The use of plant-based hydrocolloids in the food industry

Yıl 2024, Cilt: 19 Sayı: 70, 201 - 211, 30.12.2024

Cansu Akgül

Öz

Hydrocolloids, also known by the names gum, resin, mucilage, are substances that have many different functions in foods. These substances are used in the food industry to create the desired consistency in the structure of products, to improve or protect a certain structure. Hydrocolloids perform these functions by homogeneously dispersing between the phases of the food and providing a stable structure to the environment. Under suitable conditions; they serve as emulsifiers, water binders, thickeners, adhesives, gelling agents, encapsulators, coating agents and foam retainers. They are divided into three as natural, modified and artificial gums and are mostly obtained from plant sources. Plant-based hydrocolloids obtained from arabic, karaya, traganth tree secretions; carob, guar, tara plant seeds; alginate, agar, carrageenan obtained from seaweeds are widely used in the food industry. In recent years, the increasing demand of consumers for natural additives has led researchers to turn to natural plant hydrocolloids instead of commercial hydrocolloids. In this study, studies on the techno-functional properties provided by plant hydrocolloids to foods in meat, dairy, confectionery, bakery and cereal products were examined.

Anahtar Kelimeler

plant-based hydrocolloid, food industry, techno-functional properties

Bitkisel hidrokolloidlerin gıda endüstrisinde kullanımı

Öz

Gam, sakız, zamk, musilaj gibi isimlerle de bilinen hidrokolloidler, gıdalarda birçok farklı işleve sahip olan maddelerdir. Bu maddeler gıda endüstrisinde; ürünlerin yapısında arzu edilen kıvamı oluşturmak, belli bir yapıyı iyileştirmek veya korumak amacıyla kullanılır. Hidrokolloidler, bu fonksiyonlarını, gıdanın fazları arasında homojen bir şekilde dağılarak ve ortama stabil bir yapı sağlayarak gerçekleştirirler. Uygun koşullar altında; emülsifiye edici, su bağlayıcı, koyulaştırıcı, yapıştırıcı, jelleştirici, kapsülleyici, kaplayıcı ve köpük tutucu ajan olarak görev yapmaktadırlar. Doğal, modifiye ve yapay gamlar olarak üçe ayrılır ve en çok bitkisel kaynaklardan da elde edilir. Arabik, karaya, traganht ağaç salgılarından elde edilen; keçiboynuzu, guar, tara bitki tohumlarından elde edilen; aljinat, agar, karragenan deniz yosunlarından elde edilen bitkisel kaynaklı hidrokolloidler gıda endüstrisinde yaygın olarak kullanılmaktadır. Son yıllarda, tüketicilerin doğal katkı maddelerine olan talebinin artması, araştırmacıların ticari hidrokolloidlerin yerine doğal bitkisel hidrokolloidlere yönelmesine neden olmuştur. Bu çalışmada bitkisel hidrokolloidlerin et, süt, şekerleme, fırıncılık ve tahıl ürünlerinde gıdalara sağladığı tekno-fonksiyonel özellikler ile ilgili çalışmalar incelenmiştir.

Anahtar Kelimeler

Bitkisel hidrokolloid, gıda endüstrisi, tekno-fonksiyonel özellikler

Kaynakça

• Ahmad, S., Ahmad, M., Manzoor, K., Purwar, R., & Ikram, S. (2019). A review on latest innovations in natural gums based hydrogels: Preparations & applications. International journal of biological macromolecules, 136, 870-890.
• Akbari, M., Eskandari, M. H., Niakosari, M., & Bedeltavana, A. (2016). The effect of inulin on the physicochemical properties and sensory attributes of low-fat ice cream. International Dairy Journal, 57, 52-55.
• Akgül, C., Akcicek, A., Karadag, A., & Karasu, S. (2022). Formulation optimization of low-fat emulsion stabilized by rocket seed (Eruca Sativa Mill) gum as novel natural fat replacer: effect on steady, dynamic and thixotropic behavior. Acta Scientiarum: Technology, 44.
• Amini Sarteshnizi, R., Hosseini, H., Mousavi Khaneghah, A., & Karimi, N. (2015). A review on application of hydrocolloids in meat and poultry products. International Food Research Journal, 22(3).
• Atashkar, M., Hojjatoleslamy, M., & Sedaghat Boroujeni, L. (2018). The influence of fat substitution with κ-carrageenan, konjac, and tragacanth on the textural properties of low-fat sausage. Food science & nutrition, 6(4), 1015-1022.
• Biglarian, N., Rafe, A., & Shahidi, S. A. (2021). Effect of basil seed gum and κ-carrageenan on the rheological, textural, and structural properties of whipped cream. Journal of the Science of Food and Agriculture, 101(14), 5851-5860.
• Cerqueira, M. A., Sousa-Gallagher, M. J., Macedo, I., Rodriguez- Aguilera, R., Souza, B. W., Teixeira, J. A., & Vicente, A. A. (2010). Use of galactomannan edible coating application and storage temperature for prolonging shelf-life of “Regional” cheese. Journal of Food Engineering, 97(1), 87-94.
• Cornelia, M., Siratantri, T., & Prawita, R. (2015). The utilization of extract durian (Durio zibethinus L.) seed gum as an emulsifier in vegan mayonnaise. Procedia Food Science, 3, 1-18.
• Eghbaljoo, H., Sani, I. K., Sani, M. A., Rahati, S., Mansouri, E., Molaee-Aghaee, E., ... & Jafari, S. M. (2022). Advances in plant gum polysaccharides; Sources, techno-functional properties, and applications in the food industry-A review. International Journal of Biological Macromolecules, 222, 2327-2340.
• Fiszman, S., & Varela, P. (2013). The role of gums in satiety/satiation. A review. Food Hydrocolloids, 32(1), 147-154.
• Gao, X., Pourramezan, H., Ramezan, Y., Roy, S., Zhang, W., Assadpour, E., ... & Jafari, S. M. (2024). Application of gums as techno-functional hydrocolloids in meat processing and preservation: A review. International Journal of Biological Macromolecules, 131614.
• Gharaie, Z., Azizi, M. H., Barzegar, M., & Gavlighi, H. A. (2019). Gum tragacanth oil/gels as an alternative to shortening in cookies: Rheological, chemical and textural properties. LWT, 105, 265-271.
• Ghasempour, Z., Javanmard, N., Langroodi, A. M., Alizadeh-Sani, M., Ehsani, A., & Kia, E. M. (2020). Development of probiotic yogurt containing red beet extract and basil seed gum; techno-functional, microbial and sensorial characterization. Biocatalysis and Agricultural Biotechnology, 29, 101785.
• Hamdani, A. M., Wani, I. A., & Bhat, N. A. (2019). Sources, structure, properties and health benefits of plant gums: A review. International journal of biological macromolecules, 135, 46-61.
• Javidi, F., & Razavi, S. M. (2019). New hydrocolloids in ice cream. Emerging natural hydrocolloids: rheology and functions, 525-547.
• Kandil, M. (2019). Bazı probiyotik bakterilerin gelişmesi üzerine ksantan gamın etkisi (Yüksek lisans tezi, Uludağ Üniversitesi, Türkiye)
• Kandil, M., Ersan, L. Y., Özcan, T., & Akpınar-bayizit, A. (2017). Gamların prebiyotik özellikleri. Gıda ve Yem Bilimi Teknolojisi Dergisi, (18), 18- 26.
• Kavaya, R. I., Omwamba, M. N., Chikamai, B. N., & Mahungu, S. M. (2019). Sensory evaluation of syneresis reduced jam and marmalade containing gum Arabic from Acacia senegal var. kerensis. Food and Nutrition Sciences, 10(11), 1334-1343.
• Kesik, B. (2023). Ayran Üretiminde Stabilizör Ve Yağ İkamesi Olarak Plantago Ovata (Karnıyarık Otu)’Dan Yararlanma Olanakları (Yüksek lisans tezi, Harran Üniversitesi, Türkiye).
• Krystyjan, M., Sikora, M., Adamczyk, G., & Tomasik, P. (2012). Caramel sauces thickened with combinations of potato starch and xanthan gum. Journal of Food Engineering, 112(1-2), 22-28.
• Kosiv, R. (2021). Comparison of the hydrocolloids application efficiency for stabilizing the foam of beer. ScienceRise, (6 (77)), 25-30.
• Krstonošić, V., Jovičić-Bata, J., Maravić, N., Nikolić, I., & Dokić, L. (2021). Rheology, structure, and sensory perception of hydrocolloids. In Food structure and functionality (pp. 23-47). Academic Press.
• Kumar, R. (2012). An investigation into improvement of low fat cheddar cheese by the addidtion of hydrocolloids ( Yüksek lisans tezi, Minnesota Üniversitesi, ABD).
• Lashkari, H., Khosrowshahi asl, A., Madadlou, A., & Alizadeh, M. (2014). Chemical composition and rheology of low-fat Iranian white cheese incorporated with guar gum and gum arabic as fat replacers. Journal of Food Science and Technology, 51, 2584-2591.
• Lv, R., Kong, Q., Mou, H., & Fu, X. (2017). Effect of guar gum on stability and physical properties of orange juice. International Journal of Biological Macromolecules, 98, 565-574.
• Mudgil, D., Barak, S., & Khatkar, B. S. (2017). Texture profile analysis of yogurt as influenced by partially hydrolyzed guar gum and process variables. Journal of food science and technology, 54, 3810-3817.
• Paquet, É., Bédard, A., Lemieux, S., & Turgeon, S. L. (2014). Effects of apple juice-based beverages enriched with dietary fibres and xanthan gum on the glycemic response and appetite sensations in healthy men. Bioactive Carbohydrates and Dietary Fibre, 4(1), 39-47.
• Pirsa, S., & Hafezi, K. (2023). Hydrocolloids: Structure, preparation method, and application in food industry. Food Chemistry, 399, 133967.
• Roberts, K. T., Cui, S. W., Chang, Y. H., Ng, P. K. W., & Graham, T. (2012). The influence of fenugreek gum and extrusion modified fenugreek gum on bread. Food Hydrocolloids, 26(2), 350-358.
• Saedi, S., Jafarian, S., Ghaboos, S. H. H., & Nasiraei, L. R. (2024). Formulation optimization of a probiotic low-calorie chocolate milk and investigating its qualitative properties during storage. Heliyon, 10(16).
• Salehi, F. (2020). Effect of common and new gums on the quality, physical, and textural properties of bakery products: A review. Journal of texture studies, 51(2), 361-370.
• Sarkar, P. C., Sahu, U., Binsi, P. K., Nayak, N., Ninan, G., & Ravishanker, C. N. (2018). Studies on physico-chemical and functional properties of some natural Indian gums. Asian Journal of Dairy and Food Research, 37(2), 126-131.
• Sun, M., Li, X., McClements, D. J., Xiao, M., Chen, H., Zhou, Q., ... & Deng, Q. (2022). Reducing off-flavors in plant-based omega-3 oil emulsions using interfacial engineering: Coating algae oil droplets with pea protein/flaxseed gum. Food Hydrocolloids, 122, 107069.
• Volikakis, P., Biliaderis, C. G., Vamvakas, C., & Zerfiridis, G. K. (2004). Effects of a commercial oat-β-glucan concentrate on the chemical, physico-chemical and sensory attributes of a low-fat white-brined cheese product. Food research international, 37(1), 83-94.
• Wüstenberg, T. (2015). General overview of food hydrocolloids. Cellulose and Cellulose Derivatives in the Food industry Fundamentals and Applications; Wüstenberg, T., Ed, 1-68.
• Yousefi, M., & Jafari, S. M. (2019). Recent advances in application of different hydrocolloids in dairy products to improve their techno-functional properties. Trends in Food Science & Technology, 88, 468-483.
• Zapata, F., Zapata, E., & Rodríguez-Sandoval, E. (2019). Influence of guar gum on the baking quality of gluten-free cheese bread made using frozen and chilled dough. International Journal of Food Science & Technology, 54(2), 313-324.
• Zhai, H., Qi, M., Zhang, Y., Mao, L., Yang, W., Zhou, P., ... & Lan, Y. (2024). Polysaccharide-induced colloidal stabilization of red wines: Impact on phenolic composition and color characteristic. Food Hydrocolloids, 110822.