Microstructure and Physical–Chemical Properties of Chicken Collagen
Publication date: Available online 22 February 2016 Source:Food Structure 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. ...
Source: Food Structure - February 22, 2016 Category: Food Science Source Type: research
Ptychographic X-ray computed tomography of extended colloidal networks in food emulsions
We present results of quantitative ptychographic X-ray computed tomography applied to a palm kernel oil based oil-in-water emulsion. The measurements were carried out at ambient pressure and temperature. The 3D structure of the extended colloidal network of fat globules was obtained with a resolution of around 300 nm. Through image analysis of the network structure, the fat globule size distribution was computed and compared to previous findings. In further support, the reconstructed electron density values were within 4% of reference values. Graphical abstract Highlights (Source: Food Structure)
Source: Food Structure - February 6, 2016 Category: Food Science Source Type: research
Composition and structure of high temperature dairy fouling
Publication date: January 2016 Source:Food Structure, Volume 7 Author(s): Carin Hagsten, Annika Altskär, Stefan Gustafsson, Niklas Lorén, Lars Hamberg, Fredrik Innings, Marie Paulsson, Tommy Nylander The fouling structure and composition is dependent on the product, but also on the heating process applied to it. The structure will have profound effect on the cleaning process and the down time in the production plant. Here, the structure of high temperature (137°C) milk fouling has been investigated, which so far has not been sufficiently studied in a systematic way. This particular fouling has a high...
Source: Food Structure - January 11, 2016 Category: Food Science Source Type: research
Anatomical study of the effect of cooking on differently pigmented rice varieties
Publication date: Available online 23 December 2015 Source:Food Structure Author(s): Maria Zaupa, Tommaso Ganino, Lucia Dramis, Nicoletta Pellegrini In recent years, the consumption of wholemeal rice, and in particular pigmented varieties, has received increased interest because of its content in nutritionally relevant compounds. However, thermal treatment can modify the structure of the matrix, influencing the accessibility and possibly the localization of antioxidants and other compounds. Therefore, in this study the effect of two different cooking methods (i.e. “risotto” and boiling) on the anatomical st...
Source: Food Structure - December 24, 2015 Category: Food Science Source Type: research
Microstructural basis for water release from glycerol monostearate structured emulsions upon transformation from the α-gel to the coagel phase
Publication date: January 2016 Source:Food Structure, Volume 7 Author(s): Fan C. Wang, Alejandro G. Marangoni This work characterized changes in surface morphology of a glyceryl monostearate structured emulsion (MG-structured emulsion) during the polymorphic transformation from the α-gel phase to the coagel phase. The effects of using various concentrations of co-emulsifier and adding xanthan gum on emulsion structure and stability were also investigated. Microscopy methods, including light microscopy, cryogenic-scanning electron microscopy, and X-ray diffraction were employed in the examination of the emulsion mi...
Source: Food Structure - November 26, 2015 Category: Food Science Source Type: research
Structure-modification by moderate oxidation in hydroxyl radical-generating systems promote the emulsifying properties of soy protein isolate
Publication date: Available online 30 October 2015 Source:Food Structure Author(s): Qian Liu, Yan Lu, Jianchun Han, Qian Chen, Baohua Kong Oxidative modification of soy protein isolate (SPI) by hydroxyl radicals derived from FeCl3/H2O2/ascorbic acid hydroxyl radical-generating systems (HRGS) at room temperature (20°C) for 5h was investigated. Increasing the H2O2 concentration resulted in the increase of protein carbonyl groups and dityrosine contents (P <0.05), and the decrease of free sulfhydryl groups (P <0.05). Circular dichroism spectra confirmed that oxidation resulted in a gradual loss of...
Source: Food Structure - October 30, 2015 Category: Food Science Source Type: research
Microstructure, texture profile and descriptive analysis of texture for traditional and light mortadella
Publication date: Available online 9 September 2015 Source:Food Structure Author(s): Erick Saldaña, Jorge H. Behrens, Juan Sebastian Serrano, Felipe Ribeiro, Marcio Aurélio de Almeida, Carmen J. Contreras-Castillo The diet is an important modifiable factor that influences the development of chronic diseases. There is a lot of evidence demonstrating the importance of diet modifications on consumer health. However, the consumers demand low fat products without any loss of their texture quality. In this research, Descriptive Analysis of Texture was used to study the influence of two fat level mortadella on s...
Source: Food Structure - September 11, 2015 Category: Food Science Source Type: research
Effect of temperature on the structure and cytotoxicity effect of α-lactalbumin-oleic acid complexes against the L1210 cell line
Publication date: Available online 17 July 2015 Source:Food Structure Author(s): Frances Nsonzi, Ahmed Gomaa, Jacqueline Sedman, Ashraf A. Ismail α-Lactalbumin-oleic acid (α-La-OA) complexes with cytotoxicity against selected tumor cells are potential functional food ingredients. This research employed Fourier-transform infrared (FTIR), circular dichroism (CD), and intrinsic fluorescence spectroscopic techniques to investigate the protein and lipid structures in such complexes and their cytotoxic function against the L1210 cell line as mediated by the preparation temperature under conditions amenable to comme...
Source: Food Structure - July 18, 2015 Category: Food Science Source Type: research
Impact of extrusion parameters on the properties of rice products: A physicochemical and X-ray tomography study
Publication date: Available online 28 June 2015 Source:Food Structure Author(s): Hélène Chanvrier , Christine Nordstroem , Greet Vandeputte , Adrian Haiduc , Valérie Leloup , Jean-Claude Gumy Rice pellets were produced by extrusion according to an experimental design varying temperature (120–135 - 150°C), moisture content (17–20–23%) and screw speed (300–400–500rpm). The internal expanded structure of the pellets was assessed by X-ray tomography and texture with a texture analyser. The extent of starch depolymerisation and the types of protein depolymerisation/interactions were studied in complement...
Source: Food Structure - July 1, 2015 Category: Food Science Source Type: research
Effect of shell microstructure on oil migration and fat bloom development in model pralines
This study investigated the influence of shell microstructure on oil migration and fat bloom development in chocolate model systems. The microstructure of the model shells was varied by means of tempering or seeding cocoa butter and the addition of non-fat particles. Further, the impact of different storage conditions was studied. By using a set of novel analytical techniques the migration rate could be connected to the development of fat bloom at the surface. The non-seeded cocoa butter samples showed significantly higher rate of migration together with the highest rate of developed fat bloom, whereas the over-seeded coco...
Source: Food Structure - June 12, 2015 Category: Food Science Source Type: research
Enhancing structural properties and antioxidant activity of kefiran films by chitosan addition
Publication date: Available online 12 June 2015 Source:Food Structure Author(s): Moslem sabaghi , Yahya Maghsoudlou , Parisa Habibi Film-forming solutions of different ratios of kefiran to chitosan (100/0, 68/32, 50/50 and 32/68) were cast at oven in 30°C. The effects of chitosan addition on the resulting films’ physical, mechanical, water vapor permeability properties and antioxidant activity were investigated. Increasing chitosan content to composite films significantly (P<0.05) decreased moisture content, solubility in water and water vapor permeability, but significantly (P<0.05) increased tensi...
Source: Food Structure - June 12, 2015 Category: Food Science Source Type: research
Influence of aggregate structure of casein on the encapsulation efficiency of β-carotene entrapped via hydrophobic interaction
Publication date: Available online 21 May 2015 Source:Food Structure Author(s): Teeraya Jarunglumlert , Kyuya Nakagawa , Shuji Adachi Spray-dried casein clusters were prepared from sodium caseinate solutions and applied to the encapsulation of β-carotene via hydrophobic interactions. The influence of cluster types (aggregated casein formed by adjusting the solution pH and re-assembled micelles prepared by the addition of salts) on the encapsulation properties (i.e., encapsulation efficiency and storage stability) was evaluated. The encapsulation efficiency of aggregated casein was higher than that of the re-assembl...
Source: Food Structure - May 21, 2015 Category: Food Science Source Type: research
Influence of thermal treatments on microscale release of nutraceutical compounds in syneresis liquids from frozen blood orange purées
Publication date: Available online 25 April 2015 Source:Food Structure Author(s): Ada Brambilla , Gianni Bertolo , Anna Rizzolo Phytochemicals release from blood orange (Citrus sinensis (L.) Osbeck cv Tarocco) fruit into the liquid fraction of thermally treated homogenate products was studied by means of a complementary biochemical and micro-structural approach. Thermal treatments were applied either before (10min steam-blanching, BL) or after puréeing (30min autoclave pasteurization, PAST) of thawed (24h, 4°C, NB) IQF fruit. NB, BL and PAST homogenates (200g), packed in sealed plastic vessels, were frozen and sto...
Source: Food Structure - April 25, 2015 Category: Food Science Source Type: research
Morphology and Networks of Sunflower Wax Crystals in Soybean Oil Organogel
Publication date: Available online 23 April 2015 Source:Food Structure Author(s): Hong-Sik Hwang , Sanghoon Kim , Kervin O. Evans , Clarissa Koga , Youngsoo Lee Sunflower wax has been recognized as an excellent organogelator for edible oil. The detailed morphology and networks of sunflower wax crystals formed in an edible oil organogel has been studied. In this work, we found that phase contrast microscopy is an excellent, convenient tool to investigate wax crystals in organogel. Scanning electron microscopy (SEM) and atomic force microscopy (AFM) further confirmed plate-like crystals of sunflower wax determined b...
Source: Food Structure - April 24, 2015 Category: Food Science Source Type: research
Texture and microstructure of cocoa butter replacers: Influence of composition and cooling rate
In this study, the effect of cooling rate on cocoa butter replacers with similar content of saturated fat but different types of saturated fatty acids was evaluated. Two fats with a high content of monounsaturated asymmetric triacylglycerol were studied (62.1% and 70.9%, respectively); one with a high content of palmitic acid (P-rich) and one with a high content of stearic acid (S-rich). Different cooling rates (0.1, 0.5 and 2°C/min) were applied during crystallization and samples were stored at different times (0h, 1 day and 7 days) prior to analysis by pNMR, texture analysis, oscillatory rheometry and microscopy. For th...
Source: Food Structure - April 17, 2015 Category: Food Science Source Type: research
