Food Structure-Netherlands最新文献_第10页

Exploring the performance of amaranth grain starch and protein microcapsules as β-carotene carrier systems for food applications 苋粒淀粉和蛋白质微胶囊作为β-胡萝卜素食品载体体系的性能研究

IF 4.7 3区农林科学

Food Structure-Netherlands Pub Date : 2022-07-01 DOI: 10.1016/j.foostr.2022.100287

Laylla Marques Coelho , Idalina Gonçalves , Paula Ferreira , Ana C. Pinheiro , António A. Vicente , Joana T. Martins

{"title":"Exploring the performance of amaranth grain starch and protein microcapsules as β-carotene carrier systems for food applications","authors":"Laylla Marques Coelho , Idalina Gonçalves , Paula Ferreira , Ana C. Pinheiro , António A. Vicente , Joana T. Martins","doi":"10.1016/j.foostr.2022.100287","DOIUrl":"10.1016/j.foostr.2022.100287","url":null,"abstract":"<div><p><span>Underexploited sources of bio-based wall materials for bioactive compounds (such as β-carotene) encapsulation have gained increasing interest within the scientific community. In this study, the potential of amaranth (</span><span><em>Amaranthus</em><em> cruentus</em></span><span>) grain<span> starch and protein rich fractions as microcapsules’ wall materials to carrier β-carotene was evaluated. Microcapsules were produced by spray-drying and their morphological and physicochemical characterisation was carried out. The microcapsules presented a spherical shape (particle size distribution: 0.3–30 µm) and encapsulation efficiencies ranging from 64 % to 69 %. Results showed that protein-based microcapsules had better β-carotene storage stability as compared to starch-based microcapsules (at 8 and 25 °C). β-carotene release kinetics at 37 °C and pH 7.4 could be mainly described by structural-relaxation phenomenon using the linear superposition model. Moreover, encapsulated β-carotene exhibited higher bioaccessibility than its free form after simulated in vitro digestion tests. Microcapsules did not affect cell viability at 0.0625 mg L</span></span><sup>−1</sup> of β-carotene. Thus, amaranth grain biopolymers-based microcapsules were successfully developed as promising β-carotene delivery systems to be added to food products and consequently, to improve their functionality.</p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2022-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49090936","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 8

Effects of thermal-induced konjac glucomannan-protein interaction on structural and rheological properties of wheat dough 热诱导魔芋葡甘露蛋白相互作用对小麦面团结构和流变特性的影响

IF 4.7 3区农林科学

Food Structure-Netherlands Pub Date : 2022-07-01 DOI: 10.1016/j.foostr.2022.100288

Tingting Cui , Xiaodan Zhou , Wenjie Sui , Rui Liu , Tao Wu , Shuai Wang , Yan Jin , Min Zhang

{"title":"Effects of thermal-induced konjac glucomannan-protein interaction on structural and rheological properties of wheat dough","authors":"Tingting Cui , Xiaodan Zhou , Wenjie Sui , Rui Liu , Tao Wu , Shuai Wang , Yan Jin , Min Zhang","doi":"10.1016/j.foostr.2022.100288","DOIUrl":"10.1016/j.foostr.2022.100288","url":null,"abstract":"<div><p><span>This work is dealt with how structural changes induced by konjac glucomannan (KGM) interacting with wheat protein contribute to dough properties upon the heating stage. It comparatively investigated the effects of KGM on gluten thermal-polymerization process from molecular weight, free sulfhydryl content, secondary structure and thermal stability, and then analyzed KGM-induced changes of structural and rheological properties of wheat dough with heating temperature increased. Results showed that KGM increased the average molecular weight, the </span><em>β</em>-sheet/<em>β</em><span>-turn ratio and denaturation temperature of gluten protein while decreased the content of free sulfhydryl groups. It was likely that KGM promoted the formation and stability of gluten networks upon heating by interfering sulfydryl interchange reactions and thermal denaturation. Dough structure was thus strengthened to a compact network and presented the increased elasticity and the raised resilience, springiness, cohesiveness and chewiness of textural properties by heating treatment.</span></p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2022-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49198991","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 4

Stability, rheological properties and microstructure of Pickering emulsions stabilized by different concentration of glidian/sodium caseinate nanoparticles using konjac glucomannan as structural regulator 以魔芋葡甘露聚糖为结构调节剂的格利啶酮/酪蛋白酸钠纳米颗粒稳定皮克林乳的稳定性、流变性能和微观结构

IF 4.7 3区农林科学

Food Structure-Netherlands Pub Date : 2022-07-01 DOI: 10.1016/j.foostr.2022.100285

Wei Xu , Shuqing Zheng , Wenjie Xi , Haomin Sun , Yuli Ning , Yin Jia , Denglin Luo , Yingying Li , Bakht Ramin Shah

{"title":"Stability, rheological properties and microstructure of Pickering emulsions stabilized by different concentration of glidian/sodium caseinate nanoparticles using konjac glucomannan as structural regulator","authors":"Wei Xu , Shuqing Zheng , Wenjie Xi , Haomin Sun , Yuli Ning , Yin Jia , Denglin Luo , Yingying Li , Bakht Ramin Shah","doi":"10.1016/j.foostr.2022.100285","DOIUrl":"10.1016/j.foostr.2022.100285","url":null,"abstract":"<div><p><span><span>In this paper, the effect of konjac glucomannan (KGM) on the physical stability, rheological properties, and microstructure of </span>Pickering emulsions<span> stabilized by gliadin/sodium caseinate nanoparticles (Gli/CAS NPs) with different concentration was investigated. When the Gli/CAS NPs concentration was constant, the increase of KGM content significantly improved the storage stability of the emulsion. For emulsion samples with 20% oil content, with the increase of KGM concentration from 0.1% to 0.6%, the D</span></span><sub>32</sub> value decreased from 7.57 ± 0.24 µm to 4.47 ± 0.10 µm. The CLSM and cryo-SEM observations showed that the particles adsorbed on the oil-water interface and formed a network structure. The structure was conducive to the stability of the emulsion. Irregular bulges on the surface of emulsion with higher KGM content could be observed. When the Gli/CAS NPs concentration was 4 wt%, the viscoelasticity of emulsion was improved and the G′ and G\" value of the emulsion increases with the increase of KGM content. The study showed that KGM has the potential to regulate the stability and rheological properties of emulsions, which might provide an interesting perspective for various industrial applications of functional emulsions.</p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2022-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42075906","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 11

Use of discrimination analysis to identify differences during cooking of novel pasta formulations 利用判别分析识别新型意大利面配方烹饪过程中的差异

IF 4.7 3区农林科学

Food Structure-Netherlands Pub Date : 2022-07-01 DOI: 10.1016/j.foostr.2022.100291

F Boukid , P Littardi , E Carini , A Diantom , E Curti , Y Vodovotz , E Vittadini

{"title":"Use of discrimination analysis to identify differences during cooking of novel pasta formulations","authors":"F Boukid , P Littardi , E Carini , A Diantom , E Curti , Y Vodovotz , E Vittadini","doi":"10.1016/j.foostr.2022.100291","DOIUrl":"10.1016/j.foostr.2022.100291","url":null,"abstract":"<div><p>Given the great innovation in pasta formulations, elucidating factors that will impact pasta behaviour during cooking is essential when alternative ingredients are incorporated. Whole wheat (W), vegetable (V) and gluten free (GF) pastas (from raw to overcooked) were analysed using a multiscale approach and compared with a standard (STD) formulation. Macroscopic (moisture content and hardness), mesoscopic (viscoelastic properties and degree of gelatinization) and molecular (<sup>1</sup><span>H NMR relaxometry) properties were evaluated and coupled with discrimination analysis (by means of principal components analysis and partial least square). Results from 2-ways ANOVA indicated that the cooking time (CT) was the main factor influencing the studied properties overlapping the effect of pasta formulation (PF). The application of partial least square analysis was effective in indicating viscoelastic properties and several molecular mobility indicators as typifying features able to describe pasta behaviour during cooking and discriminating GF from their gluten-containing counterparts.</span></p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2022-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49396276","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Editorial: Special issue on multiscale simulations and experimental characterization of structured foods 社论:关于结构化食品的多尺度模拟和实验表征的特刊

IF 4.7 3区农林科学

Food Structure-Netherlands Pub Date : 2022-07-01 DOI: 10.1016/j.foostr.2022.100283

Ruud van der Sman, John van Duynhoven

引用次数: 1

Utilization of emulsion technology to create plant-based adipose tissue analogs: Soy-based high internal phase emulsions 利用乳剂技术制备植物性脂肪组织类似物:大豆高内相乳剂

IF 4.7 3区农林科学

Food Structure-Netherlands Pub Date : 2022-07-01 DOI: 10.1016/j.foostr.2022.100290

Xiaoyan Hu, Hualu Zhou, David Julian McClements

{"title":"Utilization of emulsion technology to create plant-based adipose tissue analogs: Soy-based high internal phase emulsions","authors":"Xiaoyan Hu, Hualu Zhou, David Julian McClements","doi":"10.1016/j.foostr.2022.100290","DOIUrl":"https://doi.org/10.1016/j.foostr.2022.100290","url":null,"abstract":"<div><p>High-quality plant-based foods like meat and fish analogs should have physicochemical attributes, such as their look, feel, and taste, that mimic those of the animal-based products they replace. This study focused on the development of plant-based adipose tissue using advanced emulsion technologies. Oil-in-water high internal phase emulsions (HIPEs) assembled from soybean oil (60–85%) and soybean protein (2 wt%) were used to simulate the optical and rheological properties of beef adipose tissue. The microstructure and appearance of HIPEs containing 75 or 80% oil were like those of beef adipose tissue. However, the diameter of the adipocytes was around 100 µm in the adipose tissue, whereas the diameter of the fat droplets in the HIPEs was only around 10 µm. The shear rheology of the HIPEs and adipose tissue were similar at high temperatures (> 60 °C) but beef adipose was much harder at lower temperatures, which was attributed to fat crystallization. The hardness of the HIPEs increased with increasing fat content from 60% to 80% but then decreased when it was further raised to 85% because the emulsion broke down. The plant-based adipose tissue developed here may be useful for creating certain kinds of meat or fish analogs.</p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2022-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"71815028","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of aqueous ethanol washing on functional properties of sunflower materials for meat analogue application 水乙醇洗涤对肉类模拟用向日葵材料功能性能的影响

IF 4.7 3区农林科学

Food Structure-Netherlands Pub Date : 2022-07-01 DOI: 10.1016/j.foostr.2022.100274

Wanqing Jia , Ignatia Regina Sutanto , Mbalo Ndiaye , Julia K. Keppler , Atze Jan van der Goot

{"title":"Effect of aqueous ethanol washing on functional properties of sunflower materials for meat analogue application","authors":"Wanqing Jia , Ignatia Regina Sutanto , Mbalo Ndiaye , Julia K. Keppler , Atze Jan van der Goot","doi":"10.1016/j.foostr.2022.100274","DOIUrl":"https://doi.org/10.1016/j.foostr.2022.100274","url":null,"abstract":"<div><p>Sunflower kernel is rich in protein and is considered an alternative plant protein source for meat analogue application. The effect of process conditions used to make ingredients from sunflower kernel needs to be investigated on the functional and structuring properties. Pre-pressing and de-oiling with 96% ethanol were applied to obtain de-oiled sunflower kernel (DSK). Pressed sunflower kernel (PSK) was obtained by more intensive pressing only. Their concentrates were obtained by aqueous ethanol washing to study the effect of oil and phenol removal. DSK and its concentrate formed a fibrous product at 40 wt% by shearing and heating at 140 ℃ in a shear cell. The washed DSK led to stronger products upon shearing and heating. However, PSK, before and after washing only formed a crumble gel under the same conditions. The differences for the water holding capacity, nitrogen solubility index, and rheological properties were remarkably small between DSK and PSK, and the washed concentrates. The remaining oil in the sunflower material is crucial for the structuring potential, while the phenol content does not seem to have a relevant influence. The primary de-oiling process turned out to be a determining factor for further oil removal with aqueous ethanol washing.</p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2022-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2213329122000247/pdfft?md5=00e922fb1a4a72b4292031e31316a42d&pid=1-s2.0-S2213329122000247-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"71815025","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of Freeze-Thaw Cycles at Different Temperatures on the Properties of Gluten Proteins in Unfermented Dough 不同温度冻融循环对未发酵面团面筋蛋白性质的影响

IF 4.7 3区农林科学

Food Structure-Netherlands Pub Date : 2022-05-18 DOI: 10.2139/ssrn.3883861

Yunfei Dai, H. Gao, Xiaoling Tian, Keqiang Huang, Yufen Liu, Jie Zeng, Mengyu Wang, Yueqi Qin

{"title":"Effect of Freeze-Thaw Cycles at Different Temperatures on the Properties of Gluten Proteins in Unfermented Dough","authors":"Yunfei Dai, H. Gao, Xiaoling Tian, Keqiang Huang, Yufen Liu, Jie Zeng, Mengyu Wang, Yueqi Qin","doi":"10.2139/ssrn.3883861","DOIUrl":"https://doi.org/10.2139/ssrn.3883861","url":null,"abstract":"The effects of freeze-thaw cycles (from 1 to 5 cycles) at different temperatures (-6 °C, -12 °C, -18 °C, -24 °C, and -30 °C) on the properties of gluten isolated from dough were investigated. The results showed that after the same number of freeze-thaw cycle, the water-holding capacity of gluten protein was higher at lower temperatures, and the viscoelasticity and bound water content increased slightly with decreasing temperature. The microstructure of gluten protein was more uniform and relatively complete at -30 °C and -24 °C compared with other temperature conditions. Lower temperatures led to a significant decrease in the proportion of α-helices and β-turns and a notable increase in that of β-sheets. At the same temperature, the water-holding capacity, bound water content and viscoelasticity decreased with increasing number of freeze-thaw cycles. Compared with the first freeze-thaw cycle (F1), the cavity in the gluten microstructure of the fifth freeze-thaw cycle (F5) was larger and even exhibited fracture. In short, the increase in the number of freeze-thaw cycles damages the properties of gluten protein, and lower temperatures are more conducive to maintaining the stability of gluten properties.","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2022-05-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49297602","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Editorial: special issue on Food Structure on Multiscale Simulations and Experimental Characterization of Foods 社论:《食品结构的多尺度模拟与实验表征》特刊

IF 4.7 3区农林科学

Food Structure-Netherlands Pub Date : 2022-05-01 DOI: 10.1016/j.foostr.2022.100283

Ruud van der Sman, J. V. van Duynhoven

引用次数: 1

Interaction between large deformation and moisture transport during dehydration of vegetables 蔬菜脱水过程中大变形与水分输送的相互作用

IF 4.7 3区农林科学

Food Structure-Netherlands Pub Date : 2022-04-01 DOI: 10.1016/j.foostr.2022.100269

Xin Jin , R.G.M. van der Sman

引用次数: 2