Hydrocolloid Concentration Research Articles

Oleogel production based on binary and ternary mixtures of sodium caseinate, xanthan gum, and guar gum: Optimization of hydrocolloids concentration and drying method.

We report the optimization of oleogel formulation based on sodium caseinate (CN, 0-4 g/100 g), xanthan gum (XG, 0-1 g/100 g), guar gum (GG, 0-1 g/100 g), and drying method (freeze and oven drier) using response surface methodology to achieve the desired oil binding capacity, textural, and rheological attributes. All the selected responses were successfully fitted by a quadratic model with determination coefficient values higher than .95 with the exception of firmness values which was fitted by linear model. There were considerable increases in all the responses for the samples containing ternary mixtures of protein-gum (CN:XG:GG) as well as binary mixtures (CN:GG and CN:XG) compared to samples containing protein or gums alone due to the synergistic effect of CN and gums on formation of highly ordered and strong gel network. Regression modeling demonstrated that freeze drying method led to significantly greater structure recovery values than those of oven drying method. The best formulation was the freeze dried oleogel containing 4 g/100 g CN, 0.43 g/100 g XG, and 0.98 g/100 g GG. Results showed that fabrication of oleogels with at least 94.5 g/100 g sunflower oil and characteristics similar to industrial shortening is feasible.

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.

Impact of Hydrocolloids and Homogenization Treatment on the Foaming Properties of Raspberry Fruit Puree

The production of healthy, ready-to-eat fruit snacks by means of foam-mat drying has to face the challenge of ensuring high foam stability throughout the entire process. Foaming properties of raspberry puree whipped for 10 min with varying concentrations of potato protein isolate (2.5, 5, 10% w/w) as foaming agent were studied. Furthermore, the impact of hydrocolloids as foam stabilizers, i.e., maltodextrin (5, 15, 30% w/w) and pectin (0.1, 0.25, 0.5, 0.75, 1.0, 2.5% w/w), in combination with the variation of protein concentration as well as the impact of a homogenization treatment of fruit puree on the foam characteristics and puree properties were investigated. Foam stability was enhanced by the increase of protein and hydrocolloid concentration. Maltodextrin and pectin showed similar behavior even though pectin was used at considerably smaller concentrations. Compared to single hydrocolloid systems, the addition of pectin and maltodextrin in combination led to a further enhancement of foam stability, which offered the opportunity to simultaneously decrease the concentration of both hydrocolloids. The destruction of fruit tissue by homogenization treatment resulted in a reduction of mean particle diameters (D[4,3], D[3,2]) and a decrease of viscosity. Despite the increase in the specific surface area (ASF) and thus, expected enhanced oxidative processes, no changes were observed for ascorbic acid and anthocyanin contents. However, the structural changes induced by the homogenization treatment significantly affected foaming properties.

Comparative study on the interaction between native corn starch and different hydrocolloids during gelatinization

The effect of hydrocolloids (Arabic gum, guar gum, xanthan gum) on the thermal, rheological, and microstructural changes of corn starch during gelatinization was studied by combining multiple analytical techniques. Arabic gum located in the continuous phase had no significant delaying effect on starch gelatinization. A two phase system could be directly observed by scanning electron microscopy. The analysis of variance suggested that xanthan gum could restrict the swelling of starch granules and the destruction of granule structure more effectively than other hydrocolloids tested. Morphologies of corn starch granules formed with hydrocolloids showed that xanthan gum promoted the association between starch granules. Compared to xanthan gum, starch granules were more swollen in the presence of guar gum during heating, thus the increase in hydrocolloid concentration in the continuous phase results from an excluded volume effect was more pronounced. Overall, the results suggest that hydrocolloids could effectively restrict the swelling of starch granules, depending on hydrocolloid type, owing to the efficient thickening property. A synergistic increase in paste viscosity occurred as a result of a combination of intermolecular interactions and phase separations. These findings may thus provide a useful basis for the study of other types of starch/hydrocolloid mixtures and concentrations.

Rheological behavior and stability of emulsions obtained from Pereskia aculeata Miller via different drying methods

ABSTRACTHydrocolloid powders from Pereskia aculeata Miller were obtained by using drying in a vacuum oven and freeze-drying at different concentrations (0.5–3.0 g of hydrocolloids/100 g of aqueous phase) to produce oil-in-water emulsions. The rheological characteristics of the emulsions and their microstructures were determined. The freeze-dried hydrocolloids and higher hydrocolloid concentrations resulted in emulsions with higher viscosities. The drying method and hydrocolloid concentration influenced the thixotropic behavior, and the resulting emulsions exhibited shear-thinning behavior. Microstructural analysis showed that with increasing freeze-dried hydrocolloid concentration, the emulsions had droplets with lower average diameters and greater uniformity, suggesting greater system stability.

Physicochemical and rheological properties of gum seed and pulp from Hymenaea courbaril L.

ABSTRACTThe aim of this work was to isolate pulp (PH) and seed hydrocolloids (SH) of the fruit of Hymenaea corbaril L. and determinate chemical, functional and rheological properties, as a proposal of a new attractive product for functional applications in food systems. Both hydrocolloids have a high content of carbohydrates, minerals and fiber. The solubility of PH was higher 94.1%. The emulsifying capacity of SH, PH and GG increases with the hydrocolloid concentration. The emulsions showing a good stabilization stability with drop sizes of 5–20 μm. The emulsions PH and SH at 1% were higher stability than guar gum (GG), due to slower down the cremation index after 3 days of storage at 35 and 40°C. The hydrocolloids exhibited a pseudoplastic behavior at concentrations of 0.5–2%. The elastic behavior suggests its application to edible films, while the viscous behavior suggests its incorporation in food systems.

The Effect of Emulsifier and Hydrocolloid on Baking Expansion and Texture of Bread from Modified Cassava

Indonesia has a very abundant cassava that can be used instead of wheat. Bread made from cassava is safe for celiac sufferers, in which cannot tolerate a protein called gluten found in wheat flour. However, bread from cassava has the disadvantage that it cannot inflate perfectly. Our research goal is to study the effect of emulsifier and hydrocolloid concentration as modifying agents on baking expansion and bread texture (hardness). The test level hedonic preference for bread products results from modified tapioca is also necessary to know the level of customer satisfaction. This study were conducted by three main stages, modification of cassava, baking process, and analyses. Modification of cassava starch was applied using combination of lactic acid solution and ultra violet (UV) irradiation. Emulsifier (DATEM) and hydrocolloid (xanthan gum) were used in baking process. The addition of emulsifier and hydrocolloid can improve baking expansion. The addition of 7% emulsifiers on modified cassava can increase the volume of bread, taste, and texture so it can give greater satisfaction to consumers. Hydrocolloid can replace the function of gluten so the bread can inflate perfectly. The optimal composition of modified cassava in bread making is 25% of modified cassava and 75% of wheat flour. The low value of texture (hardness) on bread made from modified cassava indicated a better performance in comparison with native cassava. Baking expansion and texture of the bread is influenced by the modification process. Furthermore, the comprehensive and optimum studies of modification need to be investigated.

Characterization of κ-carrageenan gels immersed in ethanol solutions

Studying the influence of water–ethanol mixtures on the properties of κ-carrageenan gels could serve as a tool for the development of innovative semi-solid alcohol-containing food products. The changes in κ-carrageenan gels upon immersion in solutions with various concentrations of ethanol were characterized. κ-Carrageenan gels immersed in high ethanol concentrations lost considerable weight. At lower ethanol concentrations (50%–70%), weight loss was only moderate. However, at ethanol concentrations lower than 50%, the gels swelled and gained weight. The swelling/deswelling of κ-carrageenan gels immersed in ethanol solutions was dependent on their hydrocolloid concentration. All gels became stronger with increasing concentration of ethanol in the surrounding solvent. This change in gel strength following immersion did not stem solely from the changes in hydrocolloid concentration upon swelling/deswelling. Cryo-scanning electron microscopy of the gels revealed microstructures consistent with the observed mechanical properties. The residual potassium concentration in gels immersed in the various ethanol solutions was found to be lower than that required for gelation, constituting possible evidence of changed interactions upon immersion.

Physicochemical and rheological properties of mucilage extracted from Opuntia ficus indica (L. Miller). Comparative study with guar gum and xanthan gum

The physicochemical and rheological properties of aqueous solutions of the mucilage isolated from Opuntia ficus indica (L. Mill) at different concentration (0.5, 1, 1.5 and 4.5% w/v) were examined. The intrinsic viscosity [η] found for precipitate mucilage (PM) and dialyzed mucilage (DM) were 22.6 and 15.3 dl/g respectively. Electrophoretic measurements showed that the zeta potential of PM and DM was negative in all the pH range studied. PM reduced the surface tension of water and was concentration dependent. The surface activity of PM (57 mN/m) was similar to that of guar gum (55 mN/m) and xanthan gum (52 mN/m) at 1.5% (w/v) concentration. A non-Newtonian shear-thinning behavior was observed. The Ostwald–de Waele model successfully correlated the viscosity–shear rate. At equal hydrocolloid concentration, the consistency coefficients (k) of mucilage solutions were lower than those of guar gum (GG) and xanthan gum (XG). However, the consistency coefficient of a mucilage solution at 4.5% (w/v) (20.9 Pa s) was in the same order as that shown by GG at 1.5% (w/v) (28.8 Pa s) aqueous solution. No effects of pH and ionic strength on the viscosity of PM and DM were observed. The mechanical spectra showed a crossover point between G′ and G″ at low mucilage concentrations of 0.5 and 1% (w/v), exhibiting higher relaxation time than GG. The more concentrated solutions of PM and DM (1.5 and 4.5% w/v) displayed a predominant elastic behavior and did not meet the Cox-Merz rule, similarly to GX. The more concentrated solutions of PM and DM did not meet the Cox-Merz rule. This behavior would suggest the formation of colloidal aggregates.

Effect of xanthan and guar gum on the pasting, stickiness and extensional properties of brown wheat flour/β-glucan composite doughs

The use of dietary fiber enriched flour for bread making is steadily gaining importance because of its proven health benefits. The objective of the work was to assess the impact of xanthan (XG) and guar gum (GG) on the pasting profiles, stickiness and extensional properties of β-glucan incorporated brown wheat flour (BWF/BGC) composite dough systems. Water absorption of the blend flour increased significantly with increasing the concentration of hydrocolloids. Loading of both hydrocolloids (0.125–0.5 g/100 g) produced similar values of extensograph and stickiness parameters, nonetheless, it was observed that an addition of 0.25 g/100 g hydrocolloid could be effective to maintain a desirable dough texture. Biaxial measurement indicated that the incorporation of 0.25 g/100 g hydrocolloids improved the dough structure of BWF/BGC. The pasting viscosities of the blend dough including hot paste, cold paste and final viscosity increased significantly with increasing the hydrocolloids concentration. The pasting properties of BWF/BGC influenced by individual hydrocolloid, and the difference could be attributed by the complex formation among swelled starch, leached amylose and hydrocolloids.

Fabrication of core–shell structured macrocapsules by electro‐coextrusion with agar–hydrocolloid mixtures for precooked food applications: textural and release characteristics

SummaryTextural and release characteristics of three types of core–shell macrocapsules, fabricated by electro‐coextrusion with agar only, an agar/fish gelatin (80:20) mixture or an agar/κ‐carrageenan (80:20) mixture at a total hydrocolloid concentration of 2% (w/v) and different applied voltages (0–8 kV), were investigated. The capsule diameter (1.1–1.6 mm) and shell thickness (15.1–38.4 μm) decreased with increasing applied voltage. Mixing agar with fish gelatin or κ‐carrageenan reduced slightly the capsule hardness and breaking energy; however, the capsule integrity was solid enough for safe handling. The release of core (olive oil containing a dye) in boiling water followed first‐order kinetics and was retarded significantly when κ‐carrageenan was mixed with agar but accelerated with fish gelatin addition (only 2.5–3.4 min for the release of 80% of the core). The agar/fish gelatin macrocapsules can be applied in precooked foods, because they are mechanically stable and can rapidly release the core upon contact with hot water.

Effect of long-chain inulin and modified starch on the physicochemical and rheological properties of doogh (Iranian yogurt drink)

In this research, simultaneous contribution of long-chain inulin (0–2.34%) and modified starch (0–0.58%) on the physical stability and rheological properties of doogh within 30 days of production was studied. Increased concentration of both hydrocolloids redounded to improvements in physical stability, apparent viscosity, flow behaviour, and viscoelastic properties compared to the control sample. Fitting the data to Herschel—Bulkley model showed a decrease in flow behaviour index, while consistency coefficient (k) increased. Furthermore, for samples containing inulin and starch, G′ was greater than G″, unlike control sample. Indeed, contribution of long-chain inulin at concentrations above 1.18% and modified starch at above 0.3% promote the formation of gel network structure. The expected viscosity increases in the continuous phase in the presence of starch, and also the interactions established between inulin and yoghurt casein aggregates seem to be responsible in the improvement observed in physical characteristics of the product. Among the concentrations studied here, two samples, containing 2% inulin and 0.5% modified starch and 1.18% inulin and 0.58% modified starch, respectively, were recognized as functional doogh samples presenting premier physicochemical and rheological properties.

Alginate and whey protein based-multilayered particles: production, characterisation and resistance to pH, ionic strength and artificial gastric/intestinal fluid

Multiple layers of whey protein and sodium alginate were assembled onto gelled alginate microparticles using electrostatic interaction. An experimental design was employed to evaluate the effect of the concentration of both hydrocolloids on the amount of protein that was adsorbed. In the first layer, a higher protein adsorption 32.5% w/w was obtained at pH 3.75. In the multilayered particle, the protein adsorbed reached 64.9% w/w. An analysis of protein solubilisation verified that 22% w/w was solubilised at an acidic pH (pH 2.0). The protein solubilisation increased with ionic strength, reaching 19.5% w/w in the highest NaCl concentration evaluated (200 mM). The particles were partially resistant to gastric conditions, with 30.5% w/w of total nitrogen protein solubilisation occurring after 2 h at pH 2.0; however, they did not resist the artificial intestine conditions, reaching 86.0% w/w of total nitrogen protein solubilisation after 5 h.

Enrichment of a fruit-based beverage in dietary fiber using basil seed: Effect of Carboxymethyl cellulose and Gum Tragacanth on stability

Due to the importance of dietary fiber intake on health, in this study, the production of fruit based beverages containing basil seeds, as a dietary fiber source, was evaluated. Basil seeds were evaluated for nutrients and were used in beverages at three levels (10, 30 and 50: 100 (Wswell basil seed/Wfruit based beverage)). Also Gum Tragacanth (GT) and Carboxymethylcellulose (CMC) were added to these samples, separately, for the suspension of the seeds. The beverages were examined over a period of 60 days, at 4 °C, by evaluating color factors (L*, a*, b*), zeta potential (Z), rheological and organoleptic properties etc. Results showed that basil seeds have a high ratio of protein and fiber, and their addition to beverage led to increase in absolute Z, but the taste satisfaction and color factors decreased. Also addition of both hydrocolloids, led to the increase of absolute Z and the development of pseudo-plastic behavior in the beverages. Samples stability and appearance improved with increasing concentrations of hydrocolloids but an increase of more than 0.25%, caused reduction in mouthfeel satisfaction. Results indicated that using basil seeds with the addition of 0.25% GT, led to the production of enriched beverage with suitable stability.

Quality of Processed Cheddar Cheese as a Function of Emulsifying Salt Replaced by κ-Carrageenan

Hydrocolloids act as stabilizer and thickening agents, thus able to replace emulsifying salts. The present study was planned to use к-carrageenan in the production of processed cheddar cheese and to explore its effect on physico-chemical and textural properties of processed cheddar cheeses. Different concentration of ҡ-carrageenan were used with gradual decrease in salt contents along with natural cheese, fat, and water to prepare processed cheddar cheese. The prepared samples were analyzed for physico-chemical and sensory attributes at storage interval of 45 days during and after 90 days. With the increase in hydrocolloid concentration, stiffer product was obtained and meltability of the samples decreased than control. Processed cheddar cheese samples having 0.15% к-carrageenan with 2% emulsifying salt (1.34% sodium citrate and 0.66% disodium phosphates) were found more acceptable in terms of physico-chemical and sensory attributes, but all sensory attributes got fewer score with the passage of storage time.

Utilizing the Functions of Hydrocolloids as Fat Mimetic to Enhance the Properties of Low-fat Domiati Cheese

Regarding the rising demand of eating healthy displayed by consumers over the past few years, dairy market has been increasing its supply in producing low fat cheese. As well known, the reduction of fat in cheese milk causes a significant decrease in organoleptic properties and cheese yield, thus dairy scientists have a continuous challenge to counteract these defects and satisfy the consumer’s requests. This work was undertaken to investigate the possibilities to improve the characteristics of low fat Domiati cheese by using hydrocolloids as fat mimetic. Mixture of kappa carrageenan, locust bean and xanthan gums have been added to chesses milk. Upon using different concentrations of Hydrocolloids, low fat cheese showed a significant increase in the physiochemical characteristics, yield, and moisture. Furthermore, organoleptic properties obtained were both highly acceptable and comparable to full fat cheese. These positive effects were also sustained during the 75 days ripening period where sensory scores were closely similar to those obtained from full fat cheese.

Techno-functional properties and in vitro bile acid-binding capacities of tamarillo (Solanum betaceum Cav.) hydrocolloids

Hydrocolloids were extracted from seed mucilage and the pulp fractions from red tamarillo (Solanum betaceum Cav.) mesocarp, and characterisation of their techno-functional properties and in vitro bile acid-binding capacities was performed. The seed mucilage hydrocolloids that were extracted, using either 1% citric acid (THC) or water (THW), had a good foaming capacity (32–36%), whereas the pulp hydrocolloids that were extracted, using 72% ethanol (THE) or 20mM HEPES buffer (THH), had no foaming capacity. The pulp hydrocolloid, however, possessed high oil-holding and water-holding capacities in the range of 3.3–3.6goil/g dry sample and 25–27gwater/g dry sample, respectively. This enabled the pulp hydrocolloid to entrap more bile acids (35–38% at a hydrocolloid concentration of 2%) in its gelatinous network in comparison to commercial oat fibre and other hydrocolloids studied. The exceptional emulsifying properties (80–96%) of both hydrocolloids suggest their potential applications as food emulsifiers and bile acid binders.

Effect of hydrocolloids on low-fat chocolate fillings

The increase of diseases arising from nutritional misbehaviors in industrialized countries has caused a larger awareness for nutritional balanced products by the consumer and, consequently, by food industry. One of the challenges of industry is the quest for achieving low caloric products and keeping the same sensory properties. The aim of this work was to study the effect of different hydrocolloids in the filling of low caloric pralines, replacing creams by skimmed milk and lowering the chocolate content. Thirty-nine batches of low caloric fillings were prepared using six different hydrocolloids (carboxymethyl cellulose, xanthan gum, high methyl-esterified pectin, low methyl-esterified pectin, sodium alginate and iota-carrageenan), two different concentrations (0.5 and 1.0 % w/w) and three different chocolates (white, milk and dark). The rheological characterization concluded that all the low-fat fillings presented a shear-thickening behavior and both flow behavior and consistency index were correlated with hydrocolloid concentration and with the type of chocolate. The most thickening capacity for the low-fat filling was observed using alginate and iota-carrageenan. The effect of hydrocolloid on the digital image analysis presented different results, depending on the type of chocolate used in the matrix.

Effect of the substrate's microstructure on the growth of Listeria monocytogenes

The effect of the microstructure of the medium on the growth of the food-borne pathogen Listeria monocytogenes was studied. The pathogen's growth kinetics was evaluated using liquid substrates and gels formed from different concentrations of sodium alginate (3.0% w/w) and gelatin (0–30.0% w/w). These results were further verified using a model dairy product with solid concentrations varying from 10.0 to 40.0% w/w. The pathogen's growth was faster in the liquid media than in the gels regardless of the gelling agent employed. The substrate's microstructure, apart from altering the growth pattern from planktonic to colonial, resulted in microbial growth suppression; however, each system affected the microorganism's growth in a different way. The suppressing effect of the substrate's microstructure on microbial growth was also dependent on temperature, while the presence of glucose in the solid medium accelerated microbial growth, thus reducing substantially the difference in growth kinetics between the gels and the liquid media. Any increase in the hydrocolloid concentration, which was also reflected in the rheological properties of the structured samples, resulted in a reduction of growth rate and in an increase of the lag phase of the pathogen. Overall, the gelation of the medium was found to exert a stress on the microorganism since the sol–gel transition, when the pathogen was already at the exponential growth phase, resulted in an additional lag phase or a decrease in the growth rate. The relationship between maximum specific growth rate and loss tangent of the gels (tanδ=G″/G′) was explored, pointing to the possible use of a single structural parameter to describe food matrix effects on microbial growth kinetics.

Feasibility study of Using Liquid Gel in Stabilizing Doogh by Hydrocolloids of Psyllium Husk and Guar Gum

Liquid gel technology is a method that applies in stabilizing of suspension and dispersion of solid particles in beverages. Doogh which is an Iranian traditional and functional drink has allocated a unique position among consumers. Precipitation of hydrocolloids in Doogh has been always one of the most important challenge in producing this drink. Base of this fact, this study deals with using liquid gel technology (Guar gum and Hydrocolloids of Psyllium Husk ) .Different hydrocolloids concentration (0.01, 0.03, 0.05 %w/w) in Doogh heated to be hydrated at 80 ˚C resulting in producing Gel. Their flow behavior, particle distribution and microstructure analyzed, phase separation also evaluated by measuring volume of separated phases .Guar remarkably effected on Doogh flow behavior and caused to a high appare nt viscosity in low shear rates , changing microstructure therefore changing particles size as well. It also subtracted the volume of separated phase .Xanthan and Psyllium increased stability of Doogh by increasing more repulsive force between particles, howeve r larger particles precipitated . Samples containing Guar Gum indicated more yield stress.