The current study investigated the impact of two-stage water addition on the selected properties of processed cheese (PC). In particular, the above-mentioned novel approach involved adding water in two stages during the PC manufacturing process. The effects of this process on the physicochemical, viscoelastic, textural, tribological, thermal, and organoleptic properties of PC were evaluated. For all examined PC samples, the elastic modulus consistently dominated over the viscous modulus (G' > G″) across the entire frequency range. Moreover, it was observed that a smaller amount of initial water addition during the melting process resulted in a slight increase in the values of both viscoelastic moduli. The control sample exhibited the lowest lightness values, while it also showed the highest level of yellow coloring, suggesting that the two-stage addition of water affected the color of the PC samples. The results showed that the two-stage addition of water significantly influenced the physicochemical, viscoelastic, textural, tribological, thermal, and organoleptic properties of PC, leading to a modified texture, and thermal stability. Moreover, firmer PC products were obtained when a greater initial water level (first dosage; in the range of 60 to 90%) was utilized. This study could provide valuable information on the development of high-quality PC products with tailored functional properties, which can be important for the dairy industry.

• Klíčová slova
• processed cheese, textural properties, thermal properties, tribological properties, viscoelastic properties, water addition,
• Publikační typ
• časopisecké články MeSH

This study aimed to optimize the preparation of multiple oil-water-oil (O/W/O) emulsions using varying amounts of Tween 20 emulsifier, different homogenization methods, and optimal preparation temperatures as carriers for encapsulated curcumin. Following the optimization process, the optimal preparation temperature was found to be 25 °C, with a homogenization speed of 10,000 RPM and an emulsifier concentration of 0.5% Tween 20. Subsequently, the effects of physicochemical and viscoelastic properties on the different types of oils used in the outer phase, as well as the impact of storage time, were monitored. The novelty of this work lies in its comprehensive analysis of the stability and encapsulation efficiency of multiple emulsions using various oils, an area that has not been extensively explored before. After identifying the optimal preparation procedure, all samples with different edible oils demonstrated excellent stability and encapsulation efficiency, showing minimal variation in results. The most stable multiple emulsion was found to be the one with coconut oil in the outer phase, exhibiting half the particle size compared to other samples and the lowest encapsulation efficiency losses over 50 days of storage. This study provides new insights into the formulation of stable multiple emulsions for the effective delivery of curcumin and similar bioactive compounds.

• Klíčová slova
• curcumin, emulsion stability, encapsulation, multiple emulsion,
• Publikační typ
• časopisecké články MeSH

The aim of the current study was to evaluate the addition of different algal hydrocolloids (κ-carrageenan, ι-carrageenan, furcellaran, and sodium alginate) at three different concentrations (0.50, 0.75, and 1.00% w/w) on the physicochemical, viscoelastic, textural, and organoleptic properties of model cream cheese (CC) samples. On the whole, the highest viscoelastic moduli and hardness values of the CC samples were reported when κ-carrageenan was used. Furthermore, increasing the concentrations of the tested hydrocolloids led to increases in the viscoelastic moduli and hardness values of CC. Recommendations for softer-consistency CC production include the application of κ-carrageenan at a concentration of 0.50-0.75% (w/w) or the use of furcellaran and sodium alginate at a concentration of 1.00% (w/w). For the production of CC with a more rigid consistency, it is recommended to apply κ-carrageenan at a concentration higher than 0.75% (w/w).

• Klíčová slova
• cream cheese, furcellaran, hydrocolloids, sodium alginate, viscoelastic properties, ι-carrageenan, κ-carrageenan,
• Publikační typ
• časopisecké články MeSH