Food Structure-Netherlands最新文献

{"title":"Effects of alkali purification and fermentation on the structure and properties of rice starch gel","authors":"Cuiping Yi ,&nbsp;Li Xu ,&nbsp;Li-Tao Tong","doi":"10.1016/j.foostr.2025.100436","DOIUrl":"10.1016/j.foostr.2025.100436","url":null,"abstract":"<div><div>This study examined the effects of different processing treatments on the properties of rice starch. Rice flour (RF) was treated by alkali purification or fermentation to give rice starch (RS) and fermented rice starch (FRS), respectively. Gels were prepared by gelatinization, and then underwent further retrogradation. Compared with RF, the pasting properties and dynamic rheological results indicated that the treatments to give RS and FRS promoted starch disintegration and swelling. The gel strength of RS gelatinization and retrogradation was greatly improved, whereas FRS showed stronger anti-retrogradation ability. Water distribution showed that purification and fermentation enhanced the retention of bound water in gels, especially fermentation. Across the stages of starch treatment, the mechanical strength of gels was related to the amylose content and the structures of the amorphous and crystalline regions. Fermentation and purification gave starch denser structures. Hydrothermal treatment destroyed the molecular order of starch, whereas low-temperature retrogradation restored some of the ordered structure.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"44 ","pages":"Article 100436"},"PeriodicalIF":5.6,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144115877","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}

{"title":"Enhancing pore structure and nutritional quality of microwave-vacuum dried carrots with pulsed electric fields","authors":"Camille Sofia Hennemann ,&nbsp;Suse Botelho Da Silva ,&nbsp;Artur Wiktor ,&nbsp;Oleksii Parniakov ,&nbsp;Stefan Toepfl","doi":"10.1016/j.foostr.2025.100434","DOIUrl":"10.1016/j.foostr.2025.100434","url":null,"abstract":"<div><div>The development of porous structure in food materials is crucial for enhancing functional properties, such as rehydration and bioactive compound retention. Despite advancements, the influence of processing parameters on physical structure and the combined effects of multiple techniques remains under-explored. The aim of this paper is to investigate the impact of varying pulsed electric fields (PEF) energy inputs on the physical and functional properties of microwave-vacuum dried carrots. Carrots were pre-treated by PEF with the specific energy inputs of 0.5, 1.0, and 2.0 kJ/kg, at a field intensity of 1.07 kV/cm; a control group remained untreated. Carrots were sliced into 4 mm, blanched, frozen, and microwave-vacuum dried. The quality of dried material was assessed through total carotenoid content, antioxidant activity by ABTS assay, total phenolic content, rehydration rate, hygroscopicity, scanning electron microscopy, and micro-computed tomography. It was found that PEF-treated samples exhibited a more uniform distribution of pores compared to the untreated group. The rehydration rate of the untreated samples was 32 % lower than the 2.0 kJ/kg PEF-treated samples, while 1.0 kJ/kg PEF-treated samples demonstrated higher hygroscopicity. Furthermore, the study showed that 2.0 kJ/kg PEF-treated carrots had the highest carotenoid content. However, no significant benefits were observed from PEF treatment in improving antioxidant activity or polyphenol content, with 2.0 kJ/kg PEF-treated carrots showing the lowest levels of both. These results highlight the potential of PEF as a pre-treatment to improve the structural and functional quality of dried food products, offering new possibilities for the development of advanced porous food materials.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"44 ","pages":"Article 100434"},"PeriodicalIF":5.6,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144146868","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}

{"title":"Multi-structural characterization of sorghum flour addition on bread staling dynamics: texture, thermal properties and molecular mobility","authors":"Marcello Gigliotti ,&nbsp;Miriam Chiodetti ,&nbsp;Eleonora Carini","doi":"10.1016/j.foostr.2025.100427","DOIUrl":"10.1016/j.foostr.2025.100427","url":null,"abstract":"<div><div>The effect of sorghum flour inclusion (0 %, 10 %, 20 %, and 30 %) on the quality and staling of composite wheat-sorghum bread was investigated, to explore its potential as a sustainable alternative in breadmaking. Fresh bread samples were characterized for color, specific volume, and stored up to 8 days at 25°C. Staling was evaluated at different structural levels, from the macroscopic to the mesoscopic, and molecular levels (water activity and moisture content, texture, thermal properties by DSC, and ¹H molecular mobility and dynamics by ¹H NMR Relaxometry). Sorghum addition resulted in darker bread and reduced specific volume compared to standard wheat bread. Sorghum-containing breads exhibited higher frozen water content, reflecting weaker water-biopolymer interactions at the mesoscopic level. Texture analysis revealed increased hardness and decreased cohesiveness with higher sorghum levels, while 10 % sorghum enhanced springiness. Molecular mobility assessments indicated that sorghum inclusion increased the rigidity of the starch-gluten-water network, which was associated with hardness. DSC analysis showed increased amylopectin retrogradation during storage, though no clear trend was associated with sorghum content. This multilevel structural approach revealed that sorghum addition generally intensified staling in composite bread, with 10 % inclusion partially mitigating staling-promoting effects. Integrated structural analyses are key to understanding staling dynamics and guiding strategies to enhance sorghum-based bread quality and shelf life.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"44 ","pages":"Article 100427"},"PeriodicalIF":5.6,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143821519","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}

{"title":"Heating affects gelation properties and casein micelle structure in goat and cow milk differently","authors":"Swantje Breunig ,&nbsp;Zekun Fan ,&nbsp;Paula Keijzer ,&nbsp;Kasper Hettinga ,&nbsp;Etske Bijl","doi":"10.1016/j.foostr.2025.100438","DOIUrl":"10.1016/j.foostr.2025.100438","url":null,"abstract":"<div><div>Caseins play a crucial role in the gelation of milk. Heat treatment causes structural changes of the casein micelle, and hence also affects gelation properties. However, effects of heating differ between goat and cow milk, which is not well understood. This study provides a comprehensive comparison of heat-induced changes in acid and rennet gel properties of goat and cow milk from a rheological and compositional point of view. In addition, the heat-induced changes of the casein micelle structure were studied using small-angle neutron scattering (SANS). Greater changes in scattering upon heating were observed for cow casein micelles, indicating that the casein micelle structure is affected differently upon heating in cow than goat milk. This may explain why goat milk gelation properties are less affected upon heating. This work thereby presents novel insights into differences of goat and cow casein micelles and their functional properties after heat treatment. The knowledge is valuable to modify and justify changes of industrial processes for products made from goat milk.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"44 ","pages":"Article 100438"},"PeriodicalIF":5.6,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144262807","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}

{"title":"Exploration of structural differences between dairy and plant-based cheese","authors":"S. Dobson,&nbsp;A.G. Marangoni","doi":"10.1016/j.foostr.2025.100424","DOIUrl":"10.1016/j.foostr.2025.100424","url":null,"abstract":"<div><div>The functionality and microstructure of commercial dairy cheese, commercial plant-based cheese, and high-protein plant-based cheese (HPC) were analyzed to explore the structure-function relationship. Commercial dairy cheese exhibited the best functionality, showcasing an ideal texture profile alongside optimal melting and stretch characteristics. In contrast, commercial plant-based cheese showed the least resemblance to dairy cheese, with the lowest melting and stretching properties, as well as considerable structural integrity after heating, marked by the highest G’ and lowest tan δ values. HPC demonstrated notable improvements in textural properties compared to commercial plant-based cheese, indicated by enhanced melting and stretching, lower G’, and higher tan δ, reflecting its viscous nature. The microstructural analysis on cold samples revealed that both dairy and commercial plant-based cheeses contained a high density of small fat globules, while HPC had significantly larger globules and protein aggregates. Upon melting, dairy cheese and HPC displayed similar microstructures, characterized by fat pooling and a yielding continuous matrix, correlating with their melting and stretching abilities. In contrast, the melted commercial plant-based cheese exhibited minimal structural changes from its cold state, indicating that its starch matrix was irreversible and did not yield under heat. Ultimately, to achieve melting and stretching in both dairy and plant-based cheeses, the network must yield upon heating, allowing for fat pooling but maintaining connectivity of the continuous matrix.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"44 ","pages":"Article 100424"},"PeriodicalIF":5.6,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143748313","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}

{"title":"Crystallization of wax esters in oleogels – Relevance of chain length and ester bond position","authors":"Henriette Brykczynski ,&nbsp;Thalea Schmidt ,&nbsp;Ivana A. Penagos ,&nbsp;Kato Rondou ,&nbsp;Filip Van Bockstaele ,&nbsp;Eckhard Flöter","doi":"10.1016/j.foostr.2025.100429","DOIUrl":"10.1016/j.foostr.2025.100429","url":null,"abstract":"<div><div>A comprehensive data set is presented to elucidate the crystallization and structure formation behavior of pure wax esters (WEs) and their oleogels. X-ray data (WAXS/SAXS), thermal properties (DSC) and microstructure data (BFM and rheology) are discussed for 23 WEs with total carbon numbers (CN) between 24 and 48. Further, the effect of the ester bond position is emphasized. The results clearly show the systematics of WE crystallization. All WEs crystallize in an orthorhombic perpendicular subcell. Crystal lamellae consist of a single molecular layer; depending on the ester bond position, these are orthogonal (ΔCN = +2 and −4) or inclined (62.5°). With increasing CN, the heat of fusion (Δh^f) increases linearly, the melting point temperature (T^SL) asymptotically. For the same CN, non-symmetric WEs show reduced values of the caloric properties. For identical absolute values of ΔCN, i.e. + 2 and −2, the orthogonal arrangement yields higher Δh^f and T^SL. Comparing pure WEs and oleogels reveals essentially identical systematics, though WE crystallization in oleogels seems to diverge from ideal solubility. The microstructure shows little dependence on the orientation of the lamellae to the methyl end plane. In general, increasing CN results in a more clearly defined crystal habit with larger crystals and comparatively small gel rigidities (G*_max). For the same CN, increasing ΔCN results in less ordered structures with shorter edges and larger G*_max values. The data indicate that the caloric properties are more influenced by orthogonal or tilted arrangement. In contrast, the microstructure observations can be better explained by kinetic aspects during crystallization.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"44 ","pages":"Article 100429"},"PeriodicalIF":5.6,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143899213","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}

{"title":"Soy lecithin strengthens amaranth protein-based omelettes through protein complexation which alters protein interactions","authors":"Uma Jingxin Tay ,&nbsp;Joanne Yi Hui Toy ,&nbsp;Chengxin He ,&nbsp;Marco Vignuzzi ,&nbsp;Xin Yang ,&nbsp;Gomathy Sandhya Subramanian ,&nbsp;Maria Antipina ,&nbsp;Paolo Alberto Lorenzini ,&nbsp;Weibiao Zhou ,&nbsp;Dejian Huang","doi":"10.1016/j.foostr.2025.100432","DOIUrl":"10.1016/j.foostr.2025.100432","url":null,"abstract":"<div><div>A plant-based omelette with comparable texture and protein content could more effectively address egg shortages. To strengthen the plant-based omelette prepared by frying an amaranth-protein-stabilised emulsion, with protein (11.6 %) and lipid (9.74 %) contents similar to eggs, the effect of adding soy lecithin (0.50–2.00 % w/w) to the emulsion was investigated. This approach was promising given the structural and conformational changes reportedly induced by soy lecithin upon complexation with various plant proteins. Confocal imaging and the binding energy of soy phosphatidylcholine to 11S globulin (-6.01 kcal/mol) indicated complexation between lecithin phospholipids and the proteins. This complexation exposed amino acids, including tryptophan and tyrosine, from the hydrophobic core, thereby promoting hydrogen bonding involving 7S globulin, 11S globulin, and albumin. Consequently, intermolecular β-sheet content rose from 21.5 % to 25.5 % with increasing lecithin content in the plant-based omelette. Enhanced aggregation of 11S globulin and albumin, along with lecithin-induced sulfhydryl group exposure, promoted disulfide bond formation (25.8–30.9 %) upon heating. These interactions improved protein network connectivity under SEM, such that increasing lecithin content strengthened the plant-based omelette. The plant-based omelette containing 1.0 % lecithin had the closest texture to the egg omelette, with distinguishing parameters including dynamic consistency index (94.1 vs. 95.6 kPa·s^n*) and maximum creep compliance (6.12 vs. 5.98 [×10⁻⁶ Pa⁻¹]) for viscoelastic properties, along with ultimate tensile strength (22.1 vs. 21.9 kPa). As a healthy option with a similar texture, this plant-based omelette could appeal to consumers seeking sustainable, animal-friendly egg alternatives. This study demonstrated the potential of lecithin in texturing plant protein-based foods.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"44 ","pages":"Article 100432"},"PeriodicalIF":5.6,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144124626","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}

{"title":"Effect of soybean process by products (okara) incorporation on the quality and physicochemical properties of tofu","authors":"Qi Meng ,&nbsp;Christos Ritzoulis ,&nbsp;Ruijie Wang ,&nbsp;Weiping Jin ,&nbsp;Jianzhong Han ,&nbsp;Weilin Liu","doi":"10.1016/j.foostr.2025.100428","DOIUrl":"10.1016/j.foostr.2025.100428","url":null,"abstract":"<div><div>Okara (the insoluble portion of soymilk remaining after tofu production) has the potential to strengthen the structure of tofu. In this study, the effects of different coagulants (GDL/CaCl₂) and the okara volume ratio on tofu quality were investigated. The optimal okara additions required to increase the water holding capacity of tofu were 15 % (w/w soybean, upon acidification with glucono-δ-lactone, GDL) and 2.5 % (w/w soybean, upon electrostatic setting of proteins by CaCl₂). Under this ratio, the β-fold content of tofu increased significantly and the random curling structure decreased (p &lt; 0.05). Crystallinity increased from 11.89 % to 13.36 % for GDL-okara tofu and from 8.08 % to 14.33 % for CaCl₂-okara tofu. Furthermore, SEM results displayed that GDL-okara tofu has a more homogeneous and dense gel network with filamentous and homogeneous pores, when compared to plain tofu. This study provided a comprehensive understanding of the gelling properties of soymilk at tofu preparation in the presence of okara under either GDL or CaCl₂, confirming that okara has the potential to improve the structure of tofu.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"44 ","pages":"Article 100428"},"PeriodicalIF":5.6,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143843363","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}

{"title":"Production of 3D-printed meat analogues using pea, fava, and mung bean proteins: A comparison study","authors":"Saphal Ghimire ,&nbsp;Chaiwut Gamonpilas ,&nbsp;Muhammad Umar ,&nbsp;Anil Kumar Anal","doi":"10.1016/j.foostr.2025.100419","DOIUrl":"10.1016/j.foostr.2025.100419","url":null,"abstract":"<div><div>The demand of plant-based proteins has increased in the last decade due to several factors such as sustainability, nutritional value, health, and cost concerns. This study aims to assess the functional, rheological, and 3D printing performances of pea protein isolate (PPI), fava protein isolate (FPI), and mung bean protein isolate (MPI)-based edible inks to develop plant-based meat analogues. The water and oil absorption capacity and water solubility index of all samples were significantly different (<em>p</em> &lt; 0.05). The storage modulus, loss modulus, yield stress, and gel strength increased for all inks with increasing the protein concentration. The values of loss tangent within the linear viscoelastic region were in the range of 0.21–0.27 for all samples, indicating the elastic behavior of these inks. The flow behavior index for all edible inks was less than 1, confirming the shear-thinning behavior. The sample with a protein-to-water ratio of 1:2.5, exhibited optimal rheological characteristics for all proteins in terms of printing smoothness and design retention post-processing. Specifically, the mung bean protein-based samples exhibited superior characteristics of elasticity, shear thinning behavior, printing performance, frying stability, and textural properties. All these formulations possess the potential to cater to the growing demand in the alternative proteins market.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"44 ","pages":"Article 100419"},"PeriodicalIF":5.6,"publicationDate":"2025-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143725674","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}

{"title":"Extraction and functional properties modification of guar protein isolates by ultrasound: A promising alternative protein","authors":"Geetarani Liklam Loushigam ,&nbsp;T.P. Sari ,&nbsp;Prarabdh C. Badgujar ,&nbsp;Mahesh Shivanand Dige ,&nbsp;Sunil Pareek","doi":"10.1016/j.foostr.2025.100420","DOIUrl":"10.1016/j.foostr.2025.100420","url":null,"abstract":"<div><div>This study investigated the potential of ultrasound-assisted extraction (UAE) (at 150 W, 250 W, and 350 W for 5–15 min) to isolate proteins from guar meal and its impact on structural and functional modifications of guar protein isolate (GPI). The optimized UAE treatment at 250W-10 min enhanced protein yield (14.36–16.62 %), solubility (22.27–44.55 %), foaming stability (50.95–78.77 %), emulsion activity (130.69–163.36 m²/g), and stability (26.95–56.44 min) compared with control. Surface hydrophobicity and total sulfhydryl content increased (3471–5183 and 28.90–36.76 μmol/g); while, particle size (402.5–298.36 nm) and zeta potential (–16.53 to –38.23 mV) decreased evincing significant improvements (<em>P &lt; 0.05</em>) over the control. Secondary and tertiary structural alterations evident in GPI treated at 250W-10min were further validated by SEM and SDS-PAGE results. Optimized UAE treatment exhibited significantly improved protein digestibility (70.51–85.19 %) with consequently enhanced PDCAAS (44.63–52.29 %) compared to control GPI. UAE treatment did not negatively change GPI’s chemical structure ensuing 100 % cell viability in cytotoxicity assay. These findings demonstrated effectiveness of ultrasonication in enhancing GPI’s functional properties, paving way for its potential applications in human food/nutraceuticals than the current use as low value cattle feed byproduct.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"44 ","pages":"Article 100420"},"PeriodicalIF":5.6,"publicationDate":"2025-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143698039","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}