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Studies on Food Physical Characterization
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Studies on Food Physical Characterization

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".

Deadline for manuscript submissions: closed (29 January 2024) | Viewed by 27700

Special Issue Editor

Prof. Dr. Lubomir Lapcik

E-Mail Website
Guest Editor
1. Faculty of Technology, Tomas Bata University in Zlin, 760 01 Zlin, Czech Republic
2. Department of Physical Chemistry, Faculty of Science, Palacky University Olomouc, 771 46 Olomouc, Czech Republic
Interests: food physics and food physical chemistry; nanotechnology and material engineering; applied colloid and interface science in food technology; material science and engineering in food technology; applied acoustics in material science and technology; plasma chemistry in food packaging and technology
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The fast development of new technologies in all areas of the food industry brings new detailed views on individual processes arising in foodstuff during its manufacturing, storage, supply, and utilization. The novel physical approaches allow for a proper understanding of the food systems on primary, secondary, and higher-level tertiary and quaternary molecular structures and their mutual inter- and intra-molecular interactions.

Therefore, this prospected Special Issue aims to include studies focused on gelation, flow, melting, crosslinking, heating and freezing processes in carbohydrates, proteins, and their blends (raw materials, intermediate products, and/or finished goods) manufactured in different food industries in the form of a solid, liquid, powder, gel, and/or colloidal dispersions, from a mechanical testing perspective, such as texture profile analysis, static and dynamic (tensile, compression, DMA, acoustic, vibration, micro-hardness, etc.) mechanical testing, as well as from a structural point of view, for instance, studies based on SEM, TEM, XRD, and confocal fluorescence microscopy or those using spectrophotometric techniques (fluorescence, UV VIS, FTIR, etc.) and thermal analysis (DSC, DTA, TG, MDSC, etc.).

Due to the complexity of the subject, our focus will be limited to studies related to plant and plant-based products, milk and milk-based products, and meat (raw and processed).

We invite you to submit your contribution in form of original research papers or reviews to be published in this Special Issue of Foods. We aim to compile original research papers and reviews from international research groups to provide valuable insights into the present state of the art of the topic and technology, challenges, and innovative approaches.

Thank you for considering our invitation.

Prof. Dr. Lubomir Lapcik
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • food
  • gels
  • physical chemistry
  • mechanics
  • thermal analysis
  • microscopy
  • spectrophotometry

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Published Papers (10 papers)

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Editorial

Jump to: Research, Review

3 pages, 167 KiB  
Editorial
Studies on Food Physical Characterization
by Lubomír Lapčík
Foods 2024, 13(10), 1572; https://doi.org/10.3390/foods13101572 - 17 May 2024
Viewed by 940
Abstract
With the growing focus on sustainable food production, there has been a surge in research aimed at developing innovative and eco-friendly food alternatives [...] Full article
(This article belongs to the Special Issue Studies on Food Physical Characterization)

Research

Jump to: Editorial, Review

15 pages, 1173 KiB  
Article
Physiochemical and Sensory Properties of Bread Fortified with Wheat Bran and Whey Protein Isolates
by Jaromír Pořízka, Zuzana Slavíková, Karolína Bidmonová, Miroslava Vymětalová and Pavel Diviš
Foods 2023, 12(13), 2635; https://doi.org/10.3390/foods12132635 - 7 Jul 2023
Cited by 8 | Viewed by 1813
Abstract
This study investigated the effect of fortifying baked goods with wheat bran (WBPI) and whey protein isolates (WPI) on their physicochemical and sensory properties. The aim was to enhance the nutritional value by incorporating high-protein ingredients. WBPI and WPI, which are rich in [...] Read more.
This study investigated the effect of fortifying baked goods with wheat bran (WBPI) and whey protein isolates (WPI) on their physicochemical and sensory properties. The aim was to enhance the nutritional value by incorporating high-protein ingredients. WBPI and WPI, which are rich in essential amino acids, were chosen to create high-protein flour blends. The main advantage of WBPI is that it is derived from readily available and inexpensive wheat bran. High-protein flour blends fortified with substitutions of 5%, 10%, and 15% flour with WBPI and WPI were subjected to chemical and rheological analysis. WBPI substitution slightly increased water binding and softening, but it resulted in a decrease in dough quality. In contrast, WPI substitution prolonged dough development time, improved dough stability, and enhanced farinographic quality. WBPI-substituted dough exhibited comparable extensographic properties to the reference flour, with 5% WBPI substitution leading to improved energy and dough resistance. However, as the level of WBPI flour substitution increased, extensographic parameters gradually declined without further enhancing the dough’s mechanical properties. Samples with 5% WPI substitution demonstrated superior mechanical properties compared to the reference sample. Baguette with high WBPI substitution was associated with reduced overall acceptance due to a bitter taste caused by the presence of small peptides, ferulic acid, and tannins, as confirmed by correlation analysis. Full article
(This article belongs to the Special Issue Studies on Food Physical Characterization)
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Figure 1

Figure 1
<p>Isolation of WBPI.</p> Full article ">Figure 2
<p>Textural parameters of pastry samples.</p> Full article ">Figure 3
<p>Gas cells of pastry samples: H33—5% WBPI; F71—10% WBPI; E84—15% WBPI.</p> Full article ">Figure 4
<p>Flavor parameters of pastry samples.</p> Full article ">
15 pages, 8825 KiB  
Article
The Comparison of the Effect of Flour Particle Size and Content of Damaged Starch on Rice and Buckwheat Slurry, Dough, and Bread Characteristics
by Iva Burešová, Valérie Lullien-Pellerin, Libor Červenka, Jiří Mlček, Romana Šebestíková and Lucie Masaříková
Foods 2023, 12(13), 2604; https://doi.org/10.3390/foods12132604 - 5 Jul 2023
Cited by 8 | Viewed by 2670
Abstract
The effect of botanical origin, the flour particle size, and the content of damaged starch on flour pasting properties, dough behavior during a uniaxial deformation test, and bread characteristics were evaluated on rice and buckwheat flours. The rice flour with a median particle [...] Read more.
The effect of botanical origin, the flour particle size, and the content of damaged starch on flour pasting properties, dough behavior during a uniaxial deformation test, and bread characteristics were evaluated on rice and buckwheat flours. The rice flour with a median particle size D(0.5) of 60.2, 70.6, 106.8, and 189.4 μm, and buckwheat flour with a D(0.5) of 56.4, 68.4, and 95.8 μm were prepared using the same milling technology. The botanical origin of the flours was the strongest factor influencing the flour pasting properties, stress accumulated in dough during the uniaxial deformation test, loaf characteristics, texture, and sensory characteristics of breads. The flour particle size significantly influenced mainly the flour pasting properties. The effect of the content of damaged starch was the weakest among the studied factors. The flour particle size and the content of damaged starch were closely related. The flour botanical origin was the strongest factor; therefore, it seems not to be possible to predict the bread-baking potential of gluten-free flours based on the results obtained for flour of a different botanical origin. More research on flours from different plants prepared by the same milling process is required to support this hypothesis. Full article
(This article belongs to the Special Issue Studies on Food Physical Characterization)
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Figure 1

Figure 1
<p>SEM of rice flours. (<b>a</b>) R60: detached starch granules, small fragments of endosperm, several pieces of larger-sized fragments of endosperm; (<b>b</b>) R70: fragments of endosperm with a median particle size of 70.64 µm; (<b>c</b>) R100: fragments of endosperm with a median particle size of 106.78 µm; (<b>d</b>) R200: a mixture of smaller- and larger-sized fragments of endosperm; (<b>e</b>) B60: detached starch granules, particles created by several starch granules joined together, fragments of endosperm with a mean size of 79.62 µm; (<b>f</b>) B70: detached starch granules, particles created by several starch granules joined together, fragments of endosperm with a mean size of 89.34 µm; (<b>g</b>) B100: detached starch granules, particles created by several starch granules joined together, fragments of endosperm with a mean size of 100.24 µm. The number in the flour names indicates the rounded-up value of flour median particle size D(0.5).</p> Full article ">Figure 1 Cont.
<p>SEM of rice flours. (<b>a</b>) R60: detached starch granules, small fragments of endosperm, several pieces of larger-sized fragments of endosperm; (<b>b</b>) R70: fragments of endosperm with a median particle size of 70.64 µm; (<b>c</b>) R100: fragments of endosperm with a median particle size of 106.78 µm; (<b>d</b>) R200: a mixture of smaller- and larger-sized fragments of endosperm; (<b>e</b>) B60: detached starch granules, particles created by several starch granules joined together, fragments of endosperm with a mean size of 79.62 µm; (<b>f</b>) B70: detached starch granules, particles created by several starch granules joined together, fragments of endosperm with a mean size of 89.34 µm; (<b>g</b>) B100: detached starch granules, particles created by several starch granules joined together, fragments of endosperm with a mean size of 100.24 µm. The number in the flour names indicates the rounded-up value of flour median particle size D(0.5).</p> Full article ">Figure 2
<p>The crumb of bread prepared from flours of different botanical origins and particle sizes. (<b>a</b>) small-sized pores in partly open crumbs in bread from rice R60 flour; (<b>b</b>) small-sized pores in partly open crumbs in bread from rice R70 flour; (<b>c</b>) homogenously distributed larger-sized pores in partly open crumbs in bread from rice R100 flour; (<b>d</b>) irregularly distributed larger-sized pores in open crumb in bread from rice R200; (<b>e</b>) small enclosed pores in bread from buckwheat B60 flour; (<b>f</b>) slightly larger-sized enclosed pores in bread from buckwheat B70 flour; (<b>g</b>) open crumb structure with large pores in bread from buckwheat B100 flour.</p> Full article ">Figure 2 Cont.
<p>The crumb of bread prepared from flours of different botanical origins and particle sizes. (<b>a</b>) small-sized pores in partly open crumbs in bread from rice R60 flour; (<b>b</b>) small-sized pores in partly open crumbs in bread from rice R70 flour; (<b>c</b>) homogenously distributed larger-sized pores in partly open crumbs in bread from rice R100 flour; (<b>d</b>) irregularly distributed larger-sized pores in open crumb in bread from rice R200; (<b>e</b>) small enclosed pores in bread from buckwheat B60 flour; (<b>f</b>) slightly larger-sized enclosed pores in bread from buckwheat B70 flour; (<b>g</b>) open crumb structure with large pores in bread from buckwheat B100 flour.</p> Full article ">
13 pages, 1560 KiB  
Article
Influence of Heat Treatment on the Chemical, Physical, Microbiological and Sensorial Properties of Pork Liver Pâté as Affected by Fat Content
by Zuzana Lazárková, Alena Kratochvílová, Richardos Nikolaos Salek, Zdeněk Polášek, Ladislav Šiška, Markéta Pětová and František Buňka
Foods 2023, 12(12), 2423; https://doi.org/10.3390/foods12122423 - 20 Jun 2023
Cited by 3 | Viewed by 2187
Abstract
The novelty of this study is the investigation of the effect of different heat treatments and, simultaneously, the effect of different fat levels on the quality of pork liver pâtés. Hence, this study aimed to evaluate the effect of heat treatment and fat [...] Read more.
The novelty of this study is the investigation of the effect of different heat treatments and, simultaneously, the effect of different fat levels on the quality of pork liver pâtés. Hence, this study aimed to evaluate the effect of heat treatment and fat content on selected properties of pork liver pâté. For this purpose, four batches of pâtés with two different fat contents (30 and 40% (w/w)) and two different heat treatments (pasteurisation: target temperature 70 °C, holding time of 10 min; sterilisation: target temperature 122 °C, holding time of 10 min) were manufactured. Chemical (pH, dry matter, crude protein, total lipid, ammonia, and thiobarbituric acid reactive substances (TBARS)), microbiological, colour, textural, rheological, and sensory analyses were performed. Both different heat treatment and fat content affected most of the parameters observed. Sterilisation ensured the commercial sterility of the manufactured pâtés, resulting in elevated TBARS values, hardness, cohesiveness, gumminess and springiness, and increased rheological parameters (G′, G″, G*, and η*), as well as colour changes (decrease in L* and increase in a*, b*, and C* values) and deterioration of appearance, consistency, and flavour also being detected (p < 0.05). Higher fat content caused similar variations in the textural and viscoelastic properties, i.e., the increase in hardness, cohesiveness, gumminess and springiness, and also in G′, G″, G*, and η* (p < 0.05). However, the colour and sensorial parameters changed in different ways compared to the changes induced by the sterilisation effect. Overall, the observed changes might not be desirable for some consumers and further research would be appropriate to improve especially the sensorial attributes of sterilised pork liver pâtés. Full article
(This article belongs to the Special Issue Studies on Food Physical Characterization)
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Figure 1

Figure 1
<p>The dependence of corrected stress (Pa) on Hencky strain (dimensionless) of pasteurised (full symbols) and sterilised (open symbols) pork liver pâtés with fat content of 30% <span class="html-italic">w</span>/<span class="html-italic">w</span> (circle) and 40% <span class="html-italic">w</span>/<span class="html-italic">w</span> (triangle).</p> Full article ">Figure 2
<p>The dependence of elongational viscosity (Pa·s) on Hencky strain rate (s<sup>−1</sup>) of pasteurised (full symbols) and sterilised (open symbols) pork liver pâtés with fat content of 30% <span class="html-italic">w</span>/<span class="html-italic">w</span> (circle) and 40% <span class="html-italic">w</span>/<span class="html-italic">w</span> (triangle).</p> Full article ">Figure 3
<p>Dependence of the elastic modulus (G′; Part (<b>A</b>)) and the viscous modulus (G″; Part (<b>B</b>)) on the frequency (0.1–10 Hz) of pasteurised (full symbols) and sterilised (open symbols) pork liver pâtés with fat content of 30% <span class="html-italic">w</span>/<span class="html-italic">w</span> (circle) and 40% <span class="html-italic">w</span>/<span class="html-italic">w</span> (triangle).</p> Full article ">
18 pages, 1785 KiB  
Article
Ethanolic Extract of Duea Ching Fruit: Extraction, Characterization and Its Effect on the Properties and Storage Stability of Sardine Surimi Gel
by Natchaphol Buamard, Avtar Singh, Bin Zhang, Hui Hong, Prabjeet Singh and Soottawat Benjakul
Foods 2023, 12(8), 1635; https://doi.org/10.3390/foods12081635 - 13 Apr 2023
Cited by 10 | Viewed by 2791
Abstract
The quality of surimi gel can be improved using protein cross-linkers, especially from plant extracts. Apart from the presence of phenolic compounds, Duea ching fruit is rich in calcium, which can activate indigenous transglutaminase or form the salt bridge between protein chains. Its [...] Read more.
The quality of surimi gel can be improved using protein cross-linkers, especially from plant extracts. Apart from the presence of phenolic compounds, Duea ching fruit is rich in calcium, which can activate indigenous transglutaminase or form the salt bridge between protein chains. Its extract can serve as a potential additive for surimi. The effect of different media for the extraction of Duea ching was studied and the use of the extract in sardine surimi gel was also investigated. The Duea ching fruit extract (DCE) was prepared using distilled water and ethanol (EtOH) at varying concentrations. The DCE prepared using 60% EtOH (DCE-60) had the highest antioxidant activity and total phenolic content. When DCE-60 (0–0.125%; w/w) was added to the sardine surimi gel, the breaking force (BF), deformation (DF) and water holding capacity (WHC) of the gel upsurged and the highest values were attained with the 0.05% DCE-60 addition (p < 0.05). However, the whiteness of the gel decreased when DCE-60 levels were augmented. The gel containing 0.05% DCE-60, namely D60-0.05, showed a denser network and had a higher overall likeness score than the control. When the D60-0.05 gel was packed in air, under vacuum or modified atmospheric packaging and stored at 4 °C, BF, DF, WHC and whiteness gradually decreased throughout 12 days of storage. However, the D60-0.05 gel sample showed lower deterioration than the control, regardless of the packaging. Moreover, the gel packaged under vacuum conditions showed the lowest reduction in properties throughout the storage than those packaged with another two conditions. Thus, the incorporation of 0.05% DCE-60 could improve the properties of sardine surimi gel and the deterioration of the resulting gel was retarded when stored at 4 °C under vacuum packaging conditions. Full article
(This article belongs to the Special Issue Studies on Food Physical Characterization)
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Graphical abstract

Graphical abstract
Full article ">Figure 1
<p>Duea ching plant bearing fruits.</p> Full article ">Figure 2
<p>Breaking force (<b>A</b>), deformation (<b>B</b>), expressible moisture content (<b>C</b>) and whiteness (<b>D</b>) of the surimi gel added without and with DCE-60 at different levels. The bars represent the standard deviation (<span class="html-italic">n</span> = 3). The different lowercase letters on the bar indicate significant differences (<span class="html-italic">p</span> &lt; 0.05). DCE-60: Duea ching extract prepared using 60% (<span class="html-italic">v/v</span>) ethanol.</p> Full article ">Figure 3
<p>Electron microscopic images of the surimi gel without (<b>A</b>), and with 0.025% (<b>B</b>), 0.050% (<b>C</b>), and 0.125% (<b>D</b>) DCE-60 added. DCE-60: Duea ching extract prepared using 60% (<span class="html-italic">v/v</span>) ethanol. Magnification: 10,000×.</p> Full article ">
17 pages, 1755 KiB  
Article
The Impact of Divergent Algal Hydrocolloids Addition on the Physicochemical, Viscoelastic, Textural, and Organoleptic Properties of Cream Cheese Products
by Anna Vincová, Kristýna Šantová, Vendula Kůrová, Alena Kratochvílová, Veronika Halámková, Markéta Suchánková, Eva Lorencová, Daniela Sumczynski and Richardos Nikolaos Salek
Foods 2023, 12(8), 1602; https://doi.org/10.3390/foods12081602 - 10 Apr 2023
Cited by 9 | Viewed by 2444
Abstract
The aim of the current study was to evaluate the addition of different algal hydrocolloids (κ-carrageenan, ι-carrageenan, furcellaran, and sodium alginate) at three different concentrations (0.50, 0.75, and 1.00% w/w) on the physicochemical, viscoelastic, textural, and organoleptic properties of model [...] Read more.
The aim of the current study was to evaluate the addition of different algal hydrocolloids (κ-carrageenan, ι-carrageenan, furcellaran, and sodium alginate) at three different concentrations (0.50, 0.75, and 1.00% w/w) on the physicochemical, viscoelastic, textural, and organoleptic properties of model cream cheese (CC) samples. On the whole, the highest viscoelastic moduli and hardness values of the CC samples were reported when κ-carrageenan was used. Furthermore, increasing the concentrations of the tested hydrocolloids led to increases in the viscoelastic moduli and hardness values of CC. Recommendations for softer-consistency CC production include the application of κ-carrageenan at a concentration of 0.50–0.75% (w/w) or the use of furcellaran and sodium alginate at a concentration of 1.00% (w/w). For the production of CC with a more rigid consistency, it is recommended to apply κ-carrageenan at a concentration higher than 0.75% (w/w). Full article
(This article belongs to the Special Issue Studies on Food Physical Characterization)
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Figure 1

Figure 1
<p>Elastic modulus (<span class="html-italic">G</span>′; closed circle; Pa) and viscous modulus (<span class="html-italic">G</span>″; open triangle; Pa) development of the control cream cheese sample manufactured without hydrocolloid addition by frequency (ranging from 0.1 to 100.0 Hz) after 7 days of storage (6 ± 2 °C; <span class="html-italic">n</span> = 3).</p> Full article ">Figure 2
<p>Effect of hydrocolloid concentration on the elastic modulus (<span class="html-italic">G</span>′; closed symbols; Pa) and viscous modulus (<span class="html-italic">G</span>″; open symbols; Pa) development of the model cream cheese samples manufactured with κ-carrageenan (Part (<b>A</b>)), furcellaran (Part (<b>B</b>)), ι-carrageenan (Part (<b>C</b>)), and sodium alginate (Part (<b>D</b>)) in concentrations of 0.50 (triangle), 0.750 (circle), and 1.00 % (square) <span class="html-italic">w</span>/<span class="html-italic">w</span> by frequency (ranging from 0.1 to 100.0 Hz) after 7 days of storage (6 ± 2 °C; <span class="html-italic">n</span> = 3).</p> Full article ">Figure 3
<p>Effect of hydrocolloid type and concentration on the development of the hardness (N; Part (<b>A</b>)) and spreadability (N·s<sup>−1</sup>; Part (<b>B</b>)) values of the model cream cheese samples manufactured with κ-carrageenan (KC), furcellaran (F), ι-carrageenan (IK), and sodium alginate (AS) at concentrations of 0.50 % (white columns), 0.75 % (black columns), and 1.00 % (gray columns) (<span class="html-italic">w</span>/<span class="html-italic">w</span>) after 7 days of storage (6 ± 2 °C). The control sample (CS) was also evaluated. Different letters (a–k) indicate significant differences at <span class="html-italic">p</span> &lt; 0.05; error bars represent the standard deviation (<span class="html-italic">n</span> = 9).</p> Full article ">Figure 4
<p>Effect of hydrocolloid type and concentration on the emulsion stability (percentage, rel. %) of the model cream cheese samples with κ-carrageenan (KC), furcellaran (F), ι-carrageenan (IK), and sodium alginate (AS) at concentrations of 0.50 % (white columns), 0.75 % (black columns), and 1.00% (gray columns) (<span class="html-italic">w</span>/<span class="html-italic">w</span>) and compared with the control sample (CS) after 7 d of storage at 6 ± 2 °C. Different letters (a–e) indicate significant differences at <span class="html-italic">p</span> &lt; 0.05; error bars represent the standard deviation (<span class="html-italic">n</span> = 9).</p> Full article ">
15 pages, 1818 KiB  
Article
Techno-Functional and Rheological Properties of Alternative Plant-Based Flours
by Celia Badia-Olmos, Laura Laguna, Claudia Mónika Haros and Amparo Tárrega
Foods 2023, 12(7), 1411; https://doi.org/10.3390/foods12071411 - 26 Mar 2023
Cited by 15 | Viewed by 3134
Abstract
The use of alternative vegetal sources is a proposed strategy to improve the diversity and quality of plant-based products on the market, currently led by soy and pea. This study compares the techno-functional properties of seven vegetable flours (chickpea, lentil, red lentil, white [...] Read more.
The use of alternative vegetal sources is a proposed strategy to improve the diversity and quality of plant-based products on the market, currently led by soy and pea. This study compares the techno-functional properties of seven vegetable flours (chickpea, lentil, red lentil, white bean, quinoa, amaranth, and oat) and the rheological properties of their flour pastes and gels. All techno-functional properties significantly (α = 0.05) varied depending on the type of flour. Among the flours studied, the highest swelling capacity was for white bean and the lowest for chickpea and red lentil. Water holding capacity was high for white bean and oat flours and low for red lentil. Oat and quinoa flours had the highest oil-holding capacity. Emulsifying and foaming capacities were high for all pulse flours but poor for amaranth and oat flours. However, amaranth and oat provided a much higher viscosity during heating than the rest of the flours. The viscoelastic properties of the flour pastes indicated that they all had a gel structure with storage modulus (G′) values over loss modulus (G″) values. From the viscoelastic properties, amaranth and quinoa showed a weak gel structure with low G′ and G″ values, and the chickpea, lentil, and red lentil formed pastes with a high elastic contribution (high G′ values). In agreement, these three pulse flours were the only ones able to form hard, self-standing gels. These results show the potential of vegetal flours from alternative sources in the development of new plant-based products. Full article
(This article belongs to the Special Issue Studies on Food Physical Characterization)
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Figure 1

Figure 1
<p>PCA plot showing variation in flours from different vegetable sources according to their techno-functional properties. The proximate composition variables were included as supplementary variables.</p> Full article ">Figure 2
<p>Viscosity curves of flour/water mixtures (10%) as a function of temperature (black line) and time.</p> Full article ">Figure 3
<p>Mechanical spectra of flour pastes (10%). G′ (filled symbols) and G″ (open symbols).</p> Full article ">Figure 4
<p>Percentages of syneresis after freeze-thawing of flour pastes. Values not sharing letters are significantly different according to Fisher’s LSD test (<span class="html-italic">p</span> &lt; 0.05).</p> Full article ">Figure 5
<p>PCA plot showing the variation in the thermal properties of flours from different vegetable sources. Proximate composition variables were included as supplementary variables.</p> Full article ">
11 pages, 1465 KiB  
Article
Physico-Chemical Study of Curcumin and Its Application in O/W/O Multiple Emulsion
by Kristýna Opustilová, Barbora Lapčíková, Lubomír Lapčík, Shweta Gautam, Tomáš Valenta and Peng Li
Foods 2023, 12(7), 1394; https://doi.org/10.3390/foods12071394 - 25 Mar 2023
Cited by 14 | Viewed by 3365
Abstract
Curcuma is a world-renowned herb known for its immense health benefits. In this study, physicochemical analyses were performed on the curcumin standard sample and curcumin multiple emulsions. The emulsions were analysed for thermal and structural stability for 21 days. Confocal laser microscopy (CLSM) [...] Read more.
Curcuma is a world-renowned herb known for its immense health benefits. In this study, physicochemical analyses were performed on the curcumin standard sample and curcumin multiple emulsions. The emulsions were analysed for thermal and structural stability for 21 days. Confocal laser microscopy (CLSM) was performed in order to observe the emulsion encapsulation. Modulated differential scanning calorimetry (MDSC) and HPLC methods revealed a variety of curcuminoids (curcumin, demethoxycurcumin, bisdemethoxycurcumin, and cyclocurcumin) in the investigated curcumin standard. In addition, the MDSC method was found to be suitable and comparable to HPLC for determining the curcuminoid substances. The analysis of the curcumin release revealed a value of 0.18 w.% after 14 days as the equilibrium value. Furthermore, an increase in the sizes of the emulsions was observed at the end of the 21-day study. The emulsion stability index (ESI) was used to measure the stability of multiple emulsions. The ESI reached 55.8% between 7 and 21 days later. Nano droplets of the oil phase loaded with dispersed curcumin particles captured inside the water-based carboxymethylcellulose micelles were clearly observed by CLSM. Full article
(This article belongs to the Special Issue Studies on Food Physical Characterization)
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Figure 1

Figure 1
<p>HPLC chromatogram of curcumin standard (50 µg/mL). Inset: expanded chromatogram retention time interval of 1.55 to 1.75 min.</p> Full article ">Figure 2
<p>MDSC total heat flow pattern, and its reversing and non-reversing components, of studied curcumin powder.</p> Full article ">Figure 3
<p>Freezable water content (<span class="html-italic">W<sub>fs</sub></span>) trend during storage. (Data represented as arithmetic means of three measurements with standard deviation).</p> Full article ">Figure 4
<p>CLSM micrographs of O/W/O emulsion captured 7 days after preparation. Images represent sample areas followed at 467 nm (<b>A</b>) and at 580 nm (<b>B</b>). The excitation wavelength was 405 nm, with emission filters set 415–500 nm, and 540–600 nm.</p> Full article ">

Review

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14 pages, 1292 KiB  
Review
Physical Characteristics of Egg Yolk Granules and Effect on Their Functionality
by Beatrice Mofoluwaso Oladimeji and Ronald Gebhardt
Foods 2023, 12(13), 2531; https://doi.org/10.3390/foods12132531 - 29 Jun 2023
Cited by 7 | Viewed by 3487
Abstract
Eggs are among the most nutritious foods in the world, a versatile ingredient in many food applications due to their functional attributes such as foaming, emulsifying, and coloring agents. Many studies have been reported on egg yolk fractionation and characterization in the last [...] Read more.
Eggs are among the most nutritious foods in the world, a versatile ingredient in many food applications due to their functional attributes such as foaming, emulsifying, and coloring agents. Many studies have been reported on egg yolk fractionation and characterization in the last decade because of its nutritional and health benefits, especially egg yolk granules. This has led to the development of new food products and packaging materials. However, the influence of their physical characteristics during processing significantly impacts the functionality of yolk granules. In this overview, the egg yolk, the granule fraction’s separation, fractionation, components, and molecular protein structure are first presented. Secondly, recent studies on egg yolk granules published over the past decade are discussed. Furthermore, the application of the granules in different industries and current specific scientific challenges are discussed. Finally, it simplifies the changes in the physical characteristics of the granules during different treatment methods and the impact on the functionalities of the resulting products in the food (emulsifiers, edible films), pharmaceutical, and health (encapsulation systems and biosensors) sectors. Full article
(This article belongs to the Special Issue Studies on Food Physical Characterization)
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Figure 1

Figure 1
<p>(<b>A</b>) Structure of egg yolk system by [<a href="#B12-foods-12-02531" class="html-bibr">12</a>]; (<b>B</b>) schematic model of egg yolk granule proposed by [<a href="#B7-foods-12-02531" class="html-bibr">7</a>]; (<b>C</b>) components of the microstructure of egg yolk: (<b>a</b>) granule and (<b>b</b>) LDL in plasma proposed by [<a href="#B15-foods-12-02531" class="html-bibr">15</a>]; and (<b>D</b>) representation of the model of (<b>a</b>) native and (<b>b</b>) disrupted egg yolk structure proposed by [<a href="#B15-foods-12-02531" class="html-bibr">15</a>].</p> Full article ">Figure 2
<p>Diagram summarizing applications of current mechanically and thermal-treated egg yolk granules.</p> Full article ">
15 pages, 354 KiB  
Review
Emulsion-Based Coatings for Preservation of Meat and Related Products
by Shweta Gautam, Lubomír Lapčík, Barbora Lapčíková and Robert Gál
Foods 2023, 12(4), 832; https://doi.org/10.3390/foods12040832 - 15 Feb 2023
Cited by 10 | Viewed by 2924
Abstract
One of the biggest challenges faced by the meat industry is maintaining the freshness of meat while extending its shelf life. Advanced packaging systems and food preservation techniques are highly beneficial in this regard. However, the energy crisis and environmental pollution demand an [...] Read more.
One of the biggest challenges faced by the meat industry is maintaining the freshness of meat while extending its shelf life. Advanced packaging systems and food preservation techniques are highly beneficial in this regard. However, the energy crisis and environmental pollution demand an economically feasible and environmentally sustainable preservation method. Emulsion coatings (ECs) are highly trending in the food packaging industry. Efficiently developed coatings can preserve food, increase nutritional composition, and control antioxidants’ release simultaneously. However, their construction has many challenges, especially for meat. Therefore, the following review focuses on the essential aspects of developing ECs for meat. The study begins by classifying emulsions based on composition and particle size, followed by a discussion on the physical properties, such as ingredient separation, rheology, and thermal characteristics. Furthermore, it discusses the lipid and protein oxidation and antimicrobial characteristics of ECs, which are necessary for other aspects to be relevant. Lastly, the review presents the limitations of the literature while discussing the future trends. ECs fabricated with antimicrobial/antioxidant properties present promising results in increasing the shelf life of meat while preserving its sensory aspects. In general, ECs are highly sustainable and effective packaging systems for meat industries. Full article
(This article belongs to the Special Issue Studies on Food Physical Characterization)
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