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Investigating Morphology of Food Systems and Water-biopolymer Interactions in Food Using 1H NMR Relaxometry. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-021-09712-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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2
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Li S, Shang L, Wu D, Dun H, Wei X, Zhu J, Zongo AW, Li B, Geng F. Sodium caseinate reduces the swelling of konjac flour: A further examination. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106923] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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3
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Chong KY, Yuryev Y, Jain A, Mason B, Brooks MSL. Development of Pea Protein Films with Haskap (Lonicera caerulea) Leaf Extracts from Aqueous Two-phase Systems. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02671-6] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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4
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Partial substitution of 40 g/100 g fresh milk with reconstituted low heat skim milk powder in high-moisture mozzarella cheese production: Rheological and water-related properties. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110391] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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5
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Alinovi M, Mucchetti G, Wiking L, Corredig M. Freezing as a solution to preserve the quality of dairy products: the case of milk, curds and cheese. Crit Rev Food Sci Nutr 2020; 61:3340-3360. [PMID: 32715725 DOI: 10.1080/10408398.2020.1798348] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
When thinking of the freezing process in dairy, products consumed in frozen state, such as ice creams come to mind. However, freezing is also considered a viable solutions for many other dairy products, due to increasing interest to reduce food waste and to create more robust supply chains. Freezing is a solution to production seasonality, or to extend the market reach for high-value products with otherwise short shelf life. This review focuses on the physical and chemical changes occurring during freezing of milk, curds and cheeses, critical to maintaining quality of the final product. However, freezing is energy consuming, and therefore the process needs to be optimized to maintain product's quality and reduce its environmental footprint. Furthermore, the processing steps leading to the freezing stage may require some changes compared to traditional, fresh products. Unwanted reactions occur at low water activity, and during modifications such as ice crystals growth and recrystallization. These events cause major physical destabilizations of the proteins due to cryoconcentration, including modification of the colloidal-soluble equilibrium. The presence of residual proteases and lipases also cause important modifications to the texture and flavor of the frozen dairy product.
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Affiliation(s)
| | | | - Lars Wiking
- Department of Food Science, Aarhus University, Skejby, Denmark.,iFood Center, Department of Food Science, Aarhus University, Skejby, Denmark
| | - Milena Corredig
- Department of Food Science, Aarhus University, Skejby, Denmark.,iFood Center, Department of Food Science, Aarhus University, Skejby, Denmark
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6
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Wang Y, Zheng Q, Li W, Ma Y, Zhao X, Zhang C. Measurement of free water in foods by secondary derivative thermogravimetry. CYTA - JOURNAL OF FOOD 2018. [DOI: 10.1080/19476337.2017.1416675] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Yubin Wang
- Beijing Vegetable Research Centre, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
- Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Beijing, China
- Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture, Beijing, China
| | - Qingyun Zheng
- Beijing Vegetable Research Centre, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
- Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Beijing, China
- Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture, Beijing, China
| | - Wu Li
- Beijing Vegetable Research Centre, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
- Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Beijing, China
- Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture, Beijing, China
| | - Yue Ma
- Beijing Vegetable Research Centre, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
- Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Beijing, China
- Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture, Beijing, China
| | - Xiaoyan Zhao
- Beijing Vegetable Research Centre, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
- Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Beijing, China
- Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture, Beijing, China
| | - Chao Zhang
- Beijing Vegetable Research Centre, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
- Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Beijing, China
- Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture, Beijing, China
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Dynamic ultra-high pressure homogenisation of milk casein concentrates: Influence of casein content. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2014.09.004] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Møller SM, Whittaker AK, Stokes JR, Gidley MJ, Andersen U, Bertram HC. Molecular water motions of skim milk powder solutions during acidification studied by 17O and 1H nuclear magnetic resonance and rheology. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:10097-10103. [PMID: 21854070 DOI: 10.1021/jf202258h] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
The molecular motion of water was studied in glucono-δ-lactone-acidified skim milk powder (SMP) solutions with various pH values and dry matter contents. NMR relaxometry measurements revealed that lowering the pH in SMP solutions affected 17O and 1H T2 relaxation rates almost identically. Consequently, the present study indicates that the proteins present in the samples do not affect the 1H relaxation behavior markedly, even at relatively high SMP concentrations (15-25%). Comparison of rheological measurements and NMR measurements suggested that the collapse of κ-casein during acidification could contribute to the initial decrease in 17O and 1H relaxation rate in the pH range between 6.6 and 5.5 for 15% SMP and in the pH range between 6.6 and 5.9 for 25% SMP. However, below pH 5.5 the viscosity and 17O and 1H NMR relaxation rates did not correlate, revealing that the aggregation of casein micelles, which increases viscosity below pH 5.5, does not involve major repartitioning of water.
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Affiliation(s)
- Sandie M Møller
- Department of Food Science, Faculty of Science and Technology, Aarhus University, Research Centre Aarslev, Kirstinebjergvej 10, DK-5792 Årslev, Denmark
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Martinelli A, D’Ilario L, Francolini I, Piozzi A. Water state effect on drug release from an antibiotic loaded polyurethane matrix containing albumin nanoparticles. Int J Pharm 2011; 407:197-206. [DOI: 10.1016/j.ijpharm.2011.01.029] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2010] [Revised: 01/11/2011] [Accepted: 01/16/2011] [Indexed: 11/29/2022]
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10
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Salomonsen T, Sejersen MT, Viereck N, Ipsen R, Engelsen SB. Water mobility in acidified milk drinks studied by low-field 1H NMR. Int Dairy J 2007. [DOI: 10.1016/j.idairyj.2006.04.003] [Citation(s) in RCA: 46] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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11
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Granizo D, Reuhs B, Stroshine R, Mauer L. Evaluating the solubility of powdered food ingredients using dynamic nuclear magnetic resonance (NMR) relaxometry. Lebensm Wiss Technol 2007. [DOI: 10.1016/j.lwt.2005.08.012] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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12
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Goetz J, Koehler P. Study of the thermal denaturation of selected proteins of whey and egg by low resolution NMR. Lebensm Wiss Technol 2005. [DOI: 10.1016/j.lwt.2004.07.009] [Citation(s) in RCA: 51] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Mariette F, Lucas T. NMR signal analysis to attribute the components to the solid/liquid phases present in mixes and ice creams. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2005; 53:1317-1327. [PMID: 15740001 DOI: 10.1021/jf049294o] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
The NMR relaxation signals from complex products such as ice cream are hard to interpret because of the multiexponential behavior of the relaxation signal and the difficulty of attributing the NMR relaxation components to specific molecule fractions. An attribution of the NMR relaxation parameters is proposed, however, based on an approach that combines quantitative analysis of the spin-spin and spin-lattice relaxation times and the signal intensities with characterization of the ice cream components. We have been able to show that NMR can be used to describe the crystallized and liquid phases separately. The first component of the spin-spin and spin-lattice relaxation describes the behavior of the protons of the crystallized fat in the mix. The amount of fat crystals can then be estimated. In the case of ice cream, only the spin-lattice relaxation signal from the crystallized fraction is relevant. However, it enables the ice protons and the protons of the crystallized fat to be distinguished. The spin-lattice relaxation time can be used to describe the mobility of the protons in the different crystallized phases and also to quantify the amount of ice crystals and fat crystals in the ice cream. The NMR relaxation of the liquid phase of the mix has a biexponential behavior. A first component is attributable to the liquid fraction of the fat and to the sugars, while a second component is attributable to the aqueous phase. Overall, the study shows that despite the complexity of the NMR signal from ice cream, a number of relevant parameters can be extracted to study the influence of the formulation and of the process stages on the ice fraction, the crystallized fat fraction, and the liquid aqueous fraction.
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Affiliation(s)
- François Mariette
- Cemagref, Process Engineering Technology Research Unit, 17 avenue de Cucillé, F-35044 Rennes Cedex, France.
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Characterisation of different treated whey protein concentrates by means of low-resolution nuclear magnetic resonance. Int Dairy J 2004. [DOI: 10.1016/j.idairyj.2004.02.003] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Le Dean A, Mariette F, Marin M. 1H nuclear magnetic resonance relaxometry study of water state in milk protein mixtures. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2004; 52:5449-5455. [PMID: 15315384 DOI: 10.1021/jf030777m] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
1H NMR signal was used to characterize highly hydrated milk protein dispersions (3-20% dry matter) with various micellar casein concentrations (3-15%), whey protein concentrations (0-3%), lactose concentrations (0-7.5%), CaCl(2) concentrations (0-2 mM), and pH (6.2-6.6). The results showed the predominant effect of micellar casein concentration on water state and were consistent with the three-site relaxation model in the absence of lactose. The relaxation rates observed for these dispersions were explained by the free water relaxation rate, the hydration water relaxation rate, and the exchangeable proton relaxation rate. Hydration water was found to be mainly influenced by casein micelle concentration and structure. The variations in hydration with pH were consistent with those observed for classical measurement of voluminosity observed at this range of pH. The effects of lactose and whey protein content are discussed.
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Affiliation(s)
- Anne Le Dean
- Cemagref, UR Technologie des équipements Agro-alimentaires, 17 avenue de Cucillé, CS 64427, 35044 Rennes Cedex, France
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Changes in water binding in high-pressure treated cheese, measured by TGA (thermogravimetrical analysis). INNOV FOOD SCI EMERG 2002. [DOI: 10.1016/s1466-8564(02)00047-4] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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