Emulsion Capacity Research Articles

Assessment of the physicochemical, functional and structural characteristics of a defatted flour from guamuchil (Pithecellobium dulce (Roxb.) seeds

Guamuchil tree is native of México and its fruits, which belong to Leguminosae family, contain seeds that are wasted. In this work, the physicochemical, functional and structural characterization of a defatted flour obtained from guamuchil seeds (DGuSF) was carried out. DGuSF had a low moisture (5.44 %) and lipid (2.91 %) contents and high protein (33.18 %) and carbohydrate (55.54 %) contents. Functional properties were highly dependence of pH, showing the highest values of 4.71 g H2O/g, 50 %, 84 %, 56 %, and 79 % for water binding capacity (WBCa), emulsifying capacity (EmA), emulsifying stability (EmS), foaming capacity (FoC), and foaming stability (FoS), respectively, at a value of 10. In the case of least gelling concentration (LGCo) the better value of 8 % was at pH 4, being obtained at this same condition the highest apparent viscosity (ηa) of 290.8 Pa·s. Values of 72.3 % and 40.5 % for in vitro protein enzymatic digestibility (IVPED) and in vitro antioxidant activity (IVVA), respectively, were also obtained for DGuSF, while their protein fractions presented molecular masses in the scale of ∼13–150 kDa. According to these results, guamuchil seeds could represent an alternative for the elaboration of DGuSF, to be applied as a food constituent because of its good compositional and functional characteristics.

Improving functional merit of commercially available pea protein isolate by employing a combination of physical, chemical, and enzymatic modification

Pea protein-based diets have garnered global attention as a viable alternative to meat or primary protein sources. Nevertheless, the utilization of pea protein is hindered by issues such as solubility, and emulsifying properties. This research presents a combined set of techniques employed to commercially available Pea Protein Isolate (PPI) to effectively address major setbacks associated with the usage of pea protein in diverse industrial sectors, especially meat. The set integrates pH at 10.0, sonication at three different magnitudes (1,2 and 4 W/mL), heat at 60 °C, and enzyme hydrolysis through Flavourzyme at three different enzyme-to-substrate ratios (0.25%, 0.5%, and 1.0%). Among the twelve treatments, PPI11, PPI12, and PPI13 showed promising outcomes for artificial meat. The treatments exhibited favorable solubility, gelling, emulsifying, and foaming properties while containing the optimum and desirable protein size after undergoing partial hydrolysis comprehended in the gel electrophoresis results. Solubility (for PPI11, PPI12, PPI13) had seen significant (p < 0.05) improvement from 31.03% ± 2.11% (Control) to 64.43% ± 2.09%, 66.23% ± 2.11%, and 69.87% ± 1.57%, accompanied by changes in protein morphology in scanning electron microscopy. Furthermore, treated PPIs were applied to stabilize sunflower oil-in-water emulsion, showing a significant escalation in emulsion capacity (38.46%, 39.42% and 66.61% increase for PPI11, PPI12, PPI13), foaming capacity (46.88%, 51.20%, and 69.60% increase for PPI11, PPI12, PPI13), and foaming stability (30 min) (23.97%, 28.70%, and 30.22% increase for PPI11, PPI12, PPI13). Gelling properties were decisive in this study (2.512 ± 0.1 N, 2.604 ± 0.1 N, and 2.168 ± 0.3 N, for PPI11, PPI12, and PPI13), predominantly in plant-based meat analog perspective. So the mechanism proposed through this research will enable pea protein treated with this set of operations, combining physical, chemical and enzymatic treatments, to further its journey towards considerably improved meat analogs.

Modulation of physicochemical and antioxidant properties of Pickering emulsions using colloidal lignin particles based on kraft softwood and hardwood acetone fractions

Colloidal lignin particles (CLPs) emerge as a sustainable alternative to traditional, fossil-based emulsion stabilizers. However, effectively outperforming the conventional ingredients requires addressing the challenges posed by lignin heterogeneity and structural complexity. In this study, one-step acetone fractionation was applied to softwood and hardwood kraft lignins to tackle the issue. The resulting soluble (AS) and insoluble (AI) fractions, along with the pristine lignins, underwent thorough characterization and were used to create CLPs through the hydrotropic precipitation. The acetone fraction-derived CLPs were tested for the first time as Pickering stabilizers. Notably, a strong correlation emerged between the structural traits of each lignin sample and the properties of the resulting Pickering emulsions. Such correlation allowed for a fine-tuning of their physicochemical and antioxidant features. The AS fractions, characterized by higher phenolic OH content and lower molecular weight, led to CLPs with larger sizes and reduced hydrophilic character compared to those derived from AI- and pristine lignins. The fraction-derived CLPs exhibited superior emulsifying capacity and imparted long-term stability to the formed emulsions. Moreover, the resulting Pickering emulsions showed high potential as antioxidant agents, proving their ability as multifunctional systems. Overall, this work demonstrates how the unique properties of lignin can be selectively enhanced through acetone fractionation method and seamlessly transferred to Pickering emulsions. This advancement promotes the use of lignin in high-value-added sectors such as cosmetics and personal care.

Insight into the effects of pulsed electric field on the structure, aggregation characteristics and functional properties of whey proteins

The effects of pulsed electric field (PEF) under different electric field intensities (EFIs, 5–20 kV/cm) and treatment times (2–8 ms) on the structural properties, aggregation/dissociation, and rheological characteristics of whey proteins (WPs) were investigated. An increase of visual turbidity and particle size measurements in 5 and 10 kV/cm PEF treatment groups indicated the formation of larger, insoluble aggregates dominated by disulfide bonds cross-linking and enhanced surface hydrophobicity. However, with the augmentation of EFI reaching a pivotal level (15 and 20 kV/cm), the decrease of hydrophobic interaction coupled with the increased electrostatic repulsion due to increased helix structure can dissociate the aggregates in response to blue-shifted particle size and thin irregular cavern-like structure, causing the solubility increased by 5.24% (20 kV/cm treatment for 8 ms). Furthermore, WPs oxidation played an important role in aggregates disintegration and liberation of peptides due to protein polarization and attack of reactive radicals produced by electrochemical reaction. Rheological analysis showed that higher solubility and diminished particle size after 15 and 20 kV/cm treatments improved the emulsifying capacity and decreased viscosity and interfacial tension of WPs dispersion. Conclusively, structural modification and preeminent functional properties were prompted by the extension of EFI and treatment time. Therefore, an effective theoretical basis may be proposed for PEF used as a promising technology to modify the functional characteristics of WPs.

The effects of adding ground terebinth fruits on the emulsification, microstructural, and flow properties of meat emulsions.

The effect of roasted and unroasted terebinth on the colour, emulsion capacity, flow properties, emulsion stability, microstructure, and textural properties of the meat emulsions was researched. The meat emulsions were created by adding the roasted and unroasted terebinth at four concentrations (0.0, 0.1, 0.3, and 0.5%) to the beef. The emulsion capacity and stability increased with the addition of terebinth, and the highest values for the emulsion capacity (233.50ml oil/g protein) and stability (74.50%) were observed at the terebinth concentration of 0.3%. The emulsion stability and capacity of samples containing roasted terebinth were higher than those of samples containing unroasted terebinth. The viscosities of the samples with roasted terebinth increased with increasing concentration. The pseudo-plasticity increased with the addition of terebinth. As a result, the use of terebinth in high-fat emulsion-type products might be a potential herbal additive to improve its technological and functional properties.

Effect of Static Magnetic Field on the Quality of Pork during Super-Chilling Storage.

Fresh pork tenderloin was stored at -3 °C under different static magnetic fields (SMF) of 0, 4, and 10 mT (control, MF-4, and MF-10) to investigate their physicochemical properties changes during storage of 8 days. The initial equilibrium temperature of the samples stored with 4 mT MF was found to be -2.3 °C, which was slightly lower (0.3 °C) than that the control value. The super-chilling phenomenon on the pork was then observed, as the samples stored under the magnetic field did not freeze throughout storage period, but the control experienced a sudden change in temperature after 138 h and then froze. The preservation effect of MF-4 on meat quality was the best in all treatment groups. MF-4 achieved a higher water-retention rate, with drip and cook losses of 6.5% and 29.0% lower than the control, respectively. Meanwhile, the MF-4 effectively delayed the color change in the meat during the storage and the texture hardening after cooking, and effectively controlled the growth of the total volatile saline nitrogen content on the samples. In addition, MF-4 delayed the reduction in myofibrillar protein solubility, sulfhydryl content, and emulsification capacity, indicating that this field inhibited the denaturation of myofibrillar protein. This study can be considered as an application reference of magnetic fields during meat storage at a super-chilled temperature.

Multi-scale structural comparisons of W/O and O/W/O beeswax-based emulsions

O/W/O double emulsions are an advanced oil-structuring approach that has been attracting considerable interest in recent years. However, their structural characteristics remain unsolved compared to conventional W/O emulsions. To clarify the differences from a multi-scale perspective, we prepared W/O emulsions and O/W/O double emulsions with the same components. For the stabilization of the O/W interface, modified pea protein isolate (MPPI) was utilized. A combination of polyglycerol polyricinoleate (PGPR) and beeswax (BW) was used for the stabilization of the W/O emulsions. Then, texture and oil binding capacity (OBC), rheological properties, and microstructure of emulsions were recorded to compare the differences samples. Results showed that all the emulsions kept excellent storage stability and similar crystallization and melting profiles over two weeks of storage. Interestingly, texture exhibited significant variations, with oleogelled O/W/O double emulsions possessing an improved firmness and OBC compared to W/O emulsions. This was probably caused by a larger fraction of the dispersed phase and a higher wax concentration in the outer oil phase. Further, the stabilization mechanism of the emulsions was illustrated. BW, in synergy with PGPR, could stabilize the oil-water interface as Pickering particles, providing a physical barrier to improve the emulsion stability. Also, BW acted as the gelator of the bulk phase, forming a viscoelastic network to support the structural function of the emulsions. Additionally, the droplet-droplet interaction caused by the dispersed phase could promote the formation of the gelling network. Altogether, this research provides a multi-scale fundamental understanding on the structural comparison between W/O and O/W/O double emulsions, and indicates that O/W/O double emulsions with less wax or gelator content can achieve the same structural functionality as W/O emulsions, thus presenting superior industrial potential.

Insights into the degradation of diesel-contaminated seawater through natural microbiota and culturable microorganisms: The overlook role of extracellular polymeric substances (EPS)

The role of EPS produced during biodegradation diesel-contaminated seawater, as well as the effect of EPS on natural microbiota and culturable microorganisms, remains unknown. Here, natural microbiota (pre and post enrichment with diesel) from 5 islands’ seawater in Jiaozhou Bay were explored through metagenomic and culture-dependent approaches. EPS response degradation was mainly characterized by the following aspects: 1) The post-enrichment samples contained significantly fewer dominant bacterial genera than the pre-enrichment samples, and EPS or PS (polysaccharides) promoted degradation of C16-C24 hydrocarbon fractions; 2) EPS caused higher increases in aromatic compound degradation functional genes copies; 3) EPS enhanced the enzymatic activity of alkane hydroxylase and ethanol dehydrogenase; 4) Diesel degradation by mono and mixed cultures of culturable bacteria (B1 and B2) with extracted EPS showed a higher biomass, biosurfactant production, expression of PAH-RHDα GN and cytochrome P450 genes, degradability and emulsification capacity. The above innovations provided new perspectives for oil-spill bioremediation.

Regulation of fine structure of different types of natural waxes by octenyl succinate starch in starch bioplastics

This work conducted a comparative study on the ability of octenyl succinate starch to regulate the fine structure and physicochemical properties of starch-based plastics containing different types (beeswax, candelilla wax, carnauba wax) and contents of waxes. All the waxes increased the apparent viscosity and storage modulus of the film-forming solution, and obstructed the establishment of hydrogen bond within the film matrix. The limited emulsifying capacity of octenyl succinate starch resulted in different distributions of the three waxes in the matrices, thereby forming different films' microstructures. Carnauba wax negatively affected the hydrophobicity, barrier and mechanical properties of the films due to its poor compatibility with the starches. In contrast, the addition of beeswax and candelilla wax effectively improved the hydrophobicity and moisture barrier, especially for some appropriate wax heterostructures presented in the matrices. Results suggested that octenyl succinate starch could be well emulsified and compatible with beeswax (5%–15% w/w content) to regulate the fine structure to achieve lower water sensibility of starch bioplastics.

Physicochemical properties of native Jack bean (Canavalia ensiformis) starch: An underutilised legume

Legumes are a cost-effective source of proteins and abundant starch, a biodegradable substance, providing human nutrition and serving various food sectors globally. Some of the neglected (underutilised) legumes can also be used as the cheapest source of starch. Therefore, the present study was conducted to determine the physicochemical characteristics of jack bean (Canavalia ensiformis) starch - a legume not widely known so underutilised. The starch was isolated from the bean by standard method to study its various properties. One-way analysis of variance was employed to verify a significant difference at the 5% significance level. The jack bean yielded 30.98% of starch. The starch’s moisture, ash, fat, protein, fiber, and carbohydrate content were 9.67%, 0.19%, 0.27%, 0.56%, 0.27%, and 89.28% respectively. The physicochemical properties were also determined. The apparent and total amylose contents were 43.82% and 47.78%, respectively, with 7.66% of amylose leaching at 95°C. The water and oil absorption capacities were 2.31 and 2.56 g/g, respectively, while emulsion capacity and stability were 62.30 and 71.38 %, respectively. The solubility and swelling power of jack bean starch increased with temperature from 55 to 95°C. The effect of starch concentrations (6, 8, and 10%) on freeze-thaw stability revealed that water expelled decreased as starch content increased. Nevertheless, a comprehensive investigation has not been conducted into the distinct functional characteristics and other attributes of jack bean starch. This study could provide new opportunities for conventional starch industries that rely on starch from sources like cereals, tubers, and rhizomes.

Effect of sulfuric acid hydrolysis on the structure and Pickering emulsifying capacity of acorn starch

The acid-hydrolyzed acorn starch samples (HAS-1, HAS-2, HAS-3, and HAS-4) were prepared from natural acorn starch (NAS) at sulfuric acid concentrations of 1, 2, 3, and 4 mol/L for 2 d. The particle characteristics and structures of HAS were investigated, and Pickering high internal phase emulsions (HIPEs) based on HAS were constructed and characterized. The results showed that with an increase in sulfuric acid concentration, the size, yield, amylose content, molecular weight, and amylopectin chain length of HAS gradually decreased. HAS retained an A-type crystal structure, and its relative crystallinity and short-range order degree gradually increased with increasing sulfuric acid concentration. Acid hydrolysis treatment improved the wettability of NAS, and its effect was positively correlated with the sulfuric acid concentration. HAS-3 and HAS-4 could stabilize the Pickering HIPEs with an oil phase volume fraction of 80% at c ≥ 1.5%. The mechanical properties of the HIPEs were positively correlated with c.

Reduction in the antigenicity of beta-lactoglobulin in whole milk powder via supercritical CO2 treatment

Cow milk allergy is a common phenomenon experienced in early childhood (<5 yr of age) with an average occurrence rate of roughly 2.5%. The most prevalent allergen in cow milk is believed to be β-LG. The objective of this study was to evaluate the use of hydrophobic supercritical CO2 (ScCO2) to modify the chemical structure β-LG, thus impairing its recognition by antibodies. Whole milk powder (WMP) was selected because of its closest compositional resemblance to bovine fluid milk and its applications in reconstitution and in the beverage (infant, toddler, and adult), confectionary, bakery, and meat industries. For this study, WMP was treated with food-grade CO2 at temperatures of 50, 63, and 75°C under operating pressures of 100, 150, 200, 250, and 300 bar. Proteins in WMP were examined using SDS-PAGE, western blot, and ELISA. Orbitrap Fusion liquid chromatography-tandem MS (LC-MS/MS) and periodic staining was performed to confirm post-translational modifications in β-LG. Functional properties of WMP before and after treatment were assessed by its solubility index, oil holding capacity, emulsion capacity and stability, zeta potential, particle size, and color analysis. SDS-PAGE of treated samples yielded fuzzy bands (variable mobility of molecules due to different molecular weights results in ill-defined bands) indicative of an increase in molecular weight, presumably due to chemical change in the protein, and demonstrated a maximum of 71.13 ± 0.29% decrease in the band intensity of β-LG under treatment conditions of 75°C/300 bar for 30 min. These changes were small with samples treated with heat only. Lighter, diffused bands were observed using western blot analysis. The ELISA tests proved that ScCO2 treatment specifically and significantly affected the antigenicity of β-LG with a reduction of 42.9 ± 2.83% and 54.75 ± 2.43% at 63°C/200 bar and 75°C/300 bar, respectively. Orbitrap fusion detected the presence of fatty acids and sugar moieties bound to β-LG and the latter was confirmed by periodic staining. Functional properties of ScCO2-treated milk powder yielded a decrease in solubility index and an increase in emulsion capacity of WMP was observed under ScCO2 treatment at 75°C/300 bar, with small and insignificant changes at other treatments producing a decrease in antigenicity. Color changes were small for most samples, except at 63°C/200 bar, where a significant increase in yellowness was observed. Zeta potential and particle size measurements indicated that most changes were temperature driven. This study demonstrates 2 approaches to mitigate β-LG antigenicity via fatty acid binding and lactosylation using hydrophobic ScCO2.

Fabrication and characterization of dual-functional porous starch with both emulsification and antioxidant properties

Starchy materials with good antioxidant, emulsification and adsorption properties have potential applications in industry. To improve these properties, a Dual-functional porous starch was prepared through one-pot synthesis. In this case, octenyl succinic anhydride (OSA) and syringic acid (SA) were selected to modify the porous starch (PS) by esterification, with subsequent signals recorded by 1H NMR at 1.2 ppm and FT-IR at 1743 cm−1, indicating the formation of Dual-functional porous starch grafted by OSA and SA. N2 adsorption analysis further proved that the porous structure (2.9 m2g−1) was still maintained after modification. This was followed by measurements of droplet size distribution (34.18 ± 3.80 μm), zeta potential (−39.62 ± 1.89 mV) and emulsion index (85.10 ± 1.76 %), all of which indicated good emulsifying capacity. Meanwhile, results of radical scavenging assay proved that the Dual-functional porous starch had considerable antioxidant properties due to the introduction of SA groups. Besides, the Dual-functional porous starch also showed good resistance to digestion. These findings not only provide a novel strategy for constructing multi-functionalized starchy materials, but also open up potential applications of starch in the food and pharmaceutical industries.

Pulsed ultrasound assisted extraction of alternative plant protein from sugar maple leaves: Characterization of physical, structural, thermal, electrical, and techno-functional properties

Plant proteins are gaining in popularity and are increasingly being considered as an alternative to animal protein, thus a sustainable, yet comparable source of plant protein is highly recommended. To this end, the current study was conducted to investigate the structural, thermal, physical, and functional attributes, as well as the volatile profile of sugar maple leaves (SML) protein. To this end, SML protein was extracted by homogenization (10000 rpm, 5 min) pretreated ultrasound-assisted extraction (120000 J, 60% amplitude, 5:5 pulse, 25 °C, and 15 min) at varying pH (8−10) and compared with conventionally extracted SML protein. Among the different protein extracts, sonicated extract (pH9) provided a good protein yield (up to 7%) having higher protein content (210 mg Bovine serum albumin/g dry matter), thermal stability (onset of denaturation temperature:114 °C), and functional properties (solubility, emulsion capacity, water holding capacity, and antioxidant activity). On contrary, the characteristic green aroma, caused by 3-hexen-1-ol and nonanal, was found higher in sonicated protein extracts than that of macerated extracts. Having said that, this study showed the versatile properties of SML protein fractions that can be used as plant-based food ingredients.

Pine nut skin as a source of phytosterols and alkanediols - Hypocholesterolemic potential and development of sustainable vegan emulsifiers

Pine nut skin is a byproduct arising from the pine nut industry, whose composition and bioactive potential are currently unexplored. For this purpose, its characterization is required for the development of sustainable food ingredients.Pine nut skin was separated into finer (<500 μm) and coarser (≥500 μm) fractions, composed of carbohydrates (35 g/100 g and 11 g/100 g, respectively), lignin (47 g/100 g and 72 g/100 g), lipids (8 g/100 g and 9 g/100 g), and protein (7 g/100 g and 3 g/100 g). The lipophilic extract of both fractions had similar amounts of β-sitosterol (30 mg/g), differing in the amount of long-chain aliphatic alcohols, namely nonacosan-10-ol (8 mg/g and 51 mg/g for finer and coarser fractions, respectively) and secondary/secondary alkanediols (18 mg/g and 185 mg/g), known as emulsifier compounds. The composition of pine nut skin fractions indicated their potential in affecting the cholesterol absorption in the intestinal lumen. The lipophilic extract from the finer fraction showed to decrease cholesterol micellar solubilization, and the polysaccharides and lignin had bile salt sequestration properties, rendering this byproduct an hypolipidemic potential. The coarser fraction showed potential as a substitute of egg yolk (3.4 g/100 g dry weight) in a mayonnaise formulation (49 g/100 g oil-in-water emulsion), an emulsifying capacity ascribed to the dietary fiber content and to its lipophilic fraction. From pine nut skin it is possible to obtain low-cost food ingredients with relevance as emulsifiers and potential hypocholesterolemic activity.

Effects of storage conditions on chemistry and technological properties of different cultivars of Chickpea

The impact of storage conditions, such as 40 °C, high humidities (55% and 65%), and storage (360 days), on the nutritional value, pasting, and functional properties, color differences, and quality of protein and starch in five Chickpea (Cicer arietinum) cultivars (Crown, Royal, Sierra, Orion, and Frontier) was determined. The Sierra cultivar had the highest initial moisture content (MC, 7.7 ± 0.01%), and MC increased over time for all samples stored at 55% and 65% RH and 21 °C. Protein (PC), total starch (TSC), and fat (FC) contents changed in all cultivars during storage. Under the same storage conditions (65% RH and 40 °C treatment), the Frontier variety had significantly higher PC at day zero (24.0 ± 0% dwb) and 360 (23.9 ± 0.2% dwb) compared to other cultivars, while no significant differences existed between other cultivars. A general upward trend in the pasting data was observed for all cultivars of the 360-day stored samples. In contrast, the gel firmness of the gels formed during Rapid Visco Analysis (RVA) was lower for the 360-day samples. Emulsion capacity (EC) and Foaming capacity (FC) changed significantly in all samples over time under the effects of different variables. Color analysis revealed reduced yellowness in all samples during storage. Also, lightness values decreased over time, indicating seed darkening during storage. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) showed the disappearance of major protein bands around 37 and 55 kDa after 360 days, indicating protein aggregation and structural alterations. Fourier transform infrared spectroscopy (FTIR) of amide II structures indicated interactions and differences in the secondary structure of proteins in the samples stored for 360 days. Starch analysis via SEM revealed protein-coated starch granules, indicating protein-starch interactions occurred during storage. Harsh storage conditions (65% RH and 40 °C) significantly affected nutritional quality, functional and pasting properties, and protein chemistry of chickpeas and should be avoided for extended storage.

Use of olive and sunflower protein hydrolysates for the physical and oxidative stabilization of fish oil-in-water emulsions.

Olive and sunflower seeds are by-products generated in large amounts by the plant oil industry. The technological and biological properties of plant-based substrates, especially protein hydrolysates, have increased their use as functional ingredients for food matrices. The present study evaluates the physical and oxidative stabilities of 50 g kg-1 fish oil-in-water emulsions where protein hydrolysates from olive and sunflower seeds were incorporated at 20 g kg-1 protein as natural emulsifiers. The goal was to investigate the effect of protein source (i.e. olive and sunflower seeds), enzyme (i.e. subtilisin and trypsin) and degree of hydrolysis (5%, 8% and 11%) on the ability of the hydrolysate to stabilize the emulsion and retard lipid oxidation over a 7-day storage period. The plant protein hydrolysates displayed different emulsifying and antioxidant capacities when incorporated into the fish oil-in-water emulsions. The hydrolysates with degrees of hydrolysis (DH) of 5%, especially those from sunflower seed meal, provided higher physical stability, regardless of the enzymatic treatment. For example, the average D [2, 3] values for the emulsions containing sunflower subtilisin hydrolysates at DH 5% only slightly increased from 1.21 ± 0.02 μm (day 0) to 2.01 ± 0.04 μm (day 7). Moreover, the emulsions stabilized with sunflower or olive seed hydrolysates at DH 5% were stable against lipid oxidation throughout the storage experiment, with no significant variation in the oxidation indices between days 0 and 4. The results of the present study support the use of sunflower seed hydrolysates at DH 5% as natural emulsifiers for fish oil-in-water emulsions, providing both physical and chemical stability against lipid oxidation. © 2024 Society of Chemical Industry.

Physicochemical and emulsification properties of okara-derived soluble dietary fiber modified by steam explosion

The effective utilization of by-products still poses a challenge in the food industry. In this work, soluble dietary fiber (SDF) extracted from okara was modified by steam explosion (SE) via adjusting steam pressure (1.0, 1.5, and 2.0 MPa) and SE duration (60 and 120 s). The structural and emulsification properties of modified SDF were studied. The untreated SDF exhibited a low yield (5.17%) and poor emulsification properties due to its large molecular weight (162.67 kDa), compact structure, and high interfacial tension (14.27 mN/m). SE increased SDF content by a maximum of 30.31%, 4.86 times higher than that of untreated SDF. Under mild SE conditions (1.0 MPa for 60 s), SDF displayed a loose structure with abundant side chains and a higher glyoxylate content (26.77%). Its near-neutral contact angle (82.0°) and lower interfacial tension (12.69 mN/m) endowed it with higher emulsification capacity, smaller emulsion droplet size, and enhanced emulsifying stability. The molecular weight of SDF decreased and the specific surface area enlarged with increasing SE intensity. Notably, SDF exhibited the best interfacial adsorption characteristics under SE of 2.0 MPa for 120 s, attributed to its low molecular weight (46.99 kDa) and higher protein content (7.58%). Overall, the improved emulsification properties of SDF were attributed to the synergistic effects of amphiphilic equilibrium, electrostatic repulsion, spatial resistance, and enhanced droplet-to-droplet interactions.

Effects of chitinous materials sequentially extracted from crawfish and blue crab on the physicochemical properties of emulsified pork sausages

SummaryThis study aimed to determine the functional properties of chitinous materials (CMs) extracted from crustacean shells as multifunctional non‐meat ingredients in emulsified sausage. The CMs were separated from blue crab and crawfish and classified into four types (dehydration, DeH; deproteinization, DeP; demineralization, DeM; deacetylation, DeA) based on the extraction step. Functional properties of different CM types according to the extraction step were assessed using both meat batter and emulsified sausage systems. Among the CMs, the functional characteristics of DeP and DeM exhibited higher binding and emulsion capacity and showed more redness than other CMs (P &lt; 0.05). Compared to the non‐CM added control, the emulsified sausages including CMs showed higher emulsion stability (P &lt; 0.05). The sausages manufactured with DeP or DeM showed higher redness and hardness and lower cooking loss than the control (P &lt; 0.05). During refrigerated storage, emulsified sausages with DeH and DeP inhibited the lipid oxidation compared to those of control (P &lt; 0.05). These findings suggest that DeP or DeM inclusion can improve binding ability and colour as well as lipid oxidation in emulsified sausage. Thus, it can be used as a novel non‐meat ingredient to improve functional and technological properties of processed meat.

PHYSICOFUNTIONAL PROPERTIES OF EGG POWDER AS INFLUENCED BY DRYING METHODS

The study was carried out to determine the physical and functional properties of whole egg powder produced using four drying methods. Twenty (20) trays of freshly laid eggs were obtained from Shika brown layers at 27 weeks at lay. The eggs were alloted into four drying methods (sun, air, oven and dehydrator drying).Each 500grams of liquid egg produce a range of 122 – 125grams of egg flask which were grinded for 5min egg at a speed of 10,000Rm and sieved using a 0.5mm. A powder of 120grams was produce from each batch of 500grams of liquid and a total 1200grams of powdered eggs were obtained for each of the methods. 2 grams of each samples in a replicate of three using a complete randomize design (CRD) was collected and used for physical and functional properties of whole egg powder. The results of the study show there were significant difference across all the parameters measured except for gelation, colour absorbance and particle size The Functional properties of the powder differs (P &lt; 0.05) across all the drying methods except for emulsion capacity, gelation and oil absorption stability. Dehydrator and air-dried egg powder were better than oven and sun dried egg powder in most of the physical and functional properties determined. It is concluded that egg powder can be produced using any of the process method tested but air drying gives optimize overall properties while oven drying happen to be the least among the methods. It is recommended that egg powder should be produce using air drying method.