Effect of Lepidium perfoliatum seed gum addition on whey protein concentrate stabilized emulsions stored at cold and ambient temperature

Soleimanpour, Marjan; Koocheki, Arash; Kadkhodaee, Rassoul

doi:10.1016/j.foodhyd.2012.06.004

Cited by 49 publications

(18 citation statements)

References 36 publications

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“…Finally, the droplet size distribution curve of the control also became broader after 30 d of storage. A broad size distribution is suspected to be denotative of a population of irreversibly aggregated droplets formed with the passage of time after homogenization ( Soleimanpour et al , 2012 ).…”

Section: Resultsmentioning

confidence: 99%

Optimization of Manufacturing Conditions for Improving Storage Stability of Coffee-Supplemented Milk Beverage Using Response Surface Methodology

Ahn¹,

Park²,

Kim³

et al. 2017

Korean Journal for Food Science of Animal Resources

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This study aimed at optimizing the manufacturing conditions of a milk beverage supplemented with coffee, and monitoring its physicochemical and sensory properties during storage. Raw milk, skim milk powder, coffee extract, and emulsifiers were used to manufacture the beverage. Two sucrose fatty acid esters, F110 and F160, were identified as suitable emulsifiers. The optimum conditions for the beverage manufacture, which can satisfy two conditions at the same time, determined by response surface methodology (RSM), were 5,000 rpm primary homogenization speed and 0.207% sucrose fatty acid emulsifier addition. The particle size and zeta-potential of the beverage under the optimum condition were 190.1 nm and - 25.94±0.06 mV, respectively. In comparison study between F110 added group (GF110) and F160 added group (GF160) during storage, all samples maintained its pH around 6.6 to 6.7, and there was no significant difference (p<0.05). In addition, GF110 showed significantly higher zeta-potential than GF160 (p<0.05). The particle size of GF110 and GF160 were approximately 190.1 and 223.1 nm, respectively at initial. However, size distribution of the GF160 tended to increase during storage. Moreover, increase of the particle size in GF160 was observed in microphotographs of it during storage. The L* values gradually decreased within all groups, whereas the a* and b* values did not show significant variations (p<0.05). Compared with GF160, bitterness, floating cream, and rancid flavor were more pronounced in the GF110. Based on the result obtained from the present study, it appears that the sucrose fatty acid ester F110 is more suitable emulsifier when it comes to manufacturing this beverage than the F160, and also contributes to extending product shelf-life.

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Section: Resultsmentioning

confidence: 99%

Optimization of Manufacturing Conditions for Improving Storage Stability of Coffee-Supplemented Milk Beverage Using Response Surface Methodology

Ahn¹,

Park²,

Kim³

et al. 2017

Korean Journal for Food Science of Animal Resources

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“…Thus, it was concluded that a combination of high content of all main emulsion components resulted in the highest viscosity value for the mayonnaise. The significant effect of hydrocolloids in emulsions was also addressed to the effect of their thickening in the continuous phase (Soleimanpour et al 2013;Ercelebi and Ibanoglu 2010). Moreover, interactions between gums and proteins are effective in mayonnaise viscosity by forming a protective steric barrier around oil drops.…”

Section: Stability Of Samplesmentioning

confidence: 99%

Optimization low-fat and low cholesterol mayonnaise production by central composite design

et al. 2017

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In this study, the optimized process variables for mayonnaise low in cholestrol and fat, which contained soy milk as a yolk substitute with different levels of Xanthan gum, Zodo gum, and oil, were determined by response surface methodology using a central composite design. Polynomial equation was fitted with an insignificant lack of fit factor in order to study the relationship between variables and responses including apparent viscosity, consistency coefficient, flow index, firmness, and stability of mayonnaise sauces. Results showed that increased amounts of Xanthan gum, Zodo gum and oil led to an increase in the apparent viscosity, the consistency coefficient, the firmness/emulsion stability of the mayonnaise, while the mayonnaise flow index was reduced. The interaction effects between Xanthan gum and Zodo gum, and between Xanthan gum and oil were significant on apparent viscosity. Optimum conditions of variables were obtained due to response ranges of commercial mayonnaise as following ingredients: 0.25% Xanthan gum, 3.84% Zodo gum, 37.50% oil, and with the replacement of 63.61% soy milk. Yolk, however, was replaced with soy milk without emulsion fracture up to 100%. This study showed good potential for Zodo gum native mixed with Xanthan gum and soy milk to be used as a fat and yolk substitute in mayonnaise, respectively.

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“…potential measurement is a great tool to determine the surface charge336 density and interactions between proteins and polysaccharides occurring in emulsions337 where biopolymers are both charged(Soleimanpour et al, 2013). In order to338 examine the strength of interactions between the two polymers in the ice cream model 339 emulsions at pH 6.5, which differ largely from the isoelectric point (IEP) of milk 340 protein, the zeta potential values for a larger pH range from 3 to 8 were analyzed to be 341 compared and discussed.…”

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confidence: 99%

Effects of milk protein-polysaccharide interactions on the stability of ice cream mix model systems

Cheng

et al. 2015

Food Hydrocolloids

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Effect of Lepidium perfoliatum seed gum addition on whey protein concentrate stabilized emulsions stored at cold and ambient temperature

Cited by 49 publications

References 36 publications

Optimization of Manufacturing Conditions for Improving Storage Stability of Coffee-Supplemented Milk Beverage Using Response Surface Methodology

Optimization of Manufacturing Conditions for Improving Storage Stability of Coffee-Supplemented Milk Beverage Using Response Surface Methodology

Optimization low-fat and low cholesterol mayonnaise production by central composite design

Effects of milk protein-polysaccharide interactions on the stability of ice cream mix model systems

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