Showing papers in "Food Hydrocolloids in 2014"

TL;DR: In this paper, the effects of temperature, pH, ionic strength, processing conditions such as high pressure, ultrasonic treatment, utilisation of enzyme, chemical modification are also described since they have been found useful to improve the processing and final product.

TL;DR: Pectin is one of the main components of the plant cell wall chemically constituted by poly α 1−4-galacturonic acids as mentioned in this paper and is used as gelling, stabilizing, or thickening agent in food products such as jams, yoghurt drinks, fruity milk drinks, and ice cream.

TL;DR: Bacterial cellulose (BC), a microbial polysaccharide, has significant potential as a food ingredient in view of its high purity, in situ change of flavor and color, and having the ability to form various shapes and textures as mentioned in this paper.

TL;DR: In this paper, chitosan (CH) was blended with poly vinyl alcohol (PVA) in different compositions to obtain biodegradable films, which were characterized for their thermal behavior, structural, mechanical and barrier properties as well as antimicrobial activity.

TL;DR: In this paper, the effect of extraction temperature on properties of pectins was investigated, and the pectin solutions exhibited shear-thinning properties and tended to be more elastic with frequency increase according to rheological analysis, which was reflected in hydrogel analysis.

TL;DR: Recent developments in the soft drinks area are discussed, including fortification with vitamins, reduced calorie beverages, and “all-natural” products.

TL;DR: In this article, a gelatin and silver nanoparticles (AgNPs) and organoclay (Cloisite 30B) and their film properties were characterized and the results suggested that the use of gelatin based nanocomposite films will help to compete and eliminate the bacterial invaders and to improve the shelf life and quality of food.

TL;DR: In this paper, a series of active gelatin films containing natural antioxidants (NAs) were used as food packaging and the effects of these extracts on the antioxidant, physical and mechanical properties of the films were studied.

TL;DR: In this article, the influence of the affecting parameters during electrospinning on properties of electrospun gelatin was investigated, and it was shown that higher applied voltage resulted in higher zeta potential and diffusion coefficient values for dispersions containing electrospin gelatin nanofibers, whereas smooth nanofiber morphology without bead formation obtained at the highest voltage.

TL;DR: In this paper, the effect of papaya puree and cinnamaldehyde droplet diameter in the antimicrobial and physical-mechanical properties of high or low methylester pectin films was investigated.

TL;DR: In this article, the combined effects of plant essential oils (lemon, thyme, cinnamon) on the physical and structural properties of chitosan-based films were investigated.

TL;DR: In this paper, composite films based on fish protein isolate (FPI) and fish skin gelatin (FSG) blend incorporated with 50 and 100% basil leaf essential oil (BEO) in the absence and presence of 3% (w/w, protein) ZnO nanoparticles (ZnONP) were prepared and characterised.

TL;DR: In this paper, the antimicrobial and antioxidant properties significantly increased with the incorporation of EO (p < 0.05) and increased total color differences (ΔE) and decreased whiteness index (WI), respectively.

TL;DR: In this article, the stability mechanism of liquid water-in-oil emulsions was investigated in different systems, and the combination of two different oils (soybean oil and hexadecane) and three emulsifiers (PGPR, Span 80 and lecithin) at two water:oil ratios was investigated.

TL;DR: In this article, the Beta-carotene (BC) was homogenized with 2% sodium caseinate solution in a microfluidizer, which produced droplet diameters that were linear and inversely related to homogenization pressures in the pressure range 10-100MPa.

TL;DR: In this paper, four formulations of cassava starch, glycerol, carnauba wax and stearic acid-based edible coatings/films were evaluated, and the microstructure analysis showed a non-homogenous surface of the films with higher wax content.

TL;DR: In this paper, the role of proteins on the rheology and quality of wheat free muffins by using rice flour was assessed by measuring the storage modulus and loss modulus.

TL;DR: In this article, the authors used curcuma ethanol extract to prepare gelatin-based films and evaluated the effects of the extract incorporation on the antioxidant and physical properties of the films.

TL;DR: The use of film forming solutions based exclusive on sodium alginate improved the viability of L. rhamnosus GG under simulated gastro-intestinal conditions, and there was no impact of the bread crust matrix on inactivation rates.

TL;DR: In this paper, aldehyde-enhanced gelatin-oxidized xanthan gum was used as a crosslinking agent for gelatin edible films to improve the UV barrier properties.

TL;DR: In this article, the effect of frozen storage on chemical and physical properties of wheat gluten-, glutenin- and gliadin-rich fractions was evaluated by size-exclusion (SE) and reversed-phase (RP) high-performance liquid chromatography (HPLC), thiol (SH) measurement, sodium dodecyl sulphate poly-acrylamide gel electrophoresis (SDS-PAGE), circular dichroism (CD) spectroscopy and Fourier transform infrared (FTIR), and the results of SE-HPLC were also in

TL;DR: In this article, the effect of temperature, time, water activity and reactants molar ratio on the degree of glycation and color development in whey protein isolate conjugated with maltodextrins was studied.

TL;DR: In this paper, the effect of exposure time and microwave power on the yield of pectin from the peels of yellow passion fruit (Passiflora edulis f. flavicarpa) under microwave-induced heating was investigated.

TL;DR: In this paper, the formation of heat-resistant flavor nanocapsules was achieved by gelatin and gum arabic based complex coacervation, and the colloidal behavior of complexes was investigated using turbidity titration (600nm) with the help of an in situ acidifier.

TL;DR: In this article, the physicochemical properties determined by differential scanning calorimetry (DSC), Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) confirmed that the native maize starch was successfully modified.

TL;DR: In this article, the physicochemical characteristics, microstructure and stability of native and preheated (95°C, 15min) soy protein isolate (SPI)-stabilized emulsions, formed at varying protein concentrations (c; 0.5-4.0%, w/v) in the absence or presence of 300mM NaCl, were characterized.

TL;DR: In this article, the effect of frozen storage on the water sorption capability, water mobility, secondary structure, thermal and microscopic properties of gluten-, glutenin- and gliadin-rich fractions were investigated.

TL;DR: In this article, the pomelo pectin extraction parameters and its properties were investigated by the single factor and central composite design methods, and it was found that pH played an important role in controlling the side chain composition, particularly arabinose and galactose.

TL;DR: In this article, the rheological behavior of sodium alginate (SA) aqueous solutions was analyzed using an Anton Paar-Physica MCR 301 Rheometer and it was found that, above a critical shear rate, all G-rich SA solutions exhibited non-Newtonian shear-thinning behavior and the flow curves could be well described by the Cross model.

TL;DR: In this article, the storage modulus of LPSG was investigated as a function of the concentration, temperature, and heating-cooling rate, and it was observed that the storage was always higher than the loss modulus in all concentrations and temperatures.