| 1. |
- Rayner, Marilyn, et al.
(author)
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Scales and Forces in Emulsification
- 2015
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In: Engineering Aspects of Food Emulsification and Homogenisation. - : CRC Press. - 9781466580435 - 9781466580442 ; , s. 3-32
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Book chapter (other academic/artistic)abstract
- This chapter introduces mechanical aspects of the formation and break-up of emulsion droplets. An overview of the most common types of emulsification machines and homogenization devices is provided. Droplet disruption mechanisms are presented considering the forces, length and time scales involved in the various types of flow regimes encountered in the mechanical production of emulsions by different categories of equipment. Finally, the energy efficiency of emulsification methods is discussed, as well as highlighting some complications with the presented theory, in addition to some general comments on the future outlook in the area.
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| 2. |
- SjÖÖ, Malin, et al.
(author)
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Particle-stabilized emulsions
- 2015
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In: Engineering Aspects of Food Emulsification and Homogenization. - : CRC Press. - 9781466580435 - 9781466580442 ; , s. 101-122
-
Book chapter (peer-reviewed)abstract
- This chapter describes particle-stabilized emulsions, the so-called Pickering emulsions. The principles behind particle stabilization of emulsions are described. The key properties of particle-stabilized emulsions such as stability, rheology, and the influences of other ingredients on the system, as well as some additional functional properties imparted by the stabilized particles in food emulsion formulations, are highlighted.
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| 3. |
- Wahlgren, Marie, et al.
(author)
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Formulation of emulsions
- 2015
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In: Engineering Aspects of Food Emulsification and Homogenization. - : CRC Press. - 9781466580435 - 9781466580442 ; , s. 51-100
-
Book chapter (peer-reviewed)abstract
- In this chapter, we describe some of the main concerns when it comes to formulating emulsions. This includes the choice of ingredients, such as emulsifiers, oils, preservatives, and thickeners. This is done with a focus on how these ingredients can give the desired properties of the emulsions, such as texture, flavor, nutrition, and stability. Commonly encountered thickeners and emulsifiers are described, and the methods to characterize the key properties of emulsion and ingredient are discussed.
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| 4. |
- Palmer, Nicholette D, et al.
(author)
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A genome-wide association search for type 2 diabetes genes in African Americans.
- 2012
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In: PloS one. - San Francisco : Public Library of Science (PLoS). - 1932-6203. ; 7:1, s. e29202-
-
Journal article (peer-reviewed)abstract
- African Americans are disproportionately affected by type 2 diabetes (T2DM) yet few studies have examined T2DM using genome-wide association approaches in this ethnicity. The aim of this study was to identify genes associated with T2DM in the African American population. We performed a Genome Wide Association Study (GWAS) using the Affymetrix 6.0 array in 965 African-American cases with T2DM and end-stage renal disease (T2DM-ESRD) and 1029 population-based controls. The most significant SNPs (n = 550 independent loci) were genotyped in a replication cohort and 122 SNPs (n = 98 independent loci) were further tested through genotyping three additional validation cohorts followed by meta-analysis in all five cohorts totaling 3,132 cases and 3,317 controls. Twelve SNPs had evidence of association in the GWAS (P<0.0071), were directionally consistent in the Replication cohort and were associated with T2DM in subjects without nephropathy (P<0.05). Meta-analysis in all cases and controls revealed a single SNP reaching genome-wide significance (P<2.5×10(-8)). SNP rs7560163 (P = 7.0×10(-9), OR (95% CI) = 0.75 (0.67-0.84)) is located intergenically between RND3 and RBM43. Four additional loci (rs7542900, rs4659485, rs2722769 and rs7107217) were associated with T2DM (P<0.05) and reached more nominal levels of significance (P<2.5×10(-5)) in the overall analysis and may represent novel loci that contribute to T2DM. We have identified novel T2DM-susceptibility variants in the African-American population. Notably, T2DM risk was associated with the major allele and implies an interesting genetic architecture in this population. These results suggest that multiple loci underlie T2DM susceptibility in the African-American population and that these loci are distinct from those identified in other ethnic populations.
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| 5. |
- Aalaei, Kataneh, et al.
(author)
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Application of a dye-binding method for the determination of available lysine in skim milk powders.
- 2016
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In: Food Chemistry. - : Elsevier BV. - 1873-7072 .- 0308-8146. ; 196, s. 815-820
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Journal article (peer-reviewed)abstract
- A dye-binding method using Acid Orange 12 was investigated regarding its suitability for the quantification of available lysine, as a means of monitoring the Maillard reaction in skim milk powders. The method was evaluated by analyzing a wide range of milk powders produced by three different drying methods and stored under various conditions. A pilot-scale freeze-dryer, spray-dryer and drum-dryer were used to produce skim milk powders and the samples were stored at two temperatures (20°C and 30°C) and two relative humidities (33% and 52%) under strictly controlled conditions. Moreover to validate the method, two protein isolates; bovine serum albumin and casein were investigated for their available lysine content. The results demonstrate the suitability of this method for measuring the available lysine in skim milk powders with good precision and high reproducibility. The relative standard deviations obtained from the 125 freeze-dried powders were 1.8%, and those from the 100 drum-dried samples were all 1.9%. The highest variation was found for the spray-dried powders, which showed relative standard deviations between 0.9% and 6.7%.
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| 6. |
- Aalaei, Kataneh, et al.
(author)
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Chemical methods and techniques to monitor early Maillard reaction in milk products; A review
- 2019
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In: Critical Reviews in Food Science and Nutrition. - : Informa UK Limited. - 1040-8398 .- 1549-7852. ; 59:12, s. 1829-1839
-
Research review (peer-reviewed)abstract
- Maillard reaction is an extensively studied, yet unresolved chemical reaction that occurs as a result of application of the heat and during the storage of foods. The formation of advanced glycation end products (AGEs) has been the focus of several investigations recently. These molecules which are formed at the advanced stage of the Maillard reaction, are suspected to be involved in autoimmune diseases in humans. Therefore, understanding to which extent this reaction occurs in foods, is of vital significance. Because of their composition, milk products are ideal media for this reaction, especially when application of heat and prolonged storage are considered. Thus, in this work several chemical approaches to monitor this reaction in an early stage are reviewed. This is mostly done regarding available lysine blockage which takes place in the very beginning of the reaction. The most popular methods and their applications to various products are reviewed. The methods including their modifications are described in detail and their findings are discussed. The present paper provides an insight into the history of the most frequently-used methods and provides an overview on the indicators of the Maillard reaction in the early stage with its focus on milk products and especially milk powders.
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| 7. |
- Aalaei, Kataneh, et al.
(author)
-
Early and advanced stages of Maillard reaction in infant formulas : Analysis of available lysine and carboxymethyl-lysine
- 2019
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In: PLoS ONE. - : Public Library of Science (PLoS). - 1932-6203. ; 14:7
-
Journal article (peer-reviewed)abstract
- Although the literature on the Maillard reaction in infant formulas is extensive, most studies have focused on model systems, and in only a few cases on real food systems. Therefore, the objective of the present study was to determine the status of the Maillard reaction, both the early and advanced phases, in a variety of commercial infant formulas available on the Swedish market. Ten powder and liquid milk-based infant formulas from three manufacturers were selected to determine available lysine and CML contents, the two established indicators of the reaction. The products were also characterized with respect to protein content, carbohydrates composition, water content and water activity. In order to be able to compare the impact of different processing steps applied on powder and liquid formulas, the solid formulas contained similar ingredients as their corresponding liquid ones. Our findings showed that powder and liquid formulas contained similar available lysine concentrations regardless of the manufacturer, showing 27.14–36.57% decrease in the available lysine, compared to the reference skim milk powder in this study. The CML concentrations were in a broad range of 68.77–507.99 mg/kg protein. In the case of one manufacturer, liquid infant formulas had significantly higher CML content, compared to the powder products (p < 0.05). The results from this study are a step taken towards better understanding of the extent of the Maillard reaction in real complex systems of infant formulas.
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| 8. |
- Aalaei, Kataneh, et al.
(author)
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Kinetics of available lysine in stored commercial skim milk powder at moderate temperatures
- 2018
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In: International Journal of Food Science and Technology. - : Wiley. - 0950-5423. ; 53:9, s. 2159-2165
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Journal article (peer-reviewed)abstract
- Kinetics of lysine blockage, as an early step of the Maillard reaction, was investigated in commercial skim milk powder to understand the extent of the reaction, specifically after packages are opened and during the subsequent storage. Samples were stored at six conditions including three temperatures (30, 32.5 and 35 °C) and two relative humidities (43% and 52%) for 30 days, the period in which the product is recommended to be consumed after opening. The reaction rate was determined using a dye-binding method. Based on our findings, decrease in available lysine follows first-order reaction kinetics model. Small changes in temperature (2.5 °C) caused significant increase in the reaction rate constants. Relative humidity affected temperature dependency of the reaction, and activation energies were estimated to be 142.5-170.8 kJ mol-1. This study aims to increase the awareness of the significance of storage quality in relation to the nutritional status of the products.
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| 9. |
- Aalaei, Kataneh, et al.
(author)
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Storage stability of freeze-dried, spray-dried and drum-dried skim milk powders evaluated by available lysine
- 2016
-
In: LWT - Food Science and Technology. - : Elsevier BV. - 0023-6438. ; 73, s. 675-682
-
Journal article (peer-reviewed)abstract
- Formation of Maillard products and the influencing factors, which are of crucial importance for both manufacturers and consumers, are still not fully understood. Thus in this study available lysine was used as a marker to monitor the extent of Maillard reactions in freeze-dried, spray-dried and drum-dried skim milk powders during 200 days of storage at highly controlled atmospheres. Storage variables included two temperatures (20 °C, 30 °C) and two relative humidities (33%, 52%). The available lysine in five replicates was quantified at pre-determined intervals by a dye-binding method using Acid-orange 12, validated in our previous work. Findings of this study show that temperature and relative humidity during storage have a profound influence on the rate of available lysine loss. Choice of the drying technology as the other investigated variable also had a significant impact. The drying process least affected the available lysine content in freeze-dried powders, followed by spray-dried and drum-dried powders. Storage at 52% relative humidity and 30 °C for 200 days led to a 39.2–45.9% decrease in the available lysine content, regardless of the drying of skim milk powder, while the powders stored at 33% relative humidity and 20 °C did not show a significant loss during the same period of time.
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| 10. |
- Aalaei, Kataneh, et al.
(author)
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The Impact of Different Drying Techniques and Controlled Storage on the Development of Advanced Glycation End Products in Skim Milk Powders Using Isotope Dilution ESI-LC-MS/MS
- 2017
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In: Food and Bioprocess Technology. - : Springer Science and Business Media LLC. - 1935-5130 .- 1935-5149. ; 10:9, s. 1704-1714
-
Journal article (peer-reviewed)abstract
- The impact of different drying techniques and storage conditions on the formation of carboxymethyl lysine (CML) as an advanced glycation end product (AGE) was investigated in various pilot-scale produced skim milk powders (SMP). CML, an indicator of advanced stages of the Maillard reaction, was analyzed by isotope dilution ESI-LC-MS/MS after drying and at intervals during storage for 200 days. The aim of this study is to increase the awareness that the development of AGEs can be hindered by controlled storage, which is mostly neglected at the domestic level by the consumers. Pilot-scale freeze-dryer, spray-dryer, and drum-dryer were utilized for manufacturing SMPs. The storage was designed in such a way that it simulated how an average consumer keeps the dried products at home, specifically after opening the packages and how the products may be exposed to unfavorable conditions. To do so, four storage conditions including two temperatures (20 °C, 30 °C) and two relative humidities RH (33%, 52%) were studied and CML formation was monitored using LC-MS/MS. Our results show that the spray-dried samples developed two times higher CML after 200 days, compared to the freeze-dried samples, and this value was 1.6 times for the drum-dried samples. Storage at 52% RH developed 9.8–10 times more CML in the samples, in comparison with 33% RH, at the same storage temperature (P < 0.05). Our findings demonstrate that AGEs, molecules suspected to be involved in risks factors for auto-immune diseases, may be formed during storage of SMPs after opening the packages by the consumers.
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| 11. |
- Ahlström, Cecilia, et al.
(author)
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Pilot-Scale Protein Recovery from Cold-Pressed Rapeseed Press Cake: Influence of Solids Recirculation
- 2022
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In: Processes. - : MDPI AG. - 2227-9717. ; 10:3
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Journal article (peer-reviewed)abstract
- The agricultural sector is responsible for about 30% of greenhouse gas emissions, and thus there is a need to develop new plant-based proteins with lower climate impact. Rapeseed press cake, a by-product from rapeseed oil production, contains 30% high-quality protein. The purpose of this study was to recover protein from cold-pressed rapeseed press cakes on a pilot scale using a decanter and investigate the effect of recirculation of the spent solids fraction on protein yield. Proteins were extracted under alkaline conditions (pH 10.5) followed by precipitation at pH 3.5. Recirculating the spent solids fraction once increased the accumulated protein yield from 70% to 83%. The efficiency of the recovery process was highest in the first and second cycles. The additional yield after the third and fourth cycles was only 2%. The amino acid composition showed high levels of essential amino acids and was not reduced throughout the recovery process. The glucosinolate and phytate content was reduced in the precipitate after one cycle, although additional process steps are needed to further reduce the phytate content and limit the negative effect on mineral uptake.
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| 12. |
- Ahlström, Cecilia, et al.
(author)
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The Effect of Precipitation pH on Protein Recovery Yield and Emulsifying Properties in the Extraction of Protein from Cold-Pressed Rapeseed Press Cake
- 2022
-
In: Molecules. - : MDPI AG. - 1420-3049. ; 27:9
-
Journal article (peer-reviewed)abstract
- Rapeseed is the second most cultivated oilseed after soybean and is mainly used to produce vegetable oil. The by-product rapeseed press cake is rich in high-quality proteins, thus having the possibility of becoming a new plant protein food source. This study aimed to investigate how the precipitation pH affects the protein yield, protein content, and emulsifying properties when industrially cold-pressed rapeseed press cake is used as the starting material. Proteins were extracted under alkaline conditions (pH 10.5) with an extraction coefficient of 52 ± 2% followed by precipitation at various pH (3.0-6.5). The most preferred condition in terms of process efficiency was pH 4.0, which is reflected in the zeta potential results, where the proteins' net charge was 0 at pH 4.2. pH 4.0 also exhibited the highest protein recovery yield (33 ± 0%) and the highest protein concentration (64 ± 1%, dry basis). Proteins precipitated at pH 6.0-6.5 stabilized emulsions with the smallest initial droplet size, although emulsions stabilized by rapeseed protein precipitated at pH 5.0-6.0 showed the highest emulsion stability at 37 °C for 21 days, with a limited layer of free oil. Overall, emulsion stabilized by protein precipitated at pH 5.0 was the most stable formulation, with no layer of free oil after 21 days of incubation.
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| 13. |
- Bernardo, Ricardo, et al.
(author)
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Combined solar and membrane drying technologies for sustainable fruit preservation in low-income countries – prototype development, modelling, and testing
- 2021
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In: Solar Energy Advances. - : Elsevier BV. - 2667-1131. ; 1
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Journal article (peer-reviewed)abstract
- This investigation consisted of developing and evaluating solar dryers together with semi-permeable membrane pouches for drying juicy fruits in low-income tropical countries. Two design iterations were carried out including prototype modelling and testing. The latest developed solar dryers were a passive and an active solar dryer. Modelling was initially carried out mathematically using an equation solver software followed by computational fluid dynamics. Preliminary measurements were carried out on a small-scale solar dryer. Thereafter, full-scale models were developed and tested, both in laboratory and in real conditions in Mozambique. Results from modelling were validated against measurements in laboratory in Sweden and field trials in Mozambique. Prototype building and testing in Mozambique was undertaken in collaboration with local farmers and a university. Measurement results show that the dryers help to prevent microbial growth through increased temperatures. The drying flux was increased by 50% for the passive, and by 100% for the active solar dryers compared to the ambient controls that did not use a solar dryer. The total drying time was below four days for all pouches in the dryers. The active solar dryer was shown to have the shortest drying time and the highest capacity (more pouches) but also the highest costs. Mould growth and juice fermentation were observed on control pouches drying in open air. These problems were solved with the use of solar dryer technology. However, some challenges with the membrane pouches require further development including degradation of the membrane when exposed to direct sunlight.
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| 14. |
- Boostani, Sareh, et al.
(author)
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Development and characterization of medium and high internal phase novel multiple Pickering emulsions stabilized by hordein nanoparticles
- 2022
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In: Food Chemistry. - : Elsevier BV. - 0308-8146. ; 372
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Journal article (peer-reviewed)abstract
- Medium and high internal phase W1/O/W2 multiple Pickering emulsions (MPEs) were fabricated by physically-modified hordein nanoparticles. A triphasic system was developed at dispersed phase volume fraction (Φ) of 0.5 with an overrun value of ∼40%. No overrun was detected in high internal phase MPEs (Φ 0.8). Optical and confocal laser scanning microscopy confirmed the formation of MPEs. Monomodal droplet size distribution with a mean diameter of 32.90 and 21.48 μm was observed for MPEs at Φ 0.5 and Φ 0.8, respectively. Static multiple light scattering confirmed that creaming was the main mechanism behind the instability of MPEs. Both MPEs revealed pseudo-plastic behavior and predominant storage modulus (G′) over the applied frequency range. The encapsulation efficiency of vitamin B12 in MPEs was 98.3% and remained relatively constant during 28 d. These results suggested the excellent potential of hordein nanoparticles as appropriate candidate for designing multi-structural colloidal systems using plant proteins.
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| 15. |
- Boostani, Sareh, et al.
(author)
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The influence of emulsion parameters on physical stability and rheological properties of Pickering emulsions stabilized by hordein nanoparticles
- 2020
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In: Food Hydrocolloids. - : Elsevier BV. - 0268-005X. ; 101
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Journal article (peer-reviewed)abstract
- In this study, the effect of pH (3–8), ionic strength (I, 0.01–1 M), protein particle concentration (C, 0.5%–2%), and dispersed phase volume fraction (Φ, 0.25–0.8) on the efficacy of hordein-based colloidal nanoparticles in the stabilization of Pickering structures was investigated. Colloidal particles were synthesized via anti-solvent method. Depending on pH and I, the average size and zeta-potential of hordein particles ranged from 425 to around 4000 nm, and +27.5 to −15.63 mV, respectively. The intense aggregation of particles at pH close to isoelectric point and also at high I led to poor formation and stability of Pickering emulsions. The overrun value was influenced by various emulsion parameters. At pH 3, triphasic (with the overrun value of 75%) and high internal phase (HIP) emulsions with an average droplet size of 15.6–86.7 μm were formed at Φ 0.25 and 0.8, respectively. At Φ 0.5 and 0.8, an elastic gel-like behavior (i.e., storage modulus (G′) > loss modulus (G″)) was observed over the applied frequency range. At Φ 0.25, a predominant viscous character (G">G′) was observed at low frequencies; while, at higher frequencies, G′ exceeded G″ due to the foam collapse. The morphology was studied by optical microscopy and confocal laser scanning microscopy (CLSM). Monitoring the physical stability using static multiple light scattering (MLS) revealed three destabilization profiles of foam-like, emulsion-foam and gel-like structures. The results of this study might help in designing triphasic Pickering systems (using plant-based proteins) and developing solid-like structured vegetable oils from the gel-like HIP emulsions.
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| 16. |
- Czink, Nicolai, et al.
(author)
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General discussion
- 2012
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In: Faraday Discussions. - 1359-6640. ; 158, s. 239-266
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Journal article (peer-reviewed)
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| 17. |
-
Engineering aspects of food emulsification and homogenization
- 2015
-
Editorial collection (peer-reviewed)abstract
- Emulsions are found in a wide variety of food products, pharmaceuticals, paints, and cosmetics, thus emulsification is a truly multidisciplinary phenomenon. Therefore understanding of the process must evolve from the combination of (at least) three different scientific specializations. Engineering Aspects of Food Emulsification and Homogenization describes the state-of-the-art technology and brings together aspects from physical chemistry, fluid mechanics, and chemical engineering. The book explores the unit operations used in emulsification and homogenization processes, using fundamental theory from different fields to discuss design and function of different emulsification techniques. This book summarizes the present understanding of the involved physical–chemical processes as well as specific information about the limits and possibilities for the different types of emulsifying equipment. It covers colloidal chemistry and engineering aspects of emulsification and discusses high-energy and low-energy emulsification methods. The chapters highlight low-energy emulsification processes such as membrane emulsification that are now industrially feasible. Dramatically more energy-efficient processes are being developed, and this book clarifies their present limitations, such us scale-up and achievable droplet sizes. The present literature on emulsification is, to a large degree, influenced by the division between physical chemistry, fluid dynamics, and chemical engineering. Written by experts drawn from academia and industry, this book brings those areas together to provide a comprehensive resource that gives a deeper understanding of emulsification and homogenization in food product development.
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| 18. |
- Gaulton, Kyle J, et al.
(author)
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Genetic fine mapping and genomic annotation defines causal mechanisms at type 2 diabetes susceptibility loci.
- 2015
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In: Nature Genetics. - : Springer Science and Business Media LLC. - 1546-1718 .- 1061-4036. ; 47:12, s. 1415-1415
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Journal article (peer-reviewed)abstract
- We performed fine mapping of 39 established type 2 diabetes (T2D) loci in 27,206 cases and 57,574 controls of European ancestry. We identified 49 distinct association signals at these loci, including five mapping in or near KCNQ1. 'Credible sets' of the variants most likely to drive each distinct signal mapped predominantly to noncoding sequence, implying that association with T2D is mediated through gene regulation. Credible set variants were enriched for overlap with FOXA2 chromatin immunoprecipitation binding sites in human islet and liver cells, including at MTNR1B, where fine mapping implicated rs10830963 as driving T2D association. We confirmed that the T2D risk allele for this SNP increases FOXA2-bound enhancer activity in islet- and liver-derived cells. We observed allele-specific differences in NEUROD1 binding in islet-derived cells, consistent with evidence that the T2D risk allele increases islet MTNR1B expression. Our study demonstrates how integration of genetic and genomic information can define molecular mechanisms through which variants underlying association signals exert their effects on disease.
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| 19. |
- Gutierrez, G., et al.
(author)
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Production of vegetable oil in milk emulsions using membrane emulsification
- 2009
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In: Desalination. - : Elsevier BV. - 0011-9164 .- 1873-4464. ; 245:1-3, s. 631-638
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Conference paper (peer-reviewed)abstract
- The production of emulsions using milk as the continuous phase has a number of applications of interest from the food industry's point of view. In addition, producing an emulsion with a narrow drop size distribution is interesting since their increased stability could avoid Oswald ripening and creaming. Membrane emulsification is a novel technique which helps to obtain a narrower distribution compared to other emulsification techniques such as homogenizers or ultrasound. Moreover the use of membrane emulsification may reduce the energy cost. The food industry is interested in reducing the use of food additives, both to save money and increase consumer acceptance. Therefore the aim of this work was to investigate the use of the intrinsic emulsifying capacity of milk proteins to act as stabilizers for oil droplets produced by membrane emulsification. Using tubular SPG membrane (4.8 mu m pore diameter) in recirculation mode, at dispersed phase fluxes of either 5 L/hm(2) or 50 L/hm(2), a stable final emulsion of 30% w/w oil was obtained. The fat globule size distribution was more bimodal at higher oil concentrations and at the higher flux.
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| 20. |
- Hadi, Nabilah Abdul, et al.
(author)
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Comparison of three methods to determine the degree of substitution of quinoa and rice starch acetates, propionates, and butyrates : Direct stoichiometry, FTIR, and 1H-NMR
- 2020
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In: Foods. - : MDPI AG. - 2304-8158. ; 9:1
-
Journal article (peer-reviewed)abstract
- Rice and quinoa starch esters were prepared by acylation using short-chain fatty acid anhydrides with different chain lengths (acetic, propionic, and butyric anhydride). A direct stoichiometric method based on the acylation reaction was used to determine the degree of substitution (DS) and acyl content (AC). In addition, Fourier-transform infrared spectroscopy (FTIR) was used to validate the conformational changes of acylated starch and 1H-NMR was used as a DS reference method. DS by stoichiometric calculation was shown to be in agreement with FTIR and was comparable with DS obtained from Proton nuclear magnetic resonance (1H-NMR). Based on this study, stoichiometric calculation allows rapid and direct determination of substitution levels and acyl content without the loss of samples, which provides efficiency and optimization of manufacturing procedures in producing the desired level of esterified starches.
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| 21. |
- Helstad, Amanda, et al.
(author)
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High-Pressure Pasteurization of Oat Okara
- 2023
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In: Foods. - 2304-8158. ; 12:22
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Journal article (peer-reviewed)abstract
- The issue of the short microbiological shelf life of residues from the plant-based beverage industry creates a large food waste problem. Today, the oat beverage residue, in this study referred to as oat okara, is generally converted to energy or used as animal feed. High-pressure pasteurization (200 MPa, 400 MPa, and 600 MPa) was applied to oat okara to investigate the effect on shelf life and microbiological activity. A 4-week microbiological storage study was performed and thermal properties, viscosity, and water and oil holding capacities were analyzed. The total aerobic count, including yeast and mold, was significantly reduced (p < 0.05) by 600 MPa after four weeks of storage at 4 °C. The content of lactic acid bacteria after four weeks of storage was low for untreated oat okara (3.2 log CFU/g) but, for 600 MPa, the content remained at the detection limit (2.3 log CFU/g). Conversely, the treatments of 200 MPa and 400 MPa increased the microbial content of the total aerobic count significantly (p < 0.05) after two weeks in comparison to untreated oat okara. The thermal properties of untreated and high-pressure-treated oat okara demonstrated an increase in protein denaturation of the 12S globulin, avenalin, when higher pressure was applied (400–600 MPa). This was also confirmed in the viscosity measurements where a viscosity peak for avenalin was only present for untreated and 200 MPa treated oat okara. The water holding capacity did not change as a function of high-pressure treatment (3.5–3.8 mL/g) except for the treatment at 200 MPa, which was reduced (2.7 mL/g). The oil holding capacity was constant (1.2–1.3 mL/g) after all treatments. High-pressure pasteurization of 600 MPa reduced the microbial content in oat okara resulting in a shelf life of 2–4 weeks. However, more research is required to identify the microorganisms in oat okara to achieve a microbiologically safe product that can be used for food applications.
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| 22. |
- Helstad, Amanda, et al.
(author)
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High-Pressure Pasteurization of Soy Okara
- 2023
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In: Foods. - 2304-8158. ; 12:20, s. 1-15
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Journal article (peer-reviewed)abstract
- Okara is a by-product from the production of soy beverages, which has a high content of protein and fiber. Even though it has a high nutritional value, it is generally discarded or used as animal feed or compost. The problem is its short shelf life due to its high water content and high water activity. The aim of this study was to investigate the effect of high-pressure pasteurization at 200 MPa, 400 MPa, and 600 MPa on the shelf life of soy okara. Microbiological growth, as well as thermal properties, viscosity, water holding capacity, and oil holding capacity, was evaluated after the pressure treatments. Treatment at 600 MPa significantly reduced (p < 0.05) the growth of total aerobic count, yeast and mold, and lactic acid bacteria for up to four weeks of storage at 4 °C. The pasting properties were increased while the water and oil holding capacities of the soy okara did not significantly change (p > 0.05) after high-pressure pasteurization at 400 MPa and 600 MPa. High-pressure pasteurization is therefore a potential application technique for soy okara to produce a microbiologically safe product with maintained functional properties. However, more research is needed to optimize the process and to further investigate the microbiological species present in untreated soy okara to exclude any potential food safety risks.
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| 23. |
- Helstad, Amanda, et al.
(author)
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Protein extraction from cold-pressed hempseed press cake: From laboratory to pilot scale
- 2022
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In: Journal of Food Science. - : Wiley. - 1750-3841 .- 0022-1147. ; 87:1, s. 312-325
-
Journal article (peer-reviewed)abstract
- Abstract: During the production of industrial hempseed oil, a press cake is formed as a byproduct, which is often used as animal feed although it contains a high amount of protein that could be used for human consumption. Extracting this valuable protein would reduce food waste and increase the availability of plant-based protein. A protein extraction process based on the pH-shift method was adapted to improve the protein extraction yield from industrial hempseed press cake (HPC). Parameters such as alkali extraction pH, time, and temperature, as well as isoelectric precipitation pH, were investigated in laboratory scale and were thereafter carried out in a pilot trial to explore the suitability for future scale up. The phytic acid content of the extracted protein isolate was also analyzed to investigate any potential inhibitory effect on mineral absorption. A final protein yield of 60.6%, with a precipitated protein content of 90.3% (dw), was obtained using a constant alkali extraction pH of 10.5 for 1 h at room temperature, followed by precipitation at pH 5.5. The pilot trial showed promising results for the future production of industrial hemp protein precipitate on a larger scale, showing a protein yield of 57.0% and protein content of 90.8% (dw). The amount of phytic acid in the protein isolate produced in the optimal laboratory experiment and in the pilot trial was 0.595 and 0.557 g phytic acid/100 g dw, respectively, which is 83%–88% less than in the HPC. This is in the range of other plant-based protein sources (tofu, kidney beans, peas, etc.). Practical Application: Industrial hempseed press cake is a byproduct in the production of industrial hempseed oil, which is mostly used as animal feed, but has the potential to become an additional source of plant-based protein for human consumption with a suitable protein extraction method. The extracted hemp protein could be used to develop new plant-based dairy or meat analog products.
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| 24. |
- Helstad, Kristina, et al.
(author)
-
Liquid droplet-like behaviour of whole casein aggregates adsorbed on graphite studied by nanoindentation with AFM
- 2007
-
In: Food Hydrocolloids. - : Elsevier BV. - 0268-005X. ; 21:5-6, s. 726-738
-
Journal article (peer-reviewed)abstract
- AFM measurements in the force volume mode were performed over the total penetration depth for different positions on casein aggregates adsorbed to a graphite surface in a liquid cell. The stiffness of the force curves was correlated to indentation depths, layer depth and lateral position within the aggregates with the aim of arriving at a credible explanation for the shapes of the force curves. The commonly used Hertz-based models did not fit the experimental data. The ratio between the height and diameter of the adsorbed casein aggregates was found to be linear, suggesting surface energy dominated liquid droplet behaviour. To investigate the possibility, numerical simulations were performed using the Surface Evolver, an interactive finite element program for the study of surfaces shaped by surface tension and other energies. Simulated force curves were in good agreement with experimental findings, both with respect to slope as a function of indentation as well as describing the variation with indentation position on the aggregate due to interfacial and geometric effects. By comparing the simulated force curves to the measurement data it was found that there would have been an interfacial energy equivalent to 10 mJ/m2.
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| 25. |
- Håkansson, Andreas, et al.
(author)
-
Droplet Breakup in High-Pressure Homogenizers
- 2015. - 1st
-
In: Engineering Aspects of Food Emulsification and Homogenization. - Boca Raton : CRC Press. - 9780429073236 - 9781466580435 ; , s. 125-148
-
Book chapter (peer-reviewed)abstract
- In this chapter, a detailed review of the current understanding of the physical processes of droplet breakup in a high-pressure homogenizer (HPH) is presented, covering breakup mechanisms by laminar shear in the gap inlet and its boundary layers, by local turbulence in the gap exit jet, and by cavitation. Experimental evidence of the effects of homogenization pressure, Thoma number, dispersed and continuous phase viscosity, and dispersed phase volume fraction in relation to implications on dominant mechanisms of droplet breakup is also discussed.
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| 26. |
- Håkansson, Andreas, et al.
(author)
-
General Principles of Nanoemulsion Formation by High-Energy Mechanical Methods
- 2018
-
In: Nanoemulsions : Formulation, Applications, and Characterization - Formulation, Applications, and Characterization. - Docklands, Victoria : Elsevier. - 9780128118399 - 9780128118382 ; , s. 103-139, s. 103-139
-
Book chapter (peer-reviewed)abstract
- Emulsion formation is a challenging task. Breaking a large drop into smaller fragments gives rise to an increase in the total interfacial area and, consequently, in the interfacial energy. External energy must, therefore, be supplied to form an emulsion. Nanoemulsion formation is even more challenging since small drops require even higher interfacial energy.The high-energy methods are designed to supply the energy required for emulsification by subjecting it to a disruptive hydrodynamic stress, that is, laminar or turbulent shear or cavitation. This chapter provides an overview of the current understanding of the mechanical principles of the high-energy methods. It discusses how they give rise to emulsification, both in terms of the traditional stress-balance description and of dynamic theories of emulsification. Special emphasis is placed on the difference between forming micrometer range emulsions and nanoemulsions.
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| 27. |
- Hård af Segerstad, Elin M., et al.
(author)
-
Daily intake of milk powder and risk of celiac disease in early childhood : A nested case-control study
- 2018
-
In: Nutrients. - : MDPI AG. - 2072-6643. ; 10:5
-
Journal article (peer-reviewed)abstract
- Milk powder and gluten are common components in Swedish infants’ diets. Whereas large intakes of gluten early in life increases the risk of celiac disease in genetically at-risk Swedish children, no study has yet evaluated if intake of milk powder by 2 years of age is associated with celiac disease. A 1-to-3 nested case-control study, comprised of 207 celiac disease children and 621 controls matched for sex, birth year, and HLA genotype, was performed on a birth cohort of HLA-DR3-DQ2 and/or DR4-DQ8-positive children. Subjects were screened annually for celiac disease using tissue transglutaminase autoantibodies (tTGA). Three-day food records estimated the mean intake of milk powder at ages 6 months, 9 months, 12 months, 18 months, and 24 months. Conditional logistic regression calculated odds ratios (OR) at last intake prior to seroconversion of tTGA positivity, and for each time-point respectively and adjusted for having a first-degree relative with celiac disease and gluten intake. Intake of milk powder prior to seroconversion of tTGA positivity was not associated with celiac disease (OR = 1.00; 95% CI = 0.99, 1.03; p = 0.763). In conclusion, intake of milk powder in early childhood is not associated with celiac disease in genetically susceptible children.
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| 28. |
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| 29. |
- Jönsson, Madeleine, et al.
(author)
-
Exploration of high-pressure processing (HPP) for preservation of the Swedish grown brown macroalgae Saccharina latissima
- 2023
-
In: Frontiers in Food Science and Technology. - 2374-5533. ; 3
-
Journal article (peer-reviewed)abstract
- Introducing seaweed to new food markets entails new challenges concerning efficient preservation. Hence, this study explores high-pressure processing (HPP) as an alternative technique to conventional methods by evaluating its effects on the composition, quality, and microbial safety of the Swedish grown macroalgae Saccharina latissima. The results from the physicochemical analysis showed that after high-pressure treatment the color was retained, while the algal texture was altered by up to an 87.7% reduction in hardness and a 60.0% reduction in compression. Biochemical analysis demonstrated some variations in the algal samples, but the nutritional content was overall retained after treatment. The microbial analysis showed a low microbial load of untreated fresh material, which was confirmed by a lack of amplification in polymerase chain reaction attempts and low growth during attempts on spontaneous proliferation using fresh and frozen algae. Additionally, shelf-life studies showed inconsistent growth, but overall, a low increase in unspecific bacteria, an increasing load of Enterobacteriaceae, no growth of Lactobacilli, and low fouling by mold and yeast. The results from this study can be useful in the continued attempts of introducing seaweed to new markets, with different prerequisites for post-harvest treatment.
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| 30. |
- Köhnke, Rickard, et al.
(author)
-
Thylakoids promote release of the satiety hormone cholecystokinin while reducing insulin in healthy humans.
- 2009
-
In: Scandinavian Journal of Gastroenterology. - : Informa UK Limited. - 1502-7708 .- 0036-5521. ; 44:6, s. 712-719
-
Journal article (peer-reviewed)abstract
- Objective. The effects of a promising new appetite suppressor named "thylakoids" (membrane proteins derived from spinach leaves) were examined in a single meal in man. Thylakoids inhibit the lipase/colipase hydrolysis of triacylglycerols in vitro and suppress food intake, decrease body-weight gain and raise the satiety hormone cholecystokinin (CCK) in rats, but their effects in man remain unclear. The aim of this study was to investigate whether thylakoids, when added to a test meal, affect appetite regulation and blood parameters in healthy individuals. Material and methods. In an intervention crossover study, healthy individuals of normal weight (n=11) were offered a high-fat meal with and without the addition of thylakoids. Blood samples were taken 0 (prior to meal), 30, 60, 120, 180, 240, 300 and 360 min after the start of the meal. Blood samples were analysed for satiety and hunger hormones (CCK, leptin and ghrelin), insulin and blood metabolites (glucose and free fatty acids). Results. The CCK level increased, in particular between the 120 min time-point and onwards, the ghrelin level was reduced at 120 min and leptin level increased at 360 min after intake of the thylakoid-enriched meal. The insulin level was reduced, whereas glucose concentrations were unchanged. Free fatty acids were reduced between time-point 120 min and onwards after the thylakoid meal. Conclusions. The addition of thylakoids to energy-dense food promotes satiety signals and reduces insulin response during a single meal in man.
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| 31. |
- Lipnizki, Frank, et al.
(author)
-
Membrane processes for protein recovery: Present and future
- 2018
-
Conference paper (peer-reviewed)abstract
- The success of membrane technology in the food industry is directly linked to the success of membranes in protein recovery. Proteins are one of the most important food ingredients and their global market is growing rapidly. In 2012 the global market of protein accounted for 19 billion USD, while for 2018 it is expected to reach 28 billion USD. The aim of this presentation is to provide an overview on the development of membrane technology for protein recovery in the food industry reviewing present and future applications.The first successful integration of membrane technology was the recovery of proteins from whey - a by-product from the cheese production - which was until the 1970ies a major disposal challenge for the dairy industry due to its low solid content and high biological oxygen demand. Using ultrafiltration, it was suddenly possible to concentrate and desalt whey proteins and use them for the production of whey protein concentrates and isolates. Based on this success story membrane processes established themselves for the concentration of other animal protein-rich products like animal blood plasma, fish proteins and egg white. In recent years it became more and more apparent that a shift from animal proteins to plant proteins is essential for a more sustainable food system. This trend is supported by customer’s behavior, e.g. the USA reached in 2016 “peak meat” and for the first time in history meat consumption was declining – a trend which can be observed in other Western countries. Membrane technology can again play an important role in this new trend. The key focus is on the optimal utilization of established and emerging crops as sources as plant protein source. With regard to established crops, the recovery of e.g. wheat and sun flower proteins supported by membrane technology has been established on industrial scale, while the recovery of e.g. rape seed proteins as by-product of the rape seed oil production with membrane processes is still under development. Furthermore, new crops such as quinoa are entering the European market and membrane processes can be a vital part by recovering quinoa proteins as part of the quinoa starch production.Overall, this presentation will highlight the importance of membrane processes in the recovery of protein from both animal and plant sources supported by both examples of industrial processes and processes under development.
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| 32. |
- Marefati, Ali, et al.
(author)
-
Fabrication of encapsulated oil powders from starch granule stabilized W/O/W Pickering emulsions by freeze-drying
- 2015
-
In: Food Hydrocolloids. - : Elsevier BV. - 0268-005X. ; 51, s. 261-271
-
Journal article (peer-reviewed)abstract
- The process stability of water-in-oil-in-water (W/O/W) double emulsions stabilized with food-grade OSA modified quinoa starch granules was investigated. The effect of oils with differing melting points, as well as the effect of in situ partial gelatinization of the granules, on stability of emulsions was also investigated. The physical stability and release of a tracer (carmine) from the internal aqueous phase of double emulsions were characterized after each process stage using particle size analysis, light microscopy and spectrophotometry. When liquid shea oil was used the particle sizes varied in mode of D[4,3] from 28 +/- 2 mu m for initial fresh double emulsions to 90 +/- 7 mu m for heat treated and 210 +/- 11 mu m for heat treated, freeze-dried and reconstituted emulsions. Non-heat treated emulsions collapsed on freeze-drying due to high susceptibility of liquid oil droplets towards destabilization, when the external aqueous phase is crystalized. When solid shea oil was used the mode of D[4,3] varied from 48 +/- 0 mu m in initial emulsions to 118 +/- 3 mu m for heat treated emulsions and the freeze-dried and reconstituted emulsions showed 62 +/- 3 mu m or 85 +/- 11 mu m for non-heat treated and heat treated samples respectively. Reconstituted freeze-dried emulsion retained the encapsulated marker to over 97%. Overall, application of oil phase solid at room temperature and in situ heat treatment had a positive impact on process stability towards freezing and freeze drying. The result of this study revealed the feasibility to develop food-grade oil filled powders from OSA modified starch Pickering emulsions with approximately 70 wt% oil content by freeze-drying. (C) 2015 Elsevier Ltd. All rights reserved.
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| 33. |
- Marefati, Ali, et al.
(author)
-
Freezing and freeze-drying of Pickering emulsions stabilized by starch granules
- 2013
-
In: Colloids and Surfaces A: Physicochemical and Engineering Aspects. - : Elsevier BV. - 0927-7757. ; 436, s. 512-520
-
Journal article (peer-reviewed)abstract
- The aim of this study was to investigate the possibility to produce novel powder materials based on chemically modified starch granule stabilized Pickering oil-in-water (O/W) emulsions. This study also investigated the effect of partial starch gelatinization in situ, dispersed phase type (two oil types with different melting points), freezing method and thawing, and freeze-drying and rehydrating on the overall properties of the emulsions. The emulsions showed high freeze thaw stability. The results of this study demonstrated the feasibility of the production of oil containing hydrocolloid-based powders, through combination of heat treated or even non-heat treated starch Pickering emulsions and freeze-drying. The final powders comprised high weight percentage of oil (over 80%, w/w). Upon rehydration of powders, the starch stabilized oil drops were found to be only moderately affected by the process with some aggregation observed. (C) 2013 Elsevier B.V. All rights reserved.
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| 34. |
- Marefati, Ali, et al.
(author)
-
In vitro intestinal lipolysis of emulsions based on starch granule Pickering stabilization
- 2019
-
In: Food Hydrocolloids. - : Elsevier BV. - 0268-005X. ; 95, s. 468-475
-
Journal article (peer-reviewed)abstract
- The effect of barrier properties on in vitro intestinal lipolysis of three different types of emulsions based on oil-in-water starch granule Pickering stabilization has been investigated including non-heat treated, heat treated (gelatinized) and heat treated and stored (retrograded) emulsions. The stability of starch covered oil-water interfaces towards in vitro intestinal lipolysis was correlated to the rate of lipid hydrolysis using a pH-stat method. The results were compared with a sodium caseinate stabilized emulsion. The shape and size of the starch granules were characterized by scanning electron microscopy and light scattering. The physical properties of the emulsions were characterized by a light scattering particle size analyzer and light microscopy. In all cases, Pickering emulsions showed lower extents of lipolysis compared to the protein stabilized emulsion. In addition, heat treated starch Pickering emulsions were more susceptible to lipolysis compared to freshly prepared emulsions with no heat treatment. This was thought to be due to the gelatinized starch barrier being more susceptible to amylase present in the pancreatin. The results of this study demonstrate the interfacial layer properties can affect the rate and extent of lipolysis.
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| 35. |
- Marefati, Ali, et al.
(author)
-
Quinoa Starch Granules as Emulsion Stabilizers
- 2022
-
In: Biology and Biotechnology of Quinoa : Super Grain for Food Security - Super Grain for Food Security. - Singapore : Springer Singapore. - 9789811638329 - 9789811638312 ; , s. 283-324
-
Book chapter (peer-reviewed)abstract
- Quinoa (Chenopodium quinoa Willd.) has gained recent popularity mainly due to its attractive nutritional profile and its ability to grow under extreme conditions such as salinity, acidity, drought, flooding, and frost as well as the functionality of its component. Starch is the main component of quinoa grain which constitutes up to 60% of the dry grain and plays a crucial role in the functional properties of quinoa. Quinoa starch granules are small, polygonal, and in the range of 0.5–3 μm, with unique physicochemical properties. These unique features have created research interest in the application of the quinoa starch for functional products such as stabilizer for creating Pickering emulsions. This chapter summarizes the application of starch granules in native and modified forms as particles in the stabilization of Pickering emulsions.
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| 36. |
- Marefati, Ali, et al.
(author)
-
Starch granule stabilized Pickering emulsions : an 8-year stability study
- 2020
-
In: Journal of the Science of Food and Agriculture. - : Wiley. - 0022-5142 .- 1097-0010. ; 100:6, s. 2807-2811
-
Journal article (peer-reviewed)abstract
- BACKGROUND: Pickering emulsions are known to have advantages over conventional emulsions, in particular, improved and long-term stability against coalescence. This research is an eight-year stability investigation of oil-in-water Pickering emulsions stabilized by quinoa starch granules modified by octenyl succinic anhydride (OSA). Two different concentrations of starch (i.e. 200 and 600 mg mL−1 based on oil) were used at oil fraction (ϕ) of 0.1. The emulsions were prepared using a high-pressure homogenizer. The emulsions were stored in a refrigerator (at 6 °C) and evaluated using particle size analyzer over the storage period and light microscopy at the end of the storage period. RESULTS: Starch granule stabilized Pickering emulsions produced by a high-pressure homogenizer displayed remarkable storage stability over the eight years with no indication of coalescence. In addition, the results showed that increasing the concentration of starch granules resulted in a decrease in droplet sizes. The sizes measured by the particle size analyzer showed a decline over the storage period which was due to dissociation of some networks of aggregated droplets that, in addition to representing smaller droplet sizes, resulted in the release of free and unbound starch entrapped in these networks. CONCLUSIONS: This study showed that Pickering emulsions produced by OSA modified starch granules from quinoa can be used in practical applications for the development of highly stable formulations when prolonged storage is required.
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| 37. |
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| 38. |
- Marku, Diana, et al.
(author)
-
Characterization of starch Pickering emulsions for potential applications in topical formulations.
- 2012
-
In: International Journal of Pharmaceutics. - : Elsevier BV. - 1873-3476 .- 0378-5173. ; 428:1-2, s. 1-7
-
Journal article (peer-reviewed)abstract
- The aim of this work has been to characterize starch based Pickering emulsions as a first step to evaluate their possible use as vehicles for topical drug delivery. A minor phase study of emulsions with high oil content has been performed. Emulsion stability against coalescence over eight weeks and after mild centrifugation treatment has been studied. The particle size, rheological properties and in vitro skin penetration of emulsions containing three different oils (Miglyol, paraffin and sheanut oil) was investigated. It was shown that it is possible to produce oil in water starched stabilised Pickering emulsions with oil content as high as 56%. Furthermore, this emulsions show good stability during storage over eight weeks and towards mild centrifugation. The particle size of the systems are only dependent on the ratio between oil and starch and for liquid oils the type of oil do not affect the particle size. The type of oil also affects the cosmetic and rheological properties of the creams but did not affect the transdermal diffusion in in vitro tests. However, it seems as if the Pickering emulsions affected the transport over the skin, as the flux was twice that of what has been previously reported for solutions.
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| 39. |
- Matos González, Maria, et al.
(author)
-
Combined emulsifying capacity of polysaccharide particles of different size and shape
- 2017
-
In: Carbohydrate Polymers. - : Elsevier BV. - 0144-8617. ; 169, s. 127-138
-
Journal article (peer-reviewed)abstract
- The aim of this study is to understand mixed systems of two types of particles with different size and shape, quinoa starch granules (NQ) and cellulose nanocrystals (CNC), to stabilize oil-in-water (O/W) emulsions. This study considers the extent of Pickering stabilization with respect to which particle type dominates at droplet interfaces and how stability is affected by the addition of one particle type to already formed emulsions, or combining both, simultaneously. Results demonstrate that the order of addition has an influence allowing to predominantly have NQ particles at the interface when both types are added simultaneously. However when CNC is added first, both types are responsible for emulsion stabilization leading to a system with an intermediate droplet size yet with a higher stability compared to single particle formulations. A dual stabilization mechanism is observed, large particles prevent coalescence and small particles regulate the curvature of the interface and govern the droplet size.
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| 40. |
- Matos González, Maria, et al.
(author)
-
Comparative Emulsifying Properties of Octenyl Succinic Anhydride (OSA)-Modified Starch: Granular Form vs Dissolved State
- 2016
-
In: PLoS ONE. - : Public Library of Science (PLoS). - 1932-6203. ; 11:8, s. 0160140-0160140
-
Journal article (peer-reviewed)abstract
- The emulsifying ability of OSA-modified and native starch in the granular form, in the dissolved state and a combination of both was compared. This study aims to understand mixed systems of particles and dissolved starch with respect to what species dominates at droplet interfaces and how stability is affected by addition of one of the species to already formed emulsions. It was possible to create emulsions with OSA-modified starch isolated from Quinoa as sole emulsifier. Similar droplet sizes were obtained with emulsions prepared at 7% (w/w) oil content using OSA-modified starch in the granular form or molecularly dissolved but large differences were observed regarding stability. Pickering emulsions kept their droplet size constant after one month while emulsions formulated with OSA-modified starch dissolved exhibited coalescence. All emulsions stabilized combining OSA-modified starch in granular form and in solution showed larger mean droplet sizes with no significant differences with respect to the order of addition. These emulsions were unstable due to coalescence regarding presence of free oil. Similar results were obtained when emulsions were prepared by combining OSA-modified granules with native starch in solution. The degree of surface coverage of starch granules was much lower in presence of starch in solution which indicates that OSA-starch is more surface active in the dissolved state than in granular form, although it led to unstable systems compared to starch granule stabilized Pickering emulsions, which demonstrated to be extremely stable.
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| 41. |
- Matos, María, et al.
(author)
-
Preparation and encapsulation properties of double Pickering emulsions stabilized by quinoa starch granules
- 2013
-
In: Colloids and Surfaces A: Physicochemical and Engineering Aspects. - : Elsevier BV. - 0927-7757. ; 423, s. 147-153
-
Journal article (peer-reviewed)abstract
- Double emulsions have potential applications in the food, cosmetic and pharmaceutical industries as vehicles for encapsulation and delivery of nutrients during food digestion or as drug release. The major drawback of this type of emulsions is that they are often difficult to stabilize. Particle stabilized emulsions, known as Pickering emulsions, show special features, such as being extremely stable with respect to coalescence. Starch granules have proved to be a suitable stabiliser for food grade Pickering emulsions. In this work, starch double W1/O/W2 Pickering emulsions were prepared and their encapsulation stability was studied as well as the impact of varying the lipophilic emulsifier (PGPR90) content and salt concentration in the W1 inner aqueous phase. Encapsulation properties were quantified by monitoring the release of a hydrophilic dye from the inner aqueous phase spectrophotometrically. Two double emulsion systems were studied, one with an inner aqueous phase with 0.1M NaCl and the other with 0.2M NaCl. The initial encapsulation efficiency was over 98.5% immediately after emulsification production. The encapsulation stability (ES) remained over 90% after 21 days for both systems studied, where 0.1 M NaCl W1 emulsion had a ES of 95.2% and the 0.2 M NaCl W1 emulsion had a ES of 91.1% respectively.
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| 42. |
- McNamee, Cathy E., et al.
(author)
-
Rice starch particle interactions at air/aqueous interfaces-effect of particle hydrophobicity and solution ionic strength
- 2018
-
In: Frontiers in Chemistry. - : Frontiers Media SA. - 2296-2646. ; 6:MAY
-
Journal article (peer-reviewed)abstract
- Starch particles modified by esterification with dicarboxylic acids to give octenyl succinic anhydride (OSA) starch is an approved food additive that can be used to stabilize oil in water emulsions used in foods and drinks. However, the effects of the OSA modification of the starch particle on the interfacial interactions are not fully understood. Here, we directly measured the packing of films of rice starch granules, i.e., the natural particle found inside the plant, at air/aqueous interfaces, and the interaction forces in that system as a function of the particle hydrophobicity and ionic strength, in order to gain insight on how starch particles can stabilize emulsions. This was achieved by using a combined Langmuir trough and optical microscope system, and the Monolayer Interaction Particle Apparatus. Native rice starch particles were seen to form large aggregates at air/water interfaces, causing films with large voids to be formed at the interface. The OSA modification of the rice starches particles decreased this aggregation. Increasing the degree of modification improved the particle packing within the film of particles at the air/water interface, due to the introduction of inter-particle electrostatic interactions within the film. The introduction of salt to the water phase caused the particles to aggregate and form holes within the film, due to the screening of the charged groups on the starch particles by the salt. The presence of these holes in the film decreased the stiffness of the films. The effect of the OSA modification was concluded to decrease the aggregation of the particles at an air/water interface. The presence of salts, however, caused the particles to aggregate, thereby reducing the strength of the interfacial film.
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| 43. |
- Montelius, Caroline, et al.
(author)
-
Chloroplast thylakoids reduce glucose uptake and decrease intestinal macromolecular permeability.
- 2011
-
In: British Journal of Nutrition. - 1475-2662. ; 106:6, s. 836-844
-
Journal article (peer-reviewed)abstract
- Thylakoid membranes, derived from chloroplasts, have previously been shown to retard fat digestion and lower blood glucose levels after oral intake. The purpose of the present study was to investigate the effect of thylakoid membranes on the passage of methyl-glucose, dextran and ovalbumin over rat intestine in vitro using Ussing chambers. The results show that thylakoids retard the passage of each of the test molecules in a dose-dependent way. The thylakoids appear to be attached on the mucosal surface and a mechanism is suggested that the thylakoids delay the passage of the test molecules by sterical hindrance. The present results indicate that thylakoid membranes may be useful both to control intestinal absorption of glucose and to enhance the barrier function of the intestine.
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| 44. |
- Morán, Diana, et al.
(author)
-
Bio-based starch nanoparticles with controlled size as antimicrobial agents nanocarriers
- 2024
-
In: Reactive and Functional Polymers. - 1381-5148. ; 198
-
Journal article (peer-reviewed)abstract
- Starch nanoparticles (SNPs) have been synthesized by nanoprecipitation method using starches from different botanical sources in native form and modified with octenyl succinic anhydride (OSA). SNPs were characterized in terms of size, morphology, charge, XRPD, FTIR and thermal properties. Spherical particles were obtained with sizes ranging from 54 to 108 nm and zeta potential values from −2 to −27 mV. Changes in size and stability related to the % OSA were observed for each starch. Starch granules showed A-type crystalline pattern while a loss of crystallinity was observed for SNPs. FTIR spectra demonstrated that OSA modification was barely affected by the nanoprecipitation and SNPs showed thermal properties similar to those of starch granules. SNPs with specific size can be synthesized by selecting the appropriate starch granules as raw material. This is especially relevant in certain bio-applications, where size must be precisely controlled, e.g., as nanocarriers for drug release or food fortification. To investigate the feasibility of SNPs as nanocarriers, vanillin-loaded SNPs were synthesized, achieving encapsulation efficiencies of 30% and loading capacities of 60%. The antimicrobial activity of vanillin-loaded SNPs was tested against Escherichia Coli (E. coli) with satisfactory results.
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| 45. |
- Morán, Diana, et al.
(author)
-
Synthesis of controlled-size starch nanoparticles and superparamagnetic starch nanocomposites by microemulsion method
- 2023
-
In: Carbohydrate Polymers. - : Elsevier BV. - 0144-8617. ; 299
-
Journal article (peer-reviewed)abstract
- In this study, a synthesis process based on the microemulsion method (ME) was developed with the aim to produce controlled-size starch nanoparticles (SNPs). Several formulations were tested for the preparation of the W/O microemulsions varying the organic/aqueous phase ratios and co-stabilizers concentrations. SNPs were characterized in terms of size, morphology, monodispersity and crystallinity. Spherical shape particles with mean sizes 30–40 nm were prepared. The method was then used to simultaneously synthesize SNPs and iron oxide nanoparticles with superparamagnetic properties. Starch-based nanocomposites with superparamagnetic properties and controlled size were obtained. Therefore, the microemulsion method developed could be considered an innovative technology for the design and development of novel functional nanomaterials. The starch-based nanocomposites were evaluated in terms of morphology and magnetic properties, and they are being considered as promising sustainable nanomaterials for different biomedical applications.
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| 46. |
- Morán, Diana, et al.
(author)
-
Synthesis of starch nanoparticles and their applications for bioactive compound encapsulation
- 2021
-
In: Applied Sciences (Switzerland). - : MDPI AG. - 2076-3417. ; 11:10
-
Journal article (peer-reviewed)abstract
- In recent years, starch nanoparticles (SNPs) have attracted growing attention due to their unique properties as a sustainable alternative to common nanomaterials since they are natural, renewable and biodegradable. SNPs can be obtained by the breakdown of starch granules through different techniques which include both physical and chemical methods. The final properties of the SNPs are strongly influenced by the synthesis method used as well as the operational conditions, where a controlled and monodispersed size is crucial for certain bioapplications. SNPs are considered to be a good vehicle to improve the controlled release of many bioactive compounds in different research fields due to their high biocompatibility, potential functionalization, and high surface/volume ratio. Their applications are frequently found in medicine, cosmetics, biotechnology, or the food industry, among others. Both the encapsulation properties as well as the releasing processes of the bioactive compounds are highly influenced by the size of the SNPs. In this review, a general description of the different types of SNPs (whole and hollow) synthesis methods is provided as well as on different techniques for encapsulating bioactive compounds, including direct and indirect methods, with application in several fields. Starches from different botanical sources and different bioactive compounds are compared with respect to the efficacy in vitro and in vivo. Applications and future research trends on SNPs synthesis have been included and discussed.
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| 47. |
- Phinney, Randi, et al.
(author)
-
Concentration of citrus fruit juices in membrane pouches with solar energy Part 1 : How solar drying setup and juice pretreatment determine the drying flux
- 2020
-
In: Journal of Food Process Engineering. - : Wiley. - 0145-8876 .- 1745-4530. ; 43:1
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Journal article (peer-reviewed)abstract
- The aim of this study was to investigate how solar drying setup and choice of juice pretreatment determine the drying flux in a fruit juice concentration process called solar assisted pervaporation. With this process, hygienic membrane pouches and solar energy are used to concentrate and preserve fruit juices. In this study, the feasibility of concentrating citrus (tangerine) juice into marmalade under realistic conditions in rural Mozambique was assessed with three solar drying setups and four juice pretreatments. The main findings were (a) tangerine marmalade with a soluble solids content ≥65° Brix could be produced with all solar drying setups tested within 3–6 days, (b) sucrose addition as a juice pretreatment did not impact drying time and is recommended to increase yield, and (c) direct active and tilted passive solar drying reduced the drying time considerably; however, passive drying was more sensitive to poor weather conditions. Practical applications: Citrus fruits have high spoilage rates on a global level due to their juicy nature and short ripening period. They are difficult to handle and transport to urban markets and are also difficult to preserve by traditional solar drying practices. An alternative approach is to preserve citrus fruits with membrane pouches that are filled with citrus juices and then placed in the sun to dry. Water passes through the membrane pouch as vapor, allowing for the juices to be concentrated into marmalade. The membrane pouch also protects the juice from microorganisms in the surrounding air during drying. The process is driven by solar energy and is suitable for small-scale producers in rural areas of tropical countries. The aim of this study was to further investigate the process in rural Mozambique under realistic weather conditions. The main results are recommendations to small-scale producers on how to optimize the process.
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| 48. |
- Phinney, Randi, et al.
(author)
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Concentration of citrus fruit juices in membrane pouches with solar energy Part 2 : How solar drying setup and juice pretreatment determine the microbiological quality
- 2020
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In: Journal of Food Process Engineering. - : Wiley. - 0145-8876 .- 1745-4530. ; 43:4
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Journal article (peer-reviewed)abstract
- The aim of this study was to investigate how solar drying setup and choice of juice pretreatment determine the microbiological quality in a fruit juice concentration process called solar assisted pervaporation (SAP). With this process, hygienic membrane pouches and solar energy are used to concentrate and preserve fruit juices. In this study, citrus (tangerine) marmalades were produced with SAP membrane pouches under realistic conditions in rural Mozambique with three solar drying setups and eight juice pretreatments. The results showed that the choice of solar drying setup had a negligible effect on the total aerobic plate count but a significant effect on the yeast plate count. Pasteurization as a juice pretreatment lowered the total aerobic count and the probability of fermentation, while lemon juice had no beneficial effect on the microbiological quality. The recommendations are to add sucrose and pasteurize the juice before drying and to use a direct active solar dryer. Practical Applications: Solar drying is a sustainable approach to food preservation for the future. However, there are food safety challenges with solar drying that make the process difficult to control. One challenge is the direct contact between the product and the surrounding air since the air may be contaminated with microorganisms. One approach to reduce the probability of contamination is by solar drying fruit juices with membrane pouches that provide a hygienic barrier between the product and the surrounding air. These types of pouches are especially suitable for juicy, citrus fruits that are difficult to preserve with traditional solar drying practices. The pouches can be used to concentrate citrus juices into marmalades in rural areas of tropical countries where established infrastructure is not available. This study investigated the hygienic nature of the approach in rural Mozambique with the help of small-scale producers to determine the optimal way to produce safe marmalades.
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| 49. |
- Phinney, Randi, et al.
(author)
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Method to assess the drying performance of water vapour-permeable membrane pouches for fruit juice preservation
- 2019
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In: Chemical Engineering Research and Design. - : Elsevier BV. - 0263-8762. ; 152, s. 433-446
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Journal article (peer-reviewed)abstract
- The aim of this work was to develop a method for assessing the drying performance of a hygienic, small-scale fruit juice preservation process called Solar Assisted Pervaporation (SAP). SAP is a batch process that allows for fruit juices or purées to be solar dried in water vapour-permeable membrane pouches in rural and remote areas. Traditional methods for measuring water vapour flux through membrane materials are not directly applicable for assessing the performance of SAP pouches, and so a new method was developed, considering a constant boundary condition on the inside of the pouch (i.e. water activity of 1.0). This paper presents a statistical validation of the method and then illustrates how it can be used to characterise membrane performance, identify a two-level factorial regression model for drying flux as a function of temperature, relative humidity and air velocity and their interaction effects, and estimate an operational window for drying juices in SAP pouches in an indirect solar dryer. The repeatability of the method is high with a precision of 95% or more. The regression model and operational window can be used to optimise the design of an indirect solar dryer specifically suited for SAP pouches filled with fruit juices.
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| 50. |
- Piyasena, P, et al.
(author)
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Characterization of Apples and Apple Cider Producedby a Guelph Area Orchard
- 2002
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In: Lebensmittel-Wissenschaft und-Technologie. - : Elsevier BV. ; 35:4, s. 367-372
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Journal article (peer-reviewed)abstract
- Thermal stability of food-borne pathogens in apple cider is influenced by the composition of the product. As a preliminary step to determine the effect of pasteurization of apple cider on the survival of Escherichia coli O157:H7, a study was carried out to characterize apples and unpasteurized apple cider produced by a Guelph area orchard. Samples of commercial unpasteurized cider and the constituent apples were collected over 13 wk from August to November 1998, and unpasteurized laboratory cider was made from the individual apple varieties. pH, titratable acidity, turbidity, total microbial counts, total solids and 1Brix for filtered and unfiltered samples were measured. The maximum, minimum, and average values for all unpasteurized commercial cider samples were found as follows: pH, 3.71, 3.17, and 3.43; titratable acidity, 93.47, 49.46, and 69.95mL of 0.1N NaOH/100 mL; total solids, 13.21, 10.93, and 11.90%; 1Brix, 13.01, 11.17, and 12.02; turbidity, 238.1, 145.1, and 204.9 nephelometric turbidity units; and total plate count, 4.91, 2.61, 3.75 log cfu/mL. There were no significant differences (P40.05) between filtered and unfiltered samples. In addition, in commercial unpasteurized cider, there were no significant differences (P40.05) with respect to any of the factors with the time of processing. The composition of the unpasteurized laboratory cider made from individual apple varieties was dependent on the variety, but was generally within the ranges from the published literature values. McIntosh apples showed a significant (P>0.05) decrease in titratable acidity with time of harvest. The results suggest that it is necessary to take the composition of commercial apple cider into account when developing thermal inactivation models for food-borne pathogens.
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