Stabilisation mechanism of various inulins and hydrocolloids: Milk–sour cherry juice mixture

International Journal of Dairy Technology

Volumn 71, Issue 1, 2018, Pages 208-215

  Teimouri, Shahla ^a   Abbasi, Soleiman ^a,b   Scanlon, Martin G ^b  

^a TARBIAT MODARES UNIVERSITY   (Iran)

^b UNIVERSITY OF MANITOBA   (Canada)

Author keywords

Casein; Hydrocolloids; Inulin; Prebiotic; Stabilisation

Indexed keywords

EID: 85016036268     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/1471-0307.12376     Document Type: Article

References (40)

1. Abbasi S and Mohammadi S (2013) Stabilization of milk–orange juice mixture using Persian gum: efficiency and mechanism. Food Bioscience 2 53–60.
2. Ávila-Fernández Á, Galicia-Lagunas N, Rodríguez-Alegría M E, Olvera C and López-Munguía A (2011) Production of functional oligosaccharides through limited acid hydrolysis of agave fructans. Food Chemistry 129 380–386.
3. Azarikia F and Abbasi S (2010) On the stabilization mechanism of Doogh (Iranian yoghurt drink) by gum tragacanth. Food Hydrocolloids 24 358–363.
4. Azarikia F and Abbasi S (2016) Mechanism of soluble complex formation of milk proteins with native gums (tragacanth and Persian gum). Food Hydrocolloids 59 35–44; doi: 10.1016/j.foodhyd.2015.10.018.
5. Bayarri S, Chuliá I and Costell E (2010) Comparing λ-carrageenan and an inulin blend as fat replacers in carboxymethyl cellulose dairy desserts. Rheological and sensory aspects. Food Hydrocolloids 24 578–587.
6. Bishay I E (1998) Rheological characterization of inulin. In Gums and Stabilizers for the Food Industry. Vol. 11, pp 403–408. Williams P A and Phillips G O, eds. Cambridge, UK: Royal Society of Chemistry.
7. Bonerz D, Würth K, Dietrich H and Will F (2007) Analytical characterization and the impact of ageing on anthocyanin composition and degradation in juices from five sour cherry cultivars. European Food Research and Technology 224 355–364.
8. Bourne M C (2002) Food Texture and Viscosity: Concept and Measurement. New York, NY: Academic Press.
9. De Castro F P, Cunha T M, Barreto P L M, Amboni R D D M C and PrudÊNcio E S (2009) Effect of oligofructose incorporation on the properties of fermented probiotic lactic beverages. International Journal of Dairy Technology 62 68–74.
10. Debon J, Prudêncio E S and Petrus J C C (2010) Rheological and physico-chemical characterization of prebiotic microfiltered fermented milk. Journal of Food Engineering 99 128–135.
11. Debon J, Prudêncio E S, Petrus J C C, Fritzen-Freire C B, Müller C M O, Amboni R D D M C and Vieira C R W (2012) Storage stability of prebiotic fermented milk obtained from permeate resulting of the microfiltration process. LWT – Food Science and Technology, 47 96–102.
12. Dickinson E (2002) Hydrocolloids as emulsifiers and emulsion stabilizers. Food Hydrocolloids 23 1473–1482.
13. Evageliou V, Tseliou G, Mandala I and Komaitis M (2010) Effect of inulin on texture and clarity of gellan gels. Journal of Food Engineering 101 381–385.
14. Everett D W and McLeod R E (2005) Interactions of polysaccharide stabilisers with casein aggregates in stirred skim-milk yoghurt. International Dairy Journal 15 1175–1183.
15. Giannouli P, Richardson R K and Morris E R (2004) Effect of polymeric co-solutes on calcium pectinate gelation. Part 2. Dextrans and inulin. Carbohydrate Polymers 55 357–365.
16. Glibowski P and Kowalska A (2012) Rheological, texture and sensory properties of kefir with high performance and native inulin. Journal of Food Engineering 111 299–304.
17. Gonzalez-Tomás L, Coll-Marqués J and Costell E (2008) Viscoelasticity of inulin–starch-based dairy systems: influence of inulin average chain length. Food Hydrocolloids 22 1372–1380.
18. Hasni I, Bourassa P, Hamdani S, Samson G, Carpentier R and Tajmir-Riahi H-A (2011) Interaction of milk α- and β-caseins with tea polyphenols. Food Chemistry 126 630–639.
19. Jensen S, Rolin C and Ipsen R (2010) Stabilisation of acidified skimmed milk with HM pectin. Food Hydrocolloids 24 291–299.
20. Kim Y and Wicker L (2011) Charge domain of modified pectins influence interaction with acidified caseins. Food Hydrocolloids 25 419–425.
21. Koksoy A and Kilic M (2004) Use of hydrocolloids in textural stabilization of a yoghurt drink, ayran. Food Hydrocolloids 18 593–600.
22. Komatsu T R, Buriti F C A, da Silva R C, Lobo A R, Colli C, Gioielli L A and Saad S M I (2013) Nutrition claims for functional guava mousses produced with milk fat substitution by inulin and/or whey protein concentrate based on heterogeneous food legislations. LWT – Food Science and Technology 50 755–765.
23. Meyer D, Bayarri S, Tárrega A and Costell E (2011) Inulin as texture modifier in dairy products. Food Hydrocolloids 25 1881–1890.
24. Oliveira R, Souza P D, Perego P, Oliveira M N D and Converti A (2011a) Effect of inulin as prebiotic and synbiotic interactions between probiotics to improve fermented milk firmness. Journal of Food Engineering, 107 36–40.
25. Oliveira R P S, Perego P, Oliveira M N and Converti A (2011b) Effect of inulin as a prebiotic to improve growth and counts of a probiotic cocktail in fermented skim milk. LWT – Food Science and Technology 44 520–523.
26. Repin N, Scanlon M G and Fulcher R G (2012) Phase behavior of casein micelles and barley beta-glucan polymer molecules in dietary fibre-enriched dairy systems. Journal of Colloid and Interface Science 377 7–12.
27. Sijtsma K and Emons W H M (2011) Advice on total-score reliability issues in psychosomatic measurement. Journal of Psychosomatic Research, 70 565–572.
28. Stewart M L, Timm D A and Slavin J L (2008) Fructooligosaccharides exhibit more rapid fermentation than long-chain inulin in an in vitro fermentation system. Nutrition Research 28 329–334.
29. Syrbe A, Bauer W J and Klostermeyer H (1998) Polymer science concepts in dairy system-An overview of milk protein and food hydrocolloid interaction. International Dairy Journal 8 179–193.
30. Tárrega A, Rocafull A and Costell E (2010) Effect of blends of short and long-chain inulin on the rheological and sensory properties of prebiotic low-fat custards. LWT – Food Science and Technology 43 556–562.
31. Tárrega A, Torres J D and Costell E (2011) Influence of the chain-length distribution of inulin on the rheology and microstructure of prebiotic dairy desserts. Journal of Food Engineering 104 356–363.
32. Theodorsson-Norheim E (1986) Kruskal–Wallis test: BASIC computer program to perform nonparametric one-way analysis of variance and multiple comparisons on ranks of several independent samples. Computer Methods and Programs in Biomedicine 23 57–62.
33. Tholstrup Sejersen M, Salomonsen T, Ipsen R, Clark R, Rolin C and Balling Engelsen S (2007) Zeta potential of pectin-stabilised casein aggregates in acidified milk drinks. International Dairy Journal 17 302–307.
34. Thongkaew C, Gibis M, Hinrichs J and Weiss J (2014) Polyphenol interactions with whey protein isolate and whey protein isolate–pectin coacervates. Food Hydrocolloids 41 103–112.
35. Tran T and Rousseau D (2013) Stabilization of acidic soy protein-based dispersions and emulsions by soy soluble polysaccharides. Food Hydrocolloids 30 382–392.
36. Tuinier R, Rolin C and de Kruif C G (2002) Electrosorption of pectin onto casein micelles. Biomacromolecules 3 632–638.
37. Villegas B and Costell E (2007) Flow behaviour of inulin–milk beverages. Influence of inulin average chain length and of milk fat content. International Dairy Journal 17 776–781.
38. Witczak T, Witczak M and Ziobro R (2014) Effect of inulin and pectin on rheological and thermal properties of potato starch paste and gel. Journal of Food Engineering 124 72–79.
39. Ye J, Fan F, Xu X and Liang Y (2013) Interactions of black and green tea polyphenols with whole milk. Food Research International 53 449–455.
40. Zimeri J E and Kokini J L (2003) Rheological properties of inulin-waxy maize starch systems. Carbohydrate Polymers 52 67–85.