Influence of Xanthan–Curdlan Hydrogel Complex on Freeze‐Thaw Stability and Rheological Properties of Whey Protein Isolate Gel over Multiple Freeze‐Thaw Cycle

Shiroodi, Setareh Ghorban; Rasco, Barbara; Lo, Y. Martin

doi:10.1111/1750-3841.12915

Cited by 42 publications

(21 citation statements)

References 38 publications

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“…In our study, it is hypothesized that the ionizable groups of XN gum which are mostly carboxyl groups, crosslinked with Na + ions coming from NaOH solution intensely since carboxyl groups attract the Na + ions during diffusion of water into the gel complex. This incident may have led to a strong crosslinking of XN gels and resulted in a lower SR (Argin et al, ; Shiroodi, Rasco, & Lo, ).…”

Section: Resultsmentioning

confidence: 99%

Effect of different polysaccharides on swelling of composite whey protein hydrogels: A low field (LF) NMR relaxometry study

Özel

Uguz

Kilercioğlu

et al. 2016

J Food Process Engineering

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Hydrogels are usually prepared from hydrophilic polymers and when different types of polymers are blended or emulsified with an oil phase the resulting gel is usually known as a composite gel.The objective of this study was to analyze the water uptake characteristics of whey proteinpolysaccharide containing composite hydrogels. Composite and composite emulsion gels were formulated in this study using whey protein, xanthan (XN), pectin (PC), alginate (AL), and sunflower oil. Water absorption of hydrogels was studied using Nuclear Magnetic Resonance (NMR) relaxometry through transverse relaxation time (T 2 ) measurements, and Non-Negative-Least-Square (NNLS) analysis. Swelling ratios (SR) of different gels were determined. Swelling of the gels was also evaluated mathematically and water uptake of hydrogels was explained by the power law model and diffusion rate constants based on power law model were determined. Results showed that NMR relaxometry could be used to differentiate water uptake mechanisms of composite hydrogels. Practical applicationsBiodegradable hydrogels provide controlled delivery of nutrients, bioactive agents such as antioxidants and antimicrobial agents at a desired site and time and at a specific rate. Incorporating bioactive agents to these gels also protects sensitive nutrients and may increase the shelf life of some potential food products. The swelling characteristics of hydrogels provide information about the possible release behavior of the hydrogels. When a hydrogel is loaded with an agent and placed in an aqueous medium, usually the release rate of the agent from the gel and the swelling ratio (SR) of the gel due to solvent uptake from the surrounding medium is proportional to each other. In this study, effects of different polysaccharides on the SR of composite whey protein hydrogels were determined by NMR relaxometry. NMR enabled fast and easy monitoring for hydrogel swelling. Furthermore, NMR provided more detailed information on swelling mechanism than conventional methods proving potential for further applications. K E Y W O R D S composite hydrogel, emulsion gel, NMR relaxometry, swelling, whey protein isolate

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Section: Resultsmentioning

confidence: 99%

Effect of different polysaccharides on swelling of composite whey protein hydrogels: A low field (LF) NMR relaxometry study

Özel

Uguz

Kilercioğlu

et al. 2016

J Food Process Engineering

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“…This coagulation temperature range involved egg white proteins, which were denatured and partially aggregated at the temperature range [40]. Thus, the mixture printing system had a gelling property similar to that of protein, which is heat-set gelation [41]. Furthermore, G′ was higher than G″ in the linear viscoelastic region ( Figure 6C,D), suggesting the mixture systems could form elastic gel or a gel-like structures.…”

Section: Rheological Behaviormentioning

confidence: 98%

Optimization of the Formulation and Properties of 3D-Printed Complex Egg White Protein Objects

Liu

Yang

Bhandari

et al. 2020

Foods

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The 3D printing of foods is an emerging technique for producing unique and complex food items. This study presents the optimization of a new formulation for 3D printing foods on the basis of a complex system, which contains egg white protein (EWP), gelatin, cornstarch, and sucrose. The effects of different formulations on the rheological properties and the microstructure of the printing system were investigated. The formulation was optimized through response surface methodology, and a central composite design was adopted. The optimum formulation of the 3D mixture printing system was made of gelatin (14.27 g), cornstarch (19.72 g), sucrose (8.02 g), and EWP (12.98 g) in 250 mL of total deionized water with a maximum sensory evaluation score of 34.47 ± 1.02 and a viscosity of 1.374 ± 0.015 Pa·s. Results showed that the viscosity of the formulation correlated with the sensory evaluation score. The rheological properties and tribological behavior of the optimum formulation significantly differed from those of other formulations. A viscosity of 1.374 Pa·s supported the timely flow out of the printing material from the nozzle assisting 3D printability. Thus, 3D printing based on the egg white protein mixture system is a promising method for producing complex-shaped food objects.

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“…Hydrogels based on xanthan can be formed in the presence of bivalent cations, such as Ca 2+ , Mg 2+ , Cd 2+ or Pb 2+ [67,68]. Xanthan and hydrogels based on this polysaccharide have found applications in various fields, such as medicine (e.g., tissue engineering and drug delivery systems) [69,70] or food industry (e.g., freeze–thaw stabilizers) [71,72].…”

Section: Polysaccharide Hydrogelsmentioning

confidence: 99%

Application of Polysaccharide-Based Hydrogels as Probiotic Delivery Systems

Kwiecień

2018

Gels

100

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Polysaccharide hydrogels have been increasingly utilized in various fields. In this review, we focus on polysaccharide-based hydrogels used as probiotic delivery systems. Probiotics are microorganisms with a positive influence on our health that live in the intestines. Unfortunately, probiotic bacteria are sensitive to certain conditions, such as the acidity of the gastric juice. Polysaccharide hydrogels can provide a physical barrier between encapsulated probiotic cells and the harmful environment enhancing the cells survival rate. Additionally, hydrogels improve survivability of probiotic bacteria not only under gastrointestinal track conditions but also during storage at various temperatures or heat treatment. The hydrogels described in this review are based on selected polysaccharides: alginate, κ-carrageenan, xanthan, pectin and chitosan. Some hydrogels are obtained from the mixture of two polysaccharides or polysaccharide and non-polysaccharide compounds. The article discusses the efficiency of probiotic delivery systems made of single polysaccharide, as well as of systems comprising more than one component.

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Influence of Xanthan–Curdlan Hydrogel Complex on Freeze‐Thaw Stability and Rheological Properties of Whey Protein Isolate Gel over Multiple Freeze‐Thaw Cycle

Abstract: Application of XCHC in the formulation of frozen dairy-based food products has the potential to enhance freeze-thaw stability and minimize moisture migration caused by temperature abuses of the products during distribution and consumer application.

Cited by 42 publications

References 38 publications

Effect of different polysaccharides on swelling of composite whey protein hydrogels: A low field (LF) NMR relaxometry study

Effect of different polysaccharides on swelling of composite whey protein hydrogels: A low field (LF) NMR relaxometry study

Optimization of the Formulation and Properties of 3D-Printed Complex Egg White Protein Objects

Application of Polysaccharide-Based Hydrogels as Probiotic Delivery Systems

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