1
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Harshe YM, Deyber H, Schafer O, Sandoz L, Breton O. Impact of composition and aeration on the migration of TAGs in sandwich type confectionery products. Food Res Int 2023; 169:112848. [PMID: 37254423 DOI: 10.1016/j.foodres.2023.112848] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 03/31/2023] [Accepted: 04/14/2023] [Indexed: 06/01/2023]
Abstract
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.
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Affiliation(s)
- Yogesh M Harshe
- Nestlé Research, Route du Jorat 57, Lausanne 1000, Switzerland.
| | - Hélène Deyber
- Nestlé Research, Route du Jorat 57, Lausanne 1000, Switzerland
| | - Olivier Schafer
- Nestlé Research, Route du Jorat 57, Lausanne 1000, Switzerland
| | - Laurence Sandoz
- Nestlé Research, Route du Jorat 57, Lausanne 1000, Switzerland
| | - Olivier Breton
- Nestlé Research, Route du Jorat 57, Lausanne 1000, Switzerland
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2
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Rahbari S, Tavakolipour H, Kalbasi‐Ashtari A. Effects of high‐protein milk powder, linseed paste, and grape molasses levels on physiochemical, rheological, and sensory attributes of linseed spread. Food Sci Nutr 2023. [DOI: 10.1002/fsn3.3309] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/14/2023] Open
Affiliation(s)
- Siamak Rahbari
- Department of Food Science and Technology, Tehran North Branch Islamic Azad University Tehran Iran
| | - Hamid Tavakolipour
- Department of Food Science and Technology, Sabzevar Branch Islamic Azad University Sabzevar Iran
| | - Ahmad Kalbasi‐Ashtari
- Biological and Agricultural Engineering Department Texas A&M University College Station Texas USA
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3
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Rahbari S, Tavakolipour H, Kalbasi‐Ashtari A. Effects of major ingredients (grape syrup, milk powder, and walnut paste) levels on physiochemical, rheological, and sensory attributes of walnut spread. Food Sci Nutr 2022. [DOI: 10.1002/fsn3.3107] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022] Open
Affiliation(s)
- Siamak Rahbari
- Department of Food Science and Technology Tehran North Branch, Islamic Azad University Tehran Iran
| | - Hamid Tavakolipour
- Department of Food Science and Technology, Sabzevar Branch Islamic Azad University Sabzevar Iran
| | - Ahmad Kalbasi‐Ashtari
- Biological and Agricultural Engineering Department Texas A&M University College Station Texas USA
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4
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Patrignani M, Battaiotto LL, Conforti PA. Development of a good quality honey biscuit filling: Optimization, sensory properties and shelf life analysis. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100508] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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5
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Augusto PPC, Bolini HMA. The role of conching in chocolate flavor development: A review. Compr Rev Food Sci Food Saf 2022; 21:3274-3296. [DOI: 10.1111/1541-4337.12975] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2021] [Revised: 04/13/2022] [Accepted: 04/21/2022] [Indexed: 12/01/2022]
Affiliation(s)
- Pedro Pio C. Augusto
- Food Engineering and Technology Department, School of Food Engineering University of Campinas (UNICAMP) Campinas Brazil
| | - Helena M. A. Bolini
- Food Engineering and Technology Department, School of Food Engineering University of Campinas (UNICAMP) Campinas Brazil
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6
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The Influence of a Chocolate Coating on the State Diagrams and Thermal Behaviour of Freeze-Dried Strawberries. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12031342] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
Chocolate-coated fruit is becoming more and more popular as a tasty snack. The subjects of the research were freeze-dried strawberries and dark and milk chocolate-coated freeze-dried strawberries. The DSC curves, sorption isotherms, and glass transition temperature were determined. The state diagrams of the freeze-dried strawberries and dark and milk chocolate-coated freeze-dried strawberries were investigated. The modulated differential scanning calorimetry (MDSC) technique was used to determine the glass transition temperature. The DSC diagrams of the studied samples showed differences in shape and course. The sorption isotherms of the freeze-dried strawberries and dark and milk chocolate-coated strawberries belonged to type II according to BET classification. A coating of milk or dark chocolate resulted in a significant reduction in the hygroscopic behaviour of the freeze-dried strawberries and could be considered a promising way to improve the shelf life of the product and improve the nutritional value for commercial production purposes.
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7
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Grassia M, Messia MC, Marconi E, Demirkol ȪŞ, Erdoğdu F, Sarghini F, Cinquanta L, Corona O, Planeta D. Microencapsulation of Phenolic Extracts from Cocoa Shells to Enrich Chocolate Bars. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2021; 76:449-457. [PMID: 34490555 PMCID: PMC8629859 DOI: 10.1007/s11130-021-00917-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 08/11/2021] [Indexed: 05/03/2023]
Abstract
Cocoa bean shells were subjected to green extraction technologies, based on the absence of toxic organic solvents, to recover polyphenols; the extract was then encapsulated using a spray dryer and maltodextrin as coating agent. The best conditions observed in the spray drying tests (core-to-coating ratio 1:5; inlet temperature 150 °C; flow rate 6 ml min-1) were applied to produce the microcapsules used to enrich the same cocoa mass as the shells and processed for the preparation of the chocolate bars. Sensory analysis showed no significant differences between enriched chocolate bar and the unenriched reference one, except for the appearance. Both samples were then subjected to accelerated storage tests, at the end of which the polyphenols in the control chocolate bar (0.85 g 100 g-1) were reduced by about 50% (0.42 g 100 g-1), while in the enriched chocolate (1.17 g 100 g-1) by only 22% (0.97 g 100 g-1). The proposed process significantly enriched the chocolate bars with phenolic antioxidants recovered from cocoa waste without increasing the sensations of bitterness and astringency.
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Affiliation(s)
- M Grassia
- Department of Agricultural, Environmental and Food Sciences, University of Molise, Via F. De Sanctis, 86100, Campobasso, Italy
| | - M C Messia
- Department of Agricultural, Environmental and Food Sciences, University of Molise, Via F. De Sanctis, 86100, Campobasso, Italy
| | - E Marconi
- Department of Agricultural, Environmental and Food Sciences, University of Molise, Via F. De Sanctis, 86100, Campobasso, Italy
| | - Ȫ Şakiyan Demirkol
- Department of Food Engineering, Ankara University, 06830, Ankara, Turkey
| | - F Erdoğdu
- Department of Food Engineering, Ankara University, 06830, Ankara, Turkey
| | - F Sarghini
- Department of Agricultural Sciences, Università Degli Studi di Napoli Federico II, Via Università, 100, 80055, Portici, NA, Italy
| | - L Cinquanta
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze 4, 90128, Palermo, Italy.
| | - O Corona
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze 4, 90128, Palermo, Italy
| | - D Planeta
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze 4, 90128, Palermo, Italy
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8
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Ozturk B, Elvan M, Ozer M, Tellioglu Harsa S. Effect of different microencapsulating materials on the viability of S. thermophilus CCM4757 incorporated into dark and milk chocolates. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101413] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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9
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Ioannidi E, Risbo J, Aarøe E, van den Berg FWJ. Thermal Analysis of Dark Chocolate with Differential Scanning Calorimetry—Limitations in the Quantitative Evaluation of the Crystalline State. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-021-02073-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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10
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Calva-Estrada SJ, Utrilla-Vázquez M, Vallejo-Cardona A, Roblero-Pérez DB, Lugo-Cervantes E. Thermal properties and volatile compounds profile of commercial dark-chocolates from different genotypes of cocoa beans (Theobroma cacao L.) from Latin America. Food Res Int 2020; 136:109594. [PMID: 32846619 DOI: 10.1016/j.foodres.2020.109594] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2019] [Revised: 07/21/2020] [Accepted: 07/23/2020] [Indexed: 01/03/2023]
Abstract
There is a growing interest in the identification of chemometric markers that allow the distinction and authentication of dark-chocolates according to their cocoa geographical origin and/or genotype. However, samples derived from Latin American cocoa, including specimens from North and South America, have not been studied in this context. An exploration of the melting behavior, fat composition, bioactive content, and volatile profile of commercial darkchocolates was conducted to identify possible patterns related to the genotype and/or origin of cocoa from Latin America. The melting properties were evaluated by DSC and related to fat content and fatty acids profile. Total polyphenol, anthocyanin, methylxanthine, and catechin content were analyzed. Finally, the volatile compounds were extracted and identified by HS-SPME/GC-MS and were analyzed through Principal Component Analysis (PCA) and the Hierarchical Cluster Analysis Heatmap (HCA Heatmap). The fatty acids profile showed a relationship with the melting properties of dark chocolate. The samples exhibited two glass-transition temperatures (Tg) at ≈19 °C and ≈25.5 °C, possibly related to traces of unstable polymorphic forms of monounsaturated triacylglycerides. The analysis of bioactive compounds demonstrated great variability among samples independent of the cocoa origin, genotype, and content. The PCA and HCA Heatmaps allowed discriminating against the chocolates in relation to the cocoa origin and genotype. Compounds like tetramethylpyrazine, trimethylpyrazine, benzaldehyde, and furfural could be considered as dark-chocolate aroma markers derived from Latin American cocoas (North American region). The 2-phenylethyl alcohol, 2-methylpropanoic acid, 2,3-butanediol, 2-nonanone, and limonene for derived from South America. And the 2-phenylethyl acetate, 3-methyl-butanal, and cinnamaldehyde could allow to distinguishing between regional genotypes.
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Affiliation(s)
- S J Calva-Estrada
- Unidad de Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ) A.C., Camino Arenero 1227, El Bajío, C.P. 45019 Zapopan, Jalisco, Mexico
| | - M Utrilla-Vázquez
- Unidad de Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ) A.C., Camino Arenero 1227, El Bajío, C.P. 45019 Zapopan, Jalisco, Mexico
| | - A Vallejo-Cardona
- Unidad de Biotecnología Médica y Farmacéutica, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., Av. Normalistas 800, Colinas de la Normal, C.P. 44270 Guadalajara, Jalisco, Mexico
| | - D B Roblero-Pérez
- Unidad de Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ) A.C., Camino Arenero 1227, El Bajío, C.P. 45019 Zapopan, Jalisco, Mexico
| | - E Lugo-Cervantes
- Unidad de Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ) A.C., Camino Arenero 1227, El Bajío, C.P. 45019 Zapopan, Jalisco, Mexico.
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11
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Dynamic changes in the triacylglycerol composition and crystallization behavior of cocoa butter. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109490] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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12
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Hosseini AF, Mazaheri-Tehrani M, Yeganehzad S, Razavi SMA. Investigation of the rheological, thermal, sensory properties, and particle size distribution of sesame paste white compound chocolate as influenced by the soy flour and emulsifier levels. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2019-0272] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractThe impacts of replacing various levels of skim milk powder with soy flour (0%, 7%, and 14.5% w/w), as well as the quantity of emulsifier (mono-glyceride, 0 and 1.5% w/w) on particle size distribution, rheological, textural, thermal, and sensory properties of sesame paste white compound chocolate were studied. Enhancing the percentage of soy flour along with concurrent decrease of milk powder, increased particle size distribution parameters, as D90 increased from 9.33 to 16.6 (μm). The outcomes indicated that different contents of soy flour affected the hardness along with having greater impact on the samples containing emulsifier. Adding mono-glyceride to chocolate resulted in an excessive reduction in the hardness and also in particle size distribution parameters. Values of Casson plastic viscosity ranged from 2.46 to 5.8 (Pa.s), the Casson yield values and apparent viscosity varied between 9.95 and 111.72 (Pa), and 6.3 and 12.1(Pa.s), respectively. Moreover, analyzing the data demonstrated that soy flour had notable impact on the sensory properties of the samples. Also, soy flour and emulsifier could be manipulated for achieving the desirable rheological properties of sesame paste white compound chocolate.
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Affiliation(s)
- Abdul Fateh Hosseini
- Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), PO Box: 91775-1163, Mashhad, Iran
| | - Mostafa Mazaheri-Tehrani
- Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), PO Box: 91775-1163, Mashhad, Iran
| | - Samira Yeganehzad
- Department of Food Processing, Research Institute of Food Science and Technology (RIFST), PO Box: 91895-157.356, Mashhad, Iran
| | - Seyed Mohammad Ali Razavi
- Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), PO Box: 91775-1163, Mashhad, Iran
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13
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Kobus-Cisowska J, Szymanowska D, Maciejewska P, Szczepaniak O, Kmiecik D, Gramza-Michałowska A, Kulczyński B, Cielecka-Piontek J. Enriching novel dark chocolate withBacillus coagulansas a way to provide beneficial nutrients. Food Funct 2019; 10:997-1006. [DOI: 10.1039/c8fo02099j] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
The aim of the present study was to develop a novel type of probiotic chocolate with the additiveBacillus coagulansbacteria and determine the concentration of polyphenols and their bioaccessibility.
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Affiliation(s)
| | - Daria Szymanowska
- Faculty of Food Science and Nutrition
- Poznań University of Life Sciences
- Poznań
- Poland
| | - Paulina Maciejewska
- Faculty of Food Science and Nutrition
- Poznań University of Life Sciences
- Poznań
- Poland
| | - Oskar Szczepaniak
- Faculty of Food Science and Nutrition
- Poznań University of Life Sciences
- Poznań
- Poland
| | - Dominik Kmiecik
- Faculty of Food Science and Nutrition
- Poznań University of Life Sciences
- Poznań
- Poland
| | | | - Bartosz Kulczyński
- Faculty of Food Science and Nutrition
- Poznań University of Life Sciences
- Poznań
- Poland
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14
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Dias J, Coelho P, Alvarenga NB, Duarte RV, Saraiva JA. Evaluation of the impact of high pressure on the storage of filled traditional chocolates. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.08.019] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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15
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Rothkopf I, Schütz B, Danzl W, Ziegleder G. Comparison of isothermal and cycling temperature storage of filled dark chocolate products for accelerated shelf life prediction. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201600481] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Isabell Rothkopf
- Fraunhofer Institute for Process Engineering and Packaging IVVFreisingGermany
- Wissenschaftszentrum WeihenstephanTechnical University of MunichGermany
| | - Barbara Schütz
- Fraunhofer Institute for Process Engineering and Packaging IVVFreisingGermany
- Rheinische Friedrich‐Wilhelms‐Universität BonnBonnGermany
| | - Wolfgang Danzl
- Fraunhofer Institute for Process Engineering and Packaging IVVFreisingGermany
| | - Gottfried Ziegleder
- Fraunhofer Institute for Process Engineering and Packaging IVVFreisingGermany
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16
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Succi M, Tremonte P, Pannella G, Tipaldi L, Cozzolino A, Coppola R, Sorrentino E. Survival of commercial probiotic strains in dark chocolate with high cocoa and phenols content during the storage and in a static in vitro digestion model. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.05.019] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022] Open
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17
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Dahlenborg H, Millqvist-Fureby A, Bergenståhl B. Effect of shell microstructure on oil migration and fat bloom development in model pralines. FOOD STRUCTURE-NETHERLANDS 2015. [DOI: 10.1016/j.foostr.2015.06.002] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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18
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Laličić-Petronijević J, Popov-Raljić J, Obradović D, Radulović Z, Paunović D, Petrušić M, Pezo L. Viability of probiotic strains Lactobacillus acidophilus NCFM® and Bifidobacterium lactis HN019 and their impact on sensory and rheological properties of milk and dark chocolates during storage for 180 days. J Funct Foods 2015. [DOI: 10.1016/j.jff.2015.03.046] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023] Open
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19
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Military ration chocolate: The effect of simulated tropical storage on sensory quality, structure and bloom formation. Food Chem 2014; 160:365-70. [DOI: 10.1016/j.foodchem.2014.03.084] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2013] [Revised: 03/13/2014] [Accepted: 03/15/2014] [Indexed: 11/21/2022]
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20
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Foong YJ, Lee ST, Ramli N, Tan YN, Ayob MK. Incorporation of Potential Probiotic Lactobacillus plantarum
Isolated from Fermented Cocoa Beans into Dark Chocolate: Bacterial Viability and Physicochemical Properties Analysis. J FOOD QUALITY 2013. [DOI: 10.1111/jfq.12028] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
Affiliation(s)
- Yei Jin Foong
- School of Chemical Sciences and Food Technology, Faculty of Science and Technology; Universiti Kebangsaan Malaysia; 43600 Bangi Selangor Malaysia
| | - Shoo Thien Lee
- School of Chemical Sciences and Food Technology, Faculty of Science and Technology; Universiti Kebangsaan Malaysia; 43600 Bangi Selangor Malaysia
| | - Nazaruddin Ramli
- School of Chemical Sciences and Food Technology, Faculty of Science and Technology; Universiti Kebangsaan Malaysia; 43600 Bangi Selangor Malaysia
| | - Yen Nee Tan
- School of Chemical Sciences and Food Technology, Faculty of Science and Technology; Universiti Kebangsaan Malaysia; 43600 Bangi Selangor Malaysia
| | - Mohd Khan Ayob
- School of Chemical Sciences and Food Technology, Faculty of Science and Technology; Universiti Kebangsaan Malaysia; 43600 Bangi Selangor Malaysia
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21
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Lenfant F, Hartmann C, Watzke B, Breton O, Loret C, Martin N. Impact of the shape on sensory properties of individual dark chocolate pieces. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2012.11.001] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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22
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Payam AF, Ramos JR, Garcia R. Molecular and nanoscale compositional contrast of soft matter in liquid: interplay between elastic and dissipative interactions. ACS NANO 2012; 6:4663-70. [PMID: 22578176 DOI: 10.1021/nn2048558] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/22/2023]
Abstract
We demonstrate that the phase contrast observed with an amplitude modulation atomic force microscope depends on two factors, the generation of higher harmonics components and the energy dissipated on the sample surface. Those factors are ultimately related to the chemical composition and structure of the surface. Our findings are general, but they specifically describe the results obtained while imaging soft materials in liquid. Molecular resolution experiments performed on a protein membrane surface in liquid confirm the theory.
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Affiliation(s)
- Amir F Payam
- IMM-Instituto de Microelectrónica de Madrid, CSIC, Isaac Newton 8, Tres Cantos, 28760 Madrid, Spain
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23
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Nightingale LM, Cadwallader KR, Engeseth NJ. Changes in dark chocolate volatiles during storage. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:4500-4507. [PMID: 22482444 DOI: 10.1021/jf204718z] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Chocolate storage is critical to the quality of the final product. Inadequate storage, especially with temperature fluctuations, may lead to a change in crystal structure, which may eventually cause fat bloom. Bloom is the main cause of quality loss in the chocolate industry. The impact of various storage conditions on the flavor quality of dark chocolate was determined. Dark chocolate was stored in different conditions leading to either fat or sugar bloom and analyzed at 0, 4, and 8 weeks of storage. Changes in chocolate flavor were determined by volatile analysis and descriptive sensory evaluation. Results were analyzed by analysis of variance (ANOVA), cluster analysis, principal component analysis (PCA), and linear partial least-squares regression analysis (PLS). Volatile concentration and loss were significantly affected by storage conditions. Chocolates stored at high temperature were the most visually and texturally compromised, but volatile concentrations were affected the least, whereas samples stored at ambient, frozen, and high relative humidity conditions had significant volatile loss during storage. It was determined that high-temperature storage caused a change in crystal state due to the polymorphic shift to form VI, leading to an increase in sample hardness. Decreased solid fat content (SFC) during high-temperature storage increased instrumentally determined volatile retention, although no difference was detected in chocolate flavor during sensory analysis, possibly due to instrumental and sensory sampling techniques. When all instrumental and sensory data had been taken into account, the storage condition that had the least impact on texture, surface roughness, grain size, lipid polymorphism, fat bloom formation, volatile concentrations, and sensory attributes was storage at constant temperature and 75% relative humidity.
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Affiliation(s)
- Lia M Nightingale
- Life Sciences Division, Palmer College of Chiropractic, Davenport, Iowa 52803, United States
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