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The growing world's population increases the demand of proteins. Meat products as the major source of high protein food are facing environmental impacts and animal welfare issues. Therefore, plant‐based meat analogs are developed and gain a foothold in global markets. The structure design, sensory attributes and nutrient characteristics of meat analogs are crucial points to match the real meat. This review aimed to systematically introduce the structural analysis methods and evaluate meat analog products from quality‐related attributes. First, various strategies of analyzing the fibrous structure of meat analogs were illustrated, including microscopic imaging and several optical techniques. Then, representative techniques such as NMR and AFM‐IR for analyzing the distribution of moisture and lipid in meat analogs are introduced. In terms of quality, we elaborated on the texture and sensory evaluation methods and dialectically analyzed meat analogs' nutrition, which can provide a guidance for the advanced development of meat analogs. [ABSTRACT FROM AUTHOR]

Numerous literatures have shown the advantages of Pickering emulsion (PE) for the delivery of bioactive ingredients in the fields of food, medicine, and cosmetics, among others. On this basis, the multi‐loading mode of bioactives (internal phase encapsulation and/or loading at the interface) in small molecular bioactives nanocrystal‐stabilized PE (BNC‐PE) enables them higher loading efficiencies, controlled release, and synergistic or superimposed effects. Therefore, BNC‐PE offers an efficacious delivery system. In this review, we briefly summarize BNC‐PE fabrication and characterization, with a focus on the processes of possible evolution and absorption of differentially applied BNC‐PE when interacting with the body. In addition, methods of monitoring changes and absorption of BNC‐PE in vivo, from the nanomaterial perspective, are also introduced. The purpose of this review is to provide an accessible and comprehensive methodology for the characterization and evaluation of BNC‐PE after formulation and preparation, especially in relation to biological assessment and detailed mechanisms throughout the absorption process of BNC‐PE in vivo. [ABSTRACT FROM AUTHOR]

Artificial meat is a promising solution to the negative impacts of meat consumption on natural resources, public health, and animal welfare. Inspired by the use of framework, scaffold, and skeleton in material science, the concept of supporting structures is introduced into the artificial meat to complement the existing theory of structural design. The available structures in artificial meat are evaluated in prefabrication and post‐build strategies to illustrate the relationship between fabrication and characteristics. Due to its adjustable structural features and mechanical properties, supporting structures can regulate the quality of artificial meat. Emerging materials and approaches such as amyloid fibrils, double network gels, oleogels, and stretch processing, multicell co‐culture, as well as multiscale design, are recommended as candidates to enrich the supporting structures and thus to meet the various demands of artificial meat. This review provides an interdisciplinary insight into the structural design of artificial meat, and touches on the promising opportunities for future research and applications. [ABSTRACT FROM AUTHOR]

Prolamins are a group of safe food additives that are biocompatible, biodegradable, and sustainable. Zein, gliadin, kafirin, and hordein are common prolamins that have been extensively studied, particularly as these form colloidal particles because of their amphiphilic properties. Prolamin‐based binary/ternary complexes, which have stable physicochemical properties and superior functionality, are formed by combining prolamins with polysaccharides, polyphenols, water‐soluble proteins, and surfactants. Although the combination of prolamins with other components has received attention, the relationship between the structural design of prolamin‐based complexes and their functionalities remains uncertain. This review discusses the production methods of prolamin‐based complexes, the factors influencing their structural characteristics, and their applications in the food industry. Further studies are needed to elucidate the structure–function relationships between prolamins and other biopolymers, as well as the toxicological effects of these complexes in food. [ABSTRACT FROM AUTHOR]

BACKGROUND: Rapid dissolution in digestive tract and moisture sorption during ambient storage are the two challenges of dry probiotic preparations. To solve these problems, microcapsules with shellac (LAC) addition containing Limosilactobacillus reuteri TMW 1.656 were designed in this work to provide a good moisture barrier and to provide controlled release in digestive tract, based on the hydrophobicity and acid‐resistance of LAC. Four microcapsules were prepared using the method of emulsification/external gelation based on the crosslinking reaction between alginate or LAC with calcium ion, including alginate/sucrose (ALG), alginate/shellac/sucrose (ALG/LAC), alginate/whey protein isolate/sucrose (ALG/WPI) and alginate/whey protein isolate/shellac/sucrose (ALG/WPI/LAC). RESULTS: Measurements of physical properties showed that microcapsules with LAC addition (ALG/WPI/LAC and ALG/LAC) had larger particle size, much denser structure, lower hygroscopicity and slower solubilization in water, which agreed with the primary microcapsule design. Probiotic survivals in digestive juices followed the order of ALG/WPI/LAC ≥ ALG/WPI ≥ ALG/LAC > ALG. Probiotic stability after heating and ambient storage both exhibited the order of ALG/WPI/LAC > ALG/LAC ≈ ALG/WPI > ALG, which can be explained by the decreased hygroscopicity with adding LAC. CONCLUSION: LAC addition contributed to better probiotic survivals after freeze drying, simulated digestion, heating and ambient storage, and whey protein isolate (WPI) addition had a synergistic effect. Microcapsule hygroscopicity was closely related with probiotic survivals after heating and ambient storage, while microcapsule solubilization was closely related with probiotic survivals in simulated juices. Within our knowledge, this is the first report to improve probiotic stability during ambient storage based on LAC hydrophobicity. © 2020 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Polyunsaturated fatty acids (PUFAs) play an important role in promoting brain development, decreasing the incidence of cardiovascular diseases, and reducing inflammation. However, PUFAs are inherently unstable and susceptible to oxidative deterioration due to two or more double bonds in their structure. Delivery systems have been developed to provide effective encapsulation and protection for PUFAs, and finally fulfill their health benefits. Emulsion‐based encapsulation is one of the most promising techniques for the delivery of PUFAs. The emulsion composition and structure, as well as the storage conditions are regarded as key factors to influence the stability of emulsions. To maximize the resistance of PUFAs in emulsions against oxidation, emulsion structure design has been particularly highlighted, and different methods for tailoring emulsion structure have been developed. The current work is focused on the careful design of emulsion structure to improve the oxidative stability of PUFAs. Different types of emulsions, including conventional emulsions, multilayer emulsions, gelled emulsions, and Pickering emulsions are introduced, and their protective effect for PUFAs are discussed. The major role of interfacial structure in emulsions is emphasized. The effects of emulsifiers and involved modification methods on the interfacial structure are presented to further improve the stability of PUFAs during storage. [ABSTRACT FROM AUTHOR]

In recent years, the development and application of plant proteins have drawn increasing scientific and industrial interests. Pea (Pisum sativum L.) is an important source of high‐quality vegetable protein in the human diet. Its protein components are generally considered hypoallergenic, and many studies have highlighted the health benefits associated with the consumption of pea protein. Pea protein and its hydrolysates (pea protein hydrolysates [PPH]) possess health benefits such as antioxidant, antihypertensive, and modulating intestinal bacteria activities, as well as various functional properties, including solubility, water‐ and oil‐holding capacities, and emulsifying, foaming, and gelling properties. However, the application of pea protein in the food system is limited due to its poor functional performances. Several frequently applied modification methods, including physical, chemical, enzymatic, and combined treatments, have been used for pea protein to improve its functional properties and expand its food applications. To date, different applications of pea protein in the food system have been extensively studied, for example, encapsulation for bioactive ingredients, edible films, extruded products and substitution for cereal flours, fats, and animal proteins. This article reviews the current status of the knowledge regarding pea protein, focusing on its health benefits, functional properties, and structural modifications, and comprehensively summarizes its potential applications in the food industry. [ABSTRACT FROM AUTHOR]

Studies in food oral processing are becoming increasingly important with the advent of the aged society. The food oral processing model of Hutchings and Lillford (Journal of Texture Studies, 19, 1988, 103–115) describes the structural breakdown and lubrication of ingested food before the swallowing stage, and has been revisited in the present article. The instrumental technique texture profile analysis (TPA) purports to mimic the first two bites of mastication and its ease of use has lured some researchers to use it without a critical eye. In this article, we consider inconsistencies in the Hutchings and Lillford model with the hope that it might be further refined. With regard to TPA we question the validity of the data generated and urge authors caution before they publish results from the test protocol. If results are published then the x‐axis should be viewed as deformation or strain, and not time. Hardness should be represented by the breaking stress. Adhesiveness should be measured at a medium strain taking into account the surface properties of the plunger. The ratio of the energy estimated by the area under the curve obtained from the second and the first bites (A2/A1) should be called recoverability and not cohesiveness. [ABSTRACT FROM AUTHOR]

Abstract: There is still a gap between instrumental measurement and sensory evaluation because of the complexity of food texture in spite of many efforts. In sensory evaluation, the terms describing the texture should be well understood by panelists, which poses a problem of establishing lexicons and training panelists. In the instrumental measurement, more efforts are required to understand the large deformation and fracture behavior of foods. The texture profile analysis (TPA) proposed by Alina Szczesniak, Malcolm Bourne, and Sherman has been applied to many foods, and was useful to develop the understanding of textures. But sometimes confusion of the interpretation of TPA parameters appeared. Many new techniques have been introduced to quantify TPA parameters. Recent efforts to fill the gap between sensory evaluation and instrumental measurements, human measurements, or physiological measurements have been introduced. This endeavor is an effort of synthesizing the dentistry and biomedical approach, sensory and psychological approach, and material science approach, and therefore, the collaboration among these disciplines is necessary. This manuscript mainly discusses texture studies for solid foods. Practical applications: To fill the gap between the sensory evaluation and the instrumental measurement of texture, it is necessary to examine the physical change of foods during the oral processing. This will give us the designing principle of palatable and safe foods. [ABSTRACT FROM AUTHOR]

To measure the molecular parameters of Persian gum (PG) (gathered from Kazeroon plains/Iran) by gel permeation chromatography-multiangle laser light scattering (GPC-MALLS), water-insoluble part of gum was removed using filtration method. In the following, acidification of whey protein isolate/PG mixture solutions (pH ∼ 7.00-2.00) at different biopolymer mixing ratio ( r = 0.1-10) was induced by HCl, allowing turbidity, zeta potential and precipitation yield determinations. Contrary to previous studies, it was demonstrated that more than 93% of gum is composed of large water-insoluble particles and water-soluble part contains heavy and heterogeneous compounds with high weight-average molecular mass (up to 5.11 × 106 g/mol) and high dispersity index (∼2.54-6.64). Acid titration of the mixtures displayed that the net neutrality shifts to the higher pHs by increasing the mixing ratio, and the charge neutralization occurs at pHs near pHopt as well. Generally, the maximum interaction was found for a 1:1 WPI/PG mixture with the highest liquid precipitate yield achieved at pH 3.4. Practical Application Persian gum exudes from the wild almond tree ( Amygdalus scoparia), growing in the Middle East countries. The characteristics of this hydrocolloid highly depend on the color of exudate and region of the tree. As a mixture with gum Arabic, it has wide industrial and pharmaceutical applications due to economic reasons and high functionality. However, very few scientific information about this gum has been already published. Some researchers have displayed the emulsifier, stabilizer and fat replacer ability of this gum. The interaction of PG with other biopolymers such as proteins would be beneficial in food and pharmaceutical applications in the form of gels, microcapsules, etc. In this study, we have measured the water-soluble and insoluble fractions and molecular parameters of PG gathered from Kazeroon plains. To have a basic knowledge for our future investigations on encapsulation ability of PG-WPI complexes, titration method was applied for different PG-WPI admixtures. [ABSTRACT FROM AUTHOR]

BACKGROUND: The method of emulsification/internal gelation is commonly used to prepare alginate microspheres for lactic acid bacteria (LAB). This paper focused on the influence of acidification parameters, i.e. acid/Ca molar ratio and acidification time, on the physical properties and cell protection efficiency of microspheres and their correlations. RESULTS: With increasing acid/Ca molar ratio and acidification time, the average diameter of microspheres decreased and their mechanical strength increased. Interestingly, wet alginatemicrospheres shrank in simulated gastric juice (SGJ) while they swelled in bile salts solution (BS). The shrinkage or swelling ratio decreased with increasing mechanical strength. Correlation analysis showed that the encapsulated cell survivals in both SGJ and BSwere positively correlatedwith the mechanical strength of microspheres but negatively with the shrinkage or swelling ratio. BacLight LIVE/DEAD assay suggested that the viability of encapsulated cells in fresh, SGJ-treated and BS-treated microspheres was closely related to cell membrane integrity. CONCLUSION: Acidification is a key step during microsphere preparation, which strongly affected the physical properties of alginate microspheres, resulting in different cell protection efficiency. The resulting well-protected LAB can be applied in probiotics foods. [ABSTRACT FROM AUTHOR]

It is necessary to control the rheological properties of bolus to prevent aspiration. To know the risk of aspiration for each person with difficulty in mastication and swallowing, it will be effective to use a test fluid which enables doctors to judge the safe range of the viscosity based on videofluorography. Since the knowledge of dominant factors which govern rheology is required, effects of shear rate, cooling rate, concentration of polysaccharides, coexisting seasonings on viscosity and viscoelasticity are overviewed. Since chemical senses are also known to affect the swallowing behavior, the relation between texture and flavor release is described briefly. Mixture of polysaccharides, proteins and fluid gels are overviewed as texture modifiers. Acoustic analysis of swallowing, extrusion method, a falling needle viscometer, tribological study on frictional coefficient of bolus are also described as each method is expected to be a useful tool to understand the complicated aspect of the disorder in mastication and deglutition. Mastication and swallowing of minced foods and model food gels are also described. Finally, the importance of the communication and collaboration between different disciplines is emphasized. Practical Applications Polysaccharides have been used to modify the texture of foods. It is necessary to know how these polysaccharides influence the swallowing behavior to design foods for elderly. Since the texture of foods is influenced by taste, aroma and conversely these are influenced by texture, the knowledge on the relation between texture and flavor release is crucial to manipulate the foods to reduce the risk of aspiration. Some examples which are expected to be helpful to design foods for elderly are shown. [ABSTRACT FROM AUTHOR]

The main objectives of this study were to measure molecular parameters of gum tragacanth by GPC- MALLS system and investigate the complexation behaviour of whey protein isolate/gum tragacanth mixed dispersions (0.5 wt% total biopolymer concentration) as a function of pH (7.00-2.00) and the biopolymer mixing ratio ( r = 0.1-10) using spectrophotometric, zeta potential and precipitate yield determination methods. GPC- MALLS revealed that gum tragacanth contains relatively heterogeneous particles with high weight-average and number-average ( M w = 7.74 × 105 g mol−1 and M n = 3.87 × 105 g mol−1) molecular mass and high dispersity index (~2.04 ± 0.3). Results of complexation displayed that as the biopolymer mixing ratio increases, the net neutrality shifts to the higher pHs. The critical values associated with the complex structure formation were found at r = 2 in which the charge density of the mixture was near zero at a wide range of pH (3.0-4.0). However, the highest precipitate yield achieved in pH 3.4. [ABSTRACT FROM AUTHOR]

Acid equivalent weight, intrinsic viscosity and FT-IR measurements have demonstrated a polyelectrolyte nature to Lepidium sativum seed extract. The polyelectrolyte nature relates to the carboxyl groups carried by galacturonic acid and glucuronic acid unit. The seed extract exhibited pronounced shear thinning in steady shear rheology and a weak gel type behaviour in dynamic rheology when the concentration is high i.e. > 1%. Such behaviour suggests the ability of L. sativum seed extract to structure a liquid, thus showing the possibility of applying it as a novel thickener and stabiliser in aqueous systems. The characteristic could be due to a strong tendency of molecular association of L. sativum seed extract as found for high M/G ratio galactomannans, and possibly also the enhanced macromolecular entanglement due to relatively rigid chain conformation. Temperature dependence study showed that the rheological properties of L. sativum structured solution is stable against temperature variation. [ABSTRACT FROM AUTHOR]