| 1. |
- Viklund, Gunilla, et al.
(författare)
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Acrylamide in crisps: Effect of blanching studied on long-term stored potato clones
- 2010
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Ingår i: Journal of Food Composition and Analysis. - : Elsevier BV. - 0889-1575 .- 1096-0481. ; 23:2, s. 194-198
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Tidskriftsartikel (refereegranskat)abstract
- Acrylamide, a probable carcinogen, is formed via the Maillard reaction between reducing sugars and the amino acid asparagine during heating of carbohydrate-rich foods. Potatoes contain high levels of these precursors, and thus potato crisps can contain high levels of acrylamide. In this study, the effect of blanching on the concentration of precursors and acrylamide content was studied in three potato clones stored at 4 degrees C or 8 degrees C. After 6, 12 and 18 weeks of storage, potatoes were sliced and blanched for 3 min in water at 80 degrees C and deep-fat fried for 3 min at an initial frying temperature of 180 degrees C and a final frying temperature of 160 degrees C. Blanching reduced the acrylamide content by 51-73%. Interestingly, blanching affected the levels of the precursor sugars and asparagine, but not the acrylamide content to the same extent. The reduction of precursors was 17-66%. This may be due to restriction of the transport of precursors to the surface, as the availability of precursors for reactions is crucial for acrylamide formation. In conclusion, blanching was an efficient way to reduce acrylamide content in potato crisps, in addition to using potatoes low in asparagine and reducing sugars. (C) 2009 Elsevier Inc. All rights reserved.
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| 3. |
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| 4. |
- van Buggenhout, Sandra, et al.
(författare)
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Structural design of natural plant based foods to promote nutritional quality
- 2012
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Ingår i: Trends in Food Science and Technology. - : Elsevier BV. - 0924-2244 .- 1879-3053. ; 24:1, s. 47-59
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Tidskriftsartikel (övrigt vetenskapligt/konstnärligt)abstract
- During traditional industrial processing of fruit and vegetable derived foods, consideration of the eventual retention, bio-accessibility or bio-availability of nutrients has hitherto been a secondary priority. Indeed standard processing of soups and sauces involves treating all ingredients in a similar way, usually by prolonged heat treatment and results in both lowered nutritional value and sensory quality of food products. Such products are typically structured using various additives including starches, gums and stabilizers, which consumers regard as unnatural, rather than exploiting the endogenous structuring potential of the fruit and vegetable ingredients as available at the farm gate. Recent studies undertaken within the EU sponsored 'Healthy Structuring' project have shown how to design an industrially manufactured product with good sensory qualities that is natural and nutritious. The strategy has been to use the inherent structural and nutritional properties of the raw material ingredients, on the one hand to ensure the textural quality of the final product without the use of artificial gums or stabilizers and, on the other hand to optimize the nutritional quality of the final product. This review briefly summarizes both the approach taken and the results obtained within the project.
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| 5. |
- Andersson, Helene, 1983, et al.
(författare)
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Effects of molecular weight on permeability and microstructure of mixed ethyl-hydroxypropyl-cellulose films
- 2013
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Ingår i: European Journal of Pharmaceutical Sciences. - : Elsevier BV. - 0928-0987 .- 1879-0720. ; 48:1-2, s. 240-248
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Tidskriftsartikel (refereegranskat)abstract
- Films of ethyl cellulose (EC) and water-soluble hydroxypropyl cellulose (HPC) can be used for extended release coatings in oral formulations. The permeability and microstructure of free EC/HPC films with 30% w/w HPC were studied to investigate effects of EC molecular weight. Phase separation during film spraying and subsequent HPC leaching after immersion in aqueous media cause pore formation in such films. It was found that sprayed films were porous throughout the bulk of the films after water immersion. The molecular weight affected HPC leaching, pore morphology and film permeability; increasing the molecular weight resulted in decreasing permeability. A model to distinguish the major factors contributing to diffusion retardation in porous films showed that the trend in permeability was determined predominantly by factors associated with the geometry and arrangement of pores, independent of the diffusing species. The film with the highest molecular weight did, however, show an additional contribution from pore wall/permeant interactions. In addition, rapid drying and increasing molecular weight resulted in smaller pores, which suggest that phase separation kinetics affects the final microstructure of EC/HPC films. Thus, the molecular weight influences the microstructural features of pores, which are crucial for mass transport in EC/HPC films.
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| 6. |
- Zapico, Jorge Luis
(författare)
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Green Hackathon : Hacking for sustainable food
- 2014
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Ingår i: Joint Workshop Proceedings of ICT4S 2014. - : CEUR-WS. ; , s. 38-42
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Konferensbidrag (refereegranskat)abstract
- The ICT4S Green Hackathon was an event exploring the use of information and communications technologies in sustainable food production and consumption, where developers, designer and problem owners met for creating prototypes and applications for a whole day. This article presents the concept, implementation, results and lessons learned from this event.
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| 7. |
- Wassén, Sophia, 1979
(författare)
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Phase Separation and Gelation of Biopolymers in Confined Geometries
- 2012
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Doktorsavhandling (övrigt vetenskapligt/konstnärligt)abstract
- Many biopolymer mixtures exhibit segregative phase separation that generates regions enriched in one polymer and depleted in the other. Today, much is known of how phase separating biopolymer systems behaves in bulk phase, and the final morphology can be controlled and tailored with high precision. However, few experimental studies have examined such systems in restricted geometries, where the system might be affected and limited by surrounding surfaces. Restricted geometries may be of importance for the properties of multi-phase materials, such as foods and composite materials.In this thesis the effects of confinements on phase separating and gelling biopolymer mixtures has been investigated, with emphasis on the phase separation kinetics and the final morphology. Two biopolymer systems were used; gelatin–maltodextrin and whey protein isolate–gellan gum mixtures. Various types of restricted geometries such as microdroplets, parallel cover glasses, and networks of cellulose fibres were used to evaluate the effects of confinements. The structural evolution and the final microstructures were characterized by confocal laser scanning microscopy and image analysis. The findings showed that the size of a confinement had a marked impact on the resulting microstructure in both systems. The morphology observed within the studied confinements differed from those seen in the bulk phase and included core-shell, Janus-like microstructures in microdroplets and columnar structures in confinements with solid surfaces. In the whey protein isolate–gellan gum system, the structural evolution was similar inside large microdroplets and the bulk phase. It was also found that when the characteristic wavelength of the spinodal decomposition was comparable to the size of the confinement, a structure transition took place and core-shell structures were obtained. Furthermore, the confinement size influenced the initiation of the phase separation in the gelatin–maltodextrin system.Use of conventional emulsification and a microfluidic technique to produce microdroplets was also evaluated. The former method allowed examination of microstructures in emulsion droplets of different sizes within a single sample, ensuring the same composition and thermal history. Monodisperse microdroplets with highly reproducible internal morphology were generated using microfluidics. The internal microstructure was designed using different cooling protocols to control the phase separation and gelation kinetics, and the biopolymer concentration. Homogeneous (no phase separation), discontinuous, and bicontinuous microstructures were observed. The effects of confinement on the internal morphology were investigated by performing elastic Lennard-Jones simulations, which showed good correlation with the experimental structures. Initial studies of the relationship between the microstructure and the diffusion properties of phase separated gels provided promising results, which opens new possibilities to control such properties in microdroplets through careful design of the internal morphology. To summarize, the work underlying this thesis has demonstrated that exploitation of phase separated systems within confined geometries offers great potential to tailor materials with new functionalities.
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| 8. |
- Olstorpe, Matilda, et al.
(författare)
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Microbial changes during storage of moist crimped cereal barley grain under Swedish farm conditions
- 2010
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Ingår i: Animal Feed Science and Technology. - Amsterdam, Netherlands : Elsevier. - 0377-8401 .- 1873-2216. ; 156:1-2, s. 37-46
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Tidskriftsartikel (refereegranskat)abstract
- This Study investigated feed hygiene during airtight storage of non-dried barley grain under farm conditions. Microorganisms on the grain were sampled and quantified in seven Swedish firms throughout the storage period using culture dependent methods. The dominant lactic acid bacteria (LAB) and yeasts were identified by rRNA gene sequencing and moulds by morphological characterisation. Moisture content (MC) and pH of the grain were also monitored. It was difficult to obtain the optimal MC(0.30-0.45 g/g) that is necessary to initiate fermentation in the grain. Feed hygiene was maintained during storage of cereals when MC below 0.17 g/g. Intermediate MC (0.17-0.23 g/g) of the grains was conducive to mould growth, including growth of potential producers of mycotoxins, which can diminish feed safety and nutritional value. Enterobacteriaceae were found in all barleys, even at low MC, but their numbers were substantially decreased when the number of LAB was high. True fermentation of moist crimped cereal grains was only obtained on one farm with all initial barley MC of 0.3 g/g. Here, LAB reached high numbers during storage, whereas numbers of spoilage microorganisms that may reduce feed hygiene decreased considerably. However, the pH of the barley did not differ among farms. Storage stability in airtight stored barley may thus be the result of low oxygen tension, viz. airtight storage, and competition for nutrients by the microorganisms, rather than formation of lactic acid. At harvest, Enterococcus caccae dominated the LAB Population in five barleys and Lactobacillus fermentum at the remaining two. The dominant yeast species were Aureobasidium pullulans, Cryptococcus wieringae, Kazachstania aerobia and Rhodotorula glutinis. After storage, L fermentum was dominant among the LAB. The yeast species composition was highly diverse and differed among barleys. Among others, C. wieringae, Debaryomyces hansenii, K. aerobia, R. glutinis and Sporobolomyces ruberrimus were detected. This Study shows that the microbial population in airtight stored moist barley is highly diverse and not predictable. Thus, it may be necessary to influence the microbial population in the storage system by adding a starter culture.
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| 9. |
- Olstorpe, Matilda, et al.
(författare)
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Pichia anomala yeast improves feed hygiene during storage of moist crimped barley grain under Swedish farm conditions
- 2010
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Ingår i: Animal Feed Science and Technology. - Amsterdam, Netherlands : Elsevier BV. - 0377-8401 .- 1873-2216. ; 156, s. 47-56
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Tidskriftsartikel (refereegranskat)abstract
- Preservation of moist crimped cereal grain is made feasible through fermentation by lactic acid bacteria. Climatic variations make it difficult to harvest at moisture contents (0.30-0.45g/g) to support optimal fermentation under practical conditions. Therefore, the yeast, Pichia anomala J121, previously found to prevent mould spoilage and improve preservation of moist grain in malfunctioning airtight silos, was added to moist crimped cereal grain stored in large plastic tubes. Freshly harvested barley grain was crimped and inoculated with P. anomala (105 colony-forming units/g grain). Due to the local weather conditions, harvest was delayed and moisture content in the cereal grain had decreased to 0.16-0.18g/g. P. anomala was inoculated into three batches of barley, each comprising 16tonnes packed into large plastic tubes. Three additional sets of plastic tubes were packed with cereal grain without addition of P. anomala. The grain tubes were left closed for 5 months, after which feeding to cattle commenced. In both the P. anomala inoculated and the control barley, the population diversity of lactic acid bacteria (LAB) was very high over the duration of storage. However, the dominant LAB shifted over the course of storage to Pediococcus pentosaceus and Lactobacillus paracasei, in inoculated and control barley, respectively. The yeast population in the inoculated barley was totally dominated by P. anomala during the entire storage period. In the control grain, the yeast population was more diverse, displaying shifts in the dominant species during storage. Pichia burtonii was the dominant species at the last sampling occasion. In P. anomala inoculated barley, numbers of naturally occurring moulds were reduced by about two log units, and the number of Enterobacteriaceae was reduced to below detection.
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| 10. |
- Lindh, Helena, et al.
(författare)
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Consumer perceptions of sustainable packaging: Limited by lack of knowledge?
- 2012
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Ingår i: The 3 rd Nordic Retail and Wholesale Conference, Lund, Sweden. November 7-8, 2012, 2012.
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Konferensbidrag (refereegranskat)abstract
- Packaging has great potential to contribute to sustainable development. This is due to its primary role to protect products. This paper reports on how Swedish consumers perceive and select food packages in general, and how environmental aspects of conventional and organic food packaging are perceived in particular. The study is based on a consumer survey. The findings indicate that contrary to research that emphasizes the protective function of packaging as most important, consumers almost exclusively refer to the packaging material when it comes to the environmental impact of packaging. This indicates a lack of knowledge among consumers on sustainable packaging.
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