Protein aggregates as building blocks for oil structuring

Over the recent years, structuring of organic solvents and oils into organogels (oleogels) has gained much attention from colloid, material and food scientists. Although many gelators are known, their use in applications is limited as they are often expensive, not effective, and have low stability. In this presentation, we will present a new category to the common oleogelators: proteins. As they are cheap, widely available, biocompatible and food grade, they have a large potential to be used in many different types of applications. We have created heat-set protein building blocks of different dimensions (from nanometer to millimeter) that are used to create protein networks in oil. We have developed a method to transform the protein building blocks into the oil and change the interactions between the building blocks to control the network formation and the final properties of the protein oleogels. This presentation will give an overview of the different interactions between proteins that are of relevance in hydrophobic environments, and discuss how these interactions can be varied. To vary the interactions, different oils were used, water was added, and a heat treatment was applied. The oleogels show large versatility regarding rheological properties (strength, yield stress and plastic behavior), in a similar way as is known for very common protein hydrogels. Very firm protein oleogels can be formed that show fracture properties. But also protein oleogels with a spreadable behavior

Characterisation of friction behaviour of intact soft solid foods and food boli

Methodologies to quantify friction forces between soft solid foods or food boli and (model) oral surfaces are desired to better understand how changes in food properties during oral processing affect sensory perception. In this short communication, friction forces (FF) occurring between polydimethylsiloxane (PDMS) surfaces and intact soft solid foods/boli were quantified. As models for intact foods, we used gelatine gels varying in composition and particle size, and sausages were used as an example for real foods. Friction forces measured during the relative motion of intact foods against a rough PDMS surface (“oral surface”), strongly depended on the composition of the food. Friction forces were significantly lower for PDMS against emulsion-filled gels, than for PDMS against unfilled gels, likely due to the lubricating effect of released oil from the gel. Moreover, sausages, displayed significantly higher friction forces than gelatine gels when moving against the PDMS probe, presumably linked to differences in the surface of the foods. The friction forces observed for the PDMS probe moving against food boli were dependent on particle size and saliva quantity; boli with larger particle sizes showed significantly lower friction forces, whereas the addition of saliva to food boli first increased friction forces, but with increasing amount decreased the friction forces significantly. We conclude that the presented methodology is able to quantify the friction behaviour of intact soft solid foods and boli directly, taking into account (i) the effect of composition and added fillers, (ii) serum or oil release and (iii) bolus particle size.</p

In vivo aroma release and dynamic sensory perception of composite foods

8openInternationalInternational coauthor/editorCondiments such as spreads, dressings, or sauces are usually consumed together with carrier foods such as breads or vegetables. Dynamic interactions between condiments and carriers occur during consumption, which can influence aroma release and perception. This study investigated in vivo aroma release (PTR-MS) and dynamic sensory perception (time–intensity) of mayonnaises spiked with lemon aroma (limonene, citral). Mayonnaises were assessed without and with carrier foods (bread, potato). When different mayonnaises were consumed and assessed alone, aroma release and intensity perception were positively correlated. Interestingly, when mayonnaises were combined with carriers, aroma release and perception were no longer positively correlated. Addition of carriers increased release of limonene and citral into the nasal cavity during consumption but decreased perceived aroma intensity of condiments. The increase in aroma release induced by the carriers can be explained by differences in oral processing behaviors and by the increased surface area of mayonnaise-carrier combinations. Carrier addition is likely to modulate aroma perception of composite foods by cross-modal texture–aroma interactions. This work demonstrates that not only physicochemical characteristics of foods but also cross-modal interactions play a role in influencing flavor perception of composite foods.openvan Eck, Arianne; Pedrotti, Michele; Brouwer, Rutger; Supapong, Arpavee; Fogliano, Vincenzo; Scholten, Elke; Biasioli, Franco; Stieger, Markusvan Eck, A.; Pedrotti, M.; Brouwer, R.; Supapong, A.; Fogliano, V.; Scholten, E.; Biasioli, F.; Stieger, M

Oral processing behavior and dynamic sensory perception of composite foods : Toppings assist saliva in bolus formation

Composite foods consist of combinations of single foods, such as bread with toppings. Single foods can differ considerably in their mechanical and sensory properties. This study aimed to investigate the effect of toppings on oral processing behavior and dynamic sensory perception of carrier foods when consumed as composite foods. Two carriers (bread, crackers) and three toppings (firm cheese, cheese spread, mayonnaise) were selected and six carrier-topping combinations were prepared. Mastication behavior, bolus properties (33, 66 and 100% of total mastication time) and dynamic sensory perception were determined for single carriers and all carrier-topping combinations. Both carriers with cheese spread and mayonnaise were chewed shorter and with fewer chews than single bread and crackers, although twice the mass of food was consumed. These toppings contributed to a faster bolus formation by providing moisture, so that less saliva was incorporated into the bolus during mastication. As a result of the moisture incorporation, carrier boli with toppings were softened and perceived less firm and less dry than carrier boli alone. The largest effects of toppings on oral processing behavior and perception were found for liquid-like mayonnaise, and these effects were more pronounced in dry crackers than in moist bread. We conclude that toppings assist saliva in bolus formation of carriers. Carriers drive oral processing behavior and texture perception whereas toppings drive overall flavor perception. This knowledge contributes to food design tailored for specific consumer segments and future personalized nutrition.</p

Cytochrome P450 2B6 (CYP2B6) and constitutive androstane receptor (CAR) polymorphisms are associated with early discontinuation of efavirenz-containing regimens

Objectives Cytochrome P450 2B6 (CYP2B6) is responsible for the metabolic clearance of efavirenz and single nucleotide polymorphisms (SNPs) in the CYP2B6 gene are associated with efavirenz pharmacokinetics. Since the constitutive androstane receptor (CAR) and the pregnane X receptor (PXR) correlate with CYP2B6 in liver, and a CAR polymorphism (rs2307424) and smoking correlate with efavirenz plasma concentrations, we investigated their association with early (<3 months) discontinuation of efavirenz therapy. Methods Three hundred and seventy-three patients initiating therapy with an efavirenz-based regimen were included (278 white patients and 95 black patients; 293 male). DNA was extracted from whole blood and genotyping for CYP2B6 (516G → T, rs3745274), CAR (540C → T, rs2307424) and PXR (44477T → C, rs1523130; 63396C → T, rs2472677; and 69789A → G, rs763645) was conducted. Binary logistic regression using the backwards method was employed to assess the influence of SNPs and demographics on early discontinuation. Results Of the 373 patients, 131 withdrew from therapy within the first 3 months. Black ethnicity [odds ratio (OR) = 0.27; P = 0.0001], CYP2B6 516TT (OR = 2.81; P = 0.006), CAR rs2307424 CC (OR = 1.92; P = 0.007) and smoking status (OR = 0.45; P = 0.002) were associated with discontinuation within 3 months. Conclusions These data indicate that genetic variability in CYP2B6 and CAR contributes to early treatment discontinuation for efavirenz-based antiretroviral regimens. Further studies are now required to define the clinical utility of these association

Electrospun Polyurethane Fibers for Absorption of Volatile Organic Compounds from Air

Electrospun polyurethane fibers for removal of volatile organic compounds (VOC) from air with rapid VOC absorption and desorption have been developed. Polyurethanes based on 4,4-methylenebis(phenylisocyanate) (MDI) and aliphatic isophorone diisocyanate as the hard segments and butanediol and tetramethylene glycol as the soft segments were electrospun from their solutions in N,N-dimethylformamide to form micrometer-sized fibers. Although activated carbon possessed a many-fold higher surface area than the polyurethane fiber meshes, the sorption capacity of the polyurethane fibers was found to be similar to that of activated carbon specifically designed for vapor adsorption. Furthermore, in contrast to VOC sorption on activated carbon, where complete regeneration of the adsorbent was not possible, the polyurethane fibers demonstrated a completely reversible absorption and desorption, with desorption obtained by a simple purging with nitrogen at room temperature. The fibers possessed a high affinity toward toluene and chloroform, but aliphatic hexane lacked the necessary strong attractive interactions with the polyurethane chains and therefore was less strongly absorbed. The selectivity of the polyurethane fibers toward different vapors, along with the ease of regeneration, makes them attractive materials for VOC filtration.Boeing CompanyNetherlands Organisation for Scientific Research (NWO) (Talent Scholarship

Edible oleogels: how suitable are proteins as a structurant?

This review focusses on the latest developments in the field of oil structuring with respect to the use of proteins as an oil structurant. Different methods to develop protein oleogels will be discussed, and relevant interactions within these systems will be discussed in terms of the mechanical properties of the protein oleogels.</p

Engineered food microstructure for enhanced quality and stability

Developing foods with enhanced stability and quality is not straightforward. To change the properties of foods in a controlled manner, knowledge on how certain ingredients affect the structure of the food and how certain interactions can be used to alter the structure of the food on a mesoscopic level is required. To provide functionality to food systems such as emulsions and emulsion-filled gels, knowledge of both bulk and interfacial properties is required, as both the continuous phase and the dispersed phase have an influence on the behavior of these systems under certain environmental conditions. These properties have an influence on foods when stored, consumed, and digested. Structure design can thus be used to not only enhance stability and alter sensory perception during breakdown of the food in the mouth, but also the digestion process in later stages of the gastrointestinal tract. In this chapter, we give an overview of different structural building blocks that can be used to change both interfacial and bulk properties, and examples are given how such characteristics can affect the digestion process and sensory perception of foods

Composite foods : from structure to sensory perception

An understanding of the effect of structural features of foods in terms of specific sensory attributes is necessary to design foods with specific functionalities, such as reduced fat or increased protein content, and increased feeling of satiety or liking. Although the bulk rheological properties of both liquid and solid foods can be related to textural attributes such as thickness and firmness, they do not always correlate to more complex sensory attributes, such as creamy and smooth. These attributes are often a result of different contributions, including lubrication aspects and interactions between food and components present in the oral cavity. In this review, the different contributions for a variety of composite foods, such as dispersions, emulsions and emulsion-filled gels, are discussed. The rheological properties are discussed in relation to specific structural characteristics of the foods, which are then linked to lubrication aspects and sensory perception