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New Trends in the Structure Characterization of Food

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A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: 10 December 2024 | Viewed by 21033

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Special Issue Editors

Dr. María de Jesús Perea-Flores

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Guest Editor

Centro de Nanociencias y Micro y Nanotecnologías, Instituto Politécnico Nacional (IPN), Av. Luis Enrique Erro s/n, Unidad Profesional Adolfo López Mateos, Zacatenco, Alcaldía Gustavo A. Madero, Ciudad de México 07738, Mexico
Interests: relationship on the functional and structural properties of biological materials; agro-industrial wastes; photonic and electron microscopy; image analysis; drying and extraction processes

Dr. Ma. de la Paz Salgado-Cruz

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Guest Editor

Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional (IPN), Av. Luis Enrique Erro s/n, Unidad Profesional Adolfo López Mateos, Zacatenco, Alcaldía Gustavo A. Madero, Ciudad de México 07738, Mexico
Interests: microstructure of the food; biopolymers; microencapsulation; microscopy and spectroscopy analysis; thermal properties and physicochemical characterization

Dr. Francisco Erik González-Jiménez

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Guest Editor

Facultad de Ciencias Químicas, Universidad Veracruzana, Av. Oriente 6 1009, Rafael Alvarado, Orizaba, Veracruz 94340, Mexico
Interests: structural-functionality relationship of biopolymers; starch characterization and functionality; chemical modification of starch; functional foods and nutraceuticals

Special Issue Information

Dear Colleagues,

This Special Issue is dedicated to the compilation of research and recent advances in the analysis of the macro, micro and nanostructural arrangement of food and the relationship with its physicochemical, functional, rheological, nutritional, mechanical and thermal properties, with topics on new food materials and emerging technologies (e.g., ultrasound, microwave and infrared) for the extraction of nutrients and components (biopolymers and secondary metabolites) and their impact on the structure of food able to be presented. All studies should include analyses such as spectroscopy—Raman, IR, X-ray diffraction (XRD)—and microscopy techniques—light microscopy (LM), confocal laser scanning microscopy (CLSM), scanning electron microscopy (SEM), transmission electron microscopy (TEM), atomic force microscopy (AFM), or super-resolution microscopy such as saturated structured illumination microscopy (SSIM), stimulated emission depletion microscopy (STED), photoactivated localization microscopy (PALM), fluorescence photoactivation localization microscopy (FPALM), and stochastic optical reconstruction microscopy (STORM)—, as well as image analyses, among others. Researchers are invited to submit original papers or reviews.

Dr. María de Jesús Perea-Flores
Dr. Ma. de la Paz Salgado-Cruz
Dr. Francisco Erik González-Jiménez
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Applied Sciences is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

food materials and emerging technologies
ultrasound, microwave and infrared technologies
nutrients and components (biopolymers and secondary metabolites)
dietary supplements and functional foods
agroindustrial waste
spectroscopy—Raman, IR, X-ray diffraction (XRD)
microscopy techniques light microscopy (LM)
confocal laser scanning microscopy (CLSM)
scanning electron microscopy (SEM)
transmission electron microscopy (TEM)
atomic force microscopy (AFM)
super-resolution microscopy saturated structured illumination microscopy (SSIM)
stimulated emission depletion microscopy (STED)
photoactivated localization microscopy (PALM)
fluorescence photoactivation localization microscopy (FPALM)
stochastic optical reconstruction microscopy (STORM)

Published Papers (10 papers)

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Research

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18 pages, 8085 KiB

Open AccessArticle

Development of Biodegradable Films Produced from Residues of Nixtamalization of Popcorn

by Liliana Edith Rojas-Candelas, Mayra Díaz-Ramírez, Adolfo Armando Rayas-Amor, Rosy Gabriela Cruz-Monterrosa, Juan Vicente Méndez-Méndez, Ma. de la Paz Salgado-Cruz, Georgina Calderón-Domínguez, Alejandro de Jesús Cortés-Sánchez and Marcela González-Vázquez

Appl. Sci. 2023, 13(14), 8436; https://doi.org/10.3390/app13148436 - 21 Jul 2023

Cited by 1 | Viewed by 814

Abstract

Nejayote and pericarp derived from nixtamalization are an environmental problem. Therefore, there is research interest in using these residues as new compostable and environmentally friendly materials. This work aimed to create, characterize (color, thickness, water solubility, water adsorption capacity, microstructure, and degradability), and apply biodegradable films using residues of nejayote and pericarp of nixtamalized popcorn. Three types of films were compared, pericarp (P), nejayote–pericarp (NP), and nejayote (N), and were applied to avocado stored at room temperature. Results showed that the P film was the best because it was significantly (p < 0.05) more transparent (L = 94.75 ± 2.21) and thicker (0.27 ± 0.02 mm). It had higher water adsorption capacity (162.60 ± 14.05%) and higher elastic modulus and toughness (0.004 ± 0.001 MPa, 2.25 ± 0.25 J/m³) values than the N and NP films; in addition, its microstructure showed a roughness value (Ra) of 6.59 ± 0.57 nm that was intermediate compared to other films. Moreover, the P coating slowed down the maturing process of avocado and showed a visual effect against fungal infection. All films were generally soft and had a degradation time between 11 and 12 days. The novelty of this study is to provide the alternative of using nejayote and pericarp in a film that is compostable and maintains the lifespan of avocados. Full article

(This article belongs to the Special Issue New Trends in the Structure Characterization of Food)

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13 pages, 2160 KiB

Open AccessArticle

Wine Polyphenol Content during the Fermentation of Vitis vinifera CS Grapes and Its Relationship with the Presence of Minerals in the Resulting Wine

by Pedro Estanislao Acuña-Avila, María Soledad Vasquez-Murrieta, Stefani Cortés-Camargo, Mayuric Teresa Hernández-Botello, Oswaldo Ramos-Monroy and Ma del Socorro López-Cortéz

Appl. Sci. 2023, 13(14), 8314; https://doi.org/10.3390/app13148314 - 18 Jul 2023

Cited by 1 | Viewed by 807

Abstract

The content of minerals and bioactive compounds in wine depends on various factors, among which are the origin of the grapes, their phenolic composition, and the winemaking process. This study monitored the physicochemical parameters, phenolic compound contents, and antioxidant capacity of the red grape Vitis vinifera L. “Cabernet Sauvignon” harvested in three Mexican vineyards during the first nine days of the fermentation process. The bioactive compounds and elemental composition (determined by inductively coupled plasma–optical emission spectrometry, ICP-OES) were correlated. The fermentation process decreased from 22 to 5 °Bx in all cases, while the acidity increased from 6.5 to 8 g of tartaric acid/L, decreasing the pH. The phenolic compounds extracted during the winemaking ranged from 1400 to 1600 gallic acid equivalent/L, while the antioxidant capacity was 9 mmol Trolox equivalent. The bioactive compounds identified by HPLC were resveratrol, piceid, catechin, and epicatechin. The presence of Na, Mg, and Fe was correlated with antioxidant capacity, while higher Mn, Pb, Zn, and Cu contents were related to the presence of resveratrol, piceid, and catechin in Cabernet Sauvignon wine. Thus, certain minerals present in the soil that were transferred to the V. vinifera grapes can influence the amount and type of bioactive compounds present in the wine. The phenolic content and, therefore, the organoleptic characteristics of the wine are related to the mineral composition of the vine-growing soil (origin). Full article

(This article belongs to the Special Issue New Trends in the Structure Characterization of Food)

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16 pages, 4334 KiB

Open AccessArticle

Entrapment Efficiency (EE) and Release Mechanism of Rhodamine B Encapsulated in a Mixture of Chia Seed Mucilage and Sodium Alginate

by María de Jesús Perea-Flores, Héctor Filiberto Aguilar-Morán, Georgina Calderón-Domínguez, Alitzel Belem García-Hernández, Mayra Díaz-Ramírez, Hugo Enrique Romero-Campos, Alejandro De Jesús Cortés-Sánchez and Ma. de la Paz Salgado-Cruz

Appl. Sci. 2023, 13(2), 1213; https://doi.org/10.3390/app13021213 - 16 Jan 2023

Cited by 5 | Viewed by 1873

Abstract

Chia seed mucilage is a polysaccharide capable of forming hydrogels with excellent water-binding capacity due to its physical and chemical properties and favorable characteristics for encapsulating and protecting valuable hydrophilic molecules in the food, pharmaceutical, and cosmetic industries. This research aimed to show that mixtures of chia seed mucilage and sodium alginate used as wall materials to encapsulate hydrophilic molecules are suitable. We analyzed the relationship between the mucilage–alginate solution’s properties and the capsules obtained; we quantified the entrapment efficiency (EE%) and the release of rhodamine B; and we proposed a method to follow the rhodamine B release using confocal laser scanning microscopy (CLSM). We found that more viscous solutions are obtained when the mucilage concentration increases, making it difficult to produce capsules with less sphericity. The best entrapment efficiency was found when the proportion of the polymers was close to 1:1, based both on the properties of the capsules obtained and on the characterization of the release kinetics of rhodamine B; the analysis performed by fitting rhodamine B release data to theoretical models describe the diffusion process. Our results show that the use of chia seed mucilage as a wall material to trap and retain hydrophilic molecules is convenient. Full article

(This article belongs to the Special Issue New Trends in the Structure Characterization of Food)

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14 pages, 2383 KiB

Open AccessArticle

Nanomechanical, Structural and Antioxidant Characterization of Nixtamalized Popcorn Pericarp

by Liliana Edith Rojas-Candelas, Mayra Díaz-Ramírez, Adolfo Armando Rayas-Amor, Rosy Gabriela Cruz-Monterrosa, Juan Vicente Méndez-Méndez, Adriana Villanueva-Carvajal and Alejandro de Jesús Cortés-Sánchez

Appl. Sci. 2022, 12(13), 6789; https://doi.org/10.3390/app12136789 - 04 Jul 2022

Cited by 2 | Viewed by 1471

Abstract

Expanded popcorn grain is widely consumed as a healthy snack all around the world; however, the study of the behavior of its components by processes such as nixtamalization is scarce. Therefore, the aim of this work was to characterize the nanomechanical, structural, and antioxidant properties of nixtamalized popcorn grain pericarp. FT-IR results showed that the secondary structure of proteins of the nixtamalized pericarp was α-helix with 42.10%, the turn was 21.5% and 36.33% β-sheet, and proteins of the pericarp did not present the random coil structure. Pericarp showed antioxidant activity, as their values were 550.1 ± 2.9 and 44.2 ± 1.6 (TE)/mL for ABTS and DPPH, respectively; total phenols content was 0.21 ± 0.008 (TE)/mL; reducing power values were around 29 to 31%; hydroxyl radical scavenging ranged from 36 to 55% and iron chelation around 115 to 140% compared to the standard acids. Thickness values of the nixtamalized pericarp by SEM image analysis were 0.15 ± 0.1 mm near the pedicel inferior tip, 0.07 ± 0.01 mm at middle, and 0.03 ± 0.02 mm at upper of the grain. Young’s modulus value was 261.72 ± 23.58 MPa with a Gaussian function fitting at the distribution of all values. This research provides novel and valuable information for understanding the nanomechanical and protein arrangement, as well as and the antioxidant activity of nixtamalized popcorn grain pericarp in order to promote other processes and uses for this kind of pericarp maize. Full article

(This article belongs to the Special Issue New Trends in the Structure Characterization of Food)

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16 pages, 2901 KiB

Open AccessArticle

Structural and Vibrational Investigations of Mixtures of Cocoa Butter (CB), Cocoa Butter Equivalent (CBE) and Anhydrous Milk Fat (AMF) to Understand Fat Bloom Process

by Mustapha El Hadri, Serge Bresson, Albane Lecuelle, Fatiha Bougrioua, Vincent Baeten, Van Hung Nguyen, Vincent Faivre and Matthieu Courty

Appl. Sci. 2022, 12(13), 6594; https://doi.org/10.3390/app12136594 - 29 Jun 2022

Cited by 2 | Viewed by 1637

Abstract

Some studies found that the proportions of cocoa butter (CB), cocoa butter equivalent (CBE) and milk fatty acid (AMF) tend to influence the blooming delay when mixing them. The goal of our research is to determine the effects of the proportion of CB, CBE and AMF on the structural organization of the final mixtures. X-ray, DSC, MIR and Raman spectroscopy were used to analyze the structural features and the vibrational modes of four mixtures: CB + 0.5AMF, CB + AMF, CB + 0.5AMF + CBE and CB + AMF + CBE. At room temperature, the triglycerides are ingredients of CB, and CBE and AMF do not fully exhibit the known crystalline forms V or VI, unlike a recent CB sample. Part of these triglycerides is in the form IV instead. The presence of the latter seems to be a key parameter that favors the deceleration of the transformation to the form VI, which is responsible for the development of fat bloom. Full article

(This article belongs to the Special Issue New Trends in the Structure Characterization of Food)

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19 pages, 4747 KiB

Open AccessArticle

Comparative Evaluation of the Thermal, Structural, Chemical and Morphological Properties of Bagasse from the Leaf and Fruit of Bromelia hemisphaerica Lam. Delignified by Organosolv

by Daniel Tapia-Maruri, Silvia Evangelista-Lozano, Liliana Alamilla-Beltrán, Brenda Hildeliza Camacho-Díaz, Sandra Victoria Ávila-Reyes, Julieta del Carmen Villalobos-Espinosa and Antonio Ruperto Jiménez-Aparicio

Appl. Sci. 2022, 12(8), 3761; https://doi.org/10.3390/app12083761 - 08 Apr 2022

Cited by 1 | Viewed by 1586

Abstract

Bromelia hemisphaerica Lam., a wild plant native to Mexico, has medicinal attributes and is mainly used for its hemisphericin content in foods. However, the residues of its leaves and fruits are underutilized, representing an area of opportunity for foods or materials. Lignocellulosic material from leaves and fruit bagasse was isolated using an organosolv treatment to separate their components (cellulose, hemicellulose and lignin) and to determine the influence after processing on the physicochemical, thermal and microstructural characteristics. The extracted fiber presented a cellulose content of 44% in the leaf and 33.5% in the fruit. The release of lignin after the organosolv process represented a greater amount of amorphous material in the leaf than in the fruit. By FTIR and X-ray diffraction (DRx), the change in the crystallinity of the cellulose was determined (from 18% higher in the leaf than the fruit before to 14% higher in the fruit after the organosolv process), with values similar to type I cellulose. The thermal properties showed a high order in the structure of the cellulose. Microscopy and digital analysis techniques showed the microstructural changes and the effectiveness of delignification during the process. It is concluded that the leaf fiber of B. hemisphaerica presents characteristics that make it useful as a potential ingredient for food product development and other uses. Full article

(This article belongs to the Special Issue New Trends in the Structure Characterization of Food)

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17 pages, 6373 KiB

Open AccessArticle

Comparative Analysis of Fermentation Conditions on the Increase of Biomass and Morphology of Milk Kefir Grains

by Sandra V. Avila-Reyes, Cruz E. Márquez-Morales, Germán R. Moreno-León, Antonio Ruperto Jiménez-Aparicio, Martha L. Arenas-Ocampo, Javier Solorza-Feria, Evangelina García-Armenta and Julieta C. Villalobos-Espinosa

Appl. Sci. 2022, 12(5), 2459; https://doi.org/10.3390/app12052459 - 26 Feb 2022

Cited by 7 | Viewed by 3300

Abstract

Kefir grains represent a symbiotic association group of yeasts, lactic acid bacteria and acetic acid bacteria within an exopolysaccharide and protein matrix known as kefiran. The mechanism of growth of a biomass of kefir after successive fermentations and optimal conditions is not well understood yet. Biomass growth kinetics were determined to evaluate the effects of temperatures (10 °C to 40 °C) and different substrates, such as monosaccharides (fructose, galactose, glucose), disaccharides (lactose, saccharose) and polysaccharides (Agave angustifolia fructans) at 2%, in reconstituted nonfat milk powder at 10% (w/v) and inoculated with 2% of milk kefir grain (10⁵ CFU/g), after determining the pH kinetics. The best conditions of temperature and substrates were 20 °C and fructans and galactose. An increase in cells, grain sizes and a change in the morphology of the granules with the best substrates were observed using environmental scanning electron microscopy, confocal laser scanning microscopy and Image Digital Analysis (IDA). Kefir grains with agave fructans as their carbon source showed the higher fractal dimension (2.380), related to a greater co-aggregation ability of LAB and yeasts, and increase the formation of exopolysaccharides and the size of the kefir grains, which opens new application possibilities for the use of branched fructans as a substrate for the fermentation of milk kefir grains for the enhancement of cellular biomasses and exopolysaccharide production, as well as IDA as a characterization tool. Full article

(This article belongs to the Special Issue New Trends in the Structure Characterization of Food)

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17 pages, 4807 KiB

Open AccessFeature PaperArticle

Encapsulation of Lacticaseibacillus rhamnosus GG: Probiotic Survival, In Vitro Digestion and Viability in Apple Juice and Yogurt

by Oscar O. Romero-Chapol, Abigail Varela-Pérez, Ana G. Castillo-Olmos, Hugo S. García, Jaspreet Singh, Pedro J. García-Ramírez, Rubí Viveros-Contreras, Claudia Y. Figueroa-Hernández and Cynthia Cano-Sarmiento

Appl. Sci. 2022, 12(4), 2141; https://doi.org/10.3390/app12042141 - 18 Feb 2022

Cited by 9 | Viewed by 3216

Abstract

This study was aimed to prepare and characterize capsules loaded with Lacticaseibacillus rhamnosus GG (LGG), evaluating cell viability under gastrointestinal in vitro conditions and during storage in yogurt and apple juice, an alternative to traditional probiotic foods for people who are lactose intolerant. The capsules were prepared by ionic gelation, with an emulsification process as pretreatment. Cell viability of encapsulated LGG was evaluated after two different homogenization processes: magnetic stirring (AM) and Ultraturrax^® homogenizer (UT). The system with the best relationship between viability and morphology was UT, which produced a viability of 85.80%. During in vitro evaluation, the capsules provided higher protection than free cells, up to 100% of cell viability. The morphology of capsules of both systems displayed a continuous and homogeneous surface. The cell viability of the encapsulated probiotics added in apple juice stored for 22 days at 4 °C was 86.16% for AM and 100% for UT, while the viability of free cells was 80.50%. In natural yogurt, the cell viability of the probiotics encapsulated stored 30 days at 4 °C was 100% for AM, 100% for UT, and 92.68% for free cells. This study suggests an alternative to preserve probiotic bacteria in a potential functional food. Full article

(This article belongs to the Special Issue New Trends in the Structure Characterization of Food)

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Review

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18 pages, 1803 KiB

Open AccessReview

Relationship of Nanomaterials’ Structure Based on Their Application in the Food Industry: Physicochemical and Techno-Functional Characteristics

by Ana Luisa Gómez-Gómez, Alma Leticia Martínez-Ayala, Deayanira del Rosario Moguel-Concha, José Eduardo Borges-Martínez, María de Jesús Perea-Flores and Gloria Dávila-Ortiz

Appl. Sci. 2023, 13(12), 7167; https://doi.org/10.3390/app13127167 - 15 Jun 2023

Cited by 2 | Viewed by 1996

Abstract

Food science is constantly undergoing innovation, which is why the trend toward developing nanomaterials and their use in food matrices is increasing, mainly due to the physicochemical properties nanomaterials exhibit at the nanometric scale. Therefore, it is convenient to contextualize how these nanomaterials are obtained, classified, and characterized, including interactions that occur at the biomolecule–nanostructure interface, attributed to their physical, chemical, and mechanical properties. This review discusses how nanotechnology is linked naturally to food, including macro-, micro-, and nanostructures, and how the physicochemical properties of nanomaterials influence the food industry by substantially improving the antimicrobial effects, the bioavailability of compounds, and the development of packaging. Finally, the scope of nanotechnology is broad and includes the study of new materials and existing nanostructures in foods, as well as their effects on health. Thus, the physicochemical properties at the micro- and nano-level are essential for the development of and knowledge apportion in scientific nanofood research. Full article

(This article belongs to the Special Issue New Trends in the Structure Characterization of Food)

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19 pages, 1038 KiB

Open AccessReview

A Review on Food Safety: The Case of Citrobacter sp., Fish and Fish Products

by Alejandro De Jesús Cortés-Sánchez, María de la Paz Salgado-Cruz, Mayra Diaz-Ramírez, Erika Torres-Ochoa and Luis Daniel Espinosa-Chaurand

Appl. Sci. 2023, 13(12), 6907; https://doi.org/10.3390/app13126907 - 07 Jun 2023

Cited by 2 | Viewed by 2517

Abstract

Fish is considered a highly nutritious food that constitutes the human diet, produced through fishing and aquaculture activities, to be marketed and consumed around the world in different presentations and culinary preparations. Fish is also very susceptible to spoilage and contamination by microorganisms throughout the food chain, which may be part of the usual microbiota or incorporated into food derived from inadequate hygiene practices in the food industry. Fish has been associated worldwide with disease outbreaks derived from consumption, where various bacteria and/or metabolites (biogenic amines) are some of the main casual agents. Citrobacter sp. is considered a pathogen in fish, as well as in humans, derived from the consumption of contaminated food, generating infections or histamine poisoning as it is part of the generating microbiota. Therefore, the objective of this document is to provide information on Citrobacter sp. through a general perspective on animal health and the safety of fish and fish products. Diseases derived from Citrobacter sp. contamination are included, as well as control, prevention, and sanitary legislation actions to promote animal health and the safety of foods of aquatic origin and the protection of public health. Full article

(This article belongs to the Special Issue New Trends in the Structure Characterization of Food)

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