Food Structure-Netherlands最新文献

{"title":"Study of gellan gum films reinforced with eggshell nanoparticles for the elaboration of eco-friendly packaging","authors":"Benjamín Arredondo-Tamayo ,&nbsp;Juan Vicente Méndez-Méndez ,&nbsp;José Jorge Chanona-Pérez ,&nbsp;Josué David Hernández-Varela ,&nbsp;Lizbeth González-Victoriano ,&nbsp;Susana Dianey Gallegos-Cerda ,&nbsp;Eduardo Martínez-Mercado","doi":"10.1016/j.foostr.2022.100297","DOIUrl":"10.1016/j.foostr.2022.100297","url":null,"abstract":"<div><p><span>Development of eco-friendly materials based on biopolymers and agro-food waste has increased due to severe pollution caused using plastic materials. The aim of this work was to obtain nanoparticles by high-energy milling at different times (1–3 h) from eggshells as they are a source of </span>calcium carbonate<span><span> and was study using microscopy and spectroscopy techniques. Particle size distribution and mean particle size were determined. After 2 h of milling, the smallest particles (84 ± 40 nm, with 91 % ≤ 100 nm) were obtained. The effect of the addition of eggshell nanoparticles (ENP) at different concentrations (1–3 wt%) on different functional properties of gellan gum (GG) films was studied. The results indicated that addition of ENP (3 wt%) improves hydrophobic, water barrier, mechanical, and thermogravimetric properties of the ENP/GG film in comparison with GG film. X-ray diffraction analysis and infrared spectroscopy provided information to propose a descriptive model to explain the chemical interactions between ENP and GG. Consequently, the films could be used to fabricate eco-friendly materials for use in the </span>food sector in the elaboration of dishes and shockproof protective netting for delicate fruits.</span></p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2022-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43383675","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}

{"title":"Complex coacervation of α-lactalbumin with gum arabic: Effect of environmental condition, mass ratio, and biopolymer concentration","authors":"Jiang Yi ,&nbsp;Dixue Luo ,&nbsp;Qingyu He ,&nbsp;Zhen Wen ,&nbsp;Yujuan Lu","doi":"10.1016/j.foostr.2022.100296","DOIUrl":"https://doi.org/10.1016/j.foostr.2022.100296","url":null,"abstract":"<div><p><span><span>The coacervate formation and interaction between α-lactalbumin (ALA) and gum arabic (GA) was investigated with turbidimetric analysis, fluorescence spectroscopy, atom force microscopy (AFM), and isothermal titration </span>calorimetry (ITC). Critical pH values (pH</span>_c, pH_φ1, pH_opt and pH_φ2<span><span>) of phase transitions for ALA-GA complexes (1:1, 0.1%, w/v) without NaCl, representing the formation of soluble and insoluble complexes, were 4.95, 3.85, 3.70, and 2.30, respectively. pH and NaCl concentrations are dominant in influencing the formation of ALA-GA complexes. AFM graphs evidently indicated the formation, association, and dissociation of ALA-GA complex. ITC results confirmed that the formation of soluble ALA/GA complex was a spontaneous exothermic process, and the electrostatic interaction between ALA and GA was stronger at pH 3.0 than that at pH 4.9 and 5.6. The obtained information of this study provides insights into the interaction between ALA and GA and expands the application of ALA-based formulations in </span>food systems with desirable functionality.</span></p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2022-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"71854038","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}

{"title":"Structural, functional, and anti-cancer properties of conjugates of quinoa protein isolate and olive leaf polyphenolic extract: Application in production of bread","authors":"Mohammad Amin Aliyari ,&nbsp;Seyedeh Fatemeh Sadeghian Motahar ,&nbsp;Maryam Salami ,&nbsp;Mirko Betti ,&nbsp;Elnaz Hosseini ,&nbsp;Zahra Habibi-Kelishomi ,&nbsp;Bahram Goliaei ,&nbsp;Atiyeh Ghasemi","doi":"10.1016/j.foostr.2022.100292","DOIUrl":"10.1016/j.foostr.2022.100292","url":null,"abstract":"<div><p><span><span>Plant-based proteins are of growing interest in the food industry as an alternative to replace animal based ones, however, their functional properties are limited and research is needed in order to improve emulsifying, foaming, solubility properties. The objectives of the present study were to investigate the impacts of complexation between quinoa protein isolate (QPI) and different concentrations of olive leaf polyphenolic extract (OLE) (0.1 %, 0.2 %, 0.3 %, 0.4 %, and 0.5 %) on the structural changes, functional properties, and in-vitro gastric digestion of QPI. The cytotoxicity of the hydrolyzed QPI/OLE complex, in which proteins turn to </span>bioactive peptides<span>, was evaluated using human stomach cancer cell lines. Additionally, bread using optimum QPI/OLE complex was produced and textural, sensorial, and color properties were evaluated. Fluorescence quenching and surface hydrophobicity measurements showed that QPI and OLE were complexed mainly through hydrophobic interactions. SDS-PAGE revealed that the complexation between the protein and phenolic compounds<span> was appropriate and also complexes were highly digestible in stomach-like conditions. Additionally, OLE could enhance solubility, foaming as well as emulsification properties of QPI significantly. The rate of lipid hydroperoxide formation in QPI/OLE samples containing greater amounts of OLE was also reduced significantly. QPI/OLE complexes also exhibited a large potential to scavenge free radicals. </span></span></span><em>In-vitro</em> digestion experiment showed that the addition of OLE to the QPI solution promoted the production of bioactive peptides. According to the anti-cancer results, hydrolyzed QPI/OLE complexes exhibited a greater cell survival reduction in comparison to the OLE alone. Analysis of produced bread also revealed that the hardness of samples decreased with addition of QPI/OLE complexes. This study demonstrated that QPI/OLE complex shows the potential to be developed by food industry as a tailor-made functional food with health benefits.</p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2022-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46062582","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}

{"title":"Effect of bleaching and defatting treatment of camel skin on the color, structural and interfacial properties of extracted gelatin","authors":"Samson Olumide Fawale ,&nbsp;Tholkappiyan Ramachandran ,&nbsp;Hamed Fathalla ,&nbsp;Sajid Maqsood","doi":"10.1016/j.foostr.2022.100275","DOIUrl":"https://doi.org/10.1016/j.foostr.2022.100275","url":null,"abstract":"<div><p>The effect of defatting and bleaching of camel skin on gel-forming, structural, and interfacial properties of extracted gelatin was studied. Gelatin defatted for 6 h and bleached for 48 h (48BD-6 h) gave the highest yield (28.44%) while gelatin bleached for 24 h (24 BC) gave the highest gel strength (423.3 g). Electrophoretic analysis showed that all gelatin samples had α-chains as the predominant protein type. Fourier transformation infrared (FTIR) spectroscopy showed that all gelatin samples possessed major peaks in the amide region with reduced peak intensity recorded in defatted and bleached samples because of the loss of the triple helix state of the gelatin. X-ray diffraction analysis indicated that all the gelatin samples are basically amorphous with both weak and sharp peaks observed around 7° and broad peaks at ~19–22°. Microstructural analysis revealed highly cross-linked network with less voids in all the gelatin samples which correlated with high gel strength recorded. Colour of the gelatin powder samples were significantly improved by bleaching with an increase in the <em>L</em>^∗-value and decrease in the <em>a</em>^∗-value. These results indicates that with bleaching, gelatin molecules were oxidized, resulting in the production of gelatin cross-links, giving gelatin an improved gel strength, colour, and functionality.</p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2022-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"71815027","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}

{"title":"Properties and in vitro digestibility of a bread enriched with lentil flour at different leavening times","authors":"Veronica Gallo ,&nbsp;Annalisa Romano ,&nbsp;Pasquale Ferranti ,&nbsp;Giovanni D’Auria ,&nbsp;Paolo Masi","doi":"10.1016/j.foostr.2022.100284","DOIUrl":"10.1016/j.foostr.2022.100284","url":null,"abstract":"<div><p>The effects of three leavening times (60, 105 and 150 min) on structure and some physico-chemical and nutritional properties of bread added with 20 % of green lentil flour were investigated. Leavening time largely affected bread physico-chemical properties, leading to a significant reduction in moisture content, an increase in weight loss and a darker appearance of bread crumb as leavening time increased. Besides, crumb of bread leavened for the longest time (B150) showed a compact structure and the highest resistance to the compression, while the Young’s modulus increased linearly with the rising of leavening time. By contrast, breads leavened for shorter times (B60 and B105) had a more porous structure with more circular bubbles compared to B150, exhibiting lower deformation resistance.</p><p><span><span>Different bread macrostructure had a significant impact on the in vitro protein and starch digestibility. The α amino nitrogen release and the estimated </span>Glycemic Index (eGI) at the end of digestion reached the lowest values in bread leavened for the longest time (B150). In particular, eGI showed a linear correlation both with the Young’s modulus (R</span>² = −0.926) and macrostructural properties (R² = 0.902), suggesting that modelling bread structure by acting on leavening time can be a novel approach to develop healthier products.</p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2022-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46521923","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}

{"title":"Ultrasonic-assisted spray drying as a tool for improving the instant properties of egg white powder","authors":"Haobo Jin ,&nbsp;Shanshan Sun ,&nbsp;Zhuo Sun,&nbsp;Qi Wang,&nbsp;Yongguo Jin,&nbsp;Long Sheng","doi":"10.1016/j.foostr.2022.100289","DOIUrl":"10.1016/j.foostr.2022.100289","url":null,"abstract":"<div><p>The mechanism by which high-intensity (20 kHz) ultrasonic treatment affected the rehydration performance and microstructure of egg white<span> powder (EWP) was explored in this study. The wettability and dispersibility of EWP prepared from high-intensity ultrasound treated egg white liquid were observed to have an exciting enhancement. Furthermore, the most excellent dispersibility (65.67 s), solubility (90.33 g/100 g) and stability (98 %) of EWP were detected when ultrasonic treatment (120 W, 20 kHz, 10 mm ultrasonic horn) was performed for 10 min. SDS-PAGE results showed that ultrasonic treatment promoted the depolymerization of the original protein macromolecular aggregates. The particle size and scanning electron microscopy results also indicated that the particle size of EWP tended to decrease. Additionally, the zeta potential<span> and surface hydrophobicity analyses suggested a tendency to first increase and then decrease over time. Overall, the instant properties of EWP were improved due to the changes of protein microstructure and conformation caused by ultrasonic treatment. These results revealed the mechanism of high intensity ultrasound affecting the instant properties and microstructure of EWP, which provided a theoretical basis for improving the rehydration of other food protein powder.</span></span></p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2022-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45752536","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}

{"title":"MULTICUBED: Multiscale-multiphysics simulation of food processing","authors":"R.G.M. van der Sman","doi":"10.1016/j.foostr.2022.100278","DOIUrl":"10.1016/j.foostr.2022.100278","url":null,"abstract":"<div><p>Following a review of multiscale simulation methodology, and previous examples of multiscale models from food science, we present our multiscale simulation framework MULTI<span><math><msup><mrow></mrow><mrow><mn>3</mn></mrow></msup></math></span> (MULTICUBED), which is developed especially with food structuring processes in mind. This framework acknowledges the multiphase, multiphysics and multiscale nature of food structuring. The MULTICUBED framework assumes models at three scales: the molecular microscale, the mesoscale of the food structure, and the macroscale of food products and processing equipment. We propose the appropriate simulation methods for the various scales, and also discuss the required coupling between the scales in our framework. From our literature review we propagate the use of the Scale Separation Map as a tool to determine the required type of coupling between scales. Furthermore, we present a decision tree to aid the food science modeller choosing the right type of coupling between scales.</p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2022-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2213329122000272/pdfft?md5=b5b3755beb4d0e5ab4d5ee2db97749d2&pid=1-s2.0-S2213329122000272-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42745201","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}

{"title":"Influence of structure complexity of phenolic compounds on their binding with maize starch","authors":"Nan Chen ,&nbsp;Hao-Xiang Gao ,&nbsp;Qiang He ,&nbsp;Zhi-Long Yu ,&nbsp;Wei-Cai Zeng","doi":"10.1016/j.foostr.2022.100286","DOIUrl":"10.1016/j.foostr.2022.100286","url":null,"abstract":"<div><p>The influence of structure complexity of phenolic compounds<span><span> on their binding with maize starch was investigated. The computational results (including molecular electrostatic potential and molecular dynamics simulation) indicated that protocatechuic acid, </span>ellagic acid, naringin and tannic acid could bind with maize starch by hydrogen bonds, while the number and distribution of hydroxyl groups in phenolic compounds significantly affected the binding affinity and combination conformation. Furthermore, the microstructure, particle size, crystallinity and thermal stability of maize starch were both changed obviously through the binding with phenolic compounds, and the binding effect was more obvious induced by phenolic compounds with larger molecular size and bigger steric hindrance. All present results suggested that the amount of hydroxyl groups, molecular size and steric hindrance of phenolic compounds could affect their binding effects on starch molecules, so as to modify the structure and properties of maize starch in different degrees.</span></p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2022-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45121495","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}

{"title":"Production and stability of food-grade liposomes containing microbial carotenoids from Rhodotorula mucilaginosa","authors":"Mariana Vilar Castro da Veiga de Mattos,&nbsp;Mariano Michelon,&nbsp;Janaina Fernandes de Medeiros Burkert","doi":"10.1016/j.foostr.2022.100282","DOIUrl":"10.1016/j.foostr.2022.100282","url":null,"abstract":"<div><p><span><span><span>We demonstrated the technical feasibility of obtaining carotenoids-loaded liposomes from soybean </span>lecithins<span> using an ethanol injection technique. We evaluated the influence of three lecithin-types with different phosphatidylcholine content and microbial </span></span>carotenoids produced by yeast </span><em>Rhodotorula mucilaginosa</em><span> on liposome properties. The liposomal systems were characterized by average hydrodynamic diameter, polydispersity index, ζ-potential, and stability under different pH and heat temperature conditions commonly observed in food processing. The lecithin type and concentration used to produce liposomes significantly influence the hydrodynamic diameter, polydispersity index, and ζ-potential. In general, we observed the presence of liposomes with diameters ranging from 150 to 221 nm and a polydispersity index of approximately 0.300 when Lipoid S45 was used. The incorporation of microbial carotenoids promoted a significant increase in hydrodynamic diameter and ζ-potential, while carotenoid-loaded liposomes showed a lower polydispersity index. The carotenoid-loaded liposomes submitted to pH 3 presented a visual phase separation, while liposomes submitted at 70 °C for 15 min showed degradation of carotenoids equal to control assay (without treatment). We concluded that it is possible to incorporate microbial carotenoids in food-grade liposomal systems, allowing for further studies aimed at their application as an encapsulating and/or delivery system to be used in aqueous food products.</span></p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2022-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43835433","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}

{"title":"Structuring oil to substitute palm fat in dry-fermented poultry sausages","authors":"Johannes Dreher ,&nbsp;Marius Knorz ,&nbsp;Kurt Herrmann ,&nbsp;Nino Terjung ,&nbsp;Monika Gibis ,&nbsp;Jochen Weiss","doi":"10.1016/j.foostr.2022.100281","DOIUrl":"10.1016/j.foostr.2022.100281","url":null,"abstract":"<div><p><span>Canola oil was structured by incorporation into a transglutaminase-induced covalently crosslinked network of soy proteins in order to mimic characteristics of animal fat tissue. Wheat fibers (3% and 6%) with fiber lengths of 30, 150, and 400 µm were added, which increased hardness, but did not notably affect the desired elastic properties. The animal </span>fat mimetics containing wheat fibers showed a decreased tendency to fracture into small pieces under strong deformation. Some of the animal fat mimetics were then taken to replace palm fat from the formulation of dry-fermented poultry sausages. No differences in pH decrease by fermentation were observed, regardless of the type of fat system used. Fat particles within the sausages’ meat matrix were clearly and distinctly visible when wheat fibers were added to strengthen their structure, visibly resembling an authentic fat marbling for salami-type sausages. As the weight loss of the sausages progressed, reduction of water from these fat particles led to a slight decrease in the whitish appearance, indicating that improved stabilization might be necessary for sliced products. As palm fat has a higher hardness and less elastic properties, compared to animal fat mimetics, this was reflected in the sausages’ texture as well.</p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2022-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43376497","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}