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Sharkawy A, Rodrigues AE. Plant gums in Pickering emulsions: A review of sources, properties, applications, and future perspectives. Carbohydr Polym 2024; 332:121900. [PMID: 38431409 DOI: 10.1016/j.carbpol.2024.121900] [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: 10/14/2023] [Revised: 01/25/2024] [Accepted: 01/30/2024] [Indexed: 03/05/2024]
Abstract
Recently, there has been an increasing research interest in the development of Pickering emulsions stabilized with naturally derived biopolymeric particles. In this regard, plant gums, obtained as plant exudates or from plant seeds, are considered promising candidates for the development of non-toxic, biocompatible, biodegradable and eco-friendly Pickering stabilizers. The main objective of this review article is to provide a detailed overview and assess the latest advances in the formulation of Pickering emulsions stabilized with plant gum-based particles. The plant gum sources, types and properties are outlined. Besides, the current methodologies used in the production of plant gum particles formed solely of plant gums, or through interactions of plant gums with proteins or other polysaccharides are highlighted and discussed. Furthermore, the work compiles and assesses the innovative applications of plant gum-based Pickering emulsions in areas such as encapsulation and delivery of drugs and active agents, along with the utilization of these Pickering emulsions in the development of active packaging films, plant-based products and low-fat food formulations. The last part of the review presents potential future research trends that are expected to motivate and direct research to areas related to other novel food applications, as well as tissue engineering and environmental applications.
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Affiliation(s)
- Asma Sharkawy
- LSRE-LCM, Department of Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias s/n, 4200-465 Porto, Portugal.
| | - Alírio E Rodrigues
- LSRE-LCM, Department of Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias s/n, 4200-465 Porto, Portugal
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2
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Nikkhou S, Labbafi M, Mousavi ME, Askari G. Properties of OSA-esterified insoluble fraction of Persian gum and its application in dairy cream. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:892-904. [PMID: 37707173 DOI: 10.1002/jsfa.12981] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Revised: 08/05/2023] [Accepted: 09/14/2023] [Indexed: 09/15/2023]
Abstract
BACKGROUND In the present study, the insoluble fraction of Persian gum (IFPG) was modified with octenyl succinic anhydride (OSA) and its various properties were assessed. In addition, the effect of OSA-IFPG on the rheological and textural properties of dairy cream was investigated. RESULTS Suitable conditions for achieving a degree of substitution (DS) of 0.023 were found at pH 9, IFPG concentration 4 wt%, OSA concentration 10 wt% and a temperature of 40 °C, within 120 min. The carbonyl group attachment in OSA-IFPG was also confirmed via Fourier transform infrared and H-nuclear magnetic resonance spectroscopy (1 H-NMR). While the X-ray diffraction test indicated no significant changes in the structure of the IFPG after modification with OSA, esterification increased the negative charge density, decreased thermal decomposition temperature and increased the emulsifying capacity to 100%, which was obtained for the first time. The use of OSA-modified IFPG in creams augmented the complex viscosity, loss and storage modulus, while also demonstrating the creation of a pseudo-gel network. The hardness and adhesiveness of the texture increased, which can be explained by the formation of a compact structure and reduced particle size. CONCLUSION Overall, OSA-IFPG with hydrophilic and hydrophobic sections may function as an emulsifier and be recommended as a safe source of hydrocolloids for emulsion stability. It can also provide a positive physical structure when added to dairy cream, even if the fat concentration is lower than usual. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Shima Nikkhou
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Mohsen Labbafi
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Mohammad E Mousavi
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Gholamreza Askari
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
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3
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Alam M, Malakar S, Pant K, Dar BN, Nanda V. Comparative studies on the rheological characteristics, functional attributes, and baking stability of xanthan and guar gum formulated honey gel matrix. FOOD SCI TECHNOL INT 2023:10820132231219715. [PMID: 38099822 DOI: 10.1177/10820132231219715] [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: 12/22/2023]
Abstract
The research aims to enhance the characteristics of honey by incorporating xanthan gum (XG) and guar gum (GG) at various concentrations (0.5-2.0% w/w) and preparing a honey gel matrix (HGM) through high-shear homogenization. This approach serves as a substitute for fat-based filling materials commonly used in bakery products. The study encompassed an investigation of the rheological characteristics (steady and dynamic), total phenolic content (TPC), antioxidant activity, and baking stability of the HGMs. The concentration of the gums used significantly influenced the transformation of honey into the HGM and its stability. Notably, the XG-HGM demonstrated greater shear thinning behavior and higher consistency compared to the GG-HGM. Herschel Bulkley and power law models were found to be the best-fitted models for XG-HGM and GG-HGM, respectively. Furthermore, both XG-HGM and GG-HGM exhibited a higher viscous component (G″) than an elastic component (G') at low concentrations, up to 1% (w/w) for XG-HGM and 1.5% (w/w) for GG-HGM; however, this behavior reversed beyond those concentrations (G' > G″). The XG-HGM exhibited lower temperature sensitivity compared to GG-HGM, indicating better stability under varying heat conditions. Moreover, both TPC and antioxidant activity decreased with increasing concentrations of both gums. The XG-HGM achieved the highest baking stability index, reaching 95.23% at a 2% concentration. This modified HGM formulated with XG demonstrated superior consistency, color retention, and exceptional baking stability, making it a promising candidate for application as a filling material in the bakery sector. Its improved stability and quality can facilitate the development of a wide range of baking products in the food industry.
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Affiliation(s)
- Masud Alam
- Department of Food Engineering and Technology, Sant Longwal Institute of Engineering and Technology, Sangrur, Punjab, India
| | - Santanu Malakar
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Haryana, India
| | - Kirty Pant
- Department of Food Engineering and Technology, Sant Longwal Institute of Engineering and Technology, Sangrur, Punjab, India
| | - B N Dar
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, Jammu & Kashmir, India
| | - Vikas Nanda
- Department of Food Engineering and Technology, Sant Longwal Institute of Engineering and Technology, Sangrur, Punjab, India
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Sarraf M, Naji‐Tabasi S, Beig‐Babaei A, Moros JE, Sánchez MC, Franco JM, Tenorio‐Alfonso A. Improving the structure and properties of whey protein emulsion gel using soluble interactions with xanthan and basil seed gum. Food Sci Nutr 2023; 11:6907-6919. [PMID: 37970390 PMCID: PMC10630812 DOI: 10.1002/fsn3.3598] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2023] [Revised: 07/20/2023] [Accepted: 07/22/2023] [Indexed: 11/17/2023] Open
Abstract
Applying hydrocolloids in the structure of protein emulsion gel can improve its properties. Interaction of whey protein concentrate (WPC) (5%) with xanthan gum (XG) and basil seed gum (BSG) at different concentrations (0.2%, 0.4%, and 0.6%) was investigated to improve mechanical and structural properties of emulsion gel. Results illustrated that gums created a stronger structure around the oil droplets, which confocal images approved it. Also, the particle size decreased and uniformed by cooperating 0.6% gum in comparison with WPC (46.87 μm). The lowest and highest hardness values were observed in emulsion gel formed by WPC (1.27 N) and 0.6BSG: WPC (3.03 N), respectively. Also, the increase of gum concentration had a positive on consistency parameter of texture, so the value was 11.48 N s in WPC emulsion gel and it reached 0.6BSG: WPC (25.71 N s) and 0.6XG: WPC (19.96 N s). Evaluating the stability of the treatments by centrifugation indicated that 0.6BSG: WPC (89.10%) and 0.6XG: WPC (74%) had the highest level of stability. Increasing gum concentration increased the consistency and viscosity. Also, the viscoelastic properties of emulsion gel improved by 0.6% BSG. The elastic modulus of the WPC, 0.6XG: WPC, and 0.6BSG: WPC emulsion gels at the same frequency (1 Hz) was 240.90, 894.59, and 1185.61 Pa, respectively. In general, the interaction of WPC solution with hydrocolloids, especially BSG, is suggested to prepare more stable and elastic emulsion gels.
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Affiliation(s)
- Mozhdeh Sarraf
- Department of Food ChemistryResearch Institute of Food Science and Technology (RIFST)MashhadIran
| | - Sara Naji‐Tabasi
- Department of Food NanotechnologyResearch Institute of Food Science and Technology (RIFST)MashhadIran
| | - Adel Beig‐Babaei
- Department of Food ChemistryResearch Institute of Food Science and Technology (RIFST)MashhadIran
| | - José E. Moros
- Department of Chemical Engineering, ETSI, Pro2TecS – Chemical Process and Product Technology Research CenterUniversidad de HuelvaHuelvaSpain
| | - M. Carmen Sánchez
- Department of Chemical Engineering, ETSI, Pro2TecS – Chemical Process and Product Technology Research CenterUniversidad de HuelvaHuelvaSpain
| | - José M. Franco
- Department of Chemical Engineering, ETSI, Pro2TecS – Chemical Process and Product Technology Research CenterUniversidad de HuelvaHuelvaSpain
| | - Adrián Tenorio‐Alfonso
- Department of Chemical Engineering, ETSI, Pro2TecS – Chemical Process and Product Technology Research CenterUniversidad de HuelvaHuelvaSpain
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Emadzadeh B, Naji-Tabasi S, Bostan A, Ghorani B. An insight into Iranian natural hydrocolloids: Applications and challenges in health-promoting foods. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108725] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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6
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Kirtil E, Oztop MH. Mechanism of adsorption for design of role-specific polymeric surfactants. CHEMICAL PAPERS 2023. [DOI: 10.1007/s11696-022-02636-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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7
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The effects of select stabilizers addition on physicochemical, textural, microstructural and sensory properties of ice cream. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01621-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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Extraction, Characterization, and Structure of a Novel Heteropolysaccharide from Lepidium sativum and Its Effects on Wound Healing in Diabetic Rats. BIOMED RESEARCH INTERNATIONAL 2022; 2022:7858865. [PMID: 36051487 PMCID: PMC9427275 DOI: 10.1155/2022/7858865] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/24/2022] [Accepted: 07/29/2022] [Indexed: 11/22/2022]
Abstract
The present study undertakes the extraction of a novel polysaccharide from Lepidium sativum (PLS) and the determination of its physicochemical composition and antioxidant properties, as well as its potential wound healing activity in alloxan-induced diabetic rats. This polysaccharide presented a lighter natural color, whose luminosity (L∗), red-green intensity (a∗), and blue-yellow intensity (b∗) were recorded at 63.26, 5.87, and 27.28, respectively. The PLS was structurally characterized by Fourier transform infrared (FT-IR) spectroscopy, UV spectrum, high performance liquid chromatography (HPLC), gas chromatography (GC), nuclear resonance magnetic (NMR), and high-pressure gel filtration chromatography. The FT-IR and UV spectra showed the characteristic band of polysaccharides. According to HPLC, the crude PLS is a heteropolysaccharide composed of glucose, xylose, and galactose. Results obtained by 1H NMR indicated that PLS consisted of three monosaccharide residues with α and β anomers. This novel polysaccharide had an average molecular weight of 98.51 kDa and displayed potential antioxidant activities determined through three different assays: scavenging activity against 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging assay, and reducing power. These results strongly support the beneficial effects of the PLS to accelerate wound healing in diabetic rats. Indeed, its application significantly increased wound contraction percentage (98 ± 1.11%) after 14 days of experiment. Furthermore, the histological assessment of the PLS-treated group demonstrated complete reepithelialized wounds by accelerating collagen synthesis. In general, the findings affirmed that PLS is efficient on wound closure in alloxan-induced diabetic rats.
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Effects of Yam (Dioscorea rotundata) Mucilage on the Physical, Rheological and Stability Characteristics of Ice Cream. Polymers (Basel) 2022; 14:polym14153142. [PMID: 35956657 PMCID: PMC9371168 DOI: 10.3390/polym14153142] [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: 05/19/2022] [Revised: 06/08/2022] [Accepted: 06/14/2022] [Indexed: 01/25/2023] Open
Abstract
In the present investigation, yam mucilage was evaluated as a stabilizer and emulsifier in the formulation of vanilla flavored ice cream; physicochemical, rheological, and stability characteristics were determined. A completely randomized bifactorial design was used (yam mucilage: Carboxymethylcellulose ratio with the following levels: 100:0, 80:20, 50:50, and 20:80, and stabilizers concentration with levels of 0.4 and 0.8%). Results showed an increase in the protein content present in ice cream mixture as the amount of mucilage increases. Rheologically, it was found that ice cream has the characteristic behavior of a pseudoplastic fluid, presenting a viscoelastic structure where elastic behavior predominates. In addition, ratios with a higher content of mucilage incorporated a greater volume of air and presented the longest melting times, delaying drops falling time; in the same way mucilage gives ice cream a freezing temperature between −6.1 to −2.8 °C, indicating that the application of mucilage in food industry is possible due to its nutritional value, and it gives ice cream stability properties.
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Physicochemical, Rheological and Structural Properties of Cold-set Emulsion-filled Gels Based on Whey Protein Isolate-basil Seed Gum Mixed Biopolymers. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09751-w] [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]
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11
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Liu Z, Cao Z, Zhao M, Zhang H, Wang J, Sun B. Synergistic influence of protein particles and low-molecular-weight emulsifiers on the stability of a milk fat-based whippable oil-in-water emulsion. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107520] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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13
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Effect of peach gum polysaccharide, a new fat substitute, on sensory properties of skimmed milk. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105224] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Biglarian N, Rafe A, Shahidi SA. Effect of basil seed gum and κ-carrageenan on the rheological, textural, and structural properties of whipped cream. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:5851-5860. [PMID: 33788968 DOI: 10.1002/jsfa.11237] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/01/2021] [Revised: 03/18/2021] [Accepted: 03/31/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Basil seed gum (BSG) is a novel polysaccharide that has been found wide application in the food industry. It can be used in whipped cream due to its thickening and emulsifying properties. The effect of BSG and κ-carrageenan on the structure-rheology relationships of whipped cream was evaluated. RESULTS The viscosity of cream containing BSG was higher than that of carrageenan. Basil seed gum resulted in a strong capacity to improve the viscosity of the cream. Rheological results showed the low-frequency dependence of the elastic modulus was improved by BSG, which had a strong effect on the rigidity of the emulsion. The fracture strain of the creams containing BSG or κ-carrageenan was between the normal cream and acidified caseinate stabilized emulsion foam. It was found that the protein segments of BSG could be adsorbed at the oil-water interface, resulting in the formation of a pseudo-gel network, which creates a stronger molecular protein network in the whipped cream. Microstructure study revealed that whipped cream containing κ-carrageenan exhibited some flocculation, which could be caused by non-adsorbed polysaccharides or proteins. In contrast, cream containing BSGshowed more voids, which have considerably decreased by fat content and enhance the foam structure. CONCLUSION As a result, synergistic interactions between proteins and polysaccharides (BSG and κ-carrageenan) could promote the development of a cross-linked network. Indeed, due to its high levels of hydrophilicity, BSG absorbs water, acts as a thickening agent, and competes against caseinate at the interfaces and is incorporated into whipped cream to provide a more desirable physical structure for the product. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Niloofar Biglarian
- Department of Food Science and Technology, Collage of Agriculture and Food Science, Ayattolah Amoli Branch, Islamic Azad University, Amol, Iran
| | - Ali Rafe
- Department of Food Processing, Research Institute of Food Sciecne and Technology (RIFST), Mashhad, Iran
| | - Seyed-Ahmad Shahidi
- Department of Food Science and Technology, Collage of Agriculture and Food Science, Ayattolah Amoli Branch, Islamic Azad University, Amol, Iran
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Abstract
The food industry has increased its interest in using natural and consumer-friendly ingredients to produce food products. In the case of hydrocolloids of natural origin, the materials are biodegradable and environmentally friendly. This study aimed to isolate hydrocolloids from Pereskia bleo leaves and evaluate their proximal composition, technological and rheological properties. High-carbohydrate Pereskia bleo with high water holding capacity and emulsifying stability were obtained. The samples showed a shear-thinning behavior adjusted to the Cross model (R2 > 0.93) and a high dependence on temperature corroborating with the higher activation energy value (11.78 kJ/mol, R2 = 0.99) as an indicator of a rapid change in viscosity and microstructure. The viscoelastic properties are shown with a storage modulus higher than the loss modulus, presenting a gel structure. The isolation of hydrocolloids from leaves is a major challenge for commercializing natural ingredients with technological properties. Therefore, this study suggests that these hydrocolloids from Pereskia bleo leaves can be good ingredients in microstructure and texturizing products, improving the stability as thickener agents.
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Athari B, Nasirpour A, Saeidy S, Esehaghbeygi A. Physicochemical properties of whipped cream stabilized with electrohydrodynamic modified cellulose. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15688] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Babak Athari
- Department of Food Science and Technology, College of Agriculture Isfahan University of Technology Isfahan Iran
| | - Ali Nasirpour
- Department of Food Science and Technology, College of Agriculture Isfahan University of Technology Isfahan Iran
| | - Sima Saeidy
- Department of Food Science and Technology, College of Agriculture Isfahan University of Technology Isfahan Iran
| | - Ali Esehaghbeygi
- Department of Farm Machinery, College of Agriculture Isfahan University of Technology Isfahan Iran
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Behjati J, Yazdanpanah S. Nanoemulsion and emulsion vitamin D 3 fortified edible film based on quince seed gum. Carbohydr Polym 2021; 262:117948. [PMID: 33838825 DOI: 10.1016/j.carbpol.2021.117948] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2020] [Revised: 03/12/2021] [Accepted: 03/13/2021] [Indexed: 10/21/2022]
Abstract
In this research, emulsions and nanoemulsions containing two concentrations of vitamin D were added to quince seed gum film and its properties were examined. Incorporation of emulsified oil droplets to the films structure was confirmed by FTIR. It was observed that presence of emulsion and nanoemulsion in the films, increased their thickness, opacity, and hydrophobicity and interaction of the gum chains with water molecules was decreased and so, water vapor permeability, water solubility, and moisture content decreased. Due to the penetration of oil molecules to the chain, the resultant films had higher elongation at break and lower tensile strength. SEM micrographs of samples showed instability of the oil droplets within the matrix. Vitamin content during 14 days of storage showed that it was more stable at lower concentration and in the nanoemulsion compared to emulsion. So, quince seed gum films containing vitamin can be introduces as an ideal edible packaging.
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Affiliation(s)
- Javad Behjati
- Department of Food Science and Technology, Kazerun Branch, Islamic Azad University, Kazerun, Iran
| | - Sedigheh Yazdanpanah
- Department of Food Science and Technology, Kazerun Branch, Islamic Azad University, Kazerun, Iran.
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Treviso RR, Rigo E, Sehn GAR. Use of Natural Thickener to Replace Commercial Thickeners in Cream Cheese. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2021. [DOI: 10.1080/15428052.2021.1929636] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Rafaeli Remussi Treviso
- Departamento De Engenharia De Alimentos E Engenharia Química, Universidade Do Estado De Santa Catarina (UDESC). Pinhalzinho, Santa Catarina, Brazil
| | - Elisandra Rigo
- Departamento De Engenharia De Alimentos E Engenharia Química, Universidade Do Estado De Santa Catarina (UDESC). Pinhalzinho, Santa Catarina, Brazil
| | - Georgia Ane Raquel Sehn
- Departamento De Engenharia De Alimentos E Engenharia Química, Universidade Do Estado De Santa Catarina (UDESC). Pinhalzinho, Santa Catarina, Brazil
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Taziki Shams-Abadi S, Razavi SMA. Cress seed gum improves rheological, textural and physicochemical properties of native wheat starch-sucrose mixture. Int J Biol Macromol 2021; 181:945-955. [PMID: 33878357 DOI: 10.1016/j.ijbiomac.2021.04.093] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2021] [Revised: 04/14/2021] [Accepted: 04/15/2021] [Indexed: 10/21/2022]
Abstract
In this paper, the impact of different substitution levels of cress seed gum (CSG, 0, 5, 10, and 15%) and sucrose (SUC, 0, 5, and 10%) on the rheological properties, textural attributes, syneresis, FTIR and microstructure of native wheat starch (NWS, 4%) gel was investigated. According to the rheological tests, the NWS-CSG and NWS-CSG-SUC gels showed thixotropic behavior and all the samples exhibited shear-thinning flow behavior. Increasing the CSG substitution level up to 15% elevated the apparent viscosity, consistency coefficient whereas the SUC substitution with NWS reduced these values. The higher apparent viscosity, consistency coefficient, and stronger pseudoplastic behavior were obtained for NWS-CSG-SUC gel than NWS gel. The addition of CSG greatly decreased hardness and consistency from 140 to 55.5 g and from 6.9 to 3.0 mJ, respectively during storage at 4 °C for 14 days; while in the presence of SUC these values slightly decreased. After storage, syneresis of NWS and NWS-10%SUC gels increased by 46.78% and 32.11%, respectively; whereas it decreased 19.88% for NWS-15%CSG gel. The SEM images showed that the mixed gels had a denser structure with a smaller pore size. The results indicated that CSG had positive effect in modifying the properties of NWS-SUC mixed gels.
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Affiliation(s)
- Shokufeh Taziki Shams-Abadi
- Food Hydrocolloids Research Center, Department of Food Science and Technology, Ferdowsi University of Mashhad, PO Box: 91775-1163, Mashhad, Iran
| | - Seyed Mohammad Ali Razavi
- Food Hydrocolloids Research Center, Department of Food Science and Technology, Ferdowsi University of Mashhad, PO Box: 91775-1163, Mashhad, Iran.
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Razjoo A, Azizkhani M, Esmaeilzadeh Kenari R. The effect of Amygdalus scoparia Spach and Lepidium sativum L. seed gums on the properties of formulated food supplement for soldiers using Response Surface Methodology. Food Sci Nutr 2021; 9:2280-2289. [PMID: 33841844 PMCID: PMC8020937 DOI: 10.1002/fsn3.2207] [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: 11/17/2020] [Revised: 01/31/2021] [Accepted: 02/17/2021] [Indexed: 11/08/2022] Open
Abstract
Today, the lack of a proper nutritional formulation of the diet for soldiers is well felt. In this study, a newly formulated food supplement (FFS) was designed to supply all essential nutrients like protein, carbohydrate, oil, fat-soluble vitamins, and minerals, and Lepidium sativum L. seed (shahi) gum and Amygdalus scoparia Spach (zedo) gum were applied to FFS to promote physicochemical and sensory properties of FFS. The samples were developed by preparing emulsion including meat powder (45.0 g/100 g), soybean powder (25.0 g/100 g), and plant oils (15.0 g/100 g). Iron, zinc, and fat-soluble vitamins (A, D, E, and K) were also added to the formulation, and response surface methodology was used to optimize the effects of shahi and zedo gum at 0.5, 1.0, and 2.0 g/100 g in FFS. The results showed that using hydrocolloids in appropriate amounts enhanced the sensory properties of FFS. Hydrocolloids protected the moisture content of FFS samples and also decreased the reduction of vitamins and minerals during 14 days of storage at 4°C. The hydrocolloids improved the color indices and intrinsic viscosity of samples. The results of this study recommend the use of 1.26 g/100 g of shahi gum and 0.95 g/100 g of zedo gum to produce formulated food supplement for soldiers. This formulation supplies calories and provides some of the essential vitamins and food components to the body.
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Affiliation(s)
- Amirhossein Razjoo
- Department of Food HygieneFaculty of Veterinary MedicineAmol University of Special Modern TechnologiesAmolIran
| | - Maryam Azizkhani
- Department of Food HygieneFaculty of Veterinary MedicineAmol University of Special Modern TechnologiesAmolIran
| | - Reza Esmaeilzadeh Kenari
- Department of Food Science and TechnologySari Agricultural sciences and Natural Resources University (SANRU)SariIran
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Sarabi‐Aghdam V, Hosseini‐Parvar SH, Motamedzadegan A, Razi SM. Phase behavior and rheological properties of basil seed gum/whey protein isolate mixed dispersions and gels. Food Sci Nutr 2021; 9:1881-1895. [PMID: 33841807 PMCID: PMC8020940 DOI: 10.1002/fsn3.2148] [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: 12/12/2020] [Revised: 01/03/2021] [Accepted: 01/08/2021] [Indexed: 11/15/2022] Open
Abstract
Many food formulations comprise proteins and polysaccharides simultaneously, contributing in the functional properties in food systems. In this study, the effects of basil seed gum (BSG) addition to whey protein isolate (WPI) dispersions were investigated through phase behavior, steady shear flow, and small amplitude oscillatory shear tests (SAOS). The phase behavior of WPI-BSG mixed solutions was dependent on the initial concentration of biopolymers, while the effect of BSG was predominant. Herschel-Bulkley model characterized the flow behavior of ternary mixtures, very well. Furthermore, apparent viscosity, the extent of thixotropy and viscoelastic behavior enhanced with increase in BSG concentration, significantly (p ˂ .05). Temperature sweep measurements showed a reduction in WPI gelling temperature by increase in BSG concentration. SEM results depending on BSG concentration revealed the protein continuous, bicontinuous, and polysaccharide continuous networks. Phase separation may be attributed to depletion flocculation and thermodynamic incompatibility of WPI and BSG molecules. The results confirmed the occurrence of phase separation and weak-gel formation through mixtures, but the rate of gelation was more than the phase separation. In consequence, these results may open up new horizons in developing novel food products and delivery systems as well as utilizing as emulsifying, thickening and gelling agents in food and pharmaceutical industry.
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Affiliation(s)
- Vahideh Sarabi‐Aghdam
- Department of Food Science and TechnologySari Agricultural Sciences and Natural Resources UniversitySariIran
| | | | - Ali Motamedzadegan
- Department of Food Science and TechnologySari Agricultural Sciences and Natural Resources UniversitySariIran
| | - Saeed Mirarab Razi
- Department of Food Science and TechnologySari Agricultural Sciences and Natural Resources UniversitySariIran
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22
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Evaluation of physicochemical, microbiological, texture and microstructure characteristics of set-style yoghurt supplemented with quince seed mucilage powder as a novel natural stabiliser. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2020.104938] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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23
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Jiao J, Liu Z, Zheng Y, Liu J. A novel application of
Monascus
purpureus
in semi‐soft cheese making. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15209] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Jingkai Jiao
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute Bright Dairy & Food Co., Ltd Shanghai China
| | - Zhenmin Liu
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute Bright Dairy & Food Co., Ltd Shanghai China
| | - Yuanrong Zheng
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute Bright Dairy & Food Co., Ltd Shanghai China
| | - Jing Liu
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute Bright Dairy & Food Co., Ltd Shanghai China
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24
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Sanaei Moghaddam Sabzevar Z, Mehrshad M, Naimipour M. A biological magnetic nano-hydrogel based on basil seed mucilage: study of swelling ratio and drug delivery. IRANIAN POLYMER JOURNAL 2021. [DOI: 10.1007/s13726-021-00905-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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25
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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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26
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Vieira J, Andrade C, Santos T, Okuro P, Garcia S, Rodrigues M, Vicente A, Cunha R. Flaxseed gum-biopolymers interactions driving rheological behaviour of oropharyngeal dysphagia-oriented products. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106257] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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27
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Formulation of Topical Dosage Forms Containing Synthetic and Natural Anti-Inflammatory Agents for the Treatment of Rheumatoid Arthritis. MOLECULES (BASEL, SWITZERLAND) 2020; 26:molecules26010024. [PMID: 33374575 PMCID: PMC7793088 DOI: 10.3390/molecules26010024] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/30/2020] [Revised: 12/16/2020] [Accepted: 12/21/2020] [Indexed: 12/20/2022]
Abstract
Topical anti-inflammatory and analgesic effect for the treatment of rheumatoid arthritis is of major interest because of their fewer side effects compared to oral therapy. The purpose of this study was to prepare different types of topical formulations (ointments and gels) containing synthetic and natural anti-inflammatory agents with different excipients (e.g.,: surfactants, gel-forming) for the treatment of rheumatoid arthritis. The combination of Non-Steroidal Anti-Inflammatory Drugs (NSAIDs), diclofenac sodium, a topical analgesic agent methyl salicylate, and a lyophilized extract of Calendula officinalis with antioxidant effect were used in our formulations. The aim was to select the appropriate excipients and dosage form for the formulation in order to enhance the diffusion of active substances and to certify the antioxidant, analgesic, and anti-inflammatory effects of these formulations. To characterize the physicochemical properties of the formulations, rheological studies, and texture profile analysis were carried out. Membrane diffusion and permeability studies were performed with Franz-diffusion method. The therapeutic properties of the formulations have been proven by an antioxidant assay and a randomized prospective study that was carried out on 115 patients with rheumatoid arthritis. The results showed that the treatment with the gel containing diclofenac sodium, methyl salicylate, and lyophilized Calendula officinalis as active ingredients, 2-propenoic acid homopolymer (Synthalen K) as gel-forming excipient, distilled water, triethanolamine, and glycerol had a beneficial analgesic and local anti-inflammatory effect.
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28
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Liu Y, Meng Z, Wang Y, Li P, Sun Y. Analysis and Modeling of Viscosity for Aqueous Polyurethane Dispersion as a Function of Shear Rate, Temperature, and Solid Content. ACS OMEGA 2020; 5:26237-26244. [PMID: 33073150 PMCID: PMC7558001 DOI: 10.1021/acsomega.0c03959] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/17/2020] [Accepted: 09/18/2020] [Indexed: 06/11/2023]
Abstract
Aqueous polyurethane dispersion (PUD) has attracted increasing attention in a wide range of industrial applications because of their versatile properties as well as ecofriendly nature. In this study, the aqueous PUD used in warp-knitted vamp printing was characterized by Fourier transform infrared spectra, dynamic light scattering, and laser Doppler electrophoresis. The mean diameter and zeta potential are 206.6 nm and -18.3 mV, respectively. The rheological behavior of aqueous PUD as a function of shear rate, temperature, and solid content was investigated experimentally. Besides, a new correlation model was proposed based on the Carreau equation and Arrhenius relation. The resulting model has high accuracy in viscosity estimation under complex conditions according to the prediction interval of 95%. Furthermore, the reasonable ranges of parameters were proposed theoretically for successful printing.
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29
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Natural Formulations Provide Antioxidant Complement to Hyaluronic Acid-Based Topical Applications Used in Wound Healing. Polymers (Basel) 2020; 12:polym12081847. [PMID: 32824650 PMCID: PMC7465439 DOI: 10.3390/polym12081847] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2020] [Revised: 08/04/2020] [Accepted: 08/12/2020] [Indexed: 02/07/2023] Open
Abstract
Hyaluronic acid (HA) promotes wound healing, and, accordingly, formulations based on HA have been widely used in regenerative medicine. In addition, naturally derived compounds, e.g., plant-based extracts and vitamin E, have exhibited antioxidant activity. In this study, a formulation containing hyaluronic acid, vitamin E, raspberry extract, and green tea was developed for potential topical applications, targeting wound healing. Rheological analysis was performed along with antioxidant and biological studies. The rheological characterization showed that the HA-based formulation is a thixotropic platform and possesses higher mechanical properties than the control formulation. To evaluate the wound healing potential of the formulation, an in vitro “wound healing” assay was carried out using human derived fibroblasts (HDF) with a cell-free gap on the tissue culture dish. The formulation showed better wound healing ability than the control formulation.
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30
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Iftikhar SA, Dutta H. Use of Raw and Physically Modified Rice Starches as Fat Replacer in Whipping Cream. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE JOURNAL 2020. [DOI: 10.12944/crnfsj.8.1.11] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
Raw, retrograded and retrograded-annealed starches obtained in a previous novel study from three rice varieties widely differing in apparent amylose content (22.7%, 9.8% and 0.3%) were applied for partially replacing fat in fresh cream to prepare to the consistency of whipping cream with approximately 15% final fat concentration. Properties of the whipped creams were studied and compared with a commercial whipping cream taken as standard. Differences between the mean values were assessed by Duncan’s multiple range tests at a significance level of 95%. Fat replacement resulted in whipping time as low as 60 seconds and improved foam stability of the whipped creams with significant overrun (up to 44%), suggesting industrial applicability of the starch samples as fat replacers. Incorporated starch resulted in better water retention and structural stability lower weeping out of liquid upon freezing and thawing. Modified waxy starch substitution resulted in cream texture closest to the commercial cream standard, suggesting efficient fat replacement. Thereby, starch incorporated whipping cream with more than 62% lower fat content than commercial variants could be obtained. This would thereby help in lower glycemic index, low calorie and lower priced alternative to common fat-rich whipping creams.
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Affiliation(s)
- Shah Asma Iftikhar
- Amity Institute of Food Technology, Amity University Uttar Pradesh, Noida, India - 201301
| | - Himjyoti Dutta
- Department of Food Technology, Mizoram University, Aizawl, India - 796004
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31
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Vieira J, Oliveira F, Salvaro D, Maffezzolli G, de Mello J, Vicente A, Cunha R. Rheology and soft tribology of thickened dispersions aiming the development of oropharyngeal dysphagia-oriented products. Curr Res Food Sci 2020; 3:19-29. [PMID: 32914117 PMCID: PMC7473376 DOI: 10.1016/j.crfs.2020.02.001] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023] Open
Abstract
Dysphagia is a swallowing disorder that mainly affects elderly but can be minimized by thickening of liquid foods. Flaxseed gum (FG) was studied as a potential alternative thickener for dysphagia patients in comparison to commercial thickeners based on xanthan gum (XG) and modified starch (MS). Rheological and tribological responses of biopolymer-based thickening solutions (0.75–3% w/w) incorporated in different food matrices (water, orange-flavoured soy juice and skim milk) were recorded and correlated. In general, the increase in gums concentration led to increases in viscosity, viscoelastic properties and lubricating capacity. An opposite behavior was observed for the MS-based products, since an increase in concentration led to a lower increase in viscosity and viscoelastic properties but caused a decrease in the lubricating capacity. These results indicated that associating tribology to rheology is crucial to further define formulations with pleasant swallowing characteristics. Modified starch-based (MS) has lower thickening and lubricant capacities than gums. Higher MS concentrations increased viscosity, while decreased lubrication. Flaxseed gum & xanthan-based solutions are better thickeners and lubricants than MS.
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Affiliation(s)
- J.M. Vieira
- Department of Food Engineering, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862, Campinas, SP, Brazil
- Centre of Biological Engineering (CEB), University of Minho, Campus de Gualtar, 4710-057, Braga, Portugal
| | - F.D. Oliveira
- Department of Food Engineering, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862, Campinas, SP, Brazil
| | - D.B. Salvaro
- Laboratory of Materials (LabMat), Department of Mechanical Engineering, Federal University of Santa Catarina, Florianópolis, SC, 88040-900, Brazil
| | - G.P. Maffezzolli
- Laboratory of Materials (LabMat), Department of Mechanical Engineering, Federal University of Santa Catarina, Florianópolis, SC, 88040-900, Brazil
| | - J.D.B. de Mello
- Laboratory of Materials (LabMat), Department of Mechanical Engineering, Federal University of Santa Catarina, Florianópolis, SC, 88040-900, Brazil
| | - A.A. Vicente
- Centre of Biological Engineering (CEB), University of Minho, Campus de Gualtar, 4710-057, Braga, Portugal
| | - R.L. Cunha
- Department of Food Engineering, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862, Campinas, SP, Brazil
- Corresponding author.
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32
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Farahmandfar R, Salahi MR, Asnaashari M. Flow behavior, thixotropy, and dynamic viscoelasticity of ethanolic purified basil ( Ocimum bacilicum L.) seed gum solutions during thermal treatment. Food Sci Nutr 2019; 7:1623-1633. [PMID: 31139375 PMCID: PMC6526669 DOI: 10.1002/fsn3.992] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2018] [Revised: 12/24/2018] [Accepted: 12/27/2018] [Indexed: 11/19/2022] Open
Abstract
During processing, foodstuffs may be treated at various thermal operations. Thus, this study investigated the functional properties and flow behavior at operation conditions to ensure safety and improve quality and stability at high temperatures and analyzed the ability of gum to be used in food formulation. The results showed that the purified basil seed gum (PBSG) solutions could beknown as non-Newtonian liquids with pseudoplastic behavior. Frequency sweep revealed the storage modulus (G') was higher than the loss modulus (G″) in the treatments. According to stress sweep, frequency sweep, complex viscosity (η *), and loss-tangent (tan δ) outcomes, mechanical spectra of PBSG were categorized as weak gels. Besides, concentration and temperature were effect on G' and G″. The results indicated that, in general, 1% PBSG-121°C had the maximum yield stress, consistency coefficient (k), extent of thixotropy, and the minimum values of flow behavior index. Also, 1% PBSG showed the highest G', G″, η *, yield stress values at the limit of the LVE range (τy), flow-point stress (τf), and corresponding modulus G f (G' = G″), and the lowest value of tan δ. Exhibiting distinctive rheological characteristics of PBSG makes it as a worthy hydrocolloid to use in food products, which use thermal processing.
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Affiliation(s)
- Reza Farahmandfar
- Department of Food Science & TechnologySari Agricultural Sciences & Natural Resources University (SANRU)SariIran
| | - Mohammad Reza Salahi
- Department of Food Science & TechnologyFerdowsi University of Mashhad (FUM)MashhadIran
| | - Maryam Asnaashari
- Department of Food Science & TechnologySari Agricultural Sciences & Natural Resources University (SANRU)SariIran
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33
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Liu N, Cui J, Li G, Li D, Chang D, Li C, Chen X. The application of high purity diacylglycerol oil in whipped cream: effect on the emulsion properties and whipping characteristics. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2018.1553896] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Ning Liu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Junjie Cui
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Guanghui Li
- Department of Food Science and Engineering, College of Science and Engineering, Jinan University, Guangzhou, China
| | - Daoming Li
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Dawei Chang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Cheng Li
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Xuefeng Chen
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
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34
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Flow behavior, viscoelastic, textural and foaming characterization of whipped cream: Influence of Lallemantia royleana seed, Salvia macrosiphon seed and carrageenan gums. Int J Biol Macromol 2019; 121:609-615. [DOI: 10.1016/j.ijbiomac.2018.09.163] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2018] [Revised: 09/08/2018] [Accepted: 09/25/2018] [Indexed: 11/21/2022]
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35
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Kurt A, Atalar I. Effects of quince seed on the rheological, structural and sensory characteristics of ice cream. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.04.011] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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36
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37
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Farahmandfar R, Mohseni M, Asnaashari M. Effects of quince seed, almond, and tragacanth gum coating on the banana slices properties during the process of hot air drying. Food Sci Nutr 2017; 5:1057-1064. [PMID: 29188032 PMCID: PMC5694881 DOI: 10.1002/fsn3.489] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2017] [Revised: 03/26/2017] [Accepted: 04/17/2017] [Indexed: 11/06/2022] Open
Abstract
Due to early deterioration of banana in drying process, almond, quince seed, and tragacanth gums as edible coatings were determined. For this purpose, banana slices were coated in 0.7% solution of each gum and one group remained uncoated as the control. The samples were examined at specific times considering the weight loss, color analyzing (a*, b*, and L*) through the method computer vision, color difference index, browning index, and rehydration after the samples being dried. The results showed that the weight loss of the coated samples was significantly (p < .05) higher than the uncoated samples which can be due to the alteration or destruction of the cell membrane. The almond gum-coated samples had significantly a lower ultimate browning index and quince seed gum-coated samples showed the highest rehydration. So, the gums coating is an effective way to preserve the quality characteristics of the banana slices.
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Affiliation(s)
- Reza Farahmandfar
- Department of Food Science and Technology Sari Agricultural Sciences & Natural Resources University (SANRU) Sari Iran
| | - Maedeh Mohseni
- Department of Food Science and Technology Khazar Institute of Higher Education Mahmoudabad Iran
| | - Maryam Asnaashari
- Department of Food Science and Technology Sari Agricultural Sciences & Natural Resources University (SANRU) Sari Iran
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