R activity was under 0.six for all samples through the whole storage period; as a result, microbiological stability was ensured. two.1.3. Soy Protein The quaternary and tertiary structures of native soy protein limit and hinder foaming properties for food applications because of the large size in the molecules and their compact tertiary structure. As a result, some treatment options that modify structure, including heating and hydrolysis, have to be applied to allow soy protein to be made use of 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. Making use of diverse oil fractions, the researchers modified pore size and density. Rising the amount of oil, SPI C strong foams have been produced, which exhibited uniform and smaller sized pores that displayed an open-cell structure with pore sizes of many dozen micrometers (50 ). This is probably because emulsion droplets progressively became smaller sized and more uniform, contributing for the construction of a denser network and increased viscosity to prevent droplet accumulation. Therefore, the physical stability with the prepared emulsions was higher just before freeze-drying. In addition to this tunable structure, SPI C strong foams showedAppl. Sci. 2021, 11,five ofimproved mechanical properties, no cytotoxicity, and fantastic biocompatibility, with prospective for food market applications [27]. Another way of applying SPI as a foaming agent was tested by Thuwapanichayanan et al. [28] to generate a banana snack. SPI banana foam had a dense porous structure that was crispier than foams made by fresh egg albumin (EA) or whey protein concentrate (WPC). It’s probable that SPI couldn’t be effectively dispersed inside the banana puree for the duration of whipping and that the final interfacial tension at the air/Ciprofloxacin (hydrochloride monohydrate) web liquid interface may well not be low sufficient to create a considerable foaming of your banana puree. WPC and EA banana foams underwent less shrinkage simply because SPI-banana foam was significantly less stable during drying, so its structure collapsed. Also, WPC and EA banana foams had fewer volatile substances as a result of shorter drying occasions. A comparable approach was attempted by Rajkumar et al. [29] working with a combination of soy protein as a foaming agent and methyl cellulose as a stabilizer to make a foamed mango pulp by the foam mat drying strategy. To acquire exactly the same amount of foam expansion, the optimum concentration of soy protein as foaming agent was 1 in comparison to 10 of egg albumin. Despite the fact that biochemical and nutritional qualities within the final product had been better when using egg albumin, the considerably reduced concentration expected for soy protein could be effective when it comes to expense. It would be exciting to understand how the soy protein and methyl cellulose combination contributed towards the optimistic results in foam expansion; on the other hand, this impact was not studied. Similarly, blackcurrant berry pulp was foamed working with 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 around the vitamin C content, 3-Methylbenzaldehyde Cancer anthocyanin content material, and moisture content material of SPI blackcurrant foam. Various parameters of your microwave drying method, like pulp load and drying time, had constructive effects as much as a particular level after which showed a negative effect around the content material of both vitamin C and anthocyanin in blackcurrant pulp foam. In the reduce pulp load situation, microwave power cau.
