Fumed silica-based organogels and 'aqueous-organic' bigels

We report the use of fumed silica (hydrophilic colloidal silica particles) to generate triglyceride solvent-based soft matter systems (organogels and bigels). Interestingly, the bigels showed a better gel strength compared to organogels while showing a comparatively weaker thixotropic recovery. Electron microscopy and energy dispersive X-ray spectroscopy were used to understand the microstructure of these new thixotropic molecular gel systems with respect to the fractal-like aggregation of silica particles as well as the percolating network of organic-aqueous phases

Physicochemical and sensory properties of bahulu and chocolate mousse developed from pulses and vegetable canned liquids

In food industry, egg white is the most common foaming agent for numerous aerated foods. As some pulses and vegetable canned liquids possessed comparable foaming properties as egg white liquid, this study was conducted to characterise Bahulu and Chocolate Mousse developed from 6 selected canned liquids. The TA.XT Plus texture analyser was used to describe the texture profile analysis of Bahulu. Meanwhile, the viscosity of Chocolate Mousses was determined by the viscometer. Furthermore, the protein, fat, ash, moisture, fibre and carbohydrate content in both products were also determined. The sensory evaluation was conducted among 40 panelists using 9-point hedonic scale. The results showed that the least hard, low in springiness and chewiness were observed in Bahulu A which was developed from vegetable canned liquid (p0.05). Furthermore, the viscosity of Mousse A and D were lower than Mousse control (p0.05). Based on our results, it reveals that the pulses canned liquid has more potential in replace egg white in Bahulu and Chocolate Mousse development

Functional and Sensorial Properties of Chicken Sausage Supplemented with Banana Peel Flours of Different Varieties

Meat products are widely consumed worldwide and, as a result, they may be an exciting supplier of health benefits due to the need for better formulations, such as reduced fat and increased fibre in processed meats. This study was carried out to determine how the banana peel (BP) flour of Saba (Musa balbisiana) and Berangan (Musa acuminata) affect the functional properties and sensory acceptance of chicken sausage. Berangan BPs showed better water- and oil-holding capacity than Saba BP flour. Conversely, Saba BP flour exhibited better swelling power, but was less soluble than Berangan BP flour. Sausages containing high BPs, especially Saba banana, had a more rigid texture, a high storage modulus, and a darker colour. The ability to retain more water in Berangan peel positively affected the sausage’s textural and rheological properties. With 2%, chicken sausage received the highest sensory score, with Saba BP-containing sausage following closely behind. However, adding >2% BP of both varieties negatively affected the sausage texture and colour, resulting in reduced sensory acceptance. Thus, the BP from Saba and Berangan bananas showed promise as a potential value-adding ingredient in the formulation of functional meat products. In addition, it has potential health benefits, such as increased dietary fibre

Stability and functionality of xanthan gum-shellac nanoparticles for the encapsulation of cinnamon bark extract

The aim of this study was to prepare stable shellac nanoparticles containing a cinnamon bark extract using xanthan gum by anti-solvent precipitation. The nanoparticles were characterized in terms of their gastric pH stability, surface charge, particle size and morphology. The effect of the cinnamon extract loading on the properties of the nanoparticles, including the encapsulation efficiency and antioxidant properties, were also investigated. Ultimately, the release behaviour and the thermal stability of the nanoparticles were established. The results showed that xanthan gum can stabilise shellac nanoparticles at gastric pH by electro-steric stabilisation. The morphological analysis of the nanoparticles by Cryo-SEM showed that spherical particles with a smooth outer surface were formed. A decrease in encapsulation efficiency was observed when a higher level of cinnamon extract loading was used. The bioparticles fortified with cinnamon extract exhibited antioxidant activity and ferric-reducing antioxidant power at the level of 185 mg tannic acid equivalent and of 127mM ascorbic acid equivalent per gram dry weight of nanoparticles, respectively. From the release study, it was shown that more than 90% of cinnamon polyphenol was released at the intestinal pH. Nanoencapsulation effectively improved the thermal stability of the polyphenol-rich cinnamon extract. The polyphenol retention after heat treatment (90 degrees C, 20 min) was still higher than 90%. This study presents the formulation of cinnamon extract containing nanoparticles, which may be applicable in the food industry as a prospective antioxidant agent

The roles of banana peel powders to alter technological functionality, sensory and nutritional quality of chicken sausage

Chicken sausages included with three different quantities of banana (Musa balbisiana) peel powder. The technological properties (cooking yield, texture, water-holding capacity, color, rheology, and texture), composition, and sensory acceptability were assessed. In storage study, lipid oxidation of the best formulation from the sensory score was evaluated. The inclusion of banana peel powder (BPP) raises the nutritional value with regard to an increase in dietary fiber and a reduction in the sausage fat content. The addition of BPP also causes a significant increase in the cooking yield and water-holding capacity. Additionally, storage modulus values increase with the increase in the BPP's concentration. However, with BPP incorporation, a hard texture and darkening of the sausage were observed. Interestingly, our findings exhibit the compromise in microstructural of chicken sausage with high percentage of BPP manifested by the high storage modulus and hardness but with low resistance toward stress, short linear viscoelastic region. This aspect also caused a significant change in the sensory score. The TBA value in the sausage containing 2% BPP exhibited a delay in lipid oxidation up to 55%, prompting its antioxidant potential. Generally, the incorporation of BPP to chicken sausage changes its properties. BPP has been a potential candidate as a value-adding ingredient that may be used during meat preparation since it positively influences the nutritional value and specific technological properties of the food

Edible oleogels based on water soluble food polymers: preparation, characterization and potential application

Oil structuring using food-approved polymers is an emerging strategy and holds significant promise in the area of food and nutrition. In the current study, edible oleogels (containing >97 wt% of sunflower oil) were prepared using a combination of water soluble food polymers (methylcellulose and xanthan gum) and further evaluated for potential application as a shortening alternative. Microstructure studies (including cryo-SEM) and rheology measurements were conducted to gain more insights into the properties of these new types of oleogels. In addition, the functionality of oleogel as a shortening alternative was studied in terms of batter properties and the texture analysis of cakes and compared to the reference batches made using either oil, commercial shortening or cake margarine. Interestingly, while the batter properties (air incorporation, rheology and microstructure) of the oleogel batch were more close to the oil batch, the textural properties of cakes were significantly better than oil and resembled more to the cakes prepared using shortening and margarine

Physicochemical and Sensory Properties of Bahulu and Chocolate Mousse Developed from Canned Pulse and Vegetable Liquids

Egg white is the most commonly used foaming agent in various aerated foods. Malaysia has been experiencing an egg crisis due to lower production and increased egg consumption rates since the COVID-19 restrictions were lifted. Thus, finding an alternative functional ingredient to address the egg shortage is essential. Liquids discarded from commercially plant-based canned foods have the potential to replace eggs in food products as an alternative foaming agent. Therefore, this study aims to investigate the physicochemical and sensory properties of bahulu and chocolate mousse using canned liquids of green peas (pulses N and P), lentils (pulse R), chickpeas (pulse X), button mushrooms (vegetable A), and straw mushrooms (Vegetable D). Canned liquids were incorporated into bahulu and mousse formulations to replace egg whites. The developed bahulu and mousse were baked for 25 min at 180 °C and chilled for 3 hours at 4 °C, respectively. The texture profile of bahulu and the viscosity properties of the chocolate mousse were determined in this study. Furthermore, the research examines the proximate analysis and sensory acceptance of both products. According to the findings, bahulu A, produced from canned vegetable liquids, had the lowest hardness, springiness, and chewiness (p p > 0.05). Moreover, the viscosity values of mousses A (2238.33 ± 2.89 cP) and D (2778.33 ± 2.89 cP) were lower than the control mousse (8005.00 ± 0.00 cP) (p p p p > 0.05). The findings demonstrate that canned pulse liquids (green peas, lentils, and chickpeas) can potentially mimic egg white in the development of bahulu and chocolate mousse