The Experts below are selected from a list of 324 Experts worldwide ranked by ideXlab platform
V Kiosseoglou - One of the best experts on this subject based on the ideXlab platform.
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formulation optimization of a potentially prebiotic low in oil oat based Salad Dressing to improve lactobacillus paracasei subsp paracasei survival and physicochemical characteristics
Lwt - Food Science and Technology, 2013Co-Authors: Fani Mantzouridou, Aggeliki Karousioti, V KiosseoglouAbstract:Abstract The concept of this study was to develop a low-in-oil Salad Dressing emulsion, based on oat flour, that combines the flour health-promoting potential of fibre and growth support of the probiotic Lactobacillus paracasei subsp. paracasei DC412 with the functional properties of oat flour e.g. emulsion stabilization and thickening ability. Probiotic viability, following emulsion storage and enzymatic treatment, was sustained in presence of oat flour at levels close to those found for inulin. The Dressing emulsion was further investigated by applying response surface methodology to establish the relationships between the main factors (storage time, and oil, xanthan and oat flour content), on one hand, and the response variables (probiotic cell count before and after treatment with gastrointestinal track enzyme fluids, consistency index (K), and mean droplet diameter (d43), on the other. The optimum formulation (g/100 g) found was: oil (20), xanthan (0.475) and oat flour (3.0); viable cell counts of emulsions after 7.5 weeks of refrigerated storage and treatment with simulated gastric and intestinal juices reached levels as high as 108 cfu/g. In addition to enhancing cell viability, oat flour incorporation led to an appreciable improvement of the emulsion rheological properties and physical stability.
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model Salad Dressing emulsion stability as affected by the type of the lupin seed protein isolate
Journal of the Science of Food and Agriculture, 2006Co-Authors: E Papalamprou, G Doxastakis, V KiosseoglouAbstract:Model Salad Dressing emulsions of an oil volume fraction of 0.50 were prepared using two types of lupin seed protein isolate (LSPI) differing in the method applied for their isolation and their protein composition. The Dressing stability against creaming and droplet coalescence were studied and correlated with data on oil droplet size, rheological characteristics and the amount of protein adsorption at the droplet surfaces. Model Salad Dressing emulsions containing the isolate, mainly composed of lupin globulins, exhibited higher stability and more pronounced rheological characteristics compared to those prepared with the isolate enriched in albumins or with the mixture of the two isolates. The lupin albumins appeared to displace the globulins from the droplet surfaces, following competitive adsorption from mixtures of the two types of the lupin isolates. The results are discussed in terms of droplet interaction and rearrangement as they are influenced by the presence of the adsorbed protein molecules and aggregates which appear to determine long-term stability of the emulsion systems. Copyright © 2006 Society of Chemical Industry
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rheological properties and stability of model Salad Dressing emulsions prepared with a dry heated soybean protein isolate dextran mixture
Food Hydrocolloids, 2005Co-Authors: N Diftis, Costas G Biliaderis, V KiosseoglouAbstract:Abstract The rheological characteristics of model Salad Dressing emulsions, incorporating a dry-heated soybean protein isolate (SPI)–dextran mixture as emulsifier, were investigated by applying dynamic rheometry tests in an attempt to probe the emulsion structure and to elucidate the mechanism of their stability against creaming. Both the viscoelastic properties and the creaming behaviour of the Dressings were greatly influenced by the extent of protein–dextran conjugation and also by xanthan gum addition. The results are discussed in terms of emulsion droplet interactions which, depending on the extent of glyco-conjugation, may be dominated by depletion or ‘bridging’ flocculation effects and, thereby, influence the droplet network structure collapse during ageing.
C Gallegos - One of the best experts on this subject based on the ideXlab platform.
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influence of composition of emulsifier blends on the rheological properties of Salad Dressing type emulsions
Food Science and Technology International, 2003Co-Authors: M A Riscardo, J M Franco, C GallegosAbstract:This paper deals with the influence that composition of emulsifier blends exerts on the rheological properties of low-in-fat Salad Dressing-type emulsions. Binary blends of egg yolk and different types of amphiphilic molecules (low-molecular weight and macromolecules) were used in several proportions to stabilize emulsions by keeping constant the total amount of emulsifier. The different emulsifiers added to egg yolk were pea protein, sodium caseinate, polyoxyethylene(20)-sorbitan monolaurate (Tween 20) and sucrose distearate. Steady state flow tests and small-amplitude oscillatory measurements within the linear viscoelasticity region were carried out. Rheological tests were complemented with droplet size distribution measurements and observation of physical stability against creaming of these emulsions. It was pointed out that rheological properties, droplet size and physical stability of the emulsions studied depended on the weight ratio of emulsifiers in the binary blends, although the emulsifier total...
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linear viscoelasticity of Salad Dressing emulsions
Journal of Agricultural and Food Chemistry, 1997Co-Authors: J M Franco, M Berjano, C GallegosAbstract:The effects of oil, emulsifier, and starch concentrations on the linear viscoelasticity of oil/water Salad Dressing emulsions were studied. Oil concentration ranged between 35 and 55 wt %. Emulsions were prepared using a mixture of egg yolk (0−6 wt %) and a highly hydrophilic sucrose ester (0−10 wt %) as emulsifier. Starch (0−2 wt %) was included in the formulation to study the influence of increasing continuous phase viscosity. The influence of the concentration of these components on the linear viscoelasticity functions was generalized by using the plateau modulus as a normalization factor. An increase in oil concentration did not qualitatively modify the linear viscoelastic behavior. A frequency displacement of the plateau region took place when egg yolk and sucrose ester concentrations were changed. Results were analyzed by calculating the relaxation time spectra of these emulsions. The BSW-CW model was used to fit these spectra. The pseudo-terminal relaxation time increases with egg yolk concentratio...
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Rheology and processing of Salad Dressing emulsions
Rheologica Acta, 1995Co-Authors: J M Franco, Antonio Guerrero, C GallegosAbstract:In order to study the influence that the processing parameters exert on the rheology and stability of Salad Dressing emulsions, both steady-state shear and oscillatory measurements, as well as droplet size distribution tests were performed. Emulsions containing a mixture of egg yolk and sucrose stearate as emulsifier were prepared using two different emulsification machines, a rotor-stator turbine and a colloidal mill. An increase both in energy input and in the temperature of processing yields higher values of the steady-state viscosity, an increase in emulsion stability and, generally, lower droplet size and lower polydispersity. Furthermore, a plateau region in the loss modulus versus frequency plots appears as the energy input and processing temperature increase. This effect has been analyzed by calculating the relaxation spectra of these emulsions. The results have been discussed taking into account the relationship between several structural parameters, such as interparticle interactions and droplet size distribution, and the rheological response of these emulsions.
Wendy S White - One of the best experts on this subject based on the ideXlab platform.
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modeling the dose effects of soybean oil in Salad Dressing on carotenoid and fat soluble vitamin bioavailability in Salad vegetables
The American Journal of Clinical Nutrition, 2017Co-Authors: Wendy S White, Yang Zhou, Agatha Crane, Philip M Dixon, Frits Quadt, Leonard FlendrigAbstract:: Background: Previously, we showed that vegetable oil is necessary for carotenoid absorption from Salad vegetables. Research is needed to better define the dose effect and its interindividual variation for carotenoids and fat-soluble vitamins.Objective: The objective was to model the dose-response relation between the amount of soybean oil in Salad Dressing and the absorption of 1) carotenoids, phylloquinone, and tocopherols in Salad vegetables and 2) retinyl palmitate formed from the provitamin A carotenoids.Design: Women (n = 12) each consumed 5 vegetable Salads with Salad Dressings containing 0, 2, 4, 8, or 32 g soybean oil. Blood was collected at selected time points. The outcome variables were the chylomicron carotenoid and fat-soluble vitamin area under the curve (AUC) and maximum content in the plasma chylomicron fraction (Cmax). The individual-specific and group-average dose-response relations were investigated by fitting linear mixed-effects random coefficient models.Results: Across the entire 0-32-g range, soybean oil was linearly related to the chylomicron AUC and Cmax values for α-carotene, lycopene, phylloquinone, and retinyl palmitate. Across 0-8 g of soybean oil, there was a linear increase in the chylomicron AUC and Cmax values for β-carotene. Across a more limited 0-4-g range of soybean oil, there were minor linear increases in the chylomicron AUC for lutein and α- and total tocopherol. Absorption of all carotenoids and fat-soluble vitamins was highest with 32 g oil (P < 0.002). For 32 g oil, the interindividual rank order of the chylomicron AUCs was consistent across the carotenoids and fat-soluble vitamins (P < 0.0001).Conclusions: Within the linear range, the average absorption of carotenoids and fat-soluble vitamins could be largely predicted by the soybean oil effect. However, the effect varied widely, and some individuals showed a negligible response. There was a global soybean oil effect such that those who absorbed more of one carotenoid and fat-soluble vitamin also tended to absorb more of the others. This trial was registered at clinicaltrials.gov as NCT02867488.
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effects of lecithin in Salad Dressing on the plasma appearance of fat soluble micronutrients consumed in Salads contributions of chylomicrons and large vldl 645 16
The FASEB Journal, 2014Co-Authors: Yinghui Zhang, Yang Zhou, Leonard Flendrig, Michiel Gribnau, Wendy S WhiteAbstract:The objectives were to investigate the effects of the lecithin/oil ratio in Salad Dressing on the absorption of: 1) carotenoids, phylloquinone, and tocopherols from Salad vegetables; 2) retinyl pal...
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Carotenoid bioavailability is higher from Salads ingested with full-fat than with fat-reduced Salad Dressings as measured with electrochemical detection
The American Journal of Clinical Nutrition, 2004Co-Authors: Melody J Brown, Mario G. Ferruzzi, Minhthy L Nguyen, Dale A. Cooper, Alison L. Eldridge, Steven J. Schwartz, Wendy S WhiteAbstract:BACKGROUND: The amount of dietary fat required for optimal bioavailability of carotenoids in plant matrices is not clearly defined. OBJECTIVE: The objective was to quantify the appearance of carotenoids in plasma chylomicrons after subjects ingested fresh vegetable Salads with fat-free, reduced-fat, or full-fat Salad Dressings. DESIGN: The subjects (n = 7) each consumed 3 Salads consisting of equivalent amounts of spinach, romaine lettuce, cherry tomatoes, and carrots with Salad Dressings containing 0, 6, or 28 g canola oil. The Salads were consumed in random order separated by washout periods of > or =2 wk. Blood samples were collected hourly from 0 to 12 h. Chylomicrons were isolated by ultracentrifugation, and carotenoid absorption was analyzed by HPLC with coulometric array detection. RESULTS: After ingestion of the Salads with fat-free Salad Dressing, the appearance of alpha-carotene, beta-carotene, and lycopene in chylomicrons was negligible. After ingestion of the Salads with reduced-fat Salad Dressing, the appearance of the carotenoids in plasma chylomicrons increased relative to that after ingestion of the Salads with fat-free Salad Dressing (P < 0.04). Similarly, the appearance of the carotenoids in plasma chylomicrons was higher after the ingestion of Salads with full-fat than with reduced-fat Salad Dressing (P < 0.02). CONCLUSIONS: High-sensitivity HPLC with coulometric array detection enabled us to quantify the intestinal absorption of carotenoids ingested from a single vegetable Salad. Essentially no absorption of carotenoids was observed when Salads with fat-free Salad Dressing were consumed. A substantially greater absorption of carotenoids was observed when Salads were consumed with full-fat than with reduced-fat Salad Dressing.
Leonard Flendrig - One of the best experts on this subject based on the ideXlab platform.
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modeling the dose effects of soybean oil in Salad Dressing on carotenoid and fat soluble vitamin bioavailability in Salad vegetables
The American Journal of Clinical Nutrition, 2017Co-Authors: Wendy S White, Yang Zhou, Agatha Crane, Philip M Dixon, Frits Quadt, Leonard FlendrigAbstract:: Background: Previously, we showed that vegetable oil is necessary for carotenoid absorption from Salad vegetables. Research is needed to better define the dose effect and its interindividual variation for carotenoids and fat-soluble vitamins.Objective: The objective was to model the dose-response relation between the amount of soybean oil in Salad Dressing and the absorption of 1) carotenoids, phylloquinone, and tocopherols in Salad vegetables and 2) retinyl palmitate formed from the provitamin A carotenoids.Design: Women (n = 12) each consumed 5 vegetable Salads with Salad Dressings containing 0, 2, 4, 8, or 32 g soybean oil. Blood was collected at selected time points. The outcome variables were the chylomicron carotenoid and fat-soluble vitamin area under the curve (AUC) and maximum content in the plasma chylomicron fraction (Cmax). The individual-specific and group-average dose-response relations were investigated by fitting linear mixed-effects random coefficient models.Results: Across the entire 0-32-g range, soybean oil was linearly related to the chylomicron AUC and Cmax values for α-carotene, lycopene, phylloquinone, and retinyl palmitate. Across 0-8 g of soybean oil, there was a linear increase in the chylomicron AUC and Cmax values for β-carotene. Across a more limited 0-4-g range of soybean oil, there were minor linear increases in the chylomicron AUC for lutein and α- and total tocopherol. Absorption of all carotenoids and fat-soluble vitamins was highest with 32 g oil (P < 0.002). For 32 g oil, the interindividual rank order of the chylomicron AUCs was consistent across the carotenoids and fat-soluble vitamins (P < 0.0001).Conclusions: Within the linear range, the average absorption of carotenoids and fat-soluble vitamins could be largely predicted by the soybean oil effect. However, the effect varied widely, and some individuals showed a negligible response. There was a global soybean oil effect such that those who absorbed more of one carotenoid and fat-soluble vitamin also tended to absorb more of the others. This trial was registered at clinicaltrials.gov as NCT02867488.
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effects of lecithin in Salad Dressing on the plasma appearance of fat soluble micronutrients consumed in Salads contributions of chylomicrons and large vldl 645 16
The FASEB Journal, 2014Co-Authors: Yinghui Zhang, Yang Zhou, Leonard Flendrig, Michiel Gribnau, Wendy S WhiteAbstract:The objectives were to investigate the effects of the lecithin/oil ratio in Salad Dressing on the absorption of: 1) carotenoids, phylloquinone, and tocopherols from Salad vegetables; 2) retinyl pal...
J M Franco - One of the best experts on this subject based on the ideXlab platform.
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influence of composition of emulsifier blends on the rheological properties of Salad Dressing type emulsions
Food Science and Technology International, 2003Co-Authors: M A Riscardo, J M Franco, C GallegosAbstract:This paper deals with the influence that composition of emulsifier blends exerts on the rheological properties of low-in-fat Salad Dressing-type emulsions. Binary blends of egg yolk and different types of amphiphilic molecules (low-molecular weight and macromolecules) were used in several proportions to stabilize emulsions by keeping constant the total amount of emulsifier. The different emulsifiers added to egg yolk were pea protein, sodium caseinate, polyoxyethylene(20)-sorbitan monolaurate (Tween 20) and sucrose distearate. Steady state flow tests and small-amplitude oscillatory measurements within the linear viscoelasticity region were carried out. Rheological tests were complemented with droplet size distribution measurements and observation of physical stability against creaming of these emulsions. It was pointed out that rheological properties, droplet size and physical stability of the emulsions studied depended on the weight ratio of emulsifiers in the binary blends, although the emulsifier total...
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linear viscoelasticity of Salad Dressing emulsions
Journal of Agricultural and Food Chemistry, 1997Co-Authors: J M Franco, M Berjano, C GallegosAbstract:The effects of oil, emulsifier, and starch concentrations on the linear viscoelasticity of oil/water Salad Dressing emulsions were studied. Oil concentration ranged between 35 and 55 wt %. Emulsions were prepared using a mixture of egg yolk (0−6 wt %) and a highly hydrophilic sucrose ester (0−10 wt %) as emulsifier. Starch (0−2 wt %) was included in the formulation to study the influence of increasing continuous phase viscosity. The influence of the concentration of these components on the linear viscoelasticity functions was generalized by using the plateau modulus as a normalization factor. An increase in oil concentration did not qualitatively modify the linear viscoelastic behavior. A frequency displacement of the plateau region took place when egg yolk and sucrose ester concentrations were changed. Results were analyzed by calculating the relaxation time spectra of these emulsions. The BSW-CW model was used to fit these spectra. The pseudo-terminal relaxation time increases with egg yolk concentratio...
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Rheology and processing of Salad Dressing emulsions
Rheologica Acta, 1995Co-Authors: J M Franco, Antonio Guerrero, C GallegosAbstract:In order to study the influence that the processing parameters exert on the rheology and stability of Salad Dressing emulsions, both steady-state shear and oscillatory measurements, as well as droplet size distribution tests were performed. Emulsions containing a mixture of egg yolk and sucrose stearate as emulsifier were prepared using two different emulsification machines, a rotor-stator turbine and a colloidal mill. An increase both in energy input and in the temperature of processing yields higher values of the steady-state viscosity, an increase in emulsion stability and, generally, lower droplet size and lower polydispersity. Furthermore, a plateau region in the loss modulus versus frequency plots appears as the energy input and processing temperature increase. This effect has been analyzed by calculating the relaxation spectra of these emulsions. The results have been discussed taking into account the relationship between several structural parameters, such as interparticle interactions and droplet size distribution, and the rheological response of these emulsions.
