Effects Of Food Ingredients Research Articles

Edible mayonnaise-like Pickering emulsion stabilized by pea protein isolate microgels: Effect of food ingredients in commercial mayonnaise recipe

Particle stabilized O/W Pickering emulsion has great potential for making egg-free mayonnaise. In this study, we fabricated pea protein isolate (PPI) microgels by gel-breaking method and applied in mayonnaise-like Pickering emulsion. The effects of acetic acid (pH), sodium chloride (NaCl), and sucrose, which are typically used in commercial mayonnaise were studied. The minimum droplet size (47.0 μm) was found below isoelectric point. The NaCl decreased ζ-potential to almost 0 and risen droplet size to 75.9 μm. The sucrose enhanced the emulsion's viscosity while lowering thixotropic recovery rate. Based on droplet size, viscosity, thixotropic recovery, and microstructure; 350 mmol NaCl and 4 wt% sucrose was finally used to make egg-free mayonnaise-like Pickering emulsion, and showed similar properties compared with commercial mayonnaise, and the thixotropy recovery rate was near 100%. A plant-scale test further confirmed the feasibility. The results showed the PPI microgels had a strong application prospect to form egg-free mayonnaise.

Effects of External Factors and Eucommia ulmoides Leaves Extracts on Antibacterial Activity of SDA

The effects of food ingredients(concentrations of protein and carbohydrate)and processing conditions(temperature and pH)on the antibacterial activity of SDA,and the combined antibacterial effect of SDA and EULE were investigated. The Modified Gompertz kinetic analyses was used to fit the bacterial growth curve. And the lag phase(λ)and maximum specific growth rate(μmax)of Salmonella and Staphylococcus aureus were obtained. The MIC of SDA and EULE were determined by double dilution method. The antibacterial effect of SDA combined with EULE was investigated by checkerboard method. The results showed that high concentration of protein(10% beef extract desiccant),high concentration of carbohydrate(7% soluble starch),high temperature treatment(121 and 138 ℃)and alkaline condition(pH8.5)all decreased the antibacterial efficiency of SDA. However,SDA was more effective at acidic conditions(pH4.5,5.5 and 6.5). And when SDA was combined with EULE,there was an additive effect on the antibacterial activity. It could provide a theoretical reference for the application of SDA in food industries.

Effect of food ingredients on glucagon‐like peptide‐1 secretion in STC‐1 and HuTu‐80 cells

SummaryThis study aims at identifying food ingredients that have potential to enhance satiety and therefore potentially can be used for preventing and treating obesity. To do so, effects of thirteen food ingredients on the secretion of gut satiety hormone glucagon‐like peptide‐1 (GLP‐1) in enteroendocrine STC‐1 and HuTu‐80 cells were investigated. First, the effects of food ingredients on cell viability were investigated. This was done to determine if the individual ingredient affected cell viability, and in case so, to determine the ingredient concentration below which, the cell viability was unaffected. Enzyme‐treated whey protein, palmitic acid, stearic acid, green tea extract, and hesperidin did not affect GLP‐1 secretion. Functional soy protein, fractionated functional soy protein, acetylated monoglyceride, N‐oleoylethanolamine, epigallocatechin‐3‐gallate, hesperetin, rosemary extract, and kale extract increased GLP‐1 secretion in at least one cell line. However, the effects of the eight potent ingredients on GLP‐1 secretion need to be further investigated in vivo.

Effects of Food Ingredients Having Immunoregulatory Functions on Cytokine Production and Expression Profile of Galectin Molecules

Effects of Food Ingredients Having Immunoregulatory Functions on Cytokine Production and Expression Profile of Galectin Molecules

Characterisation of a Canine Epithelial Cell Line for Modelling the Intestinal Barrier

Little is known about how food interacts with the intestinal epithelium during the digestion process. However, it is known that ingredients in food can modulate the intestinal barrier, and have the potential to disrupt homeostasis of the gut. Here, we characterise a conditionally immortalised canine intestinal epithelial cell (cIEC) line for use in in vitro assays, to assess the effect of food ingredients on intestinal barrier function, permeability, cell health, and inflammation. Microscopy and flow cytometry confirmed that cIECs had a phenotype consistent with those of epithelial origin, and were able to differentiate to mature enterocytes. The cIECs also formed a monolayer when grown on Transwell® inserts, producing functional tight junctions between the cells. In contrast to the human-derived Caco-2 cell line, transepithelial electrical resistance (TEER) was increased in cIECs in response to two different raw ingredients. The exposure of cIECs to known inflammatory stimuli and raw ingredients induced the nuclear translocation of nuclear factor kappa-light-chain-enhancer of activated B-cells (NF-?B). This work demonstrates the value of a unique cIEC in vitro model to study the effects of food ingredients on canine intestinal function and health, and supports continued efforts to reduce and refine the use of animals in scientific research.

Spectral analysis of the stick-slip phenomenon in "oral" tribological texture evaluation.

Dynamic spectral analysis has been applied for the first time to the force-displacement curves in "oral" tribology. Analyzing the stick-slip phenomenon in the dynamic friction provides new information that is generally overlooked or confused with machine noise and which may help to understand friction-related sensory attributes. This approach allows us to differentiate samples that have similar friction coefficient, but are perceived differently in the mouth. The next step of our research will be to combine spectral attributes, such as the magnitudes of specific wave number bands and possibly their evolution during sliding, together with friction coefficient and viscosity values of foods with sensory results. The highest potential lies in predicting smoothness in opposition to roughness of a surface, such as a rough tongue when eating astringent or dry foods, or of particles when eating grainy foods. The effects of food ingredients at the nano to macroscales can then be used to optimize a specific lubrication behavior.

Effects of food ingredients and oxygen exposure on premature browning in cooked beef

Premature browning (PMB) in the centre of cooked hamburgers and beef loin (M. longissimus dorsi) steaks was assessed visually and instrumentally. Rosemary extract, ascorbic acid, sodium lactate, polyphosphate or lingonberry juice were added to freshly ground beef with predominant oxymyoglobin, and hamburgers were cooked to 62°C. In general, the tested ingredients did not reduce the extent of PMB in hamburgers, but polyphosphate tended to reduce PMB due to increased pH. Control burgers made of vacuum packaged meat with deoxymyoglobin were cooked to 62, 69 and 75°C, and did not express PMB. Beef loins were injected with a solution of sodium lactate, polyphosphate and sodium chloride. Loin steaks were stored under 75% O2/25% CO2 for 5days and also cooked to 62°C. Injected steaks had less PMB than non-injected controls, but of a low magnitude unlikely to influence the perception of doneness. The study demonstrated that anaerobic packaging is the most efficient measure to avoid PMB in beef.

Probiotics. Going on the natural way.

Science is providing us the tools to diagnose and treat the infection before it causes damage. For some decades now, bacteria known as probiotics have been added to various foods because of their beneficial effects for human health. It comprises knowledge of the relationship between diet and health and the effects of food ingredients on physiological functions and health. Probiotics are commonly consumed as part of fermented foods with specially added active live cultures; such as in yogurt or as dietary supplements. The potential application of probiotics for oral health has recently been the focus of attention for various health researchers. The number of products containing probiotics entering the market is increasing. These products usually contain streptococci, lactobacilli or bifidobacteria. The application of probiotic strategies may, in near future provide an end to many infections occurring in oral cavity. This article summarizes the currently available data on the potential benefits of probiotics for oral health and potential risks associated with them.

Effect of food ingredients and selected lipids on the physical properties of extruded edible films/casings

SummaryFilms/casings produced using pectin (PN) and gelatin/sodium alginate blends (GSAB) containing 2.5 and 5% added corn oil (CO) or olive oil (OO) and non‐oil containing were manufactured using extrusion technology. Films/casings formed from PN and GSAB had great difference in properties of tensile strength, elongation, Young's modulus and puncture resistance. Quality and stability of films/casings were greatly enhanced on addition of oils. However, an oil addition of 2.5% was identified as optimal while 5% decreased the final films/casings quality. Oil addition increased (P < 0.05) films/casings thicknesses. Oil addition also decreased (P < 0.05) tensile strength, puncture resistance, Young's modulus and tear resistance of films/casings but increased their elongation properties, with the exception of converse effect of 2.5% CO on two films/casings. Olive oil and CO both reduced (P < 0.05) water vapour transfer rate (WVTR) of films/casings. However, no significant difference between films using different concentrations of oil was observed with respect to WVTR.

Effects of Food Ingredients on Inactivation of Escherichia coli by Hydrostatic Pressure Treatment with the Addition of Allyl Isothiocyanate.

Effects of Food Ingredients on Inactivation of Escherichia coli by Hydrostatic Pressure Treatment with the Addition of Allyl Isothiocyanate.

Use of the Rapid‐Visco‐Analyzer to Measure Starch Pasting Properties. Part I: Effect of Sugars

AbstractThe Rapid Visco‐Analyzer (RVA) was used to measure the effects of dextrose, sucrose, corn syrup solids and polydextrose on maize, tapioca and wheat starch pasting properties. The addition of 1 part sugar: 1 part starch tended to decrease peak viscosity, whereas peak viscosity increased at higher sugar concentrations (up to 4 parts sugar: 1 part starch). Time to onset of viscosity increase and time to peak viscosity increased as sugar concentrations increased. Dextrose, sucrose and corn syrup solids increased the maximum setback viscosity, of the starches, but polydextrose reduced setback viscosity. As the molecular weights of the sugars increased, the effects generally increased for maize and tapioca starches but not for wheat starch. Pasting property parameters measured in the RVA concurred with data obtained using other viscometers or by other techniques previously reported. The RVA is useful as an alternative tool for studying starch pasting properties and the effects of food ingredients on starch performance.

Effect of Food Ingredients on the Viscosity of Phosphate Monoesters of Corn Starch

AbstractThe influence of sodium chloride, sucrose and pH on the pasting characteristics of corn starch phosphate monoesters (SPM) with different degrees of substitution (D.S.) were investigated. The SPM with D.S. of 0.055 showed a marked decrease of the initial viscosity with an increase of sucrose concentration up to 55%. The opposite effect was observed for the SPM with D.S. of 0.113 and 0.147. All the SPM presented a higher final viscosity with an increase of sucrose concentration. A significant decrease of the initial viscosity and of all other pasting characteristics of the initial viscosity and of all other pasting characteristics was noted in the presence of sodium chloride. The phosphated starches were not stable in acidic medium and showed some reduction of their pasting characteristics in alkaline medium.