Food Structure-Netherlands最新文献

The current research examines the effect of transglutaminase (TG) addition on novel bigel formulation based on a mixture of a chickpea-potato protein hydrogel and a glycerol monostearate (GMS)-oleogel processed using a hot emulsification procedure. Enzyme addition led to an increase in hardness and storage modulus values while similar melting behavior was found for both bigels with the main peak between 53–55 °C resulting from the GMS-oleogel melting. TGA thermograms of both bigels exhibited similar four weight-loss regions, with the control bigel having higher amount of bound water (∼56 %) compared to the TG-crosslinked bigel (∼50 %), which can be related to the higher stickiness of the control bigel. Confocal and cryo-HR-SEM imaging revealed the formation of a chickpea/potato protein network embedded with GMS oleogel droplets. Upon cooking, both bigels had crispy orange-brown surface with higher hardness and moderate browning due to the Maillard reaction.

This paper investigated the differences in the structure and properties of diglyceride (DAG) oleogels (DAG as the oil phase) and triglyceride (TAG) oleogels (TAG as the oil phase) with different gelator concentrations of beeswax (BW) and monoacylglycerol (MAG). When BW was used as gelator, compared with TAG oleogels, the mass of β′ crystals in DAG-oil based oleogels increased, the crystal network stability improved, and the G′ increased. In addition, the DAG-oil based oleogels prepared with BW showed hydrogen bonds. When MAG was used as gelator, the G′, the thermal and crystal network stability of DAG-oil based oleogels decreased compared to TAG oleogels, and large number of crystal clusters were formed. In addition, DAG-oil based oleogels showed lower oxidative stability than TAG oleogels. These results contribute to a better understanding the properties of DAG oil based oleogels and facilitate the development of low-fat functional plastic products.

Crystallization behavior within oil-in-water emulsion is a key factor for the properties and stability of many food products. Confocal Raman microscopy is a promising method to study such complex structures in situ. This study aimed at evaluating the feasibility of confocal Raman microscopy for visualizing milk fat crystallization and establishing a reliable data acquisition and processing methodology. Milk fat globules from raw milk were fixated in an agarose gel and crystallized at different temperatures. Confocal Raman microscopy was applied to collect two-dimensional area scans and supporting images were obtained by polarized light microscopy. The results revealed differences in lipid characteristics, crystal formation, and spatial distribution as a result of crystallization. Specific C-C stretching vibrations at 1063, 1083, and 1125 cm-1 were found to indicate lipid chain mobility and provide quantitative information on crystallinity. Additionally, the study successfully identified the triple-layered milk fat globule membrane. Different approaches for processing spectroscopic data were compared, emphasizing the importance of proper data handling. This novel spectroscopy imaging approach has significant potential in enhancing our understanding of structural heterogeneities of crystallized structures within complex food matrices.

Polyethylene terephthalate (PET) is a commonly used polymer in many industry sectors including confectionery industry. In the latter, PET is utilized for single-use moulds for chocolate manufacturing. Despite the broad application of PET in these areas, information regarding its influence on chocolate gloss and surface properties is not available. Meanwhile, it is already well established that fat crystal modification influence these properties (including gloss) distinctly. To bridge this disparity, this study examined how amorphous and glycol-copolymerized PET sheets influence non-pre-crystallised and pre-crystallised dark chocolate properties throughout a 28-day storage period. Polymorphic properties of cocoa butter were analysed via DSC. Non-pre-crystallised and pre-crystallised chocolate surfaces were characterised regarding colour, gloss, polarity, adhesion, roughness, and topography. While pre-crystallised chocolate shows consistent results, non-pre-crystallised chocolate experiences considerable changes in surface properties due to fat crystal transitions during storage. The findings show that the polymorphic state had a major impact on chocolate surface properties. Furthermore, results demonstrated that the type of PET had a significant impact on chocolate surface properties as well. Pre-crystallised chocolate gloss was significantly impacted by the choice of PET contact material. As a result, pre-crystallised chocolates exhibited a larger tendency to gloss inhomogeneities following amorphous PET monolayer sheet contact.

The gelation behaviour of two different pea protein isolates and one soy protein isolate were investigated with a focus on the role of the protein properties. Protein solubility was the lowest in pH 3 citrate-phosphate buffer (<10% w/w), increased in pH 7.4 phosphate-buffered saline (12–21% w/w), and was the highest in pH 7.6 MilliQ water (∼20–40% w/w). Heat-induced gelation conditions for the protein sources were sensitive to both the soluble and the insoluble fractions as obtained during extraction. At low protein concentrations (≤5% w/v), the proteins started to lose their viscoelastic behaviour and exhibited predominantly viscous properties. Fitting of the fractional Kelvin-Voigt model to the frequency sweeps showed an increase in the fractal gel strength with increasing protein concentration. Secondary structures of the soluble species showed mostly unordered proteins, suggesting that the proteins were denatured during the commercial extraction process although gelation has to date been suggested to be highly dependent on the denaturation of soluble proteins. Synchrotron Radiation Circular Dichroism measurements of the insoluble proteins showed a significant amount of ordered protein structures. SEM imaging of the gels also suggested a new gelation pathway in which insoluble proteins act as dispersed fillers within a continuous matrix of soluble proteins. This research elucidated the role of different protein fractions, globulins and albumins, and their secondary structure in the formation of a gel network and how this affects their viscoelastic behaviour.

Gloss is an important criterion for chocolate quality and hence consumer acceptance. Gloss inhomogeneities, meaning glossy and matt spots on chocolate surfaces, remain a problem as they occur even after apparently optimal pre-crystallisation and cooling of chocolates. The presented study dealed with clarifying the complex interactions between dark chocolate with different surface-active substance (SAS) in contact with several mould materials by focusing on changes in chocolate surface properties and formation of gloss inhomogeneites. Contact materials used were polycarbonates (PC) and silicone. They varied in surface properties, specifically in roughness and surface free energy (SFE). PGPR, soy, and sunflower lecithin were used as SAS to alter the chocolate mass’ interface properties. Beside mould material’s surface properties, gloss (inhomogeneities), color, surface topography, roughness, and SFE were examined. Results showed that gloss and its inhomogeneities were significantly influenced by the contact material. Compared to PC, silicone had a significantly different impact on chocolate’s SFE and roughness. Topography images obtained by Atomic Force Microscopy revealed microstructural variations in the different gloss areas. Contact material and SAS had an impact on the microstructure as well. A statistical analysis further revealed that the contact materials' SFE and its dispersive share influence the formation of gloss inhomogeneites.

Food structure and addition of encapsulated compounds can impact the gastro-intestinal digestion of food. Flaxseed oil was encapsulated by complex coacervation using soluble pea protein and gum arabic as shell materials, dried by either spray or electrostatic spray drying and incorporated into sourdough dough before baking. Three bread formulations were prepared using spray-dried (B-SD), electrospray-dried coacervates (B-ES) and free ingredients used in the encapsulation (B). The standardised semi-dynamic INFOGEST in vitro digestion method was used. Cumulated protein/free NH₂ release and cumulated free fatty acids (FFA) release were used to assess protein and lipid digestion. Coacervates were resistant to bread preparation since they were visible in B-SD and B-ES. The total release of protein, free NH₂ and FFA by the end of intestinal digestions ranged between 41.58–45.23%, 1.08–1.22 µmol/g protein and 22.26–63.54%, respectively. There were no significant differences between formulations. There was a statistically significant increase (p < 0.5) of about three times in FFA release between the oral and gastric phases. Our findings help to understand the behaviour of coacervates when incorporated into solid food. In this study, the delivery structures did not affect in vitro digestion and may be used to increase the polyunsaturated fatty acid content by 50%.

This study aimed to prepare soybean oil oleogels with glycerol monostearate (GMS) and native surfactin organogelators. The effects of surfactin addition on the properties and microstructure GMS oleogel properties were evaluated. Gelation time, rheological and thermal properties, microscopy, Fourier transform infrared spectra, X-ray diffraction patterns, and oil binding capacity were determined. Results showed that addition of surfactin shortened the gelation time, enhanced hardness, oil binding capacity, apparent viscosity and gel strength, reduced crystals size and melting temperatures, increased crystallization temperature. GMS-surfactin oleogels showed larger mechanical resistance on compression. Hydrogen bonds were the main force for the formation of three-dimension oleogel network. Surfactin addition changed the crystal structure and β and β′ coexisted in oleogels. Oleogels with more stable texture and desirable properties were formed due to the addition of surfactin. Results indicated that surfactin addition could adjust the properties and micro-structure of GMS oleogels.

Lipid oxidation is a major cause of product deterioration in protein stabilised oil-in-water food emulsions. The impact of protein emulsifiers on lipid oxidation and the stability depends on the specific type of protein emulsifiers used and the redox conditions in the emulsion. However, the exact impact of these protein emulsifiers at the oil-water interface on lipid oxidation and the mechanism of lipid-protein co-oxidation are currently unknown. Here, we developed a cryo-correlative light and electron microscopy (cryo-CLEM) platform for co-localising the oxidation of lipids and proteins. For this first implementation of cryo-CLEM for food oxidation studies we optimised specifically the part of cryo-fluorescence microscopy (cryo-FM) by adding parts that prevent fogging on the sample and enable homogeneous laser illumination. We showed that lipid oxidation in food emulsions can be observed at cryogenic temperature using fluorescence imaging of the fluorophore BODIPY 665/676 that we employed earlier as a lipid oxidation sensor at room temperature. Using cryo-transmission electron microscopy (cryo-TEM), we observed that more protein aggregates are found at the droplet interfaces in oxidized emulsions compared to fresh emulsions. Our cryo-CLEM platform paves the way for future cryo-correlative oxidation studies of food emulsions.