R activity was below 0.6 for all samples through the entire storage period; therefore, 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 large size of the molecules and their compact tertiary structure. Thus, some treatment options that modify structure, for instance heating and hydrolysis, have to be applied to permit soy protein to become applied as a foaming agent [25]. Soy protein isolate (SPI) was utilized by Zhang et al. [26] to prepare a solid foam from freeze-dried O/W emulsions containing bacterial cellulose (BC) as Pickering particles. Using different oil fractions, the researchers modified pore size and density. Rising the quantity of oil, SPI C strong foams had been created, which exhibited uniform and smaller sized pores that displayed an open-cell structure with pore sizes of quite a few dozen micrometers (50 ). This really is probably because emulsion droplets gradually became smaller and much more uniform, contributing to the building of a denser network and improved viscosity to prevent droplet accumulation. Therefore, the physical stability on the Clindamycin palmitate (hydrochloride) In Vivo prepared emulsions was high before freeze-drying. In addition to this tunable structure, SPI C strong foams showedAppl. Sci. 2021, 11,5 ofimproved mechanical properties, no cytotoxicity, and terrific biocompatibility, with potential for meals business applications [27]. Another way of making use of 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 really is probable that SPI could not be effectively dispersed inside the banana puree throughout whipping and that the final interfacial tension at the air/liquid interface may well not be low sufficient to produce a important foaming on the banana puree. WPC and EA banana foams underwent much less shrinkage simply because SPI-banana foam was less steady through drying, so its structure collapsed. Also, WPC and EA banana foams had fewer volatile substances on account of shorter drying times. A similar approach was attempted by Rajkumar et al. [29] using a combination of soy protein as a foaming agent and methyl cellulose as a stabilizer to make a Dexanabinol Apoptosis foamed mango pulp by the foam mat drying method. To obtain the identical level of foam expansion, the optimum concentration of soy protein as foaming agent was 1 compared to 10 of egg albumin. Although biochemical and nutritional qualities in the final product had been better when employing egg albumin, the considerably reduce concentration required for soy protein could be advantageous in terms of price. It could be interesting to understand how the soy protein and methyl cellulose mixture contributed for the good leads to foam expansion; having said that, this effect was not studied. Similarly, blackcurrant berry pulp was foamed working with SPI and carboxyl methyl cellulose (CMC) as foaming and stabilizer agents, respectively. In this study, Zheng, Liu, and Zhou [30] tested the impact of microwave-assisted foam mat drying on the vitamin C content, anthocyanin content, and moisture content of SPI blackcurrant foam. Several parameters in the microwave drying procedure, for instance pulp load and drying time, had good effects as much as a specific level after which showed a adverse effect on the content material of each vitamin C and anthocyanin in blackcurrant pulp foam. In the reduce pulp load situation, microwave energy cau.
