1
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Preston J, Parisi E, Murray B, Tyler AI, Simone E. Elucidating the Polymorphism of Xanthone: A Crystallization and Characterization Study. CRYSTAL GROWTH & DESIGN 2024; 24:3256-3268. [PMID: 38659660 PMCID: PMC11036362 DOI: 10.1021/acs.cgd.3c01506] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/18/2023] [Revised: 02/09/2024] [Accepted: 02/09/2024] [Indexed: 04/26/2024]
Abstract
The aim of this work is to shed light on the polymorphism of xanthones, a class of oxygenated molecules well known for their bioactivity, including antioxidant, anticancer, and anti-inflammatory effects. Understanding the polymorphism of xanthones can enable the design of novel solid products for pharmaceutical, nutraceutical, and agrochemical applications. Prior to this work, two entries accounting for different space groups were deposited for 9-xanthone in the Cambridge Structure Database (CSD): an orthorhombic P212121 and a monoclinic P21 structure solved at room and low temperatures, respectively. However, the very high similarity between these two structures and the lack of clear differences in their physical properties (e.g., thermal behavior) suggested the possibility of the existence of only one crystal structure. In fact, the differences shown in the literature data might be related to the chosen operating parameters, as well as the instrumental resolution of the single-crystal X-ray diffraction experiments. In the work presented here, the ambiguity in the polymorphism of xanthone is investigated using thermal analysis, powder and synchrotron single-crystal XRD, and optical microscopy. Additionally, a workflow for the correct identification of twinned crystal structures, which can be applied to other polymorphic systems, is presented. Such workflow combines the collection of a large data set of high-resolution diffraction patterns using synchrotron radiation with the use of principal component analysis, a dimensionality reduction technique, for a quick and effective identification of phase transitions happening during the data collection. Crystallization experiments were designed to promote the formation of different crystal structures of xanthone that were recrystallized based on past literature and beyond.
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Affiliation(s)
- Janine
Andrea Preston
- School
of Chemical and Process Engineering, University
of Leeds, Leeds LS2 9JT, United
Kingdom
| | - Emmanuele Parisi
- Department
of Applied Science and Technology (DISAT), Politecnico di Torino, 10129 Torino, Italy
| | - Brent Murray
- Food
Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, United Kingdom
| | - Arwen
I. I. Tyler
- Food
Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, United Kingdom
| | - Elena Simone
- Department
of Applied Science and Technology (DISAT), Politecnico di Torino, 10129 Torino, Italy
- Food
Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, United Kingdom
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2
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Gómez Hoyos C, Botero LD, Flórez-Caro A, Velásquez-Cock JA, Zuluaga R. Nanocellulose from Cocoa Shell in Pickering Emulsions of Cocoa Butter in Water: Effect of Isolation and Concentration on Its Stability and Rheological Properties. Polymers (Basel) 2023; 15:4157. [PMID: 37896401 PMCID: PMC10610805 DOI: 10.3390/polym15204157] [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: 08/17/2023] [Revised: 10/13/2023] [Accepted: 10/15/2023] [Indexed: 10/29/2023] Open
Abstract
There is a growing interest in developing new strategies to completely or partially replace cocoa butter in food and cosmetic products due to its cost and health effects. One of these alternatives is to develop stable emulsions of cocoa butter in water. However, incorporating cocoa butter is challenging as it solidifies and forms crystals, destabilizing the emulsion through arrested coalescence. Prevention against this destabilization mechanism is significantly lower than against coalescence. In this research, the rheological properties of nanocellulose from cocoa shell, a by-product of the chocolate industry, were controlled through isolation treatments to produce nanocellulose with a higher degree of polymerization (DP) and a stronger three-dimensional network. This nanocellulose was used at concentrations of 0.7 and 1.0 wt %, to develop cocoa butter in-water Pickering emulsion using a high shear mixing technique. The emulsions remained stable for more than 15 days. Nanocellulose was characterized using attenuated total reflection-Fourier transform infrared spectroscopy (ATR-FTIR), hot water and organic extractives, atomic force microscopy (AFM), degree of polymerization (DP), and rheological analysis. Subsequently, the emulsions were characterized on days 1 and 15 after their preparation through photographs to assess their physical stability. Fluorescent and electronic microscopy, as well as rheological analysis, were used to understand the physical properties of emulsions.
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Affiliation(s)
- Catalina Gómez Hoyos
- Programa de Ingeniería en Nanotecnología, Universidad Pontificia Bolivariana, Circular 1 N_ 70-01, Medellín 050031, Colombia; (L.D.B.); (A.F.-C.); (J.A.V.-C.)
| | - Luis David Botero
- Programa de Ingeniería en Nanotecnología, Universidad Pontificia Bolivariana, Circular 1 N_ 70-01, Medellín 050031, Colombia; (L.D.B.); (A.F.-C.); (J.A.V.-C.)
| | - Andrea Flórez-Caro
- Programa de Ingeniería en Nanotecnología, Universidad Pontificia Bolivariana, Circular 1 N_ 70-01, Medellín 050031, Colombia; (L.D.B.); (A.F.-C.); (J.A.V.-C.)
| | - Jorge Andrés Velásquez-Cock
- Programa de Ingeniería en Nanotecnología, Universidad Pontificia Bolivariana, Circular 1 N_ 70-01, Medellín 050031, Colombia; (L.D.B.); (A.F.-C.); (J.A.V.-C.)
| | - Robin Zuluaga
- Facultad de Ingeniería Agroindustrial, Universidad Pontificia Bolivariana, Circular 1 N_ 70-01, Medellín 050031, Colombia;
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3
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Quispe-Sanchez L, Mestanza M, Oliva-Cruz M, Rimarachín N, Caetano AC, Chuquizuta T, Goñas M, Ambler Gill ER, Chavez SG. Oxidative stability and physicochemical changes of dark chocolates with essential oils addition. Heliyon 2023; 9:e18139. [PMID: 37501977 PMCID: PMC10368843 DOI: 10.1016/j.heliyon.2023.e18139] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2023] [Revised: 07/02/2023] [Accepted: 07/09/2023] [Indexed: 07/29/2023] Open
Abstract
This research aimed to evaluate the oxidative stability and rheological properties of dark chocolates with the addition of essential oils (EO) of Cymbopogon citratus, Pimpinella anisum, and Mintostachys mollis. For this purpose, before the inclusion in chocolates, the EO were chemically characterized to identify the most important volatile compounds. We added essential oils of P. anisum, C. citratus and M. mollis to dark chocolates (cocoa 70%) at doses of 10, 12 and 14 μL per 500 g, separately. These chocolates were evaluated for oxidative activity, hardness, microstructure, rheological and melting properties and antioxidant capacity. It was found that C. citratus EO (10 μL/500 g of chocolate) improve the oxidative stability of the chocolates at 90 days of storage at 25 °C (230 meq O2/kg), while higher concentrations promote lipid oxidation. The incorporation of essential oils improves the antioxidant capacity, likewise, it changes the rheological, thermal, and microstructural properties. Therefore, essential oils can improve the physicochemical characteristics of dark chocolates allowing greater stability in oxidative fat and thus increase the shelf life.
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Affiliation(s)
- Luz Quispe-Sanchez
- Instituto de Investigación para El Desarrollo Sustentable de Ceja de Selva, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, Peru
| | - Marilu Mestanza
- Instituto de Investigación para El Desarrollo Sustentable de Ceja de Selva, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, Peru
| | - Manuel Oliva-Cruz
- Instituto de Investigación para El Desarrollo Sustentable de Ceja de Selva, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, Peru
| | - Nelson Rimarachín
- Facultad de Ingeniería y Ciencias Agrarias de La Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, 01001, Peru
| | - Aline C. Caetano
- Instituto de Investigación para El Desarrollo Sustentable de Ceja de Selva, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, Peru
- Facultad de Ingeniería y Ciencias Agrarias de La Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, 01001, Peru
| | - Tony Chuquizuta
- Instituto de Investigación Del Mejoramiento Productivo, Universidad Nacional Autónoma de Chota, Chota, 06121, Peru
| | - Malluri Goñas
- Instituto de Investigación para El Desarrollo Sustentable de Ceja de Selva, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, Peru
| | - Elizabeth Renee Ambler Gill
- Instituto de Investigación para El Desarrollo Sustentable de Ceja de Selva, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, Peru
- College of Life Sciences and Agriculture COLSA, University of New Hampshire, Durham, NC, United States
| | - Segundo G. Chavez
- Instituto de Investigación para El Desarrollo Sustentable de Ceja de Selva, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, Peru
- Facultad de Ingeniería y Ciencias Agrarias de La Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, 01001, Peru
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4
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Onyeaka H, Nwaiwu O, Obileke K, Miri T, Al‐Sharify ZT. Global nutritional challenges of reformulated food: A review. Food Sci Nutr 2023; 11:2483-2499. [PMID: 37324840 PMCID: PMC10261815 DOI: 10.1002/fsn3.3286] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2022] [Revised: 02/05/2023] [Accepted: 02/14/2023] [Indexed: 03/09/2023] Open
Abstract
Food reformulation, the process of redesigning processed food products to make them healthier, is considered a crucial step in the fight against noncommunicable diseases. The reasons for reformulating food vary, with a common focus on reducing the levels of harmful substances, such as fats, sugars, and salts. Although this topic is broad, this review aims to shed light on the current challenges faced in the reformulation of food and to explore different approaches that can be taken to overcome these challenges. The review highlights the perception of consumer risk, the reasons for reformulating food, and the challenges involved. The review also emphasizes the importance of fortifying artisanal food processing and modifying microbial fermentation in order to meet the nutrient requirements of people in developing countries. The literature suggests that while the traditional reductionist approach remains relevant and yields quicker results, the food matrix approach, which involves engineering food microstructure, is a more complex process that may take longer to implement in developing economies. The findings of the review indicate that food reformulation policies are more likely to succeed if the private sector collaborates with or responds to the government regulatory process, and further research is conducted to establish newly developed reformulation concepts from different countries. In conclusion, food reformulation holds great promise in reducing the burden of noncommunicable diseases and improving the health of people around the world.
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Affiliation(s)
- Helen Onyeaka
- School of Chemical EngineeringUniversity of Birmingham, EdgbastonBirminghamUK
| | - Ogueri Nwaiwu
- School of Chemical EngineeringUniversity of Birmingham, EdgbastonBirminghamUK
| | - KeChrist Obileke
- Faculty of Science and AgricultureUniversity of Fort HareAliceSouth Africa
| | - Taghi Miri
- School of Chemical EngineeringUniversity of Birmingham, EdgbastonBirminghamUK
| | - Zainab T. Al‐Sharify
- School of Chemical EngineeringUniversity of Birmingham, EdgbastonBirminghamUK
- Department of Environmental Engineering, College of EngineeringUniversity of Al‐MustansiriyaBaghdadIraq
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5
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Abstract
Microbubbles are largely unused in the food industry yet have promising capabilities as environmentally friendly cleaning and supporting agents within products and production lines due to their unique physical behaviors. Their small diameters increase their dispersion throughout liquid materials, promote reactivity because of their high specific surface area, enhance dissolution of gases into the surrounding liquid phase, and promote the generation of reactive chemical species. This article reviews techniques to generate microbubbles, their modes of action to enhance cleaning and disinfection, their contributions to functional and mechanical properties of food materials, and their use in supporting the growth of living organisms in hydroponics or bioreactors. The utility and diverse applications of microbubbles, combined with their low intrinsic ingredient cost, strongly encourage their increased adoption within the food industry in coming years.
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Affiliation(s)
- Jiakai Lu
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
| | - Owen G Jones
- Department of Food Science, Purdue University, West Lafayette, Indiana, USA;
| | - Weixin Yan
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
| | - Carlos M Corvalan
- Department of Food Science, Purdue University, West Lafayette, Indiana, USA;
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6
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Aranguren MI, Marcovich NE. HOW RECENT APPROACHES TO IMPROVE THE NUTRITIONAL QUALITY OF CHOCOLATE AFFECT PROCESSING AND CONSUMER ACCEPTANCE. Curr Opin Food Sci 2023. [DOI: 10.1016/j.cofs.2023.100988] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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7
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Raza MA, Saeed F, Afzaal M, Imran A, Niaz B, Hussain M, Rasheed A, Kashif Mukhtar M, Waleed M, Al Jbawi E. Comparative study of cross- and uncross-linked arabinoxylans extracted from maize bran with special reference to their structural and antioxidant potential. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2143524] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Affiliation(s)
| | - Farhan Saeed
- Department of Food Science, Government College University Faisalabad, Pakistan
| | - Muhammad Afzaal
- Department of Food Science, Government College University Faisalabad, Pakistan
| | - Ali Imran
- Department of Food Science, Government College University Faisalabad, Pakistan
| | - Bushra Niaz
- Department of Food Science, Government College University Faisalabad, Pakistan
| | - Muzzamal Hussain
- Department of Food Science, Government College University Faisalabad, Pakistan
| | - Amara Rasheed
- Department of Food Science, Government College University Faisalabad, Pakistan
| | - Muhammad Kashif Mukhtar
- National Institute of Food Science and Technology (NIFSAT), University of Agriculture Faisalabad, Pakistan
| | - Muhammad Waleed
- Department of Food Science, Government College University Faisalabad, Pakistan
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8
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Castro-Alayo EM, Balcázar-Zumaeta CR, Torrejón-Valqui L, Medina-Mendoza M, Cayo-Colca IS, Cárdenas-Toro FP. Effect of tempering and cocoa butter equivalents on crystallization kinetics, polymorphism, melting, and physical properties of dark chocolates. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114402] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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9
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Sarpong F, Dery EK, Asiamah E, Darfour EK, Oduro-Yeboah C, Amissah PA, Gyedu-Akoto E. Oxidative Stability Mechanism of Coconut Oil as Substitute to Cocoa Butter in Chocolate. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2022. [DOI: 10.1080/15428052.2022.2123290] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Frederick Sarpong
- Council for Scientific and Industrial Research (CSIR)- Oil Palm Research Institute, Value Addition Division, Kade, Ghana
| | - Eric Kuuna Dery
- Council for Scientific and Industrial Research (CSIR)- Oil Palm Research Institute, Value Addition Division, Kade, Ghana
| | - Ebenezer Asiamah
- Council for Scientific and Industrial Research (CSIR)- Food Research Institute, Food Technology Research Division, Accra, Ghana
| | - Emmanuel Kyei Darfour
- Ghana Atomic Energy Commission, Biotechnology and Agricultural Research Institute, Atomic Kwabenya, Ghana
| | - Charlotte Oduro-Yeboah
- Council for Scientific and Industrial Research (CSIR)- Food Research Institute, Food Technology Research Division, Accra, Ghana
| | - Priscilla Araba Amissah
- Cocoa Research Institute of Ghana, Post-Harvest Quality Management Thrust, New Tafo-Akim, Ghana
| | - Esther Gyedu-Akoto
- Cocoa Research Institute of Ghana, Post-Harvest Quality Management Thrust, New Tafo-Akim, Ghana
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10
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Tenorio-Garcia E, Araiza-Calahorra A, Simone E, Sarkar A. Recent advances in design and stability of double emulsions: Trends in Pickering stabilization. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107601] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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11
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Castro-Alayo EM, Torrejón-Valqui L, Medina-Mendoza M, Cayo-Colca IS, Cárdenas-Toro FP. Kinetics Crystallization and Polymorphism of Cocoa Butter throughout the Spontaneous Fermentation Process. Foods 2022; 11:foods11121769. [PMID: 35741966 PMCID: PMC9222970 DOI: 10.3390/foods11121769] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2022] [Revised: 05/31/2022] [Accepted: 06/13/2022] [Indexed: 02/04/2023] Open
Abstract
The spontaneous fermentation process of Criollo cocoa is studied for its importance in the development of chocolate aroma precursors. This research supports the importance of spontaneous fermentation, which was studied through the crystallization behavior and polymorphisms of cocoa butter (CB), the most abundant component of chocolate that is responsible for its quality physical properties. The k-means technique was used with the CB crystallization kinetics parameters to observe the division of the process during the first stage (day 0–3). The experimental crystallization time was 15.78 min and the second stage (day 4–7) was 17.88 min. The Avrami index (1.2–2.94) showed that the CB crystallizes in the form of a rod/needle/fiber or plate throughout the process. CB produced metastable crystals of polyforms β1′ and β2′. Three days of fermentation are proposed to generate Criollo cocoa beans with acceptable CB crystallization times.
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Affiliation(s)
- Efraín M. Castro-Alayo
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial de la Región Amazonas (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas 01001, Amazonas, Peru; (L.T.-V.); (M.M.-M.)
- Programa de Doctorado en Ingeniería, Departamento de Ingeniería, Pontificia Universidad Católica del Perú, Av. Universitaria 1801, San Miguel 15088, Lima 32, Peru
- Sección de Ingeniería Industrial, Departamento de Ingeniería, Pontificia Universidad Católica del Perú, Av. Universitaria 1801, San Miguel 15088, Lima 32, Peru;
- Correspondence: ; Tel.: +51-986376463
| | - Llisela Torrejón-Valqui
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial de la Región Amazonas (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas 01001, Amazonas, Peru; (L.T.-V.); (M.M.-M.)
| | - Marleni Medina-Mendoza
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial de la Región Amazonas (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas 01001, Amazonas, Peru; (L.T.-V.); (M.M.-M.)
| | - Ilse S. Cayo-Colca
- Facultad de Ingeniería Zootecnista, Agronegocios y Biotecnología, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas 01001, Amazonas, Peru;
| | - Fiorella P. Cárdenas-Toro
- Sección de Ingeniería Industrial, Departamento de Ingeniería, Pontificia Universidad Católica del Perú, Av. Universitaria 1801, San Miguel 15088, Lima 32, Peru;
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12
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Quispe-Chambilla L, Pumacahua-Ramos A, Choque-Quispe D, Curro-Pérez F, Carrión-Sánchez HM, Peralta-Guevara DE, Masco-Arriola ML, Palomino-Rincón H, Ligarda-Samanez CA. Rheological and Functional Properties of Dark Chocolate with Partial Substitution of Peanuts and Sacha Inchi. Foods 2022; 11:foods11081142. [PMID: 35454729 PMCID: PMC9032496 DOI: 10.3390/foods11081142] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Revised: 03/22/2022] [Accepted: 03/31/2022] [Indexed: 02/01/2023] Open
Abstract
Chocolate is a widely consumed product, due to the contribution of fats and antioxidant compounds; the addition of other components makes it possible to increase the content of polyunsaturated fatty acids, although they can affect its rheological properties. The influence of the partial addition of peanut paste and Sacha Inchi on the rheological and functional properties of dark chocolate was evaluated. Cocoa beans, peanuts, and Sacha Inchi were refined in order to obtain the cocoa paste (PC), peanut paste (PM), and Sacha Inchi paste (PSI). Then, mixtures between 0 to 20% of PM and PSI were formulated, and the rheological properties were evaluated at 30, 40, and 50 °C; these were adjusted to mathematical models. Functional groups were identified by FTIR in ATR mode, and it was observed that the partial addition of PM and PSI did not show significant changes in the shear stress and apparent viscosity of the mixture, although they did show dependence on temperature. The Herschel−Bulkley model showed a better adjustment (R2 > 0.999), reporting behavior index values, n < 1.0, and indicating pseudo-plastic behavior for pastes and formulations. The yield limit τy and the consistency index kH increased significantly with the addition of PM and PSI, but they decreased with increasing temperature. The activation energy show values between 13.98 to 18.74 kJ/mol, and it increased significantly with the addition of PM and PSI. Infrared analysis evidenced the presence of polyunsaturated fatty acids, coming mainly from PSI and PM. The addition of PM and PSI does not influence the rheological properties and allows for an increase in the content of polyunsaturated fatty acids.
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Affiliation(s)
- Lucero Quispe-Chambilla
- Food Science and Technology, Universidad Nacional de San Antonio Abad del Cusco, Cusco 08000, Peru;
| | - Augusto Pumacahua-Ramos
- Department of Food Engineering, Universidad Nacional Intercultural de Quillabamba, Cusco 08000, Peru; (F.C.-P.); (H.M.C.-S.)
- Correspondence:
| | - David Choque-Quispe
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (D.C.-Q.); (H.P.-R.); (C.A.L.-S.)
| | - Francisco Curro-Pérez
- Department of Food Engineering, Universidad Nacional Intercultural de Quillabamba, Cusco 08000, Peru; (F.C.-P.); (H.M.C.-S.)
| | - Hilka Mariela Carrión-Sánchez
- Department of Food Engineering, Universidad Nacional Intercultural de Quillabamba, Cusco 08000, Peru; (F.C.-P.); (H.M.C.-S.)
| | - Diego E. Peralta-Guevara
- Water Analysis and Control Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru;
| | - Mery Luz Masco-Arriola
- Department of Chemical Engineering, Universidad Nacional de San Antonio Abad del Cusco, Cusco 08000, Peru;
| | - Henry Palomino-Rincón
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (D.C.-Q.); (H.P.-R.); (C.A.L.-S.)
| | - Carlos A. Ligarda-Samanez
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (D.C.-Q.); (H.P.-R.); (C.A.L.-S.)
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13
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Aryee ANA, Akanbi TO, Nwachukwu ID, Gunathilake T. Perspectives on preserving lipid quality and strategies for value enhancement. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2021.12.011] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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14
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Enespa, Chandra P, Singh DP. Sources, purification, immobilization and industrial applications of microbial lipases: An overview. Crit Rev Food Sci Nutr 2022; 63:6653-6686. [PMID: 35179093 DOI: 10.1080/10408398.2022.2038076] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
Microbial lipase is looking for better attention with the fast growth of enzyme proficiency and other benefits like easy, cost-effective, and reliable manufacturing. Immobilized enzymes can be used repetitively and are incapable to catalyze the reactions in the system continuously. Hydrophobic supports are utilized to immobilize enzymes when the ionic strength is low. This approach allows for the immobilization, purification, stability, and hyperactivation of lipases in a single step. The diffusion of the substrate is more advantageous on hydrophobic supports than on hydrophilic supports in the carrier. These approaches are critical to the immobilization performance of the enzyme. For enzyme immobilization, synthesis provides a higher pH value as well as greater heat stability. Using a mixture of immobilization methods, the binding force between enzymes and the support rises, reducing enzyme leakage. Lipase adsorption produces interfacial activation when it is immobilized on hydrophobic support. As a result, in the immobilization process, this procedure is primarily used for a variety of industrial applications. Microbial sources, immobilization techniques, and industrial applications in the fields of food, flavor, detergent, paper and pulp, pharmaceuticals, biodiesel, derivatives of esters and amino groups, agrochemicals, biosensor applications, cosmetics, perfumery, and bioremediation are all discussed in this review.
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Affiliation(s)
- Enespa
- School for Agriculture, Sri Mahesh Prasad Post Graduate College, University of Lucknow, Lucknow, Uttar Pradesh, India
| | - Prem Chandra
- Food Microbiology & Toxicology Laboratory, Department of Microbiology, School for Environmental Sciences, Babasaheb Bhimrao Ambedkar University (A Central) University, Lucknow, Uttar Pradesh, India
| | - Devendra Pratap Singh
- Department of Environmental Science, School for Environmental Sciences, Babasaheb Bhimrao Ambedkar University (A Central) University, Lucknow, Uttar Pradesh, India
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Evaluation of the Miscibility of Novel Cocoa Butter Equivalents by Raman Mapping and Multivariate Curve Resolution-Alternating Least Squares. Foods 2021; 10:foods10123101. [PMID: 34945652 PMCID: PMC8700800 DOI: 10.3390/foods10123101] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2021] [Revised: 12/08/2021] [Accepted: 12/10/2021] [Indexed: 12/19/2022] Open
Abstract
Cocoa butter (CB) is an ingredient traditionally used in the manufacturing of chocolates, but its availability is decreasing due to its scarcity and high cost. For this reason, other vegetable oils, known as cocoa butter equivalents (CBE), are used to replace CB partially or wholly. In the present work, two Peruvian vegetable oils, coconut oil (CNO) and sacha inchi oil (SIO), are proposed as novel CBEs. Confocal Raman microscopy (CRM) was used for the chemical differentiation and polymorphism of these oils with CB based on their Raman spectra. To analyze their miscibility, two types of blends were prepared: CB with CNO, and CB with SIO. Both were prepared at 5 different concentrations (5%, 15%, 25%, 35%, and 45%). Raman mapping was used to obtain the chemical maps of the blends and analyze their miscibility through distribution maps, histograms and relative standard deviation (RSD). These values were obtained with multivariate curve resolution-alternating least squares. The results show that both vegetable oils are miscible with CB at high concentrations: 45% for CNO and 35% for SIO. At low concentrations, their miscibility decreases. This shows that it is possible to consider these vegetable oils as novel CBEs in the manufacturing of chocolates.
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Ramos-de-la-Peña AM, Aguilar O, González-Valdez J. Progress in nanostructure understanding of edible crystalline fats and their application in nano-delivery systems: Cocoa butter as a model. Food Res Int 2021; 147:110561. [PMID: 34399538 DOI: 10.1016/j.foodres.2021.110561] [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: 12/31/2020] [Revised: 05/30/2021] [Accepted: 06/22/2021] [Indexed: 11/30/2022]
Abstract
Nucleation and crystal growth of edible fats at the nanoscale have received little attention due to analytical limitations. A key factor to modify the properties of edible fats is nanostructure understanding. Progress within the last years will be presented, including analytical techniques used to investigate fat crystallization. Cocoa butter has been the subject of several works due to its properties and its high impact on chocolate manufacturing. Moreover, this vegetable fat has been used as the solid lipid component in nano delivery systems. Since nanoplatelet is the smallest unit in crystalline fats, and the nanoscale is influenced by supersaturation, temperature, shear fields, and surfactants, nanostructure engineering is possible. On its part, cocoa butter has been included in innovative delivery systems along the last years. This review will highlight main results and challenges on these topics.
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Affiliation(s)
- Ana Mayela Ramos-de-la-Peña
- Tecnologico de Monterrey, School of Engineering and Science, Av. Eugenio Garza Sada 2501 Sur, Monterrey, NL 64849, Mexico.
| | - Oscar Aguilar
- Tecnologico de Monterrey, School of Engineering and Science, Av. Eugenio Garza Sada 2501 Sur, Monterrey, NL 64849, Mexico.
| | - José González-Valdez
- Tecnologico de Monterrey, School of Engineering and Science, Av. Eugenio Garza Sada 2501 Sur, Monterrey, NL 64849, Mexico.
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