Gels as Precursors of Porous Matrices for Use in Foods: a Review

Cuadros, Teresa R.; Aguilera, José Miguel

doi:10.1007/s11483-015-9412-5

Cited by 11 publications

(6 citation statements)

References 136 publications

(212 reference statements)

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“…Amylase enzymatic action has taken place on the surface of gel and enlargement of the pore sizes was due to the hydrolysis of starch. This structural changes could possibly contribute to the change in mechanical properties of GRF gels (Cuadros & Aguilera, 2015; Jung, Lee, & Yoo, 2017; Nussinovitch, 2005; Yang et al, 2017). The increase in pore sizes of kelugel and honeygel yielded a low firmness gel that increases the risk of structural collapse due to the weak network structure, as they were less stable as compared to congel.…”

Section: Resultsmentioning

confidence: 99%

Effects of honey types and heating treatment on the textural, thermal, microstructural, and chemical properties of glutinous rice flour gels

Seow

Tan

Lee

et al. 2020

Journal of Texture Studies

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Hardening issue in starch-based products that arises during storage, is ascribed to the long-term starch retrogradation which involves the recrystallisation of amylopectin. Present study aimed to delay storage hardening with the addition of high diastase honey bee honey (HBH) and low diastase kelulut bee honey (KBH) into glutinous rice flour (GRF) gels. As compared to KBH, retardation of texture deterioration by HBH was more prominent as evidenced by the significantly (p < .05) lowest hardness and rate of hardening of GRF gel added with HBH (honeygel) throughout the 7-day storage. Heated honey and sugar solution did not reduce gel hardness that gel weakening was associated to the naturally occurring diastase in raw honey. Hence, only conventional GRF gel (congel), GRF gel added with KBH (kelugel) and honeygel were assessed for intrinsic viscosity, thermal, microstructural and chemical properties. The results were substantiated by the significantly (p < .05) lowest intrinsic viscosity (62.93 mL/g) and thermal enthalpy (333.7 J/g) of honeygel. A weak gel network structure was illustrated in honeygel with the significantly (p < .05) highest pore diameter (125.27 μm). In conclusion, the GRF gel has successfully demonstrated the potential of honey diastase in inhibiting the long-term retrogradation which could solve the industrial real problem.

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Section: Resultsmentioning

confidence: 99%

Effects of honey types and heating treatment on the textural, thermal, microstructural, and chemical properties of glutinous rice flour gels

Seow

Tan

Lee

et al. 2020

Journal of Texture Studies

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“…Melting or solvent extraction of ice leads to a fibrous gel structure with a chewy texture (Jantawat & Rojanakorn, ). The use of porous gels as templates or scaffolds, and possible applications in foods, has been recently reviewed by Cuadros and Aguilera ().…”

Section: Unit Operations In the Kitchenmentioning

confidence: 99%

Relating Food Engineering to Cooking and Gastronomy

Aguilera

2018

Comp Rev Food Sci Food Safe

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Modern consumers are increasingly eating meals away from home and are concerned about food quality, taste, and health aspects. Food engineering (FE) has traditionally been associated with the industrial processing of foods; however, most underlying phenomena related to FE also take place in the kitchen during meal preparation. Although chemists have positively interacted with acclaimed chefs and physicists have used foods as materials to demonstrate some of their theories, this has not been always the case with food engineers. This review addresses areas that may broaden the vision of FE by interfacing with cooking and gastronomy. Examples are presented where food materials science may shed light on otherwise empirical gastronomic formulations and cooking techniques. A review of contributions in modeling of food processing reveals that they can also be adapted to events going on in pots and ovens, and that results can be made available in simple terms to cooks. Industrial technologies, traditional and emerging, may be adapted to expand the collection of culinary transformations, while novel equipment, digital technologies, and laboratory instruments are equipping the 21st-century kitchens. FE should become a part of food innovation and entrepreneurship now being led by chefs. Finally, it is suggested that food engineers become integrated into gastronomy's concerns about safety, sustainability, nutrition, and a better food use.

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“…Polymer gels can be formed from a remarkably wide variety of monomers and, by tuning the degree of cross-linking within the network, can display a tremendously broad range of mechanical behavior. Due to this versatility of chemical and mechanical properties, gels play a vital role in a number of applications such as consumer goods, food additives, [1,2] absorbents, [3][4][5][6] soft electronics [7][8][9] and soft-actuators. [10] They are also increasingly used for biomedical applications [11] as primary components in contact lenses, wound dressings, [12,13] in tissue engineering [14][15][16] and drug delivery systems.…”

Section: Introductionmentioning

confidence: 99%

Miktoarm star copolymers as interfacial connectors for stackable amphiphilic gels

Béziau

Singh

Menezes

et al. 2016

Polymer

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Using a combination of modeling and experiments, we show that miktoarm star macromolecules act as molecular/mechanical linkers in the fabrication of multilayer stackable gels, which are formed by sequential controlled radical polymerization of successive layers in incompatible solvents. Dissipative particle dynamics simulations indicate that miktoarm star copolymers localize at the interface between the incompatible solvents and act as molecular bridging agents between the respective gel layers. Miktoarm stars composed of poly(n-butyl acrylate)-co-poly((oligo(ethylene glycol) methacrylate) were synthesized by atom transfer radical polymerization (ATRP) and successfully used as an interfacial compatibilizer/linker in mechanically interconnected bilayer stacks comprised of a primary layer of cross-linked hydrophobic n-butyl methacrylate polymerized in toluene and of a secondary layer of crosslinked hydrophilic 2-(dimethylamino)ethyl methacrylate polymerized in water. Without the miktoarm stars, no connection between the two layers could be obtained.

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Gels as Precursors of Porous Matrices for Use in Foods: a Review

Cited by 11 publications

References 136 publications

Effects of honey types and heating treatment on the textural, thermal, microstructural, and chemical properties of glutinous rice flour gels

Effects of honey types and heating treatment on the textural, thermal, microstructural, and chemical properties of glutinous rice flour gels

Relating Food Engineering to Cooking and Gastronomy

Miktoarm star copolymers as interfacial connectors for stackable amphiphilic gels

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