Impact of freeze-thaw treatment on the stability of calcium-fortified soy beverages

Márquez, Andrés L.; Salvatore, Georgina N.; Otero, Romina G.; Wagner, Jorge R.; Palazolo, Gonzalo G.

doi:10.1016/j.lwt.2015.01.005

Cited by 13 publications

(9 citation statements)

References 23 publications

(32 reference statements)

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“…Therefore, the objective of this work was to study the effects of calcium concentration and homogenization method on the microstructure, rheology, and quiescent stability of oil‐in‐water (o/w) emulsions prepared with DSF dispersions and sunflower oil as lipid phase. Unlike the previous work, the lipid content of emulsions was substantially higher. In this way, the potentiality of a calcium‐fortified food emulsion including soybean proteins and fibers was analyzed.…”

Section: Introductioncontrasting

confidence: 78%

“…The explanation of this last observation could be related to the increase of the linked calcium/insoluble protein ratio with increasing calcium concentration. Previous studies concerned with the microstructure of firm tofu and rheological behavior of soy beverages indicated that an excess of calcium led to more packed protein aggregates due to the production of too many cross‐linkages. This adopted structure of protein aggregates would reduce the hydration and interaction of particles, explaining the decrease of apparent viscosity of aqueous dispersions from 60 to 90 mg added Ca/100 g.…”

Section: Resultsmentioning

confidence: 99%

“…DSF sample was finally obtained; its proximate composition (g/100 g, as dry basis) was crude protein, 55.1 ± 0.4 (N × 6.25); ash, 7.7 ± 0.1; insoluble dietary fiber, 20.6 ± 0.6; soluble dietary fiber, 3.3 ± 0.2; galacto‐oligosaccharides, 10.0 ± 0.2; and lipids, 1.9 ± 0.1. The moisture content of DSF was 8.0 ± 0.1 g 100 g −1 . The other materials were refined sunflower oil (Molino Cañuelas SACIFIA; Cañuelas, Argentina); anhydrous calcium chloride (>94 g 100 g −1 ; Anedra, Research AG; Talar, Argentina); bovine serum albumin (>99 g/100 g, fatty acid free; Sigma Chemical Co.; St. Louis, MO, USA).…”

Section: Methodsmentioning

confidence: 99%

“…An aqueous dispersion without added calcium (C0) was prepared as control sample. All dispersions were heated in a boiling water bath for 40 min and then cooled to room temperature (≈25 °C), producing the required inactivation of anti‐nutritional factors and lipoxygenase and promoting calcium‐storage protein/fiber interactions . The cooked dispersions were pre‐homogenized using an Ultra‐Turrax T‐25 high‐speed rotor/stator device with a S25‐20NK‐18G dispersing tool (IKA‐Labortechnik; Staufen, Germany) at 24 000 rpm for 1 min.…”

Section: Methodsmentioning

confidence: 99%

“…Krongsin et al found that the addition of isolate fiber sources, such as pomelo pectin, enhanced the stability of calcium‐fortified, acidified soymilk without addition of chelating agents. Recently, we have formulated a stable soybean beverage with addition of calcium salts at relatively high levels, following a novel strategy: firstly promoting the interaction of the divalent cation with proteins and fiber during a thermal treatment; and then homogenizing the destabilized system in order to achieve the reduction of the size of the formed aggregates . In the present study, we proposed the preparation of DSF aqueous dispersions with addition of calcium chloride at different concentrations using a similar strategy.…”

Section: Introductionmentioning

confidence: 99%

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Effects of Calcium Content and Homogenization Method on the Microstructure, Rheology, and Stability of Emulsions Prepared with Soybean Flour Dispersions

Márquez

Wagner

Palazolo

2018

Euro J Lipid Sci & Tech

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The objective is to study the microstructure, rheology, and quiescent stability of oil‐in‐water emulsions prepared with defatted soybean flour dispersions, analyzing the effects of calcium concentration and homogenization method. Dispersions are prepared without or with addition of calcium chloride at different concentrations (30, 60, and 90 mg Ca 100 g−1) and treated by heating (100 °C, 40 min) and high‐pressure homogenization (HPH) at 120 MPa. Emulsions are prepared with homogenized dispersions and sunflower oil by different homogenization methods (high‐speed homogenization, HSH; and HPH at 10 and 20 MPa). The addition of calcium produces a decrease of soluble protein in dispersions, leading to emulsions with higher oil droplet size and aggregation of particles when HSH and HPH are applied, respectively. The highest aggregation degree is observed in the systems with 30 mg Ca 100 g−1, attributed to the formation of a hydrated network of aggregated particles (oil droplets, protein aggregates, and insoluble fibers). Consequently, these emulsions also show the highest viscosity and creaming stability. The findings indicate that calcium can act as a functional ingredient in food emulsions prepared with soybean flour dispersion, because the texture and stability of the system can be controlled by the variation of calcium concentration and homogenization method. Practical Applications: In this study, the impact of calcium addition and homogenization method on the microstructure, rheological behavior, and quiescent stability of o/w emulsions prepared with soybean flour dispersions is assessed. Unlike other works, the strategy used for calcium addition is to promote the interaction of the mineral with proteins and non‐starch polysaccharides present in soybean flour and then reduce the size of aggregates by high‐pressure homogenization. The mentioned strategy can allow the obtaining of vegetable calcium‐rich emulsion‐based products with texture and consistency modulated by the amount of added calcium and the applied homogenization method. Soybean flour dispersions are heated in the presence of different calcium concentrations and then homogenized by high‐pressure homogenization. Emulsions are prepared with homogenized dispersions and sunflower oil by high‐speed or high‐pressure homogenization. The addition of calcium leads to aggregation of particles in emulsions homogenized at high pressure; and good quiescent stability is achieved in emulsions with moderate calcium content.

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Section: Introductioncontrasting

confidence: 78%

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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