Image analysis of particle dispersions in microscopy images of cryo-sectioned sausages

The effect of deformation of absorbing scatterers on Mie-type signatures in infrared microspectroscopy

Mie-type scattering features such as ripples (i.e., sharp shape-resonance peaks) and wiggles (i.e., broad oscillations), are frequently-observed scattering phenomena in infrared microspectroscopy of cells and tissues. They appear in general when the wavelength of electromagnetic radiation is of the same order as the size of the scatterer. By use of approximations to the Mie solutions for spheres, iterative algorithms have been developed to retrieve pure absorbance spectra. However, the question remains to what extent the Mie solutions, and approximations thereof, describe the extinction efficiency in practical situations where the shapes of scatterers deviate considerably from spheres. The aim of the current study is to investigate how deviations from a spherical scatterer can change the extinction properties of the scatterer in the context of chaos in wave systems. For this purpose, we investigate a chaotic scatterer and compare it with an elliptically shaped scatterer, which exhibits only regular scattering. We find that chaotic scattering has an accelerating effect on the disappearance of Mie ripples. We further show that the presence of absorption and the high numerical aperture of infrared microscopes does not explain the absence of ripples in most measurements of biological samples.

Multiscale structures of lipids in foods as parameters affecting fatty acid bioavailability and lipid metabolism

On a nutritional standpoint, lipids are now being studied beyond their energy content and fatty acid (FA) profiles. Dietary FA are building blocks of a huge diversity of more complex molecules such as triacylglycerols (TAG) and phospholipids (PL), themselves organised in supramolecular structures presenting different thermal behaviours. They are generally embedded in complex food matrixes. Recent reports have revealed that molecular and supramolecular structures of lipids and their liquid or solid state at the body temperature influence both the digestibility and metabolism of dietary FA. The aim of the present review is to highlight recent knowledge on the impact on FA digestion, absorption and metabolism of: (i) the intramolecular structure of TAG; (ii) the nature of the lipid molecules carrying FA; (iii) the supramolecular organization and physical state of lipids in native and formulated food products and (iv) the food matrix. Further work should be accomplished now to obtain a more reliable body of evidence and integrate these data in future dietary recommendations. Additionally, innovative lipid formulations in which the health beneficial effects of either native or recomposed structures of lipids will be taken into account can be foreseen.

FTIR imaging for structural analysis of frankfurter sausages subjected to salt reduction and salt substitution

In this study, the effects of NaCl, KCl, and MgSO4 in various concentrations on structural and sensory properties of frankfurter sausages were investigated. FTIR was used to analyze the overall homogeneousness of the sausages by simultaneously following the distribution of main sausage ingredients, i.e., proteins, fats, and starch. A more homogeneous distribution of the main ingredients was observed with higher concentration of added salts, while it was most pronounced for the MgSO4 recipe. Furthermore, FTIR imaging was used in order to follow the distribution of protein secondary structure motifs throughout the sausage matrix. It was confirmed that KCl inhibited the partial denaturation of proteins, unlike that observed for MgSO4 recipes, where an additional increase in protein hydration was detected. These findings were unequivocally supported by WHC measurements. However, the sensory analysis clearly distinguished the sausages prepared with MgSO4 due to undesired sensory attributes, which underlines the necessity for using taste masking agents.

Identification of fat, protein matrix, and water/starch on microscopy images of sausages by a principal component analysis-based segmentation scheme

A color-based segmentation scheme applied to microscopy images of cryosectioned sausages is proposed. The segmentation scheme is capable of segmenting three different levels on the microscopy images: the fat particles, the protein matrix, and water/starch. The method is based on principal component analysis. A user-friendly program was developed for the manual segmentation of a selection of image pixels by microscopists. Principal component models based on the manually classified pixels are then used to segment fat, protein matrix, and starch/water on microscopy images. The program can also be used as a training tool for microscopists.