Plant cell wall inspired xyloglucan/cellulose nanocrystals aerogels produced by freeze-casting.

Cellulose nanocrystals (CNC) and xyloglucan (XG) were used to construct new aerogels inspired by the hierarchical organization of wood tissue, i.e., anisotropic porous cellular solid with pore walls containing oriented and stiff cellulose nanorods embedded in hemicellulose matrix. Aerogels with oriented or disordered pores were prepared by directional and non-directional freeze-casting from colloidal dispersions of XG and CNC at different ratios. XG addition induced a clear improvement of the mechanical properties compared to the CNC aerogel, as indicated by the Young modulus increase from 138 kPa to 610 kPa. The addition of XG changed the pore morphology from lamellar to alveolar and it also decreased the CNC orientation (the Hermans' orientation factor was 0.52 for CNC vs 0.36-0.40 for CNC-XG). The aerogels that contained the highest proportion of XG also retained their structural integrity in water without any chemical modification. These results open the route to biobased water-resistant materials by an easy and green strategy based on polymer adsorption rather than chemical crosslinking.

Monitoring the crystallization of starch and lipid components of the cake crumb during staling.

Cake staling is a complex problem which has still not been fully understood. Starch polymers retrogradation, which is linked to biopolymers recrystallisation, is the most important factor affecting cake firmness in addition to water migration and fat crystallization. In this study, the effect of storage temperatures of 4°C and 20°C on starch retrogradation and fat recrystallization was investigated. Starch retrogradation can be tracked through changes in crystalline structure via X-rays diffraction as well as through melting of crystals via calorimetry. These techniques have been coupled to study the different phenomena occurring during staling. The results revealed that the storage of cakes at 20°C for 25 days showed more starch polymer retrogradation and more intense fat recrystallization in the ß form than at 4°C. Consequently, the staling was delayed when a low storage temperature like 4°C was used, which is recommended to retain high quality cakes during storage.

Trapping by amylose of the aliphatic chain grafted onto chlorogenic acid: importance of the graft position.

5-Caffeoylquinic acid (chlorogenic acid), is classified in acid-phenols family and as polyphenolic compounds it possesses antioxidant activity. The oxydative modification of chlorogenic acid in foods may lead to alteration of their qualities; to counteract these degradation effects, molecular encapsulation was used to protect chlorogenic acid. Amylose can interact strongly with a number of small molecules, including lipids. In order to enable chlorogenic acid complexation by amylose, a C16 aliphatic chain was previously grafted onto the cycle of quinic acid. This work showed that for the two lipophilic derivatives of chlorogenic acid: hexadecyl chlorogenate obtained by alkylation and 3-O-palmitoyl chlorogenic acid obtained by acylation; only the 3-O-palmitoyl chlorogenic acid complexed amylose. The chlorogenic acid derivatives were studied by X-ray diffraction, differential scanning calorimetry and NMR to elucidate the interaction. By comparing the results with previous work on the complexation of amylose by 4-O-palmitoyl chlorogenic acid, the importance of the aliphatic chain position on the cycle of the quinic acid is clearly highlighted. A study in molecular modeling helped to understand the difference in behavior relative to amylose of these three derivatives of chlorogenic acid.

Coupling lipophilization and amylose complexation to encapsulate chlorogenic acid.

Chlorogenic acid (5-caffeoylquinic acid) is a hydrophilic phenolic compound with antioxidant properties. Because of its high polarity, these properties may be altered when formulated in oil-based food. There is therefore an interest in trying to protect the natural antioxidant by molecular encapsulation. Amylose, the linear fraction of starch with essentially α(1-4) linkages, is well known for its ability to form semi-crystalline complexes with a variety of small ligands. Monoacyl lipids, as well as smaller ligands such as alcohols or flavor compounds, are able to induce the formation of left-handed amylose single helices. In contrast, chlorogenic acid is a bulky molecule whose topology requires the amylose helix to be distorted, which could prevent amylose complexation. An innovative strategy has been developed to overcome this problem by grafting an aliphatic chain onto chlorogenic acid then trapping this chain in the helical cavity. The lipophilization reaction was used to obtain a palmitoyl chlorogenic acid derivative and the amylose-palmitoyl chlorogenic acid assemblies were studied by X-ray diffraction, differential scanning calorimetry and NMR to elucidate the interaction. The results showed that such interactions between amylose and palmitoyl chlorogenic acid are effective.