Ohmic heating affecting lactoferrin properties and influencing on production of cold, gel-like emulsions

São Paulo School of Advanced Sciences on Reverse Engineering of Processed Foods[Excerpt] Proteins when heated tend to unfold and aggregate. Ohmic heating is a technique that has gained increasing attention because of its uniform heating, and claimed influence on the functional and technological properties of protein dispersions once heated through this technology. [...]Authors would like to thank National Council for Scientific and Technological Development (CNPq) for the PhD fellowship (140271/2014-7) and for the research grant (305477/2012-9 and 479459/2012-6). This study was also supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UID/BIO/04469/2013 unit and COMPETE 2020 (POCI-01-0145-FEDER006684) and BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by European Regional Development Fund under the scope of Norte2020 - Programa Operacional Regional do Norte. Ricardo N. Pereira gratefully acknowledge to FCT the financial grant with reference SFRH/BPD/81887/2011.info:eu-repo/semantics/publishedVersio

Perspective on oleogelator mixtures, structure design and behaviour towards digestibility of oleogels

The concepts of either multi-component supramolecular gels or structures derived from oleogels have not yet been fully investigated to their respective potentials. The study of hybrid structures might cover technological points such as (i) how to vehiculate hydrosoluble and/or liposoluble bioactive components simultaneously? (ii) How could the framework of an oleogel contribute to a specific structure design strategy? (iii) How does oleogels structure influence bioactivity during digestion? A deeper understanding of these issues widens the range of opportunities foreseen for oleogel applications in food matrices. This paper presents the most relevant developments in the field, including the role of ingredients on structured oil-based systems. The authors perspective towards digestibility of oleogels and oleogel-derived structures is also addressed.Paula Kiyomi Okuro thanks FAPESP (grant #2018/20308-3 São Paulo Research Foundation -FAPESP). Rosiane Lopes Cunha thanks CNPqBrazil (307168/2016-6) for the productivity grant.info:eu-repo/semantics/publishedVersio

Lecithin and phytosterols-based mixtures as hybrid structuring agents in different organic phases

In this study the effect of lecithin (L) addition and solvent quality in a well-established oleogel system formed by -sitosterol and -oryzanol (BG) was investigated. Medium chain triglycerides (MCT) and sunflower oil (SFO) were used as triglycerides and hexadecane (HEX) as a model of linear hydrocarbon. Lecithin was proposed due to its natural and versatile properties, showing different functionalities such as emulsifier and co-oleogelator. A study based on hierarchical organization of structured oil was performed applying techniques for bulk, meso and nanoscale. Self-sustained structures could no longer be observed after 40wt% of BG replacement by lecithin. Small-angle X-ray scattering showed that the formed nanostructures (building blocks) were dependent on type of solvent and BG:L ratio in the mixture of oleogelators. Differential scanning calorimetry showed that stability against temperature was improved decreasing the polarity of the oil, and a time-dependent self-assembly of hybrid systems was observed from thermal and rheological measurements. Microscopy images exhibited changes on typical fibril aggregation of BG as lecithin was added, which promoted to a certain extent the suppression of ribbons. Oscillatory shear and uniaxial compression measurements were influenced by BG:L ratio and solvent mainly at higher lecithin amount. The combination of BG and MCT appeared to be the most affected by lecithin incorporation whereas SFO rendered harder oleogels. These results could contribute to understand the role of both lecithin and solvent type influencing the host oleogelator structure. It was hypothesized that intermolecular BG complex formation is hindered by lecithin, besides this phospholipid also might coexist as a different phase, causing structural changes in the gel network. Addressing the role of co-oleogelator it can provide the opportunity to tune soft materials with adjusted properties.Paula Kiyomi Okuro thanks to CNPq (159180/2013-9) and São Paulo Research Foundation (FAPESP) grant #2015/24912-4 and 2016/ 10277-8, for the PhD fellowship; Rosiane Lopes Cunha thanks CNPq (307168/2016-6) for the productivity grant. The authors also thank the Brazilian Synchrotron Light Laboratory (LNLS) for the opportunity to use SAXS1 (proposal number 20160277 and 20170297) beamline and Tsuno Rice Fine Chemicals Co., Ltd. for the donation of gamma oryzanol samples. We thank the access to equipment and assistance provided bytheLaboratory ofProcessEngineering, Department ofFood Engineering, Faculty ofFood Engineering at the University of Campinas co-funded by FAPESP (96/08366-5, 2004/08517-3, 2006/03263-9, 2007/58017-5, 2011/06083-0).info:eu-repo/semantics/publishedVersio

Tuning phytosterols-based oleogels properties by soybean lecithin addition in different organic phases

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Self-organizing structures of phosphatidylcholine in nonaqueous solvents: tailoring gel-like systems

In this paper, we investigated the role played by solvent type and additives (water [W] and citric acid [CA]) on the self-assembly of phosphatidylcholine (PtdCho) into gels. Soybean lecithin (L) served as the PtdCho source used in this study. Lecithin was combined with different oils: hexadecane (HEX), sunflower oil, and medium-chain triacylglycerol to explore its ability to form organogels. Among the solvents, only HEX was able to form a translucent self-sustainable gel with lecithin. It was found that the lower water solubility and viscosity of HEX favored gel formation. Small-angle X-ray scattering revealed different structures arisen from lecithin organization depending on the organic medium type. In addition, the gel properties of the L-HEX binary system were also tailored through inclusion of the primers W or CA. Oscillatory rheological behavior of organogels was effectively described by a single relaxation-time Maxwell model, with good fitting at low and intermediate frequencies and with deviations at higher frequencies, indicating the presence of reverse wormlike micelles. Organogels were thermoreversible and, upon CA addition, a substantial increase in zero-shear viscosity was observed. Incorporation of W led to a similar microstructure to that obtained only with L, whereas CA promoted a different ordering of PtdCho assemblies. Formation and properties of PtdCho-based organogels were dictated by using different oil types or by changing the polarity of the medium with the incorporation of primers. A better understanding of phospholipid-based nonlamellar mesophases in organic solvent offers the prospect of adapting the gel properties to the desired application and functionality.Paula Kiyomi Okuro thanks to grant#2015/24912-4; 2016/10277-8 and 2018/20308-3, S~ao PauloResearch Foundation (FAPESP) and CNPq (159180/2013-9);Rosiane Lopes Cunha thanks CNPq (307168/2016-6) for the productivitygrant. Authors want to thank Dr. Ashok R. Patel for his scientific inputsand Dra. Ana Paula Badan Ribeiro for the fatty acid composition analysis.The authors thank the Brazilian Synchrotron Light Laboratory (LNLS) forthe opportunity to use SAXS 1 (Proposal: 19015) beamline. We thank theaccess to equipment and assistance provided by the Laboratory of ProcessEngineering, Department of Food Engineering, Faculty of Food Engineer-ing at the University of Campinas co-funded by FAPESP (96/08366-5,2004/08517-3, 2006/03263-9, 2007/58017-5, 2011/06083-0). This studywas alsofinanced in part by the Coordenaç~ao de Aperfeiçoamento dePessoal de Nível Superior—Brasil (CAPES)—Finance Code 001.info:eu-repo/semantics/publishedVersio

Beta-carotene loaded oleogels’ texture and disintegration behaviour during in-vitro digestion

Food products are digested in different ways ; rigidity and different textures are characteristics that will influence how digestion will occur. Absorption of lipids and lipid-soluble components from food is quite complex and factors like lipid composition, breakdown of food matrices, emulsion droplet size and lipid solubilization within mixed micelles of bile salts will influence the digestive process (Dickinson, 2014) . In this work, two types of edible oleogels loaded with beta-carotene (0.01 % w/w) have been developed. The oleogels were produced through the gelling process of long chain triglycerides (oil phase) with a sterol-mix (formed by gamma-oryzanol and beta-sitosterol) or beeswax as the two oil gelators. We report on the morphological and textural characteristics, as well as on the cytotoxicity and digestive behaviour of the oleogels during a digestion simulation (i.e. mouth, stomach and small intestine) using a static harmonized in-vitro digestion method (Minekus et al., 2014). Textural results showed that sterol-based oleogels have an average hardness of 0.6 N, which is approximately 4 times higher than the values recorded for beeswax oleogels. Both gels presented adhesiveness values without significative differences. In-vitro digestion allowed concluding that both types of oleogels showed structural disintegration, namely during the final two steps that correspond to gastric and intestinal phase (as evaluated by visual inspection and fluorescence microscopy analysis). In addition, beeswax oleogels’ structure was less resilient than oryzanol oleogels. Cytotoxicity tests, using a human epithelial cell line (Caco-2) with PrestoBlue assay, showed that both undigested sterol-and beeswax-based oleogels (without beta-carotene) were not cytotoxic, up to 48 hours of contact . Beeswax-based oleogels loaded with beta-carotene showed the same non-toxic behaviour under the same conditions. Future work will be performed aiming at establishing the rel ationship between gels’ disintegration and beta-carotene bioavailabilityinfo:eu-repo/semantics/publishedVersio

Oleogels for the development of healthier meat-based food products

Obesity is a disease that can be addressed through preemptive actions and behavioral changes like proper diet and exercise. In connection with obesity, cardiovascular disease can become an additional and severe problem. Scientific data regarding western diets, recons that dietary lipids account for over 35% of the daily caloric content of an individual's diet. Because of this it would be valuable to have alternatives with anti-obesogenic effects [1]. Another significant dietary factor in the prevention of obesity is a balanced omega-6/omega-3 ratio intake, that can be achieved through the consumption of enriched foods. Food innovation is driven by food products that contribute to improve health. These products are known as functional foods and they can be used strategically in order to avoid or battle the above-mentioned disorders. Functional oleogels were produced using enriched alpha-linolenic linseed oil with plant sterols (in hamburger production) and beeswax (in pate production) as oil gelators. Oleogels with 8 % (w/w) of gelator were used in both products as replaces of saturated fat. The range of fat replacement went from 25 to 75 % in hamburgers (H-25 and H-75) and 30 to 60 % in pate (P-30 and P-60). Tests with hamburgers showed that consumer acceptance and preference was directed towards the control samples. Nevertheless, the hamburgers samples with less amount of oleogel (H-25) were classified positively in both the acceptance and preference tests. Those same two sets of samples (control an H-25) showed similar textural characteristics. In the pate sensorial tests, the control sample was the much-liked one, however after data observation, the overall score for the P-30 sample still.Project RECI/BBB-EBI/0179/2012 (FCOMP-01-0124-FEDER-027462). Artur Martins is recipient of a fellowship supported by a doctoral advanced training (call NORTE-69-2015-15) funded by the European Social Fund under the scope of Norte2020 -Programa Operacional Regional do Norte. José M. Lorenzo, is a member of the MARCARNE network, funded by CYTED (ref. 116RT0503)info:eu-repo/semantics/publishedVersio

Hybrid gels: influence of water and oil phase on textural and rheological properties

The 19th Gums & Stabilisers for the Food Industry Conference: Hydrocolloid MultifunctionalityHybrid gels are biphasic systems formed by conjugating hydrogels and oleogels. The mixture of water-based and oil-based gels provides distinct and unique characteristics to hybrid gels, and based on the structurant molecules and mixture ratio used during their production, different textural and rheological properties can be obtained. Hybrid gels remain a very recent topic concerning pharmaceutical and food applications and despite recent studies on the use of hybrid gels for controlled delivery of compounds (pharmaceutical applications) these structures are still under-studied in regard to their food application possibilities [1, 2]. To improve knowledge and expanding ways to use these systems, it is important to understand how these gels behave regarding textural and rheological properties. Also, the knowledge on their micro and nanostructure allows tailoring their properties and thus maximizing their applicability in foodstuffs. We report on how the combination of a beeswaxbased oleogel and a sodium alginate-based hydrogel influences the gel structural properties at macroscopic (rheological and textural), microscopic (optical microscopy) and molecular (Xray diffraction) levels. Different ratios of both hydrogel and oleogel were used in order to evaluate the hybrid gels’ behaviour in terms of morphological, textural, rheological and polymorphic properties. Differences regarding oleogel particles distribution in the hydrogel matrix were noticed with the increase of oleogel fraction. A more disarranged distribution of oleogel particles was observable for the 50:50 ratios of hydrogel and oleogel. X-ray diffraction data unveiled that once polycrystallinity is reached (in hybrid gels) these patterns remain persistent for all tested ratios. Oleogel showed d-spacings in the range of 3.74 to 8.04 Å. Hybrid gel samples (and hydrogel control) are semi-crystalline, displaying spacings ranging in intervals of d (001) 6.99 – 7.18 Å; d (002) 3.09 – 3.23 Å and d (003) 2.45 – 2.46 Å, respectively. The samples with increasing oleogel ratio revealed a firmness decrease and a consequent reduction of spreadability values. Consequently, is observed less adhesivity for these samples, due to a more pronounced disaggregated structure. For all hybrid gels a gellike behaviour (G´ > G´´) was observed. Results showed that it is possible to modify the hybrid gels’ rheological and textural behaviour by a controlled mixture ratio of oleogels and hydrogels. This opens the possibilities of food applications for this kind of systems.info:eu-repo/semantics/publishedVersio

Comparação da cinética da desidratação osmótica de goiabas em sistema batelada e semicontínuo

Um desidratador osm´otico, em escala piloto, foi constru´ıdo para a desidrata¸c~ao de frutas com reaproveitamento da solu¸c~ao desidratante. Cin´eticas de desidrata¸c~ao osm´otica de goiabas foram realizadas no desidratador (sistema semicont´ınuo), variando a rela¸c~ao fruta:solu¸c~ao (1:10 e 1:20) e o fluxo da solu¸c~ao osm´otica (77 e 540 kg/h). Os resultados encontrados foram comparados com as respostas de ensaios cin´eticos obtidos em b´equeres (sistema batelada). As condi¸c~oes de processo para ambos sistemas foram: solu¸c~ao de sacarose a 60 % (m/m) e 40oC para o tempo de processamento de 0.5, 30, 60, 120, 180, 300 e 420 minutos. A solu¸c~ao desidratante no sistema semicont´ınuo foi reaproveitada por seis vezes. O fluxo atrav´es do leito de s´olidos no desidratador semicont´ınuo foi misto, entretanto as diferen¸cas na perda de peso (26.5 e 29.1%) e de ´agua (39.0 e 40.5%) em tr^es horas de desidrata¸c~ao n~ao foram significativas entre os sistemas batelada e semicont´ınuo (540 kg/h), respectivamente