Food Biophysics最新文献

The objective of this study was to analyze wheat dough blended with two varieties of quinoa flour (white-WQ, red-RQ), both germinated and non-germinated, to predict the technological behavior of the dough during the breadmaking process. Blends with wheat flour with quinoa flour: germinated (WQG or RQG) and ungerminated (WQ or RQ), at different levels (up to 25%) were formulated. Farinographic parameters and wet and dry gluten content were determined. Additionally, hydration (moisture, water activity, molecular mobility) and rheological (texture, relaxation) properties of the dough were assessed. Fermentation parameters (maximum volume of fermented dough-DV_max and optimum fermentation time-t_f) were determined. Dough properties were modified by the addition of quinoa: wheat dough with 25% quinoa flour resulted in lower gluten content and a less structured dough with high moisture. The elasticity and hardness of the dough were higher with 25% germinated quinoa (WQG25 and RQG25). The adhesiveness of the dough depended on the variety and treatment, with RQG being more adhesive. Incorporating 25% quinoa flour of both varieties allowed a fast fermentation (shorter time) but with different kinetic. Although there were no differences between WQ25 and WQG25, RQG25 dough was more stable compared to RQ25.Overall, satisfactory dough technological properties for baked goods production were observed for wheat dough containing up to 25% quinoa flour, independently if seeds were or were not previously germinated.

Curcumin (CUR) is found to exhibit a broad spectrum of potentially beneficial biological activities, which make it suitable as a nutraceutical ingredient in functional foods and supplements. But its application for this purpose is often limited by its low water-solubility, chemical stability, and bioavailability. In this study, acid-treated soybean protein isolate (SPI) and chitosan quaternary ammonium salt (CQAS) were used to assemble colloidal carriers for CUR to form soybean protein isolate-curcumin-chitosan quaternary ammonium salt nanoparticles (SPI-CUR-CQAS NPs). The nanoparticles formed were relatively small (< 400 nm), approximately spherical, and strongly positively charged (> 45 mV). Fluorescence spectroscopy demonstrated that the dominant interaction between CUR and SPI was hydrophobic attraction, while the dominant interaction between CQAS and SPI was electrostatic attraction. The encapsulation efficiency (95.4%) and loading capacity (14%) of the SPI-CUR-CQAS NPs (pH 1.5) were relatively high. The vitro digestion experiments showed that the CUR was progressively released from the nanoparticles under stomach, small intestine, and colon conditions. Moreover, the final bioavailability of the encapsulated CUR (63%) was much higher than for free CUR (18.5%). The SPI-CQAS NPs developed in this study can therefore be used as an effective delivery system for CUR in functional foods.

Kombucha is a beverage that is gradually becoming popular worldwide because of its health benefits. The addition of Spirulina spp., a biomass abundant in nutrients and bioactive compounds, improved the quality properties, health benefits, and sensory evaluation of green tea kombucha products. The findings indicate that the original Spirulina spp. powder promoted the proliferation of advantageous microbes in SCOBY at the optimal time after the 12 fermented days. Therefore, improving the physiochemical and biochemical characteristics of the final kombucha product. The maximum concentration of total titratable acid, protein, phenolic, and flavonoid compounds is achieved with the addition of 0.6% Spirulina spp. powder. The addition of Spirulina at the 0.8% ratio not only reached the highest number of useful microbes but also provided better health benefits, including antioxidant, antibacterial, proteolytic, and lipolytic activities. However, the result of the sensory evaluation showed the green tea kombucha with 0.6% Spirulina spp. is rated higher in gustatory, tactile, and overall. These promising results confirmed that kombucha green tea with Spirulina spp. might become a potential functional beverage that satisfies consumer demand for healthy fermented products made from non-animal resources.

Graphical Abstract

Citrus australasica, the Australian finger lime or caviar lime have garnered interest both in culinary and scientific communities. Despite extensive studies on their metabolomic and volatilomic profiles, research on the physical properties of finger lime pearls, especially their diameter, colour, and mechanical properties, remains limited. Understanding these attributes is crucial for quality assessment, consumer preference, and marketability in the food industry. This study aims to investigate the diameter, visual appearance, and mechanical properties of finger lime pearls from three different varieties (‘Champagne Red’, ‘Emerald’, and ‘Chartreuse’), comparing them with similar foods and assessing their implications for culinary use and market value. Colour properties were analysed using the CIELAB system, and mechanical properties were assessed through texture analysis, focusing on bursting strength and strain. Finger lime pearl diameters ranged between 1.62 and 3.60 mm, aligning with sizes of comparative foods. Colour analysis revealed distinct differences among varieties. Mechanical properties, particularly bursting strength, and strain, varied significantly across varieties, with ‘Champagne Red’ and ‘Chartreuse’ showing higher bursting strengths. These properties suggest different culinary applications and potential for a grading system based on sensory experience. The study highlights the importance of physical and mechanical properties in determining the quality and marketability of finger lime pearls. It introduces a novel framework for assessing these attributes, suggesting that finger lime varieties can be differentiated and graded for culinary use based on pearl diameter, colour, and mechanical properties. This research lays the groundwork for future sensory-based studies and the development of quality grading systems for finger limes.

Food fortification with iron (Fe) and zinc (Zn) can effectively reduce deficiencies of these important micronutrients, but the reactivity of bioavailable Fe compounds in foods remains a challenge. Here, this problem was tackled by binding water-soluble Fe³⁺ and Zn²⁺ sources to alginate by ionotropic gelation, resulting in the formation of mixed Fe/Zn alginate beads. The dry beads were 0.8–1.4 mm in diameter and had Fe and Zn contents of up to 143 mg/g. Fourier transform infrared (FTIR) spectroscopy confirmed the successful binding of Fe³⁺ and Zn²⁺ with the carboxylic acid groups of alginate with preferential binding of Fe³⁺ over Zn²⁺. When added to difficult-to-fortify polyphenol-rich foods, the Fe alginate beads caused smaller color changes than water-soluble Fe sources, confirming that binding Fe³⁺ to alginate reduced its reactivity and improved its stability. Adding increasing amounts of Zn into the beads further improved color stability as evidenced by the lower ΔE values. The in vitro Fe solubility was 75–90% within 120 min at pH 1.0, independent of the Zn content, suggesting that the Fe from these structures is released in the stomach and available for absorption in the intestine. Their improved stability may make these Fe/Zn alginates attractive dual fortificants for difficult-to-fortify foods.

This research article focuses on two approaches to study the hydration behavior of a low amylose rice of Assam for the manufacture of a no-cooking rice known as Komal Chaul. Fick’s second law was used to study the diffusion of water during the soaking of brown Chokuwa rice. A machine learning (ML) approach to calibrate NIR spectral data with moisture values. ML models like PCR, and PLS were used for regression, and classification models like Logistic Regression, Linear Discriminant Analysis, K-Nearest Neighbors, Classification and Regression Tree, Naïve Bayes, Support Vector Machines, and Random Forest Classifiers were used. The concentration-dependent diffusion coefficients as estimated by applying Fick’s model were found to lie within the range of 2.83 ×10-11 m2/s - 7.92 ×10-11 m2/s. The ML regression models didn’t work well however, the spectral data endpoint classification on a target moisture value of 30% during soaking showed that the Random Forest (RF) classifier predicted the best with classification accuracy close to 0.90. Mechanistic models help us understand the physical phenomenon and the advancement of numerical tools and concepts of digital twins for process operations have led to the use of a sensor-based approach.

This study demonstrated a novel technique for encapsulating β-carotene from Gac fruit oil using lyotropic liquid crystals (LLCs) made of palm oils-based monoacylglycerols (MAGs). The LLC dispersions were formulated by homogenizing distilled and non-distilled MAGs/water mixtures (20, 40 and 60% MAGs, w/w) into Pluronic solution (2%, w/w). Dynamic light scattering technology, differential scanning calorimetry and scanning electron microscopy were applied to characterize physicochemical properties of dispersions and encapsulated powders. Obtained results showed that LLC dispersions made of distilled MAGs showed a unimodal distribution with nanoparticles size (< 1 μm) whereas, samples made of non-distilled MAGs showed a bimodal distribution including both nano and micro-particles. Encapsulated powders had a melting range of 50–70 °C and the polymorphic transformation from the amorphous phase to the crystalline phase tended to increase when adding more lipid components to MAGs/water mixtures. β-carotene had been successfully entrapped by LLCs with a high yield (> 80%) and the degradation of encapsulated β-carotene after four storage weeks was 10–50%. The best protection effect was achieved when using wall-materials possessing 40% distilled MAGs or 60% non-distilled MAGs.

As a novel tyrosinase inhibitor, p-CSPs-EGCG was prepared by grafting p-coumaric acid (p-CA) and epigallocatechin-3-gallate (EGCG) onto chitosan particles (CSPs). Its physicochemical and structural characteristics were identified using scanning electron microscopy (SEM), transmission electron microscopy (TEM), Fourier-transform infrared spectroscopy (FTIR). Its functional properties–antioxidant activity (2, 2′-azinobis-[3-ethylbenzothiazoline-6-sulfonicacid] [ABTS], 1-Diphenyl-2-picryl-hydrazyl [DPPH]), and tyrosinase inhibition rate were investigated. SEM showed that the spherical particle size of p-CSPs-EGCG was about 100 nm when the mass ratio of p-CSPs to EGCG was 1:2. FTIR showed that the amide of the CSPs had shifted from 1545 to 1567 cm^− 1 (p-CSPs), indicating that p-CA’ –COOH reacted with the CSPs’ NH₂. The appearance of a new peak at 2978–2895 cm^− 1 in the FTIR spectrum of p-CSPs-EGCG signified that the successful reaction of EGCG’s –OH with p-CSPs’ NH₂. p-CSPs-EGCG showed better antioxidant activity (ABTS, 80.6%; DPPH, 81.5%) than the CSPs and p-CSPs, especially given that it had higher antioxidant stability than p-CA and EGCG after 7 d’s storage, with p-CA differentially decreased to 13.7% (ABTS) and EGCG to 18.8% (ABTS), while p-CSPs-EGCG barely decreased. Moreover, p-CSPs-EGCG showed stronger tyrosinase inhibition (54.1%) than the CSPs and the p-CSPs and more stable characteristics than p-CA and EGCG after 7 d’s storage, with p-CA differentially decreased by 9.80% and EGCG by 16.1%, while p-CSPs-EGCG decreased by only 3.10%. It was found that prepared p-CSPs-EGCG is a reliable tyrosinase inhibitor in fresh-cut fruits and vegetables.

Chickpea flour, known for its protein richness, takes centre stage in this research, where innovation meets nutrition. Our findings illuminate a remarkable enhancement in protein content, with hydrodynamic cavitation treatment leading to a substantial increase. Notably, the 60-minute treatment (S2) and 90-minute treatment (S3) samples display an initial viscosity alteration compared to the control (S1), hinting at exciting possibilities for culinary applications. Furthermore, we delve into protein and starch digestibility, unveiling intriguing results. Protein digestibility reveals that S2 and S3 exhibit modified amino acid content, suggesting an impact on protein metabolism. Simultaneously, starch digestibility analysis indicates that S2 showcases improved digestibility, while S3 presents a unique perspective by displaying reduced starch digestibility. Our exploration extends to the glycaemic index, with S2 exhibiting a heightened index in comparison to both S1 and S3.

To evaluate the storage stability of flours from Rhynchophorus phoenicis and Imbrasia truncata larvae obtained by freeze-drying, their moisture adsorption isotherms have been determined at 20, 30 and 40 °C and their thermal properties explored by differential scanning calorimetry (DSC). DSC evidenced reversible transitions attributed to lipid melting/crystallization between − 60 and 90 °C. The GAB model was chosen to model adsorption isotherms. It evidenced 2 and 3 water compartments in R. phoenicis and I. truncata flours, respectively. Adsorption isotherm of R. phoenicis is type III at 20 and 30 °C, while that of I. truncata is type II at 20, 30 and 40 °C. GAB model also allowed calculating flour monolayer moisture contents (Mo ≤ 5.6 g/100 g dry matter (DM)). Net isosteric heat (qst) was evaluated. q_st decreases with increase of water content and was higher for the flour of I. truncata larvae (from 8571 to 503 J/mol; 2,5 to 20 g/100 g DM) than that of R. phoenicis larvae (from 1750 to 124 J/mol; 5 to 30 g/100 g DM). Finally, the maximum storage times of the insect flours under typical packaging and storage conditions were estimated according to the Heiss and Eichner model. Highest for the flour of I. truncata, q_st remained however moderate indicating that the insects can be dried without important energy supply. The estimated storage time of R. phoenicis larvae and I. truncata flours (3 g/100 g DM), stored at 20 °C in polyethylene bags, could reach 263 (8 months and 19 days) and 116 days (3 months and 24 days), respectively. These results provide valuable insights into the stability and potential applications insect flour in the food processing industry. This information could help in determining suitable packaging methods and storage conditions to maintain the quality and shelf life of products containing these flours to set safety and quality standards for such products.