Impact of hyaluronic acid with different molecular weights on the functional properties of processed cheese products with varying moisture levels
Hyaluronic acid (HA) binds moisture, and as the molecular weight (MW) of HA increases, the moisture binding capacity increases, which affects the functionality of the products. This study investigated the effect of HA with different MWs on the functionality of process cheese products (PCPs) at varyi...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
|
| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225003026 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849694105181880320 |
|---|---|
| author | Rutvi Joshi Suresh G. Sutariya Prafulla Salunke |
| author_facet | Rutvi Joshi Suresh G. Sutariya Prafulla Salunke |
| author_sort | Rutvi Joshi |
| collection | DOAJ |
| description | Hyaluronic acid (HA) binds moisture, and as the molecular weight (MW) of HA increases, the moisture binding capacity increases, which affects the functionality of the products. This study investigated the effect of HA with different MWs on the functionality of process cheese products (PCPs) at varying moisture levels. The aim was to assess HA as a natural alternative to chemical additives and determine its potential to enhance moisture retention due to its high water-binding capacity. Treatment PCPs with 0.15 % HA (8 kDa, 320 kDa, 980 kDa, and 2550 kDa MW) were formulated at target moisture levels of 51 %, 54 %, 57 %, and 60 %, replacing emulsifying salt (ES). The control sample contained ES but no HA. PCPs were analyzed for the unmelted and melted properties. Results showed that substituting ES with HA enabled PCP manufacturing at various moisture levels. Moisture and HA significantly impacted PCPs’ unmelted and melted properties compared to the control. As the moisture increased, there was a decrease in hardness and an increase in melting characteristics. As the MW of HA increased, the water binding capacity increased, leading to PCP formation. HA addition in PCP significantly restricted the melting properties and increased hardness, which depended on the MW of HA. PCP manufacturing at 60 % moisture, using ES, was not possible, but with HA, it was possible to manufacture PCP with a firmer product and restricted melt. Hence, HA can replace ES where PCP with higher moisture is required, along with the functional benefits of the firmer product and restricted melt. |
| format | Article |
| id | doaj-art-c321ddefb27641578020f728325a810d |
| institution | DOAJ |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-c321ddefb27641578020f728325a810d2025-08-20T03:20:12ZengElsevierApplied Food Research2772-50222025-06-015110099410.1016/j.afres.2025.100994Impact of hyaluronic acid with different molecular weights on the functional properties of processed cheese products with varying moisture levelsRutvi Joshi0Suresh G. Sutariya1Prafulla Salunke2Dairy and Food Science Department, South Dakota State University, Brookings, SD 57007, USADairy and Food Science Department, South Dakota State University, Brookings, SD 57007, USACorresponding author.; Dairy and Food Science Department, South Dakota State University, Brookings, SD 57007, USAHyaluronic acid (HA) binds moisture, and as the molecular weight (MW) of HA increases, the moisture binding capacity increases, which affects the functionality of the products. This study investigated the effect of HA with different MWs on the functionality of process cheese products (PCPs) at varying moisture levels. The aim was to assess HA as a natural alternative to chemical additives and determine its potential to enhance moisture retention due to its high water-binding capacity. Treatment PCPs with 0.15 % HA (8 kDa, 320 kDa, 980 kDa, and 2550 kDa MW) were formulated at target moisture levels of 51 %, 54 %, 57 %, and 60 %, replacing emulsifying salt (ES). The control sample contained ES but no HA. PCPs were analyzed for the unmelted and melted properties. Results showed that substituting ES with HA enabled PCP manufacturing at various moisture levels. Moisture and HA significantly impacted PCPs’ unmelted and melted properties compared to the control. As the moisture increased, there was a decrease in hardness and an increase in melting characteristics. As the MW of HA increased, the water binding capacity increased, leading to PCP formation. HA addition in PCP significantly restricted the melting properties and increased hardness, which depended on the MW of HA. PCP manufacturing at 60 % moisture, using ES, was not possible, but with HA, it was possible to manufacture PCP with a firmer product and restricted melt. Hence, HA can replace ES where PCP with higher moisture is required, along with the functional benefits of the firmer product and restricted melt.http://www.sciencedirect.com/science/article/pii/S2772502225003026Hyaluronic acidFunctional propertiesProcess cheese productsMelting propertiesNon-melting properties |
| spellingShingle | Rutvi Joshi Suresh G. Sutariya Prafulla Salunke Impact of hyaluronic acid with different molecular weights on the functional properties of processed cheese products with varying moisture levels Applied Food Research Hyaluronic acid Functional properties Process cheese products Melting properties Non-melting properties |
| title | Impact of hyaluronic acid with different molecular weights on the functional properties of processed cheese products with varying moisture levels |
| title_full | Impact of hyaluronic acid with different molecular weights on the functional properties of processed cheese products with varying moisture levels |
| title_fullStr | Impact of hyaluronic acid with different molecular weights on the functional properties of processed cheese products with varying moisture levels |
| title_full_unstemmed | Impact of hyaluronic acid with different molecular weights on the functional properties of processed cheese products with varying moisture levels |
| title_short | Impact of hyaluronic acid with different molecular weights on the functional properties of processed cheese products with varying moisture levels |
| title_sort | impact of hyaluronic acid with different molecular weights on the functional properties of processed cheese products with varying moisture levels |
| topic | Hyaluronic acid Functional properties Process cheese products Melting properties Non-melting properties |
| url | http://www.sciencedirect.com/science/article/pii/S2772502225003026 |
| work_keys_str_mv | AT rutvijoshi impactofhyaluronicacidwithdifferentmolecularweightsonthefunctionalpropertiesofprocessedcheeseproductswithvaryingmoisturelevels AT sureshgsutariya impactofhyaluronicacidwithdifferentmolecularweightsonthefunctionalpropertiesofprocessedcheeseproductswithvaryingmoisturelevels AT prafullasalunke impactofhyaluronicacidwithdifferentmolecularweightsonthefunctionalpropertiesofprocessedcheeseproductswithvaryingmoisturelevels |