Unsaturated Emulsifier-Mediated Modification of the Mechanical Strength and Oil Binding Capacity of a Model Edible Fat Crystallized under Shear

Langmuir ◽  
2012 ◽  
Vol 28 (46) ◽  
pp. 16207-16217 ◽  
Author(s):  
Nuria C. Acevedo ◽  
Jane M. Block ◽  
Alejandro G. Marangoni
Keyword(s):  
Mechanical Strength ◽  
Binding Capacity ◽  
Oil Binding

scholarly journals Valorization of Flaxseed Oil Cake Residual from Cold-Press Oil Production as a Material for Preparation of Spray-Dried Functional Powders for Food Applications as Emulsion Stabilizers

Biomolecules ◽  
2020 ◽  
Vol 10 (1) ◽  
pp. 153 ◽  
Author(s):  
Emilia Drozłowska ◽  
Łukasz Łopusiewicz ◽  
Monika Mężyńska ◽  
Artur Bartkowiak
Keyword(s):  
Antioxidant Activity ◽  
Binding Capacity ◽  
Flaxseed Oil ◽  
Inlet Temperature ◽  
Emulsifying Activity ◽  
Cold Press ◽  
Food Applications ◽  
Water Holding ◽  
Spray Dried ◽  
Oil Binding

Flaxseed oil cake extract (residual from cold-press oil production and rich in proteins and polysaccharides) was evaluated as a potential substrate for the preparation of spray-dried powders with emulsifying activity. Three variants of powders were obtained using different spray-drying process inlet temperatures: 160 °C, 180 °C, and 200 °C. The influence of temperature on physicochemical features (water holding capacity, oil binding capacity, water activity, solubility, color, chemical composition, antioxidant activity, and surface morphology) of the powders was estimated. Additionally, the emulsifying activity of the powders and the stability of oil-in-water emulsions prepared with their various content (0.5%, 1%, and 3%) were determined. Results showed that inlet temperature had significant influence on all physicochemical and functional properties of the powders. Increased inlet temperature decreased solubility and antioxidant activity but increased water-holding capacity, oil-binding capacity, and emulsifying activity. The emulsions prepared with the powder obtained at 200 °C showed the highest stability. SEM images showed the production of relatively spherical particles which were folded or wrinkled with a lot of dentures. This study could open a promising pathway for producing natural and plant-based spray-dried powders for food applications as emulsion stabilizers.

Electrolysis soy protein isolate-based oleogels prepared with an emulsion-templated approach

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Dianyu Yu ◽  
Yan Chen ◽  
Xing Chen ◽  
Yunyan Huang ◽  
Liqi Wang ◽  
...  
Keyword(s):  
Soy Protein ◽  
Xanthan Gum ◽  
Binding Capacity ◽  
Soy Protein Isolate ◽  
Single Layer ◽  
Protein Isolate ◽  
Regulatory Limits ◽  
Order Of Magnitude ◽  
The Stability ◽  
Oil Binding

Abstract This research focuses on the use of protein-polyphenol complex and protein-polyphenol: polysaccharide complexes to prepare oleogels through an emulsion-templated approach. Electrolysis soy protein isolate (ESPI) could be effectively adsorbed on the surface of a single-layer emulsion to increase the particle size. The order of the negative charges of the emulsion after adding polysaccharides was xanthan gum (XG)> pectin> carboxymethyl cellulose (CMC). Rheological behavior showed that the stability of the double-layer emulsions increased, and the viscoelasticity increased around one order of magnitude with the addition of polysaccharides. The oil binding capacity (OBC) of the oleogel prepared by adding polysaccharides increased to more than 97%. The peroxide value (PV) and anisidine value (AV) of XG oleogel were the minimum values in all samples. The AV and POV were within the regulatory limits of China after storage for 21 days. This provides a reference to design of ESPI-based oleogel for different applications.

scholarly journals Modification of structural and functional properties of sunflower 11S globulin hydrolysates

2016 ◽  
Vol 33 (No. 5) ◽  
pp. 474-479 ◽  
Author(s):  
J. Ren ◽  
Ch. Song ◽  
P. Wang ◽  
S. Li ◽  
N. Kopparapu ◽  
...  
Keyword(s):  
Functional Properties ◽  
Emulsion Stability ◽  
Activity Index ◽  
Binding Capacity ◽  
Surface Hydrophobicity ◽  
Foaming Properties ◽  
Hydrolysis Time ◽  
Structural And Functional Properties ◽  
11S Globulin ◽  
Oil Binding

The structural and functional properties such as solubility, emulsifying properties, foaming properties, oil binding capacity, and surface hydrophobicity of sunflower 11S globulin hydrolysates generated by Alcalase at hydrolysis time of 30, 60, 90, and 120 min were evaluated. Circular dichroism analysis showed the hydrolysates possessed a decreased α-helix and β-structure. The hydrolysates exhibited lower surface hydrophobicity. Hydrolysates with shorter hydrolysis time showed the higher emulsifying activity index, but the same emulsion stability and oil binding capacity compared to the original 11S globulin. The longer hydrolysis resulted in lower foaming and emulsion stability. Thus it was demonstrated that by controlling the hydrolysis time of sunflower 11S globulin, hydrolysate with a desirable functional properties can be obtained.

Development and properties of a new oil binding system for marine application

2014 ◽  
Vol 2014 (1) ◽  
pp. 1474-1484 ◽  
Author(s):  
Holger Unbehaun ◽  
Till Hieronymus ◽  
Sören Tech ◽  
André Wagenführ
Keyword(s):  
Field Experiments ◽  
Binding Capacity ◽  
Wood Fiber ◽  
Weather Conditions ◽  
High Porosity ◽  
Binder System ◽  
Water Separation ◽  
Binding System ◽  
Marine Application ◽  
Oil Binding

ABSTRACT Traditional marine oil response technology is based on ship borne techniques with oil/water separation by skimmer. These systems are very sensitive to weather conditions and have a long response time. Furthermore, conventional solid binder systems are unsuitable for marine application. Within the research project BIOBIND, a new binder system for marine application was developed and evaluated. The oil binders are made of biogenic and biodegradable wood-fiber, which cause only a small environmental impact and are very cost-efficient. They show a high porosity of 85 %, a high oil absorption capacity of approx. 600 kg m−3 (especially for thin oil films down to 0.03 mm), and a high retention capacity for oil. On the water surface, these binders achieve an oil recovery rate of 80 % with a coverage dosage of 11 %. Having a square geometry of 50 x 50 mm and a thickness of 4 mm, the binder has superior properties for manufacturing, storage, oil adsorption and recovery. The binder system was produced in industrial scale and tested during a large scale field experiment at the Baltic Sea in the summer of 2013. Its binding capacity and flotation ability were evaluated in mesocosm tests. Because of its hydrophobic properties, the binder floated for more than 8 days. Experiments of airborne application, monitoring, and ship borne recovery confirmed the suitability of the binder system. Due to airborne distribution, the binder system is also suitable for application during bad weather conditions and on shallow water territories. The paper describes the development of a solid oil binding system suitable for new marine application and presents the results of laboratory scale, mesocosm and field experiments.

Quantification of oil binding capacity of structuring fats: A novel method and its application

2010 ◽  
Vol 163 (7) ◽  
pp. 728-740 ◽  
Author(s):  
Tolibjon S. Omonov ◽  
Laziz Bouzidi ◽  
Suresh S. Narine
Keyword(s):  
Binding Capacity ◽  
Novel Method ◽  
Oil Binding

scholarly journals Effectiveness of Toothpony (Gazza minuta) protein hydrolysate on reducing oil uptake upon deep-frying

Food Research ◽  
2020 ◽  
Vol 4 (3) ◽  
pp. 805-813
Author(s):  
M.K. Zainol ◽  
R.C. Tan ◽  
Z. Mohd Zin ◽  
M. Danish-Daniel ◽  
Amirrudin Ahmad
Keyword(s):  
Protein Hydrolysate ◽  
Binding Capacity ◽  
Human Consumption ◽  
Degree Of Hydrolysis ◽  
Oil Uptake ◽  
Overall Acceptability ◽  
Meat Content ◽  
Total Food ◽  
Fried Foods ◽  
Oil Binding

Toothpony (Gazza minuta) is not typically used for human consumption due to its small size and low meat content, which is widely used as a fish meal. It is stated to be high in protein content and may be suitable for fish protein hydrolysate (FPH) production. Deepfat fried foods contain significant amounts of fat, in some cases up to one-third of the total food weight after frying. Toothpony FPH with low oil-binding ability may reduce the amount of oil consumed by deep-fried products. The objective of this research was to measure the physicochemical properties of Toothpony FPH and its utilisation in reducing the oil intake of deep-fried food. Toothpony FPH was obtained using the enzymatic method successfully. Batter formulations are prepared by adding 0%, 2%, 4%, 6% and 8% of Toothpony FPH into the sample mixtures. The present study indicates the degree of hydrolysis of Toothpony FPH determined by trichloroacetic acid (TCA) method was found to be 98.02%. Toothpony FPH's molecular weight distributions ranged from 7 to 175kDa and FTIR's transmission spectrum indicated the presence of amide I and amide II compounds (1654 and 1535cm-1 ). Oil binding capacity of Toothpony FPH was found to be low, which was 1.9 g oil/ g protein. This study indicated that 4% of Toothpony FPH produced the optimum amount to be incorporated in batter in order to best reduce oil uptake. In sensory evaluation, deep-fat-fried squid incorporated with 8% of Toothpony FPH showed the highest acceptance in all attributes, which were colour, crispness, oiliness, taste and overall acceptability. This approach offers the potentials use of Toothpony fish FPH for the production batter formulation which is efficient in the reduction of oil uptake.

scholarly journals Palm Olein Organogelation Using Mixtures of Soy Lecithin and Glyceryl Monostearate

Gels ◽  
2022 ◽  
Vol 8 (1) ◽  
pp. 30
Author(s):  
Sheah Yee Ghan ◽  
Lee Fong Siow ◽  
Chin Ping Tan ◽  
Kok Whye Cheong ◽  
Yin Yin Thoo
Keyword(s):  
Mechanical Properties ◽  
Palm Olein ◽  
Driving Forces ◽  
Binding Capacity ◽  
Van Der Waals Interactions ◽  
Infrared Analysis ◽  
Soy Lecithin ◽  
Glyceryl Monostearate ◽  
Significant Difference ◽  
Oil Binding

The present work investigated the interaction between soy lecithin (SL), glyceryl monostearate (GMS), and water in structuring palm olein (PO) to create an organogel having similar mechanical properties to commercial spread. Extreme vertices mixture design was used to optimize the composition of PO-based organogel. The resulting model showed a good fit to the predicted data with R2 ≥ 0.89. The optimum composition was 8% SL, 22% GMS, 28% water, and 42% PO (w/w) to produce a mean firmness of 1.91 N, spreadability of 15.28 N s−1, and oil binding capacity (OBC) of 83.83%. The OBC of optimized organogel was 10% higher than commercial spread product, and no significant difference was observed in the mechanical properties (p > 0.05). The microstructure, as well as the rheological and thermal properties of the optimized organogel were characterized. Fourier transform infrared analysis indicated that hydrogen bonding and van der Waals interactions were the key driving forces for organogelation. The mixture of SL and GMS favored the formation of β′ + β form crystals with a predominance of the β′ form. These results have important implications for the development of PO-based organogel as a potential fat replacer in the production of low-fat spread.

Oil-binding capacity of plastic fats: Effects of intermediate melting point TAG

2002 ◽  
Vol 79 (4) ◽  
pp. 389-394 ◽  
Author(s):  
Firouz Jahaniaval ◽  
Yukio Kakuda ◽  
Varghese Abraham
Keyword(s):  
Melting Point ◽  
Binding Capacity ◽  
Plastic Fats ◽  
Oil Binding

Influence of acetylation and heat-moisture treatment on physio-chemical, pasting and morphological properties of buckwheat(Fagopyrum esculentum) starch

2016 ◽  
Vol 35 (4) ◽  
Author(s):  
Shatabhisha Sarkar
Keyword(s):  
Amylose Content ◽  
Binding Capacity ◽  
Fagopyrum Esculentum ◽  
Morphological Properties ◽  
Water Binding ◽  
Native Starch ◽  
Swelling Power ◽  
Heat Moisture Treatment ◽  
Moisture Treatment ◽  
Oil Binding

Effect of acetylation and heat moisture treatment (HMT) on physicochemical, morphological and rheological properties of buckwheat starch (Fagopyrum esculentum) was investigated. Acetylation, decreased amylose content of starch with increase in water binding capacity, oil binding capacity, swelling power, solubility and sediment volume. Acetylated starch showed improved paste clarity (five days storage) and increased peak viscosity as compared to native starch. Amylose content, water binding capacity, and oil binding capacity was also improved in HMT starch. The increase in onset temperature of viscosity development and the decrease in peak viscosity was observed in HMT starch. HMT decreased swelling power and solubility of native starch.

The Effect of Shear on the Microstructure and Oil Binding Capacity of Wax Crystal Networks

2015 ◽  
Vol 10 (4) ◽  
pp. 403-415 ◽  
Author(s):  
Alexia I. Blake ◽  
Alejandro G. Marangoni
Keyword(s):  
Binding Capacity ◽  
Wax Crystal ◽  
Oil Binding
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