Combinations Of Hydrocolloids Research Articles

Stabilization of fermented tomato (Solanum lycopersicum L.) juice by differently charged hydrocolloids

This study investigated the impact of three different charged hydrocolloids, anionic polysaccharide (soluble soybean polysaccharide, SSPS), neutral polysaccharide (pullulan polysaccharide, PUL), and cationic polysaccharide (chitosan, CS), and their complexation on the stabilization efficiency of fermented tomato juice (FTJ). The effect of hydrocolloids on FTJ under different treatment conditions were comprehensively evaluated by determining the particle size distribution, zeta potential, rheological properties, Fourier transform infrared spectroscopy, surface tension, and LUMiSizer. The combined conditions suggest that PUL exhibits better storage stability than SSPS and CS when used individually. Compared with the use of the stabilizers, the combination of hydrocolloids had a greater impact on the storage stability of the FTJ, and the storage stability of the FTJ increased when 0.15% SSPS + 0.03% PUL + 0.15% CS was added. This study lays the groundwork for the development of stable fruit juice beverages.

Influence of Hydrocolloids as Coating on Physicochemical Properties of Averrhoa Carambola L.

Averrhoa carambola also known as starfruit is a common fruit in tropical and a rich source of minerals and vitamins. Starfruit contains high water content and easily rots thus affecting its physicochemical characteristic and diminishing its quality if stored at normal temperature. To overcome this issue, hydrocolloids can be used as a coating that acts as a protective barrier in minimizing transpiration and respiration in addition to improving the quality characteristics of starfruit. In this study, three different types of hydrocolloids namely carboxymethyl cellulose (CMC), xanthan and guar gums were used in producing coating solutions. The aim of this study is to determine the influence of hydrocolloids coating in response to the physicochemical properties of starfruit. In this study, the coating solutions that contained CMC-guar gum (CMC:GG) and CMC-xanthan gum (CMC:XG) at concentrations of 0.5% and 1.5% were prepared. All hydrocolloids were mixed and heated at 60oC for 40 minutes with the addition of 3% glycerol. Starfruits were dipped into solutions coating for 2 minutes, air dried and stored for 12 days at 20oC. Weight loss, firmness, color differences, pH of starfruit, moisture content, total soluble solids, sugar concentration, ascorbic acid and total phenolic content were analyzed during 12 days of storage. Results from this study demonstrated that the combination of 1.5%CMC:1.5%GG exhibited better results in terms of weight loss with 30.67%, pH of 3.67, moisture content of 91.16%, firmness with 2017.61 N and the lowest value of total color difference. On the other hand, a similar combination exhibited an ascorbic acid content of 16.71 mg/ 100 ml and a total phenolic content of 0.0089 mg GAE of fresh sample. As a conclusion, a coating made from different combinations of hydrocolloids can be an alternative protective barrier for starfruit as it could improve the physicochemical properties as well as preserve the freshness of fruits.

Physicochemical Properties and Rheological Behavior of Gluten-Free Flour Blends for Bakery Products

Purpose: The general aim of the study was to investigate the physicochemical properties and rheological behavior of gluten-free flour blends for bakery products. Methodology: The study adopted a desktop research methodology. Desk research refers to secondary data or that which can be collected without fieldwork. Desk research is basically involved in collecting data from existing resources hence it is often considered a low cost technique as compared to field research, as the main cost is involved in executive’s time, telephone charges and directories. Thus, the study relied on already published studies, reports and statistics. This secondary data was easily accessed through the online journals and library. Findings: The findings reveal that there exists a contextual and methodological gap relating to physicochemical properties and rheological behavior of gluten-free flour blends for bakery products. Preliminary empirical review revealed that hydrocolloids such as xanthan gum and guar gum significantly improved dough viscoelasticity, texture, and stability, while the efficacy of carrageenan was limited. Optimizing the concentrations and combinations of hydrocolloids was deemed essential for achieving superior rheological properties. Additionally, the study emphasized the importance of considering physicochemical properties alongside rheological behavior to develop gluten-free bakery products that meet consumer expectations. Overall, the findings highlighted the complexity of gluten-free baking and underscored the need for a multidimensional approach integrating physicochemical analyses with rheological assessments. Unique Contribution to Theory, Practice and Policy: The Food Material Science theory, Rheology theory and Biopolymer theory may be used to anchor future studies on physicochemical properties and rheological behavior of gluten-free flour blends. The study provided valuable recommendations. It contributed to theory by exploring the effects of various hydrocolloids on dough properties, highlighting the importance of xanthan gum and guar gum in improving dough viscoelasticity. In practice, it suggested optimizing hydrocolloid concentrations for superior rheological properties in gluten-free bakery products. Moreover, the study offered insights for policy-makers regarding the formulation of gluten-free bread to meet quality standards. Overall, the research advanced understanding in the field and provided practical guidelines for industry and policymakers.

Effect of chemical modification of κ-carrageenan on its inhibitory effect against heterocyclic amine (HAs) formation in roasted tilapia fish patties

Sulfated κ-carrageenan (S-KC), carboxymethylated κ-carrageenan (C-KC), acetylated κ-carrageenan (A-KC) and phosphorylated κ-carrageenan (P-KC) were synthesized and tested for their inhibitory effect on heterocyclic amine (HAs) formation in roasted tilapia fish patties. Fish patties with 1 % of each hydrocolloid prepared by 90 % of fish and 10 % of an aqueous hydrocolloid dispersion were determined for HAs-levels after roasting. P-KC showed the strongest inhibitory effect against total HAs formation (20.95 %). Moreover, P-KC increased the content of creatinine and glucose but decreased the content of free amino acids in fish patties, indicating that P-KC may compete with creatinine and glucose to react with amino acids to suppress HAs generation. In addition, P-KC plus naringenin had a stronger inhibitory effect against HAs formation than P-KC or naringenin alone. P-KC at 1 % (w/w) and P-KC (0.5 %, w/w) plus naringenin (0.5 %, w/w) showed no significant effects on the color and textural properties compared to the control group (100 % fish), and had less impact on food quality than 1 % (w/w) KC. Therefore, our results suggest that chemical modification could enhance the inhibitory effect of some hydrocolloids on HAs formation, and an appropriate combination of hydrocolloids and flavonoids contributes to the attenuation of dietary exposure to genotoxic HAs.

Recipe for Brown Rice Milk-based Vegan Ice Cream

The market for plant-based proteins, particularly alternatives to dairy products, is growing due to health benefits and environmental concerns. Many people are adopting plant-based diets, due to lactose intolerance, vegan and vegetarian lifestyles; thus, promoting lactose-free and cholesterol-free alternatives to milk-derived products such as ice cream. Rice, which is a lactose and gluten free product, as well as low in fat, and calories, could be a promising substitute for dairy milk in foods such as ice cream. In the current study, the development of a novel recipe for ice cream based on brown rice milk was investigated. After standardizing the rice milk production protocol, six combinations of hydrocolloids were used as emulsifiers, as well as four sweeteners for granulated sugar substitution were tested. In all formulations, meltdown and overrun parameters were measured and at the final stage organoleptic evaluation was conducted to determine the level of sensory panel acceptance. In conclusion, it was evident that the rice milk-based ice cream, which combines xanthan gum, guar gum, k-carrageenan, with 30% sugar substitution with stevia, was the formulation with the highest acceptance in the physiological characteristics and sensory evaluation.

Physical Characteristics of Biocomposite Edible Films Based on Fish Gelatin and Nanochitosan with the Addition of Beeswax: A Review

Edible films is a thin layer that can be eaten directly with the food it is coated with and is biodegradable, so it is used as an alternative to plastic packaging. The components of the edible film consist of hydrocolloids (proteins and polysaccharides), lipids (fatty acids), and composites (a combination of hydrocolloids and lipids). The physical characteristics of edible films that are commonly used are thickness, tensile strength, elongation percentage, water vapor transmission rate and solubility. Several studies have shown that the addition of beeswax to gelatin and nanochitosan edible films can produce films with good physical characteristics. The addition of a greater concentration of beeswax can increase the thickness value and decrease the value of the water vapor transmission rate and water solubility of the edible film.

Combinations of hydrocolloids show enhanced stabilizing effects on cloudy orange juice ready-to-drink beverages

Cloudy ready-to-drink beverages have to be stabilized by hydrocolloids in order to prevent turbidity loss and undesirable sedimentation during storage time. The present work focuses on the stabilizing effects of pectin, guar gum and locust bean gum and the combinations of two of them on ready-to-drink beverages containing 7% of orange juice. The application and the potential combined effects of the mentioned hydrocolloids in these drinks has not been reported yet. The particle size distribution, zeta potential, viscosity, turbidity and sedimentation behaviour of beverages were measured to evaluate the impact of the different concentrations and combinations of the stabilizers. Applying 2.5 g pectin and 2.5 g guar gum per kg base was identified to be most suitable for stabilizing the turbidity over five weeks of beverages with orange juice concentrate, which contained large juice particles ranging from 0.6 to 200 μm. In contrast, 2 g pectin as well as the application of both 2.5 g pectin and 2.5 g locust bean gum per kg base maintained the storage stability of beverages containing juice concentrate, which was composed of smaller juice particles (0.5–120 μm). When locust bean gum and guar gum were applied without pectin being involved, negative effects on particle size and zeta potential could be observed leading to increased cloud loss and sedimentation rates compared with the other pectin-containing samples. The results indicated that the combination of hydrocolloids showed greater effects on long-term storage stability of the ready-to-drink beverages compared to the application of individual stabilizers.

Effects of different hydrocolloid combinations and storage time on some properties of rice pudding samples

Effects of different hydrocolloid combinations and storage time on some properties of rice pudding samples

Effect of Storage and Some Hydrocolloid Blends on Physicochemical, Textural and Sensory Characteristics of Keşkül, a Dairy Dessert

In this study, the effect of different hydrocolloid combination and storage period on physicochemical, textural and sensory characteristics of keşkül, a dairy dessert, was determined. Guar gum-xanthan gum, carrageenan-guar gum and carrageenan-xanthan gum combinations were assessed as hydrocolloid combinations in keşkül production. Some physicochemical, textural, and sensory properties were determined on the days of 1, 5 and 10 of storage. Keşkül samples containing carrageenan had higher hardness and springiness values than the other samples at the end of storage. The highest water holding capacity was detected in keşkül samples with carrageenan and guar gum at the beginning of storage. Syneresis values of keşkül were determined between 18.65 and 28.49% during storage. The variation of storage period and different hydrocolloid combination on Hunter L, a and b values were insignificant (p>0.05). Keşkül including a guar and carrageenan combination received the highest general appreciation score at the beginning of storage. The results indicated that hydrocolloid combination utilization in keşkül production has commercial potential in overcoming the problems related to physicochemical, textural and sensory properties.

Effects of pasteurization and storage on turbidity and copigmentation in pomegranate juices clarified with various hydrocolloid combinations

Success of clarification treatment in pomegranate juice is related to prevention of after-bottling haze formation and high anthocyanin content after pasteurization and during storage. Therefore, this study was conducted to achieve these targets with hydrocolloid [albumin (A), casein (C), chitosan (CH) and xanthan gum (XG)] combinations. While C, “A + XG” and “A + C” resulted in the greatest clarity after pasteurization, “A + C” and “A + C + CH” were associated with the greatest clarity during storage. In comparison with “A + C + CH” (k = 0.053 week−1), “A + C” (k = 0.065 week−1) was associated with more rapid improvement in clarity (23%). Greater clarity of “A + C” was associated with reductions in contents of punicalagins (r = −0.963), gallic (r = −0.936), chlorogenic (r = −0.995) and ellagic (r = −0.989) acids. However, “A + C + CH” clarity was associated with fewer proteins. Since copigmentation occurred between anthocyanins and phenolics, “A + C” enhanced colour density stability better (1.1 times) than “A + C + CH.” Therefore, “A + C” is recommended producing pomegranate juice with high clarity and colour density after pasteurization and during storage.

EFFECTS OF HYDROCOLLOID COMBINATIONS ON PHYSICAL, TEXTURAL AND SENSORY PROPERTIES OF KAZANDIBI

This study investigated the effect of the utilization of different hydrocolloid combinations (guar gum-xanthan gum, carrageenan-guar gum and carrageenan-xanthan gum combinations) on kazandibi. Kazandibi containing a guar gam and carrageenan combination received the lowest syneresis value and the highest Hunter L and b values at the end of the storage period. Sample hardness and gumminess values were found as 0.46-2.41 Newton (N) and 0.453-1.806 N, respectively. Based on sensory analysis, guar gam containing formulations had the highest general appreciation during the storage period. The addition of hydrocolloids in kazandibi production resulted in positive effects on textural and sensory properties.

Avocado jelly: Formulation and optimization of an avocado gel using hydrocolloids

A new food product based on avocados and hydrocolloids was developed. The combination of physical and chemical treatments was used to inhibit enzymatic browning of avocado flesh. Subsequently, different combinations of hydrocolloids were used to develop the food product. The optimal conditions to inhibit avocado flesh browning were the utilization of 0.01% w/v of ascorbic acid, 0.0035% w/v of sodium metabisulfite and a thermal treatment at 60 °C for 3 min. On the same basis, the combination of 1% w/v of both, agar-agar (AA) and locust bean gum (LBG), could gel-up to 70% w/v of the avocado treated pulp by preserving the texture of a gel similar to ricotta cheese. Finally, by image analysis, it was possible to correlate texture with roughness, as a means to further improve the development of this product. Finally, a brief methodology is presented with the amount of each ingredient for those interested in making this avocado gel.

Production of a spreadable emulsion gel using flaxseed oil in a matrix of hydrocolloids

In this study, different combinations of hydrocolloids were used to produce a low-oil spreadable emulsion gel using flaxseed oil. The effect of different levels of locust bean gum (0%–0.25%), κ-carrageenan (0%–2%), xanthan gum (0%–3.5%), and maltodextrin (0%–20%) on the sensory attributes of the product and instrumental hardness was investigated using response surface methodology. Optimization of the formulation by Design Expert software introduced formulations with high spreadability acceptance, desirable sensory properties, and acceptable instrumental hardness. The optimized formulation contained 0.09% locust bean gum, 1.95% carrageenan, 0.8% xanthan gum, and 10% maltodextrin mixed into an emulsion gel containing 19% flaxseed oil. The resultant emulsion gel was shear-thinning and had G′ value greater than G″ at all tested frequency ranges. This new product could be a healthy alternative for spreadable fat, margarine, and butter as it contains ω-3 essential fatty acids and low levels of saturated and total fat content. Practical applications Due to the rise in diseases associated with high fat intake, attempts are made to introduce new products with low fat content containing zero trans and low amounts of saturated fatty acids. However, lowering the fat content causes some textural and organoleptic problems. Gelling low-fat emulsions with the help of hydrocolloids to produce emulsion gels is a promising process to obtain more healthful foods. In this study, by using flaxseed oil as an oil phase and rich source of ω-3 fatty acids, new spreadable emulsion gel was produced. This product could be a healthy alternative for spreadable fats, margarines, and butters.

Effect of Pullulan and Hydrocolloids on Rheological Properties and Quality Parameters of Wheat-Soy Baladi Bread

Baladi bread is a staple food in Egypt and high nutritive value however, stales rapidly. The aim of the study was to conduct a comparative evaluation of pullulan and hydrocolloid combinations on rheological properties and quality parameters of wheat-soy baladi bread. Pullulan polysaccharides (Pu) and hydrocolloids as Arabic gum (AG), K-carrageenan (KC), pectin (P), and xanthan gum (XG) were applied. Rheological properties of samples included Pu and hydrocolloids were analyzed through extensiograph and farinograph. The crust color, staling, and sensory attributes of bread were evaluated. Results revealed that wheat flour (WF) has lower water absorption capacity, dough development time, mixing tolerance index, and resistance to extension however, has higher dough stability, extensibility, and dough energy compared to wheat-soy flour (WSF). Pu and/or hydrocolloids addition to WSF dough evidently improved bread quality. Pu was significantly enhanced crust color and yielded fresher bread relative to control. Additionally, Pu showed the highest Alkaline Water Retention Capacity (AWRC) value after 5 days at 25°C ± 2°C. Results demonstrated that hydrocolloids especially pullulan can significantly improve dough properties, baking quality, sensory acceptability, and delay staling of wheat-soy baladi bread.

Effect of hydrocolloids blends on frozen dessert “popsicles” made with whey concentrated

The present study aim to investigate the physical and sensorial parameters of frozen dessert made with concentrated whey obtained through a nanofiltration process in total replacement of water and an ideal combination of hydrocolloids. The hydrocolloid mixtures were: T1 (guar/xanthan); T2 (guar/carrageenan); T3 (carrageenan/xanthan) and T4 (without hydrocolloids). Were evaluated the rheological behavior of the mixture, melting behavior, sensorial analysis, the initial freezing temperature, texture, and chemical composition of the concentrated whey. It was observed that different combinations of hydrocolloids influenced the viscosity of the mixture. On the melting behavior, the presence of hydrocolloids influences this parameter positively delaying the melting initial time of the frozen dessert. T1 and T4 resulted in the highest and lowest values of firmness respectively. The results of the sensory analysis showed that T1 and T2 were those that had the highest scores on the parameters of taste, texture, softness, appearance, purchase intention and overall impression. The correlation between sensory and instrumental data was proved using a multiple factor analysis. It was concluded that the combinations of guar and xanthan hydrocolloids are technologically the most appropriate on the application for formulations of frozen dessert made with concentrated whey considering the quality and acceptance standards.

Effects of hydrocolloids on acorn starch physical properties

The effect of hydrocolloids (arabic gum, carrageenan, carboxymethyl cellulose, and xanthan gum) on the physical properties of acorn starch was investigated. First order mixture response surface model was used and the effects of 1% hydrocolloids on acorn starch water holding capacity, starch solution viscosity, gel strength, freeze–thaw stability, and pasting properties were evaluated. Contributions of each hydrocolloid on determining acorn starch functionality were also calculated. Hydrocolloid combinations significantly (p < 0.05) decrease acorn starch water holding capacity held at 23.3°C from 213.6% of 100% starch to less than 208.3% with minor exceptions. The increase in holding temperature, however, increased water holding capacity (WHC) irrespective of the hydrocolloids set used. The flow behavior indices of treatments ranged from 0.43 to 0.99 and were significantly (p < 0.05) greater than that of pure acorn starch (i.e., 0.66) for most treatments. The consistency coefficient of treatments were significantly (p < 0.05) greater than that of the control and were best fit for the shear‐thickening model. Significant (p < 0.05) improvement in gel strength and decrease in freeze–thaw stability of treatments compared to the control was also reported. The pasting properties of treatments increased with the use of hydrocolloids, thus showing the significant role of hydrocolloids in dictating the pasting characteristics of the acorn–hydrocolloids interaction.

Influence of various hydrocolloids on cottage cheese cream dressing stability

Commercial cottage cheese typically includes a cream dressing that provides flavor and texture. Various stabilizers are added to the dressing to mitigate separation and provide viscosity. However, there is little information on individual ingredient contributions to dressing stability. Therefore, the objective of this study was to determine how different hydrocolloids impacted cottage cheese cream dressing stability and flow behavior. Xanthan, guar, and locust bean gums were used alone and in combination as stabilizers. Dressing pH significantly impacted stability and viscosity. Temperature had little effect on flow behavior, which was shear-thinning for all formulations. Combinations of hydrocolloids were found to provide better stability than any single hydrocolloid alone, the improved stability was attributed to synergistic effects. Hence, a single stabilizing agent may not provide proper dressing stabilization. Stabilizing agents should be used in combination to prevent whey separation due to pH and temperature changes during the shelf life of cottage cheese.

Effect of Porcine Collagen Peptides on the Rheological and Sensory Properties of Ice Cream.

The effects of low molecular-weight collagen peptides derived from porcine skin were investigated on the physicochemical and sensorial properties of chocolate ice cream. Collagen peptides less than 1 kDa in weight were obtained by sub-critical water hydrolysis at a temperature of 300℃ and a pressure of 80 bar. Ice cream was then prepared with gelatin powder and porcine skin hydrolysate (PSH) stabilizers mixed at seven different ratios (for a total of 0.5 wt%). There was no significant difference in color between the resulting ice cream mixtures. The increase in apparent viscosity and shear thinning of the ice cream was more moderate with PSH added than with gelatin. Moreover, the samples containing more than 0.2 wt% PSH had enhanced melting resistance, while the mixture with 0.2 wt% PSH had the lowest storage modulus at -20℃ and the second highest loss modulus at 10℃, indicating that this combination of hydrocolloids leads to relatively softer and creamier chocolate ice cream. Among the seven types of ice creams tested, the mixture with 0.2 wt% PSH and 0.3 wt% gelatin had the best physicochemical properties. However, in sensory evaluations, the samples containing PSH had lower chocolate flavor scores and higher off-flavor scores than the sample prepared with just 0.5 wt% gelatin due to the strong off-flavor of PSH.

Gums tuning the rheological properties of modified maize starch pastes: Differences between guar and xanthan

The experimental setup aimed at gaining a more fundamental knowledge on the effects of two frequently used food gums, guar and xanthan, on the rheological properties of modified waxy starch systems. With regard to starch/non-starch hydrocolloid combinations, chemically modified starches receive much less attention than their native counterparts, despite their commercial and scientific value. The use of cross-linked waxy starches allows to treat the combined systems as dispersions of undisrupted, swollen granules, surrounded by the gum solution. This hypothesis was verified by using confocal scanning laser microscopy with fluorescently labeled gums. The average swollen granule sizes were derived by laser light scattering, and the corresponding total volume fraction occupied by the swollen starch (Φ) was calculated. The specific effects of the gums appeared to strongly depend on the starch content. Both gums, which were effectively increased in concentration due to the starch swelling, dominated the dynamic rheological properties and flow behavior at low Φ. At higher Φ, granule interactions governed the rheological properties. Whereas both gums could weaken the granule network, they contributed to the elastic behavior by their own entanglements. Moreover, xanthan gum appeared capable of reducing the granule interactions within flow, which results in lower viscosities at high starch volume fractions and high shear rates.

High internal phase emulsion gels (HIPE-gels) prepared using food-grade components

We report a new approach of using dispersed water phase gelation as a mode to create oil continuous emulsion gels. Low temperature gelation property of synergistic hydrocolloid combinations was exploited to develop elastic soft solids using only food-grade components.