Food Structure-Netherlands最新文献_第6页

Heterogeneous swelling of couscous particles exposed to a high relative humidity air, as revealed by TD-NMR and X-ray tomography TD-NMR和X射线断层扫描显示，暴露在高相对湿度空气中的蒸粗麦粉颗粒的不均匀膨胀

IF 4.7 3区农林科学

Food Structure-Netherlands Pub Date : 2023-07-01 DOI: 10.1016/j.foostr.2023.100330

Ilija Vego , Richard T. Benders , Alessandro Tengattini , Frank J. Vergeldt , Joshua A. Dijksman , John P.M. van Duynhoven

{"title":"Heterogeneous swelling of couscous particles exposed to a high relative humidity air, as revealed by TD-NMR and X-ray tomography","authors":"Ilija Vego , Richard T. Benders , Alessandro Tengattini , Frank J. Vergeldt , Joshua A. Dijksman , John P.M. van Duynhoven","doi":"10.1016/j.foostr.2023.100330","DOIUrl":"10.1016/j.foostr.2023.100330","url":null,"abstract":"<div><p>The mechanical behaviour of hygroscopic granular materials is highly influenced by water. The strong dependence of individual particle properties on moisture content affects the response of their packings, which can agglomerate and eventually lead to loss of product functionality. Despite the frequent occurrence of this problem in industry, only few studies tried to explore the underlying phenomena and investigate the fundamental connection between particle and packing behaviour. This work presents an experimental study that aims to link the water uptake to the microstructural changes in assemblies of couscous, a material selected to be representative of hygroscopic granular materials. In the experiments, the samples are exposed to high relative humidity (RH), and the moisture content increase is quantified with TD-NMR, along with the shift in molecular mobility. An analogous test is performed, during which x-ray tomographies are acquired continuously. We analyse the volumetric response of the sample and of thousands of particles. Despite the oversupply of water molecules available to saturate the system, the formation of a swelling heterogeneity is observed, which we attribute to the pressure gradient affecting locally the adsorption kinetics. Combining the results obtained from the two techniques, water uptake and particle swelling are found to be linearly correlated.</p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"37 ","pages":"Article 100330"},"PeriodicalIF":4.7,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47913928","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

Alginate microcapsules produced by external gelation in milk with application in dairy products 牛奶外凝胶法制备海藻酸微胶囊及其在乳制品中的应用

IF 4.7 3区农林科学

Food Structure-Netherlands Pub Date : 2023-07-01 DOI: 10.1016/j.foostr.2023.100339

Laura G. Gómez-Mascaraque, Vincent Chambon, Kata Trifkovic, André Brodkorb

{"title":"Alginate microcapsules produced by external gelation in milk with application in dairy products","authors":"Laura G. Gómez-Mascaraque, Vincent Chambon, Kata Trifkovic, André Brodkorb","doi":"10.1016/j.foostr.2023.100339","DOIUrl":"10.1016/j.foostr.2023.100339","url":null,"abstract":"<div><p><span><span>This study aims to explore possibility of production of alginate microcapsules by extrusion-dripping onto </span>bovine milk directly. As a source of calcium necessary for capsules formation, three different types of milk were used (skimmed, whole and enriched milk). In that respect, impact of milk type and properties (e.g. density, viscosity, surface tension and soluble calcium content) on capsules formation was studied. In addition, influence of alginate type and concentration on capsules formation was assessed. The properties of the milk, viscosity in particular, contributed to the greater extent of microcapsules deformation in comparison to ones produced using CaCl</span><sub>2</sub><span> solution. More concentrated alginate solutions (up to 1.5%), yielded in more spherical capsules; the same was noticed with G-rich alginate. Upon microcapsules production, significant decrease in soluble calcium (23–27% reduction) and total protein content (1–4% reduction) of milk was observed; this can be assigned to the interactions with alginate network, which was further confirmed via confocal laser scanning microscopy. Encapsulation efficiency study showed that developed capsules were able to entrap blue dextrans at satisfactory extent (from 43 ± 2% to 56 ± 1%), where higher efficiency of encapsulation was achieved for the blue dextrans of higher molecular weight.</span></p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"37 ","pages":"Article 100339"},"PeriodicalIF":4.7,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46861486","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

Surface modification of cellulose nanocrystals by physically adsorbing lactoferrin as pickering stabilizers: Emulsion stabilization and in vitro lipid digestion 物理吸附乳铁蛋白作为拾取稳定剂对纤维素纳米晶体的表面改性：乳液稳定性和体外脂质消化

IF 4.7 3区农林科学

Food Structure-Netherlands Pub Date : 2023-07-01 DOI: 10.1016/j.foostr.2023.100331

Xueying Li , Penghui Sun , Liang Fu , Jie Zheng , Shiyi Ou , Caihuan Huang , Juanying Ou , Hua Zhou , Danyue Zhao , Tao Yang , Fu Liu

{"title":"Surface modification of cellulose nanocrystals by physically adsorbing lactoferrin as pickering stabilizers: Emulsion stabilization and in vitro lipid digestion","authors":"Xueying Li , Penghui Sun , Liang Fu , Jie Zheng , Shiyi Ou , Caihuan Huang , Juanying Ou , Hua Zhou , Danyue Zhao , Tao Yang , Fu Liu","doi":"10.1016/j.foostr.2023.100331","DOIUrl":"10.1016/j.foostr.2023.100331","url":null,"abstract":"<div><p><span><span>Surface modification is a prerequisite procedure for using cellulose<span> nanocrystals (CNCs) in food<span> and other industries. This study reports a simple and safe procedure for CNCs surface modification using physically absorbing food protein (lactoferrin, LF) that could improve the emulsification<span> performance and modulating emulsion lipid digestion in vitro. Modification of CNCs by LF was characterized by adsorption percentage (%), zeta-potential, atom force microscopy, and contact angle. The modification occurred electrostatically between negatively CNCs and positively LF. LF-modified CNCs are more hydrophobic and aggregation-prone depending on the ratio of protein to CNCs and pH. Emulsions stabilized by LF-modified CNCs which are characterized by visual appearance, microstructure, droplet size, and stability against lipid </span></span></span></span>oxidation. Modification of CNCs by LF could improve the emulsification performance of CNCs and show high stability against lipid oxidation. </span><em>In vitro</em><span> gastrointestinal digestion of emulsions stabilized by LF-modified CNCs was also investigated by Free fatty acid released (FFA, %) and microstructure. Overall, emulsions stabilized by CNCs particles have lower lipid digestion extent than that of tween 20. The findings would have potential applications in fabrication of novel functional emulsions in food and other industries.</span></p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"37 ","pages":"Article 100331"},"PeriodicalIF":4.7,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46454920","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

Visualization, modeling and analysis of salmon muscle structure: Based on micro-CT 三文鱼肌肉结构的可视化、建模与分析：基于显微CT

IF 4.7 3区农林科学

Food Structure-Netherlands Pub Date : 2023-07-01 DOI: 10.1016/j.foostr.2023.100325

Yiyuan Zhu , Enbo Xu , Jun Yin , Weidong Xu , Donghong Liu

{"title":"Visualization, modeling and analysis of salmon muscle structure: Based on micro-CT","authors":"Yiyuan Zhu , Enbo Xu , Jun Yin , Weidong Xu , Donghong Liu","doi":"10.1016/j.foostr.2023.100325","DOIUrl":"https://doi.org/10.1016/j.foostr.2023.100325","url":null,"abstract":"<div><p><span>Seafood analogs using culture cells or plant-based materials are rising for future food supply, but their </span>bionic design is still an issue on finely simulating the multiscale structure and function of fishes. For salmon, we compared the back, belly and tail tissues via micro computed tomography (micro-CT) scanning with optimized tissue contrast and spatial resolution. The optimum staining conditions of salmon muscle tissue for micro-CT was 3.75 % IKI (iodine-potassium iodide) solution for 7 days, and the muscle could be separated well from fat and connective tissue. The results of visualization analysis were correlated with the texture profile analysis. A relatively high magnification (3 µm/pixel) was used with fiber tracing procedure to analyze the connection of muscle fiber bundles surrounded by soft tissue. Single muscle fiber (e.g., diameter 117 µm) was successfully and artificially separated from whole visualized tissue through manual division. Overall, this study showed a novel ultra-high-resolution method based on micro-CT to conduct digital analysis of muscle fascicle architecture, and constructed printable model of bionic animal/plant tissue for food design.</p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"37 ","pages":"Article 100325"},"PeriodicalIF":4.7,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"50202435","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

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":"37 ","pages":"Article 100334"},"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

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":"37 ","pages":"Article 100335"},"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

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

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":"37 ","pages":"Article 100332"},"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

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":"37 ","pages":"Article 100340"},"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

{"title":"Characterization and functional properties of pH- and heated time-induced aggregates from red lentil protein","authors":"Han Du , Yichen Lin , Catherine Stanton , Davor Daniloski , Emanuele Zannini , R. Paul Ross , Song Miao","doi":"10.1016/j.foostr.2023.100342","DOIUrl":"10.1016/j.foostr.2023.100342","url":null,"abstract":"<div><p>In this study, red lentil isolate protein (RLPI, 3 %, w/v) was treated at pH 2 and 7 at 85 °C for a period of 0–24 h. The TEM and SDS-PAGE results indicated that the molecular weight of RLPI was steadily reduced and hydrolyzed into peptides over the prolonged heating time, eventually forming fibrillar and particulate aggregates at pH 2 and 7, respectively. The FTIR<span> results showed an increased level of the proteins’ random coil motifs due to the excessive heating. According to the results of emulsifying properties, the emulsifying capabilities of fibrillar proteins were higher than those of the particle proteins at the same protein concentration due to the proteins’ structure and their surface charge. Notably, the fibrillar aggregates formed a gel network structure and stronger interactions in fibrillar aggregates compared to the particulate aggregates at pH 2. This study provides references for the processing and utilization of plant proteins in beverages and dietary supplements.</span></p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"37 ","pages":"Article 100342"},"PeriodicalIF":4.7,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41624280","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