Dynamic water profile in various types of cheese analyzed by means of nuclear magnetic resonance relaxometry.

The aim of the study was to enquire to which extend 1H spin-lattice nuclear magnetic resonance (NMR) relaxometry data collected over a broad range of resonance frequencies (from 10 kHz to 10 MHz) have the potential to be used for assessing quality and authenticity of different categories of cheese. The following cheeses were selected mozzarella, processed cheese, pizza cheese, pizza cheese with modified fat phase), low-fat cheese, and long ripened cheese. The cheeses from 3 different production plants and various cheese production batches were used in the study. The samples from each group were subjected to instrumental composition analysis (FoodScan analyzer type 78810, FOSS, Hillerod, Denmark), water activity assessment (Aqualab 4TEV analyzer, type S40001855) and nuclear magnetic resonance relaxation dispersion study (SMARtracer FFC relaxometer, Stelar S.r.l, Italy). The state and dynamics of water present in products as free and bound water largely determines the properties of food products, including cheeses. Nuclear magnetic resonance relaxometry studies of cheese enable to reveal relaxation features characteristic of specific categories of cheese. Consequently, the studies can be treated as a step toward exploiting NMR relaxometry for accessing quality and authenticity of cheese. It was shown that at low resonance frequencies, the lower the moisture, the larger the relaxation rate. The durability and quality of cheeses depend on the presence and condition of water, so it is necessary to find a relationship between the presence, condition and mobility of water in cheeses, to increase and improve the quality and extend the shelf life.

How Water and Ion Mobility Affect the NMR Fingerprints of the Hydrated JBW Zeolite: A Combined Computational-Experimental Investigation.

An important aspect within zeolite synthesis is to make fully tunable framework materials with controlled aluminium distribution. A major challenge in characterising these zeolites at operating conditions is the presence of water. In this work, we investigate the effect of hydration on the 27 Al NMR parameters of the ultracrystalline K,Na-compensated aluminosilicate JBW zeolite using experimental and computational techniques. The JBW framework, with Si/Al ratio of 1, is an ideal benchmark system as a stepping stone towards more complicated zeolites. The presence and mobility of water and extraframework species directly affect NMR fingerprints. Excellent agreement between theoretical and experimental spectra is obtained provided dynamic methods are employed with hydrated structural models. This work shows how NMR is instrumental in characterising aluminium distributions in zeolites at operating conditions.

Current Views on Noninvasive in vivo Determination of Physiological Parameters of the Stratum Corneum Using Confocal Raman Microspectroscopy.

Confocal Raman microspectroscopy is widely used in dermatology and cosmetology for analysis of the concentration of skin components (lipids, natural moisturizing factor molecules, water) and the penetration depth of cosmetic/medical formulations in the human stratum corneum (SC) in vivo. In recent years, it was shown that confocal Raman microspectroscopy can also be used for noninvasive in vivo depth-dependent determination of the physiological parameters of the SC, such as lamellar and lateral organization of intercellular lipids (ICLs), folding properties of keratin, water mobility, and hydrogen bonding states. The results showed that the strongest skin barrier function, which is primarily manifested by the orthorhombic organization of ICLs, is provided at ≈20-40% SC depth, which is related to the maximal bonding state of water with surrounding components in the SC. The secondary and tertiary structures of keratin determine water binding in the SC, which is depth-dependent. This paper shows the technical possibility and advantage of confocal Raman microspectroscopy in noninvasive investigation of the skin and summarizes recent results on in vivo investigation of the human SC.

Effect of dry heating on egg white powder influencing water mobility and intermolecular interactions of its gels.

BACKGROUND: Dry heat processing remains the most promising and simple approach for achieving better gelling properties of spray-dried egg white powder (EWP). Water mobility and intermolecular interactions in gels derived from EWP were investigated after subjecting EWP to various dry heating times (0-21 days). RESULTS: The gel hardness and water-holding capacity significantly increased with an increase in dry heating time (P < 0.05), and both parameters were positively correlated with gel transparency. In contrast to the coarser structure of untreated EWP gel, the gel of EWP corresponding to 15 days of dry heating time had a fine-stranded and orderly network structure with smaller pores. An increase in the binding force between the gel and water was observed with an increase in dry heating time due to the formation of more 'protein-water' hydrogen bonds. Increasing the dry heating time resulted in an increase in the contribution of disulfide bonds, which in turn made a significant contribution to the rigidity of the EWP gels. By contrast, a decrease in the contribution of ionic bonds and hydrophobic interactions upon increasing the dry heating time promoted the formation of orderly networks. CONCLUSIONS: Overall, gel corresponding to EWP dry heating for 15 days had better gel properties, the highest transparency and water-holding capacity, as well as a fine-stranded and orderly network structure. These results provide more information on improvement of the gel properties of EWP through dry heat treatment. © 2020 Society of Chemical Industry.

Water Mobility in the Interfacial Liquid Layer of Ice/Clay Nanocomposites.

At solid/ice interfaces, a premelting layer is formed at temperatures below the melting point of bulk water. However, the structural and dynamic properties within the premelting layer have been a topic of intense debate. Herein, we determined the translational diffusion coefficient Dt of water in ice/clay nanocomposites serving as model systems for permafrost by quasi-elastic neutron scattering. Below the bulk melting point, a rapid decrease of Dt is found for charged hydrophilic vermiculite, uncharged hydrophilic kaolin, and more hydrophobic talc, reaching plateau values below -4 °C. At this temperature, Dt in the premelting layer is reduced up to a factor of two compared to supercooled bulk water. Adjacent to charged vermiculite the lowest water mobility was observed, followed by kaolin and the more hydrophobic talc. Results are explained by the intermolecular water interactions with different clay surfaces and interfacial segregation of the low-density liquid water (LDL) component.

Assessment of chicken breast meat quality after freeze/thaw abuse using magnetic resonance imaging techniques.

BACKGROUND: Freezing/thawing meat can result in quality losses as a result of the formation, melting and reformation of ice. These changes in water state can result in alterations in texture, water holding and other key quality attributes. It was hypothesized that magnetic resonance imaging (MRI) could quantify changes in mobility and localization of water as a function of freezing/thawing, which could be correlated with quality measurements. RESULTS: Drip loss increased significantly for unbrined samples by over 100% after each freeze/thaw cycle (1.5% to 3.3% to 5.3% drip loss). Brine uptake decreased 50% after 2 cycles (from 53% to 28% mass uptake). Drip loss for brined samples increased after 2 cycles; other attributes were not significantly affected. MRI showed brined samples had less change in both proton density and T2 distributions. High-field nuclear magnetic resonance (NMR) imaging showed greater change in T2 distributions. CONCLUSION: As freeze/thaw damage increased, meat quality was reduced in both brined and unbrined chicken breasts, with more prominent changes in unbrined meat. These decreases in quality correlated with changes, albeit small, in water mobility and localization as measured by MRI. High-field NMR micro-imaging showed more dramatic changes in T2 distributions in unbrined samples. These MRI techniques are shown to be useful in the assessment of meat quality after freeze/thaw abuse. © 2018 Society of Chemical Industry.

Influences of age, ethnic group, and skin sites on a provisory skin marking, experimentally induced, in vivo.

BACKGROUND: To study capacity of skin to being imprinted by a marking head rapidly applied (10 seconds) onto the skin under a standardized pressure (15 kPa). MATERIAL AND METHODS: Referential photographs of skin markings, resulting from different times of application serve at grading the extent of skin imprints. The imprinting tool, equipped with 5 linear bulbs of different sizes but same thickness (1 mm), was applied onto the cheeks of 641 women of different ages (18-80 years) of 3 different ethnic groups. In the cohort of 198 Caucasian women, the marking head was pressed onto 3 different sites (outer arm, cheek, and dorsal forearm) and the kinetics of skin recovery from cheek marking was recorded on a smaller and younger part of this Caucasian cohort, ie, 141 Caucasian women, aged 18-59 years. RESULTS: The recorded intensities of skin markings were found highly correlated with age in all 3 studied ethnic groups (Chinese, African-American, and Caucasian). Caucasian women seem more sensitive to the marking and the kinetics of recovery from such imprint was found highly dependent from its intensity, ie, the higher the grades, the slower the recovery. In Caucasian women, intensities were different between skin sites, where arm showed higher resistance to marking. Possible impact of photo-aging on the decreased skin resistance to such provoked deformation is likely of minor amplitude, as compared to the one induced by chronological aging. CONCLUSION: This method offers a new vision on skin aging, in its variable response to a standard deformation that appears mostly driven by chronological aging.

Study on the mobility of water and its correlation with the spoilage process of salmon (Salmo solar) stored at 0 and 4 °C by low-field nuclear magnetic resonance (LF NMR 1H).

Low-field nuclear magnetic resonance (LF NMR) was used to investigate the water mobility of salmon during cold storage and the correlation between texture, freshness, sensory quality and transversal relaxation times (T2) of salmon were studied. With the increasing of cold storage time, trapped water (T22), sensory, water holding capacity and cooking loss were descended while free water (T23), TVB-N and TBA were increased steadily, that reflected the quality of salmon quality visually. There was a significant correlation between sensory, hardness, TBA, cooking loss, K value and LF NMR parameters. The study showed that LF NMR was sensitive to different storage conditions which may be applied to monitor the quality of fish muscle, when the spoilage mechanism was affected by water properties and muscle structure.

Test-retest reliability and concurrent validity of in vivo myelin content indices: Myelin water fraction and calibrated T1 w/T2 w image ratio.

In an age-heterogeneous sample of healthy adults, we examined test-retest reliability (with and without participant repositioning) of two popular MRI methods of estimating myelin content: modeling the short spin-spin (T2 ) relaxation component of multi-echo imaging data and computing the ratio of T1 -weighted and T2 -weighted images (T1 w/T2 w). Taking the myelin water fraction (MWF) index of myelin content derived from the multi-component T2 relaxation data as a standard, we evaluate the concurrent and differential validity of T1 w/T2 w ratio images. The results revealed high reliability of MWF and T1 w/T2 w ratio. However, we found significant correlations of low to moderate magnitude between MWF and the T1 w/T2 w ratio in only two of six examined regions of the cerebral white matter. Notably, significant correlations of the same or greater magnitude were observed for T1 w/T2 w ratio and the intermediate T2 relaxation time constant, which is believed to reflect differences in the mobility of water between the intracellular and extracellular compartments. We conclude that although both methods are highly reliable and thus well-suited for longitudinal studies, T1 w/T2 w ratio has low criterion validity and may be not an optimal index of subcortical myelin content. Hum Brain Mapp 38:1780-1790, 2017. © 2017 Wiley Periodicals, Inc.

Influence of Water Activity on Thermal Resistance of Microorganisms in Low-Moisture Foods: A Review.

A number of recent outbreaks related to pathogens in low-moisture foods have created urgency for studies to understand the possible causes and identify potential treatments to improve low-moisture food safety. Thermal processing holds the potential to eliminate pathogens such as Salmonella in low-moisture foods. Water activity (aw ) has been recognized as one of the primary factors influencing the thermal resistance of pathogens in low-moisture foods. But most of the reported studies relate thermal resistance of pathogens to aw of low-moisture foods at room temperature. Water activity is a thermodynamic property that varies significantly with temperature and the direction of variation is dependent on the product component. Accurate methods to determine aw at elevated temperatures are needed in related research activities and industrial operations. Adequate design of commercial thermal treatments to control target pathogens in low-moisture products requires knowledge on how aw values change in different foods at elevated temperatures. This paper presents an overview of the factors influencing the thermal resistance of pathogens in low-moisture foods. This review focuses on understanding the influence of water activity and its variation at thermal processing temperature on thermal resistance of pathogens in different low-moisture matrices. It also discusses the research needs to relate thermal resistance of foodborne pathogens to aw value in those foods at elevated temperatures.

Dynamic Study on Water State and Water Migration during Gluten-Starch Model Dough Development under Different Gluten Protein Contents.

Mixing is crucial for dough quality. The gluten content influences water migration in dough development and properties, leading to quality changes in dough-based products. Understanding how the gluten protein content influences water migration during dough development is necessary for dough processing. A compound flour with different gluten protein contents (GPCs, 10-26%, w/w) was used to study the dough farinograph parameters and water migration during dough development. According to the farinograph test of the gluten-starch model dough, the GPC increases the water absorption and the strength of the dough. Water migration was determined via low-field nuclear magnetic resonance (LF-NMR). With the increase in GPC, the gluten protein increases the binding ability of strongly bound water and promotes the transformation of weakly bound water. However, inappropriate GPC (10% and 26%, w/w) results in the release of free water, which is caused by damage to the gluten network according to the microstructure result. Moreover, the changes in proteins' secondary structures are related to the migration of weakly bound water. Therefore, weakly bound water plays an important role in dough development. Overall, these results provide a theoretical basis for the optimization of dough processing.

Effect of buckwheat hull particle-size on bread staling quality.

The mechanical grinding scale of insoluble dietary fiber has an important influence on bread staling quality. We investigated the effects of buckwheat hull (BWH) powder at tissue-scale (500-100 µm) and cell-scale (50-10 µm) on the physical and structural changes of bread during storage. The addition of tissue-scale BWH had little effect on loaf volume and crumb firmness of bread, while that of cell-scale BWH significantly decreased specific volume and baking loss, and resulted in higher bread firmness, compared with the control (100 % wheat bread). The effect of cell-scale BWH on delaying amylopectin retrogradation and starch recrystallization during bread storage was superior to that of tissue-scale BWH. Tissue-scale BWH made the gas cell structure of the crumb coarse and open, promoting the evaporation of water during storage. BWH at the cell-scale had a stronger water-binding ability than tissue-scale BWH, which restricted the loss of water, inhibiting bread staling.

Effect of gamma irradiation treatment on microstructure, water mobility, flavor, sensory and quality properties of smoked chicken breast.

Effect of gamma irradiation on quality, flavor and sensory properties of smoked chicken breasts were investigated. Results indicated irradiation doses >3 kGy were effective for sterilization, while also produced a significant effect on overall quality of smoked chicken breast. Irradiation treatment could inhibit protein oxidation and accelerate lipid oxidation of smoked chicken breasts. High irradiation doses could increase the instability of free and bound water, as well as increase muscle fiber gap and juice loss significantly. Irradiation treatment also promoted free fatty acids and taste-presenting nucleotides degradation, effectively increased fresh-tasting amino acids contents and decreased bitter and sweet-tasting amino acids contents. The types and relative contents of volatiles, especially aldehydes, alcohols, aromatic hydrocarbons, and phenolic compounds, also changed after irradiation, while tartaric, pyruvic, and malic acids decreased. Results obtained can provide valuable reference data for improving the quality and flavor of smoked chicken breasts using gamma irradiation technology.

Influences of Particle Size and Addition Level on the Rheological Properties and Water Mobility of Purple Sweet Potato Dough.

This paper investigated the effects of different particle sizes and addition levels of purple sweet potato flour (PSPF) on the rheological properties and moisture states of wheat dough. There was deterioration in the pasting and mixing properties of the dough, due to the addition of PSPF (0~20% substitution), which was reduced by decreasing the particle size of the PSPF (260~59 µm). Dynamic rheology results showed that PSPF enhanced the elasticity of the dough, providing it solid-like processability. PSPF promoted the binding of gluten proteins and starch in the dough, resulting in a denser microstructure. Differential scanning calorimetry and low-field nuclear magnetic resonance showed that PSPF converted immobilized water and freezable water to bound water and non-freezable water in the dough, making the dough more stable, and that the reduction in PSPF particle size facilitated these processes. Our results provide evidence for the great application potential of purple sweet potatoes for use in flour-based products.

The textural properties of cooked convenience rice upon repeated freeze-thaw treatments are largely affected by water mobility at grain level.

Brown rice (BR) is a promising source for convenience rice that are mostly stored frozen. However, freezing and thawing may cause deterioration in rice texture quality. To investigate how rice texture is influenced by freeze-thaw cycles, BR, the pretreated BR with partially ruptured bran layer (UER) and white rice (WR) were cooked and treated with repeated freeze-thaw cycles, with their textural properties, variations in moisture distribution and starch structure being measured. Results showed that the repeated freeze-thaw treatment induced a progressive reduction in hardness and stickiness of all cooked rice. The reduced hardness of rice could be explained by the enlarged pore size of starch inside rice under scanning electron microscopy. Moisture migration in WR was the fastest responding to multiply freeze-thaw cycles, followed by UER, while water mobility in BR was slowest. Moreover, WR, BR and UER resulted in a similar extent of amylopectin retrogradation and chains length distribution after repeated freeze-thaw cycles. It indicated similar and minor effect of starch variations on determining the texture of different rice samples against freeze-thawing. Water mobility tended to be a main factor leading to the textural difference of fully gelatinized rice samples. This study focused on the relationship between water distribution and starch retrogradation, providing a better understanding on influences of multiple freeze-thawing on textural quality of cooked rice maintaining different extents of surface layer.

Preparation and Characterization of Novel Chitosan Coatings to Reduce Changes in Quality Attributes and Physiochemical and Water Characteristics of Mongolian Cheese during Cold Storage.

The objective of this study was to evaluate the effect of O-carboxymethyl chitosan coating on microbiological, physiochemical, and water characteristics of Mongolian cheese during refrigerated storage. O-carboxymethyl chitosan coatings, particularly at 1.5%, improved cheese preservation by significantly inhibiting microbial growth, reducing changes in protein and non-protein nitrogen, and preserving pH and titratable acidity. For texture profile analysis (TPA), the hardness, gumminess, and chewiness in O-CMC treatments were significantly more stable than those in the control during storage. In addition, the relaxation component and image of nuclear magnetic resonance (NMR) were used to analyze the internal water mobility of the cheese during storage. Compared with other treatments, the 1.5% O-carboxymethyl chitosan coating had the best overall preserving effect during storage. O-carboxymethyl chitosan coating could be used in cheese preservation applications and could extend the shelf life of Mongolian cheese. The cheese coated with 1.5% O-carboxymethyl chitosan coating ranked the highest in acceptability at the end of the storage period.

Comparative study of thermo-mechanical, rheological, and structural properties of gluten-free model doughs from high hydrostatic pressure treated maize, potato, and sweet potato starches.

Effects of high hydrostatic pressure (HHP, 100, 300 and 500 MPa for 30 min at 25 °C) treated maize (MS), potato (PS), and sweet potato (SS) starches on thermo-mechanical, rheological, microstructural properties and water distribution of gluten-free model doughs were investigated. Significant differences were found among starch model doughs in terms of water absorption, dough development time, and dough stability at 500 MPa. Total gas production of MS, PS and SS doughs was significantly increased from 541 to 605 mL (300 MPa), 527 to 568 mL (500 MPa) and 551 to 620 mL (500 MPa) respectively as HHP increased. HHP increased storage (G') and loss (G″) modulus in terms of rheological properties suggesting, the higher viscoelastic behavior of starch model doughs. The dough after 500 MPa treatment showed lower degree of dependence of G' on frequency sweep suggesting, the formation of a stable network structure. In addition, continuous abundant water distribution and uniform microstructure were found in MS (300 MPa), PS (500 MPa) and SS (500 MPa) doughs for 60 min fermentation. Thus, the starches after HHP show great application potential in gluten-free doughs with improved characteristics.

Evaluation of texture, retrogradation enthalpy, water mobility, and anti-staling effects of enzymes and hydrocolloids in potato steamed bread.

The functionalities of hydrocolloids and enzymes in texture, retrogradation enthalpy, water mobility and distribution, and anti-staling effects of potato steamed bread stored for 0, 24, and 48 h at 25 °C were investigated. Four kinds of hydrocolloids, including carrageenan, xanthan gum, arabic gum, sodium alginate, and one kind of enzyme (xylanase) showed little effects on the hardness reduction and springiness retention of potato steamed bread during storage, while the presence of α-amylase and lipase could slow down its staling rate. Potato steamed bread with combination of α-amylase (20 mg/kg) and lipase (40 mg/kg) exhibited the lowest hardness, with a significant reduction of 44.20%, besides improving the specific volume, L*, and overall acceptability in sensory evaluation. The addition of α-amylase and lipase could decrease the retrogradation enthalpy and bound water, and increase the mobility of mobile water. These findings shed efficient methods to retard staling of potato steamed bread.

Regulatory mechanisms governing collagen peptides and their 3D printing application for frozen surimi.

Myofibrillar proteins (MPs) are important to the gel formation that occurs in frozen surimi. Importantly, their unique gel-forming ability indicates that surimi may be a promising material for use in 3D printing. The objective of the present study was to investigate the effects of collagen peptides on the cryoprotection of MPs during freeze-thaw (FT) cycles and the subsequent printability of surimi. The results showed that the collagen peptide had both protective and destructive actions during the tested FT cycles. The addition of 1.0% collagen peptide provided significant cryoprotection to the MPs. This addition effectively maintained the structural stability of MPs while also weakening FT effects on bound water and its mobility. We also assessed the rheological and 3D-printing characteristics of surimi with 1.0% collagen peptide. The rheological results indicated that the surimi with collagen peptides had better characteristics, including shear-thinning behavior, better recovery, and improved mechanical properties. Combined with the actual printing effect, materials with good shear-thinning behavior, high apparent viscosity, and high recovery might be more suitable for 3D printing. Moreover, the high G' contributed to good structural maintenance after printing. Collectively, these results indicated that collagen peptide may serve as a new, low-sugar cryoprotectant for use in surimi. Moreover, that its use would result in a healthier system that has increased stability, precision, and formability with applications in extrusion-based 3D printing. The results of this study provide theoretical reference for the development of new surimi materials with freezing stability and good 3D printing performance. PRACTICAL APPLICATION: This study confirmed the protective action of 1.0% collagen peptides for surimi and the contribution of it to well printing precision and structure maintenance for 3D printing, providing a firm foundation for the use of collagen peptide as a low-sugar cryoprotectant and developed a new type of surimi as a food material for 3D printing.

Combined effects of high-pressure processing and pre-emulsified sesame oil incorporation on physical, chemical, and functional properties of reduced-fat pork batters.

In this study, the changes in emulsion stability, colour, textural properties, and protein secondary structure of reduced-fat pork batters (50% pork back-fat and 50% pre-emulsified sesame oil) treated under different pressures (0.1, 200 and 400 MPa) were investigated. The emulsion stability, cooking yield, L* value, texture properties, initial relaxation times of T2b, T21, and T22, and peak ratios of P21 in the samples treated under 200 and 400 MPa significantly increased (p < 0.05) compared with those at 0.1 MPa, but the a* and b* values, and the peak ratio of P22 significantly decreased (p < 0.05). The sample treated at 200 MPa exhibited the best emulsion stability, textural properties, water-holding capacity and sensory scores among the samples. High-pressure processing induced structural changes from α-helical to ß-sheet, ß-turn, and random coil structures, enhancing protein-water incorporation and lowering water mobility. High-pressure processing and pre-emulsified sesame oil improved the techno-functional properties and emulsion stability of reduced-fat pork batters.