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Comunian TA, Gómez-Mascaraque LG, Maudhuit A, Roelens G, Poncelet D, Drusch S, Brodkorb A. Electrostatic spray drying: A new alternative for drying of complex coacervates. Food Res Int 2024; 183:114189. [PMID: 38760128 DOI: 10.1016/j.foodres.2024.114189] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2023] [Revised: 02/24/2024] [Accepted: 02/28/2024] [Indexed: 05/19/2024]
Abstract
Complex coacervation can be used for controlled delivery of bioactive compounds (i.e., flaxseed oil and quercetin). This study investigated the co-encapsulation of flaxseed oil and quercetin by complex coacervation using soluble pea protein (SPP) and gum arabic (GA) as shell materials, followed by innovative electrostatic spray drying (ES). The dried system was analyzed through encapsulation efficiency (EE) and yield (EY), morphological and physicochemical properties, and stability for 60 days. Small droplet size emulsions were produced by GA (in the first step of complex coacervation) due to its greater emulsifying activity than SPP. Oil EY and EE, moisture, and water activity in dried compositions ranged from 75.7 to 75.6, 76.0-73.4 %, 3.4-4.1 %, and 0.1-0.2, respectively. Spherical microcapsules were created with small and aggregated particle size but stable for 60 days. An amount of 8 % of quercetin remained in the dried coacervates after 60 days, with low hydroperoxide production. In summary, when GA is used as the emulsifier and SPP as the second biopolymer in the coacervation process, suitable coacervates for food applications are obtained, with ES being a novel alternative to obtain coacervates in powder, with improved stability for encapsulated compounds. As a result, this study helps provide a new delivery system option and sheds light on how the characteristics of biopolymers and the drying process affect coacervate formation.
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Affiliation(s)
- Talita A Comunian
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, P25YN63, Ireland
| | | | - Audrey Maudhuit
- Fluid Air Europe, Division of Spraying Systems Co., Treillieres, France
| | | | | | - Stephan Drusch
- Department of Food Technology and Food Material Science, Technische Universität Berlin, Königin-Luise-Straße 22, 14195 Berlin, Germany
| | - André Brodkorb
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, P25YN63, Ireland.
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2
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Olsmats E, Rennie AR. Pea protein [Pisum sativum] as stabilizer for oil/water emulsions. Adv Colloid Interface Sci 2024; 326:103123. [PMID: 38502971 DOI: 10.1016/j.cis.2024.103123] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2023] [Revised: 03/04/2024] [Accepted: 03/04/2024] [Indexed: 03/21/2024]
Abstract
A map of stability for various water/oil/pea protein compositions has been plotted from the numerous reported results. Two clear regions of stability were identified. High internal oil phase emulsions with 70-80%, v/v oil content stabilized by total pea protein concentration <2.5%, w/v showed stability. Low oil content of 10-30%, v/v for a range of total pea protein concentrations >0.5%, w/v have also been identified as stable. Intermediate oil content and pea protein concentrations >4% w/v are unexplored regions and are likely to be areas of fruitful future research. The wide range of stability suggests that different stabilization mechanisms could be important for different compositions and careful consideration has to be taken to avoid oversimplification. Both stabilization with particles, i.e. Pickering emulsions, and protein unfolding have been suggested as mechanisms. The diverse way of describing stability makes it difficult to intercompare results in different studies. A summary of different oil types used have been presented and several properties such as dynamic viscosity, density, the dielectric constant and interfacial tension have been summarized for common vegetable oils. The type of vegetable oil and emulsion preparation techniques were seen to have rather little effect on emulsion stability. However, the different extraction methods and processing of the pea material had more effect, which could be attributed to changing composition of different proteins and to the states of aggregation and denaturing. Careful consideration has to be taken in the choice of extraction method and an increased understanding of what contributes to the stability is desirable for further progress in research and eventual product formulation.
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Affiliation(s)
- Eleonora Olsmats
- Macromolecular Chemistry, Department of Chemistry - Ångström, Uppsala University, Box 538, 75121 Uppsala, Sweden.
| | - Adrian R Rennie
- Macromolecular Chemistry, Department of Chemistry - Ångström, Uppsala University, Box 538, 75121 Uppsala, Sweden.
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3
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Li G, Tao R, Sun Y, Wang L, Li Y, Fan B, Wang F. Enhancing the Gelation Behavior of Transglutaminase-Induced Soy Protein Isolate(SPI) through Ultrasound-Assisted Extraction. Foods 2024; 13:738. [PMID: 38472850 DOI: 10.3390/foods13050738] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2024] [Revised: 02/22/2024] [Accepted: 02/26/2024] [Indexed: 03/14/2024] Open
Abstract
Gelation, as an important functional property of soy protein isolate (SPI), can be improved by some green technologies in food manufacturing, including ultrasound, ultrahigh pressure and microwave treatments. This work investigated the effect of an alkaline solubilisation step in SPI extraction combined with sonication on protein properties. The TGase-induced gel of the modified SPI was prepared to explore the effect of ultrasound on gel properties, including structures, strength, water-holding capacity and rheological properties. Additionally, the differences between traditional ultrasound modification of SPI and current modification methods were analyzed. The results showed that the ultrasonication-assisted extraction method could result in a significant increase in extraction rate from 24.68% to 42.25%. Moreover, ultrasound-assisted modification of SPI gels induced with transglutaminase (TGase) exhibited significant improvement in mechanical properties, such as texture, water-holding capacity and rheological properties, In particular, SPI extracted at 400 W ultrasound intensity for 180 s showed the best overall performance in terms of gel properties. Our method efficiently uniformizes gel structure, enhancing mechanical properties compared to conventional ultrasound methods, which reduced energy consumption and costs. These findings provide insights into the production of high-gelation SPI in food manufacturing.
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Affiliation(s)
- Gaolin Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Ran Tao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Yufeng Sun
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Lili Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Yurui Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Bei Fan
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Fengzhong Wang
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
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Rajasekaran B, Singh A, Nilsuwan K, Ma L, Nazeer RA, Benjakul S. Shrimp oil nanoemulsions prepared by microfluidization and ultrasonication: characteristics and stability. RSC Adv 2024; 14:6135-6145. [PMID: 38375016 PMCID: PMC10875418 DOI: 10.1039/d3ra07342d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2023] [Accepted: 02/02/2024] [Indexed: 02/21/2024] Open
Abstract
Shrimp oil (SO) nanoemulsions stabilized by fish myofibrillar protein, considered as functional foods, were prepared via microfluidization and ultrasonication. The study explored varying microfluidization (pressure and cycles) and ultrasonication (amplitude and sonication time) conditions that influenced emulsion properties and stability. Ultrasonicated emulsions exhibited superior emulsifying properties, adsorbed protein content, thermal stability, and centrifugal stability than microfluidized emulsions (p < 0.05). Microfluidization at 6.89 and 13.79 MPa with 2 or 4 cycles yielded larger droplets (536 to 638 nm) (p < 0.05), while ultrasonication at 40% and 50% amplitude for 5, 10 and 15 min produced smaller droplets (426 to 494 nm) (p < 0.05). Optimal conditions were obtained for microfluidization (13.79 MPa, 2 cycles) and ultrasonication (50% amplitude, 10 min). Ultrasonicated emulsions had generally smaller d32 and d43, lower polydispersity and higher ζ-potential than their microfluidized counterparts. Microstructural analysis and CLSM images confirmed their superior stability during storage. SO nanoemulsions could be applied as functional food.
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Affiliation(s)
- Bharathipriya Rajasekaran
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University Hat Yai 90110 Songkhla Thailand
| | - Avtar Singh
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University Hat Yai 90110 Songkhla Thailand
| | - Krisana Nilsuwan
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University Hat Yai 90110 Songkhla Thailand
| | - Lukai Ma
- Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food of Ministry and Rural Affairs, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering Guangzhou 510225 China
| | - Rasool Abdul Nazeer
- Biopharmaceuticals Lab, Department of Biotechnology, School of Bioengineering, SRM Institute of Science and Technology Kattankulathur Chennai 603203 Tamil Nadu India
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University Hat Yai 90110 Songkhla Thailand
- Department of Food and Nutrition, Kyung Hee University Seoul 02447 Republic of Korea
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Zhang D, Jiang K, Luo H, Zhao X, Yu P, Gan Y. Replacing animal proteins with plant proteins: Is this a way to improve quality and functional properties of hybrid cheeses and cheese analogs? Compr Rev Food Sci Food Saf 2024; 23:e13262. [PMID: 38284577 DOI: 10.1111/1541-4337.13262] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2023] [Revised: 09/27/2023] [Accepted: 10/14/2023] [Indexed: 01/30/2024]
Abstract
The growing emphasis on dietary health has facilitated the development of plant-based foods. Plant proteins have excellent functional attributes and health-enhancing effects and are also environmentally conscientious and animal-friendly protein sources on a global scale. The addition of plant proteins (including soy protein, pea protein, zein, nut protein, and gluten protein) to diverse cheese varieties and cheese analogs holds the promise of manufacturing symbiotic products that not only have reduced fat content but also exhibit improved protein diversity and overall quality. In this review, we summarized the utilization and importance of various plant proteins in the production of hybrid cheeses and cheese analogs. Meanwhile, classification and processing methods related to these cheese products were reviewed. Furthermore, the impact of different plant proteins on the microstructure, textural properties, physicochemical attributes, rheological behavior, functional aspects, microbiological aspects, and sensory characteristics of both hybrid cheeses and cheese analogs were discussed and compared. Our study explores the potential for the development of cheeses made from full/semi-plant protein ingredients with greater sustainability and health benefits. Additionally, it further emphasizes the substantial chances for scholars and developers to investigate the optimal processing methods and applications of plant proteins in cheeses, thereby improving the market penetration of plant protein hybrid cheeses and cheese analogs.
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Affiliation(s)
- Deju Zhang
- Food and Nutritional Sciences, School of Biological Sciences, The University of Hong Kong, Pok Fu Lam, Hong Kong
| | - Kai Jiang
- School of Resources and Civil Engineering, No, rtheastern University, Shenyang, Liaoning, China
| | - Hui Luo
- Laboratory of Oncology, Affiliated Tumor Hospital of Zhengzhou University, Zhengzhou, China
| | - Xiaorui Zhao
- Differentiated & Biofunctional Food, Department of Food Science, Aarhus University, Aarhus, Denmark
| | - Peng Yu
- Department of Endocrinology and Metabolism, Second Affiliated Hospital of Nanchang University, Nanchang, China
| | - Yiming Gan
- Plant Sciences, School of Biological Sciences, The University of Hong Kong, Pok Fu Lam, Hong Kong
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Elhalis H, See XY, Osen R, Chin XH, Chow Y. The potentials and challenges of using fermentation to improve the sensory quality of plant-based meat analogs. Front Microbiol 2023; 14:1267227. [PMID: 37860141 PMCID: PMC10582269 DOI: 10.3389/fmicb.2023.1267227] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2023] [Accepted: 09/19/2023] [Indexed: 10/21/2023] Open
Abstract
Despite the advancements made in improving the quality of plant-based meat substitutes, more work needs to be done to match the texture, appearance, and flavor of real meat. This review aims to cover the sensory quality constraints of plant-based meat analogs and provides fermentation as a sustainable approach to push these boundaries. Plant-based meat analogs have been observed to have weak and soft textural quality, poor mouth feel, an unstable color, and unpleasant and beany flavors in some cases, necessitating the search for efficient novel technologies. A wide range of microorganisms, including bacteria such as Lactobacillus acidophilus and Lactiplantibacillus plantarum, as well as fungi like Fusarium venenatum and Neurospora intermedia, have improved the product texture to mimic fibrous meat structures. Additionally, the chewiness and hardness of the resulting meat analogs have been further improved through the use of Bacillus subtilis. However, excessive fermentation may result in a decrease in the final product's firmness and produce a slimy texture. Similarly, several microbial metabolites can mimic the color and flavor of meat, with some concerns. It appears that fermentation is a promising approach to modulating the sensory profiles of plant-derived meat ingredients without adverse consequences. In addition, the technology of starter cultures can be optimized and introduced as a new strategy to enhance the organoleptic properties of plant-based meat while still meeting the needs of an expanding and sustainable economy.
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Affiliation(s)
- Hosam Elhalis
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Singapore
- Food Science and Technology, School of Chemical Engineering, The University of New South Wales, Sydney, NSW, Australia
| | - Xin Yi See
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Singapore
| | - Raffael Osen
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Singapore
| | - Xin Hui Chin
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Singapore
| | - Yvonne Chow
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Singapore
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7
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Elhalis H, See XY, Osen R, Chin XH, Chow Y. Significance of Fermentation in Plant-Based Meat Analogs: A Critical Review of Nutrition, and Safety-Related Aspects. Foods 2023; 12:3222. [PMID: 37685155 PMCID: PMC10486689 DOI: 10.3390/foods12173222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2023] [Revised: 08/23/2023] [Accepted: 08/24/2023] [Indexed: 09/10/2023] Open
Abstract
Plant-based meat analogs have been shown to cause less harm for both human health and the environment compared to real meat, especially processed meat. However, the intense pressure to enhance the sensory qualities of plant-based meat alternatives has caused their nutritional and safety aspects to be overlooked. This paper reviews our current understanding of the nutrition and safety behind plant-based meat alternatives, proposing fermentation as a potential way of overcoming limitations in these aspects. Plant protein blends, fortification, and preservatives have been the main methods for enhancing the nutritional content and stability of plant-based meat alternatives, but concerns that include safety, nutrient deficiencies, low digestibility, high allergenicity, and high costs have been raised in their use. Fermentation with microorganisms such as Bacillus subtilis, Lactiplantibacillus plantarum, Neurospora intermedia, and Rhizopus oryzae improves digestibility and reduces allergenicity and antinutritive factors more effectively. At the same time, microbial metabolites can boost the final product's safety, nutrition, and sensory quality, although some concerns regarding their toxicity remain. Designing a single starter culture or microbial consortium for plant-based meat alternatives can be a novel solution for advancing the health benefits of the final product while still fulfilling the demands of an expanding and sustainable economy.
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Affiliation(s)
| | | | | | | | - Yvonne Chow
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), 31 Biopolis Way, Nanos, Singapore 138669, Singapore; (H.E.); (X.Y.S.); (R.O.); (X.H.C.)
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8
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Loushigam G, Shanmugam A. Modifications to functional and biological properties of proteins of cowpea pulse crop by ultrasound-assisted extraction. Ultrason Sonochem 2023; 97:106448. [PMID: 37269691 DOI: 10.1016/j.ultsonch.2023.106448] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/23/2023] [Revised: 05/15/2023] [Accepted: 05/17/2023] [Indexed: 06/05/2023]
Abstract
Natural resource depletion, negative environmental effects and the challenge to secure global food security led to the establishment of the Sustainable Development Goals (SDGs). In need to explore underutilized sustainable protein sources, this study aims at isolating protein from cowpea by ultrasound-assisted extraction (UAE), where the techno-functional characteristics of the protein isolates were studied at different sonication conditions i.e., 100 W and 200 W at processing times ranging from 5 to 20 min. The US at 200 W-10 min produced the optimal results for all properties. In this process combination, there was an increase in protein yield, solubility, water-holding capacity, foaming capacity and stability, emulsion activity and stability, zeta-potential, and in-vitro protein digestibility from 31.78% to 58.96%, 57.26% to 68.85%, 3.06 g/g to 3.68 g/g 70.64% to 83.74%, 30.76% to 60.01%, 47.48% to 64.26%, 56.59% to 87.71%, -32.9 mV to -44.2 mV and 88.27% to 89.99%, respectively and particle size dropped from 763 nm to 559 nm in comparison to control. The microstructure and secondary-structure alterations of proteins caused by sonication were validated by SEM images, SDS-PAGE, and FTIR analyses. Sonication leads to acoustic cavitation and penetrate the cell walls, improving extraction from the solid to liquid phase. After sonication, the hydrophobic protein groups were exposed and proteins were partially denatured which increased its functionality. The findings demonstrated that UAE of cowpea protein improved yield, modify characteristics to fit the needs of the food industry, and contribute to achieving SDGs 2, 3, 7, 12, and 13.
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Affiliation(s)
- Geetarani Loushigam
- Food Processing Business Incubation Centre, National Institute of Food Technology, Entrepreneurship and Management, Thanjavur, India; College of Indigenous Food Technology, Council for Food Research and Development, Konni, Pathanamthitta, Kerala, India
| | - Akalya Shanmugam
- Food Processing Business Incubation Centre, National Institute of Food Technology, Entrepreneurship and Management, Thanjavur, India; Centre of Excellence in Non-Thermal Processing, National Institute of Food Technology, Entrepreneurship and Management, Thanjavur, India.
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9
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Yiu CCY, Liang SW, Mukhtar K, Kim W, Wang Y, Selomulya C. Food Emulsion Gels from Plant-Based Ingredients: Formulation, Processing, and Potential Applications. Gels 2023; 9:gels9050366. [PMID: 37232958 DOI: 10.3390/gels9050366] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2023] [Revised: 04/12/2023] [Accepted: 04/18/2023] [Indexed: 05/27/2023] Open
Abstract
Recent advances in the understanding of formulations and processing techniques have allowed for greater freedom in plant-based emulsion gel design to better recreate conventional animal-based foods. The roles of plant-based proteins, polysaccharides, and lipids in the formulation of emulsion gels and relevant processing techniques such as high-pressure homogenization (HPH), ultrasound (UH), and microfluidization (MF), were discussed in correlation with the effects of varying HPH, UH, and MF processing parameters on emulsion gel properties. The characterization methods for plant-based emulsion gels to quantify their rheological, thermal, and textural properties, as well as gel microstructure, were presented with a focus on how they can be applied for food purposes. Finally, the potential applications of plant-based emulsion gels, such as dairy and meat alternatives, condiments, baked goods, and functional foods, were discussed with a focus on sensory properties and consumer acceptance. This study found that the implementation of plant-based emulsion gel in food is promising to date despite persisting challenges. This review will provide valuable insights for researchers and industry professionals looking to understand and utilize plant-based food emulsion gels.
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Affiliation(s)
- Canice Chun-Yin Yiu
- School of Chemical Engineering, UNSW Sydney, Kensington, NSW 2052, Australia
| | - Sophie Wenfei Liang
- Agrotechnology and Food Sciences Group, Wageningen University & Research, Droevendaalsesteeg 4, 6708 PB Wageningen, The Netherlands
| | - Kinza Mukhtar
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Woojeong Kim
- School of Chemical Engineering, UNSW Sydney, Kensington, NSW 2052, Australia
| | - Yong Wang
- School of Chemical Engineering, UNSW Sydney, Kensington, NSW 2052, Australia
| | - Cordelia Selomulya
- School of Chemical Engineering, UNSW Sydney, Kensington, NSW 2052, Australia
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Estabragh MAR, Bami MS, Dehghannoudeh G, Noudeh YD, Moghimipour E. Cellulose derivatives and natural gums as gelling agents for preparation of emulgel-based dosage forms: A brief review. Int J Biol Macromol 2023; 241:124538. [PMID: 37085064 DOI: 10.1016/j.ijbiomac.2023.124538] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2022] [Revised: 04/10/2023] [Accepted: 04/17/2023] [Indexed: 04/23/2023]
Abstract
Incorporation of an emulsion onto a gel base develops a drug delivery system with improved characteristics, known as emulgel, that can envelop both hydrophilic and lipophilic molecules, and therefore increase stability and penetration of topical formulations. Such a drug delivery system provides controlled drug release that has more patient compliance and higher therapeutic efficacy. Emulgel is prepared in three main stages, preparation of water-in-oil or oil-in-water emulsion, providing the gel base, and incorporation of prepared emulsion onto gel base with continuous stirring. Various materials such as different oils (e.g. sesame oil, balsam oil, and mineral oil), emulsifiers (e.g. Tween® and Span® as the non-ionic surfactant, polyvinyl alcohol), and gelling agents including cellulose derivatives such as hydroxypropyl methylcellulose (HPMC), hydroxyethylcellulose (HEC) and carboxymethyl cellulose (CMC) in different concentrations are used in emulgel preparation. The physical properties, particle size distribution, spreadability, permeation, and drug release rate are evaluated in their development and characterization. They are used in skin disorders and other diseases such as chronic anal fisher. Also, anti-acne, analgesic, and anti-inflammatory drugs have been formulated as emulgel delivery system and their effects have been studied. In this article, the subject is to review the characteristics, preparation methods, and therapeutic efficacy as well as the potential clinical use of emulgels.
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Affiliation(s)
| | - Marzieh Sajadi Bami
- Department of Pharmaceutics, Faculty of Pharmacy, Kerman University of Medical Sciences, Kerman, Iran
| | - Gholamreza Dehghannoudeh
- Pharmaceutics Research Center, Institute of Neuropharmacology, Kerman University of Medical Sciences, Kerman, Iran
| | - Yasmin Dehghan Noudeh
- University of Saskatchewan, College of Medicine, Department of Anatomy, Physiology, Pharmacology, Canada
| | - Eskandar Moghimipour
- Nanotechnology Research Center, Faculty of Pharmacy, Ahvaz Jundishapur University of Medical Sciences, Ahwaz, Iran.
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Yavuz UB, Erem E, Kilic-Akyilmaz M. Stabilization of Olive Oil in Water Emulsion with Dairy Ingredients by Pulsed and Continuous High Intensity Ultrasound. ACS Omega 2023; 8:11425-11432. [PMID: 37008147 PMCID: PMC10061600 DOI: 10.1021/acsomega.3c00227] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/12/2023] [Accepted: 03/02/2023] [Indexed: 06/19/2023]
Abstract
Application of high intensity ultrasound (HIUS) for stabilization of olive oil in water emulsion with different dairy ingredients including sodium caseinate (NaCS) and whey protein isolate (WPI) was investigated. The emulsions were prepared by homogenization with a probe and then treated with either a second homogenization or HIUS at a different power level (20 and 50%) in pulsed or continuous mode for 2 min. The emulsion activity index (EAI), creaming index (CI), specific surface area (SSA), rheological properties, and droplet size of the samples were determined. The temperature of the sample rose when HIUS was applied in continuous mode and at increasing power level. HIUS treatment increased EAI and SSA of the emulsion and decreased droplet size and CI compared with those of the double-homogenized sample. Among the HIUS treatments, the highest EAI was found in the emulsion with NaCS that was treated at a power level of 50% in continuous mode, and the lowest one was obtained by HIUS applied at a power level of 20% in pulsed mode. SSA, droplet size, and span of the emulsion were not affected by HIUS parameters. Rheological properties of HIUS-treated emulsions were not different from those of the double-homogenized control sample. Continuous HIUS at 20% power level and pulsed HIUS at 50% power level reduced creaming in the emulsion after storage at a similar level. HIUS at a low power level or in pulsed mode can be preferred for heat sensitive materials.
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12
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Sundar SK, Parikh JK. Advances and trends in encapsulation of essential oils. Int J Pharm 2023; 635:122668. [PMID: 36754179 DOI: 10.1016/j.ijpharm.2023.122668] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2022] [Revised: 01/08/2023] [Accepted: 01/28/2023] [Indexed: 02/09/2023]
Abstract
There is a huge concern regarding the potential carcinogenic and mutagenic risks associated with the usage of synthetic chemicals as preservatives in various consumer products such as food and pharmaceutical formulations. In this aspect, there is a need for the development of alternative natural preservatives to replace these synthetic chemicals. More recently, naturally occurring essential oils have emerged as popular ingredients owing to their unique characteristics like antioxidant and antimicrobial activity, to enrich and enhance the functional properties of consumer products. However, due to their high volatility and hydrophobicity, their functionality is lost and their incorporation in aqueous products is challenging. One of the promising strategies to overcome this challenge is encapsulation which involves the entrapment of the essential oil inside a biocompatible material for its controlled release and increased bioavailability. Also, the choice of encapsulation method depends on the component to be encapsulated and the shell material. In this review, encapsulation in various colloidal systems that facilitate the potential delivery of essential oils is discussed. The focus is on encapsulation techniques along with their advantages and disadvantages, encapsulation efficiency, and in vitro release studies.
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Shen Q, Li J, Shen X, Zhu X, Dai J, Tang C, Song R, Li B, Chen Y. Linear and nonlinear interface rheological behaviors and structural properties of pea protein (vicilin, legumin, albumin). Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108500] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/10/2023]
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Guevara-zambrano J, Verkempinck S, Muriithi B, Duijsens D, Hendrickx M, Loey AV, Grauwet T. Protein accessibility level affects macronutrient digestion kinetics of plant-based shakes. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108428] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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15
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Hoo DY, Low ZL, Low DYS, Tang SY, Manickam S, Tan KW, Ban ZH. Ultrasonic cavitation: An effective cleaner and greener intensification technology in the extraction and surface modification of nanocellulose. Ultrason Sonochem 2022; 90:106176. [PMID: 36174272 PMCID: PMC9519792 DOI: 10.1016/j.ultsonch.2022.106176] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/12/2022] [Revised: 09/19/2022] [Accepted: 09/22/2022] [Indexed: 05/17/2023]
Abstract
With rising consumer demand for natural products, a greener and cleaner technology, i.e., ultrasound-assisted extraction, has received immense attention given its effective and rapid isolation for nanocellulose compared to conventional methods. Nevertheless, the application of ultrasound on a commercial scale is limited due to the challenges associated with process optimization, high energy requirement, difficulty in equipment design and process scale-up, safety and regulatory issues. This review aims to narrow the research gap by placing the current research activities into perspectives and highlighting the diversified applications, significant roles, and potentials of ultrasound to ease future developments. In recent years, enhancements have been reported with ultrasound assistance, including a reduction in extraction duration, minimization of the reliance on harmful chemicals, and, most importantly, improved yield and properties of nanocellulose. An extensive review of the strengths and weaknesses of ultrasound-assisted treatments has also been considered. Essentially, the cavitation phenomena enhance the extraction efficiency through an increased mass transfer rate between the substrate and solvent due to the implosion of microbubbles. Optimization of process parameters such as ultrasonic intensity, duration, and frequency have indicated their significance for improved efficiency.
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Affiliation(s)
- Do Yee Hoo
- School of Energy and Chemical Engineering, Xiamen University Malaysia, 43900 Sepang, Selangor Darul Ehsan, Malaysia
| | - Zhen Li Low
- School of Energy and Chemical Engineering, Xiamen University Malaysia, 43900 Sepang, Selangor Darul Ehsan, Malaysia
| | - Darren Yi Sern Low
- Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, 47500 Bandar Sunway, Selangor Darul Ehsan, Malaysia
| | - Siah Ying Tang
- Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, 47500 Bandar Sunway, Selangor Darul Ehsan, Malaysia
| | - Sivakumar Manickam
- Petroleum and Chemical Engineering, Faculty of Engineering, Universiti Teknologi Brunei, Bandar Seri Begawan BE1410, Brunei Darussalam
| | - Khang Wei Tan
- School of Energy and Chemical Engineering, Xiamen University Malaysia, 43900 Sepang, Selangor Darul Ehsan, Malaysia.
| | - Zhen Hong Ban
- School of Energy and Chemical Engineering, Xiamen University Malaysia, 43900 Sepang, Selangor Darul Ehsan, Malaysia.
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16
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Zhao D, Ge Y, Xiang X, Dong H, Qin W, Zhang Q. Structure and stability characterization of pea protein isolate-xylan conjugate-stabilized nanoemulsions prepared using ultrasound homogenization. Ultrason Sonochem 2022; 90:106195. [PMID: 36240589 PMCID: PMC9576981 DOI: 10.1016/j.ultsonch.2022.106195] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/19/2022] [Revised: 10/03/2022] [Accepted: 10/09/2022] [Indexed: 06/02/2023]
Abstract
Preparation of pea protein isolate-xylan (PPI-X) conjugate-stabilized nanoemulsions using ultrasonic homogenization and the corresponding structure and environmental stability were investigated in this study. Conditions used to prepare nanoemulsions were optimized using a response surface methodology as follows: protein concentration 8.86 mg/mL, ultrasound amplitudes 57 % (370.5 W), and ultrasound time 16 min. PPI-X conjugate-stabilized nanoemulsions formed under these conditions exhibited less mean droplet size (189.4 ± 0.45 nm), more uniform droplet distribution, greater absolute value of zeta-potential (44.8 ± 0.22 mV), and higher protein adsorption content compared with PPI-stabilized nanoemulsions. PPI-X conjugate-stabilized nanoemulsions also exhibited even particle distribution and dense network structure, which might be reasons for the observed high interfacial protein adsorption content of conjugate-stabilized nanoemulsions. Moreover, better stability against environmental stresses, such as thermal treatment, freeze-thaw treatment, ionic strength and type, and storage time was also observed for the conjugate-stabilized nanoemulsions, indicating that this type of nanoemulsions possess a potential to endure harsh food processing conditions. Therefore, results provide a novel approach for the preparation of protein-polysaccharide conjugate-stabilized nanoemulsions to be applied as novel ingredients to meet special requirements of processed foods.
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Affiliation(s)
- Dan Zhao
- Key Laboratory of Agricultural Product Processing and Nutrition and Health (Co-construction by Ministry and province), Ministry of Agriculture and Rural Affairs, College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an 625014, Sichuan, China
| | - Yuhong Ge
- Key Laboratory of Agricultural Product Processing and Nutrition and Health (Co-construction by Ministry and province), Ministry of Agriculture and Rural Affairs, College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an 625014, Sichuan, China
| | - Xianrong Xiang
- Key Laboratory of Agricultural Product Processing and Nutrition and Health (Co-construction by Ministry and province), Ministry of Agriculture and Rural Affairs, College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an 625014, Sichuan, China
| | - Hongmin Dong
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, 14853, NY, USA
| | - Wen Qin
- Key Laboratory of Agricultural Product Processing and Nutrition and Health (Co-construction by Ministry and province), Ministry of Agriculture and Rural Affairs, College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an 625014, Sichuan, China
| | - Qing Zhang
- Key Laboratory of Agricultural Product Processing and Nutrition and Health (Co-construction by Ministry and province), Ministry of Agriculture and Rural Affairs, College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an 625014, Sichuan, China.
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17
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Sahil, Madhumita M, Prabhakar PK, Kumar N. Dynamic high pressure treatments: current advances on mechanistic-cum-transport phenomena approaches and plant protein functionalization. Crit Rev Food Sci Nutr 2022; 64:2734-2759. [PMID: 36190514 DOI: 10.1080/10408398.2022.2125930] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Dynamic high pressure treatment (DHPT) either by high pressure homogenization or microfluidisation, is an emerging concept used in the food industry for new products development through macromolecules modifications in addition to simple mixing and emulsification action. Mechanistic understanding of droplets breakup during high pressure homogenization is used to understand how these compact and high molecular weight-sized globular plant proteins are affected during DHPTs. Plant protein needs to be functionalized for advanced use in food formulation. DHPTs brought changes in plant proteins' secondary, tertiary, and quaternary structures through alterations in intermolecular and intramolecular interactions, sulfhydryl groups, and disulfide bonds. These structural changes in plant proteins affected their functional and physicochemical properties like solubility, oil and water holding capacity, gelation, emulsification, foaming, and rheological properties. These remarkable changes made utilization of this concept in novel food system applications like in plant-based dairy analogues. Overall, this review provides a comprehensive and critical understanding of DHPTs on their mechanistic and transport approaches for droplet breakup, structural and functional modification of plant macromolecules. This article also explores the potential of DHPT for formulating plant-based dairy analogues to meet healthy and sustainable food consumption needs. HIGHLIGHTSIt critically reviews high pressure homogenization (HPH) and microfluidisation (DHPM).It explores the mechanistic and transport phenomena approaches of HPH and DHPMHPH and DHPM can induce conformational and structural changes in plant proteins.Improvement in the functional properties of HPH and DHPM treated plant proteins.HPH and DHPM are potentially applicable for plant based dairy alternatives food system.
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Affiliation(s)
- Sahil
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonepat, HR, India
| | - Mitali Madhumita
- Department of Food Technology, School of Health Science and Technology, University of Petroleum and Energy Studies, Dehradun, India
| | - Pramod K Prabhakar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonepat, HR, India
| | - Nitin Kumar
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonepat, HR, India
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18
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Han S, Cui F, McClements DJ, Xu X, Ma C, Wang Y, Liu X, Liu F. Structural Characterization and Evaluation of Interfacial Properties of Pea Protein Isolate-EGCG Molecular Complexes. Foods 2022; 11:foods11182895. [PMID: 36141023 PMCID: PMC9498586 DOI: 10.3390/foods11182895] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2022] [Revised: 09/06/2022] [Accepted: 09/11/2022] [Indexed: 11/18/2022] Open
Abstract
Highlights Pea protein isolate (PPI) and EGCG spontaneously formed complexes. Protein–polyphenol complexation was mainly driven by hydrogen bonding. The binding of EGCG influenced the structure and functionality of PPI. PPI-EGCG complexes had better emulsifier properties than PPI.
Abstract There is increasing interest in using plant-derived proteins in foods and beverages for environmental, health, and ethical reasons. However, the inherent physicochemical properties and functional performance of many plant proteins limit their widespread application. Here, we prepared pea protein isolate (PPI) dispersions using a combined pH-shift/heat treatment method, and then, prepared PPI-epigallocatechin-3-gallate (EGCG) complexes under neutral conditions. Spectroscopy, calorimetry, molecular docking, and light scattering analysis demonstrated that the molecular complexes formed spontaneously. This was primarily ascribed to hydrogen bonds and van der Waals forces. The complexation of EGCG caused changes in the secondary structure of PPI, including the reduction in the α-helix and increase in the β-sheet and disordered regions. These changes slightly decreased the thermal stability of the protein. With the accretion of EGCG, the hydrophilicity of the complexes increased significantly, which improved the functional attributes of the protein. Optimization of the PPI-to-EGCG ratio led to the complexes having better foaming and emulsifying properties than the protein alone. This study could broaden the utilization of pea proteins as functional ingredients in foods. Moreover, protein–polyphenol complexes can be used as multifunctional ingredients, such as antioxidants or nutraceutical emulsifiers.
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Affiliation(s)
- Shuang Han
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China
| | - Fengzhan Cui
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China
| | | | - Xingfeng Xu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Cuicui Ma
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China
| | - Yutang Wang
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China
- Correspondence:
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19
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Shanthakumar P, Klepacka J, Bains A, Chawla P, Dhull SB, Najda A. The Current Situation of Pea Protein and Its Application in the Food Industry. Molecules 2022; 27:5354. [PMID: 36014591 PMCID: PMC9412838 DOI: 10.3390/molecules27165354] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 08/10/2022] [Accepted: 08/16/2022] [Indexed: 11/16/2022] Open
Abstract
Pea (Pisum sativum) is an important source of nutritional components and is rich in protein, starch, and fiber. Pea protein is considered a high-quality protein and a functional ingredient in the global industry due to its low allergenicity, high protein content, availability, affordability, and deriving from a sustainable crop. Moreover, pea protein has excellent functional properties such as solubility, water, and oil holding capacity, emulsion ability, gelation, and viscosity. Therefore, these functional properties make pea protein a promising ingredient in the food industry. Furthermore, several extraction techniques are used to obtain pea protein isolate and concentrate, including dry fractionation, wet fractionation, salt extraction, and mild fractionation methods. Dry fractionation is chemical-free, has no loss of native functionality, no water use, and is cost-effective, but the protein purity is comparatively low compared to wet extraction. Pea protein can be used as a food emulsifier, encapsulating material, a biodegradable natural polymer, and also in cereals, bakery, dairy, and meat products. Therefore, in this review, we detail the key properties related to extraction techniques, chemistry, and structure, functional properties, and modification techniques, along with their suitable application and health attributes.
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Affiliation(s)
- Parvathy Shanthakumar
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, Punjab, India
| | - Joanna Klepacka
- Department of Commodity Science and Food Analysis, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Oczapowskiego 2, 10719 Olsztyn, Poland
| | - Aarti Bains
- Department of Microbiology, Lovely Professional University, Phagwara 144411, Punjab, India
| | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, Punjab, India
| | - Sanju Bala Dhull
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa 125055, Haryana, India
| | - Agnieszka Najda
- Department of Vegetable and Herbal Crops, University of Life Science in Lublin, Doświadczalna Street 51A, 20280 Lublin, Poland
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20
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Mozafarpour R, Sani MA, Koocheki A, Mcclements DJ, Mehr HM. Ultrasound modified protein colloidal particles: Interfacial activity, gel property and encapsulation efficiency. Adv Colloid Interface Sci 2022. [DOI: 10.1016/j.cis.2022.102768] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2022] [Revised: 08/23/2022] [Accepted: 08/25/2022] [Indexed: 11/20/2022]
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21
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Guevara-Zambrano J, Verkempinck S, Hernandez-Ruiz L, Infantes-Garcia M, Hendrickx M, Van Loey A, Grauwet T. Digestion kinetics of lipids and proteins in plant-based shakes: Impact of processing conditions and resulting structural properties. Food Chem 2022; 382:132306. [DOI: 10.1016/j.foodchem.2022.132306] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2021] [Revised: 01/25/2022] [Accepted: 01/29/2022] [Indexed: 11/16/2022]
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22
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Burger TG, Mayfield C, Baumert JL, Zhang Y. The effects of high‐pressure homogenization, drying
pH
and propylene glycol on the emulsifying properties of pea protein powder. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15874] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Travis G. Burger
- Conagra Brands, Inc. Six Conagra Drive Omaha Nebraska 68102 USA
- Department of Food Science & Technology University of Nebraska Lincoln Nebraska 68508 USA
| | - Caleb Mayfield
- Conagra Brands, Inc. Six Conagra Drive Omaha Nebraska 68102 USA
| | - Joseph L. Baumert
- Department of Food Science & Technology University of Nebraska Lincoln Nebraska 68508 USA
| | - Yue Zhang
- Department of Food Science & Technology University of Nebraska Lincoln Nebraska 68508 USA
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou 310018 China
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23
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Zhang B, Kang X, Cheng Y, Cui B, Abd El-aty A. Impact of high moisture contents on the structure and functional properties of pea protein isolate during extrusion. Food Hydrocoll 2022; 127:107508. [DOI: 10.1016/j.foodhyd.2022.107508] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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24
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25
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26
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Ma T, Xiong YL, Jiang J. Calcium-aided fabrication of pea protein hydrogels with filler emulsion particles coated by pH12-shifting and ultrasound treated protein. Food Hydrocoll 2022; 125:107396. [DOI: 10.1016/j.foodhyd.2021.107396] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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27
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Kornet R, Roozalipour SL, Venema P, van der Goot AJ, Meinders MB, van der Linden E. Coacervation in pea protein solutions: The effect of pH, salt, and fractionation processing steps. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107379] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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28
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Cao Y, Li Z, Fan X, Liu M, Han X, Huang J, Xiong YL. Multifaceted functionality of L-arginine in modulating the emulsifying properties of pea protein isolate and the oxidation stability of its emulsions. Food Funct 2022; 13:1336-1347. [PMID: 35040853 DOI: 10.1039/d1fo03372g] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
The effects of L-arginine (Arg) at different concentrations (0%, 0.05%, 0.1%, 0.2%, 0.5% and 1.0%) on the antioxidant activity, structure and emulsifying properties of pea protein isolate (PPI) were explored. The intrinsic mechanisms of the reactions at different concentrations were specifically examined. With an increase in Arg concentration, the scavenging activities of ABTS+˙ and ˙OH and the Fe2+ chelating activity of PPI increased significantly (P < 0.05). The addition of Arg (0%-0.2%) significantly modified the PPI structure, causing an increase in protein solubility (from 66.2% to 79.0%) and a decrease in protein particle size (from 682 nm to 361 nm) (P < 0.05). In addition, treatment with Arg (0%-0.2%) effectively improved the emulsifying activity of PPI (by 28%), decreased the droplet size and viscosity of the emulsion, and enhanced the physical and oxidation stabilities of the emulsion. The increase in interfacial protein content and the absolute value of ζ-potential, and the microscopy images also showed that 0%-0.2% Arg treatment helped in forming a uniform and stable microemulsion. In contrast, a high concentration (0.5%-1.0%) of Arg diminished its positive effect on the emulsifying properties of PPI. Therefore, treatment with an appropriate concentration of Arg can significantly improve the emulsifying activity of PPI and enhance the stability of the emulsions.
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Affiliation(s)
- Yungang Cao
- School of Food and Biological Engineering, and Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an, 710021, China.
| | - Zhaorui Li
- School of Food and Biological Engineering, and Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an, 710021, China.
| | - Xin Fan
- School of Food and Biological Engineering, and Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an, 710021, China.
| | - Miaomiao Liu
- School of Food and Biological Engineering, and Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an, 710021, China.
| | - Xinrui Han
- School of Food and Biological Engineering, and Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an, 710021, China.
| | - Junrong Huang
- School of Food and Biological Engineering, and Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an, 710021, China.
| | - Youling L Xiong
- Department of Animal and Food Sciences, University of Kentucky, Lexington, Kentucky 40546, USA.
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Masiá C, Jensen PE, Petersen IL, Buldo P. Design of a Functional Pea Protein Matrix for Fermented Plant-Based Cheese. Foods 2022; 11:178. [PMID: 35053910 PMCID: PMC8774429 DOI: 10.3390/foods11020178] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2021] [Revised: 12/24/2021] [Accepted: 01/05/2022] [Indexed: 12/14/2022] Open
Abstract
The production of a fermented plant-based cheese requires understanding the behavior of the selected raw material prior to fermentation. Raw material processing affects physicochemical properties of plant protein ingredients, and it determines their ability to form fermentation-induced protein gels. Moreover, the addition of oil also influences structure formation and therefore affects gel firmness. This study focuses on identifying and characterizing an optimal pea protein matrix suitable for fermentation-induced plant-based cheese. Stability and gel formation were investigated in pea protein matrices. Pea protein isolate (PPI) emulsions with 10% protein and 0, 5, 10, 15, and 20% olive oil levels were produced and further fermented with a starter culture suitable for plant matrices. Emulsion stability was evaluated through particle size, ζ-potential, and back-scattered light changes over 7 h. Gel hardness and oscillation measurements of the fermented gels were taken after 1 and 7 days of storage under refrigeration. The water-holding capacity of the gels was measured after 7 days of storage and their microstructure was visualized with confocal microscopy. Results indicate that all PPI emulsions were physically stable after 7 h. Indeed, ζ-potential did not change significantly over time in PPI emulsions, a bimodal particle size distribution was observed in all samples, and no significant variation was observed after 7 h in any of the samples. Fermentation time oscillated between 5.5 and 7 h in all samples. Higher oil content led to weaker gels and lower elastic modulus and no significant changes in gel hardness were observed over 7 days of storage under refrigeration in closed containers. Water-holding capacity increased in samples with higher olive oil content. Based on our results, an optimal pea protein matrix for fermentation-induced pea protein gels can be produced with 10% protein content and 10% olive oil levels without compromising gel hardness.
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Affiliation(s)
- Carmen Masiá
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark; (P.E.J.); (I.L.P.)
- Plant Based Application Department, Chr. Hansen A/S, Bøge Alle 10-12, 2970 Hørsholm, Denmark;
| | - Poul Erik Jensen
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark; (P.E.J.); (I.L.P.)
| | - Iben Lykke Petersen
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark; (P.E.J.); (I.L.P.)
| | - Patrizia Buldo
- Plant Based Application Department, Chr. Hansen A/S, Bøge Alle 10-12, 2970 Hørsholm, Denmark;
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30
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Guo Q, Shu X, Su J, Li Q, Tong Z, Yuan F, Mao L, Gao Y. Interfacial properties and antioxidant capacity of pickering emulsions stabilized by high methoxyl pectin-surfactant-pea protein isolate-curcumin complexes: Impact of different types of surfactants. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112453] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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31
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Teixeira-costa BE, Andrade CT. Natural Polymers Used in Edible Food Packaging—History, Function and Application Trends as a Sustainable Alternative to Synthetic Plastic. Polysaccharides 2022; 3:32-58. [DOI: 10.3390/polysaccharides3010002] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
Abstract
In this review, a historical perspective, functional and application trends of natural polymers used to the development of edible food packaging were presented and discussed. Polysaccharides and proteins, i.e., alginate; carrageenan; chitosan; starch; pea protein, were considered. These natural polymers are important materials obtained from renewable plant, algae and animal sources, as well as from agroindustrial residues. Historically, some of them have been widely used by ancient populations for food packaging until these were replaced by petroleum-based plastic materials after World War II. Nowadays, biobased materials for food packaging have attracted attention. Their use was boosted especially because of the environmental pollution caused by inappropriate disposal of plastic packaging. Biobased materials are welcome to the design of food packaging because they possess many advantages, such as biodegradability, biocompatibility and low toxicity. Depending on the formulation, certain biopolymer-based packaging may present good barrier properties, antimicrobial and antioxidant activities Thus, polysaccharides and proteins can be combined to form diverse composite films with improved mechanical and biological behaviors, making them suitable for packaging of different food products.
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32
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Tanger C, Schmidt F, Utz F, Kreissl J, Dawid C, Kulozik U. Pea protein microparticulation using extrusion cooking: Influence of extrusion parameters and drying on microparticle characteristics and sensory by application in a model milk dessert. INNOV FOOD SCI EMERG 2021; 74:102851. [DOI: 10.1016/j.ifset.2021.102851] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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33
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Okagu OD, Udenigwe CC. Molecular Interactions of Pea Globulin, Albumin and Glutelin With Curcumin: Formation and Gastric Release Mechanisms of Curcumin-loaded Bio-nanocomplexes. FOOD BIOPHYS. [DOI: 10.1007/s11483-021-09697-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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34
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Khan ZS, Sodhi NS, Dhillon B, Dar B, Bakshi RA, Shah SF. Seabuckthorn (Hippophae rhamnoides L.), a novel seed protein concentrate: isolation and modification by high power ultrasound and characterization for its functional and structural properties. Food Measure 2021. [DOI: 10.1007/s11694-021-01020-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/08/2022]
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35
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Wakita K, Kadota K, Kawabata D, Yoshida M, Shirakawa Y. Development of a nozzleless electrostatic atomization equipment for the mass production of encapsulated oil powders in the liquid phase. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13855] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Kazuki Wakita
- Department of Chemical Engineering and Material Science Doshisha University Kyotanabe Japan
| | | | - Daichi Kawabata
- Department of Chemical Engineering and Material Science Doshisha University Kyotanabe Japan
| | - Mikio Yoshida
- Department of Chemical Engineering and Material Science Doshisha University Kyotanabe Japan
| | - Yoshiyuki Shirakawa
- Department of Chemical Engineering and Material Science Doshisha University Kyotanabe Japan
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Yue Y, Pang S, Li N, Tong L, Wang L, Fan B, Li C, Wang F, Liu L. Interactions between Pea Protein Isolate and Carboxymethylcellulose in Neutral and Acid Aqueous Systems. Foods 2021; 10:1560. [PMID: 34359427 DOI: 10.3390/foods10071560] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Revised: 06/21/2021] [Accepted: 06/29/2021] [Indexed: 01/28/2023] Open
Abstract
Pea protein isolate (PPI), as an emerging plant protein, has gradually aroused the attention of the public, but the PPI, especially high-concentration PPI's low stability in the acidic aqueous system, was still a problem that limited its application. In this research, we investigated the interactions between relatively high concentrations of PPI (3.0%) and carboxymethylcellulose (CMC, 0-0.5%) in neutral and acid aqueous systems to explore the change of the phase behavior and stability of PPI as affected by CMC. It showed that the stability of PPI in the aqueous systems strongly depended on the CMC concentration, especially at the acidic aqueous systems. At neutral aqueous system, a certain amount addition of CMC into the PPI caused serious phase separation. While stable PPI solutions can be obtained at a narrow region around pH 4.5 to 5.5 by adding different amounts of CMC. The enhancement in the electrostatic repulsion and steric hindrance between the newly formed PPI-CMC biopolymers, as well as the increase in bulk viscosity with the adding of CMC at pH 4.5, contributed to the higher stability of PPI in acidic aqueous systems.
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Hinderink EB, Schröder A, Sagis L, Schroën K, Berton-Carabin CC. Physical and oxidative stability of food emulsions prepared with pea protein fractions. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111424] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Hinderink EB, Berton-Carabin CC, Schroën K, Riaublanc A, Houinsou-Houssou B, Boire A, Genot C. Conformational Changes of Whey and Pea Proteins upon Emulsification Approached by Front-Surface Fluorescence. J Agric Food Chem 2021; 69:6601-6612. [PMID: 34087067 PMCID: PMC8213056 DOI: 10.1021/acs.jafc.1c01005] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/17/2021] [Revised: 04/11/2021] [Accepted: 05/17/2021] [Indexed: 06/12/2023]
Abstract
Proteins are widely used to stabilize emulsions, and plant proteins have raised increasing interest for this purpose. The interfacial and emulsifying properties of proteins depend largely on their molecular properties. We used fluorescence spectroscopy to characterize the conformation of food proteins from different biological origins (dairy or pea) and transformation processes (commercial or lab-made isolates) in solution and at the oil-water interface. The fourth derivative of fluorescence spectra provided insights in the local environment of tryptophan (Trp) residues and thus in the protein structure. In emulsions, whey proteins adsorbed with their Trp-rich region at the oil-water interface. Proteins in the commercial pea isolate were present as soluble aggregates, and no changes in the local environment of the Trp residues were detected upon emulsification, suggesting that these structures adsorb without conformational changes. The lab-purified pea proteins were less aggregated and a Trp-free region of the vicilin adsorbed at the oil-water interface.
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Affiliation(s)
- Emma B.
A. Hinderink
- TiFN, P.O. Box 557, 6700 AN Wageningen, The Netherlands
- Laboratory
of Food Process Engineering, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Claire C. Berton-Carabin
- Laboratory
of Food Process Engineering, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
- INRAE,
UR BIA, F-44316 Nantes, France
| | - Karin Schroën
- Laboratory
of Food Process Engineering, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
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39
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O′Flynn TD, Hogan SA, Daly DFM, O′Mahony JA, McCarthy NA. Rheological and Solubility Properties of Soy Protein Isolate. Molecules 2021; 26:molecules26103015. [PMID: 34069343 PMCID: PMC8158727 DOI: 10.3390/molecules26103015] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2021] [Revised: 05/12/2021] [Accepted: 05/14/2021] [Indexed: 11/17/2022] Open
Abstract
Soy protein isolate (SPI) powders often have poor water solubility, particularly at pH values close to neutral, which is an attribute that is an issue for its incorporation into complex nutritional systems. Therefore, the objective of this study was to improve SPI solubility while maintaining low viscosity. Thus, the intention was to examine the solubility and rheological properties of a commercial SPI powder at pH values of 2.0, 6.9, and 9.0, and determine if heat treatment at acidic or alkaline conditions might positively influence protein solubility, once re-adjusted back to pH 6.9. Adjusting the pH of SPI dispersions from pH 6.9 to 2.0 or 9.0 led to an increase in protein solubility with a concomitant increase in viscosity at 20 °C. Meanwhile, heat treatment at 90 °C significantly improved the solubility at all pH values and resulted in a decrease in viscosity in samples heated at pH 9.0. All SPI dispersions measured under low-amplitude rheological conditions showed elastic-like behaviour (i.e., G′ > G″), indicating a weak “gel-like” structure at frequencies less than 10 Hz. In summary, the physical properties of SPI can be manipulated through heat treatment under acidic or alkaline conditions when the protein subunits are dissociated, before re-adjusting to pH 6.9.
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Affiliation(s)
- Timothy D. O′Flynn
- Teagasc Food Research Centre, Food Chemistry & Technology Department, Moorepark, Fermoy, P61 C996 Cork, Ireland; (T.D.O.); (S.A.H.)
- School of Food and Nutritional Sciences, University College Cork, T12 YT20 Cork, Ireland;
| | - Sean A. Hogan
- Teagasc Food Research Centre, Food Chemistry & Technology Department, Moorepark, Fermoy, P61 C996 Cork, Ireland; (T.D.O.); (S.A.H.)
| | - David F. M. Daly
- Abbott Nutrition, a Division of Abbott Laboratories, Cootehill, H16 RK50 Cavan, Ireland;
| | - James A. O′Mahony
- School of Food and Nutritional Sciences, University College Cork, T12 YT20 Cork, Ireland;
| | - Noel A. McCarthy
- Teagasc Food Research Centre, Food Chemistry & Technology Department, Moorepark, Fermoy, P61 C996 Cork, Ireland; (T.D.O.); (S.A.H.)
- Correspondence: ; Tel.: +353-(0)25-42202
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Mollakhalili-meybodi N, Yousefi M, Nematollahi A, Khorshidian N. Effect of atmospheric cold plasma treatment on technological and nutrition functionality of protein in foods. Eur Food Res Technol 2021; 247:1579-94. [DOI: 10.1007/s00217-021-03750-w] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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41
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Vogelsang-O’Dwyer M, Zannini E, Arendt EK. Production of pulse protein ingredients and their application in plant-based milk alternatives. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.090] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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Kristensen H, Denon Q, Tavernier I, Gregersen S, Hammershøj M, Van der Meeren P, Dewettinck K, Dalsgaard T. Improved food functional properties of pea protein isolate in blends and co-precipitates with whey protein isolate. Food Hydrocoll 2021; 113:106556. [DOI: 10.1016/j.foodhyd.2020.106556] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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43
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Boukid F, Rosell CM, Castellari M. Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages. Trends Food Sci Technol 2021; 110:729-42. [DOI: 10.1016/j.tifs.2021.02.040] [Citation(s) in RCA: 65] [Impact Index Per Article: 21.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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44
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Lan Y, Ohm J, Chen B, Rao J. Microencapsulation of hemp seed oil by pea protein isolate−sugar beet pectin complex coacervation: Influence of coacervation pH and wall/core ratio. Food Hydrocoll 2021; 113:106423. [DOI: 10.1016/j.foodhyd.2020.106423] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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45
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Francisco CRL, de Oliveira Júnior FD, Marin G, Alvim ID, Hubinger MD. Plant proteins at low concentrations as natural emulsifiers for an effective orange essential oil microencapsulation by spray drying. Colloids Surf A Physicochem Eng Asp 2020. [DOI: 10.1016/j.colsurfa.2020.125470] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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46
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Liu Q, Dai Y, Hou H, Wang W, Ding X, Zhang H, Li X, Dong H. Changes in the structure and emulsification properties of pea protein isolate during grinding. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110066] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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47
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Vall-llosera M, Jessen F, Henriet P, Marie R, Jahromi M, Sloth JJ, Mohammadifar MA, Petersen HO, Jørgensen BM, Casanova F. Physical Stability and Interfacial Properties of Oil in Water Emulsion Stabilized with Pea Protein and Fish Skin Gelatin. FOOD BIOPHYS 2021; 16:139-51. [DOI: 10.1007/s11483-020-09655-7] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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48
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de Oliveira APH, Omura MH, Barbosa ÉDAA, Bressan GC, Vieira ÉNR, Coimbra JSDR, de Oliveira EB. Combined adjustment of pH and ultrasound treatments modify techno-functionalities of pea protein concentrates. Colloids Surf A Physicochem Eng Asp 2020. [DOI: 10.1016/j.colsurfa.2020.125156] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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49
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Mahdavian Mehr H, Koocheki A. Effect of atmospheric cold plasma on structure, interfacial and emulsifying properties of Grass pea (Lathyrus sativus L.) protein isolate. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105899] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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50
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Li K, Li Y, Liu CL, Fu L, Zhao YY, Zhang YY, Wang YT, Bai YH. Improving interfacial properties, structure and oxidative stability by ultrasound application to sodium caseinate prepared pre-emulsified soybean oil. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109755] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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