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Olubi O, Obilana A, Tshilumbu N, Fester V, Jideani V. Physicochemical and Functional Properties of Citrullus mucosospermus, Citroides, and Moringa oleifera Seeds' Hydrocolloids. Foods 2024; 13:1131. [PMID: 38611435 PMCID: PMC11011541 DOI: 10.3390/foods13071131] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2024] [Revised: 03/09/2024] [Accepted: 03/18/2024] [Indexed: 04/14/2024] Open
Abstract
Hydrocolloids form gel-like structures when dispersed in water and have garnered significant attention for their diverse applications in food, pharmaceuticals, and other industries. The extraction of hydrocolloids from natural sources, such as seeds, presents an intriguing avenue due to the potential diversity in composition and functionality. Utilising seeds from Citrullus lanatus mucosospermus, lanatus citroides, and Moringa aligns with the growing demand for natural and sustainable ingredients in various industries. This research investigated hydrocolloids extracted from Citrullus mucosospermus (CMS), lanatus citroides, and Moringa oleifera seeds, highlighting their versatile physicochemical and functional attributes. Hydrocolloids were extracted from the seeds and subjected to analysis of their proximate composition, particle size distribution, and interfacial tension using the hot water extraction method. Protein content variation was observed among the raw oilseed (CMS, Citroides, and Moringa oleifera) flours. The protein content of the hydrocolloids surpassed that of raw oilseeds, significantly enhancing the amino acid profile. Furthermore, the hydrocolloid ash contents ranged from 4.09% to 6.52% w/w dry weight, coupled with low fat levels. The particle size distribution revealed predominantly fine particles with a narrow size distribution. All three hydrocolloids demonstrated remarkable oil- and water-holding capacities, highlighting their suitability for efficient stabilisation and emulsification in food formulations. These findings suggest the potential utilisation of these hydrocolloids as valuable ingredients across a spectrum of applications, encompassing food, pharmaceuticals, and industry, thus contributing to the development of sustainable and functional products. The unique attributes presented herein mark a noteworthy advancement in the understanding and application of novel hydrocolloids from CMS, Citroides, and Moringa oleifera.
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Affiliation(s)
- Olakunbi Olubi
- Department of Food Science and Technology, Faculty of Applied Sciences, Cape Peninsula University of Technology, Cape Town 7535, South Africa; (O.O.); (A.O.)
| | - Anthony Obilana
- Department of Food Science and Technology, Faculty of Applied Sciences, Cape Peninsula University of Technology, Cape Town 7535, South Africa; (O.O.); (A.O.)
| | - Nsenda Tshilumbu
- Flow Process & Rheology Centre, Faculty of Engineering & the Built Environment, Cape Peninsula University of Technology, Cape Town 8000, South Africa; (N.T.); (V.F.)
| | - Veruscha Fester
- Flow Process & Rheology Centre, Faculty of Engineering & the Built Environment, Cape Peninsula University of Technology, Cape Town 8000, South Africa; (N.T.); (V.F.)
| | - Victoria Jideani
- Department of Food Science and Technology, Faculty of Applied Sciences, Cape Peninsula University of Technology, Cape Town 7535, South Africa; (O.O.); (A.O.)
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Pedersen MT, Vilgis TA, Brewer JR, Hansen PL, Clausen MP. Structural characterization of solvent-based food preparation of jellyfish. SOFT MATTER 2024; 20:495-510. [PMID: 38088053 DOI: 10.1039/d3sm00620d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2024]
Abstract
Jellyfish as a potential sustainable food material has recently gained increasing interest. However, with their soft gel-like texture and easy spoilage, it remains challenging to achieve desirable edible structures from jellyfish. The culinary preparation of jellyfish is a complex process and extends beyond conventional cooking methods. In this study, we investigate the transformation of jellyfish into crispy-like structures by manipulating their microstructural and mechanical properties through a solvent-based preparation. The study focuses on the use of "poor solvents", namely ethanol and acetone, and employs rheology measurements and quantitative microscopy techniques to analyze the effects of these solvents on the mechanical properties and microstructure of jellyfish. Our findings reveal that both ethanol and acetone lead to a significant increase in jellyfish hardness and deswelling. Notably, a micro-scale network is formed within the jellyfish matrix, and this network is then mechanically reinforced before a crispy-like texture can be obtained. Our study points to solvent polarity as also being a crucial factor for creating these effects and determines an upper polarity limit in the range of 12.2-12.9 MPa1/2 for added solvents, corresponding to approximately 60% of added ethanol or 70% of added acetone. Our study highlights that solvent-based preparation serves as a "reverse cooking" technique, where mechanical modification rather than traditional softening mechanisms are employed to stabilize and strengthen the microstructures and fibers of jellyfish. By elucidating the underlying mechanisms of solvent-induced stabilization, our findings may facilitate the development of innovative and sustainable culinary practices, paving the way for broader applications of jellyfish and other soft edible materials in the gastronomic landscape.
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Affiliation(s)
- Mie T Pedersen
- SDU Biotechnology, Department of Green Technology, University of Southern Denmark, Campusvej 55, DK-5230, Denmark.
| | | | - Jonathan R Brewer
- Department of Molecular Biology and Biochemistry & Danish Molecular Biomedical Imaging Center (DaMBIC), University of Southern Denmark, Denmark
| | - Per L Hansen
- Department of Mechanical and Production Engineering, Aarhus University, Aarhus, Denmark
| | - Mathias P Clausen
- SDU Biotechnology, Department of Green Technology, University of Southern Denmark, Campusvej 55, DK-5230, Denmark.
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Wang Y, Liu Q, Yang Y, Qiu C, Jiao A, Jin Z. Impact of pH on pea protein-hydroxypropyl starch hydrogel based on interpenetrating network and its application in 3D-printing. Food Res Int 2023; 170:112966. [PMID: 37316054 DOI: 10.1016/j.foodres.2023.112966] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2022] [Revised: 04/05/2023] [Accepted: 05/11/2023] [Indexed: 06/16/2023]
Abstract
Improving the mechanical and 3D printing performance of pea protein (PeaP) hydrogels contributes to the development of innovative plant-based gel products. Herein, we proposed a strategy for constructing PeaP-hydroxypropyl starch (HPS) interpenetrating network hydrogels, in which the structure, strength, and 3D printing properties of the hydrogels were regulated by changing pH. Results showed that pH significantly affected the gelation process of PeaP/HPS hydrogels. The hydrogels formed a lamellar structure at pH 3, a granule aggregation network structure at pH 5, porous structures at pH 7 and 9, and a honeycomb structure at pH 11. The strength of hydrogels formed at different pH values had the following order: pH 3 >pH 11 > pH 7 >pH 9 >pH 5. The storage modulus (G') of the hydrogel at pH 3 was up to 4149 Pa, but only 695 Pa at pH 5. Moreover, hydrogel at pH 3 had the best self-recovery of 55%. 3D printed objects from gel inks at pH 3 exhibited high structural integrity and fidelity at 60 °C. Gelling force analysis indicated hydrogen bonds were the dominant interaction within all hydrogels. Overall, this study suggested that PeaP/HPS hydrogel formed at pH 3 possessed the most excellent mechanical properties and 3D printing capabilities, which may provide insights into the development of novel PeaP-based gel food ingredients and promote the application of PeaP in the food industry.
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Affiliation(s)
- Yihui Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China
| | - Qing Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China
| | - Yueyue Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China
| | - Chao Qiu
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China
| | - Aiquan Jiao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China.
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Timmermann S, Anthuparambil ND, Girelli A, Begam N, Kowalski M, Retzbach S, Senft MD, Akhundzadeh MS, Poggemann HF, Moron M, Hiremath A, Gutmüller D, Dargasz M, Öztürk Ö, Paulus M, Westermeier F, Sprung M, Ragulskaya A, Zhang F, Schreiber F, Gutt C. X-ray driven and intrinsic dynamics in protein gels. Sci Rep 2023; 13:11048. [PMID: 37422480 PMCID: PMC10329714 DOI: 10.1038/s41598-023-38059-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2023] [Accepted: 07/02/2023] [Indexed: 07/10/2023] Open
Abstract
We use X-ray photon correlation spectroscopy to investigate how structure and dynamics of egg white protein gels are affected by X-ray dose and dose rate. We find that both, changes in structure and beam-induced dynamics, depend on the viscoelastic properties of the gels with soft gels prepared at low temperatures being more sensitive to beam-induced effects. Soft gels can be fluidized by X-ray doses of a few kGy with a crossover from stress relaxation dynamics (Kohlrausch-Williams-Watts exponents [Formula: see text] to 2) to typical dynamical heterogeneous behavior ([Formula: see text]1) while the high temperature egg white gels are radiation-stable up to doses of 15 kGy with [Formula: see text]. For all gel samples we observe a crossover from equilibrium dynamics to beam induced motion upon increasing X-ray fluence and determine the resulting fluence threshold values [Formula: see text]. Surprisingly small threshold values of [Formula: see text] s[Formula: see text] nm[Formula: see text] can drive the dynamics in the soft gels while for stronger gels this threshold is increased to [Formula: see text] s[Formula: see text] nm[Formula: see text]. We explain our observations with the viscoelastic properties of the materials and can connect the threshold dose for structural beam damage with the dynamic properties of beam-induced motion. Our results suggest that soft viscoelastic materials can display pronounced X-ray driven motion even for low X-ray fluences. This induced motion is not detectable by static scattering as it appears at dose values well below the static damage threshold. We show that intrinsic sample dynamics can be separated from X-ray driven motion by measuring the fluence dependence of the dynamical properties.
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Affiliation(s)
- Sonja Timmermann
- Department Physik, Universität Siegen, Walter-Flex-Str. 3, 57072, Siegen, Germany.
| | - Nimmi Das Anthuparambil
- Department Physik, Universität Siegen, Walter-Flex-Str. 3, 57072, Siegen, Germany
- Deutsches Elektronen-Synchrotron DESY, Notkestr. 85, 22607, Hamburg, Germany
| | - Anita Girelli
- Institut für Angewandte Physik, Universität Tübingen, Auf der Morgenstelle 10, 72076, Tübingen, Germany
| | - Nafisa Begam
- Institut für Angewandte Physik, Universität Tübingen, Auf der Morgenstelle 10, 72076, Tübingen, Germany
| | - Marvin Kowalski
- Department Physik, Universität Siegen, Walter-Flex-Str. 3, 57072, Siegen, Germany
| | - Sebastian Retzbach
- Institut für Angewandte Physik, Universität Tübingen, Auf der Morgenstelle 10, 72076, Tübingen, Germany
| | - Maximilian Darius Senft
- Institut für Angewandte Physik, Universität Tübingen, Auf der Morgenstelle 10, 72076, Tübingen, Germany
| | | | | | - Marc Moron
- Fakultät Physik/DELTA, TU Dortmund, Maria-Goeppert-Mayer-Str. 2, 44227, Dortmund, Germany
| | - Anusha Hiremath
- Institut für Angewandte Physik, Universität Tübingen, Auf der Morgenstelle 10, 72076, Tübingen, Germany
| | - Dennis Gutmüller
- Institut für Angewandte Physik, Universität Tübingen, Auf der Morgenstelle 10, 72076, Tübingen, Germany
| | - Michelle Dargasz
- Department Physik, Universität Siegen, Walter-Flex-Str. 3, 57072, Siegen, Germany
| | - Özgül Öztürk
- Department Physik, Universität Siegen, Walter-Flex-Str. 3, 57072, Siegen, Germany
| | - Michael Paulus
- Fakultät Physik/DELTA, TU Dortmund, Maria-Goeppert-Mayer-Str. 2, 44227, Dortmund, Germany
| | - Fabian Westermeier
- Deutsches Elektronen-Synchrotron DESY, Notkestr. 85, 22607, Hamburg, Germany
| | - Michael Sprung
- Deutsches Elektronen-Synchrotron DESY, Notkestr. 85, 22607, Hamburg, Germany
| | - Anastasia Ragulskaya
- Institut für Angewandte Physik, Universität Tübingen, Auf der Morgenstelle 10, 72076, Tübingen, Germany
| | - Fajun Zhang
- Institut für Angewandte Physik, Universität Tübingen, Auf der Morgenstelle 10, 72076, Tübingen, Germany
| | - Frank Schreiber
- Institut für Angewandte Physik, Universität Tübingen, Auf der Morgenstelle 10, 72076, Tübingen, Germany
| | - Christian Gutt
- Department Physik, Universität Siegen, Walter-Flex-Str. 3, 57072, Siegen, Germany.
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Luciano G, Vignali A, Vignolo M, Utzeri R, Bertini F, Iannace S. Biocomposite Foams with Multimodal Cellular Structures Based on Cork Granulates and Microwave Processed Egg White Proteins. MATERIALS (BASEL, SWITZERLAND) 2023; 16:3063. [PMID: 37109899 PMCID: PMC10145632 DOI: 10.3390/ma16083063] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/21/2023] [Revised: 04/04/2023] [Accepted: 04/11/2023] [Indexed: 06/19/2023]
Abstract
In an effort to reduce greenhouse gas emission, reduce the consumption of natural resources, and increase the sustainability of biocomposite foams, the present study focuses on the recycling of cork processing waste for the production of lightweight, non-structural, fireproof thermal and acoustic insulating panels. Egg white proteins (EWP) were used as a matrix model to introduce an open cell structure via a simple and energy-efficient microwave foaming process. Samples with different compositions (ratio of EWP and cork) and additives (eggshells and inorganic intumescent fillers) were prepared with the aim of correlating composition, cellular structures, flame resistance, and mechanical properties.
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Super-Resolution Microscopy and Their Applications in Food Materials: Beyond the Resolution Limits of Fluorescence Microscopy. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02883-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Quantitative image analysis of protein foam microstructure and its correlation with rheological properties: Egg white foam. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108010] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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