Effect of Persian gum and Xanthan gum on foaming properties and stability of pasteurized fresh egg white foam

Dabestani, Mohsen; Yeganehzad, Samira

doi:10.1016/j.foodhyd.2018.08.030

Cited by 65 publications

(37 citation statements)

References 24 publications

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“…1(c)). Accordingly, a direct relationship was found between FS and FD, which was in good accordance with Dabestani and Yeganehzad 44 who evaluated the effects of Persian gum on egg white foam properties. Those authors reported that this hydrocolloid led to a decrease in FA and an increase in FD and FS, and attributed this to the thickening effect of the gum which itself gave rise to FS by producing a more viscous foam 45 …”

Section: Resultssupporting

confidence: 87%

Optimized pulsed electric field‐assisted extraction of biosurfactants from Chubak (Acanthophyllum squarrosum) root and application in ice cream

Shahi

Didar

Hesarinejad³

et al. 2021

J Sci Food Agric

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BACKGROUND In this study, a face‐centered central composite design was applied to optimize pulsed electric field parameters (voltage: 1, 4, 7 kV cm−1; pulse number: 10, 65, 120) for the extraction of natural saponins from Chubak root. Data analysis showed that increasing the voltage from 1 to 4 kV cm−1 and pulse number from 10 to 65 increased foaming ability (FA) and emulsion stability, and decreased foam density (FD), foam stability (FS) and lightness, due to the improved extraction of saponins. RESULTS Whereas, an opposite trend was observed for FA, FD and FS on increasing the voltage from 4 to 7 kV cm−1 as a result of more impurities being extracted. Furthermore, the Chubak root extract (CRE) (0, 1.5, 3.0 and 4.5 g kg−1) obtained under the optimized conditions (voltage of 6.4 kV cm−1 and pulse number of 80) was used in ice cream formulation because of its ability to reduce surface tension. Based on the results, the samples containing higher amounts of CRE showed higher viscosity, consistency coefficient, overrun, melting resistance and creaminess, as well as lower values of flow behavior index, hardness, adhesiveness, coarseness and coldness. This could be related to the increased water retention, improved whipping ability, greater fat destabilization and smaller ice crystals. Although more bitterness was perceived as a result of an increase in the level of CRE, it had no negative effect on the overall acceptance assessed by trained sensory panelists. CONCLUSIONS The results of this study briefly support the conclusion that CRE has a very high potential for use as a foaming, emulsifying and stabilizing agent to improve the quality of ice cream. © 2020 Society of Chemical Industry

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Section: Resultssupporting

confidence: 87%

Optimized pulsed electric field‐assisted extraction of biosurfactants from Chubak (Acanthophyllum squarrosum) root and application in ice cream

Shahi

Didar

Hesarinejad³

et al. 2021

J Sci Food Agric

View full text Add to dashboard Cite

show abstract

“…The method is described in [10,14]. The zeta potentials (mV) of all sample groups (NSLE, SLE, and experimental groups) were determined using a zeta potential analyzer at 25 • C. A larger value of negative charge indicates better stability.…”

Section: Zeta Potential Analysismentioning

confidence: 99%

“…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].…”

Section: Introductionmentioning

confidence: 99%

Improvement of Foaming Characteristics and Stability of Sterilized Liquid Egg with Egg White Hydrolysate (EWH)

Ciou

Qiu

et al. 2021

Foods

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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.

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“…In summary, the foaming ability of EWP was already one of its advantageous functional characteristics, but the inherent instability of the foam and the negative impact of the pasteurization process on the foaming ability and stability of the egg white also should be considered (Dabestani & Yeganehzad, 2019), How to eliminate this defect was a key consideration in futural research and food process. Moreover, the molecular mechanism and functional improvement of polysaccharides also need to be clarified.…”

Section: Effect Of Polysaccharides On the Functional Properties Of Ewpmentioning

confidence: 99%

Effect of polysaccharides on the functional properties of egg white protein: A review

Wen

Xiao

Zhao

et al. 2021

Journal of Food Science

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Egg white protein (EWP) was one of the high‐quality protein sources and widely used in the food industries because of excellent emulsifying, gelling, and foaming properties. Polysaccharides as a natural biological macromolecule have been used to improve the functional properties of EWP. The electrostatic interaction was the main driving force between EWP and polysaccharides. However, protein‐polysaccharides complexes were susceptible to environmental factors including pH, ionic strength, polymer ratio, and temperature. In this paper, the functional properties of EWP were summarized. More importantly, the effects of polysaccharides on the functional properties of EWP were highlighted and reviewed referring to emulsifying, foaming, and gelling properties. The impact of environmental factors on the protein‐polysaccharides interaction were also discussed. This paper leaded to enrich research systems of protein‐polysaccharides interaction and provided information for the development of new egg white‐derived foods.

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Effect of Persian gum and Xanthan gum on foaming properties and stability of pasteurized fresh egg white foam

Cited by 65 publications

References 24 publications

Optimized pulsed electric field‐assisted extraction of biosurfactants from Chubak (Acanthophyllum squarrosum) root and application in ice cream

Optimized pulsed electric field‐assisted extraction of biosurfactants from Chubak (Acanthophyllum squarrosum) root and application in ice cream

Improvement of Foaming Characteristics and Stability of Sterilized Liquid Egg with Egg White Hydrolysate (EWH)

Effect of polysaccharides on the functional properties of egg white protein: A review

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