Glycerol and tannic acid as applied in the preparation of milk proteins – CMC complex coavervates for flavour encapsulation

Koupantsis, Thomas; Pavlidou, E.; Paraskevopoulou, Adamantini

doi:10.1016/j.foodhyd.2016.01.007

Cited by 59 publications

(28 citation statements)

References 39 publications

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“…CMC tidak mengandung unsur yang bermanfaat bagi kesehatan dengan harga yang cukup mahal. Selain itu, penggunaan bahan pengental yang berlebihan dapat menimbulkan beberapa efek negatif bagi kesehatan (Koupantsis, Pavlidou, & Paraskevopoulou, 2016).…”

Section: Pendahuluanunclassified

“…Sampai saat ini, belum ada kajian tentang pemanfaatan buah pepaya sebagai bahan pengisi pada produksi pasta tomat. Pada umumnya, bahan pengisi yang digunakan pada produksi pasta tomat adalah karagenan (Marseno, Medho, & Haryadi, 2010), xanthan gum (Sahin & Ozdemir, 2004), maizena (Alam et al, 2009), tapioka (Alam et al, 2009), CMC (Koupantsis et al, 2016;Alam et al, 2009;Sahin & Ozdemir, 2004), labu kuning (Seveline, 2017), ubi jalar (Ginting, Prasetiaswati, & Widodo, 2007), tepung sukun (Azizah & Rahayu, 2017), dan pati ubi kelapa kuning (Ulyarti et al, 2018). Oleh karena itu, diperlukan kajian tentang pemanfaatan buah pepaya sebagai bahan pengisi pada pasta tomat untuk menghasilkan karakteristik pasta yang sesuai dengan yang diharapkan.…”

Section: Pendahuluanunclassified

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Pepaya sebagai Bahan Pengisi pada Produksi Pasta Tomat

Sunarmani

Sasmitaloka

2019

Industria

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AbstrakPada umumnya, pasta tomat diproduksi menggunakan bahan dasar tomat yang ditambahkan dengan bahan pengisi, seperti carboxymethyl cellulose (CMC). Salah satu alternatif pengganti penggunaan CMC sebagai bahan pengisi adalah bahan pengisi alami seperti pepaya. Pepaya dapat dipakai sebagai bahan pencampur pembuatan pasta tomat karena kandungan total padatannya relatif hampir sama dengan total padatan tomat. Penelitian ini bertujuan untuk mengetahui karakteristik pasta tomat dengan penambahan pepaya sebagai bahan pengisinya. Penelitian menggunakan rancangan acak lengkap dengan perlakuan komposisi tomat dan pepaya (perbandingan tomat dan pepaya sebanyak 1:0 (kontrol), 1:1, 2:1, 4:1, dan 6:1). Setiap perlakuan diulang sebanyak lima kali. Variabel pengamatan pada penelitian adalah rendemen, total padatan terlarut, pH, total asam, vitamin C, dan uji organoleptik. Data yang diperoleh diolah menggunakan analisis sidik ragam (ANOVA) yang dilanjutkan dengan uji lanjut Duncan pada taraf nyata 5% (α = 0,05) menggunakan paket program SPSS 21.0 Statistic Software. Hasil penelitian menunjukkan bahwa pepaya dapat digunakan sebagai bahan pengisi pada pasta tomat. Penambahan buah pepaya dapat meningkatkan rendemen, total padatan terlarut, total asam, dan kandungan vitamin C pada pasta tomat. Penambahan buah pepaya sampai dengan 50% (komposisi tomat:pepaya sebanyak 2:1) menghasilkan pasta tomat yang stabil dan dapat diterima oleh konsumen. AbstractGenerally, tomato paste is produced using tomato as raw material ingredients added with fillers, such as carboxymethyl cellulose (CMC). Another alternative to change CMC as filler is the use of natural fillers, such as papaya. Papaya could be used as a mixing material of tomato paste production because the total soluble solid of papaya is relatively almost the same as the total soluble solid of tomato. This study aimed to determine the characteristics of tomato paste with the addition of papaya as filler. The experiment was set up in completely randomized design with the treatment of the composition of tomatoes and papaya (the ratio of tomato and papaya as much as 1:0 (control), 1:1, 2:1, 4:1, and 6:1). Each treatment repeated five times. The observation variables in the study were yield, total soluble solid, pH, total acid, vitamin C, and organoleptic test. Data obtained was processed using variance analysis (ANOVA) followed by Duncan's advanced test at 5% (α = 0,05) using the SPSS 21,0 program statistical package. The results showed that papaya can be used as filler in tomato paste. The addition of papaya could increase yield, total soluble solid, total acid, and vitamin C content in tomato paste. Added papaya fruit up to 50% (tomato and papaya composition is 2:1) produced tomato paste which is stable and acceptable to consumers.

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Section: Pendahuluanunclassified

Pepaya sebagai Bahan Pengisi pada Produksi Pasta Tomat

Sunarmani

Sasmitaloka

2019

Industria

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“…Different crosslinkers, glycerol and tannic acid, were tested by Koupantsis, Pavlidou, and Paraskevopoulou () during the production of β‐pyrene microcapsules formed by WPI and CMC. The authors verified that the morphological characteristics of the complexes varied as a function of the crosslinking agent used.…”

Section: Whey Proteinsmentioning

confidence: 99%

Interpolymeric Complexes Formed Between Whey Proteins and Biopolymers: Delivery Systems of Bioactive Ingredients

Santos

Costa

Garcia‐Rojas

2018

Comp Rev Food Sci Food Safe

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Whey proteins are obtained from dairy industry waste. Studies involving the analysis of the bioactive compounds in whey show health benefits, as it is an excellent source of indispensable amino acids. Milk whey contains principally β-lactoglobulin, α-lactoglobulin, bovine serum albumin, and lactoferrin, proteins with innumerable functional and technological properties. One application of these proteins in food is the formation of interpolymer complexes, along with other proteins or anionic polysaccharides. The formation of complexes occurs mainly through electrostatic interactions between a negatively charged biopolymer and a positively charged biopolymer. This formation is influenced by factors such as pH, ionic strength, and biopolymer ratio. Because they do not use high temperatures and chemical reagents and have additional nutritional and functional value, these complexes have been used as encapsulating agents for bioactive ingredients. Recent studies on their training and applications are addressed in this review to boost new research and applications in the food industry, thus increasing opportunities for utilizing whey proteins.

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“…TA is a polyphenolic compound that is found in nuts, galls, seeds, and tree bark that is generally regarded as safe (GRAS) and has been used as a food additive. 66,67 The chemical formula for TA is usually given as C 76 H 52 O 46 but it often contains a mixture of related compounds based mainly on the glucose ester of gallic acid. 68 It is also currently industrially produced for a variety of applications including for the tanning of leather 69 and as an additive for antihistamine and antitussive products.…”

mentioning

confidence: 99%

Tannic acid: A sustainable crosslinking agent for high glass transition epoxy materials

Korey

Mendis

Youngblood

et al. 2018

J. Polym. Sci. Part A: Polym. Chem.

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Epoxy thermosets have revolutionized the coating, adhesive, and composite industries but the chemicals from which they are synthesized have significant effects on the environment and human health not only precure but also after crosslinking has occurred. In this study, we propose tannic acid (TA) as an alternative epoxy hardening agent for commercially available epoxy resin, the diglycidyl ether of bisphenol A (DGEBA). The resulting thermosets were characterized by Fourier transform infrared spectroscopy, optical microscopy, dynamic mechanical analysis, differential scanning calorimetry, compression testing, and thermogravimetric analysis. The results from this study showed that at temperatures above 100 °C, the compatibility of TA in DGEBA was significantly increased for loading levels up to 37% weight of TA in DGEBA, something that has not been seen before in literature. It was also discovered that at high loading levels, the resulting materials had glass transition temperatures at and above 200 °C. The resulting material was proposed as a more sustainable alternative to amine or acid hardened epoxy thermosets and was particularly useful in high‐temperature applications. © 2018 Wiley Periodicals, Inc. J. Polym. Sci., Part A: Polym. Chem. 2018, 56, 1468–1480

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Glycerol and tannic acid as applied in the preparation of milk proteins – CMC complex coavervates for flavour encapsulation

Cited by 59 publications

References 39 publications

Pepaya sebagai Bahan Pengisi pada Produksi Pasta Tomat

Pepaya sebagai Bahan Pengisi pada Produksi Pasta Tomat

Interpolymeric Complexes Formed Between Whey Proteins and Biopolymers: Delivery Systems of Bioactive Ingredients

Tannic acid: A sustainable crosslinking agent for high glass transition epoxy materials

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