پیوندهای مفید
اخبار و اعلانات
آمار
| تعداد نشریات | 158 |
| تعداد شمارهها | 6,225 |
| تعداد مقالات | 67,685 |
| تعداد مشاهده مقاله | 114,972,813 |
| تعداد دریافت فایل اصل مقاله | 89,644,928 |
The physical and rheological properties of egg albumin emulsions are influenced by basil seed gum as the stabilizer | ||
| Journal of Food and Bioprocess Engineering | ||
| مقاله 10، دوره 3، شماره 1، شهریور 2020، صفحه 61-68 اصل مقاله (834.18 K) | ||
| نوع مقاله: Original research | ||
| شناسه دیجیتال (DOI): 10.22059/jfabe.2020.76607 | ||
| نویسندگان | ||
| Saeed Mirarab Razi1؛ Ali Motamedzadegan* 1؛ Seyed Ahmad Shahidi2؛ Ali Rashidinejad* 3 | ||
| 1Sari Agricultural Sciences and Natural Resources University, Khazar Abad Road, PO Box 578, Sari, Mazandaran, Iran | ||
| 2Ayatollah Amoli Branch, Islamic Azad University, PO Box 678, Amol, Mazandaran, Iran | ||
| 3Riddet Institute Centre of Research Excellence, Massey University, Private Bag 11222, Palmerston North, New Zealand | ||
| چکیده | ||
| In this study, the effect of basil seed gum (BSG) on the stability and rheological properties of egg white albumin (EWA) emulsions was investigated. A constant amount of EWA (0.5% w/v) and different concentrations of BSG (0-0.3% w/v) were used for the manufacture and stabilization of oil-in-water emulsions (30% w/w). The results showed that by increasing BSG concentration, the storage (21 days) stability of the emulsions was significantly (p < 0.05) improved. The highest creaming index was obtained in the case of the control emulsion (containing no BSG). Negative zeta potential was observed for all emulsion samples, with the emulsion containing 0.3% BSG showing the most negative surface charge, indicating the improvement in the stability of the manufactured emulsions in the presence of BSG. All of the emulsions showed shear-thinning flow behavior. The apparent viscosity increased with the increase in BSG concentration. Hysteresis area increased due to the increase in BSG concentration. The results of the frequency sweep test showed that storage and loss moduli increased by increasing the frequency and both of these moduli increased due to the increase in BSG concentration. Fitting frequency sweep data with power-law model confirmed a gel-like behavior for the emulsions containing a higher concentration of BSG. Overall, the findings of this study demonstrated that basil seed gum at an optimum concentration (0.3%) could be used as a natural stabilizer in the food emulsions containing egg albumin. | ||
| کلیدواژهها | ||
| Basil seed gum؛ Emulsion stability؛ Flocculation؛ Particle size؛ Rheological properties | ||
| مراجع | ||
|
Akhtar, M., Dickinson, E., Mazoyer, J., & Langendorff, V. (2002). Emulsion stabilizing properties of depolymerized pectin. Food Hydrocolloids, 16(3), 249-256.
Anjaneyalu, Y. V., & Gowda, D. C. (1979). Structural studies of an acidic polysaccharide from Ocimum basilicum seeds. Carbohydrate Research, 75, 251-256.
Behrouzian, F., Razavi, S., & Alghooneh, A. (2017). Evaluation of interactions of biopolymers using dynamic rheological measurements: Effect of temperature and blend ratios. Journal of Applied Polymer Science, 134(5).
Carreau, P. J. (1972). Rheological equations from molecular network theories. Transactions of the Society of Rheology, 16(1), 99-127.
Cross, M. M. (1965). Rheology of non-Newtonian fluids: a new flow equation for pseudoplastic systems. Journal of Colloid Science, 20(5), 417-437.
Dickinson, E. (2003). Hydrocolloids at interfaces and the influence on the properties of dispersed systems. Food Hydrocolloids, 17(1), 25-39.
Doublier, J., & Launay, B. (1981). Rheology of galactomannan solutions: comparative study of guar gum and locust bean gum. Journal of Texture Studies, 12(2), 151-172.
Erçelebi, E. A., & Ibanoğlu, E. (2009). Rheological properties of whey protein isolate stabilized emulsions with pectin and guar gum. European Food Research and Technology, 229(2), 281-286.
Ferry, J. D., & Ferry, J. D. (1980). Viscoelastic properties of polymers: John Wiley & Sons.
Funami, T., Zhang, G., Hiroe, M., Noda, S., Nakauma, M., Asai, I., Phillips, G. O. (2007). Effects of the proteinaceous moiety on the emulsifying properties of sugar beet pectin. Food Hydrocolloids, 21(8), 1319-1329.
Garti, N., & Leser, M. E. (2001). Emulsification properties of hydrocolloids. Polymers for Advanced Technologies, 12(1‐2), 123-135.
Hayati, I. N., Man, Y. B. C., Tan, C. P., & Aini, I. N. (2009). Droplet characterization and stability of soybean oil/palm kernel olein O/W emulsions with the presence of selected polysaccharides. Food Hydrocolloids, 23(2), 233-243.
Hemar, Y., Tamehana, M., Munro, P., & Singh, H. (2001). Influence of xanthan gum on the formation and stability of sodium caseinate oil-in-water emulsions. Food Hydrocolloids, 15(4), 513-519.
Hesarinejad, M. A., Koocheki, A., & Razavi, S. M. A. (2014). Dynamic rheological properties of Lepidium perfoliatum seed gum: Effect of concentration, temperature and heating/cooling rate. Food Hydrocolloids, 35, 583-589.
Hosseini-Parvar, S. (2009). Basil seed gum (BSG): Physico-chemical, rheological and emulsifying characterization and its synergistic interactions in combination with locust bean gum and guar gum. Department of Food Science and Technology. Ferdowsi University of Mashhad.
Hosseini-Parvar, S., Matia-Merino, L., Goh, K., Razavi, S. M. A., & Mortazavi, S. A. (2010). Steady shear flow behavior of gum extracted from Ocimum basilicum L. seed: effect of concentration and temperature. Journal of Food Engineering, 101(3), 236-243.
Hosseini-Parvar, S., Matia-Merino, L., Mortazavi, S., & Razavi, S. (2014). Characterization of gum extracted from basil seed (ocimum basilicum L.): A physicochemical and rheological study. Carbohydrate Polymer, 114, 354-366.
Hosseini-Parvar, S. H., Matia-Merino, L., & Golding, M. (2015). Effect of basil seed gum (BSG) on textural, rheological and microstructural properties of model processed cheese. Food Hydrocolloids, 43, 557-567.
Huang, X., Kakuda, Y., & Cui, W. (2001). Hydrocolloids in emulsions: particle size distribution and interfacial activity. Food Hydrocolloids, 15(4-6), 533-542.
Kontogiorgos, V., Biliaderis, C. G., Kiosseoglou, V., & Doxastakis, G. (2004). Stability and rheology of egg-yolk-stabilized concentrated emulsions containing cereal β-glucans of varying molecular size. Food Hydrocolloids, 18(6), 987-998.
Krstonošić, V., Dokić, L., Dokić, P., & Dapčević, T. (2009). Effects of xanthan gum on physicochemical properties and stability of corn oil-in-water emulsions stabilized by polyoxyethylene (20) sorbitan monooleate. Food Hydrocolloids, 23(8), 2212-2218.
Kudryashova, E. V., Visser, A. J., van Hoek, A., & de Jongh, H. H. (2007). Molecular details of ovalbumin− pectin complexes at the air/water interface: A spectroscopic study. Langmuir, 23(15), 7942-7950.
Li, X., Al-Assaf, S., Fang, Y., & Phillips, G. O. (2013). Competitive adsorption between sugar beet pectin (SBP) and hydroxypropyl methylcellulose (HPMC) at the oil/water interface. Carbohydrate Polymers, 91(2), 573-580.
McClements, D. J. (2005). Theoretical analysis of factors affecting the formation and stability of multilayered colloidal dispersions. Langmuir, 21(21), 9777-9785.
Morris, E. R. (1989). Polysaccharide solution properties: origin, rheological characterization and implications for food systems. Frontiers in Carbohydrate Research, 1, 132-163.
Najafi, M. N., Hosaini, V., Mohammadi-Sani, A., & Koocheki, A. (2016). Physical stability, flow properties and droplets characteristics of Balangu (Lallemantia royleana) seed gum/whey protein stabilized submicron emulsions. Food Hydrocolloids, 59, 2-8.
Naji-Tabasi, S., & Razavi, S. M. A. (2017). Functional properties and applications of basil seed gum: An overview. Food Hydrocolloids, 73, 313-325.
Nakauma, M., Funami, T., Noda, S., Ishihara, S., Al-Assaf, S., Nishinari, K., & Phillips, G. O. (2008). Comparison of sugar beet pectin, soybean soluble polysaccharide, and gum arabic as food emulsifiers. 1. Effect of concentration, pH, and salts on the emulsifying properties. Food Hydrocolloids, 22(7), 1254-1267.
Neirynck, N., Dewettinck, K., & Van Der Meeren, P. (2007). Influence of pH and biopolymer ratio on sodium caseinate-guar gum interactions in aqueous solutions and in O/W emulsions. Food Hydrocolloids, 21(5-6), 862-869.
Niknam, R., Ghanbarzadeh, B., Ayaseh, A., & Rezagholi, F. (2018). The effects of Plantago major seed gum on steady and dynamic oscillatory shear rheology of sunflower oil‐in‐water emulsions. Journal of Texture Studies, 49(5), 536-547.
Niu, F., Niu, D., Zhang, H., Chang, C., Gu, L., Su, Y., & Yang, Y. (2016). Ovalbumin/gum arabic-stabilized emulsion: Rheology, emulsion characteristics, and Raman spectroscopic study. Food Hydrocolloids, 52, 607-614.
Niu, F., Zhou, J., Niu, D., Wang, C., Liu, Y., Su, Y., & Yang, Y. (2015). Synergistic effects of ovalbumin/gum arabic complexes on the stability of emulsions exposed to environmental stress. Food Hydrocolloids, 47, 14-20.
Osano, J. P., Hosseini-Parvar, S. H., Matia-Merino, L., & Golding, M. (2014). Emulsifying properties of a novel polysaccharide extracted from basil seed (Ocimum bacilicum L.): effect of polysaccharide and protein content. Food Hydrocolloids, 37, 40-48.
Paraskevopoulou, A., Boskou, D., & Kiosseoglou, V. (2005). Stabilization of olive oil–lemon juice emulsion with polysaccharides. Food Chemistry, 90(4), 627-634.
Rashidinejad, A., Birch, E. J., Sun-Waterhouse, D., & Everett, D. W. (2014). Delivery of green tea catechin and epigallocatechin gallate in liposomes incorporated into low-fat hard cheese. Food Chemistry, 156, 176-183.
Razi, S., Motamedzadegan, A., Shahidi, S., & Rashidinejad, A. (2018). Basil seed gum enhances the rheological and physical properties of egg albumin foams. Food Nutrition J: FDNJ-192. DOI, 10, 2575-7091.
Razi, S. M., Motamedzadegan, A., Matia-Merino, L., Shahidi, S.-A., & Rashidinejad, A. (2019). The effect of pH and high-pressure processing (HPP) on the rheological properties of egg white albumin and basil seed gum mixtures. Food Hydrocolloids, 94, 399-410.
Razi, S. M., Motamedzadegan, A., Shahidi, A., & Rashidinejad, A. (2018). The effect of basil seed gum (BSG) on the rheological and physicochemical properties of heat-induced egg albumin gels. Food Hydrocolloids, 82, 268-277.
Razi, S. M., Motamedzadegan, A., Shahidi, S.-A., & Rashidinejad, A. (2019). Physical and rheological properties of egg albumin foams are affected by ionic strength and basil seed gum supplementation. International Journal of Chemical Engineering, 2019.
Razi, S. M., Motamedzadegan, A., Shahidi, S.-A., & Rashidinejad, A. (2020). Steady and dynamic shear rheology as a toolfor evaluation of the interactions between egg white albumin and basil seed gum. Rheologica Acta, 1-15.
Sun, C., Gunasekaran, S., & Richards, M. P. (2007). Effect of xanthan gum on physicochemical properties of whey protein isolate stabilized oil-in-water emulsions. Food Hydrocolloids, 21(4), 555-564.
Tuinier, R., Ten Grotenhuis, E., & De Kruif, C. (2000). The effect of depolymerised guar gum on the stability of skim milk. Food Hydrocolloids, 14(1), 1-7.
Vardhanabhuti, B., & Ikeda, S. (2006). Isolation and characterization of hydrocolloids from monoi (Cissampelos pareira) leaves. Food Hydrocolloids, 20(6), 885-891.
Vélez, G., Fernández, M. A., Muñoz, J., Williams, P. A., & English, R. J. (2003). Role of hydrocolloids in the creaming of oil in water emulsions. Journal of Agricultural and Food Chemistry, 51(1), 265-269.
Wu, Y., Cui, W., Eskin, N., & Goff, H. (2009). An investigation of four commercial galactomannans on their emulsion and rheological properties. Food Research International, 42(8), 1141-1146.
Xiong, W., Ren, C., Jin, W., Tian, J., Wang, Y., Shah, B. R., . . . Li, B. (2016). Ovalbumin-chitosan complex coacervation: Phase behavior, thermodynamic and rheological properties. Food Hydrocolloids, 61, 895-902. | ||
|
آمار تعداد مشاهده مقاله: 413 تعداد دریافت فایل اصل مقاله: 332 |
||