Assessment of deformability of soft plant cells by 3D imaging
Publication date: Available online 18 September 2017 Source:Food Structure Author(s): Cassandre Leverrier, Gabrielle Moulin, Gérard Cuvelier, Giana Almeida Purees of fruit and vegetables are concentrated suspensions of plant particles. To elucidate the link between process and texture, it is necessary to understand their rheological behaviour, which is related to the plant cell volume fraction. Nonetheless, the concept of plant particle volume has yet to be clearly defined. From a physical point of view, plant cells can be considered soft, deformable, and compressible particles that tend to decrease their volume und...
Source: Food Structure - September 19, 2017 Category: Food Science Source Type: research
Thermal properties of fruit fillings as a function of different formulations
Publication date: Available online 14 July 2017 Source:Food Structure Author(s): Janna Cropotova, Urszula Tylewicz, Pietro Rocculi, Svetlana Popel, Marco Dalla Rosa The present study explores the heat-stability and thermo-physical parameters of apple fillings prepared with different amounts of water-binding agents (inulin, pectin and gellan gum), apple puree over a wide range of the total soluble solids content (30–70°Brix) according to a 25 experimental design with added central points. Obtained results showed that the thermal properties of apple fillings, as well as their relative bakery index, primarily depend...
Source: Food Structure - July 14, 2017 Category: Food Science Source Type: research
Influence of shear stress, pectin type and calcium chloride on the process stability of thermally stabilised whey protein-pectin complexes
In this study, the effects of process (shear rate: 0, 150, 500s−1; scale: lab / pilot plant) and composition (pectin type: high / low degree of blockiness; CaCl2: 0, 15, 30mM; biopolymer concentration: c high = 5.0% WPI + 1.0% pectin, c med = 2.75 % + 0.55 %; c low = 0.5 % + 0.1 %) parameters on micro- and macro-structural characteristics of whey protein-pectin (WPI-pectin) complexes were investigated. Thermomechanical treatments of WPI-pectin suspensions in a high-pressure double gap geometry revealed a high shear-stability during complex generation at 500s−1. The degree of blockiness (DB) of pectin was identified as ...
Source: Food Structure - July 14, 2017 Category: Food Science Source Type: research
The impact of cooking on meat microstructure studied by low field NMR and Neutron Tomography
Publication date: Available online 12 July 2017 Source:Food Structure Author(s): Simone Scussat, Cyril Vaulot, Frédéric Ott, Philippe Cayot, Luc Delmotte, Camille Loupiac We studied the impact of temperature of cooking on meat microstructure. The cooking temperature was verified by calorimetry, showing the disappearance of endothermic peaks when cooking temperature was increased. These observations correspond to the denaturation of different protein fractions at specific temperatures. 1H-low field NMR and neutron tomography was used to further understand the relationship between the observed protein denaturation ...
Source: Food Structure - July 12, 2017 Category: Food Science Source Type: research
The effect of sodium reduction on the microstructure, texture and sensory acceptance of Bologna sausage
Publication date: Available online 8 July 2017 Source:Food Structure Author(s): Manoela Alves Pires, Paulo Eduardo Sichetti Munekata, Juliana Cristina Baldin, Yana Jorge Polizer Rocha, Larissa Tatero Carvalho, Isabela Rodrigues dos Santos, Julliane Carvalho Barros, Marco Antonio Trindade The aim of this study is to evaluate the effects of different levels of sodium reduction on the physicochemical characteristics, microstructure and sensory acceptance of Bologna sausages. Four different treatments were processed: control (2% NaCl), T20, T40 and T60 (20, 40 and 60% replacement of NaCl with a commercial substitute ...
Source: Food Structure - July 9, 2017 Category: Food Science Source Type: research
Composite gels structured by a gelatin protein matrix filled with oil bodies
Publication date: Available online 8 July 2017 Source:Food Structure Author(s): Miro Kirimlidou, Anthia Matsakidou, Elke Scholten, Constantinos V. Nikiforidis, Vassilios Kiosseoglou Oil body extracts from sesame seeds and hazelnuts were subjected to centrifugation to recover oil body concentrated creams, which were then suitably diluted with gelatin solutions to prepare mixtures of 25.0wt% of oil and 2.0 to 6.0wt% of gelatin. The gelling behaviour of the mixtures was followed by applying dynamic rheometry while gradually lowering the temperature down to 4°C to allow network formation. The composite gels based on th...
Source: Food Structure - July 8, 2017 Category: Food Science Source Type: research
Formation and stability of single and bi-layer nanoemulsions using WPI and lactoferrin as interfacial coatings under different environmental conditions
This study showed the overall potential benefits of having of a WPI-LF bi-layer to improve the stability of WPI-stabilized nanoemulsions. Graphical abstract (Source: Food Structure)
Source: Food Structure - July 8, 2017 Category: Food Science Source Type: research
Temperature, time and fat composition effect on fat bloom formation in dark chocolate
The objective of this work was to assess the physical and chemical effects of the use of alternative fats, such as cocoa butter substitutes (CBS) and cocoa butter equivalents (CBE), in dark chocolate. Chocolate was stored under ideal conditions for 100days at 20°C or under temperature cycling with six cycles of 20°C/33°C, and fat bloom formation was assessed using the following measurements: whiteness index, microstructure, melting behavior, and polymorphism. Under ideal storage conditions, no differences were observed between chocolate made with pure CB and chocolates made with alternative fats. However, when the same ...
Source: Food Structure - July 6, 2017 Category: Food Science Source Type: research
Bacterial nanocellulose as novel additive in low-lipid low-sodium meat sausages. Effect on quality and stability.
Publication date: Available online 4 July 2017 Source:Food Structure Author(s): Lucas Marchetti, Bianca Muzzio, Patricia Cerrutti, Silvina C. Andrés, Alicia N. Califano Replacing animal fat with different oils has been proposed to improve fatty acid profile of meat emulsions. In this work a novel application of bacterial nanocellulose (BNC, 0–0.534g of dry BNC/100g batter) to low-lipid low-sodium meat emulsions formulated with pre-emulsified high-oleic sunflower oil is discussed. Process yield, water content, water activity, water holding capacity, color, texture, rheological characteristics, microstructure, and ...
Source: Food Structure - July 4, 2017 Category: Food Science Source Type: research
Microstructure and digestibility of potato strips produced by conventional frying and air-frying: an in vitro study
Publication date: Available online 27 June 2017 Source:Food Structure Author(s): Jinhu Tian, Shiguo Chen, Join Shi, Jianchu Chen, Donghong Liu, Yidi Cai, Yukiharu Ogawa, Xingqian Ye The present study assessed the effects of conventional frying and air-frying on the microstructure, starch gelatinization, and digestibility of potato strips. The air fried potato showed less starch gelatinization (∼86%) and slightly higher starch digestibility (∼59%) when compared to the values of conventional frying (∼91% starch gelatinization, and ∼54% digestibility). The microstructure of the air-fried potato showed a comp...
Source: Food Structure - June 27, 2017 Category: Food Science Source Type: research
Editorial: 16th Food Colloids conference: Structuring beyond the colloidal scale
Publication date: April 2017 Source:Food Structure, Volume 12 Author(s): Claire Berton-Carabin, Elke Scholten (Source: Food Structure)
Source: Food Structure - June 15, 2017 Category: Food Science Source Type: research
Whey protein as a key component in food systems: physicochemical properties, production technologies and applications
Publication date: Available online 4 June 2017 Source:Food Structure Author(s): Ruann Janser Soares de Castro, Maria Aliciane Fontenele Domingues, André Ohara, Paula Kiyomi Okuro, Jessika Gonçalves dos Santos, Ramon Peres Brexó, Hélia Harumi Sato Whey protein is a potential and versatile ingredient in the development of novel and natural component in food products. It can work as a texture modifier, thickening agent, carrier/vehicle, gelling agent, surface-active component, and foaming agent among other associated functionalities and bioactivities. Nanocomposites containing whey proteins, for example, have bee...
Source: Food Structure - June 4, 2017 Category: Food Science Source Type: research
Effect of elevated temperature on the microstructure of full fat Cheddar cheese during ripening
This study illustrates how 3D image analysis can be used to observe and quantify the effect of process changes on cheese structure, assisting our understanding of the link between structure and function in Cheddar cheese. Graphical abstract (Source: Food Structure)
Source: Food Structure - June 2, 2017 Category: Food Science Source Type: research
The Diffusion and Coalescence Time Analyzer (DCTA): A novel experimental setup for investigating instability phenomena in double emulsions
Publication date: Available online 23 April 2017 Source:Food Structure Author(s): S.M. Neumann, U. S. van der Schaaf, H.P. Schuchmann Double emulsions are of great interest for the encapsulation of e.g. bioactive substances, which is why they have constantly been in the focus of investigations during the last decade. Coalescence and diffusion phenomena lead to a decrease in encapsulation efficiency and cause an uncontrolled release of encapsulated molecules. In the present study, an innovative experimental setup for investigating these phenomena in double emulsions was developed. This setup was named Diffusion and Coa...
Source: Food Structure - April 24, 2017 Category: Food Science Source Type: research
Microencapsulation of walnut, peanut and pecan oils by spray drying
Publication date: Available online 20 April 2017 Source:Food Structure Author(s): J.J. Luna-Guevara, C.E. Ochoa-Velasco, P. Hernández-Carranza, J.A. Guerrero-Beltrán The aim of this study was to evaluate some physicochemical (peroxide index, water activity), antioxidant (DPPH method), and morphological (electron microscopy) characteristics of microencapsulated oils of walnuts (Juglans regia L.), peanuts (Arachis hypogaea), and pecans (Carya illinoinensis (Wangenh.) K. Koch) obtained by spray-drying. Emulsions with two concentrations of nuts oils (1 and 3%) were prepared with gum Arabic (3.1%), maltodextrin (4.7%), ...
Source: Food Structure - April 21, 2017 Category: Food Science Source Type: research
