Food Structure-Netherlands最新文献_第9页

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

IF 4.7 3区农林科学

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

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

{"title":"Surface modification of cellulose nanocrystals by physically adsorbing lactoferrin as pickering stabilizers: Emulsion stabilization and in vitro lipid digestion","authors":"Xueying Li , Penghui Sun , Liang Fu , Jie Zheng , Shiyi Ou , Caihuan Huang , Juanying Ou , Hua Zhou , Danyue Zhao , Tao Yang , Fu Liu","doi":"10.1016/j.foostr.2023.100331","DOIUrl":"10.1016/j.foostr.2023.100331","url":null,"abstract":"<div>Surface modification is a prerequisite procedure for using cellulose nanocrystals (CNCs) in food and other industries. This study reports a simple and safe procedure for CNCs surface modification using physically absorbing food protein (lactoferrin, LF) that could improve the emulsification performance and modulating emulsion lipid digestion in vitro. Modification of CNCs by LF was characterized by adsorption percentage (%), zeta-potential, atom force microscopy, and contact angle. The modification occurred electrostatically between negatively CNCs and positively LF. LF-modified CNCs are more hydrophobic and aggregation-prone depending on the ratio of protein to CNCs and pH. Emulsions stabilized by LF-modified CNCs which are characterized by visual appearance, microstructure, droplet size, and stability against lipid oxidation. Modification of CNCs by LF could improve the emulsification performance of CNCs and show high stability against lipid oxidation. In vitro gastrointestinal digestion of emulsions stabilized by LF-modified CNCs was also investigated by Free fatty acid released (FFA, %) and microstructure. Overall, emulsions stabilized by CNCs particles have lower lipid digestion extent than that of tween 20. The findings would have potential applications in fabrication of novel functional emulsions in food and other industries.</div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"37 ","pages":"Article 100331"},"PeriodicalIF":4.7,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46454920","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

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

IF 4.7 3区农林科学

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

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

{"title":"Visualization, modeling and analysis of salmon muscle structure: Based on micro-CT","authors":"Yiyuan Zhu , Enbo Xu , Jun Yin , Weidong Xu , Donghong Liu","doi":"10.1016/j.foostr.2023.100325","DOIUrl":"https://doi.org/10.1016/j.foostr.2023.100325","url":null,"abstract":"<div>Seafood analogs using culture cells or plant-based materials are rising for future food supply, but their bionic design is still an issue on finely simulating the multiscale structure and function of fishes. For salmon, we compared the back, belly and tail tissues via micro computed tomography (micro-CT) scanning with optimized tissue contrast and spatial resolution. The optimum staining conditions of salmon muscle tissue for micro-CT was 3.75 % IKI (iodine-potassium iodide) solution for 7 days, and the muscle could be separated well from fat and connective tissue. The results of visualization analysis were correlated with the texture profile analysis. A relatively high magnification (3 µm/pixel) was used with fiber tracing procedure to analyze the connection of muscle fiber bundles surrounded by soft tissue. Single muscle fiber (e.g., diameter 117 µm) was successfully and artificially separated from whole visualized tissue through manual division. Overall, this study showed a novel ultra-high-resolution method based on micro-CT to conduct digital analysis of muscle fascicle architecture, and constructed printable model of bionic animal/plant tissue for food design.</div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"37 ","pages":"Article 100325"},"PeriodicalIF":4.7,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"50202435","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comparative evaluation of soybean oil-carnauba wax oleogel as an alternative to conventional oil for potato chips frying 大豆油巴西棕榈蜡油凝胶替代传统炸薯片油的比较评价

IF 4.7 3区农林科学

Food Structure-Netherlands Pub Date : 2023-07-01 DOI: 10.1016/j.foostr.2023.100334

Dhruv Thakur , Rajat Suhag , Anurag Singh , Ashutosh Upadhyay , Pramod Kumar Prabhakar , Arun Sharma

{"title":"Comparative evaluation of soybean oil-carnauba wax oleogel as an alternative to conventional oil for potato chips frying","authors":"Dhruv Thakur , Rajat Suhag , Anurag Singh , Ashutosh Upadhyay , Pramod Kumar Prabhakar , Arun Sharma","doi":"10.1016/j.foostr.2023.100334","DOIUrl":"10.1016/j.foostr.2023.100334","url":null,"abstract":"<div>Soybean oil was structured with carnauba wax to develop oleogels which were evaluated to fry potato chips as an alternative to deep fat frying with soybean oil. The frying conditions of chips were optimized using response surface methodology (RSM). The frying temperature (147 °C) and time (4 min) of chips were decided by assessing the physical properties of the chips (hardness, color and sensory attributes). Thereafter, a comparative study was carried out between chips fried in oil and oleogel. Compared to chips fried in oil, the chips fried in oleogel absorbed approximately 23% less oil. No negative impact on the sensory scores and fatty acid composition of the chips was observed. The peak force of oleogel fried chips was also insignificantly lower (255.7 ± 17.5 g) than oil fried chips (314.2 ± 19.3 g). The appearance (color) of the oleogel fried chips was significantly better than chips fried in oil since oleogel chips had a higher lightness value (63.53 ± 3.94) than oil chips (53.59 ± 1.31). Moreover, the redness value of oleogel chips was also lower (−2.33 ± 0.47) than chips fried in oil (1.66 ± 0.49). However, significantly higher peroxide values were observed in oleogel fried chips during the storage study, which indicates its lower stability.</div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"37 ","pages":"Article 100334"},"PeriodicalIF":4.7,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43984840","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Gelling capacity of cell-disrupted Chlorella vulgaris and its texture effect in extruded meat substitutes 细胞破坏小球藻的胶凝能力及其在挤压肉类代用品中的质地效应

IF 4.7 3区农林科学

Food Structure-Netherlands Pub Date : 2023-07-01 DOI: 10.1016/j.foostr.2023.100332

Cora De Gol , Silvia Snel , Ysamar Rodriguez , Michael Beyrer

{"title":"Gelling capacity of cell-disrupted Chlorella vulgaris and its texture effect in extruded meat substitutes","authors":"Cora De Gol , Silvia Snel , Ysamar Rodriguez , Michael Beyrer","doi":"10.1016/j.foostr.2023.100332","DOIUrl":"10.1016/j.foostr.2023.100332","url":null,"abstract":"<div>Microalgae attract increasing interest in enhancing the nutritional values of plant-based foods. However, alterations in the final product’s color (by green algae) and mushy texture can be induced. In this study, we incorporated yellow Chlorella vulgaris (Cv) in pea protein-based meat substitutes and aimed to minimize properties alteration by using wet and disrupted Cv biomass. The cell wall disruption, done by high-pressure homogenization (HPH) at 150 MPa and initial biomass temperature below 10 °C, significantly increased the gelation capacity. The effect was confirmed by (i) a 10x increase in the apparent viscosity of 14% (w/w) Cv suspensions, and (ii) a 2x increase in the storage modulus (G’) of 9:1 (w/w) pea protein isolate - Cv gels. Furthermore, the HPH-treated Cv was successfully incorporated (10% (w/w)) into pea protein-based meat substitutes produced with high-moisture extrusion cooking without altering their visual appearance, hardness, or anisotropy index. Finally, spray drying or fractionation steps of the HPH-treated Cv did not improve protein gels, or meat substitutes produced thereof. This study demonstrated that disrupted Cv is a promising nutritious and sustainable ingredient for meat substitutes.</div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"37 ","pages":"Article 100332"},"PeriodicalIF":4.7,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46009245","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Impact of native pea proteins on the gelation properties of pea protein isolates 天然豌豆蛋白对豌豆分离蛋白凝胶特性的影响

IF 4.7 3区农林科学

Food Structure-Netherlands Pub Date : 2023-07-01 DOI: 10.1016/j.foostr.2023.100340

Ysamar Rodriguez, Michael Beyrer

{"title":"Impact of native pea proteins on the gelation properties of pea protein isolates","authors":"Ysamar Rodriguez, Michael Beyrer","doi":"10.1016/j.foostr.2023.100340","DOIUrl":"10.1016/j.foostr.2023.100340","url":null,"abstract":"<div>Pea protein isolates (PPI) mainly contain globulin proteins responsible for forming fragile gels affecting the texture properties of plant-based foods like extruded meat analogs. This study aims to extract a soluble protein fraction (SPF) from air-classified pea protein concentrate (PPC) containing globulins and albumins and use it directly in its liquid form to enhance the elasticity of PPI gels and extrudates produced by high moisture extrusion (HME). Two commercially available PPIs and one PPC were characterized by protein solubility, differential scanning calorimetry, and heat-induced gelation capacity by rotational rheology. Gel characterization was done by small amplitude oscillation rheology. Protein extraction at concentrations between 5% and 10% w/w and mildly alkaline pH was the most efficient way to produce functional SPF with high protein yield (> 67%). The SPF had a positive effect on the yield strain of PPI gels. However, the effect on the elastic modulus (G’) depended on the degree of protein isolate purification. Moreover, adding SPF directly as wet feed in HME reduced the brittleness of PPI extrudates. This research highlights the texture formation potential of minimally pre-processed pea protein ingredients in plant-based foods (e.g., meat analogs) manufactured with HME.</div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"37 ","pages":"Article 100340"},"PeriodicalIF":4.7,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45794864","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Characterization and functional properties of pH- and heated time-induced aggregates from red lentil protein 红扁豆蛋白pH和加热时间诱导聚集体的表征和功能特性

IF 4.7 3区农林科学

Food Structure-Netherlands Pub Date : 2023-07-01 DOI: 10.1016/j.foostr.2023.100342

Han Du , Yichen Lin , Catherine Stanton , Davor Daniloski , Emanuele Zannini , R. Paul Ross , Song Miao

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

引用次数: 0

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

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