Relation between structure and rheological/thermal properties of agar. A mini-review on the effect of alkali treatment and the role of agaropectin
Publication date: Available online 20 October 2016 Source:Food Structure Author(s): Katsuyoshi Nishinari, Yapeng Fang Since agar has been used for various applications such as gelling agents in food industry, culture medium in microbiology, gel elecrophoresis in biotechnology, pharmaceutical by virtue of its potential bioactivity, the relation between the structure and physico-chemical/physiological properties has been studied extensively. To develop further utilization, the relation between the structure and properties for agar materials from seaweeds not from chemical reagents sold by chemical industrial companies is...
Source: Food Structure - October 20, 2016 Category: Food Science Source Type: research
Formation of Concentrated Particles Composed of Oppositely Charged Biopolymers for Food Applications – Impact of Processing Conditions
Publication date: Available online 21 October 2016 Source:Food Structure Author(s): Benjamin Zeeb, Catrin Stenger, Jörg Hinrichs, Jochen Weiss Associative complexation approaches are promising tools to generate mixed biopolymer particles with tailor-made physicochemical properties. However, association of oppositely charged biopolymers typically occurs under acidic conditions and low biopolymer concentrations. The present study aims to investigate intrinsic and extrinsic parameters to generate concentrated biopolymer dispersions which could be utilized as structuring agents in food matrices. We therefore utilized a ...
Source: Food Structure - October 20, 2016 Category: Food Science Source Type: research
Designing foods for satiety: the roles of food structure and oral processing in satiation and satiety
Publication date: Available online 2 September 2016 Source:Food Structure Author(s): Caroline L. Campbell, Ty B. Wagoner, E. Allen Foegeding Food consumption is determined by a range of factors that contribute to satiation, which ends a meal, and satiety, which determines time between meals. Food structure and texture contribute to satiation and satiety; however, the precise mechanisms are not fully established. The time required for oral processing has been shown to influence satiation/satiety, but the roles of physiological elements of oral processing, such as muscle activity, jaw movement, and tongue movement, rema...
Source: Food Structure - September 2, 2016 Category: Food Science Source Type: research
Effect of Polysaccharide Concentration and Charge Density on Acid-Induced Soy Protein Isolate-Polysaccharide Gels using HCl
Publication date: Available online 23 August 2016 Source:Food Structure Author(s): M.S.M. Wee, R. Yusoff, L. Lin, Y.Y Xu Mixed biopolymer gels of soy protein isolate with κ-carrageenan, λ-carrageenan and alginate were produced via acidification with simulated gastric fluid (HCl) at pH 1.2. The gels could be formed instantaneously via dripping into the acid, or over 24h via a dialysis membrane. The main factors studied were charge density of the polysaccharide and polysaccharide concentration (0.25 − 1.0% w/w). Their effects on the physical properties of the gel i.e. gel mass formed, protein concentration in super...
Source: Food Structure - August 22, 2016 Category: Food Science Source Type: research
Structure and irregularities of surface of fried batters studied by fractal dimension and lacunarity analysis
Publication date: July 2016 Source:Food Structure, Volume 9 Author(s): Jamshid Rahimi, Michael O. Ngadi Fractal dimension and lacunarity were applied to study the structure and irregularities of fried batters. Using scanning electron microscopy, images of batter surfaces were captured, and analyzed via ImageJ software. Fractal dimension (FD) ranged between 1.79 and 1.81. Higher amount of wheat flour in batter preparation resulted in higher FD values compared to batters with higher amount of rice flour. FD significantly (P<0.05) increased during frying. There was a high positive correlation between FD and fat upt...
Source: Food Structure - August 18, 2016 Category: Food Science Source Type: research
Morphological stability of microencapsulated vitamin formulations by AFM imaging
This study has shown that such AFM investigations of microparticles are a novel analytical tool to rapidly estimate the physical stability of the lipophilic vitamin dried emulsions. Graphical abstract (Source: Food Structure)
Source: Food Structure - August 18, 2016 Category: Food Science Source Type: research
Destabilization of multilayered interfaces in digestive conditions limits their ability to prevent lipolysis in emulsions
Publication date: Available online 16 July 2016 Source:Food Structure Author(s): Meinou N. Corstens, Claire C. Berton-Carabin, Annemarie Kester, Remco Fokkink, Johanna M. van den Broek, Renko de Vries, Freddy J. Troost, Ad A.M. Masclee, Karin Schroën Delivery of lipid fractions in the lower small intestine can induce feelings of satiety, but is only possible when lipids escape the highly efficient lipolysis and adsorption in the upper gastrointestinal (GI) tract. Our objective was to gain insight in the stability of multilayered interfaces in simulated GI conditions, and their suitability for intestinal deliver...
Source: Food Structure - August 18, 2016 Category: Food Science Source Type: research
Natural and processed milk and oil body emulsions: Bioavailability, bioaccessibility and functionality
This article reviews how processing affects the structure of naturally-occurring oil droplets, how it impacts the lipid bioavailability and bioaccessibility, and highlights recent developments to mimic natural lipid emulsion functionality for infant nutrition. (Source: Food Structure)
Source: Food Structure - August 18, 2016 Category: Food Science Source Type: research
Enhancing nutraceutical bioavailability by controlling the composition and structure of gastrointestinal contents: Emulsion-based delivery and excipient systems
Publication date: Available online 19 July 2016 Source:Food Structure Author(s): Ruojie Zhang, David Julian McClements The oral bioavailability of hydrophobic bioactives can be improved using food matrices that breakdown within the gastrointestinal tract to form colloidal structures capable of altering bioaccessibility, absorption, and/or transformation. Emulsions are particularly suitable for this purpose because their compositions, structures, and properties can be controlled, and they are already widely used in foods. The bioavailability of isolated bioactives can be improved by incorporating them within emulsion-ba...
Source: Food Structure - August 18, 2016 Category: Food Science Source Type: research
Self-assembly in vegetable oils of ionic gelators derived from (r)-12-hydroxystearic acid
Publication date: Available online 25 July 2016 Source:Food Structure Author(s): Flor M. Alvarez-Mitre, V. Ajay Mallia, Richard G. Weiss, Miriam A. Charó-Alonso, Jorge F. Toro-Vazquez We investigated the self-assembly mechanism of N-alkyl-(R)-12-hydroxyoctadecylammonium chlorides (n-HOA-Cl; n = 3, 4, 6, and 18) during the development of organogels (5wt%) in safflower oil. The n-HOA-Cl are ionic gelators derived from the 12-hydroxystearic acid, some capable of forming both hydro- and organo-gels (i.e., ambidextrous). The results showed that self-assembly of the n-HOA-Cl resulted from a balance between electrostatic ...
Source: Food Structure - August 18, 2016 Category: Food Science Source Type: research
Microstructure and physical –chemical properties of chicken collagen
Publication date: January 2016 Source:Food Structure, Volume 7 Author(s): Anja Maria Oechsle, Dila Akgün, Franziska Krause, Christiane Maier, Monika Gibis, Reinhard Kohlus, Jochen Weiss The global consumption of sausages has increased immensely over the last few years, while bovine collagen has become scarce. Thus, collagen from alternative sources is being considered for application in the food industry. Therefore, chicken skin and bone collagen were characterized and compared with the bovine telopeptide-poor collagen aiming at the feasibility of producing pure, co-extruded chicken sausages. Hence, the ...
Source: Food Structure - June 17, 2016 Category: Food Science Source Type: research
Visualization of oil migration in chocolate using scanning electron microscopy –energy dispersive X-ray spectroscopy
Publication date: April 2016 Source:Food Structure, Volume 8 Author(s): Hironori Hondoh, Kenta Yamasaki, Miharu Ikutake, Satoru Ueno We have developed a novel method to observe oil migration in chocolate using scanning electron microscopy and energy dispersive X-ray spectroscopy (EDX). If silicone oil is used as the mobile phase in migration, the amount of migrated silicone oil can be evaluated using the EDX signal. Compound chocolate placed on the silicone-oiled cotton resulted in the appearance of liquid oil droplets on the surface of the chocolate within 10days at 24°C. Fat blooming was also induced by thes...
Source: Food Structure - June 17, 2016 Category: Food Science Source Type: research
The microstructure and component distribution in spray-dried emulsion particles
Publication date: Available online 17 May 2016 Source:Food Structure Author(s): Marta Munoz-Ibanez, Marine Nuzzo, Christelle Turchiuli, Björn Bergenståhl, Elisabeth Dumoulin, Anna Millqvist-Fureby Microencapsulation by spray drying of oil-in-water (o/w) emulsions provides a means to encapsulate functional lipophilic ingredients. The active ingredient is dispersed in continuous solid phase providing protection. However, the encapsulation efficiency depends on the microstructure and morphology of the dry particles influenced by several mechanisms occurring during processing such as oil droplet breakup durin...
Source: Food Structure - May 18, 2016 Category: Food Science Source Type: research
Visualization of oil migration in chocolate using scanning electron microscopy–energy dispersive X-ray spectroscopy
Publication date: Available online 6 April 2016 Source:Food Structure Author(s): Hironori Hondoh, Kenta Yamasaki, Miharu Ikutake, Satoru Ueno We have developed a novel method to observe oil migration in chocolate using scanning electron microscopy and energy dispersive X-ray spectroscopy (EDX). If silicone oil is used as the mobile phase in migration, the amount of migrated silicone oil can be evaluated using the EDX signal. Compound chocolate placed on the silicone-oiled cotton resulted in the appearance of liquid oil droplets on the surface of the chocolate within 10days at 24°C. Fat blooming was also induce...
Source: Food Structure - April 6, 2016 Category: Food Science Source Type: research
A new technique for cross-sectional density profiling of extruded foods by X-ray scanning
Publication date: Available online 21 March 2016 Source:Food Structure Author(s): Ryan J. Kowalski, Carl D. Morrow, Armando G. McDonald, Girish M. Ganjyal A wide variety of snack and cereal products are manufactured using extrusion. Often, these products are produced by direct expansion upon exiting the extruder by utilizing a raw material that is predominately starch. The density of extruded food products is an important quality parameter that determines its sensory and physical characteristics, as well as the appropriate packaging. Direct expanded products often shrink differentially with cooling after their ...
Source: Food Structure - March 21, 2016 Category: Food Science Source Type: research
