On the stabilisation of calcium-fortified acidified soy milks by pomelo pectin

Krongsin, Jaruwan; Gamonpilas, Chaiwut; Methacanon, Pawadee; Panya, Atikorn; Goh, Suk Meng

doi:10.1016/j.foodhyd.2015.04.018

Cited by 15 publications

(9 citation statements)

References 30 publications

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“…Egg-box dimers could be constructed from two antiparallel polyuronate chains with Ca 2+ and further aggregated laterally to form multimers. 93…”

Section: Pectin Based Gelmentioning

confidence: 99%

Recent Development of Polysaccharide-Derived Hydrogel: Properties, Stimuli-Responsiveness and Bioapplications

Mukherjee

2022

Preprint

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Hydrogels are three-dimensional, hydrophilic, polymeric frameworks, constructed through diverse physical or chemical crosslinks. Recent research focuses on their physiological stimuli sensitivity enhancing bioapplications. Biopolymers with responsiveness to local environment like temperature, pH etc. form the foundation in this regard, around which all major natural processes are circulated. Polysaccharides, being most the abundant biopolymers and essential constituent of our daily food like cereals and fruits, are readily available in nature. Hence, among numerous biomacromolecules, polysaccharides are extensively used to prepare hydrogel recently. However, incorporation of certain properties to these gels through derivatization can trigger stimuli responsiveness suitable for various applications especially in biomedical field inspired from the mother nature. For example, in situ cross-linking ability may deliver an intermediate platform between solid scaffolds and saline injections through reversible or irreversible sol-gel transition. Easy injectability provides patient’s relief through reducing recovery time and inflectional hazards. Self recovery of gel within body results automatic inflammation and damage recovery of tissues. This review provides a detail impression on the synthesis of natural polysaccharide derived hydrogel network with structural classification to bulk, supramolecular, micro and nano gel. Several properties important from biomedical point such as in situ, injectable, self healing nature of these hydrogels and various physical, chemical, or biochemical stimuli-responsive characteristics are discussed further. Lastly, their major bioapplications are highlighted.

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“…Egg-box dimers could be constructed from two antiparallel polyuronate chains with Ca 2+ and further aggregated laterally to form multimers. 93…”

Section: Pectin Based Gelmentioning

confidence: 99%

Recent Development of Polysaccharide-Derived Hydrogel: Properties, Stimuli-Responsiveness and Bioapplications

Mukherjee

2022

Preprint

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“…In this section, a few selected examples of the application of microscopy to characterize the microstructure of plant‐based milk alternatives are given. Bright‐field microscopy and CLSM have been used in combination to monitor the impact of pectin addition on the stability of acidified soymilks (Krongsin et al., 2015). The microstructure images indicated that the presence of the pectin helped to inhibit protein aggregation in the soymilks, which was attributed to the adsorption of anionic pectin molecules onto cationic proteins, thereby generating a strong steric and electrostatic repulsion that prevented the proteins from coming close together.…”

Section: Particle Propertiesmentioning

confidence: 99%

Standardized methods for testing the quality attributes of plant‐based foods: Milk and cream alternatives

Großmann

Kinchla

Nolden

et al. 2021

Comp Rev Food Sci Food Safe

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The food industry is creating a diverse range of plant‐based alternatives to dairy products, such as milks, creams, yogurts, and cheeses due to the increasing demand from consumers for more sustainable, healthy, and ethical products. These dairy alternatives are often designed to mimic the desirable physicochemical, functional, and sensory properties of real dairy products, such as their appearance, texture, mouthfeel, flavor, and shelf‐life. At present, there is a lack of systematic testing methods to characterize the properties of plant‐based dairy alternatives. The purpose of this review is to critically evaluate existing methods and recommend a series of standardized tests that could be used to quantify the properties of fluid plant‐based milk alternatives (milk and cream). These methods could then be used to facilitate the design of milk alternatives with somewhat similar attributes as real dairy milk by comparing their properties under standardized conditions. Moreover, they could be used to facilitate comparison of the properties of milk alternatives developed in different laboratories.

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“…Yet, most of the worldwide population does not satisfy their calcium needs. Hence, calcium supplementation of food is a worldwide health challenge . Calcium fortification is usually related to fluid soybean products such as soymilk, because bovine milk presents a considerably higher content of that mineral .…”

Section: Introductionmentioning

confidence: 99%

“…Hence, calcium supplementation of food is a worldwide health challenge. [4] Calcium fortification is usually related to fluid soybean products such as soymilk, because bovine milk presents a considerably higher content of that mineral. [5] Furthermore, it is widely known that divalent cations tend to bind by the storage soy proteins (glycinin and β-conglycinin), phytate, and phospholipids, inducing aggregation and destabilization of the system.…”

Section: Introductionmentioning

confidence: 99%

“…The results reported in previous works show that it is also possible the calcium fortification of soy beverages in the presence of dietary fiber. 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 .…”

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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On the stabilisation of calcium-fortified acidified soy milks by pomelo pectin

Cited by 15 publications

References 30 publications

Recent Development of Polysaccharide-Derived Hydrogel: Properties, Stimuli-Responsiveness and Bioapplications

Recent Development of Polysaccharide-Derived Hydrogel: Properties, Stimuli-Responsiveness and Bioapplications

Standardized methods for testing the quality attributes of plant‐based foods: Milk and cream alternatives

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

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