1
|
Janewithayapun R, Hedenqvist MS, Cousin F, Idström A, Evenäs L, Lopez-Sanchez P, Westman G, Larsson A, Ström A. Nanostructures of etherified arabinoxylans and the effect of arabinose content on material properties. Carbohydr Polym 2024; 331:121846. [PMID: 38388051 DOI: 10.1016/j.carbpol.2024.121846] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2023] [Revised: 01/01/2024] [Accepted: 01/18/2024] [Indexed: 02/24/2024]
Abstract
To further our understanding of a thermoplastic arabinoxylan (AX) material obtained through an oxidation-reduction-etherification pathway, the role of the initial arabinose:xylose ratio on the material properties was investigated. Compression molded films with one molar substitution of butyl glycidyl ether (BGE) showed markedly different tensile behaviors. Films made from low arabinose AX were less ductile, while those made from high arabinose AX exhibited elastomer-like behaviors. X-ray scattering confirmed the presence of nanostructure formation resulting in nano-domains rich in either AX or BGE, from side chain grafting. The scattering data showed variations in the presence of ordered structures, nano-domain sizes and their temperature response between AX with different arabinose contents. In dynamic mechanical testing, three transitions were observed at approximately -90 °C, -50 °C and 80 °C, with a correlation between samples with more structured nano-domains and those with higher onset transition temperatures and lower storage modulus decrease. The mechanical properties of the final thermoplastic AX material can therefore be tuned by controlling the composition of the starting material.
Collapse
Affiliation(s)
- Ratchawit Janewithayapun
- Department of Chemistry and Chemical Engineering, Chalmers University of Technology, SE-412 96 Gothenburg, Sweden; FibRe Center for Lignocellulose-based Thermoplastics, Chalmers University of Technology, SE-412 96 Gothenburg, Sweden
| | - Mikael S Hedenqvist
- FibRe Center for Lignocellulose-based Thermoplastics, Chalmers University of Technology, SE-412 96 Gothenburg, Sweden; Department of Fibre and Polymer Technology, School of Engineering Science in Chemistry, Biotechnology and Health, KTH Royal Institute of Technology, SE-100 44 Stockholm, Sweden; Wallenberg Wood Science Center, KTH Royal Institute of Technology, SE-100 44, Stockholm, Sweden
| | - Fabrice Cousin
- Laboratoire Léon Brillouin, Université Paris-Saclay, UMR 12, CEA-CNRS, 91191 Gif Sur Yvette, France
| | - Alexander Idström
- Department of Chemistry and Chemical Engineering, Chalmers University of Technology, SE-412 96 Gothenburg, Sweden
| | - Lars Evenäs
- Department of Chemistry and Chemical Engineering, Chalmers University of Technology, SE-412 96 Gothenburg, Sweden; FibRe Center for Lignocellulose-based Thermoplastics, Chalmers University of Technology, SE-412 96 Gothenburg, Sweden; Wallenberg Wood Science Center, Chalmers University of Technology, SE-412 96 Gothenburg, Sweden
| | - Patricia Lopez-Sanchez
- Department of Analytical Chemistry, Nutrition, and Food Science. Facultad de Ciencias, Instituto de Materiales (IMATUS), Universidade de Santiago de Compostela, Campus Terra, 27002 Lugo, Spain
| | - Gunnar Westman
- Department of Chemistry and Chemical Engineering, Chalmers University of Technology, SE-412 96 Gothenburg, Sweden; FibRe Center for Lignocellulose-based Thermoplastics, Chalmers University of Technology, SE-412 96 Gothenburg, Sweden; Wallenberg Wood Science Center, Chalmers University of Technology, SE-412 96 Gothenburg, Sweden
| | - Anette Larsson
- Department of Chemistry and Chemical Engineering, Chalmers University of Technology, SE-412 96 Gothenburg, Sweden; FibRe Center for Lignocellulose-based Thermoplastics, Chalmers University of Technology, SE-412 96 Gothenburg, Sweden; Wallenberg Wood Science Center, Chalmers University of Technology, SE-412 96 Gothenburg, Sweden
| | - Anna Ström
- Department of Chemistry and Chemical Engineering, Chalmers University of Technology, SE-412 96 Gothenburg, Sweden; FibRe Center for Lignocellulose-based Thermoplastics, Chalmers University of Technology, SE-412 96 Gothenburg, Sweden.
| |
Collapse
|
2
|
Garrido-Bañuelos G, Lopez-Sanchez P, Mihnea M. Role of continuous phase and particle properties on the sensory perception of root vegetable purées evaluated by an expert panel and naïve consumers. J Texture Stud 2023; 54:532-540. [PMID: 36965111 DOI: 10.1111/jtxs.12754] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2022] [Revised: 02/22/2023] [Accepted: 03/14/2023] [Indexed: 03/27/2023]
Abstract
Textural properties play an essential role in the development of food products. The complexity of textural attributes has been traditionally overcome with extensive panelist training and the use of generic descriptive analysis. A better understanding on the use of rapid methods with naïve consumers to evaluate texture attributes in complex food products is still needed. The present study aimed to investigate the (i) role of different continuous phases and particle properties (i.e., size and hardness) on the mouthfeel perception of root vegetable purées and (ii) the effect of panel expertise (sensory experts vs. naïve consumers) using Rate-All-That-Apply (RATA). The study included six purées made of two different continuous phase (based on Jerusalem artichoke which is rich in inulin and, parsnip which is rich in starch) and three types of beetroot particles (raw, cooked, and comminuted beetroot). Results showed that both panels were able to discriminate and profile in a similar manner. However, sensory experts showed higher ability to discriminate between samples regarding the particle's attributes whereas consumer's sample discrimination was influenced by attributes such as "ease of swallow" and "creaminess." For the expert panel, the presence of hard particles was a clear factor driving the differences between samples. Our results highlighted the contribution of both continuous and dispersed phases to design the texture profile of particulate semisolid plant-based foods.
Collapse
Affiliation(s)
- Gonzalo Garrido-Bañuelos
- Product Design, Agriculture and Food, Bioeconomy and Health, RISE Research Institutes of Sweden, Göteborg, Sweden
| | - Patricia Lopez-Sanchez
- Food Nutrition and Science, Department of Life Sciences, Chalmers University of Technology, Göteborg, Sweden
- Food Technology, Department of Analytical Chemistry, Nutrition and Food Science, University of Santiago de Compostela, Campus Terra, Lugo, Spain
- Dairy Products and Food Technology Centre APLTA, University of Santiago de Compostela, Campus Terra, Lugo, Spain
| | - Mihaela Mihnea
- Material and exterior design, Perception, RISE Research Institutes of Sweden AB, Göteborg, Sweden
| |
Collapse
|
3
|
Malafronte L, Yilmaz-Turan S, Dahl L, Vilaplana F, Lopez-Sanchez P. Shear and extensional rheological properties of whole grain rye and oat aqueous suspensions. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108319] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
4
|
Chen SQ, Lopez-Sanchez P, Mikkelsen D, Martinez-Sanz M, Li Z, Zhang S, Gilbert EP, Li L, Gidley MJ. Hemicellulose-bacterial cellulose ribbon interactions affect the anisotropic mechanical behaviour of bacterial cellulose hydrogels. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108283] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
|
5
|
Yilmaz-Turan S, Lopez-Sanchez P, Jiménez-Quero A, Plivelic TS, Vilaplana F. Revealing the mechanisms of hydrogel formation by laccase crosslinking and regeneration of feruloylated arabinoxylan from wheat bran. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107575] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
6
|
Garrido-Bañuelos G, Miljkovic A, Morange C, Mihnea M, Lopez-Sanchez P. Assessing the volatile composition of seaweed (Laminaria digitata) suspensions as function of thermal and mechanical treatments. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113483] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
7
|
Kamada A, Herneke A, Lopez-Sanchez P, Harder C, Ornithopoulou E, Wu Q, Wei X, Schwartzkopf M, Müller-Buschbaum P, Roth SV, Hedenqvist MS, Langton M, Lendel C. Hierarchical propagation of structural features in protein nanomaterials. Nanoscale 2022; 14:2502-2510. [PMID: 35103743 DOI: 10.1039/d1nr05571b] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Natural high-performance materials have inspired the exploration of novel materials from protein building blocks. The ability of proteins to self-organize into amyloid-like nanofibrils has opened an avenue to new materials by hierarchical assembly processes. As the mechanisms by which proteins form nanofibrils are becoming clear, the challenge now is to understand how the nanofibrils can be designed to form larger structures with defined order. We here report the spontaneous and reproducible formation of ordered microstructure in solution cast films from whey protein nanofibrils. The structural features are directly connected to the nanostructure of the protein fibrils, which is itself determined by the molecular structure of the building blocks. Hence, a hierarchical assembly process ranging over more than six orders of magnitude in size is described. The fibril length distribution is found to be the main determinant of the microstructure and the assembly process originates in restricted capillary flow induced by the solvent evaporation. We demonstrate that the structural features can be switched on and off by controlling the length distribution or the evaporation rate without losing the functional properties of the protein nanofibrils.
Collapse
Affiliation(s)
- Ayaka Kamada
- Department of Chemistry, KTH Royal Institute of Technology, Teknikringen 30, SE-100 44, Stockholm, Sweden.
| | - Anja Herneke
- Department of Molecular Sciences, SLU, Swedish University of Agricultural Sciences, BioCentrum, Almas allé 5, SE-756 61, Uppsala, Sweden
| | - Patricia Lopez-Sanchez
- Department of Molecular Sciences, SLU, Swedish University of Agricultural Sciences, BioCentrum, Almas allé 5, SE-756 61, Uppsala, Sweden
| | - Constantin Harder
- Deutsches Elektronen-Synchrotron, Notkestr. 85, D-22607 Hamburg, Germany
- Lehrstuhl für Funktionelle Materialien, Physik-Department, Technische Universität München, James-Franck-Str. 1, D-85748 Garching, Germany
| | - Eirini Ornithopoulou
- Department of Chemistry, KTH Royal Institute of Technology, Teknikringen 30, SE-100 44, Stockholm, Sweden.
| | - Qiong Wu
- Department of Fibre and Polymer Technology, KTH Royal Institute of Technology, Teknikringen 56-58, SE-100 44, Stockholm, Sweden
| | - Xinfeng Wei
- Department of Fibre and Polymer Technology, KTH Royal Institute of Technology, Teknikringen 56-58, SE-100 44, Stockholm, Sweden
| | | | - Peter Müller-Buschbaum
- Heinz Maier-Leibniz Zentrum (MLZ), Technische Universität München, Lichtenbergstraße. 1, D-85748 Garching, Germany
- Lehrstuhl für Funktionelle Materialien, Physik-Department, Technische Universität München, James-Franck-Str. 1, D-85748 Garching, Germany
| | - Stephan V Roth
- Deutsches Elektronen-Synchrotron, Notkestr. 85, D-22607 Hamburg, Germany
- Department of Fibre and Polymer Technology, KTH Royal Institute of Technology, Teknikringen 56-58, SE-100 44, Stockholm, Sweden
| | - Mikael S Hedenqvist
- Department of Fibre and Polymer Technology, KTH Royal Institute of Technology, Teknikringen 56-58, SE-100 44, Stockholm, Sweden
| | - Maud Langton
- Department of Molecular Sciences, SLU, Swedish University of Agricultural Sciences, BioCentrum, Almas allé 5, SE-756 61, Uppsala, Sweden
| | - Christofer Lendel
- Department of Chemistry, KTH Royal Institute of Technology, Teknikringen 30, SE-100 44, Stockholm, Sweden.
| |
Collapse
|
8
|
Archer NS, Cochet-Broch M, Mihnea M, Garrido-Bañuelos G, Lopez-Sanchez P, Lundin L, Frank D. Sodium Reduction in Bouillon: Targeting a Food Staple to Reduce Hypertension in Sub-saharan Africa. Front Nutr 2022; 9:746018. [PMID: 35187028 PMCID: PMC8847432 DOI: 10.3389/fnut.2022.746018] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2021] [Accepted: 01/10/2022] [Indexed: 12/13/2022] Open
Abstract
Bouillon cubes are a staple ingredient used in Sub-saharan African countries providing flavor enhancement to savory foods. Bouillon has been identified as a vehicle for fortification to overcome micronutrient deficiencies in Sub-saharan Africa. However, bouillon has a high sodium content (and in addition with other foods) contributes to dietary sodium intake above recommended guidelines. High dietary sodium intake is a key risk factor for hypertension and cardiovascular disease (CVD). Africa has the highest rates of hypertension and CVD globally with nearly half the adult population above 25 years affected. This review presents current state of research on sodium reduction strategies in bouillon. The key challenge is to reduce sodium levels while maintaining optimal flavor at the lowest possible production cost to ensure bouillon continues to be affordable in Sub-saharan Africa. To produce lower sodium bouillon with acceptable flavor at low cost will likely involve multiple sodium reduction strategies; direct reduction in sodium, sodium replacement and saltiness boosting flavor technologies. Efforts to reduce the sodium content of bouillon in Sub-saharan Africa is a worthwhile strategy to: (i) lower the overall sodium consumption across the population, and (ii) deliver population-wide health benefits in a region with high rates of hypertension and CVD.
Collapse
Affiliation(s)
- Nicholas S. Archer
- Commonwealth Scientific and Industrial Research Organisation (CSIRO) Agriculture and Food, Sydney, NSW, Australia
- *Correspondence: Nicholas S. Archer
| | - Maeva Cochet-Broch
- Commonwealth Scientific and Industrial Research Organisation (CSIRO) Agriculture and Food, Sydney, NSW, Australia
| | - Mihaela Mihnea
- RISE Research Institutes of Sweden, Agriculture and Food, Gothenburg, Sweden
| | | | | | - Leif Lundin
- Commonwealth Scientific and Industrial Research Organisation (CSIRO) Agriculture and Food, Melbourne, VIC, Australia
| | - Damian Frank
- Commonwealth Scientific and Industrial Research Organisation (CSIRO) Agriculture and Food, Sydney, NSW, Australia
| |
Collapse
|
9
|
Lopez-Sanchez P, Assifaoui A, Cousin F, Moser J, Bonilla MR, Ström A. Impact of Glucose on the Nanostructure and Mechanical Properties of Calcium-Alginate Hydrogels. Gels 2022; 8:gels8020071. [PMID: 35200453 PMCID: PMC8871698 DOI: 10.3390/gels8020071] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2021] [Revised: 01/17/2022] [Accepted: 01/18/2022] [Indexed: 02/01/2023] Open
Abstract
Alginate is a polysaccharide obtained from brown seaweed that is widely used in food, pharmaceutical, and biotechnological applications due to its versatility as a viscosifier and gelling agent. Here, we investigated the influence of the addition of glucose on the structure and mechanical properties of alginate solutions and calcium-alginate hydrogels produced by internal gelation through crosslinking with Ca2+. Using 1H low-field nuclear magnetic resonance (NMR) and small angle neutron scattering (SANS), we showed that alginate solutions at 1 wt % present structural heterogeneities at local scale whose size increases with glucose concentration (15–45 wt %). Remarkably, the molecular conformation of alginate in the gels obtained from internal gelation by Ca2+ crosslinking is similar to that found in solution. The mechanical properties of the gels evidence an increase in gel strength and elasticity upon the addition of glucose. The fitting of mechanical properties to a poroelastic model shows that structural changes within solutions prior to gelation and the increase in solvent viscosity contribute to the gel strength. The nanostructure of the gels (at local scale, i.e., up to few hundreds of Å) remains unaltered by the presence of glucose up to 30 wt %. At 45 wt %, the permeability obtained by the poroelastic model decreases, and the Young’s modulus increases. We suggest that macro (rather than micro) structural changes lead to this behavior due to the creation of a network of denser zones of chains at 45 wt % glucose. Our study paves the way for the design of calcium-alginate hydrogels with controlled structure for food and pharmaceutical applications in which interactions with glucose are of relevance.
Collapse
Affiliation(s)
- Patricia Lopez-Sanchez
- Department of Chemistry and Chemical Engineering, Chalmers University of Technology, 412 96 Gothenburg, Sweden;
- Correspondence:
| | - Ali Assifaoui
- Unité Mixte de Recherche Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche-Comté (UBFC), UMR PAM A 02.102, 21000 Dijon, France;
| | - Fabrice Cousin
- Laboratoire Léon Brillouin, Université Paris-Saclay, UMR 12, CEA-CNRS, 91191 Gif Sur Yvette, France;
| | - Josefine Moser
- Department Bioeconomy and Health, Research Institutes of Sweden RISE, 412 76 Gothenburg, Sweden;
| | | | - Anna Ström
- Department of Chemistry and Chemical Engineering, Chalmers University of Technology, 412 96 Gothenburg, Sweden;
| |
Collapse
|
10
|
Malafronte L, Yilmaz-Turan S, Krona A, Martinez-Sanz M, Vilaplana F, Lopez-Sanchez P. Macroalgae suspensions prepared by physical treatments: Effect of polysaccharide composition and microstructure on the rheological properties. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106989] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
|
11
|
Abitbol T, Mijlkovic A, Malafronte L, Stevanic JS, Larsson PT, Lopez-Sanchez P. Cellulose nanocrystal/low methoxyl pectin gels produced by internal ionotropic gelation. Carbohydr Polym 2021; 260:117345. [PMID: 33712116 DOI: 10.1016/j.carbpol.2020.117345] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2020] [Revised: 10/14/2020] [Accepted: 10/28/2020] [Indexed: 11/28/2022]
Abstract
The biotechnological applications of cellulose nanocrystals (CNCs) continue to grow due to their sustainable nature, impressive mechanical, rheological, and emulsifying properties, upscaled production capacity, and compatibility with other materials, such as protein and polysaccharides. In this study, hydrogels from CNCs and pectin, a plant cell wall polysaccharide broadly used in food and pharma, were produced by calcium ion-mediated internal ionotropic gelation (IG). In the absence of pectin, a minimum of 4 wt% CNC was needed to produce self-supporting gels by internal IG, whereas the addition of pectin at 0.5 wt% enabled hydrogel formation at CNC contents as low as 0.5 wt%. Experimental data indicate that CNCs and pectin interact to give robust and self-supporting hydrogels at solid contents below 2.5 %. Potential applications of these gels could be as carriers for controlled release, scaffolds for cell growth, or wherever else distinct and porous network morphologies are required.
Collapse
Affiliation(s)
| | - Ana Mijlkovic
- RISE Research Institutes of Sweden, Gothenburg, Sweden.
| | | | | | | | | |
Collapse
|
12
|
Fontes-Candia C, Lopez-Sanchez P, Ström A, Martínez JC, Salvador A, Sanz T, Trefna HD, López-Rubio A, Martínez-Sanz M. Maximizing the oil content in polysaccharide-based emulsion gels for the development of tissue mimicking phantoms. Carbohydr Polym 2021; 256:117496. [PMID: 33483023 DOI: 10.1016/j.carbpol.2020.117496] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2020] [Revised: 11/23/2020] [Accepted: 12/07/2020] [Indexed: 02/07/2023]
Abstract
Formulations based on agar and κ-carrageenan were investigated for the production of emulsion gels applicable as tissue mimicking phantoms. The effects of the polysaccharide matrix, the oil content and the presence of surfactants on the micro-/nanostructure, rheology, and mechanical and dielectric properties were investigated. Results showed a high capacity of the agar to stabilize oil droplets, producing gels with smaller (10-21 μm) and more uniform oil droplets. The addition of surfactants allowed increasing the oil content and reduced the gel strength and stiffness down to 57 % and 34 %, respectively. The permittivity and conductivity of the gels were reduced by increasing the oil content, especially in the agar gels (18.8 and 0.05 S/m, respectively), producing materials with dielectric properties similar to those of low-water content tissues. These results evidence the suitability of these polysaccharides to design a variety of tissue mimicking phantoms with a broad range of mechanical and dielectric properties.
Collapse
Affiliation(s)
- Cynthia Fontes-Candia
- Food Safety and Preservation Department, IATA-CSIC, Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Patricia Lopez-Sanchez
- Agrifood and Bioscience, RISE Research Institutes of Sweden. Frans Perssons väg 6, SE-412 76, Gothenburg, Sweden
| | - Anna Ström
- Applied Chemistry, Chemistry and Chemical Engineering, Chalmers University of Technology, Gothenburg, Sweden
| | - Juan Carlos Martínez
- ALBA Synchrotron Light Facility, Carrer de la Llum 2-26, 08290, Cerdanyola del Vallés, Barcelona, Spain
| | - Ana Salvador
- Food Safety and Preservation Department, IATA-CSIC, Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Teresa Sanz
- Food Safety and Preservation Department, IATA-CSIC, Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Hana Dobsicek Trefna
- Signal Processing and Biomedical Engineering, Department of Electrical Engineering, Chalmers University of Technology, Sweden
| | - Amparo López-Rubio
- Food Safety and Preservation Department, IATA-CSIC, Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Marta Martínez-Sanz
- Food Safety and Preservation Department, IATA-CSIC, Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain.
| |
Collapse
|
13
|
Martínez-Sanz M, Garrido-Fernández A, Mijlkovic A, Krona A, Martínez-Abad A, Coll-Marqués JM, López-Rubio A, Lopez-Sanchez P. Composition and rheological properties of microalgae suspensions: Impact of ultrasound processing. ALGAL RES 2020. [DOI: 10.1016/j.algal.2020.101960] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
|
14
|
Martínez-Sanz M, Larsson E, Filli KB, Loupiac C, Assifaoui A, López-Rubio A, Lopez-Sanchez P. Nano-/microstructure of extruded Spirulina/starch foams in relation to their textural properties. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105697] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
|
15
|
Fontes-Candia C, Ström A, Lopez-Sanchez P, López-Rubio A, Martínez-Sanz M. Rheological and structural characterization of carrageenan emulsion gels. ALGAL RES 2020. [DOI: 10.1016/j.algal.2020.101873] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
|
16
|
Martínez-Sanz M, Ström A, Lopez-Sanchez P, Knutsen SH, Ballance S, Zobel HK, Sokolova A, Gilbert EP, López-Rubio A. Advanced structural characterisation of agar-based hydrogels: Rheological and small angle scattering studies. Carbohydr Polym 2020; 236:115655. [DOI: 10.1016/j.carbpol.2019.115655] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2019] [Revised: 11/20/2019] [Accepted: 11/20/2019] [Indexed: 02/06/2023]
|
17
|
Liu Z, Lin D, Lopez-Sanchez P, Yang X. Characterizations of bacterial cellulose nanofibers reinforced edible films based on konjac glucomannan. Int J Biol Macromol 2020; 145:634-645. [DOI: 10.1016/j.ijbiomac.2019.12.109] [Citation(s) in RCA: 56] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2019] [Revised: 11/27/2019] [Accepted: 12/14/2019] [Indexed: 11/29/2022]
|
18
|
Lopez-Sanchez P, Martinez-Sanz M, Bonilla M, Sonni F, Gilbert E, Gidley M. Nanostructure and poroviscoelasticity in cell wall materials from onion, carrot and apple: Roles of pectin. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105253] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
|
19
|
Ben Tobin A, Mihnea M, Hildenbrand M, Miljkovic A, Garrido-Bañuelos G, Xanthakis E, Lopez-Sanchez P. Bolus rheology and ease of swallowing of particulated semi-solid foods as evaluated by an elderly panel. Food Funct 2020; 11:8648-8658. [DOI: 10.1039/d0fo01728k] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Preparation of a bolus is a complex process with both food comminution and degree of lubrication with saliva playing an important role in a safe swallow.
Collapse
Affiliation(s)
- Aarti Ben Tobin
- Agriculture and Food
- CSIRO Commonwealth Scientific and Industrial Research Organisation
- Brisbane
- Australia
| | - Mihaela Mihnea
- Agriculture and Food
- Bioeconomy and Health
- RISE Research Institutes of Sweden
- Gothenburg
- Sweden
| | - Marie Hildenbrand
- Agriculture and Food
- Bioeconomy and Health
- RISE Research Institutes of Sweden
- Gothenburg
- Sweden
| | - Ana Miljkovic
- Agriculture and Food
- Bioeconomy and Health
- RISE Research Institutes of Sweden
- Gothenburg
- Sweden
| | | | - Epameinondas Xanthakis
- Agriculture and Food
- Bioeconomy and Health
- RISE Research Institutes of Sweden
- Gothenburg
- Sweden
| | - Patricia Lopez-Sanchez
- Agriculture and Food
- Bioeconomy and Health
- RISE Research Institutes of Sweden
- Gothenburg
- Sweden
| |
Collapse
|
20
|
Mikkelsen D, Lopez-Sanchez P, Wang D, Gidley MJ. Formation of Cellulose-Based Composites with Hemicelluloses and Pectins Using Komagataeibacter Fermentation. Methods Mol Biol 2020; 2149:73-87. [PMID: 32617930 DOI: 10.1007/978-1-0716-0621-6_5] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Komagataeibacter xylinus synthesizes cellulose in an analogous fashion to plants. Through fermentation of K. xylinus in media containing cell wall polysaccharides from the hemicellulose and/or pectin families, composites with cellulose can be produced. These serve as general models for the assembly, structure, and properties of plant cell walls. By studying structure/property relationships of cellulose composites, the effects of defined hemicellulose and/or pectin polysaccharide structures can be investigated. The macroscopic nature of the composites also allows composite mechanical properties to be characterized.The method for producing cellulose-based composites involves reviving and then culturing K. xylinus in the presence of desired hemicelluloses and/or pectins. Different conditions are required for construction of hemicellulose- and pectin-containing composites. Fermentation results in a floating mat or pellicle of cellulose-based composite that can be recovered, washed, and then studied under hydrated conditions without any need for intermediate drying.
Collapse
Affiliation(s)
- Deirdre Mikkelsen
- ARC Centre of Excellence in Plant Cell Walls, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD, Australia
| | - Patricia Lopez-Sanchez
- ARC Centre of Excellence in Plant Cell Walls, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD, Australia.,Product Design, Agrifood, Bioeconomy and Health, RISE Research Institutes of Sweden, Gothenburg, Sweden
| | - Dongjie Wang
- ARC Centre of Excellence in Plant Cell Walls, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD, Australia.,College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, TEDA, Tianjin, China
| | - Michael J Gidley
- ARC Centre of Excellence in Plant Cell Walls, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD, Australia.
| |
Collapse
|
21
|
Liu D, Lopez-Sanchez P, Gidley MJ. Cellular barriers in apple tissue regulate polyphenol release under different food processing and in vitro digestion conditions. Food Funct 2019; 10:3008-3017. [PMID: 31086865 DOI: 10.1039/c8fo02528b] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Polyphenol released from food matrices is the first stage for their potential beneficial effects on human health. To better understand how natural barriers such as plant cell membranes and cell walls modulate polyphenol release, the major phenolic compounds within cells in apple pieces were directly localized, and their release under different thermal processing and acidic digestion conditions measured. The plasma membrane was found to be more thermally stable than the tonoplast, with membrane disruption occurring above 60 °C after processing for more than 10 min, acting as an efficient trigger for increased polyphenol release from 15% to more than 50%. Confocal microscopy of phenolic compounds in apple cells after thermal processing showed a clear relocation from uniform distribution in vacuoles to localization around cell walls, suggesting that the non-released polyphenols were cell wall associated. No additional polyphenols were released as a result of acidic conditions (pH 2-5) likely to be encountered in the stomach. Processing (thermal, pH) promoted polyphenol release by disrupting intracellular barriers, thus increasing the contact with cell walls and modulating bioaccessibility by controlling the interactions between cell walls and polyphenols.
Collapse
Affiliation(s)
- Dongjie Liu
- Key Laboratory of Plant Cell Walls & Plant Resistance, Molecular Analysis & Genetic Improvement Center, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, 510650, China
| | | | | |
Collapse
|
22
|
Lin D, Lopez-Sanchez P, Gidley MJ. Interactions of arabinogalactans with bacterial cellulose during its synthesis: Structure and physical properties. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.06.010] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
23
|
Liu D, Lopez-Sanchez P, Martinez-Sanz M, Gilbert EP, Gidley MJ. Adsorption isotherm studies on the interaction between polyphenols and apple cell walls: Effects of variety, heating and drying. Food Chem 2019; 282:58-66. [DOI: 10.1016/j.foodchem.2018.12.098] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2018] [Revised: 12/15/2018] [Accepted: 12/19/2018] [Indexed: 01/29/2023]
|
24
|
Marciani L, Lopez-Sanchez P, Pettersson S, Hoad C, Abrehart N, Ahnoff M, Ström A. Alginate and HM-pectin in sports-drink give rise to intra-gastric gelation in vivo. Food Funct 2019; 10:7892-7899. [DOI: 10.1039/c9fo01617a] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
A polysaccharide drink containing 14% maltodextrin/fructose shows in vivo gelling behaviour as evidenced by magnetic resonance imaging.
Collapse
Affiliation(s)
- Luca Marciani
- Nottingham Digestive Diseases Centre and NIHR Nottingham Biomedical Research Centre
- Nottingham University Hospitals NHS Trust and the University of Nottingham
- Nottingham
- UK
- Sir Peter Mansfield Imaging Centre
| | | | - Stefan Pettersson
- Center for Health and Performance
- Department of Food and Nutrition
- and Sport Science
- University of Gothenburg
- Sweden
| | - Caroline Hoad
- Nottingham Digestive Diseases Centre and NIHR Nottingham Biomedical Research Centre
- Nottingham University Hospitals NHS Trust and the University of Nottingham
- Nottingham
- UK
- Sir Peter Mansfield Imaging Centre
| | - Nichola Abrehart
- Nottingham Digestive Diseases Centre and NIHR Nottingham Biomedical Research Centre
- Nottingham University Hospitals NHS Trust and the University of Nottingham
- Nottingham
- UK
- Sir Peter Mansfield Imaging Centre
| | | | - Anna Ström
- Applied Chemistry
- Chemistry and Chemical Engineering
- Chalmers University of Technology
- Gothenburg
- Sweden
| |
Collapse
|
25
|
Lopez-Sanchez P, Fredriksson N, Larsson A, Altskär A, Ström A. High sugar content impacts microstructure, mechanics and release of calcium-alginate gels. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.05.029] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
|
26
|
Chen SQ, Lopez-Sanchez P, Wang D, Mikkelsen D, Gidley MJ. Mechanical properties of bacterial cellulose synthesised by diverse strains of the genus Komagataeibacter. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.02.031] [Citation(s) in RCA: 58] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
27
|
Lin D, Lopez-Sanchez P, Selway N, Gidley MJ. Viscoelastic properties of pectin/cellulose composites studied by QCM-D and oscillatory shear rheology. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.12.019] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
28
|
Dolan GK, Yakubov GE, Bonilla MR, Lopez-Sanchez P, Stokes JR. Friction, lubrication, and in situ mechanics of poroelastic cellulose hydrogels. Soft Matter 2017; 13:3592-3601. [PMID: 28443922 DOI: 10.1039/c6sm02709a] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
The tribology between biphasic materials is challenging to predict and interpret due to the interrelationship between mechanical properties, microstructure and movement of the fluid phase contained within. A new approach is presented to deconvolute these effects for cellulose hydrogels, which have a fibrous network that is akin to the microstructure of articular cartilage and plant cell walls. This is achieved by developing a tribo-rheological technique that uniquely incorporates in situ mechanical characterisation (compression-relaxation and small amplitude oscillatory shear) immediately prior to measuring the tribological response between pairs of hydrogels. A radial pressure gradient is generated upon compression-relaxation of the poroelastic hydrogels that results in a non-uniform film thickness at the interface between them. Simulations of this process show that contact between gels occurs in an outer annulus region. Accounting for the predicted contact area between hydrogels varying in cellulose density and pectin solution viscosity causes measured tribology data to collapse onto a single curve; the apparent static friction between hydrogel tribopairs increases with the storage modulus of the hydrogels according to a power law with exponent 0.67. The method is used to compare the influence of plant cell wall polysaccharides, xyloglucan and arabinoxylan, on the interactive forces between cellulose fibres; xyloglucan is found to reduce the static friction between the hydrogels while arabinoxylan had no significant effect. The methodologies presented should provide a new framework for studying the friction between gels and other biphasic soft materials and polymeric surface films.
Collapse
Affiliation(s)
- G K Dolan
- School of Chemical Engineering, The University of Queensland, Brisbane 4072, Australia. and Australian Research Council Centre of Excellence in Plant Cell Walls, The University of Queensland, Brisbane 4072, Australia
| | - G E Yakubov
- School of Chemical Engineering, The University of Queensland, Brisbane 4072, Australia. and Australian Research Council Centre of Excellence in Plant Cell Walls, The University of Queensland, Brisbane 4072, Australia
| | - M R Bonilla
- School of Chemical Engineering, The University of Queensland, Brisbane 4072, Australia. and Australian Research Council Centre of Excellence in Plant Cell Walls, The University of Queensland, Brisbane 4072, Australia
| | - P Lopez-Sanchez
- Australian Research Council Centre of Excellence in Plant Cell Walls, The University of Queensland, Brisbane 4072, Australia
| | - J R Stokes
- School of Chemical Engineering, The University of Queensland, Brisbane 4072, Australia. and Australian Research Council Centre of Excellence in Plant Cell Walls, The University of Queensland, Brisbane 4072, Australia
| |
Collapse
|
29
|
Liu D, Martinez-Sanz M, Lopez-Sanchez P, Gilbert EP, Gidley MJ. Adsorption behaviour of polyphenols on cellulose is affected by processing history. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.09.012] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
30
|
Lopez-Sanchez P, Martinez-Sanz M, Bonilla MR, Wang D, Walsh CT, Gilbert EP, Stokes JR, Gidley MJ. Pectin impacts cellulose fibre architecture and hydrogel mechanics in the absence of calcium. Carbohydr Polym 2016; 153:236-245. [DOI: 10.1016/j.carbpol.2016.07.113] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2016] [Revised: 07/26/2016] [Accepted: 07/27/2016] [Indexed: 10/21/2022]
|
31
|
Lopez-Sanchez P, Wang D, Zhang Z, Flanagan B, Gidley MJ. Microstructure and mechanical properties of arabinoxylan and (1,3;1,4)-β-glucan gels produced by cryo-gelation. Carbohydr Polym 2016; 151:862-870. [DOI: 10.1016/j.carbpol.2016.06.038] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2016] [Revised: 06/08/2016] [Accepted: 06/09/2016] [Indexed: 01/21/2023]
|
32
|
Lin D, Lopez-Sanchez P, Gidley MJ. Binding of arabinan or galactan during cellulose synthesis is extensive and reversible. Carbohydr Polym 2015; 126:108-21. [DOI: 10.1016/j.carbpol.2015.03.048] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2015] [Revised: 03/05/2015] [Accepted: 03/06/2015] [Indexed: 02/05/2023]
|
33
|
Lopez-Sanchez P, Schuster E, Wang D, Gidley MJ, Strom A. Diffusion of macromolecules in self-assembled cellulose/hemicellulose hydrogels. Soft Matter 2015; 11:4002-10. [PMID: 25898947 DOI: 10.1039/c5sm00103j] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/13/2023]
Abstract
Cellulose hydrogels are extensively applied in many biotechnological fields and are also used as models for plant cell walls. We synthesised model cellulosic hydrogels containing hemicelluloses, as a biomimetic of plant cell walls, in order to study the role of hemicelluloses on their mass transport properties. Microbial cellulose is able to self-assemble into composites when hemicelluloses, such as xyloglucan and arabinoxylan, are present in the incubation media, leading to hydrogels with different nano and microstructures. We investigated the diffusivities of a series of fluorescently labelled dextrans, of different molecular weight, and proteins, including a plant pectin methyl esterase (PME), using fluorescence recovery after photobleaching (FRAP). The presence of xyloglucan, known to be able to crosslink cellulose fibres, confirmed by scanning electron microscopy (SEM) and (13)C NMR, reduced mobility of macromolecules of molecular weight higher than 10 kDa, reflected in lower diffusion coefficients. Furthermore PME diffusion was reduced in composites containing xyloglucan, despite the lack of a particular binding motif in PME for this polysaccharide, suggesting possible non-specific interactions between PME and this hemicellulose. In contrast, hydrogels containing arabinoxylan coating cellulose fibres showed enhanced diffusivity of the molecules studied. The different diffusivities were related to the architectural features found in the composites as a function of polysaccharide composition. Our results show the effect of model hemicelluloses in the mass transport properties of cellulose networks in highly hydrated environments relevant to understanding the role of hemicelluloses in the permeability of plant cell walls and aiding design of plant based materials with tailored properties.
Collapse
Affiliation(s)
- Patricia Lopez-Sanchez
- ARC Centre of Excellence in Plant Cell Walls, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, 4072, Australia. au
| | | | | | | | | |
Collapse
|
34
|
Portoles J, Janeiro D, Garcia-Menendez E, Tornero F, Lopez-Sanchez P, Fernández JN, Castellano I, Fernández-Perpen A, Rivera M, Selgas R. FP595ON THE VIEW OF CLINICAL OUTCOMES, SHOULD WE OFFER PD FOR ELDERLY PATIENTS? Nephrol Dial Transplant 2015. [DOI: 10.1093/ndt/gfv180.47] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
|
35
|
Lopez-Sanchez P, Cersosimo J, Wang D, Flanagan B, Stokes JR, Gidley MJ. Poroelastic mechanical effects of hemicelluloses on cellulosic hydrogels under compression. PLoS One 2015; 10:e0122132. [PMID: 25794048 PMCID: PMC4368770 DOI: 10.1371/journal.pone.0122132] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2014] [Accepted: 02/07/2015] [Indexed: 11/19/2022] Open
Abstract
Hemicelluloses exhibit a range of interactions with cellulose, the mechanical consequences of which in plant cell walls are incompletely understood. We report the mechanical properties of cell wall analogues based on cellulose hydrogels to elucidate the contribution of xyloglucan or arabinoxylan as examples of two hemicelluloses displaying different interactions with cellulose. We subjected the hydrogels to mechanical pressures to emulate the compressive stresses experienced by cell walls in planta. Our results revealed that the presence of either hemicellulose increased the resistance to compression at fast strain rates. However, at slow strain rates, only xyloglucan increased composite strength. This behaviour could be explained considering the microstructure and the flow of water through the composites confirming their poroelastic nature. In contrast, small deformation oscillatory rheology showed that only xyloglucan decreased the elastic moduli. These results provide evidence for contrasting roles of different hemicelluloses in plant cell wall mechanics and man-made cellulose-based composite materials.
Collapse
Affiliation(s)
- Patricia Lopez-Sanchez
- Australian Research Centre, Centre of Excellence in Plant Cell Walls, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Australia
| | - Julie Cersosimo
- Australian Research Centre, Centre of Excellence in Plant Cell Walls, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Australia
| | - Dongjie Wang
- Australian Research Centre, Centre of Excellence in Plant Cell Walls, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Australia
| | - Bernadine Flanagan
- Australian Research Centre, Centre of Excellence in Plant Cell Walls, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Australia
| | - Jason R. Stokes
- Australian Research Centre, Centre of Excellence in Plant Cell Walls, School of Chemical Engineering, The University of Queensland, Brisbane, Australia
| | - Michael J. Gidley
- Australian Research Centre, Centre of Excellence in Plant Cell Walls, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Australia
| |
Collapse
|
36
|
Lopez-Sanchez P, Martínez-Sesmero JM, Rubio Salvador AR, García Palomo M, Moya-Gomez P. PS-022 Polypharmacy and drug-drug interactions in adults with human immunodeficiency virus infection. Eur J Hosp Pharm 2015. [DOI: 10.1136/ejhpharm-2015-000639.348] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022] Open
|
37
|
Lin D, Li R, Lopez-Sanchez P, Li Z. Physical properties of bacterial cellulose aqueous suspensions treated by high pressure homogenizer. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.10.019] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
38
|
Lopez-Sanchez P, de Vos R, Jonker H, Mumm R, Hall R, Bialek L, Leenman R, Strassburg K, Vreeken R, Hankemeier T, Schumm S, van Duynhoven J. Comprehensive metabolomics to evaluate the impact of industrial processing on the phytochemical composition of vegetable purees. Food Chem 2015; 168:348-55. [DOI: 10.1016/j.foodchem.2014.07.076] [Citation(s) in RCA: 53] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2014] [Revised: 07/11/2014] [Accepted: 07/14/2014] [Indexed: 11/28/2022]
|
39
|
Lopez-Sanchez P, Rincon M, Wang D, Brulhart S, Stokes JR, Gidley MJ. Micromechanics and Poroelasticity of Hydrated Cellulose Networks. Biomacromolecules 2014; 15:2274-84. [DOI: 10.1021/bm500405h] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- P. Lopez-Sanchez
- ARC Centre of Excellence in Plant Cell Walls,
Centre for Nutrition
and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, and ‡ARC Centre of
Excellence in Plant Cell Walls, School of Chemical Engineering, The University of Queensland, Brisbane, 4072, Australia
| | - Mauricio Rincon
- ARC Centre of Excellence in Plant Cell Walls,
Centre for Nutrition
and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, and ‡ARC Centre of
Excellence in Plant Cell Walls, School of Chemical Engineering, The University of Queensland, Brisbane, 4072, Australia
| | - D. Wang
- ARC Centre of Excellence in Plant Cell Walls,
Centre for Nutrition
and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, and ‡ARC Centre of
Excellence in Plant Cell Walls, School of Chemical Engineering, The University of Queensland, Brisbane, 4072, Australia
| | - S. Brulhart
- ARC Centre of Excellence in Plant Cell Walls,
Centre for Nutrition
and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, and ‡ARC Centre of
Excellence in Plant Cell Walls, School of Chemical Engineering, The University of Queensland, Brisbane, 4072, Australia
| | - J. R. Stokes
- ARC Centre of Excellence in Plant Cell Walls,
Centre for Nutrition
and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, and ‡ARC Centre of
Excellence in Plant Cell Walls, School of Chemical Engineering, The University of Queensland, Brisbane, 4072, Australia
| | - M. J. Gidley
- ARC Centre of Excellence in Plant Cell Walls,
Centre for Nutrition
and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, and ‡ARC Centre of
Excellence in Plant Cell Walls, School of Chemical Engineering, The University of Queensland, Brisbane, 4072, Australia
| |
Collapse
|
40
|
Lin D, Lopez-Sanchez P, Li R, Li Z. Production of bacterial cellulose by Gluconacetobacter hansenii CGMCC 3917 using only waste beer yeast as nutrient source. Bioresour Technol 2014; 151:113-9. [PMID: 24212131 DOI: 10.1016/j.biortech.2013.10.052] [Citation(s) in RCA: 80] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/23/2013] [Revised: 10/14/2013] [Accepted: 10/15/2013] [Indexed: 05/11/2023]
Abstract
In order to improve the use of waste beer yeast (WBY) for bacterial cellulose production by Gluconacetobacter hansenii CGMCC 3917, a two-step pre-treatment was designed. First WBY was treated by 4 methods: 0.1M NaOH treatment, high speed homogenizer, ultrasonication and microwave treatment followed by hydrolysis (121°C, 20 min) under mild acid condition (pH 2). The optimal pre-treatment conditions were evaluated by the reducing sugar yield after hydrolysis. 15% WBY treated by ultrasonication for 40 min had the highest reducing sugar yield (29.19%), followed by NaOH treatment (28.98%), high speed homogenizer (13.33%) and microwaves (13.01%). Treated WBY hydrolysates were directly supplied as only nutrient source for BC production. A sugar concentration of 3% WBY hydrolysates treated by ultrasonication gave the highest BC yield (7.02 g/L), almost 6 times as that from untreated WBY (1.21 g/L). Furthermore, the properties of the BC were as good as those obtained from the conventional chemical media.
Collapse
Affiliation(s)
- Dehui Lin
- College of Food Science and Engineering, Northwest A&F University, No. 28 Xinong Road, 712100 Yangling, Shaanxi, China.
| | | | | | | |
Collapse
|
41
|
Svelander CA, Lopez-Sanchez P, Pudney PDA, Schumm S, Alminger MAG. High pressure homogenization increases the in vitro bioaccessibility of α- and β-carotene in carrot emulsions but not of lycopene in tomato emulsions. J Food Sci 2012; 76:H215-25. [PMID: 22416706 DOI: 10.1111/j.1750-3841.2011.02418.x] [Citation(s) in RCA: 73] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
UNLABELLED The correlation between food microstructure and in vitro bioaccessibility of carotenes was evaluated for tomato and carrot emulsions (5% olive oil) subjected to high pressure homogenization (HPH) at varying degrees of intensity. The aim was to investigate whether additional mechanical disruption of the food matrix could be utilized to further increase the carotene bioaccessibility of an already pre-processed material. The carotene bioaccessibility of the samples was measured after simulated in vitro digestion, carotene release to the oil phase was estimated by Confocal Raman spectroscopy and, to measure active uptake of carotenes, Caco-2 cells were incubated with the digesta of selected samples. HPH did not notably affect the retention of carotenes or ascorbic acid but significantly increased both the release and micellar incorporation of α- and β-carotene in carrot emulsions 1.5- to 1.6-fold. On the other hand, in vitro bioaccessibility of lycopene from tomato was not increased by HPH under any of the conditions investigated. Instead, the results suggested that lycopene bioaccessibility was limited by a combination of the low solubility of lycopene in dietary lipids and entrapment in the cellular network. Carotene uptake by Caco-2 cells appeared to be mainly dependent upon the carotene concentration of the digesta, but cis-trans isomerization had a significant impact on the micellarization efficiency of carotenes. We therefore conclude that HPH is an interesting option for increasing the bioaccessibility of carotenes from fruits and vegetables while maintaining a high nutrient content, but that the results will depend on both food source and type of carotene. PRACTICAL APPLICATION A better understanding of the correlation between the processing of fruits and vegetables, microstructure and nutrient bioaccessibility can be directly applied in the production of food products with an increased nutritional value.
Collapse
Affiliation(s)
- Cecilia A Svelander
- Chalmers Univ. of Technology, Dept. of Chemical and Biological Engineering, Food Science, 412 96 Göteborg, Sweden.
| | | | | | | | | |
Collapse
|
42
|
Liu J, Liu J, Liu Y, Xu Y, Zhao X, Qian J, Sun B, Xing C, Kanda R, Hamada C, Nakano T, Wakabayashi K, Io H, Horikoshi S, Tomino Y, Ishimatsu N, Miyamoto T, Morimoto H, Nakamata J, Baba R, Kanegae K, Serino R, Kabashima N, Otsuji Y, Doi Y, Tamura M, Nakamata J, Morimoto H, Baba R, Ishimatsu N, Miyamoto T, Kanegae K, Serino R, Kabashima N, Otsuji Y, Doi Y, Tamura M, Kusumoto T, Fukami K, Yamagishi SI, Ueda S, Kaida Y, Hazama T, Nakayama Y, Ando R, Obara N, Okuda S, Tamura M, Matsumoto M, Miyamoto T, Kanegae K, Furuno Y, Serino R, Kabashima N, Otsuji Y, Bang-Gee H, Mazzotta L, Rosati A, Carlini A, Henriques VT, Zangiacomi Martinez E, Divino-Filho JC, Pecoits-Filho R, Cardeal Da Costa JA, Henriques VT, Henriques VT, Gama Axelsson T, Lindholm B, Carrero JJ, Heimburger O, Stenvinkel P, Qureshi AR, Akazawa M, Uno T, Kanda E, Maeda Y, Aktsiali M, Aktsiali M, Antonopoulou S, Tsiolaki K, Bakirtzi N, Patrinou A, Georgopoulou M, Liaveri P, Afentakis N, Tsirpanlis G, Hasegawa T, Nishiwaki H, Hirose M, Komukai D, Tayama H, Koiwa F, Yoshimura A, Lui SL, Lui S, Yung S, Tang C, Ng F, Lo WK, Chan TM, Koo HM, Doh FM, Yoo DE, Oh HJ, Yoo TH, Choi KH, Kang SW, Han DS, Han SH, Fernandes N, Fernandes N, Bastos MG, Gianotti Franco MR, Chaoubah A, Gloria Lima MD, Pecoits-Filho R, Divino-Filho JC, Qureshi AR, Kang S, Do J, Cho K, Park J, Yoon K, Chen JB, Cheng BC, Chen TC, Su YJ, Wu CH, Park Y, Jeon J, Tsikeloudi M, Pateinakis P, Patsatsi K, Manou E, Sotiriadis D, Tsakiris D, Teixeira L, Rodrigues A, Carvalho MJ, Cabrita A, Mendonca D, Kang S, Do J, Park J, Cho K, Yoon K, Bruschi M, Candiano G, Santucci L, Luzio S, Cannavo R, Ghiggeri GM, Verrina E, Varadarajan Y, Raju B, Cho KH, Do J, Kang S, Park JW, Yoon KW, Kim TW, Kimmel M, Braun N, Latus J, Alscher MD, Struijk D, Van Esch S, Krediet RT, Fernandes N, Van den Beukel T, Hoekstra T, Tirapani L, De Andrade Bastos K, Pecoits-Filho R, Qureshi AR, Bastos M, Dekker F, Divino-Filho JC, Yasuhisa T, Kanai H, Harada K, Kawai Y, Sugiyama H, Ito Y, Tsuruya K, Yoshida H, Maruyama H, Goto S, Nakayama M, Nakamoto H, Morinaga H, Matsuo S, Makino H, DI Gioia MC, Gallar P, Laso N, Rodriguez I, Cobo G, Oliet A, Hynostroza J, Herrero JC, Mon C, Ortiz M, Vigil A, Tomo T, Portoles J, Uta S, Uta S, Tato AM, Lopez-Sanchez P, Rivera M, Rodriguez-Pena R, Del Peso G, Ortega M, Felipe C, Tsampikaki E, Aperis G, Kaikis A, Paliouras C, Karvouniaris N, Maragaki M, Alivanis P, Kortus-Gotze B, Hoferhusch T, Hoyer J, Martino F, Kaushik M, Rodighiero MP, Creapldi C, Ronco C, Lacquaniti A, Lacquaniti A, Donato V, Fazio MR, Lucisano S, Cernaro V, Lupica R, Buemi M, Aloisi C, Uno T, Akazawa M, Kanda E, Maeda Y, Bavbek Ruzgaresen N, Secilmis S, Yilmaz H, Akcay A, Duranay M, Akalin N, Akalin N, Altiparmak MR, Trabulus S, Yalin AS, Ataman R, Serdengecti K, Schneider K, Bator B, Niko B, Braun N, Peter F, Ulmer C, Joerg L, Martin K, Dagmar B, German O, Fabian R, Juergen D, Stephan S, Dominik A, Latus J, Latus J, Ulmer C, Fritz P, Rettenmaier B, Hirschburger S, Segerer S, Biegger D, Lang T, Ott G, Kimmel M, Alscher MD, Braun N, Habib M, Korte M, Hagen M, Dor F, Betjes M, Habib M, Hagen M, Korte M, Zietse R, Dor F, Betjes M, Latus J, Latus J, Ulmer C, Fritz P, Rettenmaier B, Biegger D, Lang T, Ott G, Scharpf C, Kimmel M, Alscher MD, Braun N, Habib M, Korte M, Zietse R, Betjes M, Chang TI, Shin DH, Oh HJ, Kang SW, Han DS, Yoo TH, Han SH, Choi HY, Lee YK, Kim BS, Han SH, Yoo TH, Park HC, Lee HY, Horimoto N, Tuji K, Kitamura S, Sugiyama H, Makino H, Isshiki R, Isshiki R, Iwagami M, Tsutsumi D, Mochida Y, Ishioka K, Oka M, Maesato K, Moriya H, Ohtake T, Hidaka S, Kobayashi S, Higuchi C, Tanihata Y, Ishii M, Sugimoto H, Sato N, Kyono A, Ogawa T, Nishimura H, Otsuka K, Cho KH, Do JY, Kang S, Park JW, Yoon KW, Kim TW, Du Halgouet C, Latifa A, Anne Sophie V, Emmanuel D, Christine R, Francois V, Grzelak T, Czyzewska-Majchrzak L, Kramkowska M, Witmanowski H, Czyzewska K, Janda K, Krzanowski M, Dumnicka P, Sulowicz W, Rroji M, Seferi S, Barbullushi M, Likaj E, Petrela E, Thereska N, Cabiddu G, Dessi E, Arceri A, Laura P, Manca E, Conti M, Cao R, Pani A, Liao CT, Vega Vega O, Mendoza de la Garza A, Correa-Rotter R, Ueda A, Nagai K, Morimoto M, Hirayama A, Owada S, Tonozuka Y, Saito C, Saito C, Yamagata K, Matsuda A, Tayama Y, Ogawa T, Iwanaga M, Noiri C, Hatano M, Kiba T, Kanozawa K, Katou H, Hasegawa H, Mitarai T, Ros-Ruiz S, Ros-Ruiz S, Fuentes-Sanchez L, Jironda-Gallegos C, Gutierrez-Vilches E, Garcia-Frias P, Hernandez-Marrero D, Kang S, Lee S, Cho K, Park J, Yoon K, Do J, Lai X, Chen W, Guo Z, Braide M, Cristina V, Popa SG, Maria M, Eugen M, Martino F, DI Loreto P, DI Loreto P, Ronco C, Rroji M, Seferi S, Barbullushi M, Petrela E, Spahia N, Likaj E, Thereska N, Sanchez Macias LO, Sanchez Macias LO, Lares Castellanos KI, Hernandez Pacheco JA, Vega Vega O, Correa Rotter R, Pedro Ventura A, Olivia S, Teixeira L, Joana V, Francisco F, Maria Joao C, Antonio C, Rodrigues AS, Atas N, Erten Y, Erten Y, Onec K, Inal S, Topal S, Akyel A, Celik B, Okyay GU, Tavil Y, Zeiler M, Monteburini T, Agostinelli RM, Marinelli R, Santarelli S, Erten Y, Erten Y, Inal S, Onec K, Atas N, Okyay GU, Yaylaci C, Sahin G, Tavil Y, Guz G, Sindel S, Pinho A, Cabrita A, Malho Guedes A, Fragoso A, Carreira H, Pinto I, Bernardo I, Leao P, Janda K, Janda K, Krzanowski M, Kusnierz-Cabala B, Dumnicka P, Krasniak A, Chowaniec E, Tabor-Ciepiela B, Sulowicz W, Turkmen K, Ozbek O, Kayrak M, Samur C, Guler I, Tonbul HZ, Rusai K, Herzog R, Kratochwill K, Kuster L, Aufricht C, Meier CM, Fliser D, Schilling MK, Klingele M, Fukasawa M, Fukasawa M, Takeda M, Kamiyama M, Song YR, Kim HJ, Kim SG, Kim JK, Noh JW, Lee YK, Yoon JW, Koo JR. Peritoneal dialysis. Nephrol Dial Transplant 2012. [DOI: 10.1093/ndt/gfs243] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
|
43
|
Van Buggenhout S, Ahrné L, Alminger M, Andrys A, Benjamin M, Bialek L, Cleaver G, Colle I, Langton M, Larqué E, Lemmens L, Löfgren A, Lopez-Sanchez P, Pérez-Llamas F, Martínez-Tomás R, Robertson J, Schalow S, Svelander C, Wellner N, Hendrickx M, Waldron K. Structural design of natural plant-based foods to promote nutritional quality. Trends Food Sci Technol 2012. [DOI: 10.1016/j.tifs.2011.10.005] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
|
44
|
|
45
|
|
46
|
Kang YS, Cha JJ, Hyun YY, Lee MH, Song HK, Cha DR, Bang K, Jeong J, Shin JH, Kang JH, Yang J, Ahn C, Kim JH, Toledo K, Merino A, GonzaLez-Burdiel L, Perez-Saez MJ, Aguera M, Ramirez R, Del Castillo D, Aljama P, Kahveci A, Tugtepe H, Asicioglu E, Nalcaci S, Birdal G, Arikan H, Koc M, Tuglular S, Kaya H, Ozener C, Kocak G, Azak A, Huddam B, Astarci HM, Can M, Duranay M, Tayama Y, Hasegawa H, Takayanagi K, Matsuda A, Shimizu T, Asakura J, Iwashita T, Okazaki S, Hatano M, Kiba T, Ogawa T, Mitarai T, Sanchez JE, Nunez M, Gonzalez I, Fernandez-Vina A, Pelaez B, Quintana A, Rodriguez C, Park KA, Kim EJ, Choi SJ, Kim NR, Park MY, Kim JK, Hwang SD, Cotovio P, Rocha A, Carvalho MJ, Teixeira L, Mendonca D, Rodrigues A, Cabrita A, Ito M, Wu HY, Peng YS, Huang JW, Hu FC, Hung KY, Tsai TJ, Wu KD, Temiz G, Sahin G, Degirmenci N, Ozkurt S, Yalcin AU, Rufino M, Garcia C, Vega N, Macia M, Rodriguez A, Maceira B, Hernandez D, Lorenzo V, Levallois J, Nadeau-Fredette AC, Labbe AC, Laverdiere M, Ouimet D, Vallee M, Matsuda A, Katou H, Tayama Y, Iwanaga M, Ogawa T, Shimizu T, Asakura J, Noiri C, Kanouzawa K, Hasegawa H, Mitarai T, Karakan S, Sezer S, Ozdemir Acar N, Haberal M, Ueda A, Nagai K, Morimoto M, Hirayama A, Yoh K, Saito C, Yamagata K, Parikova A, Vlijm A, deGraaff M, Brabcova I, Viklicky O, Krediet R, Nagamine N, Katoh KI, Yoshitake O, Cho KH, Jung SY, Do JY, Park JW, Yoon KW, Hwang SD, Kim NR, Kim EJ, Chung CH, Park MY, Choi SJ, Kim JK, Mravljak M, Karas B, Pajek J, Pintar T, Benedik M, Gucek A, Tomo T, Kadota JI, Tsuchida K, Minakuchi J, Yamanaka M, Numata A, Masakane I, Fujimori A, Kawanishi H, Naito H, Bordignon J, Manonelles A, Andujar A, Gonzalez-Segura C, Gonzalez MT, Glavas-Boras S, Zlopasa G, Boras S, Smalcelj R, Slavicek J, Knezevic N, Puretic Z, Prasad N, Gupta A, Sinha A, Saxena A, Sharma RK, Kaul A, Ramos R, Gonzalez MT, Vera M, Garcia I, Barbosa F, Teixido J, Garcia C, Cuxart M, Gonzalez C, de la Cruz JJ, Fukuoka K, Sinozaki M, Kato N, Oba I, Harada K, Kanai H, Ota K, Do JY, Kang SW, Cho KH, Park JW, Shin KL, Kim YH, Yoon KW, Prasad N, Gupta A, Sinha A, Sharma RK, Kaul A, Saxena A, Schneider K, Huszar T, Bator B, Di Napoli A, Franco F, Salvatori MF, Di Lallo D, Guasticchi G, Hassan S, Kristal B, Khazim K, Hassan F, Hassan K, Korabecna M, Krizkova V, Kocova J, Tonar Z, Opatrna S, Gaiao S, Beco A, Oliveira A, Santos-Araujo C, Pestana M, Denizot A, Milliard B, Kahveci A, Asicioglu E, Arikan H, Tuglular S, Ozener C, Hsu BG, Lai YH, Wang CH, Fang TC, Yesil H, Paydas S, Balal M, Cinkir U, Sertdemir Y, Santos-Araujo C, Oliveira A, Beco A, Sousa J, Silva N, Santos D, Pestana M, Oliveira A, Beco A, Santos C, Pestana M, Vera M, Fontsere N, Maduell F, Arias M, Bergada E, Cases A, Campistol JM, Grzelak T, Czyzewska K, Mortazavi M, Seirafian S, Halabian M, Emami Naini A, Farajzadegan Z, Moinzade F, Golabchi K, Portoles J, Moreno F, Lopez-Sanchez P, Gomez M, Corchete E, del Peso G, Bajo MA, Rivera M, Arribas G, Ferreira AC, Fernandes V, Sousa J, Vila Lobos A, Nolasco F, Martino F, di Loreto P, Rodighiero MP, Crepaldi C, Ronco C, Asicioglu E, Kahveci A, Nalcaci S, Arikan H, Tuglular S, Ozener C, Cavallini M, Centi A, Broccoli ML, Rocca AR, Testorio M, Borzacca B, Pugliese F, Russo GE, Tokgoz B, Ucar C, Kocyigit I, Somdas MA, Unal A, Vural A, Sipahioglu MH, Oymak O, Utas C, Teixeira L, Rodrigues A, Carvalho MJ, Cabrita A, Mendonca D, Micha T, Takouli L, Karaitianou A, Koupari G, Trompouki S, Arvanitis D, Vlassopoulos D, Ferreira AC, Fernandes V, Vila Lobos A, Nolasco F, Kahveci A, Nalcaci S, Asicioglu E, Birdal G, Arikan H, Tuglular S, Ozener C, Carvalho C, Beco A, Oliveira A, Santos C, Pestana M, Hiramatsu M, Ishida M, Tonozuka Y, Mikami H, Yamanari T, Momoki N, Onishi A, Maruyama K, Ito M, Masakane I, Takahashi T, Chung SH, Han DC, Noh H, Jeon JS, Kwon SH, Lindholm B, Lee HB, Tekeli L, Inal S, Derici U, Celik N, Kiran G, Derin O, Durunay M, Erten Y, Cho JH, Do JY, Park SH, Kim CD, Choi JY, Ryu HM, Kim YL, Kawahara K, Ishihara Y, Iwadou H, Uemura N, Kinashi M, Oobayashi S, Pilcevic D, Tadic-Pilcevic J, Kovacevic Z, Maksic D, Paunic Z, Mitrovic M, Mijuskovic M, Petrovic M. Peritoneal dialysis. Clin Kidney J 2011. [DOI: 10.1093/ndtplus/4.s2.54] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
|
47
|
Santos C, Ventura A, Gomes AM, Pereira S, Almeida C, Seabra J, Segelmark M, Mattsson L, Said S, Olde B, Solem K, Yu X, Zhang B, Sun B, Mao H, Xing C, Gruss E, Portoles J, Tato A, Lopez-Sanchez P, Jimenez P, de la Cruz R, Furaz K, Martinez S, Mas M, Andres MM, Corchete E, Kim YO, Kim HG, Kim BS, Song HC, Choi EJ, Ibeas J, Vallespin J, Fortuno JR, Rodriguez-Jornet A, Grau C, Merino J, Branera J, Perendreu J, Granados I, Mateos A, Jimeno V, Moya C, Ramirez J, Falco J, Gimenez A, Garcia M, Morgado E, Pinho A, Guedes A, Guerreiro R, Mendes P, Bexiga I, Silva A, Marques J, Neves P, Shibata K, Iwamoto T, Murakami T, Ono S, Kaneda T, Kuji T, Kawata S, Satta H, Tamura K, Toya Y, Yanagi M, Umemura S, Yasuda G, Yong OL, Lim WWL, Yong KM, Tay KH, Lim EK, Yang WS, Tan SG, Choong HL, Hill A, Blatter D, Kim YO, Kim HG, Song HC, Choi EJ, Kim SY, Min JK, Park WD, Kim HG, Kim YO, Kim BS, Kim SY, Min JK, Park WD, Ibeas J, Fortuno JR, Branera J, Rodriguez- Jornet A, Perendreu J, Marcet M, Vinuesa X, Mateo A, Jimeno V, Fernandez M, Moya C, Rivera J, Falco J, Garcia M, Shibahara H, Shibahara N, Takahashi S, Shibahara H, Shibahara N, Takahashi S, Kanaa M, Wright MJ, Sandoe JAT, Freudiger H, Dupret J, Jacquemoud MC, Rossi L, Kampouris C, Hatzimpaloglou A, Karamouzis M, Pliakos C, Malindretos P, Roudenko I, Grekas D, Costa AC, Santana A, Neves F, Costa AGD, Chaudhry M, Bhola C, Joarder M, Lok C, Coentrao L, Faria B, Frazao J, Pestana M, Sun XF, Yang Y, Wang J, Lin HL, Li JJ, Yao L, Zhao JY, Zhang ZM, Lun LD, Zhang JR, Zhang YM, Li MX, Jiang SM, Wang Y, Zhu HY, Chen XM, Caeiro F, Carvalho D, Cruz J, Ribeiro dos Santos J, Nolasco F, Bartlett R, Pandya B, Viana N, Machado S, Gil C, Lucas C, Mendes A, Barata J, Freitas L, Campos M, Rikker C, Juhasz E, Toth A, Vizi I, Tornoci L, Rosivall L, Tovarosi S, Cho S, Kim S, Lee YJ, Kanai H, Harada K, Nasu S, Shinozaki M, Shibahara N, Shibahara H, Takahashi S, Esenturk M, Zengin M, Ogun F, Akdemir A, Colak C, Pekince G, Gerasimovska V, Oncevski A, Gerasimovska-Kitanovska B, Sikole A, Kiselev N, Chernyshev S, Zlokazov V, Idov E, Bacallao Mendez R, Avila A, Salgado J, Llerena B, Badell A, Aties M, Severn A, Metcalfe W, Traynor J, Boyd J, Kerssens J, Henderson A, Simpson K, Roca-Tey R, Samon S, Ibrik O, Roda E, Gonzalez JC, Viladoms J, Malindretos P, Bamidis P, Liaskos C, Papagiannis A, Vrochides D, Frantzidis C, Sarafidis P, Lasaridis A, Chryssogonidis I, Nikolaidis P, Ibeas J, Vallespin J, Fortuno JR, Merino J, Rodriguez-Jornet A, Branera J, Grau C, Granados I, Mateos A, Jimeno V, Perndreu J, Moya C, Rivera J, Falco J, Gimenez A, Garcia M, Moyses Neto M, Ferreira V, Martinez R, Tercariol CAS, Lima DAFS, Figueiredo JFC, Costa JAC, Alayoud A, Hamzi A, Akhmouch I, Aatif T, Oualim Z, Jankovic A, Ilic M, Damjanovic T, Djuric Z, Popovic J, Adam J, Dimkovic N. Vascular access. Clin Kidney J 2011. [DOI: 10.1093/ndtplus/4.s2.39] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
|
48
|
Lopez-Sanchez P, Nijsse J, Blonk HCG, Bialek L, Schumm S, Langton M. Effect of mechanical and thermal treatments on the microstructure and rheological properties of carrot, broccoli and tomato dispersions. J Sci Food Agric 2011; 91:207-217. [PMID: 20862717 DOI: 10.1002/jsfa.4168] [Citation(s) in RCA: 119] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
BACKGROUND The food industry has shown an increased interest in the manufacture of healthier and more natural food products. By tailored processing fruit and vegetables can be used as structurants thus reducing artificial gums and stabilisers. The effect of different thermal and mechanical treatments, including high-pressure homogenisation, on the microstructural and rheological properties of carrot, broccoli and tomato dispersions was studied. As part of the rheological characterisation small oscillatory deformation as well as shear flow measurements were performed. RESULTS Carrot and broccoli showed a different behaviour from tomato under the conditions studied. Changing the order of thermal and mechanical treatment led to microstructures with different flow properties. The resulting microstructures differed in the manner of cell wall separation: either breaking across the cell walls or through the middle lamella. High-pressure homogenisation decreased the viscosity of carrot and broccoli dispersions, while it increased the viscosity of tomato. Cryo-scanning electron microscopy showed that the cell walls of carrot and broccoli remained as compact structures after homogenisation whereas tomato cell walls were considerably swollen. CONCLUSIONS Based on the type of vegetable, the different processes applied led to microstructures with different rheological properties. This study shows that particle size distribution, morphology and phase volume are important parameters to explain the complex relationship between rheology and microstructure for these types of systems.
Collapse
Affiliation(s)
- Patricia Lopez-Sanchez
- Unilever R & D, Structured Materials and Process Science, Olivier Van Noortlaan 120, P.O. Box 114, 3130 AC Vlaardingen, The Netherlands.
| | | | | | | | | | | |
Collapse
|
49
|
Lopez-Sanchez P, Schumm S, Pudney PDA, Hazekamp J. Carotene location in processed food samples measured by Cryo In-SEM Raman. Analyst 2011; 136:3694-7. [DOI: 10.1039/c0an01023e] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
50
|
Lopez-Sanchez P, Svelander C, Bialek L, Schumm S, Langton M. Rheology and Microstructure of Carrot and Tomato Emulsions as a Result of High-Pressure Homogenization Conditions. J Food Sci 2010; 76:E130-40. [DOI: 10.1111/j.1750-3841.2010.01894.x] [Citation(s) in RCA: 70] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|