Lactic acid bacteria as structural building blocks in non-fat whipping cream analogues

Jiang, Xiaoyi; Shekarforoush, Elhamalsadat; Muhammed, Musemma Kedir; Whitehead, Kathryn A.; Arneborg, Nils; Risbo, Jens

doi:10.1016/j.foodhyd.2022.108137

Cited by 14 publications

(3 citation statements)

References 56 publications

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“…The obtained products exhibited comparable physical and textural properties with commercial dairy whipping cream. Hydrocolloids play an important role in maintaining emulsifying capacity, water retention ability, and high viscosity [133].…”

Section: Plant-based Cream Alternatives (Pbcras)mentioning

confidence: 99%

Plant-Based Dairy Alternatives—A Future Direction to the Milky Way

Plamada

Teleky

Nemeş

et al. 2023

Foods

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One significant food group that is part of our daily diet is the dairy group, and both research and industry are actively involved to meet the increasing requirement for plant-based dairy alternatives (PBDAs). The production tendency of PBDAs is growing with a predictable rate of over 18.5% in 2023 from 7.4% at the moment. A multitude of sources can be used for development such as cereals, pseudocereals, legumes, nuts, and seeds to obtain food products such as vegetal milk, cheese, cream, yogurt, butter, and different sweets, such as ice cream, which have nearly similar nutritional profiles to those of animal-origin products. Increased interest in PBDAs is manifested in groups with special dietary needs (e.g., lactose intolerant individuals, pregnant women, newborns, and the elderly) or with pathologies such as metabolic syndromes, dermatological diseases, and arthritis. In spite of the vast range of production perspectives, certain industrial challenges arise during development, such as processing and preservation technologies. This paper aims at providing an overview of the currently available PBDAs based on recent studies selected from the electronic databases PubMed, Web of Science Core Collection, and Scopus. We found 148 publications regarding PBDAs in correlation with their nutritional and technological aspects, together with the implications in terms of health. Therefore, this review focuses on the relationship between plant-based alternatives for dairy products and the human diet, from the raw material to the final products, including the industrial processes and health-related concerns.

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Section: Plant-based Cream Alternatives (Pbcras)mentioning

confidence: 99%

Plant-Based Dairy Alternatives—A Future Direction to the Milky Way

Plamada

Teleky

Nemeş

et al. 2023

Foods

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“…A more complex structure was fabricated using bacteria as colloidal building blocks (Jiang et al, 2022;Jiang et al, 2023b). Jiang et al noted that fat globules and lactic acid have the same approximate size and share functionality with respect to aggregation and the ability to adhere at the water/air interphase, and proposed that the fat globules of a whippeable emulsion could be substituted with lactic acid bacteria (Jiang et al, 2023b). A whipping cream was formulated using bacteria (35% (V/V), either the hydrophobic LBC or more hydrophilic LBD, as well as sodium caseinate, and a thickening agent, both in low concentrations.…”

Section: Colloidal Food Materials Containing Bacteriamentioning

confidence: 99%

“…(H) Microstructure of the whipping foam showing the adsorption of hydrophobic LBC to air bubbles (I) Structure of hydrophilic LBD-based foam with almost no surface adsorption of bacteria. (E-I): Adapted from(Jiang et al, 2023b), licensed CC-BY-4.0. (J) Colloidosome based on the self-assembled hydrophobic LBD (green).…”

mentioning

confidence: 99%

Delivery of probiotics and enzymes in self-assemblies of lipids and biopolymers based on colloidal principles

Risbo,

Nylander,

Tanaka

2023

Front. Soft Matter

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Food is a complex soft matter, because various components, such as proteins, lipids, and carbohydrates, are self-assembled via non-covalent, colloidal interactions and form hierarchical structures at multiple length scales. Soft matter scientists have shown an increasing interest in understanding the general principles governing the food structure formation. During the last several decades, an increasing number of studies have shown that the maintenance of healthy gastrointestinal tract and its microbiome is essential for human health and wellbeing. The realization of the importance of the gastrointestinal microbiome has led to the development of probiotics, which are defined as living bacteria that confer a health benefit on the host. Probiotic bacteria and enzymes can be delivered to the intestinal system by formulating appropriate carriers and including these into food ingested by humans. Despite this simple statement, it involves many challenges in the field of soft matter science. This review aims to highlight how the key concepts in soft matter science can be used to design, characterize, and evaluate self-assembled formulations of probiotics and enzymes based on lipids and biopolymers. The topics covered in this review includes the emulsification of oil-water mixtures, the self-assembly of lipids and polymers at interfaces, the electrostatics and viscoelasticity of interfaces, and the wetting/adhesion of colloidal particles.

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