R activity was under 0.six for all samples through the whole storage period; hence, microbiological stability was ensured. two.1.3. Soy Protein The quaternary and tertiary structures of native soy protein limit and hinder foaming properties for meals applications because of the big size from the molecules and their compact tertiary structure. As a result, some treatments that modify structure, such as heating and hydrolysis, should be applied to enable soy protein to become employed as a foaming agent [25]. Soy protein isolate (SPI) was utilized by Zhang et al. [26] to prepare a strong foam from Anti-infection| freeze-dried O/W emulsions containing bacterial cellulose (BC) as Pickering particles. Utilizing different oil fractions, the researchers modified pore size and density. Escalating the quantity of oil, SPI C solid foams have been created, which exhibited uniform and smaller pores that displayed an open-cell structure with pore sizes of various dozen micrometers (50 ). This can be likely due to the fact emulsion droplets gradually became smaller and much more uniform, contributing for the construction of a denser network and improved viscosity to stop droplet accumulation. Hence, the physical stability of your prepared emulsions was higher prior to freeze-drying. In addition to this tunable structure, SPI C solid foams showedAppl. Sci. 2021, 11,five ofimproved mechanical properties, no cytotoxicity, and excellent biocompatibility, with prospective for meals sector applications [27]. A further way of working with SPI as a foaming agent was tested by Thuwapanichayanan et al. [28] to produce a banana snack. SPI banana foam had a dense porous structure that was crispier than foams created by fresh egg albumin (EA) or whey protein concentrate (WPC). It can be probable that SPI couldn’t be properly dispersed in the banana puree in the course of whipping and that the final interfacial tension at the air/liquid interface could possibly not be low adequate to generate a considerable foaming of the banana puree. WPC and EA banana foams underwent less shrinkage because SPI-banana foam was much less steady in the course of drying, so its structure collapsed. Also, WPC and EA banana foams had fewer volatile substances on account of shorter drying occasions. A comparable method was attempted by Rajkumar et al. [29] employing a mixture of soy protein as a foaming agent and methyl cellulose as a stabilizer to create a foamed mango pulp by the foam mat drying approach. To receive the identical degree of foam expansion, the optimum concentration of soy protein as foaming agent was 1 in comparison to ten of egg albumin. Though biochemical and nutritional qualities in the final product have been far better when applying egg albumin, the substantially reduced concentration essential for soy protein will be useful when it comes to price. It could be exciting to understand how the soy protein and methyl cellulose combination contributed for the positive leads to foam expansion; nevertheless, this impact was not studied. Similarly, blackcurrant berry pulp was foamed applying SPI and carboxyl methyl cellulose (CMC) as foaming and stabilizer agents, respectively. Within this study, Zheng, Liu, and Zhou [30] tested the impact of microwave-assisted foam mat drying on the vitamin C Tesmilifene Data Sheet content material, anthocyanin content material, and moisture content of SPI blackcurrant foam. Quite a few parameters of the microwave drying procedure, such as pulp load and drying time, had good effects as much as a specific level and then showed a negative effect around the content of each vitamin C and anthocyanin in blackcurrant pulp foam. At the decrease pulp load condition, microwave power cau.
