Mixed cyclo di-amino acids structured edible oils: a potential hardstock fat mimic.

Pure cyclic diamino acids (CdAA) gel differently than combinations of CdAAs, altering the gelation behavior to highly-branched colloidal protein crystal networks reminiscent of traditional fat crystal networks in canola oil, making it an exciting structuring agent for unsaturated oils.

Insights into the mechanism of the formation of the most stable crystal polymorph of milk fat in model protein matrices.

The effect of incorporation and presence of various ingredients in a model sodium caseinate-based imitation cheese matrix on the polymorphism of milk fat was comprehensively described using powder x-ray diffraction, differential scanning calorimetry, and microscopy. With anhydrous milk fat (AMF) in bulk used as control, the embedding of AMF as droplets in a protein matrix was found to result in a greater extent of formation of the ß polymorph than AMF alone and AMF homogenized with water and salts solution. The use of other protein matrices such as soy and whey protein isolate gels revealed that the nature of the protein and other factors associated with it (i.e., hydrophobicity and molecular structure) do not seem to play a role in the formation of the ß polymorph. These results indicated that the most important factor in the formation of the ß polymorph is the physical constraints imposed by a solid protein matrix, which forces the triacylglycerols in milk fat to arrange themselves in the most stable crystal polymorph. Characterization of the crystal structure of milk fat or fats in general within a food matrix could provide insights into the complex thermal and rheological behavior of foods with added fats.

Methodology and development of a high-protein plant-based cheese alternative.

Animal-based food products, such as meat and dairy, contribute the most to greenhouse gas emissions in the food sector. This, coupled with the demonstrably worsening climate crisis, means that there needs to be a shift to more sustainable alternatives in the form of plant-based foods. In particular, the plant-based cheese alternative industry is relevant, as the products lack critical functionalities and nutrition compared to their dairy-based counterparts. Waxy starch, plant-protein isolate, and coconut oil were combined to create a novel high-protein (18% w/w) plant-based cheese alternative. We determined that when using native waxy starch, we can enhance its existing viscoelastic properties by modulating gelatinization through adding plant protein and fat. Texture profile analysis indicated that the cheese analogues could reach hardness levels of 15-90N, which allowed samples to be tailored to a broader range of dairy products. We determined that plant proteins and fat can behave as particulate fillers, enhance network strength, and create strategic junction points during starch retrogradation. The degree of melt and stretch of the high-protein plant-based analogues were 2-3 times greater than those observed for commercial plant-based cheese alternatives and significantly more similar to dairy cheese. The rheological melting kinetics saw that the high-protein plant-based cheese alternative displayed more viscous properties with increasing temperature. Tan δ (G"/G') at 80 °C was used as an indicator for sample meltability where, values ≥1 indicate better melt and more viscous systems. The high-protein plant-based cheese alternative reached Tan δ values upwards to 0.7, whereas commercial plant-based cheese alternatives only reached tan δ values around 0.1. Ultimately, the novel high-protein plant-based cheese alternative demonstrates the use of simple ingredients to form complex food systems.

Lipid crystallinity of oil-in-water emulsions alters in vitro.

10 wt% oil-in-water emulsions with varied palm olein and stearin PO:PS ratios stabilized with 0.8 wt% Tween80 and tempered to obtain partially crystalline (CR) droplets (cooled from 80 to 4 °C and held overnight to induce nucleation/crystallization) or undercooled liquid (UC) droplets (cooled from 80 °C to 37 °C) produced emulsions with constant droplet size and polymorphism. However, zeta-potential decreased in undercooled emulsions due to crystallization/orientation of interfacial Tween, increasing alignment and ultimately a greater dipole moment. Significant differences in overall bioaccessibility between PO and PS present for the CR (PO bioaccessible fraction was 91%, whereas PS was 60%) and UC emulsions (PO and PS bioaccessibility were 96% and 77%).When only the solid fat content differs, and all other physical attributes remain constant, lipid digestibility decreases with increasing solid fat content; these findings, along with others, can be employed during food formulation and design more healthful foods.

Engineering rheological properties of edible oleogels with ethylcellulose and lecithin.

Addition of 1% (w/w) soy lecithin increased the shear moduli 10-fold and gel hardness 20-fold for 10% ethylcellulose (EC) oleogels. Higher lecithin addition levels or addition to gels with a higher EC concentration caused smaller increases. Similar trends were observed in the penetration force of the gels. Gels displayed thermal reversibility and a high temperature plateau at T≈120-130 °C. Large amplitude oscillatory shear rheology demonstrated similar solid-to-fluid transitions indicating that the polymer drives elastic softening and failure of the network. However, EC oleogels differed in their resistance to flow: the addition of unsaturated lecithin promoted a more gradual thickening response compared to gels containing saturated lecithin or only EC (the last two types of gels display strong intra-cycle thickening and thinning, more indicative of brittle failure). The thickening response of EC oleogels containing unsaturated lecithin, resembles more closely that of a model edible fat (lard).

Structuration, elastic properties scaling, and mechanical reversibility of candelilla wax oleogels with and without emulsifiers.

The crystal network development, elastic properties scaling behavior, and mechanical reversibility of candelilla wax (CW) oleogels with and without emulsifiers were studied. Saturated monoglycerides (MG) and polyglycerol polyricinoleate (PGPR) were added at 1 or 2 times the critical micelle concentration. Although the micelles of both emulsifiers act as nucleation sites for the mixture of aliphatic acids and alcohols of CW, they did not affect the oleogel's thermodynamic stability. It was established that the crystal network of CW consists of at least two types of crystals, one rich in n-hentriacontane and other rich in aliphatic acids. Both crystals species contributed significantly to the oleogel elasticity. The elastic properties scaling behavior of CW oleogels fitted the fractal model within the weak-link regime. The setting temperature and added emulsifier modified the crystal network fractal dimension. During shearing, oleogels had massive breaking of junction zones, causing the loss of fractality in the crystal network, which in turn decreased the system's elasticity.

Water immobilization by glass microspheres affects biological activity.

We recently reported that the water holding capacity of myofibrillar protein hydrogels could be increased upon addition of small amounts of microparticles, particularly glass microspheres. Glass microspheres were found to decrease the spin-spin relaxation time (T2) of water protons in the gels, which was interpreted as enhanced water binding by the glass. We were thus interested in determining whether the observed effects on water proton relaxation were a direct consequence of water-glass interactions. Here we show how glass microspheres reduce the mobility of pure water, reflected in large decreases in the T2 of water protons, decreases in the self-diffusion coefficient of water molecules, a lower water activity, and strengthening of O-H bonds. Even though glass is considered an inert material, glass microspheres were shown to inhibit the growth of human embryonic kidney cells, and stimulate or inhibit the growth of leukemia and monocytic lymphoma cells in vitro, depending on dose and time. The germination of alfalfa seeds and the growth of E.coli cells were also inhibited upon exposure to glass microspheres. This work indicates that the properties and behavior of materials, even ones considered inert, can be affected by their size. These observations suggest possible toxicological consequences of exposure to microparticles, but also open us possibilities to affect cellular/organism function via modulation of macromolecular hydration.

Sheared edible oils studied using dissipative particle dynamics and ultra small angle X-ray scattering: TAGwood orientation aggregation and disaggregation.

Previous work on the computer simulation of edible fats and oils showed that triglyceride crystalline nanoplatelets (CNPs) aggregated into cylindrical structures dubbed "TAGwoods". This was experimentally verified using Ultra Small Angle X-ray Scattering experiments. In this paper, the aggregation of these TAGwoods was studied using the fluid simulation technique, Dissipative Particle Dynamics. The intent was to predict the TAGwood aggregation structures which arise via the application of a series of shear rates, [small gamma, Greek, dot above]. The effect of shear on TAGwood orientational order was also investigated. Three aggregation regimes were identified: At shear rates below a certain critical value, 0 < [small gamma, Greek, dot above] < [small gamma, Greek, dot above]t aggregation was enhanced. The value of the critical shear rate depended on the size of the CNPs. With large CNPs possessing a side length of ∼500 nm, the critical shear rate was [small gamma, Greek, dot above]t ≈ 0.6 s-1. However, if the CNPs were smaller with a side length of ∼100 nm, then [small gamma, Greek, dot above]t ≈ 75 s-1. For shear rates above the critical shear rate, [small gamma, Greek, dot above] > [small gamma, Greek, dot above]t aggregation was inhibited. The USAXS data was analyzed using the Unified Fit model and the observations were in accord with the simulation results. Three regimes were identified based on the values of the linear slope P2 of the USAXS data. P2 increased as [small gamma, Greek, dot above] increased, indicating increased aggregation of the TAGwoods as the shear rate was increased. P2 ceased increasing and began to decrease when [small gamma, Greek, dot above] ≈ [small gamma, Greek, dot above]t. With further increases in [small gamma, Greek, dot above], P2 decreased as [small gamma, Greek, dot above] increased further, which is indicative of a decrease in aggregation. The orientational quadrupole order parameter, S = 〈Q33〉 = 1/2〈cos2θ - 1〉, was computed, where θ is the angle between the axis of the TAGwood and the axis of flow, and showed that, for large [small gamma, Greek, dot above], it achieved a near-maximum value. This indicates that at high shear rates, the long axis of the cylindrical TAGwoods aligns in a direction parallel to that of the fluid flow.

The water vapor permeability of polycrystalline fat barrier films.

The water vapor permeability of fat barrier films has been associated with structural characteristics such as polymorphism, crystal size, and chemical composition, among others. However, no mechanistic models have been proposed to describe this relationship. In this study, we have determined the effects of processing conditions on the structure and physicochemical characteristics of four fats and their relationship to water vapor permeability. Results suggest that the solids' volume fraction and the domain size of the fat crystals seem to be the most important factors controlling water vapor migration. Moreover, materials with relatively large crystalline domains will yield malleable films with relatively low storage and loss moduli and strain/stress at the limit of linearity high tan delta values. The structural effects on the permeability of fat films are related to the nanoscale of the material.

Effects of Organogel Hardness and Formulation on Acceptance of Frankfurters.

Different organogel formulations used as beef fat (BF) replacement (0%, 20%, 40%, 60%, and 80%) were utilized to optimize the mechanical properties of frankfurters. Organogels, made of canola oil (CO), included different concentrations of ethyl cellulose (EC) and sorbitan monostearate (SMS). They consisted of: 8% EC + 1.5% SMS referred to as organogel-I (OG-I), 8% EC + 3.0% SMS (OG-II), and 10% EC + 1.5% SMS (OG-III), which were found promising in a previous study when used at 100% replacement. Replacement of BF with organogels at all levels could bring down the very high hardness values (texture profile analysis and sensory) of frankfurters prepared using CO by itself, relative to the BF control. OG-I and OG-II quantity had no significant effect on hardness and springiness, being similar in many cases to the BF and lower than the CO control. Shear force values of all organogel treatments were not significantly different from one another, and were between the BF and CO controls. Smokehouse yield showed a pattern of decreasing losses with increasing organogel replacement level. Sensory analysis revealed that using CO by itself significantly increased hardness, but structuring the oil (via organogelation), brought it down to the BF control value in all OG-I and OG-II formulations. Juiciness was significantly reduced by using liquid oil but increased with raising the amount of organogels. Oiliness sensation increased with higher organogel substitution and was actually higher than the beef control. The study demonstrates the potential use of vegetable oil structuring in replacing the more saturated BF in emulsion-type meat products.

Development, Characterization, and Utilization of Food-Grade Polymer Oleogels.

The potential of organogels (oleogels) for oil structuring has been identified and investigated extensively using different gelator-oil systems in recent years. This review provides a comprehensive summary of all oil-structuring systems found in the literature, with an emphasis on ethyl-cellulose (EC), the only direct food-grade polymer oleogelator. EC is a semicrystalline material that undergoes a thermoreversible sol-gel transition in the presence of liquid oil. This unique behavior is based on the polymer's ability to associate through physical bonds. These interactions are strongly affected by external fields such as shear and temperature, as well as by solvent chemistry, which in turn strongly affect final gel properties. Recently, EC-based oleogels have been used as a replacement for fats in foods, as heat-resistance agents in chocolate, as oil-binding agents in bakery products, and as the basis for cosmetic pastes. Understanding the characteristics of the EC oleogel is essential for the development of new applications.

Influence of solvent quality on the mechanical strength of ethylcellulose oleogels.

Ethylcellulose (EC) is the only known food-grade polymer able to structure edible oils. The gelation process and gel properties are similar to those of polymer hydrogels, the main difference being the nature of the solvent. The present study examines the influence of solvent quality on the large deformation mechanical behavior of EC oleogels. Two alternative strategies for manipulating the mechanical response of these gels were evaluated; manipulating the bulk solvent polarity and the addition of surface active small molecules. Gel strength was positively correlated to solvent polarity when blending soybean oil with either mineral oil or castor oil. This behavior was attributed to the ability of the polar entities present in the oil phase to interact with the EC gel network. The addition of the small molecules oleic acid and oleyl alcohol resulted in a substantial enhancement in gel strength up to 10wt% addition, followed by a gradual decrease with increasing proportions. Binding interactions between EC and these molecules were successfully modeled using a Langmuir adsorption isotherm below 10wt% addition. Furthermore, the thermal behavior of stearic acid and stearyl alcohol also indicated a direct interaction between these molecules and the EC network. Differences in the mechanical behavior of gels prepared using refined, bleached, and deodorized canola or soybean oils, and those made with cold-pressed flaxseed oil could be attributed to both oil polarity, and the presence of minor components (free fatty acids). Shorter pulsed NMR T2 relaxation times were observed for stronger gels due to the more restricted mobility of the solvent when interacting with the polymer. This work has demonstrated the strong influence of the solvent composition on the mechanical properties of EC oleogels, which will allow for the tailoring of mechanical properties for various applications.

Investigations of in vitro bioaccessibility from interesterified stearic and oleic acid-rich blends.

Interesterification was previously found to impact stearic acid absorption in a randomized cross-over study, when human volunteers consumed a 70 : 30 wt% high-oleic sunflower and canola stearin blend (NIE) compared to the same blend which had undergone either chemical (CIE) or enzymatic (EIE) interesterification. In this research, in vitro lipid digestion, bioaccessibility, and changes in undigested lipid composition and melting behavior of these same test fats were investigated using the dynamic, multi-compartmental TIM-1 digestion model and compared with the previous human study. Overall, TIM-1 bioaccessibility was higher with interesterification (p < 0.05). Oleic acid bioaccessibility was higher than stearic acid bioaccessibility for NIE, and vice versa for the interesterified blends (p < 0.05). Stearic acid was more concentrated in the undigested triacylglycerols (TAG) from NIE, corresponding to a relatively higher melting temperature of the undigested lipids. The results confirm the impact of TAG composition, fatty acid position and/or physical properties on lipid digestion. TIM-1 bioaccessibility was linearly correlated (R(2) = 0.8640) with postprandial serum TAG concentration in the human study. Therefore, the in vitro digestion model offered predictive insights related to the impacts of lipid interesterificaton on absorption.

The dependence of the lipolytic activity of Rhizopus arrhizus lipase on surfactant concentration in Aerosol-OT/isooctane reverse micelles and its relationship to enzyme structure.

Aerosol OT, bis(2-ethylhexyl)sodium sulfosuccinate/isooctane reverse micelles were used to investigate the dependence of the lipolytic activity of Rhizopus arrhizus lipase on surfactant concentration. Kinetic constants for the lipolytic reaction were measured in parallel with structural studies using protein fluorescence and circular dichroism (CD) spectroscopy. Km values remained constant throughout the range of AOT concentrations studied. The kcat values decreased with increasing surfactant concentration at constant water-to-surfactant ratio (wo = 11) from 50 mM to 100 mM AOT, but remained constant from 100 to 200 mM AOT. These data suggested an association of the lipase with the micellar membrane. An inflection in the time-course of the reaction was found to be a function of both surfactant and substrate concentrations and was likely an indication of the interfacial nature of the hydrolysis reaction. Structure prediction based on far-UV CD spectral data demonstrated structural reorganization of R. arrhizus lipase upon incorporation into reverse micelles which was characterized by a dramatic increase in beta-sheet and overall accountable secondary structure. Other spectral changes of the lipase upon incorporation into reverse micelles included appearance of fine structure in the near-UV CD spectrum and a blue shift in the fluorescence emission maximum from 336 to 326 nm.

Isolation and sequencing of Escherichia coli gene proP reveals unusual structural features of the osmoregulatory proline/betaine transporter, ProP.

Transporters encoded in genetic loci putP, proP and proU mediate proline and/or betaine accumulation by Escherichia coli K-12. The ProP and ProU systems are osmoregulatory. Activation of ProP in response to hyperosmotic stress has been demonstrated both in vivo and in vitro. It therefore serves as a model experimental system for the analysis of osmosensory and osmoregulatory mechanisms. We developed methodologies which will facilitate the identification of proline transporter genes by functional complementation of putP proP proU bacteria. E. coli gene proP was isolated and located within a chromosomal DNA fragment. Deletion, complementation and sequence analysis revealed putative promoter and transcription termination signals flanking a 1500 base-pair open reading frame. The predicted 55 kDa ProP protein was hydrophobic. In vitro expression of proP yielded a protein whose apparent molecular mass was determined to be 42 kDa by polyacrylamide gel electrophoresis under denaturing conditions. Database searches and cluster analysis defined relationships among the ProP sequence and those of integral membrane proteins that comprise a transporter superfamily. Members of the superfamily catalyze facilitated diffusion or ion linked transport of organic solutes in prokaryotes and eukaryotes. Multiple alignment revealed particularly close correspondence among the ProP protein, citrate transporters from E. coli and Klebsiella pneumoniae and an alpha-ketoglutarate transporter from E. coli. The predicted ProP sequence differed from those closely similar sequences in possessing an extended central hydrophilic loop and a carboxyl terminal extension. Unlike other protein sequences within the transporter superfamily, the carboxyl terminal extension of ProP was strongly predicted to participate in formation of an alpha-helical coiled coil. These data suggest that the ProP protein catalyzes solute-ion cotransport. Its unusual structural features may be related to osmoregulation of its activity.

Effects of canola oil dilution on anhydrous milk fat crystallization and fractionation behavior.

Blends of anhydrous milk fat (AMF) and canola oil (CO) were cooled from 35 to 5 degrees C at 0.1 degrees C/min, held for 24 h, and centrifuged to separate the liquid and crystalline fractions. The blends' crystallization behaviors and microstructures depended on the level of CO present. Onset and half times of crystallization reflected a slower crystallization mechanism at higher levels of CO dilution. These differences were accompanied by a change in microstructure from large spherulites to smaller particles. The biggest change occurred between the 1:4 and 1:5 blends. Canola oil dilution also influenced the polymorphism of milk fat. Whereas only the beta' polymorph was observed in the crystallized 1:2 blend, the beta polymorph predominated in the 1:8 blend. Some solubilization of AMF solids into CO was observed. This increased gradually with increasing CO concentration. Compositional analysis revealed the exchange of AMF and CO species between the liquid and crystalline fractions. The crystalline fractions were slightly enriched in AMF triacylglycerols, particularly with the more dilute blends (1:7 and 1:8). Large amounts of oil were trapped in the crystalline fractions, particularly for the concentrated AMF:CO blends where the beta' crystals and spherulitic microstructures were observed. Although the solid fat content profiles of the fractionated blends were marginally higher than those of the starting blends, the samples were very soft and oily. This strategy of using CO to fractionate milk fat was limited by the poor separation of solids and liquid during centrifugation.

The gelation of oil using ethyl cellulose.

The characterization of the thermo-gelation mechanism and properties of ethyl cellulose/canola oil oleogels was performed using rheology and thermal analysis. Thermal analysis detected no evidence for thermal transitions contributed to secondary conformational changes, suggesting a gelation mechanism that does not involve secondary ordered structure formation. Rheological analysis demonstrated a relationship between the polymer molecular weight and the final gel strength, the cross-over behavior as well as the gel point temperature. Increasing polymer molecular weight led to an increase in final gel strength, the modulus at cross-over, and the gel point temperature. Cooling/heating rates affect gel modulus only for the low molecular weight samples. A decrease in gel strength with increasing cooling rate was detected. The cross-over temperature was not affected by the cooling/heating rates. Cooling rate also affected the gelation setting time where slow cooling rates produced a stable gel faster.

The role of surfactants on ethylcellulose oleogel structure and mechanical properties.

The effects of surfactant addition to ethyl-cellulose (EC) based oleogels were examined with respect to the chemical nature of the "head" and "tail" groups of the surfactant. Unique sigmoidal temperature dependent rheological behavior was observed upon surfactant addition, suggesting additional organized structure formation. Glycerol-based surfactant addition lead to greatest decrease in the sol-gel and gel-sol transition temperatures compared to sorbitan-based surfactants. This behavior can be attributed to the plasticizing nature of the small head group of glycerol compared to the larger head group of sorbitan surfactants. A significant increase in the penetration force of the gels was observed upon surfactant addition, suggesting possible surfactant-polymer interactions which stiffen the polymer network. Thermal analysis detected a reduction in both SMS and GMS crystallization peak temperature and enthalpy. In the case of GMS, two melting peaks were observed upon EC addition to the oil phase, suggesting EC/surfactant interactions. These results demonstrate the effects of surfactant head group structure on EC oleogel rheological properties.

Comparison of dynamic and integrated light-scattering techniques in the study of the interaction of Candida rugosa lipase with DPPC liposomes.

Dynamic light-scattering (DLS) and wide angle integrated light-scattering (WAILS) spectroscopies were evaluated in the study of binding of Candida rugosa lipase (CRL) with 1,2-dipalmitoyl-sn-glycero-3-phosphocholine (DPPC) liposomes. The use of cumulants analysis on DLS data allowed for the determination of general lipase-liposome-binding trends. Particle intensity distributions obtained from DLS data by a discrete inversion method revealed the different populations created upon lipase-liposome interactions. Using a discrete inversion technique on WAILS data, not only these populations could be differentiated but also accurate number distributions were obtained in short periods of time. Both DLS and WAILS are excellent tools for the study of lipase binding to lipid vesicles; however, care must be exercised in the analysis of the experimental data whenever particle size distributions are multimodal. The selection of the light scattering technique will depend on the information required.

Kinetic model for carbon partitioning in Solanum tuberosum tubers stored at 2 degrees C and the mechanism for low temperature stress-induced accumulation of reducing sugars.

Exposure to low but nonfreezing temperatures induces the breakdown of starch and the accumulation of sucrose, glucose and fructose in potato tubers, a complex phenomenon known as low-temperature sweetening (LTS). A kinetic model for the degradation of starch to sucrose, fructose, glucose, hexose phosphates and carbon dioxide in 2 degrees C-stored mature Solanum tuberosum cv. Norchip (LTS-sensitive) and Solanum tuberosum seedlling ND860-2 (LTS-tolerant) tubers is presented in this work. Analysis of sugar accumulation data in tubers grown in 1993 and 1994 showed no significant differences in the rates of conversion of starch to hexose phosphates and hexose phosphates to sucrose for both cultivars (P > 0.05). The rate constant corresponding to invertase activity was 2.3 day(-1) for Norchip tubers and 1.1 day(-1) for ND860-2 tubers grown in 1993 (P < or = 0.05); however, no significant differences were observed in invertase activity for 1994-grown tubers (P > 0.05). The accumulation of the reducing sugars fructose and glucose was found to be dependent on the relative difference in rate constants corresponding to invertase activity and glycolytic/respiratory capacity. This difference was 3-4 fold greater for Norchip in 1993, and 4-6 fold greater for Norchip in 1994, than for ND860-2 (P < or = 0.05). Results from the analysis also suggest that the amount of available starch for degradation was greater in Norchip tubers than ND860-2 tubers (P < or = 0.05). Our analysis suggests that tubers with decreased invertase activity coupled to increased glycolytic/respiratory capacity should be more tolerant to low-temperature stress.