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Assessment of the functional properties of protein extracted from the…
Assessment of the functional properties of protein extracted from the brown seaweed
Ascophyllum nodosum
The objectives:
To investigate the functional properties of protein extract generated using food grade chemical from brown seaweed A. nodosum
Protein extraction and determination using ultra-sonicated
Analysis of protein extract only :
Total and free amino acid composition
SDS PAGE
Color evaluation
pH value
Water activity (Aw)
WHC
Solubility
Foaming capacity and stability
Protein contributes to the technofunctional properties of food products and can act as emulsifying agents, texture modifiers in addition to assisting with fat and water absorption and the whipping properties of foods --> contribute to the taste, texture and consumer acceptance of food product
The physicochemical characteristic of a protein extract often depend on the extraction conditions employed
Analysis of the characterization of 3D printed combined with seaweed extract
Proximate composition and cooking process yield
Sensory analysis
Evaluation of the stability of the printed gels
pH and color
TPA and gel strength
Lipid (TBARS) and protein (total carbonyl content) oxidation assessment
Free fatty acid profile
Volatile compounds profile
to find natural alternatives comparable with synthetic antioxidants such as sodium erythorbate, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) which can contribute to the development of healthier foods while maintaining good stability
Fucoidan
is one of these compounds and it has been shown to have diverse biological activities including anticoagulant, antithrombotic, antiinflammatory, antitumoral, contraceptive, antiviral and antioxidant
Fucoidan
also contains some other monosaccharides such as mannose, rhamnose, galactose, glucose, xylose and uronic acids
Feasibility
study of hydrocolloid incorporated 3D printed surimi as
dysphagia food
The samples were analysed in three stages:
(i)
paste form,
(ii)
printed + frozen, and
(iii)
printed + frozen + heated, to understand the microstructural variations occurring with cooking that may have contributed to the textural and rheological differences.
Dysphagia
is a common condition estimated to affect around 14% of the population over 50 years of age, and as much as 40–50% of residents in aged care facilities
A way of reducing the risk of choking and aspiration is by means of texture-modified diets consisting of thickened fluids, and minced, pureed or bite-sized foods, which can be unpleasant and distressing when eating among others
during the
post-processing step
, the textural properties of a 3D printed object can be modified by affecting the final composition of the system
no information
regarding
its printability and post-processing changes have been reported
This study examines
the effect of formulation on the printability of a texture-modified surimi paste by varying the hydrocolloid blend and concentration,
using
xanthan gum
and
guar gum,
and f
urther evaluates
the
textural
and
microstructural properties
of the 3D printed samples after
post-processing heating
Xanthan gum
and
guar gum
were employed for being cold-swelling hydrocolloids
contributing towards
a suitable printability, and potentially modified texture for dysphagia during printing and post-processing.
benefits of 3D printing over moulding for dysphagia diets eg
: less handling during reheating and plating, less amount of plastic used for moulding and therefore, less storage space consumption, which has been expressed as a concern for mould-shaped foods in long-term-care homes
The research gaps
are still broad in the production of tailor-made 3D printed meat products for people with chewing and swallowing disparities.
Further work can be performed to
attune the formulation
so that
the
textural attributes
r
emain constant
and/or suitable for the lower levels of the IDDSI Framework
(such as minced and moist, and pureed)
after post-processing.
The effect of varying cooking methods and cooking conditions
that favour the water retention and softness of the food products remains of interest.
In order to be potentially commercialised in Australia,
the product proposed in this study
must be processed under an implemented and regularly monitored food safety program
in compliance with the Australian Standard 3.3.1 - Food safety programs for food service to vulnerable persons (Food Standards Australia New Zealand (FSANZ) (2011).
TITLE
: Effects of sodium alginate and low salt concentration on the physicochemical characteristics and 3D printing feasibility of the fish gel products
hyphothesis : fish gel formulation is a promising food material in 3D printing and so far no report on the effect of SA addition on 3D printed fish gel products
to evaluate the feasibility of SA for 3D printing, SA was incorporated into different low salt concentration to prepare fish gel for 3D printing and its physicochemical effects were characterized
the printability of all printed fish gels products was assessed and the shape fidelity of these products after steaming was further evaluated.
Printing quality evaluation of 3D printed products
TPA
Gel strength
SEM
Color
Image visualization and geometric accuracy analysis
Shape fidelity of 3D printed products after steaming
Sodium alginate (SA)
, is a water-soluble polysaccharide extracted from marine brown algae (
Phaeophyceae
), and is widely applied in many fabricated food products as natural hydrocolloid to impart the desired quality
Physicochemical characterization
Rheology
LF-NMR
NIR
WHC
Differential scanning calorimeter (DSC)
RESEARCH QUESTION: How about application of SA for Fish gels products? feasible?
Textural, rheological and chemical properties of surimi nutritionally-enhanced with lecithin
To improve the gel strength, water-holding capacity and sensory characteristics of surimi gel, mainly through addition of exogenous additives such as TGase, starch, egg white, dietary fiber, colloid, non-fish protein, phenolic compounds, polysaccharides
there's still no report about the effects of lecithin on surimi gels.
there's still no report about the effects of lecithin on surimi gels.
different concentrations of lecithin were added to surimi products, not only as a nutritional supplement, but also provide a reference on the effects of lecithin on surimi products characteristics, with focus on textural, rheological and chemical properties of surimi gels.
Analysis
Gel strength
TPA
WHC
Dynamic rheological properties
Protein solubility
Microstructure analysis
Zhou, X., Lin, H., Zhu, S., Xu, X., Lyu, F., & Ding, Y. (2020). Textural, rheological and chemical properties of surimi nutritionally-enhanced with lecithin. Lwt, 122. doi:10.1016/j.lwt.2019.108984
Liu, Y., Tang, T., Duan, S., Qin, Z., Li, C., Zhang, Z., . . . Wu, W. (2020). Effects of sodium alginate and rice variety on the physicochemical characteristics and 3D printing feasibility of rice paste. Lwt, 127. doi:10.1016/j.lwt.2020.109360
Dick, A., Bhandari, B., Dong, X., & Prakash, S. (2020). Feasibility study of hydrocolloid incorporated 3D printed pork as dysphagia food. Food Hydrocolloids, 107. doi:10.1016/j.foodhyd.2020.105940