A review on the use of polysaccharides as thickeners in yogurts
Yogurt is one of the most popular consumed fermented dairy products in the world due to its high nutritional content and considerable benefits to human health. Polysaccharides are a major component associated with their texture and mouthfeel. Composition-wise of yogurts, casein micelles form aggrega...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-12-01
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| Series: | Carbohydrate Polymer Technologies and Applications |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666893924001270 |
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| author | Makyson Roberto Silva Leal Priscilla Barbosa Sales Albuquerque Natalie Emanuelle Ribeiro Rodrigues Priscila Marcelino dos Santos Silva Weslley Felix de Oliveira Maria Tereza dos Santos Correia John F. Kennedy Luana Cassandra Breitenbach Barroso Coelho |
| author_facet | Makyson Roberto Silva Leal Priscilla Barbosa Sales Albuquerque Natalie Emanuelle Ribeiro Rodrigues Priscila Marcelino dos Santos Silva Weslley Felix de Oliveira Maria Tereza dos Santos Correia John F. Kennedy Luana Cassandra Breitenbach Barroso Coelho |
| author_sort | Makyson Roberto Silva Leal |
| collection | DOAJ |
| description | Yogurt is one of the most popular consumed fermented dairy products in the world due to its high nutritional content and considerable benefits to human health. Polysaccharides are a major component associated with their texture and mouthfeel. Composition-wise of yogurts, casein micelles form aggregates with whey proteins in yogurts and then contribute to the formation of a protein gel, which is responsible for the well-known consistency of the yogurt. Food thickening agents are widely used to modify textural, rheological, and physicochemical properties, as well as to enhance the consistency and sensory attributes of yogurts. Improvement in moisture binding capacity, structural modification, and altering flow behavior properties are the major functions of food thickeners. Because of the ability to increase the viscosity of solutions, emulsions, and suspensions, polysaccharides can be considered strong candidates for thickeners in yogurts; however, few studies have focused on this field. Thus, we were directed to write a review article to summarize recent advances in using polysaccharides as thickening agents focusing on the rheological, textural, and microstructural properties of supplemented yogurts. Thus, this review may contribute to the knowledge about the application of polysaccharides in emulsions, mainly in the food industry. |
| format | Article |
| id | doaj-art-49efb8bd89584341a9047eefba8949ae |
| institution | Kabale University |
| issn | 2666-8939 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Carbohydrate Polymer Technologies and Applications |
| spelling | doaj-art-49efb8bd89584341a9047eefba8949ae2024-12-13T11:06:21ZengElsevierCarbohydrate Polymer Technologies and Applications2666-89392024-12-018100547A review on the use of polysaccharides as thickeners in yogurtsMakyson Roberto Silva Leal0Priscilla Barbosa Sales Albuquerque1Natalie Emanuelle Ribeiro Rodrigues2Priscila Marcelino dos Santos Silva3Weslley Felix de Oliveira4Maria Tereza dos Santos Correia5John F. Kennedy6Luana Cassandra Breitenbach Barroso Coelho7Laboratório de Bioprospecção e Etnofarmacotoxicologia Aplicada (LABEA), Universidade de Pernambuco, R. Capitão Pedro Rodrigues, 105, São José, CEP 55.295-110, Garanhuns, PE, BrazilLaboratório de Bioprospecção e Etnofarmacotoxicologia Aplicada (LABEA), Universidade de Pernambuco, R. Capitão Pedro Rodrigues, 105, São José, CEP 55.295-110, Garanhuns, PE, Brazil; Corresponding authors.Laboratório de Bioprospecção e Etnofarmacotoxicologia Aplicada (LABEA), Universidade de Pernambuco, R. Capitão Pedro Rodrigues, 105, São José, CEP 55.295-110, Garanhuns, PE, BrazilDepartamento de Bioquímica, Centro de Biociências, Universidade Federal de Pernambuco, Av. Prof. Moraes Rego, 1235, Cidade Universitária, CEP 50.670-901, Recife, PE, BrazilDepartamento de Bioquímica, Centro de Biociências, Universidade Federal de Pernambuco, Av. Prof. Moraes Rego, 1235, Cidade Universitária, CEP 50.670-901, Recife, PE, BrazilDepartamento de Bioquímica, Centro de Biociências, Universidade Federal de Pernambuco, Av. Prof. Moraes Rego, 1235, Cidade Universitária, CEP 50.670-901, Recife, PE, BrazilChembiotech Research, Tenbury Wells, Worcestershire WR15 8FF, United KingdomDepartamento de Bioquímica, Centro de Biociências, Universidade Federal de Pernambuco, Av. Prof. Moraes Rego, 1235, Cidade Universitária, CEP 50.670-901, Recife, PE, Brazil; Corresponding authors.Yogurt is one of the most popular consumed fermented dairy products in the world due to its high nutritional content and considerable benefits to human health. Polysaccharides are a major component associated with their texture and mouthfeel. Composition-wise of yogurts, casein micelles form aggregates with whey proteins in yogurts and then contribute to the formation of a protein gel, which is responsible for the well-known consistency of the yogurt. Food thickening agents are widely used to modify textural, rheological, and physicochemical properties, as well as to enhance the consistency and sensory attributes of yogurts. Improvement in moisture binding capacity, structural modification, and altering flow behavior properties are the major functions of food thickeners. Because of the ability to increase the viscosity of solutions, emulsions, and suspensions, polysaccharides can be considered strong candidates for thickeners in yogurts; however, few studies have focused on this field. Thus, we were directed to write a review article to summarize recent advances in using polysaccharides as thickening agents focusing on the rheological, textural, and microstructural properties of supplemented yogurts. Thus, this review may contribute to the knowledge about the application of polysaccharides in emulsions, mainly in the food industry.http://www.sciencedirect.com/science/article/pii/S2666893924001270EmulsionsFood industryFunctionalityHealth benefitsPolysaccharidesThickening agent |
| spellingShingle | Makyson Roberto Silva Leal Priscilla Barbosa Sales Albuquerque Natalie Emanuelle Ribeiro Rodrigues Priscila Marcelino dos Santos Silva Weslley Felix de Oliveira Maria Tereza dos Santos Correia John F. Kennedy Luana Cassandra Breitenbach Barroso Coelho A review on the use of polysaccharides as thickeners in yogurts Carbohydrate Polymer Technologies and Applications Emulsions Food industry Functionality Health benefits Polysaccharides Thickening agent |
| title | A review on the use of polysaccharides as thickeners in yogurts |
| title_full | A review on the use of polysaccharides as thickeners in yogurts |
| title_fullStr | A review on the use of polysaccharides as thickeners in yogurts |
| title_full_unstemmed | A review on the use of polysaccharides as thickeners in yogurts |
| title_short | A review on the use of polysaccharides as thickeners in yogurts |
| title_sort | review on the use of polysaccharides as thickeners in yogurts |
| topic | Emulsions Food industry Functionality Health benefits Polysaccharides Thickening agent |
| url | http://www.sciencedirect.com/science/article/pii/S2666893924001270 |
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