QUALITY ASSESSMENT OF MARMALADE JELLY WITH DIFFERENT COMPOSITION OF CARBOHYDRATES

Расширение ассортимента изделий пониженной сахароемкости, калорийности, себестоимости и повышенной пищевой ценности является приоритетным и актуальным направлением. Основным компонентом в традиционных рецептурах мармелада является сахар, употребление которого в значительных количествах ведет к развитию различных заболеваний. Патока крахмальная является универсальным сахаросодержащим продуктом, который по сравнению с сахаром имеет ряд конкурентных преимуществ, повышающих эффективность производственного процесса. Выбирая тот или иной вид патоки, можно заранее прогнозировать свойства и качество готового продукта. Высокоосахаренная патока обладает наибольшей сладостью и наименьшей энергетической ценностью, низкоосахаренная – содержит наибольшее количество декстринов и имеет повышенную калорийность. При получении мармеладных масс на патоке различных видов процесс уваривания необходимо проводить на 1–3 мин дольше. Конечное содержание редуцирующих веществ – глюкозы и мальтозы в уваренных мармеладных массах на патоке больше, чем в контрольном образце на сахаре, что обусловлено изначально большим их содержанием в рецептурной смеси до уваривания. Наибольшую вязкость имеет образец на низкоосахаренной патоке, что объясняется высоким содержанием в ней полисахаридов, которые придают массе высокие вязкостные свойства. Анализ цветности показал, что наибольшую насыщенность окраски имел образец мармелада на основе карамельной патоки. Опытные образцы полученных мармеладных масс имеют прочность больше допустимого значения и обладают удовлетворительной студнеобразующей способностью. Разработанные образцы мармелада из-за большего – в 1,5–3 раза содержания полисахаридов и меньшего легкоусвояемых углеводов можно отнести к продуктам пониженной сахароемкости и диетической направленности. Новая продукция конкурентоспособна по качественным и экономическим характеристикам. Expansion of the assortment of products of reduced sugar content, calorie content, cost price, increased nutritional value is a priority and an urgent trend. The main recipe ingredient in the traditional formulations of marmalade is sugar, the use of which in significant amounts leads to the development of various diseases. The starch kernel is a universal sugar-containing product, which, in comparison with sugar, has a number of competitive advantages that increase the efficiency of the production process. Choosing this or that kind of treacle, you can predict the properties and quality of the finished product in advance. The highest sweetness and the lowest energy value are highly sugared molasses, low-sugar content contains the greatest amount of dextrins and has an increased caloric content. When obtaining marmalade mass on molasses of various species, the process of boiling should be carried out longer for 1–3 min. The final content of reducing substances (glucose and maltose) in the fried marmalade masses on molasses is higher than in the control sample on sugar, which is due to the initially large content in the formula before boiling. The sample has the highest viscosity on low-saccharified molasses, which is explained by the high content of polysaccharides in it, which impart high viscous properties to the mass. Analysis of color samples showed that the highest intensity of color and saturation had a sample of marmalade based on caramel molasses. The experimental samples of the marmalade mass obtained have a strength greater than the allowable value and have a satisfactory gel-forming ability. The developed samples of marmalade because of the greater content of polysaccharides – 1,5–3 times and less easily digestible carbohydrates, can be attributed to products of reduced sugar content and dietary orientation. The new products are competitive both in terms of quality characteristics and economic efficiency.

Effects of the Mixture of Xylooligosaccharides and Egg White Protein on the Physicochemical Properties, Conformation, and Gel-Forming Ability of Culter alburnus Myofibrillar Protein during Multiple Freeze–Thaw Cycles

This study focuses on the effect of the mixture (XO/EW) of xylooligosaccharides (XO) and egg white protein (EW) on the physicochemical properties, conformation, and gel-forming ability of Culter alburnus myofibrillar proteins (MP) during multiple freeze–thaw (FT) cycles. In our methodology, MP samples added with EW, XO, or XO/EW mixture (1%, v/v) are prepared, and after multiple FT cycles, the XO or XO/EW-treated samples show significant (p < 0.05) inhibition on the decrease of sulfhydryl content and the increase of carbonyl content of MP. Compared with EW, XO or XO/EW could delay the increase of surface hydrophobicity and the decline of secondary and tertiary structural properties of MP, indicating that XO or XO/EW could more effectively increase the stability of MP conformation. Meanwhile, XO/EW could more effectively reduce the decrease of gel strength and gel water holding capacity, and the increase in the T2 relaxation time of MP gel, confirming that XO/EW could substantially improve the MP gel-forming ability. Analysis of intermolecular interaction force proves that, compared with EW, XO/EW could reduce the content decrease of ionic and hydrogen bonds in MP gel. Overall, XO/EW could improve the stability of MP functional properties over multiple FT cycles. This study provides a new perspective for the potential commercial application of EW as a low-calorie cryoprotectant in aquatic products.

An Overview on Collagen and Gelatin-Based Cryogels: Fabrication, Classification, Properties and Biomedical Applications

Decades of research into cryogels have resulted in the development of many types of cryogels for various applications. Collagen and gelatin possess nontoxicity, intrinsic gel-forming ability and physicochemical properties, and excellent biocompatibility and biodegradability, making them very desirable candidates for the fabrication of cryogels. Collagen-based cryogels (CBCs) and gelatin-based cryogels (GBCs) have been successfully applied as three-dimensional substrates for cell culture and have shown promise for biomedical use. A key point in the development of CBCs and GBCs is the quantitative and precise characterization of their properties and their correlation with preparation process and parameters, enabling these cryogels to be tuned to match engineering requirements. Great efforts have been devoted to fabricating these types of cryogels and exploring their potential biomedical application. However, to the best of our knowledge, no comprehensive overviews focused on CBCs and GBCs have been reported currently. In this review, we attempt to provide insight into the recent advances on such kinds of cryogels, including their fabrication methods and structural properties, as well as potential biomedical applications.

Exopolysaccharides Production by Cultivating a Bacterial Isolate from the Hypersaline Environment of Salar de Uyuni (Bolivia) in Pretreatment Liquids of Steam-Exploded Quinoa Stalks and Enzymatic Hydrolysates of Curupaú Sawdust

The halotolerant bacterial strain BU-4, isolated from a hypersaline environment, was identified as an exopolysaccharide (EPS) producer. Pretreatment liquids of steam-exploded quinoa stalks and enzymatic hydrolysates of Curupaú sawdust were evaluated as carbon sources for EPS production with the BU-4 strain, and the produced EPS was characterized using FTIR, TGA, and SEM. Cultivation was performed at 30 °C for 48 h, and the cells were separated from the culture broth by centrifugation. EPS was isolated from the cell pellets by ethanol precipitation, and purified by trichloroacetic acid treatment, followed by centrifugation, dialysis, and freeze-drying. EPS production from quinoa stalks- and Curupaú sawdust-based substrates was 2.73 and 0.89 g L−1, respectively, while 2.34 g L−1 was produced when cultivation was performed on glucose. FTIR analysis of the EPS revealed signals typical for polysaccharides, as well as ester carbonyl groups and sulfate groups. High thermal stability, water retention capacity and gel-forming ability were inferred from SEM and TGA. The capability of the halotolerant isolate for producing EPS from pretreatment liquids and hydrolysates was demonstrated, and characterization of the EPS revealed their broad application potential. The study shows a way for producing value-added products from waste materials using a bacterium from a unique Bolivian ecosystem.

Developing Soybean Protein Gel-Based Foods from Okara Using the Wet-Type Grinder Method

Okara, a by-product of tofu or soymilk, is rich in dietary fibers (DFs) that are mostly insoluble. A wet-type grinder (WG) system was used to produce nanocellulose (NC). We hypothesized that the WG system would increase the dispersion performance and viscosity of okara. These properties of WG-treated okara improve the gel-forming ability of soybean proteins. Here, the suspensions of 2 wt% okara were treated with WG for different passages (1, 3, and 5 times). The particle size distribution (PSD) and viscosity of WG-treated okara decreased and increased, respectively, with different passages. The five-time WG-treated okara homogeneously dispersed in water after 24 h, whereas untreated okara did not. The breaking stress, strain, and water holding capacity of soybean protein isolate (SPI) gels increased upon the addition of WG-treated okara. This effect increased as the number of WG treatments increased. The breaking stress and strain of SPI gels to which different concentrations of the five-time WG-treated okara were added also increased with increasing concentrations of WG-treated okara. These results suggest that NC technology can improve the physicochemical properties of okara and are useful in the development of protein gel-based foods.

Changes in gel forming ability and protein solubility of pangasius (Pangasianodon hypophthalmus) muscle at different rigor stages during storage at room temperature (28 to 32°C) and in ice

Gel forming ability of fish muscle is greatly influenced by the storage temperature and rigor stages.The present study was carried out to assess the changes in gel forming ability and protein solubility ofpangasius (Pangasianodon hypophthalmus) muscle stored at room temperature (28 to 32°C) and in ice. Rigormortis in fish sample kept at room temperature (RT) and in ice started 1hr after death. The rigor-indexreached a maximum 73.33% within 7 hrs after death at RT and a maximum 87.09% within 4 hrs in icestorage. At pre-rigor stage, the breaking force (BF) was 646.00 (±2.08g) which decreased to 266.67(±3.53g) at post rigor stage at RT and from 660.33 (±1.45g) to 420.67 (±1.45g) in ice in one step stage. AtRT, grade of folding test (FT) decreased from “AA” to “A” and score of teeth cutting test (TCT) from 8 to4. In ice also grade of FT and score of TCT decreased. Similarly, in two-step heating gels, BF decreasedfrom 994.33 (±2.33g) to 403.00 (±1.15g) at post rigor stage at RT and 995.33 (±1.45g) to 552.67(±3.71g) in ice. Immediately after catch myofibrillar protein solubility was 86% which declined below 30%after 24h of storage at RT and below 30%after 28 h of storage in ice. The study concludes that the rigorperiod of pangasius may be extended up to 18 h by storing the fish in ice while at RT this period is only about5 h, which might contribute to slow down the gel degradation process.

Biochemical property and gel-forming ability of mackerel (Auxis thazard) surimi prepared by ultrasonic assisted washing

Ultrasonic assisted washing (UAW) improved gel-forming ability of mackerel surimi. Washing time can be reduced up to 50% compared to the conventional washing.

Alginate and its application to tissue engineering

Alginate is a polysaccharide of natural origin, which shows outstanding properties of biocompatibility, gel forming ability, non-toxicity, biodegradability and easy to process. Due to these excellent properties of alginate, sodium alginate, a hydrogel form of alginate, oxidized alginate and other alginate based materials are used in various biomedical fields, especially in drug delivery, wound healing and tissue engineering. Alginate can be easily processed as the 3D scaffolding materials which includes hydrogels, microcapsules, microspheres, foams, sponges, and fibers and these alginate based bio-polymeric materials have particularly used in tissue healing, healing of bone injuries, scars, wound, cartilage repair and treatment, new bone regeneration, scaffolds for the cell growth. Alginate can be easily modified and blended by adopting some physical and chemical processes and the new alginate derivative materials obtained have new different structures, functions, and properties having improved mechanical strength, cell affinity and property of gelation. This can be attained due to combination with other different biomaterials, chemical and physical crosslinking, and immobilization of definite ligands (sugar and peptide molecules). Hence alginate, its modified forms, derivative and composite materials are found to be more attractive towards tissue engineering. This article provides a comprehensive outline of properties, structural aspects, and application in tissue engineering.