1
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Dauer K, Kayser K, Ellwanger F, Overbeck A, Kwade A, Karbstein HP, Wagner KG. Highly protein-loaded melt extrudates produced by small-scale ram and twin-screw extrusion - evaluation of extrusion process design on protein stability by experimental and numerical approaches. Int J Pharm X 2023; 6:100196. [PMID: 37448986 PMCID: PMC10336796 DOI: 10.1016/j.ijpx.2023.100196] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2023] [Revised: 06/13/2023] [Accepted: 06/25/2023] [Indexed: 07/18/2023] Open
Abstract
Understanding of generation, extent and location of thermomechanical stress in small-scale (< 3 g) ram and twin-screw melt-extrusion is crucial for mechanistic correlations to the stability of protein particles (lysozyme and BSA) in PEG-matrices. The aim of the study was to apply and correlate experimental and numerical approaches (1D and 3D) for the evaluation of extrusion process design on protein stability. The simulation of thermomechanical stress during extrusion raised the expectation of protein degradation and protein particle grinding during extrusion, especially when TSE was used. This was confirmed by experimental data on protein stability. Ram extrusion had the lowest impact on protein unfolding temperatures, whereas TSE showed significantly reduced unfolding temperatures, especially in combination with kneading elements containing screws. In TSE, the mechanical stress in the screws always exceeded the shear stress in the die, while mechanical stress within ram extrusion was generated in the die, only. As both extruder designs revealed homogeneously distributed protein particles over the cross section of the extrudates for all protein-loads (20-60%), the dispersive power of TSE revealed not to be decisive. Consequently, the ram extruder would be favored for the production of stable protein-loaded extrudates in small scale.
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Affiliation(s)
- Katharina Dauer
- Department of Pharmaceutics, Institute of Pharmacy, University of Bonn, Bonn, Germany
| | - Kevin Kayser
- Department of Pharmaceutics, Institute of Pharmacy, University of Bonn, Bonn, Germany
| | - Felix Ellwanger
- Institute of Process Engineering in Life Sciences, Food Process Engineering, Karlsruhe Institute of Technology, Karlsruhe, Germany
| | - Achim Overbeck
- Technische Universität Braunschweig, Institute for Particle Technology (iPAT) and Center of Pharmaceutical Engineering, Braunschweig, Germany
| | - Arno Kwade
- Technische Universität Braunschweig, Institute for Particle Technology (iPAT) and Center of Pharmaceutical Engineering, Braunschweig, Germany
| | - Heike P. Karbstein
- Institute of Process Engineering in Life Sciences, Food Process Engineering, Karlsruhe Institute of Technology, Karlsruhe, Germany
| | - Karl G. Wagner
- Department of Pharmaceutics, Institute of Pharmacy, University of Bonn, Bonn, Germany
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2
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Opaluwa C, Lott T, Karbstein HP, Emin MA. Encapsulation of oil in the high moisture extrusion of wheat gluten: Interrelation between process parameters, matrix viscosity and oil droplet size. FUTURE FOODS 2023. [DOI: 10.1016/j.fufo.2023.100222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/14/2023] Open
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3
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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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4
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Nguyen D, Desse M, Jegat C. Oily phase migration control at the interface of hydrophobic/hydrophilic polymer blends. POLYMER 2022. [DOI: 10.1016/j.polymer.2022.125442] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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5
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Sun D, Wu M, Zhou C, Wang B. Transformation of high moisture extrusion on pea protein isolate in melting zone during: From the aspects of the rheological property, physicochemical attributes and modification mechanism. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108016] [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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6
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Extrusion Simulation for the Design of Cereal and Legume Foods. Foods 2022; 11:foods11121780. [PMID: 35741977 PMCID: PMC9222340 DOI: 10.3390/foods11121780] [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: 05/11/2022] [Revised: 06/08/2022] [Accepted: 06/12/2022] [Indexed: 11/16/2022] Open
Abstract
A 1D global twin-screw extrusion model, implemented in numerical software, Ludovic®, was applied to predict extrusion variables and, therefore, to design various starchy products with targeted structure and properties. An experimental database was built with seven starchy food formulations for manufacturing dense and expanded foods made from starches, starch blends, breakfast cereals, pulse crop ingredients such as pea flour, fava bean flour, and fava bean starch concentrated, and wheat flour enriched with wheat bran. This database includes the thermal and physical properties of the formulations at solid and molten states, melt viscosity model, extruder configurations and operating parameters, and extruded foods properties. Using extrusion and viscosity models, melt temperature (T) and specific mechanical energy (SME) were satisfactorily predicted. A sensitivity analysis of variables at die exit was performed on formulation, extruder configuration, and operating parameters, generating the extruder operating charts. Results allowed the establishment of relationships between predicted variables (T, SME, melt viscosity) and product features such as starch and protein structural change, density and cellular structure, and functional properties. The extrusion operating conditions leading to targeted food properties can be assessed from these relationships and also the relationship between extrusion operating parameters and variables provided by simulation.
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7
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Principles and Guidelines for In-Line Viscometry in Cereal Extrusion. Polymers (Basel) 2022; 14:polym14122316. [PMID: 35745891 PMCID: PMC9227049 DOI: 10.3390/polym14122316] [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: 05/03/2022] [Revised: 05/26/2022] [Accepted: 05/30/2022] [Indexed: 01/27/2023] Open
Abstract
In the food industry, extrusion cooking finds numerous applications thanks to its high productivity and nutrient retention. More specifically, cereal extrusion, e.g., for savory snacks and breakfast products has an important market share. For such applications, rheology, which addresses viscous and elastic contributions, plays an important role in developing, optimizing, and controlling the extrusion manufacturing technique. In this context, conventional off-line rheometers are not ideal for providing data, as the goal is to replicate the exact thermomechanical history to which the food is subjected in the extrusion process. Hence, to achieve reliable analyses, in-line viscometers that have mostly been tested using oil-based polymers were introduced. Biopolymers (e.g., starch), however, are highly sensitive to both heat and mechanical degradation, and the viscometer design has to be adapted accordingly to produce an accurate measurement. Alongside a discussion of the different designs available, this review will address the most common methodologies for measuring the steady shear viscosity, extensional viscosity, and the first normal stress difference for food applications, providing researchers in the biopolymer and food engineering fields with a general introduction to this emerging topic.
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8
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Wang H, Zhang L, Pawel Czaja T, Bakalis S, Zhang W, Lametsch R. Structural characteristics of high-moisture extrudates with oil-in-water emulsions. Food Res Int 2022; 158:111554. [DOI: 10.1016/j.foodres.2022.111554] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2022] [Revised: 06/14/2022] [Accepted: 06/21/2022] [Indexed: 11/16/2022]
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9
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Gao S, Zhai X, Wang W, Zhang R, Hou H, Lim LT. Material properties and antimicrobial activities of starch/PBAT composite films incorporated with ε-polylysine hydrochloride prepared by extrusion blowing. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100831] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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10
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Wittek P, Walther G, Karbstein HP, Emin MA. Comparison of the Rheological Properties of Plant Proteins from Various Sources for Extrusion Applications. Foods 2021; 10:1700. [PMID: 34441477 PMCID: PMC8391364 DOI: 10.3390/foods10081700] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2021] [Revised: 06/29/2021] [Accepted: 07/16/2021] [Indexed: 12/23/2022] Open
Abstract
Plant proteins in foods are becoming increasingly popular with consumers. However, their application in extruded products remains a major challenge, as the various protein-rich raw materials (e.g., from different plant origins) exhibit very different material properties. In particular, the rheological properties of these raw materials have a distinct influence on the extrusion process and must be known in order to be able to control the process and adjust the product properties. In this study, process-relevant rheological properties of 11 plant-based protein-rich raw materials (differing in plant origin, protein content, and manufacturer) are determined and compared. The results demonstrate distinct differences in the rheological properties, even when plant origin and protein content are identical. Time sweeps reveal not only large differences in development of viscosity over time, but also in magnitude of viscosity (up to 15-fold difference). All materials exhibit gel behaviour and strain thinning behaviour in the strain sweeps, whereas their behaviour in the non-linear viscoelastic range differs greatly. Typical relaxation behaviour of viscoelastic materials could be observed in the stress relaxation tests for all materials. Comparison of the maximum achieved shear stress, which correlates with the elastic properties, reveals an up to 53-fold difference. The results of this study could serve as a starting point for adapting raw material selection and composition to process and product design requirements and help to meet the challenge of applying plant-based proteins in food extrusion.
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Affiliation(s)
- Patrick Wittek
- Institute of Process Engineering in Life Sciences, Chair of Food Process Engineering, Karlsruhe Institute of Technology, 76131 Karlsruhe, Germany; (P.W.); (H.P.K.)
| | - Goeran Walther
- General Mills, R&D, James Ford Bell Technical Center, Golden Valley, MN 55427, USA;
| | - Heike P. Karbstein
- Institute of Process Engineering in Life Sciences, Chair of Food Process Engineering, Karlsruhe Institute of Technology, 76131 Karlsruhe, Germany; (P.W.); (H.P.K.)
| | - M. Azad Emin
- Institute of Process Engineering in Life Sciences, Chair of Food Process Engineering, Karlsruhe Institute of Technology, 76131 Karlsruhe, Germany; (P.W.); (H.P.K.)
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11
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Cheng Y, Sun C, Zhai X, Zhang R, Zhang S, Sun C, Wang W, Hou H. Effect of lipids with different physical state on the physicochemical properties of starch/gelatin edible films prepared by extrusion blowing. Int J Biol Macromol 2021; 185:1005-1014. [PMID: 34217745 DOI: 10.1016/j.ijbiomac.2021.06.203] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2021] [Revised: 06/04/2021] [Accepted: 06/29/2021] [Indexed: 11/17/2022]
Abstract
The effects of various physical state lipids (rapeseed oil (RO), shortening (ST), beeswax (BW)), on the physicochemical properties of starch (S) (hydroxypropyl distarch phosphate (HP), oxidized hydroxypropyl starch (OS))/gelatin (G) blown films were studied. S/G-lipid blends showed decreased storage modulus and complex viscosity. The formation of hydrogen bonds was inhibited by the ST and BW, but facilitated by the RO. Compared with BW and ST, RO was more effective to promote the melted and fractured of starch. Lipids addition promoted the compatibility of starch and gelatin. The presence of the lipids significantly improved the surface hydrophobicity, mechanical, water vapor barrier and water resistance properties of S/G films. S/G-RO films exhibited the strongest surface hydrophobicity and tensile strength, while HP/G-BW film showed the strongest water resistance and water vapor barrier properties. These results revealed that the appropriate lipids could be used to produce S/G-lipid films with desirable physicochemical properties.
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Affiliation(s)
- Yue Cheng
- Department of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China
| | - Cong Sun
- Department of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China
| | - Xiaosong Zhai
- Department of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China
| | - Rui Zhang
- Department of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China
| | - Shikai Zhang
- Department of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China
| | - Chanchan Sun
- Key Laboratory of Food Nutrition and Safety (Tianjin University of Science &Technology), Ministry of Education, Tianjin 300457, China
| | - Wentao Wang
- Department of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China.
| | - Hanxue Hou
- Department of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China.
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12
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Wittek P, Karbstein HP, Emin MA. Blending Proteins in High Moisture Extrusion to Design Meat Analogues: Rheological Properties, Morphology Development and Product Properties. Foods 2021; 10:1509. [PMID: 34209076 PMCID: PMC8307526 DOI: 10.3390/foods10071509] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2021] [Revised: 06/19/2021] [Accepted: 06/24/2021] [Indexed: 12/12/2022] Open
Abstract
High moisture extrusion (HME) of meat analogues is often performed with raw materials containing multiple components, e.g., blends of different protein-rich raw materials. For instance, blends of soy protein isolate (SPI) and another component, such as wheat gluten, are used particularly frequently. The positive effect of blending on product texture is well known but not yet well understood. Therefore, this work targets investigating the influence of blending in HME at a mechanistic level. For this, SPI and a model protein, whey protein concentrate (WPC), were blended at three different ratios (100:0, 85:15, 70:30) and extruded at typical HME conditions (55% water content, 115/125/133 °C material temperature). Process conditions, rheological properties, morphology development, product structure and product texture were analysed. With increasing WPC percentage, the anisotropic structures became more pronounced and the anisotropy index (AI) higher. The achieved AI from the extrudates with a ratio of 70:30 (SPI:WPC) were considerably higher than comparable extrudates reported in other studies. In all extrudates, a multiphase system was visible whose morphology had changed due to the WPC addition. The WPC led to the formation of a much smaller dispersed phase compared to the overlying multiphase structure, the size of which depends on the thermomechanical stresses. These findings demonstrate that targeted mixing of protein-rich raw materials could be a promising method to tailor the texture of extruded meat analogues.
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Affiliation(s)
| | | | - M. Azad Emin
- Institute of Process Engineering in Life Sciences, Food Process Engineering, Karlsruhe Institute of Technology, 76131 Karlsruhe, Germany; (P.W.); (H.P.K.)
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13
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Smaoui S, Ben Hlima H, Ben Braïek O, Ennouri K, Mellouli L, Mousavi Khaneghah A. Recent advancements in encapsulation of bioactive compounds as a promising technique for meat preservation. Meat Sci 2021; 181:108585. [PMID: 34119890 DOI: 10.1016/j.meatsci.2021.108585] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2021] [Revised: 05/25/2021] [Accepted: 05/26/2021] [Indexed: 12/24/2022]
Abstract
Encapsulation is currently considered as one the most valuable methods for preserving aromatic compounds or hiding odors, enhancing their thermal and oxidative stability, and expanding their food applications. Indeed, this current article was aimed to provide an overview regarding the encapsulation of plant bioactive compounds and the spray-drying and extrusion processes with a focused discussion regarding the encountered challenges for meat and meat product preservation. Furthermore, different ranges of carbohydrates as wall materials (carriers) besides the process conditions' effects on the encapsulation effectiveness and the particle size of the encapsulated bioactive compounds have been discussed. The encapsulation of these compounds ameliorates the quality of the stored meat products by further delaying in microflora growth and lipid/protein oxidation. Therefore, the innovative technologies for plant active compounds encapsulation offer a prospective alternative for natural preservation development in the meat industry.
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Affiliation(s)
- Slim Smaoui
- Laboratory of Microbial, Enzymatic Biotechnology and Biomolecules (LBMEB), Center of Biotechnology of Sfax, University of Sfax-Tunisia, Road of Sidi Mansour Km 6, P. O. Box 1177, 3018 Sfax, Tunisia.
| | - Hajer Ben Hlima
- Algae Biotechnology Unit, Biological Engineering Department, National School of Engineers of Sfax, University of Sfax-Tunisia, 3038 Sfax, Tunisia
| | - Olfa Ben Braïek
- Laboratory of Transmissible Diseases and Biologically Active Substances (LR99ES27), Faculty of Pharmacy, University of Monastir, Tunisia
| | - Karim Ennouri
- Laboratory of Amelioration and Protection of Olive Genetic Resources, Olive Tree Institute, University of Sfax, Sfax, Tunisia
| | - Lotfi Mellouli
- Laboratory of Microbial, Enzymatic Biotechnology and Biomolecules (LBMEB), Center of Biotechnology of Sfax, University of Sfax-Tunisia, Road of Sidi Mansour Km 6, P. O. Box 1177, 3018 Sfax, Tunisia
| | - Amin Mousavi Khaneghah
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, São Paulo, Brazil.
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14
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Kendler C, Duchardt A, Karbstein HP, Emin MA. Effect of Oil Content and Oil Addition Point on the Extrusion Processing of Wheat Gluten-Based Meat Analogues. Foods 2021; 10:697. [PMID: 33805896 PMCID: PMC8064384 DOI: 10.3390/foods10040697] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2021] [Revised: 03/19/2021] [Accepted: 03/20/2021] [Indexed: 01/06/2023] Open
Abstract
High-moisture extrusion is a common process to impart an anisotropic, meat-like structure to plant proteins, such as wheat gluten. The addition of oil during the process promises to enhance the sensory properties of the meat analogs. In this study, the influence of oil on extrusion-relevant parameters as well as the structure-related characteristics of extruded wheat gluten was investigated. Oil was added directly to the extruder at different contents (0, 2, 4, 6%) and addition points (front/end of the extruder barrel). Process conditions, complex viscosity, Young's modulus and oil phase morphology were determined as a function of oil content and oil addition point. With increasing oil content, material temperature, die pressure, and complex viscosity decreased. The addition of oil at the end of the extruder barrel reduced this effect compared to the addition of oil in the front part of the extruder. It was observed that the extrudate's tensile strength is a function of material temperature, resulting in an increase in tensile strength with increasing material temperature. The oil was dispersed in the gluten matrix as small droplets with irregular shape. As the oil content increased, the size of the oil droplets increased, while the addition of oil at the end of the extruder resulted in a decrease in droplet size.
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Affiliation(s)
| | | | | | - M. Azad Emin
- Institute of Process Engineering in Life Sciences, Chair of Food Process Engineering, Karlsruhe Institute of Technology, 76131 Karlsruhe, Germany; (C.K.); (A.D.); (H.P.K.)
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15
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Castro N, Durrieu V, Raynaud C, Rouilly A. Twin-screw extrusion encapsulation of MCT-oil in a maltodextrin matrix using compatibilizing biopolymers. Colloids Surf B Biointerfaces 2020; 195:111267. [DOI: 10.1016/j.colsurfb.2020.111267] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2020] [Revised: 07/03/2020] [Accepted: 07/19/2020] [Indexed: 11/26/2022]
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16
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Gelatinization of octenyl succinate starch affects oil encapsulation in melt extrusion. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109920] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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17
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Yu H, Xu B, Wu H, Du Y, Liu C, Turng LS. Breakup of a Viscoelastic Droplet in Co-Rotating Non-Twin Screw Channels. Ind Eng Chem Res 2020. [DOI: 10.1021/acs.iecr.0c03268] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Huiwen Yu
- School of Intelligent Manufacturing, Wuyi University, Jiangmen 529020, P.R. China
- Advanced Research Center for Polymer Processing Engineering of Guangdong Province, Guangdong Industry Polytechnic, Guangzhou 510300, P.R. China
| | - Baiping Xu
- School of Intelligent Manufacturing, Wuyi University, Jiangmen 529020, P.R. China
- Advanced Research Center for Polymer Processing Engineering of Guangdong Province, Guangdong Industry Polytechnic, Guangzhou 510300, P.R. China
| | - Hongwu Wu
- Guangdong Provincial Key Laboratory of Technique and Equipment for Macromolecular Advanced Manufacturing, South China University of Technology, Guangzhou 51041, P.R. China
| | - Yaoxue Du
- School of Intelligent Manufacturing, Wuyi University, Jiangmen 529020, P.R. China
| | - Chuntai Liu
- Key Laboratory of Materials Processing and Mold, Zhengzhou University, Zhengzhou 450001, P.R. China
| | - Lih-Sheng Turng
- Wisconsin Institute for Discovery, University of Wisconsin−Madison, Madison, Wisconsin 53715, United States
- Department of Mechanical Engineering, University of Wisconsin−Madison, Madison, Wisconsin 53706, United States
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18
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Bamidele OP, Emmambux MN. Encapsulation of bioactive compounds by “extrusion” technologies: a review. Crit Rev Food Sci Nutr 2020; 61:3100-3118. [DOI: 10.1080/10408398.2020.1793724] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Oluwaseun P. Bamidele
- Department of Consumer and Food Sciences, University of Pretoria, Hatfield, Pretoria, South Africa
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19
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Xu B, Liu Y, He L, Chen J, Turng LS. Numerical study of mixing dynamics inside the novel elements of a corotating nontwin screw extruder. ADVANCES IN POLYMER TECHNOLOGY 2017. [DOI: 10.1002/adv.21923] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Baiping Xu
- Advanced Research Center for Polymer Processing Engineering of Guangdong Province; Guangdong Industry Polytechnic; Guangzhou China
| | - Yao Liu
- National Engineering Research Center on Advanced Polymer Process Technology; Zhengzhou University; Zhengzhou China
| | - Liang He
- Advanced Research Center for Polymer Processing Engineering of Guangdong Province; Guangdong Industry Polytechnic; Guangzhou China
| | - Jinwei Chen
- Advanced Research Center for Polymer Processing Engineering of Guangdong Province; Guangdong Industry Polytechnic; Guangzhou China
| | - Lih-Sheng Turng
- Department of Mechanical Engineering; University of Wisconsin-Madison; Madison WI USA
- Wisconsin Institute for Discovery; University of Wisconsin-Madison; Madison WI USA
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20
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Emin M, Quevedo M, Wilhelm M, Karbstein H. Analysis of the reaction behavior of highly concentrated plant proteins in extrusion-like conditions. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.09.013] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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21
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Smith MJ, Verbeek CJR. Manipulating morphology in thermoplastic protein/polyester blends for improved impact strength. ADVANCES IN POLYMER TECHNOLOGY 2017. [DOI: 10.1002/adv.21911] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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22
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Xu B, Yu H, Turng LS. Distributive mixing in a corotating twin screw channel using Lagrangian particle calculations. ADVANCES IN POLYMER TECHNOLOGY 2017. [DOI: 10.1002/adv.21880] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Baiping Xu
- Advanced Research Center for Polymer Processing Engineering of Guangdong Province; Guangdong Industry Polytechnic; Guangzhou China
| | - Huiwen Yu
- Advanced Research Center for Polymer Processing Engineering of Guangdong Province; Guangdong Industry Polytechnic; Guangzhou China
| | - Lih-Sheng Turng
- Department of Mechanical Engineering; University of Wisconsin-Madison; Madison WI USA
- Wisconsin Institute for Discovery; University of Wisconsin-Madison; Madison WI USA
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23
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Jegat C, Virgilio N, Favis BD. Self-assembly of oil microdroplets at the interface in co-continuous polymer blends. Eur Polym J 2017. [DOI: 10.1016/j.eurpolymj.2017.06.002] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Emin M, Schuchmann H. A mechanistic approach to analyze extrusion processing of biopolymers by numerical, rheological, and optical methods. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2016.10.003] [Citation(s) in RCA: 56] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Castro N, Durrieu V, Raynaud C, Rouilly A, Rigal L, Quellet C. Melt Extrusion Encapsulation of Flavors: A Review. POLYM REV 2016. [DOI: 10.1080/15583724.2015.1091776] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Rathod ML, Kokini JL. Extension rate distribution and impact on bubble size distribution in Newtonian and non-Newtonian fluid in a twin screw co-rotating mixer. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.09.007] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Tackenberg MW, Krauss R, Schuchmann HP, Kleinebudde P. Encapsulation of orange terpenes investigating a plasticisation extrusion process. J Microencapsul 2015; 32:408-17. [PMID: 26052721 DOI: 10.3109/02652048.2015.1035686] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
Extrusion is widely used for flavour encapsulation. However, there is a lack of process understanding. This study is aimed at improving the understanding of a counter rotating twin screw extrusion process. Orange terpenes as model flavour, maltodextrin and sucrose as matrix materials, and a water feed rate between 4.0% and 5.7% were applied. Product temperatures < 80 °C and specific mechanical energy inputs <260 Wh/kg resulted. Amorphous and partly crystalline samples were obtained. The loss of crystalline sucrose was linked to a dissolution process of the sugar in the available water amount. Melting of the excipients did not arise, resulting in a plasticisation extrusion process. Maximally 67% of the flavour was retained (corresponding to a 4.1% product flavour load). The flavour loss correlated with insufficient mixing during the process and flavour evaporation after extrusion. Based on these results, recommendations for an improved encapsulation process are given.
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Affiliation(s)
- Markus W Tackenberg
- Institute of Pharmaceutics and Biopharmaceutics, Heinrich-Heine-University , Duesseldorf , Germany
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Ying D, Cheng LJ, Chibracq G, Sanguansri L, Oiseth SK, Augustin MA. The format of β-carotene delivery affects its stability during extrusion. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.09.034] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Encapsulation of liquids using a counter rotating twin screw extruder. Eur J Pharm Biopharm 2015; 89:9-17. [DOI: 10.1016/j.ejpb.2014.11.017] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2014] [Revised: 10/24/2014] [Accepted: 11/20/2014] [Indexed: 11/23/2022]
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