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Song J, Tas RP, Martens MCM, Ritten MVM, Wu H, Jones ER, Lebouille JGJL, Vis M, Voets IK, Tuinier R. Freezing-mediated formation of supraproteins using depletion forces. J Colloid Interface Sci 2024; 665:622-633. [PMID: 38552579 DOI: 10.1016/j.jcis.2024.03.088] [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: 12/04/2023] [Revised: 02/16/2024] [Accepted: 03/11/2024] [Indexed: 04/17/2024]
Abstract
Hypothesis Long-acting formulations such as microparticles, injectable depots and implantable devices can realize spatiotemporally controlled delivery of protein drugs to extend their therapeutic in vivo half-lives. To efficiently encapsulate the protein drugs into such drug delivery systems, (sub)micron-sized protein particles are needed. The formation of micronized supraproteins can be induced through the synergistic combination of attractive depletion forces and freezing. The size of the supraproteins can be fine-tuned from submicron to several microns by adjusting the ice crystallization rate through the freeze-quench depth, which is set by the target temperature. Methods Supraprotein micron structures were prepared from protein solutions under various conditions in the presence and absence of nonadsorbing polyethylene glycol. Scanning electron microscopy and dynamic light scattering were employed to determine the sizes of the supraproteins and real-time total internal reflection fluorescent microscopy was used to follow the supraprotein formation during freezing. The protein secondary structure was measured before and after micronization by circular dichroism. A phase diagram of a protein-polyethylene glycol mixture was theoretically predicted to investigate whether the depletion interaction can elucidate the phase behavior. Findings Micronized protein supraparticles could be prepared in a controlled manner by rapid freeze-drying of aqueous mixtures of bovine serum albumin, horseradish peroxidase and lysozyme mixed with polyethylene glycol. Upon freezing, the temperature quench initiates a phase separation process which is reminiscent of spinodal decomposition. This demixing is subsequently arrested during droplet phase separation to form protein-rich microstructures. The final size of the generated protein microparticles is determined by a competition between phase separation and cooling rate, which can be controlled by target temperature. The experimental phase diagram of the aqueous protein-polyethylene glycol dispersion aligns with predictions from depletion theory for charged colloids and nonadsorbing polymers.
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Affiliation(s)
- Jiankang Song
- Laboratory of Physical Chemistry, Department of Chemical Engineering and Chemistry, Eindhoven University of Technology, P.O. Box 513, 5600 MB, Eindhoven, the Netherlands; Institute for Complex Molecular Systems (ICMS), Eindhoven University of Technology, P.O. Box 513, 5600 MB, Eindhoven, the Netherlands.
| | - Roderick P Tas
- Institute for Complex Molecular Systems (ICMS), Eindhoven University of Technology, P.O. Box 513, 5600 MB, Eindhoven, the Netherlands; Laboratory of Self-organizing Soft Matter, Department of Chemical Engineering and Chemistry, Eindhoven University of Technology, P.O. Box 513, 5600 MB, Eindhoven, the Netherlands
| | - Max C M Martens
- Laboratory of Physical Chemistry, Department of Chemical Engineering and Chemistry, Eindhoven University of Technology, P.O. Box 513, 5600 MB, Eindhoven, the Netherlands; Institute for Complex Molecular Systems (ICMS), Eindhoven University of Technology, P.O. Box 513, 5600 MB, Eindhoven, the Netherlands
| | - Manon V M Ritten
- Laboratory of Physical Chemistry, Department of Chemical Engineering and Chemistry, Eindhoven University of Technology, P.O. Box 513, 5600 MB, Eindhoven, the Netherlands; Institute for Complex Molecular Systems (ICMS), Eindhoven University of Technology, P.O. Box 513, 5600 MB, Eindhoven, the Netherlands
| | - Hanglong Wu
- Institute for Complex Molecular Systems (ICMS), Eindhoven University of Technology, P.O. Box 513, 5600 MB, Eindhoven, the Netherlands; Bio-Organic Chemistry, Department of Chemical Engineering and Chemistry, Eindhoven University of Technology, P.O. Box 513, 5600 MB, Eindhoven, the Netherlands
| | | | | | - Mark Vis
- Laboratory of Physical Chemistry, Department of Chemical Engineering and Chemistry, Eindhoven University of Technology, P.O. Box 513, 5600 MB, Eindhoven, the Netherlands; Institute for Complex Molecular Systems (ICMS), Eindhoven University of Technology, P.O. Box 513, 5600 MB, Eindhoven, the Netherlands
| | - Ilja K Voets
- Institute for Complex Molecular Systems (ICMS), Eindhoven University of Technology, P.O. Box 513, 5600 MB, Eindhoven, the Netherlands; Laboratory of Self-organizing Soft Matter, Department of Chemical Engineering and Chemistry, Eindhoven University of Technology, P.O. Box 513, 5600 MB, Eindhoven, the Netherlands
| | - Remco Tuinier
- Laboratory of Physical Chemistry, Department of Chemical Engineering and Chemistry, Eindhoven University of Technology, P.O. Box 513, 5600 MB, Eindhoven, the Netherlands; Institute for Complex Molecular Systems (ICMS), Eindhoven University of Technology, P.O. Box 513, 5600 MB, Eindhoven, the Netherlands.
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2
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Zhao M, Mu L, Guo Z, Lv W, Jiang H, Li B. Double-layer microcapsules based on shellac for enhancing probiotic survival during freeze drying, storage, and simulated gastrointestinal digestion. Int J Biol Macromol 2024; 267:131483. [PMID: 38599426 DOI: 10.1016/j.ijbiomac.2024.131483] [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: 02/16/2024] [Revised: 03/29/2024] [Accepted: 04/07/2024] [Indexed: 04/12/2024]
Abstract
Probiotics are susceptible to diverse conditions during processing, storage, and digestion. Here, shellac (SC), sodium alginate (SA), coconut oil (CO), soybean oil (SO), and trehalose (AL) were used to prepare microcapsules aiming to improve the survival of Lactiplantibacillus plantarum KLDS1.0318 during freeze-drying, storage process, and gastrointestinal digestion. The results showed that for SA/AL/SC/CO and SA/AL/SC/SO, the survival loss decreased by 51.2 % and 51.0 % after a freeze-drying process compared with microcapsules embedded by SA; the viable bacteria count loss decreased by 4.36 and 4.24 log CFU/mL compared with free cell (CON) during storage for 28 d under 33%RH at 25 °C, respectively; while for simulating digestion in vitro, the survival loss decreased by 3.05 and 2.70 log CFU/mL, 0.63 and 0.55 log CFU/mL after digestion at simulated gastric fluid for 120 min and small intestine fluid for 180 min, respectively (P < 0.05). After microcapsules were added to fermented dairy stored at 4 °C for 21 d, the viable bacteria count of SA/AL/SC/CO and SA/AL/SC/SO significantly increased by 2.10 and 1.70 log CFU/mL compared with CON, respectively (P < 0.05). In conclusion, the current study indicated that shellac-based probiotic microcapsules have superior potential to protect and deliver probiotics in food systems.
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Affiliation(s)
- Mengna Zhao
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China; Food College, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Longkai Mu
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China; Food College, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Zhengtao Guo
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China; Food College, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Wenqing Lv
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China; Food College, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Haixin Jiang
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China; Food College, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Bailiang Li
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China; Food College, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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3
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Sun Q, Kong B, Zheng O, Liu S, Dong X. Tracking protein aggregation behaviour and emulsifying properties induced by structural alterations in common carp (Cyprinus carpio) myofibrillar protein during long-term frozen storage. Int J Biol Macromol 2024; 264:130171. [PMID: 38360237 DOI: 10.1016/j.ijbiomac.2024.130171] [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: 10/06/2023] [Revised: 02/05/2024] [Accepted: 02/12/2024] [Indexed: 02/17/2024]
Abstract
The effect of ultrasound-assisted immersion freezing (UIF), air freezing (AF), and immersion freezing (IF) on the protein structure, aggregation, and emulsifying properties of common carp (Cyprinus carpio) myofibrillar protein during frozen storage were evaluated in the present study. The result showed that, compared with AF and IF samples, UIF sample had higher reactive/total sulfhydryl, protein solubility, and lower protein turbidity (P < 0.05), indicating that UIF was beneficial to inhibit protein oxidation and aggregation induced by frozen storage. UIF inhibited the alteration of secondary structure and tertiary structure during frozen storage. Meanwhile, UIF sample had higher emulsifying activity index, and smaller emulsion droplet diameter than AF and IF samples (P < 0.05), suggesting that UIF was beneficial for maintaining the emulsifying properties of protein during storage. In general, UIF is a potential and effective method to suppress the decrease in protein emulsifying properties during long-term frozen storage.
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Affiliation(s)
- Qinxiu Sun
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Ouyang Zheng
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088, China
| | - Shucheng Liu
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088, China
| | - Xiuping Dong
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
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4
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Yang T, Zhang Y, Guo L, Li D, Liu A, Bilal M, Xie C, Yang R, Gu Z, Jiang D, Wang P. Antifreeze Polysaccharides from Wheat Bran: The Structural Characterization and Antifreeze Mechanism. Biomacromolecules 2024. [PMID: 38388358 DOI: 10.1021/acs.biomac.3c00958] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/24/2024]
Abstract
Exploring a novel natural cryoprotectant and understanding its antifreeze mechanism allows the rational design of future sustainable antifreeze analogues. In this study, various antifreeze polysaccharides were isolated from wheat bran, and the antifreeze activity was comparatively studied in relation to the molecular structure. The antifreeze mechanism was further revealed based on the interactions of polysaccharides and water molecules through dynamic simulation analysis. The antifreeze polysaccharides showed distinct ice recrystallization inhibition activity, and structural analysis suggested that the polysaccharides were arabinoxylan, featuring a xylan backbone with a majority of Araf and minor fractions of Manp, Galp, and Glcp involved in the side chain. The antifreeze arabinoxylan, characterized by lower molecular weight, less branching, and more flexible conformation, could weaken the hydrogen bonding of the surrounding water molecules more evidently, thus retarding the transformation of water molecules into the ordered ice structure.
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Affiliation(s)
- Tao Yang
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing 210095, People's Republic of China
- National Technique Innovation Center for Regional Wheat Production/Key Laboratory of Crop Physiology, Ecology, and Management, Ministry of Agriculture/National Engineering and Technology Center for Information Agriculture, Nanjing Agricultural University, Nanjing 210095, People's Republic of China
| | - Yining Zhang
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing 210095, People's Republic of China
| | - Li Guo
- School of Materials Science and Engineering, Jiangsu University, Zhenjiang 212013, People's Republic of China
| | - Dandan Li
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing 210095, People's Republic of China
- The Sanya Institute of Nanjing Agricultural University, Sanya 572024, People's Republic of China
| | - Anqi Liu
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing 210095, People's Republic of China
| | - Muhammad Bilal
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing 210095, People's Republic of China
| | - Chong Xie
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing 210095, People's Republic of China
- The Sanya Institute of Nanjing Agricultural University, Sanya 572024, People's Republic of China
| | - Runqiang Yang
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing 210095, People's Republic of China
- The Sanya Institute of Nanjing Agricultural University, Sanya 572024, People's Republic of China
| | - Zhenxin Gu
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing 210095, People's Republic of China
- The Sanya Institute of Nanjing Agricultural University, Sanya 572024, People's Republic of China
| | - Dong Jiang
- National Technique Innovation Center for Regional Wheat Production/Key Laboratory of Crop Physiology, Ecology, and Management, Ministry of Agriculture/National Engineering and Technology Center for Information Agriculture, Nanjing Agricultural University, Nanjing 210095, People's Republic of China
- The Sanya Institute of Nanjing Agricultural University, Sanya 572024, People's Republic of China
| | - Pei Wang
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing 210095, People's Republic of China
- National Technique Innovation Center for Regional Wheat Production/Key Laboratory of Crop Physiology, Ecology, and Management, Ministry of Agriculture/National Engineering and Technology Center for Information Agriculture, Nanjing Agricultural University, Nanjing 210095, People's Republic of China
- The Sanya Institute of Nanjing Agricultural University, Sanya 572024, People's Republic of China
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5
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Chang X, Liu H, Zhuang K, Chen L, Zhang Q, Chen X, Ding W. Study on the Quality Variation and Internal Mechanisms of Frozen Oatmeal Cooked Noodles during Freeze-Thaw Cycles. Foods 2024; 13:541. [PMID: 38397519 PMCID: PMC10887751 DOI: 10.3390/foods13040541] [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: 01/03/2024] [Revised: 01/31/2024] [Accepted: 02/06/2024] [Indexed: 02/25/2024] Open
Abstract
Frozen staple food, attributed to its favorable taste and convenience, has a promising development potential in the future. Frequent freezing and thawing, however, will affect its quality. This study simulated several freeze-thaw cycles (FTC) that may occur during the cold chain process of frozen oatmeal cooked noodles (FOCN) production to consumption. The quality changes and their mechanisms were elucidated using methods such as differential scanning calorimetry (DSC), low-field nuclear magnetic resonance (LF-NMR), Fourier-transform infrared spectroscopy (FTIR), confocal laser scanning microscopy (CLSM), texture analysis, and sensory evaluation. The freezable water content of the FOCN decreased because of the FTC treatment, and the relative content of total water in FOCN also decreased accordingly. The increase in β-Turn after FTC induced disorder in the secondary structure of proteins, causing the protein microstructure to become loose and discontinuous, which in turn reduced the water-holding capacity of FOCN. Additionally, FTC reduced the chewiness and sensory score of FOCN. This research will contribute a theoretical foundation for optimizing the cold chain process.
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Affiliation(s)
- Xianhui Chang
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (X.C.); (H.L.); (K.Z.); (L.C.); (Q.Z.); (X.C.)
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Hairong Liu
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (X.C.); (H.L.); (K.Z.); (L.C.); (Q.Z.); (X.C.)
| | - Kun Zhuang
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (X.C.); (H.L.); (K.Z.); (L.C.); (Q.Z.); (X.C.)
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Lei Chen
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (X.C.); (H.L.); (K.Z.); (L.C.); (Q.Z.); (X.C.)
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Qi Zhang
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (X.C.); (H.L.); (K.Z.); (L.C.); (Q.Z.); (X.C.)
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Xi Chen
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (X.C.); (H.L.); (K.Z.); (L.C.); (Q.Z.); (X.C.)
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Wenping Ding
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (X.C.); (H.L.); (K.Z.); (L.C.); (Q.Z.); (X.C.)
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
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Xie Y, Zhou K, Chen B, Ma Y, Tang C, Li P, Wang Z, Xu F, Li C, Zhou H, Xu B. Mechanism of low-voltage electrostatic fields on the water-holding capacity in frozen beef steak: Insights from myofilament lattice arrays. Food Chem 2023; 428:136786. [PMID: 37429235 DOI: 10.1016/j.foodchem.2023.136786] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2023] [Revised: 06/06/2023] [Accepted: 06/30/2023] [Indexed: 07/12/2023]
Abstract
This study investigated the impact of low-voltage electrostatic field-assisted freezing on the water-holding capacity of beef steaks. The enhances mechanism of water-holding capacity by electrostatic field was elucidated through the detection of dynamic changes in the myofilament lattice and the construction of an in vitro myosin filaments model. The findings demonstrated that the disorder of the myofilament array, resulted from the aggregation of myosin filaments during freezing, is a crucial factor responsible for the water loss. The intervention of the electrostatic field can effectively reduce the myofibril density by 18.7%, while maintaining a regular lattice array by modulating electrostatic and hydrophobic interactions between myofibrils. Moreover, the electrostatic field significantly inhibited the migration of immobilized water to free water, thus resulting in an increase in the water-holding capacity of myofibrils by 36%. This work provides insights into the underlying mechanisms of water loss in frozen steaks and its regulation.
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Affiliation(s)
- Yong Xie
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Kai Zhou
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Bo Chen
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
| | - Yunhao Ma
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Cheng Tang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Peijun Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Zhaoming Wang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Feiran Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Cong Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Hui Zhou
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Baocai Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China.
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7
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Chen Q, Xie Y, Yu H, Guo Y, Yao W. Non-destructive prediction of colour and water-related properties of frozen/thawed beef meat by Raman spectroscopy coupled multivariate calibration. Food Chem 2023; 413:135513. [PMID: 36745947 DOI: 10.1016/j.foodchem.2023.135513] [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: 08/10/2022] [Revised: 01/04/2023] [Accepted: 01/16/2023] [Indexed: 01/20/2023]
Abstract
Freeze-thaw accelerated the colour deterioration of beef with the increase of colour b* and the decrease of colour a* values (P < 0.05). The maximum exudate loss reached 22 % after the seventh freeze-thaw. A strong correlation between the transversal relaxation time T21 and thawing loss may mean that T21 water contributed to the exudate loss during freeze-thaw. Afterwards, competitive adaptive reweighted sampling-partial least square (CARS-PLS) has the best prediction in thawing loss of frozen/thawed beef with correlation coefficients of prediction (Rp) of 0.971, and root mean square error of prediction (RMSEP) of 1.436. Besides, Uninformative variable elimination-partial least squares (UVE-PLS) showed good prediction effects on colour values (Rp = 0.932 - 0.994) and water content (Rp = 0.928, RMSEP = 0.582) of frozen/thawed beef. Therefore, this work demonstrated that Raman spectroscopy coupled with multivariate calibration has a good ability for non-destructive prediction in colour and water-related properties of frozen/thawed beef.
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Affiliation(s)
- Qingmin Chen
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China; School of Food Science and Technology, Jiangnan University, No. 1800 Lihu Avenue, Wuxi 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, China
| | - Yunfei Xie
- School of Food Science and Technology, Jiangnan University, No. 1800 Lihu Avenue, Wuxi 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, China
| | - Hang Yu
- School of Food Science and Technology, Jiangnan University, No. 1800 Lihu Avenue, Wuxi 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, China
| | - Yahui Guo
- School of Food Science and Technology, Jiangnan University, No. 1800 Lihu Avenue, Wuxi 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, China
| | - Weirong Yao
- School of Food Science and Technology, Jiangnan University, No. 1800 Lihu Avenue, Wuxi 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, China.
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8
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Buniowska-Olejnik M, Mykhalevych A, Polishchuk G, Sapiga V, Znamirowska-Piotrowska A, Kot A, Kamińska-Dwórznicka A. Study of Water Freezing in Low-Fat Milky Ice Cream with Oat β-Glucan and Its Influence on Quality Indicators. Molecules 2023; 28:molecules28072924. [PMID: 37049686 PMCID: PMC10096017 DOI: 10.3390/molecules28072924] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 03/13/2023] [Accepted: 03/15/2023] [Indexed: 04/14/2023] Open
Abstract
The work is devoted to the study of the functional and technological properties of oat β-glucan in low-fat milky ice cream (2% fat) in comparison with the stabilization system Cremodan® SI 320. β-glucan (0.5%) has a greater effect on the cryoscopic temperature of ice cream mixes than Cremodan® SI 320 in the same amount (decrease by 0.166 °C vs. 0.078 °C), which inhibits the freezing process of free water in ice cream during technological processing in the temperature range from -5 to -10 °C. Microscopy of ice cream samples after freezing and hardening shows the ability of β-glucan to form a greater number of energy bonds due to specific interaction with milk proteins. Analysis of the microstructure of ice cream samples during 28 d of storage confirms the ability of oat β-glucan to suppress the growth of ice crystals more effectively than Cremodan® SI 320. Oat β-glucan gives ice cream a rich creamy taste, increases overrun and resistance to melting, which brings this type of frozen dessert closer to a full-fat analogue (10% fat).
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Affiliation(s)
- Magdalena Buniowska-Olejnik
- Department of Dairy Technology, Institute of Food Technology and Nutrition, University of Rzeszow, Ćwiklinskiej 2D St., 35-601 Rzeszow, Poland
| | - Artur Mykhalevych
- Department of Milk and Dairy Products Technology, Educational and Scientific Institute of Food Technologies, National University of Food Technologies, Volodymyrska 68 St., 01033 Kyiv, Ukraine
| | - Galyna Polishchuk
- Department of Milk and Dairy Products Technology, Educational and Scientific Institute of Food Technologies, National University of Food Technologies, Volodymyrska 68 St., 01033 Kyiv, Ukraine
| | - Victoria Sapiga
- Department of Milk and Dairy Products Technology, Educational and Scientific Institute of Food Technologies, National University of Food Technologies, Volodymyrska 68 St., 01033 Kyiv, Ukraine
| | - Agata Znamirowska-Piotrowska
- Department of Dairy Technology, Institute of Food Technology and Nutrition, University of Rzeszow, Ćwiklinskiej 2D St., 35-601 Rzeszow, Poland
| | - Anna Kot
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159C, 02-776 Warsaw, Poland
| | - Anna Kamińska-Dwórznicka
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159C, 02-776 Warsaw, Poland
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9
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Quantitative analysis perspective: Ice growth and super-chilling state of frozen dough under quick freezing. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114652] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/12/2023]
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10
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Effect of active ice nucleation bacteria on freezing and the properties of surimi during frozen storage. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114548] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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11
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Du X, Wang B, Li H, Liu H, Shi S, Feng J, Pan N, Xia X. Research progress on quality deterioration mechanism and control technology of frozen muscle foods. Compr Rev Food Sci Food Saf 2022; 21:4812-4846. [PMID: 36201389 DOI: 10.1111/1541-4337.13040] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2022] [Revised: 08/21/2022] [Accepted: 08/24/2022] [Indexed: 01/28/2023]
Abstract
Freezing can prolong the shelf life of muscle foods and is widely used in their preservation. However, inevitable quality deterioration can occur during freezing, frozen storage, and thawing. This review explores the eating quality deterioration characteristics (color, water holding capacity, tenderness, and flavor) and mechanisms (irregular ice crystals, oxidation, and hydrolysis of lipids and proteins) of frozen muscle foods. It also summarizes and classifies the novel physical-field-assisted-freezing technologies (high-pressure, ultrasound, and electromagnetic) and bioactive antifreeze (ice nucleation proteins, antifreeze proteins, natural deep eutectic solvents, carbohydrate, polyphenol, phosphate, and protein hydrolysates), regulating the dynamic process from water to ice. Moreover, some novel thermal and nonthermal thawing technologies to resolve the loss of water and nutrients caused by traditional thawing methods were also reviewed. We concluded that the physical damage caused by ice crystals was the primary reason for the deterioration in eating quality, and these novel techniques promoted the eating quality of frozen muscle foods under proper conditions, including appropriate parameters (power, time, and intermittent mode mentioned in ultrasound-assisted techniques; pressure involved in high-pressure-assisted techniques; and field strength involved in electromagnetic-assisted techniques) and the amounts of bioactive antifreeze. To obtain better quality frozen muscle foods, more efficient technologies and substances must be developed. The synergy of novel freezing/thawing technology may be more effective than individual applications. This knowledge may help improve the eating quality of frozen muscle foods.
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Affiliation(s)
- Xin Du
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Bo Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Haijing Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Shuo Shi
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Jia Feng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Nan Pan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
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Lin D, Sun LC, Chen YL, Liu GM, Miao S, Cao MJ. Shrimp spoilage mechanisms and functional films/coatings used to maintain and monitor its quality during storage. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.08.020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Chen Y, Xiao W, Jia G, Sun A. Initial ice growth control mechanism for CMC-Na in model systems. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114118] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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