Pub Date : 2025-10-01DOI: 10.1016/j.foostr.2025.100484
Jose C. Bonilla , Matias A. Via , Jonathan Brewer , Mathias P. Clausen
In recent years, advances in optical microscopy techniques have significantly enhanced our ability to study food structures in unprecedented detail. This review introduces state-of-the-art imaging techniques— particularly those offering improvements in spatial resolution (super-resolution), temporal resolution, and label-free imaging—and explores their ability to advance food structure research. These techniques provide access to micrometre- and sub-micrometre-scale structural information that was previously difficult or impossible to obtain. By extending the imaging toolbox beyond traditional instruments such as laser scanning confocal, widefield, and electron microscopes, these innovations open new opportunities to probe the physical, chemical, and structural properties of food matrices. Through the integration of biophysical and materials science approaches with conventional food science, this review highlights both the current capabilities and future potential of advanced optical microscopy for investigation and innovation in food design and processing.
{"title":"Advances in optical microscopy for food structure characterization","authors":"Jose C. Bonilla , Matias A. Via , Jonathan Brewer , Mathias P. Clausen","doi":"10.1016/j.foostr.2025.100484","DOIUrl":"10.1016/j.foostr.2025.100484","url":null,"abstract":"<div><div>In recent years, advances in optical microscopy techniques have significantly enhanced our ability to study food structures in unprecedented detail. This review introduces state-of-the-art imaging techniques— particularly those offering improvements in spatial resolution (super-resolution), temporal resolution, and label-free imaging—and explores their ability to advance food structure research. These techniques provide access to micrometre- and sub-micrometre-scale structural information that was previously difficult or impossible to obtain. By extending the imaging toolbox beyond traditional instruments such as laser scanning confocal, widefield, and electron microscopes, these innovations open new opportunities to probe the physical, chemical, and structural properties of food matrices. Through the integration of biophysical and materials science approaches with conventional food science, this review highlights both the current capabilities and future potential of advanced optical microscopy for investigation and innovation in food design and processing.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"46 ","pages":"Article 100484"},"PeriodicalIF":5.9,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145466487","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}
Pub Date : 2025-10-01DOI: 10.1016/j.foostr.2025.100482
Erwin R. Werner , Megan E. Govers , Alejandro G. Marangoni , Andrew J. Gravelle
Due to the health and environmental concerns of saturated and trans fats, oleogelation—particularly using natural waxes—has gained attention as a promising method to structure liquid oils and improve the nutritional and sensory attributes of alternative meat products. However, their limited mechanical performance hinders the complete replication of animal fat functionality. This study evaluated the effect of incorporating fully saturated hard fat (HF) or mixed mono- and diglycerides (MDG) on the large deformation behavior and storage stability of wax-based oleogels. Five natural waxes were screened: candelilla (CLW), carnauba (CRW), rice bran (RBW), sunflower (SFW), and beeswax (BW). Mechanical analysis showed the addition of HF failed to produce cooperative interactions across all waxes, resulting in decreased gel strength. MDG reduced gel strength of CRW-based oleogels, but cooperative interactions were observed when a portion of either SFW or BW was replaced with MDG, allowing these gels to retain their hardness compared to oleogels structured with wax alone. X-ray diffraction analysis showed neither MDG or HF affected the polymorphic form of the waxes. During storage the BW-MDG and SFW-MDG gel hardness decreased by day 5 before stabilizing, while brittleness factor was not significantly impacted. Changes in the SFW-MDG oleogels likely arise from transition of MDG from a sub-α form into the more stable β form during storage, and formation of smaller, more numerous crystals in the presence of MDG. These results provide new opportunities to reduce wax content in oleogels, paving the way for next-generation fat mimetics with enhanced texture and plasticity.
{"title":"Mechanical and structural properties of multi-component wax-based oleogels: A comparative analysis on the effect of secondary crystalline gelators","authors":"Erwin R. Werner , Megan E. Govers , Alejandro G. Marangoni , Andrew J. Gravelle","doi":"10.1016/j.foostr.2025.100482","DOIUrl":"10.1016/j.foostr.2025.100482","url":null,"abstract":"<div><div>Due to the health and environmental concerns of saturated and trans fats, oleogelation—particularly using natural waxes—has gained attention as a promising method to structure liquid oils and improve the nutritional and sensory attributes of alternative meat products. However, their limited mechanical performance hinders the complete replication of animal fat functionality. This study evaluated the effect of incorporating fully saturated hard fat (HF) or mixed mono- and diglycerides (MDG) on the large deformation behavior and storage stability of wax-based oleogels. Five natural waxes were screened: candelilla (CLW), carnauba (CRW), rice bran (RBW), sunflower (SFW), and beeswax (BW). Mechanical analysis showed the addition of HF failed to produce cooperative interactions across all waxes, resulting in decreased gel strength. MDG reduced gel strength of CRW-based oleogels, but cooperative interactions were observed when a portion of either SFW or BW was replaced with MDG, allowing these gels to retain their hardness compared to oleogels structured with wax alone. X-ray diffraction analysis showed neither MDG or HF affected the polymorphic form of the waxes. During storage the BW-MDG and SFW-MDG gel hardness decreased by day 5 before stabilizing, while brittleness factor was not significantly impacted. Changes in the SFW-MDG oleogels likely arise from transition of MDG from a sub-α form into the more stable β form during storage, and formation of smaller, more numerous crystals in the presence of MDG. These results provide new opportunities to reduce wax content in oleogels, paving the way for next-generation fat mimetics with enhanced texture and plasticity.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"46 ","pages":"Article 100482"},"PeriodicalIF":5.9,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145321479","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}
Pub Date : 2025-10-01DOI: 10.1016/j.foostr.2025.100487
Nikitha Modupalli, Md Mahfuzur Rahman
The recent demand for plant-based dairy alternatives has increased the focus on improving the organoleptic, and nutritional attributes of plant cheeses to match their dairy counterparts. This study aimed to develop a functional cheese using the synergistic interactions of rice glutelin and chickpea proteins to enhance both nutritional and textural properties. Functional characterization revealed that rice glutelin exhibited a higher water-holding capacity of 340 % and elevated solubility, while chickpea protein showed a superior oil-holding capacity of 550 % and higher surface hydrophobicity. Cheeses were prepared using a 40:60 blend of rice glutelin to chickpea protein, which yielded 21.3 % protein, 13.8 % fiber, and better moisture and lipid content. It exhibited superior textural qualities, including 1.25-fold higher cohesiveness, 1.4-fold greater springiness, and 32 % reduced oil separation compared to glutelin cheese. The blended cheese also demonstrated synergistic improvement in the viscoelastic properties and loss and storage moduli of the developed cheeses. The presence of chickpea globulins and rice glutelins resulted in complementary cross-linking mechanisms involving both covalent disulfide and non-covalent molecular interactions, increasing textural and viscoelastic quality. Amino acid profile indicated a balanced formulation, with chickpea contributing lysine and rice glutelin supplying hydrophobic branched-chain amino acids. The 40:60 blend also achieved a PDCAAS of 0.415 and an in-vitro digestibility of 39 %. These results demonstrate that blending rice glutelin and chickpea proteins significantly improves the nutritional profile and functional characteristics of plant-based cheese, closely mimicking the properties of traditional dairy cheese.
{"title":"Harnessing rice glutelin and chickpea proteins interactions to enhance functional and nutritional qualities of plant-based cheese","authors":"Nikitha Modupalli, Md Mahfuzur Rahman","doi":"10.1016/j.foostr.2025.100487","DOIUrl":"10.1016/j.foostr.2025.100487","url":null,"abstract":"<div><div>The recent demand for plant-based dairy alternatives has increased the focus on improving the organoleptic, and nutritional attributes of plant cheeses to match their dairy counterparts. This study aimed to develop a functional cheese using the synergistic interactions of rice glutelin and chickpea proteins to enhance both nutritional and textural properties. Functional characterization revealed that rice glutelin exhibited a higher water-holding capacity of 340 % and elevated solubility, while chickpea protein showed a superior oil-holding capacity of 550 % and higher surface hydrophobicity. Cheeses were prepared using a 40:60 blend of rice glutelin to chickpea protein, which yielded 21.3 % protein, 13.8 % fiber, and better moisture and lipid content. It exhibited superior textural qualities, including 1.25-fold higher cohesiveness, 1.4-fold greater springiness, and 32 % reduced oil separation compared to glutelin cheese. The blended cheese also demonstrated synergistic improvement in the viscoelastic properties and loss and storage moduli of the developed cheeses. The presence of chickpea globulins and rice glutelins resulted in complementary cross-linking mechanisms involving both covalent disulfide and non-covalent molecular interactions, increasing textural and viscoelastic quality. Amino acid profile indicated a balanced formulation, with chickpea contributing lysine and rice glutelin supplying hydrophobic branched-chain amino acids. The 40:60 blend also achieved a PDCAAS of 0.415 and an in-vitro digestibility of 39 %. These results demonstrate that blending rice glutelin and chickpea proteins significantly improves the nutritional profile and functional characteristics of plant-based cheese, closely mimicking the properties of traditional dairy cheese.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"46 ","pages":"Article 100487"},"PeriodicalIF":5.9,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145417418","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}
Pub Date : 2025-10-01DOI: 10.1016/j.foostr.2025.100491
Chao Xue , Raisa E.D. Rudge , Jasmine Ngo , Emma Hassall , Louwrens C. Hoffman , Jason R. Stokes , Heather E. Smyth
Juiciness remains one of the key challenges in developing plant-based meat analogues (PBMAs). In this study, oil-in-water (O/W) emulsions with varying oil droplet size distributions (∼ 4 to ∼ 114 μm) were incorporated into PBMA systems to enhance oil distribution and retention during cooking. Sensory evaluation, compression loss analysis, microscopy, micro-CT, and mathematical modelling were employed to assess these effects. Our results indicated that overall oil droplet stability played a more critical role than droplet size distribution. PBMAs formulated with lecithin-stabilized emulsions showed significantly lower cooking loss and higher initial juiciness scores compared with those containing an unstabilized water-oil mixture without lecithin (Ewater-oil, 77.5 vs. 52.5, p < 0.05). However, further refining the droplet size range from 26 to 4 μm had a limited impact on overall juiciness perception. Modelling of water and oil sorption in textured vegetable protein (TVP) using parallel exponential kinetics (PEK) further supported these findings. A strong positive correlation was observed between bound water absorption and the initial fast sorption phase. This relationship explains the higher cooking loss observed in the TVP-Ewater-oil system, where the unstable oil phase with irregular distribution disrupted bound water binding. Consequently, more free water and adsorbed oil accumulated in regions with lower water-binding capacity. In contrast, stabilized emulsions formed a more uniform coating of oil droplets around the TVP, interfering less with bound water hydration during the initial sorption process, which contributed to better water retention and higher juiciness scores. These findings provide valuable insights for optimizing oil distribution in PBMA formulations and offer practical strategies to enhance juiciness perception in PBMAs.
多汁性仍然是开发植物性肉类类似物（pbma）的关键挑战之一。在这项研究中，将具有不同油滴大小分布（~ 4 ~ ~ 114 μm）的水包油（O/W）乳剂加入到PBMA体系中，以增强油在烹饪过程中的分布和保留。感官评估、压缩损失分析、显微镜、微型ct和数学模型被用来评估这些影响。结果表明，油滴整体稳定性比油滴粒径分布起着更重要的作用。与含有不含卵磷脂的不稳定水油混合物的pbma相比，含有卵磷脂稳定乳液的pbma的蒸煮损失显著降低，初始多汁性得分更高（Ewater-oil, 77.5 vs. 52.5, p <； 0.05）。然而，进一步细化液滴尺寸范围从26 μm到4 μm对整体多汁感的影响有限。利用平行指数动力学（PEK）对结构植物蛋白（TVP）的水和油的吸附进行建模，进一步支持了这些发现。结合水吸收率与初始快速吸附相呈显著正相关。这种关系解释了在TVP-Ewater-oil体系中观察到的较高蒸煮损失，其中不稳定的油相具有不规则的分布，破坏了结合水的结合。因此，在水结合能力较低的区域，更多的自由水和吸附油聚集。相比之下，稳定的乳剂在TVP周围形成了更均匀的油滴涂层，在初始吸附过程中对结合水水化的干扰更小，这有助于更好的保水性和更高的多汁性得分。这些发现为优化PBMA配方中的油分布提供了有价值的见解，并为提高PBMA的多汁性提供了实用的策略。
{"title":"Oil distribution and stability modulate textured vegetable protein hydration and juiciness perception in plant-based meat analogues","authors":"Chao Xue , Raisa E.D. Rudge , Jasmine Ngo , Emma Hassall , Louwrens C. Hoffman , Jason R. Stokes , Heather E. Smyth","doi":"10.1016/j.foostr.2025.100491","DOIUrl":"10.1016/j.foostr.2025.100491","url":null,"abstract":"<div><div>Juiciness remains one of the key challenges in developing plant-based meat analogues (PBMAs). In this study, oil-in-water (O/W) emulsions with varying oil droplet size distributions (∼ 4 to ∼ 114 μm) were incorporated into PBMA systems to enhance oil distribution and retention during cooking. Sensory evaluation, compression loss analysis, microscopy, micro-CT, and mathematical modelling were employed to assess these effects. Our results indicated that overall oil droplet stability played a more critical role than droplet size distribution. PBMAs formulated with lecithin-stabilized emulsions showed significantly lower cooking loss and higher <em>initial juiciness</em> scores compared with those containing an unstabilized water-oil mixture without lecithin (E<sub>water-oil</sub>, 77.5 vs. 52.5, <em>p</em> < 0.05). However, further refining the droplet size range from 26 to 4 μm had a limited impact on overall juiciness perception. Modelling of water and oil sorption in textured vegetable protein (TVP) using parallel exponential kinetics (PEK) further supported these findings. A strong positive correlation was observed between bound water absorption and the initial fast sorption phase. This relationship explains the higher cooking loss observed in the TVP-E<sub>water-oil</sub> system, where the unstable oil phase with irregular distribution disrupted bound water binding. Consequently, more free water and adsorbed oil accumulated in regions with lower water-binding capacity. In contrast, stabilized emulsions formed a more uniform coating of oil droplets around the TVP, interfering less with bound water hydration during the initial sorption process, which contributed to better water retention and higher juiciness scores. These findings provide valuable insights for optimizing oil distribution in PBMA formulations and offer practical strategies to enhance juiciness perception in PBMAs.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"46 ","pages":"Article 100491"},"PeriodicalIF":5.9,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145684132","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}
Pub Date : 2025-09-15DOI: 10.1016/j.foostr.2025.100463
Jinjie Huo , Jiangkai Zeng , Yumin Duan , Peng Wang , Lishuang Wang , Zhuang Yang , Shiwen Cheng , Xiaoshuai Yu , Zhigang Xiao
To enhance the physicochemical and structural characteristics of extruded rice starch (ERS), ferulic acid (FA) was incorporated during extrusion to form RS-FA complexes. The incorporation of FA delayed the short-term retrogradation of ERS, and the water holding capacity of ERS was improved by 1 % and 2 % FA. The storage modulus, loss modulus and the thermal stability of ERS was increased by 1 % FA. Morphological results demonstrated that FA interacted within starch molecules to form complexes, leading to a reduction on particle size of ERS. Under the extrusion condition, FA interacted with RS via hydrogen bonds and formed V type crystalline structure. Consequently, the glycosidic bonds contents and short-range ordered structure of ERS were changed. These findings revealed that FA effectively improved the physicochemical properties of ERS by altering its structure.
{"title":"Regulating the physicochemical and structural characteristics of extruded rice starch via complexation with ferulic acid","authors":"Jinjie Huo , Jiangkai Zeng , Yumin Duan , Peng Wang , Lishuang Wang , Zhuang Yang , Shiwen Cheng , Xiaoshuai Yu , Zhigang Xiao","doi":"10.1016/j.foostr.2025.100463","DOIUrl":"10.1016/j.foostr.2025.100463","url":null,"abstract":"<div><div>To enhance the physicochemical and structural characteristics of extruded rice starch (ERS), ferulic acid (FA) was incorporated during extrusion to form RS-FA complexes. The incorporation of FA delayed the short-term retrogradation of ERS, and the water holding capacity of ERS was improved by 1 % and 2 % FA. The storage modulus, loss modulus and the thermal stability of ERS was increased by 1 % FA. Morphological results demonstrated that FA interacted within starch molecules to form complexes, leading to a reduction on particle size of ERS. Under the extrusion condition, FA interacted with RS via hydrogen bonds and formed V type crystalline structure. Consequently, the glycosidic bonds contents and short-range ordered structure of ERS were changed. These findings revealed that FA effectively improved the physicochemical properties of ERS by altering its structure.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"46 ","pages":"Article 100463"},"PeriodicalIF":5.9,"publicationDate":"2025-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145098496","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}
Pub Date : 2025-07-01DOI: 10.1016/j.foostr.2025.100453
Viena Monterde , Frederik Janssen , Bart Dequeker , Ujjwal Verma , Pieter Verboven , Bart M. Nicolaï , Arno G.B. Wouters
Water-extractable (WE) cereal flour constituents significantly influence bread loaf volume. However, the underlying mechanisms and the contribution of different constituents remain unclear. Here, time-resolved X-ray microcomputed tomography (µCT) and confocal laser scanning microscopy were utilized to study the impact of wheat and oat flour water extracts enriched in proteins on the evolution of gas cells and dough strands in model gluten-starch (GS) dough during fermentation. Overall, a substantial decrease in gas cell count within the first 40 min of fermentation was observed, accompanied by visual evidence of gas cell coalescence and disproportionation, indicating early-stage gas cell destabilization, contrary to existing literature. The addition of WE wheat flour proteins increased dough height during oven spring and enhanced the specific volume of GS bread. As this was not accompanied by changes in the evolution of the gas cell size distribution, the positive bread response due to WE wheat flour protein addition was hypothesized to be due to the stabilization of the thin liquid film and/or gas cell-dough interfaces during oven spring. Contrastingly, incorporating WE oat flour proteins decreased dough height after proofing and oven spring, resulting in GS bread with a 43 % lower specific volume. This was linked to a much more heterogeneous gas cell size distribution observed in X-ray µCT images immediately after mixing and during fermentation, caused by the poor strain hardening capacity of the dough. This study provides new mechanistic insights into the role of WE proteins from cereal flours in modulating the porous structure of bread dough.
{"title":"A time-resolved X-ray microcomputed tomography study of fermenting gluten-starch model doughs containing wheat and oat flour water extracts enriched in proteins","authors":"Viena Monterde , Frederik Janssen , Bart Dequeker , Ujjwal Verma , Pieter Verboven , Bart M. Nicolaï , Arno G.B. Wouters","doi":"10.1016/j.foostr.2025.100453","DOIUrl":"10.1016/j.foostr.2025.100453","url":null,"abstract":"<div><div>Water-extractable (WE) cereal flour constituents significantly influence bread loaf volume. However, the underlying mechanisms and the contribution of different constituents remain unclear. Here, time-resolved X-ray microcomputed tomography (µCT) and confocal laser scanning microscopy were utilized to study the impact of wheat and oat flour water extracts enriched in proteins on the evolution of gas cells and dough strands in model gluten-starch (GS) dough during fermentation. Overall, a substantial decrease in gas cell count within the first 40 min of fermentation was observed, accompanied by visual evidence of gas cell coalescence and disproportionation, indicating early-stage gas cell destabilization, contrary to existing literature. The addition of WE wheat flour proteins increased dough height during oven spring and enhanced the specific volume of GS bread. As this was not accompanied by changes in the evolution of the gas cell size distribution, the positive bread response due to WE wheat flour protein addition was hypothesized to be due to the stabilization of the thin liquid film and/or gas cell-dough interfaces during oven spring. Contrastingly, incorporating WE oat flour proteins decreased dough height after proofing and oven spring, resulting in GS bread with a 43 % lower specific volume. This was linked to a much more heterogeneous gas cell size distribution observed in X-ray µCT images immediately after mixing and during fermentation, caused by the poor strain hardening capacity of the dough. This study provides new mechanistic insights into the role of WE proteins from cereal flours in modulating the porous structure of bread dough.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"45 ","pages":"Article 100453"},"PeriodicalIF":5.6,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144703877","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}
Pub Date : 2025-07-01DOI: 10.1016/j.foostr.2025.100455
Ehsan Seyfali , Mohammad Hadi Khoshtaghaza , Konstantina Sfyra , Lars Wiking
This study evaluates the effectiveness of acoustic wave-induced cavitation generation (AWICG: 100 Hz, 20 W, 5 s) compared to high-intensity ultrasound (HIU: 24 kHz, 200 W, 5 s) in accelerating palm oil crystallization. Solid fat content analysis showed that AWICG achieved initial crystallization growth rates comparable to HIU. Microstructural analysis using polarized light microscopy and fractal dimension quantification revealed differing crystallization mechanisms: After 14 days of storage, AWICG treatment resulted in significantly denser and more compact crystal networks compared to HIU and the control (p < 0.05), without altering crystal size, whereas HIU produced smaller crystals associated with less organized and weaker structural aggregates. Sensory evaluation using sunflower oil, a model for oxidation susceptibility, demonstrated that AWICG-treated samples exhibited no detectable off-odors, unlike HIU-treated samples (p < 0.001). These findings underscore AWICG’s potential in enhancing crystal nucleation efficiency via resonant Faraday wave-driven cavitation. Its lower energy consumption and stable crystal network formation suggest AWICG as a sustainable and effective alternative for lipid processing, addressing both crystallization kinetics and oxidation challenges.
{"title":"Accelerating crystallization of palm oil using acoustic wave induced cavitation technology","authors":"Ehsan Seyfali , Mohammad Hadi Khoshtaghaza , Konstantina Sfyra , Lars Wiking","doi":"10.1016/j.foostr.2025.100455","DOIUrl":"10.1016/j.foostr.2025.100455","url":null,"abstract":"<div><div>This study evaluates the effectiveness of acoustic wave-induced cavitation generation (AWICG: 100 Hz, 20 W, 5 s) compared to high-intensity ultrasound (HIU: 24 kHz, 200 W, 5 s) in accelerating palm oil crystallization. Solid fat content analysis showed that AWICG achieved initial crystallization growth rates comparable to HIU. Microstructural analysis using polarized light microscopy and fractal dimension quantification revealed differing crystallization mechanisms: After 14 days of storage, AWICG treatment resulted in significantly denser and more compact crystal networks compared to HIU and the control (<em>p</em> < 0.05), without altering crystal size, whereas HIU produced smaller crystals associated with less organized and weaker structural aggregates. Sensory evaluation using sunflower oil, a model for oxidation susceptibility, demonstrated that AWICG-treated samples exhibited no detectable off-odors, unlike HIU-treated samples (<em>p</em> < 0.001). These findings underscore AWICG’s potential in enhancing crystal nucleation efficiency via resonant Faraday wave-driven cavitation. Its lower energy consumption and stable crystal network formation suggest AWICG as a sustainable and effective alternative for lipid processing, addressing both crystallization kinetics and oxidation challenges.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"45 ","pages":"Article 100455"},"PeriodicalIF":5.9,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144779456","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}
Pub Date : 2025-07-01DOI: 10.1016/j.foostr.2025.100456
Navneet , Madhu Sharma , Lisa Duizer , Iris J. Joye
Performance of physically processed bean flours was evaluated in gluten-free cake production. Cakes prepared using unprocessed, dry heat (DH) treated, extruded and high pressure processed (HPP) bean flours were compared with chlorinated wheat flour cakes using instrumental and sensory analysis. Cake characteristics were related to differences in the content and structural makeup of starch and protein in flours. RVA testing in sucrose solution was explored as a quick and effective way to assess structure development potential of bean flour for cakes. Notably, DH bean flour contained intact starch granules embedded in a modified protein matrix and developed the highest viscosity in sucrose solution upon hydrothermal treatment. Cakes prepared using DH bean flour, therefore, were closer in structure to chlorinated wheat flour cakes. Instrumental analysis depicted that all bean flour cakes were darker, harder, less cohesive and inferior in terms of their pore structure to chlorinated wheat flour cakes. Sensory analysis showed that all bean flour cakes were significantly different from chlorinated wheat flour cake in appearance, flavour and texture. Although the processed bean flour cakes differed evidently from the chlorinated wheat flour cake, this study showed that physical processing of bean flour improved its functionality in gluten-free cake production.
{"title":"Evaluation of the performance of physically processed bean flours in gluten-free cake production","authors":"Navneet , Madhu Sharma , Lisa Duizer , Iris J. Joye","doi":"10.1016/j.foostr.2025.100456","DOIUrl":"10.1016/j.foostr.2025.100456","url":null,"abstract":"<div><div>Performance of physically processed bean flours was evaluated in gluten-free cake production. Cakes prepared using unprocessed, dry heat (DH) treated, extruded and high pressure processed (HPP) bean flours were compared with chlorinated wheat flour cakes using instrumental and sensory analysis. Cake characteristics were related to differences in the content and structural makeup of starch and protein in flours. RVA testing in sucrose solution was explored as a quick and effective way to assess structure development potential of bean flour for cakes. Notably, DH bean flour contained intact starch granules embedded in a modified protein matrix and developed the highest viscosity in sucrose solution upon hydrothermal treatment. Cakes prepared using DH bean flour, therefore, were closer in structure to chlorinated wheat flour cakes. Instrumental analysis depicted that all bean flour cakes were darker, harder, less cohesive and inferior in terms of their pore structure to chlorinated wheat flour cakes. Sensory analysis showed that all bean flour cakes were significantly different from chlorinated wheat flour cake in appearance, flavour and texture. Although the processed bean flour cakes differed evidently from the chlorinated wheat flour cake, this study showed that physical processing of bean flour improved its functionality in gluten-free cake production.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"45 ","pages":"Article 100456"},"PeriodicalIF":5.9,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144827476","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}
Pub Date : 2025-07-01DOI: 10.1016/j.foostr.2025.100460
Junrong Wang , Xuedong Li , Xiaojian Wang , Jiasheng Wang , Jing Hong , Mei Liu , Jiaying Shang , Zipeng Liu , Binghua Sun , Xueling Zheng , Chong Liu
Buckwheat, a nutrient-rich pseudocereal, faces challenges in noodle production due to gluten deficiency and suboptimal textural properties. This study systematically evaluated the effects of heat-moisture treatment (HMT) and dry heat treatment (DHT) on the physicochemical characteristics of dark buckwheat flour (DBF), rheological behavior of composite dough, noodle quality, and starch digestibility. The results showed that DHT-modified DBF exhibited improved solubility (25 °C, 6.75–8.80 %; 100 °C, 15.16–16.65 %), swelling power (25 °C, 3.69–4.19 g/g; 100 °C, 9.19–10.78 g/g), and enthalpy values (6.39–7.70 J/g). DHT-modified noodles showed superior mechanical properties (fracture strength and flexibility) and cooking quality (water absorption and cooking loss). Both treatments improved the hardness (3.91–12.10 %), springiness (1.03–3.94 %), and chewiness (3.68–36.31 %), tensile strength (11.45–35.73 %), and breaking length (9.91–44.62 %) of the noodles. Scanning electron microscopy (SEM) imaging confirmed that thermal treatments promoted gel matrix formation, and reduced pore size (52.03 %), pore area (79.31 %), and porosity (91.77 %), while increasing structural compactness. Both treatments reduced starch digestibility, with DHT2 achieving the lowest hydrolysis extent (C∞, 39.02 %) and rate (k1, 0.0073 min−1) of hydrolysis. This research elucidates that structural compactness is a key factor affecting food quality and starch digestibility, providing a theoretical basis for the development of low glycemic index buckwheat foods.
{"title":"Heat treatment of dark buckwheat flour improves the quality and starch digestibility of buckwheat-dried noodles through structural compactness","authors":"Junrong Wang , Xuedong Li , Xiaojian Wang , Jiasheng Wang , Jing Hong , Mei Liu , Jiaying Shang , Zipeng Liu , Binghua Sun , Xueling Zheng , Chong Liu","doi":"10.1016/j.foostr.2025.100460","DOIUrl":"10.1016/j.foostr.2025.100460","url":null,"abstract":"<div><div>Buckwheat, a nutrient-rich pseudocereal, faces challenges in noodle production due to gluten deficiency and suboptimal textural properties. This study systematically evaluated the effects of heat-moisture treatment (HMT) and dry heat treatment (DHT) on the physicochemical characteristics of dark buckwheat flour (DBF), rheological behavior of composite dough, noodle quality, and starch digestibility. The results showed that DHT-modified DBF exhibited improved solubility (25 °C, 6.75–8.80 %; 100 °C, 15.16–16.65 %), swelling power (25 °C, 3.69–4.19 g/g; 100 °C, 9.19–10.78 g/g), and enthalpy values (6.39–7.70 J/g). DHT-modified noodles showed superior mechanical properties (fracture strength and flexibility) and cooking quality (water absorption and cooking loss). Both treatments improved the hardness (3.91–12.10 %), springiness (1.03–3.94 %), and chewiness (3.68–36.31 %), tensile strength (11.45–35.73 %), and breaking length (9.91–44.62 %) of the noodles. Scanning electron microscopy (SEM) imaging confirmed that thermal treatments promoted gel matrix formation, and reduced pore size (52.03 %), pore area (79.31 %), and porosity (91.77 %), while increasing structural compactness. Both treatments reduced starch digestibility, with DHT2 achieving the lowest hydrolysis extent (C<sub>∞</sub>, 39.02 %) and rate (k<sub>1</sub>, 0.0073 min<sup>−1</sup>) of hydrolysis. This research elucidates that structural compactness is a key factor affecting food quality and starch digestibility, providing a theoretical basis for the development of low glycemic index buckwheat foods.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"45 ","pages":"Article 100460"},"PeriodicalIF":5.9,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144922065","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}
Pub Date : 2025-07-01DOI: 10.1016/j.foostr.2025.100462
Jinjie Yang , Yaqian Niu , Ying Xin , Baokun Qi
Pickering gel-like emulsions containing a 50 wt% oil phase were prepared using different soy protein hydrolysate microgel (SPHM) particles synthesized at various pHs (3, 5, 7, and 9) and ultrasonication (300 W, 5 min). Storage stability and cryo-scanning electron microscopy analyses showed the SPHM at pH 7 (SPHM pH 7) particle stabilized gel-like emulsion was stable via closely spaced droplet structures, contained smaller droplets and exhibited stronger electrostatic repulsion between the droplets within 21 days of 4 ℃ storage, with a higher thermodynamic stability and viscoelasticity, as proved by the differential scanning calorimetry (DSC) and rheology properties results. Subsequently, the SPHM pH 7 gel-like emulsion was chosen to delivery quercetin, then its environmental stability and digestive properties in vitro were further evaluated. The results showed quercetin-loaded emulsion gel demonstrated higher stability and encapsulation efficiency (EE) of quercetin at pH 5 and 0.2 M NaCl was used, while the heating and freeze–thawing treatments caused the aggregation of oil droplets and instability of emulsions. In vitro digestion revealed the encapsulation of gel-like emulsion accelerated the release of free fatty acids and improved bioaccessibility by approximately 120 % compared with quercetin dispersed in bulk oil. This study indicate that SPHM-stabilized gel-like emulsions could be potential delivery systems for hydrophobic bioactives.
{"title":"Preparation, encapsulation and protection of quercetin loaded in Pickering gel-like emulsions stabilized by soy protein hydrolysate microgel particles","authors":"Jinjie Yang , Yaqian Niu , Ying Xin , Baokun Qi","doi":"10.1016/j.foostr.2025.100462","DOIUrl":"10.1016/j.foostr.2025.100462","url":null,"abstract":"<div><div>Pickering gel-like emulsions containing a 50 wt% oil phase were prepared using different soy protein hydrolysate microgel (SPHM) particles synthesized at various pHs (3, 5, 7, and 9) and ultrasonication (300 W, 5 min). Storage stability and cryo-scanning electron microscopy analyses showed the SPHM at pH 7 (SPHM <sub>pH 7</sub>) particle stabilized gel-like emulsion was stable via closely spaced droplet structures, contained smaller droplets and exhibited stronger electrostatic repulsion between the droplets within 21 days of 4 ℃ storage, with a higher thermodynamic stability and viscoelasticity, as proved by the differential scanning calorimetry (DSC) and rheology properties results. Subsequently, the SPHM <sub>pH 7</sub> gel-like emulsion was chosen to delivery quercetin, then its environmental stability and digestive properties <em>in vitro</em> were further evaluated. The results showed quercetin-loaded emulsion gel demonstrated higher stability and encapsulation efficiency (EE) of quercetin at pH 5 and 0.2 M NaCl was used, while the heating and freeze–thawing treatments caused the aggregation of oil droplets and instability of emulsions. <em>In vitro</em> digestion revealed the encapsulation of gel-like emulsion accelerated the release of free fatty acids and improved bioaccessibility by approximately 120 % compared with quercetin dispersed in bulk oil. This study indicate that SPHM-stabilized gel-like emulsions could be potential delivery systems for hydrophobic bioactives.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"45 ","pages":"Article 100462"},"PeriodicalIF":5.9,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145009548","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}
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