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Food biophysics
Springer Science + Business Media
Food biophysics

Springer Science + Business Media

季刊

1557-1858

Food biophysics/Journal Food biophysicsEIISTPSCI
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    Inhibition Effects of Some Phenolic Anthraquinone Derivatives on Lactoperoxidase Activity: A Detailed in Vitro and in Silico investigation

    Işıl Nihan KorkmazHalil ŞenolRamazan Kalın
    1.1-1.17页
    查看更多>>摘要：Abstract The basic nutrient of all living beings in the developmental age is milk. Milk contains many things necessary for ideal nutrition. One of the enzymes found in bovine milk is lactoperoxidase (LPO; EC 1.11.1.7). The LPO system functions as a natural defense system, especially in newborn babies. Despite the many benefits of milk, contamination of breast milk with environmental toxins is common. Over time, people accumulate a lifetime load of chemicals from drugs to environmental pollutants, and these can be passed on to the baby during breastfeeding. Anthraquinones are colorful compounds that can be produced both naturally and synthetically. These compounds are widely used in industry and medicine due to their biological activities and colorful structures. In this study, in vitro enzyme inhibition study, molecular docking and molecular dynamics (MD) simulation parameters were examined to investigate the inhibitory potential of anthraquinone derivatives, which are widely used as coloring agents, against the lactoperoxidase enzyme. The inhibitors showed competitive inhibition with Ki values between 0.4964 ± 0.042–2.0907 ± 0.1044 µM. 1,2-Dihydroxy-anthraquinone was predicted to have the highest affinity on the LPO receptor, with estimated free binding energies of -7.11 kcal/mol. The stability of both ligand and protein, as shown by the low RMSD and RMSF values, shows that 1,2-dihydroxy-anthraquinone (2) maintains strong and stable interactions throughout the MD simulation, further supporting the high binding affinity and potential biological activity of the compound. We hope that this study will guide the development of drugs targeting the LPO enzyme with anthraquinone derivatives.
      原文链接:
    • NETL
    • NSTL
    • Springer Nature

    CFD Simulation of Micro-Level Water Transport in Potato Cells Under Periodic Boundary Conditions: Apoplastic Versus Symplastic Hydrodynamic

    Fatemeh Mozafari GhorabaAhmad Ghazanfari MoghaddamMohsen ShamsiAli Mohebbi...
    1.1-1.13页
    查看更多>>摘要：Abstract Water transport in potato microstructure occurs through symplastic, apoplastic, and transcellular mechanisms. Understanding these microscale behaviors is crucial for enhancing food processing operations and achieving high-quality processed products. In this research, we analyzed low thermal water transport in potato cells. The cell designs included one, two, and four simplified cell configurations, and the CFD method simulated water transport in COMSOL Multiphysics. Three mass concentration equations, based on diffusion, permeability, and capillary diffusivity were used to estimate moisture concentration variation for intracellular, intercellular, and cell wall environments. Then, the velocities of water within the cell, through the cell wall, and between the cells were calculated using the Brinkman equation under periodic boundary conditions. The results indicated that the intracellular water concentration profile for all three designs was similar. At 0.78% cell fraction, there was the greatest difference of 3.22 × 10− 9 m s− 1 in average velocity, while the 0.72% cell fraction showed no difference in average velocity for designs. Water concentration simulations indicated that concentration within the cells decreased from an initial value of 4.5 × 104 to a final value of 3 × 104 within 100s. The units’ center temperature increased from initial degrees of 297 K to 330 K in the same period. Intercellular water diffusivity increased with cell fraction. The findings indicate that velocity and diffusivity are influenced by fraction and design, while intercellular fraction rather than cell designs determine mass concentration.
      原文链接:
    • NETL
    • NSTL
    • Springer Nature

    Improving Gel Performance and Hot Extrusion Three-Dimensional Printability of Blueberry Gel with Guar Gum

    P. SanthoshkumarB. S. SwathikaAditi NegiJ. A. Moses...
    1.1-1.15页
    查看更多>>摘要：Abstract This research investigated the impact of high (GGH) and low (GGL) viscosity guar gums (GG) on the rheological properties and three-dimensional (3D) printing attributes of blueberry gel (BG) mixes. The viscosity, storage modulus (G′), and loss modulus (G″) of the BG-GGH and BG-GGL composite gels were significantly improved by the addition of 2% (w/w) GGH and 4% (w/w) GGL, respectively. Lissajous curves, exhibiting elastic and viscous characteristics, demonstrated the viscoelastic properties at different strain levels, and large amplitude oscillatory shear (LAOS) analysis highlighted the rheological modifications caused by microstructural changes. The printability of the gel compositions was assessed using temperature sweep and 3ITT tests. Results demonstrated that adding GG produced advantageous effects, evidenced by the 3ITT test, which showed a recovery rate of nearly 90%. Changes in texture were noted, and thermal experiments demonstrated that hot extrusion improved stability, whereas morphological analysis indicated microstructural changes. The 4% GGL gel formulation demonstrated superior 3D printability when printed at 60 °C, including increased fluidity and smoothness, enhanced shape retention, and resistance to compressive deformation.Graphical Abstract
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    • NETL
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    • Springer Nature

    Modulation of Physical Stability in Pickering Double Emulsions: Role of Interface-Oil Phase Distribution of Crystallizable Emulsifiers

    Wantong LiYanping HuangWenbo WangJie Xiao...
    1.1-1.16页
    查看更多>>摘要：Abstract Pickering double emulsions, characterized by their multi-chamber and multi-interface structure, historically faced challenges in physical stability due to solute exchange and film fusion, constraining their use in food, cosmetic, and pharmaceutical sectors. This study introduces an innovative approach to structuring the intermediate oil phase of these emulsions by employing crystallizable monoglycerides. We strategically manipulated the distribution of monoglycerides across the internal and external interfaces, as well as within the oil phase, to enhance emulsion stability. Our findings revealed that the distribution pattern of monoglycerides significantly influenced the emulsion’s resistance to solute exchange and film fusion. Notably, the internal interface crystal barrier effectively inhibited solute exchange, while the distribution pattern at the external interface showed the greatest reduction in membrane fusion. Additionally, crystallization within the oil phase is found to be sensitive to creaming, which is exacerbated under conditions of osmotic pressure or freeze-thaw cycles. Comprehensive rheometer and tribological testing indicated that monoglycerides distributed at the interface, which withstand processing conditions, imparted the double emulsions with enhanced elastic rheological properties and improved stiffness. This research contributes novel insights into the structure-function relationship of multiple emulsions. It opens up new avenues for engineering the interfacial structure and optimizing the physical stability and rheological properties of emulsion systems, making it a significant advancement in the field.
      原文链接:
    • NETL
    • NSTL
    • Springer Nature

    Exploring CO2-Laser Microperforation: Potential for Enhanced Mass and Thermal Diffusion in Banana (Musa sapientum) Dehydration

    Silva V. WladimirGiménez BegoñaXiaojing TianAbarca O. Romina...
    1.1-1.16页
    查看更多>>摘要：Abstract This study investigates the potential application of CO₂-laser microperforation as a pre-treatment to reduce energy consumption and drying time using three approximate pore density (6, 11 and 24 pores · cm−2) and two pore size (220.89 ± 14.15 and 431.96 ± 19.92 µm) to enhance water removal from banana slices during air-drying at 60 °C and 1.2 m · s−1. The results demonstrate that CO₂-laser microperforation significantly reduced the dehydration time by up to 40% (from 169 min in control samples to 102 min in treated samples) due to an increased rate of water diffusion. This enhancement was corroborated by a 1.7-fold increase in the effective diffusivity coefficient, a 2.17-fold increase in the surface area-to-volume ratio, and a 1.11-fold improvement in energy absorption tendencies. Post-dehydration analyses revealed that the mechanical and color properties of the banana slices were strongly influenced by the CO₂-laser operational settings, with optimized properties observed for subsequent processing steps. These findings suggest that integrating CO₂-laser microperforation with air-drying processes offers a promising approach to reducing drying times and energy consumption in the food industry, providing a significant advancement in food dehydration technologies.
      原文链接:
    • NETL
    • NSTL
    • Springer Nature

    Technological Performance and Bread Quality Descriptors of Bread Formulated with Ancient ‘Forgotten’ Wheat Varieties

    Lacivita ValentinaDerossi AntonioLamacchia CarmelaCaporizzi Rossella...
    1.1-1.16页
    查看更多>>摘要：Abstract Aligned with European vision of valorizing ‘forgotten’ local food, this paper extends the limited information about the bread-making performances of four 'forgotten' ancient soft wheat varieties with the aim of supporting innovative, healthier and more sustainable food ecosystems. The ancient varieties Bianchetta, Frassineto, and Risciola exhibited lower dough stability and a higher degree of softening while Bolero and Autonomia B showed higher stability and a lower degree of softening. This affected the dough development during leaving and baking with the tallest samples formulated with Bolero wheat flour, and the shorter and larger bread samples formulated with Bianchetta, Frassineto and Risciola. The microstructure of samples also was affected by the wheat varieties, with Bolero that limited the porosity fraction (54.9% to 38.1%) and developed the smaller pores (i.e. Gaussian peak value of 150 µm) with high dimensional homogeneity (120 - 200 μm). Contrary, the ancient varieties developed more porous bread samples, especially Bianchetta wheat flour with the largest and the most inhomogeneous pores, with size distribution in the range of 240 μm - 540 μm. The microstructure also affected the texture properties with Bolero and Autonomia B which showed significantly higher values for the Hardness and Chewiness, while bread prepared with Frassineto and Bianchetta were the softest. As expected, during 48 h of storage, the staling affected the overall quality parameters of bread samples, with significant differences between Bolero and the ancient varieties. The increased knowledge should stimulate research and innovation aimed at valorizing local ancient wheat varieties to develop breads or other cereal-based products with enhanced nutritional, sensory, and technological properties, thereby supporting the local economy and a sustainable food system.
      原文链接:
    • NETL
    • NSTL
    • Springer Nature

    Freeze-Dried Essential Oils Encapsulated in Biopolymeric Matrices: Design, Formulation, and Stability: A Comprehensive Review

    Bertrand MuhozaAngelo Uriho
    1.1-1.16页
    查看更多>>摘要：Abstract In view of using natural ingredients in food, extensive research has been conducted on the extraction, encapsulation, and application of essential oils. Although essential oils are used as antimicrobial agents, antioxidants, pesticides, and fragrances, they have low solubility in water and are sensitive to high temperatures and oxidation. Techniques such as spray drying, freeze drying, coacervation, liposomes, and emulsions are used to encapsulate essential oils and increase their stability and water dispersibility. High temperatures during spray drying can lead to thermal oxidation, and the phospholipid layers of liposomes are sensitive to oxidation and mechanical stress. Emulsions are not thermodynamically stable and are susceptible to coalescence, Oswald ripening, and flocculation. Encapsulation in biopolymers limits the volatility, enhances the dispersibility in water and thermal stability, and allows sustained release. Freeze drying is used to preserve encapsulated essential oils due to low-temperature. Freezing temperature influences the size of ice crystals, which in turn may lead to powder with small or large pores. Additionally, biopolymers present at the ice interface govern the ice crystal size, which later influences the pore size and porosity of freeze-dried powder. Powders with high porosity disperse faster but have low encapsulation efficiency and are susceptible to oxidative degradation during storage. Small-pore powders have high encapsulation efficiency but have limited solubility in water. In this prospect, this review explores how wall materials, encapsulation systems, and freeze-drying conditions affect the properties, stability, and release of essential oils encapsulated in biopolymeric matrices; and finally, challenges and prospects for the study are presented.
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    • NETL
    • NSTL
    • Springer Nature

    Function of Different Emulsifiers in Spreadable Meat Emulsions: A Systematic Study of Physical Properties

    Mathias BaechleMatías A. ViaMathias P. ClausenThomas A. Vilgis...
    1.1-1.18页
    查看更多>>摘要：Abstract Emulsifiers are often used in the processing of pâtés based on various spreadable and solid meat products to maintain physical properties during production and to maintain the quality of the final product when key components, such as fat composition, are changed. Emulsifiers have been proven as useful tools to control and achieve desired properties in pâté-like products by modifying the product composition. This paper examines the impact of three distinct emulsifiers and stabilizers, namely collagen, sodium stearate and mono- and diglycerides (MDG), on the texture and microstructure of a range of duck liver pâtés. Samples with different emulsifier concentrations were analysed using methods such as rheology and texture analysis to gain insight into their mechanical properties. To visualize the microstructure of the emulsion, Coherent Antistokes Raman Scattering, together with image and statistical analysis, is used. Collagen increases the elastic properties, while sodium stearate significantly increases the hardness in compression tests. MDG only affects the microscopic properties. All emulsifiers exert discernible effects on the microscopic emulsion structure, fat particle sizes and shapes, as well as on mechanical properties. This allows for strategic use of these agents in order to enhance the quality and stability of meat emulsions.Graphical abstract The use of different emulsifiers and stabilizers provide distinct varities in structures. Top left: control system. Top right: collagen system. Lower left: sodium stearate sample. Lower right: MDG system.
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    • Springer Nature

    Correction: 3D-Printed Meat Paste Using Minimal Additive: Assessment of Rheological and Printing Behavior with Post-Processing Stability

    Hanife Aydan Yatmaz
    1.1-1.1页
      原文链接:
    • NETL
    • NSTL
    • Springer Nature

    Spray-Dried Microencapsulation of Roselle Calyx Extract: Investigating the Impact of Maltodextrin and its Combination with Alginate and Carboxymethyl Cellulose as Wall Materials

    Kartini KartiniShereen Graciela WijayaNi Nyoman Yulia PuspariniGrace Kandinata...
    1.1-1.21页
    查看更多>>摘要：Abstract Roselle (Hibiscus sabdariffa L.) anthocyanins serve as both colorants and bioactive compounds but are highly unstable to pH, light, heat, metal ions, oxygen, and enzymes. Microencapsulation using appropriate techniques and matrix materials enhances the stability of anthocyanins. This study aimed to compare the physicochemical properties and antioxidant activity of spray-dried microencapsulated roselle anthocyanins using a single matrix (maltodextrin) and binary matrix combinations. The binary matrices included maltodextrin-alginate at ratios of 49:1, 47:3, and 46:4, and maltodextrin-carboxymethyl cellulose at ratios of 49.5:0.5, 49:1, and 48:2. The use of a binary matrix improved the physicochemical properties of the microcapsules. The selected matrices, maltodextrin-alginate (49:1) and maltodextrin-carboxymethyl cellulose (49:1), produced microcapsules with the following characteristics, a yield of 52.80% and 50.67%, a pink-colored powder with a non-sticky texture, moisture content of 2.95% and 3.87%, encapsulation efficiency of 98.01% and 98.80%, an average particle size of 1.406 μm and 1.365 μm with a homogeneous distribution (PDI < 0.7), and the capacity to retain red color stability at pH 2.6–5. The microcapsules exhibited an amorphous structure characterized by a non-spherical and agglomerated form. ATR-FTIR analysis confirmed that the anthocyanins were successfully trapped within the matrix through visible changes in the spectra. The microcapsules demonstrated free radical scavenging activity against DPPH, with IC50 values of 3.8087 and 3.0438 mg/mL. The addition of alginate or carboxymethyl cellulose to maltodextrin as a matrix not only resulted in powder with improved physicochemical properties but also enhanced encapsulation efficiency, suggesting their potential for stabilizing anthocyanins in functional food applications. Therefore, further research is needed to explore other binary matrix combinations, optimize the release behavior of anthocyanins, and evaluate their performance in real food or pharmaceutical applications.Graphical Abstract
      原文链接:
    • NETL
    • NSTL
    • Springer Nature