Food Structure-Netherlands最新文献_第8页

Di-acylglycerides as oil structuring agents 二酰基甘油酯作成油剂

IF 4.7 3区农林科学

Food Structure-Netherlands Pub Date : 2023-04-01 DOI: 10.1016/j.foostr.2023.100320

Karin Wagner , Maya Davidovich-Pinhas

{"title":"Di-acylglycerides as oil structuring agents","authors":"Karin Wagner , Maya Davidovich-Pinhas","doi":"10.1016/j.foostr.2023.100320","DOIUrl":"10.1016/j.foostr.2023.100320","url":null,"abstract":"<div><p>The current research aims to explore the oil structuring performance of di-acylglycerides using di-stearin (DS) oleogels, while their mechanical, thermal and structural properties were compared with mono-stearin (MS) and tri-stearin (TS) oleogels. DS was able to form gels at concentration above 0.15 M (10 wt%), which was higher than MS (0.07 M-2.9 wt%) but lower than TS (0.18 M-18 wt%). DS-oleogels exhibited a thermo-reversible behavior characterized with crossover of storage and loss modulus during cooling, similar to MS and TS gelation behavior. DS-oleogels exhibited three broad melting peaks at 22.0–31.7 ℃, 40.8–46.9 ℃, and 54.5–59.8 ℃, indicating the formation of α polymorph which transformed to β′ and β during melting. This polymorph assignment was confirmed by XRD, while the lamellar crystal layers were confirmed by TEM. DS showed relative frequency-independent behavior suggesting an ideally elastic-like material, similar to MS- and TS-oleogels. Interestingly, at low concentration DS exhibited similar hardness values as TS but lower than MS, however, at ≥ 0.22 M, DS and MS exhibit similar values. This behavior suggests that at low concentration intermolecular bonds, such as hydrogen bonds, play a critical role while at higher concentration, secondary network stabilization mechanism such as crowding and aggregation becomes the predominant force.</p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"36 ","pages":"Article 100320"},"PeriodicalIF":4.7,"publicationDate":"2023-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42419630","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 different ph on properties of heat-induced Auricularia auricula-judae polysaccharide-whey protein isolate composite gels 不同pH对热致黑木耳多糖-乳清分离蛋白复合凝胶性能的影响

IF 4.7 3区农林科学

Food Structure-Netherlands Pub Date : 2023-04-01 DOI: 10.1016/j.foostr.2023.100317

Yue Zhang , Zheng Zhang , Yuan Fu , Yawen Gao , Wanchun Guo , Ruifeng Hu , Xuejun Liu

{"title":"Effects of different ph on properties of heat-induced Auricularia auricula-judae polysaccharide-whey protein isolate composite gels","authors":"Yue Zhang , Zheng Zhang , Yuan Fu , Yawen Gao , Wanchun Guo , Ruifeng Hu , Xuejun Liu","doi":"10.1016/j.foostr.2023.100317","DOIUrl":"10.1016/j.foostr.2023.100317","url":null,"abstract":"<div><p>The purpose of this study was to investigate the effects of different pH conditions on the properties of heat-induced composite gels of <em>Auricularia auricula-judae</em><span><span><span> polysaccharide (AP) and whey protein isolate (WPI). The color, hydration properties, texture, thermal stability, rheological properties, sulfhydryl content, surface hydrophobicity, and microstructure of the gels were evaluated. Due to the </span>Maillard reaction, the color of the gel changed from white to brown with increasing pH. In contrast to the trend observed for color, the gels formed at pH 8 had better </span>water holding capacity, springiness, hardness, thermal stability compared to pH 4, pH 6, and pH 10. Furthermore, rheological measurements showed that the gels after different pH treatments maintained their morphology by non-covalent interactions (hydrophobic interactions and electrostatic interactions), the gels exhibited shear thinning behavior. The free sulfhydryl content and surface hydrophobicity of the gels further confirmed the contribution of hydrophobic interactions in the gel network. The observation of the microstructure showed that the gel changed from a granular gel with rough surface to a gel with uniform and smooth surface with the increase of pH. This study provides some basic data references for improving the properties of AP-WPI composite gels and developing new gel-type products.</span></p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"36 ","pages":"Article 100317"},"PeriodicalIF":4.7,"publicationDate":"2023-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45935422","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

Insight into the thermal stability, structural change and rheological property of wheat gluten treated by superheated steam during hydration 小麦面筋在水化过程中经过热蒸汽处理后的热稳定性、结构变化和流变特性的研究

IF 4.7 3区农林科学

Food Structure-Netherlands Pub Date : 2023-04-01 DOI: 10.1016/j.foostr.2023.100319

Yongshuai Ma , Shangyuan Sang , Fengfeng Wu , Xueming Xu

{"title":"Insight into the thermal stability, structural change and rheological property of wheat gluten treated by superheated steam during hydration","authors":"Yongshuai Ma , Shangyuan Sang , Fengfeng Wu , Xueming Xu","doi":"10.1016/j.foostr.2023.100319","DOIUrl":"10.1016/j.foostr.2023.100319","url":null,"abstract":"<div><p>In this paper, the effect of superheated steam treatment (SST) on the thermal， structural and rheological properties of wheat gluten were investigated. The results of low-field nuclear magnetic resonance (LF NMR) illustrated that SST weakened the interaction between water and gluten during hydration. The denaturation of gluten proteins under high temperature broadened exotherm and increased the enthalpy (ΔH) values of differential scanning calorimeter (DSC), increasing from 2.35 J/g (native gluten) to 2.76 J/g (native gluten treated at 150 °C for 4 min). In addition, the increase of degradation temperature indicated that SST enhanced the thermal stability of hydrated gluten. Confocal laser scanning microscopy (CLSM) was employed to observe the micro-structure of hydrated gluten network, indicating that hydrated gluten could not form network structure after SST. This weakened viscoelastic characteristics were linked to the weakened hydrated gluten network structure. The results of the current work help to understand the improvement of wheat flour quality following SST.</p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"36 ","pages":"Article 100319"},"PeriodicalIF":4.7,"publicationDate":"2023-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45049306","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 engineering of water-in-oil-in-water emulsions for salt reduction with sucrose oleate as a PGPR-alternative lipophilic emulsifier 蔗糖油酸酯作为PGPR替代亲脂性乳化剂减盐水包油乳液的配方工程

IF 4.7 3区农林科学

Food Structure-Netherlands Pub Date : 2023-01-01 DOI: 10.1016/j.foostr.2023.100309

Liling Zhang , Joanne Gould , Bettina Wolf

{"title":"Formulation engineering of water-in-oil-in-water emulsions for salt reduction with sucrose oleate as a PGPR-alternative lipophilic emulsifier","authors":"Liling Zhang , Joanne Gould , Bettina Wolf","doi":"10.1016/j.foostr.2023.100309","DOIUrl":"https://doi.org/10.1016/j.foostr.2023.100309","url":null,"abstract":"<div><p>Sucrose oleate was assessed as an alternative lipophilic emulsifier to polyglycerol polyricinoleate (PGPR) for the stabilisation of the internal aqueous phase of a water-in-oil-in-water emulsion formulation designed for salt release from the internal aqueous phase during oral processing. A water-in-oil emulsion (30 g water/100 g oil), containing an internalised salt solution (1.5 g salt/100 g), was successfully incorporated as droplets into a salt containing external aqueous phase (0.5 g salt/100 g) with <em>in-situ</em> gelatinised waxy rice starch (WRS) stabilising the oil droplet interface. The droplets of the sucrose ester stabilised water-in-oil emulsion were aggregated, and this microstructure carried over into the water-in-oil-in-water emulsion. The PGPR stabilised water-in-oil emulsion showed no evidence of aggregation, and the primary droplet size was smaller. Mean oil droplet size was comparable, slightly increasing for the sucrose ester containing formulation over a 3-months observation period. Nevertheless, salt encapsulation efficiency, reducing by around 10% over 3-months, as well as <em>in vitro</em> salt release, reducing by 20%, were comparable. This study demonstrated that sucrose ester SE O-170 is a viable alternative for PGPR in w/o/w emulsions designed for salt release during oral processing.</p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"35 ","pages":"Article 100309"},"PeriodicalIF":4.7,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"50203140","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

A viscoelastic cohesive zone model for starch-gluten interface to simulate dough deformation 模拟面团变形的淀粉-面筋界面粘弹性黏结区模型

IF 4.7 3区农林科学

Food Structure-Netherlands Pub Date : 2023-01-01 DOI: 10.1016/j.foostr.2022.100306

Mohd Afandi P. Mohammed , Mohd Noriznan Mokhtar , Minato Wakisaka

{"title":"A viscoelastic cohesive zone model for starch-gluten interface to simulate dough deformation","authors":"Mohd Afandi P. Mohammed , Mohd Noriznan Mokhtar , Minato Wakisaka","doi":"10.1016/j.foostr.2022.100306","DOIUrl":"10.1016/j.foostr.2022.100306","url":null,"abstract":"<div><p>A viscoelastic cohesive zone model was proposed to simulate rate-dependent starch-gluten interface debonding. The debonding was believed to influence stress-strain curves of tensile and shear tests at different strain rates. The model was written as a user-defined finite element subroutine codes, which was then included into an interface element geometry between starch filler and gluten matrix. The finite element modelling results showed agreement with experimental data under uniaxial tension and simple shear at different strain rates (5/min and 0.5/min). This was due to the viscoelastic effect of the interface model, which caused difference between traction initiation at different rates for the cohesive zone model (i.e. ∼1.1kPa and ∼0.5kPa at 5/min and 0.5/min, respectively). In addition, it was shown that critical shear stress is a very important debonding parameter, where slight changes of the shear traction values caused the model stress-strain curve to deviate from the experimental results. Simulations of starch-gluten dough deformation were then conducted at different strain rates to imitate dough processes like baking, extrusion and proving (0.003/s, 1/s and 10/s, respectively). The interface model was shown to influence stress-strain curve at lower strain rate processes like baking and extrusion.</p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"35 ","pages":"Article 100306"},"PeriodicalIF":4.7,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47103651","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 psyllium and cellulose fiber addition on the structure and the starch digestibility of bread and crackers 木虱和纤维素纤维对面包和饼干淀粉结构和消化率的影响

IF 4.7 3区农林科学

Food Structure-Netherlands Pub Date : 2023-01-01 DOI: 10.1016/j.foostr.2022.100302

Hilal Bilgic, Ilkay Sensoy

{"title":"Effect of psyllium and cellulose fiber addition on the structure and the starch digestibility of bread and crackers","authors":"Hilal Bilgic, Ilkay Sensoy","doi":"10.1016/j.foostr.2022.100302","DOIUrl":"10.1016/j.foostr.2022.100302","url":null,"abstract":"<div><p><span>The purpose of this study was to determine the effect of psyllium and cellulose<span> fiber additions on starch digestion behavior, as well as the structural and textural characteristics of bread and cracker samples. Fiber-added samples were created by replacing 10% of the wheat flour in the recipes with fibers. Fibers reduced the porosity of the bread samples, increased their hardness and </span></span>chewiness, and decreased the hardness of the crackers. Due to its high water-holding capacity, psyllium fiber interfered more than cellulose fiber with the formation of a gluten network and dough structure. At this concentration, psyllium fiber was effective at slowing the digestion of bread and crackers, whereas cellulose fiber had no effect. Psyllium fiber inhibited starch digestion by acting as a physical barrier and limiting enzyme mobility. Due to the structural differences between bread and crackers, they digested differently. The findings indicated that variations in the development of food structures caused by processing methods and the solubility of the fibers used could have a differential effect on starch digestion. Across the board, food processing methods, ingredients, and textural characteristics can all have an effect on starch digestion.</p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"35 ","pages":"Article 100302"},"PeriodicalIF":4.7,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49031682","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: 5

Effects of broiler weight and strain on skin collagen characteristics and their applicability for co-extruded sausage casings 肉鸡体重和品系对皮肤胶原蛋白特性的影响及其在共挤肠衣中的应用

IF 4.7 3区农林科学

Food Structure-Netherlands Pub Date : 2023-01-01 DOI: 10.1016/j.foostr.2022.100305

Patricia Suurs , Henry van den Brand , Kudakwashe Farawu , Willeke F. Daamen , Shai Barbut

{"title":"Effects of broiler weight and strain on skin collagen characteristics and their applicability for co-extruded sausage casings","authors":"Patricia Suurs , Henry van den Brand , Kudakwashe Farawu , Willeke F. Daamen , Shai Barbut","doi":"10.1016/j.foostr.2022.100305","DOIUrl":"https://doi.org/10.1016/j.foostr.2022.100305","url":null,"abstract":"<div><p>For centuries people around the world enjoyed traditional sausages made from meat stuffed into natural casings. An alternative new technology is to extrude collagen gel, originating from bovine hides, directly onto the product and later cross-link it. Collagen producers are searching for other sources and consequently they are interested in factors influencing extracted collagen quality. One of the alternative sources is chicken skin, where extracted collagen properties have been shown to be influenced by the age of the chickens. In this study, the biochemical and physical properties of chicken skin collagen preparations from two different broiler strains (slow and fast-growing) and two different weights (1.6 and 2.2 kg) were investigated. Rheological measurements showed for all dispersions a decrease in elasticity at 40 °C. Differential Scanning Calorimetry (DSC) measurements of the dispersions showed T<sub>onset</sub> ranging from 38.7° to 39.1°C. After salt precipitation, the T<sub>onset</sub> increased to 50.1 – 55.9 °C. Mechanical strength of the films from fast and slow growing chickens ranged from 63 to 67 KPa and 53–57 KPa, respectively. Considering the biochemical and physical properties, all four chicken collagen dispersions have the potential of being a suitable collagen source for the co-extrusion process of sausages.</p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"35 ","pages":"Article 100305"},"PeriodicalIF":4.7,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"50203574","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

Encapsulation of marine bioactive compounds using liposome technique: Evaluation of physicochemical properties and oxidative stability during storage 利用脂质体技术包封海洋生物活性化合物：储存过程中物理化学性质和氧化稳定性的评估

IF 4.7 3区农林科学

Food Structure-Netherlands Pub Date : 2023-01-01 DOI: 10.1016/j.foostr.2023.100308

Hadis Amiri , Bahare Shabanpour , Parastoo Pourashouri , Mahboobeh kashiri

{"title":"Encapsulation of marine bioactive compounds using liposome technique: Evaluation of physicochemical properties and oxidative stability during storage","authors":"Hadis Amiri , Bahare Shabanpour , Parastoo Pourashouri , Mahboobeh kashiri","doi":"10.1016/j.foostr.2023.100308","DOIUrl":"https://doi.org/10.1016/j.foostr.2023.100308","url":null,"abstract":"<div><p>In this study, the encapsulation of fish protein hydrolysate (FPH), fish oil (FO), and shrimp lipid extract (SHE) was investigated; the prepared nanoliposomes were coated by different layers. Whey protein (WPC) and chitosan (CS) were applied as a mono/bilayer and composite. Physicochemical properties and oxidative stability of nanoliposomes were investigated during 0, 7, 14, and 21 days of storage at 4 °C. The average particle size in uncoated nanoliposomes was 141.3 nm and coating changed the particle size. At the end of storage, the zeta potential<span> of uncoated nanoliposomes was decreased from − 84.7 mV to − 64.8 mV; the color intensity of nanoliposomes showed a slight decrease. The nanoliposomes coated by WPC-monolayer showed the highest encapsulation efficiency (98.38%). At the first, the uncoated nanoliposomes containing SHE showed the highest DPPH radical scavenging activity (77.74%) and reducing power (1.42). Although, during this time, bilayer-coated nanoliposomes by WPC/CS revealed superior oxidative stability. In conclusion, the findings indicated that the encapsulation of marine bioactive compounds in liposomal carriers and coating by WPC as a mono/bilayer with chitosan could be a potential approach to application with antioxidant capability in food products.</span></p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"35 ","pages":"Article 100308"},"PeriodicalIF":4.7,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"50203141","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

Nutraceutical and toxicological evaluation of hydrogels architected using resistant starch nanoparticles and gum acacia for controlled release of kaempferol 山奈酚控释用抗淀粉纳米颗粒和金合欢胶构建的水凝胶的营养和毒理学评价

IF 4.7 3区农林科学

Food Structure-Netherlands Pub Date : 2023-01-01 DOI: 10.1016/j.foostr.2022.100307

Nairah Noor , Faiza Jhan , Adil Gani , Irfan Ahmad Raina , Mohammad Ashraf Shah

{"title":"Nutraceutical and toxicological evaluation of hydrogels architected using resistant starch nanoparticles and gum acacia for controlled release of kaempferol","authors":"Nairah Noor , Faiza Jhan , Adil Gani , Irfan Ahmad Raina , Mohammad Ashraf Shah","doi":"10.1016/j.foostr.2022.100307","DOIUrl":"10.1016/j.foostr.2022.100307","url":null,"abstract":"<div><p><span><span>Resistant starch<span> nanoparticles (RSN) were obtained using ultrasonication. RSN displayed a hydrodynamic diameter of 345.12 ± 0.01 nm and </span></span>zeta potential of 16.78 ± 0.04 mV. A bio composite hydrogel (RSNG) was formed by incorporating RSN of varying concentration (0.2%, 0.4% and 0.8%) in gum acacia (GA) to form resistant starch nanoparticle - gum acacia hydrogel, RSNG (0.2), RSNG (0.4) and RSNG (0.8), respectively. Kaempferol was nano encapsulated in RSNG (0.2%, 0.4% and 0.8%) for its controlled release. RSNG (0.4) displayed highest encapsulation efficiency of 61.23 ± 0.56% and in vitro release of kaempferol followed Higuchi model. Toxicity evaluation of RSN and RSNG revealed no effect on calf thymus DNA and human embryonic kidney (HEK-293 T) cells. The nutraceutical potential of RSNG showed retention of anti-oxidant, anti-diabetic, anti-hypertensive, anti-lipidemic and anti-microbial properties in simulated gastro-intestinal conditions (SGID). RSNG can efficiently encapsulate </span>flavonoids<span> and retain bioactivity in human digestive conditions that can be applied in food and pharmaceutical areas.</span></p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"35 ","pages":"Article 100307"},"PeriodicalIF":4.7,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44750153","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

Structural and colloidal properties of whey protein aggregates produced by indirect tubular heating and direct steam injection 间接管式加热和直接蒸汽注入制备的乳清蛋白聚集体的结构和胶体特性

IF 4.7 3区农林科学

Food Structure-Netherlands Pub Date : 2023-01-01 DOI: 10.1016/j.foostr.2022.100301

Xiuju Wang, Zhengtao Zhao

引用次数: 1