Innovative (Eco-) Technology, Entrepreneurship and Regional Development. Conference proceedings, 2016, ISBN 978-9955-27-490-2 HEALTHY FOAMING AGENTS USE IN COCKTAILS

Kristina Montrimaitė, Vijolė Bradauskienė, Bernadeta Gedrimienė Klaipėda State University of Applied Sciences

Abstract. The study showed the expediency of using foaming agent of vegetable origin in protein oxygen cocktails. In accordance with the experimental data biopolymers and their concentration for protein oxygen foam stabilization were selected.

Key words: oxygen cocktail, hydroxypropyl methyl cellulose, foaming agents, foam ability.

Introduction tensity ultrasound may produce structural modifi- cations on of soy protein isolate through a friendly Research studies have shown that the nutrition environmental process [11]. of Lithuanian population is not healthy. In today’s Physical and chemical characteristics, organo- ration the food does not often contains enough vi- leptic properties and foaming capacity of whey and tamins, fiber, iodine, macro- and micronutrients soya base are studied [9,16,17]. [3,4]. The inhabitants of large cities face another The results of foaming abilities of the nine kinds actual problem, that is, lack of oxygen. of surfactants in cocoa butter research showed that To avoid this problem which leads to , only phospholipids had the foaming ability in co- the is used. One of the most affor- coa butter, and the higher content of phosphatidyl- dable and economically useful measures of oxygen choline in phospholipids is, the stronger its foaming therapy are oxygen enriched drinks - water, Smoot- ability in the cocoa butter [19]. The influence of pH hie, oxygen cocktails. and ionic strength on the stability of foams prepa- The study shows the relevance of oxygen cock- red with amaranth protein isolate was analyzed [6]. tails for treatment and prevention purposes and as Detected changes in the characteristics of the inter- an aid for a variety of diseases. It gives an analyti- facial film as in the foam stability have been attri- cal overview of the components commonly used in buted to the increased unfolding, greater flexibility cocktails recipes [12]. The oxygen cocktail is a fo- and net charge of amaranth proteins at acidic con- am system. Foams require several components: a ditions. liquid (water, juice, milk) and the foaming agent. Foaming of whey protein concentrate was im- To create a modern oxygen cocktail, as a liquid is proved by the presence of xanthan gum [10]. Foam a variety of herbal and plant extracts, juice, vita- stability and capacity were due to biopolymer se- min - mineral complexes. As foaming agents the- gregative interactions. re may be surface active agents and compounds of Understanding how foaming properties of pro- high molecular weights. Currently used foaming teins are affected by factors such as pH, salt con- agents for the production of oxygen cocktails are centration and temperature is essential in predicting egg white powder, licorice extract, and gelatin. The their performance and utilisation. In study [7] the foaming abilities of these substances are well esta- effects of pH and salt concentration were studied blished [1, 15]. These foaming agents are flawed on the foaming properties of pumpkin seed protein and have side effects on human health. Egg prote- isolate and pumpkin seed protein isolate - xanthan in powder can cause and they have an un- /arabic gum blends. The foaming properties of the pleasant taste. Licorice extract is not recommended pumpkin seed protein isolate - xanthan /arabic gum for cardiac patients, as a result of its use can cau- blends were also compared with egg white. se changes in arterial pressure, heart rate changes Surface-active polysaccharides are attracting in- and affect the kidneys. Gelatin is not recommended creasing interest for use in a variety of applications. for people with chronic heart failure, with impaired In research [5] the phase separation of egg white water-salt , and in the presence of sto- and hydroxypropyl methyl cellulose (HPMC) mi- nes in the kidney. xtures was studied. Segregation occurred by com- The main problem in developing of the oxygen plex formation at pH above 7 or below 3 egg white cocktails is the change of traditional foamers in- iso-electric point. Gelation and foaming properties to safer vegetable origin blowing agent, as of segregated mixtures was compared to single egg well as balanced and physiologically useful oxygen white performance. It was possible to improve ge- cocktail creation. As mentioned above, current ef- lation and foaming performance by adding HPMC. forts are being made to create effective vegetable This improvement was mostly found at pH 3, below origin foam forming agent. The effect of high in- the iso-electric point of egg white.

12 Innovative (Eco-) Technology, Entrepreneurship and Regional Development. Conference proceedings, 2016, ISBN 978-9955-27-490-2

Hydroxypropyl methyl cellulose was added into The main quality indicators of apple juice (pro- whipped cream for enhancing its textural and whip- ducer V. Milkintas organic farm) used for the stu- ping properties. The results [22] indicated that the dy were: pH = 3, titratable acidity - 54 malic acid increase of HPMC level could decrease the surface g 100 g -1. protein concentration slightly. The overrun of whip- PH of the fruit liquid and additives was deter- ped cream slightly increased when the HPMC level mined on the potentiometer WTW. Titratable acidi- increased in the range of 0.025–0.125%. Firmness, ty was determined in accordance with standard BS cohesiveness, consistency and viscosity of whipped EN 12147:1999. cream were analysed in this work. HPMC showed Quality parameters of whey protein (producer a positive dose-dependent effect on all these textu- Agus, Poland): protein - min-max. 70-76%; car- ral properties. bohydrates - min-max. 10-12%; fat - min-max. Fiber and hemp protein utilization in the produc- 6-8% tion of oxygen cocktails is a new idea. Hemp prote- Hemp protein powder (producer V. Milkintas’ in powder can be added to power drinks, smoothies organic farm, Lithuania) with the protein content of or yogurt; sprinkled over a variety of food, fruit or min. 50%. Hemp protein is obtained mechanical- vegetables; used as a baking ingredient or added to ly by grinding and sieving the press cake after cold nutrition bars for a healthy boost of protein. Hemp pressing the oil from the hemp seeds cultivated in protein powder is the highest quality vegetable pro- Lithuania. tein, with digestibility of more than 90%, thanks to the absence of trypsin inhibitors and perfectly ba- Table 1. Analytical results of hemp protein g/1 lanced ratio of all 22 amino acids, including the 8 essential ones. Moreover, it is an exceptional sour- Component Results ce of B vitamins (B1, B2, B3, B6, B9), and also tra- Moisture 6.35 ce elements such as iron, magnesium, manganese, Ash 5.24 zinc, phosphorus, and potassium. Hemp Protein is Fat 9.53 one of nature’s perfect superfoods. Protein 32.21 Citrus fiber, that is produced of citrus fruit (oran- Crude fibers 43.87 Carbohydrates (by ge, grapefruit, lemon, lime) processing by-products 2.80 difference) which make up 50% of the fruit pulp, enables to ra- Tocopherols (mg/kg) 12,5 tionally use this abundant raw material and get a na- tural product having a physiological effect [14, 21] and good functional characteristics [8, 20]. CITRI-FI®100 FG, CITRI-FI®200 FG and CI- Probable that using these compounds it will be TRI-FI ®300 M40 (producer Fiberstar Inc., USA) possible to create safer oxygen cocktails having are the all natural citrus fiber products, made from better organoleptic properties and functional cha- orange pulp by physical processing and blended racteristics, higher nutrient and energy content. with guar gum (CITRI-FI ® 200 FG) or xanthan Nepovinnykh N.V. [13] studied the functional gum (CITRI-FI ® 300 M40). and technological properties and developed tech- nology of new types of oxygen containing bevera- Table 2. Typical analytical results for Citri-Fi ges (smoothies) on the basis of cheese whey, na- tural fruit and berry juices and purees and dietary Component Results Calories (FBDG fibres «Citri-Fi», including non-starch polysaccha- 227 Calories / 100 g Subtracted) rides (guar gum and xanthan gum), contributing to Total Fat 1.08 % the formation of a specific texture and drink as ta- Saturated Fat 0.31 % bilizers oxygen foam. We could not find other rese- Trans Fat 0.00 % arch studies (in the sources available to us) where it Monounsaturated fat 0.34 % had been investigated the influence of these fibers Cis-cis Polyunsaturated fat 0.38 % on the production of oxygen cocktails. Carbohydrates, Total 82.55 % The aim of the research is functional oxygen Fiber, Total Dietary 75.3 % cocktail foaming base creation and replacement of Soluble fiber 39.6 % traditional foaming agents by using healthy biopo- Insoluble fiber 35.7 % lymers of vegetable origin. Sugars 5.38 % Protein by Dumas 7.53 % Materials and Methods Sodium 40.6 mg/100g Moisture 6.38 % In order to ensure the quality and stability of the Ash 2.46 % foam and enrich cocktail with dietary fiber, orange E. coli by Plate Method Negative per 10 g peel fiber Citri-Fi with xanthan gum and guar gum Salmonella Negative per 25 g or Hydroxypropyl methyl cellulose was used.

13 Innovative (Eco-) Technology, Entrepreneurship and Regional Development. Conference proceedings, 2016, ISBN 978-9955-27-490-2

VIVAPUR HPMC is the hydroxypropyl methyl here V f - volume of dispersed phase, cm 3 ; celluloses of high purity and complies to the purity V 1 - volume of dispersion medium, cm 3. criteria for food (see Table 3). Foam stability was established by measuring the strength and lifetime of the foam within 3 min Table 3. Chemical and physical properties hydroxypro- which is required for assesing the foam as stable. pyl methyl cellulose VIVAPUR HPMC Results of testing are processed by mathematical statistics methods Excel. Standard deviation of ob- Properties Results tained testing results is not greater than 0.05. Assay for methoxyl groups 19% - 24 % Assay for hydroxypropoxyl 4 % - 12 % Results and Discussion groups Loss on drying max. 5 % Research on the depending of oxygen foams on Sulphated ash max. 1,5 % the nature of the foaming agents. pH-value 5-8 Molecular weight 13 000 – 200 000 Traditionally for preparation of oxygen cocktail Viscosity (USP-method) 80 mPa.s - 5600 mPa.s foaming agents are used, which contain egg whi- te, licorice root or gelatin. In this work the foam Preparation of sample properties of the egg white protein were establis- hed as compared to another foaming agents from Oxygen cocktails were prepared using Vision vegetable origin. The concentrations of the foa- Aire oxygen concentrator and an oxygen cocktail ming agents was chosen according to research. 100 mixer from 1-2 0C fruit juice, whey powder, and ml of apple juice with Citri Fi 00 FG, Citri Fi 200 hemp protein. FG (orange fiber with guar gum), Citri Fi 300 M40 The basis of the test sample was poured into the (orange fiber with xanthan gum), HPMC with con- measuring vessel, then whisked it with a mixer until centration from 0,1% to 2 % have been prepared. In the foam ceased rising. The oxygen supply rate of order to establish ability and stability of the foams 2 L/min remained constant during the experiment. with different foaming agents, the systems of cock- tail were whipped using oxygen mixer for a few se- Methods of evaluating foaming properties conds. The results are summarized in Fig 1.

Foaming ability was determined as the ratio be- tween the quantity of dispersion medium and the dispersed phase (1): n = ( V f / V 1 ) * 100 %(1)

Fig. 1 Dependence of the foam ability for the oxygen cocktail from apple juice and different foaming agents in be- ginning of testing

14 Innovative (Eco-) Technology, Entrepreneurship and Regional Development. Conference proceedings, 2016, ISBN 978-9955-27-490-2

During the testing the foaming ability of the at concentrations of 0.1 - 0.3 % into the oxygen samples containing foaming additives of various cocktails makes the highest volume of foams. In concentrations varies within the range of 100 ÷ addition, it has been observed that when increasing 500 % i.e. from the low to high values (see Fig. the dose of dietary fibres in making cocktails, the 1). Data presented in Fig.1 indicate that foaming viscosity and weight increased, drink has not been ability of HPMC compared to that of Citri Fi was properly shaken, there separation of the product into 1.7 ÷ 5 times greater. Based on the studies, it was phases has been detected, the system has become found that the addition of dietary fibres Citri- thermodynamically unstable (see Fig. 2). Fi at concentrations of 0.7 – 0.9 % and HMPC

Fig. 2 Dependence of the foam ability on the oxygen cocktail from apple juice and different foaming agents after 3 min.

Research results presented in Fig.1, 2 allow us foaming ability is the highest when its concentration to state that foam stability for Citri Fi 100 FG, Citri in the sample reaches 0.1 – 0.3 %. Fi 200 FG and Citri Fi 300 M40 samples was low, In order to evaluate the foaming ability of average 2 min, where the foams indicate a rapid HPMC by comparing the samples containing them loss in their structure, and eventually collapsed. to the egg white sample, the foaming ability and Summing up testing results, it can be stated that foam stability in the test beginning and after 3 min HPMC is significantly more efficient if compared have been analyzed (see Fig 3). to Citri Fi fibers with guar or xantan gum, and its

Fig. 3 Foaming ability and stability of egg white and HMPC

15 Innovative (Eco-) Technology, Entrepreneurship and Regional Development. Conference proceedings, 2016, ISBN 978-9955-27-490-2

Testing results presented in Fig. 3 indicate that result in more stable foams. HPMC and egg white foaming ability and stabili- In order to evaluate the foaming properties of ty were similar. The further analysis deals with ap- HPMC and egg white, tested oxygen cocktail sam- plication of HPMC for stabilization of the protein ples with cheese, whey powder and hemp protein oxygen foam. have been tested. Research results on oxygen cock- tails enriched in protein are presented in Fig. 4-5. Application of biopolymers for the stabilization Data showed that foaming ability of oxygen cock- of the protein oxygen foam tail with hemp protein compared to oxygen cocktail with cheese whey was about 2 times bigger. The results (see Fig. 1) revealed that the sam- It has been observed that when increasing the ples with HPMC had excellent foam ability and concentration of protein in cocktail, the viscosity stability. Foaming properties are typical for chee- increased, volume of cocktails decreased due to not se whey proteins [18]. The results of potential ef- properly whisked drink. Volume of oxygen cock- fects of HPMC and cheese whey, hemp protein are tail with cheese whey is too low, neither meets the unknown. requirements, nor consumer’s needs. Analysis of In the research [2] the competitive adsorption the results (Fig. 5, 6) makes it possible to state that between proteins (β-lactoglobulin and β-casein) foaming ability of cheese whey is lower than hemp and HPMC, as they are often used together, was in- protein and this property is independent from the vestigated. Results have shown that HPMC formed foaming agent. highly elastic interfaces, more elastic even than pro- Testing results have shown that the maximum tein β-lactoglobulin. HPMC was more surface acti- oxygen concentration and foam stability of vege- ve than the proteins, therefore at HPMC concentra- table origin proteinaceous oxygen cocktail is ensu- tions, the polysaccharide began to dominate the in- red when the HPMC concentration is about 0.1%, terfacial properties. Whereas surfactants reduce the hemp protein - 0.3%. elasticity of the protein adsorbed layer, the elastic This work demonstrated the feasibility of using properties of the polysaccharide enhanced the ove- HPMC as foaming agent of oxygen beverages ba- rall strength of the interface, which will potentially sed on fruit juice and vegetable protein.

Fig. 4 Dependence of the foam ability for the oxygen cocktail made from apple juice and different foaming agents on the concentration of cheese whey after 3 min

16 Innovative (Eco-) Technology, Entrepreneurship and Regional Development. Conference proceedings, 2016, ISBN 978-9955-27-490-2

Fig. 5 Dependence of the foam ability for the oxygen cocktail made from apple juice and different foaming agents on the concentration of hemp protein after 3 min

Nutrition information of newly created food is enables consumers to compare the nutritional valu- an important public health tool to promote a balan- es of similar food products and then make healthy ced diet, therefore to enhance public health, nutri- food choices based on the relevant nutrition infor- tional and energy value of functional oxygen cock- mation. tail (Table 4) has been calculated. This information

Table 4. Calculations nutritional and energy value of funcional oxygen cocktail

Carbo Energy value, Name of components Mass, g Protein, g Fat, g Sugar, g hydrates, g kcal Apple juice 100 0,1 0,1 10 9 40,4 Hemp protein 0,3 0,097 0,029 0,008 0,008 0,677 Hydroxypropyl methyl cellulose 0,1 0 0 0,1 0 0,4 Total: 100,4 0,197 0,129 10,108 9,008 41,477

Energy value of protein oxygen cocktail is low, lity of food products. If the indicators do not meet but it has a high nutritional value. Cocktail is sa- quality requirements and customer needs, there will turated with oxygen. It is recommended to use the be no demand for cocktail and it will not be produ- newly created functional oxygen cocktail for those ced. who are on special diets (e.g. people suffering from Sensory quality of protein oxygen was assessed hypoxia, patients with chronic heart failure, diabe- by 10 tasters. Tasters assessed the oxygen cocktail tes or high blood lipid). with hemp protein positively (see Table 5). Sensory indicators quite strongly influence qua-

Table 5. Sensory characteristics of functional oxygen cocktail

Name of sensory properties Description of the characteristic Taste Pleasant, is not sweet, typical of hemp and apple juice Odour Delicate, fresh, typical of apple juice and hemp Colour Light beige to greenish Consistency Homogeneous foam, there isn't separation of the cocktail into phases

17 Innovative (Eco-) Technology, Entrepreneurship and Regional Development. Conference proceedings, 2016, ISBN 978-9955-27-490-2

Sensory analysis (see Table 5) indicates that Abaravičius A. (2010) Lietuvos suaugusių gyventojų oxygen cocktail with hemp protein cocktail charac- mitybos tendencijos per pastarąjį dešimtmetį. Visuo- terized by light beige to greenish colour is of plea- menės sveikata 1, 2831 – 2835. sant taste, homogeneous foam consistency. 4. Barzda A., Bartkevičiūtė R., Abaravičius J., Stukas The research results showed the expediency of R., Šatkutė R. (2009). Suaugusių Lietuvos žmonių using foaming agent of vegetable origin in protein faktinės mitybos tyrimas ir vertinimas. Medicinos te- oxygen cocktails. orija ir praktika 14 - 1, 53-58. 5. Berga M., Jarab F.L., Pilosofb A.M.R. (2015) Perfor- Conclusions mance of egg white and hydroxypropylmethylcellu- lose mixtures on gelation and foaming. Food Hydro- 1. Citrus fiber Citri Fi 100 FG, Citri Fi 200 FG and colloids 48, 282-291. Citri Fi 300 M40 foaming agents were able to 6. Bolontrade A.J., Scilingo A.A., Añón M.C. (2014) provide foam with lower stability comparing to Amaranth proteins foaming properties: Film rheolo- HPMC. Foam stability of fruit juice and Citri gy and foam stability - Part 2. Colloids And Surfaces. Fi samples was low, average 2 min, where the Biointerfaces, 0927-7765. foams indicated a rapid loss in their structure, 7. Dawa Q., Hua Y., Chamba M.V. M., Masamba K. and eventually collapsed. HPMC and egg white G., Zhang C. (2014). Effect of Xanthan and Arabic foaming ability and stability were similar. Gums on Foaming Properties of Pumpkin (Cucurbita 2. Foaming ability of cheese whey lower hemp pepo) Seed Protein Isolate. Journal of Food Research protein and this property independent of the 3/1, 87-95. foaming agent HPMC and egg white foaming 8. Grigelmo - Miguel N., Martin - Belloso O. (1999). ability and stability in protein enriched oxygen Characterization of dietary fiber from orange juice cocktail were similar. This work demonstrated extraction. Food Research International 31, 355 – the feasibility of using HPMC as foaming agent 361. of oxygen beverages based on fruit juice and ve- 9. Ivanov S.V., Grek Е.V., Krasulya Е.A. . (2014). Si- getables protein. The maximum oxygen concen- mulation technology of whey drinks with higher vis- tration and foam stability within the functional cosity. Food Processing: Techniques and Technology protein oxygen cocktail is ensured when HPMC 3, 39-46. concentration is about 0.1%, hemp protein - 10. Martinez-Padilla L. P., Garcia - Rivera J. L., Rome- 0.3%. ro-Arreola V, Casas-Alencaster N. B.(2015) Effects 3. Sensory analysis indicates that oxygen cocktail of xanthan gum rheology on the foaming properties with hemp protein (light beige to greenish co- of whey protein concentrate. Journal of Food Engi- lour) is tasty and has homogeneous foam consis- neering l, 22–30. tency. Energy value of protein oxygen cocktail is 11. Morales R., Martínez K.D., Pizones Ruiz-Henestrosa low but it has a high nutritional value. Cocktail V.M., Pilosof A.M. (2015) Modification of foaming saturated with oxygen is recommend for people properties of soy protein isolate by high ultrasound suffering from hypoxia, patients with chronic intensity: Particle size effect. Ultrasonics Sonoche- heart failure. mistry 26, 48-55. 12. Nepovinnykh N.V., Grosheva V.N., Lymina N.P., Acknowledgements Ptichkina N.M. (2014) Influence of functional pro- duct on health status of patients with chronic heart fai- We would like to express our gratitude to the lure. Техника и технология пищевых производств UAB Deguonies Sistemos, Macorsus, Moguntija 2, 108-112. for the information, materials and equipment sup- 13. Nepovinnykh N.V.(2014) Development of technolo- plied, and for the assistance while preparing this pa- gical solutions for the beverage industry preventive per. orientation. Vestnik VGUIT. [Bulletin of VSUET] 2, 111-114. (In Russ.). References 14. Parmar H. S., Kar A. (2007) Protective role of citrus sinensis, musa paradisiaca, and punica granatum pe- 1. Alamprese C., Casiraghi E., Rossi M. (2012) Foa- els against diet - induced atherosclerosis and thyroid ming, gelling and rheological properties of egg albu- dysfunctions in rats. Nutrition Research 27, 710-718. men as affected by the housing system and the age of 15. Poursamar S.A., Hatami J., Lehner A.N., da Silva laying hens. International Journal of Food Science C.L., Ferreira F.C., Antunes A.P. (2015) Gelatin po- and Technology 47, 1411-1420. rous scaffolds fabricated using a modified gas foa- 2. Arboleya J. C., Wilde P. J. (2005). Competitive ad- ming technique: characterisation and cytotoxicity sorption of proteins with methylcellulose and hydro- assessment. Materials Science & Engineering. Mate- xypropyl methylcellulose. Food Hydrocolloids. 19, rials For Biological Applications 48, 63-70. 485-491. 16. Reshetnik E.I., Utochkina E.A., Kupriyanova G.A., 3. Barzda A, Bartkevičiūtė R, Stukas R, Šatkutė R, Derzhapolskaya Yu.I. (2014). The study of foaming

18 Innovative (Eco-) Technology, Entrepreneurship and Regional Development. Conference proceedings, 2016, ISBN 978-9955-27-490-2

capacity of the milk and vegetable module compo- pez M. A. (2005) Mexican lime peel: Comparative nents. Vestnik VSGUTU 51, 108-114. study on contents of dietary fiber and associated an- 17. Reshetnik E.I., Utochkina E.A.(2011). Development tioxidant activity. Food Chemistry 89, 57– 61. of the technology of fermented dairy drink with 21. Wisker E., Daniel M., Feldheim W. (1996) Effects of vegetable functional properties. Food Processing: fiber concentrate from citrus fruits in Humans.Nutri - Techniques and Technology 2, 53-56. tion Research 14, 361–372. 18. Roina A.S., Baydalinova L.S. (2014). Reseach of 22. Zhao Q., Zhao M, Li J, Yang B, Su G, Cui C., Jiang foam – forming properties of whey for creation of Y. (2009). Effect of hydroxypropyl methylcellulose oxygen cocktail. Izvestija KGTU 34, 151-155. (In on the textural and whipping properties of whipped Russ.). cream. Food Hydrocolloids 48, 2168-2173. 19. Su-Jia S., Dong C. and Shi-Chao X. (2013). The foa- ming abilities of surfactants in cocoa butter. Journal of Food Process Engineering 36, 544-547. 20. Ubando-Rivera J., Navarro-Ocana A., Valdivia - Lo-

Authors’ contact details

Kristina Montrimaitė, Klaipėda State University of Applied Sciences, e-mail [email protected]. Vijolė Bradauskienė, Klaipėda State University of Applied Sciences, e-mail [email protected]. Bernadeta Gedrimienė, Klaipėda State University of Applied Sciences, e-mail [email protected].

19