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This study was designed to develop a novel sandwich enzyme-linked immunosorbent assay (ELISA) for the detection and quantification of coconut milk proteins in processed foods. The developed sandwich ELISA was able to detect coconut milk proteins from various coconut milk products and did not show any cross-reactivity with 41 of 42 kinds of popularly used food ingredients, thus reflecting great specificity for coconut milk proteins. In addition, the established ELISA is highly sensitive and allowed the detection of 0.31 μg/g of coconut milk protein in complex food matrices. This proposed assay could serve as a useful tool for the detection of the presence of hidden coconut milk proteins in processed foods.
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http://dx.doi.org/10.1021/jf104067v | DOI Listing |
Food Chem
December 2024
School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; Jiaxing Institute of Future Food, Jiaxing 314015, China; Key Laboratory of Food Sensory Science and Technology, China National Light Industry, Wuxi 214122, China. Electronic address:
To fundamentally elucidate the impact of fat composition on ice cream properties, this study employed controlled variable methods, utilizing anhydrous milk fat (AMF), palm oil (PO), and coconut oil (CO) as fat sources. Thermodynamic analysis showed that increasing saturated and long-chain fatty acids doubles the crystallization rate (Kz), significantly enhancing crystalline solid fat content (CSFC) at -5 °C. This improvement increases the ice cream's resistance to melting and structural collapse.
View Article and Find Full Text PDFFoods
November 2024
Department of Food & Nutrition, College of Biomedical and Health Science, Konkuk University, Chungju 27478, Republic of Korea.
Gels
November 2024
Bio-Circular-Green-Economy Technology & Engineering Center, BCGeTEC, Department of Chemical Engineering, Faculty of Engineering, Chulalongkorn University, Bangkok 10330, Thailand.
In this study, hydrogel films of biocomposite comprising bacterial cellulose (BC) and silk (S) were successfully fabricated through a simple, facile, and cost-effective method via biosynthesis by in a culture medium of coconut skim milk/mature coconut water supplemented with the powders of thin-shell silk cocoon (SC). Coconut skim milk/mature coconut water and SC are the main byproducts of coconut oil and silk textile industries, respectively. The S/BC films contain protein, carbohydrate, fat, and minerals and possess a number of properties beneficial to wound healing and tissue engineering, including nontoxicity, biocompatibility, appropriate mechanical properties, flexibility, and high water absorption capacity.
View Article and Find Full Text PDFFoods
October 2024
Laboratoire d'Ingénierie des Biomolécules (LIBio), Université de Lorraine, F-54500 Vandœuvre-lès-Nancy, France.
To meet the expectations of European consumers, who prioritize agro-environmental factors and local resources, the substitution of fats (palm, coconut, shea) and achieving a balanced fatty acid profile in spreadable fats are gaining more attention. The crystallization at 4 °C of a lipid blend composed of rapeseed oil, anhydrous dairy fats, and emulsifiers was studied using a multi-scale approach (DSC and X-ray diffraction techniques) to understand the emergence of polymorphic structures. Although the addition of PUFA from rapeseed oil reduces the atherogenicity and thrombogenicity indices in the blend, controlling the cooling kinetics influences the shapes (needles and spherulites) and sizes of the crystalline structures (small crystals form at a cooling rate of 1 °C min, while larger crystals form at higher rates of 5 and 10 °C min).
View Article and Find Full Text PDFSoft Matter
October 2024
Department of Chemical Engineering, University of Illinois Chicago, Chicago, IL 60608, USA.
Milk foams are fragile objects, readily prepared for frothy cappuccinos and lattes using bovine milk. However, evolving consumer preferences driven by health, climate change, veganism, and sustainability have created a substantial demand for creating frothy beverages using plant-based milk alternatives or plant milks. In this contribution, we characterize maximum foam volume and half-lifetime as metrics for foamability and foam stability and drainage kinetics of two animal milks (cow and goat) and compared them to those of the six most popular, commercially available plant milks: almond, oat, soy, pea, coconut, and rice.
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