Food Structure-Netherlands最新文献_第6页

Comparative evaluation of soybean oil-carnauba wax oleogel as an alternative to conventional oil for potato chips frying 大豆油巴西棕榈蜡油凝胶替代传统炸薯片油的比较评价

IF 4.7 3区农林科学

Food Structure-Netherlands Pub Date : 2023-07-01 DOI: 10.1016/j.foostr.2023.100334

Dhruv Thakur , Rajat Suhag , Anurag Singh , Ashutosh Upadhyay , Pramod Kumar Prabhakar , Arun Sharma

{"title":"Comparative evaluation of soybean oil-carnauba wax oleogel as an alternative to conventional oil for potato chips frying","authors":"Dhruv Thakur , Rajat Suhag , Anurag Singh , Ashutosh Upadhyay , Pramod Kumar Prabhakar , Arun Sharma","doi":"10.1016/j.foostr.2023.100334","DOIUrl":"10.1016/j.foostr.2023.100334","url":null,"abstract":"<div><p><span>Soybean oil was structured with carnauba wax to develop oleogels which were evaluated to fry potato chips as an alternative to </span>deep fat frying<span> with soybean oil. The frying conditions of chips were optimized using response surface methodology<span> (RSM). The frying temperature (147 °C) and time (4 min) of chips were decided by assessing the physical properties of the chips (hardness, color and sensory attributes). Thereafter, a comparative study was carried out between chips fried in oil and oleogel. Compared to chips fried in oil, the chips fried in oleogel absorbed approximately 23% less oil. No negative impact on the sensory scores and fatty acid composition of the chips was observed. The peak force of oleogel fried chips was also insignificantly lower (255.7 ± 17.5 g) than oil fried chips (314.2 ± 19.3 g). The appearance (color) of the oleogel fried chips was significantly better than chips fried in oil since oleogel chips had a higher lightness value (63.53 ± 3.94) than oil chips (53.59 ± 1.31). Moreover, the redness value of oleogel chips was also lower (−2.33 ± 0.47) than chips fried in oil (1.66 ± 0.49). However, significantly higher peroxide values were observed in oleogel fried chips during the storage study, which indicates its lower stability.</span></span></p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43984840","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

Formulation of heat- and acid-induced milk gels – Effect on texture, microstructure, and water distribution 热和酸诱导乳凝胶的配方——对质地、微观结构和水分分布的影响

IF 4.7 3区农林科学

Food Structure-Netherlands Pub Date : 2023-07-01 DOI: 10.1016/j.foostr.2023.100341

Anne Katrine Laursen , Tijs A.M. Rovers , Frans W.J. van den Berg , Lilia Ahrné

引用次数: 1

Functional performance of a novel emulsion gel-based pork fat mimics in low-fat meat batter system: Incorporation of physicochemical and oral processing 一种新型乳液凝胶基猪肉脂肪模拟物在低脂面糊体系中的功能性能：物理化学和口腔加工的结合

IF 4.7 3区农林科学

Food Structure-Netherlands Pub Date : 2023-07-01 DOI: 10.1016/j.foostr.2023.100335

Baoli Wang , Jianshe Chen , Qi Wang , Yang Zhu , Peng Wang , Xinglian Xu

{"title":"Functional performance of a novel emulsion gel-based pork fat mimics in low-fat meat batter system: Incorporation of physicochemical and oral processing","authors":"Baoli Wang , Jianshe Chen , Qi Wang , Yang Zhu , Peng Wang , Xinglian Xu","doi":"10.1016/j.foostr.2023.100335","DOIUrl":"10.1016/j.foostr.2023.100335","url":null,"abstract":"<div><p><span>In this study, emulsion gels based on egg white protein particles were constructed as emulsifiers, with curdlan as </span>gelation<span> factor. The properties of the emulsion gels and their application in low-fat meat batter systems (LFMs) were investigated to reveal the functional performances of emulsion gel mimicking pork fat. The emulsion gel improved the storage modulus of LFM compared with non-fat meat batter, replicating the rheological properties of pork fat meat batter (PFM). The droplet size distribution and microstructure results indicated that oil could be released from the emulsion gel during high-speed shear and stabilized by the interfacial protein film and meat matrix, showing similar emulsifying mechanisms to PFM. The emulsion gel could also perform thickening and lubricate the mixture of LFM and artificial saliva, indicating the emulsion gel replicated the oral behavior of pork fat. LFM had lower hardness and oil-release quality and higher cooking loss and lightness than PFM (p < 0.05). When fat was replaced by emulsion gel (4 wt% curdlan and 40 vt% oil), LFM performed similar physicochemical and oral processing properties to PFM. The constructed emulsion gel showed promising potential as animal fat mimics to be used in healthy meat production systems.</span></p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44159729","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

Impact of native pea proteins on the gelation properties of pea protein isolates 天然豌豆蛋白对豌豆分离蛋白凝胶特性的影响

IF 4.7 3区农林科学

Food Structure-Netherlands Pub Date : 2023-07-01 DOI: 10.1016/j.foostr.2023.100340

Ysamar Rodriguez, Michael Beyrer

{"title":"Impact of native pea proteins on the gelation properties of pea protein isolates","authors":"Ysamar Rodriguez, Michael Beyrer","doi":"10.1016/j.foostr.2023.100340","DOIUrl":"10.1016/j.foostr.2023.100340","url":null,"abstract":"<div><p>Pea protein isolates (PPI) mainly contain globulin proteins responsible for forming fragile gels affecting the texture properties of plant-based foods like extruded meat analogs. This study aims to extract a soluble protein fraction (SPF) from air-classified pea protein concentrate (PPC) containing globulins and albumins and use it directly in its liquid form to enhance the elasticity of PPI gels and extrudates produced by high moisture extrusion (HME). Two commercially available PPIs and one PPC were characterized by protein solubility, differential scanning calorimetry, and heat-induced gelation capacity by rotational rheology. Gel characterization was done by small amplitude oscillation rheology. Protein extraction at concentrations between 5% and 10% w/w and mildly alkaline pH was the most efficient way to produce functional SPF with high protein yield (> 67%). The SPF had a positive effect on the yield strain of PPI gels. However, the effect on the elastic modulus (G’) depended on the degree of protein isolate purification. Moreover, adding SPF directly as wet feed in HME reduced the brittleness of PPI extrudates. This research highlights the texture formation potential of minimally pre-processed pea protein ingredients in plant-based foods (e.g., meat analogs) manufactured with HME.</p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45794864","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

Characterization and functional properties of pH- and heated time-induced aggregates from red lentil protein 红扁豆蛋白pH和加热时间诱导聚集体的表征和功能特性

IF 4.7 3区农林科学

Food Structure-Netherlands Pub Date : 2023-07-01 DOI: 10.1016/j.foostr.2023.100342

Han Du , Yichen Lin , Catherine Stanton , Davor Daniloski , Emanuele Zannini , R. Paul Ross , Song Miao

引用次数: 0

Gelling capacity of cell-disrupted Chlorella vulgaris and its texture effect in extruded meat substitutes 细胞破坏小球藻的胶凝能力及其在挤压肉类代用品中的质地效应

IF 4.7 3区农林科学

Food Structure-Netherlands Pub Date : 2023-07-01 DOI: 10.1016/j.foostr.2023.100332

Cora De Gol , Silvia Snel , Ysamar Rodriguez , Michael Beyrer

{"title":"Gelling capacity of cell-disrupted Chlorella vulgaris and its texture effect in extruded meat substitutes","authors":"Cora De Gol , Silvia Snel , Ysamar Rodriguez , Michael Beyrer","doi":"10.1016/j.foostr.2023.100332","DOIUrl":"10.1016/j.foostr.2023.100332","url":null,"abstract":"<div><p>Microalgae attract increasing interest in enhancing the nutritional values of plant-based foods. However, alterations in the final product’s color (by green algae) and mushy texture can be induced. In this study, we incorporated yellow <em>Chlorella vulgaris</em> (Cv) in pea protein-based meat substitutes and aimed to minimize properties alteration by using wet and disrupted Cv biomass. The cell wall disruption, done by high-pressure homogenization (HPH) at 150 MPa and initial biomass temperature below 10 °C, significantly increased the gelation capacity. The effect was confirmed by (i) a 10x increase in the apparent viscosity of 14% (w/w) Cv suspensions, and (ii) a 2x increase in the storage modulus (G’) of 9:1 (w/w) pea protein isolate - Cv gels. Furthermore, the HPH-treated Cv was successfully incorporated (10% (w/w)) into pea protein-based meat substitutes produced with high-moisture extrusion cooking without altering their visual appearance, hardness, or anisotropy index. Finally, spray drying or fractionation steps of the HPH-treated Cv did not improve protein gels, or meat substitutes produced thereof. This study demonstrated that disrupted Cv is a promising nutritious and sustainable ingredient for meat substitutes.</p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46009245","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

Fermentation of almond-based gel incorporated with double emulsion (W1/O/W2): A study on gel properties and effectiveness of double emulsion as a fat replacer 杏仁基凝胶与双乳(W1/O/W2)的发酵:双乳作为脂肪替代品的凝胶特性和有效性研究

IF 4.7 3区农林科学

Food Structure-Netherlands Pub Date : 2023-04-01 DOI: 10.1016/j.foostr.2023.100322

Jia Zhao , Bhesh Bhandari , Claire Gaiani , Sangeeta Prakash

{"title":"Fermentation of almond-based gel incorporated with double emulsion (W1/O/W2): A study on gel properties and effectiveness of double emulsion as a fat replacer","authors":"Jia Zhao , Bhesh Bhandari , Claire Gaiani , Sangeeta Prakash","doi":"10.1016/j.foostr.2023.100322","DOIUrl":"https://doi.org/10.1016/j.foostr.2023.100322","url":null,"abstract":"<div><p><span>The contributions and importance of the water-in-oil-in-water (W1/O/W2; W1:W2 = 40:60; W1/O: W2 = 20:80) type double emulsion (DE) to the physicochemical characteristics of almond-based gel were identified in this study. This study investigated from two perspectives: 1) the effect of the amount of DE addition on the gel properties of almond-based yoghurt and 2) the comparison between samples made with and without DE. The hardness, </span>water holding capacity, and viscosity value of almond-based gel increased when the DE addition increased from 5, 10, 20, to 30 % due to the composition variance. Comparing the sample made with DE structure and made without DE, a significant difference was only found between samples incorporated with 30 % DE (D30) and its counterpart control sample C30. A significantly higher (p < 0.05) apparent viscosity and hardness values were observed in sample D30 (0.27 Pa·s; 18.25 g) compared to its counterpart control sample C30 (0.21 Pa·s; 15.09 g). A sensory evaluation revealed similar preferences for both samples (D30 and C30). In summary, the presence of a double emulsion structure contributed to the improved texture, microstructure and quality of almond-based gels. This approach can potentially guide the future production of double emulsion-incorporated plant-based gels.</p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2023-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49887763","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 high intensity ultrasound on soybean and avocado oleogels’ structure and stability 高强度超声对大豆和鳄梨油凝胶结构和稳定性的影响

IF 4.7 3区农林科学

Food Structure-Netherlands Pub Date : 2023-04-01 DOI: 10.1016/j.foostr.2023.100315

Andrés Rumayor-Escobar , Mariana Morales-de la Peña , Julián de la Rosa-Millán , Teresita Arredondo-Ochoa , Elena Dibildox-Alvarado , Viridiana Tejada-Ortigoza

引用次数: 1

Cellulose nanocrystal-stabilized Pickering emulsion improved sesamolin’s physicochemical properties, stability, and anti-tyrosinase activity 纤维素纳米晶稳定的Pickering乳液改善了芝麻素的理化性质、稳定性和抗酪氨酸酶活性

IF 4.7 3区农林科学

Food Structure-Netherlands Pub Date : 2023-04-01 DOI: 10.1016/j.foostr.2023.100324

Reny Rosalina , Khanita Kamwilaisak , Khaetthareeya Sutthanut , Natthida Weerapreeyakul

{"title":"Cellulose nanocrystal-stabilized Pickering emulsion improved sesamolin’s physicochemical properties, stability, and anti-tyrosinase activity","authors":"Reny Rosalina , Khanita Kamwilaisak , Khaetthareeya Sutthanut , Natthida Weerapreeyakul","doi":"10.1016/j.foostr.2023.100324","DOIUrl":"10.1016/j.foostr.2023.100324","url":null,"abstract":"<div><p>This work aimed to formulate oil-in-water Pickering emulsions using carboxylated-cellulose nanocrystal (cCNC) to encapsulate sesamolin to overcome sesamolin’s poor solubility. The formulations were prepared by varying the oil/water ratio, cCNC, and sesamolin concentrations. Their droplet size, charge, morphology, stability, and an <em>in vitro</em><span> tyrosinase inhibitory activity were investigated. Sesamolin was successfully loaded at a concentration 21 times greater than that found naturally in sesame oil. The droplet size of the emulsion was a micron size (38–95 µm), with a higher oil concentration and a zeta potential between − 26 to − 36 mV. Formulation with 1%w/v of cCNC and 10%v/v of oil showed the best stability during storage under the condition studied. High-loaded-sesamolin emulsion showed a similar creaming index to an emulsion containing only sesame oil, demonstrating that high-loaded sesamolin did not decrease the stability. The most stable formulation exerted anti-tyrosinase activity 11 times higher than pure sesamolin. The Pickering emulsion successfully loaded and enhanced the solubility of sesamolin in the aqueous system. The obtained stable emulsion was compatible with the hydrophilic phase. Consequently, Cellulose-based Pickering emulsion has the potential as a sesamolin delivery system </span><em>in vitro</em> or <em>in vivo</em> further studies.</p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2023-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41904303","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: 2

Effects of screw speed on the structure and physicochemical properties of extruded reconstituted rice composed of rice starch and glutelin 螺杆转速对大米淀粉和谷蛋白复合膨化大米结构和理化性能的影响

IF 4.7 3区农林科学

Food Structure-Netherlands Pub Date : 2023-04-01 DOI: 10.1016/j.foostr.2023.100313

Xiaoshuai Yu , Lishuang Wang , Junjie Zhang , Yumin Duan , Guang Xin , Lifeng Tong , Zhigang Xiao , Peng Wang

{"title":"Effects of screw speed on the structure and physicochemical properties of extruded reconstituted rice composed of rice starch and glutelin","authors":"Xiaoshuai Yu , Lishuang Wang , Junjie Zhang , Yumin Duan , Guang Xin , Lifeng Tong , Zhigang Xiao , Peng Wang","doi":"10.1016/j.foostr.2023.100313","DOIUrl":"10.1016/j.foostr.2023.100313","url":null,"abstract":"<div><p>Reconstituted rice composed of rice starch and glutelin was prepared under varied screw speeds by a twin-screw extruder, and the structure and physicochemical properties were analyzed. When the screw speed ranged from 265 to 345 rpm, the expansion ratio and cooking loss of reconstituted rice separately increased from 219.20% and 6.30–238.40% and 11.50%, while the bulk density reduced from 2.39 to 1.27 g/mL accompanying the color became darker. The water solubility index of reconstituted rice changed insignificantly with increasing screw speed. Clusters of gelatinized starch granules were observed, and the inner structure of reconstituted rice became rough and cracked. Increasing screw speed was not conducive to maintaining the viscoelasticity of reconstituted rice pastes due to the decrease in pasting parameters, and their frequency dependence was lower than raw rice paste. The relative crystallinity of reconstituted rice decreased from 13.45% to 4.50% as the screw speed increased, resulting in corresponding changes in thermal properties. Furthermore, the texture of cooked reconstituted rice was closely associated to screw speed. This study supplies theoretical guidance for producing extruded reconstituted rice.</p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2023-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43224563","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