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This study investigated the characteristic and foaming properties of microgels derived from aquafaba, a byproduct generated during chickpea cooking processes. Two distinct approaches were employed for microgel production: a top-down method involving the mechanical disintegration of aquafaba gels through household blending and subsequent high-pressure homogenization and a bottom-up method incorporating an additional shearing step during the gelation of aquafaba. The resulting microgels, when spray-dried, exhibited a raisin-like morphology. Upon rehydration, particle size measurements indicated a prevalence of large microgel particles (D[4,3] values of 16, 10 ± 1, 27 and 13, 70 ± 3, 96 µm for top-down and bottom-up methods, respectively). Fourier transform infrared spectroscopy analysis revealed increased starch crystallinity in microgels produced via the top-down method. At the same time, no significant differences in protein secondary structures were observed between aquafaba powder and microgels. Despite similar particle sizes and structural changes, the impact of the foaming agent type (aquafaba powder vs. microgels) and whipping time on foam properties were demonstrated. Notably, aquafaba microgels resulted in higher foam overrun values (between 709.40 and 962.90%) than those reported in the literature, surpassing traditional protein sources such as egg white and whey protein. However, regarding foam stability, aquafaba powder samples outperformed microgels produced through both top-down and bottom-up methods, regardless of whipping time. The introduction of an ultrasonic bath treatment was found to be necessary to enhance the foam stability of microgel suspensions. To further optimize foaming properties and justify the additional cost associated with microgel production, future research should focus on understanding the adsorption mechanisms of aquafaba microgels at the air–water interface. This investigation will contribute valuable insights into improving foaming characteristics, making aquafaba microgels a promising alternative for various food applications. [ABSTRACT FROM AUTHOR]

In this study, foam properties of meringue batters prepared with black carrot, red cabbage, and red beetroot extracts and the color, bioactive content, and sensory properties of final product were investigated. In general, addition of the extracts to meringue formulation improved both foam capacity and stability of the control (T1). T2 (sample with black carrot extract) was found to maintain color characteristics better even after 60 days of storage. Moreover, total phenolic matter content and DPPH radical scavenging activity of the samples were enhanced by approximately 63% and 172% in T2 compared to T1. Ascorbic acid in T4 (sample with red beetroot extract) was the highest with 36.13 ± 0.17 mg/100 g. However, it can be suggested to improve the taste of the samples. In conclusion, addition of black carrot (T2) or red beetroot (T4) extracts to the meringue formulation was proven to contribute positively to the product properties. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Food & Dairy Sciences is the property of Egyptian National Agricultural Library (ENAL) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

We investigated the formation of food foams using a novel packed bed system at different operating pressures. The foaming process was based on simultaneous injection of continuous (whey protein solution) and dispersed (nitrogen gas) phases into a column containing a packed bed of glass beads. Bubbles were produced by entrapment of nitrogen by thin films of continuous phase inside the porous medium. Initial results show a proof of principle that the proposed system can be an effective method for the controlled production of foams at overruns of up to 600%. The entire window of operation regarding all process and formulation possibilities is expected to be much wider but needs to be established in future research. [ABSTRACT FROM AUTHOR]

Abstract: The viscosity, foaming and baking performances of pasteurised liquid whole egg products were investigated to study the influence of raw egg hygienic quality on egg product functional performances. Uracil, lactic acid and 3OH-butyric acid measured in the pasteurised egg products were taken as chemical indices of the hygienic quality of the raw material. A high variability in the functional properties was observed, especially for overrun and foam stability, as well as in the chemical indices of hygiene. Many interesting correlations were found between variables, for example between overrun and cake volume (p <0.001). Instead, no significant correlations were found between the chemical indices and the different functional properties. However, the application of Principal Component Analysis demonstrated that a good hygienic quality of the raw material used to prepare the liquid whole egg products is a prerequisite needed to develop good functional performances, although other factors pertaining to composition or processing also have a role. [Copyright &y& Elsevier]

Abstract: Egg white proteins are extensively utilised in the food industry as foaming agents. A number of factors, singly or in combination, can affect the foaming characteristics of egg albumen. In this study, egg white protein solutions heated at various temperatures in the presence of variable concentrations of sucrose and NaCl were whipped for different periods of time. All factors had a significant impact on the foaming properties of egg albumen. Increasing NaCl content and whipping time enhanced protein adsorption at the air–water interface. The presence of sucrose delayed foam formation but contributed to the stability of the aerated system. Controlled denaturation of the protein solutions induced by mild heat treatment enhanced the foaming properties of egg white proteins. This data indicates that the foaming properties of egg white proteins can be manipulated by altering the effect of extrinsic factors in order to achieve optimal formulations for food industrial applications. [Copyright &y& Elsevier]

• Pea and faba bean proteins were mixed with xanthan gum for foam preparation. • Protein concentrates were better than isolates for foam stabilization. • Stable foams were formed from soluble complexes of protein-xanthan gum at pH 7 and 9. • Only the insoluble complexes with smaller size (pH 5) formed stable foam. • Optimum viscosity and surface tension were essential for high foam stability. The present study examines the foaming behavior of pea and faba bean protein concentrates and isolates and explores the impact of pH and protein-polysaccharide complexation on overrun and foam stability. Foams were prepared with 5 wt% proteins with and without 0.25 wt% xanthan gum (XG) at pH 3, 5, 7 and 9. Most foams were unstable without XG. With XG foaming properties of protein concentrates were better than isolates. Irrespective of protein type and content, all protein-XG foams at pH 3 destabilized due to large insoluble complexes, however, at pH 5 foams were stable due to smaller size of insoluble complexes. Both the protein concentrate-XG foams were stable at pH 7 and 9 due to optimum viscosity and surface tension of the soluble complexes. Overall, the study revealed that the overrun and stability of pulse protein foams can be significantly improved by adding XG and controlling their intermolecular interactions as a function of pH. [ABSTRACT FROM AUTHOR]

Microalgae as a novel food ingredient are of increasing interest as they can be grown on non-arable land and fixate CO 2 when grown photoautotrophically. Here, we employ proteins extracted from Arthrospira platensis biomass to be used for the stabilization of fluid interfaces, which is one of the most important techno-functional applications of proteins. Model foams were prepared from crude A. platensis powder and A. platensis isolate and whey protein isolate as a reference. The derived A. platensis isolate exceeded the overrun and the foam stability of whey protein isolate. The comparable low surface activity of crude A. platensis powder emphasizes the need for the extraction process. The neutral color of the A. platensis isolate indicates that the valuable natural pigments present in A. platensis were retained while achieving relevant techno-functional properties with the residual biomass. Physical treatment with nanosecond pulsed electric fields further increased the biomass yield without impeding the techno-functional properties of the derived isolates. Thus, protein extraction from microalgae biomass is an interesting approach to obtain techno-functional proteins and increase microalgae production efficiency. Image 1080727 • Thorough valorization of Arthrospira platensis biomass. • Colorless Arthrospira platensis isolate following isoelectric precipitation. • Algae isolate overrun exceeds that of whey protein isolate. • Foam stability of algae isolates at acidic pH superior to whey protein isolate. • Retained techno-functional properties of algae isolate following nsPEF treatment. [ABSTRACT FROM AUTHOR]