MODELLING THE TIME-DEPENDENT RHEOLOGICAL PROPERTIES OF OIL-IN-WATER EMULSIONS STABILIZED WITH GELATINIZED BAMBARA GROUNDNUT FLOUR

The contribution of emulsion main components to the time-dependent rheological properties of oil in water emulsion stabilized by gelatinized bambara groundnut flour (BGNF) was studied. Sunflower oil-in-water emulsions were prepared and stabilized with gelatinized BGNF. Weltman time-dependent rheological model was used to assess the time-dependent properties of oil-in-water emulsion stabilized with gelatinized BGNF and model’s suitability was judged by the coefficient of determination, R2, root mean square error, RMSE and standard error, SE.  All emulsions were thixotropic in nature. The time-dependent behaviour of the emulsions was well described by Weltman model (high R2 and low RMSE and SE values).  The mean of parameter A and B values of Weltman model were in the range 11.68 – 315.44 Pa and 0.52 – 25.54 Pa respectively. Both the shear rate of shearing and emulsion main components (BGNF and Sunflower oil (SFO)) greatly influenced the time-dependent model parameters.  The results provided the information on the influence of emulsion components and shear rate on rheological properties of BGNF-stabilized emulsions for product and process development

Physical stability, rheology and microstructure of salad dressing containing essential oils: study of incorporating nanoemulsions

[EN] Purpose This study aims to evaluate the effect of adding oregano and clove oil-in-water (O/W) nanoemulsions on the physico-chemical, technological and microstructural properties of minimally processed salad dressings during storage at 8 degrees C and 25 degrees C. Design/methodology/approach Samples were formulated with either free or encapsulated oregano and clove essential oils in O/W nanoemulsions. Findings Noticeable differences in the physical stability and microstructure of salad dressings were observed after 11 storage days and were less marked for the samples formulated with encapsulated oregano or clove oils in the O/W nananoemulsions. Moreover, rheological measurements revealed minor changes in the viscoelastic characteristics of the salad dressings containing the O/W nanoemulsions. Originality/value These findings confirm the potential of oregano and clove O/W nanoemulsions for use in minimally processed salad dressings as stabilising and technological agents.Ribes-Llop, S.; Fuentes López, A.; Barat Baviera, JM. (2021). Physical stability, rheology and microstructure of salad dressing containing essential oils: study of incorporating nanoemulsions. British Food Journal. 123(4):1626-1642. https://doi.org/10.1108/BFJ-09-2020-0777S162616421234Ariizumi, M., Kubo, M., Handa, A., Hayakawa, T., Matsumiya, K., & Matsumura, Y. (2017). Influence of processing factors on the stability of model mayonnaise with whole egg during long-term storage. Bioscience, Biotechnology, and Biochemistry, 81(4), 803-811. doi:10.1080/09168451.2017.1281725Bae, I. Y., Oh, I.-K., Lee, S., Yoo, S.-H., & Lee, H. G. (2008). Rheological characterization of levan polysaccharides from Microbacterium laevaniformans. International Journal of Biological Macromolecules, 42(1), 10-13. doi:10.1016/j.ijbiomac.2007.08.006Burt, S. (2004). Essential oils: their antibacterial properties and potential applications in foods—a review. International Journal of Food Microbiology, 94(3), 223-253. doi:10.1016/j.ijfoodmicro.2004.03.022De Cássia da Fonseca, V., Haminiuk, C. W. I., Izydoro, D. R., Waszczynskyj, N., de Paula Scheer, A., & Sierakowski, M.-R. (2009). Stability and rheological behaviour of salad dressing obtained with whey and different combinations of stabilizers. International Journal of Food Science & Technology, 44(4), 777-783. doi:10.1111/j.1365-2621.2008.01897.xDe Melo, A. N. F., de Souza, E. L., da Silva Araujo, V. B., & Magnani, M. (2015). Stability, nutritional and sensory characteristics of French salad dressing made with mannoprotein from spent brewer’s yeast. LWT - Food Science and Technology, 62(1), 771-774. doi:10.1016/j.lwt.2014.06.050Depree, J. ., & Savage, G. . (2001). Physical and flavour stability of mayonnaise. Trends in Food Science & Technology, 12(5-6), 157-163. doi:10.1016/s0924-2244(01)00079-6Dickinson, E. (2009). Hydrocolloids as emulsifiers and emulsion stabilizers. Food Hydrocolloids, 23(6), 1473-1482. doi:10.1016/j.foodhyd.2008.08.005Espert, M., Salvador, A., & Sanz, T. (2019). Rheological and microstructural behaviour of xanthan gum and xanthan gum-Tween 80 emulsions during in vitro digestion. Food Hydrocolloids, 95, 454-461. doi:10.1016/j.foodhyd.2019.05.004Gavahian, M., Chen, Y.-M., Mousavi Khaneghah, A., Barba, F. J., & Yang, B. B. (2018). In-pack sonication technique for edible emulsions: Understanding the impact of acacia gum and lecithin emulsifiers and ultrasound homogenization on salad dressing emulsions stability. Food Hydrocolloids, 83, 79-87. doi:10.1016/j.foodhyd.2018.04.039Guerra-Rosas, M. I., Morales-Castro, J., Ochoa-Martínez, L. A., Salvia-Trujillo, L., & Martín-Belloso, O. (2016). Long-term stability of food-grade nanoemulsions from high methoxyl pectin containing essential oils. Food Hydrocolloids, 52, 438-446. doi:10.1016/j.foodhyd.2015.07.017Heyman, B., Depypere, F., Delbaere, C., & Dewettinck, K. (2010). Effects of non-starch hydrocolloids on the physicochemical properties and stability of a commercial béchamel sauce. Journal of Food Engineering, 99(2), 115-120. doi:10.1016/j.jfoodeng.2010.02.005Izidoro, D. R., Scheer, A. P., Sierakowski, M.-R., & Haminiuk, C. W. I. (2008). Influence of green banana pulp on the rheological behaviour and chemical characteristics of emulsions (mayonnaises). LWT - Food Science and Technology, 41(6), 1018-1028. doi:10.1016/j.lwt.2007.07.009Kurt, A., Cengiz, A., & Kahyaoglu, T. (2016). The effect of gum tragacanth on the rheological properties of salep based ice cream mix. Carbohydrate Polymers, 143, 116-123. doi:10.1016/j.carbpol.2016.02.018Laneuville, S. I., Turgeon, S. L., & Paquin, P. (2013). Changes in the physical properties of xanthan gum induced by a dynamic high-pressure treatment. Carbohydrate Polymers, 92(2), 2327-2336. doi:10.1016/j.carbpol.2012.11.077Ma, L., & Barbosa-Cánovas, G. V. (1995). Rheological characterization of mayonnaise. Part II: Flow and viscoelastic properties at different oil and xanthan gum concentrations. Journal of Food Engineering, 25(3), 409-425. doi:10.1016/0260-8774(94)00010-7Ma, Z., & Boye, J. I. (2013). Microstructure, Physical Stability, and Rheological Properties of Salad Dressing Emulsions Supplemented with Various Pulse Flours. Journal of Food Research, 2(2), 167. doi:10.5539/jfr.v2n2p167Ma, Z., Boye, J. I., Fortin, J., Simpson, B. K., & Prasher, S. O. (2013). Rheological, physical stability, microstructural and sensory properties of salad dressings supplemented with raw and thermally treated lentil flours. Journal of Food Engineering, 116(4), 862-872. doi:10.1016/j.jfoodeng.2013.01.024Martínez, I., Angustias Riscardo, M., & Franco, J. M. (2007). Effect of salt content on the rheological properties of salad dressing-type emulsions stabilized by emulsifier blends. Journal of Food Engineering, 80(4), 1272-1281. doi:10.1016/j.jfoodeng.2006.09.022Palanuwech, J., & Coupland, J. N. (2003). Effect of surfactant type on the stability of oil-in-water emulsions to dispersed phase crystallization. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 223(1-3), 251-262. doi:10.1016/s0927-7757(03)00169-9Paraskevopoulou, D., Boskou, D., & Paraskevopoulou, A. (2007). Oxidative stability of olive oil–lemon juice salad dressings stabilized with polysaccharides. Food Chemistry, 101(3), 1197-1204. doi:10.1016/j.foodchem.2006.03.022Park, J. J., Olawuyi, I. F., & Lee, W. Y. (2020). Characteristics of low-fat mayonnaise using different modified arrowroot starches as fat replacer. International Journal of Biological Macromolecules, 153, 215-223. doi:10.1016/j.ijbiomac.2020.02.331Primacella, M., Wang, T., & Acevedo, N. C. (2019). Characterization of mayonnaise properties prepared using frozen-thawed egg yolk treated with hydrolyzed egg yolk proteins as anti-gelator. Food Hydrocolloids, 96, 529-536. doi:10.1016/j.foodhyd.2019.06.008Ribes, S., Fuentes, A., Talens, P., & Barat, J. M. (2017). Application of cinnamon bark emulsions to protect strawberry jam from fungi. LWT, 78, 265-272. doi:10.1016/j.lwt.2016.12.047Ribes, S., Fuentes, A., & Barat, J. M. (2019). Effect of oregano (Origanum vulgare L. ssp. hirtum) and clove (Eugenia spp.) nanoemulsions on Zygosaccharomyces bailii survival in salad dressings. Food Chemistry, 295, 630-636. doi:10.1016/j.foodchem.2019.05.173Román, L., Reguilón, M. P., & Gómez, M. (2018). Physicochemical characteristics of sauce model systems: Influence of particle size and extruded flour source. Journal of Food Engineering, 219, 93-100. doi:10.1016/j.jfoodeng.2017.09.024Santipanichwong, R., & Suphantharika, M. (2007). Carotenoids as colorants in reduced-fat mayonnaise containing spent brewer’s yeast β-glucan as a fat replacer. Food Hydrocolloids, 21(4), 565-574. doi:10.1016/j.foodhyd.2006.07.003SMITTLE, R. B. (2000). Microbiological Safety of Mayonnaise, Salad Dressings, and Sauces Produced in the United States: A Review. Journal of Food Protection, 63(8), 1144-1153. doi:10.4315/0362-028x-63.8.1144Sozer, N. (2009). Rheological properties of rice pasta dough supplemented with proteins and gums. Food Hydrocolloids, 23(3), 849-855. doi:10.1016/j.foodhyd.2008.03.016Srinivasan, M. (2000). The effect of sodium chloride on the formation and stability of sodium caseinate emulsions. Food Hydrocolloids, 14(5), 497-507. doi:10.1016/s0268-005x(00)00030-8Valduga, A. T., Gonçalves, I. L., Magri, E., & Delalibera Finzer, J. R. (2019). Chemistry, pharmacology and new trends in traditional functional and medicinal beverages. Food Research International, 120, 478-503. doi:10.1016/j.foodres.2018.10.091Yüceer, M., İlyasoğlu, H., & Özçelik, B. (2016). Comparison of flow behavior and physicochemical characteristics of low-cholesterol mayonnaises produced with cholesterol-reduced egg yolk. Journal of Applied Poultry Research, 25(4), 518-527. doi:10.3382/japr/pfw033Zhang, C., Quek, S. Y., Lam, G., & Easteal, A. J. (2008). The rheological behaviour of low fat soy-based salad dressing. International Journal of Food Science & Technology, 43(12), 2204-2212. doi:10.1111/j.1365-2621.2008.01852.

Ultrasonic energy input influence on the production of sub-micron o/w emulsions containing whey protein and common stabilizers

Ultrasonication may be a cost-effective emulsion formation technique, but its impact on emulsion final structure and droplet size needs to be further investigated. Olive oil emulsions (20 wt%) were formulated (pH 7) using whey protein (3 wt%), three kinds of hydrocolloids (0.1–0.5 wt%) and two different emulsification energy inputs (single- and two-stage, methods A and B, respectively). Formula and energy input effects on emulsion performance are discussed. Emulsions stability was evaluated over a 10-day storage period at 5 C recording the turbidity profiles of the emulsions. Optical micrographs, droplet size and viscosity values were also obtained. A differential scanning calorimetric (DSC) multiple cool–heat cyclic method (40 to 40 C) was performed to examine stability via crystallization phenomena of the dispersed phase. Ultrasonication energy input duplication from 11 kJ to 25 kJ (method B) resulted in stable emulsions production (reduction of back scattering values, dBS 1% after 10 days of storage) at 0.5 wt% concentration of any of the stabilizers used. At lower gum amount samples became unstable due to depletion flocculation phenomena, regardless of emulsification energy input used. High energy input during ultrasonic emulsification also resulted in sub-micron oil-droplets emulsions (D50 = 0.615 lm compared to D50 = 1.3 lm using method A) with narrower particle size distribution and in viscosity reduction. DSC experiments revealed no presence of bulk oil formation, suggesting stability for XG 0.5 wt% emulsions prepared by both methods. Reduced enthalpy values found when method B was applied suggesting structural modifications produced by extensive ultrasonication. Change of ultrasonication conditions results in significant changes of oil droplet size and stability of the produced emulsions

Análisis y modelización de las propiedades reológicas de los alimentos de viscosidad medias y altas

Las suspensiones y emulsiones alimentarias conocidas como salsas, por ejemplo, mayonesas, aderezos y salsas de condimento son una mezcla de lípidos, proteínas, carbohidratos, sales y agua y se producen principalmente a escala industrial. El dimensionamiento y optimización de los procesos de producción requiere un conocimiento exhaustivo de las propiedades físicas de estos productos. El conocimiento de propiedades mecánicas y térmicas son de gran importancia para los cálculos del proceso y solo existen modelos disponibles para la predicción de propiedades térmicas pero no para las características reológicas. Los objetivos de este trabajo de investigación fueron la caracterización reológica integral de productos comerciales de vsicosidad meida y alta yel desarrollo de un modelo predictivos de de las propiedades reológicas de emulsiones y suspensiones alimentarias desconocidas basados en su composición en hidratos de carbono, proteínas, grasas y agua. Se analizaron las influencias del tiempo, velocidad de cizalladura y temperatura en el comportamiento fluidodinámico de 55 emulsiones y suspensiones alimentarias comerciales. La dependencia con el tiempo fue descrito por un modelo de disminución del esfuerzo de primer orden, con un esfuerzo en el equilibrio distinto de cero. El modelo de Herschel Bulkley resultó ser el más adecuado para describir la dependencia del flujo con la velocidad de cizalladura y el comportamiento de flujo dependiente de la temperatura fue mejor descrito por una ecuación de tipo Arrhenius. Los modelos para comportamiento de flujo dependientes de la velocidad de cizalladura y la temperatura se combinaron para permitir una estimación de la viscosidad aparente de productos específicos a cualquier combinación de velocidad de cizalladura-temperatura con cinco parametros de característicos. Mediante regresión lineal y múltiple no se han podido predecir las propiedades reológicas basándose en la composición en proteínas, carbohidratos, grasas y agua de los alimentos. La clasificación de los productos siguiendo diferencias sistemáticas no condujeron a ninguna mejora en las capacidades de predicción. Por esta razón se ha establecido una ecuación general para toda la gama de productos comerciales estudiados, que combina el comportamiento de flujo dependiente de la velocidad de cizalladura y la temperatura con parámetros constantes. La ecuación desarrollada permite la estimación de las propiedades reológicas con dependencia de la velocidad de cizadadura y la temperatur

Valorization of Food Processing By-Products

The papers published in this Special Issue report on recent studies investigating the exploitation of by-products produced by the food industry. The topics investigated include the extraction setups used for valuable food waste by-products and their applications as adjuncts to food preparation; the appropriate selection of solvents and extraction processes; and the interactions between extracted fractions and supplementary foods. The papers evaluate a wide variety of foodstuffs and provide results regarding the extension their shelf-lives and activities as functional foods

Role of starch gelatinization and fragmentation in extruded flour functionality

El objetivo de esta tesis es el desarrollo de nuevos productos a base de plantas con mejor valor físico, organoléptico y/o nutricional utilizando harinas extruidas como ingrediente funcional. Se evaluó el efecto de aspectos tales como la fuente de almidón, el tamaño de partícula o la severidad del tratamiento de extrusión de las harinas. Las harinas extrusionadas se utilizaron para elaborar mahonesas y bizcochos reducidos en grasa aprovechando la gran capacidad de absorción-retención de agua en frío del almidón pregelatinizado. Aprovechando este poder espesante se elaboraron salsas instantáneas, sin calentamiento, y rebozados fritos con mayor crujiencia y mejor valoración organoléptica. A su vez, se estudió el efecto de la fragmentación durante la extrusión a la hora de reducir la dureza de los geles de almidón y, por tanto, de los fenómenos de endurecimiento/sinéresis. Por último, la fragmentación se aprovechó para aumentar el almidón lentamente digestible en panes sin gluten.Departamento de Ciencias AgroforestalesDoctorado en Ciencia e Ingeniería Agroalimentaria y de Biosistema

Caracterización y funcionalidad de subproductos de chía <i>(Salvia hispanica L.)</i> : Aplicación en tecnología de alimentos

Teniendo en cuenta las tendencias actuales de los consumidores en cuanto a la ingesta de alimentos ricos en ácidos grasos poliinsaturados (ω-9, ω-6 y ω-3), fibra dietética y antioxidantes con propiedades benéficas para la salud, para prevenir y/o controlar el padecimiento de enfermedades crónicas (diferentes tipos de cáncer, enfermedades coronarias, colesterol, diabetes, obesidad, constipación, apendicitis, entre otras), la chía (Salvia hispanica L.) es un cultivo con importantes propiedades nutritivas, cuyos componentes podrían contribuir en el desarrollo de alimentos funcionales. En este sentido, la semilla de chía y sus productos derivados (aceite, harinas y mucílago) presentan altos niveles de ácidos grasos poliinsaturados, principalmente ácido linolénico w-3 (aproximadamente 60%), antioxidantes (ácidos clorogénico y cafeico, miricetina, quercetina, kaempferol y flavonoles), vitaminas y minerales (riboflavina, niacina, tiamina, calcio, fósforo, potasio, cinc y cobre) y fibra dietética (alrededor de 50% de fibra dietética insoluble y 5% de fibra dietética soluble). En función de las consideraciones realizadas, en este trabajo de Tesis se propuso desarrollar el estudio de la obtención y caracterización de la harina de chía (residuo de la extracción del aceite a partir de la semilla -prensado en frío y extracción sólido-líquido-), de las fracciones ricas en fibra y en proteínas y del mucílago, así como la aplicación de dichos subproductos en la elaboración de alimentos funcionales, con propiedades benéficas para la salud del consumidor.Facultad de Ciencias Exacta

Social Work and Sustainable Development Goals: Role of Social Workers in Improving Well-Being for Residents of Nursing Homes in Malaysia

The traditional role of social work includes but not limited to addressing issues of inequality, violence, substance abuse, isolation, discrimination and social well-being. The values and principles of the SDG are geared towards the creation of a cohesive and equitable society in a more transformative manner. In addressing social well-being, nursing homes are set up for people who do not need to be hospitalize but cannot be cared for at home. These people are supposed to be managed by professional and skilled nurses, doctors and social workers. As such, this study focuses on the services and advocacy of social workers to help nursing homes achieve an improved sense of well-being. To get relevant data, Google Scholar was used as a tool to access the major databases provided by Tailor and Frances, Emerald, Elsevier, Springer, Sage and others. The study found that the service and advocacy of social workers produce a significant impact on the individuals at nursing homes. The study contributes to knowledge by critically exploring and synthesizing the role of social work in response to welfare services to reduce inequality, enhance good health and wellbeing of the people in nursing homes as indicated in SDGs 3 and 10