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Mao J, Ye W, Meng Z. The relationship between nonlinear viscoelasticity and baking performance in low-saturated puff pastry margarine. Food Chem 2024; 452:139436. [PMID: 38749144 DOI: 10.1016/j.foodchem.2024.139436] [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: 01/16/2024] [Revised: 04/18/2024] [Accepted: 04/20/2024] [Indexed: 06/01/2024]
Abstract
The oil phase obtained by blending and oleogel methods has potential for the production of non‑hydrogenated and low-saturated puff pastry margarine, thereby reducing intakes of both types of dietary fat. The crystal form, microstructure, rheology, and baking applications of puff pastry margarines prepared with anhydrous milk fat (AMF)/palm stearin (POs), POs/palm oil (PO), beef tallow (BT)/PO, or AMF/POs/diacetyl tartaric acid ester of mono(di)glycerides (DATEM) oleogels were investigated using X-ray scattering, polarized light microscope, and rheometer, respectively. All margarines exhibited β'-form crystal and strongly viscoelastic at low strain. With the addition of DATEM oleogel, their crystal microstructure became more uniform and finer, and the croissants were less hard (1690) and chewiness (160). The chewiness of croissants produced using the margarines was significantly improved with POs content. The theoretical basis for preparation and application in non‑hydrogenated and low-saturated puff pastry margarine was provided in the present study.
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Affiliation(s)
- Jixian Mao
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Weihao Ye
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Zong Meng
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
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2
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Hashemi B, Varidi M, Assadpour E, Zhang F, Jafari SM. Natural oleogelators for the formulation of oleogels by considering their rheological and textural perspective; a review. Int J Biol Macromol 2024; 259:129246. [PMID: 38199553 DOI: 10.1016/j.ijbiomac.2024.129246] [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: 07/25/2023] [Revised: 12/19/2023] [Accepted: 01/03/2024] [Indexed: 01/12/2024]
Abstract
A well-known method for reducing or swapping out undesirable and controversial fats in food is oleogelation. To quantify the effects of droplets-particle inclusion on the textural aspects of gelled systems, a thorough understanding of rheological behavior of oleogels (OGs) is necessary. Otherwise stated, a rational grasp of rheological characterization is essential for food development, optimization, and processing (when touching or putting food into the mouth, rheological flow qualities influence our perception). This narrative review primarily intends to investigate rheological and textural characteristics of various oleogelator-based OGs, such as operative connection between hardness, distortion, stresses, and rheological parameters like viscosity, elasticity, and viscoelasticity, as well as flow behavior and recovery. Expanding oleogelators concentration and synergistic interactions between them increase robustness and moduli values, as compared to single oleogelators. However, given the lack of information on the connection between the OGs' macroscopic rheological characteristics and their microstructural characteristics, this review presents state-of-the-art overview of various oleogelator-based OGs, highlighting the importance of structure-rheology relationships of OGs to provide advanced knowledge on the development of innovative OGs.
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Affiliation(s)
- Behnaz Hashemi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Mehdi Varidi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Fuyuan Zhang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China.
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran.
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Mao J, Gao Y, Meng Z. Nonlinear viscoelasticity and crystallization behavior of anhydrous milk fat/palm stearin/oleogel blends. Food Chem 2023; 410:135394. [PMID: 36640655 DOI: 10.1016/j.foodchem.2023.135394] [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: 09/06/2022] [Revised: 11/19/2022] [Accepted: 01/02/2023] [Indexed: 01/05/2023]
Abstract
The crystallization behavior of anhydrous milk fat (AMF)/palm stearin (POs)/diacetyl tartaric acid ester of mono(di)glycerides (DATEM) oleogel blends was investigated, moreover, the linear and nonlinear rheological behavior of systems was analyzed by small amplitude oscillatory shear (SAOS) and large amplitude oscillatory shear (LAOS). The addition of DATEM oleogels inhibited the growth rate of crystals of blends at 4 °C and reduced the average size of crystalline nanoplatelet. Moreover, the DATEM oleogels promoted the transition of blends to more stable β polymorphism. The nonlinear rheological response of blends was qualitatively analyzed by normalized Lissajous-Bowditch curves. The addition of DATEM oleogels made blends more resistant to large deformations and slowed down viscous losses while reducing the rearrangement behavior of the crystal microstructure under high strain. These findings could open up the possibility of developing low-saturated fat products and further broaden the application of oleogels.
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Affiliation(s)
- Jixian Mao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu Province, PR China
| | - Yujie Gao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu Province, PR China
| | - Zong Meng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu Province, PR China.
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Piñeiro-Lago L, Ramlawi N, Franco I, Tovar CA, Campo-Deaño L, Ewoldt RH. Large amplitude oscillatory shear stress (LAOStress) analysis for an acid-curd Spanish cheese: Afuega'l Pitu atroncau blancu and roxu (PDO). Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108720] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/08/2023]
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Franco I, Bargiela V, Tovar CA. Effect of Vacuum Packaging on the Biochemical, Viscoelastic, and Sensory Properties of a Spanish Cheese during Chilled Storage. Foods 2023; 12:foods12071381. [PMID: 37048205 PMCID: PMC10093359 DOI: 10.3390/foods12071381] [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: 02/07/2023] [Revised: 03/15/2023] [Accepted: 03/22/2023] [Indexed: 04/14/2023] Open
Abstract
The unique qualities of Spanish cheeses, such as the San Simón da Costa (SSC) cheese, are protected by the Protected Designation of Origin (PDO) status. The technological importance of chilled storage at 4 °C of vacuum-packaged (V) and natural (N) (unpackaged) cheeses was examined. For this purpose, the physico-chemical, biochemical, mechanical (puncture tests), viscoelastic (oscillatory and transient tests) and sensory properties of V and N cheeses were compared and analysed. During chilled storage, the caseins in V cheeses did not undergo proteolytic reactions. Low temperature maintained a low intensity of proteolytic phenomena for up to 6 months. Lipolysis was more intense in the N than in the V samples. The moisture content decreased in the N cheeses during chilled storage, and thus, the casein matrix concentration and ionic strength increased, resulting in an increase in the gel strength (S) parameter and complex modulus (G*), and the conformational stability-high stress amplitude (σmax). The low and similar values of the n' and n'' exponents (mechanical spectra) and the n parameter (transient tests) indicated the high degree of the temporal stability of the cheese network in both the N and V samples, irrespective of storage time. Likewise, the similar values of the phase angle (δ) for the N and V cheeses during storage indicate energy-stable bonds in the SSC cheese matrix. The attributes of the oral tactile phase (firmness, friability, gumminess, and microstructure perception), mechanical parameters and viscoelastic moduli enabled the discrimination of the packaged and unpackaged cheeses. Cheeses chilled and stored without packaging were awarded the highest scores for sensory attributes (preference) by trained panellists.
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Affiliation(s)
- Inmaculada Franco
- Food Technology Area, Faculty of Sciences, Campus Universitario As Lagoas s/n, University of Vigo, 32004 Ourense, Spain
| | - Verónica Bargiela
- Food Technology Area, Faculty of Sciences, Campus Universitario As Lagoas s/n, University of Vigo, 32004 Ourense, Spain
| | - Clara A Tovar
- Department of Applied Physics, Faculty of Sciences, Campus Universitario As Lagoas s/n, University of Vigo, 32004 Ourense, Spain
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Wang Y, Selomulya C. Food rheology applications of large amplitude oscillation shear (LAOS). Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.05.018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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7
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Macias-Rodriguez BA, Velikov KP. Elastic reinforcement and yielding of starch-filled lipid gels. FOOD STRUCTURE 2022. [DOI: 10.1016/j.foostr.2022.100257] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Mehfooz T, Mohsin Ali T, Ahsan M, Abdullah S, Hasnain A. Use of hydroxypropylated barley starch as partial casein replacer in imitation mozzarella cheese. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16094] [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)
- Tooba Mehfooz
- Department of Food Science and Technology University of Karachi Karachi Pakistan
| | - Tahira Mohsin Ali
- Department of Food Science and Technology University of Karachi Karachi Pakistan
| | - Maria Ahsan
- Department of Food Science and Technology University of Karachi Karachi Pakistan
| | - Sana Abdullah
- Department of Food Science and Technology University of Karachi Karachi Pakistan
| | - Abid Hasnain
- Department of Food Science and Technology University of Karachi Karachi Pakistan
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Viscoelastic behaviour of rapid and slow self-healing hydrogels formed by densely branched arabinoxylans from Plantago ovata seed mucilage. Carbohydr Polym 2021; 269:118318. [PMID: 34294330 DOI: 10.1016/j.carbpol.2021.118318] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2021] [Revised: 05/13/2021] [Accepted: 06/05/2021] [Indexed: 11/19/2022]
Abstract
We report rheological characterisation of hydrogels formed by highly substituted brush-like arabinoxylans from Plantago ovata seed mucilage. Two arabinoxlyan fractions with similar molecular weight and linkage compositions are chosen to form gels with distinct rheological properties but a similar network structure. Small and large amplitude oscillatory shear rheology is used to characterise the sol-gel transition as a function of temperature and concentration. Differences in rheology and gelation of the two hydrogels are found to be associated with the different proportion of 'slow'- and 'fast'-dissociating junctions stabilised by hydrogen bonds, with the 'fast'-dissociating junctions playing an important role in rapid self-healing of the gel. Based on the temperature dependence of storage modulus and time-temperature superposition principle in combination with the Arrhenius equation, the activation energies of junction zone dissociation are estimated to be 402-480 kJ/mol and 97-144 kJ/mol for the 'slow' and 'fast' junction types, respectively.
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Ge H, Wu Y, Woshnak LL, Mitmesser SH. Effects of hydrocolloids, acids and nutrients on gelatin network in gummies. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106549] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Joyner HS. Nonlinear (Large-Amplitude Oscillatory Shear) Rheological Properties and Their Impact on Food Processing and Quality. Annu Rev Food Sci Technol 2021; 12:591-609. [PMID: 33770471 DOI: 10.1146/annurev-food-061220-100714] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Large-amplitude oscillatory shear (LAOS) testing has been increasingly used over the past several decades to provide a fuller picture of food rheological behavior. Although LAOS is relatively easy to perform on a wide variety of foods, interpretation of the resulting data can be difficult, as it may not be possible to link the results to food components, microstructural features or changes, or physicochemical properties. Several analysis methods have been developed to address this issue, but there is currently no standard method for foods. In food research, LAOS has mainly been used to investigate connections between food microstructures and rheological behaviors, although there have been some studies on connections between food LAOS behaviors and processing or sensory behaviors. LAOS has the potential to be a valuable tool for investigating food structure-function-texture relationships, but much work remains to develop these relationships, particularly in the area of connecting LAOS to sensory attributes.
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Affiliation(s)
- Helen S Joyner
- Perfect Day, Berkeley, California 94710, USA; .,School of Food Science, University of Idaho, Moscow, Idaho 83844, USA
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12
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Farias BV, Khan SA. Probing gels and emulsions using large-amplitude oscillatory shear and frictional studies with soft substrate skin surrogates. Colloids Surf B Biointerfaces 2021; 201:111595. [PMID: 33609935 DOI: 10.1016/j.colsurfb.2021.111595] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2020] [Revised: 01/04/2021] [Accepted: 01/25/2021] [Indexed: 11/27/2022]
Abstract
Water swellable crosslinked polymers are widely used in oil-in-water emulsions for the healthcare and cosmetic industries due to their thickening properties. In this study, we investigate the rheological and lubrication behavior of a microgel-forming polymer, a lightly-crosslinked hydrophobically modified polyacrylic acid (HMPAA), in an aqueous medium and in an emulsion. Hydrogenated phosphatidylcholine, a class of phospholipids, is used as a surfactant in the emulsions composed of different oil content. Rheological behavior is probed both in the linear and non-linear regimes using small strain amplitude and large amplitude oscillatory shear (LAOS) experiments, respectively. We observe all systems to exhibit gel-like behavior with the elastic modulus (G') dominating and being frequency independent. Lissajous-Bowditch plots and nonlinear parameters obtained under large deformation show that the emulsions can resist greater deformations with smaller increase in the viscous dissipation when compared to a HMPAA gel. For tribology experiments, friction curves in a range of entrainment speeds are examined using substrates to mimic the skin surface (PDMS and Bioskin®). The role of polymer hydrophobicity on the different substrates are also explored by comparing the behavior of HMPAA to that of its hydrophilic analog, a polyacrylic acid highly crosslinked. We find the friction coefficient to be dependent on the hydrophobicity of the substrate and the polymer as well as the substrate roughness. These results taken together provide insights in the formulation of skincare products with efficient lubrication properties for different skin characteristics.
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Affiliation(s)
- Barbara V Farias
- Department of Chemical and Biomolecular Engineering, 911 Partners Way, Engineering Building 1, Box 7905, North Carolina State University, Raleigh, NC, 27695-7905, United States
| | - Saad A Khan
- Department of Chemical and Biomolecular Engineering, 911 Partners Way, Engineering Building 1, Box 7905, North Carolina State University, Raleigh, NC, 27695-7905, United States.
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Klost M, Brzeski C, Drusch S. Effect of protein aggregation on rheological properties of pea protein gels. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106036] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Moreno HM, Domínguez-Timón F, Díaz MT, Pedrosa MM, Borderías AJ, Tovar CA. Evaluation of gels made with different commercial pea protein isolate: Rheological, structural and functional properties. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105375] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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16
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Goudoulas TB, Germann N. Nonlinear rheological behavior of gelatin gels: In situ gels and individual layers. J Colloid Interface Sci 2019; 553:746-757. [DOI: 10.1016/j.jcis.2019.06.060] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2019] [Revised: 06/15/2019] [Accepted: 06/17/2019] [Indexed: 10/26/2022]
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17
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Engineering rheological properties of edible oleogels with ethylcellulose and lecithin. Carbohydr Polym 2019; 205:98-105. [DOI: 10.1016/j.carbpol.2018.10.032] [Citation(s) in RCA: 55] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2018] [Revised: 09/26/2018] [Accepted: 10/10/2018] [Indexed: 11/23/2022]
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18
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Engineering the rheological and thermomechanical properties of model imitation cheese using particle fillers. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.03.023] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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