Bioactive food foams stabilized by licorice extract/whey protein isolate/sodium alginate ternary complexes

Nooshkam, Majid; Varidi, Mehdi; Alkobeisi, Fatemeh

doi:10.1016/j.foodhyd.2022.107488

Cited by 42 publications

(35 citation statements)

References 102 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Foam stability was essential to maintain the desired appearance of food foam, while drainage, aggregation, and disproportionality (coarsening) were the mechanisms that caused foam instability [ 1 ]. Furthermore, several studies have shown that foam would be stabilized by the viscosity of egg whites, thereby determining the stability of the foam [ 13 , 21 ], and it was indicated to a certain extent the degree of protein aggregation [ 4 ]. In this regard, one may consider that the naturally stabilized egg whites play a more complex role than the traditional Pickering stabilizers [ 8 ].…”

Section: Resultsmentioning

confidence: 99%

“…Notably, the viscosity could not be significantly improved by the low concentration of 0.5 and 0.8% EWH, and the 1.2% was caused by the formation of continuous phase liquid, leading to low viscosity. In theory, enlargement of the viscosity of the continuous phase (such as an increase in the concentration) probably leads to the reduction of the bubble size distribution and a decrease in the drainage rate [ 21 , 25 ]. It has been reported that the increase in viscosity of the liquid phase probably reduced the drainage speed, probably due to the reduction of foam rearrangement and growth [ 1 ].…”

Section: Resultsmentioning

confidence: 99%

“…Gravitational force, density differences, and other gels interaction effects cause the drainage of the liquid, and then the volume of the air bubble gradually decreased due to polymerization and disproportionality [ 1 , 4 , 15 , 21 ]. In such cases, minimizing liquid drainage and gas diffusion while enhancing the stability of the foam towards polymerization would be sufficient to produce food foams with satisfactory stability and texture, typically by strengthening the viscoelastic interface and increasing the viscosity of the continuous aqueous phase [ 21 , 25 ]. The foaming efficiency of the samples can be determined by physical properties (including overrun, air phase, and foam density) according to Refs.…”

Section: Resultsmentioning

confidence: 99%

“…According to some studies, foam is commonly defined as a two-phase system in which a continuous phase (such as water) covers a dispersed phase (such as air) [ 2 , 21 , 26 ]. In structural terms, foams eventually grow in size by filling with massive amounts of air and generating bubbles [ 9 ].…”

Section: Resultsmentioning

confidence: 99%

See 3 more Smart Citations

Application of egg white hydrolysate (EWH) to improve frothing functionality of pasteurized liquid egg in large quantity production

Huang

Hazeena

Qiu

et al. 2023

Heliyon

View full text Add to dashboard Cite

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

Application of egg white hydrolysate (EWH) to improve frothing functionality of pasteurized liquid egg in large quantity production

Huang

Hazeena

Qiu

et al. 2023

Heliyon

View full text Add to dashboard Cite

“…The color indices ( L *, a *, and b *) of the fried eggplants were measured by a chromameter (Konica Minolta, C‐410). A standard tile was used to calibrate the device, and the color indices were then recorded to calculate the total color difference (Δ E ), whiteness index (WI), and °H of the samples, as below (Nooshkam et al, 2022):

∆ E goodbreak= \sqrt{∆ L *^{2} + ∆ b *^{2} + ∆ a *^{2}}

WI goodbreak= 100 goodbreak- {[(100 - L *^{2}) + (a *^{2} + b *^{2})]}^{1 / 2}

H ° goodbreak= \tan^{- 1} ()(, \frac{b^{*}}{a^{*}})

…”

Section: Methodsmentioning

confidence: 99%

Changes in fat uptake, color, texture, and sensory properties of Aloe vera gel‐coated eggplant rings during deep‐fat frying process

Varidi

Ahmadzadeh‐Hashemi

Nooshkam

2023

Food Science & Nutrition

Self Cite

View full text Add to dashboard Cite

There is a widespread use of deep‐fat frying in both domestic and industrial sections, and deep‐fat fried foods are extremely popular due to their taste, color, and crispy texture. Human health can be, however, seriously compromised by the excessive consumption of oil, especially saturated fats and trans fatty acids. The use of hydrocolloids in inhibiting oil absorption has garnered considerable attention. This study was therefore aimed to lower the oil absorption in eggplant rings during the deep‐fat frying process with the aid of Aloe vera gel coating. The effects of gel concentration (0%, 50%, and 100%), frying time (2, 5, and 8 min), and frying temperature (160°C and 180°C) on the oil uptake, moisture content, texture, color, and sensory properties of the eggplant rings were evaluated. The gel coating led to a decrease in oil uptake (up to 50%), hardness (up to 0.98‐fold), ΔE (up to 0.89‐fold), and overall acceptance (up to 0.85‐fold), and an increase in moisture content (up to 1.47‐fold) and lightness (up to 1.14‐fold) of the samples. The frying time and temperature also influenced the physiochemical and sensory properties of the eggplant rings. The sample coated with 50% gel and fried at 180°C for 8 min had lower oil content and water loss with the highest acceptance rate in terms of taste, color, odor, texture, and appearance. The Aloe vera gel could be, therefore, a good candidate with high nutritional and economic value to reduce oil uptake in fried food products.

show abstract

Improving the whey protein foam structures by using novel acetylated triglycerides: A response surface methodology (RSM) approach

Kaya,

Johnson,

Tamura

et al. 2023

J Americ Oil Chem Soc

View full text Add to dashboard Cite

Protein foams are common to foods, such as meringue, whipped cream and mousses. Stability is a challenging issue determined by fat and sugar content. We hypothesize that acetyl‐triacylglycerols (acetyl‐TAG) that possess sn‐3 acetate group with high oleic content can provide stability to the foam at reduced sugar concentrations by increasing the surface viscosity and minimizing serum drainage. A fractional factorial Box‐Wilson design was used to investigate the effects of whey protein concentration (WPI) (2–10 wt%), sucrose concentration (SC) (10–30 wt%) and acetyl‐TAG concentration (ATC) (0–1 wt%) on overrun (FO), stability against serum drainage (FD) and surface dilatational rheology. Each response was analyzed by linear regression model fitting and a backward elimination algorithm for significance (α = 0.01). FO was significantly affected (p < 0.01) by WPI and ATC, but not sucrose concentration. The optimum overrun (nearly 700%) was obtained at 9 wt% WPI and 0.6 wt% ATC. Drainage and viscoelastic properties were significantly (p < 0.01) affected by all process variables. Dynamic complex modulus (|E|) as measured using an optical tensiometer was around 30–40 mN/m when acetyl‐TAG was higher than 0.5 wt%. Our findings indicated that the acetyl‐TAG can be used to enhance the stability of protein foams in reduced sugar food products, however, not at high sugar concentrations (30 wt%).

show abstract

Bioactive food foams stabilized by licorice extract/whey protein isolate/sodium alginate ternary complexes

Cited by 42 publications

References 102 publications

Application of egg white hydrolysate (EWH) to improve frothing functionality of pasteurized liquid egg in large quantity production

Application of egg white hydrolysate (EWH) to improve frothing functionality of pasteurized liquid egg in large quantity production

Changes in fat uptake, color, texture, and sensory properties of Aloe vera gel‐coated eggplant rings during deep‐fat frying process

Improving the whey protein foam structures by using novel acetylated triglycerides: A response surface methodology (RSM) approach

Contact Info

Product

Resources

About