Tracking Structural Changes in Lipid-based Multicomponent Food Materials due to Oil Migration by Microfocus Small-Angle X-ray Scattering

Effect of temperature cycling rate on fat bloom and microstructure of dark chocolate in tropical conditions

This study investigated the effects of temperature cycling rate between 20 and 32 °C (F-fast, M-middle, S-slow, SL-slow long; 10 cycles) on fat bloom, polymorphism, texture, and microstructure changes in dark chocolate. In our findings, the F rate (especially for cooling) significantly retarded fat bloom formation by limiting fat migration, while polymorphic transition showed less correlation with early fat bloom. Rate-induced crystallisation behaviour was proposed to influence fat migration and microstructure in chocolate. The rapid crystallisation (F rate) caused obvious microstructure aggregation of chocolate, reducing hardness over 10 cycles. In contrast, more homogenous crystallisation (M, S, SL) led to harder texture with enhanced particulate interaction; it could also promote fat migration to accelerate fat bloom formation. These findings clarify the effects of temperature cycling rate on chocolate quality, offering valuable insights against temperature-related challenges during storage and transportation in tropical regions.

X-ray diffraction and its emerging applications in the food industry

X-ray diffraction (XRD) is an analytical technique that has found several applications focusing on the identification of crystal structure, space groups, plane, and orientation, in addition to qualitative and quantitative phase identification, and polymorphism behavior. An XRD diffractogram pattern/Bragg's peak can also provide valuable information that can be used for various food applications. While this review details the fundamental principles of XRD, the types of XRD systems, instrumentation, and the components thereof, the focus is to serve as a structured resource on explored applications of XRD in food, majorly revolving around food quality and safety. While recent studies relevant to the field are highlighted, leads for futuristic prospects are presented. With its unique approach, the XRD analysis can prove to be a rapid, robust, and sensitive nondestructive approach to food quality evaluation. Recent reports indicate its scope for nonconventional applications such as the assessment of 3D printability of foods, ice crystal formation, and screening food adulterants. Studies also highlight its scope to complement or replace conventional food quality testing approaches that involve the usage of chemicals, extensive sample preparation procedures, derivatization steps and demand long testing times.

Impact of composition and aeration on the migration of TAGs in sandwich type confectionery products

A sandwich type confectionery product is made with a soft filling and a chocolate coating. The fats used for these two parts are generally different to provide specific organoleptic sensations. Thus, their compositions, in terms of the triacylglycerols (TAGs) profile, are different. Depending on the ambient temperature conditions, the chemical potential gradient at the interface for TAGs, and the microstructures in the bulk of two parts, the migration of TAGs is influenced. We have studied the impact of different filling recipes on the migration of specific TAGs from the filling to the coating and vice versa with a newly developed tool, referred to as lipstick method. Also, the influence of the micro-aeration of the filling on the transfer process is evaluated. Furthermore, Fick's law of diffusion-based model is developed. The migration of TAGs as predicted by the model is compared to the experimental measurements, and limitations of the model are discussed. This approach can be used to tune the recipes of coating and filling to enhance the shelf-life stability of such products while delivering on specific liking attributes of taste.

Characterization of physical properties, volatile compounds and aroma profiles of different salted egg yolk lipids

Salted egg yolks (SEY) have a desirable and unique flavor with multiple underlying applications in food processing, and their abundant lipids contribute to a creamy and pleasant aroma. However, it is important to maintain the stability of the SEY flavor, which depends to a large extent on the egg species and the processing method. This study aimed to extract different SEY lipids with conventional solvents, analyze the fatty acid composition, and screen the volatile compounds to elucidate the flavor differences between salted hen eggs and duck eggs. Compared to ethanol extraction, acetone-extracted lipids had lower acid value and viscosity, and almost had no phospholipid content. Fatty acid analysis revealed that the highest content of fatty acid in SEY lipids was oleic acid, followed by palmitic acid and linoleic acid, while there were significant variations of different SEY lipids in the fatty acid profiles. The volatile compounds were identified by headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), and the overall odor was detected by the electronic nose (E-nose). A total of 27 volatile compounds were analyzed in SEY lipids and divided into 8 chemical classes. The aldehydes, furans and pyrazines were decreased, and the hydrocarbons were increased compared with untreated SEY. The combination of the physical properties and flavor evaluation of SEY lipids could provide a theoretical basis for the extension of the characteristic flavor matrix in SEY.

3D Printable Hybrid Gel Made of Polymer Surface-Modified Cellulose Nanofibrils Prepared by Surface-Initiated Controlled Radical Polymerization (SI-SET-LRP) and Upconversion Luminescent Nanoparticles

A cellulose nanofibril-based hybrid gel material was developed by grafting the polymerized stearyl acrylate (PSA) and upconversion nanoparticles (UCNPs) onto cellulose nanofibrils (CNFs) via Cu⁰-mediated radical polymerization (SET-LRP) to create a highly cross-linked CNF system. A two-step strategy was exploited to surface-exchange the ligand of the UCNPs from a hydrophobic ligand (oleic acid) to a hydrophilic small-molecule ligand (2-acrylamido-2-methyl-1-propanesulfonic acid, AMPS) and therefore be suitable for SET-LRP. The characteristics and properties of the hybrid material (UCNP-PSA-CNF) were monitored by Fourier transform infrared (FTIR) spectroscopy, thermogravimetric analysis (TGA), rheology, X-ray diffraction (XRD), and microscopic analysis. Those characterization techniques prove the efficient modification of the CNF, with the presence of 1.8% UCNPs. The luminescence measurement was carried out using a homebuilt confocal microscope with a 980 nm laser source. The nanostructure of UCNPs and their incorporated CNF species were measured by small-angle X-ray scattering (SAXS). In addition, this CNF-based hybrid gel has decisive rheological properties, such as good viscoelasticity (loss tangent was below 0.35 for the UCNP-PSA-CNF gel, while the PSA-CNF gel reached the highest value of 0.42), shear-thinning behavior, and shape retention, and was successfully applied to three-dimensional (3D) gel printing throughout various 3D print models.

Insights into the Multiscale Lubrication Mechanism of Edible Phase Change Materials

Investigation of a lubrication behavior of phase change materials (PCM) can be challenging in applications involving relative motion, e.g., sport (ice skating), food (chocolates), energy (thermal storage), apparel (textiles with PCM), etc. In oral tribology, a phase change often occurs in a sequence of dynamic interactions between the ingested PCM and oral surfaces from a licking stage to a saliva-mixed stage at contact scales spanning micro- (cellular), meso- (papillae), and macroscales. Often the lubrication performance and correlations across length scales and different stages remain poorly understood due to the lack of testing setups mimicking real human tissues. Herein, we bring new insights into lubrication mechanisms of PCM using dark chocolate as an exemplar at a single-papilla (meso)-scale and a full-tongue (macro) scale covering the solid, molten, and saliva-mixed states, uniting highly sophisticated biomimetic oral surfaces with in situ tribomicroscopy for the first time. Unprecedented results from this study supported by transcending lubrication theories reveal how the tribological mechanism in licking shifted from solid fat-dominated lubrication (saliva-poor regime) to aqueous lubrication (saliva-dominant regime), the latter resulted in increasing the coefficient of friction by at least threefold. At the mesoscale, the governing mechanisms were bridging of cocoa butter in between confined cocoa particles and fat coalescence of emulsion droplets for the molten and saliva-mixed states, respectively. At the macroscale, a distinctive hydrodynamic viscous film formed at the interface governing the speed-dependent lubrication behavior indicates the striking importance of multiscale analyses. New tribological insights across different stages and scales of phase transition from this study will inspire rational design of the next generation of PCM and solid particle-containing materials.

Comparative structural and vibrational investigations between cocoa butter (CB) and cocoa butter equivalent (CBE) by ESI/MALDI-HRMS, XRD, DSC, MIR and Raman spectroscopy

A high quality chocolate requires not only a shiny surface, a crunchy and pleasant texture, but also a proper resistance to blooming. All these characteristics are influenced by the physical and chemical properties of the components, which are directly related to their crystalline structure. Some works found that the proportion of cocoa butter (CB), cocoa butter equivalent (CBE) and milk fatty acid (AMF) tend to strongly delay the blooming when mixing them. The goal of our research is to determine how the choice of adding CBE to the mixture delays chocolate blooming. ESI/MALDI-HRMS, X-ray, DSC, MIR and Raman investigations were used to analyze the structure features and the vibrational modes of CB and CBE. The comparison of these experimental results between CB and CBE made it possible to highlight markers of differentiation between CB and CBE which seems to explain the impact of CBE in the chocolate blooming. Part of these triglycerides remains in form IV instead. The presence of the latter seems to be a key parameter that favors the transformation deceleration to the form VI, which is responsible for the fat bloom development.

Point-of-care detection, characterization, and removal of chocolate bloom using a handheld Raman spectrometer

Chocolate bloom is an off-white coating on the surface of chocolate products due to the altered distribution of the ingredients. Bloom reduces the shelf-life of chocolate and affects its visual and tactile quality, all of which are serious concerns for chocolate manufacturers and consumers. The automated, rapid, and noninvasive point-of-care detection of chocolate bloom has been an essential but challenging problem. The ability to detect and characterize chocolate bloom using portable laser spectroscopy could be used to develop in-situ quality control sensors. In this work, a handheld Raman spectrometer was used to detect chocolate bloom. Raman spectra acquired from bloomed HERSHEY’S milk chocolate, Hawaiian Host milk chocolate covered macadamia nuts, and Babayevsky Russian dark chocolate were used to characterize the type of bloom. The 1064 nm laser beam of the handheld Raman instrument was used to partially remove the fat bloom of the dark chocolate and to induce sugar bloom on the milk chocolate. The handheld Raman approach has a high potential for industrial and consumer applications for the on-site chemical analysis of chocolate bloom and as an alternative laser-based chocolate decoration.

Mechanisms of multiphase reactive flow using biogenically calcite-functionalized micromodels

Dissolution of carbonate minerals in porous media is important to many instances of subsurface flow, including geological carbon dioxide (CO2) sequestration, karst formation, and crude-oil reservoir stimulation and acidizing. Of particular interest, geological CO2 storage in deep carbonate reservoirs presents a significant long-term opportunity to mitigate atmospheric carbon emissions. The reactivity of carbonate reservoirs, however, may negatively impact storage formation integrity and hence jeopardize sequestered CO2 storage security. In this work, we develop a novel biogenically calcite-functionalized microvisual device to study the fundamental pore-scale reactive transport dynamics in carbonate formations. Importantly, we discover a new microscale mechanism that dictates the overall behavior of the reactive transport phenomenon, where the reaction product, CO2, due to carbonate rock dissolution forms a separate, protective phase that engulfs the carbonate rock grain and reduces further dissolution. The presence of the separate, protective CO2 phase determines overall dissolution patterns in the storage reservoir and leads to formation of preferential leakage paths. We scale these results using nondimensional numbers to demonstrate their influence on industrial CO2 storage security, safety, and capacity.

Phase transitions in polymorphic materials probed using space-resolved diffusing wave spectroscopy

We use space-resolved dynamic light scattering in the highly multiple scattering regime (Photon Correlation Imaging Diffusing Wave Spectroscopy, PCI-DWS) to investigate temperature-induced phase transitions in polymorphic materials. We study paraffin wax as a simple model system and chocolate, a prototypical example of fat-based products exhibiting complex, history-dependent phase transitions. We find that microscopic dynamics measured using PCI-DWS show remarkable, non-monotonic behavior upon heating: they transiently accelerate when crossing phase transition and slow down above the transition temperature. Sub-micron resolution measurements of the local drift of the sample surface reveal that the speed-up of the dynamics is due to the strain field induced by the change in density at transition temperature. The transition temperatures obtained from PCI-DWS are found to be in excellent agreement with those inferred from complementary differential scanning calorimetry and X-ray scattering experiments, thereby validating PCI-DWS as a new, powerful tool for the characterization of phase transitions in complex soft matter. Finally, we demonstrate the unique possibilities afforded by space-resolved DWS by investigating the spatially heterogeneous response of poorly manufactured or composite chocolate samples.

In situ monitoring of the structural change of microemulsions in simulated gastrointestinal conditions by SAXS and FRET

Microemulsions are promising drug delivery systems for the oral administration of poorly water-soluble drugs. However, the evolution of microemulsions in the gastrointestinal tract is still poorly characterized, especially the structural change of microemulsions under the effect of lipase and mucus. To better understand the fate of microemulsions in the gastrointestinal tract, we applied small-angle X-ray scattering (SAXS) and fluorescence resonance energy transfer (FRET) to monitor the structural change of microemulsions under the effect of lipolysis and mucus. First, the effect of lipolysis on microemulsions was studied by SAXS, which found the generation of liquid crystalline phases. Meanwhile, FRET spectra indicated micelles with smaller particle sizes were generated during lipolysis, which could be affected by CaCl2, bile salts and lecithin. Then, the effect of mucus on the structural change of lipolysed microemulsions was studied. The results of SAXS and FRET indicated that the liquid crystalline phases disappeared, and more micelles were generated. In summary, we studied the structural change of microemulsions in simulated gastrointestinal conditions by SAXS and FRET, and successfully monitored the appearance and disappearance of the liquid crystalline phases and micelles.