1
|
Peng Y, Wu Y, Shan Z, Li M, Wen X, Ni Y. Effects of zein extractions on the structural properties of SPI-zein composite gels: Implications for gluten-free plant-based products. Food Chem 2024; 452:139562. [PMID: 38749140 DOI: 10.1016/j.foodchem.2024.139562] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2024] [Revised: 04/28/2024] [Accepted: 05/02/2024] [Indexed: 06/01/2024]
Abstract
The growing global interest in physical and environmental health has led to the development of plant-based products. Although soy protein and wheat gluten are commonly utilized, concerns regarding gluten-related health issues have driven exploration into alternative proteins. Zein has emerged as a promising option. This research investigated the impact of extraction methods on zein characteristics and the structures of SPI-zein composite gels. Different extraction methods yielded zein with protein contents ranging from 48.12 % to 64.34 %. Ethanol-extracted Z1 and Z3, obtained at different pH conditions, exhibited zeta potential of -3.25 and 5.43 mV, respectively. They displayed similar characteristics to commercial zein and interacted comparably in composite gels. Conversely, alkaline-extracted Z2 had a zeta potential of -2.37 mV and formed distinct gels when combined with SPI. These results indicated that extraction methods influence zein behaviour in composite gels, offering possibilities for tailored formulations and expanding zein's applications, particularly in gluten-free plant-based products.
Collapse
Affiliation(s)
- Yu Peng
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Beijing 100083, China.
| | - Yuqing Wu
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Beijing 100083, China.
| | - Ziming Shan
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Beijing 100083, China.
| | - Mo Li
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Beijing 100083, China.
| | - Xin Wen
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Beijing 100083, China.
| | - Yuanying Ni
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Beijing 100083, China.
| |
Collapse
|
2
|
Du Q, Tu M, Liu J, Ding Y, Zeng X, Pan D. Plant-based meat analogs and fat substitutes, structuring technology and protein digestion: A review. Food Res Int 2023; 170:112959. [PMID: 37316007 DOI: 10.1016/j.foodres.2023.112959] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2023] [Revised: 04/04/2023] [Accepted: 05/10/2023] [Indexed: 06/16/2023]
Abstract
There is currently an increasing trend in the consumption of meat analogs and fat substitutes due to the health hazards by excessive consumption of meat. Simulating the texture and mouthfeel of meat through structured plant-derived polymers has become a popular processing method. In this review, the mechanical structuring technology of plant polymers for completely replacing real meat is mainly introduced in this review, which mainly focuses on the parameters and principles of mechanical equipment for the production of vegan meat. The difference in composition between plant meat and real meat is mainly reflected in the protein, and particular attention should be paid to the digestive characteristics of plant meat protein in the gastrointestinal tract. Therefore, the differences in the protein digestibility properties of meat analogs and real meat is discussed in this review, focusing primarily on protein digestibility and peptide/amino acid composition of mechanically structured vegan meats. In terms of fat substitutes for meat products, the types of plant polymer colloidal systems used for meat fat substitutes is comprehensively introduced, including emulsion, hydrogel and oleogel.
Collapse
Affiliation(s)
- Qiwei Du
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China
| | - Maolin Tu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China
| | - Jianhua Liu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
| | - Yuting Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
| | - Xiaoqun Zeng
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China.
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China.
| |
Collapse
|
3
|
Taghian Dinani S, Broekema NL, Boom R, van der Goot AJ. Investigation potential of hydrocolloids in meat analogue preparation. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108199] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
|
4
|
Jebalia I, Della Valle G, Guessasma S, Kristiawan M. Cell walls of extruded pea snacks: Morphological and mechanical characterisation and finite element modelling. Food Res Int 2022; 162:112047. [PMID: 36461312 DOI: 10.1016/j.foodres.2022.112047] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 10/03/2022] [Accepted: 10/12/2022] [Indexed: 11/04/2022]
Abstract
Pulses extruded foods can be envisaged asall solid foams with voids and walls, the latter being considered as a dense starch/protein composite. Pea flour (PF) and blends of pea starch and pea protein isolate (PPI) with different protein contents (0.5-88% dry basis) were extruded to obtain models of dense starch-protein composites. Their morphology was revealed by CLSM microscopy, and their mechanical properties were investigated using a three-point bending test complemented by Finite Element Method (FEM) modelling. Composite morphology revealed protein aggregates dispersed in the starch matrix. It was described by a starch-protein interface index Ii computed from the measured total area and perimeter of protein aggregates. The mechanical test showed that the extruded PF and PPI ruptured in the elastic domain, while the extruded starch-PPI (SP) blends ruptured in the plasticity domain. The mechanical properties of pea composites were weakened by increasing the particle volume fractions, including proteins and fibres, probably due to the poor adhesion between starch and the other constituents. The mechanical behaviour of pea composites did not accurately follow simple mixing laws because of their morphological heterogeneity. Modelling results show that the elastoplastic constitutive model using the Voce plasticity model satisfactorily described the hardening behaviour of SP blend composites. Reasonable agreement (2-10%) was found between the experimental and modelling approaches for most materials. The computed Young's modulus (1.3-2.5 GPa) and saturation flow stress (20-45 MPa) increased with increasing Ii (0.7-3.1), reflecting the increase of interfacial stiffening with the increase of contact area between starch and proteins. FEM modelling allowed to identify the mechanical effect of structural heterogeneities.
Collapse
Affiliation(s)
- I Jebalia
- INRAE, UR 1268 Biopolymers Interactions and Assemblies (BIA), 44316 Nantes, France.
| | - G Della Valle
- INRAE, UR 1268 Biopolymers Interactions and Assemblies (BIA), 44316 Nantes, France.
| | - S Guessasma
- INRAE, UR 1268 Biopolymers Interactions and Assemblies (BIA), 44316 Nantes, France.
| | - M Kristiawan
- INRAE, UR 1268 Biopolymers Interactions and Assemblies (BIA), 44316 Nantes, France
| |
Collapse
|
5
|
Jebalia I, Della Valle G, Kristiawan M. Extrusion of pea snack foods and control of biopolymer changes aided by rheology and simulation. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.08.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
6
|
Zhao D, Huang L, Li H, Ren Y, Cao J, Zhang T, Liu X. Ingredients and Process Affect the Structural Quality of Recombinant Plant-Based Meat Alternatives and Their Components. Foods 2022; 11:foods11152202. [PMID: 35892787 PMCID: PMC9330124 DOI: 10.3390/foods11152202] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 07/22/2022] [Accepted: 07/22/2022] [Indexed: 11/25/2022] Open
Abstract
Recombinant plant-based meat alternatives are a kind of product that simulates animal meat with complete structure by assembling plant-tissue protein and other plant-based ingredients. The market is growing rapidly and appears to have a promising future due to the broad culinary applicability of such products. Based on the analysis and summary of the relevant literature in the recent five years, this review summarizes the effects of raw materials and production methods on the structure and quality of specific components (tissue protein and simulated fat) in plant-based meat alternatives. Furthermore, the important roles of tissue and simulated fat as the main components of recombinant plant-based meat alternatives are further elucidated herein. In this paper, the factors affecting the structure and quality of plant-based meat alternatives are analyzed from part to whole, with the aim of contributing to the structural optimization and providing reference for the future development of the plant meat industry.
Collapse
Affiliation(s)
- Di Zhao
- National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University (BTBU), Beijing 100048, China; (D.Z.); (L.H.); (Y.R.); (X.L.)
| | - Lu Huang
- National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University (BTBU), Beijing 100048, China; (D.Z.); (L.H.); (Y.R.); (X.L.)
| | - He Li
- National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University (BTBU), Beijing 100048, China; (D.Z.); (L.H.); (Y.R.); (X.L.)
- Correspondence: ; Tel.: +86-138-1052-2189
| | - Yuqing Ren
- National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University (BTBU), Beijing 100048, China; (D.Z.); (L.H.); (Y.R.); (X.L.)
| | - Jinnuo Cao
- Plant Meat (Hangzhou) Health Technology Limited Company, Hangzhou 311121, China;
| | - Tianyu Zhang
- Shandong Gulin Food Technology Limited Company, Yantai 264010, China;
| | - Xinqi Liu
- National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University (BTBU), Beijing 100048, China; (D.Z.); (L.H.); (Y.R.); (X.L.)
| |
Collapse
|
7
|
An alkaline-trigged and procyanidins-stabilized microparticle prepared by extruding the mixture of corn starch, zein and procyanidins. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01432-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
8
|
Schreuders FK, Schlangen M, Bodnár I, Erni P, Boom RM, van der Goot AJ. Structure formation and non-linear rheology of blends of plant proteins with pectin and cellulose. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107327] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
9
|
Zhang Z, Zhang L, He S, Li X, Jin R, Liu Q, Chen S, Sun H. High-moisture Extrusion Technology Application in the Processing of Textured Plant Protein Meat Analogues: A Review. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2021.2024223] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Zuoyong Zhang
- School of Food and Biological Engineering, Engineering Research Center of Bio-process of Ministry of Education, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, Anhui, PR China
| | - Luji Zhang
- College of Food Science, Northeast Agricultural University, Heilongjiang, Harbin, PR China
| | - Shudong He
- School of Food and Biological Engineering, Engineering Research Center of Bio-process of Ministry of Education, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, Anhui, PR China
| | - Xingjiang Li
- School of Food and Biological Engineering, Engineering Research Center of Bio-process of Ministry of Education, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, Anhui, PR China
| | - Risheng Jin
- School of Food and Biological Engineering, Engineering Research Center of Bio-process of Ministry of Education, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, Anhui, PR China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Heilongjiang, Harbin, PR China
| | | | - Hanju Sun
- School of Food and Biological Engineering, Engineering Research Center of Bio-process of Ministry of Education, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, Anhui, PR China
| |
Collapse
|
10
|
|
11
|
Beniwal AS, Singh J, Kaur L, Hardacre A, Singh H. Meat analogs: Protein restructuring during thermomechanical processing. Compr Rev Food Sci Food Saf 2021; 20:1221-1249. [PMID: 33590609 DOI: 10.1111/1541-4337.12721] [Citation(s) in RCA: 43] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2020] [Revised: 12/21/2020] [Accepted: 01/15/2021] [Indexed: 12/15/2022]
Abstract
Increasing awareness of inefficient meat production and its future impact on global food security has led the food industry to look for a sustainable approach. Meat products have superior sensorial perception, because of their molecular composition and fibrous structure. Current understanding in the science of food structuring has enabled the utilization of alternative or nonmeat protein ingredients to create novel structured matrices that could resemble the textural functionality of real meat. The physicochemical and structural changes that occur in concentrated protein systems during thermomechanical processing lead to the creation of a fibrous or layered meat-like texture. Phase transitions in concentrated protein systems during protein-protein, protein-polysaccharide, protein-lipid, and protein-water interactions significantly influence the texture and the overall sensory quality of meat analogs. This review summarizes the roles of raw materials (moisture, protein type and concentration, lipids, polysaccharides, and air) and processing parameters (temperature, pH, and shear) in modulating the behavior of the protein phase during the restructuring process (structure-function-process relationship). The big challenge for the food industry is to manufacture concept-based (such as beef-like, chicken-like, etc.) meat analogs with controlled structural attributes. This information will be useful in developing superior meat analogs that fulfill consumer expectations when replacing meat in their diet.
Collapse
Affiliation(s)
- Akashdeep Singh Beniwal
- School of Food and Advanced Technology, Massey University, Palmerston North, New Zealand.,Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Jaspreet Singh
- School of Food and Advanced Technology, Massey University, Palmerston North, New Zealand.,Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Lovedeep Kaur
- School of Food and Advanced Technology, Massey University, Palmerston North, New Zealand.,Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Allan Hardacre
- School of Food and Advanced Technology, Massey University, Palmerston North, New Zealand
| | - Harjinder Singh
- Riddet Institute, Massey University, Palmerston North, New Zealand
| |
Collapse
|
12
|
Abstract
The increasing size and affluence of the global population have led to a rising demand for high-protein foods such as dairy and meat. Because it will be impossible to supply sufficient protein to everyone solely with dairy and meat, we need to transition at least part of our diets toward protein foods that are more sustainable to produce. The best way to convince consumers to make this transition is to offer products that easily fit into their current habits and diets by mimicking the original foods. This review focuses on methods of creating an internal microstructure close to that of the animal-based originals. One can directly employ plant products, use intermediates such as cell factories, or grow cultured meat by using nutrients of plant origin. We discuss methods of creating high-quality alternatives to meat and dairy foods, describe their relative merits, and provide an outlook toward the future.
Collapse
Affiliation(s)
- Konstantina Kyriakopoulou
- Food Process Engineering Laboratory, Agrotechnology and Food Sciences Group, Wageningen University, 6700 AA Wageningen, The Netherlands;
| | - Julia K Keppler
- Food Process Engineering Laboratory, Agrotechnology and Food Sciences Group, Wageningen University, 6700 AA Wageningen, The Netherlands;
| | - Atze Jan van der Goot
- Food Process Engineering Laboratory, Agrotechnology and Food Sciences Group, Wageningen University, 6700 AA Wageningen, The Netherlands;
| | - Remko M Boom
- Food Process Engineering Laboratory, Agrotechnology and Food Sciences Group, Wageningen University, 6700 AA Wageningen, The Netherlands;
| |
Collapse
|
13
|
Teklehaimanot WH, Ray SS, Emmambux MN. Characterization of pre-gelatinized maize starch-zein blend films produced at alkaline pH. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.103083] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
14
|
Mattice KD, Marangoni AG. Comparing methods to produce fibrous material from zein. Food Res Int 2020; 128:108804. [DOI: 10.1016/j.foodres.2019.108804] [Citation(s) in RCA: 53] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2019] [Revised: 10/17/2019] [Accepted: 11/04/2019] [Indexed: 11/30/2022]
|
15
|
Torres SJV, Medeiros GB, Rosário F, Yamashita F, Mattoso LHC, Corradini E. Mechanical and water absorption properties and morphology of melt processed Zein/PVAl blends. POLIMEROS 2020. [DOI: 10.1590/0104-1428.10619] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | | | | | | | | | - Elisângela Corradini
- Universidade Tecnológica Federal do Paraná, Brasil; Universidade Tecnológica Federal do Paraná, Brasil
| |
Collapse
|
16
|
Jebalia I, Maigret JE, Réguerre AL, Novales B, Guessasma S, Lourdin D, Della Valle G, Kristiawan M. Morphology and mechanical behaviour of pea-based starch-protein composites obtained by extrusion. Carbohydr Polym 2019; 223:115086. [PMID: 31426950 DOI: 10.1016/j.carbpol.2019.115086] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2019] [Revised: 07/10/2019] [Accepted: 07/12/2019] [Indexed: 11/18/2022]
Abstract
Starch-legume protein composites were obtained by extrusion of pea flour and pea starch-protein blend at various specific mechanical energies (100-2000 kJ/kg) and a temperature low enough to avoid expansion. The morphology of these composites displayed protein aggregates dispersed in a starch matrix, revealed by microscopy. Image analysis was used to determine the median width of protein aggregates (D50), their total perimeter and surface, from which a protein/starch interface index (Ii) was derived. The mechanical properties of composites were determined by a three-point bending test. The pea flour composites had a higher interface index Ii (1.8-3.1) with lower median particle width D50 (8-18 μm) and a more brittle behaviour than the blend composites that had a lower Ii (1-1.1) and higher D50 (22-31 μm). For both materials, rupture stress and strain were negatively correlated with Ii. This result suggested that there was a poor interfacial adhesion between the pea starch and proteins.
Collapse
Affiliation(s)
- I Jebalia
- INRA, UR 1268 Biopolymers Interactions and Assemblies (BIA), 44316, Nantes, France.
| | - J-E Maigret
- INRA, UR 1268 Biopolymers Interactions and Assemblies (BIA), 44316, Nantes, France.
| | - A-L Réguerre
- INRA, UR 1268 Biopolymers Interactions and Assemblies (BIA), 44316, Nantes, France.
| | - B Novales
- INRA, UR 1268 Biopolymers Interactions and Assemblies (BIA), 44316, Nantes, France.
| | - S Guessasma
- INRA, UR 1268 Biopolymers Interactions and Assemblies (BIA), 44316, Nantes, France.
| | - D Lourdin
- INRA, UR 1268 Biopolymers Interactions and Assemblies (BIA), 44316, Nantes, France.
| | - G Della Valle
- INRA, UR 1268 Biopolymers Interactions and Assemblies (BIA), 44316, Nantes, France.
| | - M Kristiawan
- INRA, UR 1268 Biopolymers Interactions and Assemblies (BIA), 44316, Nantes, France.
| |
Collapse
|
17
|
Pietsch VL, Werner R, Karbstein HP, Emin MA. High moisture extrusion of wheat gluten: Relationship between process parameters, protein polymerization, and final product characteristics. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.04.006] [Citation(s) in RCA: 52] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
18
|
Pietsch VL, Bühler JM, Karbstein HP, Emin MA. High moisture extrusion of soy protein concentrate: Influence of thermomechanical treatment on protein-protein interactions and rheological properties. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.01.001] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
19
|
Pietsch VL, Schöffel F, Rädle M, Karbstein HP, Emin MA. High moisture extrusion of wheat gluten: Modeling of the polymerization behavior in the screw section of the extrusion process. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.10.031] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
20
|
Bisharat L, Barker SA, Narbad A, Craig DQ. In vitro drug release from acetylated high amylose starch-zein films for oral colon-specific drug delivery. Int J Pharm 2019; 556:311-319. [DOI: 10.1016/j.ijpharm.2018.12.021] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2018] [Revised: 12/06/2018] [Accepted: 12/07/2018] [Indexed: 01/25/2023]
|
21
|
Pietsch VL, Karbstein HP, Emin MA. Kinetics of wheat gluten polymerization at extrusion-like conditions relevant for the production of meat analog products. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.07.008] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
22
|
Dekkers BL, Hamoen R, Boom RM, van der Goot AJ. Understanding fiber formation in a concentrated soy protein isolate - Pectin blend. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.11.014] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
23
|
Favero J, Belhabib S, Guessasma S, Decaen P, Reguerre AL, Lourdin D, Leroy E. On the representative elementary size concept to evaluate the compatibilisation of a plasticised biopolymer blend. Carbohydr Polym 2017; 172:120-129. [DOI: 10.1016/j.carbpol.2017.05.018] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2017] [Revised: 04/19/2017] [Accepted: 05/04/2017] [Indexed: 12/21/2022]
|
24
|
Zhu F. Encapsulation and delivery of food ingredients using starch based systems. Food Chem 2017; 229:542-552. [DOI: 10.1016/j.foodchem.2017.02.101] [Citation(s) in RCA: 117] [Impact Index Per Article: 16.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2016] [Accepted: 02/20/2017] [Indexed: 01/11/2023]
|
25
|
Guessasma S, Zhang W, Zhu J. Local mechanical behavior mapping of a biopolymer blend using nanoindentation, finite element computation, and simplex optimization strategy. J Appl Polym Sci 2017. [DOI: 10.1002/app.44891] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
| | - Weihong Zhang
- Laboratory of Engineering Simulation and Aerospace Computing-ESAC; Northwestern Polytechnical University; Xian Shaanxi 710072 China
| | - Jihong Zhu
- Laboratory of Engineering Simulation and Aerospace Computing-ESAC; Northwestern Polytechnical University; Xian Shaanxi 710072 China
| |
Collapse
|
26
|
Grabowska KJ, Zhu S, Dekkers BL, de Ruijter NC, Gieteling J, van der Goot AJ. Shear-induced structuring as a tool to make anisotropic materials using soy protein concentrate. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.05.010] [Citation(s) in RCA: 42] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
|
27
|
Dekkers BL, Nikiforidis CV, van der Goot AJ. Shear-induced fibrous structure formation from a pectin/SPI blend. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.07.003] [Citation(s) in RCA: 54] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
|
28
|
van der Sman RGM. Filler functionality in edible solid foams. Adv Colloid Interface Sci 2016; 231:23-35. [PMID: 27067462 DOI: 10.1016/j.cis.2016.03.003] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2015] [Revised: 03/12/2016] [Accepted: 03/13/2016] [Indexed: 11/16/2022]
Abstract
We review the functionality of particulate ingredients in edible brittle foams, such as expanded starchy snacks. In food science and industry there is not a complete awareness of the full functionality of these filler ingredients, which can be fibers, proteins, starch granules and whole grains. But, we show that much can be learned about that from the field of synthetic polymeric foams with (nano)fillers. For edible brittle foams the enhancement of mechanical strength by filler ingredients is less relevant compared to the additional functionalities such as 1) the promotion of bubble nucleation and 2) cell opening-which are much more relevant for the snack texture. The survey of particulate ingredients added to snack formulations shows that they cannot be viewed as inert fillers, because of their strong hygroscopic properties. Hence, these fillers will compete with starch for water, and that will modify the glass transition and boiling point, which are important factors for snack expansion. Filler properties can be modified via extrusion, but it is better if that processing step is decoupled from the subsequent processing steps as mixing and expansion. Several filler ingredients are also added because of their nutritional value, but can have adverse effect on snack expansion. These adverse effects can be reduced if the increase of nutritional value is decoupled from other filler functionality via compartmentalization using micropellets.
Collapse
Affiliation(s)
- R G M van der Sman
- Agrotechnology and Food Sciences Group, Wageningen University & Research, Netherlands.
| |
Collapse
|
29
|
Teklehaimanot WH, Taylor JR, Emmambux MN. Formation and properties of aqueous compatible colloidal blends between pre-gelatinized maize starch and zein. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2015.12.001] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
30
|
Chanvrier H, Chaunier L, Della Valle G, Lourdin D. Flow and foam properties of extruded maize flour and its biopolymer blends expanded by microwave. Food Res Int 2015; 76:567-575. [PMID: 28455039 DOI: 10.1016/j.foodres.2015.07.019] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2015] [Revised: 07/10/2015] [Accepted: 07/12/2015] [Indexed: 10/23/2022]
Abstract
Maize flour and blends from starch and zein biopolymers were processed as dense materials by extrusion (120°C, 300J·g-1) and press-molding (140°C, 10min) at a constant moisture content (26%wb), and then foamed by microwave heating. The mechanical properties of foams, determined by a 3-point bending test, were governed by density, in agreement with an open solid foam model. The density and 3D cellular structure of the foams were determined by X-ray tomography. In the same interval of density [0.15, 0.3g·cm-3], foams from microwaved materials had a finer cellular structure than directly expanded materials at extruder outlet. The study of melt rheological behavior with Rheoplast® (100-160°C, SME≤200J·g-1) showed that protein content (0-15%) did not affect shear viscosity but increased elongational viscosity. This trend, similar to the one reported for the storage modulus in a rubbery state, could be attributed to dissipative effects in a starch/protein interphase, explaining the difference of expansion between starch, blends and flour.
Collapse
Affiliation(s)
- Hélène Chanvrier
- INRA, UR 1268 Biopolymères, Interactions & Assemblages (BIA), 44316 Nantes Cédex, France
| | - Laurent Chaunier
- INRA, UR 1268 Biopolymères, Interactions & Assemblages (BIA), 44316 Nantes Cédex, France
| | - Guy Della Valle
- INRA, UR 1268 Biopolymères, Interactions & Assemblages (BIA), 44316 Nantes Cédex, France.
| | - Denis Lourdin
- INRA, UR 1268 Biopolymères, Interactions & Assemblages (BIA), 44316 Nantes Cédex, France
| |
Collapse
|
31
|
Merkel T, Henne J, Hecht L, Gräf V, Walz E, Schuchmann HP. Emulsification of particle loaded drops in simple shear flow. Colloids Surf A Physicochem Eng Asp 2015. [DOI: 10.1016/j.colsurfa.2015.01.080] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
32
|
Chitosan–nanohydroxyapatite composites: Mechanical, thermal and bio-compatibility studies. Int J Biol Macromol 2015; 73:170-81. [DOI: 10.1016/j.ijbiomac.2014.11.023] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2014] [Revised: 11/04/2014] [Accepted: 11/05/2014] [Indexed: 11/20/2022]
|
33
|
Merkel T, Emin MA, Schuch A, Schuchmann HP. Design of a Cone-Cone Shear Cell to Study Emulsification Characteristics. Chem Eng Technol 2014. [DOI: 10.1002/ceat.201400486] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
|
34
|
Corradini E, Curti PS, Meniqueti AB, Martins AF, Rubira AF, Muniz EC. Recent advances in food-packing, pharmaceutical and biomedical applications of zein and zein-based materials. Int J Mol Sci 2014; 15:22438-70. [PMID: 25486057 PMCID: PMC4284718 DOI: 10.3390/ijms151222438] [Citation(s) in RCA: 140] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2014] [Revised: 10/27/2014] [Accepted: 11/07/2014] [Indexed: 11/17/2022] Open
Abstract
Zein is a biodegradable and biocompatible material extracted from renewable resources; it comprises almost 80% of the whole protein content in corn. This review highlights and describes some zein and zein-based materials, focusing on biomedical applications. It was demonstrated in this review that the biodegradation and biocompatibility of zein are key parameters for its uses in the food-packing, biomedical and pharmaceutical fields. Furthermore, it was pointed out that the presence of hydrophilic-hydrophobic groups in zein chains is a very important aspect for obtaining material with different hydrophobicities by mixing with other moieties (polymeric or not), but also for obtaining derivatives with different properties. The physical and chemical characteristics and special structure (at the molecular, nano and micro scales) make zein molecules inherently superior to many other polymers from natural sources and synthetic ones. The film-forming property of zein and zein-based materials is important for several applications. The good electrospinnability of zein is important for producing zein and zein-based nanofibers for applications in tissue engineering and drug delivery. The use of zein's hydrolysate peptides for reducing blood pressure is another important issue related to the application of derivatives of zein in the biomedical field. It is pointed out that the biodegradability and biocompatibility of zein and other inherent properties associated with zein's structure allow a myriad of applications of such materials with great potential in the near future.
Collapse
Affiliation(s)
- Elisângela Corradini
- Departmento de Engenharia de Materiais, Universidade Tecnológica Federal do Paraná (UTFPR-LD), Avenida dos Pioneiros, 3131, 86036-370 Londrina-PR, Brazil.
| | - Priscila S Curti
- Departmento de Química, Universidade Tecnológica Federal do Paraná (UTFPR-LD), Avenida dos Pioneiros, 3131, 86036-370 Londrina-PR, Brazil.
| | - Adriano B Meniqueti
- Programa de Pós-graduação em Biotecnologia Aplicada à Agricultura, Universidade Paranaense (UNIPAR), 87502-210 Umuarama-PR, Brazil.
| | - Alessandro F Martins
- Coordenação do Curso de Agronomia, Universidade Tecnológica Federal do Paraná (UTFPR-DV), Estrada para Boa Esperança, 85660-000 Dois Vizinhos-PR, Brazil.
| | - Adley F Rubira
- Departamento de Química, Universidade Estadual de Maringá (UEM), Av. Colombo, 5790, 87020-900 Maringá-PR, Brazil.
| | - Edvani Curti Muniz
- Programa de Pós-graduação em Biotecnologia Aplicada à Agricultura, Universidade Paranaense (UNIPAR), 87502-210 Umuarama-PR, Brazil.
| |
Collapse
|
35
|
Grabowska KJ, Tekidou S, Boom RM, van der Goot AJ. Shear structuring as a new method to make anisotropic structures from soy-gluten blends. Food Res Int 2014; 64:743-751. [PMID: 30011712 DOI: 10.1016/j.foodres.2014.08.010] [Citation(s) in RCA: 92] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2014] [Revised: 08/03/2014] [Accepted: 08/14/2014] [Indexed: 10/24/2022]
Abstract
The concept of shear-induced structuring was applied to concentrated blends of soy protein isolate (SPI) and wheat gluten (WG) to create novel semi-solid food textures. Concurrent simple shear deformation and heating (95°C) of the protein blends generated original structures consisting of fibers or layers. The ratio of SPI to vital WG and the final concentration determined the morphology of the structure. It is hypothesized that the spatial distribution of the SPI-rich phase and the WG-rich phase in a blend was altered by the shear flow. When both phases became aligned horizontally in the shear cell, a fibrous structure was formed; when they became aligned vertically in the shear cell, a layered structure was formed. The structures obtained were analyzed visually and using texture analysis and scanning electron microscopy.
Collapse
Affiliation(s)
- Katarzyna J Grabowska
- Food Process Engineering Laboratory, Wageningen University, Bornse weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Stavroula Tekidou
- Food Process Engineering Laboratory, Wageningen University, Bornse weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Remko M Boom
- Food Process Engineering Laboratory, Wageningen University, Bornse weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Atze-Jan van der Goot
- Food Process Engineering Laboratory, Wageningen University, Bornse weilanden 9, 6708 WG Wageningen, The Netherlands.
| |
Collapse
|
36
|
|
37
|
Chanvrier H, Desbois F, Perotti F, Salzmann C, Chassagne S, Gumy JC, Blank I. Starch-based extruded cereals enriched in fibers: A behavior of composite solid foams. Carbohydr Polym 2013; 98:842-53. [DOI: 10.1016/j.carbpol.2013.07.005] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2013] [Revised: 07/01/2013] [Accepted: 07/02/2013] [Indexed: 11/16/2022]
|
38
|
Emin M, Schmidt U, van der Goot A, Schuchmann H. Coalescence of oil droplets in plasticized starch matrix in simple shear flow. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2012.06.015] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
|
39
|
|
40
|
Compatibilization of starch–zein melt processed blends by an ionic liquid used as plasticizer. Carbohydr Polym 2012; 89:955-63. [DOI: 10.1016/j.carbpol.2012.04.044] [Citation(s) in RCA: 80] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2012] [Revised: 04/02/2012] [Accepted: 04/04/2012] [Indexed: 11/19/2022]
|
41
|
van der Zalm E, Berghout J, van der Goot A, Boom R. Starch–gluten separation by shearing: Influence of the device geometry. Chem Eng Sci 2012. [DOI: 10.1016/j.ces.2012.02.009] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
|
42
|
Jbilou F, Ayadi F, Galland S, Joly C, Dole P, Belard L, Degraeve P. Effect of shear stress extrusion intensity on plasticized corn flour structure: Proteins role and distribution. J Appl Polym Sci 2011. [DOI: 10.1002/app.34737] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
|
43
|
Ayadi F, Bliard C, Dole P. Materials based on maize biopolymers: Effect of flour components on mechanical and thermal behavior. STARCH-STARKE 2011. [DOI: 10.1002/star.201100010] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
|
44
|
van der Zalm EE, van der Goot AJ, Boom RM. Quality of shear fractionated wheat gluten – Comparison to commercial vital wheat gluten. J Cereal Sci 2011. [DOI: 10.1016/j.jcs.2010.09.011] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
45
|
Effects of filler-matrix morphology on mechanical properties of corn starch–zein thermo-moulded films. Carbohydr Polym 2011. [DOI: 10.1016/j.carbpol.2010.11.038] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
46
|
Effect of processing on the viscoelastic, tensile and optical properties of albumen/starch-based bioplastics. Carbohydr Polym 2011. [DOI: 10.1016/j.carbpol.2010.11.040] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
47
|
Yokesahachart C, Yoksan R. Effect of amphiphilic molecules on characteristics and tensile properties of thermoplastic starch and its blends with poly(lactic acid). Carbohydr Polym 2011. [DOI: 10.1016/j.carbpol.2010.07.020] [Citation(s) in RCA: 63] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
48
|
|