Effect of interfacial composition and crumbliness on aroma release in soy protein/sugar beet pectin mixed emulsion gels

Hou, Junjie; Guo, Jian; Wang, Jinmei; Yang, Xiao‐Quan

doi:10.1002/jsfa.7656

Cited by 30 publications

(17 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Pectin is the source of POS in natural products and mainly exists in citrus peel [it mainly consists of a homopolymer of 1–34-linked os- d -galactosyluronic acid with 85.7% methylated esterification and a rhamnogalacturonan I (RG-I) fragment] ( 38 ), sugar beet pulp (a high degree of acetylation and a relatively high neutral sugar content) ( 39 ), potato pulp (it has highly branched RG-I domain) ( 21 , 40 ), and additional sources, etc. Pectin consists of fundamental units of α (1–4)-galacturonic acid, which is often acetylated and/or methylated.…”

Section: Pos Preparationmentioning

confidence: 99%

Pectin Oligosaccharides Ameliorate Colon Cancer by Regulating Oxidative Stress- and Inflammation-Activated Signaling Pathways

et al. 2018

View full text Add to dashboard Cite

Colon cancer (CC) is the third common neoplasm worldwide, and it is still a big challenge for exploring new effective medicine for treating CC. Natural product promoting human health has become a hot topic and attracted many researchers recently. Pectin, a complex polysaccharide in plant cell wall, mainly consists of four major types of polysaccharides: homogalacturonan, xylogalacturonan, rhamnogalacturonan I and II, all of which can be degraded into various pectin oligosaccharides (POS) and may provide abundant resource for exploring potential anticancer drugs. POS have been regarded as a novel class of potential functional food with multiple health-promoting properties. POS have antibacterial activities against some aggressive and recurrent bacterial infection and exert beneficial immunomodulation for controlling CC risk. However, the molecular functional role of POS in the prevention of CC risk and progression remains doubtful. The review focuses on antioxidant and anti-inflammatory roles of POS for promoting human health by regulating some potential oxidative and inflammation-activated pathways, such as ATP-activated protein kinase (AMPK), nuclear factor erythroid-2-related factor-2 (Nrf2), and nuclear factor-κB (NF-κB) pathways. The activation of these signaling pathways increases the antioxidant and antiinflammatory activities, which will result in the apoptosis of CC cells or in the prevention of CC risk and progression. Thus, POS may inhibit CC development by affecting antioxidant and antiinflammatory signaling pathways AMPK, Nrf2, and NF-κB. However, POS also can activate signal transduction and transcriptional activator 1 and 3 signaling pathway, which will reduce antioxidant and anti-inflammatory properties and promote CC progression. Specific structural and structurally modified POS may be associated with their functions and should be deeply explored in the future. The present review paper lacks the important information for the linkage between the specific structure of POS and its function. To further explore the effects of prebiotic potential of POS and their derivatives on human immunomodulation in the prevention of CC, the specific POS with a certain degree of polymerization or purified polymers are highly demanded to be performed in clinical practice.

show abstract

Section: Pos Preparationmentioning

confidence: 99%

Pectin Oligosaccharides Ameliorate Colon Cancer by Regulating Oxidative Stress- and Inflammation-Activated Signaling Pathways

et al. 2018

View full text Add to dashboard Cite

show abstract

“…Pickering emulsions, multiple emulsions, high internal phase emulsions), 5‐7 the emulsion‐related products (i.e. oilgel, oilfim) 8‐11 and potential applications (i.e. encapsulation, delivery, controlling‐release), 12, 13 providing numerous creative insights for the development and applications of these emulsions and corresponding emulsion‐related products.…”

Section: Introductionmentioning

confidence: 99%

Carboxymethyl cellulose/okara protein influencing microstructure, rheological properties and stability of O/W emulsions

et al. 2020

View full text Add to dashboard Cite

BACKGROUND The role of protein–polysaccharide interactions and their mixtures has been a vital factor affecting the formation and stability of food emulsions. Okara protein (OP), which is extracted from the by‐product of soybean processing, has received much attention because of its abundant sources and potential attributes with respect to food formulation. Carboxymethyl cellulose (CMC), a well‐known food‐grade polysaccharide additive, has been widely utilized in the protein–polysaccharide system, whereas, among the proteins, the role of OP has not yet been explored. RESULTS The present study first assessed the ζ‐potential and hydrodynamic diameter of aqueous mixtures containing OP (1.0 wt%) and CMC (0–0.5 wt%), followed by the investigation of OP‐CMC mixtures stabilized O/W emulsions. As CMC increased, oil droplet size, surface protein adsorption, apparent viscosity and storage modulus increased, whereas the loss tangent decreased. CONCLUSION CMC resulted in emulsion destabilization compared to emulsions without CMC, whereas a higher concentration of CMC promoted emulsion stability against creaming for emulsions in the presence of CMC. The results provide information with respect to OP and CMC being incorporated into food formulations and also strengthen our understanding of the related mechanism, in addition to facilitating the further utilization of OP. © 2020 Society of Chemical Industry

show abstract

“…When EG was applied as a fat replacer, sensorial results show that the perception of flavor and aroma compounds was reduced. Previous studies show that aroma compounds have a lower release in systems more compact like EGs 62,63 …”

Section: Resultsmentioning

confidence: 98%

“…Previous studies show that aroma compounds have a lower release in systems more compact like EGs. 62,63…”

Section: Wileyonlinelibrarycom/jsfamentioning

confidence: 99%

Using inulin‐based emulsion gels as fat substitute in salt reduced Bologna sausage

Paglarini

Ribeiro

et al. 2020

J Sci Food Agric

View full text Add to dashboard Cite

BACKGROUND: A high-fiber emulsion gel (EG) containing inulin, soy protein isolate, and soybean oil was applied as animal fat replacer in reduced salt and fat Bologna sausage containing mechanically deboned chicken meat, pork meat, and pork back fat. Technological and microbiological properties were evaluated for 60 days at 4°C. RESULTS: A reduction of 11 to 34% and 35 to 45% of fat and sodium were obtained in reformulated products, respectively. An increase in fiber content and polyunsaturated fatty acid was noticed in the formulations with EG. The addition of EG in Bologna increased L* (lightness) values and reduced a* (redness/greenness) values comparing to control treatment. Microstructural properties of sausages exhibited a denser network with the presence of EG. Softer, more elastic, cohesive and resilient samples with a higher intensity of lipid oxidation (P < 0.05) were observed in EG added sausages. The nuclear magnetic resonance (NMR) data shows that the presence of EG recovers the matrix that has been weakened due to reduction of fat and salt. Sensory evaluation showed that the incorporation of the EGs resulted in acceptable scores. CONCLUSION: These results suggest that inulin-based EG is a potential fat substitute for developing healthier meat products, with better fatty acids composition and stable to chilled storage.

show abstract

Effect of interfacial composition and crumbliness on aroma release in soy protein/sugar beet pectin mixed emulsion gels

Abstract: This finding provides a useful application for designing semi-solid foods with desirable flavor perception. © 2016 Society of Chemical Industry.

Cited by 30 publications

References 31 publications

Pectin Oligosaccharides Ameliorate Colon Cancer by Regulating Oxidative Stress- and Inflammation-Activated Signaling Pathways

Pectin Oligosaccharides Ameliorate Colon Cancer by Regulating Oxidative Stress- and Inflammation-Activated Signaling Pathways

Carboxymethyl cellulose/okara protein influencing microstructure, rheological properties and stability of O/W emulsions

Using inulin‐based emulsion gels as fat substitute in salt reduced Bologna sausage

Contact Info

Product

Resources

About