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Polyphenol-Mediated Protein and Fat ...

Wicks, Cameron.

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Polyphenol-Mediated Protein and Fat Structure Development in a Frozen Dessert Model.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Polyphenol-Mediated Protein and Fat Structure Development in a Frozen Dessert Model./
作者:	Wicks, Cameron.
出版者:	Ann Arbor : ProQuest Dissertations & Theses, : 2024,
面頁冊數:	152 p.
附註:	Source: Dissertations Abstracts International, Volume: 86-01, Section: B.
Contained By:	Dissertations Abstracts International86-01B.
標題:	Food science. -
電子資源:	https://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=31485281
ISBN:	9798383559659

Polyphenol-Mediated Protein and Fat Structure Development in a Frozen Dessert Model.
Wicks, Cameron.

Polyphenol-Mediated Protein and Fat Structure Development in a Frozen Dessert Model. - Ann Arbor : ProQuest Dissertations & Theses, 2024 - 152 p.

Source: Dissertations Abstracts International, Volume: 86-01, Section: B.

Thesis (Ph.D.)--The University of Wisconsin - Madison, 2024.

Polyphenol sources are often incorporated into frozen desserts to enhance flavor, color, and nutritional content. When optimized, these ingredients can result in a product that melts slower than conventional ice cream. This is achieved by creating a matrix that resists collapse and impedes the flow of diluted serum. Although many have speculated about the underlying mechanism, it has not been fully investigated. This study aims to examine the impact of polyphenols on the meltdown behavior of ice cream and which structural components are the primary drivers of this unique effect.This work is divided into four studies. The first study investigated the interaction of tannic acid (TA) in cream to understand how a pure polyphenol affects milk fat and protein. At higher concentrations of TA, a significant increase in viscosity was observed, leading to the formation of a gel-like product. Microscope imaging and particle size measurements revealed that the network of protein-mediated fat aggregates, facilitated by TA complexation, was responsible for this outcome. It was hypothesized that these aggregates could potentially reduce the melting rate in an ice cream system by increasing its viscosity and forming a network that restricts the flow of diluted serum during the melting process. This hypothesis inspired three additional ice cream studies.The addition of various polyphenol sources to ice cream was investigated to determine their influence on melting and rheological properties, starting with TA. In a standard ice cream formula, the melting rate decreased at a high TA concentration, which was attributed to protein-mediated fat aggregates facilitated by TA, as previously observed in cream/TA samples. The resulting matrix also demonstrated an ability to inhibit ice recrystallization during a shelf-life study. The importance of fat was confirmed when TA was added to two other formulas, including one with elevated fat and the other with elevated protein. The high fat formula with TA showed a decrease in melting rate, while the high protein formula with TA had little effect on melting behavior.The following experiments shifted focus from pure polyphenols to other sources of varying phenolic content. Green tea and grapeseed extracts ice creams, which contain high levels of polyphenols (2.4-2.9%), were found to decrease the melting rate and produce a product with adequate shape retention. After four hours, only 10% of these extract-enriched products were lost during a drip-through melting test. Green tea extract was found to be an effective substitute for a common stabilizer blend in terms of slowing melting and inhibiting ice crystal growth by hindering the mobility of the serum phase.In contrast, other polyphenol sources did not significantly impact the melting rate when added to ice cream. However, the crude extracts with moderate phenolic content (1.2-1.4% polyphenols) displayed a slightly lower melting rate and higher complex viscosity than the samples with freeze-dried powders and juice concentrate, which contained less than 0.05% polyphenols.Overall, this study provided deeper knowledge into the effect of polyphenols on the structural component of ice cream that can impact meltdown. This information allows for the development of a novel product with unique melting properties that also improves product quality during storage.

ISBN: 9798383559659Subjects--Topical Terms:

3173303
Food science.
Subjects--Index Terms:

Ice cream

Polyphenol-Mediated Protein and Fat Structure Development in a Frozen Dessert Model.
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520 $a Polyphenol sources are often incorporated into frozen desserts to enhance flavor, color, and nutritional content. When optimized, these ingredients can result in a product that melts slower than conventional ice cream. This is achieved by creating a matrix that resists collapse and impedes the flow of diluted serum. Although many have speculated about the underlying mechanism, it has not been fully investigated. This study aims to examine the impact of polyphenols on the meltdown behavior of ice cream and which structural components are the primary drivers of this unique effect.This work is divided into four studies. The first study investigated the interaction of tannic acid (TA) in cream to understand how a pure polyphenol affects milk fat and protein. At higher concentrations of TA, a significant increase in viscosity was observed, leading to the formation of a gel-like product. Microscope imaging and particle size measurements revealed that the network of protein-mediated fat aggregates, facilitated by TA complexation, was responsible for this outcome. It was hypothesized that these aggregates could potentially reduce the melting rate in an ice cream system by increasing its viscosity and forming a network that restricts the flow of diluted serum during the melting process. This hypothesis inspired three additional ice cream studies.The addition of various polyphenol sources to ice cream was investigated to determine their influence on melting and rheological properties, starting with TA. In a standard ice cream formula, the melting rate decreased at a high TA concentration, which was attributed to protein-mediated fat aggregates facilitated by TA, as previously observed in cream/TA samples. The resulting matrix also demonstrated an ability to inhibit ice recrystallization during a shelf-life study. The importance of fat was confirmed when TA was added to two other formulas, including one with elevated fat and the other with elevated protein. The high fat formula with TA showed a decrease in melting rate, while the high protein formula with TA had little effect on melting behavior.The following experiments shifted focus from pure polyphenols to other sources of varying phenolic content. Green tea and grapeseed extracts ice creams, which contain high levels of polyphenols (2.4-2.9%), were found to decrease the melting rate and produce a product with adequate shape retention. After four hours, only 10% of these extract-enriched products were lost during a drip-through melting test. Green tea extract was found to be an effective substitute for a common stabilizer blend in terms of slowing melting and inhibiting ice crystal growth by hindering the mobility of the serum phase.In contrast, other polyphenol sources did not significantly impact the melting rate when added to ice cream. However, the crude extracts with moderate phenolic content (1.2-1.4% polyphenols) displayed a slightly lower melting rate and higher complex viscosity than the samples with freeze-dried powders and juice concentrate, which contained less than 0.05% polyphenols.Overall, this study provided deeper knowledge into the effect of polyphenols on the structural component of ice cream that can impact meltdown. This information allows for the development of a novel product with unique melting properties that also improves product quality during storage.
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