Consequences of ball milling combined with high-pressure homogenization on structure, physicochemical and rheological properties of citrus fiber

Jiang, Zhanmei; Mu, Sinan; Ma, Chenglong; Liu, Yue; Ma, Yue; Zhang, Minghan; Li, Hongyu; Liu, Xianqi; Ma, Jiage; Tian, Bingbing

doi:10.1016/j.foodhyd.2022.107515

Cited by 44 publications

(18 citation statements)

References 37 publications

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“…A higher G′ implies stronger cross-links and better structure. The G″ reflects the dissipation of viscous energy throughout the process [25] . The G′ and G″ of all samples increases as the angular frequency increases.…”

Section: Resultsmentioning

confidence: 99%

High intensity ultrasound-assisted quality enhancing of the marinated egg: Gel properties and in vitro digestion analysis

Zhang

Guo

et al. 2022

Ultrasonics Sonochemistry

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Section: Resultsmentioning

confidence: 99%

High intensity ultrasound-assisted quality enhancing of the marinated egg: Gel properties and in vitro digestion analysis

Zhang

Guo

et al. 2022

Ultrasonics Sonochemistry

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“…IThe particle size of OBs was measured according to the previous method 10 . The POB emulsion was added to the buffer solution (10 mmol L −1 sodium phosphate, pH 7) with a volume fraction of 1:50.…”

Section: Methodsmentioning

confidence: 99%

Physical and oxidative stability of astaxanthin microcapsules prepared with liposomes

et al. 2022

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BACKGROUND Oil bodies (OBs) are a kind of natural and stable oil nucleate microcapsule in which the triglyceride matrix can be used as an appropriate carrier of hydrophobic molecules. Astaxanthin has high antioxidant properties but is extremely sensitive to oxidation, causing the loss of its bioactive properties. RESULTS The purpose of this study was to clarify the effects of environmental factors (light, oxygen, temperature, and pH) on the physical and oxidative stability of astaxanthin microcapsules prepared with peanut oil bodies (POBs). After 14 days of storage, the retention rate of astaxanthin in peanut oil microcapsules (POMs) was significantly increased. The astaxanthin retention rate of POMs stored under light conditions was higher than under dark conditions. Similarly, the retention rate of astaxanthin in POMs was significantly increased during vacuum storage. The astaxanthin retention rate was also the highest when POMs were stored at 4 °C, whereas it was the lowest at pH 3.0. CONCLUSION The experiment demonstrated that microcapsulation could improve the astaxanthin retention rate and storage stability, and recombinant OBs were potential ideal wall materials for astaxanthin embedding. © 2022 Society of Chemical Industry

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“…The rheological properties were determined according to the method proposed by Jiang et al [ 20 ]. The sample was tested at (25 ± 0.5) °C on the plate (diameter 60 mm) of a rotary rheometer (MARS40, Thermo, Massachusetts, America), and the gap between the plate and the bottom surface was set at 1 mm.…”

Section: Methodsmentioning

confidence: 99%

“…With reference to Ding et al [25], the pH-Stat method was used to quantify the free fatty acids (FFA) released during intestinal digestion (20,40,60, 80 and 120 min). Since the change in pH value during digestion was caused by the release of FFA, the quantification of FFA was performed by calculating the pH value of the NaOH neutralizing digestive fluid.…”

Section: Determination Of Free Fatty Acidsmentioning

confidence: 99%

Soybean Oil Bodies as a Milk Fat Substitute Improves Quality, Antioxidant and Digestive Properties of Yogurt

Dou

Sun

et al. 2022

Foods

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In this experiment, the effect of replacing milk fat with soybean fat body (25%, 50%, 75%, 100%) on the quality, antioxidant capacity and in vitro digestive characteristics of yogurt was investigated while maintaining the total fat content of the yogurt unchanged. The results showed that increasing the substitution amount of soy fat body for milk fat had little effect on the pH and acidity of yogurt during the storage period, while the physicochemical properties, degree of protein gel network crosslinking, saturated fatty acid content, PV value and TBARS value of the yogurt significantly decreased (p < 0.05). Meanwhile, protein content, solids content, unsaturated fatty acid content, tocopherol content and water holding capacity significantly increased (p < 0.05). Flavor analysis revealed that yogurts with soybean oil bodies were significantly different when compared to those without soybean oil bodies (p < 0.05), and yogurt with 25% substitution had the highest sensory score. After in vitro digestion, the free fatty acid release, antioxidant capacity and protein digestibility of soybean oil body yogurt were significantly higher (p < 0.05). The SDS-PAGE results showed that the protein hydrolysis of the soybean oil body yogurt was faster. Therefore, the use of an appropriate amount of soybean oil bodies to replace milk fat is able to enhance the taste of yogurt and improve the quality of the yogurt.

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Consequences of ball milling combined with high-pressure homogenization on structure, physicochemical and rheological properties of citrus fiber

Cited by 44 publications

References 37 publications

High intensity ultrasound-assisted quality enhancing of the marinated egg: Gel properties and in vitro digestion analysis

High intensity ultrasound-assisted quality enhancing of the marinated egg: Gel properties and in vitro digestion analysis

Physical and oxidative stability of astaxanthin microcapsules prepared with liposomes

Soybean Oil Bodies as a Milk Fat Substitute Improves Quality, Antioxidant and Digestive Properties of Yogurt

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