scholarly journals Comparative study of the physicochemical properties of a vegan dressing-type mayonnaise and traditional commercial mayonnaise

2022 ◽  
Vol 72 (4) ◽  
pp. e439
Author(s):  
D.A. Cerro ◽  
A.P. Maldonado ◽  
S.B Matiacevich
Keyword(s):  
Physicochemical Properties ◽  
Oxidative Stability ◽  
Rheological Properties ◽  
Food Industry ◽  
Color Difference ◽  
Unsaturated Fat ◽  
Ft Ir ◽  
Pseudoplastic Fluids ◽  
New Consumer ◽  
Measured Water

The food industry has developed a vegan dressing-type mayonnaise due to new consumer demands. The aim of this study was to compare three commercial mayonnaise types with a vegan dressing, measuring their physicochemical properties. Four dressing samples were analyzed: vegan, homemade recipe, creamy, and light. The following properties were measured: water activity, color, droplet size, rheological properties, structural analysis, and oxidative stability. A high color difference was observed between vegan and the other samples due to the presence of chickpea protein. The size and distribution of droplets of the vegan sample were greater than the others. The rheological properties indicated that all samples are non-Newtonian pseudoplastic fluids. The FT-IR results indicated that the highest peak for vegan corresponded to its content in mono-unsaturated fat. Therefore, it showed the lowest oxidative stability. In conclusion, the mayonaise formulations were affected by physicochemical properties such as the content and composition of the oil, thickener and protein contents, along with processing technology.

scholarly journals Natural Yogurt Stabilized with Hydrocolloids from Butternut Squash (Cucurbita moschata) Seeds: Effect on Physicochemical, Rheological Properties and Sensory Perception

Fluids ◽  
2021 ◽  
Vol 6 (7) ◽  
pp. 251
Author(s):  
Sergio A. Rojas-Torres ◽  
Somaris E. Quintana ◽  
Luis Alberto García-Zapateiro
Keyword(s):  
Shear Rate ◽  
Physicochemical Properties ◽  
Rheological Properties ◽  
Yield Stress ◽  
Food Industry ◽  
Physical Stability ◽  
Sensory Properties ◽  
Sensory Characteristics ◽  
Cucurbita Moschata ◽  
Technological Properties

Stabilizers are ingredients employed to improve the technological properties of products. The food industry and consumers have recently become interested in the development of natural ingredients. In this work, the effects of hydrocolloids from butternut squash (Cucurbita moschata) seeds (HBSS) as stabilizers on the physicochemical, rheological, and sensory properties of natural yogurt were examined. HBSS improved the yogurt’s physical stability and physicochemical properties, decreasing syneresis and modifying the samples’ rheological properties, improving the assessment of sensory characteristics. The samples presented shear thinning behavior characterized by a decrease in viscosity with the increase of the shear rate; nevertheless, the samples showed a two-step yield stress. HBSS is an alternative as a natural stabilizer for the development of microstructured products.

scholarly journals ANNEALING OF UNFERMENTED (POLVILHO DOCE) AND FERMENTED (POLVILHO AZEDO) CASSAVA STARCHES

2010 ◽  
Vol 28 (2) ◽  
Author(s):  
ANIDA MARIA MORAES GOMES ◽  
CLÁUDIO ERNANI MENDES DA SILVA ◽  
PALOMA LIMA DA SILVA ◽  
NÁGILA MARIA PONTES SILVA RICARDO ◽  
MARIA ISABEL GALLÃO
Keyword(s):  
Rheological Properties ◽  
Food Industry ◽  
Annealing Treatment ◽  
Point Of View ◽  
Swelling Power ◽  
Double Helices ◽  
Power Peak ◽  
Waxy Starch ◽  
Pasting Temperature

The effects of annealing on the properties of unfermented (polvilho doce-PD) and fermented (polvilho azedo-PAD) cassava starches were studied. The samples were submitted to annealing treatment for 24, 72, 96, 144, 192 and 240 hours. The annealing treatment changed the main physicochemical (gelatinization, enthalpy and temperature) and rheological properties (swelling power, peak viscosity and pasting temperature) of the both samples. The increase in the gelatinization temperatures and the narrowing of the gelatinization range was attributed to an reinforcement in the packing of the double helices of the amylopectin. The PAD samples seemed to be more affected by this treatment than PD ones. The PAD samples presented some characteristics of a waxy starch, such as increased crystallinity and increased stability of the pastes, which from a technological point of view is very important to diversify further its use in the food industry.

Effect of extraction process on composition, oxidative stability and rheological properties of purslane seed oil

2017 ◽  
Vol 222 ◽  
pp. 61-66 ◽  
Author(s):  
Sasan Delfan-Hosseini ◽  
Kooshan Nayebzadeh ◽  
Leila Mirmoghtadaie ◽  
Maryam Kavosi ◽  
Seyede Marzieh Hosseini
Keyword(s):  
Oxidative Stability ◽  
Rheological Properties ◽  
Seed Oil ◽  
Extraction Process ◽  
Purslane Seed

scholarly journals Betalains in Edible Fruits of Three Cactaceae Taxa—Epiphyllum, Hylocereus, and Opuntia—Their LC-MS/MS and FTIR Identification and Biological Activities Evaluation

Plants ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 2669
Author(s):  
Michaela Barkociová ◽  
Jaroslav Tóth ◽  
Katarzyna Sutor ◽  
Natalia Drobnicka ◽  
Slawomir Wybraniec ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Antioxidant Activity ◽  
Food Industry ◽  
Biological Activities ◽  
Ornamental Plants ◽  
Reducing Power ◽  
Activity Assay ◽  
Natural Pigment ◽  
E Coli ◽  
Ft Ir

Epiphyllum, Hylocereus, and Opuntia plants belong to the Cactaceae family. They are mostly known as ornamental plants but also for their edible fruits, which can potentially be sources of betalains, such as betanin, a natural pigment used in the food industry, e.g., under the European label code E 162. The aim of this work was the identification of betalains (using LC-MS/MS), evaluation of total betalain content (spectrophotometrically), analysis of functional groups (using FT-IR), evaluation of antioxidant activity (using DPPH, ABTS, FRAP, DCFH-DA, and reducing power methods) and evaluation of antimicrobial activity (S. aureus, E. coli, and C. albicans) in fruits of Epiphyllum, Hylocereus, and Opuntia taxa. A total of 20 betalains were identified in the studied Cactaceae fruits. The Epiphyllum pink hybrid had the highest values of total betalains amongst all samples. The highest antioxidant activity was observed in the Epiphyllum pink hybrid, in Opuntia zacuapanensis and O. humifusa fruits. The antimicrobial activity assay showed that cacti fruits were not able to effectively inhibit the growth of E. coli, S. aureus, or C. albicans. Our results prove that these fruits are good sources of natural pigments—betalains. They do not contain toxic compounds in significant amounts and they exhibit antioxidant activity.

scholarly journals Gelatin Extraction and Characterization from Femur Bones of Bovine and Porcine with Acid Process

2021 ◽  
Vol 6 (1) ◽  
pp. 32-41
Author(s):  
Purwantiningsih Sugita ◽  
Muhamad Rifai ◽  
Laksmi Ambarsari ◽  
Dyah Utami Cahyaning Rahayu ◽  
Hanhan Dianhar
Keyword(s):  
Amino Acid ◽  
Acid Hydrolysis ◽  
Food Industry ◽  
Physico Chemical ◽  
Halal Food ◽  
Ft Ir ◽  
Acid Process ◽  
Chemical Characters ◽  
Bovine Gelatin ◽  
Hcl Solution

Gelatin has been widely used as an additive in food industry pharmaceutical, and  cosmetic. The similar physical appearance between bovine and porcine gelatin causes an issue for some communities like a Muslim due to awareness of halal food. This study aims to produce gelatin from femur bones of bovines with acid hydrolysis and their characteristics compared to standard gelatin of bovine and porcine. Bovine and porcine bones were soaked in 5% HCl for 10 days and every 2 days a HCl solution was replaced to get ossein. Ossein is hydrolyzed by gradual heating at 65, 75, and 85oC. Gelatin  confirmed by  the physico-chemical characters, FT-IR and analysis amino acid with HPLC.The results showed that the yield of bovine gelatin was 4.33%. The physico-chemical characters of bovine gelatin resulting from isolation and bovine gelatin standards are in conformity with porcine gelatin standards and meet the requirements of SNI 06-3735-1995 and GMIA. Therefore, bovine gelatin is specifically capable of substituting porcine gelatin for application in the pharmaceutical field. The FTIR spectrum of bovine gelatin shows the presence of amide A, amide I, amide II and amide III groups. The amino acid characters of gelatin were identified as glycine (13.57%) and proline (1.62%) for bovine gelatin and glycine (0.51%) and proline (0.09%) for porcine gelatin.

scholarly journals Rheological properties of wet foams generated from viscous pseudoplastic fluids

2020 ◽  
Vol 64 ◽  
pp. 102304 ◽  
Author(s):  
Saifullah Jabarkhyl ◽  
Mostafa Barigou ◽  
Mandar Badve ◽  
Shiping Zhu
Keyword(s):  
Rheological Properties ◽  
Pseudoplastic Fluids

scholarly journals Effect of Solid Forms on Physicochemical Properties of Valnemulin

Crystals ◽  
2019 ◽  
Vol 9 (12) ◽  
pp. 675 ◽  
Author(s):  
Jinbo Ouyang ◽  
Jian Chen ◽  
Limin Zhou ◽  
Fangze Han ◽  
Xin Huang
Keyword(s):  
Organic Acids ◽  
Physicochemical Properties ◽  
Excess Enthalpy ◽  
Vapor Sorption ◽  
Dynamic Vapor Sorption ◽  
Scanning Calorimetry ◽  
Intrinsic Dissolution ◽  
X Ray ◽  
Ft Ir ◽  
Scanning Electron

To improve the physicochemical properties of valnemulin (VLM), different solid forms formed by VLM and organic acids, including tartaric acid (TAR), fumaric acid (FUM), and oxalic acid (OXA), were successfully prepared and characterized by using differential scanning calorimetry (DSC), scanning electron microscope (SEM), X-ray powder diffraction (XRPD), and Fourier-transform infrared spectroscopy (FT-IR). The excess enthalpy Hex between VLM and other organic acids was calculated by COSMOthermX software and was used to evaluate the probability of forming multi-component solids between VLM and organic acids. By thermal analysis, it was confirmed that multi-component solid forms of VLM were thermodynamically more stable than VLM itself. Through dynamic vapor sorption (DVS) experiments, it was found that three multi-component solid forms of VLM had lower hygroscopicity than VLM itself. Furthermore, the intrinsic dissolution rate of VLM and its multi-component forms was determined in one kind of acidic aqueous medium by using UV-vis spectrometry. It was found that the three multi-component solid forms of VLM dissolved faster than VLM itself.

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