Quantitative analysis of the phase volume of agarose-canola oil gels in comparison to blending law predictions using 3D imaging based on confocal laser scanning microscopy

Mhaske, Pranita; Condict, Lloyd; Dokouhaki, Mina; Katopo, Lita; Kasapis, Stefan

doi:10.1016/j.foodres.2019.108529

Cited by 15 publications

(9 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The oil is trapped within a thermoreversible 3D gel network structure to immobilize oil and fat using a specific amount of oleogelator. [ 6 ]…”

Section: Introductionmentioning

confidence: 99%

“…The oil is trapped within a thermoreversible 3D gel network structure to immobilize oil and fat using a specific amount of oleogelator. [6] At present, there are two key oleogelator types: single substances (such as fatty acids, fatty alcohols, and wax esters) and mixed substances (such as a mixture of fatty alcohols and fatty acids or a mixture of oryzanol and sitosterin). The development of organic oleogels is a balance between oleogelators and liquid oil.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Crude Wax Extracted from Rice Bran Oil Improves Oleogel Properties and Oxidative Stability

Wang

Zhou

Jiang

et al. 2021

Euro J Lipid Sci & Tech

View full text Add to dashboard Cite

Crude wax extracted from rice bran oil (RBO) is used to improve the oleogel properties and oxidative stability of RBO. The effect of crude rice bran wax (CrBW) on the formation characteristics and oxidative stability of oleogels is discussed. The results show that oleogels can be formed with 7.0 wt% CrBW at 20 °C. As the concentration of CrBW increases from 7.0 to 11.0 wt%, the hardness and solid fat content (SFC) of the oleogels increase significantly, and the oleogels are primarily β' crystals. Moreover, oleogel crystals formed with 5 and 7 wt% CrBW are flocculent; when the amount included is 9%, the oleogel crystals are transformed into long dendrites, and the density rises. After 90 days of storage at 20 °C, the peroxide value of oleogels formed with 9.0 wt% CrBW slowly rises from 3.21 to 6.52 mmol kg−1. Practical Applications: Oleogels prepared here by CrBW and RBO are an innovative structural lipid without trans fats. Useful information on the rich fats and nutrients in CrBW is provided, which reduces the production cost and improves the industrial production capacity.

show abstract

“…The oil is trapped within a thermoreversible 3D gel network structure to immobilize oil and fat using a specific amount of oleogelator. [ 6 ]…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Crude Wax Extracted from Rice Bran Oil Improves Oleogel Properties and Oxidative Stability

Wang

Zhou

Jiang

et al. 2021

Euro J Lipid Sci & Tech

View full text Add to dashboard Cite

show abstract

“…Twenty-four images were obtained along the Z-axis at an interval of 12 µm for both samples. These images were analysed with Bitplane's image analysis software, Imaris 9.1.0 (Belfast, North Ireland) using the method previously described by Mhaske et al [5]. The 'Surfaces' feature was chosen to open the Z-stack and the background intensity was subtracted to reduce noise and smoothen the image.…”

Section: Image Acquisition and Quantification An Inverted Eclipsementioning

confidence: 99%

“…Recently, a novel technique combining CLSM and image analysis was developed to quantify phase volumes in model binary systems comprising agarose and canola oil, and subsequently in more complex bio-composites of agarose-ghee and agarose-microcrystalline cellulose [5][6][7]. The combined CSLM/image analysis protocol dealt with the scaffolding complexity in these biomaterials, with phase volume estimates matching well the predictions of the rheology-based blending law analysis.…”

Section: Introductionmentioning

confidence: 99%

Quantifying Phase Behaviour in Model Food Composites Using 3D Confocal Laser Scanning Microscopy

et al. 2022

Self Cite

View full text Add to dashboard Cite

There is an increasing demand for the design of complex bio-composites with customized structural characteristics for use in processed food products. Phase behaviour of these mixtures determines textural properties, encouraging the pursue of a rapid technique that can accurately quantify it. The present work tests the efficacy of confocal laser scanning microscopy (CLSM) coupled with image analysis software (Imaris), for the quantification of phase behaviour in complex tertiary systems. In doing so, it develops phase separated gels of agarose and gelatin supporting inclusions of canola oil. The polysaccharide was replaced with whey protein isolate (WPI) and the topology of the tertiary dispersion with gelatin and canola oil was also examined. Reproducible phase volume estimates were obtained, including those of the lipid phase, which were a close match to the actual concentrations added to the hydrocolloid gel. The approach could offer an alternative to the rheological estimation, via theoretical blending law analysis, of phase volumes in bio-composites. Graphical Abstract

show abstract

“…Currently, three-dimensional (3D) imaging has been successfully applied in medical health, movie viewing, games, and military [1][2][3][4][5][6]. Compared with two-dimensional (2D) images and videos, 3D images and videos have a variety of detailed depth information, and provide viewers with an excellent visual experience [7][8][9][10][11][12]. The display effect of 3D images is mainly affected by the elements used to produce 3D contents, including brightness, chroma, contrast, saturation, and parallax [13][14][15][16][17][18].…”

Section: Introductionmentioning

confidence: 99%

Three-Dimensional Image Quality Evaluation and Optimization Based on Convolutional Neural Network

Luo¹

2021

View full text Add to dashboard Cite

Currently, three-dimensional (3D) imaging has been successfully applied in medical health, movie viewing, games, and military. To make 3D images more pleasant to the eyes, the accurate judgement of image quality becomes the key step in content preparation, compression, and transmission in 3D imaging. However, there is not yet a satisfactory evaluation method that objectively assesses the quality of 3D images. To solve the problem, this paper explores the evaluation and optimization of 3D image quality based on convolutional neural network (CNN). Specifically, a 3D image quality evaluation model was constructed, and a 3D image quality evaluation algorithm was proposed based on global and local features. Next, the authors expounded on the preprocessing steps of salient regions in images, depicted the fusion process between global and local quality evaluations, and provided the way to process 3D image samples and acquire contrast-distorted images. The proposed algorithm was proved effective through experiments.

show abstract

Quantitative analysis of the phase volume of agarose-canola oil gels in comparison to blending law predictions using 3D imaging based on confocal laser scanning microscopy

Cited by 15 publications

References 29 publications

Crude Wax Extracted from Rice Bran Oil Improves Oleogel Properties and Oxidative Stability

Crude Wax Extracted from Rice Bran Oil Improves Oleogel Properties and Oxidative Stability

Quantifying Phase Behaviour in Model Food Composites Using 3D Confocal Laser Scanning Microscopy

Three-Dimensional Image Quality Evaluation and Optimization Based on Convolutional Neural Network

Contact Info

Product

Resources

About