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| 2. |
- Amadei, Damien, et al.
(författare)
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Low shear-rate process to obtain transparent W/O fine emulsions as functional foods
- 2014
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Ingår i: Food Research International. - : Elsevier. - 0963-9969 .- 1873-7145. ; 62, s. 533-540
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Tidskriftsartikel (refereegranskat)abstract
- Edible transparent emulsions of the water-in-oil (W/O) type are highly sought after and currently not available. In such materials, the water droplets can be advantageously used as reservoirs to encapsulate biologically active hydrophilic substances (minerals, antioxidants, etc.). The emulsions must remain transparent, fluid and kinetically stable to meet consumers' requirements. In this paper, we describe a simple yet versatile process to fabricate food grade transparent W/O emulsions. Our method involves the preparation of coarse emulsions which are submitted to shear under laminar flow conditions to reduce their average droplet size. The process generates negligible heat and consequently, it preserves the integrity of thermally sensitive compounds. The obtained emulsions contain between 5 and 10 wt.% of aqueous droplets whose average droplet size is lower than 200 nm. They are kinetically stable for at least 2 months. Transparency results from the relatively low droplet size and the incorporation in the aqueous phase of hydrophilic solutes that decrease the refractive index mismatch between the two immiscible phases.
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| 3. |
- Awasthi, Mukesh Kumar, et al.
(författare)
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Filamentous fungi for sustainable vegan food production systems within a circular economy : Present status and future prospects
- 2023
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Ingår i: Food Research International. - : Elsevier BV. - 0963-9969 .- 1873-7145. ; 164
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Tidskriftsartikel (refereegranskat)abstract
- Filamentous fungi serve as potential candidates in the production of different value-added products. In the context of food, there are several advantages of using filamentous fungi for food. Among the main advantages is that the fungal biomass used food not only meets basic nutritional requirements but that it is also rich in protein, low in fat, and free of cholesterol. This speaks to the potential of filamentous fungi in the production of food that can substitute animal-derived protein sources such as meat. Moreover, life-cycle analyses and techno-economic analyses reveal that fungal proteins perform better than animal-derived proteins in terms of land use efficiency as well as global warming. The present article provides an overview of the potential of filamentous fungi as a source of food and food supplements. The commercialization potential as well as social, legal and safety issues of fungi-based food products are discussed.
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| 4. |
- Bernin, Diana, 1979, et al.
(författare)
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Multi-scale characterization of pasta during cooking using microscopy and real-time magnetic resonance imaging
- 2014
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Ingår i: Food Research International. - : Elsevier BV. - 0963-9969 .- 1873-7145. ; 66, s. 132-139
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Tidskriftsartikel (refereegranskat)abstract
- Macroscopic properties of pasta, such as the texture, are formed during cooking by a complex interplay of water and heat with the structuring agents starch and gluten. The impact of the starch-to-gluten ratio on microstructure and water distribution in pasta was analyzed by a multi-scale approach combining magnetic resonance imaging (MRI) and light microscopy. The cooking process and thus the water distribution was monitored non-invasively using 1H MRI in real-time with a temporal resolution of 45s. Our MRI set-up allowed following the water ingress by imaging the reduction of the uncooked core. The water ingress rate was neither dependent on pasta composition nor on the presence of salt in the cooking media (0.7% NaCl). Starch-rich samples showed a more homogeneous water distribution in the gelatinized zone, which was mirrored in a more homogeneous microstructure. In contrast, gluten-rich samples showed both a heterogeneous water distribution and microstructure. Thus, the gluten content affected local water content in the gelatinized zone but not the water ingress. © 2014 Elsevier Ltd.
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| 5. |
- Bosha, Abraham, et al.
(författare)
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Nutritional and chemical properties of fermented food of wild and cultivated genotypes of enset (Ensete ventricosum)
- 2016
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Ingår i: Food Research International. - : ELSEVIER SCIENCE BV. - 0963-9969 .- 1873-7145. ; 89, s. 806-811
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Tidskriftsartikel (refereegranskat)abstract
- The multipurpose crop enset (Ensete ventricosum) has been traditionally cultivated in Ethiopia since ancient times. The main food product is the starch-rich fermented kocho made from the pseudostem and corm. There are many vegetatively propagated landraces utilised by farmers, but no concisions breeding have taken place, and there are requests for improved cultivars. There are also populations of wild ensets which propagate sexually, and the variation in characteristics among the wild is not studied. We suggest investigating the variation among the wild, in order utilise the most proper combinations of parent plants when breeding for different purposes. We analysed kocho, after 30 and 90 days of fermentation, from three wild genotypes and three cultivars, to compare how and how much they differ in components and perceived food quality. The three cultivars scored generally higher than all the three wild genotypes for protein, fat, sugar and minerals, while the wild had larger fraction of starch. On average, panellists rated all the cultivated significantly higher than all the wild regarding the investigated characteristics (colour, texture, taste and overall). However, there were nine out of 25 panellists who rated at least one wild genotype higher or equal to at least one cultivar regarding taste, showing that people can be open for unfamiliar kocho. Therefore, we conclude that further investigations of the variation among wild plants should be done, aiming to get a larger gene pool with improved characteristics as e.g. disease tolerance or superior mineral uptake; by careful selection of parent plants, desired combinations can be achieved. (C) 2016 Elsevier Ltd. All rights reserved.
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| 6. |
- Both, E M, et al.
(författare)
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Morphology development during single droplet drying of mixed component formulations and milk
- 2018
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Ingår i: Food Research International. - : Elsevier BV. - 0963-9969 .- 1873-7145. ; 109, s. 448-454
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Tidskriftsartikel (refereegranskat)abstract
- We report on the influence of selected components and their mixtures on the development of the morphology during drying of single droplets and extend the results to the morphology of whole milk powder particles. Sessile single droplet drying and acoustic levitation methods were employed to study single droplet drying. The influence of carbohydrates (lactose and maltodextrin DE12) and proteins (micellar casein or whey protein) on morphology development is very different, since upon concentration protein systems will jam and undergo a colloidal glass transition, whereas carbohydrate systems will gradually increase in viscosity as a consequence of the concentration. Whey protein gives relatively rigid shells due to jamming of the "hard sphere" proteins, while casein micelles behave as "soft spheres" that can deform after jamming, which gives flexibility to the shell during drying. The influence of the carbohydrates on the final morphology was found much larger than the influence of the proteins. Caseins influenced morphology only in mixtures with lactose at higher concentrations due to its high voluminosity. Similar observations were done for whole milk, where fat appeared to have no influence. With maltodextrin the influence of the casein was again observed in the shape and smoothness of wrinkles. Both sessile and levitated droplet drying methods provide a similar and consistent view on morphology development.
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| 7. |
- Castro Alves, Victor, 1986-, et al.
(författare)
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Polysaccharides from raw and cooked chayote modulate macrophage function
- 2016
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Ingår i: Food Research International. - : Elsevier. - 0963-9969 .- 1873-7145. ; 81, s. 171-179
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Tidskriftsartikel (refereegranskat)abstract
- Chayote (Sechium edule) pulp is consumed raw or cooked and is source of polysaccharides with potential immunomodulatory properties in macrophages, which are cells that play important roles in homeostasis and innate immune responses to pathogens; however, these immunomodulatory effects of chayote polysaccharides remain unknown. Therefore, polysaccharides from raw (SeR) and cooked (SeC) chayote and from the hot water extract obtained after heating (SeH) were analyzed for their composition and effects on macrophages. Chayote has a high- (340 kDa) and a low- (46 kDa) molecular weight (MW) polysaccharide fraction containing high amounts of galactose, arabinose and galacturonic acid. After cooking, SeC was enriched in high-MW galactose-rich fractions, whereas SeH was enriched in low-MW arabinans and homogalaturonans-rich fractions. The polysaccharides induced tumor necrosis factor alpha (TNF-α) and nitric oxide (NO) secretion in macrophages; however,only SeR and SeH reduced TNF-α, NO and interleukin-6 secretion in activated macrophages. Furthermore, SeRand SeCW, but not SeC, affected phagocytic activity. In conclusion, bioactive polysaccharides in chayote modulate macrophage functions, and minor changes in composition resulting from the solubilization of a small proportion of low-MW arabinans and homogalacturonans during cooking accounted for the different effects of raw and cooked chayote.
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| 8. |
- Castro Alves, Victor, 1986-, et al.
(författare)
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Size matters : TLR4-mediated effects of α-(1,5)-linear arabino-oligosaccharides in macrophage-like cells depend on their degree of polymerization
- 2021
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Ingår i: Food Research International. - : Elsevier. - 0963-9969 .- 1873-7145. ; 141
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Tidskriftsartikel (refereegranskat)abstract
- Linear arabino-oligosaccharides (LAOS) produced from controlled enzymatic hydrolysis of arabinans from sugar beet are well-known because of their chain-length dependent prebiotic effects. However, it is not clear if these α-(1,5)-linked arabinose oligosaccharides can interact directly with immune system cells, as well as if its degree of polymerization (DP) influences possible biological effects. Four high purity LAOS with distinct DP were tested in macrophage-like cells exposed or not to LPS. Results shown that LAOS interact with Toll-like receptor (TLR) 4 in a chain length-dependent manner. LAOS with higher DP induce stimulatory effects mainly through the TLR4/MyD88 pathway, thereby enhancing the release of tumor necrosis factor alpha (TNF-α), interleukin (IL-) 1β, 6, 12, and chemokines including MCP-1, RANTES, IL-8, and IP-10. Notably, LAOS with lower DP appears to have an opposite effect to those counterparts with higher DP, as they does not induce the secretion of cytokines and chemokines in macrophages-like cells, while also inhibit TLR4-mediated effects induced by both lipopolysaccharide and LAOS with higher DP. These findings provide not only insights into potential biological effects of LAOS, but also reveal that controlled enzymatic hydrolysis of sugar beet arabinans may lead to dietary oligosaccharides with desired biological properties.
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| 9. |
- Concina, Isabella, et al.
(författare)
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Alicyclobacillus spp Detection in soft drinks by Electronic Nose
- 2010
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Ingår i: Food Research International. - : Elsevier BV. - 0963-9969 .- 1873-7145. ; 43:8, s. 2108-214
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Tidskriftsartikel (refereegranskat)abstract
- In this paper the skill of an electronic nose to early diagnose the natural contamination by Alicyclobacillus spp in commercial flavoured drinks is presented The instrument was able to identify contaminated products at very low bacterial loads (tens of copies/ml) with an excellent classification rate (almost 100%) The identification of Alicyclobacillus spp by means of the electronic nose was not based on the analysis of the secondary metabolites as it is done by classical analytical techniques thus allowing a surprising capability in recognising the contaminated products at early stage of growth This study strongly suggests the use of the Electronic Noses as screening tools in industrial quality control laboratories but at the same time it underlines some limits still present in the technology
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| 10. |
- Dalvi-Isfahan, Mohsen, et al.
(författare)
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The principles of high voltage electric field and its application in food processing : A review
- 2016
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Ingår i: Food Research International. - : Elsevier BV. - 0963-9969 .- 1873-7145. ; 89, s. 48-62
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Tidskriftsartikel (refereegranskat)abstract
- Food processing is a major part of the modern global industry and it will certainly be an important sector of the industry in the future. Several processes for different purposes are involved in food processing aiming at the development of new products by combining and/or transforming raw materials, to the extension of food shelf-life, recovery, exploitation and further use of valuable compounds and many others. During the last century several new food processes have arisen and most of the traditional ones have evolved. The future food factory will require innovative approaches food processing which can combine increased sustainability, efficiency and quality. Herein, the objective of this review is to explore the multiple applications of high voltage electric field (HVEF) and its potentials within the food industry. These applications include processes such as drying, refrigeration, freezing, thawing, extending food shelf- life, and extraction of biocompounds. In addition, the principles, mechanism of action and influence of specific parameters have been discussed comprehensively.
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