Functional properties of ultrasonically generated flaxseed oil-dairy emulsions

Shanmugam, Akalya; Ashokkumar, Muthupandian

doi:10.1016/j.ultsonch.2014.03.020

Cited by 60 publications

(33 citation statements)

References 58 publications

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“…Obtained gels had higher water-holding capacity due to a more hydrophilic surface. On the other hand, Shanmugan and Ashokkumar [36] reported the formation of protein entities in lactic acid gels (milk 93% v/v and oil 7% v/v) treated with HIU. They found fine sonoemulsified oil globules stabilized with partially denatured whey proteins, which contributed to an improvement in the gel structure.…”

Section: Water Protein and Fat Contentsmentioning

confidence: 99%

“…The fat content in cheese made with HIU-treated milk ranged between 18.66% and 19.33%. Shanmugan and Ashokkumar [36] found a decrease in the syneresis of acid gels (milk and linseed oil) of up to 71% when they were ultrasonicated (20 kHz, 176 W, 1-8 min). Protein entities associated to fat (fat globules whose surface had denatured whey proteins) have a significant role in water retention, acting as fillers by forming crosslinks with other proteins to retain water molecules in the gel network [39].…”

Section: Water Protein and Fat Contentsmentioning

confidence: 99%

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The Effect of High-Intensity Ultrasound on the Physicochemical and Microbiological Properties of Mexican Panela Cheese

Carrillo-López

Juarez-Morales

García-Galicia

et al. 2020

Foods

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High-intensity ultrasound could be an alternative to pasteurization for cheeses made with fresh raw milk, the properties of which must be preserved as part of their intangible cultural heritage, such as Panela cheese in Mexico. This research aimed to study the effect of the amplitude (50% and 100%) and application time (0, 5, and 10 min) of ultrasound treatment of fresh raw milk, on the yield and microbiological and physicochemical qualities of Panela cheese after 24 h of storage at 4 °C. The yield was increased to 24.29% with 10 min of ultrasonication, although the amount of exudate was higher in the ultrasonic product than in the control (20.33%). As the ultrasonication time increased, the yellowness (b*) increased significantly, while the hue angle decreased (with values close to 90°), resulting in evident yellow tones in cheeses made with milk treated for 10 min. The pH significantly increased from 6.6 to 6.74 with 5 min of ultrasound, but decreased to 6.37 with 10 min of ultrasonication. Although no significant differences were found in fat content, the protein significantly increased with 5 min of sonication, but it decreased markedly when ultrasound was applied for 10 min. Ultrasound treatment with amplitudes of 50% effectively decreased the counts of coliform bacteria regardless of ultrasonication time. However, the mesophilic bacteria increased by a 0.9 log with an amplitude of 100% and 10 min treatment. The results showed that ultrasound improved the yield and microbial, nutritional, and physicochemical properties of Panela cheese.

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Section: Water Protein and Fat Contentsmentioning

confidence: 99%

Section: Water Protein and Fat Contentsmentioning

confidence: 99%

The Effect of High-Intensity Ultrasound on the Physicochemical and Microbiological Properties of Mexican Panela Cheese

Carrillo-López

Juarez-Morales

García-Galicia

et al. 2020

Foods

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“…The formation of stable emulsion is the major problem while preparing flaxseed oil enriched beverages. One of the recent research study report on the formation of stable emulsions of flaxseed oil (1 % v/v) in carrot juice using 20 kHz ultrasound at 176 W and 4 min of processing time (Shanmugam and Ashokkumar, 2014).…”

Section: Fermented Productsmentioning

confidence: 99%

Recent advances in utilization of flaxseed as potential source for value addition

Kaur

Waghmare

Kumar

et al. 2018

OCL

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Flax seed (Linum usitatissimum) is an important oilseed crop which has gained importance since last few decades due to its unique nutrient profile. Flax seed comprises high amount of fiber and is a significant source of α-linolenic acid in the diet of vegetarian people. It is evident from several studies conducted that flaxseed carries functional ingredients and provide health benefits. Omega-3 fatty acid, lignan and dietary fiber are major bioactive components of flaxseed which can be delivered through value added products. Flax seed has been successfully exploited in preparation of various value added products. Commercially, all parts of flaxseed plant are exploited directly or after processing. Flaxseed consumption in the diet prevents serious diseases like coronary diseases, cancer, diabetes, obesity, gastrointestinal, renal and bone disorders. To the best of our knowledge, very limited review reports are available for commercial utilization of flaxseed in preparation of various value added products (bakery, dairy, extruded, snack, fermented and other traditional) and effect of flaxseed fortification on nutritional, physicochemical, phytochemical and sensory properties of these products. In future, this data could be useful for different food processing industries.

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“…This step exerts great influence on the encapsulation efficiency and properties of the resulting microcapsules. [12] Previous works demonstrated that ultrasound homogenization may produce emulsions with improved textural attributes, higher oxidative stability, [13] increased stability of the encapsulated material, and reduced size of the microcapsules. [4][5][6][7][8] The kinetic stability of the core/wall material emulsion is also important for effective microencapsulation, since the emulsion breakdown within the time elapsed from its preparation up to the actual encapsulation step (e.g.…”

Section: Introductionmentioning

confidence: 99%

“…The advantages of applying ultrasound for preparing emulsions include: good emulsion stability with no addition (or with only small addition) of surfactants, production of small droplets with narrow size distribution, and lower energy requirements than other emulsification methods. [12] Previous works demonstrated that ultrasound homogenization may produce emulsions with improved textural attributes, higher oxidative stability, [13] increased stability of the encapsulated material, and reduced size of the microcapsules. [8,14] Surfactants are molecules that have a hydrocarbon chain with a polar group at its terminal portion.…”

Section: Introductionmentioning

confidence: 99%

Influence of emulsification methods and use of colloidal silicon dioxide on the microencapsulation by spray drying of turmeric oleoresin in gelatin‐starch matrices

2016

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Microencapsulated turmeric oleoresin can present improved curcumin stability and be easily applied in hydrophilic systems. Most of the microencapsulation techniques rely on the initial emulsification of the core material in the wall biopolymers and this step affects the encapsulation efficiency and properties of the resulting microcapsules. The objective of this work was to evaluate the effects of different emulsification methods, the use of colloidal silicon dioxide and Tween 80 as additives, and the rheological behaviour of the encapsulating gelatin-starch dispersions on the emulsion stability, encapsulation efficiency, and yield of turmeric oleoresin microcapsules produced by spray-drying. The encapsulating matrices were prepared with varied concentrations of modified starch (from 0.22-0.317 g/g (22-31.7 wt%), dry basis) and gelatin (0-0.06 g/g (0-6 wt%), dry basis). The microstructure of the emulsions was evaluated through optical microscopy and small amplitude oscillatory shear rheology. The emulsification of turmeric oleoresin was performed by the following methods: high-shear mixing, using a rotor-stator homogenizer, with and without addition of Tween 80 as a surfactant; and by ultrasound homogenizer with and without the colloidal silicon dioxide (Aerosil 200). The homogenization method presented considerable influence on the emulsion stability and on the average droplet sizes in the emulsion. The concentration of gelatin directly affected the emulsion and microcapsule properties. Ultrasound homogenization and the use of colloidal silicon dioxide resulted in the highest encapsulation efficiency of turmeric oleoresin in the low total-solid formulations.

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Functional properties of ultrasonically generated flaxseed oil-dairy emulsions

Cited by 60 publications

References 58 publications

The Effect of High-Intensity Ultrasound on the Physicochemical and Microbiological Properties of Mexican Panela Cheese

The Effect of High-Intensity Ultrasound on the Physicochemical and Microbiological Properties of Mexican Panela Cheese

Recent advances in utilization of flaxseed as potential source for value addition

Influence of emulsification methods and use of colloidal silicon dioxide on the microencapsulation by spray drying of turmeric oleoresin in gelatin‐starch matrices

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