The Experts below are selected from a list of 6237 Experts worldwide ranked by ideXlab platform
Claudie Dhuique-mayer - One of the best experts on this subject based on the ideXlab platform.
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Carotenoid absorption in rats fed with vacuum-fried papaya chips depends on processed Food Microstructure associated with saturated and unsaturated oils
Food Research International, 2021Co-Authors: Marvin Soto, Adrien Servent, Patrick Poucheret, Karine Portet, Geneviève Conéjèro, Fabrice Vaillant, Claudie Dhuique-mayerAbstract:Many studies indicate that Food matrix Microstructure and type of dietary oil or fat play a key role in carotenoid absorption. Therefore, this work was designed to highlight the relationship between processed Food Microstructure and carotenoid absorption. This study aimed to evaluate the consumption of a carotenoid-rich fruit snack on lipid profile, glycemia and especially on carotenoid absorption/bioconversion in Wistar rats. Animals were fed with mixtures based on vacuum-fried papaya chips with either soy oil (PC-S) or palm oil (PC-P) during 7 days, receiving 0.29 mg lycopene/kg/day and 0.35 mg total carotenoids/kg/day. Lycopene and retinoids were analyzed in plasma and liver of rats by HPLC-DAD. Results showed that the consumption of mixtures based on papaya chips did not affect the lipid profile or glycemia in rat plasma, regardless the type of oil. Wide-field and confocal microscopy analyses of Food matrix helped to understand why lycopene accumulation in the liver was higher (p
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Carotenoid absorption in rats fed with vacuum-fried papaya chips depends on processed Food Microstructure associated with saturated and unsaturated oils.
Food research international (Ottawa Ont.), 2021Co-Authors: Marvin Soto, Adrien Servent, Patrick Poucheret, Karine Portet, Geneviève Conéjèro, Fabrice Vaillant, Claudie Dhuique-mayerAbstract:Many studies indicate that Food matrix Microstructure and type of dietary oil or fat play a key role in carotenoid absorption. Therefore, this work was designed to highlight the relationship between processed Food Microstructure and carotenoid absorption. This study aimed to evaluate the consumption of a carotenoid-rich fruit snack on lipid profile, glycemia and especially on carotenoid absorption/bioconversion in Wistar rats. Animals were fed with mixtures based on vacuum-fried papaya chips with either soy oil (PC-S) or palm oil (PC-P) during 7 days, receiving 0.29 mg lycopene/kg/day and 0.35 mg total carotenoids/kg/day. Lycopene and retinoids were analyzed in plasma and liver of rats by HPLC-DAD. Results showed that the consumption of mixtures based on papaya chips did not affect the lipid profile or glycemia in rat plasma, regardless the type of oil. Wide-field and confocal microscopy analyses of Food matrix helped to understand why lycopene accumulation in the liver was higher (p < 0.05) in rats fed with PC-P (0.442 µg/g liver) than in those fed with PC-S (0.291 µg/g liver). A better dissolution of crystalloid lycopene was found in PC-P. Conversely, a higher bioconversion of provitamin A carotenoids was observed for soy products. The effect of type of oil was underlined by epifluorescence microscopy of papaya mixtures showing homogeneous and small lipid droplets for soy products. These results showed that PC-S could be recommanded as a healthy snack, being a source of provitamin A carotenoids and bioavailable lycopene in a diversified diet.
José Miguel Aguilera - One of the best experts on this subject based on the ideXlab platform.
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Structural Image Analysis of Food Foams and Aerated Food Products
Bubbles in Food 2, 2008Co-Authors: Juan C. Germain, José Miguel AguileraAbstract:Quantitative analysis of Food Microstructure has become an important tool to access the quality of products. This is of particular interest for aerated Foods where the properties and value of these products rely mainly on the structure of gas cells. There is a need to obtain quantitative data on internal structure that can be related to the mechanical/rheological properties and image analysis techniques have proved to be reliable methods. In this document we present a review on the developments to evaluate foams and other aerated Food products based on image analysis methods. Several imaging techniques have been used to assess the structure of foams. Image processing has been used to detect individual bubbles and evaluate various parameters based on images. The problem of relating the 2D information with the 3D structure of foams is discussed in terms of stereological techniques and X-ray micro-computed tomography. Modern imaging and computing technologies are becoming important tools for researchers and scientists working with Food structures, and are making possible the quantification of the structure of foams and cellular Foods.
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Food Microstructure affects the bioavailability of several nutrients
Journal of Food Science, 2007Co-Authors: Javier Parada, José Miguel AguileraAbstract:There is an increased interest in the role that some nutrients may play in preventing or ameliorating the effect of major diseases (for example, some types of cancer, cardiovascular diseases, eye disorders, among others). In this respect, the bioavailability or the proportion of an ingested nutrient that is made available (that is, delivered to the bloodstream) for its intended mode of action is more relevant than the total amount present in the original Food. Disruption of the natural matrix or the Microstructure created during processing may influence the release, transformation, and subsequent absorption of some nutrients in the digestive tract. Alternatively, extracts of bioactive molecules (for example, nutraceuticals) and beneficial microorganisms may be protected during their transit in the digestive system to the absorption sites by encapsulation in designed matrices. This review summarizes relevant in vivo and in vitro methods used to assess the bioavailability of some nutrients (mostly phytochemicals), types of microstructural changes imparted by processing and during Food ingestion that are relevant in matrix-nutrient interactions, and their effect on the bioavailability of selected nutrients.
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Why Food Microstructure?
Journal of Food Engineering, 2005Co-Authors: José Miguel AguileraAbstract:83 páginasExtracto acuoso de café fue crioconcentrado utilizando la técnica de bloque total, evaluando el efecto de las variables de temperatura de calentamiento (TC= -10 y -5 °C) y tiempo de recocido (t= 0 y 12 h) sobre la eficiencia de concentración y la morfología de la estructura del hielo al aplicar ciclos de enfriamiento-calentamiento. Los resultados muestran que los efectos del la variable t y t*Tc, presentan un efecto significativo sobre la eficiencia de concentración, por lo tanto al aumentar la temperatura y los tiempos en los cuales es sometida la muestra al recocido, se podrá aumentar su concentración, viéndose modificados los parámetros morfométricos de los cristales, los cuales presentan una relación con la recuperación de solutos en crioconcentración
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Why Food Microstructure
Journal of Food Engineering, 2004Co-Authors: José Miguel AguileraAbstract:Food technology is a controlled attempt to preserve, transform, create or destroy a structure that has been imparted by nature or processing. Nowadays Food scientists and Food engineers have many microscopy and imaging techniques available to probe into the structure of Food and rationally design processes that enhance the quality of products. Image analysis and image processing provides the needed quantitative data for the analysis and design of Food Microstructure. This article discusses how Food structure is related to nutrition, chemical and microbiological stability, texture and physical properties, transport properties and product engineering.
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New dimensions in Microstructure of Food products
Trends in Food Science & Technology, 2000Co-Authors: José Miguel Aguilera, David W. Stanley, Kenneth W BakerAbstract:Abstract Food Microstructure is the organization of elements within a Food and their interaction. Food scientists break down and build up Microstructure during Food processing, which should be viewed as a series of restructuring and reassembling operations. Researchers in this field have benefited from newer techniques available for examining Food Microstructure and analyzing images. Microstructural knowledge is critical if Food properties are to be controlled properly since there is a causal connection between structure and functionality. The microstructural approach to Food processing and engineering is based on the realization that microstructural changes underlie product properties and microstructural techniques are necessary to understand structure-property relationships.
Pieter Verboven - One of the best experts on this subject based on the ideXlab platform.
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Mimicking 3D Food Microstructure using limited statistical information from 2D cross-sectional image
Journal of Food Engineering, 2019Co-Authors: Antonio Derossi, Pieter Verboven, Bart Nicolai, Kirill M. Gerke, Marina V. Karsanina, Carla SeveriniAbstract:Abstract We used statistical correlation functions (CFs) to describe Food Microstructure and to reconstruct their 3D complexity by using limited information coming from single 2D microtomographic images. Apple fleshy parenchyma tissue and muffin crumb were chosen to test the ability of the reconstructions to mimic structural diversities. Several metrics based on morphological measures and cluster functions were utilized to analyze the fidelity of reconstructions. For the apple, reconstructions are accurate enough proving that lineal, L2, and two-point, S2, functions sufficiently describe the complexity of apple tissue. Muffin structure is isotropic but statistically inhomogeneous showing at least two different porosity domains which reduced the fidelity of reconstructions. Further improvement could be obtained by using more CFs as input data and by implementation of the techniques dealing with statistical non-stationarity. Novel stochastic reconstruction and CF-based characterization methods could improve the fidelity of reconstruction and future advances of this technology will allow estimating macroscopic Food properties based on (limited) 2/3D input information.
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Visualizing 3D Food Microstructure Using Tomographic Methods: Advantages and Disadvantages.
Annual review of food science and technology, 2018Co-Authors: Zi Wang, Pieter Verboven, Els Herremans, Siem Janssen, Dennis Cantre, Bart NicolaiAbstract:X-ray micro–computed tomography (micro-CT) provides the unique ability to capture intact internal Microstructure data without significant preparation of the sample. The fundamentals of micro-CT technology are briefly described along with a short introduction to basic image processing, quantitative analysis, and derivative computational modeling. The applications and limitations of micro-CT in industries such as meat, dairy, postharvest, and bread/confectionary are discussed to serve as a guideline to the plausibility of utilizing the technique for detecting features of interest. Component volume fractions, their respective size/shape distributions, and connectivity, for example, can be utilized for product development, manufacturing process tuning and/or troubleshooting. In addition to determining structure-function relations, micro-CT can be used for foreign material detection to further ensure product quality and safety. In most usage scenarios, micro-CT in its current form is perfectly adequate for det...
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1 – Measurement and visualization of Food Microstructure: Fundamentals and recent advances
Food Microstructure and Its Relationship with Quality and Stability, 2018Co-Authors: Pieter Verboven, Thijs Defraeye, Bart NicolaiAbstract:Abstract Food Microstructure can be defined as the organization and interaction of Food constituents resulting in a particular microscopically visible spatial partition of different material phases. In some cases, Food Microstructure is also considered to include the physicochemical organization and interaction of molecules themselves within the microstructural matrix. These molecular phenomena occur at nanoscopic and smaller scales and require dedicated techniques for exploration. In the context of the scope of this chapter, such extension is thus not considered and techniques to explore the purely microscopic resolution of Food structure are presented and discussed.
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1 measurement and visualization of Food Microstructure fundamentals and recent advances
Food Microstructure and Its Relationship with Quality and Stability, 2018Co-Authors: Pieter Verboven, Thijs Defraeye, Bart NicolaiAbstract:Abstract Food Microstructure can be defined as the organization and interaction of Food constituents resulting in a particular microscopically visible spatial partition of different material phases. In some cases, Food Microstructure is also considered to include the physicochemical organization and interaction of molecules themselves within the microstructural matrix. These molecular phenomena occur at nanoscopic and smaller scales and require dedicated techniques for exploration. In the context of the scope of this chapter, such extension is thus not considered and techniques to explore the purely microscopic resolution of Food structure are presented and discussed.
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Characterizing apple Microstructure via directional statistical correlation functions
Computers and Electronics in Agriculture, 2017Co-Authors: Antonio Derossi, Pieter Verboven, Bart Nicolai, Carla SeveriniAbstract:We used statistical correlation functions to characterize fruit Microstructure;2D microtomographic images of Braeburn and Kanzi apples were used.Lineal-path correlation function and two point correlation function were analyzed.The cell and void phases were qualitatively and quantitatively described.Apples tissue structure could be modeled by random systems of overlapping disks. Our understanding of Food is tightly related to the complex Food Microstructure. We introduce the use of statistical correlation functions to quantitatively describe the spatial distribution of cell and void phases of Braeburn and Kanzi apples. The lineal-path distribution function, L(r), and the two-point correlation function, S2(r), were measured from bi-dimensional (2D) microtomographic images. While the void fraction of both apples cultivars was similar, 0.840% and 0.853%, the pores of Braeburn apples were bigger in size. Pores with an extension of 25m were found in percentage of 12.6% and 4.3% for Braeburn and Kanzi respectively. The cell phase of Braeburn apples was described by larger clusters as a result of a greater degree of connectivity among the individual cells. Kanzi apple tissue was structured by more separated cell clusters due to the presence of small pores with a greater spatial distribution. The clusters showed a good homogeneity in shape for both varieties while the voids of Kanzi apples appeared more inhomogeneous and elongated in one of the dimensions. The obtained structural information were employed to model tissue structures of apples. We found that the cell phase could be modeled by overlapping disks having a mean radius of 58 and 53mm for Braeburn and Kanzi apples, respectively. In this way macroscopic properties of apple tissue could be estimated precisely.
Marvin Soto - One of the best experts on this subject based on the ideXlab platform.
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Carotenoid absorption in rats fed with vacuum-fried papaya chips depends on processed Food Microstructure associated with saturated and unsaturated oils
Food Research International, 2021Co-Authors: Marvin Soto, Adrien Servent, Patrick Poucheret, Karine Portet, Geneviève Conéjèro, Fabrice Vaillant, Claudie Dhuique-mayerAbstract:Many studies indicate that Food matrix Microstructure and type of dietary oil or fat play a key role in carotenoid absorption. Therefore, this work was designed to highlight the relationship between processed Food Microstructure and carotenoid absorption. This study aimed to evaluate the consumption of a carotenoid-rich fruit snack on lipid profile, glycemia and especially on carotenoid absorption/bioconversion in Wistar rats. Animals were fed with mixtures based on vacuum-fried papaya chips with either soy oil (PC-S) or palm oil (PC-P) during 7 days, receiving 0.29 mg lycopene/kg/day and 0.35 mg total carotenoids/kg/day. Lycopene and retinoids were analyzed in plasma and liver of rats by HPLC-DAD. Results showed that the consumption of mixtures based on papaya chips did not affect the lipid profile or glycemia in rat plasma, regardless the type of oil. Wide-field and confocal microscopy analyses of Food matrix helped to understand why lycopene accumulation in the liver was higher (p
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Carotenoid absorption in rats fed with vacuum-fried papaya chips depends on processed Food Microstructure associated with saturated and unsaturated oils.
Food research international (Ottawa Ont.), 2021Co-Authors: Marvin Soto, Adrien Servent, Patrick Poucheret, Karine Portet, Geneviève Conéjèro, Fabrice Vaillant, Claudie Dhuique-mayerAbstract:Many studies indicate that Food matrix Microstructure and type of dietary oil or fat play a key role in carotenoid absorption. Therefore, this work was designed to highlight the relationship between processed Food Microstructure and carotenoid absorption. This study aimed to evaluate the consumption of a carotenoid-rich fruit snack on lipid profile, glycemia and especially on carotenoid absorption/bioconversion in Wistar rats. Animals were fed with mixtures based on vacuum-fried papaya chips with either soy oil (PC-S) or palm oil (PC-P) during 7 days, receiving 0.29 mg lycopene/kg/day and 0.35 mg total carotenoids/kg/day. Lycopene and retinoids were analyzed in plasma and liver of rats by HPLC-DAD. Results showed that the consumption of mixtures based on papaya chips did not affect the lipid profile or glycemia in rat plasma, regardless the type of oil. Wide-field and confocal microscopy analyses of Food matrix helped to understand why lycopene accumulation in the liver was higher (p < 0.05) in rats fed with PC-P (0.442 µg/g liver) than in those fed with PC-S (0.291 µg/g liver). A better dissolution of crystalloid lycopene was found in PC-P. Conversely, a higher bioconversion of provitamin A carotenoids was observed for soy products. The effect of type of oil was underlined by epifluorescence microscopy of papaya mixtures showing homogeneous and small lipid droplets for soy products. These results showed that PC-S could be recommanded as a healthy snack, being a source of provitamin A carotenoids and bioavailable lycopene in a diversified diet.
Bart Nicolai - One of the best experts on this subject based on the ideXlab platform.
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Mimicking 3D Food Microstructure using limited statistical information from 2D cross-sectional image
Journal of Food Engineering, 2019Co-Authors: Antonio Derossi, Pieter Verboven, Bart Nicolai, Kirill M. Gerke, Marina V. Karsanina, Carla SeveriniAbstract:Abstract We used statistical correlation functions (CFs) to describe Food Microstructure and to reconstruct their 3D complexity by using limited information coming from single 2D microtomographic images. Apple fleshy parenchyma tissue and muffin crumb were chosen to test the ability of the reconstructions to mimic structural diversities. Several metrics based on morphological measures and cluster functions were utilized to analyze the fidelity of reconstructions. For the apple, reconstructions are accurate enough proving that lineal, L2, and two-point, S2, functions sufficiently describe the complexity of apple tissue. Muffin structure is isotropic but statistically inhomogeneous showing at least two different porosity domains which reduced the fidelity of reconstructions. Further improvement could be obtained by using more CFs as input data and by implementation of the techniques dealing with statistical non-stationarity. Novel stochastic reconstruction and CF-based characterization methods could improve the fidelity of reconstruction and future advances of this technology will allow estimating macroscopic Food properties based on (limited) 2/3D input information.
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Visualizing 3D Food Microstructure Using Tomographic Methods: Advantages and Disadvantages.
Annual review of food science and technology, 2018Co-Authors: Zi Wang, Pieter Verboven, Els Herremans, Siem Janssen, Dennis Cantre, Bart NicolaiAbstract:X-ray micro–computed tomography (micro-CT) provides the unique ability to capture intact internal Microstructure data without significant preparation of the sample. The fundamentals of micro-CT technology are briefly described along with a short introduction to basic image processing, quantitative analysis, and derivative computational modeling. The applications and limitations of micro-CT in industries such as meat, dairy, postharvest, and bread/confectionary are discussed to serve as a guideline to the plausibility of utilizing the technique for detecting features of interest. Component volume fractions, their respective size/shape distributions, and connectivity, for example, can be utilized for product development, manufacturing process tuning and/or troubleshooting. In addition to determining structure-function relations, micro-CT can be used for foreign material detection to further ensure product quality and safety. In most usage scenarios, micro-CT in its current form is perfectly adequate for det...
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1 – Measurement and visualization of Food Microstructure: Fundamentals and recent advances
Food Microstructure and Its Relationship with Quality and Stability, 2018Co-Authors: Pieter Verboven, Thijs Defraeye, Bart NicolaiAbstract:Abstract Food Microstructure can be defined as the organization and interaction of Food constituents resulting in a particular microscopically visible spatial partition of different material phases. In some cases, Food Microstructure is also considered to include the physicochemical organization and interaction of molecules themselves within the microstructural matrix. These molecular phenomena occur at nanoscopic and smaller scales and require dedicated techniques for exploration. In the context of the scope of this chapter, such extension is thus not considered and techniques to explore the purely microscopic resolution of Food structure are presented and discussed.
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1 measurement and visualization of Food Microstructure fundamentals and recent advances
Food Microstructure and Its Relationship with Quality and Stability, 2018Co-Authors: Pieter Verboven, Thijs Defraeye, Bart NicolaiAbstract:Abstract Food Microstructure can be defined as the organization and interaction of Food constituents resulting in a particular microscopically visible spatial partition of different material phases. In some cases, Food Microstructure is also considered to include the physicochemical organization and interaction of molecules themselves within the microstructural matrix. These molecular phenomena occur at nanoscopic and smaller scales and require dedicated techniques for exploration. In the context of the scope of this chapter, such extension is thus not considered and techniques to explore the purely microscopic resolution of Food structure are presented and discussed.
-
Characterizing apple Microstructure via directional statistical correlation functions
Computers and Electronics in Agriculture, 2017Co-Authors: Antonio Derossi, Pieter Verboven, Bart Nicolai, Carla SeveriniAbstract:We used statistical correlation functions to characterize fruit Microstructure;2D microtomographic images of Braeburn and Kanzi apples were used.Lineal-path correlation function and two point correlation function were analyzed.The cell and void phases were qualitatively and quantitatively described.Apples tissue structure could be modeled by random systems of overlapping disks. Our understanding of Food is tightly related to the complex Food Microstructure. We introduce the use of statistical correlation functions to quantitatively describe the spatial distribution of cell and void phases of Braeburn and Kanzi apples. The lineal-path distribution function, L(r), and the two-point correlation function, S2(r), were measured from bi-dimensional (2D) microtomographic images. While the void fraction of both apples cultivars was similar, 0.840% and 0.853%, the pores of Braeburn apples were bigger in size. Pores with an extension of 25m were found in percentage of 12.6% and 4.3% for Braeburn and Kanzi respectively. The cell phase of Braeburn apples was described by larger clusters as a result of a greater degree of connectivity among the individual cells. Kanzi apple tissue was structured by more separated cell clusters due to the presence of small pores with a greater spatial distribution. The clusters showed a good homogeneity in shape for both varieties while the voids of Kanzi apples appeared more inhomogeneous and elongated in one of the dimensions. The obtained structural information were employed to model tissue structures of apples. We found that the cell phase could be modeled by overlapping disks having a mean radius of 58 and 53mm for Braeburn and Kanzi apples, respectively. In this way macroscopic properties of apple tissue could be estimated precisely.