Abstract
The present research work investigated the influence of bio-field treatment on two common flavoring agents used in food industries namely beef extract powder (BEP) and meat infusion powder (MIP). The treated powders were characterized by Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD), particle size analysis, surface area analysis, differential scanning calorimetry (DSC), and thermogravimetric analysis (TGA). The FT-IR results showed disappearance of triglycerides peaks in both the treated powders as compared to control. XRD results corroborated the amorphous nature of both control and treated samples. The BEP showed enhanced average particle size (d50) and d99 (size exhibited by 99% of powder particles) by 5.7% and 16.1%, respectively as compared to control. Contrarily, the MIP showed a decreased particle size (d50; 0.4% and d99; 18.1%) as compared to control. It was assumed that enormous energy was stored in MIP after bio-field treatment that led to fracture into smaller particles. The surface area was increased in both the treated powders. DSC result showed significant increase in melting temperature, in BEP and MIP, which indicated the higher thermal stability of the samples. However, the specific heat capacity (ΔH) was decreased in both samples, which was probably due to high energy state of the powders.
Highlights
Beef is known to have excellent nutritional value and it has been widely consumed in many countries
No alternative and cost effective approaches are available to alter the content of triglycerides, but bio-field treatment may be a new approach to change the physiochemical properties of powders made from these meat products
The result showed that the bio-field treatment, probably removed the fatty triglycerides components from the treated Beef extract powder (BEP)
Summary
Beef is known to have excellent nutritional value and it has been widely consumed in many countries. Beef extract powder (BEP) is highly concentrated meat stock and has been used in food industry as a flavouring agent in cooking and to prepare broth for drinks [3]. It has been used since many years as a food additive and taste enhancer in food technological applications. The elevated level of triglycerides is one of the main reasons for CHD. The factors such as obesity, insulin resistance, excessive alcohol consumption, diabetes, and kidney disease causes risk of high triglycerides [5]. No alternative and cost effective approaches are available to alter the content of triglycerides, but bio-field treatment may be a new approach to change the physiochemical properties of powders made from these meat products
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