Food Structure-Netherlands最新文献_第7页

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>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, 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.</div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"36 ","pages":"Article 100322"},"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

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>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.</div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"36 ","pages":"Article 100313"},"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

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>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 in vitro 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 in vitro or in vivo further studies.</div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"36 ","pages":"Article 100324"},"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

Gelation behavior of lentil protein aggregates induced by sequential combination of glucono-δ-lactone and transglutaminase 葡萄糖酸-δ-内酯和谷氨酰胺转胺酶顺序组合诱导扁豆蛋白聚集体的凝胶化行为

IF 4.7 3区农林科学

Food Structure-Netherlands Pub Date : 2023-04-01 DOI: 10.1016/j.foostr.2023.100312

Yeon-Ji Jo , Lingyun Chen

引用次数: 2

In vitro 1H MT and CEST MRI mapping of gastro-intestinal milk protein breakdown 体外1H MT和CEST MRI成像胃肠乳蛋白分解

IF 4.7 3区农林科学

Food Structure-Netherlands Pub Date : 2023-04-01 DOI: 10.1016/j.foostr.2023.100314

Morwarid Mayar , Paul Smeets , John van Duynhoven , Camilla Terenzi

{"title":"In vitro 1H MT and CEST MRI mapping of gastro-intestinal milk protein breakdown","authors":"Morwarid Mayar , Paul Smeets , John van Duynhoven , Camilla Terenzi","doi":"10.1016/j.foostr.2023.100314","DOIUrl":"https://doi.org/10.1016/j.foostr.2023.100314","url":null,"abstract":"<div>Protein digestion is commonly studied using in vitro models. Validating these models with more complex in vivo observations remains challenging, in particular due to the need for non-invasive techniques. Here, we explore Magnetization Transfer (MT) and Chemical Exchange Saturation Transfer (CEST) MRI for non-invasive monitoring of protein solubilization and hydrolysis during static in vitro digestion using skim milk (SM). We measured CEST spectra of unheated and heated SM during gastric digestion, from which the relative amount of soluble proteins/peptides was estimated by calculating the asymmetric MT ratio (MTRasym). We also obtained semi-solid volume fractions (vss), MT ratio (MTR) and MTRasym from the same measurement, within 1.3 min. The MTRasym area increased with gastric digestion, due to solubilization of the initially-formed coagulum, yielding a mean difference of 20 ± 7% between unheated and heated SM (p < 0.005). The vss and MTR decreased during gastric digestion and can be used to monitor changes in the coagulum, but not for assessment of soluble proteins/peptides. The MTRasym increased for heated SM during gastro-intestinal digestion, proving sensitive to protein solubilization and hydrolysis, and is suitable for monitoring protein hydrolysis at later digestion stages. Future steps will include similar MT and CEST studies under dynamic conditions.</div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"36 ","pages":"Article 100314"},"PeriodicalIF":4.7,"publicationDate":"2023-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49887764","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 cold plasma-activated water on the physicochemical and functional properties of Bambara groundnut globulin 低温等离子体活化水对班巴拉花生球蛋白理化和功能特性的影响

IF 4.7 3区农林科学

Food Structure-Netherlands Pub Date : 2023-04-01 DOI: 10.1016/j.foostr.2023.100321

Opeyemi O. Alabi , George A. Annor , Eric O. Amonsou

{"title":"Effect of cold plasma-activated water on the physicochemical and functional properties of Bambara groundnut globulin","authors":"Opeyemi O. Alabi , George A. Annor , Eric O. Amonsou","doi":"10.1016/j.foostr.2023.100321","DOIUrl":"10.1016/j.foostr.2023.100321","url":null,"abstract":"<div>There is a growing interest in sustainable and green technology for the improvement of functional properties of grain proteins by altering their composition and structure. This study investigated the structure, physicochemical and functional properties of Bambara groundnut globulin after hydration with plasma-activated water (PAW). Bambara groundnut globulin was dispersed in PAW and hydrated at 4 ℃ for about 12 h. The exposure of Bambara groundnut globulin to plasma resulted in a significant loss of helical structure and over 3-fold increase in β-turns in comparison with the untreated Bambara groundnut protein. Amino acid data for the plasma-treated globulin showed 20 % reduction in glutamic acid content. A slight redshift was observed in fluorescence intensity data of the plasma-treated Bambara groundnut protein. This suggested an unfolding of the protein structure, which also correlated with the observed increased hydrophobicity. However, protein profiles by gel electrophoresis, surface charge, and pH-solubility patterns appeared similar for both plasma-treated and untreated Bambara groundnut globulin samples. Bambara groundnut globulin had reduced emulsifying ability after exposure to plasma as indicated by an increase in the average oil droplet sizes. However, foaming capacities were significantly better and stable at up to 15 mg protein/mL. The hydration of Bambara groundnut globulin with plasma-activated water modifies the structural conformation, reduces the proportion of acidic amino acids of the protein, and improves the foaming properties. Cold plasma treatment by hydration does not seem to improve the emulsifying properties of Bambara groundnut globulin.</div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"36 ","pages":"Article 100321"},"PeriodicalIF":4.7,"publicationDate":"2023-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45260702","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

Potential application of phenolic compounds with different structural complexity in maize starch-based film 不同结构复杂性酚类化合物在玉米淀粉基薄膜中的潜在应用

IF 4.7 3区农林科学

Food Structure-Netherlands Pub Date : 2023-04-01 DOI: 10.1016/j.foostr.2023.100318

Nan Chen , Hao-Xiang Gao , Qiang He , Wei-Cai Zeng

{"title":"Potential application of phenolic compounds with different structural complexity in maize starch-based film","authors":"Nan Chen , Hao-Xiang Gao , Qiang He , Wei-Cai Zeng","doi":"10.1016/j.foostr.2023.100318","DOIUrl":"10.1016/j.foostr.2023.100318","url":null,"abstract":"<div>Effects of phenolic compounds with different structural complexity (including protocatechuic acid, naringin and tannic acid) on the properties and functions of maize starch-based film were determined, and the intermolecular force between starch and different phenolic compounds was further analyzed. Different phenolic compounds exhibited varying effects on the thickness (0.101–0.141 mm), moisture content (8.32–9.53 %), color (ΔE value: 1.70–5.01), light transmittance (50–63 %), crystalline structure, thermal resistance characteristics, intermolecular force, microstructure, surface morphology, mechanical properties (tensile strength: 3.2–8.8 MPa; elongation at break: 18–38 %), moisture barrier (6.44–10.12 ×10−11 g m−1 s−1 Pa−1) and antioxidant activity of film, owing to the differences in the amount of phenolic hydroxyl groups, molecular size and steric hindrance of phenolic compounds. The present results showed that the proper increase of phenolic hydroxyl number, molecular size and addition dose could improve the binding affinity between phenolic compounds and polysaccharides, so as to promote phenolic compounds to aggregate polysaccharide molecules with themselves as the core, resulting in the change of aggregation and disorder degrees among components in film matrix. Meanwhile, the differences on the interactions between phenolic compounds and polysaccharides could lead to the variation of the dispersion and compatibility of film matrix, as well as the crystallinity, spatial structure, hydrophilic domains of film. Furthermore, phenolic compounds with high amount of hydroxyl groups could enhance the antioxidant activities of film. All present results suggested that phenolic compounds had potential value to enhance the properties and function of maize starch-based film.</div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"36 ","pages":"Article 100318"},"PeriodicalIF":4.7,"publicationDate":"2023-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43948575","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

Changes of components and organizational structure induced by different milling degrees on the physicochemical properties and cooking characteristics of quinoa 不同碾磨程度对藜麦理化性质和蒸煮特性的影响

IF 4.7 3区农林科学

Food Structure-Netherlands Pub Date : 2023-04-01 DOI: 10.1016/j.foostr.2023.100316

Chong Wang , Hongwei Cao , Pengsheng Wang , Zhihua Dai , Xiao Guan , Kai Huang , Yu Zhang , Hongdong Song

{"title":"Changes of components and organizational structure induced by different milling degrees on the physicochemical properties and cooking characteristics of quinoa","authors":"Chong Wang , Hongwei Cao , Pengsheng Wang , Zhihua Dai , Xiao Guan , Kai Huang , Yu Zhang , Hongdong Song","doi":"10.1016/j.foostr.2023.100316","DOIUrl":"10.1016/j.foostr.2023.100316","url":null,"abstract":"<div>The pasting characteristics induced by different milling degrees on the cooking quality of quinoa were investigated. The results showed that significant variations were observed in the basic composition of quinoa with different milling degrees, which indicated the existence of effects due to the degree of milling. The combination of starch and water promoted the pasting of quinoa, and with increasing milling, quinoa textural properties tended to produce softer and more viscous. LF NMR results indicated that more water was present in the dense network formed by the starch gelatinization. Rheological properties further demonstrated that milling degree enhanced the interactions between starch molecules and correspondingly increased the energy storage modulus and loss modulus. The microstructures (SEM and CLSM) confirmed that the physical property changes in quinoa were attributed to a dense network structure caused by starch pasting, which was similar to the results of RVA. The higher the amylose/amylopectin ratio (between 0.113 and 0.167), the more pronounced the characteristic peaks. The different degrees of milling of quinoa changed the quinoa crystallinity. Consequently, the degree of milling improved the cooking characteristics and enhanced the physicochemical properties. These results help the quinoa processing industry to develop healthy quinoa products with moderate milling.</div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"36 ","pages":"Article 100316"},"PeriodicalIF":4.7,"publicationDate":"2023-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48425587","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

Effects of sucrose particle size on the microstructure and bloom behavior of chocolate model systems 蔗糖粒径对巧克力模型体系微观结构和开花行为的影响

IF 4.7 3区农林科学

Food Structure-Netherlands Pub Date : 2023-04-01 DOI: 10.1016/j.foostr.2023.100323

Linrong Shen , Jiayang Jin , Xu Ye , Yuqing Li , Chunyue Zhang , Lihua Jiang , Liming Zhao

{"title":"Effects of sucrose particle size on the microstructure and bloom behavior of chocolate model systems","authors":"Linrong Shen , Jiayang Jin , Xu Ye , Yuqing Li , Chunyue Zhang , Lihua Jiang , Liming Zhao","doi":"10.1016/j.foostr.2023.100323","DOIUrl":"10.1016/j.foostr.2023.100323","url":null,"abstract":"<div>Model chocolates were developed by gradually replacing cocoa powder in the chocolate system (containing 54 g cocoa butter, 66 g cocoa powder, and 0.5 g lecithin) with sucrose with different D90 particle sizes (25.0, 40.3, 61.5, 98.6, and 163.1 µm) by 15, 50, or 75% on a volume basis. Bloom extents were evaluated by changes in whiteness index (ΔWI) and white area percentage (WA%) while surface roughness was quantified using a new 4-neighborhood-pixels model. Reducing sucrose D90 particle sizes at higher volume fraction levels significantly increased particle interactions (quantified by the sedimentation volume and Casson viscosity) and led to enhanced visual bloom and greater surface morphological changes, indicating that the microstructures in the chocolate matrix for fat migration and recrystallization had a significant impact on bloom during storage. Surface morphological characteristics such as increased pores and protrusions confirmed the occurrence of fat migration and recrystallization during bloom formation.</div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"36 ","pages":"Article 100323"},"PeriodicalIF":4.7,"publicationDate":"2023-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41596455","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