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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]
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2
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Improving the emulsifying properties of whey protein isolate-citrus pectin blends by a novel reactive extrusion approach. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.10.027] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Emin M, Quevedo M, Wilhelm M, Karbstein H. Analysis of the reaction behavior of highly concentrated plant proteins in extrusion-like conditions. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.09.013] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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4
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Koch L, Hummel L, Schuchmann H, Emin M. Structural changes and functional properties of highly concentrated whey protein isolate-citrus pectin blends after defined, high temperature treatments. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.06.026] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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5
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Koch L, Hummel L, Schuchmann HP, Emin MA. Influence of Defined Shear Rates on Structural Changes and Functional Properties of Highly Concentrated Whey Protein Isolate-Citrus Pectin Blends at Elevated Temperatures. FOOD BIOPHYS 2017. [DOI: 10.1007/s11483-017-9487-2] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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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
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Emin M, Schuchmann H. A mechanistic approach to analyze extrusion processing of biopolymers by numerical, rheological, and optical methods. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2016.10.003] [Citation(s) in RCA: 56] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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8
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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]
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9
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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.
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Affiliation(s)
- R G M van der Sman
- Agrotechnology and Food Sciences Group, Wageningen University & Research, Netherlands.
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van der Goot AJ, Pelgrom PJ, Berghout JA, Geerts ME, Jankowiak L, Hardt NA, Keijer J, Schutyser MA, Nikiforidis CV, Boom RM. Concepts for further sustainable production of foods. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.07.010] [Citation(s) in RCA: 140] [Impact Index Per Article: 17.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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11
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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.
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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.
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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.
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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.
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Valderrama Solano AC, Rojas de Gante C. Development of biodegradable films based on blue corn flour with potential applications in food packaging. Effects of plasticizers on mechanical, thermal, and microstructural properties of flour films. J Cereal Sci 2014. [DOI: 10.1016/j.jcs.2014.01.015] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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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]
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16
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Purwanti N, Moerkens A, van der Goot AJ, Boom R. Reducing the stiffness of concentrated whey protein isolate (WPI) gels by using WPI microparticles. Food Hydrocoll 2012. [DOI: 10.1016/j.foodhyd.2011.05.015] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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Taniguchi H, Hashimoto H, Hosoda A, Kometani T, Tsuno T, Adachi S. Functionality of Compounds Contained in Rice Bran and Their Improvement. J JPN SOC FOOD SCI 2012. [DOI: 10.3136/nskkk.59.301] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Adachi S. Engineering Studies on Extraction and Separation of Food Substances. J JPN SOC FOOD SCI 2010. [DOI: 10.3136/nskkk.57.275] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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