Effects of lipids on the water sorption, glass transition and structural strength of carbohydrate-protein systems

Maidannyk, Valentyn; Lim, Aaron S.L.; Auty, Mark A.E.; Roos, Yrjö H.

doi:10.1016/j.foodres.2018.10.008

Cited by 21 publications

(8 citation statements)

References 50 publications

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“…This phenomenon was reported for the carbohydrate-protein system using encapsulated trehalose-whey protein isolate as shown in Figure 1. The finding supported the phenomena that plasticizing effect by water resulted to a decrease of the T g [56]. Therefore, a similar plant product can show different T g based on the critical moisture content.…”

Section: Glass Transition During Freeze-dryingsupporting

confidence: 79%

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Effect of Freeze-Drying on Quality and Grinding Process of Food Produce: A Review

2020

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Freeze-drying is an important processing unit operation in food powder production. It offers dehydrated products with extended shelf life and high quality. Unfortunately, food quality attributes and grinding characteristics are affected significantly during the drying process due to the glass transition temperature (during drying operation) and stress generated (during grinding operation) in the food structure. However, it has been successfully applied to several biological materials ranging from animal products to plants products owning to its specific advantages. Recently, the market demands for freeze-dried and ground food products such as spices, vegetables, and fruits are on the increase. In this study, the effect of the freeze-drying process on quality attributes, such as structural changes, the influence of glass transition during grinding, together with the effect on grinding efficiency in terms of energy requirement, grinding yield, and morphological changes in the powder as a result of temperature, drying time were discussed. An overview of models for drying kinetics for freeze-dried food sample, and grinding characteristics developed to optimize the drying processes, and a prediction of the grinding characteristics are also provided. Some limitations of the drying process during grinding are also discussed together with innovative methods to improve the drying and grinding processes.

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Section: Glass Transition During Freeze-dryingsupporting

confidence: 79%

“…Effects of water activity (a) and water content (g/100 g of SNF) (b) on the onset T g in anhydrous and humidified trehalose-WPI-SO systems 1, 2, 3 (stages of emulsion) stored for 360 h at 25 ± 2 • C. Source: Maidannyk et al[56].…”

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confidence: 99%

Effect of Freeze-Drying on Quality and Grinding Process of Food Produce: A Review

2020

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“…Physical interactions of drug to polymer such as the melting temperature, glass transition temperature, melting enthalpy, and crystal enthalpy were determined by differential scanning calorimetry (DSC) . Therefore, we performed DSC analysis to confirm intermolecular bond breaks, especially the endothermic peak of PLGA‐MS‐1 in Figure (a) and (b).…”

Section: Resultsmentioning

confidence: 99%

“…The standard curve was A = 0.624C − 0.9813 (R 2 = 0.9999). 18 Therefore, we performed DSC analysis to confirm intermolecular bond breaks, especially the endothermic peak of PLGA-MS-1 in Figure 2(a) and (b). Thermal Analysis and Determination of Glass Transition Temperature of PLGA-MS.…”

Section: Methodsmentioning

confidence: 99%

PLGA Microsphere Addition to 1‐Hydroxy‐2‐napthoic Acid Enhances the Sustained Release of Escitalopram

Kang

Kim

Kwon

et al. 2019

Bulletin Korean Chem Soc

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Escitalopram (ET), a selective serotonin reuptake inhibitor, has been utilized for the treatment of depression and anxiety. However, ET has serious side effects such as nausea, leading to an increased therapeutic dose, needing multiple administrations. Therefore, to overcome these issues, we developed ET encapsulated poly (d,l-lactic-co-glycolic acid) (PLGA) microspheres (PLGA-MS) as a sustained release carrier to maintain therapeutic efficacy. The mean particle size of the PLGA-MSs was measured by microscopy. Loading efficiency was measured by high performance liquid chromatography (HPLC). Morphologies were determined by microscopy and scanning electron microscopy (SEM). Differential scanning calorimetry (DSC) was used for thermal analysis and glass transition temperature determination. Mean particle size of the ET-loaded PLGA-MSs was 129 AE 14 μm, loading efficiency was 36.8 AE 9.1%, and encapsulation efficiency was up to 70.6 AE 6.8%. Loading efficiency and encapsulation efficiency were increased by the addition of 1-hydroxy-2-naphthoic acid (HNA). ET was released from PLGA-MS for 4 weeks, which was longer than ET release from PLGA-MS without the addition of HNA. Taken together, we demonstrate the optimum condition for sustained release of ET from PLGA-MS with the addition of HNA, and that this approach may be useful for depression therapy.

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“…Fat, on the other hand, will have reduced the mechanical T g of the conventional cookie more or less. It is known that oil interacts with the hydrophobic parts of wheat protein (Maidannyk, Lim, Auty, & Roos, 2019) and plays the role of plasticizer (Jothi et al, 2020; Madrigal, Sandoval, & Müller, 2011). The fat in the conventional cookie, however, is crystalized largely, and thus exists independently from the amorphous part; plasticizing effect of the fat will be highly limited.…”

Section: Resultsmentioning

confidence: 99%

Physical and structural characteristics of starch‐based and conventional cookies: Water sorption, mechanical glass transition, and texture properties of their crust and crumb

Sogabe

Kobayashi

Thanatuksorn

et al. 2021

Journal of Texture Studies

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The physical properties of starch‐based cookie (gluten free and low fat) were compared with those of conventional cookie in consideration for the difference between crust and crumb parts. The internal porosity of the samples was measured by X‐ray computed tomography. The starch‐based cookie had a higher porosity (0.61) than the conventional cookie (0.42). The mechanical glass‐transition temperature (Tg) of the samples was evaluated by the thermal rheological analysis. The anhydrous mechanical Tg of the starch‐based cookie was much lower than that of the conventional cookie. The Tg‐depression of the starch‐based cookie induced by water sorption was more gradual than that of the conventional cookie. For both types of cookie, the crust components were more resistant to water plasticizing than crumb components because of the difference of the equilibrium water contents at each water activity. For the texture analysis of crust components, the whole samples were fractured. The starch‐based cookie had a lower fracture force, distance, and energy than the conventional cookie at each water activity point. For the texture analysis of crumb components, a portion of the crust was removed from the whole samples, and the exposed crumb was compressed by a plunger. From the texture profile, a normalized linear length was evaluated. The normalized linear length for the starch‐based cookie was higher than that for the conventional cookie. These results were corresponded to the differences in the undeveloped gluten and fat contents.

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Effects of lipids on the water sorption, glass transition and structural strength of carbohydrate-protein systems

Cited by 21 publications

References 50 publications

Effect of Freeze-Drying on Quality and Grinding Process of Food Produce: A Review

Effect of Freeze-Drying on Quality and Grinding Process of Food Produce: A Review

PLGA Microsphere Addition to 1‐Hydroxy‐2‐napthoic Acid Enhances the Sustained Release of Escitalopram

Physical and structural characteristics of starch‐based and conventional cookies: Water sorption, mechanical glass transition, and texture properties of their crust and crumb

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