencies of the dynamic surface elasticity can be non-monotonic. The solution pH influences strongly the dynamic surface properties of the dispersions of protein aggregates indicating that the adsorption kinetics is controlled by an electrostatic adsorption barrier if the pH deviates from the isoelectric point. A special section of the review considers the possibility to apply kinetic models of nanoparticle adsorption to the adsorption of protein aggregates.
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36
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Diaz JT, Foegeding EA, Lila MA. Formulation of protein–polyphenol particles for applications in food systems. Food Funct 2020; 11:5091-5104. [DOI: 10.1039/d0fo00186d] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Abstract
Consumers are demanding healthy nutritious foods rich in protein (both plant and animal) and biologically-active phytochemicals from plants, which can help the body to sustain a stronger immune system and fight against oxidative stress.
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Affiliation(s)
- Joscelin T. Diaz
- Plants for Human Health Institute
- Food Bioprocessing & Nutrition Sciences
- North Carolina State University
- North Carolina Research Campus
- Kannapolis
| | - E. Allen Foegeding
- Food Bioprocessing & Nutrition Sciences
- North Carolina State University
- Raleigh
- USA
| | - Mary Ann Lila
- Plants for Human Health Institute
- Food Bioprocessing & Nutrition Sciences
- North Carolina State University
- North Carolina Research Campus
- Kannapolis
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37
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Murray BS. Microgels at fluid-fluid interfaces for food and drinks. Adv Colloid Interface Sci 2019; 271:101990. [PMID: 31330395 DOI: 10.1016/j.cis.2019.101990] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2019] [Revised: 07/09/2019] [Accepted: 07/11/2019] [Indexed: 12/11/2022]
Abstract
Various aspects of microgel adsorption at fluid-fluid interfaces of relevance to emulsion and foam stabilization have been reviewed. The emphasis is on the wider non-food literature, with a view to highlighting how this understanding can be applied to food-based systems. The various different types of microgel, their methods of formation and their fundamental behavioral traits at interfaces are covered. The latter includes aspects of microgel deformation and packing at interfaces, their deformability, size, swelling and de-swelling and how this affects their surface activity and stabilizing properties. Experimental and theoretical methods for measuring and modelling their behaviour are surveyed, including interactions between microgels themselves at interfaces but also other surface active species. It is concluded that challenges still remain in translating all the possibilities synthetic microgels offer to microgels based on food-grade materials only, but Nature's rich tool box of biopolymers and biosurfactants suggests that this field will still open up important new avenues of food microstructure development and control.
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38
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Lappa IK, Papadaki A, Kachrimanidou V, Terpou A, Koulougliotis D, Eriotou E, Kopsahelis N. Cheese Whey Processing: Integrated Biorefinery Concepts and Emerging Food Applications. Foods 2019; 8:E347. [PMID: 31443236 PMCID: PMC6723228 DOI: 10.3390/foods8080347] [Citation(s) in RCA: 70] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2019] [Revised: 08/07/2019] [Accepted: 08/10/2019] [Indexed: 12/27/2022] Open
Abstract
Cheese whey constitutes one of the most polluting by-products of the food industry, due to its high organic load. Thus, in order to mitigate the environmental concerns, a large number of valorization approaches have been reported; mainly targeting the recovery of whey proteins and whey lactose from cheese whey for further exploitation as renewable resources. Most studies are predominantly focused on the separate implementation, either of whey protein or lactose, to configure processes that will formulate value-added products. Likewise, approaches for cheese whey valorization, so far, do not exploit the full potential of cheese whey, particularly with respect to food applications. Nonetheless, within the concept of integrated biorefinery design and the transition to circular economy, it is imperative to develop consolidated bioprocesses that will foster a holistic exploitation of cheese whey. Therefore, the aim of this article is to elaborate on the recent advances regarding the conversion of whey to high value-added products, focusing on food applications. Moreover, novel integrated biorefining concepts are proposed, to inaugurate the complete exploitation of cheese whey to formulate novel products with diversified end applications. Within the context of circular economy, it is envisaged that high value-added products will be reintroduced in the food supply chain, thereby enhancing sustainability and creating "zero waste" processes.
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Affiliation(s)
- Iliada K Lappa
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece
| | - Aikaterini Papadaki
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece
| | - Vasiliki Kachrimanidou
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece.
- Department of Food and Nutritional Sciences, University of Reading, Berkshire RG6 6AP, UK.
| | - Antonia Terpou
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece
| | | | - Effimia Eriotou
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece
| | - Nikolaos Kopsahelis
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece.
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39
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Ambros S, Dombrowski J, Boettger D, Kulozik U. The Concept of Microwave Foam Drying Under Vacuum: A Gentle Preservation Method for Sensitive Biological Material. J Food Sci 2019; 84:1682-1691. [PMID: 31287569 DOI: 10.1111/1750-3841.14698] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2018] [Revised: 05/16/2019] [Accepted: 05/20/2019] [Indexed: 12/15/2022]
Abstract
Microwave vacuum drying as compared to conventional vacuum drying has evinced advantages regarding drying time, while comparable product characteristics were achieved when drying sensitive biological material. Due to the volumetric microwave input, a time reduction of up to 90% is possible. When drying viscous liquids, a foamed structure that remains stable during drying exhibits further advantages as the diffusion-limited third drying step is enhanced by the porous structure. As foams not only have to be thermally resistant during microwave vacuum processing, but also withstand the vacuum, a specific process for foam drying by microwaves under low pressure conditions was developed. Foam formation and stabilization was achieved by using a synergistic mixture of proteins and carbohydrates; Lactobacillus paracasei ssp. paracasei F19 (L. paracasei) served as a model sensitive substance. Investigation of surface activity and foaming properties as a function of L. paracasei concentration revealed a significant positive contribution of the bacterial cells. It was shown that L. paracasei directly adsorbed at the air-water interface. Besides, a structuring of the liquid lamellae was assumed. Moreover, drying time was reduced to at least 50% compared to microwave vacuum drying without foaming. It was further observed that the slight loss in survival was mainly due to the relatively high moisture content and high vacuum levels at the beginning of the process. However, foaming, vacuum application, and final drying, respectively, did not affect viability of the bacterial cells. Thus, by incorporation of lactic acid bacteria into foam structures, drying can be carried out in a fraction of time, and further results in high-product quality. PRACTICAL APPLICATION: The application of continuous foam drying offers an efficient and energy-saving alternative to the currently applied techniques for the processing of sensitive material. The process could be applied for the preservation of starter cultures and probiotics as well as in the pharmaceutical industry, when sensitive material such as therapeutic proteins is dried. This process is especially suitable for freezing-sensitive and thermolabile substances.
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Affiliation(s)
- S Ambros
- Chair of Food and Bioprocess Engineering, Technical Univ. of Munich, 85354, Freising, Germany
| | - J Dombrowski
- Chair of Food and Bioprocess Engineering, Technical Univ. of Munich, 85354, Freising, Germany
| | - D Boettger
- Chair of Food and Bioprocess Engineering, Technical Univ. of Munich, 85354, Freising, Germany
| | - U Kulozik
- Chair of Food and Bioprocess Engineering, Technical Univ. of Munich, 85354, Freising, Germany
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40
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Ha JH, Lee JH, Lee JJ, Choi YI, Lee HJ. Effects of Whey Protein Injection as a Curing Solution on Chicken Breast Meat. Food Sci Anim Resour 2019; 39:494-502. [PMID: 31304476 PMCID: PMC6612792 DOI: 10.5851/kosfa.2019.e44] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2019] [Revised: 06/02/2019] [Accepted: 06/04/2019] [Indexed: 11/06/2022] Open
Abstract
The quality characteristics and storage stability of chicken breast meat (CBM) was investigated following the injection of whey protein (WP) as a curing ingredient. The moisture content of CBM decreased with increasing concentration of WP. The highest concentration of WP (7%) resulted in the lowest moisture and fat content and the highest protein content of CBM. Injection of WP elevated the pH and water holding capacity (WHC) of CBM. The cooking loss of CBM was significantly decreased with WP injections of 3% and higher. All WP injections increased the L* of the CBM but decreased the a* and b*. WP injection increased the springiness, cohesiveness, and chewiness and decreased the hardness of the CBM. WP injection increased 2-thiobarbituric acid reactive substances (TBARS) after 3 and 7 days of storage. The volatile basic nitrogen (VBN) content of the CBM increased with increased concentrations of WP. The total microbial count (TMC) of CBM injected with WP was higher initially and after 3 days of storage. Our results showed WP injection improved the WHC of CBM but decreased the storage stability by increasing TBARS, VBN and TMC.
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Affiliation(s)
- Jung-Heun Ha
- Department of Food Science and Nutrition,
Dankook University, Cheonan 31116,
Korea
| | | | - Jae-Joon Lee
- Department of Food and Nutrition, Chosun
University, Gwangju 61452, Korea
| | - Yang-Il Choi
- Department of Animal Science, Chungbuk
National University, Cheongju 28644,
Korea
| | - Hyun-Joo Lee
- Department of Nutrition and Culinary
Science, Hankyong National University, Ansung
17579, Korea
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41
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IMPROVING THE TECHNIQUE OF SCRAMBLED DESSERTS USING THE FOOD SUPPLEMENT “MAGNETOFOOD”. EUREKA: LIFE SCIENCES 2019. [DOI: 10.21303/2504-5695.2019.00856] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
For improving the technology of scrambled dessert products, a food supplement, based on the nanopowder of oxides of two- and trivalent iron “Magnetofood” was introduced in the recipe composition. The object of the studies is base recipes: one of mousse “Cranberry” and sambuk “Apple”. For determining technological characteristics and quality parameters, conventional standard methods were used.
It has been established, that introduction of the food supplement “Magnetofood” in amount 0,1 %, 0,15 %, 0,2 % of the recipe mixture mass improves consumption properties of scrambled desserts. The mean value of the organoleptic analysis increases by (1,25±0,1) points. The density also decreases by (29±1) kg/m3 for mousses, by (26±1) kg/m3 for sambuks, and scrambling duration – by ~ 3 minutes. At storing during 24 hours at h=(90±2) %, the microbial contamination of the surface of samples decreases – QMAFAnM in 10 times, yeasts – in 2 times, molds – in 2 times.
It has been established, that introduction of the supplement “Magnetofood” favors the growth of the foam-creating ability in average: by (40±2) % for mousses, by (55±3) % for sambuks. The porosity increases by (14,3±0,7) % for mousses, by (12,7±0, 6) % for sambuks. The foam structure stability of scrambled desserts improves by (14±1,1) %. The food supplement “Magnetofood” also raises the effective viscosity by (32 ±1) Pa·s for mousses and by (41±2) Pa·s for sambuks and the mechanical strength of scrambled desserts in 1,23 times.
The highest parameters were inherited to mousses and sambuks with supplement “Magnetofood” mass share 0,15 %.
There have been experimentally substantiated scrambling technological parameters and regimes of recipe mixtures of berry-fruit mousses and sambuks, modified by the food supplement “Magnetofood”. The total scrambling duration is (14–16) minutes. The initial scrambling speed of the berry-fruit base is (2,0–2,2) s-1, at that the scrambling time is (5–6)·60s. Then the recipe mixture is scrambled at speed (3,3–3,5) s-1 during (3–4)·60s. Scrambling is finished at speed (2,0–2,2) s-1. The distinctive feature of the improved technology is premixing of the food supplement “Magnetofood” with gelatin, realized before the technological operation of soaking gelatin in cold water.
The obtained experimental data may be used at developing innovative technologies of scrambled dessert products with the food supplement “Magnetofood”.
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42
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How foam stability against drainage is affected by conditions of prior whey protein powder storage and dry-heating: A multidimensional experimental approach. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.08.029] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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43
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Alavi F, Emam-Djomeh Z, Momen S, Mohammadian M, Salami M, Moosavi-Movahedi AA. Effect of free radical-induced aggregation on physicochemical and interface-related functionality of egg white protein. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.08.048] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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44
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Buggy AK, McManus JJ, Brodkorb A, Hogan SA, Fenelon MA. Pilot-scale formation of whey protein aggregates determine the stability of heat-treated whey protein solutions—Effect of pH and protein concentration. J Dairy Sci 2018; 101:10819-10830. [DOI: 10.3168/jds.2017-14177] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2017] [Accepted: 07/10/2018] [Indexed: 11/19/2022]
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45
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Richert ME, García Rey N, Braunschweig B. Charge-Controlled Surface Properties of Native and Fluorophore-Labeled Bovine Serum Albumin at the Air-Water Interface. J Phys Chem B 2018; 122:10377-10383. [PMID: 30339752 PMCID: PMC6245422 DOI: 10.1021/acs.jpcb.8b06481] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
![]()
Proteins
at interfaces are important for protein formulations and
in soft materials such as foam. Here, interfacial stability and physicochemical
properties are key elements, which drive macroscopic foam properties
through structure–property relations. Native and fluorescein
isothiocyanate-labeled bovine serum albumin (BSA) were used to modify
air–water interfaces as a function of pH. Characterizations
were performed with tensiometry and sum-frequency generation (SFG).
SFG spectra of O–H stretching vibrations reveal a phase reversal
and a pronounced minimum in O–H intensity at pH values of 5.3
and 4.7 for native and labeled BSA, respectively. This minimum is
attributed to the interfacial isoelectric point (IEP) and is accompanied
by a minimum in surface tension and negligible ζ-potentials
in the bulk. Interfacial proteins at pH values close to the IEP can
promote macroscopic foam stability and are predominately located in
the lamellae between individual gas bubbles as evidenced by confocal
fluorescence microscopy. Different from the classical stabilization
mechanisms, for example, via the electrostatic disjoining pressure,
we propose that the presence of more close-packed BSA, because of
negligible net charges, inside the foam lamellae is more effective
in reducing foam drainage as compared to a situation with strong repulsive
electrostatic interactions.
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Affiliation(s)
- Manuela E Richert
- Institute of Physical Chemistry , Westfälische Wilhelms-Universität Münster , Corrensstraße 28/30 , 48149 Münster , Germany
| | - Natalia García Rey
- Institute of Physical Chemistry , Westfälische Wilhelms-Universität Münster , Corrensstraße 28/30 , 48149 Münster , Germany.,Center for Soft Nanoscience , Westfälische Wilhelms-Universität Münster , Busso-Peus-Straße 10 , 48149 Münster , Germany
| | - Björn Braunschweig
- Institute of Physical Chemistry , Westfälische Wilhelms-Universität Münster , Corrensstraße 28/30 , 48149 Münster , Germany.,Center for Soft Nanoscience , Westfälische Wilhelms-Universität Münster , Busso-Peus-Straße 10 , 48149 Münster , Germany
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47
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Foam and thin films of hydrophilic silica particles modified by β-casein. J Colloid Interface Sci 2018; 513:357-366. [DOI: 10.1016/j.jcis.2017.11.022] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2017] [Revised: 11/04/2017] [Accepted: 11/07/2017] [Indexed: 12/27/2022]
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48
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Zhuang Y, Ueda I, Kulozik U, Gebhardt R. Influence of β-lactoglobulin and calcium chloride on the molecular structure and interactions of casein micelles. Int J Biol Macromol 2018; 107:560-566. [DOI: 10.1016/j.ijbiomac.2017.09.021] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2017] [Revised: 09/03/2017] [Accepted: 09/10/2017] [Indexed: 10/01/2022]
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49
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Chen M, Feijen S, Sala G, Meinders M, van Valenberg H, van Hooijdonk A, van der Linden E. Foam stabilized by large casein micelle aggregates: The effect of aggregate number in foam lamella. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.08.026] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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50
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