Search

Background In the presence of ascorbic acid, the degradation of acylated (sinapic, ferulic, and p-coumaric acid derivates of cyanidin-3-xylosylglucosylgalactoside) and non-acylated anthocyanins of the black carrot extract (BCE) encapsulated in liposomes was studied. BCEs (0.2%, and 0.4%w/w) were encapsulated in liposomes using different lecithin concentrations (1%, 2%, and 4%w/w). Results The liposomes were prepared with particle diameters of less than 50 nm and ζ potentials of about -21.3 mV for extract-containing liposomes and -27.7 mV for control liposomes. The encapsulation efficiency determined by HPLC showed that increasing lecithin levels increased the efficiency to 59% at the same extract concentration. The concentrations of total anthocyanin and individual anthocyanins were determined for ascorbic acid (0.1%w/w) degraded extract and liposomes (containing 0.2% w/w extract). Anthocyanin quantification of both liposomal and extract samples was performed by HPLC using cyanidin 3-O-glucoside chloride as standard. Five anthocyanins in the extract and encapsulated liposomes were quantified during 24 h (0-24h): cyanidin-3-xylosylglucosylgalactoside 1.0-0.51 mg/g and 0.82-0.58 mg/g, cyanidin-3-xylosylgalactoside 2.5-1.1 mg/g and 2.2-1.7 mg/g, cyanidin-3-xylosyl (sinapoylglucosyl) galactoside 0.51-0.14 mg/g and 0.35-0.28 mg/g, cyanidin-3-xylosyl (feruloylglucosyl) galactoside 1.37-0.41 mg/g and 1.06-0.98 mg/g, and cyanidin-3-xylosyl (coumaroylglucosyl) galactoside 0.28-0.08 mg/g for extract and 0.27-0.26 mg/g for liposomes, respectively. Conclusion This study demonstrates the potential beneficial effect of liposomal encapsulation on individual, particularly acylated anthocyanins after addition of ascorbic acid during the storage time of 24 h. This article is protected by copyright. All rights reserved.

High levels of meat consumption are increasingly being criticised for ethical, environmental, and social reasons. Plant-based meat substitutes have been with reservations identified as healthy sources of protein in comparison to meat. This alternative offers several social, environmental, and probably health benefits, and it may play a role in reducing 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 has demonstrated that, in many countries, consumers are highly attached to meat. They consider it to be an essential and integral element of their daily diet. For the consumers that are not interested in vegan or vegetarian alternatives to meat, so-called meathybrids could be a low-threshold option for a more sustainable food consumption behaviour. In meathybrids, 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 500 German consumers are presented with a focus on preferences and attitudes relating to meathyrids. The results show that more than fifty percent of consumers substitute meat at least occasionally. Thus, approximately half of the respondents reveal an eligible consumption behaviour with respect to sustainability and healthiness to a certain degree. Regarding the determinants of choosing either meathybrid or meat, it becomes evident that the highest effect is exerted by the health perception. The healthier meathybrids are perceived, the higher is the choice probability. Thus, this egoistic motive seems to outperform altruistic motives, like animal welfare or environmental concerns, when it comes to choice for this new product category.

Meat protein gels are present in a variety of foods and are frequently filled with fat particles. This study set out to elucidate the effect of replacing hydrophobic fat-based particles with hydrophilic inert glass particles on thermal and structural properties during heating. Meat protein gels were prepared with different diameters (60 to 90 mm) according to a typical emulsified sausage recipe and fat-based particles as well as inert glass particles were incorporated at concentrations from 10 to 40% and heated to 85 °C, while thermal as well as structural properties were monitored. The results revealed two main effects. First, due to the higher thermal conductivity, the lower heat capacity and the absence of extensive phase transitions, the time to reach the final temperature was reduced with increasing glass particle content (e.g. from 118 ± 2 min with 40% fat particles to 86 ± 1 min for gels with 40% glass particles at a depth of 40 mm). Second, volume change and temperature sweep measurements revealed that glass particles fostered the protein gel formation and enhanced the resilience against structural breakdown during heating. This was evident during small-amplitude shear experiments that showed an almost twofold increase in the storage modulus when 10% fat-based particles were replaced with 10% glass particles from G′85 °C = 223.4 ± 14.8 kPa to G′85 °C = 431.0 ± 16.6 kPa, respectively. Overall, these findings might be of interest to meat-product manufacturers that seek to lower heating times to reach the core temperature necessary for protein denaturation and ensure microbial safety with additional holding times and modify the structural properties of foods while replacing fat particles.

The modern food system is seeing a change in consumption patterns provoked by several drivers—including ethical, health, and environmental concerns—that are increasing the sales of meat analog foods. This change is accompanied by increased research and development activities in the area of plant-based meats. The aim of the present review is to describe methods that are being employed by scientists to analyze and characterize the properties of meat alternatives and to propose standardized methods that could be utilized in the future. In particular, methods to determine the proximate composition, microstructure, appearance, textural properties, water-holding properties, cooking resilience, and sensory attributes, of plant-based meat are given. The principles behind these methods are presented, their utility is critically assessed, and practical examples will be discussed. This article will help to guide further studies and to choose appropriate methods to assess raw materials, processes, products, and consumption behavior of meat analogs.

Fats and oils are important components in many food, personal care, and pharmaceutical applications. They can serve as carriers of functional components such as vitamins, aromas, colors, nutraceuticals, pharmaceuticals, or skin moisturizers. For many applications, dispersions are manufactured from mixtures of lipids and functional components yielding lipid emulsions or suspensions. A nanostructuring of the lipid matrix, especially one composed wholly or partially of solid fat, has proven to provide additional functional benefits as it pertains to stability—in particular that of ω-3 fatty acids—control of release, and uptake of encapsulated components. In this chapter, a definition and description of the makeup of solid lipid nanoparticles and nanostructured lipid carriers are given and factors are highlighted that impact their stability. Their use as encapsulation vehicles is then discussed, in particular as it pertains to ω-3 fatty acids. Furthermore, other applications such as the delivery of functional compounds of general interest to the food, pharmaceutical, and personal care industries are examined. Finally, issues surrounding digestion in the context of nanostructured lipid dispersions are briefly discussed.

Plant proteins are being considered to become the most important protein source of the future, and to do so, they must be able to replace the animal-derived proteins currently in use as techno-functional food ingredients. This poses challenges because plant proteins are oftentimes storage proteins with a high molecular weight and low water solubility. One promising approach to overcome these limitations is the glycation of plant proteins. The covalent bonding between the proteins and different carbohydrates created via the initial stage of the Maillard reaction can improve the techno-functional characteristics of these proteins without the involvement of potentially toxic chemicals. However, compared to studies with animal-derived proteins, glycation studies on plant proteins are currently still underrepresented in literature. This review provides an overview of the existing studies on the glycation of the major groups of plant proteins with different carbohydrates using different preparation methods. Emphasis is put on the reaction conditions used for glycation as well as the modifications to physicochemical properties and techno-functionality. Different applications of these glycated plant proteins in emulsions, foams, films, and encapsulation systems are introduced. Another focus lies on the reaction chemistry of the Maillard reaction and ways to harness it for controlled glycation and to limit the formation of undesired advanced glycation products. Finally, challenges related to the controlled glycation of plant proteins to improve their properties are discussed., Foods, 10 (2), ISSN:2304-8158

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 that, in comparison to meat, offer a number of social, environmental and health benefits and may play a role in reducing meat consumption. However, there has been a lack of research on the role they can play in the policy agenda and how specific meat substitute attributes can influence consumers to partially replace meat in their diets. This paper is focused on consumers’ preferences for so-called meathybrid or plant-meathybrid products. In meathybrids, only a fraction of the meat product (e.g., 20% to 50%) is replaced with plant-based proteins. Research demonstrates that in many countries, consumers are highly attached to meat and consider it as an essential and integral element of their daily diet. For these consumers that are not interested in vegan or vegetarian alternatives as meat substitutes, meathybrids could be a low-threshold option for a more sustainable food consumption behaviour. In this paper, the results of an online survey with 500 German and 501 Belgian consumers are presented. The results show that more than fifty percent of consumers substitute meat at least occasionally. Thus, about half of the respondents reveal an eligible consumption behaviour with respect to sustainability and healthiness, at least sometimes. The applied discrete choice experiment demonstrated that the analysed meat products are the most preferred by consumers. Nonetheless, the tested meathybrid variants with different shares of plant-based proteins took the second position followed by the vegetarian-based alternatives. Therefore, meathybrids could facilitate the diet transition of meat-eaters in the direction toward a more healthy and sustainable consumption. The analysed consumer segment is more open-minded to the meathybrid concept in comparison to the vegetarian substitutes.

An LC-MS/MS method was developed for the simultaneous quantitative analysis of the following 11 triterpene saponins within different sugar beet materials and plant compartments: betavulgaroside I (1), betavulgaroside II (2), betavulgaroside III (3), betavulgaroside IV (4), betavulgaroside VIII (5), boussingoside A2 (6), 3-O-[β-d-glucopyranosyl-(1 → 2)-(β-d-xylopyranosyl-(1 → 3))-β-d-glucuronopyranosyl]-28-O-β-d-glucopyranosyl-3β-hydroxyolean-12-en-28-oic acid (7), betavulgaroside V (8), chikusetsusaponin IVa (9), calenduloside E (10), and ginsenoside R0 (11). Our results showed highly varying amounts of saponins within different varieties, roots, and leaves as well as different plant compartments. The amounts for sugar beet roots were in the range of 862 mg/kg to 2 452 mg/kg. They were mostly higher for leaves compared to roots of the same variety with amounts ranging from 907 mg/kg to 5 398 mg/kg. Furthermore, the occurrence of sugar beet saponins within different side streams was examined; in this context, sugar beet fiber contained the highest amounts of saponins for all investigated plant constituents and byproduct streams with a total amount of 12.7 g/kg. Finally, this is the first publication about the occurrence of individual saponins in sugar beets.

High levels ofmeat consumption are increasingly being criticised for ethical, environmental, 2 and social reasons. Plant-based meat substitutes have been identified as healthy sources of protein in 3 comparison to meat. This alternative offers several social, environmental and health benefits and may 4 play a role in reducing meat consumption. However, there has been a lack of research on how specific 5 meat substitute attributes can influence consumers to replace or partially replace meat in their diets. 6 Research demonstrates that in many countries consumers are highly attached to meat.They consider 7 it as an essential and integral element of their daily diet. For these consumers which are not interested 8 in vegan or vegetarian alternatives to meat, so-called meathybrids could be a low-threshold option 9 for a more sustainable food consumption behaviour. In meathybrids only a fraction of the meat 10 product (e.g. 20% to 50%) is replaced with plant-based proteins. In this paper, the results of an online 11 survey with 500 German consumers are presented with focus on preferences and attitudes relating 12 to meathyrids. The results show that more than fifty percent of consumers substitute meat at least 13 occasionally. Thus, about half of the respondents reveal an eligible consumption behaviour in respect 14 to sustainability and healthiness to a certain degree. Concerning the determinants of choosing either 15 meathybrid or meat it becomes evident that the highest effect is exerted by the health perception. The 16 healthier meathybrids are perceived, the higher is the choice probability. Thus, this egoistic motive 17 seems to outperform altruistic motives like animal welfare or environmental concerns when it comes 18 to choice for this new product category.

Caffeic acid phenethyl ester (CAPE) has various biological activities but low water solubility and poor bioavailability. In this study, CAPE was encapsulated in skim milk powder (SMP) by spray drying warm aqueous ethanol solutions with different mass ratios of SMP and CAPE. The loading capacity and encapsulation efficiency were up to 10.1 and 41.7%, respectively. Differential scanning calorimetry and X-ray diffraction results confirmed the loss of crystallinity of CAPE after encapsulation. Fourier-transform infrared and fluorescence spectroscopy results indicated the hydrophobic binding between CAPE and caseins. Scanning electron microscopy and static light scattering results showed spherical capsules with an average diameter of around 26 μm. The CAPE loaded in SMP microcapsules showed significantly improved

Recently an approach has been developed to structure plant-based lipids with the intention to mimic animal fat tissue in processed meat products or analogues. This study investigated the comminution behavior in a bowl chopper of such structured lipids with varying mechanical properties. For products like salami-type sausages these systems need to withstand comminution to yield particles for inclusion in product matrices. Therefore, samples were prepared from protein suspensions with 6%, 8%, 10%, and 12% soy protein isolate (SPI) and 70% (w/w) total fat with varying solid fat contents (0–30%, w/w). The hardness of samples prepared with 6% and 8% SPI varied between 4.5 and 35.9 N. When comminuted in a bowl chopper, these structures had insufficient mechanical strengths to facilitate the formation of small particles and yielded a coarse paste. Higher concentrations of protein increased hardness (15.9–76.2 N and 15.6–96.1 N, for 10% and 12% SPI, respectively). These samples retained their structural integrity upon comminution yielding individual intact particles. The size of these particles increased with sample firmness, i.e. with increasing amount of protein. The shape of the particles was more elongated the higher the solid fat content as indicated by a higher aspect ratio. Taken together, results show that structural characteristics of the gelled emulsions can be tuned to yield desired fat particles after comminution.

This work focuses on the isolation and characterization of saponins with a very low bitter intensity originating from sustainable plant materials, in particular the sugar beet pulp by-product stream. Via a concise foam activity screening of saponin-containing materials, which gives indications for their emulsifying ability, sugar beet root extract was selected and examined for low bitter saponins by means of activity guided fractionation. Individual saponins were isolated from sugar beet pulp, which was identified as the most convenient sugar beet saponin source. Liquid chromatography-tandem mass spectrometry (LC-MS/MS) analysis and one-dimensional (1D) and two-dimensional (2D) nuclear magnetic resonance (NMR) spectroscopy led to the unequivocal identification of the major, slightly bitter tasting compounds as a series of eight saponins. The complete assignment of

Partial fat replacement in cooked salamis was formulated using organogels made with canola oil, ethylcellulose (EC; 6, 8, 9, 10, 11, 12 and 14%) and three types of surfactants; i.e., glycerol monostearate (GMS), stearyl alcohol/stearic acid (SOSA) and soybean lecithin (Lec). Texture profile analysis (TPA) and back extrusion tests indicated that increasing EC polymer concentration leads to harder gels regardless of the surfactant used. However, using GMS resulted in the hardest gel, whereas Lec did not strengthen the gel (mechanical stress test), but plasticized it. In general, gel hardness had a distinct effect on the binding of the organogel particle to the meat matrix, with softer gels adhering better under progressive compression. Substituting animal fat with organogel did not affect the main TPA parameters in most salami formulations, and canola oil by itself was also not significantly different from the pork and beef fat control. Using canola oil resulted in very small oil globules compared to the animal fat control, while structuring the oil yielded a microstructure with larger fat particles/globules, similar to the control. Color evaluation revealed a shift to yellow of the treatments with organogels compared to the control, but lightness and redness were not altered. The results demonstrate the potential use of structured vegetable oil to manufacture coarse ground meat products with lower saturated fat and a more favorable nutritional profile while resembling the traditional ground products.

Heat-treated electrospun pea protein isolate (PPI)–maltodextrin fibers containing glycated PPI were analyzed for their interfacial tension and emulsifying properties compared to unheated electrospun PPI–maltodextrin fibers. Interfacial tension at the oil–water-interface of the heated fibers was higher (19.2 ± 0.1 mN m−1) compared to the unheated fibers (16.3 ± 1.4 mN m−1) due to the covalently bound hydrophilic maltodextrin in the glycoconjugates. Applied in oil-in-water emulsions (10% w/w oil, 0.7% protein, 103.4 MPa, 3 passes), unheated PPI–maltodextrin fibers produced large droplets (72–259 μm) with multimodal distributions in the pH range of 2–7. The largest droplet size was at pH 4, which was around the pI of PPI. Emulsions were also prone to flocculation, which was most probably caused by a depletion flocculation mechanism due to an excess of maltodextrin in the aqueous phase. In contrast, emulsions made with heated PPI–maltodextrin fibers were monomodal (36–55 μm) at pH 2–7 and only showed a minor increase in droplet size close to the pI of PPI. The improved properties of heated PPI–maltodextrin fibers were ascribed to the enhanced steric repulsion caused by the covalently bound maltodextrin. The results indicate that Maillard-induced glycation of PPI with maltodextrin in electrospun fibers can be used as a novel method to improve the properties of PPI as a plant-based emulsifier.

The effect of the oil load on the oxidation of microencapsulated fish oil powders was investigated. The oil load was varied between 4.95 and 20.33%(w/w) by spray drying O/W emulsions with different oil to matrix ratios (0.05, 0.1, 0.15 and 0.2(w/w)), whereas solid content (45%(w/w)) and soy protein isolate to oil ratio (0.15(w/w)) were kept constant. A standardized size fraction of particles (50–80 µm) was stored for 82 days and hydroperoxides and anisidine value measured in the total- and encapsulated oil. Oxidation was limited by the oxygen amount rather than by the oil load. The absolute amount of oxidation products (per powder mass) increased with the oil load, which was explained by oxygen diffusion. Calculating oxidation products per oil mass resulted in a faster oxidation of the powder with 5% oil, whereas the oxidation rate for oil loads ≥10%(w/w) was similar, due to a scavenging effect of oil droplets.

Protein/polysaccharide complexes can be formed by electrostatic interactions and may be useful for enhancing the stability of nanoemulsions containing short-chain alkanes, which are highly prone to destabilization by Ostwald ripening. The study aimed to assess the capacity of biopolymer complexes composed of whey protein isolate (WPI) and sugar beet pectin (SBP) to form and stabilize interfacially structured nanoemulsions. Nanoemulsions were stored for 21 days at room temperature to assess their stability against Ostwald ripening over time. Complexes showed higher emulsifying capacity than biopolymers alone since particle size of complex-stabilized nanoemulsions remained stable (d(4;3)similar to 0.26 mu m) for at least 48 h after preparation, whereas WPI- or SBP-stabilized nanoemulsions were prone to destabilization during the first 24 h reaching values around 1 mu m. Moreover, while the final particle size observed for the latter during the 21 days of storage was around 8 mu m, complex-stabilized nanoemulsions exhibited particle sizes up to 2.34 mu m, which had a direct impact in delaying creaming. Moreover, complex-stabilized nanoemulsions exhibited negative zeta-potential with similar values to those stabilized by SBP (-20.4 and - 22.1 mV, respectively) while the interfacial rheology behavior of complex-stabilized systems was more similar to those stabilized by WPI. This evidences that the protein fraction may be adsorbed at the oil interface thus dominating the interface rheology, whereas pectin chains located on the periphery of the complex and oriented towards the water phase may confer negative interfacial charge to oil droplets. These results indicated that WPI/SBP complexes were more effective than the biopolymers alone in preventing Ostwald ripening in decane-in-water nanoemulsions. This study was funded by the Ministry of Economy, Industry and Competitiveness (MINECO/FEDER, UE) throughout project AGL2015-65975-R. Author María Artiga-Artigas thanks the University of Lleida for their pre-doctoral fellowship. Author Laura Salvia-Trujillo thanks the “Secretaria d’Universitats i Recerca del Departament d’Empresa i Coneixement de la Generalitat de Catalunya” for the Beatriu de Pinós post-doctoral grant BdP2016 00336.

BACKGROUND Chlorella protothecoides is one of the most widely commercialized and studied microalgae species. Recent research reported improved emulsifying properties of the insoluble protein fraction from C. protothecoides after thermal-acid treatment. RESULTS In this research, we studied the influence of ionic strength (sodium chloride 50-500 mmol L-1 or calcium chloride 5-50 m mol L-1 ) and pH (2-9) on the stability of oil-in-water emulsions prepared by 3% (w/w) of the untreated insoluble microalgae protein fraction or hydrolysates obtained after treatment with hydrochloric acid at 65 °C (Hydrolysates 65) or 85 °C (Hydrolysates 85) for 4 h. The emulsions were prepared by mixing 10% (w/w) oil and homogenized at 68.9 MPa. The ionic strength and pH were, subsequently, adjusted. The mean particle diameter of emulsions remained constant despite extensive variations in ionic strength or pH. Emulsion droplets stabilized by Hydrolysates 85 were stable against coalescence at all ionic strengths or pH values tested. CONCLUSION The results indicate a high potential to use acid-hydrolyzed insoluble microalgae protein fractions for the formulation of various emulsion-based food systems. © 2020 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Dry fractionation has shown to be a promising method to obtain less refined protein ingredients from legumes with novel technofunctionalities compared to solvent extracted protein isolates. However, the relationship between composition and functionality of such fractions especially for use as emulsifiers in concentrated emulsions is still unclear. In this study, investigations were carried out with a variety of lentil fractions having different protein contents, on their ability to emulsify and stabilize concentrated oil-in-water emulsions. Fractions produced by dry fractionation had protein, starch, and fiber contents of 11–54%, 0–58% and 19–32%, respectively, and median particle sizes of samples varied between 6 and 78 μm. Protein solubility and zeta potential varied little, and concentrated oil-in-water emulsions prepared with these different fractions at similar protein contents had similar oil droplet sizes. In contrast, the bulk rheology differed markedly with emulsions exhibiting a more solid like behavior when formed with less-refined fractions. Similarly, differences in the development of interfacial rheology were found. These effects were attributed to differences in the amount and size of non-protein particles, which are entrapped in the droplet network and interact with the interfacial layer, highlighting the importance of the presence of such compounds.

Additive layer manufacturing (ALM) is an emerging technology for production of complex three-dimensional objects in the food sector. In this study, semi-hard model cheeses with different calcium levels (15.8 ± 0.9 to 31 ± 2 mg Ca g−1 protein) were produced to investigate thermo-rheological properties and shear behavior at large strain to set up process parameters for hot-melt extrusion based ALM. The gel-sol transition temperature (51.7 ± 0.2 to 60 ± 2 °C) significantly (P

Natural emulsifiers have become of increasing interest within the food and beverage industry. Oat bran is a natural side-stream product produced during oat refinement that may be used to obtain amphiphilic extracts. Our hypothesis was that the oat bran extract is rich in surface-active and amphiphilic oat saponins and proteins that can form and stabilize emulsions. For this, we examined the surface activity of oat bran extract at oil-water and air-water interfaces, its ability to form oil-in-water emulsions and their stability against various stress tests. The highly surface-active oat bran extract acted as an ionic emulsifier, forming highly negatively charged submicron-sized emulsion droplets. These emulsions were stable over a wide range of pH (4–9), heat treatment (≤50 °C), and during storage at ≤25 °C up to 42 days. However, the emulsions showed instability at pH 2–3, at high ionic strengths, and during freeze-thawing. The formation and stability of the emulsions is related to interfaces containing oat saponins or oat saponin-protein complexes rather than a protein layer. These findings show that oat bran extract is a highly promising natural emulsifier, providing the food and beverage industry with a viable substitute to traditional emulsifiers.

Sodium caseinate was hydrolyzed with the commercial enzyme preparation Sternzym BP 25201, containing a thermolysin-like peptidase from Geobacillus stearothermophilus as the only peptidase. The hydrolysis was carried out at 65 °C with an enzyme activity of 1 nkat mL−1 or 15 nkat mL−1, leading to various degrees of hydrolysis (DH) ranging between 0.1 and 8.5%. The hydrolysates obtained were analyzed in a multi-scale approach, covering the hydrolysate properties (viscosity, hydrophobicity, peptide composition) and their interaction at oil–water (emulsion) and air–water (foam) interphases. The viscosity and surface hydrophobicity generally decreased with an increasing DH. Longer, more hydrophobic peptides, which self-assembled into network-like supramolecular particles, were detected up to a DH of 2.2%. Compared to untreated sodium caseinate, these structures could increase the half-life of emulsions (+400%) and foams (+31%). This was most probably caused by an increase in particle size (45.2-fold). By contrast, a higher DH led to a less hydrophobic product and smaller, spherical-shaped supramolecular structures. Foams and emulsions prepared with those hydrolysates were not stable and phase separated within minutes (for example, emulsion half-life = 5 min; foam half-life = 4.6 min at DH of 8.5%).

Replacement of synthetically derived food additives and increase of sustainability are two major trends within the food industry, and usage of by‐products may represent a potential solution. We characterised an extract obtained from red beet that could also be obtained from red beet peels, that are typical industrial by‐products, and examined its interfacial and emulsion forming properties. Results showed that red beet extract contained considerable amounts of surface‐active saponins. The smallest negatively charged droplets (~1.36 μm, −40 mV) were obtained at low emulsifier‐to‐oil ratio and were fairly stable over a wide range of environmental stresses such as a wide pH range and temperature (

The occurrence of efflorescences on the surface of dry fermented sausages represents a current issue for the meat processing industry. Preventing the efflorescence formation by the addition of sodium hexametaphosphate (SHMP) was shown to be promising in a previous study. The optimum SHMP addition was studied by adding SHMP (0.0, 1.0, 3.0, and 5.0g/kg) directly to the sausage batter. Visual and chemical analyses were conducted during 8weeks of storage under modified atmosphere. Visual analyses revealed significant lower amounts of efflorescences on the sausage surface after 8weeks when 1.0 (27.1%), 3.0 (9.0%), and 5.0g/kg SHMP (3.4%) were added, compared to the control with 38.0% efflorescences. SHMP significantly affected the occurrence (8weeks) of magnesium on the surface: +85.5%, +23.7%, +3.5%, and -28.2% for 0.0, 1.0, 3.0, and 5.0g/kg, respectively. The addition of 4.785g/kg was calculated to fully inhibit the formation of efflorescences by complexing magnesium ions.

We studied the impact of lactose impurities (0, 130, 150 m m ) on micro- and macro-structural characteristics of thermally stabilised whey protein–pectin complexes (WPPC) by varying biopolymer concentration [c high = 5.0% whey protein isolate (WPI) + 1.0% pectin; c med = 2.75% WPI + 0.55% pectin; c low = 0.5% WPI + 0.1% pectin], shear rate (0, 150, 500 s −1 ) and scale (lab/pilot plant). We demonstrated that ≤150 m m lactose had no significant effect on the microstructure of WPPC, as investigated by fluorescence spectroscopy and browning measurements. Unfolding of β-lactoglobulin within WPPC depended on the biopolymer concentration, being strongest at c high . Measured browning was attributed to reactions between whey proteins and neutral sugars in pectin side chains. Particle size was unaffected by lactose, but showed an increase with biopolymer concentration and a decrease with shear rate. Thus, WPPC can likely be generated using whey powders with lactose impurities or other protein sources of lower purity.

Various casing types can be used to produce dry fermented sausages. Within the group of dry fermented sausages, efflorescence formation represents a current issue for the meat processing industry. Therefore, this study aims to investigate the coherence between the casing type and the efflorescence amount. Different casing materials (co-extruded alginate, collagen, and natural casing) were used for the sausage production. The sausages were stored under modified atmosphere packaging at 4 °C and visual and chemical analyses were conducted regularly during 8 wk of storage. Image analyses revealed different amounts of efflorescences for the sausages with alginate (72.2%), collagen (48.3%), and natural casings (25.0%). The magnesium content increased in different amounts on the surface of the sausages produced with alginate (88%), collagen (83%), and natural (59%) casing. The calcium content significantly increased on the alginate casings by 32% but the other casing types showed no enrichment of calcium on the surface. It seems likely that the differences regarding the efflorescence formation occur due to differences in the average pore size of the casings.

Ultrasonic spectrometry was used to monitor the changes in polymorphism of palm kernel fat present in two tempered non-dairy emulsions with different globule sizes. Laser diffraction and differential scanning calorimetry (DSC) were performed to characterize the emulsions. X-ray diffraction (XRD) and nuclear magnetic resonance (NMR) were used to determine the polymorphic state and solid fat content (SFC) of fully hydrogenated palm kernel oil during tempering of the emulsions. The ultrasonic instrument generated a “chirp” signal, which is characterized by its bandwidth. The ultrasonic measurements were carried out using two different pairs of transducers with different center frequencies, 2.25 and 0.5 MHz, and bandwidths. 3D plots were generated disputing time, frequency, and signal strength. The whole tempering process, from start to finish, was better characterized with the 2.25-MHz center frequency transducers. The ultrasonic velocity through the emulsions was always higher for the more stable β′ polymorph than for the α polymorph (p 0.05) on the ultrasound velocities obtained for the two globule sizes. Monitoring of polymorphic changes in emulsions using ultrasonic spectrometry could be used for an online measurement system for industrial manufacturing.

An unusual growth behaviour of biopolymer complexes composed of whey protein isolate (WPI) and pectin with various degrees of esterification (DE) was investigated. The formation and stability of complexes was studied at the isoelectric point (p I ) of the protein since most likely hydrophobic rather than electrostatic interaction forces dominate the complexation process. As such, biopolymer particles were generated under slightly acidic conditions (pH 4.6) which had been subjected to various heat treatments ( ϑ = 25–80 °C). Dynamic light scattering and ζ-potential measurements were utilized to examine the formation and stability of pectin-protein complexes. The results revealed that the initial size and surface charge of biopolymer particles depended on the pectins DE. Use of low-methoxylated pectins (DE 10%) led to the formation of small-sized complexes with narrow particle size distributions and a higher magnitude of surface charge. All biopolymer samples showed a time-dependent increase in size. A linear regression analysis revealed that the particle volume ( r 3 ) increased linearly with time. It was demonstrated that the growth rates increased with decreasing temperatures, increasing DE, and decreasing pectin concentrations, respectively. However, the ζ-potential remained unchanged over the entire storage time tested. These results suggest that the control over processing conditions, biopolymer characteristics, and physicochemical interactions might lead to the fabrication of particles with specific particle sizes and surface charges.

Process-stable complexes composed of whey protein isolate (WPI) and sugar beet pectin have great potential as structuring agents or fat replacers in foods. The current study investigates the compatibility of heated WPI : pectin complexes in different meat matrices. Spreadable raw-fermented sausages and sliceable emulsion-type sausages were therefore manufactured containing biopolymer complexes with various WPI : pectin ratios r (2 : 1, 8 : 1). Macro- and microstructural properties of the meat dispersions were analyzed in terms of colour, texture, rheometry, sensory, and confocal laser scanning microscopy (CLSM) measurements. Textural and sensorial results demonstrated that the meat products became increasingly soft and yellowish as the biopolymer ratio r was increased regardless of the meat matrix, whereas pH and water activity values were not affected. CLSM images revealed that the meat protein network became disrupted and loose in the presence of pectin, which was attributed to a thermodynamic incompatibility effect. The results obtained from this study highlight that biopolymer complexes might be suitable fat mimetics, particularly for spreadable meat products.

The conjugation reaction of electrospun fibers of a mixture of whey protein isolate (WPI) and dextran using different molecular weights (40, 70, and 100 kDa) and mixing ratios was studied. This study includes the electrospinnability of a mixture of WPI and dextran, and the conjugation reaction between them via the initial stage of the Maillard reaction. The WPI-dextran fibers were characterized using optical and transmission electron microscopy. The covalent attachment of dextran to WPI was confirmed using sodium-dodecyl-sulfate-polyacrylamide gel-electrophoresis with protein and glycoprotein staining. Both 70 and 100 kDa of dextran and WPI at mixing ratios of 2 : 1 and 3 : 1 in phosphate buffer (30 mM, pH 6.5) were electrospun using needleless electrospinning. The solution concentration of the mixture was 50 wt% (33.3/37.5 wt% for dextran/16.5/12.5 wt% for WPI). The optimal conjugation conditions chosen from the experiments were a mixture of dextran (70 kDa)-WPI at 3 : 1 (75% relative humidity, 60 °C, 48 h).

By lowering the pH of a dispersion prepared with a water-soluble protein extract from the microalga Chlorella protothecoides, a minor insoluble protein fraction is formed. The aim of this study was to reveal what kind of insoluble structure is formed at pH 3. For that purpose, the spatial fractionation of proteins and carbohydrates, and the effect of urea addition was studied. Results showed that mainly proteins precipitate from solution at pH 3, whereas no significant change (p > 0.05) was found in carbohydrate concentration during the shift in pH. Moreover, urea dissolved aggregates, showing that mainly hydrophobic interactions were causing the aggregate formation. Taken together, the results imply that the formed insoluble structures at pH 3 are composed of protein aggregates and not electrostatically stabilized protein-polysaccharide complexes.

One of the major trends within the food industry is the replacement of synthetically-derived food additives (e.g. emulsifiers) by natural alternatives. A promising approach is the utilization of saponins that have attracted attention due to their effective emulsifying properties and their natural origin from plants. Panax ginseng is well known in Asian countries for its health benefits that are mainly attributed to amphiphilic triterpene saponins, namely ginsenosides. In this study, we characterized two food-grade ginseng extracts (Finzelberg: FB; CheilJedang: CJ) regarding their chemical composition, surface activity, and effectiveness as emulsifier. Both ginseng extracts reduced the interfacial tension appreciably by up to 80%, and formed negatively charged oil-in-water emulsions at a low emulsifier-to-oil ratio. Ginseng FB formed small submicron-sized emulsions, whereas the mean particle sizes with ginseng CJ were much larger (up to 25 μm). Both ginseng extract-stabilized emulsions were stable towards a range of stresses (pH 4–9, ≤100 mM NaCl) or when stored at ≤25 °C for four weeks. However, the emulsions showed instability at highly acidic conditions (pH 2–3), during the 4-week storage at an elevated temperature (55 °C), and at high ionic strengths (≥250 mM NaCl, >10 mM CaCl2), which was mainly attributed to the reduction or screening of electrostatic repulsion. Emulsion formation and stabilization was proposed to occur via formation of a saponin or biogenic saponin-protein complex layer leading to a stronger interfacial network. In conclusion, both ginseng extracts were able to form emulsions, although ginseng FB extract showed especially remarkable emulsifying properties, similar to the highly effective Quillaja saponaria extract. The results may therefore be helpful in replacing other emulsifiers and formulating emulsion products with varying particle size ranges.

Core-shell nanofibers were electrospun from bilayer gelatin/gum arabic corn oil-in-water emulsions crosslinked by genipin. The crosslinking increased the apparent viscosity and induced a predominantly elastic behavior of the emulsions, which favored the formation of a more stable emulsion system and then electrospun fibers with larger diameters. These fibers had improved surface hydrophobic and mechanical properties, and did not thermally decompose until heated to 250 °C, which might be associated with the chemical bonds formed between primary amines on the protein chains. The encapsulation efficiency of corn oil in the fibers at different crosslinking time was higher than 86% without any significant change during 7 days of storage at room temperature. Thus, this work provides a genipin crosslinking strategy to the development of emulsion-based fibrous mats with desired mechanical and surface hydrophobic properties for food applications of bioactive encapsulation and controlled release.

Existing complex meat analogues such as bacon often do not resemble meat-based ones in appearance, texture and techno-functionality. This has been due to them being only composed of a differently colored homogeneous protein matrix, but lack in presence of a fat phase which contributes to frying performance and taste perception. We hypothesized that extruded plant proteins and plant-based fat mimetics can be assembled into a performance-enhanced bacon analogue by using a suitable binder system based on soy protein isolate (SPI), where, furthermore, adhesion can be improved by increasing gel strength. The results showed that extrudates and fat mimetics could not be adhered sufficiently by a heat-induced 14% (w/w) SPI-gel as binder, independent of the applied quantity. Successful adhesion was only achieved when transglutaminase was added to the binding suspension, and only the hardest, transglutaminase cross-linked gels resulted in acceptable cohesion. Overall, our results showed, that gels needed to be formed via covalent, isopeptide bonds to act as functional binders in a bacon analogue whereas gels formed via physical bonds were insufficiently adhesive to function as a binder.

Background Biosurfactants are surface-active molecules produced by different microorganisms and display a promising alternative to synthetically derived food emulsifiers. One of these biosurfactants, synthesized by Bacillus subtilis, is the lipopeptide surfactin, which composes a linear fatty acid and cyclic peptide moiety. This study explores the interfacial and emulsion forming properties of surfactin to further characterize its suitability as an O/W emulsifier in food formulations. Results Surfactin revealed a high interfacial activity with a reduction of interfacial tension of 83.26 % to 4.21 ± 0.11 mN/m. O/W emulsions (coil = 10 % w/w) were prepared by high-pressure homogenization, which yielded volume-based mean particle sizes below 1 μm already at low emulsifier concentrations of 0.01 % (w/w). Environmental stress experiments revealed that emulsions were stable between pH 6 to pH 9. Furthermore, neither phase separation nor extensive emulsion instability was observed with NaCl addition up to 0.5 M. However, CaCl2 addition (> 3 mM) destabilized surfactin mediated emulsions. Finally, the main emulsion forming and stabilization effect of surfactin was related to its high interfacial activity and the high degree of electrostatic repulsion between the oil droplets (i.e. zeta-potential of up to −100 mV). Conclusion In comparison to other natural and synthetic emulsifiers, the results showed that surfactin is a strong candidate to form and stabilize O/W emulsions under the reported conditions.

This study investigated the interfacial shear rheology of mixed Quillaja saponin - pea protein systems to better understand their interactions and adsorption behaviors over time (5–720 min). The interfacial storage (Gi′) and loss (Gi″) moduli of the individual and mixed surfactants were recorded as amplitude sweeps (0.05 Hz, strain 1–100%) using a rheometer equipped with a biconical disk. Quillaja saponins formed highly viscoelastic interfaces within 5 min. Pea proteins formed less viscoelastic interfacial layers within 5–240 min, and led viscoelasticities increase greatly after 720 min of aging. This is indicative of much slower rearrangement processes compared to a rapid establishment of Quillaja saponin interfacial layers. Quillaja saponin - pea protein mixtures had lower Gi′- than Gi″-values than either of the individual. This mixed interface weakened upon aging which was suggested to be indicative of the development of particulates unable to interlink thereby decreasing the interfacial cohesion.

The formation of efflorescences on the surface of dry-fermented sausages has been an issue for meat product manufacturer for several decades. This study focused on inhibiting the efflorescence formation in thin salami (caliber 20 mm) by varying drying conditions. Three different drying rates (fast, normal, and slow) were used to achieve a weight loss of 42% and the amount of efflorescences as well as the chemical composition (moisture, lactate, creatine, sodium, potassium, calcium, and magnesium contents) along the sausage diameter were measured during 8 weeks of storage under modified atmosphere packaging (20% CO2 and 80% N2). Results revealed that the different drying rates significantly changed the distribution of moisture, lactate, and creatine along the sausage diameter. Furthermore, magnesium, lactate, and creatine were identified as the main substances causing efflorescence formation. The magnesium content on the surface directly after drying showed no significant differences between the drying rates. During storage, the magnesium content on the surface of the sausages produced by fast, normal, and slow drying doubled independent on drying rate. All sausages produced by fast, normal, and slow drying showed a large amount of efflorescences after 8 weeks of storage. It can, therefore, be concluded that efflorescence formation in thin salamis may not be prevented by varying the drying conditions.

There is a strong demand for fat-reduced foods due to an increasing incidence of overweight and obesity. To overcome the sensory deficiencies going along with a fat reduction, process stable fat replacers with tailored properties, such as whey protein–pectin complexes, are necessary. In this study, the effects of process (shear rate: 0, 150, 500 s−1; scale: lab/pilot plant) and composition (pectin type: high/low degree of blockiness; CaCl2: 0, 15, 30 mM; biopolymer concentration: chigh = 5.0% WPI + 1.0% pectin; cmed = 2.75 + 0.55%; clow = 0.5 + 0.1%) parameters on micro- and macro-structural characteristics of whey protein–pectin (WPI–pectin) complexes were investigated. Thermomechanical treatments of WPI–pectin suspensions in a high-pressure double gap geometry revealed a high shear stability during complex generation at 500 s−1. The degree of blockiness (DB) of pectin was identified as critical parameter influencing complex structure and biopolymer system stability. WPI–pectin complexes with a high DB pectin had a fragile structure low DB resulted in a compact structure. The shear rate was the main parameter to adjust yield and particle size, both on the lab and pilot scale. A higher shear rate led to a higher yield consisting of smaller particles. This effect could be partially compensated by medium CaCl2 concentrations (≤10 mM) or high biopolymer concentrations (≤5.0% (w/w) WPI + 1.0% (w/w) pectin). Modelling the parameter effects resulted in sets of processing and composition parameters suitable for the generation of WPI–pectin complexes, owning the potential as fat replacers.

The properties of extruded chicken collagen sausage casings can be tailored by the addition of sodium chloride (NaCl) or proteins prior to extrusion in order to gain films with modified mechanical properties. In this study, 4% (w/w) chicken skin collagen and telopeptide-poor collagen from bovine hide were modified by the addition of 0.05 mol/kg NaCl and/or partial substitution of collagen by soy protein isolate, at 1.25% (w/w). The collagen formulations were extruded to films and characterized in terms of their microstructure (light microscopy and scanning electron microscopy) and rheological properties (storage and loss modulus and phase angle). Moreover, the tensile strength and film thickness were examined. The addition of NaCl to the gel allowed for telopeptide-poor and chicken collagen films with high tensile strengths and elasticities to be formed. In contrast, a substitution of collagens with soy proteins decreased gel and film strengths. The soy protein induced weakening of collagen networks could be compensated by again adding NaCl leading to more homogeneous gels yielding films with higher storage moduli upon extrusion. The compensating effect of NaCl was more pronounced for chicken skin than for telopeptide-poor collagen in the film state suggesting differences in molecular interactions and network formation between the two different collagen types. Overall, the modulation of chicken collagen interactions by NaCl and soy protein addition enables the production of functional chicken collagen films, in turn providing the food and pharmaceutical industry with a viable alternative to the increasingly scarce beef collagen.

Cured raw hams are a valuable and popular group of meat products. The consumption and international trade have increased during the last years, therefore new technologies to accelerate the production process and to increase product quality and safety are needed. In the current review, an overview of European protected cured raw hams is presented. Furthermore, traditional methods for cured raw ham production together with recent advantages in the techniques for pretreatment (trimming, blade tenderization, and freeze-thawing), curing/salting (tumbling, vacuum impregnation, pulsed pressure, ultrasound, pulsed electric fields, simultaneous thawing/salting), drying/ripening (Quick-Dry-Slice-process, oil drop application, high temperature short time process) and postprocessing (vacuum and modified atmosphere packaging, high hydrostatic pressure, high pressure carbon dioxide, high pressure carbon dioxide with ultrasound) are described. Moreover, application techniques and effects of protective cultures and starter cultures, such as molds, yeasts, coagulase-negative staphylococci and lactic acid bacteria, on cured raw ham quality and safety are reviewed.

Meat products enriched with n-3 fatty acids are highly susceptible to lipid oxidation. Therefore, the purpose of this study was to retard lipid oxidation by oil-in-water emulsions (10% (w/w) Miglyol 812 N, 2% (w/w) Tween 80) loaded with rosemary extract and to evaluate the impact of droplet size ( d 43 = 190–5700 nm) in cooked emulsion-type sausages containing 1% encapsulated fish oil (10% (w/w) oil, 2% (w/w) Tween 80). Mechanically prepared emulsions were physically stable during the 35-day study and neither coalescence nor Ostwald ripening occurred. Moreover, the Miglyol oil-in-water emulsion without incorporated antioxidant ( o/w control ) was slightly flocculated. The oxidative stability of the sausages containing 50 mg/kg encapsulated rosemary extract improved significantly compared to the control sausages during the first 21 days stored at 7 °C. However, from day 21–35, the primary and secondary oxidation products increased significantly in the sausages with incorporated antioxidants, concurrently no differences in the antioxidant effectiveness of differently sized emulsions loaded with rosemary extract were observed for thiobarbituric acid reactive substances, propanal and hexanal. Consequently, there is no need for the industry to decrease the droplet size of oil-in-water emulsions loaded with rosemary extract to enhance the oxidative stability of these products.

The effectiveness of sequential applications of the antimicrobials eugenol and lauric arginate (LAE) was investigated against Staphylococcus carnosus, Listeria innocua, Escherichia coli K12, and Pseudomonas fluorescens. The antimicrobials were applied simultaneously at half of their minimum lethal concentrations (MLC) or sequentially at t = 0 h and t = 3, 4, 6 or 8 h. Bacterial survival was determined by direct plate counts. Survivals kinetic were fitted to a growth and mortality model to obtain characteristic parameters that described time-dependent changes from growth to mortality or vice versa. The most effective was a simultaneous exposure of both antimicrobials to the spoilage organisms at the beginning of the incubation period. Efficiency decreases depending on order and timing of the two antimicrobials were observed upon sequential treatments. These were most effective when antimicrobials where applied within a short time period (3-4 h) and when eugenol was first applied against S. carnosus and P. fluorescens. No sequence effects were observed for L. innocua, and sequential treatments proved to be ineffective against E. coli K12. These results were attributed to cells adapting to the first applied antimicrobial. In some cases, this provided protection against the second antimicrobial rendering the overall treatment less effective.

This study describes the influence of environmental stresses on the stability of emulsions prepared by a natural sugar beet extract (Beta vulgaris L.). The emulsion stabilizing performance was compared to that of Quillaja extract, which is widely used within the food and beverage industry as natural surfactant. We investigated the influence of pH, ionic strength, heating and freeze-thawing on the mean particle size, ζ-potential and microstructure of oil-in-water emulsions (10% w/w oil, 0.75% w/w emulsifier). The emulsions stabilized by the anionic sugar beet extract were stable at pH 5–8 and against thermal treatments up to 60 °C. However, the prepared emulsions were unstable at acidic (pH 2–4) and basic pH conditions (pH 9), at high temperature (>60 °C), and at salt additions (> 0.1 M NaCl / CaCl2). Moreover, they also phase separated upon freeze-thawing. Our results show that sugar beet extract is capable of stabilizing emulsions and may therefore be suitable as natural emulsifier for selected applications in the food and beverage industry.

Dry fermented sausages that are packed under modified atmosphere are often affected by the formation of white crystals on the surface. These so called efflorescences are rejected by consumers and lead to high financial losses for the meat processing industry. In this study, the distribution of efflorescence-causing components was investigated over the sausage profile during 8 weeks of storage under modified atmosphere at 4 °C. In addition, two visual methods (image and sensory analyses) were compared regarding the ability to quantify the efflorescence content.; Results: The initial formation of efflorescences was observed after 2 weeks (7%). After 4 weeks of storage, 23.4% of the sausage surface was covered with efflorescences, and the amount of efflorescences did not change significantly by the end of storage. Furthermore, chemical analyses revealed that magnesium (increased by 98.1%), lactate (increased by 54.2%) and creatine (increased by 51.8%) are enriched on the sausage surface during storage.; Conclusion: Sensory and image analyses lead to comparable results (r = 0.992) and therefore both are suitable to quantify the amount of efflorescences. The moisture gradient in the interior of the sausages which is built upon drying is supposed to be the driving force for the movement of efflorescence-causing compounds. © 2017 Society of Chemical Industry.; © 2017 Society of Chemical Industry.

The oxidative stability of raw fermented sausages containing differently sized oil-in-water emulsions loaded with rosemary extract was studied. For this purpose, rosemary oleoresin was dissolved in Miglyol 812 N (an oxidatively stable triglyceride mixture of caprylic, capric and lauric acid) to a concentration of 100 g/kg, and homogenized using a high shear blender and a high shear blender + high-pressure homogenizer to generate oil-in-water emulsions (10% (w/w) Miglyol 812 N, 2% (w/w) Tween 80, pH 5) loaded with mean droplet size d 43 of 0.2 and 4.6 µm, respectively. Unloaded (without added rosemary extract) Miglyol oil-in-water emulsions served as control. The manufactured emulsions were physically stable for 70 days, apart from minor aggregation of the emulsion without incorporated rosemary extract. The addition of 0.48% (w/w) oil-in-water emulsion loaded with rosemary extract into raw fermented sausages retarded lipid oxidation significantly in comparison to sausages loaded with emulsion without added rosemary extract. Moreover, oxidative stability was better at 7 than at 20 °C. Surprisingly, at both temperatures, emulsions with larger droplet sizes were more potent in preventing oxidation than smaller ones. These findings might be caused by the physical location of the phenolic compounds in the oil–water interface of the base emulsions, which makes the antioxidants in rosemary less accessible for preventing lipid oxidation of pork back fat in raw fermented sausages. In addition, the antioxidant effectiveness of the oil-in-water emulsions loaded with rosemary extracts appears to be affected by sausage constituents (e.g., proteins).

The application of protein–polysaccharide complexes as potential structure modifier, fat replacer, or emulsifying agents in food dispersions has gained increasing interest amongst scientists and ma...