Rheological and textural properties of emulsion spreads based on milk fat and inulin with the addition of probiotic bacteria

Toczek, Kamil; Glibowski, Paweł; Kordowska‐Wiater, Monika; Iłowiecka, Katarzyna

doi:10.1016/j.idairyj.2021.105217

Cited by 4 publications

(9 citation statements)

References 46 publications

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“…As a general trend it can be observed that samples with a larger fat content, those in which double emulsions formulated with an internal ratio of 20/80 were added, are the ones that presented a lower firmness value. Nevertheless, it should be considered that these were not significant differences, which is in accordance with the results reported by Toczek et al [ 64 ]. These authors indicated that the effect of milk fat concentration with regards to stickiness and firmness was notable only for samples with a completely different composition.…”

Section: Resultssupporting

confidence: 93%

“…Only in the case of yoghurt with an emulsion without RSV 20/80, a slight increase in the initial values of the viscosity curve can be observed in the sample stored for one month at 4 • C, which is responsible for the differences observed on the flow curve measurements. This is in good agreement with results found by Toczek et al [64], who reported that samples with a higher concentration of milk fat revealed higher values of viscosity.…”

Section: Rheology 231 Flow Curvessupporting

confidence: 93%

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Addition of Trans-Resveratrol-Loaded Highly Concentrated Double Emulsion to Yoghurts: Effect on Physicochemical Properties

Díaz-Ruiz

Laca

Sánchez

et al. 2021

IJMS

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Trans-resveratrol (RSV) needs to be encapsulated to maintain its beneficial properties on the human body. This is due to its extreme photosensitivity, short biological half-life, and easy oxidation. In this study, the use of double emulsions for RSV encapsulation and their further application on functional yoghurts was studied. Different types of yoghurts were prepared: with and without RSV and with two types of volumetric emulsion formulations (20/80 and 30/70). In order to study the influence of the addition of double emulsions to the physical properties of the prepared yoghurts, they were characterised fresh and after a month under storage at 4 °C, in terms of droplet size, morphology, stability, rheology, texturometry, colorimetry, and antioxidant capacity. Results obtained showed that the presence of emulsion in the yoghurts produced a generalised decrease in the predominant droplet size (from 48 µm to 15–25 µm) and an increase in the stability. Additionally, a predominantly elastic character was observed. The firmness values obtained were very similar for all the yoghurts analysed and did not suffer important modifications with time. A slight colour variation was observed with storage time in the control sample, whereas a more notable variation in the case of emulsion yoghurts was observed. An appreciable increase of the antioxidant capacity of the final functional yoghurt (100 g) was observed when it contained 5–8 mg of RSV. Encapsulated RSV added to yoghurts presented a larger protection against RSV oxidation compared with free RSV, presenting a larger antioxidant inhibition after one month of storage. Moreover, the antioxidant capacity of yoghurts with encapsulated RSV was not affected under storage, since slight reductions (3%) were registered after one month of storage at 4 °C.

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Section: Resultssupporting

confidence: 93%

Section: Rheology 231 Flow Curvessupporting

confidence: 93%

Addition of Trans-Resveratrol-Loaded Highly Concentrated Double Emulsion to Yoghurts: Effect on Physicochemical Properties

Díaz-Ruiz

Laca

Sánchez

et al. 2021

IJMS

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“…Similarly to hardness, cohesiveness was significantly influenced by lecithin concentration ( Figure 4 ). It also worthy of mention that correlation between hardness and cohesiveness values was observed as more firm samples were more cohesive, which is similar to that found in other studies [ 33 ].…”

Section: Resultssupporting

confidence: 89%

Novel Formulation of Bigel-Based Vegetable Oil Spreads Enriched with Lingonberry Pomace

Baltuonytė

Eisinaitė

Kazernavičiūtė

et al. 2022

Foods

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In this study, bigel-based vegetable oil spreads with lingonberry pomace addition were prepared. The impact of gelatin, agar and collagen was examined as structuring agents as was the effect of lecithin concentration (0.5, 1.0, 1.5%). Prepared systems were evaluated by physical and chemical stability and structural and rheological properties. It was found that all bigel formulations were self-standing with no signs of phase separation at ambient temperature immediately after preparation and after two weeks of storage at 4 °C temperature. The lingonberry pomace addition affected grainy structure formation with homogenous and uniform distribution of fiber particles throughout the bigel matrix and it also altered the colour of the bigels toward a purple-red. Texture, rheological properties and colour of the spread formulations were affected by the type of the structuring agent as well as the lecithin concentration. The presence of the lingonberry pomace enhanced the resistance of the bigel samples to the oxidation process and it was confirmed by the DPPH• inhibition, peroxide value and oxipress test. Overall, the formulated bigel-based spreads could be beneficial and had a potential application as healthier fat spreads and be a source of dietary fibers (11 g of fibre per 100 g of the spread).

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“…The procedure was previously described by Toczek et al [20]. The final emulsion contained inulin (20%), milk fat (20%), salt (0.2%), β-carotene (0.04%), WPC (2%), and FD-DVS ABT-1-Probio-TecTM thermophilic lactic acid culture (0.015%).…”

Section: Preparation Of Samplesmentioning

confidence: 99%

“…Another attempt showed that it is possible to manufacture emulsions based on milk fat (15%, 20%) and inulin (15%, 18%, 21%, and 24%) with soya lecithin (2%) as an emulsifier; however, under the condition that during production the temperature will not exceed 65 • C to keep the predictable textural and rheological properties of the final product [3]. Recently, Toczek et al [20] optimised the composition of emulsion spreads, based on milk fat and inulin with lecithin or whey protein concentrate (WPC) as emulsifiers, with the addition of probiotics: Bifidobacterium animalis BB-12, Streptococcus thermophilus, and Lactobacillus acidophilus La-5. The optimal concentration of milk fat and of inulin was 20%, and only the emulsion spreads with WPC contained live probiotic bacteria.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Storage on Potentially Synbiotic Emulsion Spread Based on Milk Fat and Inulin

et al. 2022

Self Cite

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The effect of four-week storage of milk fat–inulin emulsion as a product designed for spreading on bread was analysed. The emulsion contained 20% inulin, 20% milk fat, and 2% whey protein concentrate as an emulsifier. Salt (0.2%), β-carotene (0.04%), Lactobacillus acidophilus La-5, Streptococcus thermophilus, as well as Bifidobacterium animalis BB-12 were also added. Rheological and textural analysis showed either no significant (p ≤ 0.05) or no substantial effects of storage on apparent viscosity, storage and loss modulus, hardness, cohesiveness, adhesiveness, and spreadability. The applied probiotic bacteria stayed alive at a level above 107 cfu/g during four-week storage, which is expected from a probiotic product. The whole time period of storage did not affect the chemical composition of the applied milk fat in the product. Sensory analysis showed that milk fat–inulin spread is acceptable and usually no different than commercial products, however, some off-taste and off-flavours were detected by panellists. In summary, a potentially pro-healthy product for spreading on bread was designed and studied. Besides the presence of fibre and health-promoting bacteria, the studied emulsion characterized a stable chemical composition and rheological as well as textural properties similar to commercial spreads.

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Rheological and textural properties of emulsion spreads based on milk fat and inulin with the addition of probiotic bacteria

Cited by 4 publications

References 46 publications

Addition of Trans-Resveratrol-Loaded Highly Concentrated Double Emulsion to Yoghurts: Effect on Physicochemical Properties

Addition of Trans-Resveratrol-Loaded Highly Concentrated Double Emulsion to Yoghurts: Effect on Physicochemical Properties

Novel Formulation of Bigel-Based Vegetable Oil Spreads Enriched with Lingonberry Pomace

The Effect of Storage on Potentially Synbiotic Emulsion Spread Based on Milk Fat and Inulin

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