Structure-function relationship of licorice (Glycyrrhiza glabra) root extract-xanthan/guar gum mixture in a high sugar content system.
foam-gel
licorice root extract
microstructure
rheological behavior
structure-function relationship
xanthan/guar
Journal
Journal of the science of food and agriculture
ISSN: 1097-0010
Titre abrégé: J Sci Food Agric
Pays: England
ID NLM: 0376334
Informations de publication
Date de publication:
Feb 2022
Feb 2022
Historique:
revised:
04
07
2021
received:
24
04
2021
accepted:
27
07
2021
pubmed:
28
7
2021
medline:
15
1
2022
entrez:
27
7
2021
Statut:
ppublish
Résumé
Foam-gels are one of the most important multicomponent-model systems in aerated confectionery, and an investigation of their microstructure is desirable. In this research, the structure-function relationship of xanthan gum/guar gum (XG/GG) and licorice (Glycyrrhiza glabra) root extract powder (LEP) was investigated in a high-sugar medium. Foam-gel systems were prepared at 4:10% to 8:20% ratios of LEP to biopolymer. The results show that increasing the LEP content reduced both the melting point and enthalpy, probably due to higher overrun and weaker junctions. Boosting the XG/GG ratio led the enhancement of mechanical properties, whereas increasing the LEP concentration weakened all textural parameters, which could be due to the poor structure of the network in the presence of the foaming agent, increased moisture content and overrun. In the whipped mixture samples containing 10 g kg Maximum structural strength was achieved at a 4:20 ratio of LEP to XG/GG. In rheological experiments, pseudoplastic behavior was seen in all samples. Generally, this model system can be simulated for other herbal extracts containing natural surfactants such as saponins. Achieving a more detailed understanding of these structures and their interactions could help in formulating novel food products. © 2021 Society of Chemical Industry.
Sections du résumé
BACKGROUND
BACKGROUND
Foam-gels are one of the most important multicomponent-model systems in aerated confectionery, and an investigation of their microstructure is desirable. In this research, the structure-function relationship of xanthan gum/guar gum (XG/GG) and licorice (Glycyrrhiza glabra) root extract powder (LEP) was investigated in a high-sugar medium. Foam-gel systems were prepared at 4:10% to 8:20% ratios of LEP to biopolymer.
RESULTS
RESULTS
The results show that increasing the LEP content reduced both the melting point and enthalpy, probably due to higher overrun and weaker junctions. Boosting the XG/GG ratio led the enhancement of mechanical properties, whereas increasing the LEP concentration weakened all textural parameters, which could be due to the poor structure of the network in the presence of the foaming agent, increased moisture content and overrun. In the whipped mixture samples containing 10 g kg
CONCLUSION
CONCLUSIONS
Maximum structural strength was achieved at a 4:20 ratio of LEP to XG/GG. In rheological experiments, pseudoplastic behavior was seen in all samples. Generally, this model system can be simulated for other herbal extracts containing natural surfactants such as saponins. Achieving a more detailed understanding of these structures and their interactions could help in formulating novel food products. © 2021 Society of Chemical Industry.
Substances chimiques
Galactans
0
Mannans
0
Plant Extracts
0
Plant Gums
0
Polysaccharides, Bacterial
0
Sugars
0
Surface-Active Agents
0
guar gum
E89I1637KE
xanthan gum
TTV12P4NEE
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
1056-1065Informations de copyright
© 2021 Society of Chemical Industry.
Références
Campbell GM and Mougeot E, Creation and characterization of aerated food products. Trends Food Sci Technol 10:283-296 (1999).
Sadahira MS, Rodrigues MI, Akhtar M, Murray BS and Netto FM, Effect of egg white protein-pectin electrostatic interactions in a high sugar content system on foaming and foam rheological properties. Food Hydrocolloids 58:1-10 (2006).
Miquelim JN, Lannes SCS and Mezzenga R, pH influence on the stability of foams with protein-polysaccharide complexes at their interfaces. Food Hydrocolloids 24:398-405 (2010).
Hill C and Eastoe J, Foams: from nature to industry. Adv Colloid Interface Sci 247:496-513 (2017).
Wan Z, Sun Y, Ma L, Guo J, Wang J, Yin S et al., Thermoresponsive structured emulsions based on the fibrillar self-assembly of natural saponin glycyrrhizic acid. Food Funct 8:75-85 (2017).
Arestov VP. Method for production of sparkling wines. USSR Patent 507640. 1976.
Farag MA and Wessjohann LA, Volatiles profiling in medicinal licorice roots using steam distillation and solid-phase microextraction (SPME) coupled to chemometrics. J Food Sci 77:1179-1184 (2012).
Saeedi M, Vahidi O and Bonakdar S, Synthesis and characterization of glycyrrhizic acid coated iron oxide nanoparticles for hyperthermia applications. Mater Sci Eng, C 77:1060-1067 (2017).
Mansvelt JW, Presentation and discussion of a range of foamed confectionery products. Cocoa and Sugar 31:196-199 (1979).
Kafka BV, Sosnovskii LB and Kharlamova OA, Application of liquorice extract as foaming agent in halva production. Khlebopekarnaya Konditerskaya Promyshlennost 14:21-22 (1970).
Moslemizadeh A, Khezerloo-ye Aghdam S, Shahbazi KH and Zendehboudi S, A triterpenoid saponin as an environmental friendly and biodegradable clay swelling inhibitor. J Mol Liq 247:269-280 (2017).
Kimura M, Inoue H, Hirabayashi K, Natsume H and Ogihara M, Glycyrrhizin and some analogues induce growth of primary cultured adult rat hepatocytes via epidermal growth factor receptors. Eur J Pharmacol 431:151-161 (2001).
Ibanoglu E and Ibanoglu S, Foaming behaviour of liquorice (Glycyrrhiza glabra) extract. Food Chem 70:333-336 (2000).
Böttcher S and Drusch S, Interfacial properties of saponin extracts and their impact on foam characteristics. Food Biophys 11:91-100 (2016).
Rosen MJ and Kunjappu JT, Surfactants and Interfacial Phenomena, Vol. 1-122. Wiley, Hoboken, NJ, pp. 277-302 (2012).
Cook MK, Makes natural sweeteners more versatile. Food Eng 45:145-146 (1973).
Hough CAM, Parker KJ, Vlitos AJ. Developments in sweeteners. Appl Sci, London 1:140-143 (1979).
Philips GO and Williams PA eds, Introduction to food hydrocolloids, in Handbook of Hydrocolloids. Woodhead, New York (2000).
Sharma BR, Naresh L, Dhuldhoya NC, Merchant SU and Merchant UC, Xanthan gum: a boon to food industry. Food Promotion Chronicle 1:27-30 (2006).
Tako M and Nakamura S, Synergistic interaction between xanthan and guar gum. Carbohydr Res 138:207-213 (1985).
Iqbal DN and Hussain DA, Physiochemical and pharmaceutical properties of guar gum derivatives. Asian J Chem 22:7446-7452 (2010).
Saha D and Bhattacharya S, Hydrocolloids as thickening and gelling agents in food: a critical review. J Food Sci Technol 47:587-597 (2010).
Laaman TR, Hydrocolloids in Food Processing, Vol. 47. Wiley, Hoboken, NJ (2011).
Wang F, Wang YJ and Sun Z, Conformational role of xanthan gum in its interaction with guar gum. Food Chem Toxicol 67:3289-3294 (2002).
Khouryieh HA, Herald TJ, Aramouni F and Alavi S, Intrinsic viscosity and viscoelastic properties of xanthan/guar mixtures in dilute solutions: effect of salt concentration on the polymer interactions. Food Res Int 40:883-893 (2007).
Tipvarakarnkoon T and Senge B, Rheological behaviour of gum solutions and their interactions after mixing. Annu Trans Nord Rheol Soc 16:73-80 (2008).
Turabi E, Sumnu G and Sahin S, Rheological properties and quality of rice cakes formulated with different gums and an emulsifier blend. Food Hydrocolloids 22:305-312 (2008).
Zambrano F, Despinoy P, Ormenese RCSC and Faria EV, The use of guar and xanthan gums in the production of ‘light’ low fat cakes. Int J Food Sci Technol 39:959-966 (2004).
Mardani M, Yeganehzad S, Ptichkina N, Kodatsky Y, Kliukina O, Nepovinnykh N et al., Study on foaming, rheological and thermal properties of gelatin-free marshmallow. Food Hydrocolloids 93:335-341 (2019).
Sworn G, Xanthan Gum Handbook of Hydrocolloids. Elsevier, Amsterdam, pp. 186-203 (2009).
Bergecliff T. Viscosity and acid stability in low-fat mayonnaise with varying proportions of xanthan gum and guar gum. Degree project work, Linnaeus University, Sweden 2016.
Mohammadian M and Alavi F, The effects of Iranian gum tragacanth on the foaming properties of egg white proteins in comparison with guar and xanthan gums. J Food Biosci Technol 6:59-68 (2016).
Jiang Y, Lu HT and Chen F, Preparative purification of glycyrrhizin extracted from the root of liquorice using high-speed counter-current chromatography. J Chromatogr A 1033:183-186 (2004).
Tan JM and Lim MH, Effects of gelatine type and concentration on the shelf-life stability and quality of marshmallows. Int J Food Sci Technol 43:1699-1704 (2008).
Dabestani M and Yeganehzad S, Effect of Persian gum and xanthan gum on foaming properties and stability of pasteurized fresh egg white foam. Food Hydrocolloids 87:550-560 (2019).
Wretfors C, Cho SW, Kuktaite R, Hedenqvist MS, Marttila S, Nimmermark S et al., Effects of fiber blending and diamines on wheat gluten materials reinforced with hemp fiber. J Mater Sci 45:4196-4205 (2010).
Lee CC, Johnson LA, Love JA and Johnson S, Effects of processing and usage level on performance of bovine plasma as an egg white substitute in cakes. Cereal Chem 68:100-104 (1991).
Official Methods of Analysis of AOAC International, 17th edn. AOAC International, Gaithersburg, MD (2000).
Yu L and Christie G, Measurement of starch thermal transitions using differential scanning calorimetry. Carbohydr Polym 46:19-184 (2001).
Periche A, Heredia A, Escriche I, Andres A and Castello ML, Potential use of isomaltulose to produce healthier marshmallows. LWT - Food Sci Technol 62:605-612 (2015).
Farahnaky A, Askari H, Majzoobi M and Mesbahi G, The impact of concentration, temperature and pH on dynamic rheology of psyllium gels. J Food Eng 100:294-301 (2010).
Wang ZH, Hsieh CH, Liu WH and Yin MC, Glycyrrhizic acid attenuated glycative stress in kidney of diabetic mice through enhancing glyoxalase pathway. Mol Nutr Food Res 58:1426-1435 (2014).
Kitagawa I, Licorice root, a natural sweetener and an important ingredient in Chinese medicine. Pure Appl Chem 74:1189-1198 (2002).
Davis EA and Morris DJ, Medicinal uses of licorice through the millennia: the good and plenty of it. Mol Cell Endocrinol 78:1-6 (1991).
Bals A and Kulozik U, Effect of pre-heating on the foaming properties of whey protein isolate using a membrane foaming apparatus. Int Dairy J 13:903-908 (2003).
Burkus Z and Temelli F, Stabilization of emulsions and foams using barley β-glucan. Food Res Int 33:27-33 (2000).
Tan MC, Chin NL, Yusof YA, Taip ES and Abdullah J, Characterisation of improved foam aeration and rheological properties of ultrasonically treated whey protein suspension. Int Dairy J 43:7-14 (2015).
Noorlaila A, Nor Hasanah H, Asmeda R and Yusoff A, The effects of xanthan gum and hydroxy propyl methylcellulose on physical properties of sponge cakes. J Saudi Soc Agric Sci 19:128-135 (2020).
Jackson EB, Liquorice Paste, Cream and Aerated Confectionery, Sugar Confectionery Manufacture. Blackie, New York, pp. 218-236 (1990).
Decker NR and Ziegler GR, Mechanical properties of aerated confectionary. J Texture Stud 34:437-448 (2003).
Muller-Fischer N and Windhab EJ, Influence of process parameters on microstructure of food foam whipped in a rotor-stator device within a wide static pressure range. Colloids Surf, A 263:353-362 (2005).
Asghari AK, Norton I, Mills T, Sadd P and Spyropoulos F, Interfacial and foaming characterisation of mixed protein-starch particle systems for food-foam applications. Food Hydrocolloids 53:311-319 (2016).
Jang W, Nikolov A, Wasan DT, Chen K and Campbell B, Prediction of the bubble size distribution during aeration of food products. Ind Eng Chem Res 44:1296-1308 (2005).
Kampf N, Martinez CG, Corradini MG and Peleg M, Effect of two gums on the development, rheological properties and stability of egg albumen foams. Rheol Acta 42:259-268 (2003).
Kulmyrzaev A, Cancelliere C and McClements DJ, Characterization of aerated foods using ultrasonic reflectance spectroscopy. J Food Eng 46:235-241 (2000).
Eisner MD, Wildmoser H and Windhab EJ, Air cell microstructuring in a high viscous ice cream matrix. Colloids Surf, A 263:390-399 (2005).
Chang Y and Hartel RW, Measurement of air cell distributions in dairy foams. Int Dairy J 12:463-472 (2002).
Zuniga RN and Aguilera JM, Aerated food gels: fabrication and potential applications. Trends Food Sci Technol 19:176-187 (2008).
Kaletunc G, Normand MD, Johnston EA and Peleg M, Instrumental determination of elasticity of marshmallow. J Texture Stud 23:47-56 (1992).
Lillford PJ and Aguilera JM, Food Materials Science Principles and Practice. Springer, Berlin (2007).
Damodaran S, Parkin KL and Fennema OR, Fennema's Food Chemistry. CRC Press, Boca Raton, FL (2007).
Marinova K, Basheva E, Nenova B, Temelska M, Mirarefi A, Campbell B et al., Physico-chemical factors controlling the foamability and foam stability of milk proteins: sodium caseinate and whey protein concentrates. Food Hydrocolloids 23:1864-1876 (2009).
Yang X and Foegeding EA, Effects of sucrose on egg white protein and whey protein isolate foams: factors determining properties of wet and dry foams (cakes). Food Hydrocolloids 24:227-238 (2010).
Anderson S, Salmon Color and the Consumer. International Institute of Fisheries Economics and Trade, Corvallis, OR (2001).
Maskan A, Kaya S and Maskan M, Effect of concentration and drying processes on color change of grape juice and leather (pestil). J Food Eng 54:75-80 (2002).
Rolle L and Guidoni S, Color and anthocyanin evaluation of red winegrapes by CIE L*, a*, b* parameters. Oeno One 41:193-201 (2007).
Pontis JA, Costa LAMA, Silva SJR and Flach A, Color, phenolic and flavonoid content, and antioxidant activity of honey from Roraima, Brazil. Food Sci Technol 34:69-73 (2014).
Lee JH and Jung HS, Physicochemical and consumer acceptance of tofu supplemented with licorice powder. Prev Nutr Food Sci 22:359-364 (2017).
Park GH and Lee JH, The quality and antioxidant properties of pound cakes containing licorice powder. Korean J Food Sci Technol 46:56-60 (2014).
Mc Carthy DF, Gallagher E, Gormley TR, Schober TJ and Arendt EK, Application of response surface methodology in the development of gluten free bread. Cereal Chem 82:609-615 (2005).
Aghel N, Moghimipour E and Raies DA, Formulation of a herbal shampoo using total saponins of Acanthophyllum squarrsum. Iran J Pharm Res 6:167-172 (2007).
Lacaille-Dubois MA, Hanquet B, Rustaiyan A and Wagner H, Squarroside a, a biologically active triterpene saponin from Acanthophyllum squarrosum. Phytochemistry 34:489-495 (1993).
Entezari B, Karazhiyan H and Sharifi A, Chubak extract effects on antioxidant and shelf life properties of doughnuts. Innov Sci Food Process 9:27-40 (2017).
Periche A, Heredia Gutiérrez AB, Escriche Roberto MI, Andrés Grau AM and Castelló Gómez ML, Optical, mechanical and sensory properties of based-isomaltulose gummy confections. Food Biosci 7:37-44 (2014).
Periche A, Castelló Gómez ML, Heredia Gutiérrez AB and Escriche Roberto MI, Stevia rebaudiana, oligofructose and isomaltulose as sugar replacers in marshmallows stability and antioxidant properties. J Food Process Preserv 40:724-732 (2016).
Greweling PP, Chocolates and confections. Manuf Confect 63:40-44 (2015).
McGill J and Hartel RW, Water relations in confections, in Water Activity in Foods: Fundamentals and Applications, ed. by Barbosa-Cánovas GV, Fontana AJ Jr, Schmidt SJ and Labuza TP. Wiley, Hoboken, NJ, pp. 483-500 (2020).
Guynot ME, Ramos AJ, Sala D, Sanchis V and Marın S, Combined effects of weak acid preservatives, pH and water activity on growth of Eurotium species on a sponge cake. Int J Food Microbiol 76:39-46 (2002).
Guarda A, Rosell CM, Benedito C and Galotto MJ, Different hydrocolloids as bread improvers and antistaling agents. Food Hydrocolloids 18:241-247 (2004).
Arunepanlop B, Morr CV, Karleskind D and Laye I, Partial replacement of egg white proteins with whey proteins in angel food cakes. Food Sci 61:1085-1093 (1996).
del Pilar BM, Welti-Chanes J, Lillford PJ and Corti HR, Water Properties of Food, Pharmaceutical, and Biological Materials. CRC Press, Boca Raton, FL (2006).
Biliaderis CG, Differential scanning calorimetry in food research a review. Food Chem 10:239-265 (1983).
Janovsky CA, McCredie JE. Marshmallow-type confections: Google Patents, 1995.
Cheetham NWH and Mashimba ENM, Conformational aspects of xanthan galactomannan gelation. Carbohydr Polym 9:195-212 (1988).
Nussinovitch A, Hydrocolloid Applications: Gum Technology in the Food and Other Industries. Springer, Berlin (1997).
Lau CK and Dickinson E, Instability and structural change in an aerated system containing egg albumen and invert sugar. Food Hydrocolloids 19:111-121 (2005).
Verreck G, Decorte A, Heymans K, Adriaensen J, Liu D, Tomasko DL et al., The effect of supercritical CO2 as a reversible plasticizer and foaming agent on the hot stage extrusion of itraconazole with EC 20 cps. J Supercrit Fluids 40:153-162 (2007).
Kato A, Ibrahim HR, Watanabe H, Honma K and Kobayashi K, Enthalpy of denaturation and surface functional properties of heated egg white proteins in the dry state. Food Sci 55:1280-1283 (1990).
Hayase G and Ohya Y, Facile fabrication of marshmallow-like gels as flexible thermal insulators and liquid nitrogen retention materials: application to a cryopreserved embryo container. Appl Mater Today 9:560-565 (2017).
Horvat G, Fajfar T, Perva Uzunalić A, Knez Z and Novak Z, Thermal properties of polysaccharide aerogels. J Therm Anal Calorim 127:363-370 (2017).
Ji Y, Seetharaman K, Wong K, Pollak LM, Duvick S, Jane J et al., Thermal and structural properties of unusual starches from developmental corn lines. Carbohydr Polym 51:439-450 (2003).
Torres MD, Moreira R, Chenlo F and Morel MH, Effect of water and guar gum content on thermal properties of chestnut flour and its starch. Food Hydrocolloids 33:192-198 (2013).
Phillips GO and Williams PA eds, Handbook of Hydrocolloids, 2nd edn. Woodhead, Cambridge, UK (2009).
Akbari N, Mohammadzadeh Milani J and Alaedini B, Effect of potato paste on stalling of Barbari flatbread. J Res Innov Food Sci Technol 2:339-350 (2014).
Vittadini E and Vodovotz Y, Changes in the physicochemical properties of wheat and soy-containing bread during storage as studied by thermal analyses. Food Eng Phys Prop 68:2022-2027 (2003).
Mardani M, Yeganehzad S and Niazmand R, Effect of different levels of xanthan/guar mixture and chubak extract on rheological, thermal, sensory properties and micro structure of gelatin-free marshmallow. J Res Innov Food Sci Technol:2019 (in press). https://journals.rifst.ac.ir/article_96118.html?lang=en
Keyhani V, Mortazavi SA, Karimi M and Karazhiyan H, Investigation and comparison effect of Chubak (Acanthophyllum glandulosum) extract and mono- and diglyceride on quality of muffin cake. J Res Innov Food Sci Technol 4:153-172 (2015).
Celic I, Yilmaz Y, Isic F and Ustun O, Effect of soapwort extract on physical and sensory properties of sponge cakes and rheological properties of sponge cake batters. Food Chem 101:907-911 (2007).
Blankart M, Kratzner C, Link K, Oellig C, Schwack W and Hinrichs J, Technical emulsifiers in aerosol whipping cream: compositional variations in the emulsifier affecting emulsion and foam properties. Int Dairy J 102:104578 (2020).
Achayuthakan P, Suphantharika M and Rao MA, Yield stress components of waxy corn starch-xanthan mixtures: effect of xanthan concentration and different starches. Carbohydr Polym 65:469-478 (2006).
Mandala IG, Palogou ED and Kostaropoulos AE, Influence of preparation and storage conditions on texture of xanthan-starch mixtures. J Food Eng 53:27-38 (2002).
Sae-kang V and Suphantharika M, Influence of pH and xanthan gum addition on freeze-thaw stability of tapioca starch pastes. Carbohydr Polym 65:371-380 (2006).
Thakur S, Prasad MS and Rastogi NK, Effect of xanthan on textural properties of idli (traditional south Indian food). Food Hydrocolloids 9:141-145 (1995).
Arozarena I, Bertholo H, Empis J, Bunger A and Sousa I, Study of the total replacement of egg by white lupine protein, emulsifiers and xanthan gum in yellow cakes. Eur Food Res Technol 213:312-316 (2001).
Lo CT and Ramsden L, Effects of xanthan and galactomannan on the freeze/thaw properties of starch gels. Mol Nutr 44:211-214 (2000).
Gaspar C, Laureano O and Sousa I, Production of reduced-calorie grape juice jelly with gellan, xanthan and locust bean gums: sensory and objective analysis of texture. Z Lebensmittelunters Forsch A 206:169-174 (1998).
Gujral HS, Sharma A and Singh N, Effect of hydrocolloids, storage temperature and duration on the consistency of tomato ketchup. Int J Food Prop 5:179-191 (2002).
Priftis D, Laugel N and Tirrell M, Thermodynamic characterization of polypeptide complex coacervation. Langmuir 28:15947-15957 (2012).
Kutz M, Handbook of Farm, Dairy and Food Machinery Engineering. Academic Press, Cambridge, MA (2013).
Liu Y, Winter HH and Perry SL, Linear viscoelasticity of complex coacervates. Adv Colloid Interface Sci 239:46-60 (2017).
Ercisli S, Coruh I, Gormez A, Sengul M and Bilena S, Total phenolic, mineral contents, antioxidant and antibacterial activities of Glycyrrhiza glabra L. roots grown wild in Turkey. Italian J Food Sci 20:91-99 (2008).
Hashemi P, Beyranvand S, Siah Mansur R and Ghiasvand AR, Development of a simple device for dispersive liquid-liquid microextraction with lighter than water organic solvents: isolation and enrichment of glycyrrhizic acid from licorice. Anal Chim Acta 655:60-65 (2009).
Shim J and Mulvaney SJ, Effect of heating temperature, pH, concentration and starch/whey protein ratio on the viscoelastic properties of corn starch/whey protein mixed gels. J Sci Food Agric 81:706-717 (2001).
Tunick MH, Small-strain dynamic rheology of food protein networks. J Agric Food Chem 59:1481-1486 (2011).