AFM-based local thermal analysis is a suitable tool to characterize the impact of different grinding techniques on sucrose surface properties

Middendorf, Dana; Bindrich, Ute; Mischnick, Petra; Franke, Knut; Heinz, Volker

doi:10.1016/j.jfoodeng.2018.04.021

Cited by 12 publications

(9 citation statements)

References 32 publications

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“…Nevertheless, alteration of the DSC curve for SU60 sample was reflected through the presence of two more peaks at lower temperatures (Table 3, Fig. 5d) suggesting the existence of an amorphous structure obtained after prolonged micronization (24) which is in accordance with the particle size (Table 1) and XRD results (SU30, SU60, Fig. 4d).…”

Section: Determined Thermal Characteristics By Differential Scanning ...supporting

confidence: 78%

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Impact of Short-Time Micronization on Structural and Thermal Properties of Sugar Beet Fibre and Inulin

Djordjević

Ambrus

Maravić

et al. 2022

Food Technol. Biotechnol. (Online)

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Research background. By tailoring dietary fibre structural and physicochemical properties, their functionality and applicability can be remarkably increased. One of the approaches used in this respect is fibre particle size reduction. Accordingly, the present study explores the impact of short-time micronization in a planetary ball mill on structural and thermal changes of modified and commercial sugar beet fibres, inulin, and sucrose in terms of their potential application as food excipients. Experimental approach. Short-time micronization in a planetary ball mill (30 and 60 min) was applied for particle size reduction of modified and commercial sugar beet fibres, inulin, and sucrose as less energy consumptive and less destructive approach compared to long-time micronization. Dietary fibre and sucrose samples were characterised in terms of particle size, morphology, bounds and functional groups presence, crystallinity and thermal properties, prior to as well as upon conducted short-time micronization. Results and conclusions. Successful particle size reduction to micron-scale was obtained already after 30 min of micronization in most of the samples without significant changes in thermal properties and crystallinity as well as present functional groups. An enhanced particle size decrease with prolonged micronization time (60 min) was noticed for modified sugar beet fibres with slightly wider particle size distribution compared to other examined samples. Furthermore, morphology and exposure of the present functional groups in samples were altered by the micronization which is favourable in terms of their further application as excipients in the food matrix. Novelty and scientific contribution. The corresponding research reports the short-time micronization impact on sugar beet fibres and modified sugar beet fibres, inulin and sucrose for the first time hence contributing to the widening of their application as excipients in diverse products.

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Section: Determined Thermal Characteristics By Differential Scanning ...supporting

confidence: 78%

“…2j). Loss of properly defined edges, the step-like structured surface (24) of remaining parts of crystals with attached and free irregularly shaped fragments in varying size were detected after micronization process (SU30 and SU60, Figs. 2k and 2l).…”

Section: Determined Morphology By Scanning Electron Microscopy (Sem)mentioning

confidence: 99%

Impact of Short-Time Micronization on Structural and Thermal Properties of Sugar Beet Fibre and Inulin

Djordjević

Ambrus

Maravić

et al. 2022

Food Technol. Biotechnol. (Online)

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“…Average roughness values (R a ) and root mean square roughness (R q ) have been widely used to evaluate the surface condition. Similar research has been reported on sucrose, showing that different grinding techniques may have different effects on the surface morphology of sucrose granules (Middendorf, Bindrich, Mischnick, Franke, & Heinz, 2018). So, AFM not only provides in-depth structural information about polysaccharides, but it also provides more approaches for study of their modification and processing.…”

Section: Polysaccharidessupporting

confidence: 66%

Investigation of food microstructure and texture using atomic force microscopy: A review

Wen

Liu

et al. 2020

Comp Rev Food Sci Food Safe

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We review recent applications of atomic force microscopy (AFM) to characterize microstructural and textural properties of food materials. Based on interaction between probe and sample, AFM can image in three dimensions with nanoscale resolution especially in the vertical orientation. When the scanning probe is used as an indenter, mechanical features such as stiffness and elasticity can be analyzed. The linkage between structure and texture can thus be elucidated, providing the basis for many further future applications of AFM. Microstructure of simple systems such as polysaccharides, proteins, or lipids separately, as characterized by AFM, is discussed. Interaction of component mixtures gives rise to novel properties in complex food systems due to development of structure. AFM has been used to explore the morphological characteristics of such complexes and to investigate the effect of such characteristics on properties. Based on insights from such investigations, development of food products and manufacturing can be facilitated. Mechanical analysis is often carried out to evaluate the suitability of natural or artificial materials in food formulations. The textural properties of cellular tissues, food colloids, and biodegradable films can all be explored at nanometer scale, leading to the potential to connect texture to this fine structural level. More profound understanding of natural food materials will enable new classes of fabricated food products to be developed.

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“…Finally, the casein micelles may be parted into~20 nm particles called caseinates, which can be used as a carrier for curcumin or thymol, and observed using AFM after deposition onto cleaved mica (Pan, Chen, Davidson, & Zhong, 2014). Additional advanced uses of AFM imaging exist that unravel structural features of food-related (Ouanezar et al, 2012); (C) freshly tempered chocolate (Rousseau & Sonwai, 2008); (D) Saccharomyces cerevisae entrapped in a pore of a polycarbonate porous membrane, with bud scars (BS) on its surface (Pillet et al, 2014); (E) gluten and (F) starch from wheat (Chichti, George, Delenne, Radjai, & Lullien-Pellerin, 2013); (G) saccharose crystals (Middendorf, Bindrich, Mischnick, Franke, & Heinz, 2018) and (H) lipoprotein from egg yolk spread onto a mica surface (Dauphas et al, 2007a).…”

Section: Imaging Structures and Dynamics At Surfacesmentioning

confidence: 99%

“…Carrageenans, locust bean gum, guar gum, gellan gum, gum arabic, xanthan or pectin fibrous structures were also investigated (Funami, 2010;Gunning & Morris, 2018;Ikeda, Funami, & Zhang, 2005;Liu & Wang, 2011;Wang & Somasundaran, 2007). Crystalline structures of lactose (Dincer, Ogden, & Parkinson, 2014;Gao et al, 2017;Perkins et al, 2007), of saccharose (Masterson & Cao, 2008;Middendorf et al, 2016Middendorf et al, , 2018 or of calcium phosphate assemblies (Li, Wang, & Putnis, 2018;Wang, Lu, Xu, & Zhang, 2011;Čadež et al, 2018) are also accessible using AFM imaging.…”

Section: Imaging Structures and Dynamics At Surfacesmentioning

confidence: 99%

Atomic force microscopy of food assembly: Structural and mechanical insights at the nanoscale and potential opportunities from other fields

Obeid

Guyomarc’H

2020

Food Bioscience

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AFM-based local thermal analysis is a suitable tool to characterize the impact of different grinding techniques on sucrose surface properties

Cited by 12 publications

References 32 publications

Impact of Short-Time Micronization on Structural and Thermal Properties of Sugar Beet Fibre and Inulin

Impact of Short-Time Micronization on Structural and Thermal Properties of Sugar Beet Fibre and Inulin

Investigation of food microstructure and texture using atomic force microscopy: A review

Atomic force microscopy of food assembly: Structural and mechanical insights at the nanoscale and potential opportunities from other fields

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