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Summary tutorial 1-9 Food and Ingredient Categories, Carrier Systems and Food Technology HFV1004
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Summary tutorial 1-9, I scored an 8 for my exam so the information is complete.
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Case 1: Food matrices1. What is the difference between bioavailability, accessibility and activity and how is it
related to each other?
Bioactive compound = phytochemicals, which can be extracted from foods or foods by-products, and
able to regulate metabolic functions leading to beneficial effects.
- Since vitamins and minerals elicit pharmacological effects, they can be categorized as
bioactive compounds as well. Most of the bioactive compounds have antioxidant,
anticarcinogenic, anti inflammatory, and antimicrobial properties.
- Fruits and vegetables are good sources of potentially bioactive compounds known as
phytochemicals as well as vitamins, minerals, and fiber. Phytochemicals are not considered
as nutrients but considered to have disease prevention potential.
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, 2. What is the difference between functional and excipient food?
Functional food = the nutraceutical/bioactive compound is dispersed within that. You are not able to
identify the compound within it. One homogenous product.
Excipient food = you have a transport for the nutraceutical. You have yoghurt and you add berries
with polyphenols and these are the nutraceutical that are transported within the food. It is visible.
3. What is a food matrix and how can it be classified?
The food matrix = a part of the microstructure of foods, usually corresponding to a physical and
spatial domain, that contains, interacts directly and/or gives a particular functionality to a constituent
(e.g., a nutrient) or element of the food (e.g., starch granules, microorganisms).
The food matrix concept is:
- Compound-specific = the food matrix is component-specific, i.e., different components (or
structural elements) in the same food may “see” or interact with different matrices.
- Scale-sensitive = the matrix of a food is scale-sensitive i.e., interactions may take place at
various scales in the same food, hence, involving different matrices.
Macrostructure vs. Microstructure
Macrostructure = refers to the whole food product and its sensory and rheological properties that
can be measured and tasted. Identifying food is with the use of macrostructures.
Microstructure = is composed of rather a limited variety of structural elements. Such as droplets and
other elements in cells. Microstructures provide the macrostructure of food.
→ Particles can aggregate which creates polymers, it becomes more complex and
creates networks or are absorbed together with other structures to create a
specific food matrix. For instance, oil droplets surrounded with proteins
homogenizes in water and creates an emulsion.
- Water droplets
- Oil droplets
- Gas cells
- Strands
- Fat crystals
- Starch granules and casein micelles
Classification of food matrices
Liquid matrices
- Liquid (aqueous) matrices:Hold elements (caseins, fat globules) for structuring dairy
products; participate in aroma release and taste perception.
- Liquid (emulsion) matrices:dispersion of two or more immiscible liquids, one of the liquids is
dispersed in small droplets. The two liquids cannot meet each other
- Conventional emulsion:
- Oil-in-water: little amount of water mixed with a larger amount of oil (milk)
- Water-in-oil: certain amount of oil mixed in a larger amount of water (butter)
- Multilayer emulsions: this technology provides improved protection of oil-in-water
emulsions against oxidation of the lipids that you have in the emulsions or
degradation by other lipophilic compounds such as vitamins. The droplets are
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, surrounded by a layer that will protect it, these can be coatings designed to keep the
emulsion together and separate it from the other phases.
- Pickering emulsions: when there are micro/nanoparticles that are stabilized in this
emulsion.
- Double emulsions: is an emulsion within an emulsion. So, you can have systems that
are water in oil in water or oil water in oil. So, depending on the type of emulsion
you have droplets inside other droplets.
- Emulsion gels: has gel-like attributes. Emulsion that has a network structure and solid
like mechanical properties. It can simulate fat like textures.
- Nano-emulsion
- Solid particle emulsions
- Aerated emulsions (foam): a foam is an emulsion with air in water or air in oil, so
whipped cream contains large amount of air trapped in a network which makes that
fat globules will not be in contact with each other which creates stability.
Gel matrices: important food structures that can hold large amounts of water (e.g.,>80%) within a
biopolymer network, providing a semi-solid texture and a viscoelastic behaviour. Major role of gel in
food is providing texture.
- Viscoelastic matrices: materials that recover their original shape after large deformations,
such as hydrated wheat glutes. The viscoelastic properties of wheat dough are primarily due
to the interaction between two types of proteins: glutenins and gliadins. Glutes in baked
(dough) and pasta products are referred to as a protein network and a matrix that holds
starch filler particles.
- Firm matrices:
Solid/ semi-solid matrices
- Cellular matrices: natural structure of fruit and vegetables
- The cell walls (thick): are associated with the quality of fruits and vegetables and the
digestibility of the material
- Inside cell walls: microstructural elements (starch granules, protein bodies, etc.) and
organelles containing nutrients (e.g., chloroplasts, chromoplasts, etc.)
- Network exocellular matrices: exopolysaccharides (EPS) secreted by microorganisms
(lactobacillus) give rheological properties to food matrices (increased viscosity, texture). EPS
can positively affect gut health by adhering to gut mucosa (e.g. anti-mutagenic, cholesterol
lowering, immune-stimulatory).
- Fibrous extracellular matrices: collagen is the most abundant extracellular matrix protein in
animal tissues. The fibrous connective tissue in meat forms a continuous extracellular matrix
composed mostly of collagen, it plays a role in the texture of meat (the older the meat, the
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, more collagen). Cooking meat leads to shrinkage and solubilisation of the collagen matrix
into gelatine.
- Dense Materials: low-moisture, glassy, semi-crystalline or crystalline structures.
(More detail in another case). Breaks, doesn’t form back.
- Amorphous (ungrained caramel)
- Glassy (hard candy)
- Crystalline (rock candy)
- Partially crystalline (fondants)
- Porous materials matrices: several foods are porous materials consisting of a continuous
matrix that encloses a dispersed phase in the form of open/closed gas cells. Porous matrices
may be formed by fermentation and baking, extrusion, aeration, gas release from chemical
reactions and freeze-drying. Dispersing gas affects the texture, firmness, appearance, color
and mouthfeel. The matrices can be:
- Solid (bread)
- Viscoelastic (marshmallows)
- Liquid (whipped egg white)
- Artificial matrices: food matrices built to contain, protect and control the delivery of
compounds. There is a distinction between:
- Encapsulation: refers to building a thin protective shell around the object to be
protected (bioactive substance/micro-organism).
- Entrapment; means trapping the compound of interest within or throughout a
matrix, (e.g., in a gel or an amorphous carbohydrate phase).
For the exam, know the relevance for each food matrix (see table below!).
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