“…The foam stabilizing effect of the MGs was indicated by the remarkable decrease of interfacial tension between the aqueous dispersion and air from 71.5 to 49.4 mN/m for the 0.06% wt nisin samples [ 35 ]. Xin lit et al [ 36 ] studied foams stabilized by combinations of egg white protein (EWP), a common foaming agent in edible foams, and EWP MGs at various proportions including EWPM-only stabilized foams. Presented data showed that EWPM Pickering foams were more stable during processing treatment applied (microwave-heating) and addition of EWPM generally enhanced foam stability against bubble disproportionation while EWP offered higher foamability compared to foams stabilized by MGs.…”
Section: Polysaccharide Ngs and Mgs Applications In The Food Industrymentioning
Polysaccharides are natural polymers with hydrophilic, biocompatible and biodegradable characteristics and have many opportunities in the food and pharmaceutical sectors. This review focuses on the field of nano and microstructures whose internal structure is based on networked polysaccharide chains in 3D i.e., polysaccharide nanogels (NGs) and microgels (MGs). As it is observed the number of articles on NGs and MGs in peer reviewed scientific journals has been increasing over the last two decades. At the same time, the relative contribution of polysaccharides in this field is gaining place. This review focuses on the different applied methods for the fabrication of a variety of polysaccharide-based NGs and MGs and aims to highlight the recent advances on the subject and present their potentials and properties with regards to their integration in aspects of medicinal and food sciences. The presentation of the recent advances in the application of polysaccharide NGs and MGs is divided in materials with potential as emulsion stabilizers and materials with potential as carriers of bioactives. For applications in the medical sector the division is based on the fabrication processes and includes self-assembled, electrostatically complexed/ionically crosslinked and chemically crosslinked NGs and MGs. It is concluded that many advances are expected in the application of these polysaccharide-based materials and in particular as nutrient-loaded emulsion stabilizers, viscosity modifiers and co-assembled structures in combination with proteins.
“…The foam stabilizing effect of the MGs was indicated by the remarkable decrease of interfacial tension between the aqueous dispersion and air from 71.5 to 49.4 mN/m for the 0.06% wt nisin samples [ 35 ]. Xin lit et al [ 36 ] studied foams stabilized by combinations of egg white protein (EWP), a common foaming agent in edible foams, and EWP MGs at various proportions including EWPM-only stabilized foams. Presented data showed that EWPM Pickering foams were more stable during processing treatment applied (microwave-heating) and addition of EWPM generally enhanced foam stability against bubble disproportionation while EWP offered higher foamability compared to foams stabilized by MGs.…”
Section: Polysaccharide Ngs and Mgs Applications In The Food Industrymentioning
Polysaccharides are natural polymers with hydrophilic, biocompatible and biodegradable characteristics and have many opportunities in the food and pharmaceutical sectors. This review focuses on the field of nano and microstructures whose internal structure is based on networked polysaccharide chains in 3D i.e., polysaccharide nanogels (NGs) and microgels (MGs). As it is observed the number of articles on NGs and MGs in peer reviewed scientific journals has been increasing over the last two decades. At the same time, the relative contribution of polysaccharides in this field is gaining place. This review focuses on the different applied methods for the fabrication of a variety of polysaccharide-based NGs and MGs and aims to highlight the recent advances on the subject and present their potentials and properties with regards to their integration in aspects of medicinal and food sciences. The presentation of the recent advances in the application of polysaccharide NGs and MGs is divided in materials with potential as emulsion stabilizers and materials with potential as carriers of bioactives. For applications in the medical sector the division is based on the fabrication processes and includes self-assembled, electrostatically complexed/ionically crosslinked and chemically crosslinked NGs and MGs. It is concluded that many advances are expected in the application of these polysaccharide-based materials and in particular as nutrient-loaded emulsion stabilizers, viscosity modifiers and co-assembled structures in combination with proteins.
“…Recently, many studies on the negative effects of pasteurization have been published, such as those on the foaming and air-water interfacial characteristics of solutions containing both gluten hydrolysate and egg white protein [9], the effect of Persian gum and Xanthan gum on the properties and stability of pasteurized fresh egg white foam [10], the combination of egg white protein and microgels to stabilize foams, and the effects of processing treatments [11].…”
A pasteurized liquid egg leads to protein denaturation and degradation of processing properties, whereas non-pasteurized eggs may have food safety risks. If the negative impact of the pasteurization process on liquid eggs can be reduced, for example, the loss of stability and foamability, companies will be willing to purchase pasteurized eggs, thereby reducing food safety risks. Therefore, in this study, specific hydrolyzation conditions were used to produce egg white hydrolysate (EWH) with a lower molecular mass of amino acid and peptide fragments, and the effects of various concentration of EWH refilling on pasteurized liquid egg properties were investigated. The results showed that up to 30.1% of EWH was hydrolyzed by protease A and papain. Adding 1% (w/w) EWH can improve the negative charge potential value, surface tension, viscosity, and weight loss analysis of the sample. In addition, the cake structure and the appearance was acceptable to consumers. Therefore, to ensure its efficient use in the baking industry and considering the cost and stability, 1% (w/w) EWH was chosen as the best concentration.
“…In addition, the thermal treatment in the pasteurization process caused a decrease in the stability of the ovalbumin, lysozyme, or ovomucin due to thermal denaturation, which clearly showed a significant difference with the results of the NSLE and SLE groups ( p < 0.05), similar to previous studies [ 13 ]. Furthermore, the adverse effects caused by pasteurization were mostly reported on foam foaming characteristics and stability [ 14 , 22 , 23 ]. Fig.…”
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