Effects of Encapsulated Fish Oil by Polymerized Whey Protein on the Textural and Sensory Characteristics of Low-Fat Yogurt

Liu, Diru; Zhang, Tiehua; Jiang, Nan; Chu, Xi; Sun, Chunyan; Zheng, Jian; Guo, Mingruo

doi:10.1515/pjfns-2015-0043

Cited by 12 publications

(4 citation statements)

References 41 publications

(36 reference statements)

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“…This could be explained by the larger complex formed by the interaction between PWP and casein micelles [33]. A similar result was reported where encapsulated fish oil with PWP samples could improve the viscosity of yogurt [23]. After the cooling oscillation measurement, the apparent viscosity of groups A to G is presented in Figure 3.…”

Section: Rheological Properties Of Yogurt During Fermentationsupporting

confidence: 80%

“…It was reported that the use of PWPs for the microencapsulation of ginsenosides (GSs) effectively masked the bitter taste of fermented milk containing GS [22]. Furthermore, whether encapsulating fish oil with PWP could adequately cover the fishy flavor in yogurts was a question studied by Liu et al [23]. The PWP-based microencapsulation could effectively mask the bitter taste of tartary buckwheat flavonoids (TBFs) and improve the color of yogurts containing TBF [24].…”

Section: Introductionmentioning

confidence: 99%

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Effects of Panax notoginseng Saponins Encapsulated by Polymerized Whey Protein on the Rheological, Textural and Bitterness Characteristics of Yogurt

Zhou,

Xiang,

Cheng

et al. 2024

Foods

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Panax notoginseng saponins (PNSs) have been used as a nutritional supplement for many years, but their bitter taste limits their application in food formulations. The effects of PNS (groups B, C, and D contained 0.8, 1.0 and 1.2 mg/mL of free PNS, respectively) or Panax notoginseng saponin-polymerized whey protein (PNS-PWP) nanoparticles (groups E, F, and G contained 26.68, 33.35 and 40.03 mg/mL of PNS-PWP nanoparticles, respectively) on the rheological, textural properties and bitterness of yogurt were investigated. Group G yogurt showed a shorter gelation time (23.53 min), the highest elastic modulus (7135 Pa), higher hardness (506 g), higher apparent viscosity, and the lowest syneresis (6.93%) than other groups, which indicated that the yogurt formed a stronger gel structure. The results of the electronic tongue indicated that the bitterness values of group E (−6.12), F (−6.56), and G (−6.27) yogurts were lower than those of group B (−5.12), C (−4.31), and D (−3.79), respectively, which might be attributed to PNS being encapsulated by PWP. The results indicated that PWP-encapsulated PNS could cover the bitterness of PNS and improve the quality of yogurt containing PNS.

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Section: Rheological Properties Of Yogurt During Fermentationsupporting

confidence: 80%

Section: Introductionmentioning

confidence: 99%

Effects of Panax notoginseng Saponins Encapsulated by Polymerized Whey Protein on the Rheological, Textural and Bitterness Characteristics of Yogurt

Zhou,

Xiang,

Cheng

et al. 2024

Foods

Self Cite

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show abstract

“…Based on the heat treatment conditions for the whey proteins in food processing, the common pH value in the food system was between 7.5 and 8.5 (Liu et al, ; Mleko & Foegeding, ; Wang, Zhang, Ahmad, Cheng, & Guo, ; Zhao, Gao, Wang, & Guo, ), the current research was focused on the protein content from 8 to 10%, pH from 7.5 to 8.5, heating temperature from 70 to 85 °C, and heating time from 5 to 20 min. WPC (8,000, 78.3% protein, wt/wt) (Hilmar Ingredients, Hilmar, CA) was reconstituted at different protein concentrations (8.0, 8.5, 9.0, 9.5, and 10%, wt/vol) and, then, stored at 4 °C for 12 hr for complete hydration.…”

Section: Methodsmentioning

confidence: 99%

Sodium tripolyphosphate inhibits the formation of lysinoalanine in heat-treated whey protein

Liu

Zhao

Guo

2017

J Food Process Preserv

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Heat treatment is a common method to improve certain functional properties of whey protein, whereas this process is usually accompanied with the formation of lysinoalanine (LAL), which may reduce the protein nutritional value and even cause safety concerns. This study aimed to investigate the effect of the protein content (8–10%, wt/vol), pH (7.5–8.5), heating temperature (70–85 °C), and time (5–20 min) on the degree of LAL generation in thermal treatment of whey protein concentrate (WPC) solutions. Results showed that the LAL content increased significantly (p < .05) when the protein concentration, pH, heating temperature, and time (>10 min) increased respectively. Addition of sodium tripolyphosphate (STPP, ∼0.6%, wt/wt) significantly (p < .05) reduced LAL content by 35.5%. We concluded that STPP can effectively inhibit the LAL formation during thermal treatment of WPC under the alkaline condition (e.g., pH 8.5). Practical applications Whey proteins have been widely used in food industry. It is necessary to investigate the lysinoalanine (LAL) (a cross‐linked amino acid) content in heat‐treated whey protein products. The LAL formation during thermal treatment of whey protein concentrate solutions at high pH values was inhibited by adding sodium tripolyphosphate (a food additive).

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“…To elevate the daily intake of PUFA and mask the undesirable sensory properties of fish oil, various encapsulation forms were developed for the delivery into yogurt. Micro- and double emulsions [ 64 , 65 ], nanoliposomes [ 66 ], and particles obtained by the coacervation method using gelatin/acacia gum or by the thermal polymerization of whey proteins were prepared [ 67 , 68 ]. The encapsulation protects unsaturated fatty acids from deterioration.…”

Section: Yogurt Fortification With Nano/microencapsulated Bioactive Ingredientsmentioning

confidence: 99%

Microencapsulation of Bioactive Ingredients for Their Delivery into Fermented Milk Products: A Review

2021

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The popularity and consumption of fermented milk products are growing. On the other hand, consumers are interested in health-promoting and functional foods. Fermented milk products are an excellent matrix for the incorporation of bioactive ingredients, making them functional foods. To overcome the instability or low solubility of many bioactive ingredients under various environmental conditions, the encapsulation approach was developed. This review analyzes the fortification of three fermented milk products, i.e., yogurt, cheese, and kefir with bioactive ingredients. The encapsulation methods and techniques alongside the encapsulant materials for carotenoids, phenolic compounds, omega-3, probiotics, and other micronutrients are discussed. The effect of encapsulation on the properties of bioactive ingredients themselves and on textural and sensory properties of fermented milk products is also presented.

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Effects of Encapsulated Fish Oil by Polymerized Whey Protein on the Textural and Sensory Characteristics of Low-Fat Yogurt

Cited by 12 publications

References 41 publications

Effects of Panax notoginseng Saponins Encapsulated by Polymerized Whey Protein on the Rheological, Textural and Bitterness Characteristics of Yogurt

Effects of Panax notoginseng Saponins Encapsulated by Polymerized Whey Protein on the Rheological, Textural and Bitterness Characteristics of Yogurt

Sodium tripolyphosphate inhibits the formation of lysinoalanine in heat-treated whey protein

Microencapsulation of Bioactive Ingredients for Their Delivery into Fermented Milk Products: A Review

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