scholarly journals Improved Physicochemical Properties of Pork Patty Supplemented with Oil-in-Water Nanoemulsion

2020 ◽  
Vol 40 (2) ◽  
pp. 262-273 ◽  
Author(s):  
Jiseon Lee ◽  
Honggyun Kim ◽  
Mi-Jung Choi ◽  
Youngjae Cho
Keyword(s):  
Physicochemical Properties ◽  
Oil In Water

scholarly journals Quality Attributes of Ultra-High Temperature-Treated Model Beverages Prepared with Faba Bean Protein Concentrates

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1244
Author(s):  
Malik Adil Nawaz ◽  
Tanoj Kumar Singh ◽  
Regine Stockmann ◽  
Hema Jegasothy ◽  
Roman Buckow
Keyword(s):  
Physicochemical Properties ◽  
Faba Bean ◽  
Protein Concentration ◽  
High Concentration ◽  
Molecular Weights ◽  
Oil In Water ◽  
Sds Page ◽  
Lower Protein ◽  
7S Globulin ◽  
Bean Protein

The objective of this research was to develop a model faba bean drink with a high concentration of protein (>4% w/w). The protein molecular weights and frequency for both faba and soy were assessed using SDS-PAGE. Results showed similarities in the protein molecular weight of both faba and soy (mainly 11S globulin ~Glycinin and 7S globulin ~β-conglycinin). Thus, faba can be considered as a potential soy replica in plant-based milk beverages. Oil-in-water emulsions (5–8% w/w available protein) were prepared using faba bean protein concentrate (FPC), 1% sunflower oil, and 0.2% sunflower lecithin. These emulsions were used as model beverages and were further investigated for UHT processibility, stability, and physicochemical properties. The physicochemical properties of emulsions at various processing stages viz., coarse emulsification, homogenisation, and UHT, were measured. An increase in the protein concentration and thermal treatment resulted in an increased oil droplet size, coalescence and flocculation, and protein aggregation. Lower protein concentrations viz., 5–6%, showed greater negative ζ-potential, and thereby, high dispersibility through enhanced electrostatic repulsions than those of higher concentrations (7–8%). Furthermore, an increase in protein concentration and UHT treatment resulted in an increased creaming index. In total, 21 different volatile compounds were detected and quantified, representing different chemical classes, namely alcohols, aldehydes, ketones, esters, furan, and acids. These volatiles have major consequences for the overall flavour chemistry of the model beverage product. Overall, this study showed the potential for application of faba bean as a protein source in UHT-treated legume-based beverages and identified areas for further development.

Optimization of oil-in-water nanoemulsion system of Ananas comosus peels extract by D-optimal mixture design and its physicochemical properties

2020 ◽  
pp. 1-14
Author(s):  
Nur Azzanizawaty Yahya ◽  
Roswanira Abdul Wahab ◽  
Nursyafreena Attan ◽  
Siti Ernieyanti Hashim ◽  
Mariani Abdul Hamid ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Mixture Design ◽  
Ananas Comosus ◽  
Oil In Water

scholarly journals Effect of Pea Protein Isolate, Carboxymethyl Cellulose, Pectin and Their Interaction on Physicochemical and Oxidative Stability of Oil-in-Water Emulsions

2019 ◽  
Vol 1 (2) ◽  
pp. 8-18
Author(s):  
Ng Pei Qi ◽  
Nor Hayati Ibrahim ◽  
Azlin Shafrina Hasim
Keyword(s):  
Physicochemical Properties ◽  
Oxidative Stability ◽  
Carboxymethyl Cellulose ◽  
Protein Isolate ◽  
Mixture Design ◽  
Pea Protein ◽  
Regression Modelling ◽  
Oil In Water ◽  
Interfacial Membrane ◽  
Pea Protein Isolate

Biopolymer interaction in oil-in-water (o/w) emulsions has been demonstrated to positively modify the emulsion physicochemical properties which lead to desirable stability. The present work focused on the effect of pea protein isolate (PPI), pectin, carboxymethyl cellulose (CMC) and their interaction on physicochemical properties and oxidative stability of o/w emulsions using a mixture design approach. The emulsions were prepared with 40 % sunflower oil stabilized with 1 % of PPI, pectin and CMC, respectively, as well as their mixtures according to a simplex-centroid design (10 points). The pH values for all emulsions were within acidic condition (3.22 to 4.66) and increased significantly (p<0.05) as the PPI-CMC level increased. Regression modelling revealed that ternary mixture of PPI-pectin-CMC had the strongest significant (p<0.05) synergism on 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity (85.06 to 91.17 %). Besides, interaction between PPI and CMC significantly (p<0.05) reduced the interfacial tension and at the same time thickened the interfacial membrane to provide the emulsion with desirable small droplet size (10.56 μm). This synergistic interaction effect also significantly (p<0.05) improved oxidative stability of the emulsion resulting in low total oxidation value (<7) due to decreased oxygen transportation rate across the thick interfacial membrane surrounding the emulsion droplets. Moreover, with high coefficients of determination (R2 > 96%) and insignificant lack of fit (p>0.05) of the fitted models, this study also proved that the mixture design with regression modelling was useful in elucidating PPI, CMC and pectin interactions and also able to empirically predict the responses to any blend of combination of the components.

scholarly journals Modification of the properties of milk-fat emulsions with the phase structure of "oil in water" in the dependence on the mass part of the lipoid and the stabilizing systems

10.5219/1389 ◽  
2021 ◽  
Vol 15 ◽  
pp. 741-748
Author(s):  
Igor Stadnyk ◽  
Oksana Bodnarchuk ◽  
Kateryna Kopylova ◽  
Pylyp Petrov ◽  
Larysa Bal-Prylypko ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Milk Fat ◽  
Effective Viscosity ◽  
Raw Material ◽  
High Fat ◽  
Low Fat ◽  
Sedimentation Stability ◽  
Fat Emulsions ◽  
Oil In Water ◽  
Fat Level

The composition and properties of cream with fat levels from 30% to 70% were investigated. It has been established that the decrease of fat level and, accordingly, the increase of plasma level in the cream leads to significant changes in the physicochemical parameters of the fat emulsion. Accordingly, the production of low-fat dairy products requires adjustment of the cream properties. It has been shown that using different doses of structure stabilizers: QNA colloid as a consistency stabilizer in the amount of from 1 to 2% and the Dimodan emulsifier U/G – from 0 to 1 % (Danisco, Denmark) changes the physicochemical properties (effective viscosity, sedimentation stability) and organoleptic properties (consistency, taste) of cream with fat level 40%. It has been conducted mathematical modeling, aimed to calculate dosing for improving the properties of milk-fat emulsions, structure formation and further ensuring of the necessary consistency of cream pastes. Optimal doses of colloid QNA as a consistency stabilizer and a U/G Dimodan emulsifier have been determined. It has been established that their content should be 1,0% and 0,5%, relatively, for pastes with a fat level of 40%. The effectiveness of the joint action of consistency stabilizers and emulsifiers in obtaining milk-fat emulsions were defined by the level of effective viscosity. Moreover, the use of the emulsifier had less effect on the effective viscosity of the milk-fat emulsions. It has been found that using the structure stabilizers could improve the formation of low-fat products and the formation of the desired paste-like consistency of high-fat cream with a fat level of 70%. Thus, it is possible to adjust the composition and properties of raw material as a basis for milk-fat emulsions by optimizing the ratio of structure stabilizers. Comparative evaluation of the physicochemical properties of milk-fat emulsions and high-fat cream makes it possible to predict their potential for conversion into a creamy paste with a given consistency.

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