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Wu ZW, Shang XY, Hou Q, Xu JG, Kang ZL, Ma HJ. Using ultrasonic-assisted sodium bicarbonate treatment to improve the gel and rheological properties of reduced-salt pork myofibrillar protein. Meat Sci 2024; 212:109465. [PMID: 38452565 DOI: 10.1016/j.meatsci.2024.109465] [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: 01/16/2024] [Revised: 02/21/2024] [Accepted: 02/23/2024] [Indexed: 03/09/2024]
Abstract
To study the impact of ultrasonic duration (0, 30, and 60 min) and sodium bicarbonate concentration (0% and 0.2%) on the gel properties of reduced-salt pork myofibrillar protein, the changes in cooking yield, colour, water retention, texture properties, and dynamic rheology were investigated. The findings revealed that added sodium bicarbonate significantly increased (P < 0.05) cooking yield, hardness, springiness, and strength of myofibrillar protein while reducing centrifugal loss. Furthermore, the incorporation of sodium bicarbonate led to a significant decrease in L⁎, a⁎, b⁎, and white values of cooked myofibrillar protein; these effects were further amplified with increasing ultrasonic duration (P < 0.05). Additionally, storage modulus (G') significantly increased for myofibrillar protein treated with ultrasonic-assisted sodium bicarbonate treatment resulting in a more compact gel structure post-cooking. In summary, the results demonstrated that ultrasonic-assisted sodium bicarbonate treatment could enhance the tightness of reduced-salt myofibrillar protein gel structure while improving the water retention and texture properties.
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Affiliation(s)
- Zhong-Wei Wu
- School of Life Sciences, Henan Institute of Science and Technology, Xinxiang 453003, PR China
| | - Xue-Yan Shang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, PR China
| | - Qin Hou
- School of Tourism and Cuisine, Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou University, Yangzhou 225127, PR China; Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou 225127, PR China
| | - Jing-Guo Xu
- School of Tourism and Cuisine, Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou University, Yangzhou 225127, PR China; Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou 225127, PR China
| | - Zhuang-Li Kang
- School of Tourism and Cuisine, Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou University, Yangzhou 225127, PR China; Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou 225127, PR China.
| | - Han-Jun Ma
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, PR China
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2
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Kanwate BW, Karkal SS, Kudre TG. Impact of antioxidant potential of rohu ( Labeo rohita) swim bladder gelatin hydrolysate on oxidative stability, textural and sensory properties of fish sausage enriched with polyunsaturated fatty acids. J Food Sci Technol 2024; 61:1083-1093. [PMID: 38562593 PMCID: PMC10981647 DOI: 10.1007/s13197-023-05901-1] [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] [Subscribe] [Scholar Register] [Revised: 05/27/2023] [Accepted: 11/24/2023] [Indexed: 04/04/2024]
Abstract
The impact of rohu swim bladder gelatin hydrolysate (SBGH) at different levels on textural, sensory, oxidative, and microbial properties of polyunsaturated fatty acids enriched rohu fish cooked sausages (PUFA-RFS) were investigated in the current study. SBGH addition enhanced the lightness values of PUFA-RFS compared to both control sausages (without SBGH and with butylated hydroxyanisole (BHA) (P > 0.05). PUFA-RFS added with 3% SBGH exhibited higher hardness, cohesiveness, and gumminess throughout the storage duration at both 4 °C and -20 °C temperatures when compared to other sausages counterparts. PUFA-RFS added with SBGH displayed lower PV, TBARS, and total microbial counts than the control sausages. Furthermore, PV, TBARS, and total microbial count values of sausage decreased with an increase in SBGH level, indicating retardation in lipid oxidation and microbial growth by SBGH in a dose-depended manner. Nevertheless, sausage added with 3% SBGH had higher overall acceptability than other sausage counterparts. Therefore, SBGH could retard lipid oxidation and improves textural properties of PUFA-enriched fish sausage.
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Affiliation(s)
- Balaji Wamanrao Kanwate
- Meat and Marine Sciences Department, CSIR-Central Food Technological Research Institute, Mysuru, 570020 India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002 India
| | - Sandesh Suresh Karkal
- Meat and Marine Sciences Department, CSIR-Central Food Technological Research Institute, Mysuru, 570020 India
| | - Tanaji G. Kudre
- Meat and Marine Sciences Department, CSIR-Central Food Technological Research Institute, Mysuru, 570020 India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002 India
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3
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Wang J, Ma Q, Cai P, Sun X, Sun Q, Li M, Wang Y, Zhong L, Xie F. On the investigation of composite cooling/heating set gel systems based on rice starch and curdlan. Food Chem 2024; 438:137960. [PMID: 37979259 DOI: 10.1016/j.foodchem.2023.137960] [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: 06/10/2023] [Revised: 11/06/2023] [Accepted: 11/07/2023] [Indexed: 11/20/2023]
Abstract
In pursuit of advancing the understanding of composite gel systems, this study delves into the intricate realm of rheology, structural elucidation, and mechanical attributes. Specifically, it scrutinizes the symbiotic interplay between rice starch, a cooling-set gel, and curdlan, a thermo-irreversible heating-set gel. A higher curdlan content enhances the inter-chain hydrogen bonding between rice starch and curdlan, resulting in a denser gel structure and thus increased moduli, solid-like behavior, and mechanical properties, and reduced frequency-dependence, especially at high temperatures (>65 °C). For example, with 50 % curdlan incorporation, G' (90 °C) improved by 252 %. Notably, thermal treatment can compromise the structural integrity of the rice starch gel, reducing strength and softening texture. However, this textural degradation can be effectively mitigated with, for example, 30 % curdlan incorporation, resulting in a 55-fold hardness increase at 85 °C. The knowledge gained from this work offers valuable guidance for tailoring starch-based gel products to specific properties.
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Affiliation(s)
- Jing Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, China
| | - Qianhui Ma
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, China
| | - Pingxiong Cai
- Guangxi Key Laboratory of Green Chemical Materials and Safety Technology, Guangxi Engineering Research Center for New Chemical Materials and Safety Technology, Beibu Gulf University, Qinzhou, Guangxi 535000, China
| | - Xinyu Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, China
| | - Qingjie Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong 266109, China
| | - Man Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong 266109, China.
| | - Yanfei Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong 266109, China.
| | - Lei Zhong
- Guangxi Key Laboratory for Polysaccharide Materials and Modifications, Guangxi Higher Education Institutes Key Laboratory for New Chemical and Biological Transformation Process Technology, School of Chemistry and Chemical Engineering, Guangxi Minzu University, Nanning, Guangxi 530006, China
| | - Fengwei Xie
- School of Engineering, Newcastle University, Newcastle upon Tyne NE1 7RU, United Kingdom
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4
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Yuan D, Liang X, Kong B, Xia X, Cao C, Zhang H, Liu Q, Li X. Influence of seaweed dietary fibre as a potential alternative to phosphates on the quality profiles and flavour attributes of frankfurters. Meat Sci 2024; 213:109511. [PMID: 38598966 DOI: 10.1016/j.meatsci.2024.109511] [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] [Received: 01/04/2024] [Revised: 04/01/2024] [Accepted: 04/05/2024] [Indexed: 04/12/2024]
Abstract
This study primarily aimed to investigate the influence of seaweed dietary fibre (SDF), as a potential alternative to phosphates, on the quality profiles and flavour attributes of frankfurters. The results revealed that SDF addition can significantly improve the cooking yield and texture characteristics of phosphate-free frankfurters (P < 0.05), and 1.00% SDF proved to be the optimal concentration for replacing phosphates in frankfurters. Moreover, electronic nose and electronic tongue analyses demonstrated that SDF incorporation potentially influences the aroma and taste of phosphate-free frankfurters. Furthermore, volatile compound analysis revealed that SDF addition potentially compensates for the decrease in volatile flavour compound content caused by phosphate deficiency. Generally, our results indicate that SDF can be successfully applied as a potential alternative to phosphates and subsequently improve the quality profiles and flavour attributes of phosphate-free frankfurters. Moreover, they provide valuable theoretical guidance for the processing of phosphate-free emulsified meat products.
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Affiliation(s)
- Dongxue Yuan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xue Liang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Chuanai Cao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Hongwei Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Heilongjiang Green Food Science & Research Institute, Harbin, Heilongjiang 150028, China.
| | - Xin Li
- Sharable Platform of Large-Scale Instruments & Equipments, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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5
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Guo Y, Ming Y, Li X, Sun C, Dong X, Qi H. Effect of phlorotannin extracts from Ascophyllum nodosum on the textural properties and structural changes of Apostichopus japonicus. Food Chem 2024; 437:137918. [PMID: 37925780 DOI: 10.1016/j.foodchem.2023.137918] [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: 07/31/2023] [Revised: 09/30/2023] [Accepted: 10/30/2023] [Indexed: 11/07/2023]
Abstract
In this work, phlorotannin extracts (PhTEs) were isolated from Ascophyllum nodosum. The effects of PhTEs on the textural properties, structural changes and oxidation level of Apostichopus japonicus (A. japonicus) were investigated. The results showed that thermal treatment could lead to the dissolution of TCA-soluble peptides and free hydroxyproline and promote the degradation of A. japonicus. The chemical compositional changes and texture profile analysis results indicated that PhTEs could effectively inhibit the degradation of A. japonicus and improve the hardness and chewiness of A. japonicus. Analysis of multiple spectroscopic methods suggested that the secondary and tertiary conformations tended to be stable after PhTEs were added. In addition, electron spin resonance results indicated that PhTEs could reduce the oxidation level of A. japonicus. These results suggest that the degradation of A. japonicus during mild heat treatment can be regulated by PhTEs, which provides insights for quality control in A. japonicus heat treatment.
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Affiliation(s)
- Yicheng Guo
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, China
| | - Yu Ming
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, China
| | - Xiang Li
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, China
| | - Chenghang Sun
- Department of Biochemical Engineering, Chaoyang Teachers College, Chaoyang 122000, China
| | - Xiuping Dong
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, China
| | - Hang Qi
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, China.
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6
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Shi W, Zhang T, Xie H, Xing B, Wen P, Ouyang K, Xiao F, Guo Q, Xiong H, Zhao Q. Characterization and in vitro digestibility of soybean tofu: Influence of the different kinds of coagulant. Food Chem 2024; 450:138984. [PMID: 38642532 DOI: 10.1016/j.foodchem.2024.138984] [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] [Received: 12/13/2023] [Revised: 02/18/2024] [Accepted: 03/07/2024] [Indexed: 04/22/2024]
Abstract
This study explored the effect of diverse coagulants (glucono-δ-lactone (GDL), gypsum (GYP), microbial transglutaminase (MTGase), and white vinegar (WVG)) on microstructure, quality, and digestion properties of tofu. The four kinds of tofu were significantly different in their structure, composition, and digestibility. Tofu coagulated with MTGase had the highest springiness and cohesiveness while GDL tofu had the highest enthalpy (6.54 J/g). However, the WVG and GYP groups outperformed others in terms of thermodynamic, and digestion properties. The WVG group exhibited the highest nitrogen release (84.3%), water content, denaturation temperature, and the highest free-SH content but the lowest S-S content. Compared to WVG, the GYP group had the highest ash content, hardness, and chewiness. Results demonstrated that the tofu prepared by WVG and GYP show high digestibility. Meanwhile, the former has better thermal properties and the latter has better texture properties.
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Affiliation(s)
- Wenyi Shi
- State Key Laboratory of Food Science and Resources, Nanchang University, Jiangxi 330047, China
| | - Tingting Zhang
- State Key Laboratory of Food Science and Resources, Nanchang University, Jiangxi 330047, China
| | - Hexiang Xie
- State Key Laboratory of Food Science and Resources, Nanchang University, Jiangxi 330047, China
| | - Beibei Xing
- State Key Laboratory of Food Science and Resources, Nanchang University, Jiangxi 330047, China; Xi'an Institute of Integrated Medical Information, Shaanxi 710000, China
| | - Pingwei Wen
- State Key Laboratory of Food Science and Resources, Nanchang University, Jiangxi 330047, China
| | - Kefan Ouyang
- State Key Laboratory of Food Science and Resources, Nanchang University, Jiangxi 330047, China
| | - Fangjie Xiao
- State Key Laboratory of Food Science and Resources, Nanchang University, Jiangxi 330047, China
| | - Qing Guo
- State Key Laboratory of Food Science and Resources, Nanchang University, Jiangxi 330047, China
| | - Hua Xiong
- State Key Laboratory of Food Science and Resources, Nanchang University, Jiangxi 330047, China
| | - Qiang Zhao
- State Key Laboratory of Food Science and Resources, Nanchang University, Jiangxi 330047, China.
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7
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Guo H, Liu G, Tian M, Liu C, Zhang H, Wang S, Wen X, Lin F. Effect of faba bean Vicia faba L. water/alcohol extract on growth performance, antioxidant capacity, textural properties, and collagen deposition in the swim bladder of juvenile Nibea coibor. Fish Physiol Biochem 2024:10.1007/s10695-024-01328-3. [PMID: 38418771 DOI: 10.1007/s10695-024-01328-3] [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] [Subscribe] [Scholar Register] [Received: 12/08/2023] [Accepted: 02/23/2024] [Indexed: 03/02/2024]
Abstract
Faba bean has gained attention as a cost-effective protein source with the potential to enhance product quality (texture properties, collagen content, etc.) in fish. However, its anti-nutrition factor, high feed conversion ratio, poor growth performance, etc. limit the widely application as a dietary source, especially in carnivorous fish. The water or alcohol extract of faba bean might resolve the problem. In this study, the juvenile Nibea coibor, known for their high-protein, large-sized, and high-grade swim bladder, were fed with seven isoproteic and isolipid experimental diets with the additive of faba bean water extract (1.25%, 2.5%, and 5%) or faba bean alcohol extract (0.9%, 1.8%, and 3.6%), with a control group without faba bean extract. After the 10-week feeding trail, the growth, antioxidant capacity, textural properties, and collagen deposition of the swim bladder were analyzed. Results showed that the 1.25% faba bean water extract group could significantly promote growth, textural quality of the swim bladder, and have beneficial effects on antioxidant response of fish. Conversely, dietary supplementation of faba bean alcohol extract resulted in reduced growth performance in a dose-dependent manner. Furthermore, fish fed diet with 1.25% faba bean water extract exhibited increased collagen content and upregulated collagen-related gene expression in the swim bladder, which was consistent with the Masson stain analysis for collagen fiber. Our results suggested that the anti-nutrient factor and bioactive component of faba bean may mainly be enriched in alcohol extract and water extract of faba bean, respectively. Besides, the appropriate addition of water extract of faba bean may improve the texture quality of the swim bladder by promoting collagen deposition. This study would provide a theoretical basis for the formulated diets with faba bean extract to promote product quality of marine fish.
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Affiliation(s)
- Haoji Guo
- Guangdong Provincial Key Laboratory of Marine Biotechnology, Shantou University, Shantou, 515063, China
- Nansha-South China Agricultural University Fishery Research Institute, Guangzhou, 511457, China
| | - Guoquan Liu
- Guangdong Provincial Key Laboratory of Marine Biotechnology, Shantou University, Shantou, 515063, China
| | - Mengdu Tian
- Guangdong Provincial Key Laboratory of Marine Biotechnology, Shantou University, Shantou, 515063, China
| | - Chunsheng Liu
- Guangdong Provincial Key Laboratory of Marine Biotechnology, Shantou University, Shantou, 515063, China
| | - Haoran Zhang
- College of Marine Sciences, South China Agricultural University, Guangzhou, 510642, China
| | - Shuqi Wang
- Guangdong Provincial Key Laboratory of Marine Biotechnology, Shantou University, Shantou, 515063, China
| | - Xiaobo Wen
- Guangdong Provincial Key Laboratory of Marine Biotechnology, Shantou University, Shantou, 515063, China.
- College of Marine Sciences, South China Agricultural University, Guangzhou, 510642, China.
| | - Fan Lin
- Guangdong Provincial Key Laboratory of Marine Biotechnology, Shantou University, Shantou, 515063, China.
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8
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Lan H, Chen L, Wang Y, Lu M, Chen B, Ai C, Teng H. Effect of к-carrageenan on saltiness perception and texture characteristic related to salt release in low-salt surimi. Int J Biol Macromol 2023; 253:126852. [PMID: 37703970 DOI: 10.1016/j.ijbiomac.2023.126852] [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: 07/19/2023] [Revised: 08/29/2023] [Accepted: 09/09/2023] [Indexed: 09/15/2023]
Abstract
The purpose of this study was to investigate the effect of Kappa (к)-carrageenan on texture and perception of saltiness of low salt surimi. The low-field nuclear magnetic resonance (LF-NMR) and microstructure results showed that к-carrageenan could promote the formation of more immobilized water in low salt surimi gel, change its matrix structure, and lead to the uneven spatial distribution of sodium, thus enhancing saltiness perception. The rheological properties of surimi showed that к-carrageenan could increase the network strength of low salt surimi gel and improve its thermostability. Furthermore, the low salt surimi gel added with к-carrageenan has lower cooking loss, higher water holding capacity (WHC), gel strength and improved texture properties. Therefore, к-carrageenan has the effects of improving the quality and increasing salt perception of surimi gel. This study provides a new method for reducing salt consumption in food industry.
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Affiliation(s)
- Haijing Lan
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Lei Chen
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Yitong Wang
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Minxin Lu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Boyu Chen
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Chao Ai
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Hui Teng
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.
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Yang S, Chen L, Xiong R, Jiang J, Liu Y, Tan X, Liu T, Zeng Y, Pan X, Zeng Y. Long-term straw return improves cooked indica rice texture by altering starch structural, physicochemical properties in South China. Food Chem X 2023; 20:100965. [PMID: 38144815 PMCID: PMC10739843 DOI: 10.1016/j.fochx.2023.100965] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2023] [Revised: 09/25/2023] [Accepted: 10/23/2023] [Indexed: 12/26/2023] Open
Abstract
Straw return can improve rice eating quality by modifying starch formation from long-term field trials, whereas the relevant mechanisms are still unknown. A long-term field experiment, including straw removal (CK), straw burning return (SBR), and straw return (SR) was conducted to investigate the starch structure, physicochemical properties, and cooked rice textures of indica early- and late-rice. Compared with CK, SBR and SR enhanced relative crystallinity, amylopectin long chains in both rice seasons, and gelatinization temperatures in late rice. Compared to SBR, SR decreased protein content and amylopectin short chains but increased starch branching degree, breakdown, and stickiness, ultimately contributing to improved starch thermal and pasting properties. Meanwhile, SR decreased hardness, cohesiveness, and chewiness, resulting in cooked texture meliorated, which was mainly attributed to amylopectin chain length and starch granule size. The results suggest that SR increased cooked texture of indica rice by altering starch structural and physicochemical properties.
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Affiliation(s)
- Shiqi Yang
- Ministry of Education and Jiangxi Key Laboratory of Crop Physiology, Ecology, and Genetic Breeding, Jiangxi Agricultural University, Nanchang 330045, China
| | - Liming Chen
- Ministry of Education and Jiangxi Key Laboratory of Crop Physiology, Ecology, and Genetic Breeding, Jiangxi Agricultural University, Nanchang 330045, China
- Jiangxi Key Laboratory of Plant Resources and Biodiversity, Jingdezhen University, 3 Fuliang Avenue, Jingdezhen 333400, Jiangxi, China
| | - Ruoyu Xiong
- Ministry of Education and Jiangxi Key Laboratory of Crop Physiology, Ecology, and Genetic Breeding, Jiangxi Agricultural University, Nanchang 330045, China
| | - Jiliang Jiang
- Ministry of Education and Jiangxi Key Laboratory of Crop Physiology, Ecology, and Genetic Breeding, Jiangxi Agricultural University, Nanchang 330045, China
| | - Youqing Liu
- Ministry of Education and Jiangxi Key Laboratory of Crop Physiology, Ecology, and Genetic Breeding, Jiangxi Agricultural University, Nanchang 330045, China
| | - Xueming Tan
- Ministry of Education and Jiangxi Key Laboratory of Crop Physiology, Ecology, and Genetic Breeding, Jiangxi Agricultural University, Nanchang 330045, China
| | - Taoju Liu
- Ministry of Education and Jiangxi Key Laboratory of Crop Physiology, Ecology, and Genetic Breeding, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yongjun Zeng
- Ministry of Education and Jiangxi Key Laboratory of Crop Physiology, Ecology, and Genetic Breeding, Jiangxi Agricultural University, Nanchang 330045, China
| | - Xiaohua Pan
- Ministry of Education and Jiangxi Key Laboratory of Crop Physiology, Ecology, and Genetic Breeding, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yanhua Zeng
- Ministry of Education and Jiangxi Key Laboratory of Crop Physiology, Ecology, and Genetic Breeding, Jiangxi Agricultural University, Nanchang 330045, China
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Liu L, Huang G, Li S, Meng Q, Ye F, Chen J, Ming J, Zhao G, Lei L. Replacement of fat with highland barley β-glucan in zein-based cheese: Structural, rheological, and textual properties. Food Chem X 2023; 20:100907. [PMID: 38144851 PMCID: PMC10740142 DOI: 10.1016/j.fochx.2023.100907] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2023] [Revised: 09/12/2023] [Accepted: 09/27/2023] [Indexed: 12/26/2023] Open
Abstract
Nowadays, few plant-based cheese provides satisfactory viscoelastic property like conventional cheese, promoting the application of zein. Our study prepared zein-based cheese containing different concentrations (0-30 %) of highland barley β-glucan (HBG) as a fat replacer. Increased HBG caused smaller and more uniform oil droplets in zein network. SAXS pattern implied Rg decreased from 0.936 nm to 0.567 nm with increased HBG concentration. The stretchability of Cheddar and Violife cheese was 23.69 cm and 6.72 cm, respectively, while that of zein-based cheese added with HBG was 7.76-16.47 cm. The melting behavior of zein-based cheese did not fully mimic Cheddar cheese, but those of HBG5 and HBG10 were more comparable than Violife cheese. Violife cheese lacked hardness and gumminess compared to Cheddar cheese, while more similarities in textural properties were observed between Cheddar and zein-based cheese added with 10 % HBG. Our results provide opportunities in creating meltable low-fat plant-based cheese.
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Affiliation(s)
- Lijun Liu
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Guobao Huang
- Guangxi Key Lab of Agricultural Resources Chemistry and Biotechnology, College of Chemistry and Food Science, Yulin Normal University, Yulin, Guangxi 537000, PR China
| | - Shuying Li
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Qifan Meng
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Fayin Ye
- College of Food Science, Southwest University, Chongqing 400715, PR China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China
| | - Jia Chen
- College of Food Science, Southwest University, Chongqing 400715, PR China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China
| | - Jian Ming
- College of Food Science, Southwest University, Chongqing 400715, PR China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China
| | - Guohua Zhao
- College of Food Science, Southwest University, Chongqing 400715, PR China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China
| | - Lin Lei
- College of Food Science, Southwest University, Chongqing 400715, PR China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China
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11
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Xing B, Yang X, Zou L, Liu J, Liang Y, Li M, Zhang Z, Wang N, Ren G, Zhang L, Qin P. Starch chain-length distributions determine cooked foxtail millet texture and starch physicochemical properties. Carbohydr Polym 2023; 320:121240. [PMID: 37659823 DOI: 10.1016/j.carbpol.2023.121240] [Citation(s) in RCA: 1] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 07/20/2023] [Accepted: 07/26/2023] [Indexed: 09/04/2023]
Abstract
Starch chain-length distributions play an important role in controlling cereal product texture and starch physicochemical properties. Cooked foxtail millet texture and starch physicochemical properties were investigated and correlated with starch chain-length distributions in eight foxtail millet varieties. The average chain lengths of amylopectin and amylose were in the range of DP 24-25 and DP 878-1128, respectively. The percentage of short amylopectin chains (Ap1) was negatively correlated with hardness but positively correlated with adhesiveness and cohesion. Conversely, the amount of amylose intermediate chains was positively correlated with hardness but negatively correlated with adhesiveness and cohesion. Additionally, the amount of amylose long chains was negatively correlated with adhesiveness and chewiness. The relative crystallinity (RC) of starch decreased with reductions in the length of amylopectin short chains in foxtail millet. Pasting properties were mainly influenced by the relative length of amylopectin side chains and the percentage of long amylopectin branches (Ap2). Longer amylopectin long chains resulted in lower gelatinization temperature and enthalpy (ΔH). The amount of starch branched chains had important effects on the gelatinization temperature range (ΔT). These results can provide guidance for breeders and food scientists in the selection of foxtail millet with improved quality properties.
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Affiliation(s)
- Bao Xing
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China; Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Xiushi Yang
- Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, China
| | - Liang Zou
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, China
| | - Jingke Liu
- Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang 050035, China
| | - Yongqiang Liang
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China; Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Mengzhuo Li
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Zhuo Zhang
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Nuo Wang
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China; Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Guixing Ren
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China; Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, China
| | - Lizhen Zhang
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China.
| | - Peiyou Qin
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China; Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Science, Beijing 100097, China.
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12
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Zhao B, Hou L, Liu T, Liu X, Fu S, Li H. Insight into curdlan alleviating quality deterioration of frozen dough during storage: Fermentation properties, water state and gluten structure. Food Chem X 2023; 19:100832. [PMID: 37780272 PMCID: PMC10534182 DOI: 10.1016/j.fochx.2023.100832] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2023] [Revised: 08/01/2023] [Accepted: 08/07/2023] [Indexed: 10/03/2023] Open
Abstract
Curdlan was effective in alleviating quality deterioration of frozen dough during storage. This research explored the mechanisms from perspectives of fermentation properties, water state and gluten structure of frozen dough during storage, and the performance of corresponding steamed bread. Results showed that curdlan addition improved the gas-releasing capability and gas-holding capability of frozen dough, meanwhile enhanced the specific volume and textural properties of corresponding steamed bread. The melting enthalpy and NMR results demonstrated that curdlan restricted the conversation of bound water into freezable water, and inhibited the moisture migration in frozen dough. Frozen dough with 0.5% curdlan had significantly lower gluten macropolymers (GMP) depolymerization degree and free sulfhydryl (SH) content than the control, indicating that curdlan alleviated the depolymerization of GMP. Microstructure results proved that the deterioration of the structure was retarded by curdlan. This study contributes to understanding the theories for curdlan alleviating the deterioration of frozen dough during storage.
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Affiliation(s)
- Beibei Zhao
- College of Food Science and Engineering, Henan University of Technology, China
- Henan Province Wheat-flour Staple Food Engineering Technology Research Centre, Zhengzhou, China
| | - Liuyu Hou
- College of Food Science and Engineering, Henan University of Technology, China
- Henan Province Wheat-flour Staple Food Engineering Technology Research Centre, Zhengzhou, China
| | - Ting Liu
- College of Food Science and Engineering, Henan University of Technology, China
- Henan Province Wheat-flour Staple Food Engineering Technology Research Centre, Zhengzhou, China
| | - Xinru Liu
- College of Food Science and Engineering, Henan University of Technology, China
- Henan Province Wheat-flour Staple Food Engineering Technology Research Centre, Zhengzhou, China
| | - Shijian Fu
- College of Food Science and Engineering, Henan University of Technology, China
- Henan Province Wheat-flour Staple Food Engineering Technology Research Centre, Zhengzhou, China
| | - Hua Li
- College of Food Science and Engineering, Henan University of Technology, China
- Henan Province Wheat-flour Staple Food Engineering Technology Research Centre, Zhengzhou, China
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13
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Taghian Dinani S, Zhang Y, Vardhanabhuti B, Jan van der Goot A. Enhancing textural properties in plant-based meat alternatives: The impact of hydrocolloids and salts on soy protein-based products. Curr Res Food Sci 2023; 7:100571. [PMID: 37680696 PMCID: PMC10481179 DOI: 10.1016/j.crfs.2023.100571] [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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2023] [Revised: 08/03/2023] [Accepted: 08/17/2023] [Indexed: 09/09/2023] Open
Abstract
Consumer studies suggest that the meat-like texture of plant-based meat alternatives is crucial for the market success of these products. Many meat analogues contain wheat gluten, because it is cost-effective and give rise to nice fibrous structures. However, individuals with celiac disease cannot consume products containing wheat gluten producing a fibrous structure. To provide meat-like textures, different hydrocolloids with appropriate salt concentrations could be used. Therefore, this study investigated the influence of different hydrocolloids, including high acyl gellan gum, low acyl gellan gum, high methoxyl pectin, low methoxyl pectin, and xanthan at 2%, as well as two types of salts (CaCl2 and NaCl) at three concentrations (0%, 0.5%, and 1%) on the macrostructure, microstructure, and mechanical properties of plant-based meat alternatives containing only soy protein isolate and without wheat gluten. The addition of hydrocolloids and salts increased the cross-link bonds and structural compactness at the microscopic level and enhanced the fibrous structure at the microscopic level at different extent. These findings provide insight into how the addition of salts and hydrocolloids can effect plant-based meat alternatives without wheat gluten, which have practical implications for the food industry and are important for their success in the market.
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Affiliation(s)
- Somayeh Taghian Dinani
- Food Process Engineering, Wageningen University & Research, PO Box 17, 6700 AA, Wageningen, the Netherlands
- Division of Food, Nutrition, and Exercise Sciences, University of Missouri, Columbia, MO, 65211, USA
| | - Yunyu Zhang
- Food Process Engineering, Wageningen University & Research, PO Box 17, 6700 AA, Wageningen, the Netherlands
| | - Bongkosh Vardhanabhuti
- Division of Food, Nutrition, and Exercise Sciences, University of Missouri, Columbia, MO, 65211, USA
| | - Atze Jan van der Goot
- Food Process Engineering, Wageningen University & Research, PO Box 17, 6700 AA, Wageningen, the Netherlands
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14
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Liu Y, Wang K, Ma J, Wang Z, Zhu Q, Jin Y. Effect of yolk spheres as a key histological structure on the morphology, character, and oral sensation of boiled egg yolk gel. Food Chem 2023; 424:136380. [PMID: 37201471 DOI: 10.1016/j.foodchem.2023.136380] [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] [Received: 01/28/2023] [Revised: 05/08/2023] [Accepted: 05/12/2023] [Indexed: 05/20/2023]
Abstract
This study explored the effect of yolk sphere on gel state and taste differences between whole boiled egg yolk (WBEY) and stirred boiled egg yolks (SBEYs). Optical microscopy, scanning electron microscopy (SEM), and confocal laser scanning microscopy (CLSM) indicated that the WBEY was formed via the accumulation of yolk spheres, whereas the SBEY was a gel with a tight and ordered microstructure. The stirring disrupted the yolk sphere structure, leading to a homogeneous distribution of proteins and lipids in SBEYs, and a cross-linked network in gel was established with higher hardness and springiness. In the oral sensation simulation, WBEY had a higher saliva adsorption capacity and frictional force to oral soft tissue during swallowing than SBEY. This work contributes to a deeper understanding of the gel structure and taste of egg yolk, and provides a theoretical basis for the research on the formation of the gritty taste of egg yolks.
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Affiliation(s)
- Yuanyuan Liu
- Guizhou Province Key Laboratory of Agricultural and Animal Products Storage and Processing, College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China.
| | - Keshan Wang
- Guizhou Province Key Laboratory of Agricultural and Animal Products Storage and Processing, College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China
| | - Jiaxuan Ma
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Zhengcong Wang
- College of Economics and Management, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Qiujin Zhu
- Guizhou Province Key Laboratory of Agricultural and Animal Products Storage and Processing, College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China
| | - Yongguo Jin
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China.
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15
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Adiamo OQ, Netzel ME, Hoffman LC, Gidley MJ, Osborne S, Sultanbawa Y. Effects of incorporating processed Acacia seed as an emulsifying agent on the quality attributes of beef sausage. Meat Sci 2023; 197:109069. [PMID: 36495835 DOI: 10.1016/j.meatsci.2022.109069] [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] [Received: 09/09/2022] [Revised: 11/22/2022] [Accepted: 11/29/2022] [Indexed: 12/03/2022]
Abstract
In this study, partial or full replacement of 6% soy protein isolate (SPI) with 2, 4 and 6% roasted Acacia seed flour (ASRo) and Acacia seed protein concentrates (ASPC) in emulsified beef sausage were investigated. Emulsion stability and cooking loss were lower in samples formulated with ASPC at all levels and control samples compared to ASRo formulated samples. ASRo generated softer and less chewy sausages than ASPC. Cooked 2% ASPC sausages had similar L* and a* values as the control but with lower colour difference (ΔE) values that were similar to cooked 6% SPI sausages' values. An organized protein network structure was observed in the sausages formulated with ASPC at all levels and in the control samples. Therefore, ASPC, particularly at 2 and 4% inclusion, can be used as a functional ingredient to prepare emulsified beef sausages with good quality attributes.
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Affiliation(s)
- Oladipupo Q Adiamo
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Indooroopilly, QLD, Australia
| | - Michael E Netzel
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Indooroopilly, QLD, Australia
| | - Louwrens C Hoffman
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Indooroopilly, QLD, Australia
| | - Michael J Gidley
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Indooroopilly, QLD, Australia
| | - Simone Osborne
- Commonwealth Scientific and Industrial Research Organization, Agriculture and Food, St Lucia, QLD, Australia
| | - Yasmina Sultanbawa
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Indooroopilly, QLD, Australia.
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16
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Guo L, Xu X, Zhang X, Chen Z, He R, Ma H. Application of simultaneous ultrasonic curing on pork (Longissimus dorsi): Mass transport of NaCl, physical characteristics, and microstructure. Ultrason Sonochem 2023; 92:106267. [PMID: 36543047 PMCID: PMC9793306 DOI: 10.1016/j.ultsonch.2022.106267] [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] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/05/2022] [Revised: 11/27/2022] [Accepted: 12/11/2022] [Indexed: 06/13/2023]
Abstract
This study aimed to investigate the effect of ultrasound curing with various working modes and frequency combinations, including mono-, dual- and tri-frequency, on the content of NaCl and tenderness of pork loins (Longissimus dorsi). The physical qualities, myoglobin, moisture migration, distribution, and microstructure of pork were also evaluated. The results displayed that the NaCl content of samples cured by simultaneous ultrasound (100 W/L) working mode with a frequency combination of 20, 40, and 60 kHz was higher than that of other ultrasound working modes. The effect of ultrasonic brining was significantly better than the static curing when the saline solution was >35 mL. In addition, the samples cured by simultaneous ultrasound had better physical qualities, including more pickling absorptivity, less cooking loss, and lower hardness, tenderness, and chewiness value. The intensity of lightness was reduced, although redness and yellowness remained unaltered compared to static curing. The myoglobin content decreased drastically without changing the oxygenation level, and the relaxation time of T2b and T21 was delayed. The microstructure indicated that the ultrasonic treatment could promote changes in meat texture. Overall, the simultaneous ultrasound at various frequencies could efficiently accelerate NaCl penetration and improve pork quality.
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Affiliation(s)
- Lina Guo
- School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, China
| | - Xiaosen Xu
- Jiangsu University of Science and Technology, Marine Equipment and Technology Institute, No. 2 Mengxi Road, Zhenjiang 212013, China
| | - Xinyan Zhang
- School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, China
| | - Zhongyuan Chen
- School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, China
| | - Ronghai He
- School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, China.
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17
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Kang ZL, Shang XY, Li YP, Ma HJ. Effect of ultrasound-assisted sodium bicarbonate treatment on gel characteristics and water migration of reduced-salt pork batters. Ultrason Sonochem 2022; 89:106150. [PMID: 36063789 PMCID: PMC9463446 DOI: 10.1016/j.ultsonch.2022.106150] [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: 06/14/2022] [Revised: 08/21/2022] [Accepted: 08/27/2022] [Indexed: 05/25/2023]
Abstract
To study the potential usefulness of ultrasound (0, 30, and 60 min) and sodium bicarbonate (0 % and 0.2 %) combination on the reduced-salt pork batters, the changes in water holding capacity, gel properties, and microstructure were investigated. The pH, salt-soluble proteins solubility, cooking yield, and b* values of reduced-salt pork batters significantly increased (P < 0.05) with the increase in ultrasound time and the addition of sodium bicarbonate, leading to the hardness, springiness, cohesiveness, and chewiness significantly increased (P < 0.05). Furthermore, the use of ultrasound-assisted sodium bicarbonate treatment caused the reduced-salt pork batters to form a typical spongy structure with more evenly cavities. Due to the initial relaxation time of T21 and T22 were shorter, and the peak ratio of P21 was increased and P22 was decreased after ultrasound-assisted sodium bicarbonate treatment, implying that the mobility of water was reduced. Thus, the use of ultrasound-assisted sodium bicarbonate treatment enabled reduced-salt pork batters to have better gel characteristics and higher cooking yield.
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Affiliation(s)
- Zhuang-Li Kang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, PR China.
| | - Xue-Yan Shang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, PR China
| | - Yan-Ping Li
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, PR China
| | - Han-Jun Ma
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, PR China
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18
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Pai Kotebagilu N, Umralkar S, Shivanna LM, Dasappa I, Urooj A. Impact of Stevia rebaudiana substitution on physico-chemical characteristics, sensory profile and microstructure in selected Indian desserts. J Food Sci Technol 2022; 59:2992-3001. [PMID: 35872720 PMCID: PMC9304455 DOI: 10.1007/s13197-022-05354-y] [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] [Subscribe] [Scholar Register] [Revised: 12/19/2021] [Accepted: 12/21/2021] [Indexed: 06/15/2023]
Abstract
Stevia rebaudiana has been used since hundreds of years as a natural sweetener, it is 300-450 times sweeter than sugar. The study aimed at incorporation of S. rebaudiana in traditional Indian desserts and test its sensory profile, storage properties, textural and color attributes. Carrot halwa (CH) and kesar peda (KP) were prepared with variations such as complete replacement of sugar in variation 1 (V1: CHV1 & KPV1) and 40% replacement of sugar in variation 2 (V2: CHV2 & KPV2) with stevia. Standard methods such as Quantitative Descriptive Analysis scores for sensory profile, fat oxidation for storage studies and surface morphology, texture profile and color analysis of samples were studied. Sensory profile revealed higher taste acceptability in CHV1 and KPV2. During storage, the maximum peroxide value was 5 mEq/kg in all products of refrigerated KP. Microstructural studies revealed changes in surface morphology wherein stevia incorporation increased ragged edges in CH and porosity in KP. Both products exhibited increased hardness, gumminess and chewiness during storage. There was no major change in the color profile of products. Overall, incorporation of stevia in Indian desserts can significantly reduce the use of sugar and can be relished by people who are health conscious.
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Affiliation(s)
- Namratha Pai Kotebagilu
- Department of Studies in Food Science and Nutrition, University of Mysore, Manasagangotri, Mysuru, Karnataka 570006 India
| | - Shrutika Umralkar
- Department of Studies in Food Science and Nutrition, University of Mysore, Manasagangotri, Mysuru, Karnataka 570006 India
| | - Lohith Mysuru Shivanna
- Department of Studies in Food Science and Nutrition, University of Mysore, Manasagangotri, Mysuru, Karnataka 570006 India
| | - Indrani Dasappa
- Flour Milling, Baking and Confectionery Technology, CSIR–Central Food Technological Research Institute, Mysuru, Karnataka 570020 India
| | - Asna Urooj
- Department of Studies in Food Science and Nutrition, University of Mysore, Manasagangotri, Mysuru, Karnataka 570006 India
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19
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Singh A, Buamard N, Zhou A, Benjakul S. Effect of sodium bicarbonate on textural properties and acceptability of gel from unwashed Asian sea bass mince. J Food Sci Technol 2022; 59:3109-3119. [PMID: 35872718 PMCID: PMC9304525 DOI: 10.1007/s13197-022-05429-w] [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] [Revised: 03/01/2022] [Accepted: 03/08/2022] [Indexed: 10/18/2022]
Abstract
Asian sea bass mince gels having different adjusted moisture/water content (80 and 85%; w/w) were prepared with addition of sodium bicarbonate (SB) at various concentrations (0, 0.05 and 0.1%; w/w). Fish mince gels of 80% water content added with 0.05 and 0.1% SB (G80-0.05 and G80-0.1, respectively) had the highest increase (135-139%) in breaking force (BrF) than the respective control gel (G80) (P < 0.05). For gel with 85% water content, a lower increase (17-28%) in BrF was found with the addition of SB as compared to their corresponding control (G85). Whiteness of all samples was continuously decreased with increasing amount of SB, however the water holding capacity was increased drastically with augmenting levels of SB, regardless of the water content (P < 0.05). A loss in the elasticity of gel was attained with the addition of SB as indicated by decreasing storage modulus. A finer and more compact network was detected in a gel containing SB, irrespective of water content. Based on sensory scores, gel having 85% water content added with 0.05 and 0.1% SB had similar acceptability to the control gel (G80) containing 80% water content (commercial level). Therefore, SB at the appropriate level could improve the gelling properties with higher water holding ability of the mince gel with high acceptability.
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Affiliation(s)
- Avtar Singh
- International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, 90110 Songkhla Thailand
| | - Natchaphol Buamard
- International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, 90110 Songkhla Thailand
| | - Aimei Zhou
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, 510642 Guangdong People's Republic of China
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, 90110 Songkhla Thailand
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20
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Younis K, Ashfaq A, Ahmad A, Anjum Z, Yousuf O. A Critical review focusing the effect of ingredients on the textural properties of plant-based meat products. J Texture Stud 2022. [PMID: 35717605 DOI: 10.1111/jtxs.12704] [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] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2022] [Revised: 05/18/2022] [Accepted: 06/09/2022] [Indexed: 11/29/2022]
Abstract
Plant-based meat alternatives have been studied for decades, but have recently gained more attraction in the food industries and research communities. Concern about animal welfare, health, environment and moral beliefs acts as a driving force for the growth of plant-based meat products. The most challenging task in the development of meat analog is to imitate the texture of conventional meat products. The fabrication of plant-based meat product requires a wise selection and formulation of ingredients to perfectly mimic the fibrous structure of meat. Top-down and bottom-up approaches are the two most commonly used structuring techniques for the preparation of plant-based meat products. Development of comminuted meat product is easy as compared to the whole-muscle type plant-based meat products. Several plant-based ingredients such as texturized and non-texturized proteins, fats, binding agents, flavoring and coloring agents accompanied with different processing techniques (extrusion, shear cell, wet spinning, electrospinning, and freeze structuring) are used in the preparation of meat analogs. This paper aims to discuss the impact of ingredients on the textural properties of plant-based meat products.
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Affiliation(s)
- Kaiser Younis
- Department of Bioengineering, Integral University, Lucknow, U.P., India
| | - Alweera Ashfaq
- Department of Bioengineering, Integral University, Lucknow, U.P., India
| | - Alisha Ahmad
- Department of Bioengineering, Integral University, Lucknow, U.P., India
| | - Zayeema Anjum
- Department of Bioengineering, Integral University, Lucknow, U.P., India
| | - Owais Yousuf
- Department of Bioengineering, Integral University, Lucknow, U.P., India
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21
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Temdee W, Singh A, Benjakul S. Rapid quality deterioration of harpiosquillid mantis shrimp ( Harpiosquilla raphidea) during iced storage. J Food Sci Technol 2022; 59:1812-22. [PMID: 35531420 DOI: 10.1007/s13197-021-05192-4] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/09/2021] [Accepted: 06/25/2021] [Indexed: 11/27/2022]
Abstract
Changes in physicochemical, textural, microbial, and sensory quality of harpiosquillid mantis shrimp (Harpiosquilla raphidea) (HMS) during 10 days of iced storage were studied. Weight and cooking losses were increased during storage (p < 0.05). Drastic decrease in myosin heavy chain was found after 2 days of storage. Increases in total volatile basic nitrogen, trimethylamine, peroxide value, and thiobarbituric acid reactive substances with coincidentally augmented pH were found during the storage (p < 0.05). For microbiological analyses, total viable counts exceeded the limit at day 6. Melanosis score increased with a decreased L* value as storage time increased. Rapid decreases in hardness, springiness, cohesiveness, gumminess, and chewiness were associated with pasty and softened texture, which was supported by looser arrangement of muscle fiber along with gapping. This was reconfirmed by lowered shear force. Based on the quality evaluation, HMS could maintain the freshness and quality for not longer than 2 days in ice.
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22
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Barakat H, Shams A, Denev P, Khalifa I. Incorporation of quinoa seeds accessions in instant noodles improves their textural and quality characteristics. J Food Sci Technol 2022; 59:1912-1921. [PMID: 35531416 PMCID: PMC9046483 DOI: 10.1007/s13197-021-05205-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/29/2021] [Accepted: 07/05/2021] [Indexed: 11/27/2022]
Abstract
The instant noodles were prepared with incorporation of two Egyptian quinoa seeds accessions to assess the impact of adding quinoa on cooking quality, texture properties, and organoleptic characteristics of instant noodles. Two groups of instant noodles were formulated with substituting wheat flour (72% extract) by quinoa seeds flour from red-colored SHAMS 17-2 and non-colored SHAMS 16 accessions at 10, 20, 30, 40, and 50% (w/w). The physicochemical and functional properties were determined as well as FTIR analysis was carried out. The results showed that incorporation of 10-30% quinoa seeds flour (w/w) in wheat-flour increased total polyphenol content, antioxidant activity, textural parameters, and cooking qualities without influencing the overall acceptability and instrumental color of noodles. The addition of quinoa flour donated to rapid rehydration, advanced cooking loss, water absorption, and amplified porosity. Besides, noodles with 50% of SHAMS 17-2 or SHAMS 16 shifted the FTIR spectrum of each amid in a noodle model, confirming that the phyto-complexes of quinoa seeds interacted with glutenins and/or gliadins amides of wheat flour, thus altering noodles properties. In conclusion, this work provided evidence that the red-colored quinoa seeds might be expended as a partial-ingredient for wheat-flour during instant noodles manufacturing.
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Affiliation(s)
- Hassan Barakat
- Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah, 51452 Saudi Arabia
- Food Technology Department, Faculty of Agriculture, Benha University, Moshtohor, 13736 Qaliuobia Egypt
| | - Amr Shams
- Crop Intensification Research Department (CIRD), Field Crops Research Institute (FCRI), Agricultural Research Center (ARC), Giza, Egypt
| | - Petko Denev
- Laboratory of Biologically Active Substances, Institute of Organic Chemistry with Centre of Phytochemistry – Bulgarian Academy of Sciences, 139 “Ruski” blvd., 4000 Plovdiv, Bulgaria
| | - Ibrahim Khalifa
- Food Technology Department, Faculty of Agriculture, Benha University, Moshtohor, 13736 Qaliuobia Egypt
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23
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Sruthi NU, Josna K, Pandiselvam R, Kothakota A, Gavahian M, Mousavi Khaneghah A. Impacts of cold plasma treatment on physicochemical, functional, bioactive, textural, and sensory attributes of food: A comprehensive review. Food Chem 2022; 368:130809. [PMID: 34450498 DOI: 10.1016/j.foodchem.2021.130809] [Citation(s) in RCA: 56] [Impact Index Per Article: 28.0] [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: 02/15/2021] [Revised: 07/10/2021] [Accepted: 08/05/2021] [Indexed: 12/17/2022]
Abstract
Cold plasma processing is a technique that uses electricity and reactive carrier gases, such as oxygen, nitrogen, or helium, to inactivate enzymes, destroy microorganisms, preserve food, and maintain quality without employing chemical antimicrobial agents.The review collates the latest information on the interaction mechanism and impact of non-thermal plasma, as an emerging processing technology, on selected physical properties, low-molecular-weight functional components, and bioactive properties of food. Significant changes observed in the physicochemical and functional properties. For example, changes in pH, total soluble solids, water and oil absorption capacities, sensory properties such as color, aroma, and texture, bioactive components (e.g., polyphenols, flavonoids, and antioxidants), and food enzymes, antinutrients, and allergens were elaborated in the present manuscript. It was highlighted that the plasma reactive species result in both constructive and antagonistic outcomes on specific food components, and the associated mechanism was different in each case. However, the design's versatility, characteristic non-thermal nature, better economic standards, and safer environmental factors offer matchless benefits for cold plasma over conventional processing methods. Even so, a thorough insight on the impact of cold plasma on functional and bioactive food constituents is still a subject of imminent research and is imperative for its broad recognition as a modern non-conventional processing technique.
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Affiliation(s)
- N U Sruthi
- Agricultural & Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal 721302, India
| | - K Josna
- Processing and Food Engineering Department, Kelappaji College of Agricultural Engineering & Technology, Kerala Agricultural University, Malappuram 679573, Kerala, India
| | - R Pandiselvam
- Physiology, Biochemistry and Post Harvest Technology Division, ICAR -Central Plantation Crops Research Institute, Kasaragod 671 124, India.
| | - Anjineyulu Kothakota
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum 695 019, Kerala, India
| | - Mohsen Gavahian
- Department of Food Science, National Pingtung University of Science and Technology, 1, Shuefu Road, Neipu, Pingtung 91201, Taiwan.
| | - Amin Mousavi Khaneghah
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, Sao Paulo, Brazil.
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24
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Zhu X, Yuan P, Zhang T, Wang Z, Cai D, Chen X, Shen Y, Xu J, Song C, Goff D. Effect of carboxymethyl chitosan on the storage stability of frozen dough: State of water, protein structures and quality attributes. Food Res Int 2022; 151:110863. [PMID: 34980399 DOI: 10.1016/j.foodres.2021.110863] [Citation(s) in RCA: 27] [Impact Index Per Article: 13.5] [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: 08/31/2021] [Revised: 11/14/2021] [Accepted: 12/01/2021] [Indexed: 12/11/2022]
Abstract
Carboxymethyl chitosan (CMCh), an ampholetic chitosan derivative, has found broad applications in the food industry. However, its cryo-protective properties remained less explored compared to other viscous polysaccharides, such as carboxymethyl cellulose, carrageenan etc., which have been widely utilized as frozen food additives. In this study, we investigated the effect of CMCh addition to frozen dough in terms of water state, protein structure, and the textural properties of prepared frozen dumpling wrappers. Results indicated that CMCh restricted the water migration in dough and delayed protein deterioration during frozen storage. Specifically, the content of freezable water in dough was reduced and the water distribution became more uniform as reflected by DCS and LF-NMR analysis. CMCh also stabilized disulfide bond and secondary structures of the protein, leading to inhibition of dough rheology changes. Accordingly, the obtained frozen dumplings wrappers demonstrated decreased cracking rate and water loss, and improved textural properties. Moreover, CMCh with higher degree of carboxymethyl substitution (DS: 1.2, CMCh-B) exhibited better cryo-protective effects compared to CMCh of lower DS (DS: 0.8, CMCh-A). Our study provides novel insights and scientific basis for the development of ampholetic polysaccharides as high-performance food additives.
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Affiliation(s)
- Xiangwei Zhu
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan 430068, China.
| | - Peipei Yuan
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan 430068, China
| | - Ting Zhang
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan 430068, China
| | - Zhike Wang
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan 430068, China
| | - Dongna Cai
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan 430068, China
| | - Xi Chen
- Key Laboratory of Bulk Grain and Oil Deep Processing Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, China
| | - Yanting Shen
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, United States
| | - Jianteng Xu
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, United States
| | - Changyuan Song
- School of Materials Science and Engineering, Zhengzhou University, Zhengzhou 450001, China
| | - Douglas Goff
- Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada
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25
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Cao C, Yuan D, Li X, Kong B, Chen Q, Sun F, Liu Q. Reduction of phosphate content in frankfurters by up to 50% using micronized cold-pressed sesame seed cake. Meat Sci 2021; 185:108708. [PMID: 34800751 DOI: 10.1016/j.meatsci.2021.108708] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [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: 04/18/2021] [Revised: 11/04/2021] [Accepted: 11/11/2021] [Indexed: 01/22/2023]
Abstract
Our study assessed the effects of micronized cold-pressed sesame seed cake (MCPSSC) incorporation as a potential phosphate replacement on the textural and gel properties of 50% reduced-phosphate frankfurters. Our results indicated that moderate MCPSSC addition (4%) resulted in the strongest inhibition of textural quality deficits in reduced-phosphates frankfurters, which was confirmed via scanning electron microscopy. Moreover, although some differences were perceived in the sensorial parameters and flavour profile of reduced-phosphate frankfurters prepared with MCPSSC, all of them were deemed acceptable. Therefore, incorporating moderate amounts of MCPSSC is a feasible strategy to reduce the phosphate contents of frankfurters and promote "clean label" practices.
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Affiliation(s)
- Chuanai Cao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Dongxue Yuan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xin Li
- Sharable Platform of Large-Scale Instruments & Equipments, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Fangda Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Heilongjiang Green Food Science & Research Institute, Harbin, Heilongjiang 150028, China.
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26
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Pan Y, Sun Q, Liu Y, Wei S, Xia Q, Zheng O, Liu S, Ji H, Deng C, Hao J. The relationship between rheological and textural properties of shrimp surimi adding starch and 3D printability based on principal component analysis. Food Sci Nutr 2021; 9:2985-2999. [PMID: 34136165 PMCID: PMC8194762 DOI: 10.1002/fsn3.2257] [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] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2020] [Revised: 02/14/2021] [Accepted: 03/14/2021] [Indexed: 01/17/2023] Open
Abstract
The three-dimensional (3D) printing properties of pure shrimp surimi are poor and require improvement via the addition of other materials. The effects of the different amounts of potato starch, corn starch, tapioca starch, and cross-linked starch (CLS) (0%, 3%, 6%, or 9%, respectively) on the 3D printing properties and material properties of white shrimp (Litopenaeus vannamei) surimi were evaluated in the present study. The results showed that the apparent viscosity, G', and G'' of the samples were increased by adding 6% CLS, making it easy to extrude the sample from the nozzle and resulting in an improvement in the printing accuracy. In addition, after adding 6% CLS, the hardness, adhesiveness, and springiness of the sample were increased, which assist with maintaining the shape of the printed material and improve the printing stability of the sample. Moreover, the water holding capacity of shrimp surimi increased as a result of the addition of 6% CLS. In summary, 6% CLS can improve the material properties of shrimp surimi and make it more suitable for 3D printing.
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Affiliation(s)
- Yanmo Pan
- College of Food Science and TechnologyGuangdong Provincial Key Laboratory of Aquatic Product Processing and SafetyGuangdong Province Engineering Laboratory for Marine Biological ProductsGuangdong Provincial Engineering Technology Research Center of SeafoodKey Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education InstitutionGuangdong Ocean UniversityZhanjiangChina
- Collaborative Innovation Center of Seafood Deep ProcessingDalian Polytechnic UniversityDalianChina
| | - Qinxiu Sun
- College of Food Science and TechnologyGuangdong Provincial Key Laboratory of Aquatic Product Processing and SafetyGuangdong Province Engineering Laboratory for Marine Biological ProductsGuangdong Provincial Engineering Technology Research Center of SeafoodKey Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education InstitutionGuangdong Ocean UniversityZhanjiangChina
- Collaborative Innovation Center of Seafood Deep ProcessingDalian Polytechnic UniversityDalianChina
| | - Yang Liu
- College of Food Science and TechnologyGuangdong Provincial Key Laboratory of Aquatic Product Processing and SafetyGuangdong Province Engineering Laboratory for Marine Biological ProductsGuangdong Provincial Engineering Technology Research Center of SeafoodKey Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education InstitutionGuangdong Ocean UniversityZhanjiangChina
- Collaborative Innovation Center of Seafood Deep ProcessingDalian Polytechnic UniversityDalianChina
| | - Shuai Wei
- College of Food Science and TechnologyGuangdong Provincial Key Laboratory of Aquatic Product Processing and SafetyGuangdong Province Engineering Laboratory for Marine Biological ProductsGuangdong Provincial Engineering Technology Research Center of SeafoodKey Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education InstitutionGuangdong Ocean UniversityZhanjiangChina
- Collaborative Innovation Center of Seafood Deep ProcessingDalian Polytechnic UniversityDalianChina
| | - Qiuyu Xia
- College of Food Science and TechnologyGuangdong Provincial Key Laboratory of Aquatic Product Processing and SafetyGuangdong Province Engineering Laboratory for Marine Biological ProductsGuangdong Provincial Engineering Technology Research Center of SeafoodKey Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education InstitutionGuangdong Ocean UniversityZhanjiangChina
- Collaborative Innovation Center of Seafood Deep ProcessingDalian Polytechnic UniversityDalianChina
| | - Ouyang Zheng
- College of Food Science and TechnologyGuangdong Provincial Key Laboratory of Aquatic Product Processing and SafetyGuangdong Province Engineering Laboratory for Marine Biological ProductsGuangdong Provincial Engineering Technology Research Center of SeafoodKey Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education InstitutionGuangdong Ocean UniversityZhanjiangChina
- Collaborative Innovation Center of Seafood Deep ProcessingDalian Polytechnic UniversityDalianChina
| | - Shucheng Liu
- College of Food Science and TechnologyGuangdong Provincial Key Laboratory of Aquatic Product Processing and SafetyGuangdong Province Engineering Laboratory for Marine Biological ProductsGuangdong Provincial Engineering Technology Research Center of SeafoodKey Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education InstitutionGuangdong Ocean UniversityZhanjiangChina
- Collaborative Innovation Center of Seafood Deep ProcessingDalian Polytechnic UniversityDalianChina
| | - Hongwu Ji
- College of Food Science and TechnologyGuangdong Provincial Key Laboratory of Aquatic Product Processing and SafetyGuangdong Province Engineering Laboratory for Marine Biological ProductsGuangdong Provincial Engineering Technology Research Center of SeafoodKey Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education InstitutionGuangdong Ocean UniversityZhanjiangChina
- Collaborative Innovation Center of Seafood Deep ProcessingDalian Polytechnic UniversityDalianChina
| | - Chujin Deng
- College of Food Science and TechnologyGuangdong Provincial Key Laboratory of Aquatic Product Processing and SafetyGuangdong Province Engineering Laboratory for Marine Biological ProductsGuangdong Provincial Engineering Technology Research Center of SeafoodKey Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education InstitutionGuangdong Ocean UniversityZhanjiangChina
- Collaborative Innovation Center of Seafood Deep ProcessingDalian Polytechnic UniversityDalianChina
| | - Jiming Hao
- College of Food Science and TechnologyGuangdong Provincial Key Laboratory of Aquatic Product Processing and SafetyGuangdong Province Engineering Laboratory for Marine Biological ProductsGuangdong Provincial Engineering Technology Research Center of SeafoodKey Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education InstitutionGuangdong Ocean UniversityZhanjiangChina
- Collaborative Innovation Center of Seafood Deep ProcessingDalian Polytechnic UniversityDalianChina
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27
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Anjo FA, Saraiva BR, Da Silva JB, Ribeiro YC, Bruschi ML, Riegel-Vidotti IC, Simas FF, Matumoto-Pintro PT. Acacia mearnsii gum: A residue as an alternative gum Arabic for food stabilizer. Food Chem 2021; 344:128640. [PMID: 33229157 DOI: 10.1016/j.foodchem.2020.128640] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [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: 07/18/2020] [Revised: 10/21/2020] [Accepted: 11/11/2020] [Indexed: 10/23/2022]
Abstract
Acacia mearnsii gum is not commercially exploited, being characterized as residue from A. mearnsii cultivation. This work investigated the A. mearnsii gum polysaccharide composition, its cytotoxicity and the technological effect as a stabilizer in ice cream. A. mearnsii gum showed a similar chemical structure to commercial gum Arabic and did not decrease the viability and proliferation of fibroblast cells (Balb/3T3) and hepatocarcinoma (HepG2). Rheological tests showed that the ice cream stabilized by the A. mearnsii gum had a more structured system (more interactions between the mixture components) and the same melting characteristics as the ice cream samples made with commercial gum Arabic. The results showed that A. mearnsii gum, which is actually an agro-industrial residue from tannin production for industry, is a potential stabilizing gum for the food industry, contributing to the economic development of the exploitation chain of A. mearnsii products and by-products.
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Affiliation(s)
- Fernando Antônio Anjo
- Programa de Pós-Graduação em Ciência de Alimentos, Universidade Estadual de Maringá, CEP: 87020-900 Maringá, PR, Brazil.
| | - Bianka Rocha Saraiva
- Programa de Pós-Graduação em Ciência de Alimentos, Universidade Estadual de Maringá, CEP: 87020-900 Maringá, PR, Brazil.
| | - Jessica Bassi Da Silva
- Programa de Pós-Graduação em Ciências Farmacêuticas, Universidade Estadual de Maringá, CEP: 87020-900 Maringá, PR, Brazil.
| | - Yasmin Carla Ribeiro
- Programa de Pós-Graduação em Biologia Celular e Molecular, Universidade Federal do Paraná, CEP: 81531-970 Curitiba, PR, Brazil.
| | - Marcos Luciano Bruschi
- Programa de Pós-Graduação em Ciências Farmacêuticas, Universidade Estadual de Maringá, CEP: 87020-900 Maringá, PR, Brazil.
| | | | - Fernanda Fogagnoli Simas
- Programa de Pós-Graduação em Biologia Celular e Molecular, Universidade Federal do Paraná, CEP: 81531-970 Curitiba, PR, Brazil.
| | - Paula Toshimi Matumoto-Pintro
- Programa de Pós-Graduação em Ciência de Alimentos, Universidade Estadual de Maringá, CEP: 87020-900 Maringá, PR, Brazil.
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28
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Cao C, Feng Y, Kong B, Xia X, Liu M, Chen J, Zhang F, Liu Q. Textural and gel properties of frankfurters as influenced by various κ-carrageenan incorporation methods. Meat Sci 2021; 176:108483. [PMID: 33676306 DOI: 10.1016/j.meatsci.2021.108483] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [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: 06/11/2020] [Revised: 02/09/2021] [Accepted: 02/20/2021] [Indexed: 11/26/2022]
Abstract
The influence of different addition forms of κ-carrageenan, including powder, pre-suspended in water, and pre-suspended in brine, on the textural and gel properties of frankfurters were investigated. Compared with the control group, each addition form of κ-carrageenan led to a lower cooking loss, as well as higher emulsion stability with more trapped water within frankfurters (P < 0.05). Moreover, κ-carrageenan powder or κ-carrageenan water suspension addition could render higher hardness, adhesiveness, springiness, chewiness, fracturability, and resilience of frankfurters than control group (P < 0.05), which was verified by dynamic rheology analysis. However, κ-carrageenan brine suspension addition had negative effects on the above characteristics. Microstructural images indicated that κ-carrageenan could help form finer and denser protein matrices. However, the interaction modes between the meat protein matrix and each addition form of κ-carrageenan were distinct. Additionally, the addition of κ-carrageenan water suspension had the best effect on the improvement of the textural and gel properties of frankfurters with an enhanced overall acceptability.
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Affiliation(s)
- Chuanai Cao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yangyang Feng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Meiyue Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jiaxin Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Fengxue Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Heilongjiang Green Food Science & Research Institute, Harbin, Heilongjiang 150028, China.
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29
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Zhang F, Zhao H, Cao C, Kong B, Xia X, Liu Q. Application of temperature-controlled ultrasound treatment and its potential to reduce phosphate content in frankfurter-type sausages by 50. Ultrason Sonochem 2021; 71:105379. [PMID: 33157359 PMCID: PMC7786533 DOI: 10.1016/j.ultsonch.2020.105379] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [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: 07/08/2020] [Revised: 09/27/2020] [Accepted: 10/20/2020] [Indexed: 05/09/2023]
Abstract
The objective of this study was to evaluate the effect of ultrasound treatments with different durations (15, 20, 25, 30, and 35 min) at a low static temperature (12 °C) controlled by an intelligent temperature control and monitoring system on the quality of 50% reduced-phosphate frankfurters. The results show that without ultrasound treatment, phosphate reduction caused some obvious deficits in the textural properties, sensorial parameters, and oxidative stability of frankfurters. Moreover, 25-min ultrasound treatment could significantly lower the cooking loss and enhance emulsion stability, textural properties, and sensorial parameters of reduced phosphate frankfurters, which was also verified by dynamic water distribution analysis and microstructural observation. Additionally, low constant temperature during ultrasound treatment was another crucial factor in retarding lipid oxidation during storage. Therefore, ultrasound treatment with moderate duration and stable low temperature could be considered a successful approach to obtain healthier reduced-phosphate frankfurters under the "clean label" concept.
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Affiliation(s)
- Fengxue Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Honglei Zhao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Chuanai Cao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Heilongjiang Green Food Science & Research Institute, Harbin, Heilongjiang 150028, China.
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30
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Shi Z, Shi Z, Wu M, Shen Y, Li G, Ma T. Fabrication of emulsion gel based on polymer sanxan and its potential as a sustained-release delivery system for β-carotene. Int J Biol Macromol 2020; 164:597-605. [PMID: 32687901 DOI: 10.1016/j.ijbiomac.2020.07.177] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2020] [Revised: 07/14/2020] [Accepted: 07/15/2020] [Indexed: 12/14/2022]
Abstract
Food-grade emulsion gels have attracted increasing attention in food and drug manufacturing, owing to their potential as novel delivery systems for lipophilic bioactive ingredients. Emulsion gels are structurally either a polymeric gel matrix with incorporated emulsion droplets (emulsion-filled gels), or a network of aggregated emulsion droplets (emulsion particulate gels). In this study, a novel emulsion gel was prepared by formulating an oil-in-water (O/W) emulsion stabilized by sanxan alone, followed by heating and cooling treatment, resulting in a structured solid system. Stable O/W type sanxan emulsion gels (SEGs) were obtained at sanxan concentration >0.5% (w/w). Fluorescence microscopy results confirmed the adsorption of sanxan on oil droplet surfaces. The effect of temperature and sanxan/oil concentrations on the rheological and textural properties of the SEGs was evaluated: the SEG containing 1% (w/w) sanxan and 20% (w/w) sunflower oil exhibited excellent rheological and textural properties. Further, the addition of 10 mM Na+ or 5 mM Ca2+ greatly enhanced the thermostability of the SEG. The potential of SEGs as sustained-release delivery systems for β-carotene was also explored. The findings are of great interest for the development of novel delivery systems based on emulsion gels stabilized by sanxan for the sustained release of lipophilic components.
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31
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Rodrigues DLC, Machado FM, Osório AG, de Azevedo CF, Lima EC, da Silva RS, Lima DR, Gonçalves FM. Adsorption of amoxicillin onto high surface area-activated carbons based on olive biomass: kinetic and equilibrium studies. Environ Sci Pollut Res Int 2020; 27:41394-41404. [PMID: 32681342 DOI: 10.1007/s11356-020-09583-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [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: 03/30/2020] [Accepted: 06/02/2020] [Indexed: 06/11/2023]
Abstract
This study presents the extraction of antibiotic amoxicillin (AMX) from aqueous solution employing activated carbons (AC) from olive biomass (OB). Two AC were prepared using ZnCl2 (activator agent), and a conventional muffle furnace (ACF) or microwave oven (ACMW). The structure, morphology, and textural properties from both AC were analyzed by scanning electron microscope (SEM), pH of point-zero-charge (pHPZC), infrared spectroscopy (FTIR), and N2 adsorption/desorption isotherms. AC with mesoporous structures rich in oxygenated groups and high specific area (as high as 1742 m2 g-1) were helpful for the efficient and fast adsorption of AMX. The Avrami kinetic nonlinear equation showed the best fitting for the empirical data when related to the pseudo-1st and pseudo-2nd order. The isothermal experimental data followed the Liu nonlinear model, displaying at 25 °C the maximum sorption capacity of 237.02 and 166.96 mg g-1 for the ACF and ACMW, respectively. An adsorption test with synthetic hospital effluent was carried out to evaluate the possibility of applying both adsorbents in wastewater purification. The purification efficiency was up to 94.4% and 91.96% for ACF and ACMW, respectively. Therefore, the AC obtained from OB (containing a mixture of seed, pulp, and olive peel) has a high potential for application in removing emerging contaminants from the wastewater.
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Affiliation(s)
- Daniel Lucas Costa Rodrigues
- Technology Development Center, Federal University of Pelotas (UFPEL), 1 Gomes Carneiro St., Pelotas, RS, 96010-610, Brazil
| | - Fernando Machado Machado
- Technology Development Center, Federal University of Pelotas (UFPEL), 1 Gomes Carneiro St., Pelotas, RS, 96010-610, Brazil.
| | - Alice Gonçalves Osório
- Technology Development Center, Federal University of Pelotas (UFPEL), 1 Gomes Carneiro St., Pelotas, RS, 96010-610, Brazil
| | - Cristiane Ferraz de Azevedo
- Technology Development Center, Federal University of Pelotas (UFPEL), 1 Gomes Carneiro St., Pelotas, RS, 96010-610, Brazil
| | - Eder Claudio Lima
- Institute of Chemistry, Federal University of Rio Grande do Sul (UFRGS), 9500 Bento Gonçalves Av., P.O. Box 15003, Porto Alegre, RS, 91501-970, Brazil
| | - Raphaelle S da Silva
- Institute of Chemistry, Federal University of Rio Grande do Sul (UFRGS), 9500 Bento Gonçalves Av., P.O. Box 15003, Porto Alegre, RS, 91501-970, Brazil
| | - Diana Ramos Lima
- Institute of Chemistry, Federal University of Rio Grande do Sul (UFRGS), 9500 Bento Gonçalves Av., P.O. Box 15003, Porto Alegre, RS, 91501-970, Brazil
| | - Fernanda Medeiros Gonçalves
- Livestock Research, Education and Extension Center, Federal University of Pelotas (UFPEL), 1529 Andrade Neves St., Pelotas, RS, 96020-080, Brazil
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32
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Tao X, Zhang Y, Chen F, Huang Y, Chen P. Effects of sucrose on pasting, thermal, rheological and textural properties of native and alcohol-alkali-treated waxy rice starch. Int J Biol Macromol 2020; 166:108-116. [PMID: 33098897 DOI: 10.1016/j.ijbiomac.2020.10.102] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2020] [Revised: 09/26/2020] [Accepted: 10/14/2020] [Indexed: 10/23/2022]
Abstract
In this work, the physicochemical properties of native waxy rice starch (WRS) and alcohol-alkali-treated waxy rice starch (AAT-WRS) were studied in the presence of sucrose. The results indicated that the addition of sucrose improved the transparency and freeze-thaw stability of WRS pastes and AAT-WRS pastes. Differential scanning calorimetry showed that the gelatinization temperatures of WRS increased with increased sucrose concentration, but the gelatinization enthalpy increased at low concentration of sucrose and decreased at high concentration. Rheological measurements indicated that sucrose addition had no significant effect on the pseudoplastic shear-thinning behaviors of WRS pastes and AAT-WRS pastes, but changed the apparent viscosity. Dynamic moduli (G' and G″) values of WRS pastes and AAT-WRS pastes with or without sucrose showed frequency dependency and sucrose addition dependency. The elastic behavior was dominant over viscous in the WRS-sucrose mixed pastes, while the AAT-WRS-sucrose mixed pastes was the opposite. The textural paraments of WRS and AAT-WRS before or after retrogradation increased with the increasing concentration of sucrose. These results suggested that sucrose potentially changed the physicochemical properties of WRS and AAT-WRS.
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Affiliation(s)
- Xiaoqi Tao
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Yiling Zhang
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Fei Chen
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Yanxia Huang
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Pei Chen
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China.
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33
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Devi A, Sindhu R, Khatkar BS. Effect of fats and oils on pasting and textural properties of wheat flour. J Food Sci Technol 2020; 57:3836-3842. [PMID: 32903945 DOI: 10.1007/s13197-020-04415-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/08/2019] [Accepted: 04/03/2020] [Indexed: 11/28/2022]
Abstract
Effects of fats and oils on pasting and textural properties of soft and hard wheat flours were investigated. Fats and oils significantly diminished peak viscosity, trough, breakdown, setback, final viscosity and escalated the pasting temperature. Effects on pasting properties were found more noticeable for soft wheat flour. Pasting properties of soft and hard wheat flour were significantly affected by coconut oil and hydrogenated fat. Texture analyser results divulged that fats and oils decreased the flour gel hardness, adhesiveness, gumminess and chewiness of flour gel of both varieties, whereas gel springiness was improved. Textural properties of wheat flour gels of both soft and hard wheat varieties were influenced most extensively by groundnut oil.
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Affiliation(s)
- Amita Devi
- Department of Food Processing and Technology, Gautam Buddha University, Greater Noida, 201308 India
| | - Ritu Sindhu
- Centre of Food Science and Technology, Chaudhary Charan Singh Haryana Agricultural University, Hisar, 125001 India
| | - B S Khatkar
- Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, 125001 India
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34
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Zhu L, Zhang H, Wu G, Qi X, Wang L, Qian H. Effect of structure evolution of starch in rice on the textural formation of cooked rice. Food Chem 2020; 342:128205. [PMID: 33092921 DOI: 10.1016/j.foodchem.2020.128205] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [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: 04/30/2020] [Revised: 08/27/2020] [Accepted: 09/23/2020] [Indexed: 12/13/2022]
Abstract
The content and composition of rice kernels are closely related to the textural properties of cooked rice. In this study, the mechanistic explanations of textural changes were linked to proton mobility, leaching behavior, and the molecular features of rice components during cooking. The decreasing trend of hardness and the formation of stickiness was mainly determined by the molecular mobility of components. The molecular weight (Mw) of starch and protein in leached solids increased with the leaching at 70-100 °C. The Mw of rice kernels at different cooking temperatures and times was similar, but the molecular size and volume varied at different stages of cooking. The dismission of the crystalline structure, C1 resonance, and lamellar structures after cooking at 100 °C for 10 min indicated that the structural evolution of starch in rice kernels was time- and temperature-dependent. These results provide a promising foundation for developing strategies to control rice cooking.
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Affiliation(s)
- Ling Zhu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China
| | - Hui Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China.
| | - Gangcheng Wu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China
| | - Xiguang Qi
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China
| | - Li Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China
| | - Haifeng Qian
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China
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35
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Tu J, Zhao J, Liu G, Tang C, Han Y, Cao X, Jia J, Ji G, Xiao H. Solid state fermentation by Fomitopsis pinicola improves physicochemical and functional properties of wheat bran and the bran-containing products. Food Chem 2020; 328:127046. [PMID: 32470773 DOI: 10.1016/j.foodchem.2020.127046] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [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: 10/21/2019] [Revised: 04/20/2020] [Accepted: 05/11/2020] [Indexed: 12/11/2022]
Abstract
Wheat bran was solid state fermented by Fomitopsis pinicola. The results showed that the processing properties were increased by fermentation and the content of total phenol and alkylresorcinols was 5.91 and 1.55 times of the unfermented bran respectively by the 6th day. The total antioxidant capacity was 5.73 times of the unfermented sample by the 4th day. Electronic nose analysis showed that the fermented wheat bran had a special flavor. GC-MS analysis found that 4-ethyl-2-methoxy-phenol was the main flavor substance, which was sharply increased during the fermentation. Furthermore, the textural properties of the dough and bread containing fermented bran were significantly improved. The content of phytic acid in the bread was significantly decreased, while the protein, total phenol and alkylresorcinols contents were significantly increased. Results suggest that solid state fermentation by Fomitopsis pinicola is a promising way to improve wheat bran to a nutritious and flavorful cereal food ingredient.
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Affiliation(s)
- Jie Tu
- College of Biotechnology, Jiangsu University of Science and Technology, Jiangsu Province, Zhenjiang 212008, China; Department of Food Science, University of Massachusetts, Amherst, MA, USA
| | - Jing Zhao
- College of Biotechnology, Jiangsu University of Science and Technology, Jiangsu Province, Zhenjiang 212008, China
| | - Guanhui Liu
- College of Biotechnology, Jiangsu University of Science and Technology, Jiangsu Province, Zhenjiang 212008, China; School of Grain Science and Technology, Jiangsu University of Science and Technology, Jiangsu Province, Zhenjiang 212008, China
| | - Caiyun Tang
- College of Biotechnology, Jiangsu University of Science and Technology, Jiangsu Province, Zhenjiang 212008, China
| | - Yanhui Han
- Department of Food Science, University of Massachusetts, Amherst, MA, USA
| | - Xitao Cao
- College of Biotechnology, Jiangsu University of Science and Technology, Jiangsu Province, Zhenjiang 212008, China
| | - Junqiang Jia
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Jiangsu Province, Zhenjiang 212008, China
| | - Gengsheng Ji
- College of Biotechnology, Jiangsu University of Science and Technology, Jiangsu Province, Zhenjiang 212008, China
| | - Hang Xiao
- Department of Food Science, University of Massachusetts, Amherst, MA, USA.
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36
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Liu B, Liu ZQ, Li DY, Yu MM, Liu YX, Qin L, Zhou DY, Shahidi F, Zhu BW. Action of endogenous proteases on texture deterioration of the bay scallop (Argopecten irradians) adductor muscle during cold storage and its mechanism. Food Chem 2020; 323:126790. [PMID: 32305808 DOI: 10.1016/j.foodchem.2020.126790] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [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: 07/23/2019] [Revised: 03/21/2020] [Accepted: 04/10/2020] [Indexed: 01/08/2023]
Abstract
Texture deterioration occurs in adductor muscle of scallop (Argopecten irradians) (AMS) after 5 d of cold storage. Principal component analysis indicated the texture deterioration resulted in significant decrease of hardness, springiness, adhesiveness and chewiness, but significantly increased cohesiveness. Endogenous proteases degraded structural proteins, among which cysteine proteases were mainly responsible for myofibrillar proteins (MPs) degradation, while serine proteases degraded both MPs and connective tissue proteins. Pearson coefficient analysis showed that texture indicators significantly correlated with structural protein indicators in AMS. To be more specific, the hardness, springiness, adhesiveness and chewiness negatively correlated with myofibrillar fragmentation index, soluble hydroxyproline (Hyp) and soluble glycosaminoglycans, but positively correlated with solubility of MPs and water holding capacity. Meanwhile, the cohesiveness positively correlated with soluble Hyp. The Taylor diagram and Hierarchical cluster analysis confirmed that the inhibitors of cysteine and serine proteases could effectively retard textural deterioration of AMS during 5 d of cold storage.
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Affiliation(s)
- Bing Liu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; National Engineering Research Center of Seafood, Dalian 116034, PR China
| | - Zi-Qiang Liu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - De-Yang Li
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Man-Man Yu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Yu-Xin Liu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; National Engineering Research Center of Seafood, Dalian 116034, PR China
| | - Lei Qin
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; National Engineering Research Center of Seafood, Dalian 116034, PR China
| | - Da-Yong Zhou
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; National Engineering Research Center of Seafood, Dalian 116034, PR China.
| | - Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1B3X9, Canada
| | - Bei-Wei Zhu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; National Engineering Research Center of Seafood, Dalian 116034, PR China; Beijing Advanced Innovation Centre of Food Nutrition and Human Health, China Agricultural University, Beijing 100083, PR China; Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center, Tianjin 300457, PR China
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37
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Suwannarong S, Wongsagonsup R, Suphantharika M. Effect of spent brewer's yeast β-D-glucan on properties of wheat flour dough and bread during chilled storage. Int J Biol Macromol 2020; 156:381-393. [PMID: 32247818 DOI: 10.1016/j.ijbiomac.2020.04.001] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [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: 02/13/2020] [Revised: 03/26/2020] [Accepted: 04/01/2020] [Indexed: 10/24/2022]
Abstract
Effect of spent brewer's yeast β-D-glucan incorporation (0.25-2.00%, w/w wheat flour) on the characteristics of wheat flour dough and bread during chilled storage at 4 °C for 8 days was investigated. The dough containing 0.75% yeast β-D-glucan had the highest strength, work of adhesion, and stickiness. The addition of yeast β-D-glucan up to 0.75% yielded the breads with an appearance comparable to the control bread (without yeast β-D-glucan). The staling of bread was retarded by the addition of yeast β-D-glucan up to 0.75% as evidenced by the higher retained moisture content and cohesiveness and the lower L* value and hardness of the bread crumb during chilled storage compared to the control and the 1.00-2.00% yeast β-D-glucan breads. The 0.75% yeast β-D-glucan bread exhibited the lowest melting enthalpy of retrograded starch (ΔHret), the lowest B-type- and total crystallinities, the least microstructure change of the crumb matrix, and the highest consumer acceptance after 4 days chilled storage. These results suggested that the incorporation of an appropriate amount of yeast β-D-glucan could improve the quality and shelf life of bread or other starch-based food products during chilled storage.
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Affiliation(s)
- Sarinthorn Suwannarong
- Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand; Center of Excellence on Agricultural Biotechnology (AG-BIO/PERDO-CHE), Bangkok 10930, Thailand
| | - Rungtiwa Wongsagonsup
- Division of Food Technology, Kanchanaburi Campus, Mahidol University, Kanchanaburi 71150, Thailand
| | - Manop Suphantharika
- Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand; Center of Excellence on Agricultural Biotechnology (AG-BIO/PERDO-CHE), Bangkok 10930, Thailand.
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38
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Huang YL, Ma YS. Optimization of the extrusion process for preparation of soluble dietary fiber-enriched calamondin pomace and its influence on the properties of bread. J Food Sci Technol 2019; 56:5444-5453. [PMID: 31749492 DOI: 10.1007/s13197-019-04015-x] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/24/2019] [Accepted: 08/07/2019] [Indexed: 01/14/2023]
Abstract
Calamondin pomace is a by-product obtained after calamondin juice extraction. The effects of extrusion variables on the soluble dietary fiber (SDF) of calamondin pomace were investigated by response surface methodology. Bread samples with different contents of extruded calamondin pomace (ECP) additive were produced and their textural and sensory properties evaluated. The optimal conditions for the extrusion of calamondin pomace were found to be a barrel temperature of 129 °C, feed moisture of 16%, and a screw speed of 298 rpm. The results revealed that extrusion increased the SDF of the calamondin pomace because the redistribution of insoluble dietary fiber formed SDF. A monosaccharide profile indicated that total dietary fiber in calamondin pomace processed by extrusion contained a high content of uronic acid and arabinose and a low amount of glucose, suggesting the presence of pectic polysaccharide and trace amounts of cellulose and hemicellulose. Increasing the ECP content decreased the specific volume and altered the textural properties, such as the hardness, gumminess and chewiness of the bread, and the bread became darker and redder in appearance. Sensory evaluation indicated that bread with 5% ECP content had good overall acceptability. Thus, extrusion of calamondin pomace can effectively increase the SDF content and resulting ECP can be used to produce SDF-enriched breads with sensory acceptability.
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Affiliation(s)
- Ya-Ling Huang
- Department of Seafood Science, National Kaohsiung University of Science and Technology, 142, Hai-Chuan Road, Nan-Tzu District, Kaohsiung, 81157 Taiwan
| | - Ya-Sheng Ma
- Department of Seafood Science, National Kaohsiung University of Science and Technology, 142, Hai-Chuan Road, Nan-Tzu District, Kaohsiung, 81157 Taiwan
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39
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Lin L, Pan T, Liu Q, Wei C. Cooking, morphological, mechanical and digestion properties of cooked rice with suppression of starch branching enzymes. Int J Biol Macromol 2019; 137:187-196. [PMID: 31255622 DOI: 10.1016/j.ijbiomac.2019.06.210] [Citation(s) in RCA: 15] [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: 05/08/2019] [Revised: 06/23/2019] [Accepted: 06/26/2019] [Indexed: 10/26/2022]
Abstract
Kernel components and some physicochemical properties of cooked rice were investigated and compared between a popular japonica rice Wu-xiang 9915 (WX) and its transgenic line (WX-SBEI/IIb-) with suppression of starch branching enzyme I/IIb. The starch content, especially amylopectin content, was significantly lower in WX-SBEI/IIb- than in WX. Brown rice flour had markedly higher gelatinization temperature in WX-SBEI/IIb- than in WX. The cooked kernels of WX-SBEI/IIb- had significantly lower volume swelling, leached material amount and wet weight than those of WX during cooking. Starch granules in WX kernel could be gelatinized completely and gradually from the exterior to the interior of endosperm, leading to breakage of cooked kernels. However, aggregate, elongated and small starch granules in the exterior of WX-SBEI/IIb- endosperm could not be gelatinized completely and remained their morphologies during cooking, leading to a high resistance of kernels to cooking. Brown rice flour of WX-SBEI/IIb- had significantly lower pasting viscosities, storage modulus and loss modulus but higher loss angle tangent than that of WX. The cooked kernels of WX-SBEI/IIb- had considerably higher hardness, springiness and cohesiveness but lower adhesiveness than those of WX. The starch in cooked kernels was more resistant to digestion in WX-SBEI/IIb- than in WX.
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Affiliation(s)
- Lingshang Lin
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province, Yangzhou University, Yangzhou 225009, China; Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, China; Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China
| | - Ting Pan
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province, Yangzhou University, Yangzhou 225009, China; Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, China; Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China
| | - Qiaoquan Liu
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province, Yangzhou University, Yangzhou 225009, China; Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, China; Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
| | - Cunxu Wei
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province, Yangzhou University, Yangzhou 225009, China; Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, China; Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
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40
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Li Y, Zhang Y, Liu X, Wang H, Zhang H. Effect of ultrasound-assisted freezing on the textural characteristics of dough and the structural characterization of wheat gluten. J Food Sci Technol 2019; 56:3380-3390. [PMID: 31274906 DOI: 10.1007/s13197-019-03822-6] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/13/2019] [Accepted: 05/08/2019] [Indexed: 11/24/2022]
Abstract
To better understand the effects of ultrasonic treatment in the whole freezing process (UWF) and the maximum ice crystal formation zone (UMF) on the quality of frozen dough, the textural properties of dough and the structure of gluten were investigated. The results showed that the UWF and UMF treatments improved the textural properties of frozen dough and obtain the best effect at the 60 W/L power densities. Ultrasound-assisted freezing reduced the destructive effect of disulfide bonds on dough, and led to a state of dynamic equilibrium of hydrophobic groups. UWF treatment at 80 W/L and UMF treatment at 40 W/L had positive effects prevented the secondary structure from destruction by freezing. The network of gluten treated by ultrasound-assisted freezing was more uniform and smaller than that of traditional freezing samples, which was similar to the network structure of fresh protein. According to Pearson's correlation analysis, there was a high correlation between SH, α-helix content and springiness. There was a significant positive correlation between β-turn and G', G″, and there was a significant negative correlation between β-turn and hardness. These results suggest that ultrasound-assisted freezing improved the process quality of dough though reducing the damage to gluten structure caused by freezing.
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Affiliation(s)
- Yinli Li
- 1College of Food and Biological Engineering, School of Food and Biological Engineering, Zhengzhou University of Light Industry, 5 Dongfeng Road, Zhengzhou, 450002 People's Republic of China.,Henan Collaborative Innovation Center of Food Production and Safety, 5 Dongfeng Road, Zhengzhou, 450002 People's Republic of China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, 5 Dongfeng Road, Zhengzhou, 450002 People's Republic of China
| | - Yanyan Zhang
- 1College of Food and Biological Engineering, School of Food and Biological Engineering, Zhengzhou University of Light Industry, 5 Dongfeng Road, Zhengzhou, 450002 People's Republic of China.,Henan Collaborative Innovation Center of Food Production and Safety, 5 Dongfeng Road, Zhengzhou, 450002 People's Republic of China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, 5 Dongfeng Road, Zhengzhou, 450002 People's Republic of China
| | - Xingli Liu
- 1College of Food and Biological Engineering, School of Food and Biological Engineering, Zhengzhou University of Light Industry, 5 Dongfeng Road, Zhengzhou, 450002 People's Republic of China.,Henan Collaborative Innovation Center of Food Production and Safety, 5 Dongfeng Road, Zhengzhou, 450002 People's Republic of China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, 5 Dongfeng Road, Zhengzhou, 450002 People's Republic of China
| | - Hongwei Wang
- 1College of Food and Biological Engineering, School of Food and Biological Engineering, Zhengzhou University of Light Industry, 5 Dongfeng Road, Zhengzhou, 450002 People's Republic of China.,Henan Collaborative Innovation Center of Food Production and Safety, 5 Dongfeng Road, Zhengzhou, 450002 People's Republic of China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, 5 Dongfeng Road, Zhengzhou, 450002 People's Republic of China
| | - Hua Zhang
- 1College of Food and Biological Engineering, School of Food and Biological Engineering, Zhengzhou University of Light Industry, 5 Dongfeng Road, Zhengzhou, 450002 People's Republic of China.,Henan Collaborative Innovation Center of Food Production and Safety, 5 Dongfeng Road, Zhengzhou, 450002 People's Republic of China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, 5 Dongfeng Road, Zhengzhou, 450002 People's Republic of China
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41
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Kamani MH, Meera MS, Bhaskar N, Modi VK. Partial and total replacement of meat by plant-based proteins in chicken sausage: evaluation of mechanical, physico-chemical and sensory characteristics. J Food Sci Technol 2019; 56:2660-2669. [PMID: 31168148 PMCID: PMC6525691 DOI: 10.1007/s13197-019-03754-1] [Citation(s) in RCA: 58] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/22/2019] [Accepted: 03/26/2019] [Indexed: 11/30/2022]
Abstract
The processed meats are classified in the first category of carcinogenic compounds due to its numerous health issues. For this reason, there is a growing interest to utilize healthy ingredients for formulation of meat-based products. The objective of this study was to replace completely and partially meat by plant proteins in sausage formulation and compare the characteristics of these novel formulae with full meat sample. The results showed that the plant proteins minimized the cooking loss and shrinkage and improved emulsion stability by creating a strong structural network in cooked emulsion. In contrast, the full meat samples had better strength/elasticity in terms of folding score (4.67 out of 5) and gel strength (2553.68 g mm) when compared to meat-reduced and meat-free samples. The sensory assessment showed that replacement of chicken meat by plant proteins was highly acceptable in terms of texture, odor, color and overall acceptance. Overall, it is concluded that plant proteins can be regarded as promising ingredients to replace 80-100% meat in sausage.
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Affiliation(s)
- Mohammad Hassan Kamani
- Department of Grain Science and Technology, CSIR-Central Food Technological Research Institute, Mysore, Karnataka 570020 India
| | - Manchanahally Shivanna Meera
- Department of Grain Science and Technology, CSIR-Central Food Technological Research Institute, Mysore, Karnataka 570020 India
| | - Narayan Bhaskar
- Department of Meat and Marine Sciences, CSIR-Central Food Technological Research Institute, Mysore, Karnataka 570020 India
| | - Vinod Kumar Modi
- Department of Meat and Marine Sciences, CSIR-Central Food Technological Research Institute, Mysore, Karnataka 570020 India
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42
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Punia S, Siroha AK, Sandhu KS, Kaur M. Rheological behavior of wheat starch and barley resistant starch (type IV) blends and their starch noodles making potential. Int J Biol Macromol 2019; 130:595-604. [PMID: 30840860 DOI: 10.1016/j.ijbiomac.2019.03.009] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2019] [Revised: 02/14/2019] [Accepted: 03/02/2019] [Indexed: 11/22/2022]
Abstract
Barley starch citrate (BSC), a type IV resistant starch (RS) is associated with numerous health benefits when incorporated in bakery products. Physicochemical, pasting and rheological properties of the wheat starch (WS) and wheat starch-barley starch citrate (WS-BSC) blends and textural and sensorial attributes of wheat starch noodles incorporated with BSC at 10, 20, 30 and 40% were evaluated. As the level of BSC increases, physico-chemical properties were reduced. Except pasting temperature all pasting parameters were decreased as the proportion of BSC increased in WS. All WS-BSC blends possessed decreased viscosity with increasing resistant starch type IV (RS4), which was well described by the Herschel-Bulkley model. As compared to WS, Firmness, springiness, cohesiveness and chewiness of BSC blends gels were decreased by addition of BSC. Study revealed a remarkable decrease in resistance of wheat starch gel by increasing the BCS substitution level. The results concluded the possibility of blending of BSC with WS up to 20% to produce noodles of acceptable quality.
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43
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Singla G, Krishania M, Sandhu PP, Sangwan RS, Panesar PS. Value additon of kinnow industry byproducts for the preparation of fiber enriched extruded products. J Food Sci Technol 2019; 56:1575-1582. [PMID: 30956338 DOI: 10.1007/s13197-019-03670-4] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/03/2019] [Accepted: 02/17/2019] [Indexed: 11/24/2022]
Abstract
In the present study dietary fiber enriched vermicelli from wheat flour supplemented with debittered kinnow industry by-products (pulp residue and pomace) has been developed. Functional, cooking and textural properties of both supplemented and unsupplemented vermicelli were evaluated. Vermicelli containing 15% debittered kinnow pulp residue and pomace showed minimum cooking loss (18.5, 20.0%) but higher swelling index (2.06, 1.87), water absorption capacity (153, 202 g/100 g) and optimal cooking time (9.34, 9.02 min). Firmness and fracturability of vermicelli supplemented debittered pulp residue (10.0 and 21.5) and pomace (16.7 and 16.1) was higher as compared to control sample (6.1 and 2.1) respectively. Further, redness, firmness, TPC, DPPH activity and water absorption capacity of vermicelli got increased with addition of debittered kinnow pulp and pomace. The utilization of debittered kinnow pulp and pomace in vermicelli can provide dual benefit like production of healthy food products along with solving the problem of solid waste disposal of kinnow industry byproducts.
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Affiliation(s)
- Gisha Singla
- Center of Innovative and Applied Bioprocessing (CIAB), Sector-81, S.A.S Nagar, Mohali, Punjab 140306 India
| | - Meena Krishania
- Center of Innovative and Applied Bioprocessing (CIAB), Sector-81, S.A.S Nagar, Mohali, Punjab 140306 India
| | - Pankaj P Sandhu
- Center of Innovative and Applied Bioprocessing (CIAB), Sector-81, S.A.S Nagar, Mohali, Punjab 140306 India
| | - Rajender S Sangwan
- Academy of Scientific and Innovative Research (AcSIR), CSIR-Human Resource Development Centre, Sector 19, Ghaziabad, Uttar Pradesh 201 002 India
| | - Parmjit S Panesar
- 3Food Biotechnology Research Laboratory, Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab 148106 India
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Bajaj R, Singh N, Kaur A. Effect of native and gelatinized starches from various sources on sponge cake making characteristics of wheat flour. J Food Sci Technol 2019; 56:1046-1055. [PMID: 30906062 DOI: 10.1007/s13197-019-03632-w] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/26/2019] [Accepted: 02/01/2019] [Indexed: 11/25/2022]
Abstract
Effect of addition of native and gelatinized starches from various sources (CS, corn; WCS, waxy corn starch; WS, wheat; PS, potato starch; KB, kidney bean SP, sweet potato; and RS, rice starch) on viscoelasticity and sponge-making properties of wheat flour (WF) was investigated. Sponge cakes prepared using native and gelatinized starches were compared to those prepared with 100% WF. The addition of gelatinized starches from various botanical sources led to increase in batter viscosity (increased storage and loss modulus and decreased tan δ) of batter. Sponge cakes made with addition of native and gelatinized starches from different botanical sources showed higher springiness, specific volume and cohesiveness. Firmness of sponge cakes showed variation among botanical sources and type (native or gelatinized) of starch. Sponge cakes prepared from gelatinized RS showed firmer texture. The crust color became more reddish brown on addition of gelatinized starch from all sources, however, crumb color varied with the source. Overall, it was observed that addition of gelatinized starches resulted in sponge cakes with softer texture and better organoleptic properties as compared to those made from WF.
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Affiliation(s)
- Ritika Bajaj
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India
| | - Narpinder Singh
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India
| | - Amritpal Kaur
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India
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Wang C, Li J, Zhou S, Zhou J, Lan Q, Qin W, Wu D, Liu J, Yang W, Zhang Q. Application of transglutaminase for quality improvement of whole soybean curd. J Food Sci Technol 2019; 56:233-244. [PMID: 30728565 DOI: 10.1007/s13197-018-3480-8] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/21/2018] [Accepted: 10/29/2018] [Indexed: 10/27/2022]
Abstract
To improve the quality of whole soybean curd (WSC), effects of compound coagulants consisting of calcium chloride (CaCl2) and transglutaminase (TGase) were investigated. The results showed that TGase modified the water distribution and reduced the cooking loss of WSC, accompanying with increased water holding capacity. The bloom value of WSC was upgraded as the TGase concentration increased. Although certain sensory parameters showed different scores in groups, the overall acceptability of 1500 ppm group was the highest. TPA test suggested that hardness, springiness and chewiness were promoted by TGase significantly. Smooth appearance of WSC was observed, resulting from the transformation of microstructure. Protein subunits of 7Sα', 7Sα, 7Sβ, 11SA3, 11S acidic, and 11S basic proteins were separated by sodium dodecyl sulfate polyacrylamide gel electrophoresis, band intensity of protein subunits declined at storage and cooking phase, indicating that crosslinking of proteins was still in progress. In conclusion, the addition of TGase improved the quality of CaCl2-induced WSC and could be used to facilitate the production of this new type of soybean product.
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Affiliation(s)
- Chenzhi Wang
- 1College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an, 625014 Sichuan China
| | - Jingyi Li
- 1College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an, 625014 Sichuan China
| | - Siyi Zhou
- 1College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an, 625014 Sichuan China
| | - Jiaqi Zhou
- 1College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an, 625014 Sichuan China
| | - Qiuyu Lan
- 1College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an, 625014 Sichuan China
| | - Wen Qin
- 1College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an, 625014 Sichuan China
| | - Dingtao Wu
- 1College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an, 625014 Sichuan China
| | - Jiang Liu
- Key Laboratory of Crop Ecophysiology and Farming System in Southwest, Ministry of Agriculture/Sichuan Engineering Research Center for Crop Strip Intercropping System, Chengdu, 611130 Sichuan China.,3College of Agronomy, Sichuan Agricultural University, Chengdu, 611130 Sichuan China
| | - Wenyu Yang
- Key Laboratory of Crop Ecophysiology and Farming System in Southwest, Ministry of Agriculture/Sichuan Engineering Research Center for Crop Strip Intercropping System, Chengdu, 611130 Sichuan China.,3College of Agronomy, Sichuan Agricultural University, Chengdu, 611130 Sichuan China
| | - Qing Zhang
- 1College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an, 625014 Sichuan China.,Key Laboratory of Crop Ecophysiology and Farming System in Southwest, Ministry of Agriculture/Sichuan Engineering Research Center for Crop Strip Intercropping System, Chengdu, 611130 Sichuan China
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Devi A, Sindhu R, Khatkar BS. Morphological, pasting, and textural characterization of starches and their sub fractions of good and poor cookie making wheat varieties. J Food Sci Technol 2019; 56:846-853. [PMID: 30906042 DOI: 10.1007/s13197-018-3544-9] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/14/2018] [Accepted: 12/05/2018] [Indexed: 10/27/2022]
Abstract
Starch and its sub-fractions of good and poor cookie quality wheat varieties were examined. Scanning electron microscopy images demonstrated that A-type starch granules were lenticular shape with larger diameter of 18.80-21.50 μm, whereas B-type starch granules displayed spherical shape with smaller diameter of 3.93-5.10 μm. Rapid Visco Analyzer pasting profiles of starch and its fractions of poor cookie quality displayed greater peak, trough, final, and setback viscosity compared the starch of good cookie quality wheat variety. On the contrary, the starch of good cookie quality wheat exhibited higher pasting temperature than the starch of poor cookie quality variety. Texture Analyzer results revealed that starch gel hardness, gumminess, and chewiness were found higher for poor cookie quality wheat variety as compared to starch of good cookie quality wheat.
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Affiliation(s)
- Amita Devi
- Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, 125001 India
| | - Ritu Sindhu
- Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, 125001 India
| | - B S Khatkar
- Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, 125001 India
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Ku SK, Hong JS, Choi HD, Park JD, Kim YB, Choi HW, Kim TK, Choi YS. A study of the quality characteristics of frozen Korean rice cake by using different thawing methods. Food Sci Biotechnol 2018; 27:1343-1351. [PMID: 30319843 DOI: 10.1007/s10068-018-0376-3] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [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: 11/24/2017] [Revised: 03/01/2018] [Accepted: 04/03/2018] [Indexed: 11/28/2022] Open
Abstract
The characteristics of frozen rice cakes after thawing them using different methods, such as standing at room temperature (NT), running water (RWT), pan-grill (PT), steam (ST), microwave (MWT), and superheated steam thawing (SHST), were compared. Frozen rice cakes treated by MWT or SHST showed the shortest thawing time of 3 min. The MWT treatment showed the largest thawing loss, while the ST treatment showed the highest moisture content. The ST, RWT, and MWT treatments showed the highest water activity values. The NT treatment exhibited the highest hardness values, whereas the ST treatment showed the lowest values, possibly due to the adverse effects of high temperature on them. Sensory evaluation showed differences in appearance, moistness, and tenderness according to the thawing method, but there was no significant difference in overall acceptability. This study suggests that the qualities of frozen rice cakes varied depending on the different thawing methods.
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Affiliation(s)
- Su-Kyung Ku
- Food Processing Research Center, Korea Food Research Institute, Nongsaengmyeong-ro, Iseo-myeon, Wanju-gun, Jeollabuk-do Korea
| | - Jung-Sun Hong
- Food Processing Research Center, Korea Food Research Institute, Nongsaengmyeong-ro, Iseo-myeon, Wanju-gun, Jeollabuk-do Korea
| | - Hee-Don Choi
- Food Processing Research Center, Korea Food Research Institute, Nongsaengmyeong-ro, Iseo-myeon, Wanju-gun, Jeollabuk-do Korea
| | - Jong-Dae Park
- Food Processing Research Center, Korea Food Research Institute, Nongsaengmyeong-ro, Iseo-myeon, Wanju-gun, Jeollabuk-do Korea
| | - Young-Boong Kim
- Food Processing Research Center, Korea Food Research Institute, Nongsaengmyeong-ro, Iseo-myeon, Wanju-gun, Jeollabuk-do Korea
| | - Hyun-Wook Choi
- Food Processing Research Center, Korea Food Research Institute, Nongsaengmyeong-ro, Iseo-myeon, Wanju-gun, Jeollabuk-do Korea
| | - Tae-Kyung Kim
- Food Processing Research Center, Korea Food Research Institute, Nongsaengmyeong-ro, Iseo-myeon, Wanju-gun, Jeollabuk-do Korea
| | - Yun-Sang Choi
- Food Processing Research Center, Korea Food Research Institute, Nongsaengmyeong-ro, Iseo-myeon, Wanju-gun, Jeollabuk-do Korea
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48
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Kim MJ, Oh SG, Chung HJ. Impact of heat-moisture treatment applied to brown rice flour on the quality and digestibility characteristics of Korean rice cake. Food Sci Biotechnol 2017; 26:1579-86. [PMID: 30263695 DOI: 10.1007/s10068-017-0151-x] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2017] [Revised: 07/05/2017] [Accepted: 07/14/2017] [Indexed: 10/18/2022] Open
Abstract
Effect of heat-moisture treatment (HMT) of brown rice flour on the quality and digestibility of Korean rice cake (jeolpyeon) was investigated. Brown rice flour with 20% moisture content was heat-moisture treated at 100-110 °C for 1-2 h, and subsequently cooled to 4 °C for 1-2 h. The lightness of HMT rice cake decreased as HMT temperature and time increased, whereas redness and yellowness increased. The hardness, springiness, and cohesiveness of HMT rice cake were much lower than those of brown rice cake. HMT of rice cake caused an increase in the resistant starch content and a decrease in the rapidly digestible starch content. In sensory evaluation, hardness of HMT rice cake was substantially lower than that of rice cake made with untreated brown rice due to retardation of retrogradation. However, the overall acceptability of HMT rice cake was lower than that of white rice cake or brown rice cake.
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Zhao D, Zhou Y, Liu H, Liang J, Cheng Y, Nirasawa S. Effects of dough mixing time before adding konjac glucomannan on the quality of noodles. J Food Sci Technol 2017; 54:3837-46. [PMID: 29085126 DOI: 10.1007/s13197-017-2831-1] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/05/2017] [Accepted: 08/23/2017] [Indexed: 10/18/2022]
Abstract
In this study, effects of 5% konjac glucomannan (KGM) blended with low-protein flour at different dough mixing duration on the properties of dough and noodles were investigated. To prepare the KGM noodle samples, 5% KGM was added after low-protein flour mixed with water for 0, 2 and 4 min, respectively. The three samples above were defined as T0 KGM, T2 KGM and T4 KGM noodle samples, respectively. The results revealed that the elastic modulus (G') and viscous modulus (G″) of dough both increased with extending dough mixing time before adding KGM. T4 KGM samples showed the least cooking loss. Textural properties including hardness, cohesiveness and tensile strength of KGM noodles had a tendency to increase with a longer dough mixing time before adding KGM. Microstructure of dough and noodles confirmed that a longer dough mixing time before adding KGM made microstructure more compact with a thickened gluten matrix. The sensory quality of the T2 KGM and T4 KGM samples was better than that of the T0 KGM samples.
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Diez-Escudero A, Espanol M, Beats S, Ginebra MP. In vitro degradation of calcium phosphates: Effect of multiscale porosity, textural properties and composition. Acta Biomater 2017; 60:81-92. [PMID: 28739544 DOI: 10.1016/j.actbio.2017.07.033] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2017] [Revised: 07/02/2017] [Accepted: 07/20/2017] [Indexed: 10/19/2022]
Abstract
The capacity of calcium phosphates to be replaced by bone is tightly linked to their resorbability. However, the relative importance of some textural parameters on their degradation behavior is still unclear. The present study aims to quantify the effect of composition, specific surface area (SSA), and porosity at various length scales (nano-, micro- and macroporosity) on the in vitro degradation of different calcium phosphates. Degradation studies were performed in an acidic medium to mimic the osteoclastic environment. Small degradations were found in samples with interconnected nano- and micropores with sizes below 3µm although they were highly porous (35-65%), with maximum weight loss of 8wt%. Biomimetic calcium deficient hydroxyapatite, with high SSA and low crystallinity, presented the highest degradation rates exceeding even the more soluble β-TCP. A dependence of degradation on SSA was indisputable when porosity and pore sizes were increased. The introduction of additional macroporosity with pore interconnections above 20µm significantly impacted degradation, more markedly in the substrates with high SSA (>15m2/g), whereas in sintered substrates with low SSA (<1m2/g) it resulted just in a linear increase of degradation. Up to 30 % of degradation was registered in biomimetic substrates, compared to 15 % in β-TCP or 8 % in sintered hydroxyapatite. The incorporation of carbonate in calcium deficient hydroxyapatite did not increase its degradation rate. Overall, the study highlights the importance of textural properties, which can modulate or even outweigh the effect of other features such as the solubility of the compounds. STATEMENT OF SIGNIFICANCE The physicochemical features of calcium phosphates are crucial to tune biological events like resorption during bone remodeling. Understanding in vitro resorption can help to predict the in vivo behavior. Besides chemical composition, other parameters such as porosity and specific surface area have a strong influence on resorption. The complexity of isolating the contribution of each parameter lies in the close interrelation between them. In this work, a multiscale study was proposed to discern the extent to which each parameter influences degradation in a variety of calcium phosphates, using an acidic medium to resemble the osteoclastic environment. The results emphasize the importance of textural properties, which can modulate or even outweigh the effect of the intrinsic solubility of the compounds.
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