Potential of neutron powder diffraction for the study of solid triacylglycerols
We present a high-resolution neutron powder diffraction study of the triclinic β form of tripalmitin as well as in situ crystallisation experiments, monitored with neutron diffraction, conducted over three different cooling rates. We use the results from the high-resolution study to anticipate if neutron diffraction could be beneficial in differentiating the polymorphism in triacylglycerol systems that has recently been reported. We extend this to present an analysis of a diffraction pattern of cocoa butter, to establish the potential for neutron diffraction to study the (hydrogenous) forms used in food production.Graphic...
Source: Food Structure - September 13, 2019 Category: Food Science Source Type: research
Editorial Board
Publication date: July 2019Source: Food Structure, Volume 21Author(s): (Source: Food Structure)
Source: Food Structure - August 21, 2019 Category: Food Science Source Type: research
Gelation of oil using combination of different free fatty acids
Publication date: Available online 19 July 2019Source: Food StructureAuthor(s): Limor Harris, Jasmine Rosen-Kligvasser, Maya Davidovich-PinhasAbstractOil structuring system based on two different types of free fatty acids was examined using lauric acid (LA, 12:0) and behenic acid (BA, 22:0) as a model. The ability of different LA:BA ratios to structure canola oil was found to directly relate to the BA concentration, suggesting a stronger impact of the larger molecular architecture on the network formation. In addition, the mechanical performance of the LA:BA was hindered by the presence of LA thus producing softer gels com...
Source: Food Structure - July 20, 2019 Category: Food Science Source Type: research
Small and ultra-small angle neutron scattering studies of commercial milk
Publication date: Available online 2 July 2019Source: Food StructureAuthor(s): Carl P. Adams, Nukhalu Callaghan-Patrachar, Fernanda Peyronel, John Barker, David A. Pink, Alejandro G. MarangoniAbstractMilk and milk products are an essential part of global nutrition and the world-wide food industry. Studies of milk components using scattering techniques is well documented in the literature. However, those studies focused on the q scattering wavevector region 10−3 < q < 2 Å−1. This manuscript presents scattering results in the region 3 × 10−5 < q < ...
Source: Food Structure - July 3, 2019 Category: Food Science Source Type: research
Structural and compositional changes during UHT fouling removal—Possible mechanisms of the cleaning process
This study addresses the fundamental mechanisms that control the removal of this deposit. For this purpose, the structural and compositional changes during the cleaning process have been studied. The structure analysis was performed with scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM) on samples that were quenched at different stages of the cleaning process. It was found for acid cleaning that the mineral content is rapidly decreasing in the fouling layer as the cleaning continues, but there is still an intact protein structure with the similar thickness as the original fouling. For alkali ...
Source: Food Structure - June 26, 2019 Category: Food Science Source Type: research
Structural and compositional changes during UHT fouling removal – Possible mechanisms of the cleaning process
This study addresses the fundamental mechanisms that control the removal of this deposit. For this purpose, the structural and compositional changes during the cleaning process have been studied. The structure analysis was performed with scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM) on samples that were quenched at different stages of the cleaning process. It was found for acid cleaning that the mineral content is rapidly decreasing in the fouling layer as the cleaning continues, but there is still an intact protein structure with the similar thickness as the original fouling. For alkali ...
Source: Food Structure - June 8, 2019 Category: Food Science Source Type: research
Characterization of apples (Granny Smith) dried in industrial equipment and the relationship with drying mechanisms
Publication date: Available online 7 June 2019Source: Food StructureAuthor(s): Luis A. Segura-Ponce, Valeria A. Soto-Pardo, Marco F. Guzmán-MezaAbstractThe aim of this paper was to study the effect of a convective continuum industrial drying process on microstructural changes, bulk density, and total soluble solids of apple slices (inner and surface) and their relationship with drying mechanisms. Experiments were carried out with a conveyor dryer (Proctor & Schwartz, model k97058) that includes three continuum stages (A, B, and C). Apple samples (Granny Smith) were taken in accordance with drying equipment feasibility; ra...
Source: Food Structure - June 8, 2019 Category: Food Science Source Type: research
Cheese proteolysis and matrix disintegration during in vitro digestion
Publication date: Available online 22 May 2019Source: Food StructureAuthor(s): Krīstine Žolnere, Matthew Arnold, Benjamin Hull, David W. EverettAbstractThe proteolytic changes under in vitro digestive conditions were examined by urea-polyacrylamide gel electrophoresis, Kjeldahl determination of nitrogen, and fluorescamine analysis to evaluate the level of free amino terminal groups as an indicator of the degree of proteolysis. The protein and fat components of cheese digesta were visualized by confocal laser scanning microscopy. Cheese disintegration and subsequent release of proteins and polypeptides was quantified afte...
Source: Food Structure - May 23, 2019 Category: Food Science Source Type: research
Molecular Dynamics Simulation of the Adsorption of Mung Bean Defensin VrD1 to a Phospholipid Bilayer
Publication date: Available online 17 May 2019Source: Food StructureAuthor(s): Huda A. Alghamdi, Lydia J. Campbell, Stephen R. EustonAbstractDefensins are small peptides with anti-microbial properties and potential use as anti-fungal agents in foods. Molecular dynamics simulation elucidated the mechanisms of anti-fungal activity, by following the interaction between mung bean defensin VrD1 peptide and a diphosphatidylcholine (DPPC) bilayer. VrD1 interacts with the bilayer, initially, via electrostatic interaction between cationic amino acid side chains of lysine and arginine and the negatively charged DPPC head group. This...
Source: Food Structure - May 18, 2019 Category: Food Science Source Type: research
Editorial Board
Publication date: April 2019Source: Food Structure, Volume 20Author(s): (Source: Food Structure)
Source: Food Structure - May 7, 2019 Category: Food Science Source Type: research
pH and protein to polysaccharide ratio control the structural properties and viscoelastic network of HIPE-templated biopolymeric oleogels
Publication date: Available online 25 April 2019Source: Food StructureAuthor(s): Wahyu Wijaya, Qing-Qing Sun, Lien Vermeir, Koen Dewettinck, Ashok R. Patel, Paul Van der MeerenAbstractThe structural stability of emulsion-templated oleogels stabilized by a mixture of biopolymers is affected by the solidity of the structured interface after the aqueous phase removal and shearing process. In this work, the properties and stability of oleogels obtained from HIPE templates were strongly affected by the pH and the ratio of biopolymers in a mixture, i.e. sodium caseinate (SC) and alginate (ALG). A dry-heat treated SC:ALG mixture ...
Source: Food Structure - April 26, 2019 Category: Food Science Source Type: research
Kernel structure in breads reduces in vitro starch digestion rate and estimated glycaemic potency only at high grain inclusion rates
Publication date: Available online 25 April 2019Source: Food StructureAuthor(s): Akila SRV, Suman Mishra, Allan Hardacre, Lara Matia-Merino, Kelvin Goh, Frederick Warren, John MonroAbstractAlthough whole grain or wholemeal breads may be healthier than white breads because of their content of dietary fibre, vitamins and minerals, the relative glycaemic potency of New Zealand commercial breads is unknown. The contribution of grain structure to the rate and proportion of starch digested during human foregut digestion was estimated using in vitro digestion of breads differing in grain particle size and content. The bread sampl...
Source: Food Structure - April 25, 2019 Category: Food Science Source Type: research
Pickering emulsion stabilized by protein nanogel particles for delivery of curcumin: Effects of pH and ionic strength on curcumin retention
This study aimed to design whey protein nanogel particles (WPN)-stabilized Pickering emulsion as a delivery vehicle for curcumin (CUR). Firstly, the effectiveness of WPN to stabilize medium chain triglyceride (MCT) oil was assessed using droplet sizing, microscopy across scales, surface coverage calculations and interfacial viscosity measurements. Then, the ability of this delivery vehicle to encapsulate CUR and the effects of pH and ionic strengths on the retention of CUR were investigated in an in vitro release model at 37 ○C. Results demonstrate that 1.0 wt% WPN was sufficient to create a monolayer of particles at t...
Source: Food Structure - April 24, 2019 Category: Food Science Source Type: research
Impact of smoking on efflorescence formation on dry-fermented sausages
Publication date: Available online 8 March 2019Source: Food StructureAuthor(s): Felix H. Walz, Monika Gibis, Kurt Herrmann, Jochen WeissAbstractThe formation of white deposits (efflorescences) on the surface of dry-fermented sausages has been an increasing challenge in the European meat processing industry. As such, the current study investigated the impact of smoking on the formation of efflorescences. We therefore utilized a multistep procedure. Firstly, dry-fermented Salami-type sausages (20 mm caliber) were produced and subsequently exposed to different smoking times (0, 30, 60, and 120 min). Secondly, modified atm...
Source: Food Structure - March 10, 2019 Category: Food Science Source Type: research
Development of a dehydrated dressing-type emulsion with instant powder characteristics
Publication date: Available online 4 March 2019Source: Food StructureAuthor(s): Fotini Plati, Anthia Matsakidou, Vassilios Kiosseoglou, Adamantini ParaskevopoulouABSTRACTIn this work the development of a dressing-type emulsion powder with instant characteristics was attempted. Two dehydration methods (oven-drying and nano spray drying) were evaluated using maltodextrin in admixture with carboxymethylcellulose or gum Arabic as coating materials. Droplet size distribution of the initial emulsions was first considered, while the resulting powders were analysed for moisture, total and free oil content, oil encapsulation effici...
Source: Food Structure - March 5, 2019 Category: Food Science Source Type: research
