Food Structure-Netherlands最新文献

Following a review of multiscale simulation methodology, and previous examples of multiscale models from food science, we present our multiscale simulation framework MULTI${}^3$ (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.

The influence of structure complexity of phenolic compounds on their binding with maize starch was investigated. The computational results (including molecular electrostatic potential and molecular dynamics simulation) indicated that protocatechuic acid, 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.

Underexploited sources of bio-based wall materials for bioactive compounds (such as β-carotene) encapsulation have gained increasing interest within the scientific community. In this study, the potential of amaranth (Amaranthus cruentus) grain starch and protein rich fractions as microcapsules’ wall materials to carrier β-carotene was evaluated. Microcapsules were produced by spray-drying and their morphological and physicochemical characterisation was carried out. The microcapsules presented a spherical shape (particle size distribution: 0.3–30 µm) and encapsulation efficiencies ranging from 64 % to 69 %. Results showed that protein-based microcapsules had better β-carotene storage stability as compared to starch-based microcapsules (at 8 and 25 °C). β-carotene release kinetics at 37 °C and pH 7.4 could be mainly described by structural-relaxation phenomenon using the linear superposition model. Moreover, encapsulated β-carotene exhibited higher bioaccessibility than its free form after simulated in vitro digestion tests. Microcapsules did not affect cell viability at 0.0625 mg L⁻¹ of β-carotene. Thus, amaranth grain biopolymers-based microcapsules were successfully developed as promising β-carotene delivery systems to be added to food products and consequently, to improve their functionality.

We demonstrated the technical feasibility of obtaining carotenoids-loaded liposomes from soybean lecithins using an ethanol injection technique. We evaluated the influence of three lecithin-types with different phosphatidylcholine content and microbial carotenoids produced by yeast Rhodotorula mucilaginosa 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.

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 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.

High-quality plant-based foods like meat and fish analogs should have physicochemical attributes, such as their look, feel, and taste, that mimic those of the animal-based products they replace. This study focused on the development of plant-based adipose tissue using advanced emulsion technologies. Oil-in-water high internal phase emulsions (HIPEs) assembled from soybean oil (60–85%) and soybean protein (2 wt%) were used to simulate the optical and rheological properties of beef adipose tissue. The microstructure and appearance of HIPEs containing 75 or 80% oil were like those of beef adipose tissue. However, the diameter of the adipocytes was around 100 µm in the adipose tissue, whereas the diameter of the fat droplets in the HIPEs was only around 10 µm. The shear rheology of the HIPEs and adipose tissue were similar at high temperatures (> 60 °C) but beef adipose was much harder at lower temperatures, which was attributed to fat crystallization. The hardness of the HIPEs increased with increasing fat content from 60% to 80% but then decreased when it was further raised to 85% because the emulsion broke down. The plant-based adipose tissue developed here may be useful for creating certain kinds of meat or fish analogs.

In this paper, the effect of konjac glucomannan (KGM) on the physical stability, rheological properties, and microstructure of Pickering emulsions stabilized by gliadin/sodium caseinate nanoparticles (Gli/CAS NPs) with different concentration was investigated. When the Gli/CAS NPs concentration was constant, the increase of KGM content significantly improved the storage stability of the emulsion. For emulsion samples with 20% oil content, with the increase of KGM concentration from 0.1% to 0.6%, the D₃₂ value decreased from 7.57 ± 0.24 µm to 4.47 ± 0.10 µm. The CLSM and cryo-SEM observations showed that the particles adsorbed on the oil-water interface and formed a network structure. The structure was conducive to the stability of the emulsion. Irregular bulges on the surface of emulsion with higher KGM content could be observed. When the Gli/CAS NPs concentration was 4 wt%, the viscoelasticity of emulsion was improved and the G′ and G" value of the emulsion increases with the increase of KGM content. The study showed that KGM has the potential to regulate the stability and rheological properties of emulsions, which might provide an interesting perspective for various industrial applications of functional emulsions.

Given the great innovation in pasta formulations, elucidating factors that will impact pasta behaviour during cooking is essential when alternative ingredients are incorporated. Whole wheat (W), vegetable (V) and gluten free (GF) pastas (from raw to overcooked) were analysed using a multiscale approach and compared with a standard (STD) formulation. Macroscopic (moisture content and hardness), mesoscopic (viscoelastic properties and degree of gelatinization) and molecular (¹H NMR relaxometry) properties were evaluated and coupled with discrimination analysis (by means of principal components analysis and partial least square). Results from 2-ways ANOVA indicated that the cooking time (CT) was the main factor influencing the studied properties overlapping the effect of pasta formulation (PF). The application of partial least square analysis was effective in indicating viscoelastic properties and several molecular mobility indicators as typifying features able to describe pasta behaviour during cooking and discriminating GF from their gluten-containing counterparts.

This work is dealt with how structural changes induced by konjac glucomannan (KGM) interacting with wheat protein contribute to dough properties upon the heating stage. It comparatively investigated the effects of KGM on gluten thermal-polymerization process from molecular weight, free sulfhydryl content, secondary structure and thermal stability, and then analyzed KGM-induced changes of structural and rheological properties of wheat dough with heating temperature increased. Results showed that KGM increased the average molecular weight, the β-sheet/β-turn ratio and denaturation temperature of gluten protein while decreased the content of free sulfhydryl groups. It was likely that KGM promoted the formation and stability of gluten networks upon heating by interfering sulfydryl interchange reactions and thermal denaturation. Dough structure was thus strengthened to a compact network and presented the increased elasticity and the raised resilience, springiness, cohesiveness and chewiness of textural properties by heating treatment.