scholarly journals Flaxseed Gum Solution Functional Properties

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 681 ◽  
Author(s):  
Yingxue Hu ◽  
Youn Young Shim ◽  
Martin J.T. Reaney
Keyword(s):  
Functional Properties ◽  
Food Product ◽  
Hot Water ◽  
Solution Stability ◽  
Extraction Temperature ◽  
Linum Usitatissimum L ◽  
Improved Stability ◽  
Commercial Value ◽  
Whole Seed ◽  
Flaxseed Gum

Flaxseed gum (FG) is a by-product of flax (Linum usitatissimum L.) meal production that is useful as a food thickener, emulsifier, and foaming agent. FG is typically recovered by hot-water extraction from flaxseed hull or whole seed. However, FG includes complex polymer structures that contain bioactive compounds. Therefore, extraction temperature can play an important role in determining its functional properties, solution appearance, and solution stability during storage. These characteristics of FG, including FG quality, determine its commercial value and utility. In this study, FG solution functional properties and storage stability were investigated for solutions prepared at 70 and 98 °C. Solutions of FG prepared at 98 °C had lower initial viscosity than solutions extracted at 70 °C; though the viscosity of these solutions was more stable during storage. Solutions prepared by extraction at both tested temperatures exhibited similar tolerance to 0.1 mol/L salt addition and freeze-thaw cycles. Moreover, the higher extraction temperature produced a FG solution with superior foaming and emulsification properties, and these properties were more stable with storage. Foams and emulsions produced from FG extracted at higher temperatures also had better stability. FG extracted at 98 °C displayed improved stability and consistent viscosity, foamability, and emulsification properties in comparison to solutions prepared at 70 °C. Therefore, the FG solution extracted at 98 °C had more stable properties and, potentially, higher commercial value. This result indicates that FG performance as a commercial food additive can influence food product quality.

Effect of extraction temperature on composition, structure and functional properties of flaxseed gum

2017 ◽  
Vol 215 ◽  
pp. 333-340 ◽  
Author(s):  
Pratibha Kaushik ◽  
Kim Dowling ◽  
Raju Adhikari ◽  
Colin J. Barrow ◽  
Benu Adhikari
Keyword(s):  
Functional Properties ◽  
Extraction Temperature ◽  
Composition Structure ◽  
Flaxseed Gum

Effect of Ultrasonic Wave on Lentinan Extraction

2011 ◽  
Vol 291-294 ◽  
pp. 1339-1343
Author(s):  
Wen Bo Zhang ◽  
Hong Rui Li ◽  
Jun Tao ◽  
Bing Bing Dong
Keyword(s):  
Extraction Efficiency ◽  
Hot Water ◽  
Water Extraction ◽  
Extraction Technique ◽  
Orthogonal Experimental Design ◽  
Extraction Temperature ◽  
Lentinus Edodes ◽  
Extraction Condition ◽  
Hot Water Extraction ◽  
Extraction Parameters

The research in this paper optimized the extraction technique of lentinan with ultrasonic assistant method on the basis of hot water extraction technique, and investigated the promoting function of ultrasound to polysaccharides extraction. Extraction condition was selected by means of orthogonal experimental design, four factors and three levels L9(34), after key elements were respectively chosen through single factor experiments. Comparison between optimal extraction parameters of two method, hot water extraction technique and ultrasonic assistant extraction technique, showed decreased extraction temperature and significantly shortened extraction time, which existed in the second means, improved the extraction efficiency. Lentinus edodes polysaccharide extracted with ultrasonic assistant technique, the extraction rate and polysaccharide content percentage increased 6.22% and 8.66% respectively, comparative to which extracted with hot water extraction technique.

Evaluation of Physico-chemical and Rheological Properties of Blend of Soy with Standardized Milk

2019 ◽  
Vol 56 (2) ◽  
pp. 124
Author(s):  
Devendra Pratap ◽  
Rakhi Singh ◽  
Ankur Ojha
Keyword(s):  
Protein Content ◽  
Rheological Properties ◽  
Functional Properties ◽  
Standard Procedure ◽  
Titratable Acidity ◽  
Hot Water ◽  
Soy Milk ◽  
Physico Chemical ◽  
And Control ◽  
Water Ratio

The present investigation was carried out to evaluate the feasibility of fortification of soymilk with standardized milk for the production of fortified nutritive milk formulation. The functional properties of cattle milk can be enhanced by blending of soy milk. The soymilk was obtained by using standard procedure by grinding soaked seeds of soybean with hot water (bean to water ratio, 1: 4 w/v). In the present study three formulations of soy and standardized milk were prepared as follows T<sub>1</sub> (100% soymilk), T<sub>2</sub> (50% soymilk: 50% standardized milk), T<sub>3</sub> (60% soymilk: 40% standardized milk), and T<sub>4</sub> (70% soymilk: 30% standardized milk) and Control as T<sub>0</sub> (standardized milk). The changes in physico-chemical, sensory and rheological properties were recorded. The results revealed that overall organoleptic acceptability scores of formulated milks formulations were 6.9, 8.06, 7.65, 7.04 and 8.49 for the formulation T<sub>1</sub>, T<sub>2</sub>, T<sub>3</sub>, T<sub>4</sub> and T<sub>0</sub>, respectively. Fat, total solids, titratable acidity, pH, ash and solid non fat content were decreased with increasing soymilk proportion, while moisture and protein content were increased. The blending of different ratio of soymilk with standardized milk had significant affect on colour attributes (L*, a* and b*). Yellowness and greenness increased while lightness decreased as the proportion of soymilk increased.

scholarly journals Deep Eutectic Solvents Based Ultrasonic Extraction of Polysaccharides from Edible Brown Seaweed Sargassum horneri

2020 ◽  
Vol 8 (6) ◽  
pp. 440
Author(s):  
Jinggui Nie ◽  
Danting Chen ◽  
Yanbin Lu
Keyword(s):  
Choline Chloride ◽  
Brown Seaweed ◽  
Deep Eutectic Solvents ◽  
Significant Inhibition ◽  
Hot Water ◽  
Ultrasonic Extraction ◽  
Sargassum Horneri ◽  
Molar Ratio ◽  
Extraction Temperature

In this work, a method for ultrasonic extraction of polysaccharides from Sargassum horneri using deep eutectic solvents was proposed. The studied deep eutectic solvents were composed of choline chloride, 1,2-propanediol and water. Based on the single-factor experiment results, four experimental factors were systematically evaluated, giving the optimal extraction conditions as follows: molar ratio of choline chloride to 1,2-propanediol of 1:2, water content of 30% (v/v), solid-liquid ratio of 1:30 (g/mL), and the extraction temperature of 70 °C. Fourier transform infrared spectroscopy and X-ray diffraction were utilized to investigate changes in the chemical characteristic of extracted polysaccharides. The results indicated that deep eutectic solvents had stronger protein and calcium carbonate removal ability than that of a conventional hot water extraction method. Moreover, in vitro antioxidant activity tests exhibited that the obtained polysaccharides had significant inhibition effects on DPPH and ABTS radicals. The proposed deep eutectic solvents assisted ultrasonic extraction protocol was considered to be a green, fast and effective protocol for extracting polysaccharides from Sargassum horneri.

scholarly journals Nutritional Composition, Bioactive Compounds and Functional Evaluation of Various Parts of Cajanus cajan (L.) Millsp

Agriculture ◽  
2020 ◽  
Vol 10 (11) ◽  
pp. 558
Author(s):  
Shu-Er Yang ◽  
Thuy-Lan Thi Vo ◽  
Chien-Lin Chen ◽  
Nae-Cherng Yang ◽  
Chen-I Chen ◽  
...  
Keyword(s):  
Cajanus Cajan ◽  
Biological Effects ◽  
Reducing Power ◽  
Food Product ◽  
Pigeon Pea ◽  
Nutritional Composition ◽  
Hot Water ◽  
Grain Legume ◽  
Functional Evaluation ◽  
Health Food

The pigeon pea (Cajanus cajan (L.) Millsp.) is one of the major grain legume crops of the tropical world and recent evidence indicates that it possesses various health benefits. However, to the best of our knowledge, no comparison has been made on the nutritional composition and biological functions of its leaves, seeds, and roots. Therefore, the present study investigates which part of the C. cajan (L.) Millsp plant has the highest potential for development as a health food product. Results show that C. cajan (L.) Millsp roots (CCR) have a higher total polyphenol content (TPC) and total flavonoids flavonoid (TFC) contents than leaves and seeds. The antioxidant, anti-hyperglycemic, and anti-bacterial activities of CCR extracted with hot water (HWCR), 50% ethanol (EECR50), and 95% ethanol (EECR95) were determined. We found that EECR95 had the strongest antioxidant activity, as evaluated by 1,1-Diphenyl-2-picrylhydrazyl radical (DPPH) and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS+) scavenging, and reducing power. EECR95 exhibited higher anti-hyperglycemic ability (inhibition of α-glucosidase and α-amylase activities) and anti-glycation effects (IC50 = 39, 120 and 229 μg/mL, respectively) than HWCR and EECR50. EECR95 also exhibited potent anti-bacterial activities on E. coli, Staphylococcus aureus, Porphyromonas gingivalis, and Streptococcus mutans, with minimum inhibitory concentrations of 113, 180, 16, and 100 μg/mL, respectively. Based on above results, we conclude that CCR has considerable potential for health food development and further studies of CCR in animals to confirm these biological effects and safety issues are warranted.

Influence of Postharvest Hot Water Treatment on Nutritional and Functional Properties of Kumquat (Fortunella japonica Lour. Swingle Cv. Ovale) Fruit

2008 ◽  
Vol 56 (2) ◽  
pp. 455-460 ◽  
Author(s):  
Mario Schirra ◽  
Amedeo Palma ◽  
Salvatore D’Aquino ◽  
Alberto Angioni ◽  
Elisabeth V. Minello ◽  
...  
Keyword(s):  
Water Treatment ◽  
Functional Properties ◽  
Hot Water ◽  
Hot Water Treatment

scholarly journals The Role of Ultrasound in the Preparation of Zein Nanoparticles/Flaxseed Gum Complexes for the Stabilization of Pickering Emulsion

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 1990
Author(s):  
Yinghao Li ◽  
Ge Xu ◽  
Weiwei Li ◽  
Lishuang Lv ◽  
Qiuting Zhang
Keyword(s):  
Pickering Emulsion ◽  
Stable Complex ◽  
Pickering Emulsions ◽  
Low Temperature Storage ◽  
Improved Stability ◽  
Complex Preparation ◽  
Absolute Potential ◽  
Future Work ◽  
Flaxseed Gum

Ultrasound is one of the most commonly used methods to prepare Pickering emulsions. In the study, zein nanoparticles-flaxseed gum (ZNP-FSG) complexes were fabricated through various preparation routes. Firstly, the ZNP-FSG complexes were prepared either through direct homogenization/ultrasonication of the zein and flaxseed gum mixture or through pretreatment of zein and/or flaxseed gum solutions by ultrasonication before homogenization. The Pickering emulsions were then produced with the various ZNP-FSG complexes prepared. ZNP-FSG complexes and the final emulsions were then characterized. We found that the complex prepared by ultrasonication of zein as pretreatment followed by homogenization of the ZNP with FSG ((ZNPU-FSG)H) exhibited the smallest turbidity, highest absolute potential value, relatively small particle size, and formed the most stable complex particles. Meanwhile, complex prepared through direct ultrasonication plus homogenization on the mixture ((ZNP-FSG)HU) showed significantly decreased emulsifying properties and stability. Compared with the complex without ultrasonic treatment, the complex and emulsion, which prepared by ultrasonicated FSG were extremely unstable, and the phase separation phenomenon of the emulsion was observed 30 min after preparation. The above conclusions are also in line with the findings obtained from the properties of the corresponding emulsions, such as the droplets size, microstructure, freeze-thaw stability, and storage stability. It is, therefore, clear that to produce stable Pickering emulsion, ultrasonication should be avoided to apply together at the end of ZNP-FGS complex preparation. It is worth noticing that the emulsions prepared by complex with ultrasonicated zein (ZNPU-FSG)H are smaller, distributed more uniformly, and are able to encapsulate oil droplets well. It was found that the emulsions prepared with ZNPU-FSG remained stable without serum phase for 14 days and exhibited improved stability at low-temperature storage. The current study will provide guidance for the preparation of protein–polysaccharide complexes and Pickering emulsions for future work.

scholarly journals Evaluation of the Proximate and Functional Properties of Flours from Brown Variety of African Yam Bean (Sphenostylis stenocarpa) Seeds

2019 ◽  
pp. 1-8 ◽  
Author(s):  
Ijeoma M. Agunwah ◽  
Ijeoma A. Olawuni ◽  
Juliana C. Ibeabuchi ◽  
Anthonia E. Uzoukwu ◽  
Serah O. Alagbaoso
Keyword(s):  
Functional Properties ◽  
Protein Composition ◽  
Food Product ◽  
Functional Results ◽  
Protein Isolate ◽  
Protein Concentrate ◽  
African Yam Bean ◽  
Significant Difference ◽  
Food Product Development ◽  
Sphenostylis Stenocarpa

Aim: To create variety of flours through food product development by checking the proximate and functional properties of flours from brown variety of African yam bean (Sphenostylis stenocarpa) seeds. Study Design: This study was made to fit into a one way Analysis of Variance. Place and Duration of Study: The research was carried out at the Department of Food Science and Technology laboratory, Federal University of Technology, Owerri, Nigeria, between July 2017 and September 2018. Methodology: Brown coloured variety of African yam bean seeds were sorted, soaked, dehulled and milled to obtain full fat flour. The full fat flour was further processed to obtain defatted flour, protein isolate and protein concentrate. The different flours were analysed to determine their proximate and functional properties. Results: From the results of the proximate composition, it showed that the protein isolate value 89.1±0.23% was higher than the protein composition of the full fat, defatted and protein concentrates which has 21.8±0.16%, 23.1±0.06% and 61.7±0.21% composition respectively. There were no significant difference (p<0.05) between the protein concentrate, protein isolate, full fat flour and defatted flour. The functional properties revealed high bulk density of (0.50± 0.01) for the defatted flour more than the full fat flour (0.35± 0.10) while the emulsion capacity of the protein concentrate and protein isolate flour was found to be (30.7±0.19%) and (35.3± 0.16%) respectively. Conclusion: The proximate and functional results obtained indicate that the starches from African yam bean will have useful technological properties for many applications both in food industries and in the production industries such as in paper and textile industries. It can also be said that African yam bean represents a source of alternative protein supplement and its protein isolates possess certain characteristics that will aid in protein enrichment for some food products.

scholarly journals Characteristic of Cowpea (Vigna unguiculata) Protein Concentrates Protein Fraction on their Solubility

2020 ◽  
Vol 13 (1) ◽  
pp. 30-37
Author(s):  
Ika Ratna Agustin ◽  
Yunianta ◽  
Teti Estiasih
Keyword(s):  
Functional Properties ◽  
Vigna Unguiculata ◽  
Food Product ◽  
Precipitation Method ◽  
Distilled Water ◽  
Maximum Solubility ◽  
Protein Concentrates ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
High Concentrations

Cowpea (Vigna unguiculata L. Walp) has a protein content of 22,9% to obtain the protein in high concentrations, is made as a concentrates or isolates protein. The aim of study to determine of chemical and functional properties of flour and cowpea protein concentrates on their solubility. The study uses a completely randomized design with precipitation method based on solvent, there is distilled water, 5% salt solution, alkaline solution (NaOH 0,5 N) and ethanol 70%. The result showed that cowpea protein fractions of albumin, globulin, glutelin and prolamin had different minimum and maximum solubility. Flour and cowpea protein concentrates had different chemical composition and functional properties. Flour and cowpea protein concentrates can be develop in various food product

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