Food Structure-Netherlands最新文献_第7页

Impact of tannic acid addition on the structural and functional properties of soy protein-based high-moisture extruded meat analogues optimized using artificial intelligence 单宁酸添加对人工智能优化的大豆蛋白基高水分挤压肉类类似物结构和功能特性的影响

IF 5.6 3区农林科学

Food Structure-Netherlands Pub Date : 2025-01-01 DOI: 10.1016/j.foostr.2025.100407

Saqib Gulzar , Mohamed Tagrida , Olga Martín-Belloso , Robert Soliva-Fortuny

{"title":"Impact of tannic acid addition on the structural and functional properties of soy protein-based high-moisture extruded meat analogues optimized using artificial intelligence","authors":"Saqib Gulzar , Mohamed Tagrida , Olga Martín-Belloso , Robert Soliva-Fortuny","doi":"10.1016/j.foostr.2025.100407","DOIUrl":"10.1016/j.foostr.2025.100407","url":null,"abstract":"<div><div>This study explores the impact of tannic acid (TA) incorporation on the structural and functional properties of soy protein concentrate-based high-moisture meat analogues (SPC-HMMA) that had been obtained by extrusion. Advanced artificial intelligence (AI) methodologies were employed to optimize the texture and cooking quality of these plant-based products. Texture profile analysis (TPA) revealed that hardness values increased from 3893 ± 308 g at 0 % TA to 7018 ± 341 g at 2 % TA, while cutting strength values ranged from 1754 ± 134 g crosswise at 0 % TA to 5951 ± 544 g at 2 % TA. Moisture content also played a significant role in the textural properties of the SPC-HMMA, with lower moisture yielding harder and chewier analogues. Scanning electron microscopy (SEM) visualized alterations in the microstructure while FTIR spectroscopy and deconvolution analysis indicated significant alterations in protein secondary structure. Techno-functional properties including cooking yield (CY), water absorption capacity (WAC), and oil absorption capacity (OAC) were assessed. CY decreased from 168.54 ± 2.12 % to 142.56 ± 1.5 %, WAC increased from 400.79 ± 5.64 % to 454.67 ± 5.27 %, while OAC peaked at moderate TA levels. Meat analogues also showed antioxidant properties in a dose-dependent manner with TA incorporation. AI-driven optimization identified ideal combinations of TA and moisture content to match the texture properties of chicken and beef analogues.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"43 ","pages":"Article 100407"},"PeriodicalIF":5.6,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143180458","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

Impact of high-intensity ultrasound on the development of phytosterol-based oleogels 高强度超声对植物甾醇基油凝胶发育的影响

IF 5.6 3区农林科学

Food Structure-Netherlands Pub Date : 2025-01-01 DOI: 10.1016/j.foostr.2025.100408

Thais Lomonaco Teodoro da Silva , Sabine Danthine

{"title":"Impact of high-intensity ultrasound on the development of phytosterol-based oleogels","authors":"Thais Lomonaco Teodoro da Silva , Sabine Danthine","doi":"10.1016/j.foostr.2025.100408","DOIUrl":"10.1016/j.foostr.2025.100408","url":null,"abstract":"<div><div>Oil structuration offers an alternative to high saturated fats and has gained significant attention over the past decade. Phytosterols present a promising option as oleogelators due to their low saturated fat content and health benefits. However, they struggle to effectively structure liquid oils at low concentrations. High-Intensity Ultrasound (HIU) has shown potential to enhance oleogels physical properties through cavitation. This study aims to use phytosterols to create oleogels in rapeseed oil, both with and without HIU, and assess their physical properties. Commercial sterols (10 %w/w) were mixed with rapeseed oil. One sample served as a control without HIU, while others were treated with HIU at various amplitudes and durations. After 24 hours at 20°C, samples were analyzed for microscopy, oil binding capacity, melting behavior, polymorphism, hardness, viscosity, and viscoelasticity. HIU produced a single melting peak, reduced crystal size, and decreased oil loss. It also enhanced hardness, viscosity, and viscoelasticity, with significant improvements observed primarily in samples sonicated for longer durations (10 s), regardless of amplitude. The most notable results were from a 10 s pulse treatment (5 s ON/5sOFF/5sON) at 50 % amplitude, which maintained the oleogel stability for 30 days without phase separation. Thus, HIU is a viable, eco-friendly method to enhance phytosterol oleogels physical properties, allowing for effective oil structuration.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"43 ","pages":"Article 100408"},"PeriodicalIF":5.6,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143180459","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

Malondialdehyde and peroxyl radical-driven oxidation of myofibrillar proteins to improve the gelation and emulsification properties 丙二醛和过氧自由基驱动的肌纤维蛋白氧化，以改善凝胶和乳化性能

IF 5.6 3区农林科学

Food Structure-Netherlands Pub Date : 2025-01-01 DOI: 10.1016/j.foostr.2025.100410

Ran Wei , Zicong Wan , Xiaoyan Xu , Xingguo Tian

{"title":"Malondialdehyde and peroxyl radical-driven oxidation of myofibrillar proteins to improve the gelation and emulsification properties","authors":"Ran Wei , Zicong Wan , Xiaoyan Xu , Xingguo Tian","doi":"10.1016/j.foostr.2025.100410","DOIUrl":"10.1016/j.foostr.2025.100410","url":null,"abstract":"<div><div>During meat processing, the oxidation of fats and oils generates peroxyl radicals (ROO·) and malondialdehyde (MDA) which influence the gelation and emulsification properties of myofibrillar protein (MP). In this study, we investigated molecular structural changes and alterations in the functional properties of MPs induced by oxidation with MDA and ROO·. The results revealed that oxidation significantly increased the levels of di-tyrosine and carbonyl groups, and led to an initial reduction, followed by an increase, in average particle size (<em>P</em> < 0.05). Spectroscopic analysis indicated that mild oxidation induced structural stretching in MPs, exposing internal hydrophobic groups and enhancing surface hydrophobicity. Additionally, the α-helix content of MPs decreased from 43.62 % and 44.12–31.69 % and 33.87 %, respectively. Our findings revealed that an optimized oxidative environment can significantly enhance the rheological properties, cooking loss and WHC of MPs. Specifically, gel hardness exhibited a biphasic response to oxidation, initially decreasing at low levels of oxidation and subsequently increasing as oxidation intensified. Furthermore, moderate oxidation by MDA and ROO· was found to improve both the emulsifying activity (EAI) and emulsifying stability (ESI) indexes of MPs, suggesting potential applications in enhancing the texture and stability of processed meat products.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"43 ","pages":"Article 100410"},"PeriodicalIF":5.6,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143561947","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

Structural and in vitro starch digestion of wheat flour noodles by calcium mediated gelation of low methoxyl pectin 钙介导的低甲氧基果胶凝胶化对小麦粉面条的结构和体外淀粉消化

IF 5.6 3区农林科学

Food Structure-Netherlands Pub Date : 2024-10-01 DOI: 10.1016/j.foostr.2024.100394

Muhammad Faiz Bin Muhd Faizal Abdullah Tan , Oni Yuliarti , Adeline Ik Chian Wong , Jerome Jie Long Wong

{"title":"Structural and in vitro starch digestion of wheat flour noodles by calcium mediated gelation of low methoxyl pectin","authors":"Muhammad Faiz Bin Muhd Faizal Abdullah Tan , Oni Yuliarti , Adeline Ik Chian Wong , Jerome Jie Long Wong","doi":"10.1016/j.foostr.2024.100394","DOIUrl":"10.1016/j.foostr.2024.100394","url":null,"abstract":"<div><div>The effects of pectin addition with low degree esterification on wheat noodles’ physicochemical properties such as texture and <em>in vitro</em> starch digestibility were investigated. Wheat flour was incorporated with low methoxyl pectin (LMP) at five levels: 0 %, 0.5 %, 1 %, 2 % and 4 % w/w in calcium fortified wheat noodles. As LMP incorporation increased to 4 % w/w, noodle water absorption declined, due to formation of LMP gels. Noodles textural results revealed an increase in hardness, gumminess, cohesiveness and adhesiveness due to the increase in noodle thickness which corresponded well with noodle microstructure results. Rheological measurements showed an increase in wheat noodle viscoelastic properties as a result of addition of LMP. Similar results are also shown on the pasting profiles, where peak, trough and final viscosity were raised with the incorporation of LMP. Overall findings showed the incorporation of LMP was able to lower the <em>in vitro</em> starch digestibility, where addition of 2 % w/w resulted in the highest reduction. These results successfully indicated the LMP’s potential to be used as an ingredient in carbohydrate dense foods such as wheat noodle to retard starch digestion.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"42 ","pages":"Article 100394"},"PeriodicalIF":5.6,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142420494","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

Durum wheat oil oleogels: A study on rheological, thermal, and microstructural properties 硬质小麦油脂凝胶：流变、热和微结构特性研究

IF 5.6 3区农林科学

Food Structure-Netherlands Pub Date : 2024-10-01 DOI: 10.1016/j.foostr.2024.100397

N.I. Salgarella , A. Bonciolini , V. Glicerina , M. Greco Miani , H.D. Tatar , V. Cardenia

{"title":"Durum wheat oil oleogels: A study on rheological, thermal, and microstructural properties","authors":"N.I. Salgarella , A. Bonciolini , V. Glicerina , M. Greco Miani , H.D. Tatar , V. Cardenia","doi":"10.1016/j.foostr.2024.100397","DOIUrl":"10.1016/j.foostr.2024.100397","url":null,"abstract":"<div><div>Durum wheat oil (WO) is a by-product obtained during wheat milling process characterized by higher amount of bioactive compounds. In recent years, oleogelification, a novel technique to structure oils was developed to replace saturated and <em>trans</em> fats. The aim of this study was to evaluate the performances of WO to obtain stable oleogels using two natural waxes (beeswax BW and carnauba wax CW) at different ratio (4, 7 and 8 %, <em>w/w</em>) respect to sunflower oil (SO) used as control. Oleogels were analyzed for fundamental rheological properties, microstructure and oil loss. Results showed as a concentration below 7 %, weak networks were observed for all samples because the predominance of viscous moduli (G’’) over elastic ones (G’) and high oil loss. Nevertheless at 8 % of waxes, stability in terms of all analyzed parameters was highlighted for all samples (WO_BW showed the lowest). Moreover, WO samples with 7 % and 8 % of CW displayed very high stability in terms of all considered parameters, also at high temperatures, showing strong networks and reaching the optimum solid-like gel without significant differences respect to SO one. Obtained results highlighted the WO ability to be employed, as alternative to SO to develop oleogels with optimal performances and stability.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"42 ","pages":"Article 100397"},"PeriodicalIF":5.6,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142526539","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

Grafted egg white protein-stabilized Pickering emulsions mediated by saccharide: Enhancing freeze-thaw stability and delayed release of curcumin from digestion 以糖类为媒介的接枝蛋白稳定皮克林乳剂：提高姜黄素的冻融稳定性和消化延迟释放性

IF 5.6 3区农林科学

Food Structure-Netherlands Pub Date : 2024-10-01 DOI: 10.1016/j.foostr.2024.100402

Jiayi Li , Nan Xiao , Shanguang Guo , Minmin Ai

{"title":"Grafted egg white protein-stabilized Pickering emulsions mediated by saccharide: Enhancing freeze-thaw stability and delayed release of curcumin from digestion","authors":"Jiayi Li , Nan Xiao , Shanguang Guo , Minmin Ai","doi":"10.1016/j.foostr.2024.100402","DOIUrl":"10.1016/j.foostr.2024.100402","url":null,"abstract":"<div><div>To improve the freeze-thaw stability of the emulsion, a Pickering emulsion stabilized by grafted protein was prepared and characterized through blending with hyaluronic acid (HA) and trehalose (TH). The results indicated that HA crosslinked with proteins to form a surface coating on the droplets. TH prevented aggregation by imparting spatial repulsion, when combined with HA, resulted in a significant reduction in emulsion particle size from 35.95 μm to 22.99 μm. The emulsion showed well stability against droplet flocculation after freeze-thaw cycles. Microstructural observation revealed that the cross-linking of HA and TH inhibited the ice crystal damage. In-vitro digestive characterization indicated that HA and TH prevented digestive enzymes from destroying the droplet structure, realising efficient delivery of curcumin. Among them, the bioaccessibility and stability of curcumin were improved by 8.19 % and 15.25 %. Moreover, <sup>1</sup>HNMR analysis demonstrated that the stabilization of HA and TH at the oil-water interface improved the antioxidant properties of the emulsion.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"42 ","pages":"Article 100402"},"PeriodicalIF":5.6,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142697931","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

Binding kinetics and structural analysis of chickpea protein interactions with spent coffee phenolics under varying pH and concentrations 不同 pH 值和浓度下鹰嘴豆蛋白质与咖啡酚的结合动力学和结构分析

IF 5.6 3区农林科学

Food Structure-Netherlands Pub Date : 2024-10-01 DOI: 10.1016/j.foostr.2024.100401

Beyza Saricaoglu , Hilal Yılmaz , Busra Gultekin Subasi , Mohammad Amin Mohammadifar , Esra Capanoglu

{"title":"Binding kinetics and structural analysis of chickpea protein interactions with spent coffee phenolics under varying pH and concentrations","authors":"Beyza Saricaoglu , Hilal Yılmaz , Busra Gultekin Subasi , Mohammad Amin Mohammadifar , Esra Capanoglu","doi":"10.1016/j.foostr.2024.100401","DOIUrl":"10.1016/j.foostr.2024.100401","url":null,"abstract":"<div><div>Several studies have been performed to improve structural, nutritional and functional properties of proteins through protein-phenolic interactions. In this study, changes in the structure of chickpea protein following interaction with spent coffee phenolics were analyzed. Varying phenolic concentrations (0, 0.5, 1.0, and 1.5) and pH values (7.0 and 9.0) were examined to investigate the effect of different interaction conditions. The results indicated that spent coffee phenolics induced the secondary and tertiary structure of chickpea protein, and this change was affected by the phenolic concentration. The interaction with phenolic compounds resulted in a blue shift in the FTIR spectra in Amide A at both pH values. Chickpea protein isolate (CPI) reacted with phenolic compounds via C-N and N-H bonds and hydrogen bonds were built up between protein-phenolic complexes. Thermodynamic parameter calculations indicated that hydrogen bonding and van der Waals forces were the primary types of interactions between CPI and phenolic extract at both pH conditions (7.0 and 9.0). Besides, irregularity of shapes was observed in morphological analysis after protein-phenolic interaction. In addition to proven structural changes, this study has laid the basis for future studies investigating the effect of phenolics on the functional and nutritional properties of chickpea proteins.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"42 ","pages":"Article 100401"},"PeriodicalIF":5.6,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142697932","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

Process-induced protein aggregates influenced pea globulins’ structure formation upon heating 工艺诱导的蛋白质聚集影响豌豆球蛋白加热后的结构形成

IF 5.6 3区农林科学

Food Structure-Netherlands Pub Date : 2024-10-01 DOI: 10.1016/j.foostr.2024.100398

Jarupat Luecha , Jens Saalbrink , José C. Bonilla , Nesli Sozer

{"title":"Process-induced protein aggregates influenced pea globulins’ structure formation upon heating","authors":"Jarupat Luecha , Jens Saalbrink , José C. Bonilla , Nesli Sozer","doi":"10.1016/j.foostr.2024.100398","DOIUrl":"10.1016/j.foostr.2024.100398","url":null,"abstract":"<div><div>Pea protein ingredients play key role in formulations of plant-based foods. However, functional properties of pea ingredients are inconsistent depending on extraction process. Protein aggregation occurs simultaneously during protein extraction, thus examining the protein aggregated states as induced by processing is essential for better process design. This study investigated the influence of process-induced protein aggregated states on structure formation upon heating of pea protein ingredients. Combining rheological, spectroscopic, and microscopic techniques, the mechanisms underlining heat-induced structure formation have been unveiled from microscopic to macroscopic scales. The salt-extracted isolate (PPI*) where protein aggregation was minimized, developed mesh-like structure through intermolecular protein-protein interaction upon gelling similar to commercial protein concentrate (PPC). In turn, commercial isolate (PPI) as appeared as microscopic particles, formed gel through accumulation of protein particles with no structure development. The aggregated states of PPI* and PPI seemed to dictate vicilin and legumin purification by means of anion exchange chromatography. Purification process promoted intermolecular protein aggregate structures. However, these purified fractions regardless of parent isolates showed similar structure development as PPC and PPI* during gelling. Monitoring protein aggregation during extraction process can be a key to limit functional property variation in pea protein ingredients.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"42 ","pages":"Article 100398"},"PeriodicalIF":5.6,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142555584","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

Enhancing soy protein isolate flexibility through non-covalent ferulic acid modification: Implications for interfacial characteristics and protein-based emulsion performance 通过非共价阿魏酸改性提高大豆分离蛋白的柔韧性：对界面特性和蛋白质乳液性能的影响

IF 5.6 3区农林科学

Food Structure-Netherlands Pub Date : 2024-10-01 DOI: 10.1016/j.foostr.2024.100400

Yurou Chen, Mengyue Zhang, Yuhan Lan, Xibo Wang

{"title":"Enhancing soy protein isolate flexibility through non-covalent ferulic acid modification: Implications for interfacial characteristics and protein-based emulsion performance","authors":"Yurou Chen, Mengyue Zhang, Yuhan Lan, Xibo Wang","doi":"10.1016/j.foostr.2024.100400","DOIUrl":"10.1016/j.foostr.2024.100400","url":null,"abstract":"<div><div>This study aims to enhance the flexibility of soy protein isolate (SPI) to improve its functional properties, focusing on the investigated the effects of ferulic acid (FA) on the structure, interfacial behaviour and emulsification performance of SPI. Our study showed that FA induces SPI structures to depolymerization and unfolding primarily through hydrogen bonding and hydrophobic interactions, thereby increasing the flexible structures (random coils and β-turns) of protein. These changes enhanced the interfacial functional properties of SPI, with 150 μmol/g of FA-modified SPI exhibiting the best molecular flexibility, and its emulsification and emulsification stability were improved by 21.26 % and 39.86 %, respectively, compared to unmodified SPI. In addition, non-covalently modified FA significantly improved emulsions stability. Emulsions stabilized by SPI-FA<sub>150</sub> complexes exhibited better storage, heat, and freeze-thaw stability than SPI, with a significant reduction in oxidation products. This relationship between flexibility and function reveals the importance of structural modification in enhancing protein functionality. These discoveries shed new light on flexible protein processing technologies and the application of FA in protein functional modification.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"42 ","pages":"Article 100400"},"PeriodicalIF":5.6,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142663033","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

Changes in the rheological, textural, microstructural and in vitro antioxidant properties of biscuit dough by incorporation of the extract and fiber-rich residue obtained through green extraction of defatted date seeds 通过绿色提取脱脂枣籽获得的提取物和富含纤维的残渣对饼干面团的流变学、质地、微结构和体外抗氧化特性的影响

IF 5.6 3区农林科学

Food Structure-Netherlands Pub Date : 2024-10-01 DOI: 10.1016/j.foostr.2024.100395

Meththa Ranasinghe , Constantinos Stathopoulos , Balan Sundarakani , Sajid Maqsood

{"title":"Changes in the rheological, textural, microstructural and in vitro antioxidant properties of biscuit dough by incorporation of the extract and fiber-rich residue obtained through green extraction of defatted date seeds","authors":"Meththa Ranasinghe , Constantinos Stathopoulos , Balan Sundarakani , Sajid Maqsood","doi":"10.1016/j.foostr.2024.100395","DOIUrl":"10.1016/j.foostr.2024.100395","url":null,"abstract":"<div><div>The present study aimed at utilization of aqueous extract and fiber-rich extraction residue of defatted date seed powder (DDSP) as functional ingredient for improving the quality attributes of biscuit dough. Previously optimized microwave-assisted extraction (MAE) was used to recover the bioactive compounds from small, medium and large sized DDSP particles. Extracts and 2.5 %, 5 % and 7.5 % substitution levels of fiber-rich residue were incorporated in dough formulations, before rheological, physical and bioactive properties of dough were investigated. Smallest particles at 7.5 % substitution level resulted in the highest storage (G′) and loss moduli (G″) and lowest creep strain showing the highest resistance to deformation in the dough. Hardness increased with decreasing particle size and increasing substitution level of extraction residue. Highest substitution level with smallest particle size resulted in the darkest dough. Highest total phenolic content (TPC) of 0.60 mg GAE/g was found in the dough with 7.5 % substitution level by medium sized particles. The highest DPPH radical scavenging activity and Ferric reducing antioxidant power (FRAP) values were 2.00 mmol TE/g and 0.34 mmol TE/g, respectively, for small sized particles and 7.5 % substitution level of extraction residue. Substitution of DDSP fiber-rich extraction residue altered the structural arrangement of gluten in the dough.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"42 ","pages":"Article 100395"},"PeriodicalIF":5.6,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142420495","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