Food Structure-Netherlands最新文献

{"title":"Effect of amylose content and crystal type on the structure and digestibility of starch-fatty acid complex nanoparticle","authors":"Mingyue Liu ,&nbsp;Xiaonian Wu ,&nbsp;Xiaoyan Wang ,&nbsp;Yuling Jiang ,&nbsp;Zhengyu Huang ,&nbsp;Yong Fang ,&nbsp;Qinlu Lin ,&nbsp;Yongbo Ding","doi":"10.1016/j.foostr.2023.100336","DOIUrl":"10.1016/j.foostr.2023.100336","url":null,"abstract":"<div><p><span>To understand how amylose<span><span><span> content and crystal type regulated the digestibility of starch–lipid complex nanoparticles, this study used waxy </span>corn </span>starch (WCS), normal corn starch (NCS) and high-amylose corn starch (HCS) with different amylose contents and NCS (A-type), potato starch (PtS, B-type) and pea starch (PS, C-type) with different crystal types to investigate the effects of amylose content and crystal type on the structure and digestibility of starch-lauric acid (LA) complex nanoparticles. A significant increase in complex index (CI), R</span></span>_1047/1022, relative crystallinity, and enthalpy of gelatinization (ΔH) was found in starch-LA complex nanoparticles with amylose contents increasing. The increases in resistant starch (RS) and slowly digestible starch (SDS) contents of WCS-LA complex nanoparticles, NCS-LA complex nanoparticles and HCS-LA complex nanoparticles were 29.33%, 40.29% and 93.90% compared to their respective controls. Furthermore, PtS-LA complex nanoparticles (PtS-LANPs) showed the highest increase in CI, R_1047/1022, relative crystallinity, and ΔH compared to NCS-LA complex nanoparticles (NCS–LANPs) and PS-LA complex nanoparticles (PS-LANPs). For RS and SDS contents, the highest increased was found in PtS-LANPs (56.99%), followed by NCS–LANPs (40.29%) and PS-LANPs (31.44%) as compared to their respective controls. Results could provide basic data to prepare starch–lipid complex nanoparticles with desired digestibility.</p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"37 ","pages":"Article 100336"},"PeriodicalIF":4.7,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41498877","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":"Development of healthier and industrially applicable oleogel with low saturated fatty acid content using a small amount of high-melting fat","authors":"Noritaka Oishi ,&nbsp;Hiroki Umemoto ,&nbsp;Ryo Sasaki ,&nbsp;Haruhiko Koizumi ,&nbsp;Satoru Ueno","doi":"10.1016/j.foostr.2023.100333","DOIUrl":"10.1016/j.foostr.2023.100333","url":null,"abstract":"<div><p>We aimed to develop a low-saturated fat oleogel with a small amount of high-melting fat and elucidate its gelation<span> mechanism. Fully hydrogenated rapeseed oil rich in behenic acid (FHR-B), fully hydrogenated rapeseed oil rich in stearic acid (FHR-S), fully hydrogenated fish oil extracted from sardines (FHF), fully hydrogenated beef tallow (FHBT), fully hydrogenated palm oil (FHP), and fully hydrogenated hard palm mid-fraction (FHHPMF) were used as oleogelators. The gelation ability, chemical composition, crystal morphology, polymorphism, and melting properties of the prepared samples were evaluated. FHR-B, FHF, FHP, and FHHPMF formed gels with 2 wt% or lower concentrations. High-melting fat with a high gelation ability formed fibrous crystals with a high aspect ratio, that is, whisker crystals, in canola oil. The crystal morphology was affected by the triacylglycerol composition. Moreover, high-temperature storage caused the separation of TAGs, affecting the crystal morphology. Hence, high-melting fats with complex TAG compositions showed different gelation behaviors depending on the storage temperature. We confirmed that FHHPMF exhibited exceptionally high gelation ability, forming a gel at only 0.5 wt%. Therefore, FHHPMF may be a suitable oleogelator for industrial use with a controllable saturated fatty acid content and waxy mouthfeel.</span></p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"37 ","pages":"Article 100333"},"PeriodicalIF":4.7,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41272062","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":"Beeswax and monoglycerol-based oil foam: Effect of oil type and oleogelator concentration on physicochemical, rheological properties and storage stability","authors":"Sayed Amir Hossein Goli ,&nbsp;Mohammad Rezvani,&nbsp;Maryam Abdollahi","doi":"10.1016/j.foostr.2023.100343","DOIUrl":"10.1016/j.foostr.2023.100343","url":null,"abstract":"<div><p>Four oil types (coconut oil, rapeseed oil, sunflower oil, and flaxseed oil) and glycerol monostearate-beeswax mixture (GMS-BW; 1:1), as an oleogelator, at different concentrations (5%, 7.5%, 10%, and 12.5% w/w) were used to fabricate oil foam. Due to the higher overrun (∼38–45%) and foam stability (lower oil loss, 6–8%), intermediate firmness (∼0.55–0.60 N), and smaller bubble size (∼28 µm), sunflower oil foam (SOF) and flaxseed oil foam (FOF) containing 12.5% oleogelator were chosen for further experiments. X-ray diffraction revealed that oil type had no significant effect on polymorphism. Furthermore, FOF sample presented higher melting and crystallization enthalpy than SOF related to the stronger network confirmed by a higher G′ value (130,000 Pa) and yield stress (130 Pa) as well as its longer linear viscoelastic region (P &lt; 0.05). Over storage time, overrun and oil loss of both samples decreased especially at room temperature, whereas firmness increased due to the further crystals’ interactions.</p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"37 ","pages":"Article 100343"},"PeriodicalIF":4.7,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42308848","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":"Utilization of coffee pulp for the production of sustainable cellulosic composite and plant-based hydrogel as a potential human wound dressing","authors":"Sarana Rose Sommano ,&nbsp;Pensak Jantrawut ,&nbsp;Jiraporn Sangta ,&nbsp;Baramee Chanabodeechalermrung ,&nbsp;Piyachat Sunanta ,&nbsp;Cassie Bakshani ,&nbsp;William Willats","doi":"10.1016/j.foostr.2023.100347","DOIUrl":"10.1016/j.foostr.2023.100347","url":null,"abstract":"<div><p><span>In this study, coffee pulp cellulose<span><span><span> (CPC) was recovered from the coffee pulp biomass generated during wet processing of Arabica coffee using the following sequential extractions. As for screening, the </span>Microarray Polymer Profiling (MAPP) was used to characterize the gylco The alcohol-insoluble fraction (AIF) was obtained from dried coffee pulp following by </span>dichloromethane and ethanol to remove fat-soluble components. Ammonium oxalate extraction yielded insoluble dietary fiber, and lignin was removed from the pectin-free fraction using hydrogen peroxide and </span></span>sodium<span><span> borohydride. The resulting coffee pulp cellulose (CPC) was obtained after drying. Pectin was not detected in the cellulose fraction, indicating that the extraction was only partially successful in purifying the soluble and non-soluble polysaccharides. Structural damage and the presence of lignin and </span>hemicellulose<span><span> were also observed in the cellulose, as evidenced by its shredded morphology and Fourier Transform Infrared spectra. Cellulosic coffee pulp-based hydrogels were fabricated with of CPC ranging from 0.25 to 1.00 g with alginate and pectin as hydrophilic polymers and cross-linked by </span>calcium chloride. The hydrogel with the lowest CPC concentration demonstrated a porous structure that allowed water molecules to diffuse into the material, causing it to swell or increase in size. The hydrogel with 0.38 g CPC had the highest maximum swelling degree (MSD), while incorporating CPC at 0.50 g resulted in the longest durability, as determined by the integrity value. The study found that all formulations of the hydrogel exhibited no toxicity towards HaCaT cells. This suggests the possibility of the industrial recovery of cellulose from underutilized materials, providing a sustainable solution to supply chain challenges.</span></span></p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"37 ","pages":"Article 100347"},"PeriodicalIF":4.7,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43573313","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":"Formation of nanoparticles from ethanol-denatured whey proteins","authors":"Theodore Sentoukas ,&nbsp;Garoufalia Charitou ,&nbsp;Janine Wagner ,&nbsp;Anja Maria Wagemans ,&nbsp;Thomas Moschakis ,&nbsp;Aristeidis Papagiannopoulos","doi":"10.1016/j.foostr.2023.100337","DOIUrl":"10.1016/j.foostr.2023.100337","url":null,"abstract":"<div><p>Protein denaturation can be exploited to modulate its physicochemical properties and create different micro- or nano- structures that could be used for the development of innovative protein-enriched food formulations. This study introduces a novel approach for the production of nanoparticles by denaturing whey protein isolate with ethanol. Whey proteins were subjected to water/ethanol mixtures containing up to 70% w/w ethanol, at varying pH values and NaCl concentrations, to prepare protein nanoparticles in a controlled manner. Confocal microscopy, ATR-FTIR spectroscopy, fluorescence spectroscopy, laser diffraction analysis, and dynamic light scattering were employed to investigate their impact on protein denaturation and nanoparticles’ characteristics. A steep decrease of hydrophobicity up to 50% w/w ethanol was found. A dependence between denaturation and lower pH values was observed. Confocal microscopy revealed that small changes in pH affected the protein’s microstructure, while controlling ethanol concentration allowed for the production of different nanoparticles within narrow pH ranges. High concentrations of NaCl led to extended aggregation even at low ethanol content, while nanoparticles were formed at low NaCl (50 mM) and 30% w/w ethanol. Overall, ethanol denaturation of whey proteins presents a promising technique for the formation of protein nanoparticles.</p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"37 ","pages":"Article 100337"},"PeriodicalIF":4.7,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45424164","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":"Impact of relative humidity and temperature oscillations mimicking authentic storage during shipping on whey proteins powders properties","authors":"J. Burgain ,&nbsp;G. Francius ,&nbsp;L. Cvetkovska ,&nbsp;C. Paris ,&nbsp;M. Alexander ,&nbsp;C. Ray ,&nbsp;S. El-Kirat-Chatel ,&nbsp;C. Gaiani","doi":"10.1016/j.foostr.2023.100326","DOIUrl":"10.1016/j.foostr.2023.100326","url":null,"abstract":"<div><p>The impact of authentic storage conditions during shipping was tested on whey protein concentrate powders as environmental conditions heavily influence shelf-life performance. Most experimental studies are conducted at constant conditions of temperature and/or humidity whereas in real shipment conditions powders are often transported all over the world in ships which can experience vastly different temperatures and humidity with large amplitudes from day-time to night-time. Here, industrial whey protein concentrates and β-lactoglobulin powders were stored under cycled temperatures and relative humidity fashioned from authentic data collected on ships carrying dairy powders. Protein lactosylation and denaturation, browning index, particle surface and powder functional properties were measured in order to estimate functional and physicochemical modifications occurring close to authentic storage under shipping. It was observed that oscillation amplitudes tested had no impact on powders unlike the storage duration. The presence of residual lactose (1.5 %) in the whey protein powder induced lactosylation during storage leading to particle surface hydrophobicity and surface elasticity increases whereas for β-lactoglobulin powders (depleted in lactose), transformation of initial lactosylated proteins into advanced Maillard products was observed with no particle surface impact. The rehydration was not impacted regardless of the storage conditions and powder chemical composition.</p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"37 ","pages":"Article 100326"},"PeriodicalIF":4.7,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46895550","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":"Heterogeneous swelling of couscous particles exposed to a high relative humidity air, as revealed by TD-NMR and X-ray tomography","authors":"Ilija Vego ,&nbsp;Richard T. Benders ,&nbsp;Alessandro Tengattini ,&nbsp;Frank J. Vergeldt ,&nbsp;Joshua A. Dijksman ,&nbsp;John P.M. van Duynhoven","doi":"10.1016/j.foostr.2023.100330","DOIUrl":"10.1016/j.foostr.2023.100330","url":null,"abstract":"<div><p>The mechanical behaviour of hygroscopic granular materials is highly influenced by water. The strong dependence of individual particle properties on moisture content affects the response of their packings, which can agglomerate and eventually lead to loss of product functionality. Despite the frequent occurrence of this problem in industry, only few studies tried to explore the underlying phenomena and investigate the fundamental connection between particle and packing behaviour. This work presents an experimental study that aims to link the water uptake to the microstructural changes in assemblies of couscous, a material selected to be representative of hygroscopic granular materials. In the experiments, the samples are exposed to high relative humidity (RH), and the moisture content increase is quantified with TD-NMR, along with the shift in molecular mobility. An analogous test is performed, during which x-ray tomographies are acquired continuously. We analyse the volumetric response of the sample and of thousands of particles. Despite the oversupply of water molecules available to saturate the system, the formation of a swelling heterogeneity is observed, which we attribute to the pressure gradient affecting locally the adsorption kinetics. Combining the results obtained from the two techniques, water uptake and particle swelling are found to be linearly correlated.</p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"37 ","pages":"Article 100330"},"PeriodicalIF":4.7,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47913928","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":"Alginate microcapsules produced by external gelation in milk with application in dairy products","authors":"Laura G. Gómez-Mascaraque,&nbsp;Vincent Chambon,&nbsp;Kata Trifkovic,&nbsp;André Brodkorb","doi":"10.1016/j.foostr.2023.100339","DOIUrl":"10.1016/j.foostr.2023.100339","url":null,"abstract":"<div><p><span><span>This study aims to explore possibility of production of alginate microcapsules by extrusion-dripping onto </span>bovine milk directly. As a source of calcium necessary for capsules formation, three different types of milk were used (skimmed, whole and enriched milk). In that respect, impact of milk type and properties (e.g. density, viscosity, surface tension and soluble calcium content) on capsules formation was studied. In addition, influence of alginate type and concentration on capsules formation was assessed. The properties of the milk, viscosity in particular, contributed to the greater extent of microcapsules deformation in comparison to ones produced using CaCl</span>₂<span> solution. More concentrated alginate solutions (up to 1.5%), yielded in more spherical capsules; the same was noticed with G-rich alginate. Upon microcapsules production, significant decrease in soluble calcium (23–27% reduction) and total protein content (1–4% reduction) of milk was observed; this can be assigned to the interactions with alginate network, which was further confirmed via confocal laser scanning microscopy. Encapsulation efficiency study showed that developed capsules were able to entrap blue dextrans at satisfactory extent (from 43 ± 2% to 56 ± 1%), where higher efficiency of encapsulation was achieved for the blue dextrans of higher molecular weight.</span></p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"37 ","pages":"Article 100339"},"PeriodicalIF":4.7,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46861486","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":"Surface modification of cellulose nanocrystals by physically adsorbing lactoferrin as pickering stabilizers: Emulsion stabilization and in vitro lipid digestion","authors":"Xueying Li ,&nbsp;Penghui Sun ,&nbsp;Liang Fu ,&nbsp;Jie Zheng ,&nbsp;Shiyi Ou ,&nbsp;Caihuan Huang ,&nbsp;Juanying Ou ,&nbsp;Hua Zhou ,&nbsp;Danyue Zhao ,&nbsp;Tao Yang ,&nbsp;Fu Liu","doi":"10.1016/j.foostr.2023.100331","DOIUrl":"10.1016/j.foostr.2023.100331","url":null,"abstract":"<div><p><span><span>Surface modification is a prerequisite procedure for using cellulose<span> nanocrystals (CNCs) in food<span> 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<span> 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 </span></span></span></span>oxidation. Modification of CNCs by LF could improve the emulsification performance of CNCs and show high stability against lipid oxidation. </span><em>In vitro</em><span> 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.</span></p></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}

{"title":"Visualization, modeling and analysis of salmon muscle structure: Based on micro-CT","authors":"Yiyuan Zhu ,&nbsp;Enbo Xu ,&nbsp;Jun Yin ,&nbsp;Weidong Xu ,&nbsp;Donghong Liu","doi":"10.1016/j.foostr.2023.100325","DOIUrl":"https://doi.org/10.1016/j.foostr.2023.100325","url":null,"abstract":"<div><p><span>Seafood analogs using culture cells or plant-based materials are rising for future food supply, but their </span>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.</p></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}