Nano-bacterial cellulose/soy protein isolate complex gel as fat substitutes in ice cream model

Guo, Yang; Zhang, Xianhao; Hao, Wenhui; Xie, Yumei; Chen, Lin; Li, Zhixi; Zhu, Beiwei; Feng, Xianchao

doi:10.1016/j.carbpol.2018.06.078

Cited by 129 publications

(54 citation statements)

References 44 publications

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“…They verified the influence of fat reduction on the decrease of yellowness parameter ( b* ) because yellowness is directly correlated to fat content. In the work of Guo et al (), ice creams with fat substitution by nano‐bacterial cellulose and soy protein isolate were developed and the researchers also observed the color change. The L * values decreased and a * values increased with increasing fat replacers.…”

Section: Resultsmentioning

confidence: 99%

Characterization and application of red pitaya (Hylocereus polyrhizus)peel powder as a fat replacer in ice cream

Utpott

Araújo

Vargas

et al. 2020

J Food Process Preserv

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This research aimed to characterize and apply a fiber obtained from a fruit residue as a fat substitute in ice creams. The by‐product of the processing of red pitaya pulp dried at low temperature proved to be a source of dietary fiber, with high soluble fiber content, and to have suitable technological properties, which is indicative of its potential as a fat replacer in foods, besides containing antioxidant properties. The addition of the fiber into strawberry ice cream improved overrun and rheological behavior of the sample with 73.5% fat reduction and resulted in a product with high overall acceptability, demonstrating that it is an alternative for the food industry to reduce fat with an increase in the nutritional value of products. Practical applications This work aimed to highlight the potential application of the flour produced from the red pitaya processing residue as a fat substitute in strawberry ice cream. The peel powder presented appropriate technological characteristics, besides a high fiber content, indicative that it can be used in several products in order to improve its nutritional value and physical parameters. The ice creams developed had a proper sensory evaluation, suggesting that they could be produced by the food industry and placed on the market for sale to specific consumers worried about healthy and adapted at a calorie‐reduced diet.

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Section: Resultsmentioning

confidence: 99%

Characterization and application of red pitaya (Hylocereus polyrhizus)peel powder as a fat replacer in ice cream

Utpott

Araújo

Vargas

et al. 2020

J Food Process Preserv

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“…It is easier to combine into formulations, and the proportions of film components may be controlled more accurately. This approach has been used to produce ice cream (Guo et al, 2018) and films (Jiang et al, 2016;Viana et al, 2018).…”

Section: Forms Of Bacterial Cellulosementioning

confidence: 99%

“…Cellulose derivatives such as CMC are commonly used in ice cream formulations as stabilizers by holding water, increasing the mix viscosity, reducing ice and lactose crystal growth on storage, and providing resistance to melting (Granger et al, 2005;Guo et al, 2018). On the other hand, BC has a better emulsion stabilizing ability than vegetable celluloses (Paximada et al, 2016a), which remains to be explored for ice creams.…”

Section: A Specific Case: Ice Creammentioning

confidence: 99%

“…A more detailed study is required relating the melting process with the ice cream structure, texture, and emulsion stability. Guo et al (2018) evaluated the influences of BC/soy protein isolate (SPI) composites (with different BC/SPI ratios, from 1:20 to 1:5) as a partial or total cream (fat) replacer on an ice cream model. The thermal stability, texture, rheological, and emulsifying properties of SPI were improved by BC addition.…”

Section: A Specific Case: Ice Creammentioning

confidence: 99%

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Bacterial Cellulose as a Raw Material for Food and Food Packaging Applications

Azeredo

Barud

Farinas

et al. 2019

Front. Sustain. Food Syst.

363

221

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Bacterial cellulose (BC) has been produced for a number of applications, mainly focused on the biomedical area. Although there is a variety of interesting applications of BC for food and food packaging, only a few have been explored to the moment, since the high cost of BC production is usually considered as a limiting factor. On the other hand, several cost-effective culture media have been proposed, contributing to reduce BC production costs. This article overviews the bioprocess conditions that affects BC production and the main possible applications of BC for food and food packaging purposes.

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“…Introduction of these proteins into the formulations of dairy products has resulted in the reduction of fats content without any adverse effects in the texture of the final products [3]. Usually protein isolates are used in a preliminary hydrated form, so that it is necessary to evaluate effective water: protein ratio in each certain case.…”

Section: Introductionmentioning

confidence: 99%

Surface morphology of soybean, pea, whey protein isolates, and their dried gels

Polumbryk¹,

Yatsenko²,

Nataliia³

et al. 2019

Ukr. food j.

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Introduction. The hydrocolloids of plant and animal origin are widely used in food technologies, especially in the meat and dairy products manufacturing. The aim of this study was to investigate the surface morphology of some proteins isolates of plant origin and hydrated gels made from them. Materials and methods. The protein isolates of soybean, pea and whey as well as κ-carrageenan, and guar gum were used in this study. We prepared gels of the isolates with low fats milk at the ratio 1:6 and 1:8. Structural changes of soybean, pea, and whey protein as well as their hydrates were observed by use of scanning electron microscope JSM-6700F. Results and discussion. The presence of coarse particles was observed in the samples of soybean and pea isolates, whereas sample of whey isolates had spherical shaped particles only. We found that, pea and soybean isolates did not differ significantly in their sample size, which was approximately 40 μm. The low hydration level of the isolates at a ratio of 1:5 lead to smooth surface formation with the large number of holes. The remains of the large globules can be identified in the sample of hydrated pea isolate as the edges of dried spheres, which sizes are similar to those of initial isolates. Increased hydration level up to 1:8 resulted in the crosslinking between the proteins macromolecules and lead to carcass formation. Polysaccharides incorporation into the mixture of stabilizers resulted in the surface formation of gels which morphological features were similar to those of protein isolates of pea, soybean, and whey. However, this was further resulted in the gel structure formation with the minor crosslinking Conclusions. Increased amount of milk in the gels resulted in the development of 3D structure formation, as expected. Pea isolate was characterized by the great ability to the crosslinking between macromolecules of proteins.

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Nano-bacterial cellulose/soy protein isolate complex gel as fat substitutes in ice cream model

Cited by 129 publications

References 44 publications

Characterization and application of red pitaya (Hylocereus polyrhizus)peel powder as a fat replacer in ice cream

Characterization and application of red pitaya (Hylocereus polyrhizus)peel powder as a fat replacer in ice cream

Bacterial Cellulose as a Raw Material for Food and Food Packaging Applications

Surface morphology of soybean, pea, whey protein isolates, and their dried gels

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