1
|
Feng D, Yin S, Wen X, Jing P. Heat treatment improves the dispersion stability of rice bran milk through changing the settling behavior. Food Chem 2024; 450:139348. [PMID: 38615533 DOI: 10.1016/j.foodchem.2024.139348] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2023] [Revised: 04/01/2024] [Accepted: 04/10/2024] [Indexed: 04/16/2024]
Abstract
Poor dispersion stability of nutritious rice bran milk limits its production. In this study, the dispersion stability of rice bran milk after heating at 95 °C for 0-5 min was investigated. Visual observation revealed improved dispersion stability and changes in settling behavior with heat durations. After heating for 5 min, the serum turbidity increased from 1.86 to 2.95. The centrifugal sedimentation rate unexpectedly rose from 9.25% to 29.18%, indicating an increase in volumetric particle concentration. Fourier transform infrared spectroscopy revealed that heating induced starch gelatinization and protein denaturation in rice bran milk, leading to increased volumetric particle concentration. Rice bran protein aggregates after heating were developed and embedded in the gel-like network composed of swollen starch granules. These results suggested that rice bran milk, due to thermal-induced alteration in biomacromolecules, may behave progressively from free settling to hindered settling to compression settling, resulting in improved dispersion stability.
Collapse
Affiliation(s)
- Dacheng Feng
- Shanghai Food Safety and Engineering Technology Research Center, Bor S. Luh Food Safety Research Center, Key Lab of Urban Agriculture (South), School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Sijia Yin
- Shanghai Food Safety and Engineering Technology Research Center, Bor S. Luh Food Safety Research Center, Key Lab of Urban Agriculture (South), School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Xinyao Wen
- Shanghai Food Safety and Engineering Technology Research Center, Bor S. Luh Food Safety Research Center, Key Lab of Urban Agriculture (South), School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Pu Jing
- Shanghai Food Safety and Engineering Technology Research Center, Bor S. Luh Food Safety Research Center, Key Lab of Urban Agriculture (South), School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China; Shanghai Jiao Tong University Sichuan Research Institute,619#, Jicui Street, Tianfu New Area, Sichuan Province, China.
| |
Collapse
|
2
|
Dai Y, Li C, Liu J, Xing L, Zhu T, Liu S, Yan Z, Zheng X, Wang L, Lu J, Zhou S. Enhancing the stability of mung bean-based milk: Insights from protein characteristics and raw material selection. Int J Biol Macromol 2024; 265:131030. [PMID: 38518949 DOI: 10.1016/j.ijbiomac.2024.131030] [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: 11/10/2023] [Revised: 03/18/2024] [Accepted: 03/19/2024] [Indexed: 03/24/2024]
Abstract
Plant-based milk (PBM) alternatives are gaining popularity worldwide as the change of consumers' nutritional habits and health attitudes. Mung beans, recognized for their nutritional value, have gained attention as potential ingredients for PBM. Nevertheless, mung bean-based milk (MBM) faces instability issues common to other plant-based milks. This study investigated the factors influencing MBM stability focusing on raw materials. We selected 6 out of 20 varieties based on their MBM centrifugation sedimentation rates, representing both stable and unstable MBM. Stable MBM exhibited distinct advantages, including reduced separation rate, smaller particle size, lower viscosity, fewer protein aggregates, higher soluble protein content, and increased consumer acceptance. Major nutritional components such as protein, starch, and lipids were not significant different between stable and unstable MBM varieties. The pivotal distinction may lay in the protein properties and composition. Stable MBM varieties exhibited significantly improved protein solubility and emulsion stability, along with elevated concentrations of legume-like acidic subunits, basic 7S proteins, and 28 kDa and 26 kDa vicilin-like subunits. The increasement of these proteins likely contributed to the improvement in protein characteristics that affect MBM stability. These findings offer valuable insights for raw material selection and guidance for future mung bean breeding to enhance mung bean milk production.
Collapse
Affiliation(s)
- Ying Dai
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Chunhong Li
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agricultural Science, Beijing 100193, China
| | - Jinqi Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Lina Xing
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Tong Zhu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Shuangneng Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Zheng Yan
- College of Bioengineering, Beijing Polytechnic, Beijing 100176, China
| | - Xiaowei Zheng
- Nutrition & Health Research Institute, COFCO Corporation, Beijing 102209, China
| | - Li Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jing Lu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
| | - Sumei Zhou
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
| |
Collapse
|
3
|
Li J, Janssen F, Verfaillie D, Brijs K, Delcour JA, Van Royen G, Wouters AGB. Varying precipitation conditions allow directing the composition and physical properties of soy protein concentrates. J Food Sci 2024; 89:925-940. [PMID: 38235999 DOI: 10.1111/1750-3841.16907] [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: 05/26/2023] [Revised: 12/04/2023] [Accepted: 12/12/2023] [Indexed: 01/19/2024]
Abstract
Soy protein concentrates (SPCs) are common food ingredients. They typically contain 65% (w/w) protein and ∼30% (w/w) carbohydrate. SPCs can be obtained with various protein precipitation conditions. A systematic study of the impact of these different protein precipitation protocols on the SPC protein composition and physical properties is still lacking. Here, SPCs were prepared via three different protocols, that is, isoelectric (pH 3.5-5.5), aqueous ethanol (50%-70% [v/v]), and Ca2+ ion (5-50 mM) based precipitations, and analyzed for (protein) composition, protein thermal properties, dispersibility, and water-holding capacity. SPCs precipitated at pH 5.5 or by adding 15 mM Ca2+ ions had a lower 7S/11S globulin ratio (∼0.40) than that (∼0.50) of all other SPC samples. Protein in SPCs obtained by isoelectric precipitation denatured at a significantly higher temperature than those in ethanol- or Ca2+ -precipitated SPCs. Precipitation with 50%-60% (v/v) ethanol resulted in pronounced denaturation of 2S albumin and 7S globulin fractions in SPCs. Additionally, increasing the precipitation pH from 3.5 to 5.5 and increasing the Ca2+ ion concentration from 15 to 50 mM caused a strong decrease of both the dispersibility of the protein in SPC and its water-holding capacity at pH 7.0. In conclusion, this study demonstrates that the SPC production process can be directed to obtain ingredients with versatile protein physicochemical properties toward potential food applications. PRACTICAL APPLICATION: This study demonstrates that applying different protein precipitation protocols allows obtaining SPCs that vary widely in (protein) composition and physical properties (such as protein dispersibility and water-holding capacity). These varying traits can greatly influence the suitability of SPCs as functional ingredients for specific applications, such as the production of food foams, emulsions, gels, and plant-based meat alternatives. The generated knowledge may allow targeted production of SPCs for specific applications.
Collapse
Affiliation(s)
- Jiashu Li
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Frederik Janssen
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Diete Verfaillie
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Kristof Brijs
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Jan A Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Geert Van Royen
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Arno G B Wouters
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| |
Collapse
|
4
|
Roland IS, Le TT, Chen T, Aguilera-Toro M, Nielsen SDH, Larsen LB, Poulsen NA. Storage Stability of Plant-Based Drinks Related to Proteolysis and Generation of Free Amino Acids. Foods 2024; 13:367. [PMID: 38338503 PMCID: PMC10855237 DOI: 10.3390/foods13030367] [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: 12/08/2023] [Revised: 01/10/2024] [Accepted: 01/22/2024] [Indexed: 02/12/2024] Open
Abstract
The market for plant-based drinks (PBDs) is experiencing a surge in consumer demand, especially in Western societies. PBDs are a highly processed food product, and little is known about this relatively new food product category when compared to bovine milk. In the present study, the storage stability, proteolysis and generation of free amino acids were investigated in commercially available PBDs over the course of a one-year storage period. Generally, pH, color and protein solubility were found to be stable in the PBDs during storage, except for the pea-based product, which showed less protein solubility after storage. The pea-based drinks also had higher initial levels of free N-terminals prior to storage compared with levels for the other plant-based drinks, as well as significantly increasing levels of total free, and especially bitter free, amino acids. The development of free amino acids in the oat-based drink indicated that the released amino acids could be involved in various reactions such as the Maillard reaction during the storage period.
Collapse
Affiliation(s)
- Ida Schwartz Roland
- Department of Food Science, Aarhus University, Agro Food Park 48, DK-8200 Aarhus, Denmark
| | - Thao T. Le
- Department of Food Science and Microbiology, Auckland University of Technology, Auckland 1010, New Zealand
| | - Tony Chen
- Department of Food Science and Microbiology, Auckland University of Technology, Auckland 1010, New Zealand
| | - Miguel Aguilera-Toro
- Department of Food Science, Aarhus University, Agro Food Park 48, DK-8200 Aarhus, Denmark
| | | | - Lotte Bach Larsen
- Department of Food Science, Aarhus University, Agro Food Park 48, DK-8200 Aarhus, Denmark
| | - Nina Aagaard Poulsen
- Department of Food Science, Aarhus University, Agro Food Park 48, DK-8200 Aarhus, Denmark
| |
Collapse
|
5
|
Ren Y, Jia F, Li D. Ingredients, structure and reconstitution properties of instant powder foods and the potential for healthy product development: a comprehensive review. Food Funct 2024; 15:37-61. [PMID: 38059502 DOI: 10.1039/d3fo04216b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/08/2023]
Abstract
Instant foods are widely presented in powder forms across different food segments, which potentially can be formulated with functional or beneficial compounds to provide health benefits. Many reconstituted instant powder foods form colloidal suspensions with complex structures. However, designing instant powder food could be challenging due to the structural complexity and high flexibility in formulation. This review proposed a new classification method for instant powder foods according to the solubility of ingredients and the structure of the reconstituted products. Instant powder foods containing insoluble ingredients are discussed. It summarised challenges and current advances in powder treatments, reconstitution improvement, and influences on food texture and structure to facilitate product design in related industries. The characteristics and incorporation of the main ingredients and ingredients with health benefits in product development were reviewed. Different products vary significantly in the ratios of macronutrients. The macronutrients have limited solubility in water. After being reconstituted by water, the insoluble components are dispersed and swell to form colloidal dispersions with complex structures and textures. Soluble components, which dissolve in the continuous phase, may facilitate the dispersing process or influence the solution environment. The structure of reconstituted products and destabilising factors are discussed. Both particle and molecular structuring strategies have been developed to improve wettability and prevent the formation of lumps and, therefore, to improve reconstitution properties. Various types of instant food have been developed based on healthy or functional ingredients and exhibit positive effects on the prevention of non-communicable diseases and overall health. Less processed materials and by-products are often chosen to enhance the contents of dietary fibre and phenolic compounds. The enrichment of phenolic compounds, dietary fibres and/or probiotics tend to be simultaneous in plant-based products. The process of the ingredients and the formulation of products must be tailored to design the desired structure and to improve the reconstitution property.
Collapse
Affiliation(s)
- Yi Ren
- School of Public Health and Institute of Nutrition & Health, Qingdao University, Qingdao 266021, China.
- Ningbo Yu Fang Tang Biological Science and Technology Co., Ltd, Ningbo 315012, China
| | - Fuhuai Jia
- Ningbo Yu Fang Tang Biological Science and Technology Co., Ltd, Ningbo 315012, China
| | - Duo Li
- School of Public Health and Institute of Nutrition & Health, Qingdao University, Qingdao 266021, China.
| |
Collapse
|
6
|
Meng C, Chen Y, Wang X, Chen H, Deng Q. Effect of Different Temperatures on the Storage Stability of Flaxseed Milk. Foods 2023; 12:3571. [PMID: 37835223 PMCID: PMC10572285 DOI: 10.3390/foods12193571] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2023] [Revised: 09/20/2023] [Accepted: 09/23/2023] [Indexed: 10/15/2023] Open
Abstract
In this study, the physical and oxidative stability of flaxseed milk without food additives at different temperatures (25 °C and 37 °C) was assessed. Over in 206 days in storage, the particle size, Turbiscan stability index (TSI), centrifugal sedimentation rate, and primary and secondary oxidation products of flaxseed milk increased, viscosity decreased, and the absolute value of the potential first decreased and then increased. These phenomena indicated a gradual decrease in the physical stability of flaxseed milk, accompanied by drastic oxidative changes. The antioxidant capacity of flaxseed milk was related to the location of the physical distribution of flaxseed lignin, which was more effective in the aqueous phase compared to the non-aqueous phase. Interestingly, after 171 days in storage at 37 °C, the particle size of flaxseed milk was approximately doubled (6.98 μm → 15.27 μm) and the absolute value of the potential reached its lowest point (-13.49 mV), when the content of primary oxidation products reached its maximum (8.29 mmol/kg oil). The results showed that temperature had a significant effect on the stability of flaxseed milk and that stability decreased with increasing temperature and shortened shelf life. This work provides a theoretical basis for elucidating the stabilization-destabilization mechanism of flaxseed milk.
Collapse
Affiliation(s)
- Chen Meng
- School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China;
- Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China; (Y.C.); (X.W.)
| | - Yashu Chen
- Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China; (Y.C.); (X.W.)
| | - Xintian Wang
- Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China; (Y.C.); (X.W.)
| | - Hongjian Chen
- College of Health Science and Engineering, Hubei University, Wuhan 430062, China
| | - Qianchun Deng
- Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China; (Y.C.); (X.W.)
| |
Collapse
|
7
|
Pan W, Zheng Z, Li P, Ai Z, Liu Y. Effects of enzymatic modification on the stability of cashew-based milk. Food Funct 2023; 14:7946-7958. [PMID: 37552523 DOI: 10.1039/d3fo01013a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/09/2023]
Abstract
The green and low-carbon awareness drives the consumption demand for "clean-label" plant-based milk, which is limited by its physicochemical stability. Herein, the effects of enzymatic hydrolysis on the stability of cashew-based milk (CM) are explored in detail. Our results showed that a maximum protein solubility of 41.36 ± 2.14% was achieved under bromelain treatment of CM either for 60 min or with the addition of 600 U g-1. Under these hydrolysis conditions, CM showed smaller particle size, larger zeta potential, and more uniform size distribution in comparison with the control. Similar behavior was also observed in the apparent viscosity and macroscopic stability, demonstrating the fortification of moderate hydrolysis on the physical stability of CM. Interestingly, bromelain hydrolysis could favor improving the oxidative stability of CM, for which the peroxide value and thiobarbituric acid reactive substances were decreased by 90% and 60%, respectively, after 14 days of storage in comparison with the control. The correlation analysis confirmed that the physical and oxidative stability was highly associated with protein solubility and secondary structures like α-helix. Therefore, our findings could provide scientific support for developing plant-based milk with fortified physicochemical stability.
Collapse
Affiliation(s)
- Wenjie Pan
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China.
| | - Zhaojun Zheng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China.
| | - Panpan Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China.
| | - Zixuan Ai
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China.
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China.
| |
Collapse
|
8
|
Jiang P, Kang Z, Zhao S, Meng N, Liu M, Tan B. Effect of Dynamic High-Pressure Microfluidizer on Physicochemical and Microstructural Properties of Whole-Grain Oat Pulp. Foods 2023; 12:2747. [PMID: 37509839 PMCID: PMC10378919 DOI: 10.3390/foods12142747] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2023] [Revised: 07/14/2023] [Accepted: 07/17/2023] [Indexed: 07/30/2023] Open
Abstract
By avoiding the filtration step and utilizing the whole components of oats, the highest utilization rate of raw materials, improving the nutritional value of products and reducing environmental pollution, can be achieved in the production of whole-grain oat drinks. This study innovatively introduced a dynamic high-pressure microfluidizer (DHPM) into the processing of whole-grain oat pulp, which aimed to achieve the efficient crushing, homogenizing and emulsification of starch, dietary fiber and other substances. Due to DHPM processing, the instability index and slope value were reduced, whereas the β-glucan content, soluble protein content and soluble dietary fiber content were increased. In the samples treated with a pressure of 120 MPa and 150 MPa, 59% and 67% more β-glucan content was released, respectively. The soluble dietary fiber content in the samples treated with a pressure of 120 MPa and 150 MPa was increased by 44.8% and 43.2%, respectively, compared with the sample treated with a pressure of 0 MPa. From the perspective of the relative stability of the sample and nutrient enhancement, the processing pressure of 120 MPa was a good choice. In addition, DHPM processing effectively reduced the average particle size and the relaxation time of the water molecules of whole-grain oat pulp, whereas it increased the apparent viscosity of whole-grain oat pulp; all of the above changes alleviated the gravitational subsidence of particles to a certain extent, and thus the overall stability of the system was improved. Furthermore, CLSM and AFM showed that the samples OM-120 and OM-150 had a more uniform and stable structural system as a whole. This study could provide theoretical guidance for the development of a whole-grain oat drink with improved quality and consistency.
Collapse
Affiliation(s)
- Ping Jiang
- Institute of Cereal and Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
| | - Ziyue Kang
- Institute of Cereal and Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
| | - Su Zhao
- Institute of Cereal and Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
| | - Ning Meng
- Institute of Cereal and Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
| | - Ming Liu
- Institute of Cereal and Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
| | - Bin Tan
- Institute of Cereal and Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
| |
Collapse
|
9
|
Badruddoza AZM, Yeoh T, Shah JC, Walsh T. Assessing and Predicting Physical Stability of Emulsion-Based Topical Semisolid Products: A Review. J Pharm Sci 2023; 112:1772-1793. [PMID: 36966902 DOI: 10.1016/j.xphs.2023.03.014] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2023] [Revised: 03/20/2023] [Accepted: 03/21/2023] [Indexed: 03/30/2023]
Abstract
The emulsion-based topical semisolid dosage forms present a high degree of complexity due to their microstructures which is apparent from their compositions comprising at least two immiscible liquid phases, often times of high viscosity. These complex microstructures are thermodynamically unstable, and the physical stability of such preparations is governed by formulation parameters such as phase volume ratio, type of emulsifiers and their concentration, HLB value of the emulsifier, as well as by process parameters such as homogenizer speed, time, temperature etc. Therefore, a detailed understanding of the microstructure in the DP and critical factors that influence the stability of emulsions is essential to ensure the quality and shelf-life of emulsion-based topical semisolid products. This review aims to provide an overview of the main strategies used to stabilize pharmaceutical emulsions contained in semisolid products and various characterization techniques and tools that have been utilized so far to evaluate their long-term stability. Accelerated physical stability assessment using dispersion analyzer tools such as an analytical centrifuge to predict the product shelf-life has been discussed. In addition, mathematical modeling for phase separation rate for non-Newtonian systems like semisolid emulsion products has also been discussed to guide formulation scientists to predict a priori stability of these products.
Collapse
Affiliation(s)
- Abu Zayed Md Badruddoza
- Drug Product Design, Worldwide Research, Development and Medical, Pfizer Inc., Groton, CT 06340, USA.
| | - Thean Yeoh
- Drug Product Design, Worldwide Research, Development and Medical, Pfizer Inc., Groton, CT 06340, USA
| | - Jaymin C Shah
- Drug Product Design, Worldwide Research, Development and Medical, Pfizer Inc., Groton, CT 06340, USA
| | - Taylor Walsh
- Eurofins Lancaster Laboratories Professional Scientific Services, 2425 New Holland Pike, Lancaster, PA 17601, USA
| |
Collapse
|
10
|
Zhang Y, Kong Y, Yan Y, Gao F, Ma H, Liu C. Influence of hydrocolloids and natural emulsifier in the physical stability of UHT oat beverage. FOOD SCI TECHNOL INT 2023:10820132231176875. [PMID: 37264589 DOI: 10.1177/10820132231176875] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
This study aimed to improve the physical stability of ultra-high temperature (UHT) oat beverage by adding hydrophilic colloids (guar gum [GG] and xanthan gum [XG]) and a natural emulsifier (soluble soybean polysaccharide [SSPS]). The stability of the oat beverage was characterized by particle size, zeta potential, rheological properties, Fourier-transform infrared (FTIR) spectroscopy, backscattered light intensity (ΔBS), and microstructure. The results indicated that XG reduced the average particle size and size distribution of the beverage, indicating that XG could prevent particle aggregation. GG increases the apparent viscosity of the oat beverage without affecting the zeta potential. When SSPS was added to the oat beverage, it increased the absolute value of the zeta potential and the infrared absorption peak intensity, while the average particle size and backscattered light intensity (ΔBS) decreased, resulting in a more uniform microstructure. The zeta potential reached a maximum value of 32.12 when GG, XG, and SSPS were combined, indicating that the physical stability of the oat beverage was effectively improved when all three were present simultaneously. This study may provide some suggestions for the industrial production of low-viscosity cereal beverages with good stability.
Collapse
Affiliation(s)
- Youhui Zhang
- School of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Yu Kong
- School of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Yanjun Yan
- School of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Feng Gao
- School of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - He Ma
- School of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Changjin Liu
- School of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin, China
| |
Collapse
|
11
|
Zhou S, Jia Q, Cui L, Dai Y, Li R, Tang J, Lu J. Physical–Chemical and Sensory Quality of Oat Milk Produced Using Different Cultivars. Foods 2023; 12:foods12061165. [PMID: 36981092 PMCID: PMC10048011 DOI: 10.3390/foods12061165] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2023] [Revised: 03/06/2023] [Accepted: 03/08/2023] [Indexed: 03/12/2023] Open
Abstract
Oat milk, as an emerging plant-based milk substitute, has become popular in recent years. However, the stability and flavor of oat milk products are hindering their quality. The examination of the processing capacities of potential oat cultivars could help to improve product quality. In the present study, the properties of oat milk produced from one Australian and three Chinese cultivars were compared. The stability of oat milk produced using our manufacturing process was superior to the commercial product and was highly influenced by cultivars. Positive correlations of the cultivar’s protein and plant cell debris content with the final products’ separation rate, and the cultivar’s lipid content with the final products’ creaming, were observed. Among the investigated cultivars, Chinese Bayou 01 (ZBY01) was the most suitable for oat milk processing. Oat milk produced with this cultivar has better stability and sensory acceptability. It can provide around 1% of protein, 9.84 mg/mL of β-glucan, and 70.96 mg GAE/100 g DW of polyphenols. Our results support one Chinese cultivar for oat milk processing and provide possible criteria for raw material selection.
Collapse
|
12
|
Validation of High-Pressure Homogenization Process to Pasteurize Brazil Nut (Bertholletia excelsa) Beverages: Sensorial and Quality Characteristics during Cold Storage. BEVERAGES 2023. [DOI: 10.3390/beverages9010022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
Abstract
The effect of high-pressure homogenization (HPH) on the inactivation of Escherichia coli and the stability of the quality properties of Brazil nut beverages were studied. E. coli was used as target microorganism to validate the HPH process (pressures from 50 to 180 MPa and inlet temperatures (Ti) from 25 to 75 °C). Cold storage (5 °C) for 21 days was conducted to establish the shelf-life of BN beverages, in terms of their microbiological, physical, physicochemical, and sensorial stability. HPH-treated samples were compared to pasteurized BN beverages (63 °C for 20 min). The combination of Ti and the pressure of the HPH process (50 to 150 MPa/75 °C and 180 MPa/25 °C) had a significant effect on E. coli inactivation (8.2 log CFU/mL). During storage at 5 °C, the growth of mesophilic aerobes in processed BN beverages was controlled by the HPH process. Oxidative stability (TBAR assay) and physicochemical properties (pH, acidity, and °Brix) were evaluated during cold storage, showing good stability. Additionally, HPH-treated beverages showed a reduction in their particle size and the formation of more stable protein aggregates, which favored the beverages’ whiteness (color). The HPH process could be an alternative to pasteurization to obtain Brazil nut beverages with an acceptable microbiological shelf life (≥21 days at 5 °C) and high-quality characteristics without the use of any additives.
Collapse
|
13
|
Jonas da Rocha Esperança V, Corrêa de Souza Coelho C, Tonon R, Torrezan R, Freitas-Silva O. A review on plant-based tree nuts beverages: technological, sensory, nutritional, health and microbiological aspects. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2134417] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Victor Jonas da Rocha Esperança
- Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro (PPGAN/ UNIRIO). Av. Pasteur, Rio de Janeiro, Brasil
| | - Caroline Corrêa de Souza Coelho
- Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro (PPGAN/ UNIRIO). Av. Pasteur, Rio de Janeiro, Brasil
| | - Renata Tonon
- Centro de Tecnologia Agrícola e Alimentar/CTAA, EMBRAPA Agroindústria de Alimentos, Av. das Américas, Rio de Janeiro, Brasil
| | - Renata Torrezan
- Centro de Tecnologia Agrícola e Alimentar/CTAA, EMBRAPA Agroindústria de Alimentos, Av. das Américas, Rio de Janeiro, Brasil
| | - Otniel Freitas-Silva
- Centro de Tecnologia Agrícola e Alimentar/CTAA, EMBRAPA Agroindústria de Alimentos, Av. das Américas, Rio de Janeiro, Brasil
| |
Collapse
|
14
|
Espinoza-Vasquez AP, Galatro D, Manzano P, Choez-Guaranda I, Cevallos JM, Salas SD, Gonzalez Y. Tray dryer design under feed uncertainty: A case study on a nutraceutical beverage. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111341] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
|
15
|
Patra T, Olsen K, Rinnan Å. A multivariate perspective on the stability of oat-based drinks assessed by spectroscopy. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107831] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
16
|
Israkarn K, Buathongjan C, Gamonpilas C, Methacanon P, Wisetsuwannaphum S. Effects of gellan gum and calcium fortification on the rheological properties of mung bean protein and gellan gum mixtures. J Food Sci 2022; 87:5001-5016. [PMID: 36181362 DOI: 10.1111/1750-3841.16337] [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: 04/11/2022] [Revised: 07/23/2022] [Accepted: 08/29/2022] [Indexed: 12/01/2022]
Abstract
In this study, the effects of gellan gum types and CaCl2 addition on the rheological characteristics of mung bean protein (MBP)-gellan gum mixtures at varying protein contents (1-7 wt%) were investigated. Two types of gellan gum, high acyl gellan (HAG) and low acyl gellan (LAG), at 0.5 wt% were used. MBP-HAG system showed soft and elastic gels at below 3 wt% MBP content, but gel became weaker due to protein network disruption at higher MBP content. In contrast, MBP-LAG system exhibited a liquid-like behavior and a synergistic interaction between LAG and MBP. High calcium concentration can cause proteins to aggregate leading to protein precipitation. However, such phenomenon could be retarded by both types of gellan gum in the MBP-gellan gum mixtures studied herein. The calcium addition of up to 50 mM did not significantly alter the overall viscoelastic property of MBP-HAG system. In contrast, MBP-LAG system fortified with calcium formed solid gel at low protein content (1 wt%), but excessive calcium ions were required to maintain the strong gel characteristic at higher protein concentration (≥ 3 wt%) due to the competitive binding of calcium between the protein and gellan gum. These results were also supported by their microstructure observed through CLSM and SEM experiments. PRACTICAL APPLICATION: The application of hydrocolloids as rheology modifiers is useful to improve the stability and textural properties of plant-based protein drinks. Results from this study are helpful for the industry to understand the textural properties of mung bean protein at varying concentrations in the presence of gellan gum and calcium. Especially, at high calcium fortification which is desirable in plant-based protein drinks, protein aggregation could be retarded by gellan gum. Overall, the finding demonstrated that a range of rheological characteristics of mung bean protein and gellan gum mixtures could be manipulated as desired to meet both nutritional quality and product stability.
Collapse
Affiliation(s)
- Kamolwan Israkarn
- Advanced Polymer Technology Research Group, National Metal and Materials Technology Center, Pathum Thani, Thailand
| | - Chonchanok Buathongjan
- Advanced Polymer Technology Research Group, National Metal and Materials Technology Center, Pathum Thani, Thailand
| | - Chaiwut Gamonpilas
- Advanced Polymer Technology Research Group, National Metal and Materials Technology Center, Pathum Thani, Thailand
| | - Pawadee Methacanon
- Advanced Polymer Technology Research Group, National Metal and Materials Technology Center, Pathum Thani, Thailand
| | - Sirikarn Wisetsuwannaphum
- Advanced Polymer Technology Research Group, National Metal and Materials Technology Center, Pathum Thani, Thailand
| |
Collapse
|
17
|
Zhai HY, Li SY, Zhao X, Lan YB, Zhang XK, Shi Y, Duan CQ. The compositional characteristics, influencing factors, effects on wine quality and relevant analytical methods of wine polysaccharides: a review. Food Chem 2022; 403:134467. [DOI: 10.1016/j.foodchem.2022.134467] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2022] [Revised: 09/18/2022] [Accepted: 09/27/2022] [Indexed: 11/29/2022]
|
18
|
Meng FB, Zhou L, Li JJ, Li YC, Wang M, Zou LH, Liu DY, Chen WJ. The combined effect of protein hydrolysis and Lactobacillus plantarum fermentation on antioxidant activity and metabolomic profiles of quinoa beverage. Food Res Int 2022; 157:111416. [DOI: 10.1016/j.foodres.2022.111416] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2022] [Revised: 05/18/2022] [Accepted: 05/23/2022] [Indexed: 12/25/2022]
|
19
|
Deb TK, Lebaz N, Ozdemir MS, Govoreanu R, Mhamdi A, Sin G, Sheibat-Othman N. Monitoring and Modeling of Creaming in Oil-in-Water Emulsions. Ind Eng Chem Res 2022. [DOI: 10.1021/acs.iecr.1c04722] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Tanmoy Kanti Deb
- University of Lyon, Université Claude Bernard Lyon 1, CNRS, LAGEPP UMR 5007, 69100 Villeurbanne, France
| | - Noureddine Lebaz
- University of Lyon, Université Claude Bernard Lyon 1, CNRS, LAGEPP UMR 5007, 69100 Villeurbanne, France
| | - Mahir Sinan Ozdemir
- Pharmaceutical Development and Manufacturing Sciences, Janssen Research and Development, 2340 Beerse, Belgium
| | - Ruxandra Govoreanu
- Pharmaceutical Development and Manufacturing Sciences, Janssen Research and Development, 2340 Beerse, Belgium
| | - Adel Mhamdi
- AVT.SVT, RWTH Aachen University, 52062 Aachen, Germany
| | - Gürkan Sin
- Departement of Chemical and Biochemical Engineering, Technical University of Denmark, Kongens Lyngby 2800, Denmark
| | - Nida Sheibat-Othman
- University of Lyon, Université Claude Bernard Lyon 1, CNRS, LAGEPP UMR 5007, 69100 Villeurbanne, France
| |
Collapse
|
20
|
Peng J, Zhu KX, Guo XN, Zhou HM. Egg white protein addition induces protein aggregation and fibrous structure formation of textured wheat gluten. Food Chem 2022; 371:131102. [PMID: 34537616 DOI: 10.1016/j.foodchem.2021.131102] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2021] [Revised: 09/05/2021] [Accepted: 09/06/2021] [Indexed: 12/19/2022]
Abstract
The effect of egg white protein addition on the fibrous structure and protein aggregation of textured wheat gluten (TWG) extrudates was investigated. The hardness, springiness, chewiness, and degree of texturization of TWG significantly increased with the addition of egg white protein. Analysis of morphological characteristics showed a positive effect of egg white protein on the formation of the fibrous structure of TWG. The results of size-exclusion high performance liquid chromatography (SE-HPLC) indicated that the egg white protein improved the degree of wheat gluten aggregation, and the analysis of the protein intermolecular forces proved that disulfide bonds were the main contributor to the cross-linking of protein. In addition, an increase in the β-sheets also indicated an increase in protein aggregation induced by egg white protein. The addition of egg white protein promoted protein interactions and improved the fibrous structure of TWG.
Collapse
Affiliation(s)
- Jing Peng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Ke-Xue Zhu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xiao-Na Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Hui-Ming Zhou
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| |
Collapse
|
21
|
|