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Physical and Chemical Characterization of Lipids and Soft Matter Systems...
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Physical and Chemical Characterization of Lipids and Soft Matter Systems for Food and Biotechnology Applications

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 (10 May 2021) | Viewed by 37364

Special Issue Editor

Dr. Maya Davidovich-Pinhas

E-Mail Website
Guest Editor
1. Faculty of Biotechnology and Food Engineering, Technion, Israel
2. Russell-Berrie Nanotechnology Institute, Technion – Israel Institute of Technology, Haifa, 3200003, Israel
Interests: polymers; material characterization; biomaterials; food science; oleogels; polymerization; gels; rheology; surfactants; drug delivery

Special Issue Information

Dear Colleagues,

Soft matter, in general, and, specifically, lipid-based soft matter systems are an essential and important part of modern and traditional foods. Such systems can be found in a wide range of food applications ranging from animal-based products such as dairy and meat to plant-based products such as nut pasts and oils. Due to their structural and sensorial role in foods, the development and characterization of new lipid based soft matter formulations with improved physical and chemical properties are of major importance. Recent trends aiming for sustainable, green, natural, and healthy food products opened the path for the development of a variety of new lipids and soft matter systems based on renewable sources, such as algae, insects, and new plant sources. Such systems offer a way to formulate novel products while minimizing environmental impact and maintaining desirable textural attributes and nutritional profile.

This Special Issue provides an important platform for studies aiming to develop, characterize, and utilize edible lipids and soft matter systems in foods. We invite authors to submit cutting-edge original research papers or comprehensive reviews on the physical and chemical characterization of novel oleogel, hydrogel, and biphasic systems such as emulsion, emulsion gels, and bi-gel.

Dr. Maya Davidovich-Pinhas
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

  • Oleogel
  • Hydrogel
  • Emulsion
  • Emulsion gel
  • Bigel
  • Fats and oils
  • Rheology
  • Texture
  • Food structure
  • Proteins
  • Polysaccharides

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Published Papers (6 papers)

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Research

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15 pages, 5804 KiB  
Article
Rheology, Microstructure, and Storage Stability of Emulsion-Filled Gels Stabilized Solely by Maize Starch Modified with Octenyl Succinylation and Pregelatinization
by Myeongsu Jo, Min Jea Chang, Kelvin K. T. Goh, Choongjin Ban and Young Jin Choi
Foods 2021, 10(4), 837; https://doi.org/10.3390/foods10040837 - 12 Apr 2021
Cited by 12 | Viewed by 3923
Abstract
We prepared emulsion-filled gels stabilized using octenyl succinic anhydride-modified and pregelatinized maize starch (OSA-PGS). The effect of the oil volume fraction (Φ, 0.05–0.20) and OSA-PGS concentration (3–10% w/v) on the rheological and microstructural properties of the emulsion-filled gels was evaluated. [...] Read more.
We prepared emulsion-filled gels stabilized using octenyl succinic anhydride-modified and pregelatinized maize starch (OSA-PGS). The effect of the oil volume fraction (Φ, 0.05–0.20) and OSA-PGS concentration (3–10% w/v) on the rheological and microstructural properties of the emulsion-filled gels was evaluated. Confocal fluorescence images showed that OSA-PGS stabilized the emulsion, indicated by the formation of a thick layer surrounding the oil droplets, and simultaneously gelled the aqueous phase. All of the emulsions exhibited shear-thinning flow behavior, but only those with 10% w/v OSA-PGS were categorized as Herschel–Bulkley fluids. The rheological behavior of the emulsion-filled gels was significantly affected by both the OSA-PGS concentration and Φ. The mean diameters (D1,0, D3,2, and D4,3) of oil droplets with 10% w/v OSA-PGS were stable during 30 days of storage under ambient conditions, indicating good stability. These results provide a basis for the design of systems with potential applications within the food industry. Full article
(This article belongs to the Special Issue Physical and Chemical Characterization of Lipids and Soft Matter Systems for Food and Biotechnology Applications)
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18 pages, 3323 KiB  
Article
Characterisation of Fat Crystal Polymorphism in Cocoa Butter by Time-Domain NMR and DSC Deconvolution
by Arnout Declerck, Veronique Nelis, Sabine Danthine, Koen Dewettinck and Paul Van der Meeren
Foods 2021, 10(3), 520; https://doi.org/10.3390/foods10030520 - 2 Mar 2021
Cited by 12 | Viewed by 4798
Abstract
The polymorphic state of edible fats is an important quality parameter in fat research as well as in industrial applications. Nowadays, X-ray diffraction (XRD) is the most commonly used method to determine the polymorphic state. However, quantification of the different polymorphic forms present [...] Read more.
The polymorphic state of edible fats is an important quality parameter in fat research as well as in industrial applications. Nowadays, X-ray diffraction (XRD) is the most commonly used method to determine the polymorphic state. However, quantification of the different polymorphic forms present in a sample is not straightforward. Differential Scanning Calorimetry (DSC) is another method which provides information about fat crystallization processes: the different peaks in the DSC spectrum can be coupled to the melting/crystallisation of certain polymorphs. During the last decade, nuclear magnetic resonance (NMR) has been proposed as a method to determine, qualitatively and/or quantitatively, the polymorphic forms present in fat samples. In this work, DSC- and NMR-deconvolution methods were evaluated on their ability to determine the polymorphic state of cocoa butter, with XRD as a reference method. Cocoa butter was subjected to two different temperature profiles, which enforced cocoa butter crystallization in different polymorphic forms. It was found that XRD remains the best method to qualitatively determine the polymorphic state of the fat. Whereas the quantitative NMR and DSC deconvolution results were not fully in line with the XRD results in all cases, NMR deconvolution showed great promise both in a qualitative and quantitative way. Full article
(This article belongs to the Special Issue Physical and Chemical Characterization of Lipids and Soft Matter Systems for Food and Biotechnology Applications)
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20 pages, 11191 KiB  
Article
The Effect of the HLB Value of Sucrose Ester on Physiochemical Properties of Bigel Systems
by Daniel Golodnizky and Maya Davidovich-Pinhas
Foods 2020, 9(12), 1857; https://doi.org/10.3390/foods9121857 - 12 Dec 2020
Cited by 39 | Viewed by 7907
Abstract
The current research explored the effect of different sucrose esters (SEs), with different hydrophilic–lipophilic balance (HLB) values, on bigel structure and properties. Bigels consisting of a water phase with glycerol and gelatin and an oil phase with glycerol mono-stearate, lecithin, and SEs with [...] Read more.
The current research explored the effect of different sucrose esters (SEs), with different hydrophilic–lipophilic balance (HLB) values, on bigel structure and properties. Bigels consisting of a water phase with glycerol and gelatin and an oil phase with glycerol mono-stearate, lecithin, and SEs with different HLB values were prepared. Rheological and thermal analyses revealed similar gelation-melting transitions governed by glycerol-monostearate crystallization (at ≈55 °C) for all bigel samples. The bigel matrix of the H1 and H2 samples (bigels consisting of SEs with HLBs of 1 and 2, respectively) demonstrated physical gel rheological characteristics of higher elastic and solid-like behavior compared with the H6 sample (bigel consisting SE with HLB 6). A similar trend was observed in the mechanical analysis with respect to hardness, firmness, and spreadability values, which were in the order of H1 > H2 > H6. This behavior was attributed to droplet size observed in the microscopy analysis, revealing significantly smaller droplets in the H1 and H2 samples compared with the H6 sample. These differences in droplet size were attributed to the diffusion kinetics of the low-molecular-weight surfactants. More specifically, the ability of mono-esterified SEs to diffuse faster than fully esterified SEs due to lower molar mass leads to a higher SE content at the oil-in-water (O/W) interface as opposed to the bulk oil phase. The results demonstrate the importance of the interface content in O/W bigel systems, providing an effective way to alter and control the bigel bulk properties. Full article
(This article belongs to the Special Issue Physical and Chemical Characterization of Lipids and Soft Matter Systems for Food and Biotechnology Applications)
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20 pages, 10583 KiB  
Article
Quantifications of Oleocolloid Matrices Made of Whey Protein and Oleogels
by Clifford Park, Rafael Jimenez-Flores and Farnaz Maleky
Foods 2020, 9(11), 1697; https://doi.org/10.3390/foods9111697 - 19 Nov 2020
Cited by 13 | Viewed by 4387
Abstract
Consumer demand for high protein content and plant-based fat has necessitated novel approaches to healthy food products. In response to this need, oleogels (OG) (structured liquid oils) emerged as a possible means of not only replacing saturated and trans fats but also delivering [...] Read more.
Consumer demand for high protein content and plant-based fat has necessitated novel approaches to healthy food products. In response to this need, oleogels (OG) (structured liquid oils) emerged as a possible means of not only replacing saturated and trans fats but also delivering food protein. Nevertheless, an in-depth view of the structure of networks made of OG and protein is deficient. Hence, the objective of this study is developing oleocolloid (OC) (whey protein and rice bran wax OG) and hydro-oleocolloid (HOC) (OC + water) matrices with varying protein content (2.5–7.5%) to characterize their structural properties. Thermal analysis of the matrices via differential scanning calorimetry (DSC) documented the effects of hydrophobic interactions on the protein structure and its stability. Whey protein denaturation temperature increased from 74.9 °C to 102.8 °C in the presence of high oleic soybean oil. The effects of vegetable oil on WPI structure was also verified by FTIR spectroscopy. Data analysis revealed slight structural changes of the WPI secondary structure in the hydrophobic oil medium and the α-helix and β-sheet proportion in the emulsion medium was significantly altered. Similar analysis was performed in OC and HOC networks to quantify possible interactions between protein and rice bran wax. Results indicated that the protein was denatured during the thermal and mechanical conditions required for the oleogelation process, while it did not affect the systems’ solid fat content (SFC) and polymorphic patterns of the oleogels. However, DSC analysis showed different onset of melting for OC and HOC samples due to colloidal interactions between the protein and the lipid phase. The role of these chemistry was confirmed by microscopy analyses where OC and HOC matrices displayed notably different microstructural properties. The observed differences in the structural properties between OC and HOC matrices indicate the different colloidal interactions mediated by oleogelation process and the liquid medium type (oil vs. emulsion). Full article
(This article belongs to the Special Issue Physical and Chemical Characterization of Lipids and Soft Matter Systems for Food and Biotechnology Applications)
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19 pages, 3637 KiB  
Article
Comparison of Thermal and High-Pressure Gelation of Potato Protein Isolates
by Hadas Katzav, Libi Chirug, Zoya Okun, Maya Davidovich-Pinhas and Avi Shpigelman
Foods 2020, 9(8), 1041; https://doi.org/10.3390/foods9081041 - 2 Aug 2020
Cited by 46 | Viewed by 7412
Abstract
Potato protein isolate (PPI), a commercial by-product of the starch industry, is a promising novel protein for food applications with limited information regarding its techno-functionality. This research focused on the formation of both thermal and high-pressure gels at acidic and neutral pH levels. [...] Read more.
Potato protein isolate (PPI), a commercial by-product of the starch industry, is a promising novel protein for food applications with limited information regarding its techno-functionality. This research focused on the formation of both thermal and high-pressure gels at acidic and neutral pH levels. Our results reveal that physical gels are formed after 30 min by heat at pH 7 and pH 3, while pressure (300–500 MPa) allows the formation of physical gels only at pH 3, and only when the system crosses 30 °C by adiabatic heating during pressurization. Texture profile analysis (TPA) revealed that gel hardness increased with both gelation temperature and pressure, while water-holding capacity was lower for the pressure-induced gels. The proteins released in the water-holding test suggested only partial involvement of patatin in the gel formation. Vitamin C as a model for a thermally liable compound verified the expected better conservation of such compounds in a pressure-induced gel compared to a thermal one of similar textural properties, presenting a possible advantage for pressure-induced gelation. Full article
(This article belongs to the Special Issue Physical and Chemical Characterization of Lipids and Soft Matter Systems for Food and Biotechnology Applications)
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Review

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19 pages, 1443 KiB  
Review
Preparation of Protein Oleogels: Effect on Structure and Functionality
by Annika Feichtinger and Elke Scholten
Foods 2020, 9(12), 1745; https://doi.org/10.3390/foods9121745 - 26 Nov 2020
Cited by 58 | Viewed by 7872
Abstract
Among available structuring agents that have been used to provide solid properties to liquid oils, protein is a more recent candidate. Due to their nutritional value and high consumer acceptance, proteins are of special interest for the preparation of edible oleogels as an [...] Read more.
Among available structuring agents that have been used to provide solid properties to liquid oils, protein is a more recent candidate. Due to their nutritional value and high consumer acceptance, proteins are of special interest for the preparation of edible oleogels as an alternative for solid fats. Whereas the field of protein oleogelation is still rather new and just starts unfolding, several preparation methods have been demonstrated to be suitable for protein oleogel preparation. However, there is limited knowledge regarding the link between microstructural properties of the gels and macroscopic rheological properties, and the potential of such protein-based oleogels as a fat replacer in food products. In this review, we therefore provide an overview of various protein oleogel preparation methods and the resulting gel microstructures. Based on the different structures, we discuss how the rheological properties can be modified for the different types of protein oleogels. Finally, we consider the suitability of the different preparation methods regarding potential applications on industrial scale, and provide a short summary of the current state of knowledge regarding the behavior of protein oleogels as a fat replacer in food products. Full article
(This article belongs to the Special Issue Physical and Chemical Characterization of Lipids and Soft Matter Systems for Food and Biotechnology Applications)
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