“Nata Puree,” a Novel Food Material for Upgrading Vegetable Powders, Made by Bacterial Cellulose Gel Disintegration in the Presence of (1,3)(1,4)-β-Glucan

Tokuyasu, Ken; Yamagishi, Kazumasa; Matsuki, Junko; Nei, Daisuke; Sasaki, Tomoko; Ike, Masakazu

doi:10.5458/jag.jag.jag-2021_0009

Cited by 5 publications

(21 citation statements)

References 26 publications

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“…The use of NP in the preparation of vegetable powder pastes could help broaden the range of applications for 3D food printing by dispersing particles in the suspension and binding the particles to improve the firmness. 11) NP exhibits an excellent particle-binding activity at a low concentration (0.71 %), 11) which is much lower than that (10 %) for xanthan gum and hydroxypropyl methylcellulose applied in the previous study. 9) Present study examined the effects of NPTG supplementation in C0 paste on paste properties, which is an important factor in 3D food cooking.…”

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confidence: 63%

“…Nata puree (NP) was prepared as previously described with modifications. 11) Tamarind seed gum (TG) was prepared by dissolving tamarind seed gum (Tamarind gum, Tokyo Chemical Industry Co., Ltd., Tokyo, Japan) in water and autoclaving at 121 ºC for 15 min prior to its use as a water-soluble polysaccharide for disintegration of nata de coco (Morinaga nata de coco plain, Morinaga Milk Industry Co., Ltd., Tokyo, Japan) for preparation of NP (NPTG).…”

Section: Figmentioning

confidence: 99%

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Cabbage Core Powder as a New Food Material for Paste Preparation with “Nata Puree”

et al. 2022

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CC; cabbage core, NP; nata puree, NPTG; NP made with tamarind seed gum Any Necessary Footnotes: 2 Cabbage core (CC) is regarded as a waste part of the vegetable, despite being edible and containing various nutritional and functional compounds. We investigated the properties of CC powder with particle sizes <1 mm as a new food material. CC powder was more resistant to structural deformation than leaf-derived powder, particularly CC powder with particles ≥0.3 mm in size. To examine the application of CC powder in 3D printed foods, we investigated the effects of "nata puree," a disintegrated nata de coco made with tamarind seed gum (NPTG), on paste made with CC powder. NPTG promoted stable binding of paste made using CC powder, which was successfully extruded using a syringe to form a bar with a granular structure. Thus, CC powder possesses unique textural/structural properties for its application in next-generation foods.

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confidence: 63%

Section: Figmentioning

confidence: 99%

Cabbage Core Powder as a New Food Material for Paste Preparation with “Nata Puree”

et al. 2022

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“…Preparation of NP samples. BC disintegration in water only and in the presence of BG, TG, and BX was performed for preparation of the corresponding samples called BCW, NPBG, NPTG, and NPBX, respectively, using a modified version of our previously described protocol 7) : 20 g of de-syrupped BC (corresponding to 138 mg dry BC) and 27 mL of a solution of 0.35 % (w/v) water-soluble polysaccharide (0.27 % (w/v) final concentration for BC, TG, and BX) were mixed for disintegration at 25,000 rpm for 30 s using a blender (Foodmill TML180, Tostem, Tokyo, Japan); disintegration was repeated three more times. For BCW preparation, 27 mL of distilled water, instead of a solution of a water-soluble polysaccharide, was mixed with de-syrupped BC blocks for disintegration following the same protocol as above.…”

Section: Methodsmentioning

confidence: 99%

“…In our previous report, NP preparation was developed based on the fact that a BC gel can be more efficiently disintegrated in the presence of BG than in its absence. 7) Herein, we adopted a smaller blender and lower BC concentration than previously. We also Figure 1 shows that NPBG, NPTG, and NPBX were prepared in a well-disintegrated form, as confirmed by passing through a stainless mesh with a pore diameter of 0.3 mm.…”

Section: Preparation Of Npsmentioning

confidence: 99%

“…In this study, we focused on "nata puree (NP)," a disintegrated bacterial cellulose (BC) in the presence of a water-soluble polysaccharide, as a new additive for stabilizing flour dispersion in batter. 7) In that report, NP was The profile suggests that the cell wall components in potato powder could interact with cellulose and/or a water-soluble polysaccharide [ (1,3)(1,4)--glucan (BG)] in the NP.…”

Section: Introductionmentioning

confidence: 99%

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Characterization of the Interactions between Cereal Flour and “Nata Puree” in Batter

et al. 2022

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This study aimed to characterize the interactions between cereal flour (rice, wheat, and barley) and "nata puree" (NP), a disintegrated bacterial cellulose (BC) in the presence of a water-soluble polysaccharide, with powder-dispersion activity. Pasting properties of cereal flour with additives were analyzed using a Rapid Visco Analyzer, and disintegrated BC in water (BCW), three water-soluble polysaccharides:(1,3)(1,4)--glucan, tamarind seed gum, and birchwood xylan, and the corresponding NPs were used as additives. For rice flour, additional BCW or NPs increased the initial and the peak viscosity. The addition of water-soluble polysaccharides produced the opposite trend: viscosity increased from the peak time to the end of measurements. For wheat flour, the addition of BCW or NP delayed the peak time and increased peak viscosity; the increase was maintained till the end of measurements. For barley flour, the additional BCW or NP caused a higher gelatinization rate and increased viscosity at the starch-retrogradation stage. Next, static gelatinization of a rice flour suspension in NP was successfully accomplished before placing it in a vessel; NP concentration in the gel significantly affected the firmness. Thus, the dynamic and unique interactions between various cereal flours and cell-wall polysaccharides in NPs can increase the flours' potential; static gelatinization of cereal flour with NP could expand flours' application range in both current and next-generation cooking.

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Characterization of hybrid nanofibrils composed of xyloglucan and disintegrated bacterial cellulose

Tagawa,

Tokuyasu,

Yamagishi

et al. 2024

Cellulose

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Nata puree (NP)—obtained by disintegrating nata de coco (bacterial cellulose [BC]) using a household blender—can be combined with tamarind seed gum (TG) to generate NPTG. In this study, BC fibrils (BC-TG) were prepared by removing free TG from NPTG and characterized. BC-TG exhibited high water dispersibility and relatively long nanofibrils (> 20 μm). We examined the distribution of xyloglucan, the main component of TG, on BC nanofibrils using immunofluorescence staining with calcofluor white, which stains the hydrophilic cellulose surface, and found that xyloglucan was adsorbed at different sites along the fibers. This indicated that BC-TG was a composite nanofibril of xyloglucan and BC. Furthermore, BC-TG showed a higher degree of adsorption on hydrophobic plastic substrates than BC did, suggesting a change in the surface properties of BC. Because the BC-TG preparation process is simple, requires only water and raw materials, and does not involve chemical reactions, it is expected to be an environmentally friendly method for the preparation and modification of BC nanofibrils.

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“Nata Puree,” a Novel Food Material for Upgrading Vegetable Powders, Made by Bacterial Cellulose Gel Disintegration in the Presence of (1,3)(1,4)-β-Glucan

Abstract: Bacterial cellulose gel disintegration in the presence of (1,3)(1,4)--glucan "Nata puree," a novel food material for upgrading vegetable powders, made by bacterial cellulose gel disintegration in the presence of (1,3)(1,4)--glucan

Cited by 5 publications

References 26 publications

Cabbage Core Powder as a New Food Material for Paste Preparation with “Nata Puree”

Cabbage Core Powder as a New Food Material for Paste Preparation with “Nata Puree”

Characterization of the Interactions between Cereal Flour and “Nata Puree” in Batter

Characterization of hybrid nanofibrils composed of xyloglucan and disintegrated bacterial cellulose

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