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Gennari A, Simon R, Benvenutti EV, Nicolodi S, Renard G, Chies JM, Volpato G, Volken de Souza CF. Magnetic core-shell cellulose system for the oriented immobilization of a recombinant β-galactosidase with a protein tag. Int J Biol Macromol 2024; 256:128418. [PMID: 38029902 DOI: 10.1016/j.ijbiomac.2023.128418] [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: 01/20/2023] [Revised: 11/22/2023] [Accepted: 11/23/2023] [Indexed: 12/01/2023]
Abstract
The objective of this study was to immobilize a recombinant β-galactosidase (Gal) tagged with a cellulose-binding domain (CBD) onto a magnetic core-shell (CS) cellulose system. After 30 min of reaction, 4 U/capsule were immobilized (CS@Gal), resulting in levels of yield and efficiency exceeding 80 %. The optimal temperature for β-galactosidase-CBD activity increased from 40 to 50 °C following oriented immobilization. The inhibitory effect of galactose decreased in the enzyme reactions catalyzed by CS@Gal, and Mg2+ increased the immobilized enzyme activity by 40 % in the magnetic CS cellulose system. The relative enzyme activity of the CS@Gal was 20 % higher than that of the soluble enzyme activity after 20 min at 50 °C. The CS support and CS@Gal capsules exhibited an average size of 8 ± 1 mm, with the structure of the shell (alginate-pectin-cellulose) enveloping and isolating the magnetic core. The immobilized β-galactosidase-CBD within the magnetic CS cellulose system retained ∼80 % of its capacity to hydrolyze lactose from skim milk after 10 reuse cycles. This study unveils a novel and promising support for the oriented immobilization of recombinant β-galactosidase using a magnetic CS system and a CBD tag. This support facilitates β-galactosidase reuse and efficient separation, consequently enhancing the catalytic properties of the enzyme.
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Affiliation(s)
- Adriano Gennari
- Laboratório de Biotecnologia de Alimentos, Universidade do Vale do Taquari - Univates, Lajeado, RS, Brazil; Programa de Pós-Graduação em Biotecnologia, Universidade do Vale do Taquari - Univates, Lajeado, RS, Brazil
| | - Renate Simon
- Laboratório de Biotecnologia de Alimentos, Universidade do Vale do Taquari - Univates, Lajeado, RS, Brazil
| | | | - Sabrina Nicolodi
- Instituto de Física, Universidade Federal do Rio Grande do Sul, Porto Alegre, RS, Brazil
| | - Gaby Renard
- Quatro G Pesquisa & Desenvolvimento Ltda, Porto Alegre, RS, Brazil
| | | | - Giandra Volpato
- Instituto Federal de Educação, Ciência e Tecnologia do Rio Grande do Sul - IFRS, Campus Porto Alegre, Porto Alegre, RS, Brazil
| | - Claucia Fernanda Volken de Souza
- Laboratório de Biotecnologia de Alimentos, Universidade do Vale do Taquari - Univates, Lajeado, RS, Brazil; Programa de Pós-Graduação em Biotecnologia, Universidade do Vale do Taquari - Univates, Lajeado, RS, Brazil.
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2
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Malkin AY, Derkach SR, Kulichikhin VG. Rheology of Gels and Yielding Liquids. Gels 2023; 9:715. [PMID: 37754396 PMCID: PMC10529254 DOI: 10.3390/gels9090715] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2023] [Revised: 08/23/2023] [Accepted: 09/01/2023] [Indexed: 09/28/2023] Open
Abstract
In this review, today's state of the art in the rheology of gels and transition through the yield stress of yielding liquids is discussed. Gels are understood as soft viscoelastic multicomponent solids that are in the incomplete phase separation state, which, under the action of external mechanical forces, do not transit into a fluid state but rupture like any solid material. Gels can "melt" (again, like any solids) due to a change in temperature or variation in the environment. In contrast to this type of rheology, yielding liquids (sometimes not rigorously referred to as "gels", especially in relation to colloids) can exist in a solid-like (gel-like) state and become fluid above some defined stress and time conditions (yield stress). At low stresses, their behavior is quite similar to that of permanent solid gels, including the frequency-independent storage modulus. The gel-to-sol transition considered in colloid chemistry is treated as a case of yielding. However, in many cases, the yield stress cannot be assumed to be a physical parameter since the solid-to-liquid transition happens in time and is associated with thixotropic effects. In this review, special attention is paid to various time effects. It is also stressed that plasticity is not equivalent to flow since (irreversible) plastic deformations are determined by stress but do not continue over time. We also discuss some typical errors, difficulties, and wrong interpretations of experimental data in studies of yielding liquids.
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Affiliation(s)
- Alexander Ya. Malkin
- A.V. Topchiev Institute of Petrochemical Synthesis, Russian Academy of Sciences, Leninskii Prosp. 29, 119991 Moscow, Russia;
| | - Svetlana R. Derkach
- Laboratory of Chemistry and Technology of Marine Bioresources, Institute of Natural Science and Technology, Murmansk State Technical University, 183010 Murmansk, Russia;
| | - Valery G. Kulichikhin
- A.V. Topchiev Institute of Petrochemical Synthesis, Russian Academy of Sciences, Leninskii Prosp. 29, 119991 Moscow, Russia;
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Design and Characterization of Lipid-Surfactant-Based Systems for Enhancing Topical Anti-Inflammatory Activity of Ursolic Acid. Pharmaceutics 2023; 15:pharmaceutics15020366. [PMID: 36839688 PMCID: PMC9960079 DOI: 10.3390/pharmaceutics15020366] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Revised: 01/12/2023] [Accepted: 01/18/2023] [Indexed: 01/24/2023] Open
Abstract
Skin inflammation is a symptom of many skin diseases, such as eczema, psoriasis, and dermatitis, which cause rashes, redness, heat, or blistering. The use of natural products with anti-inflammatory properties has gained importance in treating these symptoms. Ursolic acid (UA), a promising natural compound that is used to treat skin diseases, exhibits low aqueous solubility, resulting in poor absorption and low bioavailability. Designing topical formulations focuses on providing adequate delivery via application to the skin surface. The aim of this study was to formulate and characterize lipid-surfactant-based systems for the delivery of UA. Microemulsions and liquid crystalline systems (LCs) were characterized by polarized light microscopy (PLM), rheology techniques, and textural and bioadhesive assays. PLM supported the self-assembly of these systems and elucidated their formation. Rheologic examination revealed pseudoplastic and thixotropic behavior appropriate, and assays confirmed the ability of these formulations to adhere to the skin. In vivo studies were performed, and inflammation induced by croton oil was assessed for response to microemulsions and LCs. UA anti-inflammatory activities of ~60% and 50% were demonstrated by two microemulsions and 40% and 35% by two LCs, respectively. These data support the continued development of colloidal systems to deliver UA to ameliorate skin inflammation.
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A Comprehensive Review of Food Hydrogels: Principles, Formation Mechanisms, Microstructure, and Its Applications. Gels 2022; 9:gels9010001. [PMID: 36661769 PMCID: PMC9858572 DOI: 10.3390/gels9010001] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2022] [Revised: 12/10/2022] [Accepted: 12/16/2022] [Indexed: 12/24/2022] Open
Abstract
Food hydrogels are effective materials of great interest to scientists because they are safe and beneficial to the environment. Hydrogels are widely used in the food industry due to their three-dimensional crosslinked networks. They have also attracted a considerable amount of attention because they can be used in many different ways in the food industry, for example, as fat replacers, target delivery vehicles, encapsulating agents, etc. Gels-particularly proteins and polysaccharides-have attracted the attention of food scientists due to their excellent biocompatibility, biodegradability, nutritional properties, and edibility. Thus, this review is focused on the nutritional importance, microstructure, mechanical characteristics, and food hydrogel applications of gels. This review also focuses on the structural configuration of hydrogels, which implies future potential applications in the food industry. The findings of this review confirm the application of different plant- and animal-based polysaccharide and protein sources as gelling agents. Gel network structure is improved by incorporating polysaccharides for encapsulation of bioactive compounds. Different hydrogel-based formulations are widely used for the encapsulation of bioactive compounds, food texture perception, risk monitoring, and food packaging applications.
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5
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Funami T, Nakauma M. Correlation of human perception in swallowing with extension rheological and tribological characteristics in comparison with shear rheology. J Texture Stud 2021; 53:60-71. [PMID: 34841545 DOI: 10.1111/jtxs.12648] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2021] [Revised: 10/18/2021] [Accepted: 11/18/2021] [Indexed: 12/28/2022]
Abstract
Correlation was investigated between instrumental characteristics obtained by extension rheological or tribological measurements and human perception while swallowing using aqueous solutions of xanthan gum and locust bean gum. Extension viscosity and the friction coefficient were measured using a capillary breakup rheometer and a rotation tribometer, respectively, as in our previous study. Results were compared with shear viscosity to clarify novelty and advantage of these mechanical parameters. It was indicated that perceived cohesiveness correlated the highest with the maximum extension viscosity immediately after the onset of extensional flow, perceived spinnability correlated with extension viscosity in high Hencky strain region, and perceived sliminess correlated with the friction coefficient at the critical point between the boundary lubrication and the mixed lubrication. These correlations were discussed and tried to validate considering biomechanics of human swallowing and food-human interactions.
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Joyner HS. Nonlinear (Large-Amplitude Oscillatory Shear) Rheological Properties and Their Impact on Food Processing and Quality. Annu Rev Food Sci Technol 2021; 12:591-609. [PMID: 33770471 DOI: 10.1146/annurev-food-061220-100714] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Large-amplitude oscillatory shear (LAOS) testing has been increasingly used over the past several decades to provide a fuller picture of food rheological behavior. Although LAOS is relatively easy to perform on a wide variety of foods, interpretation of the resulting data can be difficult, as it may not be possible to link the results to food components, microstructural features or changes, or physicochemical properties. Several analysis methods have been developed to address this issue, but there is currently no standard method for foods. In food research, LAOS has mainly been used to investigate connections between food microstructures and rheological behaviors, although there have been some studies on connections between food LAOS behaviors and processing or sensory behaviors. LAOS has the potential to be a valuable tool for investigating food structure-function-texture relationships, but much work remains to develop these relationships, particularly in the area of connecting LAOS to sensory attributes.
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Affiliation(s)
- Helen S Joyner
- Perfect Day, Berkeley, California 94710, USA; .,School of Food Science, University of Idaho, Moscow, Idaho 83844, USA
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7
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Mixed starch/chitosan hydrogels: elastic properties as modelled through simulated annealing algorithm and their ability to strongly reduce yellow sunset (INS 110) release. Carbohydr Polym 2021; 255:117526. [PMID: 33436258 DOI: 10.1016/j.carbpol.2020.117526] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2020] [Revised: 11/07/2020] [Accepted: 12/14/2020] [Indexed: 11/20/2022]
Abstract
Biopolymers mixtures appear as a strategy to improve sensorial/technological characteristics of gel-like products. Thus, self-sustaining starch (S100/C0) hydrogels were prepared with a partial replacement of the gelling agent by 5.0 % (S95/C5), 7.5 % (S92.5/C7.5), or 10.0 % chitosan (S90/C10), and containing yellow sunset (INS 110). Major visual changes or significant differences on L*a*b* parameters were not observed for starch/chitosan hydrogels. Creep-recovery data was modeled using the simulated annealing algorithm, and relative recovery results showed an increase for S95/C5 (82.6 %), when compared to S100/C0 (72.9 %). After 312 h, chitosan strongly reduced the INS 110 release from hydrogels to an ethanolic solution (3.1∙10-4 and 4.1∙10-3 g/100 mL for S95/C5 and S100/C0, respectively) or to a sucrose solution (1.1∙10-3 and 6.5∙10-3 g/100 mL for S95/C5 and S100/C0, respectively). Such results highlighted that chitosan not only presented a techno-functionality on starch hydrogels by improving their elasticity but also by hindering the release of yellow sunset.
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8
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Kew B, Holmes M, Stieger M, Sarkar A. Review on fat replacement using protein-based microparticulated powders or microgels: A textural perspective. Trends Food Sci Technol 2021; 106:457-468. [PMID: 33380775 PMCID: PMC7763486 DOI: 10.1016/j.tifs.2020.10.032] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Background Due to the growing rise in obesity and food-linked diseases, the replacement of calorie-dense fat has been a key focus of food industries in the last few decades with proteins being identified as promising fat replacers (FRs). Scope and approach This review aims to provide an overview of animal and plant protein-based FR studies that have been performed in the last 5 years. Protein isolates/concentrates, their microparticulated forms and protein microgels in model and real foods have been examined. Special emphasis has been given on the characterisation techniques that have been used to compare the full fat (FF) and low fat (LF) versions of the foods using FRs. Key findings and conclusions Microparticulated whey protein (MWP) has been the preferred choice FR with some success in replacing fat in model foods and dairy applications. Plant proteins on the other hand have attracted limited research attention as FRs, but show success similar to that of animal proteins. Key characterisation techniques used to compare full fat with low fat products containing FRs have been apparent viscosity, texture profile analysis, microscopy, particle size and sensory properties with oral tribology being a relatively recent undertaking. Coupling tribology with adsorption techniques (muco-adhesion) can be effective to bridge the instrumental-sensory property gap and might accelerate the development cycle of designing low/no fat products. From a formulation viewpoint, sub-micron sized microgels that show shear-thinning behaviour and have boundary lubrication properties offer promises with respect to exploiting their fat replacement potential in the future.
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Affiliation(s)
- Ben Kew
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, Faculty of Environment, University of Leeds, Leeds, LS2 9JT, UK
| | - Melvin Holmes
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, Faculty of Environment, University of Leeds, Leeds, LS2 9JT, UK
| | - Markus Stieger
- Division of Human Nutrition and Health, Wageningen University, PO Box 17, 6700 AA Wageningen, the Netherlands
| | - Anwesha Sarkar
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, Faculty of Environment, University of Leeds, Leeds, LS2 9JT, UK
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9
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Influence of clustering of protein-stabilised oil droplets with proanthocyanidins on mechanical, tribological and sensory properties of o/w emulsions and emulsion-filled gels. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105856] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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10
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Effect of oil droplet inhomogeneity at different length scales on mechanical and sensory properties of emulsion-filled gels: Length scale matters. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105462] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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11
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Mousavi SMR, Rafe A, Yeganehzad S. Structure-rheology relationships of composite gels: Alginate and Basil seed gum/guar gum. Carbohydr Polym 2020; 232:115809. [PMID: 31952608 DOI: 10.1016/j.carbpol.2019.115809] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2019] [Revised: 12/18/2019] [Accepted: 12/29/2019] [Indexed: 10/25/2022]
Abstract
Structure-rheology relationship of binary composite gel (BCG) systems of alginate/guar gum and basil seed gum/guar gum at ratio 2:1 at different Ca2+ levels (2-10%) were evaluated. The highest value of structural strength was obtained at 2 % of Ca2+, which can be attributed to its stronger network as assessed by rheological experiments. Mechanical spectra of the alginate/guar gels explained pseudoplastic behavior with a highly interconnected elastic gel structure. The mechanical strength as well as other textural properties of the alginate and basil seed gum network was functions of its stoichiometry with calcium ions. Whereas alginate/guar gels showed an elongated globular denser structure as determined by SEM, the BSG/guar gels showed a rigid cubic as the pieces of a puzzle, presenting a softer and weaker gel structure. The alginate/guar gels showed less porosity without syneresis or shrinkage during storage as supported by its high elasticity and rigidity.
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Affiliation(s)
- Seyyed Mohammad Reza Mousavi
- Department of Food Processing, Research Institute of Food Science and Technology (RIFST), PO Box 91735-147, Mashhad, Iran
| | - Ali Rafe
- Department of Food Processing, Research Institute of Food Science and Technology (RIFST), PO Box 91735-147, Mashhad, Iran.
| | - Samira Yeganehzad
- Department of Food Processing, Research Institute of Food Science and Technology (RIFST), PO Box 91735-147, Mashhad, Iran
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Cerdán‐Leal MA, López‐Alarcón CA, Ortiz‐Basurto RI, Luna‐Solano G, Jiménez‐Fernández M. Influence of heat denaturation and freezing–lyophilization on physicochemical and functional properties of quinoa protein isolate. Cereal Chem 2020. [DOI: 10.1002/cche.10253] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
| | | | | | - Guadalupe Luna‐Solano
- División de Estudios de Posgrado e Investigación Instituto Tecnológico de Orizaba Orizaba Veracruz México
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13
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Galante M, De Flaviis R, Boeris V, Spelzini D. Effects of the enzymatic hydrolysis treatment on functional and antioxidant properties of quinoa protein acid-induced gels. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108845] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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14
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Lotufo Haddad AM, Ribotta P, Armada M, Goldner MC. Textural, Pasting, and Rheological Behavior of Starch‐Pectin‐Sucrose Gels: Relation with Sensory Perception. STARCH-STARKE 2019. [DOI: 10.1002/star.201800286] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Agustina M. Lotufo Haddad
- Instituto para la Investigación de la Industria Química‐Consejo Nacional de Investigaciones Científicas y Técnicas (INIQUI‐CONICET)4400 SaltaArgentina
- Instituto de investigaciones Sensoriales de Alimentos (IISA), Universidad Nacional de Salta (UNSa)4400 SaltaArgentina
| | - Pablo Ribotta
- Instituto de Ciencia y Tecnología de Alimentos‐ (ICYTAC‐CONICET)5000 CórdobaArgentina
| | - Margarita Armada
- Instituto para la Investigación de la Industria Química‐Consejo Nacional de Investigaciones Científicas y Técnicas (INIQUI‐CONICET)4400 SaltaArgentina
- Facultad de IngenieríaUNSa. Av. Bolivia 51504400 SaltaArgentina
| | - María C. Goldner
- Instituto para la Investigación de la Industria Química‐Consejo Nacional de Investigaciones Científicas y Técnicas (INIQUI‐CONICET)4400 SaltaArgentina
- Instituto de investigaciones Sensoriales de Alimentos (IISA), Universidad Nacional de Salta (UNSa)4400 SaltaArgentina
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15
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Aguayo-Mendoza MG, Ketel EC, van der Linden E, Forde CG, Piqueras-Fiszman B, Stieger M. Oral processing behavior of drinkable, spoonable and chewable foods is primarily determined by rheological and mechanical food properties. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2018.06.006] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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16
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López-Alarcón CA, Cerdán-Leal MA, Beristain CI, Pascual-Pineda LA, Azuara E, Jiménez-Fernández M. The potential use of modified quinoa protein isolates in cupcakes: physicochemical properties, structure and stability of cupcakes. Food Funct 2019; 10:4432-4439. [DOI: 10.1039/c9fo00852g] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The objective of this study was to evaluate the physicochemical, textural, sensory and microbiological stability of cupcakes added with different proportions of modified quinoa protein isolate.
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Affiliation(s)
| | | | | | - Luz A. Pascual-Pineda
- Unidad de Servicios de Apoyo en Resolución Analítica
- Universidad Veracruzana
- Xalapa
- México
| | - Ebner Azuara
- Instituto de Ciencias Básicas
- Universidad Veracruzana
- Xalapa
- Mexico
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17
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Leong T, Juliano P, Knoerzer K. Advances in Ultrasonic and Megasonic Processing of Foods. FOOD ENGINEERING REVIEWS 2017. [DOI: 10.1007/s12393-017-9167-5] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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18
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Kaspchak E, Oliveira MASD, Simas FF, Franco CRC, Silveira JLM, Mafra MR, Igarashi-Mafra L. Determination of heat-set gelation capacity of a quinoa protein isolate (Chenopodium quinoa) by dynamic oscillatory rheological analysis. Food Chem 2017; 232:263-271. [PMID: 28490074 DOI: 10.1016/j.foodchem.2017.04.014] [Citation(s) in RCA: 50] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2016] [Revised: 03/31/2017] [Accepted: 04/04/2017] [Indexed: 11/16/2022]
Abstract
This work aimed to study the influence of pH (3.5 and 7.0) and CaCl2 and MgCl2 addition on heat-set gelation of a quinoa protein isolate at 10% and 15% (w/w). The protein isolate obtained was composed mainly of 11S globulin as was observed by electrophoresis and mass spectrometry analysis. Heat-set gelation occurred at both pH values studied. Nevertheless, the gels formed at pH 3.5 were more viscoelastic and denser than those formed at pH 7.0, that was coarser and presented syneresis. The CaCl2 and MgCl2 addition increased the gel strength during rheological analysis at pH 3.5, possibly due to the formation of fiber-like connections in the gel network. At pH 7.0, the divalent salts resulted in weaker gels formed by agglomerates, suggesting a neutralization of the protein surface charges. The differences in quinoa protein gelation were attributed to solubility, and the flexibility of proteins secondary structure at the pH studied.
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Affiliation(s)
- Elaine Kaspchak
- Department of Chemical Engineering, Federal University of Paraná, Rua Francisco H. dos Santos s/n, Zip Code 81531-980 Curitiba, PR, Brazil
| | | | - Fernanda Fogagnoli Simas
- Cell Biology, Federal University of Paraná, Rua Francisco H. dos Santos s/n, Zip Code 81531-980 Curitiba, PR, Brazil
| | | | - Joana Léa Meira Silveira
- Department of Biochemistry and Molecular Biology, Federal University of Paraná, Rua Francisco H. dos Santos s/n, Zip Code 81531-980 Curitiba, PR, Brazil
| | - Marcos Rogério Mafra
- Department of Chemical Engineering, Federal University of Paraná, Rua Francisco H. dos Santos s/n, Zip Code 81531-980 Curitiba, PR, Brazil
| | - Luciana Igarashi-Mafra
- Department of Chemical Engineering, Federal University of Paraná, Rua Francisco H. dos Santos s/n, Zip Code 81531-980 Curitiba, PR, Brazil.
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19
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Wijaya W, Van der Meeren P, Wijaya CH, Patel AR. High internal phase emulsions stabilized solely by whey protein isolate-low methoxyl pectin complexes: effect of pH and polymer concentration. Food Funct 2017; 8:584-594. [DOI: 10.1039/c6fo01027j] [Citation(s) in RCA: 111] [Impact Index Per Article: 15.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Surfactant-free HIPE (φoil = 0.82) prepared using colloidal complexes of whey protein isolate and low methoxyl pectin at a very low concentration (0.3 wt% on total emulsion).
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Affiliation(s)
- Wahyu Wijaya
- Particle and Interfacial Technology Group
- Department of Applied Analytical and Physical Chemistry
- Faculty of Bioscience Engineering
- Ghent University
- B-9000 Gent
| | - Paul Van der Meeren
- Particle and Interfacial Technology Group
- Department of Applied Analytical and Physical Chemistry
- Faculty of Bioscience Engineering
- Ghent University
- B-9000 Gent
| | - Christofora Hanny Wijaya
- Department of Food Science and Technology
- Faculty of Agricultural Technology
- Bogor Agricultural University
- Indonesia
| | - Ashok R. Patel
- Vandemoortele Centre for Lipid Science and Technology
- Laboratory of Food Technology and Engineering
- Department of Food Safety and Quality
- Faculty of Bioscience Engineering
- Ghent University
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20
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Guo E, Zeng G, Kazantsev D, Rockett P, Bent J, Kirkland M, Van Dalen G, Eastwood DS, StJohn D, Lee PD. Synchrotron X-ray tomographic quantification of microstructural evolution in ice cream – a multi-phase soft solid. RSC Adv 2017. [DOI: 10.1039/c7ra00642j] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Synchrotron X-ray tomography reveals the evolving internal morphology of a multi-phase soft solid, ice cream, enabling time dependent quantitation.
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Affiliation(s)
- Enyu Guo
- School of Materials
- The University of Manchester
- Manchester
- UK
- Research Complex at Harwell
| | - Guang Zeng
- School of Materials
- The University of Manchester
- Manchester
- UK
- Research Complex at Harwell
| | - Daniil Kazantsev
- School of Materials
- The University of Manchester
- Manchester
- UK
- Research Complex at Harwell
| | - Peter Rockett
- School of Materials
- The University of Manchester
- Manchester
- UK
| | | | | | | | - David S. Eastwood
- School of Materials
- The University of Manchester
- Manchester
- UK
- Research Complex at Harwell
| | - David StJohn
- School of Mechanical and Mining Engineering
- The University of Queensland
- St Lucia
- Australia
| | - Peter D. Lee
- School of Materials
- The University of Manchester
- Manchester
- UK
- Research Complex at Harwell
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21
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22
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Campbell CL, Daubert CR, Drake M, Foegeding EA. An ISO-Protein Model Food System for Evaluating Food Texture Effects. J Texture Stud 2016. [DOI: 10.1111/jtxs.12182] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Caroline L. Campbell
- Department of Food, Bioprocessing and Nutrition Sciences; North Carolina State University; 100 Schaub Hall, Campus Box 7624 Raleigh NC 27695-7624
| | - Christopher R. Daubert
- Department of Food, Bioprocessing and Nutrition Sciences; North Carolina State University; 100 Schaub Hall, Campus Box 7624 Raleigh NC 27695-7624
| | - Maryanne Drake
- Department of Food, Bioprocessing and Nutrition Sciences; North Carolina State University; 100 Schaub Hall, Campus Box 7624 Raleigh NC 27695-7624
| | - E. Allen Foegeding
- Department of Food, Bioprocessing and Nutrition Sciences; North Carolina State University; 100 Schaub Hall, Campus Box 7624 Raleigh NC 27695-7624
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23
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Nieto Nieto TV, Wang Y, Ozimek L, Chen L. Improved thermal gelation of oat protein with the formation of controlled phase-separated networks using dextrin and carrageenan polysaccharides. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.01.027] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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24
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Devezeaux de Lavergne M, Strijbosch VM, Van den Broek AW, Van de Velde F, Stieger M. Uncoupling the Impact of Fracture Properties and Composition on Sensory Perception of Emulsion-Filled Gels. J Texture Stud 2015. [DOI: 10.1111/jtxs.12164] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Marine Devezeaux de Lavergne
- TI Food and Nutrition; PO Box 557 6700 AN Wageningen The Netherlands
- Food Quality and Design, Agrotechnology and Food Sciences Group; Wageningen University; Wageningen The Netherlands
| | - Veerle M.G. Strijbosch
- Food Quality and Design, Agrotechnology and Food Sciences Group; Wageningen University; Wageningen The Netherlands
| | - Annemiek W.M. Van den Broek
- Food Quality and Design, Agrotechnology and Food Sciences Group; Wageningen University; Wageningen The Netherlands
| | - Fred Van de Velde
- TI Food and Nutrition; PO Box 557 6700 AN Wageningen The Netherlands
- NIZO Food Research BV; PO Box 20 6710 BA Ede The Netherlands
| | - Markus Stieger
- TI Food and Nutrition; PO Box 557 6700 AN Wageningen The Netherlands
- Food Quality and Design, Agrotechnology and Food Sciences Group; Wageningen University; Wageningen The Netherlands
- Division of Human Nutrition, Agrotechnology and Food Sciences Group; Wageningen University; Wageningen The Netherlands
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25
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Foegeding EA. Food Protein Functionality-A New Model. J Food Sci 2015; 80:C2670-7. [DOI: 10.1111/1750-3841.13116] [Citation(s) in RCA: 53] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2015] [Accepted: 09/21/2015] [Indexed: 12/01/2022]
Affiliation(s)
- E. Allen Foegeding
- Dept. of Food; Bioprocessing & Nutrition Sciences; North Carolina State Univ; P.O. Box 7624 Raleigh N.C. 27695-7624 U.S.A
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26
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Inulin at low concentrations significantly improves the gelling properties of oat protein – A molecular mechanism study. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2015.03.031] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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27
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Witt T, Stokes JR. Physics of food structure breakdown and bolus formation during oral processing of hard and soft solids. Curr Opin Food Sci 2015. [DOI: 10.1016/j.cofs.2015.06.011] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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28
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Dynamic texture perception and oral processing of semi-solid food gels: Part 1: Comparison between QDA, progressive profiling and TDS. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.05.020] [Citation(s) in RCA: 69] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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29
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Tomczyńska-Mleko M, Terpiłowski K, Mleko S, Kwiatkowski C, Kawecka-Radomska M. Surface Properties of Aerated Ion-induced Whey Protein Gels. FOOD BIOPHYS 2014. [PMID: 26213522 PMCID: PMC4512276 DOI: 10.1007/s11483-014-9384-x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Abstract
Aerated whey protein gels were formed using calcium chloride, magnesium chloride or iron (II) chloride induced gelation of pre-denatured protein dispersions. The structure of the obtained gel surface depends on the type and concentration of added salt. Higher cation concentration produced gels a with higher quadratic mean of the surface roughness and maximum roughness height. Aerated gels of optimal properties for retaining air bubbles were characterized by similar surface roughness. The surface topography is mainly responsible for changes in the wettability. The contact angle of the probe liquid sample depends on the liquid surface tension components. An approach based on the contact angle hysteresis (CAH) is suitable for determining the total value of the apparent surface free energy of such materials. An approach based on the components of apparent surface free energy (LWAB) only allows the calculation of the dispersion component and electron donor parameter of energy in the case of added magnesium and iron salt. Wettability, depending on the nature of the surface, can be described for the hydrophilic surface by the Wenzel model, and for the hydrophobic surface by the Cassie – Baxter model.
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Affiliation(s)
- Marta Tomczyńska-Mleko
- Institute of Plant Genetics, Breeding and Biotechnology, University of Life Sciences in Lublin, Akademicka Street 15, 20-950 Lublin, Poland
| | - Konrad Terpiłowski
- Department of Physical Chemistry-Interfacial Phenomena, Maria Curie Skłodowska University, M. Curie Skłodowska Sq. 3, 20-031 Lublin, Poland
| | - Stanisław Mleko
- Department of Milk Technology and Hydrocolloids, University of Life Sciences, Skromna 8, 20-704 Lublin, Poland
| | - Cezary Kwiatkowski
- Department of Herbology and Plant Cultivation Techniques, University of Life Sciences, Akademicka 13, 20-950 Lublin, Poland
| | - Małgorzata Kawecka-Radomska
- Institute of Soil Science and Environmental Development, University of Life Sciences, Leszczyńskiego 7, 20-069 Lublin, Poland
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30
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31
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Tan TC, Foo WT, Liong MT, Mat Easa A. Comparative assessment of textural properties and microstructure of composite gels prepared from gelatine or gellan with maize starch and/or egg white. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12664] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Thuan-Chew Tan
- Food Technology Division; School of Industrial Technology; Universiti Sains Malaysia; USM Penang 11800 Malaysia
| | - Wan-Teck Foo
- Food Technology Division; School of Industrial Technology; Universiti Sains Malaysia; USM Penang 11800 Malaysia
| | - Min-Tze Liong
- Bioprocess Technology Division; School of Industrial Technology; Universiti Sains Malaysia; USM Penang 11800 Malaysia
| | - Azhar Mat Easa
- Food Technology Division; School of Industrial Technology; Universiti Sains Malaysia; USM Penang 11800 Malaysia
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32
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Tomczyńska-Mleko M, Gustaw W, Piersiak T, Terpiłowski K, Sołowiej B, Wesołowska-Trojanowska M, Mleko S. Whey protein aerated gels as a new product obtained using ambient temperature magnesium and iron(II) induced gelation. ACTA ALIMENTARIA 2014. [DOI: 10.1556/aalim.43.2014.3.14] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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33
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Characterization and stability analysis of biopolymeric matrices designed for phage-controlled release. Appl Biochem Biotechnol 2014; 174:2031-47. [PMID: 25163882 DOI: 10.1007/s12010-014-1152-3] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2014] [Accepted: 08/15/2014] [Indexed: 10/24/2022]
Abstract
Alginate and low methoxylated pectin gel matrices emulsified with oleic acid were studied for phage oral delivery. Matrix structural analysis revealed that emulsified pectin (EP) gel microbeads were harder and more cohesive than those of emulsified alginate (EA). EP showed high swelling capacity and slower matrix degradation in aqueous media, suggesting that oleic acid is mainly located on the surface of EP microbeads. EA and EP matrices having p-nitrophenyl palmitate (C-16 ester) as tracer dissolved into oleic acid and in the presence of lipase confirmed this hypothesis which is consistent with EP better phage protective capability. Surface analysis of gel microbeads by scanning electron microscopy revealed strong differences between EP and EA gel microbeads. Phage release kinetics was tested using semi-empirical mathematical models. Experimental curve best fitted the Korsmeyer-Peppas model, predicting transport mechanisms according to the high swelling and degradation of EP. The proposed encapsulation model represents an innovative technology for phage therapy, which can be extrapolated to other therapeutic purposes, using a simple environmentally friendly synthesis procedure and cheap food-grade raw materials.
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34
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Tan H, Sun G, Lin W, Mu C, Ngai T. Gelatin particle-stabilized high internal phase emulsions as nutraceutical containers. ACS APPLIED MATERIALS & INTERFACES 2014; 6:13977-84. [PMID: 25102954 DOI: 10.1021/am503341j] [Citation(s) in RCA: 188] [Impact Index Per Article: 18.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
In this paper, we report for the first time the use of a well-dispersed gelatin particle as a representative of natural and biocompatible materials to be an effective particle stabilizer for high internal phase emulsion (HIPE) formulation. Fairly monodispersed gelatin particles (∼200 nm) were synthesized through a two-step desolvation method and characterized by dynamic light scattering, ζ-potential measurements, scanning electron microscopy, and atomic force microscopy. Those protein latexes were then used as sole emulsifiers to fabricate stable oil-in-water Pickering HIPEs at different concentrations, pH conditions, and homogenization times. Most of the gelatin particles were irreversibly adsorbed at the oil-water interface to hinder droplet coalescence, such that Pickering HIPEs can be formed by a small amount of gelatin particles (as low as 0.5 wt % in the water phase) at pH far away from the isoelectric point of the gelatin particles. In addition, increasing homogenization time led to narrow size distribution of droplets, and high particle concentration resulted in more solidlike Pickering HIPEs. In vitro controlled-release experiments revealed that the release of the encapsulated β-carotene can be tuned by manipulating the concentration of gelatin particles in the formulation, suggesting that the stable and narrow-size-distributed gelatin-stabilized HIPEs had potential in functional food and pharmaceutical applications.
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Affiliation(s)
- Huan Tan
- Department of Pharmaceutical and Bioengineering, School of Chemical Engineering, Sichuan University , Chengdu 610065, P.R. China
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35
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Tomczyńska-Mleko M, Mleko S. Whey protein aerated gels as matrices for controlled mineral release in simulated gastric conditions. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.02.042] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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36
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Koç H, Çakir E, Vinyard C, Essick G, Daubert C, Drake M, Osborne J, Foegeding E. Adaptation of Oral Processing to the Fracture Properties of Soft Solids. J Texture Stud 2013. [DOI: 10.1111/jtxs.12051] [Citation(s) in RCA: 52] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- H. Koç
- Department of Food, Bioprocessing, and Nutrition Sciences; North Carolina State University; Box 7624 Raleigh NC 27695-7624
| | - E. Çakir
- Fonterra; Palmerston North New Zealand
| | - C.J. Vinyard
- Department of Anatomy and Neurobiology; Northeast Ohio Medical University; Rootstown OH
| | - G. Essick
- Department of Prosthodontics; School of Dentistry; University of North Carolina at Chapel Hill; Chapel Hill NC
| | - C.R. Daubert
- Department of Food, Bioprocessing, and Nutrition Sciences; North Carolina State University; Box 7624 Raleigh NC 27695-7624
| | - M.A. Drake
- Department of Food, Bioprocessing, and Nutrition Sciences; North Carolina State University; Box 7624 Raleigh NC 27695-7624
| | - J. Osborne
- Department of Statistics; North Carolina State University; Box 7624 Raleigh NC 27695-7624
| | - E.A. Foegeding
- Department of Food, Bioprocessing, and Nutrition Sciences; North Carolina State University; Box 7624 Raleigh NC 27695-7624
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37
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Ingrassia R, Costa JP, Hidalgo ME, Mancilla Canales M, Castellini H, Riquelme B, Risso P. Application of a digital image procedure to evaluate microstructure of caseinate and soy protein acid gels. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2013.01.021] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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38
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Stieger M, van de Velde F. Microstructure, texture and oral processing: New ways to reduce sugar and salt in foods. Curr Opin Colloid Interface Sci 2013. [DOI: 10.1016/j.cocis.2013.04.007] [Citation(s) in RCA: 118] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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39
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40
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Melito H, Daubert C, Foegeding E. Relating Large Amplitude Oscillatory Shear and Food Behavior: Correlation of Nonlinear Viscoelastic, Rheological, Sensory and Oral Processing Behavior of Whey Protein Isolate/κ-Carrageenan Gels. J FOOD PROCESS ENG 2013. [DOI: 10.1111/jfpe.12015] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- H.S. Melito
- Department of Food, Bioprocessing and Nutrition Science; North Carolina State University; Campus Box 7624 Raleigh NC 27695
| | - C.R. Daubert
- Department of Food, Bioprocessing and Nutrition Science; North Carolina State University; Campus Box 7624 Raleigh NC 27695
| | - E.A. Foegeding
- Department of Food, Bioprocessing and Nutrition Science; North Carolina State University; Campus Box 7624 Raleigh NC 27695
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41
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van der Sman RGM. Soft matter approaches to food structuring. Adv Colloid Interface Sci 2012; 176-177:18-30. [PMID: 22579293 DOI: 10.1016/j.cis.2012.04.002] [Citation(s) in RCA: 63] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2011] [Revised: 04/09/2012] [Accepted: 04/10/2012] [Indexed: 11/29/2022]
Abstract
We give an overview of the many opportunities that arise from approaching food structuring from the perspective of soft matter physics. This branch of physics employs concepts that build upon the seminal work of van der Waals, such as free volume, the mean field, and effective temperatures. All these concepts aid scientists in understanding and controlling the thermodynamics and (slow) dynamics of structured foods. We discuss the use of these concepts in four topics, which will also be addressed in a forthcoming Faraday Discussion on food structuring.
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Affiliation(s)
- R G M van der Sman
- Agrotechnology and Food Sciences Group, Wageningen University & Research, The Netherlands.
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42
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Brenner T, Achayuthakan P, Nishinari K. Linear and Nonlinear Rheology of Mixed Polysaccharide Gels. Pt. I. Young's Modulus, Ring Extension and Uniaxial Compression Tests. J Texture Stud 2012; 44:66-74. [DOI: 10.1111/j.1745-4603.2012.00366.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2012] [Accepted: 06/18/2012] [Indexed: 11/29/2022]
Affiliation(s)
- Tom Brenner
- Graduate School of Human Life Science; Osaka City University; 3-3-138 Sugimoto; Sumiyoshi; Osaka; 558-8585; Japan
| | | | - Katsuyoshi Nishinari
- Graduate School of Human Life Science; Osaka City University; 3-3-138 Sugimoto; Sumiyoshi; Osaka; 558-8585; Japan
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43
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YU JINGHU, SANTOS P, CAMPANELLA O. A STUDY TO CHARACTERIZE THE MECHANICAL BEHAVIOR OF SEMISOLID VISCOELASTIC SYSTEMS UNDER COMPRESSION CHEWING - CASE STUDY OF AGAR GEL. J Texture Stud 2012. [DOI: 10.1111/j.1745-4603.2012.00356.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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44
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Vidigal MCTR, Minim VPR, Ramos AM, Ceresino EB, Diniz MDMS, Camilloto GP, Minim LA. Effect of whey protein concentrate on texture of fat-free desserts: sensory and instrumental measurements. FOOD SCIENCE AND TECHNOLOGY 2012. [DOI: 10.1590/s0101-20612012005000047] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
It is important to understand how changes in the product formulation can modify its characteristics. Thus, the objective of this study was to investigate the effect of whey protein concentrate (WPC) on the texture of fat-free dairy desserts. The correlation between instrumental and sensory measurements was also investigated. Four formulations were prepared with different WPC concentrations (0, 1.5, 3.0, and 4.5 wt. (%)) and were evaluated using the texture profile analysis (TPA) and rheology. Thickness was evaluated by nine trained panelists. Formulations containing WPC showed higher firmness, elasticity, chewiness, and gumminess and clearly differed from the control as indicated by principal component analysis (PCA). Flow behavior was characterized as time-dependent and pseudoplastic. Formulation with 4.5% WPC at 10 °C showed the highest thixotropic behavior. Experimental data were fitted to Herschel-Bulkley model. The addition of WPC contributed to the texture of the fat-free dairy dessert. The yield stress, apparent viscosity, and perceived thickness in the dairy desserts increased with WPC concentration. The presence of WPC promotes the formation of a stronger gel structure as a result of protein-protein interactions. The correlation between instrumental parameters and thickness provided practical results for food industries.
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45
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Çakır E, Daubert CR, Drake MA, Vinyard CJ, Essick G, Foegeding EA. The effect of microstructure on the sensory perception and textural characteristics of whey protein/κ-carrageenan mixed gels. Food Hydrocoll 2012. [DOI: 10.1016/j.foodhyd.2011.04.011] [Citation(s) in RCA: 80] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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46
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Mohammed I, R. Ahmed A, Senge B. Dynamic Rheological Properties of Chickpea and Wheat Flour Dough’s. ACTA ACUST UNITED AC 2011. [DOI: 10.3923/jas.2011.3405.3412] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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47
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Thermomechanical study of the phase behaviour of agarose/gelatin mixtures in the presence of glucose syrup as co-solute. Food Chem 2011. [DOI: 10.1016/j.foodchem.2011.02.060] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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48
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Dickinson E. Food colloids research: historical perspective and outlook. Adv Colloid Interface Sci 2011; 165:7-13. [PMID: 20566190 DOI: 10.1016/j.cis.2010.05.007] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2010] [Revised: 05/18/2010] [Accepted: 05/24/2010] [Indexed: 12/20/2022]
Abstract
Trends and past achievements in the field of food colloids are reviewed. Specific mention is made of advances in knowledge and understanding in the areas of (i) structure and rheology of protein gels, (ii) properties of adsorbed protein layers, (iii) functionality derived from protein-polysaccharide interactions, and (iv) oral processing of food colloids. Amongst ongoing experimental developments, the technique of particle tracking for monitoring local dynamics and microrheology of food colloids is highlighted. The future outlook offers exciting challenges with expected continued growth in research into digestion processes, encapsulation, controlled delivery, and nanoscience.
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Affiliation(s)
- Eric Dickinson
- School of Food Science and Nutrition, University of Leeds, UK.
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49
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PICONE CAROLINASF, MAXIMO GUILHERMEJ, KUHN KÁTIAR, ROS-POLSKI VALQUÍRIA, CUNHA ROSIANEL. An assessment of the texture of acidified sodium caseinate gels with added inulin using response surface methodology. INT J DAIRY TECHNOL 2011. [DOI: 10.1111/j.1471-0307.2011.00688.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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50
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Tunick MH. Food texture analysis in the 21st century. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:1477-1480. [PMID: 20593784 DOI: 10.1021/jf1021994] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
Food texture encompasses physical characteristics perceived by the senses. Research in this area must be multidisciplinary in nature, accounting for fracture of food, sounds it makes during biting and chewing, its microstructure, muscle movements during mastication, swallowing, and acceptability. Food texture thus encompasses chemistry, physics, physiology, and psychology. This brief review of the field covers the areas of recent research in food texture and specifies where further understanding is needed.
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Affiliation(s)
- Michael H Tunick
- Dairy and Functional Foods Research Unit, Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture , 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, United States.
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