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Methylcellulose is commonly used in meat analogues for binding ingredients. In this study, we compared the binding properties of a methylcellulose hydrogel (5% w/w) to a novel, clean-label binder based on a mixture of pea protein and sugar beet pectin (r = 2:1, 22.5% w/w, pH 6.0) with and without laccase addition in a burger type meat analogue. It was shown that the pea protein–pectin binder glued vegetable protein particles and fat mimic particles together prior to cooking and frying, thereby improving forming of the mass into burger patties. Furthermore, sensory analysis revealed that the cohesiveness of the fried burger patties was better when the protein–pectin binder was used. However, the used binder system did not affect the hardness of the burger patties indicating that the binders rather affected the coherence of the structural elements. Burgers with solid fat particles were rated better in terms of appearance as compared to emulsified fat particles, since the former were not visible. This study is useful to better understand meat analogue product design for a higher acceptance among consumers.

This study investigated the influence of saponin glycyrrhizin on the formation and stability of solid lipid nanoparticles. The hypothesis was that glycyrrhizin facilitates the formation of stable crystalline lipid particles due to its molecular characteristics and slows down polymorphic transition. Tristearin solid lipid nanoparticles emulsified with glycyrrhizin at varying concentrations at pH 7 and 3 were generated by hot high-pressure homogenization. The influence of glycyrrhizin on the physical stability and crystallization behavior of solid lipid nanoparticles was evaluated by dynamic and static lights scattering, electrophoretic light scattering, optical microscopy, visual observations, and differential scanning calorimetry. The results showed that glycyrrhizin formed nanosized solid lipid nanoparticles at both pH 7 and 3. The glycyrrhizin concentration and the pH applied governed the crystallization behavior and the polymorphic stability as well as the physical appearance. Overall, glycyrrhizin showed remarkable ability to stabilize solid lipid nanoparticles against polymorphic transition over time. These results are relevant for food, pharmaceutical, and cosmetic industries to form stable carrier systems by using natural plant-based saponins as surfactants.

The utilization of heat is one of the foundations of modern food processing. At present, boilers that operate on fossil fuels are still dominating the generation of hot water, steam, and hot air in the food industry. In light of sustainability goals and carbon taxes as well as international efforts to reduce the dependence on natural gas, new technologies are needed to lower the greenhouse gas emissions related to thermal processing of foods. This review discusses important technologies that could serve as a replacement for conventional fossil fuel boilers in the future. These technologies are based on electricity, geothermal energy (direct/indirect use), and electricity to hydrogen conversion and include fuel cells, microturbines, engines, electrical boilers, heat pumps, radiation, and use of geothermal energy. The majority of these technologies are already available for implementation at larger scales and emissions are generally lower compared to burning fossil fuels. At present, major obstacles, such as low fossil fuel prices, still exist that prevent the widespread adoption of more sustainable heating technologies. However, the direct transformation of electrical energy and utilization of geothermal energy for heating purposes seem promising and should be more frequently installed in the future, whereas the use of H

Foams are essential in many food applications and require surface-active ingredients such as proteins for formation and stabilization. We investigated the influence of high-pressure homogenization on foaming properties of insoluble pea protein dispersions (5% w/w) at pH 3 and 5. Unhomogenized insoluble pea protein dispersions did not foam at either pH 3 or 5, as they consisted of large insoluble pea protein aggregates with limited surface activity. At pH 3, the homogenized pea protein dispersions generated foams due to higher protein solubility and surface activity through disruption of large protein aggregates into smaller particles. The foam stability decreased with increasing homogenization pressure and number of cycles due to a reduction in continuous phase viscosity. At pH 5, the insoluble pea proteins foamed when the homogenization resulted in formation of aggregates made of smaller protein entities, which was the case for homogenization ≥ 100 MPa and three cycles. In general, the foam capacity (amount of formed foam) was higher at pH 3 due to improved protein solubility and surface activity that facilitated incorporation of air, while the foam stability (resistance against foam collapse) was better at pH 5 because of the presence of larger protein aggregates that formed thicker and more viscous films around the air bubbles benefitting retention of gas bubbles. Overall, homogenization improved the foaming properties of insoluble pea proteins at pH 3 and 5. Practical Application Insoluble pea protein dispersions formed foams at pH 3 and 5 after homogenization highlighting the potential of this processing step for the food industry. The improvement in functionality of plant-derived ingredients helps to increase their use for consumer goods, thereby supporting the transition to more sustainable food system.

The determination of the amount of non-intact cells (ANIC) in ground beef products is usually performed using a time-consuming and subjective histometric approach neglecting structural properties, which is why more objective and faster methods including evaluation of quality parameters are needed. To determine, whether the addition of meat batter increases the histologically determined ANIC ground beef samples containing increasing shares of meat batter (non-intact cells) were investigated histologically and results were compared to other methodological approaches, namely lactate dehydrogenase activity (LDH), soluble protein content, metmyoglobin content, drip loss, firmness, and cooking loss. Histological measurements showed that ANIC increased linearly with the addition of meat batter to ground beef. The quality parameters drip loss (r = − 0.834, p r = − 0.499, p r = 0.924, p

Complex formation (leading to either coacervation or precipitation) offers a tool to generate plant-based novel food structures and textures. This study investigated the formation of complexes between soluble pea proteins and apple pectin upon varying the protein-to-pectin ratio (r = 2:1 to 10:1), pH (3–7), and temperature (25 and 85 °C) with a total biopolymer concentration set to 1% (w/w). The results showed that predominantly soluble biopolymer complexes were formed at pH 5, and at low ratio (r = 2:1), whereas lowering the pH to more acidic condition, and to higher ratios (r = 4:1–10:1) induced the formation of more insoluble biopolymer complexes. In general, the mean particle sizes of the biopolymer complexes ranged between approximately 20 and 100 μm. Upon heating to 85 °C, the amount of insoluble biopolymer complexes increased at pH 3–5 at all ratios, except at r = 2:1. In addition, the complex sizes became somewhat larger at r = 2:1 to 6:1 upon heat treatment, whereas only trivial size changes were observed at higher ratios (r = 8:1 to 10:1). Overall, electrostatic and hydrophobic interactions played a major role in the complex formation between the soluble pea proteins and apple pectin. These findings are important for designing solely plant-based food structures.

Hybrid meat products represent a promising, more sustainable alternative to all-meat formulations. However, differences among plant- and animal-based proteins may alter traditional handling and final product properties. In this study, pork meat was partially replaced with texturized pumpkin seed proteins at 12.5, 25, 37.5, and 50% to obtain dry-cured hybrid meat sausages and their ripening (acidification, drying) during 21 days and final product properties (texture, sensory) were characterized and compared to a control (all-meat formulation). The drying behavior and distribution of moisture and free water of hybrids with extrudate contents of 12.5 and 25% were comparable to the sample made with meat and no significant (p > 0.05) differences in proximate composition were found. In contrast, higher meat replacement levels resulted in distinct changes of compositional and textural attributes i.e. chewiness was decreasing by up to 70%. Results suggested 25% of extrudates as an important threshold in manufacture of hybrid dry-cured sausages due to alterations in their ability to bind or release water. Results may be used to understand the influence of alternative texturized proteins in hybrid formulations and help product developers to understand related process and product relevant changes.

The effect of Hofmeister salts (NaCl, NaSCN, Na2SO4, KCl, LiCl, CaCl2) on surface iridescence in cooked pork was investigated. Strongest iridescence occurred in samples treated with NaSCN, NaCl and KCl. Control samples and LiCl, CaCl2 and Na2SO4 treatments showed weaker iridescence. However, differences between KCl and LiCl, CaCl2 and Na2SO4 were not statistically significant (p > 0.05). Nevertheless, a tendency of chaotropic salts (NaSCN, NaCl, KCl) to cause stronger iridescence was noted that might be explained with a more effective solubilization of myofibrillar proteins (MPs), reducing incoherent scattering from the myofibrils and thus enhancing multilayer interference.

The objective of this study was to investigate the effect of salt concentration on meat iridescence in cured cooked pork products. In addition, the influence of nitrite and pigmentary color on iridescence and its visual macroscopic perception was ascertained. Sample cubes from the pigs M. longissimus thoracis et lumborum were salted with either NaCl (20 g/kg, 40 g/kg) or nitrite curing salt (6 g/kg, 20 g/kg, and 40 g/kg) and subsequently cooked. Control samples were not salted. The effects of NaCl and curing salt on iridescence, instrumental color and microstructure were evaluated. Salt treatment significantly (p L* value). An iridescence limit was reached with the 20 g/kg salt treatments. No differences between sodium chloride and nitrite curing salt were observed for both visual evaluation and colorimetry of the interference colors. Iridescence increases were attributed to a swelling of the myofilament lattice and thus reduction of intermyofibrillar spaces as well as an optical clearing of the myofibrils by dissolution of myofibrillar proteins that both reduce light scattering and allow more reflectance and interference to occur. Graphic abstract

There has been a growing interest in developing effective strategies to inhibit lipid oxidation in emulsified food products by utilization of natural phenolic antioxidants owing to their growing popularity over the past decades. However, due to the complexity of emulsified systems, the inhibition mechanism of phenolic antioxidants against lipid oxidation is rather complicated and not yet fully understood. In order to highlight the importance of polarity of phenolic antioxidants in emulsified systems according to the polar paradox, this review covers the recent progress on chemical, enzymatic, and chemoenzymatic lipophilization techniques used to modify the polarity of antioxidants. The partitioning behavior of phenolic antioxidants at the oil-water interface, which can be influenced by the presence of synthetic surfactants and/or antioxidant emulsifiers (e.g., polysaccharides, proteins, and phospholipids), is discussed. In addition, the emerging phenolic antioxidants among phenolic acids, flavonoids, tocopherols, and stilbenes applied in food emulsions are elaborated. As well, the interactions of polar-nonpolar antioxidants are stressed as a promising strategy to induce synergistic interactions at oil-water interface for improved oxidative stability of emulsions.

Besides the flavor profile of food, texture plays a major role in terms of the acceptance and likeability of food products. In contrast to gel-like homogenous isotropic structures, where the characterization is established and structure-texture mechanisms are well understood, there is still a lack of knowledge in the field of anisotropic complex food matrices. Food systems that show anisotropic properties in terms of macroscopic mechanical anisotropy as in grown meat, or mixed complex systems where anisotropic shaped particles or fibers are embedded into an isotropic matrix are challenging to characterize, hence the structure-texture correlation is not trivial to understand. In this paper, we bring together the state of the art of different anisotropic structures as a source of food, their formation in terms of structured plant proteins, and consequently the structure-texture correlation of those. Characteristic terms and properties to differentiate between anisotropic systems are introduced with the purpose to facilitate characterization of those. Based on the here provided terms and characteristics, further studies toward understanding such systems and their perception can be conducted. Beyond that, a first opinion on crucial influencing factors on the perception of anisotropic systems and their mechanistic background is provided.

Phycocyanin is a protein-chromophore structure present in Arthrospira platensis commonly used as a blue-colorant in food. Color losses of phycocyanin can be reduced by electrostatic complexation with λ-carrageenan. The aim of this study was to investigate the effect of molecular weight (MW) of λ-carrageenan on the color stabilization of electrostatic complexes formed with phycocyanin and λ-carrageenan. Samples were heated to 70 or 90°C at pH 3.0 and stored at 25°C for 14 days. The MW of λ-carrageenan was reduced by ultrasound treatments for 15, 30, 60, and 90 min. Prolonged ultrasonication had a pronounced effect on the Mw, which decreased from 2,341 to 228 kDa (0–90 min). Complexes prepared with low MW λ-carrageenan showed greater color changes compared to complexes prepared with high MW λ-carrageenan. The MW had no visible effect on color stability on day 0, but green/yellow shifts were observed during storage and after heating to 70°C. Medium MW showed less color stabilization effects compared to low MW when heated to 70°C. Moreover, for solutions prepared with ultrasonicated λ-carrageenan, significant hue shifts toward green/yellow, and precipitation were observed after a heat treatment at 90°C. In addition, the sizes of the complexes were significantly reduced (646–102 nm) by using ultrasonicated λ-carrageenan, except for the lowest MW λ-carrageenan when heated to 90°C. Overall, these findings demonstrated that decreasing the MW of λC had adverse effects on the color stability of PC:λC complexes heated to 70 and 90°C.

Proteins obtained from alternative sources such as plants, microorganisms, and insects have attracted considerable interest in the formulation of new food products that have a lower environmental footprint and offer means to feed a growing world population. In contrast to many established proteins, and protein fractions for which a substantial amount of knowledge has accumulated over the years, much less information is available on these emerging proteins. This article reviews the current state of knowledge on alternative proteins and their sources, highlighting gaps that currently pose obstacles to their more widespread application in the food industry. The compositional, structural, and functional properties of alternative proteins from various sources, including plants, algae, fungi, and insects, are critically reviewed. In particular, we focus on the factors associated with the creation of protein-rich functional ingredients from alternative sources. The various protein fractions in these sources are described as well as their behavior under different environmental conditions (e.g., pH, ionic strength, and temperature). The extraction approaches available to produce functional protein ingredients from these alternative sources are introduced as well as challenges associated with designing large-scale commercial processes. The key technofunctional properties of alternative proteins, such as solubility, interfacial activity, emulsification, foaming, and gelation properties, are introduced. In particular, we focus on the formation of isotropic and anisotropic structures suitablefor creating meat and dairy product analogs using various structuring techniques. Finally, selected studies on consumer acceptance and sustainability of alternative protein products are considered.

This study puts a focus on the influence of microbial in situ heteropolysaccharide (HePS) formation on the quality of raw fermented sausages (salami). Since exopolysaccharide‐production is often triggered by sub‐optimal growth conditions, the influence of different fermentation temperatures was also investigated. For this reason, the sausage batter was inoculated with (Lactobacillus plantarum TMW 1.1478) or without (L. sakei TMW 1.2037; control) a HePS‐producing starter culture (inoculation concentration ~108 CFU/g), and the sausages fermented at either 10, 16, or 24°C (7 days), followed by a drying period at 14°C until the final weight loss of 31% was reached. Microbial growth, pH, and weight loss development were monitored and the products further characterized using texture profile analysis and a sensory test. HePS in the salami matrix were determined using confocal laser scanning microscopy and a semi‐quantitative data interpretation approach. Sausages containing L. plantarum were found to be significantly (p, This study deals with the influence of microbial in situ heteropolysaccharide (HePS) formation on the quality of raw fermented sausages (salami). HePS production was studied under different fermentation conditions (10–24°C) and products compared to salamis that have been produced with a non‐EPS forming starter culture. Sausages containing L. plantarum TMW 1.1478 were found to be significantly (p

Microfluidization is a technique commonly used to disrupt and homogenize dispersions such as oil-in-water emulsions or cellular suspensions. In this study, we investigated its ability to alter the physicochemical properties of plant-derived insoluble protein aggregates such as those found in pea protein extracts. Insoluble pea protein dispersions (5% w/w, pH 7) were homogenized at 25–150 MPa for 1–5 cycles. Increasing the homogenization pressure and cycles decreased the particle size (d43) of the unhomogenized insoluble pea proteins from 180 ± 40 μm to 0.2 ± 0.0 μm (at ≥ 125 MPa), leading to more transparent dispersions. Furthermore, the solubility of the insoluble pea proteins increased from 23 ± 1% to 86 ± 4%. Treatments with chaotropic agents, dithiothreitol and urea, revealed that insoluble pea protein aggregates were stabilized not only by disulphide bonds but also by hydrogen bonds and hydrophobic interactions. These molecular interactions were disrupted by microfluidization. The study provides insights into the disruption mechanism of insoluble pea proteins by applying microfluidization and offers a mean to improve their technofunctional properties to facilitate further use in food manufacture.

Plant-based emulsion gels can be used as solid animal fat substitutes for vegan sausages. For this reason, commercially available protein isolates with different amino acid profiles from pea, soy and potato (Pea-1, Pea-2, Soy, Potato) have been tested for their ability to form shape stable emulsions gels at neutral pH and upon heating to 72 °C. In order to obtain emulsion gels that are as solid as possible, the protein concentrations in the continuous phase (CPC, 8.0–11.5% (w/w)) and the oil mass fractions (65–80%) were varied. For leguminous proteins, a positive correlation of both parameters on emulsion rigidity was shown, indicating that both, interfacial and protein–protein interactions, are involved in structure reinforcement. Firmness increased with increasing content in cysteine (Pea-1 PC and oil content. The emulsions showed a much higher degree in crosslinking, and very low charge density. Temperature-sweep analysis and CLSM revealed that Potato protein gelled as consequence to low temperature stability. Hence, the structure reinforcement in Potato emulsions mainly contributed to the protein network, with 70% oil and CPC 11.5% forming a hybrid gel with highest firmness. However, gelling of Potato protein also resulted in interfacial adsorption of protein aggregates and reduced interfacial stability with increasing CPC. This was demonstrated in the amount of extractable fat which was 2.0 and 0.6% for Pea-1 and 2 emulsions, 6.4% for Soy and 34.4% of total fat for Potato emulsions.

BACKGROUND Microalgae are a promising alternative source to meet the increasing global demand for protein. The insoluble microalgae protein fraction that makes up over half of the protein composition of the biomass has shown potential to serve as a functional emulsifier after acidic hydrolysis. However, creaming was observed due to the flocculation of emulsion droplets, suggesting a preferable use in concentrated emulsions. RESULTS In this study, we examined the emulsifying behavior of the untreated insoluble microalgae protein fraction and two of its hydrolysates obtained in 0.5 mol L-1 HCl for 4 h at 65 °C (Hydrolysates 65) or 85 °C (Hydrolysates 85), at a concentration of 3% (w/w), and elevated levels of oil (50-70%). The results showed an increase in droplet size and apparent viscosity with increasing oil content in the emulsions. The emulsions made with Hydrolysates 85 had the smallest droplet size and the highest apparent viscosity. The gravitational separation was hindered when oil content was increased. The Hydrolysates 85 stabilized emulsions had a gel-like structure and were stable against coalescence or creaming during a 7 day storage test. CONCLUSION The results suggest that the thermal acid-treated fraction Hydrolysates 85 may, in particular, be a good emulsifier to formulate concentrated emulsion-based foods with oil content over 50%, such as mayonnaise, salad dressings, or dips. © 2020 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Background Oleosomes, widely found in plants, mammals, and microorganisms to act as an energy reservoir for future needs, are a micron- or submicron-sized system of oil droplets surrounded by a specialized membrane of protein-phospholipid mixtures designed through natural evolution. Recently, interest in the plant-derived oleosomes has rapidly increased in food industry, since these unique natural emulsions are a safe alternative to synthetically engineered oil droplets. Scope and approach More and more researches have focused on the plant-based oleosomes due to attractive advantages, such as easy extraction, high yield recovery, and safe use in food products to satisfy consumers' demands for “all natural” products. This review provides the latest information on the structure and composition, and extraction techniques of plant-derived oleosomes. The stability characteristics of oleosomes during storage and processing, and their emerging food applications as well as future perspectives are discussed. Key findings and conclusions Recent studies have reported the alternative extraction techniques (e.g., twin-screw press-, enzyme assisted-, and ultrasound assisted extractions) to obtain native intact oleosomes from oleaginous plant materials, which contain triacylglycerols, phospholipids, distinguished proteins (e.g., oleosin, caleosin, and steroleosin), and some minor bioactive components. By careful control of the stability characteristics such as pH, ionic strength, and temperature, the extracted oleosomes have shown promising applications to inhibit lipid oxidation, encapsulate bioactive compounds (e.g., volatile flavors and hydrophobic nutraceuticals), prepare imitation milk products (e.g., milk, cheese, yogurt, and mayonnaise), and fabricate edible functional films.

Background Interest in high internal-phase emulsions, a type of highly concentrated emulsion system, has rapidly increased in the food industry. However, traditional stabilizers made from inorganic particles and synthetic surfactants have led to adverse health effects (e.g., interference with the normal gastrointestinal tract, gut microbiota, and cell toxicity), which has triggered researchers to isolate and characterize new Pickering particles from natural sources. Scope and approach Biopolymer-based particles have been suggested as efficient stabilizers of high internal-phase Pickering emulsions to satisfy consumer demand for “all natural” products and the industrial drive to provide “clean-label” food products. In this review, the particle properties including wettability, particle size, and surface charge, which govern the formation, microstructure characterization, and rheology of highly concentrated emulsions, are highlighted. Recent progress with emphasis on different types of Pickering particles assembled from biopolymers and their use in emulsions for emerging food applications are discussed. Key findings and conclusions High internal-phase Pickering emulsions stabilized by biopolymer-based particles have promising food applications due to their advantages of well-controlled droplet size distribution, tailored morphology and rheology, surfactant-free character, low toxicity, and superior stability against physical and chemical changes as well as environmental stresses. Pickering particles are classified into three categories: polysaccharide, protein, and complex (e.g., protein-protein, protein-polysaccharide, protein-polysaccharide-lipid, and protein-protein-polysaccharide) particles. Recent food applications include encapsulation and controlled release, texture design and modification, lipid oxidation reduction, and trans-fat replacement. A future perspective concerning the fabrication of biopolymer-derived particles to promote their use in highly concentrated emulsions for large-scale production is proposed.

Fibers of potato protein and polysaccharides were obtained by needleless electrospinning. Mixtures of maltodextrin DE2 (dextrose equivalent) (0.8 g/mL), DE21 (0.1 g/mL), and different concentrations of potato protein (0.05, 0.1, 0.15, and 0.2 g/mL) were used for fiber production. Glycation was performed via the Maillard reaction after thermal treatment (0/6/12/24/48 h, 65 °C, 75% relative humidity). The effects of electrospinning and heating on trypsin inhibitor activity (IA) were studied. The results of the IA assay showed that electrospinning and glycation caused significant differences in IA among blends, heating times, and the interaction of blend and heating time (p < 0.001). The higher the protein content in the fibers, the higher the IA. The lowest IA was found in the mixture with the lowest protein content after 48 h. In other blends, the minimum IAs were found between 6 and 12 h of heating. The determination of the free lysine groups showed a nonsignificant decrease after heating. However, higher free lysine groups per protein (6.3–9.5 g/100 g) were found in unheated fibers than in the potato protein isolate (6.0 ± 0.5 g/100 g). The amide I and amide II regions, detected by the Fourier transform infrared spectra, showed only a slight shift after heating.

In this study, the influence of low (5 °C), intermediate (15 °C) and high (25 °C) storage temperatures on the profile of volatile compounds of North European cured loins fermented with Staphylococcus carnosus strains was investigated. In this context, proteolytic activity, bacterial growth, key volatile compounds and sensory attributes were studied. In conclusion, storage temperature significantly affected the volatile marker compounds. A multiple regression indicated significant effects of seven volatile compounds (acetophenone, benzaldehyde, butanone, 3-methylbutanal, 1-octen-3-ol, nonanal and pentanone) on the overall odor (R2 = 95.9%) and overall flavor (R2 = 81.1%). The sum of the marker volatiles aldehydes, ketones and alcohol increased with rising temperatures and the highest amounts of the odor active 3-methylbutanal up to 155 and 166 ng/g meat were detected in high temperature-stored loins. Moreover, the addition of S. carnosus strain LTH 3838 showed maximum effect at 5 °C-storage temperature in comparison to the control.

In the meat industry, hydrocolloids and phosphates are used to improve the quality attributes of meat products. However, latest research results revealed that the usage of exopolysaccharide (EPS)-forming lactic acid bacteria (LAB), which are able to produce EPS in situ during processing could be an interesting alternative. The current review aims to give a better understanding of bacterial EPS production in food matrices with a special focus on meat products. This includes an introduction to microbial EPS production (homopolysaccharides as well as heteropolysaccharides) and an overview of parameters affecting EPS formation and yield depending on LAB used. This is followed by a summary of methods to detect and characterize EPS to facilitate a rational selection of starter cultures and fermentation conditions based on desired structure-function relationships in different food matrices. The mechanism of action of in situ generated EPS is then highlighted with an emphasis on different meat products. In the process, this review also highlights food additives currently used in meat production that could in the future be replaced by in situ EPS-forming LAB. ispartof: COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY vol:19 issue:6 pages:2932-2954 ispartof: location:United States status: published

The purpose of the study was to investigate the influence of a heteropolysacchride (HePS)-forming lactic acid bacteria (LAB) on the quality attributes of raw fermented sausages. Therefore, salamis with the HePS-producing strain Lactobacillus plantarum TMW 1.1478 or the non-EPS-producing strain Lactobacillus sakei TMW 1.2037 (control) were manufactured using two different inoculation concentrations: more precisely, 10(7) CFU/g (typical starter culture concentration) or 10(9) CFU/g. Growth behavior, a(w) and pH development were recorded until a weight loss of 31% was reached and in-situ-formed EPS detected using confocal laser scanning microscopy. Moreover, the influence of the HePS formed on texture (texture profile analysis; TPA) and sensory attributes (26 panelists, ranking test) was investigated. The final products containing L. plantarum TMW 1.1478 were found to be significantly softer (p

On dry fermented sausages, especially co-extruded with calcium alginate casings, the formation of white crystals on the surface of the product is a common problem. In this study a hurdle system of combinations of different metal complexing chelators (citric acid and polyphosphate) was investigated. The control and the sample produced with 1.1% citric acid in the alginate gel showed strong white efflorescence formation during the storage (∼60% of the surface was covered), whereas the samples with added 0.3% polyphosphate showed no efflorescence formation. The efflorescence-causing substances such as lactate, magnesium, and calcium increased significantly in the samples, which showed the strongest white efflorescence formation. In the control, lactate increased by 45.0%, calcium by 23.9%, and magnesium by 150.8%, whereas in the samples without white efflorescence, the magnesium and lactate content increased only slightly, and the calcium content even decreased during the storage of 8 weeks. The best results were observed on the addition of 0.3% polyphosphates and the citric acid surface treatment directly after the co-extrusion. Moreover, the strong complex formation could be due to the complexation of magnesium and calcium by lactate, whereby they are removed from the diffusion equilibrium leading to an increased diffusion of the efflorescence-causing substances. PRACTICAL APPLICATION: White efflorescence formation on dry fermented sausages is a major problem on dry fermented sausages, which causes food waste and financial loss for the producer. This study investigated different combinations of promising methods and it was possible to inhibit the white efflorescence formation during the storage. The methods are easy to implement during the manufacturing of the products and are therefore quite interesting for the industrial applications.

Microencapsulation of oxidation sensitive oils aims to separate lipids from the environmental oxygen by embedding oil droplets in a solid matrix, which builds a physical barrier. Some oil droplets are not fully incorporated and are in contact with the powder surface generating surface oil. It is proposed that the probability of oil droplets being in contact with the particle surface increases with the oil droplet size. The aim of the study is to investigate the impact of the oil droplet size on the encapsulation efficiency (EE). Two sets of feed emulsions differing in the applied homogenization pressure and in the protein to oil ratio were spray dried using a pilot plant spray dryer. The oil droplet size of the emulsion was determined by static light scattering (SLS). In addition, nuclear magnetic resonance (NMR) was used to measure the d3,2 of oil droplets in the emulsion and in the powder before and after surface oil removal. Encapsulates were analyzed regarding aw, moisture content, particle size, oil load and EE. The oil droplet size in the emulsion decreased with increasing protein to oil ratio as well as with the homogenization pressure. Large oil droplets and in particular droplet clusters resulted in more non-encapsulated oil. The experimentally determined EE was in accordance with the theoretical one, calculated based on the droplet and particle diameter. For emulsions with a diameter > 1 µm, the d3,2 decreased in the powder and further by removing the surface oil, which was related to the deformation of oil droplets contributing to the non-encapsulated oil.

There is an increasing interest in the food industry to use potato protein as an alternative plant protein. However, its bitter taste often limits the utilization in novel foods and beverages. Coacervation is a promising technique to mask bitterness of certain food compounds. In the present study, we aimed to reduce the degree of bitterness of potato protein by generating protein-pectin complexes based on coacervation. Potato protein isolate and pectins derived from various origins having different degree of esterification (DE) were initially mixed under acidic conditions to promote the formation of complexes. Single and complex biopolymers were then characterized in terms of surface charge, solubility, rheological and sensorial properties as a function of protein pectin ratio, pectin source, and the degree of esterification, respectively. The protein-pectin ratio and degree of esterification of pectins substantially influenced the interaction behaviour and phase separation of the protein-pectin mixtures. The bitterness score decreased with increasing surface charge and pectin concentration. Bitterness was strongly reduced for complexes formed with high DE citrus pectin at a protein pectin ratio 0.33. The complexes generated at this ratio were relatively stable based on visual observation and microscopic images. Our results might have significant implications for the utilization of potato proteins in beverage applications.

Microalgae are considered to be a promising alternative protein source after extraction and fractionation. Studies have shown that the insoluble protein fraction possesses interfacial activity and is able to stabilize oil-in-water emulsions after acid hydrolysis. The current work studied the surface pressure and foaming properties of the insoluble microalgae protein fraction obtained from Chlorella protothecoides and two of their hydrolysates. Results showed that the surface pressure of the three used protein fractions increased with increasing protein concentration. Moreover, surface pressure of the insoluble microalgae protein increased after hydrolysis at 65 °C (Hydrolysates 65) or 85 °C (Hydrolysates 85) suggesting an increased foaming capacity of the insoluble microalgae protein fraction after hydrolysis. Hydrolysates 85 had the highest foam capacity, and foams remained stable with a half-life time of over 5 h. Overall, hydrolysis of the insoluble microalgae protein fraction with 0.5 M HCl at 85 °C for 4 h resulted in generation of protein fragments that appear to be very suitable to stabilize air-water interfaces in foam-based foods.

Knowledge of binary emulsifiers' influence on the formation and stability of emulsion-based products is still limited. The aim of this study was to investigate the emulsifying properties of Quillaja saponin-egg lecithin mixtures at different concentration ratios (r = 5:0, 4:1, 3:2, 2:3, 1:4, and 0:5) with total emulsifier concentration set to 0.5% or 1.0% (w/w). For this, oil-in-water emulsions (10% oil, pH 7) were prepared via high-pressure homogenization. Furthermore, emulsion stability against different environmental stresses was tested. All the binary emulsifier mixtures formed submicron sized emulsions upon homogenization. The most stable emulsions among the mixed emulsifiers were obtained at low Quillaja saponin concentration at r = 1:4 that showed similar physical stability over time to emulsions stabilized by Quillaja saponins and egg lecithin alone. The data suggested that the mixtures of Quillaja saponins and egg lecithins built mixed interfacial layers that were prone to changes over time. Emulsions stabilized by the binary mixtures were in general less stable against changes in pH and ionic strength than the emulsions stabilized by the individual emulsifiers. An exception were the emulsions at r = 1:4 that showed improved stability at pH 2 over the phase separated Quillaja saponin-stabilized emulsions at the same pH. Moreover, all the emulsions were heat stable up to 90 °C. On the other hand, none of the emulsions were stable upon freeze-thawing. These results increase our understanding of technofunctionality of binary emulsifier systems. PRACTICAL APPLICATION: Food-grade and natural emulsifier mixtures composed of Quillaja saponins and egg lecithin may be used in selected emulsion-based food or personal care product applications to replace synthetic surfactants due to issues with consumer acceptance and regulatory restrictions.

The purpose of the study was to investigate the effect of a reduced pH value (5.1 instead of 5.5 to 5.6) on the properties of highly perishable, spreadable raw fermented sausages (onion mettwurst) with or without the addition of homopolysaccharide (HoPS)-producing lactic acid bacteria (LAB). Hence, sausages with HoPS-producing LAB and a pH value of 5.1 were produced and compared to sausages (pH 5.1) produced with a non-exopolysaccharide (EPS)-forming strain (Lactobacillus sakei TMW 1.2037). Microbial growth and pH values were monitored during processing (24 °C for 48 hr, 10 °C for 24 hr) and storage (14 days at 0 to 2 °C). Furthermore, fat (Weibull-Stoldt) and EPS contents were determined in the final products. Sausages were characterized using texture profile and sensory analysis. The fat contents ranged from 16% to 19% and the determined EPS concentrations ranged from 0.17 to 0.59 g/kg for L. sakei TMW 1.411 and Lactobacillus curvatus TMW 1.1928 and from 0.67 to 1.58 g/kg for L. curvatus TMW 1.51. The strains L. sakei TMW 1.411 and L. curvatus TMW 1.51 reduced the hardness of the samples significantly (P

Animal fat tissue (that is, pork or beef fat) is composed of liquid and solid fat incorporated in a network of connective tissue. Hence, their rheological and thermal properties may differ significantly from plant-derived fats. Specifically, animal fats have elastic and melting properties that give rise to not only a certain comminution behavior during processing, but also provide meat products such as sausages with certain organoleptic properties. To mimic key properties of animal fat tissue with plant-derived materials, a new structuring approach was used. Canola oil was mixed with

Solid lipid nanoparticles (SLN) have emerged as a potential delivery system for bioactive ingredients, as they are associated with improving the stability of incorporated bioactive components by preventing their diffusion to the particle surface. The aim of this study was to investigate the impact of carrier lipid composition and surfactant type on the physical stability and thermal behavior of SLN containing β-carotene. As carrier lipids we used cocoa butter and/or tristearin and as surfactants we used Quillaja saponin extract in a combination with high- or low-melting lecithin. All the ingredients were food-grade. The results showed that all the SLN were physically stable and had a particle diameter Quillaja saponins and low-melting lecithin as emulsifier, which showed slightly increased particle sizes during storage due to polymorphic transition. In general, this study indicated that the introduction of heterogenous lipids can improve the physical stability of the SLN due to the more random crystal structures formed. Moreover, the polymorphic stability is dependent on the surfactants applied. These results are of interest for manufacturers in food, pharmaceutical, cosmetic and personal care industries using cocoa butter or any lipid blend to enrich their products with bioactive components.

The exchange of animal based for plant based proteins is getting more and more popular due to an increasing demand for alternative and more sustainable protein sources. In this study, solubilized water- (ws) or salt-and-water (sws) meat proteins were evaluated in their pH-dependent interactions with soluble protein fractions from wheat, pumpkin, sunflower, rapeseed, or potato proteins. For this purpose, 1:1 (v/v) mixtures of 1.0 wt% meat (ws or sws) and plant proteins were prepared at a sodium chloride concentration of 1.8 wt% (ionic strength: 0.31 mol/L) and adjusted to different pH values in between 4.5-7.0. While only slight differences were found upon comparison of interactions of ws and sws batches (p > 0.05), interactions among these animal based and soluble plant proteins took place. First, optical observations, light microscopy, and SDS-PAGE revealed increasing protein solubility with increasing pH. Second, particle size distributions (PSDs), revealed a shift towards slightly larger particle sizes e.g. at pH 5.3 and 7.0 with d4,3 of 43.2 and 21.3 µm (sws) to 45.4 and 23.9 µm (sws + potato), respectively. Furthermore, heat induced gel formation was improved at pH>6.0, in particular in mixtures of meat and wheat or rapeseed proteins that formed a homogenous gel structure. Based on the obtained results protein-protein complexation mainly by electrostatic forces are suggested which occur due to various pI of meat and plant proteins e.g. pH 7.5 (wheat), 7.2 (potato), and 6.6 (rapeseed in comparison to 5.1 (ws) and 5.6 (sws). The filamentous microstructure of some gels (soluble fraction of rapeseed, potato and wheat proteins) led to the assumption that meat proteins, mainly at pH values greater than 5.8 (optimally ≥6.5), had a structuring effect on plant proteins.

The increasing use of wet texturized plant proteins as meat substitutes requires a characterization of their functional properties, especially in terms of pH-behavior when being mixed with meat proteins to create so-called hybrid products. In this study, a minced model system containing pork meat, curing salt, and various amounts (0-100 wt%) of wet extruded proteins from pea (Pea I, II), pumpkin (Pumpkin I, II, III), and sunflower was used to evaluate the effect of mixing on pH and time-dependent pH-changes upon the addition of glucono-delta-lactone (GDL). Increasing concentrations of plant extrudates resulted in a linear increase of the initial (pH

Dry fractionated legume protein ingredients are gaining attention as alternatives to conventional solvent extracted legume proteins, being more resource efficient and often exhibiting novel functional properties. However, lack of knowledge about the relationship between composition and functionality limit a more wide-spread use of dry-fractionated legume protein in applications. In this study, lentil fractions of different degrees of refinement were prepared using air classification having protein and starch contents of 16–59% and 4–64%, respectively. The dry fractionated lentil fractions could emulsify and stabilize 10 wt% oil-in-water emulsions, while a conventional lentil protein isolate used for comparison was not able to form stable emulsions. The latter had significantly larger mean droplet diameters (around 20 µm) due to droplet flocculation than emulsions made with the different lentil fractions ranging between 0.3 and 5.5 µm. Similar surface charges (between −22 and −31 mV) indicated that the discrepancy could be ascribed to differences in steric repulsion and mechanical strength of the interfacial layers between conventionally and dry fractionated lentil. Storage stability tests of emulsions stabilized with dry fractionated samples resulted in separation into a low and higher density phase with the individual droplets being stable against coalescence in both phases. The phase separation was attributed to gravimetrical sedimentation of larger insoluble components accumulating in the denser phase, which was impacted by the degree of refinement by air classification. The results highlight the potential of dry fractionation for the production of sustainable ingredients with unique composition and functionality. ispartof: EUROPEAN FOOD RESEARCH AND TECHNOLOGY vol:248 issue:2 pages:381-391 status: published

Background Acid-induced hydrolysis of proteins has been used to improve the solubility and functional properties of various proteins, and could be a promising tool to facilitate the use of currently underutilized insoluble microalgae protein-rich fractions in food applications. However, the results of a prior study showed an unusual resistance of an insoluble microalgae protein-rich fraction to acid hydrolysis at room temperature. Results In the present study, the insoluble protein-rich fraction extracted from microalgae Chlorella prothothecoides was treated with 0.5 mol L-1 hydrochloric acid at 25, 45, 65 or 85 °C for 0-4 h. The results showed that hydrolysis of the fraction at 85 °C for 4 h led to decreases in the amount of insoluble protein-rich aggregates and the formation of fragments with a lower molecular weight, as well as an increase in protein solubility by approximately 40%. Nevertheless, some aggregated insoluble protein-rich particles remained, even after hydrolysis at 85 °C for 4 h. Conclusion The higher temperature improved the efficiency of the acid hydrolysis of the insoluble protein fraction from microalgae Chlorella prothothecoides, which is highly acid-resistant. Overall, an erosion-based mechanism was suggested for the acid hydrolysis of insoluble microalgae protein fraction. © 2019 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Compared to commonly applied wet and dry heating procedures, a combination of electrospinning and heat treatment can facilitate glycation of proteins with reducing polysaccharides. This study investigates how the amount of reducing carbonyl groups (i.e. dextrose equivalent, DE) of different maltodextrins influences electrospinnability and subsequent glycation in blends with pea protein isolate (PPI). In the first step of the study, maltodextrin-PPI dispersions were electrospun. The concentrations of PPI and maltodextrin DE 2 were kept constant in the aqueous spinning dispersion. The addition of 0.05 or 0.1 g/mL maltodextrin DE 12 or 21 slightly affected the electrical conductivity and dynamic viscosity of the spinning dispersions, however, fiber production rate and morphology were dominated by the presence of maltodextrin DE 2 (0.8 g/mL). In the second step of the study, fibers were heated (60 °C, 75% rel. Humidity, 0–24 h). SDS-PAGE analysis and the measurement of free amino groups confirmed the covalent attachment of maltodextrin carbonyl groups to free amino groups of PPI. The fastest glycation and the lowest relative amount of free amino groups (49.70 ± 6.54%) after 24 h heating was measured for the fibers with the highest amount of reducing carbonyl groups. The fibers with the lowest amount of reducing carbonyl groups showed no significant (p

The effect of a phosphate surface treatment on dry-fermented sausages with co-extruded alginate casings was investigated to reduce or inhibit the formation of white efflorescences on the surface of the sausages. Furthermore, with the co-extrusion process a continuous sausage production is possible with increased product volume compared to batch processing. Moreover, the production of meat snack products with very small diameters are possible. Solutions (5%) of different commercially available phosphates, mixture of di- and polyphosphates and two polyphosphates, were applied to the surfaces of the sausages after drying. The area amount of efflorescence was reduced from ∼65% on the control to 4–7%, depending on the phosphates used. The migration of magnesium and lactate to the surface of the sausage was inhibited by the diffusion of free phosphates and calcium phosphate complexes from the surface layer into the sausage. This study illustrated an easy application to prevent efflorescence formation.

High levels of meat consumption are increasingly being criticised for ethical, environmental, and social reasons. Plant-based meat substitutes have been identified as healthy sources of protein in comparison to meat. This alternative offers several social, environmental, and health benefits and may reduce meat consumption. However, there has been a lack of research on how specific meat substitute attributes can influence consumers to replace or partially replace meat in their diets. Research demonstrates that in many countries, consumers are highly attached to meat. They consider it as an essential and integral element of their daily diet. For these consumers, who are not interested in vegan or vegetarian alternatives to meat, meat blended with plant-based-proteins could be a low-threshold option for a more sustainable food consumption behaviour. In these products only a fraction of the meat product (e.g., 20% to 50%) is replaced with plant-based proteins. In this paper, the results of an online survey with 501 Belgium consumers are presented with a focus on preferences and attitudes relating to meat blended with plant-based proteins. The results show that more than fifty per cent of consumers substitute meat at least occasionally. Thus, about half of the respondents reveal an eligible consumption behaviour regarding sustainability and healthiness to a certain degree. Concerning the determinants of choosing either meat blended with plant-based proteins or the corresponding meat product, it becomes evident that a substantial effect is exerted by the health perception. The healthier meathybrids are perceived, the higher is the choice probability. Thus, this motive seems to outperform altruistic motives like animal welfare or environmental concerns when choosing this new product category.

To feed the world's growing population in the future, there must be a protein transition from animal-based to more sustainable, plant-based sources. Hybrid plant-meat products can bridge the protein-transition and are also focused on nutritional and sustainability aspects. While the addition of powdered proteins changes the texture of meat products, textured proteins have been shown to achieve higher sensorial acceptability. Six hybrid pork meatballs, each made with 30% wet or dry textured protein from regional pea, sunflower or Styrian pumpkin seeds and canola oil, were produced and analyzed for their fatty acid, amino acid and sustainability changes compared to respective controls. All hybrids had a higher content in essential linoleic and α-linolenic acid, an improved ω-6:ω-3 ratio and the hypothetic content in dietary fibers increased. On the contrary, the hypothetic protein digestibility-corrected amino acid score for children and therefore protein quality of the hybrids was slightly reduced, albeit high in comparison to the plant-based raw materials. The environmental impact of all hybrids was reduced in a protein- and texturization-dependent manner. Wet texturization seemed to be more sustainable than dry texturization. We conclude that textured plant proteins are a promising additive to produce meat hybrids with improved texture, nutritional composition and sustainability.

A bacon-type meat analogue consists of different structural layers, such as textured protein and a fat mimetic. To obtain a coherent and appealing product, a suitable binder must glue those elements together. A mixture based on pea protein and sugar beet pectin (r = 2:1, 25% w/w solids, pH 6) with and without laccase addition and a methylcellulose hydrogel (6% w/w) serving as benchmark were applied as binder between textured protein and a fat mimetic. A tensile strength test, during which the layers were torn apart, was performed to measure the binding ability. The pea protein–sugar beet pectin mixture without laccase was viscoelastic and had medium and low binding strength at 25 °C (F ≤ 3.5 N) and 70 °C (F ≈ 1.0 N), respectively. The addition of laccase solidified the mixture and increased binding strength at 25 °C (F ≥ 4.0 N) and 70 °C (F ≈ 2.0 N), due to covalent bonds within the binder and between the binder and the textured protein or the fat mimetic layers. Generally, the binding strength was higher when two textured protein layers were glued together. The binding properties of methylcellulose hydrogel was low (F ≤ 2.0 N), except when two fat mimetic layers were bound due to hydrophobic interactions becoming dominant. The investigated mixed pectin–pea protein system is able serve as a clean-label binder in bacon-type meat analogues, and the application in other products seems promising.