Investigation of the effects of bovine collagen peptides and mixed berries on rheological properties and biological activity of egg white-based beverage via central composite design

Abstract

Modern consumer expectations have become highly diversified: they want more opportunities to meet diverse family needs (diversity of family members in age, gender, physical activity, etc. ,) and individual health goals with a huge variety of sensorial preferences. Our research is aimed to develop a protein-dense, highly bioactive, lactose- and whey protein-free beverage applying a central composite rotational design (CCRD) with 2 factors. For this purpose, an egg white-based beverage was flavored with mixed berries (factor A) and enriched with bovine collagen peptides (factor B). After suitable sample preparation, the rheological properties were investigated by an Anton Paar MCR 92 rheometer (with CC 27 system, and flow behavior was analyzed with a Herschel-Bulkley (H-B) model). The antioxidant capacity of samples was investigated by Ferric Reducing Antioxidant Power (FRAP) method, the total anthocyanin content was estimated based on a spectrophotometric method, and the total phenolic content was determined by the Folin Ciocalteu method. Our results are figured on response surfaces demonstrating that both factors and their interactions show a positive correlation with the examined parameters. Based on the CCRD, all investigated parameters are significantly influenced by at least one aspect and can be adequately estimated for further product development.

Effect of High Biological Value Animal Protein Sources on the Techno-Functional Properties of Ice Cream

“…The flow behaviour of the samples under variable shear stress was measured with a Couette-type method using concentric cylinders (CC27: outer cylinder diameter-28.92 mm; inner cylinder diameter-26.651 mm; inner cylinder height-40.003 mm; active height-120.2 mm; positioning height-72.5 mm). The speed of the inner cylinder varied between 1 mm −1 and 1000 min −1 during the measurement, while data were collected at 2 × 31 measuring points [39]. Each parallel sample was measured three times and their average was used for later evaluation.…”

Unleashing the potential of flash vacuum expansion: an innovative approach for Andean Blackberry (Rubus glaucus Benth) Processing

“…The rheological measurements were performed using an Anton rheometer (Paar brand MCR 92, Graz, Austria) equipped with Rheocompass® software (v.1.20, Anton Paar, Graz, Austria) and a C-CC27 concentric cylinder geometry (26.6 mm diameter). Flow curves were obtained following a similar method as described by Varga-Tóth et al (26). Approximately 20 mL of each sample was taken, and the shear stress (•) was measured as a function of shear rate in three phases at 25°C: an ascending curve (0.01-200s −1 for 60s), holding time (200s−1 for 120s), and a descending curve (200-0.01s −1 for 60s) (12).…”