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Lai WF, Reddy OS, Zhang D, Wu H, Wong WT. Cross-linked chitosan/lysozyme hydrogels with inherent antibacterial activity and tuneable drug release properties for cutaneous drug administration. SCIENCE AND TECHNOLOGY OF ADVANCED MATERIALS 2023; 24:2167466. [PMID: 36846525 PMCID: PMC9946310 DOI: 10.1080/14686996.2023.2167466] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/03/2022] [Revised: 12/13/2022] [Accepted: 01/04/2023] [Indexed: 06/18/2023]
Abstract
Gels with high drug release sustainability and intrinsic antibacterial properties are of high practical potential for cutaneous drug administration, particularly for wound care and skin disease treatment. This study reports the generation and characterization of gels formed by 1,5-pentanedial-mediated crosslinking between chitosan and lysozyme for cutaneous drug delivery. Structures of the gels are characterized by using scanning electron microscopy, X-ray diffractometry and Fourier-transform infrared spectroscopy. An increase in the mass percentage of lysozyme leads to an increase in the swelling ratio and erosion susceptibility of the resulting gels. The drug delivery performance of the gels can be changed simply by manipulating the chitosan/lysozyme mass-to-mass ratio, with an increase in the mass percentage of lysozyme leading to a decline in the encapsulation efficiency and drug release sustainability of the gels. Not only do all gels tested in this study show negligible toxicity in NIH/3T3 fibroblasts, they also demonstrate intrinsic antibacterial effects against both Gram-negative and Gram-positive bacteria, with the magnitude of the effect being positively related to the mass percentage of lysozyme. All these warrant the gels to be further developed as intrinsically antibacterial carriers for cutaneous drug administration.
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Affiliation(s)
- Wing-Fu Lai
- Department of Urology, Zhejiang Provincial People’s Hospital, Affiliated People’s Hospital, Hangzhou Medical College, Zhejiang, China
- Department of Applied Biology and Chemical Technology, Hong Kong Polytechnic University, Hong KongSpecial Administrative Region, China
| | - Obireddy Sreekanth Reddy
- Department of Urology, Zhejiang Provincial People’s Hospital, Affiliated People’s Hospital, Hangzhou Medical College, Zhejiang, China
- Department of Applied Biology and Chemical Technology, Hong Kong Polytechnic University, Hong KongSpecial Administrative Region, China
- Department of Chemistry, Sri Krishnadevaraya University, Anantapur, India
| | - Dahong Zhang
- Department of Urology, Zhejiang Provincial People’s Hospital, Affiliated People’s Hospital, Hangzhou Medical College, Zhejiang, China
| | - Haicui Wu
- Department of Applied Biology and Chemical Technology, Hong Kong Polytechnic University, Hong KongSpecial Administrative Region, China
| | - Wing-Tak Wong
- Department of Applied Biology and Chemical Technology, Hong Kong Polytechnic University, Hong KongSpecial Administrative Region, China
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2
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Finding a carbohydrate gel-based oxygen indicator for expedited detection of defects in metal-oxide coated food packaging. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100973] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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3
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Göztok SP, Palabiyik I, Bölük E, Gunes R, Toker OS, Konar N. Determination and numerical modeling of sugar release from model food gels. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111262] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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4
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Zhang K, Dai M, Yang C, Nishinari K, Fang Y, Ni X, Huang W, Dou Z. An agar structured fluid prepared by pipe wall shear as dysphagia diet. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108095] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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5
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Ghebremedhin M, Seiffert S, Vilgis TA. Molecular behavior of fluid gels - the crucial role of edges and particle surface in macroscopic properties. Food Funct 2022; 13:6902-6922. [PMID: 35695760 DOI: 10.1039/d2fo00102k] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Fluid gels exhibit unique properties during oral processing and thus are well known in gastronomy as well as for use in dysphagia patients. Agarose fluid gels, which are produced by gelation under shear, in particular, show elastic solid-like behavior at rest but a fluid-like behavior once critical stress is exceeded. In a previous study this special behavior is addressed to the "hairy" structure of the microgel particles - dangling gel parts and chains on the particle surface - which plays a crucial role in the rheological, mechanical and tribological properties of the gels. In this paper, atomic force microscopy (AFM) was used to investigate the underlying microscopic structures and develop a consistent physical model, which relates the irregular particle structures and their heterogonous shape to the experimental observation of the previous studies. One crucial point is the inner structure of the gel particles, which show a dense area in the center, whereas towards the periphery the network and thus the elastic properties change. Agarose gels by forming helices and meshes, which defines the basic length scale for their elastic response in bulk. These properties in turn depend on the concentration and preparation conditions. The present study is meant to address the still prevalent lack of understanding regarding a direct structure-property relationship of these novel fluid gels. Controlling the properties of such fluid gels may play a crucial role in the texture modification of foods and beverages for dysphagia.
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Affiliation(s)
- Marta Ghebremedhin
- Max Planck Institute for Polymer Research, Ackermannweg 10, 55128 Mainz, Germany.
| | - Sebastian Seiffert
- Department of Chemistry, Johannes Gutenberg University Mainz, Duesbergweg 10-14, 55128 Mainz, Germany
| | - Thomas A Vilgis
- Max Planck Institute for Polymer Research, Ackermannweg 10, 55128 Mainz, Germany.
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6
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Kanyuck K, Mills T, Norton I, Norton-Welch A. Release of glucose and maltodextrin DE 2 from gellan gum gels and the impacts of gel structure. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107090] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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7
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Ghebremedhin M, Seiffert S, Vilgis TA. Physics of agarose fluid gels: Rheological properties and microstructure. Curr Res Food Sci 2021; 4:436-448. [PMID: 34258588 PMCID: PMC8255179 DOI: 10.1016/j.crfs.2021.06.003] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2020] [Revised: 06/13/2021] [Accepted: 06/15/2021] [Indexed: 11/30/2022] Open
Abstract
Agarose, a strongly gelling polysaccharide, is a common ingredient used to optimize the viscoelastic properties of a multitude of food products. Through aggregation of double helices via hydrogen bonds while cooling under quiescent conditions it forms firm and brittle gels. However, this behavior can be altered by manipulating the processing conditions viz shear. For example, gelation under shear leads to microgel particles with large surface area, which in turn leads to completely different rheological properties and texture. Such fluid gels are shown to play an important role in texture modification of foods and beverages for dysphagia patients. In this study, different concentration of agarose fluid gel (0.5 % wt, 1 % wt and 2 % wt) were considered. Rheological measurements of the microgel particles showed an increase of storage and loss modulus with increasing concentration. However, 1 % wt fluid gel exhibited the lowest viscosity in the low shear range and the shortest LVE range. Furthermore, the effect on the microstructure and size of gel particles were also investigated by using light microscopy and particle size analysis. It was observed that as the concentration of agarose increased the particle size and unordered chains present at the particle surface decreases. Based on our results, we propose specific models suggesting the impact of the particle size, the concentration and the "hairy" projections on the rheological and tribological properties that could help in understanding the differences in characteristics of fluid gels.
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Affiliation(s)
- Marta Ghebremedhin
- Max Planck Institute for Polymer Research, Department of Polymer Theory, Food Science and Statistical Physics of Soft Matter, Ackermannweg 10, 55128, Mainz, Germany
| | - Sebastian Seiffert
- Department of Chemistry, Johannes Gutenberg University Mainz, Duesbergweg 10-14, 55128, Mainz, Germany
| | - Thomas A Vilgis
- Max Planck Institute for Polymer Research, Department of Polymer Theory, Food Science and Statistical Physics of Soft Matter, Ackermannweg 10, 55128, Mainz, Germany
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8
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Nishinari K, Fang Y. Molar mass effect in food and health. Food Hydrocoll 2021; 112:106110. [PMID: 32895590 PMCID: PMC7467918 DOI: 10.1016/j.foodhyd.2020.106110] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2019] [Revised: 06/12/2020] [Accepted: 06/15/2020] [Indexed: 12/26/2022]
Abstract
It is demanded to supply foods with good quality for all the humans. With the advent of aging society, palatable and healthy foods are required to improve the quality of life and reduce the burden of finance for medical expenditure. Food hydrocolloids can contribute to this demand by versatile functions such as thickening, gelling, stabilising, and emulsifying, controlling texture and flavour release in food processing. Molar mass effects on viscosity and diffusion in liquid foods, and on mechanical and other physical properties of solid and semi-solid foods and films are overviewed. In these functions, the molar mass is one of the key factors, and therefore, the effects of molar mass on various health problems related to noncommunicable diseases or symptoms such as cancer, hyperlipidemia, hyperglycemia, constipation, high blood pressure, knee pain, osteoporosis, cystic fibrosis and dysphagia are described. Understanding these problems only from the viewpoint of molar mass is limited since other structural characteristics, conformation, branching, blockiness in copolymers such as pectin and alginate, degree of substitution as well as the position of the substituents are sometimes the determining factor rather than the molar mass. Nevertheless, comparison of different behaviours and functions in different polymers from the viewpoint of molar mass is expected to be useful to find a common characteristics, which may be helpful to understand the mechanism in other problems.
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Affiliation(s)
- Katsuyoshi Nishinari
- Glyn O. Phillips Hydrocolloids Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Wuhan, 430068, PR China
- Department of Food and Nutrition, Graduate School of Human Life Science, Osaka City University, Osaka, 558-6565, Japan
| | - Yapeng Fang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, PR China
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9
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Khin MN, Goff HD, Nsor-Atindana J, Ahammed S, Liu F, Zhong F. Effect of texture and structure of polysaccharide hydrogels containing maltose on release and hydrolysis of maltose during digestion: In vitro study. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106326] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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10
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Gelling Properties. Food Hydrocoll 2021. [DOI: 10.1007/978-981-16-0320-4_4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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11
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Goncharuk VV, Dubrovina LV. Rheological Properties and Water-Retaining Power of Agar Hydrogels with Carboxymethyl Cellulose. RUSS J APPL CHEM+ 2020. [DOI: 10.1134/s1070427220070113] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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12
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Cao Y, Mezzenga R. Design principles of food gels. ACTA ACUST UNITED AC 2020; 1:106-118. [PMID: 37127997 DOI: 10.1038/s43016-019-0009-x] [Citation(s) in RCA: 199] [Impact Index Per Article: 49.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2019] [Accepted: 11/13/2019] [Indexed: 12/19/2022]
Abstract
Naturally sourced gels from food biopolymers have advanced in recent decades to compare favourably in performance and breadth of application to their synthetic counterparts. Here, we comprehensively review the constitutive nature, gelling mechanisms, design approaches, and structural and mechanical properties of food gels. We then consider how these food gel design principles alter rheological and tribological properties for food quality improvement, nutrient-modification of foods while preserving sensory perception, and targeted delivery of drugs and bioactives within the gastrointestinal tract. We propose that food gels may offer advantages over their synthetic counterparts owing to their source renewability, low cost, biocompatibility and biodegradability. We also identify emerging approaches and trends that may improve and expand the current scope, properties and functionalities of food gels and inspire new applications.
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Parhi A, Bhunia K, Rasco B, Tang J, Sablani SS. Development of an Oxygen Sensitive Model Gel System to Detect Defects in Metal Oxide Coated Multilayer Polymeric Films. J Food Sci 2019; 84:2507-2519. [PMID: 31432530 DOI: 10.1111/1750-3841.14755] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2019] [Revised: 06/19/2019] [Accepted: 07/05/2019] [Indexed: 11/30/2022]
Abstract
Metal oxide coated multilayered polymeric pouches provide a suitable alternative to foil-based packaging for shelf-stable products with extended shelf-life. The barrier performance of these films depends upon the integrity of the metal oxide coating which can develop defects as a result of thermal processing and improper handling. In this work, we developed a methodology to visually identify these defects using an oxygen-sensitive model gel system. Four pouches with different metal oxide coatings: MOA (Coated PET), MOB (SiOx -coated PET), MOC (Overlayer-AlOx -Organic-coated PET), MOD (Overlayer-SiOx -coated PET) were filled with water and retort-processed for 30 and 40 min at 121 °C. After processing, the pouches were cut open, dried and subsequently filled with a gel containing methylene blue that changes color in the presence of oxygen. The pouches were then stored at 23 and 40 °C for 180 and 90 days, respectively. Defects were identified by observing the localized color change from yellow to blue in the packaged gel. These observations were confirmed through measurement of oxygen and water vapor transmission rates, as well as SEM and CLSM analyses. The MOC pouches showed the least change in barrier properties after thermal processing. This was due to crosslinking in the organic coating and protection provided by the overlayer. The melting enthalpy of all films increased significantly (P < 0.05) after sterilization. This may increase the brittleness of the substrates after processing. Findings may be used to improve the barrier performance of metal oxide coated polymeric films intended for food packaging applications. PRACTICAL APPLICATION: In this study, we developed a methylene blue-based, oxygen-sensitive model gel system to identify defects in metal oxide coated polymeric structures induced by thermal processing and mechanical stresses. We also performed a comprehensive analysis of these defects through CLSM and SEM. The gel system and methodology developed may be useful in the design and development of high barrier metal oxide coated films.
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Affiliation(s)
- Ashutos Parhi
- Dept. of Biological Systems Engineering, Washington State Univ., P.O. Box-646120, Pullman, WA, 99164-6120, USA
| | - Kanishka Bhunia
- Dept. of Agricultural and Food Engineering, Indian Inst. of Technology, Kharagpur, India
| | - Barbara Rasco
- School of Food Science, Washington State Univ., P.O. Box 64376, Pullman, WA, 99164-6376, USA
| | - Juming Tang
- Dept. of Biological Systems Engineering, Washington State Univ., P.O. Box-646120, Pullman, WA, 99164-6120, USA
| | - Shyam S Sablani
- Dept. of Biological Systems Engineering, Washington State Univ., P.O. Box-646120, Pullman, WA, 99164-6120, USA
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14
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Cassanelli M, Prosapio V, Norton I, Mills T. Role of the Drying Technique on the Low-Acyl Gellan Gum Gel Structure: Molecular and Macroscopic Investigations. FOOD BIOPROCESS TECH 2019; 12:313-324. [PMID: 30873256 PMCID: PMC6390896 DOI: 10.1007/s11947-018-2210-6] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2018] [Accepted: 11/05/2018] [Indexed: 10/27/2022]
Abstract
The effect of three drying processes (freeze, oven and supercritical CO2 drying) on CP Kelco low-acyl gellan gum gel was investigated, highlighting the role of the water removal mechanism (i.e. sublimation, evaporation and solvent replacement/extraction) and the process parameters on the gel structure, rather than focusing on the drying kinetics. It is the first time that a research paper not only compares the drying methods but also discusses and investigates how the molecular and macroscopic levels of gellan gum are affected during drying. Specifically, the dried gel structures were characterised by bulk density and shrinkage analyses as well as scanning electron microscope (SEM) and micro-computed tomography (μCT) microscopy. Micro-differential scanning calorimetry (μDSC) was used in a novel way to investigate the effect of the drying technique on the polymer disorder chains by partial melting of the gel. The resulting water uptake during rehydration was influenced by the obtained dried structure and, therefore, by the employed drying process. It was found that freeze-dried (FD) structures had a fast rehydration rate, while both oven-dried (OD) and supercritical CO2-dried (scCO2D) structures were slower. After 30 min, FD samples achieved a normalised moisture content (NMC) around 0.83, whereas OD and scCO2D samples around 0.33 and 0.19, respectively. In this context, depending on the role of the specific hydrocolloid in food (i.e. gelling agent, thickener, carrier), one particular dried-gel structure could be more appropriate than another. Graphical abstractFrom left to right: unprocessed hydrogels; μ-CT images of dried gels and unprocessed hydrogel; DSC curves after drying process.
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Affiliation(s)
- Mattia Cassanelli
- School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham, B15 2TT UK
| | - Valentina Prosapio
- School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham, B15 2TT UK
| | - Ian Norton
- School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham, B15 2TT UK
| | - Thomas Mills
- School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham, B15 2TT UK
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Ellis A, Mills T, Norton I, Norton-Welch A. The effect of sugars on agar fluid gels and the stabilisation of their foams. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.08.027] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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16
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Interaction of Mannitol and Sucrose with Gellan Gum in Freeze-Dried Gel Systems. FOOD BIOPHYS 2018; 13:304-315. [PMID: 30100823 PMCID: PMC6061513 DOI: 10.1007/s11483-018-9536-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2017] [Accepted: 05/14/2018] [Indexed: 11/30/2022]
Abstract
The effect of sucrose and mannitol addition to low-acyl (LA) gellan gum gels at both the molecular and macroscopic levels prior to, and after freeze-drying has been investigated. It has been shown that the gel network order as well as the mechanical properties are changed with the solute content, especially in the case of sucrose. The freeze-dried gel structure, containing either mannitol or sucrose, was studied, reporting for the first time the interaction of mannitol with the gellan gum gel. The generated freeze-dried gel network was evaluated in terms of porosity, pore size and wall thickness distributions. The solute physical state was correlated the water activity trend as a function of the solute content. Since mannitol is crystalline, the water activity decreases, in contrast with the amorphous sucrose. The rehydration mechanism was investigated and associated with the solute release from the structure. Specifically, the material properties (surface and bulk) as well as the role of the dissolution medium over time were assessed. It was found that the rehydration for both the gellan/sucrose and gellan/mannitol systems was highly influenced by the additive content, as an increase in water uptake was measured up to 10 wt%. A further increase in solute led to a considerable drop in the rehydration rate and extent due to the change in the freeze-dried structure, with smaller pores and with higher wall thickness values.
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18
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Nishinari K, Fang Y. Perception and measurement of food texture: Solid foods. J Texture Stud 2018; 49:160-201. [PMID: 29437224 DOI: 10.1111/jtxs.12327] [Citation(s) in RCA: 69] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2018] [Accepted: 01/22/2018] [Indexed: 11/28/2022]
Abstract
There is still a gap between instrumental measurement and sensory evaluation because of the complexity of food texture in spite of many efforts. In sensory evaluation, the terms describing the texture should be well understood by panelists, which poses a problem of establishing lexicons and training panelists. In the instrumental measurement, more efforts are required to understand the large deformation and fracture behavior of foods. The texture profile analysis (TPA) proposed by Alina Szczesniak, Malcolm Bourne, and Sherman has been applied to many foods, and was useful to develop the understanding of textures. But sometimes confusion of the interpretation of TPA parameters appeared. Many new techniques have been introduced to quantify TPA parameters. Recent efforts to fill the gap between sensory evaluation and instrumental measurements, human measurements, or physiological measurements have been introduced. This endeavor is an effort of synthesizing the dentistry and biomedical approach, sensory and psychological approach, and material science approach, and therefore, the collaboration among these disciplines is necessary. This manuscript mainly discusses texture studies for solid foods. PRACTICAL APPLICATIONS To fill the gap between the sensory evaluation and the instrumental measurement of texture, it is necessary to examine the physical change of foods during the oral processing. This will give us the designing principle of palatable and safe foods.
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Affiliation(s)
- Katsuyoshi Nishinari
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing, China.,Department of Food and Pharmaceutical Engineering, School of Light Industry, Glyn O. Phillips Hydrocolloids Research Centre, Hubei University of Technology, Wuhan, Wuchang, China
| | - Yapeng Fang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing, China.,Department of Food and Pharmaceutical Engineering, School of Light Industry, Glyn O. Phillips Hydrocolloids Research Centre, Hubei University of Technology, Wuhan, Wuchang, China
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19
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Kaneda I. Effect of Sweeteners on the Solvent Transport Behaviour of Mechanically-Constrained Agarose Gels. Gels 2018; 4:gels4010023. [PMID: 30674799 PMCID: PMC6318673 DOI: 10.3390/gels4010023] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2018] [Revised: 03/14/2018] [Accepted: 03/14/2018] [Indexed: 11/30/2022] Open
Abstract
Investigating the solvent transport behaviour of edible gels is important because it is strongly related to flavour release. We previously reported the solvent transport behaviour of mechanically-constrained agarose gels. These studies clearly showed that agarose gels can be treated as soft porous bodies. Herein, we investigated the effect of sweeteners on the solvent transport speed, which is an important issue in the food industry, using sucrose and xylitol. Sucrose caused a concentration-dependent reduction in solvent transport speed. One of the reasons for the effect is that the solvent to which sucrose was added reduced solvent flow speed within the porous agarose network. This finding provides valuable information for flavour release from compressed gels. Moreover, we found a similar effect for xylitol, which is a promising candidate for substituting sucrose in low-calorie foods. This study would provide basic knowledge for the development of a new type of low-calorie foods.
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Affiliation(s)
- Isamu Kaneda
- Food Physical Chemistry lab, Rakuno Gakuen University, Ebetsu, Hokkaido 069-8501, Japan.
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21
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Relation between structure and rheological/thermal properties of agar. A mini-review on the effect of alkali treatment and the role of agaropectin. FOOD STRUCTURE-NETHERLANDS 2017. [DOI: 10.1016/j.foostr.2016.10.003] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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22
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Mao B, Divoux T, Snabre P. Impact of saccharides on the drying kinetics of agarose gels measured by in-situ interferometry. Sci Rep 2017; 7:41185. [PMID: 28112236 PMCID: PMC5253732 DOI: 10.1038/srep41185] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2016] [Accepted: 12/15/2016] [Indexed: 12/17/2022] Open
Abstract
Agarose gels are viscoelastic soft solids that display a porous microstructure filled with water at 90% w/w or more. Despite an extensive use in food industry and microbiology, little is known about the drying kinetics of such squishy solids, which suffers from a lack of time-resolved local measurements. Moreover, only scattered empirical observations are available on the role of the gel composition on the drying kinetics. Here we study by in-situ interferometry the drying of agarose gels of various compositions cast in Petri dishes. The gel thinning is associated with the displacement of interference fringes that are analyzed using an efficient spatiotemporal filtering method, which allows us to assess local thinning rates as low as 10 nm/s with high accuracy. The gel thinning rate measured at the center of the dish appears as a robust observable to quantify the role of additives on the gel drying kinetics and compare the drying speed of agarose gels loaded with various non-gelling saccharides of increasing molecular weights. Our work shows that saccharides systematically decrease the agarose gel thinning rate up to a factor two, and exemplifies interferometry as a powerful tool to quantify the impact of additives on the drying kinetics of polymer gels.
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Affiliation(s)
- Bosi Mao
- Centre de Recherche Paul Pascal, CNRS UPR 8641 - 115 avenue Dr. Schweitzer, 33600 Pessac, France
| | - Thibaut Divoux
- Centre de Recherche Paul Pascal, CNRS UPR 8641 - 115 avenue Dr. Schweitzer, 33600 Pessac, France
- MultiScale Material Science for Energy and Environment, UMI 3466, CNRS-MIT, 77 Massachusetts Avenue, Cambridge, Massachusetts 02139, USA
| | - Patrick Snabre
- Centre de Recherche Paul Pascal, CNRS UPR 8641 - 115 avenue Dr. Schweitzer, 33600 Pessac, France
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Shimizu S, Stenner R, Matubayasi N. Gastrophysics: Statistical thermodynamics of biomolecular denaturation and gelation from the Kirkwood-Buff theory towards the understanding of tofu. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.07.022] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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24
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Water/glycerol mixed solvent transportation behavior of mechanically constrained agarose gels. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.05.003] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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25
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26
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Miele NA, Di Monaco R, Dell'Amura F, Rega MF, Picone D, Cavella S. A preliminary study on the application of natural sweet proteins in agar-based gels. J Texture Stud 2016; 48:103-113. [DOI: 10.1111/jtxs.12215] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2016] [Revised: 07/06/2016] [Accepted: 07/13/2016] [Indexed: 11/29/2022]
Affiliation(s)
- Nicoletta A. Miele
- Center of Food Innovation and Development in the Food Industry, University of Naples Federico II; Napoli Italy
| | - Rossella Di Monaco
- Center of Food Innovation and Development in the Food Industry, University of Naples Federico II; Napoli Italy
- Department of Agricultural Sciences; University of Naples Federico II; Napoli Italy
| | - Francesca Dell'Amura
- Department of Agricultural Sciences; University of Naples Federico II; Napoli Italy
| | - Michele F. Rega
- Department of Chemical Sciences; University of Naples Federico II; Napoli Italy
| | - Delia Picone
- Department of Chemical Sciences; University of Naples Federico II; Napoli Italy
| | - Silvana Cavella
- Center of Food Innovation and Development in the Food Industry, University of Naples Federico II; Napoli Italy
- Department of Agricultural Sciences; University of Naples Federico II; Napoli Italy
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27
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Nishinari K, Takemasa M, Brenner T, Su L, Fang Y, Hirashima M, Yoshimura M, Nitta Y, Moritaka H, Tomczynska-Mleko M, Mleko S, Michiwaki Y. The Food Colloid Principle in the Design of Elderly Food. J Texture Stud 2016. [DOI: 10.1111/jtxs.12201] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Katsuyoshi Nishinari
- Department of Food and Pharmaceutical Engineering, Glyn O Phillips Hydrocolloids Research Centre; Hubei University of Technology; Wuhan 430068 China
- Hubei Collaborative Innovation Centre for Industrial Fermentation; Hubei University of Technology; Wuhan 430068 China
| | - Makoto Takemasa
- School of Creative Science and Engineering; Waseda University; Tokyo 169-8555 Japan
| | - Tom Brenner
- Department of Materials and Life Sciences; Sophia University; Chiyoda-ku, Kioimachi 7-1 Tokyo 102-8554 Japan
| | - Lei Su
- Institute of Chemistry, Chinese Academy of Sciences; Zhongguancun North First Street 2 100190 Beijing China
| | - Yapeng Fang
- Department of Food and Pharmaceutical Engineering, Glyn O Phillips Hydrocolloids Research Centre; Hubei University of Technology; Wuhan 430068 China
- Hubei Collaborative Innovation Centre for Industrial Fermentation; Hubei University of Technology; Wuhan 430068 China
| | - Madoka Hirashima
- Faculty of Education; Mie University; 1577 Kurima-machiya-cho Tsu Mie 514-8507 Japan
| | - Miki Yoshimura
- School of Human Science and Environment; University of Hyogo; 1-1-12 Shinzaike-Honcho Himeji, Hyogo 670-0092 Hyogo Japan
| | - Yoko Nitta
- Graduate School of Health and Welfare Science; Okayama Prefectural University; 111 Kuboki Soja-shi Okayama 719-1197 Japan
| | - Hatsue Moritaka
- Graduate School of Human Life Science; Showa Women's University; 1-7 Taishido Setagaya-ku Tokyo 154-8533 Japan
| | - Marta Tomczynska-Mleko
- Institute of Plant Genetics, Breeding and Biotechnology; University of Life Sciences in Lublin; 15 Akademicka Street 20-950 Lublin Poland
| | - Stanisław Mleko
- Department of Milk Technology and Hydrocolloids; University of Life Sciences in Lublin; 8 Skromna Street 20-704 Lublin Poland
| | - Yukihiro Michiwaki
- Oral Surgery Division, Japanese Red Cross Musashino Hospital; Musashino-shi, Kyonancho, 1-26-1 Tokyo 180-8610 Japan
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