Physicochemical Characterization of Fruit and Vegetable Fiber Suspensions. I: Effect of Homogenization

Bengtsson, Hanna; Tornberg, Eva

doi:10.1111/j.1745-4603.2010.00275.x

Cited by 90 publications

(64 citation statements)

References 35 publications

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“…This is useful once the particles are not ideal spheres, and the D [3,2] is more influenced by small particles while the D [4,3] is more influenced by the larger ones. [14,24] The assays were performed immediately after processing, in triplicate.…”

Section: Structure: Particle Size Distribution (Psd) Analysismentioning

confidence: 99%

Structural and Rheological Properties of Frozen Concentrated Orange Juice (FCOJ) by Multi-Pass High-Pressure Homogenisation (MP-HPH)

Leite

Augusto

Cristianini

2017

International Journal of Food Properties

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Multiple passes of high-pressure homogenisation (MP-HPH) was used to promote desirable rheological changes on frozen concentrated orange juice (FCOJ, 66ºBrix), up to 150 MPa and three passes. The final product structure (particle size distribution), rheological properties (steady-state shear and time-dependent flow) and colour were evaluated. By increasing both, homogenisation pressure and number of passes, MP-HPH process showed a decreasing asymptotic effect on the FCOJ consistency. The mean particle size decreased and the particle size distribution changed with the increase in pressure and number of passes. The process showed no impact on product colour. MP-HPH can be an interesting alternative for the production of FCOJ, providing similar effects as a single pass through the HPH equipment, but with lower costs and higher production rates. ARTICLE HISTORY

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Section: Structure: Particle Size Distribution (Psd) Analysismentioning

confidence: 99%

Structural and Rheological Properties of Frozen Concentrated Orange Juice (FCOJ) by Multi-Pass High-Pressure Homogenisation (MP-HPH)

Leite

Augusto

Cristianini

2017

International Journal of Food Properties

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“…The defibrillation conditions will in turn affect the microstructure of the obtained citrus fiber suspension and as such its bulk properties. Significant increases in the water holding and swelling capacity, rheology and the emulsion stabilization properties due to mechanical processing were for example found for various insoluble fiber fraction of carrot pomace [3] tomato paste [4] or orange pulp [5][6].Additionally, quantitative data can be extracted from microstructural characterizations by using adequate labeling and image analysis techniques. These data can then be used in correlation with the bulk properties …”

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Understanding the Effect of Processing on the Structure of Plant Cell Walls as a Mean to Design Novel Clean Label Ingredients

et al. 2017

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Plant cell walls are complex assemblies consisting of cellulose, hemicellulose, pectin, proteins, lignin… These composite materials are synthesized by the plant in order to provide strength, shape, growth, integrity and protection to the cells. Food processes on the other hand aim at disrupting these tight networks in order to extract the high-value ingredients inside the cell and cell wall: oil, starch, proteins, pectin, carrageenan, vitamins… This leads to the generation of 2 main streams: a high-value ingredient stream (e.g. pectin) and a disrupted plant cell wall side stream. Until recently, limited attention was paid to these side streams and they were often poorly valorized or even discarded without added value. However, these plant cell wall streams have gained accrued interest over the last decade for various reasons: economical, sustainability, consumer behavior, cost of raw materials… Compared to commonly-used hydrocolloid ingredients (e.g. pectin, carrageenan, starch…), the structureforming properties of food grade plant cell wall-derived fibers currently on the market (citrus fibers, wheat bran, corn fibers, bamboo fibers, soy fibers, sugar beet fibers…) are fairly limited which limits their valorization pathways. The latter are often poorly hydrating, sediment rapidly and thereby present limited texture properties. Mechanical processing (i.e. using high-pressure homogenization) is known to alter the physicochemical properties of plant-based fiber suspensions. During this step, particle sizes and morphologies are reduced to a certain micro-or even nano-scale level through mechanisms of fragmentation and defibrillation (Figure 1a). The extent of de-structuring largely depends on the amount of energy input as well as on the raw material composition. This results in enhanced functional properties such as water holding capacity (WHC) (Figure 1b), extent of swelling, oil binding capacity (OBC), antioxidant capacity and the cation exchange capacity (CEC) [1][2].In order to explain the changes at bulk level a thorough understanding of the microstructural evolutions as function of processing is required. A range of techniques is usually required in order to enable one to visualize the various length scales involved in the build-up of the plant cell wall architecture. The obtained data provides a wealth of information to food scientists as it enables them to tailor the various processing steps to the plant cell wall composition and architecture. Elements such as type and amount of pectin, as well as its location in the cell wall enable to drive the key processing steps required to defibrillate citrus fibers. The defibrillation conditions will in turn affect the microstructure of the obtained citrus fiber suspension and as such its bulk properties. Significant increases in the water holding and swelling capacity, rheology and the emulsion stabilization properties due to mechanical processing were for example found for various insoluble fiber fraction of carrot pomace [3] tomato paste [4] or orange pulp [5][6]....

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“…The viscoelastic behaviour of plant foods suspensions of tomato, carrot, broccoli, potato and apple have been studied by many researchers (Alvarez, Fernández & Canet 2004;Bayod et al 2007;Bayod & Tornberg 2011;Bengtsson & Tornberg 2011;Day et al 2010b;Den Ouden & Van Vliet 1997;Tanglertpaibul & Rao 1987). At high particle concentration all these plant food suspensions show solid-like behaviour where G´ > G˝, show shear thinning behaviour and have a yield stress.…”

Section: Rheological Behaviour Of Plant Based Suspensionsmentioning

confidence: 99%

“…Recent literature on plant based suspensions have used the vane-in-cup geometry to evaluate rheological behaviours (Bayod, Willers & Tornberg 2008;Bengtsson & Tornberg 2011;LopezSanchez & Farr 2012). The vane geometry has also been used successfully for rheological assessment of structured fluids (Stokes & Telford 2004) like skin creams, complex foods like mustard, tomato puree, apple sauce and other suspensions (Rao 1999) as well as red mud (Nguyen & Boger 1983;Pashias et al 1996).…”

Section: Rheological Characterisation Of Plant Based Suspensionsmentioning

confidence: 99%

Insights into rational design of plant based foods to improve management of dysphagia

Tobin¹

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Normal swallowing is a complex process which requires sufficient mastication and lubrication of the food to transport the bolus from the mouth to the pharynx. In people suffering from dysphagia this process is not well coordinated and they often have difficulty in transporting food and water from the mouth to the stomach, which can lead to choking or aspiration. Modification of food texture by mincing or pureeing normal food is used to prevent these complications; however inconsistencies in texture can affect the consumption of these foods. Hence, malnutrition, dehydration and aspiration pneumonia, are a common problem with dysphagia sufferers.Using green peas as a model food system, this project investigated the effect of three method of comminution -mincing, pureeing and freeze-fracturing (processing whilst frozen) -on the macro and microstructure of the peas and its impact on rheological behaviour and sensory perception.Comminution of peas resulted in a particulated soft solid with hierarchical structures with broad range of particle sizes and shapes i.e. from large clusters of cells (5 mm) to starch granules (10 µm) which were released from broken cells. These pea particles were suspended in serum released during cellular structure breakdown. The high concentration, broad particle size distributions, variations in morphology and deformability of particles made this system complex and challenging to measure. Vane geometry was used to evaluate the rheological behaviour of comminuted peas, as it enabled accurate measurement of dispersions containing large particles without altering the product structure and it also eliminated any wall slip effects. The effect of pea variety, particle size distribution and amount of serum or added water on rheological behaviour was studied.Results demonstrated that comminuted peas were characteristically solid-like with higher elastic than viscous modulus (G´ > G˝). They also exhibited a yield stress which is an important parameter in these systems as it is a good indicator of the amount of effort required to initiate flow during oral processing. Minced peas with over 50% of the particle >1 mm in size had broader size distribution, which packed better than narrower distributions of pureed peas, resulting in higher G´ and yield stress. Changing the particle size distributions by systemically increasing the percentage of minced peas in a mince/puree blend also increased G´ and yield stress. This indicated that particle size distribution can be used to modify flow behaviour, while keeping the solids content the same.Diluting minced and pureed peas with incremental amounts of water showed that in such concentrated systems, small changes in solid to liquid ratio had a considerable impact on G´ and yield stress, as small increments in the liquid phase decreased G´ and yield stress dramatically. The variety of pea did not impact on the particle size distribution, but it affected the amount of serum released and particle firmness. These findings showed that particle concentratio...

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Physicochemical Characterization of Fruit and Vegetable Fiber Suspensions. I: Effect of Homogenization

Cited by 90 publications

References 35 publications

Structural and Rheological Properties of Frozen Concentrated Orange Juice (FCOJ) by Multi-Pass High-Pressure Homogenisation (MP-HPH)

Structural and Rheological Properties of Frozen Concentrated Orange Juice (FCOJ) by Multi-Pass High-Pressure Homogenisation (MP-HPH)

Understanding the Effect of Processing on the Structure of Plant Cell Walls as a Mean to Design Novel Clean Label Ingredients

Insights into rational design of plant based foods to improve management of dysphagia

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