Abstract Pinhão coat extract is rich in phenolic compounds. Thus, the present study aimed to encapsulate pinhão (Araucaria angustifolia) coat extract (PCE) in electrospun starch fibers, and evaluate its antioxidant activity and in vitro release. The PCE’ total and individual phenolic compounds were evaluated. Fiber-forming polymer solutions were prepared within 50% of soluble potato starch in 75% of

The original version of this article unfortunately contained errors. The author name “Michele Valquíria dos Reis” and affiliation were incorrect.

The original version of this article unfortunately contained errors. During final layout the format of Table 1 was displaced and an odd symbol was inserted in Eq. 2. The correct versions are given below.

Abstract Myofibrillar proteins (MPs) are underutilized because of their weak solubility in low-salt conditions. In this research, mixing MPs with sodium alginate (SA) was studied to improve the solubility of MPs, and the effects of pH, mixing ratios (r), and protein preheating were examined. Mixing with SA improved the solubility of MPs at pH 6.5 and 5.5, and the precipitation of MPs was completely

Abstract Fat crystal networks result from a crystallization process, forming interlinked crystal aggregates of viscoelastic character. Palm oil-based fat crystal networks, such as chocolate and nougat spreads, often show liquid oil separation during storage because the fat crystal network is too weak to retain the liquid oils trapped within its structure. To explore the relationship between crystallization

Abstract Most protein concentrates used by the food industry are derived from soybean or wheat, but a pseudocereal like quinoa is gaining interest worldwide. The aim of this study is the characterization of the emulsification properties of two quinoa protein concentrates obtained through alkaline extraction (pH 9 (Q9) and 11 (Q11)), followed by precipitation at an acidic pH value. Interfacial rheological

Abstract Electrospinning is a novel technique which has been used recently in the food field. Electrospun nanofibres (NF) have often been produced from non-edible compounds. Biopolymer solutions were developed from gelatin hydrolysed by bromelain in slightly acid medium (pH 4.5). The effects of gelatin concentration, bromelain activity and tip-collector distance on NF morphology and diameter (Df) were

Abstract Casein is a group of milk proteins with high nutritional value, and the exploitation of its techno-functional potentials has been investigated for decades. In this study, acid casein powder was dissolved in 0.1 mol/L phosphate buffers with different pH, resulting in casein solutions with pH 5.9, 6.6 and 7.3. During preparation and storage (40 °C) of the samples, casein hydrolysis was observed

Abstract Salting is an essential step in the production of Cheddar and other cheese varieties and is a well-studied process but the effect of salt addition on the microstructure of the milk ingredients and resulting cheese is not well known. This study provides insights into how the primary components in milk and the cheese matrix respond to salting. High concentrations of salt (15–25% (w/w) NaCl)

Abstract In this research, the capability of different oleogelators (beeswax, rice bran wax and sunflower wax, stearic acid, octadecanol, γ-oryzanol+β-sitosterol mixture and ethylcellulose) to structure sunflower oil was studied at 10% (w/w) concentration. The physical, thermal, and rheological properties of sunflower oil oleogels were determined during storage at 20 °C. Results highlighted that different

Abstract The impact of in-situ CO2 nano-bubbles generation on the freezing properties of soft serve, milk, and apple juice was investigated. Carbonated (0, 1000, and 2000 ppm) liquid foods contained in a tube were submerged and cooled for 90 min in a pre-set ethylene glycol bath (−15 °C). Before the enclosed liquid reached 0 °C, the vibration was discharged through ultrasound in the bath to create

Abstract Enzymatic and chemical interesterification was used in preparation of structured fats without trans fatty acids. Structured fats were based on fatty acids which are not cholesterol-raising (stearic, behenic, arachidic and oleic acid). Blends of high oleic sunflower oil and fully hydrogenated erucic rapeseed oil, with molar ratio of long unsaturated fatty acids (LUFA, mainly oleic acid) to

Abstract The limited stability of Spirulina protein extract towards environmental factors limits its application in food formulations. This study evaluates the characteristics and efficacy of different delivery systems composed of pure trehalose and trehalose-maltodextrin mixtures at different ratios (50:50; 20:80) to encapsulate Spirulina extract. The delivery systems were obtained through conventional

Abstract A novel approach for distinguishing the viscoelastic and thixotropic phenomena of predisturbed and intact networks at short and long timescales of observation was proposed using stress relaxation, creep/recovery, single shear decay, and in-shear structural recovery experiments. The method was able to illustrate the connections patterns of the internal microstructure of hydrocolloids and its

Abstract Molecular dynamics for pastes of two normal and one waxy potato starches and their binary mixtures with either arabic, guar or xanthan gum was determined. Spin–lattice and spin–spin relaxation times were measured by 1H NMR pulse spectrometer. Then, for water molecules the mean correlation time rotational mobility. Was calculated and analyzed. The measurements were taken after 2 h, and then

Abstract The suitability of natural hydrogel carriers with probiotic starter culture as whey beverages supplements was examined by assessing their rheological and structural changes during the fermentation and gastrointestinal conditions. Effect of encapsulated cells on the carrier structure is of great importance for the selection of proper material for the preparation of functional supplements. The

Abstract The influence of quillaja saponin on the formation and stability of water-in-oil-in-water (W1/O/W2) emulsions was investigated. In particular, the ability of these emulsions to encapsulate iron (ferrous sulfate) in a form that would not promote lipid oxidation was examined. The emulsions were formed using a two-step process. First, iron sulfate was dissolved in the aqueous phase used to form

Abstract Protein/polysaccharide complexes can be formed by electrostatic interactions and may be useful for enhancing the stability of nanoemulsions containing short-chain alkanes, which are highly prone to destabilization by Ostwald ripening. The study aimed to assess the capacity of biopolymer complexes composed of whey protein isolate (WPI) and sugar beet pectin (SBP) to form and stabilize interfacially

Abstract Cellulose nanofibrils (CNF) isolated from the external sheaths of palm peach (Bactris gasipaes) were evaluated as improvers of several characteristics of cassava starch films. The cellulosic material of 10 to 30 nm diameter was produced by mechanic defibrillation. All films were characterized by scanning electron microscopy, thermal analysis, water vapor permeability (WVP), Fourier transform

Abstract Wheat flour was partially replaced with blackcurrant pomace, soluble, and insoluble dietary fibre in dough and bread formulations. The impact of blackcurrant fibre on physical properties of doughs and breads was probed using a set of complementary physicochemical techniques. The effect of fibre on aromatic profile of substituted breads was performed using analysis of volatile compounds. Analysis

Submaxillary mucin is a major component that defines the makeup and functionality of saliva. Understanding its structure and function during food intake is key to designing appropriate strategies for enhancing the delivery of flavour. In the present study, the hydrodynamic integrity of bovine submaxillary mucin was characterised under physiological and acidic conditions and it was shown to have a broad

The effect of sucrose and mannitol addition to low-acyl (LA) gellan gum gels at both the molecular and macroscopic levels prior to, and after freeze-drying has been investigated. It has been shown that the gel network order as well as the mechanical properties are changed with the solute content, especially in the case of sucrose. The freeze-dried gel structure, containing either mannitol or sucrose

Suspensions of gel particles which are pourable or spoonable at room temperature can be created by shearing a gelling biopolymer through its gelation (thermal or ion mediated) rather than allowing quiescent cooling - thus the term 'fluid gel' may be used to describe the resulting material. As agar gelation is thermoreversible this type of fluid gel is able to be heated again to melt agar gel particles

The objective of this study was to analyse the impact of the gel structure obtained by different heat-induced temperatures on the in vitro gastric digestibility at pH 2. To achieve this, gels were prepared from soy protein, pea protein, albumin from chicken egg white and whey protein isolate at varying temperatures (90, 120 and 140 °C) for 30 min. Gels were characterised prior to digestion via microstructure

The emulsifying characteristics of pectins isolated from six different okra genotypes were investigated and their structure-function relationships have been evaluated. Emulsion formation and stabilization of acidic oil-in-water emulsions (pH 2.0, φ = 0.1) were studied by means of droplet size distribution, ζ-potential measurements, viscometry, interfacial composition analysis and fluorescence microscopy

The aim of this study was to determine the influence of heat processing on denaturation and digestibility properties of protein isolates obtained from sweet quinoa (Chenopodium quinoa Willd) at various extraction pH values (8, 9, 10 and 11). Pretreatment of suspensions of protein isolates at 60, 90 and 120 °C for 30 min led to protein denaturation and aggregation, which was enhanced at higher treatment

The role of xyloglucan (XG) in the cell wall of plants and its technological usability depends on several factors, pertaining to molecular structure. Therefore, the goal of this study was to evaluate the nano-structure and self-assembly of XG by atomic force microscopy (AFM). As the model, a non-modified xyloglucan from a tamarind seed (Tamarindus indica L.) was used. Samples were minimally processed

Aerated whey protein gels were formed using calcium chloride, magnesium chloride or iron (II) chloride induced gelation of pre-denatured protein dispersions. The structure of the obtained gel surface depends on the type and concentration of added salt. Higher cation concentration produced gels a with higher quadratic mean of the surface roughness and maximum roughness height. Aerated gels of optimal

Caffeine hetero-association with 3,5-di-O-caffeoylquinic acid, 3,4-di-O-caffeoylquinic acid and 4,5-di-O-caffeoylquinic acid in aqueous solution has been investigated by one-dimensional (1D) and two-dimensional (2D) high resolution 1H and 13C NMR spectroscopy. Self-association of the di-O-caffeoylquinic acid isomers has been studied as well. Caffeine-di-O-caffeoylquinic acid isomers association constants

Results of broadband dielectric spectroscopy (BDS) in Saccharomyces cerevisiae (baker's yeast), in situ as the function of pressure are presented. They show a clear evidence of a threshold to the new pattern of the pressure evolution of the static dielectric permittivity and DC electric conductivity already for Pt  ≈ 200MPa at T = 5 oC and Pt  ≈ 300MPa at T = 25 oC. BDS monitoring versus pressure tests

Inherent changes in foods during storage are often caused by water sorption or desorption that often results in product matrix instability. Water sorption behavior differs depending on the matrix through which it moves. Often, concurrent phenomenon such as crystallization modifies water's movement. We describe a novel use of hyperspectral imaging combined with Fourier Transform Near Infrared (FT-NIR)

The aim of this work was to evaluate the physicochemical properties of fresh foams based on egg white proteins, xanthan gum and gum Arabic. The distributions of the size of gas bubbles suspended in liquid were determined, as well as density and volume fraction of gas phase of the generated foams. Additionally, the viscoelastic properties in the linear range were measured, and the results were analyzed

The biospeckle phenomenon is used for non-destructive monitoring the quality of fresh fruits and vegetables, but in the case of plant tissues there is a lack of experimentally confirmed information about the biological origin of the biospeckle activity (BA). As a main sources of BA, processes associated with the movement inside the cell, such as cytoplasmic streaming, organelle movement and intra-

Molecular dynamics simulations were carried out on a system of caffeine interacting with the sugar alcohol sorbitol. The system examined had a caffeine concentration 0.083 m and a sugar concentration 1.08 m. The trajectories of all molecules in the system were collected over a period of 80 ns and analyzed to determine whether there is any tendency for sorbitol to bind to caffeine, and if so, by what

Polymethoxyflavones (PMF) isolated from citrus peel have potent anti-cancer activity, however their utilization as functional ingredients in foods is currently limited because of their high melting point and poor water-solubility. The influence of oil type and concentration, hydrophilic polymer addition, and simulated intestinal conditions on PMF (5-hydroxytangeretin) solubility in solutions and nanoemulsions

Free radicals in the original and sterilized caraway, curry, curcuma and cardamom were studied. An X-band (9.3 GHz) electron paramagnetic resonance (EPR) spectroscopy was the experimental technique. Effect of microwave power in the range of 2.2-70 mW on amplitudes, linewidths, and lineshape parameters of the EPR spectra was tested. Free radicals concentrations in the non- and sterilized herb samples

This study focuses on the analysis of polysaccharide residues from the cell walls of fruits and vegetables: tomato, potato, pumpkin, carrot and celery root. An alcohol-insoluble residue was prepared from plant material by extraction using the hot ethyl alcohol method and then cell wall fractions soluble in trans-1,2-diaminocyclohexane-N,N,N',N'-tetraacetate, sodium carbonate and alkaline solution were

Modern biophysics has benefited greatly from the use of X-ray and neutron diffraction from ordered single crystals of proteins and other macromolecules to give highly detailed pictures of these molecules in the solid state. However, the most biologically relevant environments for these molecules are liquid solutions, and their liquid state properties are sensitive to details of the liquid structuring

Coffee beverage known as espresso, must be topped by a velvety thick, reddish-brown foam called crema, to be considered properly prepared and to be appreciated by connoisseurs. In spite of the relevant role played by crema as a quality marker, espresso coffee foam has not yet been the subject of detailed investigations. Only recently, some aspects of the Physics and Chemistry behind the espresso coffee

Molecular dynamics simulations of water confined in two hydrophilic cylindrical pores-PH and PL-that differ in their silanol surface concentration (7.6 and 3.0 nm(-2), respectively) have been performed at 300 K. A strong interaction of interfacial water molecules with the pore was systematically found and gives rise to a layering effect, a significant distortion of both the hydrogen bond network (HBN)

The aim of the study was to determine changes incurred by polyphenolic compounds from selected fruits in the lipid phase of the erythrocyte membrane, in liposomes formed of erythrocyte lipids and phosphatidylcholine liposomes. In particular, the effect of extracts from apple, chokeberry, and strawberry on the red blood cell morphology, on packing order in the lipid hydrophilic phase, on fluidity of

The knowledge of solid loss kinetics of foods during digestion is crucial for understanding the factors that constrain the release of nutrients from the food matrix and their fate of digestion. The objective of this study was to investigate the solid loss of carrots during simulated gastric digestion as affected by pH, temperature, viscosity of gastric fluids, mechanical force present in stomach, and

This study describes the application of the laser photoacoustic spectroscopy (PAS) for quantification of total carotenoids (TC) in corn flours and sweetpotato flours. Overall, thirty-three different corn flours and nine sweetpotato flours were investigated. All PAS measurements were performed at room temperature using 488-nm argon laser radiation for excitation and mechanical modulation of 9 and 30

The gelation process of mixtures of γ-oryzanol and sitosterol structurants in sunflower oil was studied using light scattering, rheology, and micro-scanning calorimetry (Micro-DSC). The relation between temperature and the critical aggregation concentration (CAC) of tubule formation of γ-oryzanol and sitosterol was determined using these techniques. The temperature dependence of the CAC was used to

The Wageningen Delivery of Functionality symposium covered all aspects involved with food structural design to arrive at high-quality foods which meet demanding customer expectations and regulatory requirements. The symposium integrated aspects from the structural organization of foods at molecular and supramolecular scales to dedicated techniques required to describe and visualize such structures

A model stomach system was used to investigate disintegration of various foods in simulated gastric environment. Food disintegration modes and typical disintegration profiles are summarized in this paper. Mechanisms contributing to the disintegration kinetics of different foods were investigated as related to acidity, temperature, and enzymatic effect on the texture and changes in microstructure. Food

The trans-lycopene content of fresh tomato homogenates was assessed by means of the laser photoacoustic spectroscopy, the laser optothermal window, micro-Raman spectroscopy, and colorimetry; none of these methods require the extraction from the product matrix prior to the analysis. The wet chemistry method (high-performance liquid chromatography) was used as the absolute quantitative method. Analytical

In the present study, we use a model gastro-intestinal system to study the influence of different food-grade surface-active molecules (Sn-2 monopalmitin, beta-lactoglobulin, or lysophosphatodylcholine) on lipase activity. The interfacial activity of lipase and surfactants are assessed with the pendant drop technique, a commonly used tensiometry instrument. A mathematical model is adopted which enables