Effect Of Hydrocolloids Research Articles

Effect of hydrocolloids on waxy maize starch and its distarch phosphates

Native and cross-linked waxy maize starch (WMS) were heated in water or one of 9 hydrocolloid (HC) solutions. Results indicated that HC affected pasting of the starch and that the various HC interacted to different degrees with native WMS granules (controlling their swelling and disintegration). After comparing the results to those for normal maize starch (NMS), it was concluded that most HC acted on both WMS and NMS, only in different ways and to different degrees, and that the presence or absence of amylose was probably involved in creating the differences, but that might not be the entire reason. Results also indicated that native WMS, less cross-linked WMS, and more cross-linked WMS each behaved in a distinct way when a HC was added and that most HC effected an increase in granule strengthening with cross-linked NMS being strengthened more than cross-linked WMS. A hypothesis for the effects of HC on granule swelling and pasting is presented. It is also acknowledged that attributes imparted by the HC itself may impact paste rheology.

Effect of hydrocolloids on some properties of dough and quality of gluten-free bread enriched with whey protein concentrate

Effect of hydrocolloids on some properties of dough and quality of gluten-free bread enriched with whey protein concentrate

Influence of xanthan and agar-agar on thermo-functional, morphological, pasting and rheological properties of elephant foot yam (Amorphophallus paeoniifolius) starch

Limited studies have been reported on the interaction of elephant foot yam (EFY) starch and hydrocolloids. Hence the present study investigated the effect of hydrocolloids (agar-agar, AAG and xanthan gum, XG) concentration (0.5, 1, 1.5 and 2%) on pasting, rheological, thermo-functional and morphological properties of EFY starch. The increase in concentration reduced the swelling index and enhanced the solubility. Peak, holding, break down and set back viscosity was highest at 2% XG than AAG. Dynamic storage modulus (G′) was higher than loss modulus (G″) within frequency range with an increase in hydrocolloids concentration. Pasting temperature reduced from 77.20 to 49.7 °C (AAG) and 77.20 to 61.56 °C (XG). FTIR exhibited differences in peak absorbance and broadness of OH and CO stretching at 3400–3200 cm−1 and 1260–1000 cm−1 upon hydrocolloids' addition. Increased AAG concentration reduced the peak temperature of gelatinization and retrogradation of EFY starch. The effect of hydrocolloids and their concentrations on the higher binding of EFY starch molecules and crystallinity has also been supported by SEM images. These results show that EFY starch with hydrocolloids can be used as a thickener. Its good binding ability may be explored for the possible applications in bakery industry and for the development of edible packaging film.

Effects of hydrocolloids on the rheological and microstructural properties of semisolid whey protein-rich systems

Effects of xanthan gum (XG), κ-carrageenan (KC) and gum Arabic (GA) on rheological properties and microstructural properties of semisolid whey protein-rich systems were studied. Results of oscillation frequency sweeps and temperature ramp experiments indicated that whey protein-rich systems containing XG and KC formed a viscoelastic structure that had different rheological properties compared to GA. XG or KC intensified the rheological properties of whey protein-rich systems, while forming an additional network separate from the whey protein isolate (WPI). The double-labelled (WPI and hydrocolloids) micrographs showed that a continuous network structure formed with 1% added XG or KC while the system maintained a relative homogeneous structure with GA. Small-angle X-ray scattering (SAXS) also confirmed that an ordered structure was formed when the XG or KC reached 1%. Furthermore, these ordered structures were not completely destroy with heat.

Functional and structural effects of hydrocolloids on Ca(II)-alginate beads containing bioactive compounds extracted from beetroot

In the present research, valuable bioactives such as betacyanin and polyphenols of beetroot leaf and stem (a food waste) were extracted and encapsulated in Ca(II)-alginate beads, using sucrose, arabic and guar gums, and low and high methoxyl pectins as excipients. A complete SAXS evaluation from the molecular to the supramolecular changes (1–100 nm) produced by excipients and extracts on the microstructure of the hydrogel network was performed. Thus, combining structural-functional information allows for the design of Ca(II)-alginate systems based not only on functional aspects. Here we demonstrate that the presence of hydrocolloids affected the alginate dimers size and density, the rods size and compactness as well as their interconnectivity. Nevertheless, these modifications can be overlied by the presence of an extract, which leads to alginate coordination prior to gelation, strongly affecting the resulting microstructure. Among the used hydrocolloids, only guar gum achieves the two proposed criteria: increasing functional properties and generating stable microstructural modulations.

Effects of hydrocolloids on normal maize starch and its distarch phosphates

Native and cross-linked normal maize starch were heated in water, a solution of one of 9 hydrocolloids (HC), sodium sulfate, sodium nitrate, or PEG. Determined were pasting, paste, and dynamic rheology attributes. The overall conclusion was that the various HC interacted to different degrees with native NMS granules (controlling their swelling and disintegration, which had an effect on subsequent processes, such as starch polymer leaching and associations between starch polymer molecules and between starch polymer and HC molecules) and that their tendency to interact with granule surfaces may also have promoted associations between swollen granules and granule fragments. Products of cross-linking of NMS to different degrees behaved differently than native NMS in the presence of different HC. Different specific mechanisms are suggested for each starch-additive combination.

Effect of different hydrocolloids on gluten proteins, starch and dough microstructure

The possible interaction of six hydrocolloids with gluten proteins and starch has been investigated. It has been found that λ-carrageenan, high methoxyl orange pectin, guar gum and konjac glucomannan could form complexes with gluten proteins and induce more disordered but less crosslinked protein structures through electrostatic interactions and hydrogen bonding. In general, the effect of hydrocolloid on gluten is due to both interaction and incompatibility between hydrocolloids and gluten proteins. The results of dough microstructure also confirmed this statement. These four hydrocolloids also have strong hydrogen bonding capacity with starch, and show remarkable effect on starch gelatinization and retrogradation. The hydrogen bonding between hydrocolloids and starch also play a key role on starch thermal properties besides the physicochemical properties of hydrocolloids.

Effects of hydrocolloid dressing on preventing nasal alar pressure injury among patients with orthognathic surgery

Objective To explore the effects of hydrocolloid dressing on preventing nasotracheal intubation related nasal alar pressure injury among patients with orthognathic surgery. Methods From November 2016 to September 2017, we selected 450 patients with orthognathic surgery in Peking University School and Hospital of Stomatology by the study design of synchronous randomized controlled trial. All of the patients were divided into observation group and control group with the random number table, 225 cases in each group. Control group carried out nasotracheal intubation fixed by conventional method. Observation group received fixing by hydrocolloid dressing. We compared the incidence of nasal alar pressure injury of patients between two groups. Results The incidence of nasal alar pressure injury of patients in observation group and control group was 4.44%(10/225) and 14.22%(32/225) respectively. The incidence of observation group was lower than that of control group with a statistical difference (χ2=12.710, P<0.01). Conclusions Nasotracheal intubation fixed by hydrocolloid dressing helps to protect the skin of nasal alar among patients with orthognathic surgery to reduce the incidence of nasal alar pressure injury. Key words: Intubation, intratracheal; Pressure ulcer; Bandages, hydrocolloid; Nasal alar; Nasotracheal intubation

Effect of Hydrocolloids on the Retrogradation of Lotus Seed Starch Undergoing an Autoclaving-Cooling Treatment.

The retrogradation properties of lotus seed starch (LS) blended with the hydrocolloids arabic gum (AG), carrageenan (CG), guar gum (GG), and xanthan (XN) were investigated undergoing an autoclaving-cooling treatment, a model for starch retrogradation acceleration. Compared with LS alone, LS-AG showed the increases in syneresis, tan δ (more solid-like behavior), bound water content and immobile water content, molecular weight, the intensity at 480 cm-1 in Raman spectra and the ratio of absorbance 1047 cm-1 /1022 cm-1 (R1047/1022 ) in FT-IR spectra. The results suggested that the addition of AG tended to promote the starch retrogradation, which was related to the increased molecular migration of free water, interactions of molecular starch chains, and the formation of ordered structures. The addition of CG, GG, or XN significantly decreased the syneresis, tan δ, the intensity at 480 cm-1 , and R1047/1022 values of LS, indicating the prevention of LS retrogradation. The effects of CG and XN on starch retrogradation mainly resulted from competition for water and the increased viscosity, as well as the coating effect on starch. The dominant viscosity of GG was the main factor that influenced starch retrogradation. These results showed not all hydrocolloids would retard starch retrogradation under autoclaving-cooling treatment, for which fine structures altered by different hydrocolloids were the key factors. PRACTICAL APPLICATION: Effects of hydrocolloids on the retrogradation of lotus seed starch were investigated undergoing an autoclaving-cooling treatment. The results will help guide the production and development of starchy foods having desirable properties by specific hydrocolloids during autoclaving-cooling process, especially to control starch retrogradation.

Hydrocolloids effect on coating batter and on organoleptic properties of rissol regenerated in oven and comparison with deep-frying process

Introduction: Consumers' preference for lower fat products continues to increase and there is a significant pressure on industry to reduce the use of frying processes. Objetives: Evaluate the effect of hydrocolloids on the Rissol coating, avoiding the pre-frying or frying processes. It’s also intended to compare physicochemical characteristics of the Rissol obtained, using oven regeneration process and traditional deep-frying, and consumer's acceptability of oven regenerated Rissol. Methods: Hydrocolloids such as carboxymethylcellulose, hydroxypropylmethylcellulose, methylcellulose, xanthan, karaya and locust bean gums, were used alone in the coating system at concentrations of 0.5% and 1.5%(w/w), as well as the synergies established between pairs of gums to a final concentration of 1%(w/w). Rissol was regenerated in the oven (200°C, 18 minutes) and instrumental texture, colour, moisture and organoleptic properties (quantitative descriptive analysis) were measured.The contents in protein, carbohydrates, total fat, fibre, sodium chloride and moisture and consumer’s acceptability in Rissol with 0.5%(w/w) of carboxymethylcellulose were determined, to compare deep-frying and oven cooking processes. Results: The addition of 0.5%(w/w) of any of hydrocolloids studied to the coating system offers better prospects to produce an oven product without pre-frying. The formulations with 1.5%(w/w) of hydrocolloid showed a poorer appearance with cracks and lumps.Conclusion: The use of carboxymethylcellulose in coating batter could be an alternative to obtain a product with reduced total fat and with positive consumer acceptability results (with oven regeneration).

Hydrocolloid effect on the stabilization of vegetable purees in the process of freezing, refrigerating and defrosting

The analysis of modern concepts of the use of hydrocolloids for the stabilization of mashed products of plant origin in the freezing – storage – defrosting circle is given. The effect of hydrocolloids on the structure of vegetable purees using the example of xanthan gum, starch and inulin was studied. The most significant characteristics of the structure was identified and their descriptors were considered. Experimental data on the effect of hydrocolloids on the microstructure of vegetable purees was obtained. The expediency of using starch and xanthan gum in combination with inulin was shown. To create a viscous structure, modified starch with small granules that exhibit thermal stability in cold storage and further heat treatment were most suitable. Inulin was also not subject to changes during temperature treatments for the products with a pH higher than 3.5, but probably would not be widely used as a structurant for vegetable purees due to the weak expression of the structure-forming properties. The synergistic combinations of inulin and xanthan gum improved the organoleptic characteristics of the product, especially in cold storage. In addition, the ability of inulin to form a smooth structure in vegetable purée when enveloping the oral cavity was revealed, despite the fact that the initial product had a rather coarse fibrous consistency due to the plant origin of the ingredients. Thus, it is promising to use inulin in combination with thickeners to give the product prebiotic properties with the improved perception in consumers. The results of the studies confirm the possibility of storing vegetable purees at low temperatures for a long time without the deterioration of the structural and organoleptic properties resulting from the slowly occurring degradation processes of the individual components of the product at low temperatures, provided that the hydrocolloids under study are used.

Cover Caption

Journal of Food ScienceVolume 83, Issue 12 ContentFree Access Cover Caption First published: 11 December 2018 https://doi.org/10.1111/1750-3841.13913AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Abstract December Online Cover: Microstructure of the vegetable inks and images of XG and HPMC-based products containing 10% and 30% vegetable powder, from “Effect of Hydrocolloids on Rheological Properties and Printability of Vegetable Inks for 3D Food Printing”, by Hyun Woo Kim, Jang Ho Lee, Sae Mi Park, Min Hyeock Lee, Il Woo Lee, Han Sol Doh, and Hyun Jin Park. p. 2923. Volume83, Issue12December 2018 RelatedInformation

Effect of hydrocolloids on the quality of restructured hams with duck skin

We investigated the quality of duck ham restructured with various hydrocolloids (Alginic acid, Konjac, Carrageenan) on proximate composition, cooking loss, emulsion stability, pH, color, texture profile analysis (TPA), protein solubility, sensory characteristics, and apparent viscosity. Restructured duck ham was prepared as follows: control with no hydrocolloids, T1 (Alginate 1%), T2 (Alginate 0.5% + Konjac 0.5%), T3 (Alginate 0.7% + Konjac 0.3%), T4 (Alginate 0.5% + Carrageenan 0.5%), and T5 (Alginate 0.7% + Carrageenan 0.3%). The restructured duck hams with hydrocolloids had higher value for moisture content, ash content, and apparent viscosity than the control (P < 0.05). The cooking loss, total expressible fluid and fat separation, redness, hardness, cohesiveness, gumminess, and chewiness of restructured duck hams with hydrocolloids was lower than those of the control (P < 0.05). The sensory score for overall acceptability of restructured duck ham with T1 (1% alginate) and T2 (0.5% alginate + 0.5% konjac) was higher than that of the control (P < 0.05). Thus, this study showed that adding 1% alginate or 0.5% alginate + 0.5% konjac in restructured duck ham formulations results in optimized quality characteristics.

Effect of Hydrocolloids on Rheological Properties and Printability of Vegetable Inks for 3D Food Printing.

In food ink systems in which the particles are dispersed in a hydrocolloid matrix, the source of the particles and the particle content are the main factors affecting the printability and rheological properties of the system. In this study, different contents (10% and 30% w/w) of vegetable (broccoli, spinach, or carrot) powders were added to hydrocolloid matrices with different hydration properties, and their influence on the printability and rheological properties was investigated. At low powder contents (10%), slight differences in the printability and rheological values were observed between the different vegetable sources in all hydrocolloids. When the powder content was increased to 30%, the hydrocolloid with the lowest water hydration capacity, hydroxypropyl methylcellulose, showed the greatest differences in rheology and printability when different vegetable sources were used. Xanthan gum, with its higher water hydration capacity, inhibited the swelling of the particles, thus minimizing the increase in the rheological values at high volume fractions of powder and reducing the differences in printability between different vegetable sources. Confocal laser scanning microscopy analysis of the vegetable inks showed that xanthan gum inhibited swelling of the particles regardless of the vegetable powder source. The mixtures using xanthan gum could be smoothly extruded from the nozzle due to their low extruded hardness (2.96 ± 0.23 to 3.46 ± 0.16 kg), and the resulting objects showed high resolution without collapse over time. PRACTICAL APPLICATION: The powder-based texturization technology introduced in this study provides a standardized method of preparing food ink that can be universally applied to all food materials that can be powdered. In addition, the present invention can be applied to a 3D printing technique in which a powder and a hydrocolloid matrix are independently stored and mixed immediately before printing. This technique can minimize the inherent rheological differences between formulations with different food sources and compositions.

Microstructure analysis of high pressure induced gelatinization of maize starch in the presence of hydrocolloids

The effect of high hydrostatic pressure (HHP) treatment on maize starch granules was analyzed taking into account different operating conditions (time, temperature, high pressures and starch to water ratio) and the effect of hydrocolloids (λ-carrageenan, guar and xanthan gum). Morphological analysis using different microscopic techniques, mainly SEM and Cryo-SEM, was carried out. This study was complemented with information acquired through Differential Scanning Calorimetry (DSC), X-ray diffractometry (XRD) and spectrophotometric determination of the amylose and amylopectin concentrations released from the granules. The gelatinization degree obtained by DSC increased accordingly with the intensity (pressure level and exposure time) of the HHP treatment, while the gelatinization temperature was scarcely affected. The presence of hydrocolloids in the suspension during HHP processing would ensure water availability. Almost complete gelatinization was observed for the sample treated at 700MPa, both by DSC and XRD. At 400MPa the gelatinization degree was significantly lower in starch with added xanthan gum (XG) in comparison to the other hydrocolloids, denoting a possible stabilization effect of XG on the starch granular structure during gelatinization. Maize starch granules (A-type XRD pattern), when submitted to HHP treatment, showed characteristic peaks of A and B-type patterns. Signals of V-diffraction pattern, ascribed to amylose–lipid complexes, were detected by XRD in samples submitted to either very high pressure (700MPa), long treatment times at 400MPa (120min) or in presence of hydrocolloids (at lower pressures and times). The formation of V-crystalline complex would be favored by hydrocolloids presence under pressure. These results correlated well with the lower concentrations of amylose released from granules after these treatments.

Effect of hydrocolloid and processing potentiality on water migration in apple jellies of Yinduqing cultivar

Numerous quality characteristics of food products are dependent on the microstructure and water status. In this study, LF-NMR and MRI techniques were applied for the evaluation of quality and water dynamics in apple jellies of Yinduqing cultivar during the course of 45 days storage. The present study investigated the impact of processing potentiality and formulation of hydrocolloid on water migration in jellies through non-destructive technique. The ingredients utilized in preparing the jelly were 500 mL juice, 400 g/kg sugar with 0, 2.0, 2.5 and 3.0% gelatin, respectively. Transverse relaxation time T2 exhibited three distinct water fractions (T21, T22, and T23) in the jelly samples during processing. Significant correlations were established between LF-NMR and physicochemical parameters. The macromolecular substance and gelatin influenced the water dynamics and caused a considerable variation in the T1 and T2 weighted MR images. Thus, the study revealed the feasibility of using non-destructive techniques in determining the dynamics of water within jelly products.

Effect of Hydrocolloid Dressing versus Paraffin Gauze Dressing on Wound Healing and Pain for Split Thickness Skin Graft Donor Site

Ideal wound care for split-thickness skin graft donor sites should include dressings that promote healing, prevent complications, and are cost-effective. The aim of this study is to evaluate the effect of hydrocolloid dressing versus paraffin gauze dressing for split thickness skin grafting donor sites in terms of pain and wound healing. Methods: quasi-experimental design was conducted over period of one year for 35 patients who admitted for skin graft. The participants were recruited from one of the big teaching hospitals in Cairo at Egypt. The Numeric Rating Scale (NRS) and Bates Wound Assessment Tool (BWAT) were used alongside a background/medical data sheet to collect the data. The selected two dressing material were changed for three to four times. Result it was observed that there was a gradual decrement in the Bates Wound Assessment Tool scores during 4th ,7th ,10th ,and 14th days during changing the dressing at duoderm /hydrocolloid and paraffin gauze dressing sites, But, decrement at the duoderm sites was greater and faster than paraffin gauze dressing sites with a mean and standard deviation equal to(23.34±.998, 16.20±2.03, and 13.77±1.13 versus 25.80±1.53, 23.14±2.15,and 18.85±1.61)respectively. The mean healing time for complete re –epithelialization was equal to 8.6 day ±1.08, for hydrocolloid sites versus 15.2 day± 3.02 for paraffin gauze site)respectively. Also, there were a statistical significance difference between the three durations of changing the dressing at the paraffin and duoderm sites for the same subjects with F/ratio/P value equal to( 17783.959 / .000*).As regards to pain subjects exhibited lesser pain intensity during ,7th ,10th ,and 14th days during changing duoderm dressing sites in comparison with paraffin gauze sites. Conclusion: Hydrocolloid dressing resulted in shorter healing time, faster re –epithelialization, fewer dress­ing changes and reduced pain when compared with paraffin gauze dressing. Recommendation Hydrocolloid dressing is recommended dressing for partial split thickness skin grafting donor sites. A larger randomized study is required to generalize the findings.

Forced syneresis determination results from commercial cream cheese samples

pH, ζ-potential and ionic calcium of 26 commercial cream cheese samples were determined along with forced syneresis by stepwise centrifugation and the results analysed in consideration of their gross composition to create three statistical models. The first model evaluated all samples and revealed that those with high salt content had significantly lower serum release with a threshold of 0.66 g NaCl 100 g−1 partitioning 5 samples from the rest. Higher fat content had a similar effect. The second model only considered samples without added stabilisers, identifying fat and protein to be the fundamental factors that contained syneresis. Aligning with model 1, the third model only considered samples with stabilisers, confirming salt to be the influencing parameter to decrease serum release showing the dominating effect of hydrocolloids on syneresis in cream cheese. ζ-Potential and pH had no significant effect. Forced syneresis was on average 6.4% and 27.1% in cheeses with/without stabilisers.

Anti-staling of high-moisture starchy food: Effect of hydrocolloids, emulsifiers and enzymes on mechanics of steamed-rice cakes

High-moisture rice snacks, such as steamed rice cakes, develop firmness on storage which decreases shelf life significantly. By analogy with lower moisture bread systems, this staling was hypothesised to be due to a combination of starch retrogradation and moisture re-distribution. Therefore, food additives which are commonly used to retard starch retrogradation during bread staling, including enzymes, hydrocolloids and emulsifiers (alpha-amylase, alginate, xanthan, guar gum, carrageenan, carboxymethyl cellulose, distilled monoglyceride, and sodium stearoyl lactylate) were investigated for their anti-hardening effects in high-moisture rice snacks. The results showed that only alginate significantly reduced the firming rate of rice cakes. However, differential scanning calorimetry measurements surprisingly indicated that rice cakes with alginate had higher levels of starch retrogradation than the control after storage for 7 days. Magnetic resonance imaging results were characterised by a redistribution of signal intensity from the edge to the centre of rice cakes and the formation of high intensity regions. These features were stronger with the addition of alginate. We propose that the alginate forms a continuous phase with water that has high mobility, whereas the partially gelatinized starch granules are an included phase distributed within the continuous phase. The reduced hardness of aged rice cakes with alginate is more dependent on the soft continuous phase than the hard starch granules, therefore leading to a softer texture. This mechanism is different to that proposed to operate for lower water content baked systems, therefore hydrocolloid and other anti-staling agents which are effective in bread systems may not be applicable in higher moisture starchy foods.

Antistaling effects of hydrocolloids and modified starch on bread during cold storage

Antistaling effects of some hydrocolloids (guar gum, xanthan, and sodium alginate; 0.3 g/100 g flour) and modified starches (acetylated, oxidized and hydroxypropylated corn starches; 10 g replacing flour) on bread during cold storage (4 °C for 10 d) were investigated. Loaf volume, moisture content, texture, and the degree of starch recrystallization of the bread crumb were examined. The minor addition of hydrocolloids increased the loaf volume of fresh bread and retarded textural changes of crumb induced by cold storage. The partial replacement (10%) of flour with modified starches induced antistaling effects similar to those obtained by hydrocolloid addition. In particular, acetylated or hydroxypropylated starches were more effective than oxidized starch. Crystallinity analysis of bread crumb using X-ray diffraction pattern revealed that the effects of hydrocolloids and modified starches on the starch recrystallization were not substantial. Amorphous rearrangements in starch were responsible for changes in crumb texture during storage, and the minor addition of hydrocolloids and the partial replacement of flour with modified starches retarded the rearrangement induced by the storage.