Influence of pasteurization and spray drying on the fat digestion behavior of human milk fat analog emulsion: a simulated in vitro infant digestion study.

BACKGROUND: Human milk fat analog emulsion (HMFAE) is an emulsion that mimics the composition and structure of human milk (HM) fat globules. The application of HMFAE in infant formula requires a series of milk powder processing steps, such as pasteurization and spray drying. However, the effect of milk powder processing on fat digestion of HMFAE is still unclear. In this study, the influence of pasteurization and spray drying on the lipolysis behavior of HMFAE was studied and compared with HM using a simulated infant in vitro digestion model. RESULTS: Pasteurization and spray drying increased the flocculation and aggregation of lipid droplets in HMFAE during digestion. Spray drying destroyed the lipid droplet structure of HMFAE, and partial milk fat globule membrane-covered lipid droplets turned into protein-covered lipid droplets, which aggravated lipid-protein aggregation during gastric digestion and hindered fat digestion in the small intestine. The final lipolysis degree was in the order HM (64.55%) > HMFAE (63.41%) > pasteurized HMFAE (61.75%) > spray-dried HMFAE (60.57%). After complete gastrointestinal digestion, there were no significant differences in free fatty acid and sn-2 monoacylglycerol profile among the HMFAE, pasteurized HMFAE, and spray-dried HMFAE. CONCLUSION: Milk powder processing can reduce lipolysis by altering the lipid droplet structure of HMFAE and the degree of lipid droplet aggregation during digestion. © 2024 Society of Chemical Industry.

Polysaccharide from Thymelaea hirsuta L. leaves: Structural characterization, functional properties and antioxidant evaluation.

In this study, we successfully extracted a new polysaccharide from Thymelaea hirsuta L., which we named THP, with a yield of 13.94 % through aqueous extraction. The polysaccharide comprises 46.83 % neutral sugars and 7.08 % uronic acids. This heteropolysaccharide contains glucose, glucuronic acid, rhamnose, arabinose, and galactose with relative molar ratios of 29.68: 25.73: 21.31: 13.47 and 9.8, respectively. Analysis of glycosylation positions via methylation and structural features using Fourier transform infrared (FT-IR) and solid-state nuclear magnetic resonance (ssNMR) spectroscopy revealed that THP has a repeating unit (1 → 3 and 1 → 4)-linked ß-d-glucopyranosyl backbone, with the d-glucopyranosyl residue as the branch point at O-6. The scanning electron microscopy (SEM) examination showed ellipsoidal granules with smooth surface. This polysaccharide also has good foaming capacity and emulsion stability, and a water holding capacity of 1.81 g/g. The THP dispersion at 1 % showed shear thinning behavior, demonstrating that it is a promising natural additive in various food formulations. The polysaccharide also demonstrated significant antioxidant properties, with a total antioxidant capacity of 315 mg α-tocopherol equivalents/g and an IC50 value of 8.01 mg/mL using the ß-carotene bleaching method, surpassing those of synthetic antioxidants. Additionally, when added at a concentration of 0.13 % to an oil/water emulsion system, THP effectively delayed lipid oxidation during storage at 37 °C. The kinetic study of THP-stabilized oil/water emulsion is anticipated to provide valuable insights for its future applications in food and pharmaceutical emulsions.

Determination of chiral prothioconazole and its chiral metabolite in water, juice, tea, and vinegar using emulsive liquid-liquid microextraction combined with ultra-high performance liquid chromatography.

Emulsive liquid-liquid microextraction (ELLME), a simple, rapid, and environmentally friendly technique, was established to identify chiral prothioconazole and its chiral metabolite in water, juice, tea, and vinegar using ultra-high-performance liquid chromatography (UPLC). Environmentally friendly extractant was mixed with pure water to prepare a high-concentration emulsion, which was added to samples to complete the emulsification and extraction in 1 s. Afterward, an electrolyte solution was added to complete the demulsification without centrifugation. ELLME did not use dispersants compared to the familiar dispersive liquid-liquid microextraction (DLLME), thus reducing the use of toxic solvents and avoiding the effect of dispersants on the partition coefficient. The linear range was from 0.01 to 1 mg/L. The limit of detection was 0.003 mg/L. The extraction recoveries ranged from 82.4 % to 101.6 %, with relative standard deviations of 0.7-5.2 %. The ELLME method developed has the potential to serve as an alternative to DLLME.

Replacement of milk fat by rapeseed oil stabilised emulsion in commercial yogurt.

The incorporation of lipid droplets and further characterization of matrices within dairy products may be possible using such adjacent particles as protein complexes/lipids. Among the range of varied emulsions and their functionalities, great attention has recently focused on the fabrication of high internal phase types. Feasibly, stable alternatives structured with health-beneficial lipids like those derived from plants could replace saturated fatty acids. As a fat replacement strategy, the fate of incorporated HIPE would require some adjustments either with storage stability and/or structural feat for the food matrix. Therefore, the replacement of milk fat by rapeseed oil stabilised emulsion in commercial yogurt was investigated. This involved 25%, 50% and 75% rapeseed oil respectively assigned as low (LIPE), medium (MIPE), and high internal phase emulsion (HIPE). Specifically, emulsions were examined by droplet size, encapsulation, pH, zeta potential, phase separation, and rheology. The fat free yogurt supplemented by HIPE were examined by droplet size, zeta potential, pH, color, sensory, texture and microbiological aspects against positive (regular milk fat) and negative (fat free) yogurt controls. Results showed increasing rapeseed oil contents would form smaller droplet-like emulsions. Within the yogurt matrix however, incorporating HIPE would seemingly reduce oil droplet size without much compromise to bacterial viability, sensory, or texture. Overall, this simple method of lipid alternation shows promise in dairy products.

Physicochemical Properties and Characterization of a New Product: Spray Dried Hempseed Milk.

The objective of the present study was to investigate the physicochemical properties and powder characterization of hempseed milk powders obtained by whole hempseed and cold-pressed whole hempseed paste (de-oiled). Whole hempseed and de-oiled hempseed paste were used to produce plant based milk powder applying spray drying process. The influence of oil content on physicochemical features, emulsion and rheological properties of the powders was examined. Results showed that dry content, total protein, loose density, tapped density, viscosity, foaming capacity and foaming stability of sprayed-powders produced in milk obtained using whole and de-oiled hemp seeds were not statistically different from each other (p > 0.05). By using de-oiled hempseed cake in feed solution preparation, spray dryer process efficiency increased from 31 to 44% without using any carrier agents. Hempseed powder product with improved properties such as apparent density, solubility, hygroscopicity and emulsion stability index was obtained.

Beeswax: A review on the recent progress in the development of superhydrophobic films/coatings and their applications in fruits preservation.

Recently, the design and fabrication of bio-inspired superhydrophobic materials using natural lipid additives such as beeswax (BW) have aroused great attention in food packaging as they can minimize the transfer rate of water molecules and have effective moisture barriers. This review discusses the recent progress in the design and fabrication of BW-containing edible films/coatings (e.g., emulsion and blend films, bilayer materials, bionanocomposites, and antimicrobial materials) and their potential applications on the postharvest life and quality attributes of various fruits. Incorporation of BW into polysaccharides- and proteins-based emulsion films effectively improved their hydrophobicity, water vapor, and UV/visible light barrier properties, as well as the film tensile properties. The addition of nanoparticles to BW-based polymeric matrices often results in improved physico-mechanical properties. BW coatings have been also applied to prolong the shelf-life of various climacteric fruits, however, optimization of the wax concentration can be further investigated to develop targeted food storage systems.

Comparison of structures and emulsifying properties between water-extracted pectins from Fructus aurantii.

The structural characteristics of two water-extracted pectic polysaccharides from Fructus aurantii were investigated, and the impacts of their structures on the emulsifying stability were evaluated. FWP-60 (extracted by cold water and followed 60 % ethanol precipitation) and FHWP-50 (extracted by hot water and followed 50 % ethanol precipitation) were both high methyl-esterified pectins, which were composed of homogalacturonan (HG) and highly branched rhamnogalacturonan I (RG-I) regions. The weight-average molecular weight, methyl-esterification degree (DM) and HG/RG-I ratio of FWP-60 were 1200 kDa, 66.39 % and 4.45, respectively, which were 781 kDa, 79.10 % and 1.95 for FHWP-50. The methylation and NMR analysis of FWP-60 and FHWP-50 demonstrated that the main backbone consisted of different molar ratios of →4)-α-GalpA-(1 â†’ and →4)-α-GalpA-6-O-methyl-(1 →, and the side chains contained arabinan and galactan. Moreover, the emulsifying properties of FWP-60 and FHWP-50 were discussed. Compared with FHWP-50, FWP-60 had better emulsion stability. Overall, pectin had a linear HG domain and a small number of RG-I domain with short side chains to facilitate the stabilization of emulsions in Fructus aurantii. A comprehensive knowledge of the structure characteristic and emulsifying property would enable us to provide more information and theoretical guidance for the structure and emulsion preparation of Fructus aurantii pectic polysaccharides.

Phospholipids molecular species, proteins secondary structure, and emulsion microstructure of egg yolk with reduced polar and/or nonpolar lipids.

This study investigated the phospholipids (PLs) molecular species (PLs-MS), protein secondary structure (PSS), and emulsion microstructure of the egg yolk (EY) treated with supercritical-CO2 (T1), hexane (T2), and ethanol {at room temperature (T3) and 65 °C (T4)}. PLs-MS, PSS, and microstructure of EY emulsion were investigated with UPLC-Q-TOF-MS, Fourier-transforms infrared and Raman spectroscopy, and confocal laser scanning microscope, respectively. Predominant PLs molecular fractions were C18:0-C20:4, C18:0-C20:4, C16:0-C18:2, C16:0, C18:0-C18:2, and d18:1/16:0, for phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, lysophosphatidylcholine, sphingomyelin, and phosphatidylserine, respectively. All the PLs-MS were highest for T1 and many of them (C14:0-C16:0, C18:0-C18:1, C18:0-C20:3) were absent in T2, T3, and T4. PSS components (α-helices, ß-sheets, ß-turn, and random coil) were highest for T4, followed by T3, T2, T1, and control (non-treated EY). However, T1-added o/w emulsion showed excellent stability (95.64 %) with smaller and denser oil droplets due to better ionic interactions by synergistic effect of PLs-MS and PSS components.

Use of physical processes to maximize goat milk cream hydrolysis: Impact on structure and enzymatic hydrolysis.

This study evaluated the use of ultrasound (US), high-shear dispersion (HSD), stirring (ST), and low or high pressure homogenization (LPH or HPH) technologies to modify the goat milk cream (GMC) structure, focusing on improving the enzymatic hydrolysis of its lipids. The GMC structure was evaluated, as well as its creaming and emulsion stability index (ESI). The processed GMC was hydrolyzed by lipase at 50 °C for 300 min, and the fatty acids concentration (FAC) was evaluated over the reaction. ST, HPH, and HSD showed âˆ¼ 90% lower emulsion destabilization, 10 times higher ESI, and smaller fat globule size than unprocessed GMC. The pretreatments increased the hydrolysis rate up to 2.4 times and the final FAC up to 8.7 times. ST (4 min), HPH (40 MPa) and HSD (5 min/ 25,000 rpm) showed the best results, which were correlated with the changes in the GMC structure. The results suggest that the physical treatments impacted the substrate structure, favoring enzyme activity and accelerating the hydrolysis degree. Therefore, the application of physical processes can be an interesting strategy to enhance the hydrolysis of GMC, aiming to produce compounds of industrial interest.

Functional and emulsification characteristics of phospholipids and derived o/w emulsions from peony seed meal.

Peony seed phospholipids (PPLs), a kind of multifunctional plant-like phospholipids were extracted from peony seed meal. We investigated the functional properties of PPLs and compared their emulsification performance in corn oil-peony seed oil o/w emulsion systems with that of soy lecithin (DPLs). The PPLs were characterized with the higher content of phosphatidylcholine (PC) (416 ± 28 mg/g) and lyso-phosphatidylcholine (LPC) (43 ± 14 mg/g) fractions, and lower content of phosphatidylethanolamine (PE) (71 ± 13 mg/g). The polyunsaturated fatty acids showed higher content (83.25%), with the highest content of linoleic acid (46.05%) in PPLs. PPLs-emulsions showed smaller average particle size and higher loaded peony seed oil content at pH 5, temperature 50 °C, and about 60% corn oil content. PPLs-emulsions imparted better hydroxyl radical scavenging efficiency and reducing power than DPLs. Our results suggest that PPLs can be used as emulsifiers with improved antioxidant properties.

Fabrication and emulsifying properties of non-covalent complexes between soy protein isolate fibrils and soy soluble polysaccharides.

Non-covalent complexes (SPIF/SSPS) of soy protein isolate fibrils (SPIF) and soy soluble polysaccharides (SSPS) were fabricated and used to stabilize oil-in-water (O/W) emulsions. FT-IR spectroscopy and zeta potential results demonstrated that the interactions between SPIF and SSPS mainly include hydrogen bonding and electrostatic interactions. The presence of SSPS decreased the particle size and surface hydrophobicity of SPIF, resulting in a decrease and redshift of the fluorescence intensity. During the interfacial adsorption process, SPIF/SSPS complexes had lower diffusion and penetration rates compared with pure SPIF because of their hydrophilic region, but the molecular reorganization rate increased. Emulsions stabilized with the SPIF/SSPS complex at 5 : 5 (i.e., 1 : 1) ratio had both an excellent emulsifying activity index (EAI) of 26.17 m2 g-1 and an excellent emulsifying stability index (ESI) of 93.01%, as well as the smallest emulsion droplet particle size of 1.74 µm. Meanwhile, no flocculation was observed in this emulsion which is attributed to the sufficient steric stabilization provided by the hydrophilic SSPS. After three weeks of storage, there was no phase separation observed in the emulsions stabilized by SPIF/SSPS complexes in 5 : 4 and 5 : 5 ratios and the Turbiscan stability indices were 17.86 and 15.14, respectively, much lower than the other emulsion formulations tested.

Oral perception of the textural and flavor characteristics of soy-cow blended emulsions.

Soy-cow blended milk is a potential nutritional beverage and raw material for dairy products. This study determined the particle size, flow, lubrication, flavor and sensory properties of cow milk, soy milk and their blends. Twenty-one major volatile compounds were identified using solid-phase microextraction gas chromatography (SPME-GCMS) in cow milk and soy milk. Among all the compounds detected in the milk samples, hexanal, associated with off flavor was found highest in soymilk followed by cow milk and blended milk. From confocal images, soy-cow blended milk at a ratio of 1:1 showed a homogenous distribution of small fat globules and protein compared to the soy milk and cow milk. The addition of soy milk to cow milk lowers the particle size although not significantly (p > .05) and decreases the viscosity of blended milk. Cow milk was the most viscous (2.66 mPa·s at 50 s-1 ) with large particles (0.48 µm) observed from confocal images. However, soymilk was found to have better lubrication properties (boundary regime) with a lower friction coefficient (~0.30) compared to cow milk (~0.40) and blended milk (~0.50) at low entrainment speed (0.1-2 mm/s). The sensory panel ranked cow milk as creamier and more viscous while soymilk was perceived as more astringent with beany flavor. Overall, a proportion of 3:7 soy-cow blended milk was more acceptable than the other two blended milks with less beany flavor, as confirmed by the lower amount of hexanal from gas chromatography mass spectrometer.

Formulation, Characterization, and In Vitro Mineral Absorption of Ficus Palmata Fruit Extract Nanoemulsion.

OBJECTIVE: Loss of vital bioactive components of Ficus palmata fruit extract during food processing is a major issue. Therefore, to retain the antioxidant potential and to increase the mineral bioavailability, gum arabic stabilized nanoemulsion of Fig fruit extract was prepared. METHOD: . Nanoemulsion was formulated using three different levels (1, 3, and 5%) of fig extract, however, to optimize the fig extract concentration, the amount of gum arabic and linoleic acid was kept constant. RESULTS: The average droplet size of nanoemulsion was observed in the range of 22.88-37.87 nm, whereas the Fourier Transform Infrared (FTIR) Spectroscopy confirmed the presence of functional groups in the emulsion system. Also, increased ionic concentration significantly (p < 0.05) increased the average droplet size and zeta potential of nanoemulsion during storage. Increased shear rate and temperature unveiled a slight decrease in apparent viscosity of the nanoemulsion. Non-significant (p < 0.05) difference in TBA value confirmed the oxidative stability of the emulsion. Significantly (p < 0.05) higher mineral bioavailability for calcium was observed as compared to iron and zinc. CONCLUSION: Our results manifested improved anti-oxidant activity, mineral bioavailability, and oxidative stability of Fig extract nanoemulsion, suggesting its potential use as a therapeutic alternative.

Physicochemical and nutritional properties of high protein emulsion-type lupin-based model milk alternatives: effect of protein source and homogenization pressure.

BACKGROUND: Plant-based milk alternatives are becoming more popular. However, many are low in nutrients, particularly protein. More attention is being given to plant protein isolates / concentrates as potential ingredients in high-protein milk alternative formulations. RESULTS: The effect of lupin protein source on the physicochemical, functional, and nutritional characteristics of model milk alternatives was investigated. Milk alternatives were produced with either blue lupin or white lupin protein isolate, formulated to contain similar levels of protein and fat as low-fat cow's milk. Nutritional composition and predicted glycemic properties were measured. The effect of homogenization pressure on the physicochemical properties and storage stability was also assessed, with cow's milk and soy milk alternative analyzed for comparison. Both blue and white lupin milk alternatives were high in protein, low in fermentable oligo-, di- and monosaccharides, and polyols (FODMAPs), and had a low predicted glycemic index. White lupin milk alternatives had smaller particle size as well as greater stability, with less creaming compared to blue lupin milk alternatives, although the former showed slightly higher sediment layers. Increasing homogenization pressure from 180 to 780 bar resulted in smaller particle size, lower separation rate, and greater foamability for both blue and white lupin milk alternatives. White lupin milk alternative homogenized at 780 bar was found to be the most stable product, with a similar separation rate to cow's milk. CONCLUSIONS: These results indicate that protein source and processing can influence functional properties significantly along with product stability, and this is an important consideration when formulating high-protein milk alternatives. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

The gelling properties of Dillenia indica mucilage in benzyl benzoate emulgel formulations

Abstract The objective of the study was to evaluate the gelling properties of Dillenia indica mucilage in benzyl benzoate emulgel formulation. Mucilage was extracted from the fruits of Dillenia indica using established methods and characterized by rheology and swelling. Emulsion (F1) was prepared using the continental emulsification method. Gelling agents (2 %w /v) were prepared by dispersing in distilled water with constant stirring at a moderate speed using a magnetic stirrer. F1 was added to the gel (0-75 %w /w) to obtain emulgel formulations and evaluated using viscosity, globule size, pH, release profiles and kinetic modeling. Data were expressed as mean ± SD, and similarity factor (f2) was used to compare all formulations. Formulation viscosity was significantly higher with carbopol than with Dillenia; globule sizes increased with concentration of gelling agents, and pH reduced as the concentration of Dillenia increased. All formulations showed controlled release properties with t80 ranging between 114 and 660 min. The release was governed by Korsmeyer-Peppas model. Formulation F5 prepared with 50 % Dillenia showed highest similarity to F4 prepared with 75 %w /w carbopol. Dillenia indica demonstrated acceptable gelling properties comparable with that of carbopol and could be improved for use in emulgel formulations.

Protection of menhaden oil from oxidation in Pickering emulsion-based delivery systems with α-lactalbumin-chitosan colloidal nanoparticle.

In this study, α-lactalbumin-chitosan (ALA-CHI) colloidal nanoparticles were spontaneously formed mainly through electrostatic interactions for stabilizing Pickering emulsion loaded with health-beneficial but unstable menhaden oil. The oxidative stability of menhaden oil was supposed to be significantly enhanced with Pickering emulsion-based delivery systems with ALA-CHI colloidal particles. The film of ALA-CHI colloidal nanoparticles had higher surface hydrophobicity than ALA at pH 5.0, and 6.5. A near-neutral wettability (89.6°) of ALA-CHI nanoparticles was observed at pH 5.0. Stable Pickering emulsions (60% menhaden oil fraction, w/w) were successfully fabricated with only 0.12% (w/w) of ALA-CHI nanoparticles. Pickering emulsions exhibited superior storage, heat, and centrifugation stability. The formation of gel-like structures was confirmed by rheological results. The viscosity and storage modulus in the frequency range of 0.1 to 10 Hz with a 1.0% strain exhibited remarkable increases with increasing colloidal particle concentration or oil fraction. Increasing oil fractions from 20% to 60% (w/w) or colloidal particle concentrations 0.12% to 2.40% (w/w) can pronouncedly facilitate the inhibition of lipid oxidation, as confirmed by detecting the formation of primary and secondary oxidation products.

Effect of basil seed gum and κ-carrageenan on the rheological, textural, and structural properties of whipped cream.

BACKGROUND: Basil seed gum (BSG) is a novel polysaccharide that has been found wide application in the food industry. It can be used in whipped cream due to its thickening and emulsifying properties. The effect of BSG and κ-carrageenan on the structure-rheology relationships of whipped cream was evaluated. RESULTS: The viscosity of cream containing BSG was higher than that of carrageenan. Basil seed gum resulted in a strong capacity to improve the viscosity of the cream. Rheological results showed the low-frequency dependence of the elastic modulus was improved by BSG, which had a strong effect on the rigidity of the emulsion. The fracture strain of the creams containing BSG or κ-carrageenan was between the normal cream and acidified caseinate stabilized emulsion foam. It was found that the protein segments of BSG could be adsorbed at the oil-water interface, resulting in the formation of a pseudo-gel network, which creates a stronger molecular protein network in the whipped cream. Microstructure study revealed that whipped cream containing κ-carrageenan exhibited some flocculation, which could be caused by non-adsorbed polysaccharides or proteins. In contrast, cream containing BSGshowed more voids, which have considerably decreased by fat content and enhance the foam structure. CONCLUSION: As a result, synergistic interactions between proteins and polysaccharides (BSG and κ-carrageenan) could promote the development of a cross-linked network. Indeed, due to its high levels of hydrophilicity, BSG absorbs water, acts as a thickening agent, and competes against caseinate at the interfaces and is incorporated into whipped cream to provide a more desirable physical structure for the product. © 2021 Society of Chemical Industry.

Bioinspired Eggosomes with Dual Stimuli-Responsiveness.

Hen's eggs have been designed through evolution to serve as a rich source of nutrients and to provide a protective environment for the developing embryo. As such, they have a unique composition and structural organization, consisting of an egg yolk, egg white, and eggshell. Inspired by nature, a biomimetic approach has been adopted in this study to create "micro-eggs" using the natural structure of hen's eggs as an inspiration. Our aim was to use these micro-eggs to encapsulate, protect, and release nutrients so they could be incorporated into functional foods to improve their nutritional value. These micro-eggs consist of an oily core surrounded by a protein-rich gel, which is then coated by a hard calcium carbonate (CaCO3) shell. Advanced emulsion technology and structural design principles were utilized to create these microscale egg-like structures (50-200 µm). In particular, a water-in-oil-in-water (W/O/W) double emulsion was formulated using natural materials found in eggs (lecithin, oleic acid, and albumin) to create the egg yolk/egg white structure. Then, a CaCO3 "eggshell" was fabricated in situ to stabilize the outer oil-water interface. The resulting micro-eggs were then successfully packaged into an "egg box" formed by calcium alginate. The packaged micro-eggs were shown to have good resistance to disruption or separation during storage. The thermo- and pH-responsive "egg yolk" was provided bioactive release "on-demand". We refer to these biomimetic micro-eggs as "eggosomes" in analogy to colloidosomes. The nutritionally fortified eggosomes developed here may be useful for the creation of functional foods specifically designed to improve human health and wellbeing.

Using inulin-based emulsion gels as fat substitute in salt reduced Bologna sausage.

BACKGROUND: A high-fiber emulsion gel (EG) containing inulin, soy protein isolate, and soybean oil was applied as animal fat replacer in reduced salt and fat Bologna sausage containing mechanically deboned chicken meat, pork meat, and pork back fat. Technological and microbiological properties were evaluated for 60 days at 4 °C. RESULTS: A reduction of 11 to 34% and 35 to 45% of fat and sodium were obtained in reformulated products, respectively. An increase in fiber content and polyunsaturated fatty acid was noticed in the formulations with EG. The addition of EG in Bologna increased L* (lightness) values and reduced a* (redness/greenness) values comparing to control treatment. Microstructural properties of sausages exhibited a denser network with the presence of EG. Softer, more elastic, cohesive and resilient samples with a higher intensity of lipid oxidation (P < 0.05) were observed in EG added sausages. The nuclear magnetic resonance (NMR) data shows that the presence of EG recovers the matrix that has been weakened due to reduction of fat and salt. Sensory evaluation showed that the incorporation of the EGs resulted in acceptable scores. CONCLUSION: These results suggest that inulin-based EG is a potential fat substitute for developing healthier meat products, with better fatty acids composition and stable to chilled storage. © 2020 Society of Chemical Industry.

The effect of extruded breadfruit flour on structural and physicochemical properties of beef emulsion modeling systems.

The objective was to determine structural and physicochemical properties of beef emulsion modeling systems prepared with native breadfruit flour and four different extruded breadfruit flours. Extrusion conditions for the flours were summarized as two different specific mechanical energies (74 or 145 kJ/kg) and four unique melt temperatures (83 °C, 100 °C, 105 °C, or 126 °C). Meat emulsions formulated at 3% replacement of beef with native or extruded breadfruit flours were compared with control (no additional flour) formulations. Replacement of beef with breadfruit flour (either native or extruded) did not significantly change cooking loss or instrumental redness values of cooked meat emulsions. Interestingly, replacement of beef with the fully gelatinized extruded breadfruit flours altered viscosity during heating as indicated by lower values for storage modulus (44.75% to 62.53% decrease compared with control) and lower values for loss modulus (25.90% to 52.54% decrease compared with control). This resulted in meat emulsions with a significant reduction in textural hardness (28.78% to 37.62% decrease compared with control).