1
|
Dios Sanz E, Sanmartino T, Campderrós ME, Rodriguez Furlán LT. Obtaining and evaluating of enzymatic extracts from hairless canary seed (CDC Maria) as gluten-free bread-improving agents. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:539-550. [PMID: 38327861 PMCID: PMC10844167 DOI: 10.1007/s13197-023-05862-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/28/2023] [Accepted: 10/03/2023] [Indexed: 02/09/2024]
Abstract
In this study, enzyme extracts were obtained from hairless canary seeds (CDC Maria) and used as gluten-free bread improvers. The enzyme extraction was done with a specific protein buffer solution and subsequent centrifugation. The supernatant was called crude enzyme extract, a fraction of this extract was refrigerated (CE) and another fraction was lyophilized (CEL). The lyoprotective effect of corn fiber (CEL + CF), maltodextrin (CEL + M), and inulin (CEL + I) was evaluated. Each enzyme extract was added to a gluten-free bread at 0.25%, 0.5%, 0.75% and 1% (w/w). The quality of the gluten-free bread was determined by external and internal characteristically, physical and sensory analysis: analysis of the lamella thickness, the shape factor of pores, the final volume, the aeration percentage, the texture profile analysis, the pore size distribution and shelf-life time. The results showed that the formulation with CEL at 0.5% (w/w) significantly improved the gluten-free bread quality properties, generating an increase of the final volume and aeration percentage, a reduction of the firmness, chewiness and sample aging, and a finer and more uniform crumb structure when compared to a control sample (P < 0.001). This study revealed the potential of a food-improving additive obtained from a natural origin with a high-level production in Argentina.
Collapse
Affiliation(s)
- E. Dios Sanz
- Research Institute of Chemical Technology (INTEQUI)-CONICET, Faculty of Chemistry, Biochemistry and Pharmacy (UNSL), Ejército de los Andes 950, San Luis, Argentina
| | - T. Sanmartino
- Research Institute of Chemical Technology (INTEQUI)-CONICET, Faculty of Chemistry, Biochemistry and Pharmacy (UNSL), Ejército de los Andes 950, San Luis, Argentina
| | - M. E. Campderrós
- Research Institute of Chemical Technology (INTEQUI)-CONICET, Faculty of Chemistry, Biochemistry and Pharmacy (UNSL), Ejército de los Andes 950, San Luis, Argentina
| | - L. T. Rodriguez Furlán
- Research Institute of Chemical Technology (INTEQUI)-CONICET, Faculty of Chemistry, Biochemistry and Pharmacy (UNSL), Ejército de los Andes 950, San Luis, Argentina
| |
Collapse
|
2
|
Enthalpy-entropy compensation in the denaturation of proteins of bovine masseter and cutaneous trunci. Meat Sci 2021; 184:108688. [PMID: 34655999 DOI: 10.1016/j.meatsci.2021.108688] [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: 05/29/2021] [Revised: 08/13/2021] [Accepted: 09/27/2021] [Indexed: 11/21/2022]
Abstract
Thermal properties of muscles are of great interest in meat science. A recent article (Vaskoska et al., 2021) examines the thermal denaturation of proteins in bovine muscles, masseter and cutaneous trunci, by measuring the enthalpy and melting temperature of the denaturation. In the present article, we report the numerical values of entropy in the denaturation of proteins. Furthermore, we describe a characteristic phenomenon, enthalpy-entropy compensation in the denaturation of bovine proteins. To our knowledge, this is the first observation of the compensation in situ condition. The analysis shown in this paper may develop a new approach in meat science by introducing a new parameter, entropy, that is rarely reported in relation to differential scanning calorimetry results in this field of research. Therefore, it may enhance our understanding of the thermal properties of meat from a physical chemistry perspective.
Collapse
|
3
|
Ezazi M, Ghaffari F, Karimi S, Shekaari H. Thermophysical and taste behavior of sucrose in aqueous solution of some deep eutectic solvents at T= (288.15 to 318.15) K. J Mol Liq 2021. [DOI: 10.1016/j.molliq.2021.116599] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
4
|
Isleroglu H, Turker I, Koc B, Tokatli M. Microencapsulation of Microbial Transglutaminase by Ultrasonic Spray-Freeze Drying. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02353-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
5
|
Zafarani-Moattar MT, Shekaari H, Mazaher Haji Agha E. Effect of ionic liquids 1-octyl-3-methyl imidazolium bromide or 1-octyl-3-methyl imidazolium chloride on thermophysical properties and taste behavior of sucrose in aqueous media at different temperatures: Volumetric, compressibility and viscometric properties. Food Chem 2019; 295:662-670. [PMID: 31174810 DOI: 10.1016/j.foodchem.2019.05.097] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2018] [Revised: 04/20/2019] [Accepted: 05/13/2019] [Indexed: 11/24/2022]
Abstract
The thermophysical properties and taste behavior of sucrose in aqueous ionic liquids {1-octyl-3-methyl imidazolium bromide and 1-octyl-3-methyl imidazolium chloride} solutions have been studied via volumetric, compressibility and viscometric properties at T = (288.15, 298.15, 308.15 and 318.15) K. The positive values of transfer volume and transfer partial molar isentropic compression indicated predominance of ionic-hydrophilic interactions in these systems. The calculated hydration number for sucrose demonstrated that dehydration of sucrose occurs in presence of both studied ionic liquids. Further, the effect of studied ionic liquids on the taste behaviour of sucrose has been discussed from ASV and ASIC parameters. Furthermore, interaction volume, Vint, and cavity volume, Vcav, have been computed from scaled particle theory (SPT).
Collapse
Affiliation(s)
| | - Hemayat Shekaari
- Department of Physical Chemistry, University of Tabriz, Tabriz, Iran
| | | |
Collapse
|
6
|
Parniakov O, Bals O, Barba FJ, Mykhailyk V, Lebovka N, Vorobiev E. Application of differential scanning calorimetry to estimate quality and nutritional properties of food products. Crit Rev Food Sci Nutr 2018; 58:362-385. [PMID: 27245977 DOI: 10.1080/10408398.2016.1180502] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Over the past years, both food researchers and food industry have shown an increased interest in finding techniques that can estimate modifications in quality, nutritional, and thermophysical properties of food products during processing and/or storage. For instance, differential scanning calorimetry (DSC) has attracted the interest of scientific community because only a small amount of sample is needed for analysis. Moreover, it does not require any specific sample preparation, and is a repeatable and reliable method. In addition, DSC methodology needs a short time for experiments compared with other techniques used for the same purpose. At this stage of investigation, there is a need to evaluate the commonly accepted and new emerging DSC applications to establish the optimum conditions of emerging processing. This paper reviews the current and new insights of DSC technique for the estimation of quality, nutritional, and thermophysical properties of food products during conventional and emerging processing and/or subsequent storage. The estimation of different properties in several food matrices after processing and/or storage is also discussed.
Collapse
Affiliation(s)
- Oleksii Parniakov
- a Laboratoire de Transformations Intégrées de la Matière Renouvelable , Université de Technologie de Compiègne, Sorbonne Universités, EA 4297, Centre de Recherches de Royallieu , BP 20529, 60205 Compiègne Cedex , France
| | - Olivier Bals
- a Laboratoire de Transformations Intégrées de la Matière Renouvelable , Université de Technologie de Compiègne, Sorbonne Universités, EA 4297, Centre de Recherches de Royallieu , BP 20529, 60205 Compiègne Cedex , France
| | - Francisco J Barba
- b Department of Food Science, Faculty of Science , University of Copenhagen , Rolighedsvej 26, 1958 Frederiksberg C , Denmark
| | - Viacheslav Mykhailyk
- c Institute of Engineering Thermal Physics, National Academy of Sciences of Ukraine , 2a, str. Zheljabova, Kyiv , Ukraine
| | - Nikolai Lebovka
- a Laboratoire de Transformations Intégrées de la Matière Renouvelable , Université de Technologie de Compiègne, Sorbonne Universités, EA 4297, Centre de Recherches de Royallieu , BP 20529, 60205 Compiègne Cedex , France.,d Institute of Biocolloidal Chemistry, named after F.D. Ovcharenko, NAS of Ukraine , 42, Blvr. Vernadskogo, Kyiv , Ukraine
| | - Eugene Vorobiev
- a Laboratoire de Transformations Intégrées de la Matière Renouvelable , Université de Technologie de Compiègne, Sorbonne Universités, EA 4297, Centre de Recherches de Royallieu , BP 20529, 60205 Compiègne Cedex , France
| |
Collapse
|
7
|
Kumar A, Rani R, Saini B, Bamezai RK. Thermophysical properties and taste behavior of l -serine/ l -valine in aqueous glucose, sucrose and lactose solutions at different temperatures. J Mol Liq 2017. [DOI: 10.1016/j.molliq.2017.06.004] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
8
|
Mensink MA, Frijlink HW, van der Voort Maarschalk K, Hinrichs WL. Inulin, a flexible oligosaccharide I: Review of its physicochemical characteristics. Carbohydr Polym 2015; 130:405-19. [DOI: 10.1016/j.carbpol.2015.05.026] [Citation(s) in RCA: 269] [Impact Index Per Article: 26.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2014] [Revised: 05/08/2015] [Accepted: 05/12/2015] [Indexed: 01/25/2023]
|
9
|
Banipal PK, Singh V, Aggarwal N, Banipal TS. Hydration behaviour of some mono-, di-, and tri-saccharides in aqueous sodium gluconate solutions at (288.15, 298.15, 308.15 and 318.15)K: Volumetric and rheological approach. Food Chem 2015; 168:142-50. [DOI: 10.1016/j.foodchem.2014.06.104] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2014] [Revised: 05/23/2014] [Accepted: 06/26/2014] [Indexed: 10/25/2022]
|
10
|
Potential use of whey concentrate and prebiotics as carrier agents to protect Bifidobacterium-BB-12 microencapsulated by spray drying. Food Res Int 2015. [DOI: 10.1016/j.foodres.2014.11.038] [Citation(s) in RCA: 54] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
11
|
Rodriguez Furlán LT, Padilla AP, Campderrós ME. Development of reduced fat minced meats using inulin and bovine plasma proteins as fat replacers. Meat Sci 2014; 96:762-8. [DOI: 10.1016/j.meatsci.2013.09.015] [Citation(s) in RCA: 57] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2013] [Revised: 09/16/2013] [Accepted: 09/19/2013] [Indexed: 11/25/2022]
|
12
|
Rodriguez Furlán LT, Aldrete Herrera P, Pérez Padilla A, Ortiz Basurto RI, Campderrós ME. Assessment of agave fructans as lyoprotectants of bovine plasma proteins concentrated by ultrafiltration. Food Res Int 2014. [DOI: 10.1016/j.foodres.2013.12.014] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|