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Lemus-Mondaca R, Puente-Díaz L, Vásquez-Montaño A, León E, Zura-Bravo L, Ortiz-Viedma J. Printability and Thermophysical Properties of Three-Dimensional-Printed Food Based on "Cochayuyo" Durvillaea antarctica Seaweed Flour. Foods 2024; 13:1825. [PMID: 38928767 PMCID: PMC11203116 DOI: 10.3390/foods13121825] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2024] [Revised: 05/21/2024] [Accepted: 05/23/2024] [Indexed: 06/28/2024] Open
Abstract
This research assessed the feasibility of adding Cochayuyo seaweed flour (at 30, 50, and 70% levels) to rice flour-based paste to improve its 3D printing quality. The paste's rheological properties, printing quality, texture profile, thermal properties, and color of 3D-printed foods were explored. Results showed that pastes with Cochayuyo addition exhibited shear-thinning behavior, and viscosity increased with increased Cochayuyo concentration. Viscoelastic properties and a Texture Profile Analysis (TPA) revealed that Cochayuyo improved mechanical strength and made the paste easier to flow, improving printed food's extrudability, fidelity, and shape retention, which was better observed in RC50 and RC70 printed at 15 mm s-1. A differential scanning calorimetry (DSC) analysis showed a partial substitution of rice flour for Cochayuyo flour in the formulation. This increased the onset and melting peak temperatures and reduced the enthalpy of fusion. CIE color parameters a*, b*, and L* showed that Cochayuyo addition increased the color to yellow and red; however, lightness was considerably reduced. Therefore, Cochayuyo flour could have the potential to be used for the manufacture improvement of 3D-printed food with better rheological, mechanical, thermal, printing quality, and nutritional properties, making possible the exploitation of the native Cochayuyo seaweed, which is highly available in Chile.
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Affiliation(s)
- Roberto Lemus-Mondaca
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, St. Dr. Carlos Lorca Tobar 964, Independencia, Santiago 8380000, RM, Chile; (L.P.-D.); (A.V.-M.); (E.L.); (J.O.-V.)
| | - Luis Puente-Díaz
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, St. Dr. Carlos Lorca Tobar 964, Independencia, Santiago 8380000, RM, Chile; (L.P.-D.); (A.V.-M.); (E.L.); (J.O.-V.)
- Department of Agricultural, Food & Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada
| | - Alonso Vásquez-Montaño
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, St. Dr. Carlos Lorca Tobar 964, Independencia, Santiago 8380000, RM, Chile; (L.P.-D.); (A.V.-M.); (E.L.); (J.O.-V.)
| | - Emilson León
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, St. Dr. Carlos Lorca Tobar 964, Independencia, Santiago 8380000, RM, Chile; (L.P.-D.); (A.V.-M.); (E.L.); (J.O.-V.)
| | - Liliana Zura-Bravo
- Instituto de Investigación y Postgrado, Facultad de Medicina y Ciencias de la Salud, Universidad Central de Chile, St. Toesca 1783, Santiago 8330601, RM, Chile;
| | - Jaime Ortiz-Viedma
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, St. Dr. Carlos Lorca Tobar 964, Independencia, Santiago 8380000, RM, Chile; (L.P.-D.); (A.V.-M.); (E.L.); (J.O.-V.)
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2
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Li Y, Ji S, Xu M, Zhou Z, Zhao X, Shen J, Qin Z, Tian S, Lu B. Molecular mechanism for the influence of yam starch multiscale structure on the sensory texture of cooked yam. Int J Biol Macromol 2024; 271:132572. [PMID: 38782328 DOI: 10.1016/j.ijbiomac.2024.132572] [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: 03/13/2024] [Revised: 05/11/2024] [Accepted: 05/20/2024] [Indexed: 05/25/2024]
Abstract
Yam is a dual-purpose crop as both medicine and food. However, the mechanism controlling the eating quality of yam remains to be elucidated. This study explored the influence of starch multiscale structure on the texture of yam. The results indicated that FS and RC yam have higher hardness and chewiness, while BZ, XM, and PL yam possess waxiness, Fineness, and Stickiness. Statistically, high amylose (AM) can increase hardness, chewiness, and compactness; and average molecular size (Rh) is positively correlated with stickiness, fineness, and waxiness. Specifically, medium- and long-chain amylose (1000 < X ≤ 10,000) and amylopectin (24 < X ≤ 100), particularly medium-chain amylose (1000 < X ≤ 5000) and long-chain amylopectin (24 < X ≤ 36), primarily affect sensory and rheological stickiness. The long chains of amylose form a straight chain interspersed in the crystalline and amorphous regions to support the entire lamellar structure. Higher proportion of amylose long chains, promoting the starch's structural rigidity, which in turn enhanced its hardness-related attributes. Moreover, a higher ratio of long chains within amylopectin results in tightly intertwined adjacent outer chains, forming double helix crystalline zones. This consequently augmenting the texture quality linked to stickiness-related attributes.
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Affiliation(s)
- Ye Li
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China
| | - Shengyang Ji
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China
| | - Minghao Xu
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China
| | - Zhenjiang Zhou
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China
| | - Xi Zhao
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China
| | - Jianfu Shen
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China
| | - Zihan Qin
- Food Sensory Science Laboratory of Zhejiang Gongshang University, Zhejiang Gongshang University, Hangzhou 310035, China
| | - Shiyi Tian
- Food Sensory Science Laboratory of Zhejiang Gongshang University, Zhejiang Gongshang University, Hangzhou 310035, China
| | - Baiyi Lu
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China.
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3
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Luo J, Ji A, Xia G, Liu L, Yan J. Construction of 3D-Printed Sodium Alginate/Chitosan/Halloysite Nanotube Composites as Adsorbents of Methylene Blue. Molecules 2024; 29:1609. [PMID: 38611888 PMCID: PMC11013490 DOI: 10.3390/molecules29071609] [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: 11/12/2023] [Revised: 03/24/2024] [Accepted: 03/25/2024] [Indexed: 04/14/2024] Open
Abstract
In this study, sodium alginate/chitosan/halloysite nanotube composites were prepared by three-dimensional printing and characterized in terms of morphology, viscosity, thermal properties, and methylene blue (MB) adsorption performance. The high specific surface area and extensively microporous structure of these composites allowed for effective MB removal from wastewater; specifically, a removal efficiency of 80% was obtained after a 60 min treatment at an adsorbent loading of 1 g L-1 and an MB concentration of 80 mg L-1, while the maximum MB adsorption capacity equaled 376.3 mg g-1. Adsorption kinetics and isotherms were well described by quasi-second-order and Langmuir models, respectively. The composites largely retained their adsorption performance after five adsorption-desorption cycles and were concluded to hold great promise for MB removal from wastewater.
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Affiliation(s)
- Jinjie Luo
- Department of Mechanical Engineering, Chongqing Three Gorges University, Chongqing 404120, China; (A.J.); (G.X.); (L.L.); (J.Y.)
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Nikolova NN, Martínez Narváez CDV, Hassan L, Nicholson RA, Boehm MW, Baier SK, Sharma V. Rheology and dispensing of real and vegan mayo: the chickpea or egg problem. SOFT MATTER 2023; 19:9413-9427. [PMID: 38014426 DOI: 10.1039/d3sm00946g] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2023]
Abstract
The rheology, stability, texture, and taste of mayonnaise, a dense oil-in-water (O/W) emulsion, are determined by interfacially active egg lipids and proteins. Often mayonnaise is presented as a challenging example of an egg-based food material that is hard to emulate using plant-based or vegan ingredients. In this contribution, we characterize the flow behavior of animal-based and plant-based mayo emulsions, seeking to decipher the signatures that make the real mayonnaise into such an appetizing complex fluid. We find that commercially available vegan mayos can emulate the apparent yield stress and shear thinning of yolk-based mayonnaise by the combined influence of plant-based proteins (like those extracted from chickpeas) and polysaccharide thickeners. However, we show that the dispensing and dipping behavior of egg-based and vegan mayos display striking differences in neck shape, sharpness, and length. The ratio of apparent extensional to shear yield stress value is found to be larger than the theoretically predicted square root of three for all mayo emulsions. The analysis of neck radius evolution of these extension thinning yield stress fluids reveals that even when the power law exponent governing the intermediate pinching dynamics is similar to the exponent obtained from the shear flow curve, the terminal pinching dynamics show strong local effects, possibly influenced by interstitial fluid properties, finite drop size and deformations, and capillarity.
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Affiliation(s)
- Nadia N Nikolova
- Department of Chemical Engineering, University of Illinois at Chicago, Chicago, IL 60607, USA.
| | | | - Lena Hassan
- Department of Chemical Engineering, University of Illinois at Chicago, Chicago, IL 60607, USA.
| | | | | | - Stefan K Baier
- Motif FoodWorks Inc., Boston, MA 02210, USA
- School of Chemical Engineering, The University of Queensland, Brisbane, QLD 4072, Australia
| | - Vivek Sharma
- Department of Chemical Engineering, University of Illinois at Chicago, Chicago, IL 60607, USA.
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Heiden-Hecht T, Wu B, Appavou MS, Förster S, Frielinghaus H, Holderer O. Multiscale Structural Insight into Dairy Products and Plant-Based Alternatives by Scattering and Imaging Techniques. Foods 2023; 12:foods12102021. [PMID: 37238839 DOI: 10.3390/foods12102021] [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: 04/05/2023] [Revised: 05/11/2023] [Accepted: 05/14/2023] [Indexed: 05/28/2023] Open
Abstract
Dairy products and plant-based alternatives have a large range of structural features from atomic to macroscopic length scales. Scattering techniques with neutrons and X-rays provide a unique view into this fascinating world of interfaces and networks provided by, e.g., proteins and lipids. Combining these scattering techniques with a microscopic view into the emulsion and gel systems with environmental scanning electron microscopy (ESEM) assists in a thorough understanding of such systems. Different dairy products, such as milk, or plant-based alternatives, such as milk-imitating drinks, and their derived or even fermented products, including cheese and yogurt, are characterized in terms of their structure on nanometer- to micrometer-length scales. For dairy products, the identified structural features are milk fat globules, casein micelles, CCP nanoclusters, and milk fat crystals. With increasing dry matter content in dairy products, milk fat crystals are identified, whereas casein micelles are non-detectable due to the protein gel network in all types of cheese. For the more inhomogeneous plant-based alternatives, fat crystals, starch structures, and potentially protein structures are identified. These results may function as a base for improving the understanding of dairy products and plant-based alternatives, and may lead to enhanced plant-based alternatives in terms of structure and, thus, sensory aspects such as mouthfeel and texture.
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Affiliation(s)
- Theresia Heiden-Hecht
- Jülich Centre for Neutron Science (JCNS) at Heinz Maier-Leibnitz Zentrum (MLZ), Forschungszentrum Jülich GmbH, Lichtenbergstr. 1, 85747 Garching, Germany
| | - Baohu Wu
- Jülich Centre for Neutron Science (JCNS) at Heinz Maier-Leibnitz Zentrum (MLZ), Forschungszentrum Jülich GmbH, Lichtenbergstr. 1, 85747 Garching, Germany
| | - Marie-Sousai Appavou
- Jülich Centre for Neutron Science (JCNS) at Heinz Maier-Leibnitz Zentrum (MLZ), Forschungszentrum Jülich GmbH, Lichtenbergstr. 1, 85747 Garching, Germany
| | - Stephan Förster
- Jülich Centre for Neutron Science (JCNS) at Heinz Maier-Leibnitz Zentrum (MLZ), Forschungszentrum Jülich GmbH, Lichtenbergstr. 1, 85747 Garching, Germany
- Jülich Centre for Neutron Science (JCNS-1), Forschungszentrum Jülich GmbH, 52425 Jülich, Germany
| | - Henrich Frielinghaus
- Jülich Centre for Neutron Science (JCNS) at Heinz Maier-Leibnitz Zentrum (MLZ), Forschungszentrum Jülich GmbH, Lichtenbergstr. 1, 85747 Garching, Germany
| | - Olaf Holderer
- Jülich Centre for Neutron Science (JCNS) at Heinz Maier-Leibnitz Zentrum (MLZ), Forschungszentrum Jülich GmbH, Lichtenbergstr. 1, 85747 Garching, Germany
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6
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Carrasco-Venegas LA, González-Fernández JV, Castañeda-Pérez LG, Palomino-Hernández G, Dueñas-Dávila FA, Trujillo-Pérez SA. Viscosity Factor (VF) Complementary to the Statistical Indicators Associated with the Rheological Behavior of Aqueous Solutions of Polyvinyl Alcohol. Polymers (Basel) 2023; 15:polym15071743. [PMID: 37050357 PMCID: PMC10096729 DOI: 10.3390/polym15071743] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2023] [Revised: 03/28/2023] [Accepted: 03/29/2023] [Indexed: 04/03/2023] Open
Abstract
The rheological behavior of aqueous solutions of polyvinyl alcohol at 4, 6, 8 and 10% by weight has been studied and evaluated at temperatures of 20, 25, 30 and 35 °C, using five non-Newtonian fluid models independent of time: Ferrys, Robertson-Stiff, Williamson, Sisko, and Ellis de Haven. The classical method consists in carrying out regression analysis. Using a comparative procedure of determination coefficients and variances, the model that most appropriately adjusts the experimental data to said model is selected. From the statistical point of view, the Sisko and Robertson-Stiff models present better regression parameters; to better specify the choice of the respective rheological model, a new factor has been proposed in the literature, the viscosity factor (VF), which expresses the relationship between apparent and dynamic viscosity. The analysis of this factor for the five models confirms the greater stability of the Ellis de Haven model in terms of the coefficient of variation of the VF. The value of VF fluctuates between 1 and 2 for all ranges of temperature and concentration experienced for vinyl alcohol solutions. As a consequence of the above, for the choice of the non-Newtonian fluid model associated with the rheology of the aqueous solution of polyvinyl alcohol, it is necessary to analyze the statistical parameters and the VF factor simultaneously.
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7
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Molina-Montero C, Matas A, Igual M, Martínez-Monzó J, García-Segovia P. Impact of Apricot Pulp Concentration on Cylindrical Gel 3D Printing. Gels 2023; 9:gels9030253. [PMID: 36975702 PMCID: PMC10048485 DOI: 10.3390/gels9030253] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2023] [Revised: 03/15/2023] [Accepted: 03/21/2023] [Indexed: 03/29/2023] Open
Abstract
The process of 3D food printing is a rapidly growing field that involves the use of specialized 3D printers to produce food items with complex shapes and textures. This technology allows the creation of customized, nutritionally balanced meals on demand. The objective of this study was to evaluate the effect of apricot pulp content on printability. Additionally, the degradation of bioactive compounds of gels before and after printing was evaluated to analyze the effect of the process. For this proposal, physicochemical properties, extrudability, rheology, image analysis, Texture Profile Analysis (TPA), and bioactive compounds content were evaluated. The rheological parameters lead to higher mechanical strength and, thus, a decrease in elastic behavior before and after 3D printing as the pulp content increases. An increase in strength was observed when the pulp content increased; thus, sample gels with 70% apricot pulp were more rigid and presented better buildability (were more stable in their dimensions). On the other hand, a significant (p < 0.05) degradation of total carotenoid content after printing was observed in all samples. From the results obtained, it can be said that the gel with 70% apricot pulp food ink was the best sample in terms of printability and stability.
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Affiliation(s)
- Carmen Molina-Montero
- I-Food Group, IIAD, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Adrián Matas
- I-Food Group, IIAD, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Marta Igual
- I-Food Group, IIAD, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Javier Martínez-Monzó
- I-Food Group, IIAD, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
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8
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English M, Okagu OD, Stephens K, Goertzen A, Udenigwe CC. Flavour encapsulation: A comparative analysis of relevant techniques, physiochemical characterisation, stability, and food applications. Front Nutr 2023; 10:1019211. [PMID: 36937359 PMCID: PMC10017510 DOI: 10.3389/fnut.2023.1019211] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2022] [Accepted: 02/10/2023] [Indexed: 03/06/2023] Open
Abstract
Flavour is an important component that impacts the quality and acceptability of new functional foods. However, most flavour substances are low molecular mass volatile compounds, and direct handling and control during processing and storage are made difficult due to susceptibility to evaporation, and poor stability in the presence of air, light, moisture and heat. Encapsulation in the form of micro and nano technology has been used to address this challenge, thereby promoting easier handling during processing and storage. Improved stability is achieved by trapping the active or core flavour substances in matrices that are referred to as wall or carrier materials. The latter serve as physical barriers that protect the flavour substances, and the interactions between carrier materials and flavour substances has been the focus of many studies. Moreover, recent evidence also suggests that enhanced bioavailability of flavour substances and their targeted delivery can be achieved by nanoencapsulation compared to microencapsulation due to smaller particle or droplet sizes. The objective of this paper is to review several relevant aspects of physical-mechanical and physicochemical techniques employed to stabilize flavour substances by encapsulation. A comparative analysis of the physiochemical characterization of encapsulates (particle size, surface morphology and rheology) and the main factors that impact the stability of encapsulated flavour substances will also be presented. Food applications as well as opportunities for future research are also highlighted.
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Affiliation(s)
- Marcia English
- Human Nutrition, Saint Francis Xavier University, Antigonish, NS, Canada
- *Correspondence: Marcia English,
| | - Ogadimma Desmond Okagu
- Department of Chemistry and Biomolecular Sciences, Faculty of Science, University of Ottawa, Ottawa, ON, Canada
| | - Kristen Stephens
- Human Nutrition, Saint Francis Xavier University, Antigonish, NS, Canada
| | - Alex Goertzen
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada
| | - Chibuike C. Udenigwe
- Department of Chemistry and Biomolecular Sciences, Faculty of Science, University of Ottawa, Ottawa, ON, Canada
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON, Canada
- Chibuike C. Udenigwe,
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9
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Structure and rheology of oil-continuous capillary suspensions containing water-swellable cellulose beads and fibres. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108503] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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10
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da Silva Santana N, Mothé CG, Nele de Souza M, Mothé MG. Thermal and rheological study of artificial and natural powder tabletop sweeteners. Food Res Int 2022; 162:112039. [DOI: 10.1016/j.foodres.2022.112039] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2022] [Revised: 09/16/2022] [Accepted: 10/10/2022] [Indexed: 11/04/2022]
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11
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Nguyen HT, Sionkowska A, Lewandowska K, Brudzyńska P, Szulc M, Saha N, Saha T, Saha P. Chitosan Modified by Kombucha-Derived Bacterial Cellulose: Rheological Behavior and Properties of Convened Biopolymer Films. Polymers (Basel) 2022; 14:4572. [PMID: 36365566 PMCID: PMC9658712 DOI: 10.3390/polym14214572] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2022] [Revised: 10/22/2022] [Accepted: 10/25/2022] [Indexed: 12/24/2023] Open
Abstract
This work investigates the rheological behavior and characteristics of solutions and convened biopolymer films from Chitosan (Chi) modified by kombucha-derived bacterial cellulose (KBC). The Arrhenius equation and the Ostwald de Waele model (power-law) revealed that the Chi/KBC solutions exhibited non-Newtonian behavior. Both temperature and KBC concentration strongly affected their solution viscosity. With the selection of a proper solvent for chitosan solubilization, it may be possible to improve the performances of chitosan films for specific applications. The elasticity of the prepared films containing KBC 10% w/w was preferable when compared to the controls. FTIR analysis has confirmed the presence of bacterial cellulose, chitosan acetate, and chitosan lactate as the corresponding components in the produced biopolymer films. The thermal behaviors of the Chi (lactic acid)/KBC samples showed slightly higher stability than Chi (acetic acid)/KBC. Generally, these results will be helpful in the preparation processes of the solutions and biopolymer films of Chi dissolved in acetic or lactic acid modified by KBC powder to fabricate food packaging, scaffolds, and bioprinting inks, or products related to injection or direct extrusion through a needle.
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Affiliation(s)
- Hau Trung Nguyen
- Centre of Polymer Systems, University Institute, Tomas Bata University in Zlin, Tr. T. Bati 5678, 76001 Zlin, Czech Republic
- Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, 12 Nguyen Van Bao, Ward 4, Go Vap District, Ho Chi Minh City 727000, Vietnam
| | - Alina Sionkowska
- Department of Biomaterials and Cosmetics Chemistry, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarina 7, 87-100 Toruń, Poland
| | - Katarzyna Lewandowska
- Department of Biomaterials and Cosmetics Chemistry, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarina 7, 87-100 Toruń, Poland
| | - Patrycja Brudzyńska
- Department of Biomaterials and Cosmetics Chemistry, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarina 7, 87-100 Toruń, Poland
| | - Marta Szulc
- Department of Biomaterials and Cosmetics Chemistry, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarina 7, 87-100 Toruń, Poland
| | - Nabanita Saha
- Centre of Polymer Systems, University Institute, Tomas Bata University in Zlin, Tr. T. Bati 5678, 76001 Zlin, Czech Republic
- Footwear Research Centre, University Institute, Tomas Bata University in Zlin, Nad Ovcirnou IV 3685, 76001 Zlin, Czech Republic
- Faculty of Technology, Tomas Bata University in Zlin, Vavrečkova 275, 76001 Zlin, Czech Republic
| | - Tomas Saha
- Footwear Research Centre, University Institute, Tomas Bata University in Zlin, Nad Ovcirnou IV 3685, 76001 Zlin, Czech Republic
| | - Petr Saha
- Centre of Polymer Systems, University Institute, Tomas Bata University in Zlin, Tr. T. Bati 5678, 76001 Zlin, Czech Republic
- Footwear Research Centre, University Institute, Tomas Bata University in Zlin, Nad Ovcirnou IV 3685, 76001 Zlin, Czech Republic
- Faculty of Technology, Tomas Bata University in Zlin, Vavrečkova 275, 76001 Zlin, Czech Republic
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12
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El Abbadi A, Erni P. Rheology and tribology of chitosan/ Acacia gum complex coacervates. SOFT MATTER 2022; 18:7804-7813. [PMID: 36193837 DOI: 10.1039/d2sm00881e] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
Acacia gum (Gum Arabic; GA) and chitosan (CTS) form complex coacervates in acidic environments, providing a polymer-rich aqueous material with interesting bio-lubricant properties. We investigate the interplay of the tribology and rheology of these coacervates, demonstrating that they dramatically reduce the friction coefficient between lubricated soft model surfaces as compared to solutions of the individual polymers. We characterize the phase separation behavior using microscopy, electrophoretic mobility and thermogravimetric analysis. The macroscopic rheological behaviour is predominantly viscous and ranges from weakly to strongly shear thinning: viscosity levels and strength of shear thinning increase with decreasing ionic strength, but no apparent yield stress or predominant elasticity were observed even in the absence of salt. Conversely, friction coefficients measured between soft and rough surfaces increase with a rise in ionic strength and can be scaled onto a Stribeck-type master curve across varying ionic strength and pH in the mixed and hydrodynamic lubrication regimes.
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Affiliation(s)
- Amal El Abbadi
- Research Division, Materials Science Department, Firmenich SA, Rue de la Bergère 7, 1217 Meyrin/Geneva, Switzerland.
| | - Philipp Erni
- Research Division, Materials Science Department, Firmenich SA, Rue de la Bergère 7, 1217 Meyrin/Geneva, Switzerland.
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13
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Zhumanova G, Zinina O, Rebezov M, Shariati MA, Moldabayeva Z, Khayrullin M, Baybalinova G, Toleubekova S, Mirasheva G. The effect of technological parameters on functional, technological and physicochemical indicators of horse meat minces with added chicken combs. POTRAVINARSTVO 2022. [DOI: 10.5219/1786] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
This study aimed to determine the effect of technological parameters of the production of horse meat minces with the addition of protein-oil emulsion from chicken combs on the functional, technological and physicochemical indicators. Chicken combs were pre-treated with bacterial concentrate to improve their properties. Experimental approach: The ultimate shear stress and technological indicators – water holding capacity and oil holding capacity – were determined to set the optimal time for cutting raw materials. Physicochemical analyses of the meat minces were conducted. Results and conclusions: The research results have shown that the cutting time significantly affects the meat minces' rheological, functional and technological indicators. The optimum mixing time for meat minces is 6 min. Adding a protein-oil emulsion from biotechnologically processed chicken combs, cottonseed oil, and water into the minced horse meat does not significantly affect the nutritional value. Adding 15 – 20% protein-oil emulsion (POE) is recommended to get minced meat with optimal rheological parameters. Novelty and scientific contribution: The research results allow the rational use of poultry by-products.
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14
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Tavares L, Zapata Noreña CP, Barros HL, Smaoui S, Lima PS, Marques de Oliveira M. Rheological and structural trends on encapsulation of bioactive compounds of essential oils: A global systematic review of recent research. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107628] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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15
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Zhang T, Chen S, Xu X, Zhuang X, Chen Y, Xue Y, Xue C, Jiang N. Effects of konjac glucomannan on physical properties and microstructure of fish myofibrillar protein gel: Phase behaviours involved. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108034] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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16
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Cao F, Chen R, Li Y, Han R, Li F, Shi H, Jiao Y. Effects of NaCl and MTGase on printability and gelling properties of extrusion-based 3D printed white croaker (Argyrosomus argentatus) surimi. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113646] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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17
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Milc KW, Serial MR, Philippi J, Dijksman JA, van Duynhoven JPM, Terenzi C. Validation of temperature-controlled rheo-MRI measurements in a submillimeter-gap Couette geometry. MAGNETIC RESONANCE IN CHEMISTRY : MRC 2022; 60:606-614. [PMID: 33788305 DOI: 10.1002/mrc.5157] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/24/2020] [Revised: 03/25/2021] [Accepted: 03/27/2021] [Indexed: 06/12/2023]
Abstract
A temperature-controlled submillimeter-gap (500 μm) rheo-magnetic resonance imaging (MRI) Couette cell has been developed to measure confined flow of soft structured materials under controlled temperature. The proposed setup enables performing rheo-MRI measurements using (i) a spatially uniform temperature control over the range 15°C to 40°C and (ii) a high spatial resolution up to 10 μm, as a consequence of the improved mechanical stability of the in-house developed rotating elements. Here, we demonstrate the performance of the cell for the rheo-MRI velocimetry study of a thixotropic fat crystal dispersion, a complex fluid commonly used in food manufacturing. The submillimeter-gap geometry and variable temperature capability of the cell enable observing the effects of shear- and temperature-induced fat recrystallization on both wall slip and shear banding under strongly confined flow. Our improved rheo-MRI setup opens new perspectives for the fundamental study of strongly confined flow, cooperative effects, and the underlying interparticle interactions and for ultimately aiding optimization of products involved in spreading/extrusion, such as cosmetics and foods.
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Affiliation(s)
- Klaudia W Milc
- Laboratory of Biophysics, Wageningen University, Wageningen, The Netherlands
| | - Maria R Serial
- Laboratory of Biophysics, Wageningen University, Wageningen, The Netherlands
| | - John Philippi
- Laboratory of Biophysics, Wageningen University, Wageningen, The Netherlands
| | - Joshua A Dijksman
- Laboratory of Physical Chemistry and Soft Matter, Wageningen University, Wageningen, The Netherlands
| | - John P M van Duynhoven
- Laboratory of Biophysics, Wageningen University, Wageningen, The Netherlands
- Science and Technology, Unilever Foods Innovation Centre Hive, Wageningen, The Netherlands
| | - Camilla Terenzi
- Laboratory of Biophysics, Wageningen University, Wageningen, The Netherlands
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18
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19
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Santos DCD, Ataide CDG, Mota da Costa N, Oliveira Junior VPD, Egea MB. Blenderized formulations in home enteral nutrition: a narrative review about challenges in nutritional security and food safety. Nutr Rev 2022; 80:1580-1598. [PMID: 35026011 DOI: 10.1093/nutrit/nuab121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Blenderized formulations (BFs) are prepared by homogenization of food that is normally used in oral nutrition. BFs are mainly used in home enteral nutrition (HEN), although their use has also been reported by hospitals when commercial enteral formulas are not available. HEN is applied when the patient has been discharged from the hospital. This nutritional therapy promotes the patient's reintegration into the family nucleus and promotes humanized care, and decreases treatment costs. However, the patient should continue to receive health and nutritional care, ranging from periodic nutritional re-evaluation to adaptation of the dietary plan. HEN provides the patient a greater contact with the family, whereas BFs promote the adaptation of the diet with food, respecting the food diversity and culture, lower cost, and easier access to food. Disadvantages of BFs include more time spent by the professional to calculate the dietary plan, greater difficulty in adjusting daily needs, and less microbiological and chemical stability. In this review, the nutritional, food security, and safety aspects of BF used in HEN are discussed. Technological quality aspects that are essential knowledge in the preparation of the patient's dietary plan also are presented.
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Affiliation(s)
- Daiane Costa Dos Santos
- D.C.d. Santos is with the Goiás Federal University (UFG), Institute of Tropical Pathology and Public Health, IPTSP-UFG, Goiânia, Goiás, Brazil. C.D.G. Ataide is with the Hospital DF Star, Asa Sul, Brasília, Brazil. N.M. da Costa, V.P. de Oliveira Junior, and M.B. Egea are with the Federal Institute of Education, Science, and Technology Goiano, Rio Verde, Goiás, Brazil
| | - Carla Daniela Gomes Ataide
- D.C.d. Santos is with the Goiás Federal University (UFG), Institute of Tropical Pathology and Public Health, IPTSP-UFG, Goiânia, Goiás, Brazil. C.D.G. Ataide is with the Hospital DF Star, Asa Sul, Brasília, Brazil. N.M. da Costa, V.P. de Oliveira Junior, and M.B. Egea are with the Federal Institute of Education, Science, and Technology Goiano, Rio Verde, Goiás, Brazil
| | - Nair Mota da Costa
- D.C.d. Santos is with the Goiás Federal University (UFG), Institute of Tropical Pathology and Public Health, IPTSP-UFG, Goiânia, Goiás, Brazil. C.D.G. Ataide is with the Hospital DF Star, Asa Sul, Brasília, Brazil. N.M. da Costa, V.P. de Oliveira Junior, and M.B. Egea are with the Federal Institute of Education, Science, and Technology Goiano, Rio Verde, Goiás, Brazil
| | - Valtemir Paula de Oliveira Junior
- D.C.d. Santos is with the Goiás Federal University (UFG), Institute of Tropical Pathology and Public Health, IPTSP-UFG, Goiânia, Goiás, Brazil. C.D.G. Ataide is with the Hospital DF Star, Asa Sul, Brasília, Brazil. N.M. da Costa, V.P. de Oliveira Junior, and M.B. Egea are with the Federal Institute of Education, Science, and Technology Goiano, Rio Verde, Goiás, Brazil
| | - Mariana Buranelo Egea
- D.C.d. Santos is with the Goiás Federal University (UFG), Institute of Tropical Pathology and Public Health, IPTSP-UFG, Goiânia, Goiás, Brazil. C.D.G. Ataide is with the Hospital DF Star, Asa Sul, Brasília, Brazil. N.M. da Costa, V.P. de Oliveira Junior, and M.B. Egea are with the Federal Institute of Education, Science, and Technology Goiano, Rio Verde, Goiás, Brazil
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20
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Predicting thickness perception of liquid food products from their non-Newtonian rheology. Nat Commun 2021; 12:6328. [PMID: 34732723 PMCID: PMC8566491 DOI: 10.1038/s41467-021-26687-w] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2021] [Accepted: 10/18/2021] [Indexed: 11/08/2022] Open
Abstract
The "mouthfeel" of food products is a key factor in our perception of food quality and in our appreciation of food products. Extensive research has been performed on what determines mouthfeel, and how it can be linked to laboratory measurements and eventually predicted. This was mainly done on the basis of simple models that do not accurately take the rheology of the food products into account. Here, we show that the subjectively perceived "thickness" of liquid foods, or the force needed to make the sample flow or deform in the mouth, can be directly related to their non-Newtonian rheology. Measuring the shear-thinning rheology and modeling the squeeze flow between the tongue and the palate in the oral cavity allows to predict how a panel perceives soup "thickness". This is done for various liquid bouillons with viscosities ranging from that of water to low-viscous soups and for high-viscous xanthan gum solutions. Our findings show that our tongues, just like our eyes and ears, are logarithmic measuring instruments in agreement with the Weber-Fechner law that predicts a logarithmic relation between stimulus amplitude and perceived strength. Our results pave the way for more accurate prediction of mouthfeel characteristics of liquid food products.
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22
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23
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Chen Y, Zhang M, Bhandari B. 3D Printing of Steak-like Foods Based on Textured Soybean Protein. Foods 2021; 10:2011. [PMID: 34574121 PMCID: PMC8465047 DOI: 10.3390/foods10092011] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Revised: 08/21/2021] [Accepted: 08/24/2021] [Indexed: 11/16/2022] Open
Abstract
Due to the lack of a sufficient amount of animal protein and the pursuit of health and reduced environmental impact, the global demand for plant protein is increasing. This study endeavors to using textured soybean protein (TSP) or drawing soy protein (DSP) as raw materials to produce steak-like foods through 3D printing technology. The textural difference between fried 3D printed samples and fried commercial chicken breast (control) was studied. The results show that different ink substrates (TSP and DSP) and hydrocolloids (xanthan gum, konjac gum, sodium alginate, guar gum, sodium carboxymethyl cellulose, and hydroxyethyl cellulose) were the keys to successful printing. The ink composed of TSP and xanthan gum had the best printing characteristics and sample integrity after frying. It was found that different infilling patterns and infill rates had a significant effect on the texture properties of the fried samples. When the triangle infilling pattern was used at an infill rate of 60%, the product had had the closest hardness (2585.13 ± 262.55), chewiness (1227.18 ± 133.00), and gumminess (1548.09 ± 157.82) to the control sample. This work proved the feasibility of using 3D printing based on plant protein to produce steak-like food with texture properties similar to chicken breast.
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Affiliation(s)
- Yangyang Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China;
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China;
- Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi 214122, China
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD 4000, Australia;
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24
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Fuhrmann PL, Breunig S, Sala G, Sagis L, Stieger M, Scholten E. Rheological behaviour of attractive emulsions differing in droplet-droplet interaction strength. J Colloid Interface Sci 2021; 607:389-400. [PMID: 34509113 DOI: 10.1016/j.jcis.2021.08.124] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2020] [Revised: 08/17/2021] [Accepted: 08/18/2021] [Indexed: 10/20/2022]
Abstract
HYPOTHESIS We hypothesise that interaction strength between oil droplets determine the rheological properties of oil-in-water (O/W) emulsions by simultaneous formation and break-up of bonds between droplets. Using small (SAOS) and large (LAOS) amplitude oscillatory shear measurements, we aim to distinguish different classes of emulsions based on the specific microstructural evolution of the emulsions. EXPERIMENTS Concentrated O/W emulsions differing in droplet-droplet interaction strength were obtained. Different interaction strength was obtained using different types of interactions; (a) electrostatic attraction, (b) salt bridging, or (c) crosslinking. FINDINGS In line with our hypothesis, different rheological events in emulsions depend on the droplet-droplet interaction strength. Strong interactions lead to monotonous yielding, and droplets undergo jamming or densification to provide strain hardening and gel-like behaviour. Emulsions with weak interactions exhibit two-step yielding (SAOS) and continuous yielding in LAOS; indicating a soft-glassy material. In emulsions above maximum packing, and with weak interactions the rheology is controlled by cluster/cage breaking, and transient formation of new clusters. For medium-strength interactions, two-step yielding was reduced, and apparent stain-hardening occurred. The probability of two distinct time scales of yielding is hindered by stronger interactions and jamming. Overall, in concentrated emulsions, yielding is determined by network rupture and reformation, cluster rearrangement and -breaking, which in turn is influenced by interaction type and strength. We present a more differentiated categorisation of emulsions based on interaction strength.
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Affiliation(s)
- Philipp L Fuhrmann
- TiFN, P.O. Box 557, 6700 AN Wageningen, the Netherlands; Physics and Physical Chemistry of Foods, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands
| | - Swantje Breunig
- Physics and Physical Chemistry of Foods, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands
| | - Guido Sala
- Physics and Physical Chemistry of Foods, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands
| | - Leonard Sagis
- Physics and Physical Chemistry of Foods, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands
| | - Markus Stieger
- TiFN, P.O. Box 557, 6700 AN Wageningen, the Netherlands; Division of Human Nutrition and Health, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands; Food Quality and Design Group, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands
| | - Elke Scholten
- TiFN, P.O. Box 557, 6700 AN Wageningen, the Netherlands; Physics and Physical Chemistry of Foods, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands.
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25
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Bormashenko E, Bormashenko Y, Legchenkova I, Eren NM. Cold plasma hydrophilization of soy protein isolate and milk protein concentrate enables manufacturing of surfactant-free water suspensions. Part I: Hydrophilization of food powders using cold plasma. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102759] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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26
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Paolillo M, Derossi A, van Bommel K, Noort M, Severini C. Rheological properties, dispensing force and printing fidelity of starchy-gels modulated by concentration, temperature and resting time. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106703] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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27
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Amani M, Amani P, Bahiraei M, Ghalambaz M, Ahmadi G, Wang LP, Wongwises S, Mahian O. Latest developments in nanofluid flow and heat transfer between parallel surfaces: A critical review. Adv Colloid Interface Sci 2021; 294:102450. [PMID: 34091219 DOI: 10.1016/j.cis.2021.102450] [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: 01/02/2021] [Revised: 05/17/2021] [Accepted: 05/20/2021] [Indexed: 01/10/2023]
Abstract
The enhancement of heat transfer between parallel surfaces, including parallel plates, parallel disks, and two concentric pipes, is vital because of their wide applications ranging from lubrication systems to water purification processes. Various techniques can be utilized to enhance heat transfer in such systems. Adding nanoparticles to the conventional working fluids is an effective solution that could remarkably enhance the heat transfer rate. No published review article focuses on the recent advances in nanofluid flow between parallel surfaces; therefore, the present paper aims to review the latest experimental and numerical studies on the flow and heat transfer of nanofluids (mixtures of nanoparticles and conventional working fluids) in such configurations. For the performance analysis of thermal systems composed of parallel surfaces and operating with nanofluids, it is necessary to know the physical phenomena and parameters that influence the flow and heat transfer characteristics in these systems. Significant results obtained from this review indicate that, in most cases, the heat transfer rate between parallel surfaces is enhanced with an increase in the Rayleigh number, the Reynolds number, the magnetic number, and Brownian motion. On the other hand, an increase in thermophoresis parameter, as well as flow parameters, including the Eckert number, buoyancy ratio, Hartmann number, and Lewis number, leads to heat transfer rate reduction.
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28
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Faustino C, Pinheiro L. Analytical Rheology of Honey: A State-of-the-Art Review. Foods 2021; 10:1709. [PMID: 34441487 PMCID: PMC8391245 DOI: 10.3390/foods10081709] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Revised: 07/19/2021] [Accepted: 07/21/2021] [Indexed: 12/22/2022] Open
Abstract
Honey has been used as a nutraceutical product since ancient times due to its nutritional and medicinal properties. Honey rheology influences its organoleptic properties and is relevant for processing and quality control. This review summarizes the rheological behaviour of honeys of different botanical source(s) and geographical locations that has been described in the literature, focusing on the relation between rheological parameters, honey composition (moisture, water activity, sugar content, presence of colloidal matter) and experimental conditions (temperature, time, stress, shear rate). Both liquid and crystallized honeys have been addressed. Firstly, the main mathematical models used to describe honey rheological behaviour are presented highlighting moisture and temperature effects. Then, rheological data from the literature regarding distinct honey types from different countries is analysed and results are compared. Although most honeys are Newtonian fluids, interesting shear-thinning and thixotropic as well as anti-thixotropic behaviour have been described for some types of honey. Rheological parameters have also been successfully applied to identify honey adulteration and to discriminate between different honey types. Several chemometric techniques have also been employed to obtain the complex relationships between honey physicochemical and rheological properties, including partial least squares (PLS), principal component analysis (PCA) and artificial neural networks (ANN).
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Affiliation(s)
| | - Lídia Pinheiro
- iMed.Ulisboa—Research Institute for Medicines, Faculty of Pharmacy, Universidade de Lisboa, Av. Prof. Gama Pinto, 1649-003 Lisboa, Portugal;
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Martínez Narváez CDV, Mazur T, Sharma V. Dynamics and extensional rheology of polymer-surfactant association complexes. SOFT MATTER 2021; 17:6116-6126. [PMID: 34076659 DOI: 10.1039/d1sm00335f] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Understanding and characterizing the influence of polymers and surfactants on rheology, application, and processing is critical for designing complex fluid formulations for enhanced oil recovery, pharmaceuticals, cosmetics, foods, inks, agricultural sprays, and coatings. It is well-established that the addition of anionic surfactant like sodium dodecyl sulfate (SDS) to an aqueous solution of an oppositely-charged or uncharged polymer like poly(ethylene oxide) (PEO) can result in the formation of the polymer-surfactant association complexes (P0S-ACs) and a non-monotonic concentration-dependent variation in zero shear viscosity. However, the extensional rheology response of polymer-surfactant mixtures remains relatively poorly understood, partially due to characterization challenges that arise for low viscosity, low elasticity fluids, even though the response to strong extensional flows impacts drop formation and many processing operations. In this article, we use the recently developed dripping-onto-substrate (DoS) rheometry protocols to characterize the pinching dynamics and extensional rheology response of aqueous P0S- solutions formulated with PEO (P0) and SDS (S-), respectively. We find the PEO-SDS mixtures display a significantly weaker concentration-dependent variation in the extensional relaxation time, filament lifespan, and extensional viscosity values than anticipated by the measured shear viscosity.
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Affiliation(s)
| | - Thomas Mazur
- Chemical Engineering, University of Illinois at Chicago, 929 W. Taylor St, IL 60608, USA.
| | - Vivek Sharma
- Chemical Engineering, University of Illinois at Chicago, 929 W. Taylor St, IL 60608, USA.
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30
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Pan Y, Sun Q, Liu Y, Wei S, Xia Q, Zheng O, Liu S, Ji H, Deng C, Hao J. The relationship between rheological and textural properties of shrimp surimi adding starch and 3D printability based on principal component analysis. Food Sci Nutr 2021; 9:2985-2999. [PMID: 34136165 PMCID: PMC8194762 DOI: 10.1002/fsn3.2257] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2020] [Revised: 02/14/2021] [Accepted: 03/14/2021] [Indexed: 01/17/2023] Open
Abstract
The three-dimensional (3D) printing properties of pure shrimp surimi are poor and require improvement via the addition of other materials. The effects of the different amounts of potato starch, corn starch, tapioca starch, and cross-linked starch (CLS) (0%, 3%, 6%, or 9%, respectively) on the 3D printing properties and material properties of white shrimp (Litopenaeus vannamei) surimi were evaluated in the present study. The results showed that the apparent viscosity, G', and G'' of the samples were increased by adding 6% CLS, making it easy to extrude the sample from the nozzle and resulting in an improvement in the printing accuracy. In addition, after adding 6% CLS, the hardness, adhesiveness, and springiness of the sample were increased, which assist with maintaining the shape of the printed material and improve the printing stability of the sample. Moreover, the water holding capacity of shrimp surimi increased as a result of the addition of 6% CLS. In summary, 6% CLS can improve the material properties of shrimp surimi and make it more suitable for 3D printing.
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Affiliation(s)
- Yanmo Pan
- College of Food Science and TechnologyGuangdong Provincial Key Laboratory of Aquatic Product Processing and SafetyGuangdong Province Engineering Laboratory for Marine Biological ProductsGuangdong Provincial Engineering Technology Research Center of SeafoodKey Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education InstitutionGuangdong Ocean UniversityZhanjiangChina
- Collaborative Innovation Center of Seafood Deep ProcessingDalian Polytechnic UniversityDalianChina
| | - Qinxiu Sun
- College of Food Science and TechnologyGuangdong Provincial Key Laboratory of Aquatic Product Processing and SafetyGuangdong Province Engineering Laboratory for Marine Biological ProductsGuangdong Provincial Engineering Technology Research Center of SeafoodKey Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education InstitutionGuangdong Ocean UniversityZhanjiangChina
- Collaborative Innovation Center of Seafood Deep ProcessingDalian Polytechnic UniversityDalianChina
| | - Yang Liu
- College of Food Science and TechnologyGuangdong Provincial Key Laboratory of Aquatic Product Processing and SafetyGuangdong Province Engineering Laboratory for Marine Biological ProductsGuangdong Provincial Engineering Technology Research Center of SeafoodKey Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education InstitutionGuangdong Ocean UniversityZhanjiangChina
- Collaborative Innovation Center of Seafood Deep ProcessingDalian Polytechnic UniversityDalianChina
| | - Shuai Wei
- College of Food Science and TechnologyGuangdong Provincial Key Laboratory of Aquatic Product Processing and SafetyGuangdong Province Engineering Laboratory for Marine Biological ProductsGuangdong Provincial Engineering Technology Research Center of SeafoodKey Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education InstitutionGuangdong Ocean UniversityZhanjiangChina
- Collaborative Innovation Center of Seafood Deep ProcessingDalian Polytechnic UniversityDalianChina
| | - Qiuyu Xia
- College of Food Science and TechnologyGuangdong Provincial Key Laboratory of Aquatic Product Processing and SafetyGuangdong Province Engineering Laboratory for Marine Biological ProductsGuangdong Provincial Engineering Technology Research Center of SeafoodKey Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education InstitutionGuangdong Ocean UniversityZhanjiangChina
- Collaborative Innovation Center of Seafood Deep ProcessingDalian Polytechnic UniversityDalianChina
| | - Ouyang Zheng
- College of Food Science and TechnologyGuangdong Provincial Key Laboratory of Aquatic Product Processing and SafetyGuangdong Province Engineering Laboratory for Marine Biological ProductsGuangdong Provincial Engineering Technology Research Center of SeafoodKey Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education InstitutionGuangdong Ocean UniversityZhanjiangChina
- Collaborative Innovation Center of Seafood Deep ProcessingDalian Polytechnic UniversityDalianChina
| | - Shucheng Liu
- College of Food Science and TechnologyGuangdong Provincial Key Laboratory of Aquatic Product Processing and SafetyGuangdong Province Engineering Laboratory for Marine Biological ProductsGuangdong Provincial Engineering Technology Research Center of SeafoodKey Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education InstitutionGuangdong Ocean UniversityZhanjiangChina
- Collaborative Innovation Center of Seafood Deep ProcessingDalian Polytechnic UniversityDalianChina
| | - Hongwu Ji
- College of Food Science and TechnologyGuangdong Provincial Key Laboratory of Aquatic Product Processing and SafetyGuangdong Province Engineering Laboratory for Marine Biological ProductsGuangdong Provincial Engineering Technology Research Center of SeafoodKey Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education InstitutionGuangdong Ocean UniversityZhanjiangChina
- Collaborative Innovation Center of Seafood Deep ProcessingDalian Polytechnic UniversityDalianChina
| | - Chujin Deng
- College of Food Science and TechnologyGuangdong Provincial Key Laboratory of Aquatic Product Processing and SafetyGuangdong Province Engineering Laboratory for Marine Biological ProductsGuangdong Provincial Engineering Technology Research Center of SeafoodKey Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education InstitutionGuangdong Ocean UniversityZhanjiangChina
- Collaborative Innovation Center of Seafood Deep ProcessingDalian Polytechnic UniversityDalianChina
| | - Jiming Hao
- College of Food Science and TechnologyGuangdong Provincial Key Laboratory of Aquatic Product Processing and SafetyGuangdong Province Engineering Laboratory for Marine Biological ProductsGuangdong Provincial Engineering Technology Research Center of SeafoodKey Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education InstitutionGuangdong Ocean UniversityZhanjiangChina
- Collaborative Innovation Center of Seafood Deep ProcessingDalian Polytechnic UniversityDalianChina
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31
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Jimenez LN, Martínez Narváez CDV, Xu C, Bacchi S, Sharma V. The rheologically-complex fluid beauty of nail lacquer formulations. SOFT MATTER 2021; 17:5197-5213. [PMID: 33942820 DOI: 10.1039/d0sm02248a] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Nail lacquer formulations are multi-ingredient complex fluids with additives that affect color, smell, texture, evaporation rate, viscosity, stability, leveling behavior, consumer's sensory experience, and dried coating's decorative and wear performance. Optimizing and characterizing the formulation rheology is critical for achieving longer shelf-life, better control over the nail painting process and adhesion, continuous manufacturing of large product volumes, and increasing overall consumer satisfaction. Dispensing, bottle filling, brush application, and dripping, as well as perceived tackiness of nail polishes, all involve capillarity-driven pinching flows associated with strong extensional deformation fields. However, a significant lack of characterization of pinching dynamics and extensional rheology response of multicomponent formulations, especially particle suspensions in viscoelastic solutions, motivates this study. Here, we characterize the shear rheology response of twelve commercial nail lacquer formulations using torsional rheometry and characterize pinching dynamics and extensional rheology response using dripping-onto-substrate (DoS) rheometry protocols we developed. We visualize and analyze brush loading, nail coating, dripping from brush, sagging, and lacquer application on a nail to outline the challenges posed by free-surface flows and non-Newtonian rheology. We find that the radius evolution over time obtained using DoS rheometry displays power law exponents distinct from those exhibited in shear thinning. Both shear and extensional viscosity decrease with deformation rate. However, the extensional viscosity appears to be rate-independent at the highest rates and displays nearly an order of magnitude larger values than the high shear rate viscosity. We envision that the findings and protocols described here will help and motivate industrial scientists to design better multicomponent formulations through a better characterization and understanding of the influence of ingredients like particles and polymers on rheology, processing, and applications.
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Affiliation(s)
- Leidy Nallely Jimenez
- Department of Chemical Engineering, University of Illinois at Chicago, IL 60608, USA.
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Effects of high oil compositions and printing parameters on food paste properties and printability in a 3D printing food processing model. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110135] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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34
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Liu Y, Zografos K, Fidalgo J, Duchêne C, Quintard C, Darnige T, Filipe V, Huille S, du Roure O, Oliveira MSN, Lindner A. Optimised hyperbolic microchannels for the mechanical characterisation of bio-particles. SOFT MATTER 2020; 16:9844-9856. [PMID: 32996949 DOI: 10.1039/d0sm01293a] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
The transport of bio-particles in viscous flows exhibits a rich variety of dynamical behaviour, such as morphological transitions, complex orientation dynamics or deformations. Characterising such complex behaviour under well controlled flows is key to understanding the microscopic mechanical properties of biological particles as well as the rheological properties of their suspensions. While generating regions of simple shear flow in microfluidic devices is relatively straightforward, generating straining flows in which the strain rate is maintained constant for a sufficiently long time to observe the objects' morphologic evolution is far from trivial. In this work, we propose an innovative approach based on optimised design of microfluidic converging-diverging channels coupled with a microscope-based tracking method to characterise the dynamic behaviour of individual bio-particles under homogeneous straining flow. The tracking algorithm, combining a motorised stage and a microscopy imaging system controlled by external signals, allows us to follow individual bio-particles transported over long-distances with high-quality images. We demonstrate experimentally the ability of the numerically optimised microchannels to provide linear velocity streamwise gradients along the centreline of the device, allowing for extended consecutive regions of homogeneous elongation and compression. We selected three test cases (DNA, actin filaments and protein aggregates) to highlight the ability of our approach for investigating dynamics of objects with a wide range of sizes, characteristics and behaviours of relevance in the biological world.
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Affiliation(s)
- Yanan Liu
- PMMH, CNRS, ESPCI Paris PSL, Sorbonne Université, Université de Paris, F-75005, Paris, France.
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Nishinari K, Ishihara S, Hori K, Fang Y. Tongue-palate squeezing of soft gels in food oral processing. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.02.023] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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36
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Impact of microbial transglutaminase on 3D printing quality of Scomberomorus niphonius surimi. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109123] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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37
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Effect of microwave-salt synergetic pre-treatment on the 3D printing performance of SPI-strawberry ink system. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.109004] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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Sethupathy P, Moses JA, Anandharamakrishnan C. Food Oral Processing and Tribology: Instrumental Approaches and Emerging Applications. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2019.1710749] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Affiliation(s)
- Priyanka Sethupathy
- Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology, Thanjavur, India
| | - Jeyan A. Moses
- Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology, Thanjavur, India
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39
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Effect of cinnamaldehyde on interfacial rheological properties of proteins adsorbed at O/W interfaces. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.105235] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Tripodi E, Lazidis A, Norton IT, Spyropoulos F. Food Structure Development in Emulsion Systems. HANDBOOK OF FOOD STRUCTURE DEVELOPMENT 2019. [DOI: 10.1039/9781788016155-00059] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Abstract
A number of food products exist, in part or entirely, as emulsions, while others are present in an emulsified state at some point during their production/formation. Mayonnaise, butter, margarine, salad dressing, whipped cream, and ice cream represent some of the typical examples of emulsion-based foods. Controlled by both formulation and processing aspects, the emulsion architecture that is formed ultimately determines many of the attributes of the final food product. This chapter initially provides an overview of the basic constituents of emulsions and their influence on the microstructure and stability of conventional as well as more complex systems. The available spectrum of processing routes and characterization techniques currently utilized (or emerging) within the area of emulsions is then discussed. The chapter concludes with a concise outline of the relationship between food emulsion microstructure design and its performance (textural, rheological, sensorial, etc.).
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Affiliation(s)
- Ernesto Tripodi
- Chemical Engineering Department, University of Birmingham UK
| | - Aris Lazidis
- Chemical Engineering Department, University of Birmingham UK
- Nestlé Product Technology Centre, York UK
| | - Ian T. Norton
- Chemical Engineering Department, University of Birmingham UK
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Gvaramia M, Mangiapia G, Pipich V, Appavou MS, Jaksch S, Holderer O, Rukhadze MD, Frielinghaus H. Tunable viscosity modification with diluted particles: when particles decrease the viscosity of complex fluids. Colloid Polym Sci 2019. [DOI: 10.1007/s00396-019-04567-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
Abstract
While spherical particles are the most studied viscosity modifiers, they are well known only to increase viscosities, in particular at low concentrations of approx. 1%. Extended studies and theories on non-spherical particles in simple fluids find a more complicated behavior, but still a steady increase with increasing concentration. Involving platelets in combination with complex fluids—in our case, a bicontinuous microemulsion—displays an even more complex scenario that we analyze experimentally and theoretically as a function of platelet diameter using small angle neutron scattering, rheology, and the theory of the lubrication effect, to find the underlying concepts. The clay particles effectively form membranes in the medium that itself may have lamellar aligned domains and surfactant films in the case of the microemulsion. The two-stage structure of clay and surfactant membranes explains the findings using the theory of the lubrication effect. This confirms that layered domain structures serve for lowest viscosities. Starting from these findings and transferring the condition for low viscosities to other complex fluids, namely crude oils, even lowered viscosities with respect to the pure crude oil were observed. This strengthens our belief that also here layered domains are formed as well. This apparent contradiction of a viscosity reduction by solid particles could lead to a wider range of applications where low viscosities are desired. The same concepts of two-stage layered structures also explain the observed conditions for extremely enhanced viscosities at particle concentrations of 1% that may be interesting for the food industry.
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Marcial-Coba MS, Knøchel S, Nielsen DS. Low-moisture food matrices as probiotic carriers. FEMS Microbiol Lett 2019; 366:5281433. [PMID: 30629190 DOI: 10.1093/femsle/fnz006] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2018] [Accepted: 01/06/2019] [Indexed: 12/21/2022] Open
Abstract
To exert a beneficial effect on the host, adequate doses of probiotics must be administered and maintaining their viability until consumption is thus essential. Dehydrated probiotics exhibit enhanced long-term viability and can be incorporated into low-moisture food matrices, which also possess high stability at refrigeration and ambient temperature. However, several factors associated with the desiccation process, the physicochemical properties of the matrix and the storage conditions can affect probiotic survival. In the near future, an increased demand for probiotics based on functionally dominant members of the gut microbiome ('next-generation probiotics', NGP) is expected. NGPs are very sensitive to oxygen and efficient encapsulation protocols are needed. Strategies to improve the viability of traditional probiotics and particularly of NGPs involve the selection of a suitable carrier as well as proper desiccation and protection techniques. Dehydrated probiotic microcapsules may constitute an alternative to improve the microbial viability during not only storage but also upper gastrointestinal tract passage. Here we review the main dehydration techniques that are applied in the industry as well as the potential stresses associated with the desiccation process and storage. Finally, low- or intermediate-moisture food matrices suitable as carriers of traditional as well as NGPs will be discussed.
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Affiliation(s)
- Martín Sebastián Marcial-Coba
- Department of Food Science, Faculty of Science, University of Copenhagen, Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg, Denmark
| | - Susanne Knøchel
- Department of Food Science, Faculty of Science, University of Copenhagen, Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg, Denmark
| | - Dennis Sandris Nielsen
- Department of Food Science, Faculty of Science, University of Copenhagen, Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg, Denmark
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Kumbár V, Ondrušíková S, Nedomová Š. Rheological properties of tomato ketchup. POTRAVINARSTVO 2019. [DOI: 10.5219/1161] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The objective of this paper was to determine the rheological properties especially shear stress and apparent viscosity vs. shear strain rate, and density of commercially available but also homemade tomato ketchup. The effect of tomato content of density and apparent viscosity of tomato ketchup was also described. Shear stress and apparent viscosity were observed in shear strain rates range from 0.1 s-1 up to 68 s-1. All measurements were carried out at a constant temperature of 22 °C. Experimental results were modeled using a power-law (also known as Ostwald-de Waele) model (R2 ranged from 0.9508 up to 0.9991). The flow behaviour of all measured tomato ketchup samples exhibited non-Newtonian pseudoplastic (shear thinning) behavior where the flow index (n) showed values between 0 and 1. Flow index (n) and consistency coefficient (K) can be used especially in numerical simulation of the flow behaviour of pseudoplastic (shear thinning) liquids.
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Kemahlıoğlu K, Kendirci P, Kadiroğlu P, Yücel U, Korel F. Effect of different raw materials on aroma fingerprints of ‘boza’ using an e-nose and sensory analysis. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2019. [DOI: 10.3920/qas2019.1584] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- K. Kemahlıoğlu
- Ege University, Ege Vocational School, Food Technology Department, Bornova, İzmir, Turkey
| | - P. Kendirci
- İzmir Katip Çelebi University, Gastronomy and Culinary Arts Department, Çiğli, İzmir, Turkey
| | - P. Kadiroğlu
- Adana Science and Technology University, Food Engineering Department, Sarıçam, Adana, Turkey
| | - U. Yücel
- Ege University, Ege Vocational School, Food Technology Department, Bornova, İzmir, Turkey
| | - F. Korel
- İzmir Institute of Technology, Food Engineering Department, Urla, İzmir, Turkey
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Iskakova J, Smanalieva J, Methner FJ. Investigation of changes in rheological properties during processing of fermented cereal beverages. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:3980-3987. [PMID: 31477969 PMCID: PMC6706483 DOI: 10.1007/s13197-019-03865-9] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 05/30/2019] [Indexed: 11/26/2022]
Abstract
Many indigenous fermented foods and beverages consumed throughout the world are produced at home or in crafts enterprises. The production of fermented beverages on a large commercial or industrial scale requires clearly established technical and technological requirements. This study shows a novel way to investigate the optimal process parameters of the Kyrgyz traditional fermented beverage Bozo using rotational rheological parameters. Five significant process parameters were investigated like cooking of millet porridge, the mashing temperature, the mashing time under conditions of mixing and viscosity changes of the end product during storage. According to the gelatinization temperature of millet porridge, cooking parameters were recommended at T = 79 °C and t = 30 min. The optimum mashing temperature of millet porridge was determined to be 65 °C and mashing time under stirring conditions of millet porridge was found to be 10 min. The viscosity of the beverage Bozo was investigated after 7, 14 and 21 days of storage at 5, 10, 20, and 30 °C. The effective viscosity of Bozo was calculated using the Casson model, which increased from 39.67 to 51.25 Pa·s after 21 days of storage. The effect of temperature on effective viscosity of Bozo and the activation energy was calculated using an Arrhenius-type equation. The parameters obtained make it possible to provide food manufacturers useful information for boiling, mashing and storage parameters after fermentation as well as quality control of Bozo.
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Affiliation(s)
- Janyl Iskakova
- Environmental Engineering Department, Engineering Faculty, Kyrgyz-Turkish Manas University, Bishkek, Kyrgyzstan
| | - Jamila Smanalieva
- Food Engineering Department, Engineering Faculty, Kyrgyz-Turkish Manas University, Bishkek, Kyrgyzstan
| | - Frank-Juergen Methner
- Department of Brewing Science, Institute of Food Technology and Food Chemistry, Technical University of Berlin, Seestrasse 13, Berlin, Germany
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Fat‐Replacer Properties of Oxidized Cassava Starch Using Hydrogen Peroxide/Sodium Bicarbonate Redox System in Mayonnaise Formulation and Its Stability. STARCH-STARKE 2019. [DOI: 10.1002/star.201900112] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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48
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Huang M, Zhang M, Bhandari B, Liu Y. Improving the three‐dimensional printability of taro paste by the addition of additives. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13090] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Meng‐sha Huang
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu China
- Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology Jiangnan University Wuxi China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu China
- International Joint Laboratory on Food Safety Jiangnan University Wuxi China
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences University of Queensland Brisbane Queensland Australia
| | - Yaping Liu
- Guangdong Galore Food Co., Ltd Zhongshan China
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49
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Li H, Wang Z, Sun X, Pan C, Gao X, Liu W. Chemical and rheological properties of proteoglycans from Sarcandra glabra (Thunb.) Nakai. Int J Biol Macromol 2019; 132:641-650. [PMID: 30940591 DOI: 10.1016/j.ijbiomac.2019.03.228] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2019] [Revised: 03/23/2019] [Accepted: 03/29/2019] [Indexed: 01/01/2023]
Abstract
Two proteoglycans (HPP and LPP) with different ratios of protein/polysaccharide were extracted from S. glabra. The chemical compositions, relative average molecular weights, monosaccharide compositions, FT-IR spectra, and rheological properties of the two proteoglycans were determined. The results exhibited that the two proteoglycans had pseudoplastic fluids properties and displayed shear-thinning behavior. The apparent viscosity of the two proteoglycans both increased with increasing concentrations. The temperature had different effects on the viscosity of the two proteoglycans. As temperature increased from 25 to 85 °C, the viscosity of LPP descended while the HPP's viscosity rose first and then dropped slightly. The effects of CaCl2 addition on the two samples were like that of the temperature. The viscosities of HPP and LPP had different tolerances to acidity and alkalinity. HPP solution was more sensitive to pH changes due to its high protein content. The addition of sucrose increased the viscosities of samples. The modulus G' and G″ of HPP and LPP were increased with the increase of oscillation frequency, while the crossover points of G' and G″ values decreased with the increasing concentrations of HPP and LPP. The above data presented that the two proteoglycans could be promising candidates for food industries and pharmacological applications.
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Affiliation(s)
- Huan Li
- Jiangsu Key Laboratory of Druggability of Biopharmaceuticals, State Key Laboratory of Natural Medicines, School of Life Science and Technology, China Pharmaceutical University, Nanjing 210009, PR China
| | - Zichen Wang
- Jiangsu Key Laboratory of Druggability of Biopharmaceuticals, State Key Laboratory of Natural Medicines, School of Life Science and Technology, China Pharmaceutical University, Nanjing 210009, PR China
| | - Xuyang Sun
- Jiangsu Key Laboratory of Druggability of Biopharmaceuticals, State Key Laboratory of Natural Medicines, School of Life Science and Technology, China Pharmaceutical University, Nanjing 210009, PR China
| | - Chun Pan
- Department of Critical Care Medicine, Zhongda Hospital, Southeast University, Nanjing 210009, PR China
| | - Xiangdong Gao
- Jiangsu Key Laboratory of Druggability of Biopharmaceuticals, State Key Laboratory of Natural Medicines, School of Life Science and Technology, China Pharmaceutical University, Nanjing 210009, PR China.
| | - Wei Liu
- Jiangsu Key Laboratory of Druggability of Biopharmaceuticals, State Key Laboratory of Natural Medicines, School of Life Science and Technology, China Pharmaceutical University, Nanjing 210009, PR China.
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50
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Dong X, Huang Y, Pan Y, Wang K, Prakash S, Zhu B. Investigation of sweet potato starch as a structural enhancer for three‐dimensional printing of
Scomberomorus niphonius
surimi. J Texture Stud 2019; 50:316-324. [DOI: 10.1111/jtxs.12398] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2018] [Revised: 01/25/2019] [Accepted: 02/28/2019] [Indexed: 10/27/2022]
Affiliation(s)
- Xiuping Dong
- School of Food Science and TechnologyDalian Polytechnic University Dalian China
- National Engineering Research Center of SeafoodDalian Polytechnic University Dalian China
| | - Ying Huang
- School of Food Science and TechnologyDalian Polytechnic University Dalian China
- National Engineering Research Center of SeafoodDalian Polytechnic University Dalian China
| | - Yuxi Pan
- School of Food Science and TechnologyDalian Polytechnic University Dalian China
- National Engineering Research Center of SeafoodDalian Polytechnic University Dalian China
| | - Kexin Wang
- School of Food Science and TechnologyDalian Polytechnic University Dalian China
- National Engineering Research Center of SeafoodDalian Polytechnic University Dalian China
| | - Sangeeta Prakash
- School of Agriculture and Food SciencesThe University of Queensland Brisbane Queensland Australia
| | - Beiwei Zhu
- School of Food Science and TechnologyDalian Polytechnic University Dalian China
- National Engineering Research Center of SeafoodDalian Polytechnic University Dalian China
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