Effect of ι-carrageenan and its acidic and enzymatic hydrolysates on ice crystal structure changes in model sucrose solution

Kot, Anna; Kamińska-Dwórznicka, Anna; Antczak, A.; Jakubczyk, Ewa; Matwijczuk, Arkadiusz

doi:10.1016/j.colsurfa.2022.128744

Cited by 14 publications

(17 citation statements)

References 29 publications

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“…It was also proved that a polysaccharide addition could lead to growth of the crystals different from hexagonal [ 10 ]. The hexagonal structure is more favorable for binding plenty of water molecules [ 42 ].…”

Section: Resultsmentioning

confidence: 99%

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Study of Water Freezing in Low-Fat Milky Ice Cream with Oat β-Glucan and Its Influence on Quality Indicators

et al. 2023

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The work is devoted to the study of the functional and technological properties of oat β-glucan in low-fat milky ice cream (2% fat) in comparison with the stabilization system Cremodan® SI 320. β-glucan (0.5%) has a greater effect on the cryoscopic temperature of ice cream mixes than Cremodan® SI 320 in the same amount (decrease by 0.166 °C vs. 0.078 °C), which inhibits the freezing process of free water in ice cream during technological processing in the temperature range from −5 to −10 °C. Microscopy of ice cream samples after freezing and hardening shows the ability of β-glucan to form a greater number of energy bonds due to specific interaction with milk proteins. Analysis of the microstructure of ice cream samples during 28 d of storage confirms the ability of oat β-glucan to suppress the growth of ice crystals more effectively than Cremodan® SI 320. Oat β-glucan gives ice cream a rich creamy taste, increases overrun and resistance to melting, which brings this type of frozen dessert closer to a full-fat analogue (10% fat).

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Section: Resultsmentioning

confidence: 99%

“…The mean diameter (DA) and standard deviations (SD) of each class was also calculated. The method of determination has been shown in the scientific works [ 8 , 42 , 68 ].…”

Section: Methodsmentioning

confidence: 99%

Study of Water Freezing in Low-Fat Milky Ice Cream with Oat β-Glucan and Its Influence on Quality Indicators

et al. 2023

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“…The most useful for observing the α-helix, β-turn, β-sheet and random coil is the amide I band. The region is primarily in contact with the in-plane bending of N-H groups in peptides, Cα-C-N bending and the stretching vibration of C=O groups, on some level, including the stretching vibration of C-N in peptide bonds [ 32 ]. Figure 2 a shows the effect of different ultrasound times on the FTIR spectrum of SC.…”

Section: Resultsmentioning

confidence: 99%

Effects of High-Intensity Ultrasound Treatments on the Physicochemical and Structural Characteristics of Sodium Caseinate (SC) and the Stability of SC-Coated Oil-in-Water (O/W) Emulsions

Jia

Wan

et al. 2022

Foods

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The effects of high-intensity ultrasound treatment (0, 3, 6, 9 min) on physicochemical and structural characteristics of SC and the storage, thermal and freeze–thaw stability of SC O/W emulsions were investigated. The results showed that ultrasound treatment reduced the particle size of SC, although there were no obvious changes in zeta potential, profiles and weights. Ultrasound treatment improved surface hydrophobicity and fluorescence intensity of SC and changed ultraviolet–visible (UV–Vis) spectroscopy but had no influence on the secondary structure of SC. This indicates that ultrasounds might destroy the tertiary structure but leave most of the integral secondary structure. A scanning electron microscope (SEM) also showed that ultrasound-treated SC presented small aggregates and a loose structure. The physicochemical and structural changes of SC benefited the ability of protein adsorbing oil droplets and emulsion stability. Under stresses such as storage, thermal and freeze–thawing, the oil droplets of treated emulsions were still uniform and stable, especially at 6 min and 9 min. Overall, the high-intensity ultrasounds made the SC present small aggregates and a loose structure improving the SC O/W emulsions stability under storage, thermal and freeze–thawing environment and have great potential to stabilize the SC prepared O/W emulsions.

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“…How the hydrolysis of iota carrageenan was conducted was described in this article by Kot, Kami nska-Dw orznicka, Antczak, et al (2022). To perform acid hydrolysis, 0.1 M hydrochloric acid and 0.1 M sodium hydroxide were used.…”

Section: The Preparation Of the Hydrolysates Of Iota Carrageenanmentioning

confidence: 99%

The influence of ultrasound homogenization on recrystallization during the storage of vegan ice cream

Kot,

Kamińska‐Dwórznicka

2023

J Food Process Engineering

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This article investigated the influence of ultrasound homogenization and stabilizers (iota carrageenan and its hydrolysates) in the production of vegan ice cream. The cryoscopic temperature, osmotic pressure, overrun, melting time, and microstructure analysis were investigated. Vegan ice cream were stored at −18°C and the recrystallization process was analyzed based on images taken after 24 h, 1 month, and 3 months. According to the results, it was noted that ultrasound homogenization contributed to obtaining smaller ice crystals in ice cream, in comparison to the samples after traditional homogenization. The average diameter of ice crystals in the sample US pretreated, after 3 months of storage was less than 21 μm. The overrun value ranged from 9.22% to 32.36% and the melting time for samples did not exceed 34 min. The analysis of the cryoscopic temperature and osmotic pressure showed that ultrasound contributed to increasing the cryoscopic temperature and lowering the osmotic pressure.Practical ApplicationsThe presented study shows an alternative to dairy products for the vegan ice cream market. Changing mechanical homogenization to ultrasound homogenization in vegan ice cream production might be an effective step for ice cream producers. Owing to the fact that the use of ultrasound during production may reduce the impact of using stabilizers on the recipe of vegan ice cream. Finally, such changes will not result in additional steps in ice cream production which may not generate additional costs.

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Effect of ι-carrageenan and its acidic and enzymatic hydrolysates on ice crystal structure changes in model sucrose solution

Cited by 14 publications

References 29 publications

Study of Water Freezing in Low-Fat Milky Ice Cream with Oat β-Glucan and Its Influence on Quality Indicators

Study of Water Freezing in Low-Fat Milky Ice Cream with Oat β-Glucan and Its Influence on Quality Indicators

Effects of High-Intensity Ultrasound Treatments on the Physicochemical and Structural Characteristics of Sodium Caseinate (SC) and the Stability of SC-Coated Oil-in-Water (O/W) Emulsions

The influence of ultrasound homogenization on recrystallization during the storage of vegan ice cream

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