The functional and nutritional aspects of hydrocolloids in foods

Li, Juan-Mei; Nie, Shaoping

doi:10.1016/j.foodhyd.2015.01.035

Cited by 351 publications

(171 citation statements)

References 175 publications

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“…In this way, hydrocolloids added to dough have the ability of dispersing and absorbing more water as compared to native starch (Ortolan et al 2015). According to Li and Nie (2016), the viscosity of the pregelatinized starch contained in colloidal suspensions was increased by the thickening of the liquid phase attributed to liquid absorption and resultant swelling of the dispersed colloid. Figure 1b, c show the storage (G 0 ) and loss modules (G 00 ) as function of strain for 1.0 rad s -1 oscillation.…”

Section: Discussionmentioning

confidence: 99%

Effect of gelatinized flour fraction on thermal and rheological properties of wheat-based dough and bread

et al. 2016

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This work considered gelatinized wheat flour fraction with properties similar to hydrocolloid to enhance the strength of dough network by improving water retention and rheological characteristics. The gelatinized (90°C ) fraction of the wheat flour was incorporated in the dough formulation at different levels (5, 10, and 20% w/w). The effects of the gelatinized flour (GF) fraction on the dough rheology and thermal properties were studied. The incorporation of GF induced a moderate increase of dough viscoelasticity and reduced the freezing and melting enthalpies. On the other hand, the changes in bread textural properties brought by incorporation of GF were insignificant, indicating that the gelatinized fraction acted as a binder that enhanced water trapping in the structure. SEM images showed a more heterogeneous crumb microstructure (e.g., gas cells, porous, etc.) bread prepared using GF. Drying kinetics obtained from TGA indicated that the water diffusivity decreased with the incorporation of GF, which suggested that the bread had a compact microstructure.

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Section: Discussionmentioning

confidence: 99%

Effect of gelatinized flour fraction on thermal and rheological properties of wheat-based dough and bread

et al. 2016

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“…to improve foods' sensory properties in low-fat formulations [52], is partly driven by innovation in specialty products for health-conscious consumers [53]. However, several studies have reported altered microbiota composition and gut inflammation in rodents fed commonly used emulsifiers [29,[54][55][56].…”

Section: Food Additivesmentioning

confidence: 99%

The Western Diet–Microbiome-Host Interaction and Its Role in Metabolic Disease

Zinöcker¹,

Lindseth²

2018

Preprint

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Abstract:The dietary pattern that characterizes the Western diet is strongly associated with obesity and related metabolic diseases, but biological mechanisms supporting these associations remain largely unknown. We argue that the Western diet is promoting inflammation that arises from both structural and behavioral changes in the resident microbiome. The environment created in the gut by ultra-processed foods, a hallmark of the Western diet, is an evolutionarily unique selection ground for microbes that can promote diverse forms of inflammatory disease. Recognizing the importance of the microbiome in the development of diet-related disease has implications for future research, public dietary advice as well as food production practices. Research into food patterns suggest that whole foods is a common denominator of diets associated with a low level of diet-related disease. Hence, by studying how ultra-processing changes properties of whole foods and how these foods affect the gut microbiome, more useful dietary guidelines can be made. Innovations in food production should be focusing on enabling health in the super-organism of man and microbe, and stronger regulation of potentially hazardous components of food products is warranted.

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“…According to Naji-Tabasi and Razavi (2015), the drop in viscosity of gums as the shear rate increases, a typically pseudoplastic behavior, is attributed to the orientation of polymers, initially intertwined and entangled. Li and Nie (2016), in turn, concluded that the rheological responses of gum arabic to shearing are attributed to the presence of an equilibrium system (aggregation and disaggregation) of molecular chains instead of the linear orientation of molecules.…”

Section: Rheological Behavior Of Bgmentioning

confidence: 99%

Colloidal and rheological behavior of aqueous dispersions of buriti tree (mauritia flexuosa) gum

2017

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The temperature, concentration and pH variables influence the aqueous dispersion of the gum properties. In this context, the aims of this research were to characterize the gum obtained from the buriti tree (Mauritia Flexuosa) trunk exudate, as well as to evaluate the colloidal and rheological behavior of the aqueous dispersions of this gum. Thus, the centesimal composition, absolute zeta (ζ) potential as a function of pH (1.2 to 4.0), particle size distribution, as well as the rheological properties of the gum at different temperatures (15, 20, 25, 30, and 40 °C) and concentrations (4, 5, 8, and 10% (m/v)) were studied. In addition, the Newton, Power Law, and Herschel-Bulkley models were fitted to the rheological data. Buriti tree gum (BG) was found to have 10.43% moisture, 5.05% ashes, 0.68% lipids, 3.09% proteins, and 80.76% carbohydrate. The aqueous dispersion of the gum (1%) had a ζ value of -17.1 mV with a tendency for greater stability at pH < 4 and polydisperse particle size distribution (45 nm to 648.1 nm diameter) with PDI (polydispersity index) of 1. The aqueous dispersion with 4 and 5% gum had typical Newtonian fluid behavior and became pseudoplastic at concentrations of 8 and 10%. The Herschel-Bulkley model had the best fit to the rheological data (r2 > 0.99). Gum dispersion viscosity decreased with higher temperature and lower concentration. The activation energy (Ea) value for gum dispersion ranged from 9.07 to 17.35 kJ/mol.

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The functional and nutritional aspects of hydrocolloids in foods

Cited by 351 publications

References 175 publications

Effect of gelatinized flour fraction on thermal and rheological properties of wheat-based dough and bread

Effect of gelatinized flour fraction on thermal and rheological properties of wheat-based dough and bread

The Western Diet–Microbiome-Host Interaction and Its Role in Metabolic Disease

Colloidal and rheological behavior of aqueous dispersions of buriti tree (mauritia flexuosa) gum

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The functional and nutritional aspects of hydrocolloids in foods

Cited by 351 publications

References 175 publications

Effect of gelatinized flour fraction on thermal and rheological properties of wheat-based dough and bread

Effect of gelatinized flour fraction on thermal and rheological properties of wheat-based dough and bread

The Western Diet&ndash;Microbiome-Host Interaction and Its Role in Metabolic Disease

Colloidal and rheological behavior of aqueous dispersions of buriti tree (mauritia flexuosa) gum

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The Western Diet–Microbiome-Host Interaction and Its Role in Metabolic Disease