Effect of erythritol on physicochemical properties of reformulated high protein meringues obtained from whey protein isolate

Nastaj, Maciej; Sołowiej, Bartosz; Terpiłowski, Konrad; Mleko, S.

doi:10.1016/j.idairyj.2020.104672

Cited by 25 publications

(19 citation statements)

References 59 publications

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“…Nevertheless, even though the saccharide concentration was higher than in the study of Antipova et al [28], the mechanisms leading to the shift of surface tension seem to be comparable. An increasing surface tension was also found for the addition of erythritol or sucrose to WPI dispersions in studies of Nastaj et al [51,52]. The increasing surface tension was explained by less adsorption of proteins at the air-water interface due to the high viscosity of the bulk phase [52] or differences in protein concentrations [51].…”

Section: Impact Of Sugar Type and Concentration On The Surface Tension And Surface Activity Of Polysorbate And β-Lactoglobulin Stabilizedmentioning

confidence: 75%

Stability of Foams in Vacuum Drying Processes. Effects of Interactions between Sugars, Proteins, and Surfactants on Foam Stability and Dried Foam Properties

Kubbutat

Leitão

Kulozik

2021

Foods

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The hypothesis was that saccharides mediate interactions between surface-active components and that this will have an impact on foam decay during the drying process. Static light scattering was performed to determine changes in interactions between the foam stabilizer on a molecular level. Furthermore, pendant drop and oscillating drop measurements were performed to examine the surface tension and surface rheology. Foams were dried in conventional dryers as well as microwave-supported vacuum dryers. Final foam properties were determined. It was shown that the addition of sugars, often added as protective substances for sensitive organic molecules, resulted in lower repulsion between different types of surface-active components, namely polysorbate 80 and β-lactoglobulin (β-lg). Differences in impact of the types of sugars and between different types of surfactant, protein, and small molecules were observed influencing the foam decay behavior. The interfacial properties of polysorbate 80 and β-lg were influenced by the type of the used sugars. The surface elasticity of protein stabilized surfaces was higher compared to that of polysorbate stabilized systems. Protein stabilized systems remained more stable compared to polysorbate systems, which was also affected by the used saccharide. Overall, a correlation between molecular interactions and foam decay behavior was found.

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Section: Impact Of Sugar Type and Concentration On The Surface Tension And Surface Activity Of Polysorbate And β-Lactoglobulin Stabilizedmentioning

confidence: 75%

Stability of Foams in Vacuum Drying Processes. Effects of Interactions between Sugars, Proteins, and Surfactants on Foam Stability and Dried Foam Properties

Kubbutat

Leitão

Kulozik

2021

Foods

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“…The distribution chain of the food industry is heavily dependent on appropriate packaging materials. When considering the performance required for prolonging shelf life, the properties of most interest in packaging applications, and their relevance in use, can be classified as mechanical and optical properties, chemical stability, and moisture and gas barrier function [69].…”

Section: Plant Polymer-based Foams As Food Packaging Materialsmentioning

confidence: 99%

“…For several years, conventional, non-biodegradable plastics have been the principal source of material for food packaging. Many already known reasons are responsible for the wide use of plastics, e.g., they are generally lighter in weight, more easily formed into different shapes, extremely versatile, and have a low cost of production [69]. However, severe concerns related to environmental catastrophe have set suitable conditions for the development of alternative eco-friendly materials derived from natural polymers for packaging [8].…”

Section: Plant Polymer-based Foams As Food Packaging Materialsmentioning

confidence: 99%

“…That is why egg proteins are important ingredients in the bakery industry and the main goal when using other polymers as substitutes is to replicate their functionalities because replacers influence the textural and physical properties of the final product. Several studies have been carried out using whey protein to prepare meringue and there has been an extensive gain of knowledge in the understanding of its rheology and surface properties, as shown by the works of Nastaj and Sołowiej [17] and Nastaj, Sołowiej, Terpiłowski, Mleko [69,70].…”

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confidence: 99%

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Applications of Plant Polymer-Based Solid Foams: Current Trends in the Food Industry

Jarpa‐Parra

Chen

2021

Applied Sciences

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Foams are a type of material of great importance, having an extensive range of applications due to a combination of several characteristics, such as ultra-low density, tunable porous architecture, and outstanding mechanical properties. The production of polymer foams worldwide is dominated by those based on synthetic polymers, which might be biodegradable or non-biodegradable. The latter is a great environmental concern and has become a major waste management problem. Foams derived from renewable resources have aroused the interest of researchers, solid foams made from plant polymers in particular. This review focuses on the development of plant polymer-based solid foams and their applications in the food industry over the last fifteen years, highlighting the relationship between their material and structural properties. The applications of these foams fall mainly into two categories: edible foams and packaging materials. Most plant polymers utilized for edible applications are protein-based, while starch and cellulose are commonly used to produce food packaging materials because of their ready availability and low cost. However, plant polymer-based solid foams exhibit some drawbacks related to their high water absorbency and poor mechanical properties. Most research has concentrated on improving these two physical properties, though few studies give a solid understanding and comprehension of the micro- to macrostructural modifications that would allow for the proper handling and design of foaming processes. There are, therefore, several challenges to be faced, the control of solid foam structural properties being the main one.

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“…It is well known that confectionery products have a substantial caloric content, but the use of non-caloric ingredients [4], incorporation of high quantities of water and introducing air bubbles into the product's structure are some methods to lower those values [5]. Aerated foods, especially those of confectionery, constitute the height of culinary and technological mastery and deliver new and luxurious texture characteristics [6], these food products can be described in terms of porosity or pore distribution, gas content, pore or bubble dimension, density, stability and texture properties; which together offer novelty, luxury and appeal [7,8].…”

Section: Introductionmentioning

confidence: 99%

Texture and rheological evaluation of aerated confectionery

Pădureț

Zimbru

Amariei

2020

Ovidius University Annals of Chemistry

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Confectionery industry represents a field that uses a large number of ingredients and techniques to develop unique sweet products. To produce aerated confectionery samples two different procedures were used to incorporate the ingredients in the beating vegetable or dairy cream. The objective of this research was to determine the texture parameters and the viscoelastic properties of aerated confections using compression stress-relaxation test and applying a modified Maxwell model. The highest fat content was presented by dairy cream aerated samples (20.04-20.25%), while the samples based on vegetable cream displayed a lower fat content. By applying the modified Maxwell mechanical model to the relaxation curves the equilibrium stress, σe, relaxation time, λrel, viscosity, η, and modulus of elasticity, G0, were determined. The aerated samples’ viscosity was greater than 137.96 kPa·s and less than 451.793 kPa·s; furthermore, Pearson correlation showed that density influences positively this rheological parameter (r = 0.955*). Fixing air into the product structure causes a decrease in density (0.388-0.788 g/cm3), leading to a lower equilibrium stress, a lower elasticity modulus and also a decrease of viscosity and relaxation time.

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Effect of erythritol on physicochemical properties of reformulated high protein meringues obtained from whey protein isolate

Cited by 25 publications

References 59 publications

Stability of Foams in Vacuum Drying Processes. Effects of Interactions between Sugars, Proteins, and Surfactants on Foam Stability and Dried Foam Properties

Stability of Foams in Vacuum Drying Processes. Effects of Interactions between Sugars, Proteins, and Surfactants on Foam Stability and Dried Foam Properties

Applications of Plant Polymer-Based Solid Foams: Current Trends in the Food Industry

Texture and rheological evaluation of aerated confectionery

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