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Al-Habsi N, Al-Julandani R, Al-Hadhrami A, Al-Ruqaishi H, Al-Sabahi J, Al-Attabi Z, Rahman MS. Artificial intelligence predictability of moisture, fats and fatty acids composition of fish using low frequency Nuclear Magnetic Resonance (LF-NMR) relaxation. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:2071-2081. [PMID: 39397839 PMCID: PMC11465114 DOI: 10.1007/s13197-024-05977-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/30/2024] [Accepted: 03/12/2024] [Indexed: 10/15/2024]
Abstract
Moisture, fats and fatty acids of 14 pelagic and demersal fishes were measured by conventional chemical analysis to relate these with the proton relaxation using Low Frequency Nuclear Magnetic Resonance (LF-NMR). Artificial intelligence was used to assess the predictability of composition using six relaxation parameters of LF-NMR. Multiple linear regression showed significant prediction for moisture (W) (P < 0.00001), total fat (F) (P < 0.0001), ω-6 fatty acid (O6) (P < 0.001), saturated fats (SF), fatty acids (FA), mono-unsaturated fatty acids (MU) and ω-3 fatty acid (O3) (P < 0.01). However, the highest regression coefficient was observed for water (R2: 0.490) and the lowest was observed for SF (R2: 0.224). The low regression coefficients indicated strong non-linear relationships exited between LF-NMR parameters and composition. However, decision tree showed higher regression coefficients for all compositions considered in this study (R2:0.780-0.694). In addition, it provided simple decision rules for the prediction of composition. General Regression Neural Network provided the highest prediction capability (R2:0.847-1.000 for training and 0.506-0.924 for validation). Supplementary Information The online version contains supplementary material available at 10.1007/s13197-024-05977-3.
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Affiliation(s)
- Nasser Al-Habsi
- Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, P. O. Box 34-123, Seeb, Oman
| | - Ruqaya Al-Julandani
- Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, P. O. Box 34-123, Seeb, Oman
| | - Afrah Al-Hadhrami
- Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, P. O. Box 34-123, Seeb, Oman
| | - Houda Al-Ruqaishi
- Central Laboratory, College of Agricultural and Marine Sciences, Sultan Qaboos University, P. O. Box 34-123, Seeb, Oman
| | - Jamal Al-Sabahi
- Central Laboratory, College of Agricultural and Marine Sciences, Sultan Qaboos University, P. O. Box 34-123, Seeb, Oman
| | - Zaher Al-Attabi
- Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, P. O. Box 34-123, Seeb, Oman
| | - Mohammad Shafiur Rahman
- Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, P. O. Box 34-123, Seeb, Oman
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2
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Hu J, Sun X, Xiao H, Liu C, Yang F, Liu W, Wu Y, Wang Y, Zhao R, Wang H. Effect of guar gum, gelatin, and pectin on moisture changes in freeze-dried restructured strawberry blocks. Food Chem 2024; 449:139244. [PMID: 38583397 DOI: 10.1016/j.foodchem.2024.139244] [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: 11/28/2023] [Revised: 03/13/2024] [Accepted: 04/02/2024] [Indexed: 04/09/2024]
Abstract
This study aimed to investigate the effects of edible gum addition on moisture changes in freeze-dried restructured strawberry blocks (FRSB), which involved five groups: the control, 1.2% guar gum, 1.2% gelatin, 1.2% pectin, and the composite group with 0.5% guar gum, 0.5% gelatin, and 0.45% pectin. The results indicated that the drying rates of the five groups of FRSB presented similar early acceleration and later deceleration trends. Moisture content in FRSB was linearly predicted by peak area of low field nuclear magnetic resonance with R2 higher than 0.90 for all the five groups. The FRSB samples in the gelatin and composition groups formed a denser porous structure and had a lower hygroscopicity after four days of storage. This study provides a theoretical basis for controlling the processing of FRSB.
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Affiliation(s)
- Jiaqi Hu
- School of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, China; College of Food Science, Shenyang Agricultural University, Shenyang 100866, China
| | - Xiyun Sun
- College of Food Science, Shenyang Agricultural University, Shenyang 100866, China
| | - Hongwei Xiao
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Chunju Liu
- Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Feifei Yang
- School of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, China; College of Food Science, Shenyang Agricultural University, Shenyang 100866, China
| | - Wuyi Liu
- School of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, China; College of Food Science, Shenyang Agricultural University, Shenyang 100866, China
| | - Yulong Wu
- School of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, China
| | - Yaoyao Wang
- School of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, China
| | - Ru Zhao
- School of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, China
| | - Haiou Wang
- School of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, China.
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3
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Basdemir E, Ince AE, Kizgin S, Ozel B, Ozarda O, Sumnu SG, Oztop MH. Physicochemical and sensorial properties of tomato leathers at different drying conditions. J Food Sci 2024; 89:2659-2671. [PMID: 38578125 DOI: 10.1111/1750-3841.17061] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2023] [Revised: 03/12/2024] [Accepted: 03/19/2024] [Indexed: 04/06/2024]
Abstract
Tomato leather as a healthy alternative to traditional fruit leathers was formulated. A tray dryer with changing temperature (50, 60, and 70°C) and relative humidity (5%, 10%, and 20%) was used to achieve the best product in terms of color, water distribution, lycopene content, mechanical, and sensorial properties. Color change was the highest at 70°C due to the Maillard reaction. Lycopene content was also the highest at 70°C. Time domain-NMR relaxometry showed that water distribution of all samples was homogeneous and similar to each other. Processing conditions affected mechanical properties significantly. The highest tensile strength was observed at 70°C, possibly due to the denatured proteins. Sensory analysis indicated better flavor development at 70°C, whereas overall acceptability of samples was higher at 50°C. The results of this study showed the main processing parameters of tomato leather with a minimal amount of ingredients, with acceptable mechanical and sensorial properties. PRACTICAL APPLICATION: Tomato leather was produced by using minimal amount of ingredients. Taste of the leather was found acceptable, as a salty snack food. Therefore, this product can be produced economically and it has a high potential to be consumed as an alternative to conventional fruit leathers.
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Affiliation(s)
- Eren Basdemir
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
| | - Alev Emine Ince
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
- Food Processing Department, Kahramankazan Vocational School, Baskent University, Ankara, Turkey
| | - Sakine Kizgin
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
| | - Baris Ozel
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
| | - Ozlem Ozarda
- SELUZ Fragrance and Flavor Company, Istanbul, Turkey
| | - Servet Gulum Sumnu
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
| | - Mecit Halil Oztop
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
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4
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Gul MR, Ince AE, Ozel B, Uslu AK, Çetin M, Mentes D, Sumnu SG, Oztop MH. Effect of microwave-vacuum drying on the physicochemical properties of a functional tomato snack bar. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:83-92. [PMID: 37566724 DOI: 10.1002/jsfa.12894] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/09/2023] [Revised: 07/24/2023] [Accepted: 08/11/2023] [Indexed: 08/13/2023]
Abstract
BACKGROUND Tomato is an indispensable ingredient of the Mediterranean diet. Reformulation of traditional Mediterranean products to increase the adherence of consumers is becoming popular. In this study, a tomato snack bar enriched with olive powder and pea protein was developed by using microwave-vacuum drying. Formulations also included tomato powder (TP) and low-methoxylated pectin (LMP) as a structuring agent. RESULTS The moisture content of microwave-vacuum-dried samples varied in the range 13.6-19.8% and water activity (aw ) values were ~0.6. LMP and TP concentrations affected the color of microwave-vacuum-dried samples. However, the color mainly changed in conventionally dried samples due to browning. In microwave-vacuum-dried samples, lycopene content decreased with increasing LMP, but increased with increasing TP. Textural properties of microwave-vacuum-dried snack bars increased with increasing LMP and TP. CONCLUSION Both texture and Fourier transform infrared spectroscopy results indicated that there was a network formation due to the contribution of protein and pectin; however, the type of interaction was highly dependent on the drying mechanism. Nuclear magnetic resonance relaxometry data showed that microwave-vacuum-dried samples had a more uniform water distribution. Besides its time and energy efficiency, microwave-vacuum drying improved the color and textural properties of tomato snack bars compared to conventionally dried ones. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Muhammed Rasim Gul
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
| | - Alev Emine Ince
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
- Food Processing Department, Kahramankazan Vocational School, Baskent University, Ankara, Turkey
| | - Baris Ozel
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
- Department of Food Engineering, Ahi Evran University, Kirsehir, Turkey
| | - Aymelek Kubra Uslu
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
| | - Melis Çetin
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
| | - Duygu Mentes
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
| | - Servet Gulum Sumnu
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
| | - Mecit Halil Oztop
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
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Leger ME, Guo J, MacMillan B, Titi HM, Friščić T, Balcom B, Blight BA. In situ monitoring of mechanochemical MOF formation by NMR relaxation time correlation. Phys Chem Chem Phys 2023; 26:543-550. [PMID: 38086664 DOI: 10.1039/d3cp05555h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2023]
Abstract
In this paper, we present a new approach to monitoring mechanochemical transformations, based on a magnetic resonance (MR) method in which relaxation time correlation maps are used to track the formation of the popular metal-organic framework (MOF) materials Zn-MOF-74 and ZIF-8. The two-dimensional (2D) relaxation correlation measurement employed yields a spectrum which visually and analytically identifies different 1H environments in the sample of interest. The measurement is well-suited to analyzing solid mixtures, and liquids, in complex systems. Application in this work to monitoring MOF formation shows changes in signal amplitudes, and their MR lifetime coordinates, within the 2D plots as the reaction progresses, confirming reaction completion. This new measurement provides a simple way to analyse solid-state reactions without dissolution, and there is a logical pathway to benchtop measurement with a new generation of permanent magnet-based MR instruments. The methodology described permits measurement in an MR compatible milling container, which may be directly transferred from the shaker assembly to the MR magnet for in situ measurement of the entire reaction mixture.
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Affiliation(s)
- Madeleine E Leger
- Department of Chemistry, University of New Brunswick, Fredericton, New Brunswick, E3B 5A3, Canada.
- UNB MRI Centre, Department of Physics, University of New Brunswick, Fredericton, New Brunswick, E3B 5A3, Canada
| | - Jiangfeng Guo
- UNB MRI Centre, Department of Physics, University of New Brunswick, Fredericton, New Brunswick, E3B 5A3, Canada
- National Key Laboratory of Petroleum Resources and Engineering, China University of Petroleum (Beijing), Beijing, 102249, China
| | - Bryce MacMillan
- UNB MRI Centre, Department of Physics, University of New Brunswick, Fredericton, New Brunswick, E3B 5A3, Canada
| | - Hatem M Titi
- Department of Chemistry, McGill University, Montreal, Quebec, H3A 0G4, Canada
| | - Tomislav Friščić
- Department of Chemistry, McGill University, Montreal, Quebec, H3A 0G4, Canada
- School of Chemistry, University of Birmingham University, Birmingham, B15 2TT, UK
| | - Bruce Balcom
- Department of Chemistry, University of New Brunswick, Fredericton, New Brunswick, E3B 5A3, Canada.
- UNB MRI Centre, Department of Physics, University of New Brunswick, Fredericton, New Brunswick, E3B 5A3, Canada
| | - Barry A Blight
- Department of Chemistry, University of New Brunswick, Fredericton, New Brunswick, E3B 5A3, Canada.
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6
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Ansaribaranghar N, Romero-Zerón L, Marica F, Balcom BJ. Measurement of crude oil emulsion instability using magnetic resonance and magnetic resonance imaging. Colloids Surf A Physicochem Eng Asp 2023. [DOI: 10.1016/j.colsurfa.2023.131330] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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7
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Zhang R, Zhang Y, Yu J, Gao Y, Mao L. Enhanced freeze-thawing stability of water-in-oil pickering emulsions stabilized by ethylcellulose nanoparticles and oleogels. Carbohydr Polym 2023; 312:120814. [PMID: 37059542 DOI: 10.1016/j.carbpol.2023.120814] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2022] [Revised: 03/09/2023] [Accepted: 03/12/2023] [Indexed: 03/19/2023]
Abstract
This study developed water-in-oil (W/O) Pickering emulsions stabilized by ethylcellulose (EC) nanoparticles and EC oleogels, which presented significantly improved freeze-thawing (F/T) stability. Microstructural observation suggested EC nanoparticles were distributed at the interface and within the water droplets, and the EC oleogel trapped oil in the continuous phase. Freezing and melting temperatures of water in the emulsions with more EC nanoparticles were lowered and the corresponding enthalpy values were reduced. F/T led to lower water binding capacity but higher oil binding capacity of the emulsions, compared to the initial emulsions. Low field-nuclear magnetic resonance confirmed the increased mobility of water but decreased mobility of oil in the emulsions after F/T. Both linear and nonlinear rheological properties proved that emulsions exhibited higher strength and higher viscosity after F/T. The widened area of the elastic and viscous Lissajous plots with more nanoparticles suggested the viscosity and elasticity of emulsions were increased.
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Affiliation(s)
- Ruoning Zhang
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yanhui Zhang
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Jingjing Yu
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Yanxiang Gao
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Like Mao
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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8
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Kharbanda Y, Mailhiot S, Mankinen O, Urbańczyk M, Telkki VV. Monitoring cheese ripening by single-sided nuclear magnetic resonance. J Dairy Sci 2023; 106:1586-1595. [PMID: 36710190 PMCID: PMC9947740 DOI: 10.3168/jds.2022-22458] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Accepted: 10/22/2022] [Indexed: 01/31/2023]
Abstract
The noninvasive, longitudinal study of products and food processing is of interest for the dairy industry. Here, we demonstrated that single-sided nuclear magnetic resonance (NMR) can be used for noninvasive monitoring of the cheese ripening process. The maturation of soft-ripened Camembert-like molded cheese samples was monitored for 20 d measuring 1-dimensional and 2-dimensional NMR relaxation and diffusion data at various depths, ranging from the hard surface layer to the soft center. Gelation and gel shrinkage were observed throughout ripening, and a complete loss of free water signal was observed at the cheese rind. Transversal (T2) relaxation distributions include 3 components that evolve with ripening time and position, corresponding to water inside the casein gel network, water trapped in casein, and fat. Two-dimensional T1-T2 relaxation experiments provided enhanced resolution of the 3 components, allowing quantification of the relative proportions of each phase. Furthermore, diffusion (D)-T2 relaxation correlation experiments revealed the bimodal size distribution of fat globules. The study demonstrated that single-sided NMR can provide spatially resolved signal intensity, relaxation, and diffusion parameters that reflect structural changes during the ripening process and can be exploited to understand and monitor the ripening of cheeses.
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Affiliation(s)
- Y. Kharbanda
- NMR Research Unit, University of Oulu, 90570 Oulu, Finland
| | - S. Mailhiot
- NMR Research Unit, University of Oulu, 90570 Oulu, Finland
| | - O. Mankinen
- NMR Research Unit, University of Oulu, 90570 Oulu, Finland
| | - M. Urbańczyk
- Institute of Physical Chemistry, Polish Academy of Sciences, 01-224 Warsaw, Poland,Corresponding authors
| | - V.-V. Telkki
- NMR Research Unit, University of Oulu, 90570 Oulu, Finland,Corresponding authors
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9
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Deng R, Mars M, Janssen AE, Smeets PA. Gastric digestion of whey protein gels: A randomized cross-over trial with the use of MRI. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108689] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/18/2023]
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10
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Riley IM, Nivelle MA, Ooms N, Delcour JA. The use of time domain 1 H NMR to study proton dynamics in starch-rich foods: A review. Compr Rev Food Sci Food Saf 2022; 21:4738-4775. [PMID: 36124883 DOI: 10.1111/1541-4337.13029] [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: 02/14/2022] [Revised: 06/30/2022] [Accepted: 07/31/2022] [Indexed: 01/28/2023]
Abstract
Starch is a major contributor to the carbohydrate portion of our diet. When it is present with water, it undergoes several transformations during heating and/or cooling making it an essential structure-forming component in starch-rich food systems (e.g., bread and cake). Time domain proton nuclear magnetic resonance (TD 1 H NMR) is a useful technique to study starch-water interactions by evaluation of molecular mobility and water distribution. The data obtained correspond to changes in starch structure and the state of water during or resulting from processing. When this technique was first applied to starch(-rich) foods, significant challenges were encountered during data interpretation of complex food systems (e.g., cake or biscuit) due to the presence of multiple constituents (proteins, carbohydrates, lipids, etc.). This article discusses the principles of TD 1 H NMR and the tools applied that improved characterization and interpretation of TD NMR data. More in particular, the major differences in proton distribution of various dough and cooked/baked food systems are examined. The application of variable-temperature TD 1 H NMR is also discussed as it demonstrates exceptional ability to elucidate the molecular dynamics of starch transitions (e.g., gelatinization, gelation) in dough/batter systems during heating/cooling. In conclusion, TD NMR is considered a valuable tool to understand the behavior of starch and water that relate to the characteristics and/or quality of starchy food products. Such insights are crucial for food product optimization and development in response to the needs of the food industry.
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Affiliation(s)
- Isabella M Riley
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Mieke A Nivelle
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Nand Ooms
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
- Biscuiterie Thijs, Herentals, Belgium
| | - Jan A Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
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11
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Low-Field NMR Analyses of Gels and Starch-Stabilized Emulsions with Modified Potato Starches. Processes (Basel) 2022. [DOI: 10.3390/pr10102109] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Many different biopolymers are used to stabilize emulsions, of which starch is of particular concern. To improve the characteristics and technical utility of native starch, various types of changes can be made. This article is a report describing the molecular dynamics of water by the low-field nuclear magnetic resonance (LF NMR) of chemically (E 1412 and E 1420) and physically modified starch (LU 1432) gels and the effect of their use on the stability of oil/water emulsions obtained using bovine and porcine fats. The analysis of changes in spin–spin and spin–lattice relaxation times over time showed that the presence of the type of starch modification significantly affects the values of T1 and T2 relaxation times, as well as the correlation times. Research on time-related changes in water binding in oil-in-water emulsions showed that potato starch modified by chemical methods can be used as an emulsifier. Compared to physically modified starch, chemically modified starches have a much better water-binding capacity.
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12
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Tian T, Tong X, Ren K, Cao J, Yuan Y, Yang J, Zhu J, Miao L, Yang S, Yu A, Wang H, Jiang L. Influence of protein ratios on the structure and gel properties of soybean-wheat co-precipitated proteins. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114045] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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13
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Nowacka-Perrin A, Steglich T, Topgaard D, Bernin D. In situ 13 C solid-state polarization transfer NMR to follow starch transformations in food. MAGNETIC RESONANCE IN CHEMISTRY : MRC 2022; 60:671-677. [PMID: 35094442 DOI: 10.1002/mrc.5253] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/27/2021] [Revised: 01/24/2022] [Accepted: 01/25/2022] [Indexed: 06/14/2023]
Abstract
Convenience food products tend to alter their quality and texture while stored. Texture-giving food components are often starch-rich ingredients, such as pasta or rice. Starch transforms depending on time, temperature and water content, which alters the properties of products. Monitoring these transformations, which are associated with a change in mobility of the starch chain segments, could optimize the quality of food products containing multiple ingredients. In order to do so, we applied a simple and efficient in situ 13 C solid-state magic angle spinning (MAS) NMR approach, based on two different polarization transfer schemes, cross polarization (CP) and insensitive nuclei enhanced by polarization transfer (INEPT). The efficiency of the CP and INEPT transfer depends strongly on the mobility of chain segments-the time scale of reorientation of the CH-bond and the order parameter. Rigid crystalline or amorphous starch chains give rise to CP peaks, whereas mobile gelatinized starch chains appear as INEPT peaks. Comparing 13 C solid-state MAS NMR experiments based on CP and INEPT allows insight into the progress of gelatinization, and other starch transformations, by reporting on both rigid and mobile starch chains simultaneously with atomic resolution by the 13 C chemical shift. In conjunction with 1 H solid-state MAS NMR, complementary information about other food components present at low concentration, such as lipids and protein, can be obtained. We demonstrate our approach on starch-based products and commercial pasta as a function of temperature and storage.
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Affiliation(s)
| | - Thomas Steglich
- Department of Food Science, Swedish University of Agricultural Sciences (SLU), Uppsala, Sweden
- Structure and Material Design, SP Food and Bioscience, Structure and Material Design, Gothenburg, Sweden
| | | | - Diana Bernin
- Department of Chemistry and Chemical Engineering, Chalmers University of Technology, Gothenburg, Sweden
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14
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Deng R, Seimys A, Mars M, Janssen AE, Smeets PA. Monitoring pH and whey protein digestion by TD-NMR and MRI in a novel semi-dynamic in vitro gastric simulator (MR-GAS). Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107393] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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15
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Jung H, Yoon WB, Matsukawa S. Effect of moisture uptake on the texture of dried laver Porphyra. (Nori) studied by mechanical characterization and NMR measurements. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107223] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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16
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Ozel B, Kruk D, Wojciechowski M, Osuch M, Oztop MH. Water Dynamics in Whey-Protein-Based Composite Hydrogels by Means of NMR Relaxometry. Int J Mol Sci 2021; 22:9672. [PMID: 34575838 PMCID: PMC8469572 DOI: 10.3390/ijms22189672] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2021] [Revised: 08/31/2021] [Accepted: 08/31/2021] [Indexed: 01/05/2023] Open
Abstract
Whey-protein-isolate-based composite hydrogels with encapsulated black carrot (Daucus carota) extract were prepared by heat-induced gelation. The hydrogels were blended with gum tragacanth, pectin and xanthan gum polysaccharides for modulating their properties. 1H spin-lattice relaxation experiments were performed in a broad frequency range, from 4 kHz to 30 MHz, to obtain insight into the influence of the different polysaccharides and of the presence of black carrot on dynamical properties of water molecules in the hydrogel network. The 1H spin-lattice relaxation data were decomposed into relaxation contributions associated with confined and free water fractions. The population of the confined water fraction and the value of the translation diffusion coefficient of water molecules in the vicinity of the macromolecular network were quantitatively determined on the basis of the relaxation data. Moreover, it was demonstrated that the translation diffusion is highly anisotropic (two-dimensional, 2D).
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Affiliation(s)
- Baris Ozel
- Department of Food Engineering, Middle East Technical University, Ankara 06800, Turkey; (B.O.); (M.H.O.)
- Department of Food Engineering, Ahi Evran University, Kirsehir 40100, Turkey
| | - Danuta Kruk
- Department of Physics & Biophysics, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Michala Oczapowskiego 4, 10-719 Olsztyn, Poland;
| | - Milosz Wojciechowski
- Faculty of Mathematics and Computer Science, University of Warmia and Mazury in Olsztyn, Sloneczna 54, 10-710 Olsztyn, Poland;
| | - Maciej Osuch
- Department of Physics & Biophysics, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Michala Oczapowskiego 4, 10-719 Olsztyn, Poland;
| | - Mecit Halil Oztop
- Department of Food Engineering, Middle East Technical University, Ankara 06800, Turkey; (B.O.); (M.H.O.)
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17
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Patra T, Rinnan Å, Olsen K. The physical stability of plant-based drinks and the analysis methods thereof. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106770] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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18
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Elik A, Koçak Yanik D, Ozel B, Oztop MH, Göğüş F. The effects of pectin and wax on the characteristics of oil-in-water (O/W) emulsions. J Food Sci 2021; 86:3148-3158. [PMID: 34146423 DOI: 10.1111/1750-3841.15808] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2021] [Revised: 04/28/2021] [Accepted: 05/17/2021] [Indexed: 11/29/2022]
Abstract
The study was aimed to investigate characteristics of emulsion containing pectin, wax, maltodextrin, and carotenoid enriched flaxseed oil by means of stability, rheology, particle size, and low-resolution of time domain nuclear magnetic resonance (NMR) relaxometry measurements. Emulsions were prepared with different carotenoid enriched-flaxseed oil concentrations (6%, 9%, 12%, and 15% w/w) and ratios of maltodextrin/(pectin+wax) (3:1, 6:1, 9:1, and 12:1 g/g). Percentage separation of 12% oil 12:1 ratio of maltodextrin/(pectin+wax) (g/g), 15% oil 9:1, and 12:1 ratios of maltodextrin/(pectin+wax) (g/g) of emulsions was determined as 2.0 ± 0.5%, 4.0 ± 0.5%, and 8.0 ± 0.5%, respectively. No separation was observed in other emulsions. The rheological behavior of emulsions was best described by the power law model. When the concentration of pectin+wax in the emulsion decreased, the n values of the emulsions were close to 1, indicating that the fluid behavior approaches Newtonian behavior. Moreover, the emulsion viscosity was observed to increase when pectin and wax concentrations in the emulsion increased. The increase in pectin and wax concentration in emulsions with oil contents of 6% and 9% resulted in a reduction in the average particle size. However, if the oil concentration in the emulsions was 12% or more, the increase in the ratio of maltodextrin/(pectin+wax) (g/g) led to a decrease in the average particle size. NMR transverse relaxation times (T2 ) of emulsions were measured and results showed that T2 values for almost all formulations decreased when the ratio of maltodextrin/(pectin+wax) reduced. PRACTICAL APPLICATION: Study results demonstrated that the combination of pectin and wax together with maltodextrin as a filling material could be an alternative way to improve emulsion stability. Findings of this study provided useful guidance for the future studies about the potential use of pectin, wax, and maltodextrin as wall material in encapsulation of oils or in producing edible films.
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Affiliation(s)
- Aysel Elik
- Food Engineering Department, Engineering Faculty, Gaziantep University, Gaziantep, Turkey
| | - Derya Koçak Yanik
- Food Engineering Department, Engineering Faculty, Gaziantep University, Gaziantep, Turkey
| | - Baris Ozel
- Food Engineering Department, Engineering Faculty, Middle East Technical University, Ankara, Turkey.,Food Engineering Department, Engineering Faculty, Ahi Evran University, Kirsehir, Turkey
| | - Mecit Halil Oztop
- Food Engineering Department, Engineering Faculty, Middle East Technical University, Ankara, Turkey
| | - Fahrettin Göğüş
- Food Engineering Department, Engineering Faculty, Gaziantep University, Gaziantep, Turkey
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19
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The impact of model rigid fillers in acid-induced sodium caseinate/xanthan gum cooperative protein gels. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106439] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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20
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Anedda R, Pardu A, Korb JP, Curti E. Effect of the manufacturing process on Fiore Sardo PDO cheese microstructure by multi-frequency NMR relaxometry. Food Res Int 2021; 140:110079. [PMID: 33648298 DOI: 10.1016/j.foodres.2020.110079] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2020] [Revised: 12/16/2020] [Accepted: 12/23/2020] [Indexed: 10/22/2022]
Abstract
The quality of Fiore Sardo cheese, a traditional Italian dairy product, was analyzed by means of Multi-frequency Nuclear Magnetic (NMR) relaxometry. Specifically, ten cheese wheels were purchased from different production chains, either industrial (N = 5) or artisanal (N = 5) samples. The former came from large scale productions and the latter were produced by shepherds in small quantities and in very small dairy factories. A preliminary interlaboratory proficiency testing of Time Domain - NMR (TD-NMR, 20 MHz) relaxometry by five laboratories, consistently showed that product quality is significantly different in terms of molecular mobility according to their production chain (i.e. industrial or artisanal). More detailed information about cheese microstructure was obtained by Multi-frequency Fast Field Cycling NMR (FFC-NMR) at lower magnetic fields (0.01-10 MHz). According to the interpretative model adopted to describe FFC-NMR data, industrially processed cheeses showed a higher para-casein hydration, higher protein protons to water protons ratio and a higher disorder (lower fractal dimension df) than artisanal products. It is suggested that differences between artisanal and industrial cheeses generate from the processing steps preceding cheese maturation, and are clearly reflected in the visual appearance of cheeses. This study shows that NMR relaxometry techniques can successfully discriminate Fiore Sardo cheese from different production chains, and paves the way for their implementation in quality control practices of dairy products.
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Affiliation(s)
- R Anedda
- Porto Conte Ricerche s.r.l., S.P. 55 Porto Conte-Capo Caccia, Km 8.400 Loc. Tramariglio, Alghero, SS, Italy.
| | - A Pardu
- Porto Conte Ricerche s.r.l., S.P. 55 Porto Conte-Capo Caccia, Km 8.400 Loc. Tramariglio, Alghero, SS, Italy
| | - J-P Korb
- Sorbonne Université, CNRS, Laboratoire PHysico-chimie des Electrolytes et Nanosystèmes InterfaciauX, PHENIX, F-75005 Paris, France
| | - E Curti
- Porto Conte Ricerche s.r.l., S.P. 55 Porto Conte-Capo Caccia, Km 8.400 Loc. Tramariglio, Alghero, SS, Italy
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21
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Wang C, Wang X, Liu C, Liu C. Application of LF-NMR to the characterization of camellia oil-loaded pickering emulsion fabricated by soy protein isolate. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106329] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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22
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Application of Spectroscopic Techniques to Evaluate Heat Treatments in Milk and Dairy Products: an Overview of the Last Decade. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02607-0] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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23
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Akkaya S, Ozel B, Oztop MH, Yanik DK, Gogus F. Physical characterization of high methoxyl pectin and sunflower oil wax emulsions: A low-field 1 H NMR relaxometry study. J Food Sci 2020; 86:120-128. [PMID: 33336400 DOI: 10.1111/1750-3841.15560] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2020] [Revised: 10/25/2020] [Accepted: 11/18/2020] [Indexed: 11/27/2022]
Abstract
Pectin-wax-based emulsion systems could be used to form edible films and coatings with desired water permeability characteristics. Pectin is often used in food industry due to its gelling and viscosity increasing properties. Physical properties of pectin are highly dependent on its esterification degree. Waxes are commonly used as edible coatings to enhance the water barrier properties of food products. This study focuses on preparing emulsions with sunflower oil wax (SFW) and high methoxyl pectin (HMP) at different concentrations for any possible edible film or coating formulations. Sunflower oil (SFO) was added as the dispersed oil phase to these emulsions. Characterization of the emulsions was performed by using particle size, rheology, and time domain nuclear magnetic resonance (NMR) relaxometry measurements. Effects of HMP concentration and the presence of SFO in the emulsion formulations were explored. Mean particle size values were recorded between 1 and 3 µm. Rheology measurements showed that increasing HMP concentrations and presence of SFO in emulsions resulted in more pseudoplastic behavior. NMR transverse relaxation times (T2 ) were measured to detect the differences between the emulsions. Relaxation spectrum analysis was also conducted for a detailed understanding of the transverse relaxations. Addition of SFO and higher HMP concentrations decreased the T 2 values of the emulsion systems (P < 0.05). However, T2 decreasing effect of SFO was compensated at 10% (w/w) HMP concentration showing that SFO was well dispersed in this particular emulsion formulation. Changes in the rheological behavior and relaxation times provided insight on the formation and stability of the emulsions. PRACTICAL APPLICATION: Findings of this study can be utilized and integrated to produce edible films and coatings with different water permeability characteristics. This study showed that NMR relaxometry parameters were also effective in monitoring and determining the physical characteristics of the pectin-wax-based emulsion systems as other conventional techniques including rheology and particle size measurements. Our NMR relaxometry findings were in correlation with the flow behavior and particle size results of the investigated emulsion systems.
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Affiliation(s)
- Sinem Akkaya
- Food Engineering Department, Gaziantep University, Gaziantep, Turkey.,Food Engineering Department, Middle East Technical University, Ankara, Turkey
| | - Baris Ozel
- Food Engineering Department, Middle East Technical University, Ankara, Turkey.,Food Engineering Department, Ahi Evran University, Kirsehir, Turkey
| | - Mecit Halil Oztop
- Food Engineering Department, Middle East Technical University, Ankara, Turkey
| | - Derya Kocak Yanik
- Food Engineering Department, Gaziantep University, Gaziantep, Turkey
| | - Fahrettin Gogus
- Food Engineering Department, Gaziantep University, Gaziantep, Turkey
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24
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Cornet SH, Edwards D, van der Goot AJ, van der Sman RG. Water release kinetics from soy protein gels and meat analogues as studied with confined compression. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102528] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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25
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Alacik Develioglu I, Ozel B, Sahin S, Oztop MH. NMR Relaxometry and magnetic resonance imaging as tools to determine the emulsifying characteristics of quince seed powder in emulsions and hydrogels. Int J Biol Macromol 2020; 164:2051-2061. [PMID: 32800951 DOI: 10.1016/j.ijbiomac.2020.08.087] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2020] [Revised: 08/08/2020] [Accepted: 08/09/2020] [Indexed: 12/20/2022]
Abstract
Quince seed powder (QSP) is known to exhibit emulsification properties and could be used as a natural emulsifier in colloidal food systems. In this study, emulsion-based alginate hydrogels were formulated using QSP and xanthan gum (XG) as stabilizers. The objective of the study was to show the emulsifying power of QSP in emulsions and their hydrogels using Time Domain (TD) NMR Relaxometry and Magnetic Resonance Imaging (MRI). Rheology and mean particle size measurements for emulsions and scanning electron microscope (SEM) experiments for hydrogels were further conducted as complementary methods. QSP containing emulsions were found to have longer T2 relaxation times than XG samples (p < 0.05). Addition of either QSP or XG produced a more pseudoplastic flow behavior (p < 0.05) on the emulsions. Relaxation times were also obtained by MR images through T2 maps. Relaxation decay curves showed the presence of two proton compartments in hydrogels; protons associated with the polymer matrix and protons interacting with the oil phase. The contribution of the first proton pools was the largest in QSP hydrogels confirmed by the lowest standard deviation in the T2 maps. This behavior was explained by the emulsification ability of QSP. Results showed that NMR Relaxometry and MR images could be used to understand the emulsifying nature of QSP and many other hydrocolloids.
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Affiliation(s)
| | - Baris Ozel
- Middle East Technical University, Food Engineering Department, Ankara, Turkey; Ahi Evran University, Food Engineering Department, Kirsehir, Turkey
| | - Serpil Sahin
- Middle East Technical University, Food Engineering Department, Ankara, Turkey
| | - Mecit Halil Oztop
- Middle East Technical University, Food Engineering Department, Ankara, Turkey.
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26
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Time Domain Nuclear Magnetic Resonance (TD-NMR) to evaluate the effect of potato cell membrane electroporation. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102456] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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27
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Abstract
This review outlines the current use of magnetic resonance (MR) techniques to study digestion and highlights their potential for providing markers of digestive processes such as texture changes and nutrient breakdown. In vivo digestion research can be challenging due to practical constraints and biological complexity. Therefore, digestion is primarily studied using in vitro models. These would benefit from further in vivo validation. NMR is widely used to characterise food systems. MRI is a related technique that can be used to study both in vitro model systems and in vivo gastro-intestinal processes. MRI allows visualisation and quantification of gastric processes such as gastric emptying and coagulation. Both MRI and NMR scan sequences can be configured to be sensitive to different aspects of gastric or intestinal contents. For example, magnetisation transfer and chemical exchange saturation transfer can detect proton (1H) exchange between water and proteins. MRI techniques have the potential to provide molecular-level and quantitative information on in vivo gastric (protein) digestion. This requires careful validation in order to understand what these MR markers of digestion mean in a specific digestion context. Combined with other measures they can be used to validate and inform in vitro digestion models. This may bridge the gap between in vitro and in vivo digestion research and can aid the optimisation of food properties for different applications in health and disease.
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28
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Alinovi M, Corredig M, Mucchetti G, Carini E. Water status and dynamics of high-moisture Mozzarella cheese as affected by frozen and refrigerated storage. Food Res Int 2020; 137:109415. [PMID: 33233100 DOI: 10.1016/j.foodres.2020.109415] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2020] [Revised: 05/22/2020] [Accepted: 06/04/2020] [Indexed: 10/24/2022]
Abstract
High-moisture Mozzarella is one of the most exported cheeses worldwide, but affected by short shelf-life. Freezing can help to reduce waste, but its effect on quality needs to be considered. In this study, the physico-chemical changes of Mozzarella occurring during frozen storage and subsequent refrigerated storage (after thawing) were evaluated. Frozen cheeses stored at -18 °C between 1 and 4 months showed microstructural damage and different physical, textural, sensory properties. With NMR relaxometry it was possible to observe freeze-related dehydration of caseins, by measuring the changes in water relaxation times within the matrix. These modifications were confirmed by microstructural observations that showed the formation of larger serum channels in samples subjected to freezing, compared with fresh cheeses. Sensory evaluation showed skin peeling off in frozen samples. By observing the changes at various length scales it was therefore possible to identify the critical points affecting HM Mozzarella cheese quality during frozen storage.
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Affiliation(s)
- Marcello Alinovi
- Food and Drug Department, University of Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy.
| | - Milena Corredig
- Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark; iFood Center, Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark
| | - Germano Mucchetti
- Food and Drug Department, University of Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy
| | - Eleonora Carini
- Food and Drug Department, University of Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy
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29
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Deng R, Janssen AE, Vergeldt FJ, Van As H, de Graaf C, Mars M, Smeets PA. Exploring in vitro gastric digestion of whey protein by time-domain nuclear magnetic resonance and magnetic resonance imaging. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105348] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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30
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Liu X, Yu Q, Song A, Dong S, Hao J. Progress in nuclear magnetic resonance studies of surfactant systems. Curr Opin Colloid Interface Sci 2020. [DOI: 10.1016/j.cocis.2019.10.006] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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31
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Condict L, Paramita VD, Kasapis S. Dairy protein–ligand interactions upon thermal processing and targeted delivery for the design of functional foods. Curr Opin Food Sci 2019. [DOI: 10.1016/j.cofs.2019.03.007] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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32
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Rapid identification of edible oil species using supervised support vector machine based on low-field nuclear magnetic resonance relaxation features. Food Chem 2019; 280:139-145. [DOI: 10.1016/j.foodchem.2018.12.031] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2018] [Revised: 11/24/2018] [Accepted: 12/07/2018] [Indexed: 11/21/2022]
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33
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Mitchell J. Magnetic resonance diffusion measurements of droplet size in drilling fluid emulsions on a benchtop instrument. Colloids Surf A Physicochem Eng Asp 2019. [DOI: 10.1016/j.colsurfa.2018.12.033] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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34
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Hatzakis E. Nuclear Magnetic Resonance (NMR) Spectroscopy in Food Science: A Comprehensive Review. Compr Rev Food Sci Food Saf 2018; 18:189-220. [PMID: 33337022 DOI: 10.1111/1541-4337.12408] [Citation(s) in RCA: 135] [Impact Index Per Article: 22.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2018] [Revised: 09/28/2018] [Accepted: 10/18/2018] [Indexed: 12/15/2022]
Abstract
Nuclear magnetic resonance (NMR) spectroscopy is a robust method, which can rapidly analyze mixtures at the molecular level without requiring separation and/or purification steps, making it ideal for applications in food science. Despite its increasing popularity among food scientists, NMR is still an underutilized methodology in this area, mainly due to its high cost, relatively low sensitivity, and the lack of NMR expertise by many food scientists. The aim of this review is to help bridge the knowledge gap that may exist when attempting to apply NMR methodologies to the field of food science. We begin by covering the basic principles required to apply NMR to the study of foods and nutrients. A description of the discipline of chemometrics is provided, as the combination of NMR with multivariate statistical analysis is a powerful approach for addressing modern challenges in food science. Furthermore, a comprehensive overview of recent and key applications in the areas of compositional analysis, food authentication, quality control, and human nutrition is provided. In addition to standard NMR techniques, more sophisticated NMR applications are also presented, although limitations, gaps, and potentials are discussed. We hope this review will help scientists gain some of the knowledge required to apply the powerful methodology of NMR to the rich and diverse field of food science.
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Affiliation(s)
- Emmanuel Hatzakis
- Dept. of Food Science and Technology, The Ohio State Univ., Parker Building, 2015 Fyffe Rd., Columbus, OH, U.S.A.,Foods for Health Discovery Theme, The Ohio State Univ., Parker Building, 2015 Fyffe Rd., Columbus, OH, U.S.A
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35
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Yuan L, Dang Q, Mu J, Feng X, Gao R. Mobility and redistribution of waters within bighead carp (Aristichthys nobilis) heat-induced myosin gels. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1476872] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
Affiliation(s)
- Li Yuan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing, China
| | - Qingling Dang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Jianlou Mu
- College of Food Science and Technology, Agriculture University of Hebei Province, Baoding, China
| | - Xueping Feng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Ruichang Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing, China
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36
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Loudiyi M, Aït-Kaddour A. Evaluation of the effect of salts on chemical, structural, textural, sensory and heating properties of cheese: Contribution of conventional methods and spectral ones. Crit Rev Food Sci Nutr 2018; 59:2442-2457. [DOI: 10.1080/10408398.2018.1455637] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- M. Loudiyi
- Université Clermont Auvergne, VetAgro Sup, Lempdes, France
- Université Clermont Auvergne, INRA, VetAgro Sup, UMR sur le Fromage, UMRF, Aurillac, France
| | - A. Aït-Kaddour
- Université Clermont Auvergne, VetAgro Sup, Lempdes, France
- Université Clermont Auvergne, INRA, VetAgro Sup, UMR sur le Fromage, UMRF, Aurillac, France
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37
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Fan K, Zhang M. Recent developments in the food quality detected by non-invasive nuclear magnetic resonance technology. Crit Rev Food Sci Nutr 2018; 59:2202-2213. [PMID: 29451810 DOI: 10.1080/10408398.2018.1441124] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Abstract
Nuclear magnetic resonance (NMR) is a rapid, accurate and non-invasive technology and widely used to detect the quality of food, particularly to fruits and vegetables, meat and aquatic products. This review is a survey of recent developments in experimental results for the quality of food on various NMR technologies in processing and storage over the past decade. Following a discussion of the quality discrimination and classification of food, analysis of food compositions and detection of physical, chemical, structural and microbiological properties of food are outlined. Owing to high cost, low detection limit and sensitivity, the professional knowledge involved and the safety issues related to the maintenance of the magnetic field, so far the practical applications are limited to detect small range of food. In order to promote applications for a broader range of foods further research and development efforts are needed to overcome the limitations of NMR in the detection process. The needs and opportunities for future research and developments are outlined.
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Affiliation(s)
- Kai Fan
- a State Key Laboratory of Food Science and Technology, Jiangnan University , Wuxi , Jiangsu , China.,b International Joint Laboratory on Food Safety, Jiangnan University , Wuxi , Jiangsu , China
| | - Min Zhang
- a State Key Laboratory of Food Science and Technology, Jiangnan University , Wuxi , Jiangsu , China.,c Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University , Wuxi , Jiangsu , China
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38
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Ebrahimnejad H, Ebrahimnejad H, Salajegheh A, Barghi H. Use of Magnetic Resonance Imaging in Food Quality Control: A Review. J Biomed Phys Eng 2018; 8:127-132. [PMID: 29732347 PMCID: PMC5928302] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2016] [Accepted: 10/08/2016] [Indexed: 11/11/2022]
Abstract
Modern challenges of food science require a new understanding of the determinants of food quality and safety. Application of advanced imaging modalities such as magnetic resonance imaging (MRI) has seen impressive successes and fast growth over the past decade. Since MRI does not have any harmful ionizing radiation, it can be considered as a magnificent tool for the quality control of food products. MRI allows the structure of foods to be imaged noninvasively and nondestructively. Magnetic resonance images can present information about several processes and material properties in foods. This review will provide an overview of the most prominent applications of MRI in food research.
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Affiliation(s)
- Hamed Ebrahimnejad
- DDS, MSc, Department of Oral and Maxillofacial Radiology, Faculty of Dentistry, Kerman University of Medical Sciences, Kerman, Iran
| | - Hadi Ebrahimnejad
- DVM, Ph.D., Assistant Professor, Department of Food Hygiene and Public Health, Faculty of Veterinary Medicine, Shahid Bahonar University of Kerman, Kerman, Iran
| | - A Salajegheh
- MSc, Department of Radiology, School of Paramedical Sciences, Shiraz University of Medical Sciences, Shiraz, Iran
| | - H Barghi
- DDS, MSc, Assistant Professor, Department of Pediatric Dentistry, Faculty of Dentistry, Shiraz University of Medical Sciences, Shiraz, Iran
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39
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40
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Kirtil E, Dag D, Guner S, Unal K, Oztop MH. Dynamics of unloaded and green tea extract loaded lecithin based liposomal dispersions investigated by nuclear magnetic resonance T 2 relaxation. Food Res Int 2017; 99:807-814. [DOI: 10.1016/j.foodres.2017.06.064] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2017] [Revised: 06/20/2017] [Accepted: 06/27/2017] [Indexed: 11/16/2022]
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41
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Smith JR, Vogt SJ, Seymour JD, Carr AJ, Codd SL. Probing water migration in Mozzarella cheese during maturation and heating utilizing magnetic resonance techniques. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2016.11.010] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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42
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Peters JP, Vergeldt FJ, Boom RM, van der Goot AJ. Water-binding capacity of protein-rich particles and their pellets. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.11.015] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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43
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Abstract
This review deals with the use of Nuclear Magnetic Resonance techniques to monitor the behavior of starch as well as the migration and distribution of water during the processing or storage of starchy matrices. The aim is to emphasize the potentials of NMR techniques for the quantitative characterization of water transfers in starch-water systems on different length scales. Relaxation and self-diffusion experiments using low-field NMR spectrometry provided important information on the relationship between water dynamics and the microscopic organization of starch granules at various temperatures and water contents. Some works dealt with the botanical origin of starch but also the impact of possible additives. Indeed, the investigation on model starch-based systems was recently expanded to more complex real systems, including dough, bread, cakes, spaghetti and lasagna. Two-dimensional (2D) cross correlation methods have also been developed to elucidate chemical and diffusional proton exchange phenomena, and to improve the interpretation of results obtained in 1D. Finally, magnetic resonance micro-imaging methods were developed to study or to quantify water intake into starch-based matrices.
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Affiliation(s)
- R Kovrlija
- IRSTEA, UR OPAALE, 17 Avenue de Cucillé, CS 64427, F-35044 Rennes, France
| | - C Rondeau-Mouro
- IRSTEA, UR OPAALE, 17 Avenue de Cucillé, CS 64427, F-35044 Rennes, France.
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44
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Li Y, Shi W, Cheng S, Wang H, Tan M. Freezing-induced proton dynamics in tofu evaluated by low-field nuclear magnetic resonance. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9475-8] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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45
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46
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Li W, Huang M, Wang P, Xu X. Rheological and nuclear magnetic resonance characterization of porcine plasma protein-stabilized gel-like emulsion affected by pH and heating. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.09.025] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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47
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Dekkers BL, de Kort DW, Grabowska KJ, Tian B, Van As H, van der Goot AJ. A combined rheology and time domain NMR approach for determining water distributions in protein blends. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.04.020] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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48
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49
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Wang P, Zhao Y, Jiang N, Li K, Xing T, Chen L, Wang X, Tang Y, Xu X. Effects of water-misting spray combined with forced ventilation on heat induced meat gelation in broiler after summer transport. Poult Sci 2016; 95:2441-8. [PMID: 27418661 DOI: 10.3382/ps/pew203] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2015] [Accepted: 05/11/2016] [Indexed: 11/20/2022] Open
Abstract
This study aims to explore the use of non-chemical addition in improving the functions of meat proteins in broilers transported during summer. The effects of a water-misting spray with forced ventilation on heat induced ground meat gelation in broilers were investigated through rheology, texture, and nuclear magnetic resonance analyses. The facilities of water-misting sprays with forced ventilation characterized with an extremely thin droplet (diameter: approximately 0.05 mm) and supplying updraughting air ventilation in an enclosed space were examined. For comparison, typical processing treatments using sodium bicarbonate or sodium tripolyphosphate were performed to grind the broiler meat which had not undergone water-misting and forced ventilation. Results showed that transport for 45-min followed by application of water-misting spray with forced ventilation for 15-min and resting for 45-min (TWFR) increased water holding capacity (WHC) by 2.51%; this finding was not significantly different from the effect of transport for 45 min followed by 1 h rest and sodium tripolyphosphate treatment (TRT) on meat batter (P > 0.05). TWFR treatment exhibited the highest storage modulus increase among four samples well as significant higher hardness and chewiness values on than those of sample treated with 45-min transport and 1-h rest (TR) (P < 0.05). TWFR, 45 min of transport, 1 h rest, and addition of sodium bicarbonate (TRB) and TRT induced T22 (relaxation time of water trapped within myofibrils) shift to shorter relaxation time and narrower relaxation distribution compared with TR. Overall, TWFR treatment can be a potential non-chemical addition method for improving the heat induced gelation protein function after broiler undergoing summer transport.
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Affiliation(s)
- Peng Wang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Yingying Zhao
- College of Food and Bioengineering, Zhengzhou University of Light Industry
| | - Nannan Jiang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Ke Li
- College of Food and Bioengineering, Zhengzhou University of Light Industry
| | - Tong Xing
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | | | | | - Yong Tang
- Shandong New hope Liuhe Food Co., Ltd
| | - Xinglian Xu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
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50
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Canela N, Rodríguez MÁ, Baiges I, Nadal P, Arola L. Foodomics imaging by mass spectrometry and magnetic resonance. Electrophoresis 2016; 37:1748-67. [DOI: 10.1002/elps.201500494] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2015] [Revised: 12/22/2015] [Accepted: 01/05/2016] [Indexed: 12/12/2022]
Affiliation(s)
- Núria Canela
- Group of Research on Omic Methodologies (GROM); Universitat Rovira i Virgili; Reus Spain
- Centre for Omic Sciences (COS); Universitat Rovira i Virgili; Reus Spain
| | - Miguel Ángel Rodríguez
- Group of Research on Omic Methodologies (GROM); Universitat Rovira i Virgili; Reus Spain
- Centre for Omic Sciences (COS); Universitat Rovira i Virgili; Reus Spain
| | - Isabel Baiges
- Group of Research on Omic Methodologies (GROM); Universitat Rovira i Virgili; Reus Spain
- Centre for Omic Sciences (COS); Universitat Rovira i Virgili; Reus Spain
| | - Pedro Nadal
- Group of Research on Omic Methodologies (GROM); Universitat Rovira i Virgili; Reus Spain
- Centre for Omic Sciences (COS); Universitat Rovira i Virgili; Reus Spain
- Centre Tecnològic de Nutriciò i Salut (CTNS); Reus Spain
| | - Lluís Arola
- Centre for Omic Sciences (COS); Universitat Rovira i Virgili; Reus Spain
- Centre Tecnològic de Nutriciò i Salut (CTNS); Reus Spain
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