Maria Corradini - Academia.edu (original) (raw)
Papers by Maria Corradini
Modelling Microorganisms in Food
Springer eBooks, Nov 23, 2022
Journal of Cleaner Production, 2021
Abstract Plastic waste has gained global attention due to growing concerns about its impact on hu... more Abstract Plastic waste has gained global attention due to growing concerns about its impact on human and environmental health. More than 50% of manufactured plastics are disposed of after single-use, leading to 150 million tons of annual plastic waste worldwide. Although numerous efforts are underway to replace single-use plastic straws with alternative products to reduce environmental pollution, their potential impact on the environment, economy, and society is yet to be analyzed. This study considers plastic straws as an exemplar that captures the evolution of plastic use, its persisting problems, on-going efforts and advances in single-use plastic waste management, and the search for viable alternatives. We use the key principles of sustainability to explore the environmental, economic, and social impacts of different types of straw. In doing this, we contrast how producing drinking straws with (bio)materials could reduce their ecological impact, improve waste management. Additionally, we evaluate alternative approaches that have the potential to include straws within a broader “circular economy” strategy. However, alternative ways of producing straws only provide a partial solution. A broader beneficial effect on the environment will only be attained through consumer acceptance and behavioral changes. Any shift to resolve the persisting issues surrounding single-use plastics must be done from a systems approach to sustainability in order to mitigate environmental and economic risks and their rebound effects on the society.
Food Chemistry, 2021
The molecular mobility of amorphous excipients is important for the stability of biomaterials dur... more The molecular mobility of amorphous excipients is important for the stability of biomaterials during preservation, facilitating matrix formulation and product design. Phosphorescence spectroscopy is a sensitive optical method to study molecular mobility. However, there is a need to expand the pool of probes available for analysis since molecules differ in sensitivity. This research explored the feasibility and limitations of using riboflavin as a phosphorescent probe for monitoring matrix molecular mobility. Phosphorescence decays of riboflavin in four amorphous cryosolvents (aqueous solutions of glycerol, ethanol, sucrose, and dextran) were collected at 77 K to capture its natural phosphorescence lifetime (estimated at 170 ms). Decays were also collected during ballistic heating to assess the sensitivity of riboflavin towards changes in matrix molecular mobility. Riboflavin exhibited good sensitivity towards matrix secondary relaxations in the glass, indicating that riboflavin has excellent potential as an edible phosphorescent probe for molecular mobility in food and pharmaceutical products.
Abstract: New non-thermal preservation technologies have created the need to establish equivalenc... more Abstract: New non-thermal preservation technologies have created the need to establish equivalence between the lethality of conventional thermal processes and that of their alternatives. Since microbial inactivation need not follow first-order kinetics, and if it does the D-value’s temperature dependence need not be log-linear, the traditional ‘F0 value’ can rarely be directly converted into a survival ratio. For nonlinear inactivation, a model like the Weibullian-Log logistic (WeLL) can translate dynamic survival ratios recorded in thermal, non-thermal or combined processes into an equivalent-time curve at a chosen reference temperature. This can be done in real time or in the analysis of industrial, experimental or simulated data.
Journal of Cleaner Production, 2021
Biopolymers, 1989
The proton nmr characterization of bombesin (BBS) and of two peptide fragments corresponding to t... more The proton nmr characterization of bombesin (BBS) and of two peptide fragments corresponding to the (1–6) and (6–14) sequences has been carried out at 500 MHz in dimethyl sulfoxide (DMSO‐d6) using two‐dimensional (2D) homo and 1H‐13C heterocorrelated techniques. All resonances in the nmr spectra have been assigned and several coupling constants have been measured. The backbone JαCHNH coupling constants are quite similar and around 7.8–8.2 Hz, pointing to an unfolded structure in DMSO‐d6. The possibility of secondary structures in highly viscous mixtures of DMSO‐d6–water was investigated. The existence of sequential nuclear Overhauser enhancement (NOE) effects in the C‐terminal nonapeptide section may indicate a preferential site for secondary structuring.
Frontiers in Food Science and Technology
Food production cannot be decoupled from human and planetary wellbeing. Meeting safety, nutrition... more Food production cannot be decoupled from human and planetary wellbeing. Meeting safety, nutritional, sensorial, and even price requirements entails applying an integral view of food products and their manufacturing and distribution processes. Virtualization of food commodities and products, i.e., their digital representation, offers opportunities to study, simulate, and predict the contributions of internal (e.g., composition and structure) and external factors (e.g., processing conditions) to food quality, safety, stability, and sustainability. Building virtual versions of foods requires a holistic supporting framework composed of instrumental and computational techniques. The development of virtual foods has been bolstered by advanced tools for collecting data, informing and validating modelling, e.g., micro-computed tomography, to accurately assess native food structures, multi-omics approaches, to acquire vast information on composition and biochemical processes, and nondestruct...
ACS Food Science & Technology, 2022
Food Chemistry, 2022
10 wt% oil-in-water emulsions with varied palm olein and stearin PO:PS ratios stabilized with 0.8... more 10 wt% oil-in-water emulsions with varied palm olein and stearin PO:PS ratios stabilized with 0.8 wt% Tween80 and tempered to obtain partially crystalline (CR) droplets (cooled from 80 to 4 °C and held overnight to induce nucleation/crystallization) or undercooled liquid (UC) droplets (cooled from 80 °C to 37 °C) produced emulsions with constant droplet size and polymorphism. However, zeta-potential decreased in undercooled emulsions due to crystallization/orientation of interfacial Tween, increasing alignment and ultimately a greater dipole moment. Significant differences in overall bioaccessibility between PO and PS present for the CR (PO bioaccessible fraction was 91%, whereas PS was 60%) and UC emulsions (PO and PS bioaccessibility were 96% and 77%).When only the solid fat content differs, and all other physical attributes remain constant, lipid digestibility decreases with increasing solid fat content; these findings, along with others, can be employed during food formulation and design more healthful foods.
Scientific Reports, 2020
Injectable filters permeable to water but impermeable to non-polar solvents were developed to con... more Injectable filters permeable to water but impermeable to non-polar solvents were developed to contain non-aqueous phase liquids (NAPL) in contaminated aquifers, hence protecting downstream receptors during NAPL remediation. Filters were produced by injecting aqueous solutions of 0.01% chitosan, hydroxyethylcellulose and quaternized hydroxyethylcellulose into sand columns, followed by rinsing with water. Polymer sorption onto silica was verified using a quartz-crystal microbalance with dissipation monitoring. Fluorescence and gas chromatography mass spectroscopy showed low ppm range concentrations of non-polar solvents (e.g., hexane and toluene) in water eluted from the filters (in the absence of emulsifiers). The contact angles between polymer-coated surfaces and hexane or toluene were > 90°, indicating surface oleophobicity. Organic, polar solvents (e.g. tetrahydrofuran and tetrachloroethylene, TCE) were not separated from water. The contact angles between polymer-coated surface...
Annual review of food science and technology, Jan 28, 2017
Modern mathematical software and user-friendly interactive programs can simplify and speed up kin... more Modern mathematical software and user-friendly interactive programs can simplify and speed up kinetics calculations. They also open the way for new approaches to storage data gathering and analysis. This is demonstrated with a recently introduced simple exponential model that is interchangeable with the Arrhenius equation and endpoints and successive points methods and that estimates chemical degradation kinetics parameters from a small number of isothermal or nonisothermal experimental data. Also presented are a method to determine shelf life using two chemical markers and a global phenomenological model for peaked reactions, such as those encountered in lipid oxidation. Also recently introduced are freely downloadable Wolfram Demonstrations and other interactive software to generate, visualize, examine, and/or compare actual or hypothetical storage scenarios in minutes. They include programs that solve pairs of simultaneous nonlinear algebraic or differential rate equations by pas...
Measurement Science and Technology, 2015
Allura red (AR) fluorophore, a common dye in the food industry, displays a broad emission spectru... more Allura red (AR) fluorophore, a common dye in the food industry, displays a broad emission spectrum in water (visible-to-near infrared region of the electromagnetic spectrum) and has a remarkably short fluorescence lifetime of about 10 ps. This short lifetime does not depend on the emission (observation) wavelength. We examined time responses of AR fluorescence across emission wavelengths from 550 nm to 750 nm and found that it is an ideal candidate for impulse response functions in fluorescence lifetime measurements.
Physics of Fluids, 2019
Digestion is the process of breaking down food into smaller nutrient components which can be easi... more Digestion is the process of breaking down food into smaller nutrient components which can be easily absorbed in the intestinal tract. The aim of this study was to experimentally investigate the influence of bolus (gastric content) viscosity on digestion and nutrient absorption processes, using an in vitro gastrointestinal model, the TIM-1 system. Two types of simple carbohydrates, namely, glucose and maltodextrin, were used as model foods. The initial bolus viscosity was varied (∼1 mPa·s, ∼15 mPa·s, and ∼100 mPa·s) using different glycerol-water proportions. A fluorescent molecular rotor compound (Fast Green For Coloring Food) was used to monitor viscosity changing patterns of the gastrointestinal content during digestion in the in vitro stomach and small intestinal sections. The digested-nutrient absorption data indicated that the initial bolus viscosity did not significantly affect the glucose absorption process in the small intestine. However, an increase in the initial bolus vis...
Gels
Bigels have been mainly applied in the pharmaceutical sector for the controlled release of drugs ... more Bigels have been mainly applied in the pharmaceutical sector for the controlled release of drugs or therapeutics. However, these systems, with their intricate structures, hold great promise for wider application in food products. Besides their classical role as carrier and target delivery vehicles for molecules of interest, bigels may also be valuable tools for building complex food structures. In the context of reducing or even eliminating undesirable (but often highly functional) food components, current strategies often critically affect food structure and palatability. The production of solid fat systems that are trans-fat-free and have high levels of unsaturated fatty acids is one of the challenges the food industry currently faces. According to recent studies, bigels can be successfully used as ingredients for total or partial solid fat replacement in complex food matrices. This review aims to critically assess current research on bigels in food and pharmaceutical applications...
Current Research in Food Science, 2022
The volume-spanning network formed by gluten during breadmaking is crucial in the production of h... more The volume-spanning network formed by gluten during breadmaking is crucial in the production of high-quality bakery products. Zein proteins are also capable of forming a protein network under specific conditions. Vibrational (Fourier transform infrared spectroscopy (FTIR) and Raman scattering) and fluorescence spectroscopy are powerful, non-invasive techniques capable of assessing protein structures and interactions. The main objective of this project was to explore the suitability of these techniques to study zein and gluten structures and interactions in complex dough systems. The dough samples were prepared by mixing 20 w/w% of protein (with different proportions of zein and gluten) and 80 w/w% of corn starch. The tyrosine (Tyr) fluorescence emission peak (λexc = 280 nm) was still present even in those zein-gluten samples containing the highest gluten concentration and lowest zein concentration. This suggests that the Tyr moieties (stemming from zein) are not in close proximity to tryptophan (Trp) of gluten and their fluorescence is not quenched efficiently. Raman scattering results also showed the presence of different Tyr residues, exposed and buried, as well as different conformations of disulfide bridges, in zein and gluten samples. Based on the results from spectroscopic measurements and scanning electron microscopy (SEM), two distinct network structures composed of gluten and zein were identified in the mixed dough systems. The present work illustrates how complementary vibrational (Raman scattering and FTIR) and fluorescence spectroscopy methods can be combined to non-invasively assess protein structure and interactions in a complex food matrix.
Food Biophysics, 2021
Changes in egg yolk physical structure, induced by thermal processing at temperatures between 65 ... more Changes in egg yolk physical structure, induced by thermal processing at temperatures between 65 – 85 °C, significantly correlate to alterations in lipid bioaccessibility measured using a multi-compartment, in-vitro gastrointestinal digestion system (TIM-1). The cumulative free fatty acid (FFA) bioaccessibility fits a shifted logistic model and obtains bioaccessibility parameters, including maximum bioaccessibility, induction time, and the rate constant at each cook temperature. FFA bioaccessibility decreased from 25 – 29% for raw yolks compared to 20 – 24% for eggs cooked to 85 °C, and the induction time increased significantly from 138 – 156 min for raw yolks compared to 158 – 184 min for 85 °C cooked yolks. Lipid bioaccessibility negatively correlates to storage modulus (G′) and protein intermolecular β-sheets content; while, peak enthalpy and native protein content positively correlate with lipid bioaccessibility.
Journal of Agricultural and Food Chemistry, 2021
Changes in the physical states, induced with different sous vide cooking temperatures, significan... more Changes in the physical states, induced with different sous vide cooking temperatures, significantly (P < 0.05) altered lipid bioaccessibility measured in the TNO-simulated gastrointestinal tract model-1 of AAA boneless beef striploin, containing the longissimus lumborum muscle. The denaturation of actin significantly correlates with the total cumulative free fatty acid (FFA) bioaccessibility, whereby the striploin cooked to 60 °C presents the maximum lipid bioaccessibility (15.8 ± 1.0%), rate constant (ka) for FFA hydrolysis (0.087 ± 0.003 min-1), and greatest actin denaturation enthalpy (-0.57 ± 0.06 ΔH). Thus, thermal treatments above 60 °C significantly decrease the kinetics of lipolysis (70 °C = 0.042 ± 0.002 min-1 and 80 °C = 0.047 ± 0.002 min-1) and the resultant total lipid bioaccessibility (70 °C = 8.6 ± 0.7 and 80 °C = 8.3 ± 0.5%). This research highlights the potential to manipulate the physical food structure to alter digestion kinetics, supporting the need to understand supramolecular structures in food and their nutritional outcomes.
Modelling Microorganisms in Food
Springer eBooks, Nov 23, 2022
Journal of Cleaner Production, 2021
Abstract Plastic waste has gained global attention due to growing concerns about its impact on hu... more Abstract Plastic waste has gained global attention due to growing concerns about its impact on human and environmental health. More than 50% of manufactured plastics are disposed of after single-use, leading to 150 million tons of annual plastic waste worldwide. Although numerous efforts are underway to replace single-use plastic straws with alternative products to reduce environmental pollution, their potential impact on the environment, economy, and society is yet to be analyzed. This study considers plastic straws as an exemplar that captures the evolution of plastic use, its persisting problems, on-going efforts and advances in single-use plastic waste management, and the search for viable alternatives. We use the key principles of sustainability to explore the environmental, economic, and social impacts of different types of straw. In doing this, we contrast how producing drinking straws with (bio)materials could reduce their ecological impact, improve waste management. Additionally, we evaluate alternative approaches that have the potential to include straws within a broader “circular economy” strategy. However, alternative ways of producing straws only provide a partial solution. A broader beneficial effect on the environment will only be attained through consumer acceptance and behavioral changes. Any shift to resolve the persisting issues surrounding single-use plastics must be done from a systems approach to sustainability in order to mitigate environmental and economic risks and their rebound effects on the society.
Food Chemistry, 2021
The molecular mobility of amorphous excipients is important for the stability of biomaterials dur... more The molecular mobility of amorphous excipients is important for the stability of biomaterials during preservation, facilitating matrix formulation and product design. Phosphorescence spectroscopy is a sensitive optical method to study molecular mobility. However, there is a need to expand the pool of probes available for analysis since molecules differ in sensitivity. This research explored the feasibility and limitations of using riboflavin as a phosphorescent probe for monitoring matrix molecular mobility. Phosphorescence decays of riboflavin in four amorphous cryosolvents (aqueous solutions of glycerol, ethanol, sucrose, and dextran) were collected at 77 K to capture its natural phosphorescence lifetime (estimated at 170 ms). Decays were also collected during ballistic heating to assess the sensitivity of riboflavin towards changes in matrix molecular mobility. Riboflavin exhibited good sensitivity towards matrix secondary relaxations in the glass, indicating that riboflavin has excellent potential as an edible phosphorescent probe for molecular mobility in food and pharmaceutical products.
Abstract: New non-thermal preservation technologies have created the need to establish equivalenc... more Abstract: New non-thermal preservation technologies have created the need to establish equivalence between the lethality of conventional thermal processes and that of their alternatives. Since microbial inactivation need not follow first-order kinetics, and if it does the D-value’s temperature dependence need not be log-linear, the traditional ‘F0 value’ can rarely be directly converted into a survival ratio. For nonlinear inactivation, a model like the Weibullian-Log logistic (WeLL) can translate dynamic survival ratios recorded in thermal, non-thermal or combined processes into an equivalent-time curve at a chosen reference temperature. This can be done in real time or in the analysis of industrial, experimental or simulated data.
Journal of Cleaner Production, 2021
Biopolymers, 1989
The proton nmr characterization of bombesin (BBS) and of two peptide fragments corresponding to t... more The proton nmr characterization of bombesin (BBS) and of two peptide fragments corresponding to the (1–6) and (6–14) sequences has been carried out at 500 MHz in dimethyl sulfoxide (DMSO‐d6) using two‐dimensional (2D) homo and 1H‐13C heterocorrelated techniques. All resonances in the nmr spectra have been assigned and several coupling constants have been measured. The backbone JαCHNH coupling constants are quite similar and around 7.8–8.2 Hz, pointing to an unfolded structure in DMSO‐d6. The possibility of secondary structures in highly viscous mixtures of DMSO‐d6–water was investigated. The existence of sequential nuclear Overhauser enhancement (NOE) effects in the C‐terminal nonapeptide section may indicate a preferential site for secondary structuring.
Frontiers in Food Science and Technology
Food production cannot be decoupled from human and planetary wellbeing. Meeting safety, nutrition... more Food production cannot be decoupled from human and planetary wellbeing. Meeting safety, nutritional, sensorial, and even price requirements entails applying an integral view of food products and their manufacturing and distribution processes. Virtualization of food commodities and products, i.e., their digital representation, offers opportunities to study, simulate, and predict the contributions of internal (e.g., composition and structure) and external factors (e.g., processing conditions) to food quality, safety, stability, and sustainability. Building virtual versions of foods requires a holistic supporting framework composed of instrumental and computational techniques. The development of virtual foods has been bolstered by advanced tools for collecting data, informing and validating modelling, e.g., micro-computed tomography, to accurately assess native food structures, multi-omics approaches, to acquire vast information on composition and biochemical processes, and nondestruct...
ACS Food Science & Technology, 2022
Food Chemistry, 2022
10 wt% oil-in-water emulsions with varied palm olein and stearin PO:PS ratios stabilized with 0.8... more 10 wt% oil-in-water emulsions with varied palm olein and stearin PO:PS ratios stabilized with 0.8 wt% Tween80 and tempered to obtain partially crystalline (CR) droplets (cooled from 80 to 4 °C and held overnight to induce nucleation/crystallization) or undercooled liquid (UC) droplets (cooled from 80 °C to 37 °C) produced emulsions with constant droplet size and polymorphism. However, zeta-potential decreased in undercooled emulsions due to crystallization/orientation of interfacial Tween, increasing alignment and ultimately a greater dipole moment. Significant differences in overall bioaccessibility between PO and PS present for the CR (PO bioaccessible fraction was 91%, whereas PS was 60%) and UC emulsions (PO and PS bioaccessibility were 96% and 77%).When only the solid fat content differs, and all other physical attributes remain constant, lipid digestibility decreases with increasing solid fat content; these findings, along with others, can be employed during food formulation and design more healthful foods.
Scientific Reports, 2020
Injectable filters permeable to water but impermeable to non-polar solvents were developed to con... more Injectable filters permeable to water but impermeable to non-polar solvents were developed to contain non-aqueous phase liquids (NAPL) in contaminated aquifers, hence protecting downstream receptors during NAPL remediation. Filters were produced by injecting aqueous solutions of 0.01% chitosan, hydroxyethylcellulose and quaternized hydroxyethylcellulose into sand columns, followed by rinsing with water. Polymer sorption onto silica was verified using a quartz-crystal microbalance with dissipation monitoring. Fluorescence and gas chromatography mass spectroscopy showed low ppm range concentrations of non-polar solvents (e.g., hexane and toluene) in water eluted from the filters (in the absence of emulsifiers). The contact angles between polymer-coated surfaces and hexane or toluene were > 90°, indicating surface oleophobicity. Organic, polar solvents (e.g. tetrahydrofuran and tetrachloroethylene, TCE) were not separated from water. The contact angles between polymer-coated surface...
Annual review of food science and technology, Jan 28, 2017
Modern mathematical software and user-friendly interactive programs can simplify and speed up kin... more Modern mathematical software and user-friendly interactive programs can simplify and speed up kinetics calculations. They also open the way for new approaches to storage data gathering and analysis. This is demonstrated with a recently introduced simple exponential model that is interchangeable with the Arrhenius equation and endpoints and successive points methods and that estimates chemical degradation kinetics parameters from a small number of isothermal or nonisothermal experimental data. Also presented are a method to determine shelf life using two chemical markers and a global phenomenological model for peaked reactions, such as those encountered in lipid oxidation. Also recently introduced are freely downloadable Wolfram Demonstrations and other interactive software to generate, visualize, examine, and/or compare actual or hypothetical storage scenarios in minutes. They include programs that solve pairs of simultaneous nonlinear algebraic or differential rate equations by pas...
Measurement Science and Technology, 2015
Allura red (AR) fluorophore, a common dye in the food industry, displays a broad emission spectru... more Allura red (AR) fluorophore, a common dye in the food industry, displays a broad emission spectrum in water (visible-to-near infrared region of the electromagnetic spectrum) and has a remarkably short fluorescence lifetime of about 10 ps. This short lifetime does not depend on the emission (observation) wavelength. We examined time responses of AR fluorescence across emission wavelengths from 550 nm to 750 nm and found that it is an ideal candidate for impulse response functions in fluorescence lifetime measurements.
Physics of Fluids, 2019
Digestion is the process of breaking down food into smaller nutrient components which can be easi... more Digestion is the process of breaking down food into smaller nutrient components which can be easily absorbed in the intestinal tract. The aim of this study was to experimentally investigate the influence of bolus (gastric content) viscosity on digestion and nutrient absorption processes, using an in vitro gastrointestinal model, the TIM-1 system. Two types of simple carbohydrates, namely, glucose and maltodextrin, were used as model foods. The initial bolus viscosity was varied (∼1 mPa·s, ∼15 mPa·s, and ∼100 mPa·s) using different glycerol-water proportions. A fluorescent molecular rotor compound (Fast Green For Coloring Food) was used to monitor viscosity changing patterns of the gastrointestinal content during digestion in the in vitro stomach and small intestinal sections. The digested-nutrient absorption data indicated that the initial bolus viscosity did not significantly affect the glucose absorption process in the small intestine. However, an increase in the initial bolus vis...
Gels
Bigels have been mainly applied in the pharmaceutical sector for the controlled release of drugs ... more Bigels have been mainly applied in the pharmaceutical sector for the controlled release of drugs or therapeutics. However, these systems, with their intricate structures, hold great promise for wider application in food products. Besides their classical role as carrier and target delivery vehicles for molecules of interest, bigels may also be valuable tools for building complex food structures. In the context of reducing or even eliminating undesirable (but often highly functional) food components, current strategies often critically affect food structure and palatability. The production of solid fat systems that are trans-fat-free and have high levels of unsaturated fatty acids is one of the challenges the food industry currently faces. According to recent studies, bigels can be successfully used as ingredients for total or partial solid fat replacement in complex food matrices. This review aims to critically assess current research on bigels in food and pharmaceutical applications...
Current Research in Food Science, 2022
The volume-spanning network formed by gluten during breadmaking is crucial in the production of h... more The volume-spanning network formed by gluten during breadmaking is crucial in the production of high-quality bakery products. Zein proteins are also capable of forming a protein network under specific conditions. Vibrational (Fourier transform infrared spectroscopy (FTIR) and Raman scattering) and fluorescence spectroscopy are powerful, non-invasive techniques capable of assessing protein structures and interactions. The main objective of this project was to explore the suitability of these techniques to study zein and gluten structures and interactions in complex dough systems. The dough samples were prepared by mixing 20 w/w% of protein (with different proportions of zein and gluten) and 80 w/w% of corn starch. The tyrosine (Tyr) fluorescence emission peak (λexc = 280 nm) was still present even in those zein-gluten samples containing the highest gluten concentration and lowest zein concentration. This suggests that the Tyr moieties (stemming from zein) are not in close proximity to tryptophan (Trp) of gluten and their fluorescence is not quenched efficiently. Raman scattering results also showed the presence of different Tyr residues, exposed and buried, as well as different conformations of disulfide bridges, in zein and gluten samples. Based on the results from spectroscopic measurements and scanning electron microscopy (SEM), two distinct network structures composed of gluten and zein were identified in the mixed dough systems. The present work illustrates how complementary vibrational (Raman scattering and FTIR) and fluorescence spectroscopy methods can be combined to non-invasively assess protein structure and interactions in a complex food matrix.
Food Biophysics, 2021
Changes in egg yolk physical structure, induced by thermal processing at temperatures between 65 ... more Changes in egg yolk physical structure, induced by thermal processing at temperatures between 65 – 85 °C, significantly correlate to alterations in lipid bioaccessibility measured using a multi-compartment, in-vitro gastrointestinal digestion system (TIM-1). The cumulative free fatty acid (FFA) bioaccessibility fits a shifted logistic model and obtains bioaccessibility parameters, including maximum bioaccessibility, induction time, and the rate constant at each cook temperature. FFA bioaccessibility decreased from 25 – 29% for raw yolks compared to 20 – 24% for eggs cooked to 85 °C, and the induction time increased significantly from 138 – 156 min for raw yolks compared to 158 – 184 min for 85 °C cooked yolks. Lipid bioaccessibility negatively correlates to storage modulus (G′) and protein intermolecular β-sheets content; while, peak enthalpy and native protein content positively correlate with lipid bioaccessibility.
Journal of Agricultural and Food Chemistry, 2021
Changes in the physical states, induced with different sous vide cooking temperatures, significan... more Changes in the physical states, induced with different sous vide cooking temperatures, significantly (P < 0.05) altered lipid bioaccessibility measured in the TNO-simulated gastrointestinal tract model-1 of AAA boneless beef striploin, containing the longissimus lumborum muscle. The denaturation of actin significantly correlates with the total cumulative free fatty acid (FFA) bioaccessibility, whereby the striploin cooked to 60 °C presents the maximum lipid bioaccessibility (15.8 ± 1.0%), rate constant (ka) for FFA hydrolysis (0.087 ± 0.003 min-1), and greatest actin denaturation enthalpy (-0.57 ± 0.06 ΔH). Thus, thermal treatments above 60 °C significantly decrease the kinetics of lipolysis (70 °C = 0.042 ± 0.002 min-1 and 80 °C = 0.047 ± 0.002 min-1) and the resultant total lipid bioaccessibility (70 °C = 8.6 ± 0.7 and 80 °C = 8.3 ± 0.5%). This research highlights the potential to manipulate the physical food structure to alter digestion kinetics, supporting the need to understand supramolecular structures in food and their nutritional outcomes.