R activity was under 0.6 for all samples through the whole storage period; as a result, microbiological stability was ensured. 2.1.three. Soy Protein The quaternary and tertiary structures of native soy protein limit and hinder Azamethiphos Epigenetic Reader Domain foaming properties for meals applications due to the significant size of the molecules and their compact tertiary structure. As a result, some remedies that modify structure, which include heating and hydrolysis, has 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. Using distinctive oil fractions, the researchers modified pore size and density. Increasing the quantity of oil, SPI C solid foams were developed, which exhibited uniform and smaller sized pores that displayed an Namodenoson custom synthesis open-cell structure with pore sizes of several dozen micrometers (50 ). This can be probably because emulsion droplets progressively became smaller and much more uniform, contributing for the construction of a denser network and increased viscosity to prevent droplet accumulation. As a result, the physical stability from the prepared emulsions was higher before freeze-drying. In addition to this tunable structure, SPI C strong foams showedAppl. Sci. 2021, 11,five ofimproved mechanical properties, no cytotoxicity, and good biocompatibility, with prospective for food market applications [27]. One more way of working with SPI as a foaming agent was tested by Thuwapanichayanan et al. [28] to make a banana snack. SPI banana foam had a dense porous structure that was crispier than foams developed by fresh egg albumin (EA) or whey protein concentrate (WPC). It really is probable that SPI couldn’t be well dispersed within the banana puree through whipping and that the final interfacial tension in the air/liquid interface may possibly not be low enough to create a substantial foaming from the banana puree. WPC and EA banana foams underwent much less shrinkage because SPI-banana foam was significantly less stable for the duration of drying, so its structure collapsed. Also, WPC and EA banana foams had fewer volatile substances as a consequence of shorter drying instances. A similar approach was attempted by Rajkumar et al. [29] making use of a combination of soy protein as a foaming agent and methyl cellulose as a stabilizer to generate a foamed mango pulp by the foam mat drying process. To receive the identical level of foam expansion, the optimum concentration of soy protein as foaming agent was 1 compared to ten of egg albumin. Although biochemical and nutritional qualities in the final item have been better when making use of egg albumin, the much decrease concentration needed for soy protein will be valuable when it comes to expense. It would be interesting to understand how the soy protein and methyl cellulose mixture contributed to the good results in foam expansion; even so, this impact was not studied. Similarly, blackcurrant berry pulp was foamed applying 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 around the vitamin C content material, anthocyanin content material, and moisture content of SPI blackcurrant foam. Numerous parameters of your microwave drying approach, for instance pulp load and drying time, had good effects up to a specific level then showed a unfavorable impact around the content of each vitamin C and anthocyanin in blackcurrant pulp foam. At the reduced pulp load situation, microwave energy cau.
