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Nasir NAHA, Yuswan MH, Shah NNAK, Abd Rashed A, Kadota K, Yusof YA. Evaluation of Physicochemical Properties of a Hydrocolloid-Based Functional Food Fortified with Caulerpa lentillifera: A D-Optimal Design Approach. Gels 2023; 9:531. [PMID: 37504409 PMCID: PMC10379153 DOI: 10.3390/gels9070531] [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: 05/08/2023] [Revised: 06/07/2023] [Accepted: 06/12/2023] [Indexed: 07/29/2023] Open
Abstract
This study introduced a D-optimal design mixture to assess the physicochemical properties of a hydrocolloid-based functional food fortified with C. lentillifera. The combination incorporated vital jelly constituents, including extract (10-15%), sweeteners (20-29%), gelling agents (k-carrageenan and locust bean gum (LBG)), and preservatives (0-0.05%). The dependent variables were pH, Total Soluble Solid (TSS) value, and moisture content (MS). By employing the D-optimal design approach, a quadratic polynomial model was developed, demonstrating strong correlations with the experimental data with coefficient determinations (R2) of 0.9941, 0.9907, and 0.9989 for pH, TSS, and MS, respectively. Based on the D-optimal design, the study identified the optimum combination of significant factors with a desirability of 0.917, comprising 14.35% extract, 23.00% sucrose, 21.70% fructose, 26.00% k-carrageenan, 13.00% LBG, 1.95% CaCl2, and 0% methylparaben. The percentage of residual standard error (RSE) was less than 5%, indicating the reliability of the developed model. Furthermore, color analysis revealed significant differences among the jellies (p < 0.05). HPLC analysis demonstrated that the total sugar content in the fortified jellies was 28% lower compared to commercial jelly. Meanwhile, the bitterness level according to e-tongue showed a reduction of up to 90.5% when compared to the extract. These findings provide a valuable benchmark for the development of functional food products, ensuring their quality, safety, and extended shelf-life.
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Affiliation(s)
- Nor Atikah Husna Ahmad Nasir
- Laboratory of Halal Science Research, Halal Products Research Institute, Universiti Putra Malaysia, Putra Inforport, Serdang 43400, Selangor, Malaysia
- Faculty of Applied Sciences, Universiti Teknologi MARA, Cawangan Perlis, Kampus Arau, Arau 02600, Perlis, Malaysia
| | - Mohd Hafis Yuswan
- Laboratory of Halal Science Research, Halal Products Research Institute, Universiti Putra Malaysia, Putra Inforport, Serdang 43400, Selangor, Malaysia
| | - Nor Nadiah Abd Karim Shah
- Laboratory of Halal Science Research, Halal Products Research Institute, Universiti Putra Malaysia, Putra Inforport, Serdang 43400, Selangor, Malaysia
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
| | - Aswir Abd Rashed
- Nutrition Unit, Institute for Medical Research, National Institutes of Health, No. 1, Jalan, Setia Murni U13/52, Seksyen U13 Setia Alam, Shah Alam 40170, Selangor, Malaysia
| | - Kazunori Kadota
- Department of Formulation Design and Pharmaceutical Technology, Faculty of Pharmacy, Osaka Medical and Pharmaceutical University, 4-20-1 Nasahara, Takatsuki, Osaka 569-1094, Japan
| | - Yus Aniza Yusof
- Laboratory of Halal Science Research, Halal Products Research Institute, Universiti Putra Malaysia, Putra Inforport, Serdang 43400, Selangor, Malaysia
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
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V K A, Minz PS, Vairat AD, Singh AK, Sinha C. Application of centrifugation technology for production of
chhana
– An Indian soft cheese. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12775] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ammu V K
- Dairy Engineering Section ICAR‐National Dairy Research Institute Karnal Haryana 132001 India
| | - Prashant Saurabh Minz
- Dairy Engineering Section ICAR‐National Dairy Research Institute Karnal Haryana 132001 India
| | - Amita D Vairat
- Dairy Engineering Section ICAR‐National Dairy Research Institute Karnal Haryana 132001 India
| | - Ashish Kumar Singh
- Dairy Engineering Section ICAR‐National Dairy Research Institute Karnal Haryana 132001 India
| | - Chitranayak Sinha
- Dairy Engineering Section ICAR‐National Dairy Research Institute Karnal Haryana 132001 India
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Nastaj M, Terpiłowski K, Sołowiej BG. The effect of native and polymerised whey protein isolate addition on surface and microstructural properties of processed cheeses and their meltability determined by Turbiscan. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14471] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Maciej Nastaj
- Department of Milk Technology and Hydrocolloids Faculty of Food Sciences and Biotechnology University of Life Sciences in Lublin Skromna 8 20‐704 Lublin Poland
| | - Konrad Terpiłowski
- Department of Physical Chemistry‐Interfacial Phenomena Maria Curie Skłodowska University M. Curie Skłodowska Sq. 3 20‐031 Lublin Poland
| | - Bartosz G. Sołowiej
- Department of Milk Technology and Hydrocolloids Faculty of Food Sciences and Biotechnology University of Life Sciences in Lublin Skromna 8 20‐704 Lublin Poland
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Panthi RR, Kelly AL, Hennessy D, McAuliffe S, Mateo M, O'Donnell C, O'Callaghan DJ, Sheehan JJ. Kinetics of moisture loss during stirring of cheese curds produced from standardised milks of cows on pasture or indoor feeding systems. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12489] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ram R Panthi
- School of Food and Nutritional Sciences; University College Cork; Ireland
- Teagasc Food Research Centre; Moorepark, Fermoy, Co.; Cork Ireland
| | - Alan L Kelly
- School of Food and Nutritional Sciences; University College Cork; Ireland
| | - Deirdre Hennessy
- Teagasc Animal and Grassland Research and Innovation Centre; Moorepark, Fermoy, Co.; Cork Ireland
| | - Stephen McAuliffe
- Teagasc Animal and Grassland Research and Innovation Centre; Moorepark, Fermoy, Co.; Cork Ireland
- School of Biological Sciences; Queen's University; Belfast BT7 1NN UK
| | - Maria Mateo
- UCD Schools of Biosystems and Food Engineering; Dublin Ireland
| | - Colm O'Donnell
- UCD Schools of Biosystems and Food Engineering; Dublin Ireland
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9
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Hickey C, Auty M, Wilkinson M, Sheehan J. The influence of cheese manufacture parameters on cheese microstructure, microbial localisation and their interactions during ripening: A review. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2014.10.006] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Everard C, O’Callaghan D, Mateo M, Castillo M, Payne F, O’Donnell C. The use of colour parameters derived from an online fibre-optic sensor to monitor curd syneresis during cheese making. J FOOD ENG 2009. [DOI: 10.1016/j.jfoodeng.2008.11.015] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Mateo M, O'Callaghan D, Everard C, Fagan C, Castillo M, Payne F, O'Donnell C. Influence of curd cutting programme and stirring speed on the prediction of syneresis indices in cheese-making using NIR light backscatter. Lebensm Wiss Technol 2009. [DOI: 10.1016/j.lwt.2008.12.014] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Fagan C, Du CJ, O'Donnell C, Castillo M, Everard C, O'Callaghan D, Payne F. Application of Image Texture Analysis for Online Determination of Curd Moisture and Whey Solids in a Laboratory-Scale Stirred Cheese Vat. J Food Sci 2008; 73:E250-8. [DOI: 10.1111/j.1750-3841.2008.00814.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Everard C, O’Callaghan D, Mateo M, O’Donnell C, Castillo M, Payne F. Effects of Cutting Intensity and Stirring Speed on Syneresis and Curd Losses During Cheese Manufacture. J Dairy Sci 2008; 91:2575-82. [DOI: 10.3168/jds.2007-0628] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Fagan CC, Castillo M, Payne FA, O'Donnell CP, O'Callaghan DJ. Effect of Cutting Time, Temperature, and Calcium on Curd Moisture, Whey Fat Losses, and Curd Yield by Response Surface Methodology. J Dairy Sci 2007; 90:4499-512. [PMID: 17881671 DOI: 10.3168/jds.2007-0329] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Response surface methodology was used to study the effect of temperature, cutting time, and calcium chloride addition level on curd moisture content, whey fat losses, and curd yield. Coagulation and syneresis were continuously monitored using 2 optical sensors detecting light backscatter. The effect of the factors on the sensors' response was also examined. Retention of fat during cheese making was found to be a function of cutting time and temperature, whereas curd yield was found to be a function of those 2 factors and the level of calcium chloride addition. The main effect of temperature on curd moisture was to increase the rate at which whey was expelled. Temperature and calcium chloride addition level were also found to affect the light backscatter profile during coagulation whereas the light backscatter profile during syneresis was a function of temperature and cutting time. The results of this study suggest that there is an optimum firmness at which the gel should be cut to achieve maximum retention of fat and an optimum curd moisture content to maximize product yield and quality. It was determined that to maximize curd yield and quality, it is necessary to maximize firmness while avoiding rapid coarsening of the gel network and microsyneresis. These results could contribute to the optimization of the cheese-making process.
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Affiliation(s)
- C C Fagan
- Biosystems Engineering, UCD School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Dublin 4, Ireland.
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