Legume milk-based yogurt mimetics structured using glucono-δ-lactone.

The potential to produce protein-structured vegan yogurts with legumes was explored to offer an alternative to conventional polysaccharide-based varieties. Glucono-δ-lactone (GDL) was employed as a slow acidifying agent and was investigated for its ability to generate cold-set, yogurt-like gels using soy and lentil milks made using minimal processing steps. Soy (5.3 % protein) and lentil (6.1 % protein) milks were successfully gelled by GDL at concentrations of 0.5 % and 1 % w/w. Soy and lentil milks experienced similar acidification profiles and demonstrated good fits with double-exponential decay models. The physical properties of these legume gels were evaluated and compared to a commercial stirred dairy yogurt. Penetration tests were carried out on intact gels, then repeated after stirring. All intact soy samples demonstrated significantly stronger gel structures compared to the commercial yogurt, and most experienced greater amounts of brittleness. Results showed that the stirring of gels caused a notable decrease in firmness and brittleness in the soy gels, making them more similar to the control. Power-law modelling of viscosity curves demonstrated that all samples experienced non-Newtonian flow behavior (n < 0.29). Susceptibility to syneresis was measured by the degree of liquid loss following centrifugation. The optimization of protein type and GDL concentration to replicate the physical properties of dairy-based yogurts can enhance their consumer acceptance and provide a more customizable and controlled approach alternative to traditional fermentation methods.

Phyto-cosmeceutical gel containing curcumin and quercetin loaded mixed micelles for improved anti-oxidant and photoprotective activity.

Ultra Violet radiations induced skin damage and associated skin disorders are a widespread concern. The consequences of sun exposure include a plethora of dermal conditions like aging, solar urticaria, albinism and cancer. Sunscreens provide effective protection to skin from these damages. Besides FDA approved physical and chemical UV filters, phytoconstituents with their multi functionalities are emerging as frontrunners in Therapy of skin disorders. Objective of this study was to develop novel phyto-dermal gel (PDG) with dual action of sun protection and antioxidant potential using polymeric mixed micelles (PMMs) are nanocarriers. PMMs of Pluronic F127 and Pluronic F68 loaded with curcumin and quercetin were optimized by 32 factorial designs. Responses studied were vesicle size, SPF, entrapment efficiency of curcumin and quercetin and antioxidant activity. Droplet size ranged from 300 to 500 nm with PDI in between 0.248 and 0.584. Combination of curcumin and quercetin showed enhanced sun protection and antioxidant activity. Pluronics played a significant positive role in various parameters. In present studies vesicle size of factorial batches was found to be between 387 and 527 nm, and SPF was found to be between 18.86 and 28.32. Transmission electron microscopy revealed spherical morphology of micelles. Optimized micelles were incorporated into Carbopol 940. Optimized PDG was evaluated for pH, drug content, spreadability, rheology, syneresis, ex vivo permeation, and skin retention. Hysteresis loop in the rheogram suggested thixotropy of PDG. Syneresis for gels from day 0-30 days was found to be between 0% and 12.46% w/w. SPF of optimized PDG was 27±0.5. Optimized PDG showed no signs of erythema and edema on Wistar rats. PMMs thus effectively enhanced antioxidant and skin protective effect of curcumin and quercetin.

Incorporation of Lepidium perfoliatum seed gum into wheat starch affects its physicochemical, viscoelastic, pasting and freeze-thaw syneresis properties.

This study aimed to investigate the influence of incorporating Lepidium perfoliatum seed gum (LPSG) into wheat starch (WS) at various mixing ratios on its FTIR, DSC, steady and dynamic rheological properties, pasting attributes, syneresis, and particle size distributions characteristics. The interaction between WS and LPSG was purely based on hydrogen-bonding. It was found that the onset (To) and peak (Tp) temperatures of the LPSG-rich mixtures increased by 10 % and 8 %, respectively, while the enthalpy (ΔH) decreased by 70 % compared to WS. A higher LPSG ratio led to a decrease in the frequency dependence of storage modulus (G'), as well as an increase in the pseudoplasticity of the mixtures. The in-shear structural recovery test showed that the rate of recovery (R, %) increased with an increasing LPSG ratio. The pasting results demonstrated that the 9/1 ratio had the highest final viscosity and the lowest relative breakdown. Applying 1 to 5 freeze-thaw cycles resulted in a 50 % to 70 % decrease in syneresis for the 9/1 mixing ratio in comparison to WS, respectively. The incorporation of LPSG into WS resulted in higher static and dynamic magnitudes of yield stress, as well as an increase in particle size when compared to WS.

A review of sodium silicate solutions: Structure, gelation, and syneresis.

Sodium silicate solutions, also known as waterglass, have been found to have remarkable utility in a variety of applications. The cumulative weight of evidence from 70 years of varied analysis indicates that silicate solutions consist of a wide range of species, from monomers through oligomers, up to colloids. Moreover, the structure and distribution of these species are greatly dependent upon many parameters, such as solute concentrations, silica to alkali ratio, pH, and temperature. The most interesting and characteristic property of silicate solutions is their ability to form silica gels. Overall, despite extensive research using different spectroscopic and scattering techniques, many questions related to sodium silicate's dynamic structure, stability, polymerization, and gelation remain difficult to answer. The multitude of simultaneous reactions which restructure the silicate species at the atomic scale in response to variation in solution and environmental parameters, makes it difficult to investigate the individual events using only experimental data. Molecular modelling provides an alternative way to study the unknown areas in the aqueous silicate and silica gel systems, generating key insights into the chemical reactions at microscopic length scales. However, sufficient sampling remains a challenge for the practical use of molecular simulation for these systems. Based on both experimental and modelling studies, this review provides a detailed discussion over the structure and speciation of sodium silicate solutions, their gelation mechanism and kinetics, and the syneresis phenomenon. The goal is not only to review the current level of understanding of sodium silicate solutions, silica gels and characterization techniques suitable for studying them, but also to identify the gaps in the literature and open up opportunities for advancing knowledge about these complex systems. We believe that the future direction of research should be toward correlating atomistic, molecular, and meso-scale level details of interactions and reactions in silicate solution and establishing a fundamental understanding of its gelation mechanism and kinetics. We believe that this knowledge could eliminate the "trial and error" approach in manufacturing, and improve structural control in the synthesis of important materials derived from these solutions, such as silica gels and zeolites.

Development and properties of functional yoghurt enriched with postbiotic produced by yoghurt cultures using cheese whey and skim milk.

This study aimed to examine the effects of supplementation of postbiotics derived from Streptococcus thermophilus (ST) and Lactobacillus delbrueckii subsp. bulgaricus (LB) in cheese whey (CW) and skim milk (SM) on antioxidant activity, viability of yoghurt starters, and quality parameters of low-fat yoghurt during 22 days of storage. The LB-CW (L delbrueckii ssp. bulgaricus postbiotic-containing cheese whey) sample exhibited the highest antioxidant activity, with 18.71% inhibition (p > 0.05). This sample also showed the highest water holding capacity (77.93%; p < 0.05) and a trend toward receiving the most favorable sensory attributes (p > 0.05) compared to the other samples. The LB-CW and LB-SM yoghurt samples exhibited significantly higher body and texture scores compared to the ST-SM-fortified yoghurt (p < 0.05). However, there was no significant difference in the overall acceptability of the LB-SM and ST-SM yoghurt samples across both starters (p > 0.05). Such findings highlight the potential of postbiotics as functional ingredients to enhance the nutritional and sensory aspects of yoghurt, further contributing to its appeal as a health-promoting product.

New formulations of fermented milk drinks with fruit pulp added: Physicochemical characteristics during storage and nutritional profile

The aim of this study was to evaluate the nutritional profile and the physicochemical characteristics during storage of newly developed formulations of fermented milk drinks with added pineapple, mango and passion fruit pulp. The fermented drinks showed a high content of protein, iron, and calcium. The passion fruit milk drink had the lowest pH (4.13) and highest acidity (0.95%, expressed in % of lactic acid), which was significantly different (p<0.05) from the pineapple and mango drinks. As for syneresis and sedimentation, the pineapple milk drink had the highest rates at 14 days storage, with 34.33% and 6.50%, respectively and was significantly different (p≤0.05) when compared to the mango and passion fruit milk drinks. In conclusion, newly developed fermented milk drinks with added fruit pulp were a source of several nutrients. We observed physical-chemical characteristics suitable for a fermented milk product during storage.

El objetivo de este estudio fue el desarrollo de nuevas formulaciones de bebidas lácteas fermentadas adicionadas de piña, mango y maracuyá, para evaluar el perfil nutricional y las características fisicoquímicas durante el almacenamiento. Las bebidas fermentadas mostraron un alto contenido en proteínas, hierro y calcio. En cuanto a las características fisicoquímicas durante el almacenamiento, la bebida láctea de maracuyá presentó el pH más bajo (4,13) y la acidez más alta (0,95%, expresada en % de ácido láctico), con una diferencia significativa (p < 0,05), en comparación con las bebidas de piña y mango. En cuanto a sinéresis y sedimentación, la bebida láctea de piña presentó los mayores índices a los 14 días de almacenamiento, con 34,33% y 6,50%, respectivamente, y con diferencia significativa (p ≤ 0,05) al compararla con las bebidas lácteas de mango y maracuyá. En conclusión, las bebidas lácteas fermentadas con adición de pulpa de fruta son una fuente de varios nutrientes, y de características físico-químicas adecuadas para un producto lácteo fermentado durante el almacenamiento.

Effect of atmospheric cold plasma treatment on acid gelation properties of skim milk: Rheology and textural studies.

Cold plasma processing is a non-thermal food processing technique that has been shown to improve the gelling properties of plant proteins by altering their structure through oxidation and crosslinking. This study aimed to investigate the effects of cold plasma treatment on the rheological properties of skim milk under different conditions, focusing on the impact of feed gas and treatment time on skim milk's sulfhydryl content, flow properties, and acid gelling behavior. Results showed that free sulfhydryl content decreased with treatment time, with a notable reduction observed after 2 min of N2-O2 plasma treatment. Skim milk treated with N2 plasma experienced a more gradual decrease in free SH content. Cold plasma increased skim milk viscosity over time. N2-O2 plasma treatment significantly affected G'40 and G'4 storage moduli, with an increase observed after 2 min of exposure but no change beyond that time. Acid gels' greenness (a* value) decreased with increasing treatment time compared to the control. Acid gel firmness of milk treated with N2-O2 plasma for 1 min significantly increased from 1.804 N to 1.912 N, and further to 2.072 N after 2 min of treatment. However, longer exposure times led to lower firmness in gels. N2 plasma treatment also significantly impacted acid gel firmness. Syneresis in acid gels decreased from 63.4 % to 57.7 % and 58.7 % after 1 and 2 min of N2-O2 plasma treatment, respectively, but increased to about 70 % after 4 min. Acid gels made from milk treated with N2 plasma experienced considerably less syneresis. The cold plasma treatment under different conditions significantly affected the properties of skim milk, with various impacts on sulfhydryl content, flow properties, and acid gelling behavior. These findings demonstrate the potential applications of cold plasma processing in the food industry to improve product properties.

Small molecule linoleic acid inhibiting whey syneresis via interact with milk proteins in the fermentation of set yogurt fortified with c9,t11-conjugated linoleic acid.

The study aimed to investigate the impact of fermentation conditions on c9,t11-conjugated linoleic acid (CLA) synthesis by Lactobacillus casei, as well as its effects on whey syneresis, water holding capacity (WHC), and texture characteristics of set yogurt. The amount of whey syneresis decreased about 30% with the adding of 0.1% linoleic acid (LA). The interaction between LA and casein (CS), ß-lactoglobulin (ß-Lg) and bovine serum albumin (BSA) was observed by UV-Vis absorption spectroscopy, 3D fluorescence spectroscopy and CD spectroscopy. It found that LA changed the microenvironment and polarity around amino acids, as well as the conformation of the three milk proteins. Scanning electron microscope (SEM) analysis revealed that the addition of LA resulted in a more uniform and compact microstructure of the set yogurt. It indicates that LA can promote the crosslink of milk proteins, which may be the reason for the reduction of whey syneresis in set yogurt.

Functional exploration of taro starch (Colocasia esculenta) supplemented yogurt.

Stabilizers are essential components of manufactured products such as yogurt. The addition of stabilizers improves the body, texture, appearance, and mouth feel of yogurt while also preventing technical defects such as syneresis. A study was conducted to optimize the concentration of taro starch in yogurt. The yogurt was fortified at different concentrations of taro starch. Taro starch levels were 0%, 0.5%, 1%, 1.5%, 2%, 2.5%, and 3%, with different storage times (0, 14, and 28 days). The Tukey honesty test was used for mean comparison (p < .1). The results of the study showed that maximum moisture and protein content was taken by using 0.5% taro starch and stored for 0 days while maximum fat % was attained in 1.5% taro starch treatment and storage time was 0 days. The maximum water-holding capacity was increased by adding 1.5% taro starch under 14 days' storage time. Water-holding capacity started decreasing with the increasing taro concentration. The acidity of yogurt started increasing with the increasing taro starch and the maximum acidity was taken at 2.5% taro starch concentration. The viscosity of the yogurt was maximum at 2% taro starch. As far as it concerned, sensory evolution, aroma, and taste started changing with the increasing taro starch concentration and increasing storage time. The study's goals were to optimize the taro concentration for stabilizing the yogurt synthesis and to probe the impact of taro starch on the physiochemical attributes of yogurt.

Effect of retrograded starch with different amylose content on the rheological properties of stored yogurt.

Resistant starch (RS) promotes health benefits; however, when added to foods, it could change the rheological properties. The effect of adding different concentrations (2.5, 5, 7.5, and 10%) of retrograded corn starch with 27% (RNS) or 70% (RHS) amylose content on the properties of yogurt was evaluated through measurements of flow behavior and gel structure. Syneresis and resistant starch content were also assessed. Results were analyzed using multiple regression to describe the effect of starch concentration and storage time on the properties of yogurt added with RNS or RHS. Syneresis was reduced, RNS reinforced the structure increasing the water absorption capacity and the consistency index; meanwhile, RHS provided a yogurt containing up to 10 g of RS in 100 g of sample, allowing obtaining a functional dairy product. Creep-recovery test showed that adding RNS or RHS favored the matrix conformation, and the yogurt samples were able to recover. The final product behaved like a solid material with a firmer and more stable gel structure, resulting in a strengthened gel without weakening the yogurt structure, showing a characteristic like Greek-style or stirred yogurt depending on the type and concentration of retrograded starch. Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-023-05735-x.

A comprehensive review on yogurt syneresis: effect of processing conditions and added additives.

Yogurt, produced by the lactic fermentation of milk base, is an important dairy product worldwide. One of the essential sensory properties of yogurt is the texture, and some textural defects such as weak gel firmness and syneresis likely occur in various types of yogurts, affecting consumer acceptance. In this regard, various strategies such as enrichment of milk-based with different additives and ingredients such as protein-based components (skimmed milk powder (SMP), whey protein-based powders (WP), casein-based powders (CP), and suitable stabilizers, as well as modification of processing conditions (homogenization, fermentation, and cooling), can be applied in order to reduce syneresis. The most effective proteins and stabilizers in syneresis reduction are CP and gelatin, respectively. Furthermore, yogurt's water holding capacity and syneresis can be affected by the type of starter cultures, the protolithic activity, production of extracellular polysaccharides, and inoculation rate. Moreover, optimizing the heat treatment process (85 °C/30 min and 95 °C/5 min), homogenization (single or dual-stage), incubation temperature (around 40 °C), and two-step cooling process can decrease yogurt syneresis. This review is aimed to investigate the effect of fortification of the milk base with various additives and optimization of process conditions on improving texture and preventing syneresis in yogurt.

Dapsone-Loaded Mixed Micellar Gel for Treatment OF Acne Vulgaris.

Mixed polymeric micelles are potential nanocarriers for topical drug delivery. Dapsone (DAP) is an antibacterial used as anti-acne agent, but challenged by low water solubility and poor skin permeability. In the present study, DAP-loaded mixed micellar gel was developed comprising Pluronics F-68 and F-127. Micelles were prepared by solvent evaporation method and particle size, ex vivo permeation, drug loading, and entrapment efficiency were determined. Central Composite Design was used to optimize formulation. Independent variables were concentration of Pluronics at three levels while micelle size and drug loading capacities were dependent variables. Droplet size ranged from 400 to 500 nm. Transmission electron microscopy revealed spherical morphology of micelles. Optimized micelles were incorporated into gel base using HPMC K100M, Sodium CMC, and Carbopol 980 as gelling agents. Gels were evaluated for pH, drug content, spreadability, rheology, syneresis, ex vivo permeation, and subacute dermal toxicity. Compared with solubility of free DAP (0.24+0.056 µg/ml), solubility in mixed micelles was 18.42±3.4 µg/ml in water at room temperature. Order of spreadability of gels was Na CMC < HPMC < Carbopol 980. Carbopol gels displayed thixotropy with index of 3.17. Syneresis for all gels from day 0 to day 30 was found to be in range of 4.2 to 15.6% w/w. Subacute dermal toxicity studies showed no signs of erythema and edema on rat skin until 21 days. These results suggest that mixed micelles can significantly increase solubility and permeability and sustain release of DAP and are suitable carriers for topical DAP delivery in anti-acne therapies.

Beyond Sol-Gel: Molecular Gels with Different Transitions.

The existence of sol-gel transitions is one of the most manifest properties of molecular gels. These transitions reflect their nature since they correspond to the association or dissociation of low weight molecules through non-covalent interactions to form the network constitutive of the gel. Most described molecular gels undergo only one gel-to-sol transition upon heating, and the reverse sol-to-gel transition upon cooling. It has been long observed that different conditions of formation could lead to gels with different morphologies, and that gels can undergo a transition from gel to crystals. However, more recent publications report molecular gels which exhibit additional transitions, for instance gel-to-gel transitions. This review surveys the molecular gels for which, in addition to sol-gel transitions, transitions of different nature have been reported: gel-to-gel transitions, gel-to-crystal transition, liquid-liquid phase separations, eutectic transformations, and synereses.

Sulfate groups position determines the ionic selectivity and syneresis properties of carrageenan systems.

The salt sensitivity and selectivity feature of α-carrageenan (α-Car) were investigated and compared with κ-carrageenan (κ-Car) and iota-carrageenan (ι-Car). These carrageenans are identified by one sulfate group on the 3,6-anhydro-D-galactose (DA) for α-Car, D-galactose (G) for κ-Car and on both carrabiose moieties (G and DA) for ι-Car. The viscosity and temperature, where order-disorder transition have been observed, were greater in presence of CaCl2 for α-Car and ι-Car compared with KCl and NaCl. Conversely, the reactivity of κ-Car systems were greater in presence of KCl than CaCl2. Unlike κ-Car systems, the gelation of α-Car in presence of KCl was observed without syneresis. Thus, the position of sulfate group on the carrabiose determines the importance of counterion valency too. The α-Car could be a good alternative to κ-Car to reduce the syneresis effects.

Textural and Rheological Properties of Sliceable Ketchup.

This study investigates the effect of different mixtures of gums [xanthan (Xa), konjac mannan (KM), gellan, and locust bean gum (LBG)] on the physical, rheological (steady and unsteady), and textural properties of sliceable ketchup. Each gum had an individually significant effect (p < 0.05) on viscosity; however, the addition of Xa in combination with other gums had a greater effect on viscosity. By increasing the use of Xa in ketchup formulations, the amount of syneresis decreased such that the lowest amount of syneresis related to the sample prepared with 50% Xa and 50% gellan. Although the use of different levels of gums did not have a significant effect on the brightness (L) and redness (a) indices (p < 0.05), the use of different ratios of gums had a significant effect (p < 0.05) on the yellowness (b) index. The effect of different levels of gums used had a significant effect only on firmness (p < 0.05), and their effects on other textural parameters were not statistically significant (p > 0.05). The ketchup samples produced had a shear-thinning behavior, and the Carreau model was the best model to describe the flow behavior. Based on unsteady rheology, G' was higher than G" for all samples, and no crossover between G' and G" was observed for any of the samples. The constant shear viscosity (η) was lower than the complex viscosity (η*), which showed the weak gel structure. The particle size distribution of the tested samples indicated the monodispersed distribution. Scanning electron microscopy confirmed the viscoelastic properties and particle size distribution.

Regulation of lens water content: Effects on the physiological optics of the lens.

The lens is an important determinant of overall vision quality whose refractive and transparent properties change throughout life. Alterations to the refractive properties of the lens contribute to the process of emmetropisation in early childhood, and then the gradual loss in lens power that occurs throughout adulthood. In parallel to these changes to lens refractive power, age-dependent increases in lens stiffness and light scattering result in presbyopia and cataract, respectively. In recent years it has been confirmed that the lens operates an internal microcirculation system that generates circulating fluxes of ions, water and nutrients that maintain the refractive properties and transparency of the lens. By actively regulating lens water content, the microcirculation system controls two key parameters, lens geometry and the gradient of refractive index, which together determine the refractive properties of the lens. Furthermore, by delivering nutrients and antioxidants to the lens nucleus, the microcirculation system maintains lens transparency by preventing crystallin aggregation. Interestingly, the solubility, intramolecular packing and refractive index increment of crystallin proteins can be modulated by the ability of crystallin proteins to dynamically bind water, a processed called syneresis. In a series of previous studies it has been shown that the application of external pressure to the lens can induce syneresis. Since it is now known that lens water transport generates a substantial internal hydrostatic pressure gradient, we speculate that the microcirculation is capable of regulating crystallin function by altering the amount of water bound to lens proteins in the nucleus, where the pressure gradient and protein concentrations are the highest. Here we present evidence for the links between lens transport, pressure, syneresis and protein function. Furthermore, because the lens pressure gradient can be regulated by intrinsic and extrinsic stimuli, we suggest mechanisms via which this integrative system can be used to effect the changes to the refractive and transparent properties of the lens that are observed across our lifetime.

Peculiar properties of tuber starch in a potato mutant lacking the α-glucan water dikinase 1 gene GWD1 created by targeted mutagenesis using the CRISPR/dMac3-Cas9 system.

Glucose chains in starch are phosphorylated and contribute to structural stabilization. Phosphate groups contained in starch also play a role in retaining moisture. α-Glucan water dikinase 1 (GWD1) is involved in the phosphorylation of glucose chains in starch. In this study, we generated potato mutants of the GWD1 gene using the CRISPR/dMac3-Cas9 system. Observation of the phenotypes of the GWD1-deficient mutants revealed their physiological roles in tuber starch formation. The 4-allele mutants showed growth retardation and a delay in tuber formation. A significant decrease in phosphorus content was detected in the tuber starch of the gwd1 mutant. This mutant starch showed a higher amylose content than the wild-type starch, whereas its gelatinization temperature was slightly lower than that of the WT starch. The peak viscosity of the mutant starch was lower than that of the WT starch. These observations revealed that the starch of the gwd1 mutants had peculiar and unique properties compared to those of WT, sbe3 and gbss1 mutant starches. The amount of tissue-released water due to freeze-thawing treatment was determined on tubers of the gwd1 mutant and compared with those of WT and the other mutants. Significantly less water loss was found in the gwd1, sbe3 and gbss1 mutant tubers than in the WT tubers. Our results indicate that the GWD1 gene is not only important for potato growth, but also largely effective for the traits of tuber starch.

Physicochemical, Pasting, and Thermal Properties of Native Corn Starch-Mung Bean Protein Isolate Composites.

Starch is widely used in food and non-food industries because of its unique characteristics. However, native starch shows some weaknesses that restrict its applications. Recently, some studies have demonstrated the benefits of using protein to overcome these limitations. Therefore, the aim of the present study was to investigate the effect of mung bean protein isolate (MBPI) (2%, 4%, 6%, and 8%) on the physicochemical, pasting, and thermal properties of native corn starch (NCS), as a novel starch-protein composite. Higher swelling power (SP), water absorbance capacity (WAC), and solubility values of NCS were observed with increasing MBPI concentration. Additionally, by the addition of MBPI, the rapid visco analyzer (RVA) showed a reduction in pasting temperature (77.98 to 76.53 °C), final viscosity (5762 to 4875 cP), and setback (3063 to 2400 cP), while the peak viscosity (4691 to 5648 cP) and breakdown (1992 to 3173 cP) increased. The thermal properties of NCS/MBPI gels investigated by differential scanning calorimetry (DSC) showed higher onset, peak, and conclusion temperatures (69.69 to 72.21 °C, 73.45 to 76.72 °C, and 77.75 to 82.26 °C, respectively), but lower gelatinization enthalpy (10.85 to 8.79 J/g) by increasing MBPI concentration. Fourier transform infrared spectroscopy (FT-IR) indicated that the addition of MBPI decreased the amount of hydrogen bonds within starch. Furthermore, after three cycles of freeze-thaw shocks, the syneresis of NCS-MBPI composites decreased from 38.18 to 22.01%. These results indicated that the MBPI could improve the physicochemical properties of NCS, especially its syneresis and retrogradation characteristics.

The Rheological Properties and Texture of Agar Gels with Canola Oil-Effect of Mixing Rate and Addition of Lecithin.

This study aimed to determine the effect of different mixing rates and the addition of lecithin on the rheological mechanical, and acoustic properties of agar gels with the addition of canola oil. The mixing rate of the agar-oil mixture was changed from 10,000 to 13,000 rpm. Additionally, agar gels with the addition of lecithin from 1 to 5% were prepared. The frequency sweep test was used (at 4 and 50 °C) within the linear viscoelastic region (LVR) in oscillatory measurement. The agar-oil mixture was cooled from 80 to 10 °C, enabling the obtainment of the gelling temperature. Texture profile analysis (TPA) and compression tests, as well as the acoustic emission method, were applied to analyse the texture of the gels. The syneresis and stability of gels during storage were also measure. The increase in mixing rate in the case of agar gel with canola oil causes an increase in the elastic component of materials as well hardness and gumminess. Also, samples prepared with the higher mixing rate have more uniform and stable structures, with small bubbles. The increase in the concentration of lecithin is ineffective due to the formation of gels with a weak matrix and low hardness, gumminess, and stability during storage.

Effect of partial substitution of tomato for avocado on physico-chemical and sensory aspects of sweet-and-sour sauce.

This study aimed to develop sweet-and-sour sauces with partial substitution of tomato for avocado. Four sauces formulations containing 0%, 25%, 50%, and 75% avocado pulp were prepared. The pH, titratable acidity (TA), sugar: acid ratio, color, consistency, and syneresis analyses were performed. Sensory acceptance was measured by the hedonic, Just-about-right (JAR), and purchase intent scales. Besides, a check-all-that-apply (CATA) form was applied to obtain description data on the formulations. The results of the color parameters showed that treatments containing avocado had higher (p < 0.05) lightness and yellowness. The avocado addition improved the rheological measurements. There was an increase in the consistency of the sauces when the avocado concentration increased. The opposite was observed for syneresis, which decreased (p < 0.05) as the avocado pulp concentration increased. Sensory evaluation revealed good consumer acceptance, and purchase intent analysis showed that most consumers would buy this product. For JAR data, sauces with 50 and 75% avocado had highest values of consistency in the JAR region. The consumers who reported the formulation with 25% avocado to be "not enough" penalized its acceptance, reducing the overall acceptance. Based on the frequency of terms cited by consumers in the CATA, it was possible to consider specific terms for each formulation. The terms pleasant color, good taste, brightness, and good consistency were associated with high overall acceptance. These terms were mostly used for sauces with 25% and 50% avocado. Therefore, sweet-and-sour sauces based on a combination of tomato and avocado has proven to be a viable alternative to traditional ketchup.