Food Structure-Netherlands最新文献_第2页

Cell wall permeability in relation to in vitro starch digestion of pea cotyledon cells 细胞壁渗透性与豌豆子叶细胞体外淀粉消化的关系

IF 5.6 3区农林科学

Food Structure-Netherlands Pub Date : 2024-07-01 DOI: 10.1016/j.foostr.2024.100381

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Fabrication of stable spherical soybean lipophilic protein nanogel for curcumin delivery: Carbony oxygen and aromatic ring flexibility binding to the beta−barrel 用于姜黄素递送的稳定球形大豆亲脂蛋白纳米凝胶的制备：碳氧和芳香环与β-管的柔性结合

IF 5.6 3区农林科学

Food Structure-Netherlands Pub Date : 2024-07-01 DOI: 10.1016/j.foostr.2024.100386

{"title":"Fabrication of stable spherical soybean lipophilic protein nanogel for curcumin delivery: Carbony oxygen and aromatic ring flexibility binding to the beta−barrel","authors":"","doi":"10.1016/j.foostr.2024.100386","DOIUrl":"10.1016/j.foostr.2024.100386","url":null,"abstract":"<div><p>Soybean lipophilic protein (SLP), which comprises approximately 10 % polar lipids (especially phosphatidylcholine (PC)) in glycinin (11S) and β-conglycinin (7S), is a potentially effective delivery for nutraceuticals. Herein, we successfully engineered a stable spherical soybean lipophilic protein nanogel through a pH−shift treatment at its isoelectric point, designed for the efficient delivery of curcumin (Cur) to enhance its bioavailability. The analysis of the physicochemical and structural properties of the SLP−nanogel revealed its exceptional encapsulation efficiency, achieving 93.52 %, surpassing that of soybean isolated protein at 83.67 %. Moreover, the loading ability experienced a remarkable 8.7−fold increase, reaching 13.02 μg/mg. Fluorescence kinetics analysis reveals that Cur selectively binds to a single site on 7SPC/11SPC, predominantly through van der Waals forces and hydrogen bonds. Molecular dynamics results revealed that the pH−shifted treatment expanded the beta−barrel volume of 7SPC/11SPC, enhancing the binding affinity between 7SPC/11SPC and Cur by forming H−bonds and pi−H interaction in the beta−barrel regions of K232−Y388 (7SPC) and D300−I410 (11SPC). Our findings provided a novel and effective way to prepare stable spherical nanogels for delivering Cur and a novel insight into the binding mechanism between Cur and 11SPC/7SPC.</p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":null,"pages":null},"PeriodicalIF":5.6,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142075810","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

Bigels a versatile gel composite for tailored application in food industries: A review Bigels 一种多功能凝胶复合材料，可用于食品行业的定制应用：综述

IF 5.6 3区农林科学

Food Structure-Netherlands Pub Date : 2024-07-01 DOI: 10.1016/j.foostr.2024.100380

Saumya Sonam Sinha , Ashutosh Upadhyay , Anurag Singh , Shivangi Mishra , Neha Pandey

引用次数: 0

Digestion of mixed protein gels using elderly static in vitro digestion model: Impact of microstructure on bioaccessibility of vitamins B12 and D3 利用老年静态体外消化模型消化混合蛋白质凝胶：微观结构对维生素 B12 和 D3 生物可及性的影响

IF 5.6 3区农林科学

Food Structure-Netherlands Pub Date : 2024-07-01 DOI: 10.1016/j.foostr.2024.100379

Marluci Ghiraldi , Álvaro G.F. da Silva , Marcelo Thomazini , Ana A.O. Xavier , Letícia S. Ferreira , Ivana M. Geremias-Andrade , Milena Martelli-Tosi , Guilherme M. Tavares , Samantha C. Pinho

{"title":"Digestion of mixed protein gels using elderly static in vitro digestion model: Impact of microstructure on bioaccessibility of vitamins B12 and D3","authors":"Marluci Ghiraldi , Álvaro G.F. da Silva , Marcelo Thomazini , Ana A.O. Xavier , Letícia S. Ferreira , Ivana M. Geremias-Andrade , Milena Martelli-Tosi , Guilherme M. Tavares , Samantha C. Pinho","doi":"10.1016/j.foostr.2024.100379","DOIUrl":"https://doi.org/10.1016/j.foostr.2024.100379","url":null,"abstract":"<div><p>The intake of food products that provide adequate amounts of nutrients is a strategy to deal with the changes in physiological functions that occur during aging that can lead to malnutrition. In this work heat-set mixed protein gels (MPG) composed of soy protein isolate (SPI) and whey protein isolate (WPI) are developed, with different SPI:WPI ratios (15 g protein isolate/100 g gel) and enriched with vitamins D<sub>3</sub> and B<sub>12</sub>. Different protein ratios formed gels with different microstructures and rheological properties. The gel containing 70 % of WPI had a more homogeneous microstructure. The influence of the MPG microstructure on the digestion and bioaccessibility of proteins and vitamins using elderly static in vitro digestion was evaluated. An important result is that mixing SPI and WPI increased the proteolysis. Regarding vitamins bioaccessibility, vitamin D<sub>3</sub> became more bioaccessible after the intestinal phase, and there was no difference in vitamin B<sub>12</sub> concentration in the intestinal and gastric phases. Therefore, mixing SPI and WPI to produce MPG resulted in improved digestion of proteins, as well as higher bioaccessibility of the vitamins. The results indicated the MPG are promising protein matrices to be used in food products for the elderly.</p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":null,"pages":null},"PeriodicalIF":5.6,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141479994","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

Plant-based bigel based on chickpea-potato protein hydrogel and glycerol monostearate oleogel 基于鹰嘴豆-土豆蛋白水凝胶和单硬脂酸甘油酯油凝胶的植物基大凝胶

IF 5.6 3区农林科学

Food Structure-Netherlands Pub Date : 2024-07-01 DOI: 10.1016/j.foostr.2024.100378

Jovana Glusac , Shay Moguiliansky , Ayelet Fishman , Maya Davidovich-Pinhas

引用次数: 0

Insights into the difference between diglyceride-oil based and triglyceride-oil based oleogels: Physical property, crystal structure and stability 深入了解二甘油酯油基和三甘油酯油基油凝胶的区别：物理性质、晶体结构和稳定性

IF 5.6 3区农林科学

Food Structure-Netherlands Pub Date : 2024-07-01 DOI: 10.1016/j.foostr.2024.100382

引用次数: 0

The exploration of milk fat crystallization in milk fat globules by confocal Raman microscopy 共焦拉曼显微镜对牛奶脂肪球中牛奶脂肪结晶的探索

IF 4.7 3区农林科学

Food Structure-Netherlands Pub Date : 2024-04-01 DOI: 10.1016/j.foostr.2024.100372

Mads Eg Andersen , Ulf Andersen , Lars Wiking , Jan Trige Rasmussen , Milena Corredig , Sandra Beyer Gregersen

{"title":"The exploration of milk fat crystallization in milk fat globules by confocal Raman microscopy","authors":"Mads Eg Andersen , Ulf Andersen , Lars Wiking , Jan Trige Rasmussen , Milena Corredig , Sandra Beyer Gregersen","doi":"10.1016/j.foostr.2024.100372","DOIUrl":"https://doi.org/10.1016/j.foostr.2024.100372","url":null,"abstract":"<div><p>Crystallization behavior within oil-in-water emulsion is a key factor for the properties and stability of many food products. Confocal Raman microscopy is a promising method to study such complex structures in situ. This study aimed at evaluating the feasibility of confocal Raman microscopy for visualizing milk fat crystallization and establishing a reliable data acquisition and processing methodology. Milk fat globules from raw milk were fixated in an agarose gel and crystallized at different temperatures. Confocal Raman microscopy was applied to collect two-dimensional area scans and supporting images were obtained by polarized light microscopy. The results revealed differences in lipid characteristics, crystal formation, and spatial distribution as a result of crystallization. Specific C-C stretching vibrations at 1063, 1083, and 1125 cm-1 were found to indicate lipid chain mobility and provide quantitative information on crystallinity. Additionally, the study successfully identified the triple-layered milk fat globule membrane. Different approaches for processing spectroscopic data were compared, emphasizing the importance of proper data handling. This novel spectroscopy imaging approach has significant potential in enhancing our understanding of structural heterogeneities of crystallized structures within complex food matrices.</p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S221332912400008X/pdfft?md5=2cbd530d41e69e38aa3d86079fceb5c5&pid=1-s2.0-S221332912400008X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140338988","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

Influence of PET as single-use contact material on gloss and surface properties of chocolate PET 作为一次性接触材料对巧克力光泽度和表面特性的影响

IF 4.7 3区农林科学

Food Structure-Netherlands Pub Date : 2024-04-01 DOI: 10.1016/j.foostr.2024.100375

Sarah Schroeder , Lena Marie Schimke , Ute Bindrich , Koen Dewettinck , Knut Franke , Volker Heinz , Davy Van de Walle , Dana Middendorf

{"title":"Influence of PET as single-use contact material on gloss and surface properties of chocolate","authors":"Sarah Schroeder , Lena Marie Schimke , Ute Bindrich , Koen Dewettinck , Knut Franke , Volker Heinz , Davy Van de Walle , Dana Middendorf","doi":"10.1016/j.foostr.2024.100375","DOIUrl":"https://doi.org/10.1016/j.foostr.2024.100375","url":null,"abstract":"<div><p>Polyethylene terephthalate (PET) is a commonly used polymer in many industry sectors including confectionery industry. In the latter, PET is utilized for single-use moulds for chocolate manufacturing. Despite the broad application of PET in these areas, information regarding its influence on chocolate gloss and surface properties is not available. Meanwhile, it is already well established that fat crystal modification influence these properties (including gloss) distinctly. To bridge this disparity, this study examined how amorphous and glycol-copolymerized PET sheets influence non-pre-crystallised and pre-crystallised dark chocolate properties throughout a 28-day storage period. Polymorphic properties of cocoa butter were analysed via DSC. Non-pre-crystallised and pre-crystallised chocolate surfaces were characterised regarding colour, gloss, polarity, adhesion, roughness, and topography. While pre-crystallised chocolate shows consistent results, non-pre-crystallised chocolate experiences considerable changes in surface properties due to fat crystal transitions during storage. The findings show that the polymorphic state had a major impact on chocolate surface properties. Furthermore, results demonstrated that the type of PET had a significant impact on chocolate surface properties as well. Pre-crystallised chocolate gloss was significantly impacted by the choice of PET contact material. As a result, pre-crystallised chocolates exhibited a larger tendency to gloss inhomogeneities following amorphous PET monolayer sheet contact.</p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S221332912400011X/pdfft?md5=6b1c99dd4b7c32e3bfe1b352dcd1028a&pid=1-s2.0-S221332912400011X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140605086","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

Pea and soy protein isolate fractal gels: The role of protein composition, structure and solubility on their gelation behaviour 豌豆和大豆分离蛋白分形凝胶：蛋白质组成、结构和溶解度对凝胶行为的影响

IF 4.7 3区农林科学

Food Structure-Netherlands Pub Date : 2024-04-01 DOI: 10.1016/j.foostr.2024.100374

Alice Y.J. Tiong , Simon Crawford , Nykola C. Jones , Gareth H. McKinley , Warren Batchelor , Leonie van ’t Hag

{"title":"Pea and soy protein isolate fractal gels: The role of protein composition, structure and solubility on their gelation behaviour","authors":"Alice Y.J. Tiong , Simon Crawford , Nykola C. Jones , Gareth H. McKinley , Warren Batchelor , Leonie van ’t Hag","doi":"10.1016/j.foostr.2024.100374","DOIUrl":"10.1016/j.foostr.2024.100374","url":null,"abstract":"<div><p>The gelation behaviour of two different pea protein isolates and one soy protein isolate were investigated with a focus on the role of the protein properties. Protein solubility was the lowest in pH 3 citrate-phosphate buffer (<10% w/w), increased in pH 7.4 phosphate-buffered saline (12–21% w/w), and was the highest in pH 7.6 MilliQ water (∼20–40% w/w). Heat-induced gelation conditions for the protein sources were sensitive to both the soluble and the insoluble fractions as obtained during extraction. At low protein concentrations (≤5% w/v), the proteins started to lose their viscoelastic behaviour and exhibited predominantly viscous properties. Fitting of the fractional Kelvin-Voigt model to the frequency sweeps showed an increase in the fractal gel strength with increasing protein concentration. Secondary structures of the soluble species showed mostly unordered proteins, suggesting that the proteins were denatured during the commercial extraction process although gelation has to date been suggested to be highly dependent on the denaturation of soluble proteins. Synchrotron Radiation Circular Dichroism measurements of the insoluble proteins showed a significant amount of ordered protein structures. SEM imaging of the gels also suggested a new gelation pathway in which insoluble proteins act as dispersed fillers within a continuous matrix of soluble proteins. This research elucidated the role of different protein fractions, globulins and albumins, and their secondary structure in the formation of a gel network and how this affects their viscoelastic behaviour.</p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2213329124000108/pdfft?md5=add9a72bc476aa8002463c8fe2bbbc2d&pid=1-s2.0-S2213329124000108-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140788819","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

Influencing chocolate gloss inhomogeneities by the choice of surface-active substance and contact material 通过选择表面活性物质和接触材料影响巧克力光泽的不均匀性

IF 4.7 3区农林科学

Food Structure-Netherlands Pub Date : 2024-03-26 DOI: 10.1016/j.foostr.2024.100373

Sarah Schroeder , Anna Naemi Beiner , Ute Bindrich , Koen Dewettinck , Knut Franke , Volker Heinz , Davy Van de Walle , Dana Middendorf

{"title":"Influencing chocolate gloss inhomogeneities by the choice of surface-active substance and contact material","authors":"Sarah Schroeder , Anna Naemi Beiner , Ute Bindrich , Koen Dewettinck , Knut Franke , Volker Heinz , Davy Van de Walle , Dana Middendorf","doi":"10.1016/j.foostr.2024.100373","DOIUrl":"https://doi.org/10.1016/j.foostr.2024.100373","url":null,"abstract":"<div><p>Gloss is an important criterion for chocolate quality and hence consumer acceptance. Gloss inhomogeneities, meaning glossy and matt spots on chocolate surfaces, remain a problem as they occur even after apparently optimal pre-crystallisation and cooling of chocolates. The presented study dealed with clarifying the complex interactions between dark chocolate with different surface-active substance (SAS) in contact with several mould materials by focusing on changes in chocolate surface properties and formation of gloss inhomogeneites. Contact materials used were polycarbonates (PC) and silicone. They varied in surface properties, specifically in roughness and surface free energy (SFE). PGPR, soy, and sunflower lecithin were used as SAS to alter the chocolate mass’ interface properties. Beside mould material’s surface properties, gloss (inhomogeneities), color, surface topography, roughness, and SFE were examined. Results showed that gloss and its inhomogeneities were significantly influenced by the contact material. Compared to PC, silicone had a significantly different impact on chocolate’s SFE and roughness. Topography images obtained by Atomic Force Microscopy revealed microstructural variations in the different gloss areas. Contact material and SAS had an impact on the microstructure as well. A statistical analysis further revealed that the contact materials' SFE and its dispersive share influence the formation of gloss inhomogeneites.</p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2213329124000091/pdfft?md5=340c8f0f6c60f5566e145ed721a17fe9&pid=1-s2.0-S2213329124000091-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140327664","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