A prediction of the compressive deformabilities of multilayered gels and texturized fruit, glued together by three different adhesion techniques

Ben-Zion, O.; Nussinovitch, A.

doi:10.1016/s0268-005x(97)80054-9

Cited by 11 publications

(2 citation statements)

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“…In food technologies during the raw material preparation, getting the semi-finished products, formation the finished products, their packaging and storage, the interaction with different surfaces is very important [23,24]. This kind of interaction usually leads to product sticking to the surfaces ofworking bodies of technological and packaging equipment, structural and packaging materials, containers, etc.…”

Section: Resultsmentioning

confidence: 99%

Structural and mechanical properties of the jostaberry jelly

Kalugina¹,

Kalugina²

2017

UJFS

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Section: Resultsmentioning

confidence: 99%

Structural and mechanical properties of the jostaberry jelly

Kalugina¹,

Kalugina²

2017

UJFS

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“…Mannans have been shown to be major components of banana cells walls, with relatively good solubility (Shiga et al, 2017). Isolated mannans form weak gels that break and deform easily under strain (Ben-Zion and Nussinovitch, 1997). This property may be very useful for banana to keep weak adhesion between cells that is easily disrupted using mechanical force, without need for enzymatic breakdown.…”

Section: Discussionmentioning

confidence: 99%

Cell Wall Polymer Composition and Spatial Distribution in Ripe Banana and Mango Fruit: Implications for Cell Adhesion and Texture Perception

et al. 2019

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Banana ( Musa acuminata ) and mango ( Mangifera indica ) are two of the most popular fruits eaten worldwide. They both soften during ripening but their textural attributes are markedly different. This study aimed to elucidate the molecular mechanism underpinning textural differences between banana and mango. We used a novel combination of methods at different scales to analyse the surface properties of fruit cells and the potential contribution of cells and cell wall components to oral processing and texture perception. The results indicated that cell separation occurred easily in both organs under mild mechanical stress. Banana cells showed distinctively elongated shapes with distinct distribution of pectin and hemicellulose epitopes at the cell surface. In contrast, mango had relatively spherical cells that ruptured during cell separation. Atomic force microscopy detected soft surfaces indicative of middle lamella remnants on banana cells, while mango cells had cleaner, smoother surfaces, suggesting absence of middle lamellae and more advanced cell wall disassembly. Comparison of solubilized polymers by cell wall glycome analysis showed abundance of mannan and feruylated xylan in separation exudate from banana but not mango, but comparable levels of pectin and arabinogalactan proteins. Bulk rheology experiments showed that both fruits had similar apparent viscosity and hence might be extrapolated to have similar “oral thickness” perception. On the other hand, oral tribology experiments showed significant differences in their frictional behavior at orally relevant speeds. The instrumental lubrication behavior can be interpreted as “smooth” mouthfeel for mango as compared to “astringent” or “dry” for banana in the later stages of oral processing. The results suggest that cell wall surface properties contribute to lubricating behavior associated with textural perception in the oral phase.

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Hydrocolloid Adhesives

2003

Water‐Soluble Polymer Applications in Foods

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A prediction of the compressive deformabilities of multilayered gels and texturized fruit, glued together by three different adhesion techniques

Cited by 11 publications

References 3 publications

Structural and mechanical properties of the jostaberry jelly

Structural and mechanical properties of the jostaberry jelly

Cell Wall Polymer Composition and Spatial Distribution in Ripe Banana and Mango Fruit: Implications for Cell Adhesion and Texture Perception

Hydrocolloid Adhesives

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