Structure and texture development of food-emulsion products

Chung, Cheryl; McClements, David Julian

doi:10.1016/b978-1-78242-333-1.00007-3

Cited by 6 publications

(7 citation statements)

References 123 publications

(169 reference statements)

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“…The drop diameter was 73 ± 6 nm and the Z potential value was −107 mV. Both parameters are characteristic of nanoemulsions [27,28]. Our results are similar to those reported in Gago et al [29] for nanoemulsions of clove and lemongrass essential oil.…”

Section: Resultssupporting

confidence: 91%

Producing an Emulsified Meat System by Partially Substituting Pig Fat with Nanoemulsions that Contain Antioxidant Compounds: The Effect on Oxidative Stability, Nutritional Contribution, and Texture Profile

Almaraz‐Buendía

Hernández-Escalona

González-Tenorio

et al. 2019

Foods

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The objective of this study was the incorporation of a water–oil (W/O) nanoemulsion for the partial substitution of pig fats and the addition of antioxidant compounds in an emulsified meat system (EMS). The nanoemulsion was formulated with orange essential oil and cactus acid fruit (xoconostle). The treatments were different percentages (0, 1, 2, 3, 4, and 5%) of the nanoemulsion for the substitution of pig fat in the EMS. The proximal analysis (moisture, protein, fat, and ash), texture profile (hardness, cohesiveness, springiness, and chewiness), phenolic compounds and antioxidant capacity 2, 2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-Azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), and 2-thiobarbituric acid reactive substances (TBARS) were evaluated. All variables showed significant differences (p < 0.05). The results for protein, fat, and ash exhibited increments with the addition of the nanoemulsion, and moisture loss was reduced. The profile showed increments in hardness and chewiness. The addition of the nanoemulsion incremented the phenolic compounds and antioxidant capacity (DPPH and ABTS), decreased production of Malonaldehyde, and reduced lipid oxidation. The result of the addition of the nanoemulsion in the EMS is a product with a substantial nutritional contribution, antioxidant capacity, and excellent shelf life.

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Section: Resultssupporting

confidence: 91%

Producing an Emulsified Meat System by Partially Substituting Pig Fat with Nanoemulsions that Contain Antioxidant Compounds: The Effect on Oxidative Stability, Nutritional Contribution, and Texture Profile

Almaraz‐Buendía

Hernández-Escalona

González-Tenorio

et al. 2019

Foods

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“…The drop diameter in the nanoemulsion (w/o) was 118 ± 5.50 nm. The drop size of the nanoemulsion was between 20 nm and 200 nm (Chung & McClements, ). Our results are similar to those reported in Porras et al (), with surfactants composed of sorbitan ester and a diameter that ranged from 30 nm to 120 nm.…”

Section: Resultsmentioning

confidence: 99%

Application of nanoemulsions (w/o) with active compounds of cactus pear fruit in starch films to improve antioxidant activity and incorporate antibacterial property

Medina‐Pérez

Hernández‐Uribe

Fernández‐León

et al. 2019

J Food Process Engineering

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In order to improve the quality of food and extend its shelf life, preservation methods have been developed. Edible films have aroused potential interest in food preservation due to their ability to maintain quality product attributes. The objective of this research was to incorporate nanoencapsulated compounds of cactus pear “xoconostle” (Opuntia oligacantha C.F. Först) into “chayotextle” (Sechium edule Sw.) starch films. For the formulation of the starch films, different concentrations of nanoemulsion (0, 0.2, 0.4, 0.6, and 0.8%) were used. Phenols, flavonoids, antioxidant activities (ABTS [2,2‐azinobis‐(3‐ethylbenzothiazoline‐6‐sulphonate)] and DPPH [2,2‐diphenyl‐1‐picrylhydrazyl]), antibacterial properties, and mechanical properties (tensile strength, Young's modulus, and elongation percentage) of the films were analyzed. The results showed significant differences (p < .05) between the formulations. In phenols and antioxidant properties, DPPH had a significant increase (p < .5) during storage. In contrast, in flavonoids and antioxidant (ABTS) activities, a decrease was observed. Inhibition was observed with gram‐negative bacteria (Escherichia coli and Salmonella typhimurium). No significant (p > .05) changes were found in traction resistance in up to 30 days of storage. In Young's modulus and elongation percentage, significant differences were found (p < .05). The addition of nanoencapsulated compounds of cactus pear produces active films of starch with antioxidant and antibacterial properties. Practical Application Currently, it is very important for consumers that food conservation be achieved using natural products. Films based on polymers of natural origin could be used as food packaging technologies. Particularly, the starch of indigenous origin like the “chayotextle” (chayote tuber) has been demonstrated to be suitable for the elaboration of films. The addition of oils and bioactive extracts from fruits and plants to films improves the conservative properties of foods. These natural additives have bioactive compounds with antioxidant and antibacterial properties. One source of these compounds is the cactus pear Opuntia oligacantha C.F. Först (xoconostle). Bioactive compounds are unstable especially when they are exposed to environmental factors. Hence, encapsulation systems have been designed for their protection and controlled release as nanoemulsions. The films with the addition of nanoemulsions have shown an improvement in antioxidant activity and have incorporated antibacterial activity in contrast to the control film. Consequently, these films can better preserve foods for more time without using synthetic products.

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“…Every physical and structural attribute will have an influential role on the perceived texture and mouthfeel of the food products, and thus can be used in the design and manufacturing of healthier products with sensory attributes that encourage people to choose a healthier lifestyle [ 29 ].…”

Section: Food Texturementioning

confidence: 99%

“…One way that this can be achieved is by component spatial dispersion of the materials [ 26 , 27 , 31 ]. For example, the dispersion of fat droplets in the foods outer layers can influence the physicochemical properties of the products and create a more pleasant mouthfeel, whereas distributing salt or sugar inhomogeneously throughout food products can enhance their sensory qualities, aiding the production of healthier foods with reduced levels of these components [ 26 , 28 , 29 , 72 ].…”

Section: Designing Food Texture With 3d Printingmentioning

confidence: 99%

“…The reduction in and substitution of salt, fat, and sugar can be achieved by using alternative additives, texture modifications, or inhomogeneous spatial dispersion of the compounds [ 26 , 27 , 28 ]. However, healthier products are often perceived as unappealing and bland when compared with their conventional counterparts [ 29 , 30 ].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Food Texture Design by 3D Printing: A Review

Pereira

Barroso

Gil

2021

Foods

106

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An important factor in consumers’ acceptability, beyond visual appearance and taste, is food texture. The elderly and people with dysphagia are more likely to present malnourishment due to visually and texturally unappealing food. Three-dimensional Printing is an additive manufacturing technology that can aid the food industry in developing novel and more complex food products and has the potential to produce tailored foods for specific needs. As a technology that builds food products layer by layer, 3D Printing can present a new methodology to design realistic food textures by the precise placement of texturing elements in the food, printing of multi-material products, and design of complex internal structures. This paper intends to review the existing work on 3D food printing and discuss the recent developments concerning food texture design. Advantages and limitations of 3D Printing in the food industry, the material-based printability and model-based texture, and the future trends in 3D Printing, including numerical simulations, incorporation of cooking technology to the printing, and 4D modifications are discussed. Key challenges for the mainstream adoption of 3D Printing are also elaborated on.

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Structure and texture development of food-emulsion products

Cited by 6 publications

References 123 publications

Producing an Emulsified Meat System by Partially Substituting Pig Fat with Nanoemulsions that Contain Antioxidant Compounds: The Effect on Oxidative Stability, Nutritional Contribution, and Texture Profile

Producing an Emulsified Meat System by Partially Substituting Pig Fat with Nanoemulsions that Contain Antioxidant Compounds: The Effect on Oxidative Stability, Nutritional Contribution, and Texture Profile

Application of nanoemulsions (w/o) with active compounds of cactus pear fruit in starch films to improve antioxidant activity and incorporate antibacterial property

Food Texture Design by 3D Printing: A Review

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