Food research international (Ottawa, Ont.)最新文献_第4页

Fabrication and saltiness enhancement of salt hollow particles by interface migration.

Food research international (Ottawa, Ont.) Pub Date : 2025-02-01 Epub Date: 2025-01-02 DOI: 10.1016/j.foodres.2024.115663

Kailin Ye, Jiafeng Chen, Xinyu Zhang, Jiaming Qi, Zihan Qin, Jinmei Wang

{"title":"Fabrication and saltiness enhancement of salt hollow particles by interface migration.","authors":"Kailin Ye, Jiafeng Chen, Xinyu Zhang, Jiaming Qi, Zihan Qin, Jinmei Wang","doi":"10.1016/j.foodres.2024.115663","DOIUrl":"https://doi.org/10.1016/j.foodres.2024.115663","url":null,"abstract":"The morbidity of the chronic diseases such as the hypertension and cardiovascular diseases has been increasing in recent decades. The unhealthy diet with excessive salt intake is one of the proegumenal causes. In this research, spherical hollow salt particles with high specific surface area and durable ginger flavor were prepared as a seasoning powder for salt reduction and saltiness enhancement in solid foods. The amphiphilic gum arabic (GA), soy hull polysaccharides (SHP) and their emulsions containing ginger essential oil were used to induce the NaCl to migrate to the droplet surface with the technique of spray drying. The formation mechanism, microstructure, size distribution, powder properties and sensory evaluation of the hollowed salt particles were investigated. It was found that both the SHP and its emulsion showed excellent interfacial activity at air/water (A/W) interface, resulting in good interface migration of the solutes to the droplet surface; therefore, salt particles with desired spherical hollow architecture were obtained. Whereas the formations of hollow salt particles in the samples of GA and its emulsion were worse due to their poor interfacial activities. The salt hollow particles prepared with SHP emulsions were monodisperse and had the smallest particle size (9.7 ± 0.3 μm). Their powder properties including flowability, solubility and adhesiveness showed the best among the samples. It was proved by the sensory evaluation that these salt particles received the highest score and exerted effective function in saltiness enhancement and flavor retaining. These findings could provide a new strategy for salt reduction in solid foods.","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"201 ","pages":"115663"},"PeriodicalIF":0.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143030477","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A comprehensive quantitative LC-MS/MS method for rapid gelatin source identification in food products: Comparison with PCR.

Food research international (Ottawa, Ont.) Pub Date : 2025-02-01 Epub Date: 2025-01-02 DOI: 10.1016/j.foodres.2024.115611

Jeongeun Kwon, Dasom Shin, Geon Woo Park, Gunyoung Lee, Eunju Lee, Hui-Seung Kang

{"title":"A comprehensive quantitative LC-MS/MS method for rapid gelatin source identification in food products: Comparison with PCR.","authors":"Jeongeun Kwon, Dasom Shin, Geon Woo Park, Gunyoung Lee, Eunju Lee, Hui-Seung Kang","doi":"10.1016/j.foodres.2024.115611","DOIUrl":"https://doi.org/10.1016/j.foodres.2024.115611","url":null,"abstract":"Authentication of gelatin sources are required for cultural beliefs and food integrity. This paper describes a sensitive and rapid detection of gelatin sources using liquid chromatography-tandem mass spectrometry (LC-MS/MS) method. The specific peptide markers were adopted to accurately identify bovine and porcine gelatin in pharmaceutical capsules and jellies. Multiple reaction monitoring (MRM) was employed to identify and quantify over five specific peptide markers, each characterized by its unique precursor and product ion transitions. The developed method was validated at three concentration levels in gelatin-containing products to assess its accuracy and precision. The recovery (accuracy) of the proposed method was between 80 % and 107 %, and relative standard deviation (precision) was in the range of 5.16-9.97 %. Linearity was obtained ≥ 0.99 (R2). To ensure the accuracy of ingredient labeling, the LC-MS/MS results were compared with those obtained from PCR assays. The LC-MS/MS method demonstrated exceptional sensitivity, reliably detecting gelatin adulteration at concentrations as low as 0.01 %. The developed LC-MS/MS method provides a rapid and accurate results for authenticating gelatin sources in various food products within 4 hours.","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"201 ","pages":"115611"},"PeriodicalIF":0.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143030534","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Antibacterial activity of zinc oxide nanoparticles against Shewanella putrefaciens and its application in preservation of large yellow croaker (Pseudosciaena crocea).

Food research international (Ottawa, Ont.) Pub Date : 2025-02-01 Epub Date: 2024-12-30 DOI: 10.1016/j.foodres.2024.115642

Mengqing Liu, Yuhan Mo, Zheyun Dong, Huicheng Yang, Bangchu Lin, Yongyong Li, Yongjiang Lou, Shiqian Fu

{"title":"Antibacterial activity of zinc oxide nanoparticles against Shewanella putrefaciens and its application in preservation of large yellow croaker (Pseudosciaena crocea).","authors":"Mengqing Liu, Yuhan Mo, Zheyun Dong, Huicheng Yang, Bangchu Lin, Yongyong Li, Yongjiang Lou, Shiqian Fu","doi":"10.1016/j.foodres.2024.115642","DOIUrl":"https://doi.org/10.1016/j.foodres.2024.115642","url":null,"abstract":"Specific spoilage organisms (SSOs) are the key factors affecting the deterioration of large yellow croaker. This study investigated the antibacterial activity and mechanism of Zinc oxide nanoparticles (ZnO-NPs) against Shewanella putrefaciens. The effects of different concentrations of ZnO-NPs (0.5, 1, 2 mg/mL) combined with seawater slurry ice preservation on storage quality and microbial community of large yellow croaker were further investigated. The results showed that ZnO-NPs had a strong antibacterial effect on Shewanella putrefaciens, which destroyed the integrity of the cell membrane, resulting in nucleic acid leakage and increased electrical conductivity. In addition, ZnO-NPs could effectively inhibit the proliferation of microorganisms, slow down the rate of lipid oxidation, delay the rise of pH value and total volatile basic nitrogen, and maintain the color of fish. Among them, 2 mg/mL ZnO-NPs treatment showed the best preservation effect on large yellow croaker. High-throughput sequencing results showed that Pseudoalteromonas and Shewanella became the dominant spoilage bacteria with the extension of storage time. ZnO-NPs significantly reduced the relative abundance of dominant spoilage bacteria and changed the microbial composition of fish. Inhibition of the growth of SSOs was important for delaying spoilage and prolonging the shelf-life of large yellow croaker. Therefore, ZnO-NPs combined with seawater slurry ice preservation could be used as a new storage method, which provides a new idea for food quality and safety control.","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"201 ","pages":"115642"},"PeriodicalIF":0.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143030543","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Partial gelatinization treatment affects the structural, gelatinization, and retrogradation characteristics of maize starch-dietary fiber complexes.

Food research international (Ottawa, Ont.) Pub Date : 2025-02-01 Epub Date: 2025-01-20 DOI: 10.1016/j.foodres.2025.115799

Yunmei Luo, Yuhao Zhou, Nan Xiao, Xinan Xie, Lu Li

{"title":"Partial gelatinization treatment affects the structural, gelatinization, and retrogradation characteristics of maize starch-dietary fiber complexes.","authors":"Yunmei Luo, Yuhao Zhou, Nan Xiao, Xinan Xie, Lu Li","doi":"10.1016/j.foodres.2025.115799","DOIUrl":"https://doi.org/10.1016/j.foodres.2025.115799","url":null,"abstract":"The effect of partial gelatinization (PG) treatment on the structural, gelatinization, and retrogradation characteristics of maize starch (MS)-dietary fiber (pectin, PE; konjac glucomannan, KG) complex was conducted. The result suggests that PG treatment shows an obvious effect in improving thermal stability, decreasing the viscoelastic, inhibiting starch gelatinization and retrogradation of the MS-PE/KG complex. The decreased breakdown viscosity, storage modulus, apparent viscosity, setback value, and hardness value could confirm these results. Furthermore, PG treatment had a better effect on inhibiting the gelatinization and retrogradation of the MS-0.3 %PE complex than other complexes. This result was proved by reduced setback value (by 78.96 %) and hardness value (by 54.46 % and 44.00 % during cold storage at 1 and 14 days, respectively). 0.3 %PE interacts with starch molecules through hydrogen bonding and electrostatic forces during PG treatment forming a strong starch granule structure to impede starch gelatinization and retrogradation. Moreover, the lighter iodine staining, the obvious coating thin layer, and the thicker fluorescence layer have appeared in the MS-PE/KG complex. The relative crystallinity and the short-range order degree of the MS-PE/KG complex were significantly decreased. The current findings provide the theoretical basis for MS modification to improve the quality and prolong the shelf-life of starch-based foods.","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"202 ","pages":"115799"},"PeriodicalIF":0.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143451203","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Fermentation with Lactobacillus strains, Acetobacter pasteurianus, and Torulaspora delbrueckii D1-3 improves nutritional quality and volatile profile of sea buckthorn-based cereal beverage.

Food research international (Ottawa, Ont.) Pub Date : 2025-02-01 Epub Date: 2025-01-02 DOI: 10.1016/j.foodres.2024.115547

Afusat Yinka Aregbe, Bismillah Mubeen, YuQing Xiong, Yongkun Ma

{"title":"Fermentation with Lactobacillus strains, Acetobacter pasteurianus, and Torulaspora delbrueckii D1-3 improves nutritional quality and volatile profile of sea buckthorn-based cereal beverage.","authors":"Afusat Yinka Aregbe, Bismillah Mubeen, YuQing Xiong, Yongkun Ma","doi":"10.1016/j.foodres.2024.115547","DOIUrl":"https://doi.org/10.1016/j.foodres.2024.115547","url":null,"abstract":"Recently, there has been a growing demand for plant-based beverages that meet nutritional and health needs and have an appealing taste. This study investigated the impact of fermentation with Lactobacillus strains, Acetobacter pasteurianus, and Torulaspora delbrueckii D1-3 on the nutritional quality and aroma compound profile of a sea buckthorn-based cereal beverage. The mixed starter fermented samples, specifically S-APTD (SBCB inoculated with A. pasteurianus, and T. delbrueckii D1-3), showed significant increases in protein and free amino acid (FAA) content, recording values of 9.02 ± 0.01 mg/g and 5468.33 ± 20.31 µg/g, respectively. Proanthocyanidin and β-carotene contents were significantly higher in the mixed SBCB compared to the control, particularly in samples containing A. pasteurianus. Interestingly, the fermentation process also resulted in the reduction and absence of butanoic acid, which was higher in the control, and the complete degradation of phthalates present in the control. Phenylethyl alcohol emerged as the dominant alcohol in SBCB, particularly in the mixed starter fermented samples, while lactic acid was the most prevalent acid in the mixed starter samples except S-APLA (SBCB inoculated with A. pasteurianus and Lactobacillus acidophilus). Ultimately, a functional beverage with enhanced nutritional value and an improved aroma profile can be developed through fermentation with these strains.","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"201 ","pages":"115547"},"PeriodicalIF":0.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143030492","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Unveiling diversity in amino acid stable isotope profiles for classifying rice varieties, refining types and cultivation systems.

Food research international (Ottawa, Ont.) Pub Date : 2025-02-01 Epub Date: 2025-01-03 DOI: 10.1016/j.foodres.2024.115567

Zoe Giannioti, Alberto Roncone, Luana Bontempo

{"title":"Unveiling diversity in amino acid stable isotope profiles for classifying rice varieties, refining types and cultivation systems.","authors":"Zoe Giannioti, Alberto Roncone, Luana Bontempo","doi":"10.1016/j.foodres.2024.115567","DOIUrl":"https://doi.org/10.1016/j.foodres.2024.115567","url":null,"abstract":"Isotope Ratio Mass Spectrometry (IRMS) is a promising tool in organic authentication cases. Premium-priced Italian rice varieties (Carnaroli, Arborio, Baldo) are used in cuisines worldwide for their unique qualitative properties. Organic authentication of rice by morphological assessment is unfeasible, while its market availability at different refining stages (brown, white) further increases the data variability. In this study, bulk and compound-specific (CS) - IRMS analysis of nine rice amino acids (AAs), by elemental analyser (EA) - IRMS and gas chromatography (GC) - combustion (C) - IRMS, respectively, were applied in order to explore their organic authentication potential in cases involving different rice varieties and refining types. The individual and interactive effects of the different variables were assessed on the δ13CAAs, δ15NAAs, δ13Cbulk and δ15Nbulk, and the sample classification was attempted by linear discriminant analysis (LDA) and decision tree analysis (DTA). Organic authentication of brown rice was achieved by CS-IRMS. Generic rice was differentiated from all Italian organic and conventional varieties (δ15Nleucine < 2.5 ‰). The δ13C values of glutamic acid, glycine, phenylalanine and proline, significantly contributed to the complete LDA separation of conventional Arborio, conventional Carnaroli and organic Carnaroli samples. This study showcases the interplay between refining type, variety and cultivation, which should be considered in cases of organic authentication by IRMS methods.","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"201 ","pages":"115567"},"PeriodicalIF":0.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143030557","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Differences in in vitro bioavailability, bioaccessibility, and antioxidant capacity depending on linkage type of luteolin 4'-O-glucosides.

Food research international (Ottawa, Ont.) Pub Date : 2025-02-01 Epub Date: 2025-01-13 DOI: 10.1016/j.foodres.2025.115746

Young Sung Jung, Davin Jang, Mi-Seon Kim, Chi Heung Cho, Hyunbin Seong, Sang-Ho Yoo, Dong-Ho Seo, Dae-Ok Kim

{"title":"Differences in in vitro bioavailability, bioaccessibility, and antioxidant capacity depending on linkage type of luteolin 4'-O-glucosides.","authors":"Young Sung Jung, Davin Jang, Mi-Seon Kim, Chi Heung Cho, Hyunbin Seong, Sang-Ho Yoo, Dong-Ho Seo, Dae-Ok Kim","doi":"10.1016/j.foodres.2025.115746","DOIUrl":"https://doi.org/10.1016/j.foodres.2025.115746","url":null,"abstract":"This study investigated the effect of glycosylation on the antioxidant capacities of luteolin by analyzing the differences in in vitro bioaccessibility, bioavailability, and bioactivity based on glucose anomers. Luteolin, luteolin 4'-O-alpha-glucoside (L4αG), and luteolin 4'-O-beta-glucoside (L4βG) were used to obtain clear and direct research results, excluding the influence of complex food matrices. L4αG exhibited lower water solubility, digestive stability, and aglycone-releasing ability compared to L4βG. However, L4αG most effectively alleviated intracellular oxidative stress in H2O2-induced Caco-2 cells by inhibiting the mitogen-activated protein kinases and activating nuclear factor erythroid-2-related factor signaling pathways. The findings suggested that the alpha-anomer of glucose in L4αG significantly (p < 0.05) enhanced intracellular antioxidant capacity by activating the cellular antioxidant enzyme systems rather than acting as an exogenous scavenger compared to L4βG. This study highlights a new approach for exploring natural antioxidants based on flavonoid aglycones with high cell affinity and electron-donating capacity.","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"202 ","pages":"115746"},"PeriodicalIF":0.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143451264","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Polyphenol compounds contributing to the improved bioactivities of fermented Rubus chingii Hu. 有助于提高发酵胡颓子生物活性的多酚化合物。

Food research international (Ottawa, Ont.) Pub Date : 2024-12-01 Epub Date: 2024-10-22 DOI: 10.1016/j.foodres.2024.115218

Yuhan Cheng, Yuting Wang, Tongji Yuan, Jianhua Xie, Qiang Yu, Yi Chen

{"title":"Polyphenol compounds contributing to the improved bioactivities of fermented Rubus chingii Hu.","authors":"Yuhan Cheng, Yuting Wang, Tongji Yuan, Jianhua Xie, Qiang Yu, Yi Chen","doi":"10.1016/j.foodres.2024.115218","DOIUrl":"https://doi.org/10.1016/j.foodres.2024.115218","url":null,"abstract":"This research aims to evaluate the phenolic composition, antioxidant and enzyme inhibition activities of fermented Rubus chingii Hu wine, and explore the correlation between them. TPC (Total Phenolic content) and TFC (Total Flavonoid content) increased rapidly from 0 h to 72 h, followed by a slight decrease in TPC and a significant decrease in TFC. Fermentation could significantly increase the antioxidant activity and α-amylase/α-glucosidase enzyme inhibitory activity of Rubus chingii Hu. A total of 39 polyphenols and organic acids in fermented Rubus chingii Hu were identified by UPLC-ESI-Q-TOF-MS/MS and 11 of them were quantitatively analyzed. After fermentation, the contents of all the detected polyphenol compounds, except for quercetin and ellagic acid, significantly increased (p < 0.05). Correlation analysis showed that protocatechuic acid and catechin played an important role in the antioxidant activity of fermented Rubus chingii Hu, while protocatechuic acid and hypericin played an important role in the α-amylase inhibition activity. This study indicated that Rubus chingii Hu could be applided as a potential meterial for the wine production, and has the potential to be a functional food for promoting health.","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"197 Pt 1","pages":"115218"},"PeriodicalIF":0.0,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142735342","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Citrus fibers improve rheology of OSA starch-based high internal phase emulsion for 3D printed elderly foods. 柑橘纤维改善了基于 OSA 淀粉的高内相乳液的流变性，适用于 3D 打印老年食品。

Food research international (Ottawa, Ont.) Pub Date : 2024-12-01 Epub Date: 2024-10-22 DOI: 10.1016/j.foodres.2024.115215

Fan Yang, Dong Jiang, Qiuhui Hu

{"title":"Citrus fibers improve rheology of OSA starch-based high internal phase emulsion for 3D printed elderly foods.","authors":"Fan Yang, Dong Jiang, Qiuhui Hu","doi":"10.1016/j.foodres.2024.115215","DOIUrl":"https://doi.org/10.1016/j.foodres.2024.115215","url":null,"abstract":"3D printing ready-to-eat emulsions using trans-fat-free edible oil, presents a significant challenge due to the complexities involved in achieving the necessary material structure, rheological properties, and stability. This study fabricated High Internal Phase Emulsions (HIPEs) stabilized with citrus fibers and octenyl succinic anhydride (OSA) modified waxy starch, serving as the printable inks for 3D-printable elderly foods. These printable inks exhibited a pseudoplastic gel structure, which provided enhanced extrudability and improved shape retention. The incorporation of citrus fiber, water, OSA starch, sunflower oil at a concentration of 0.3 wt%, 22.7 % wt %, 2 % wt%, 75 wt% in the 3D-printed HIPEs resulted in optimal addition, yielding the highest level of shape accuracy. Compared to the addition of OSA-modified starch, microstructural analysis and rheological testing (using Lissajous-Bowditch plots) indicated that the addition of citrus fiber had a greater impact on the rheological and textural properties of the HIPEs, which improved shape retention and fluidity of the HIPEs, and ensure the stability of continuous extrusion printing. Additionally, bionic tribological properties demonstrated that tribological properties of the prepared HIPEs were very close to the ones of mayonnaise, which indicating that the prepared HIPEs had smooth texture and easy-to-chew properties for the elderly. These findings offered a comprehensive understanding of the structure-function relationship between the molecular structures of HIPEs and their 3D printability, providing technical insights for the development of 3D-printed emulsion-based ready-to-eat elderly food products. This study provided a good industrialized method for HIPEs stabilized with only fruit dietary fiber and modified starch, and facilitated the development of emulsion-based ready-to-eat food products with 3D printability.","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"197 Pt 1","pages":"115215"},"PeriodicalIF":0.0,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142735255","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Quantification of phase separation in high moisture soy protein extrudates by NMR and MRI. 利用核磁共振和磁共振成像对高水分大豆蛋白挤出物中的相分离进行量化。

Food research international (Ottawa, Ont.) Pub Date : 2024-12-01 Epub Date: 2024-10-24 DOI: 10.1016/j.foodres.2024.115225

Sam A Kuijpers, Gert-Jan Goudappel, Thom Huppertz, John P M van Duynhoven, Camilla Terenzi

{"title":"Quantification of phase separation in high moisture soy protein extrudates by NMR and MRI.","authors":"Sam A Kuijpers, Gert-Jan Goudappel, Thom Huppertz, John P M van Duynhoven, Camilla Terenzi","doi":"10.1016/j.foodres.2024.115225","DOIUrl":"https://doi.org/10.1016/j.foodres.2024.115225","url":null,"abstract":"High-moisture (HM) extrusion is the dominant industrial process to create structured plant-based protein products that can be used for animal-free meat alternatives. Yet, the underlying mechanisms, such as phase separation, that govern structure formation in plant-protein extrudates, are still poorly understood. Current hypotheses require experimental data in order to be verified, but measurement techniques able to quantify phase-separated anisotropic protein extrudates are lacking, or have yet to be validated. In this study, Low-Field Time Domain (LF TD)-NMR and High-Field (HF) MRI techniques have been employed to unravel phase separation in HM extrudates of soy proteins. Results show that swelling with water enhances the 1H NMR/MRI signal-to-noise ratio in the measurements and unveils the presence of lamellar regions, while freeze-thawing enhances phase separation due to freeze concentration. Phase separation could be quantified by the observation of two distinct populations by LF TD-NMR T2 measurements. MRI images of dead-stop ribbon samples from interrupted HM extrusion revealed how the thickness of the aligned lamellar regions increases during passage of the protein melt through the cooling die. We conclude that TD-NMR can quantify phase separation, while spin-echo MRI can spatially resolve the lamellar structure conformation of HM extrudates. Thus, NMR and MRI are powerful techniques for non-invasively characterizing ex situ structure formation during HM extrusion, and for validating hypotheses on shear- and temperature-induced phase separation.","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"197 Pt 1","pages":"115225"},"PeriodicalIF":0.0,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142735349","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0