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16 pages, 2528 KiB

Open AccessArticle

The Impact of Oil Type on the Performance of β-Amyrin-Based Oleogels: Formation, Physicochemical Properties, and Potential Correlation Analysis

by Shuxian Su, Si Qin, Huiping Xia, Peiwang Li, Haiyan Li, Chenjia Li, Shiyin Guo and Chaoxi Zeng

Foods 2024, 13(6), 876; https://doi.org/10.3390/foods13060876 - 14 Mar 2024

Viewed by 696

Abstract

Pentacyclic triterpenes show potential as oleogelators, but their combination with various vegetable oils has limited research. This study selected linseed, rapeseed, sunflower, coconut, and palm oils to combine with the triterpenoid compound β-amyrin for the preparation of oleogels. The stability, crystal network structure, [...] Read more.

Pentacyclic triterpenes show potential as oleogelators, but their combination with various vegetable oils has limited research. This study selected linseed, rapeseed, sunflower, coconut, and palm oils to combine with the triterpenoid compound β-amyrin for the preparation of oleogels. The stability, crystal network structure, and other properties of each oleogel were evaluated. The correlation between different oil types and the properties of corresponding oleogels was explored. The results showed that β-amyrin formed stable oleogels with five vegetable oils under suitable temperature conditions, wherein especially the LO-based oleogel not only exhibited higher oil-binding capacity and hardness, but also demonstrated excellent stability at the microscopic level and notable rheological properties. Further analysis revealed a close correlation between the physicochemical properties of the oleogels and lipid characteristics, indicating that oleogels prepared from long-chain highly unsaturated fatty acids exhibit high stability. The above results indicate that β-amyrin can be a novel candidate oleogelator and that the oil type can modify the properties of β-amyrin-based oleogels. This study provides the latest reference for the application of pentacyclic triterpenoids in food. Full article

(This article belongs to the Special Issue Development of Functional and Fortified Foods)

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19 pages, 3749 KiB

Open AccessArticle

Characterization of Băbească Neagră Grape Pomace and Incorporation into Jelly Candy: Evaluation of Phytochemical, Sensory, and Textural Properties

by Mariana Spinei and Mircea Oroian

Foods 2024, 13(1), 98; https://doi.org/10.3390/foods13010098 - 27 Dec 2023

Cited by 1 | Viewed by 938

Abstract

The influence of particle size intervals (<125 μm, ≥125–<200 μm, and ≥200–<300 μm) of grape pomace (Vitis vinifera var. Băbească Neagră) was analyzed in terms of the proximate composition, functional properties, and physicochemical parameters. The aim was to study the effect of [...] Read more.

The influence of particle size intervals (<125 μm, ≥125–<200 μm, and ≥200–<300 μm) of grape pomace (Vitis vinifera var. Băbească Neagră) was analyzed in terms of the proximate composition, functional properties, and physicochemical parameters. The aim was to study the effect of the formulation variables (extract from grape pomace with different particle size intervals and gelatin doses—7, 8.5, and 10 g) on the mechanical properties (hardness, cohesiveness, adhesiveness, springiness, and gumminess), color, and sensorial, microbiological, and phytochemical parameters. The jelly candy formulated with grape pomace extract (<125 μm) and 7 g of gelatin showed the highest total phenolic content (156 mg GAE/g) and antioxidant activity (65.8% inhibition), while grape pomace jellies with a particle size of ≥125–<200 μm and different concentration of gelatin presented the greatest sensory acceptance in terms of sweetness, taste, odor, elasticity, color, and overall acceptability of the resulting jelly. The concluding observation was supported by the microbiological analysis, which also showed that there is no growth in jelly samples except the jelly candies prepared with a ≥200–<300 μm particle size interval of grape pomace extract. Full article

(This article belongs to the Special Issue Development of Functional and Fortified Foods)

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16 pages, 3759 KiB

Open AccessArticle

Identification of Protein–Phenol Adducts in Meat Proteins: A Molecular Probe Technology Study

by Fenhong Yang, Yingying Zhu, Xiaohan Li, Fengtao Xiang, Moru Deng, Wei Zhang, Wei Song, Hao Sun and Changbo Tang

Foods 2023, 12(23), 4225; https://doi.org/10.3390/foods12234225 - 23 Nov 2023

Viewed by 977

Abstract

Plant polyphenols with a catechol structure can form covalent adducts with meat proteins, which affects the quality and processing of meat products. However, there is a lack of fast and effective methods of characterizing these adducts and understanding their mechanisms. This study aimed [...] Read more.

Plant polyphenols with a catechol structure can form covalent adducts with meat proteins, which affects the quality and processing of meat products. However, there is a lack of fast and effective methods of characterizing these adducts and understanding their mechanisms. This study aimed to investigate the covalent interaction between myofibrillar protein (MP) and caffeic acid (CA), a plant polyphenol with a catechol structure, using molecular probe technology. The CA-MP adducts were separated via sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE) and detected via Western blot and LC-MS/MS analyses. The Western blot analysis revealed that various specific adducts were successfully enriched and identified as bands around 220 kDa, 45 kDa, and two distinct bands between 95 and 130 kDa. Combined with the LC-MS/MS analysis, a total of 51 peptides were identified to be CA-adducted, corresponding to 31 proteins. More than 80% of the adducted peptides carried one adducted site, and the rest carried two adducted sites. The adducted sites were located on cysteine (C/Cys), histidine (H/His), arginine (R/Arg), lysine (K/Lys), proline (P/Pro), and N-terminal (N-Term) residues. Results showed that the covalent interaction of CA and MP was highly selective for the R side chain of amino acids. Moreover, the adducts were more likely to form via C-N bonding than C-S bonding. This study provides new insights into the covalent interaction of plant polyphenols and meat proteins, which has important implications for the rational use of plant polyphenols in the meat processing industry. Full article

(This article belongs to the Special Issue Development of Functional and Fortified Foods)

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21 pages, 1895 KiB

Open AccessArticle

Augmenting Functional and Sensorial Quality Attributes of Kefir through Fortification with Encapsulated Blackberry Juice

by Vanja Travičić, Olja Šovljanski, Ana Tomić, Milica Perović, Maja Milošević, Nenad Ćetković and Mirjana Antov

Foods 2023, 12(22), 4163; https://doi.org/10.3390/foods12224163 - 17 Nov 2023

Cited by 1 | Viewed by 933

Abstract

Kefir is a fermented dairy product claimed to confer many health-promoting effects, but its acidic taste is not appealing to some consumers. Therefore, the aim of this study was to enhance the functional and sensorial quality attributes of kefir through fortification with encapsulated [...] Read more.

Kefir is a fermented dairy product claimed to confer many health-promoting effects, but its acidic taste is not appealing to some consumers. Therefore, the aim of this study was to enhance the functional and sensorial quality attributes of kefir through fortification with encapsulated blackberry juice (EBJ). The blackberry juice was successfully encapsulated via freeze-drying using lentil protein isolate (LPI) as the carrier. The encapsulated blackberry juice showed good physicochemical, functional, and morphological properties, as well as microbiological safety for use as a food additive. The kefir was fortified with EBJ in concentrations of 1, 2.5, 5, and 7.5% (w/w), stored for up to 28 days under refrigeration, and periodically evaluated. Parameters such as the viscosity, titrable acidity, and pH indicate that the kefir fortification did not affect its stability during storage. EBJ significantly increased the antioxidant properties of the kefir, depending on the fortification level. Additionally, all the fortified samples provided more anthocyanins than the daily recommended intake. Microbiological profiling demonstrated that good laboratory practice and hygiene were implemented during the experiments. Finally, the panelists showed that higher EBJ concentrations in the kefir resulted in greater overall acceptability, indicating that this encapsulate has the potential to be a substitute synthetic color additive in the dairy industry. Full article

(This article belongs to the Special Issue Development of Functional and Fortified Foods)

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12 pages, 2205 KiB

Open AccessArticle

Inulin Functionalized “Giuncata” Cheese as a Source of Prebiotic Fibers

by Diego Romano Perinelli, Agnese Santanatoglia, Giovanni Caprioli, Giulia Bonacucina, Sauro Vittori, Filippo Maggi and Gianni Sagratini

Foods 2023, 12(18), 3499; https://doi.org/10.3390/foods12183499 - 20 Sep 2023

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Abstract

The development of functional foods in the dairy sector represents a flourishing field of technological research. In this study, an Italian fresh cheese as “giuncata” was enriched with inulin, a dietary fiber, with the aim of developing a product with improved nutritional properties [...] Read more.

The development of functional foods in the dairy sector represents a flourishing field of technological research. In this study, an Italian fresh cheese as “giuncata” was enriched with inulin, a dietary fiber, with the aim of developing a product with improved nutritional properties in terms of prebiotic action on intestinal microbiota. An inulin concentration of ~4% w/w was determined in the fresh cheese after the fortification process, enabling the claim of being a “source of dietary fiber” (inulin > 3 g/100 g) according to the European regulation. The addition of inulin has no effect on the pH of cheese and does not relevantly influence its color as well as the total fat content (fat reduction ~0.61%) in comparison to the control. Mechanical properties of the cheese were also not markedly affected as evidenced from rheological and tensile testing analyses. Indeed, the incorporation of inulin in “giuncata” only exerts a slight “softening effect” resulting in a slightly lower consistency and mechanical resistance in comparison to the control. Overall, this study demonstrates the feasibility of producing a fiber-enriched dairy functional food from a large consumed fresh and soft cheese as “giuncata”. Full article

(This article belongs to the Special Issue Development of Functional and Fortified Foods)

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25 pages, 1429 KiB

Open AccessArticle

Assessment of the Quality Attributes of Oat β-glucan Fortified Reduced-Fat Goat Milk Yogurt Supported by Microfluidization

by Elif Ayse Anli, Asuman Gursel, Ayse Gursoy and Behic Mert

Foods 2023, 12(18), 3457; https://doi.org/10.3390/foods12183457 - 16 Sep 2023

Cited by 1 | Viewed by 1054

Abstract

In this study, goat milk blends (1.5% fat) fortified with 0%, 0.25%, and 0.50% oat β-glucan were coded as YC, Y1, and Y2 and MFYC, MFY1, and MFY2. Microfluidization was applied at 103.4 MPa pressure in a 100 µm-process chamber at one stage [...] Read more.

In this study, goat milk blends (1.5% fat) fortified with 0%, 0.25%, and 0.50% oat β-glucan were coded as YC, Y1, and Y2 and MFYC, MFY1, and MFY2. Microfluidization was applied at 103.4 MPa pressure in a 100 µm-process chamber at one stage for MFYC, MFY1, and MFY2 prior to yogurt making. Phase separation occurred due to the casein-β-glucan interaction observed at the oat β-glucan ratio (≥0.25%) but was more distinct at 0.50%. Microfluidization solved the textural instability at all ratios of β-glucan; a creamy and less cohesive structure was maintained in all yogurt samples. Among the samples, Y2 and MFY2 were the least viscous (p < 0.05), and syneresis was the highest and the lowest for Y2 and MFY1, respectively (p < 0.01). Lightness (L*) decreased, and yellowness (b*) and greenness (a*) increased with oat β-glucan concentration (p < 0.01) and MFYC. MFY1 and MFY2 were brighter and less green (p < 0.05). Microfluidization enhanced sensory attributes and oat β-glucan suppressed the goaty and salty taste, but the cereal taste became more obvious with the increase in the oat β-glucan ratio. Y1 and MFY1 were generally acceptable, and Y2 was less (p < 0.01). A liquid-like structure was observed in Y2 and this affected the sensorial perception in Y2. Full article

(This article belongs to the Special Issue Development of Functional and Fortified Foods)

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Review

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17 pages, 982 KiB

Open AccessReview

Current Innovations in the Development of Functional Gummy Candies

by Mohammad Tarahi, Sima Tahmouzi, Mohammad Reza Kianiani, Shiva Ezzati, Sara Hedayati and Mehrdad Niakousari

Foods 2024, 13(1), 76; https://doi.org/10.3390/foods13010076 - 25 Dec 2023

Viewed by 4462

Abstract

Nowadays, consumers are aware of the necessity of following a healthy diet and there is demand for natural and nutritious food products, especially for children. Consequently, new trends in the food industry are focused on the development of foods with low levels of [...] Read more.

Nowadays, consumers are aware of the necessity of following a healthy diet and there is demand for natural and nutritious food products, especially for children. Consequently, new trends in the food industry are focused on the development of foods with low levels of sucrose and artificial additives (e.g., flavors and colorants), as well as high antioxidant, protein, and fiber content. On the other hand, some consumers demand vegan, halal, and kosher-certified food products. In this regard, conventional confectionary products such as gummy candies (GCs) are increasingly losing their popularity. Therefore, the development of plant-based and functional GCs has gained the attention of researchers and manufacturers. This review highlights recent innovations in the development of GCs with alternative gelling agents and sweeteners, natural flavors and colorants, and the incorporation of medicines, fiber, protein and antioxidants into GCs. Additionally, it summarizes their effects on the techno-functional, sensory, and nutritional properties of GCs. Full article

(This article belongs to the Special Issue Development of Functional and Fortified Foods)

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21 pages, 1433 KiB

Open AccessReview

Advances in Low-Lactose/Lactose-Free Dairy Products and Their Production

by Aili Li, Jie Zheng, Xueting Han, Sijia Yang, Shihui Cheng, Jingwen Zhao, Wenjia Zhou and Yan Lu

Foods 2023, 12(13), 2553; https://doi.org/10.3390/foods12132553 - 29 Jun 2023

Cited by 4 | Viewed by 6868

Abstract

With increasing health awareness worldwide, lactose intolerance has become a major concern of consumers, creating new market opportunities for low-lactose/lactose-free dairy foods. In recent years, through innovating processes and technologies, dairy manufacturers have significantly improved the variety, and functional and sensory qualities of [...] Read more.

With increasing health awareness worldwide, lactose intolerance has become a major concern of consumers, creating new market opportunities for low-lactose/lactose-free dairy foods. In recent years, through innovating processes and technologies, dairy manufacturers have significantly improved the variety, and functional and sensory qualities of low-lactose and lactose-free dairy products. Based on this, this paper first covers the pathology and epidemiology of lactose intolerance and market trends. Then, we focus on current advantages and disadvantages of different lactose hydrolysis technologies and improvements in these technologies to enhance nutritional value, and functional, sensory, and quality properties of lactose-free dairy products. We found that more and more cutting-edge technologies are being applied to the production of lactose-free dairy products, and that these technologies greatly improve the quality and production efficiency of lactose-free dairy products. Hopefully, our review can provide a theoretical basis for the marketing expansion and consumption guidance for low-lactose/lactose-free dairy products. Full article

(This article belongs to the Special Issue Development of Functional and Fortified Foods)

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