Influence of chemical composition and structural properties on the surface behavior and foam properties of tofu-whey concentrates in acid medium

Ossa, J. Sebastian Henao; Wagner, Jorge R.; Palazolo, Gonzalo G.

doi:10.1016/j.foodres.2019.108772

Cited by 11 publications

(10 citation statements)

References 29 publications

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“…The detailed experimental procedure of preparation of TWCs was described elsewhere ( Henao Ossa et al, 2020 ). Briefly, TW samples previously filtered (48 Tyler mesh) were concentrated using a rotary evaporator (Heidolph Laborota OB 4000, Heidolph Instruments, GmbH & Co. KG; Schwabach, Germany) at two different combinations of temperature and pressure for 120 min: 50 ± 2 °C (8.0 kPa) and 80 ± 2 °C (24.0 kPa).…”

Section: Methodsmentioning

confidence: 99%

“…According to Chua and Liu (2019) , tofu-whey valorization can be classified into two main categories: recovery of nutrients through the use of physical methods and biotransformation through the application of microbiological and/or enzymatic methods. Physical methods can be applied for the extraction of the protein and polysaccharides present in TW to prepare tofu-whey concentrates (TWCs) ( Henao Ossa et al, 2020 ).…”

Section: Introductionmentioning

confidence: 99%

“…When tofu curd is obtained by coagulation with calcium salts, the polypeptide composition of TW is highly dependent on the salt concentration ( Kao et al, 2003 ). The Kunitz trypsin inhibitor (KTI), lectin, and some subunits of β-conglycinin are present in TWCs ( Henao Ossa et al, 2020 ). Although KTI and lectin are known antinutritional bioactive compounds, they are totally denatured and inactivated during the hydrothermal treatments of tofu manufacturing ( Vagadia et al, 2017 ).…”

Section: Introductionmentioning

confidence: 99%

“…TWCs were obtained by heating under reduced pressure at two different pressure and temperature conditions. In a previous paper, where the structural and foaming properties of TWCs were evaluated, the increase of temperature during their preparation promoted protein aggregation by hydrophobic effect, thiol-disulfide exchange reactions and incipient glycosylation, the decrease of protein structural flexibility and the carbohydrate solubilization ( Henao Ossa et al, 2020 ). On the basis of the above considerations, the aim of the current article was to investigate the emulsifying properties of TWCs and the influence of freeze-thawing and controlled mechanical stirring on the stability of the resultant emulsions.…”

Section: Introductionmentioning

confidence: 99%

“…Likewise, the study of the impact of mechanical stirring on the stability of emulsions is relevant because these systems are often subjected to applied shear forces during their production, transport, and storage ( McClements, 2016 ; Mitidieri and Wagner, 2002 ). The emulsifying properties of TWCs were evaluated at pH 3.0, 4.0, and 5.0, where the ζ-potential values of particles in aqueous dispersion were positive, close to zero, and negative, respectively ( Henao Ossa et al, 2020 ). Then, the impact of environmental stresses on emulsion stability was assessed.…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

Impact of environmental stresses on the stability of acidic oil-in-water emulsions prepared with tofu whey concentrates

Ossa

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2022

Current Research in Food Science

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Impact of environmental stresses on the stability of acidic oil-in-water emulsions prepared with tofu whey concentrates

Ossa

Wagner

Palazolo

2022

Current Research in Food Science

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Novel insights into the effect of magnesium chloride or combined with glucono-δ-lactone on the quality of tofu

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Recent developments in food foams

Murray

2020

Current Opinion in Colloid & Interface Science

124

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The scientific literature between from 2015 onwards (inclusive) with respect to foams and thin films in the context of foods has been reviewed. Proteins are the dominant foaming agents in foods and investigations of the classic, meringue-forming egg white protein still dominate the literature, since the unique properties of this system are still not properly understood. The current drive of many studies is to find suitable replacers of egg proteins, driven by consumer trends for more plant-based alternatives. This has led to investigations of the stabilizing properties of various protein aggregates, nanoparticles and microgel particles as Pickering-type stabilizers of foams (Pickering foams). At the same time, other work has sought to manipulate the surface properties of biopolymer-and non-biopolymer-based particles by chemical means, in order to make the particles adsorb strongly enough. Few, truly novel foam stabilizers have emerged, but two include saponin aggregates and bacteria as particle-type stabilizers. Author Comments: Dear Editor, Thank you for the positive response to our review. I note your minor editorial comment and have inserted any missing page numbers or article numbers in the references where these are available. I also thank the Reviewer for their suggestions, which I have addressed as follows, allowing the opportunity to improve the MS further. Below I repeat Reviewer 1 s comments/suggestions, followed by my response, in italics for clarity. It is not really clear where the Introduction ends and the material specific discussion starts. In the Introduction I have focused almost exclusively on the generic problems of stabilizing foams, though I have introduced Pickering foams as a special case. At the end of the Introduction I introduced Table 1, a sort of classification summary of the different types of stabilizer as a lead into the following sections, which discuss most of these in turn. However, to make this more clear, I have changed the last sentence of the Introduction to The main classes and sub-class of foam stabilizer covered in this review are summarized in Table 1 and these will be discussed in the following sections. The Abstract features abbreviations and parentheses, which impairs the optical and reading pleasure. Later on also some sentences are placed parentheses: In my opinion, the parentheses are not needed. There is only one abbreviation in the Abstract, for egg white protein (EWP), which I subsequently used only once. I think this was introduced this mainly to keep the word count down. Nevertheless, I have removed this. There is one set of parentheses, around Pickering foams. I think this is justified because the term is not entirely widespread yet, unlike Pickering emulsions. On page 7 there is a valid comment on the often-claimed link between foam stability

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Influence of chemical composition and structural properties on the surface behavior and foam properties of tofu-whey concentrates in acid medium

Cited by 11 publications

References 29 publications

Impact of environmental stresses on the stability of acidic oil-in-water emulsions prepared with tofu whey concentrates

Impact of environmental stresses on the stability of acidic oil-in-water emulsions prepared with tofu whey concentrates

Novel insights into the effect of magnesium chloride or combined with glucono-δ-lactone on the quality of tofu

Recent developments in food foams

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