Omega-3 Polyunsaturated fatty acids (n-3 PUFAs), especially long-chain eicosapentaenoic (EPA) and docosahexaenoic (DHA) fatty acids, exert a strong positive influence on human health. At present, ...fish oil is the major source of omega-3.
EPA and DHA are highly susceptible to lipid oxidation Lipid oxidation of fish oil and other PUFA-rich foods is a serious problem that often leads to loss of shelf-life, consumer acceptability, functionality, nutritional value, and safety. In this review, some beneficial effects of omega-3 fatty acids are presented. In addition, some approaches used to protect PUFAs such as antioxidants, microencapsulation and modified atmosphere packaging are reviewed.
► Omega-3 Polyunsaturated fatty acids (n-3 PUFAs), especially long-chain eicosapentaenoic (EPA) and docosahexaenoic (DHA) fatty acids, exert a strong positive influence on human health. ► At present, fish meat and oil are the major source of long-chain omega-3 fatty acids. ► EPA and DHA are highly susceptible to lipid oxidation. ► Lipid oxidation of fish oil and other PUFA-rich foods is a serious problem that often leads to loss of shelf-life, consumer acceptability, functionality, nutritional value, and safety. ► In this review, some beneficial effects of omega-3 fatty acids are presented. In addition, some approaches used to protect PUFAs such as antioxidants, microencapsulation and modified atmosphere packaging are reviewed.
This work reports on the influence of plant seed gum (PSG) from alfalfa (Medicago sativa L.) and flaxseed (Linum usitatissimum L.) on cryogels based on sodium caseinate (NaCas), whey protein isolate ...(WPI), and their combined mixture in embedding the probiotic Lacticaseibacillus rhamnosus GG (LGG). A significant preservation of LGG cell viability was achieved during the xero-structuration process. Among the materials tested, sodium caseinate was the standout, most effectively preserving LGG's biological activity across varying temperature and humidity conditions. Elevated storage temperature and relative humidity conditions accelerated LGG inactivation rates, especially in the case of WPI (in the presence or absence of PSG), which was primarily attributed to increased metabolic activity due to the changes in the xero-scaffolds’ physical state. Moreover, the specific protein type used played a pivotal role in determining LGG's survival rates during simulated gastrointestinal digestion processes. In adhesion tests using a Caco-2/HT-29 co-culture model, LGG showed the highest adhesion found in NaCas. Interestingly, except for NaCas, adding PSG augmented LGG's bioadhesion capabilities, with flaxseed gum showing the highest enhancement in adhesin-mucin interactions. The research also underscored the release of bioactive peptides, which displayed a range of health benefits including antimicrobial and antioxidant properties.
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•L. rhamnosus GG (LGG) survivability in milk protein–seed gum cryogels was tested.•Sodium caseinate excelled in preserving LGG under varying storage conditions.•The protein type was prominent on the LGG cells survival during in vitro digestion.•Plant seed gums improved LGG adhesion, especially in WPI-based systems.•The gum type and amount did not alter the peptidome of the intestinal digesta.
Cryogels offer a promising macroporous platform that can be employed as either a functional ingredient in food composites or a colloidal template for incorporating bioactives, including probiotic ...living cells. The aim of the present work is to explore the functionality of two plant seed polysaccharides, flaxseed gum (FG) and alfalfa galactomannan (AAG), in individual and combined (1:1 ratio) milk protein-based cryogels, namely sodium caseinate (NaCas) and whey protein isolate (WPI). These cryogels were created by freeze-drying hydrogels formed via L.rhamnosus GG – a human gut-relevant probiotic strain – fermentation. Our findings showed that including gum in the composition limited volume contraction during lyophilisation, reduced macropore size and thickened cryogel skeleton vessels. Furthermore, gum-containing cryogels displayed improved thermal stability and slower water disintegration rates. The AAG-stabilised cryogels specifically showed a notable reduction in monolayer water content compared to FG. From a mechanistic viewpoint, AAG influenced the physicochemical and microstructural properties of the cryogels, most probably via its self-association during cryogenic processing, promoting the development of intertwined protein-gum networks. FG, on the other hand, enhanced these properties through electrostatic complexation with proteins. Cryogels made from protein-polysaccharide blends exhibited promising techno-functional properties for enhancing and diversifying food product innovation.
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Lactose and/or lactic acid was added to four acidified dairy formulations before spray drying in a small-scale pilot plant spray dryer, to investigate the effect on powder surface composition and ...wall deposition during spray drying. Addition of lactic acid significantly reduced the glass transition temperature of powders, whereas lactose had the opposite effect. Addition of lactic acid also led to a significant increase in wall deposition. No significant effect of the formulations was observed for moisture content, water activity and particle size. LF-NMR analysis suggested that lactic acid caused shift of water protons from a more mobile fraction to a tightly bound fraction. Confocal Raman microscopy and X-ray photoelectron spectroscopy (XPS) showed that the particle surface in all powders was dominated by proteins. Adding lactose and lactic acid increased the proportion of both components on the particle surface, thus making powders more susceptible to sticking and causing higher wall deposition.
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•Lactose and lactic acid had opposite effect on powder glass transition temperature.•Higher lactic acid concentration increased wall deposition during spray drying.•Differences in powder surfaces were characterized with Raman microscopy and XPS.•Higher proportion of lactose/lactic acid on surface lead to higher wall deposition.
Spray drying (SD) and freeze drying (FD) represent common methods utilized across various industries to achieve powdered final products. Electrostatic spray drying (ESD) is an emerging alternative as ...a continuous process to dry sensitive products without degradation, challenging the established drying techniques. This study aims to explore the efficacy of this process (ESD) in preserving the integrity of active components like oils, lactic acid bacteria (LAB), and enzymes. Additionally, a life cycle assessment (LCA) of these three drying technologies was conducted for a comprehensive evaluation. In oil encapsulation, the study showed that oxidation was significantly influenced by the formulation and the drying processes employed, where higher encapsulation efficiency resulted in lower degradation. This was observed, for instance, in the saponin composition dried with ESD. For LAB encapsulation, the results demonstrated higher preservation using FD and ESD. However, the impact of climate change using FD is twice superior to the ESD process. Finally, for enzyme application, β-gal activity was retained maximally while encapsulating using skim milk or maltodextrin. Specifically, regardless of drying technique, maltodextrin exhibited a maximum retention of β-gal activity, exceeding 30%. In all the case studies, ESD proved to excel in encapsulating thermosensitive actives, highlighting superior retention of native viability and properties compared to SD. Additionally, ESD generated results comparable to those achieved with FD. Therefore, ESD appears to be a promising method for high powder quality and a more sustainable process than FD and SD.
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•Introduction of ESD compared to SD & FD was performed.•Effects of formulation and scales were studied.•LCA was conducted to evaluate powder production scenarios.•ESD was the most efficient to encapsulate thermosensitive active.
The influence of the protein, fat and sugar in almond milk on the formation of the acidic gel was investigated by determining their physicochemical and microstructural properties. The protein, fat ...and sugar in the almond milk were varied from 2% to 6%, 0.8%–7% and 0.6%–7%, respectively and fermented using Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophiles cultures to form a gel structure. Both protein and fat increased the gel strength, viscosity (stirred gel) and lightness of almond yoghurts as the concentration increased. The addition of protein content increased the cohesiveness (from 0.70 to 1.17), water holding capacity (from 28.75% to 52.22%) and D4,3 value of particle size (from 32.76 μm to 44.41 μm) of almond yoghurt. Fat reduction decreased the firmness (from 6.56 g to 4.69 g), D4,3 value (from 88.53 μm to 18.37 μm), and water holding capacity (from 48.96% to 27.66%) of almond yoghurt. With sugar addition, almond yoghurt showed increased adhesiveness, decreased lightness and a low pH, with no significant difference in firmness, particle size, and flow behaviour. The confocal images provided evidence that the fortified protein contents homogeneously entrapped fat globules resulting in a more stable gel network and increased fat content led to large fat globule formation resulting in a harder gel network, while the added sugar did not significantly affect the gel network. The results suggested that the protein fortification enhances the texture of almond yoghurt. The fat content of 7% with 3.5% protein showed poor consistency and gel strength of yoghurt. Sugar mainly contributed to bacterial metabolism during fermentation.
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•Protein or fat fortification gives almond yoghurt a rigid and stable gel structure.•Excess fat accounts for weak poor consistency and gel strength in almond yoghurt.•Sugar mainly contributes to bacterial metabolism during almond yoghurt fermentation.•The microstructure of almond yoghurt verified the effects of main composition variation.
The contributions and importance of the water-in-oil-in-water (W1/O/W2; W1:W2 = 40:60; W1/O: W2 = 20:80) type double emulsion (DE) to the physicochemical characteristics of almond-based gel were ...identified in this study. This study investigated from two perspectives: 1) the effect of the amount of DE addition on the gel properties of almond-based yoghurt and 2) the comparison between samples made with and without DE. The hardness, water holding capacity, and viscosity value of almond-based gel increased when the DE addition increased from 5, 10, 20, to 30 % due to the composition variance. Comparing the sample made with DE structure and made without DE, a significant difference was only found between samples incorporated with 30 % DE (D30) and its counterpart control sample C30. A significantly higher (p < 0.05) apparent viscosity and hardness values were observed in sample D30 (0.27 Pa·s; 18.25 g) compared to its counterpart control sample C30 (0.21 Pa·s; 15.09 g). A sensory evaluation revealed similar preferences for both samples (D30 and C30). In summary, the presence of a double emulsion structure contributed to the improved texture, microstructure and quality of almond-based gels. This approach can potentially guide the future production of double emulsion-incorporated plant-based gels.
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•Almond-based gels were added with 5 %, 10 %, 20 %, and 30 % of double emulsion.•The more double emulsion incorporated, the harder the gel formed.•Hardness, gel strength and viscosity were higher in samples with double emulsion structure.•The incorporation of double emulsion structure decreases the syneresis level of samples.•Sensory results were similar between samples made with and without double emulsion.
Surface chemistry and microscopy of food powders Burgain, Jennifer; Petit, Jeremy; Scher, Joël ...
Progress in surface science,
December 2017, 2017-12-00, 2017-12, Letnik:
92, Številka:
4
Journal Article
Recenzirano
Despite high industrial and scientific interest, a comprehensive review of the surface science of food powders is still lacking. There is a real gap between scientific concerns of the field and ...accessible reviews on the subject. The global description of the surface of food powders by multi-scale microscopy approaches seems to be essential in order to investigate their complexity and take advantage of their high innovation potential.
Links between these techniques and the interest to develop a multi-analytical approach to investigate scientific questions dealing with powder functionality are discussed in the second part of the review. Finally, some techniques used in others fields and showing promising possibilities in the food powder domain will be highlighted. Display omitted
•The impact of alfalfa galactomannan (AAG) on the digestibility of milk proteins was studied.•AAG mediated the intragastric aggregation of both sodium caseinate and whey protein isolate.•AAG affected ...only the peptic cleavage of caseins and β-lactoglobulin in the gastric chymes.•AAG enhanced the free amino acids release in the gastric chymes regardless of the protein type.•The free amino acids release rate in the intestinal chymes were adversely related to AAG content.
This paper reports on the impact of alfalfa galactomannan (AAG, 0.1, 0.5 or 1% wt.) on the colloidal changes and digestibility of sodium caseinate (NaCN) and whey protein isolate (WPI) dispersions (10% wt.) under static in-vitro digestion conditions. Static laser light scattering and confocal laser scanning microscopy-assisted assessment of the NaCN-based gastric chymes confirmed the ability of AAG to control the acid-induced protein coagulation phenomena. Contrarily, the presence of AAG in the WPI-based gastric chymes was associated with the formation of larger aggregates due to the occurrence of segregative microphase separation. The kinetic modelling of the SDS-PAGE densitometric data showed that the intragastric peptic cleavage rates were higher for caseins than whey proteins (β-lactoglobulin, α-lactalbumin). However, free amino acid (FAA) release rates did not exceed 12% under intragastric conditions, whilst notably higher release rates were achieved in the intestinal digesta (36–52%). In all cases, the FAA release rates significantly increased in the presence of AAG.
Yogurts are important dairy products that have known a rapid market growth over the past few decades. Industrial yogurt manufacture involves different processing steps. Among them, protein ...fortification of the milk base is elemental. It greatly enhances yogurt nutritional and functional properties and prevents syneresis, an undesirable yogurt textural defect. Protein enrichment can be achieved by either concentration process (evaporation under vacuum and membrane processing: reverse osmosis and/or ultrafiltration) or by addition of dairy ingredients. Traditionally, skim milk powder (SMP) is used to enrich the milk base before fermentation. However, increased quality and availability of other dairy ingredients such as milk protein isolates (MPI), milk protein concentrates (MPC) whey protein isolates (WPI) and concentrates (WPC), micellar casein (MC) and caseinates have promoted their use as alternatives to SMP. Substituting different dry ingredients for skim milk powder in yogurt making affects the yogurt mix protein composition and subsequent textural and sensorial properties. This review focuses on various type of milk protein used for fortification purposes and their influence on these properties.
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