Kinetics of Colour Development of Molten Glucose, Fructose and Sucrose at High Temperatures

Computer vision as a new paradigm for monitoring of solution and solid phase peptide synthesis

We report a strategy for the camera-enabled non-contact colourimetric reaction monitoring and optimisation of amide bond formation, mediated by coupling reagents. For amide bond formation in solution phase, investigation of reactions mediated by HATU, PyAOP, and DIC/Oxyma evidenced correlations between colour parameters extracted from video data and conversion to amide product measured by off-line HPLC analysis of concentration. These correlations, supported by mutual information analysis, were further investigated using video recordings of solid phase peptide synthesis (SPPS), co-analysed by off-line HPLC to track remaining unreacted substrate in solution. An optimisation method of coupling time in SPPS was derived from ΔE (a measurement of colour contrast), giving comparable isolated peptide yield and purity at 65-95% reduced overall reaction time. The same colour data enabled data-rich monitoring of reaction rate attenuation, consisted with computationally-derived measures of amino acid steric bulk. These findings provide a foundation for exploring the use of camera technology and computer vision towards automated and online mechanistic profiling of SPPS.

Computer vision for non-contact monitoring of catalyst degradation and product formation kinetics

We report a computer vision strategy for the extraction and colorimetric analysis of catalyst degradation and product-formation kinetics from video footage. The degradation of palladium(ii) pre-catalyst systems to form 'Pd black' is investigated as a widely relevant case study for catalysis and materials chemistries. Beyond the study of catalysts in isolation, investigation of Pd-catalyzed Miyaura borylation reactions revealed informative correlations between colour parameters (most notably ΔE, a colour-agnostic measure of contrast change) and the concentration of product measured by off-line analysis (NMR and LC-MS). The breakdown of such correlations helped inform conditions under which reaction vessels were compromised by air ingress. These findings present opportunities to expand the toolbox of non-invasive analytical techniques, operationally cheaper and simpler to implement than common spectroscopic methods. The approach introduces the capability of analyzing the macroscopic 'bulk' for the study of reaction kinetics in complex mixtures, in complement to the more common study of microscopic and molecular specifics.

Sensory descriptors for three edible Chilean seaweeds and their relations to umami components and instrumental texture

Although seaweeds exhibit many benefits as a food source, few studies have characterized their sensory attributes. An expert nine-member panel developed a vocabulary with 25 descriptors to describe the appearance, aroma, flavor, texture, and aftertaste of raw and cooked seaweeds consumed in Chile: Durvillaea antarctica, Pyropia spp., and Ulva lactuca. Subsequently, the vocabulary was used in a ranking descriptive analysis (RDA) to evaluate the sensory properties and relate them with physicochemical and physical data. Sensory attributes of the three seaweeds were very different from each other but similar between treatments (raw and cooked). Pyropia spp., both cooked and hydrated, had the highest glutamate content (310 and 324 mg (100 g) ^-1 d.w., respectively), and was perceived by the sensory panel as having the most umami taste. Cooked D. antarctica was perceived as sweeter, had more caramel notes than the hydrated seaweed and was sensed as cartilaginous and hard in accordance with its mechanical properties. Generalized Procrustes analysis revealed that D. antarctica exhibited most of the desirable descriptors, such as caramel, umami and marine aromas while U. lactuca was described as bitter and moldy. This primary vocabulary can assist food scientists and chefs in the development of seaweed products and dishes for the consumer market.

Effect of formulation and heat treatment on 5-hydroxymethylfurfural formation and quality parameters in dulce de leche

This work assessed the effect of formulation and heat treatment on the formation of HMF, non-enzymatic browning and rheology of dulce de leche (DL). Laboratory scale trials were developed with different DL formulas: whole powdered milk, skimmed milk, and lactose-free skimmed milk, and added sucrose, subjected to different processing temperatures (110°C, 120°C, and 130°C). Additionally, an alternative formulation was designed in which half the sucrose was replaced by 50% tagatose. DL samples were compared with three commercial products in terms of water activity, soluble solids content, pH, colour, apparent viscosity, and HMF concentration. HMF formation in DL was mitigated (35%) in a lactose-free formulation by lowering the process temperature. Moreover, HMF formation was reduced up to 80% replacing sucrose by tagatose without affecting the quality parameters (pH, soluble solids, colour, and apparent viscosity). Decrease in processing temperature and the use of tagatose are viable alternatives for HMF mitigation in DL.

Compression of Biomass Substances—A Study on Springback Effects and Color Formation in Pellet Manufacture

In order to increase the use of a variated raw material base for pellet production with a maintained density level, knowledge of the biomaterials’ ability to counteract any springback effects is essential. In this study, the springback effects were investigated for single press produced pellets from cellulose, hemicelluloses, pectin, and two woods at different moisture contents. The change in pellet coloring was also tested through a spectrophotometer for both xylan and carboxymethyl cellulose (CMC) pellets. The results show that the density of xylan pellets is much higher than glucomannan, for both green and cured pellets, and that the length of the pellets, as well as springback contribution, differ between the hemicelluloses. The study also presents results showing that both xylan and CMC pellets have a mutually identical spectrum and that the changes in the structure of xylan are not only related to moisture content, but are also pressure-related. The study also postulates that the color difference of the xylan pellets is a result of physical changes in the structure, as opposed to being of a chemical nature.

Relating Food Engineering to Cooking and Gastronomy

Modern consumers are increasingly eating meals away from home and are concerned about food quality, taste, and health aspects. Food engineering (FE) has traditionally been associated with the industrial processing of foods; however, most underlying phenomena related to FE also take place in the kitchen during meal preparation. Although chemists have positively interacted with acclaimed chefs and physicists have used foods as materials to demonstrate some of their theories, this has not been always the case with food engineers. This review addresses areas that may broaden the vision of FE by interfacing with cooking and gastronomy. Examples are presented where food materials science may shed light on otherwise empirical gastronomic formulations and cooking techniques. A review of contributions in modeling of food processing reveals that they can also be adapted to events going on in pots and ovens, and that results can be made available in simple terms to cooks. Industrial technologies, traditional and emerging, may be adapted to expand the collection of culinary transformations, while novel equipment, digital technologies, and laboratory instruments are equipping the 21st-century kitchens. FE should become a part of food innovation and entrepreneurship now being led by chefs. Finally, it is suggested that food engineers become integrated into gastronomy's concerns about safety, sustainability, nutrition, and a better food use.

Reduction of 4(5)-Methylimidazole Using Cookie Model Systems

The objective of this study was to determine the reduction of 4(5)-methylimidazole (4-MI) under various baking conditions. For 4-MI analysis, an analytical method using gas chromatography-mass spectrometry was developed. The developed method was validated with linearity (r² > 0.999), recovery (101% to 103%, 3 levels), and precision (1.5% to 4.3%, 3 levels). Limits of detection and quantification were 18.5 and 56.0 μg/kg, respectively. This method was used to monitor the level of 4-MI in 11 commercial cookies, which ranged from 71.5 to 1254.8 μg/kg. Time and temperature were modified in the cookie model system to reduce 4-MI. The largest reduction in 4-MI (56%) was achieved by baking at 140 °C for 8 min; however the cookies baked at this condition were not well accepted by consumers. With combination of consumer liking test result, baking cookies at 140 °C for 16 min is optimal for 4-MI reduction (28% reduction), while it has minimal impact on consumer acceptance. A strong correlation (r² = 0.9981) was found between caramel colorant and 4-MI in the cookie model system.

PRACTICAL APPLICATION

A consumer awareness toward toxicity of 4-MI has been arising, and method to reduce the levels of 4-MI in food products are being developed in many studies. Yet, these reduction studies in food model systems only focused on use of food additives for 4-MI reduction. Current study investigated the use of process modification on 4-MI reduction in cookie, and suggested that baking cookies longer at lower temperature, in turn, reduces the levels of 4-MI in cookies without compromising consumer acceptance. Finding from current study can practically aid bakery industry to ensure safety of bakery products without affecting consumer likings.

In Vivo and In Vitro Genotoxic and Epigenetic Effects of Two Types of Cola Beverages and Caffeine: A Multiassay Approach

The aim of this work was to assess the biological and food safety of two different beverages: Classic Coca Cola™ (CCC) and Caffeine-Free Coca Cola (CFCC). To this end, we determined the genotoxicological and biological effects of different doses of lyophilised CCC and CFCC and Caffeine (CAF), the main distinctive constituent. Their toxic/antitoxic, genotoxic/antigenotoxic, and chronic toxicity (lifespan assay) effects were determined in vivo using the Drosophila model. Their cytotoxic activities were determined using the HL-60 in vitro cancer model. In addition, clastogenic DNA toxicity was measured using internucleosomal fragmentation and SCGE assays. Their epigenetic effects were assessed on the HL-60 methylation status using some repetitive elements. The experimental results showed a slight chemopreventive effect of the two cola beverages against HL-60 leukaemia cells, probably mediated by nonapoptotic mechanisms. Finally, CCC and CAF induced a global genome hypomethylation evaluated in LINE-1 and Alu M1 repetitive elements. Overall, we demonstrated for the first time the safety of this famous beverage in in vivo and in vitro models.

On the possibility of nonfat frying using molten glucose

Fried products impose a health concerns due to considerable amount of oil they contain. Production of snack foods with minimal oil content and good management of oil during frying to minimize the production of toxic compounds continue to be challenging aims. This paper aims to investigate the possibility of producing a fat-free food snack by replacing frying oil with a nonfat medium. Glucose was melted and its temperature was then brought to 185 °C and used to fry potato strips, to obtain a product referred here as glucose fries. The resulting product was compared with French fries prepared conventionally under conditions that resulted in similar final moisture content. The resulting products were also examined for crust formation, texture parameters, color development and glucose content. Stereo microscope images showed that similar crusts were formed in the glucose fries and French fries. Texture parameters were found to be similar for both products at 5 and 2 mm penetration depth. The maximum hardness at 2 mm penetration depth was also similar for both products, but different from cooked potato. The color development that characterized French fries was also observed in glucose fries. The glucose content in glucose fries was found to be twice the content of French fries, which is to be expected because glucose absorbed or adhered to the surface. In conclusion, glucose fries, with similar texture and color characteristics to that of French fries, can be prepared by using a nonfat frying medium.