Modified Testing Protocol for Texture Analysis of Alginate Cryogel Material
DOI:
https://doi.org/10.30544/MMD36Abstract
Alginate cryogels are biopolymer materials with wide applications in the food industry, where their textural properties play an important role as a key quality parameter. Textural properties are determined based on data obtained from compression tests. Therefore, the adequate design of the compression testing protocol ensures reliable texture results. The influence of crosshead speed on compression test results was investigated by varying the crosshead speed from 0.5 to 5 mm/min. The results indicate that crosshead speed has a negligible effect on compression results. Notably, after 95% deformation at maximum load, the compressed specimen exhibits recovery to a certain degree of its initial height. This suggests that full plastic deformation does not occur in alginate cryogel material, affirming its status as a highly resilient material. Furthermore, textural properties were calculated using two compression cycles with a 5 mm/min crosshead speed and varying degrees of deformation. The obtained data revealed that the testing protocol for texture measurement provides valid results when using data at 30% deformation, regardless of crosshead speed.
Keywords:
Compression test, Mechanical properties, Textural propertiesReferences
Aprilia G. E., Triawan, F., and Saville R., Crispness measurement of potato crisps by single specimen using compression test, IOP Conf. Ser.: Mater. Sci. Eng. 1098 (2021) 062100, https://doi.org/10.1088/1757-899X/1098/6/062100.
Beaux M.F., Hass J.L., Hanson C.J., Edwards S.L., Edgar A.S., Vodnik D.R., Bennett B.L., Siller V.P., Kuettner L.A., Patterson B.M., Jones B.J., Hamilton C.E., Approaching air buoyancy in aero/cryogel vacuum vessels, J. Mater. Sci. 57 (2022) 14287–14296. https://doi.org/10.1007/s10853-022-07540-x.
Berardinis L. De, Plazzotta S., Magnan M., Manzocco L., Hydrophilic or hydrophobic coating of whey protein aerogels obtained by supercritical-CO2-drying: Effect on physical properties, moisture adsorption and interaction with water and oil in food systems, Innov. Food Sci. Emerg. Technol., 91, (2004) 103530, https://doi.org/10.1016/j.ifset.2023.103530.
Bi D., Yang X., Yao L., Hu Z., Li H., Xu X., Lu J., Potential Food and Nutraceutical Applications of Alginate: A Review, Mar. Drugs. 20 (2022) 564. https://doi.org/10.3390/md20090564.
Boudina I., Delalonde M., Koegel L., Maraval I., Forestier‐Chiron N., Domingo R., Ricci J., Sharkawi T., Rondet E., Mechanical approach for the evaluation of the crispiness of food granular products, J. Texture Stud. 54 (2023) 633–645. https://doi.org/10.1111/jtxs.12764.
Ferdaus M.J., Barman B., Mahmud N., Silva R.C., Oleogels as a Promising Alternative to Animal Fat in Saturated Fat-Reduced Meat Products: A Review. Gels. 10(2) (2024) 92. https://doi.org/10.3390/gels10020092.
Fillion L., Kilcast D., Consumer perception of crispness and crunchiness in fruits and vegetables, Food Qual. Prefer. 13 (2002) 23–29. https://doi.org/10.1016/S0950-3293(01)00053-2.
Luyten H., Plijter J. J., Vliet T.V., Crispy/Crunchy crusts of cellular solid foods: A literature review discussion, J. Texture Stud. 35 (2004) 445–492. https://doi.org/10.1111/j.1745-4603.2004.35501.x.
Ma Y., Bi J., Wu Z., Feng S., Yi J., Tailoring microstructure and mechanical properties of pectin cryogels by modulate intensity of ionic interconnection, Int. J. Biol. Macromol. 262 (2024) 130028. https://doi.org/10.1016/j.ijbiomac.2024.130028.
Maity C., Das N., Alginate-Based Smart Materials and Their Application: Recent Advances and Perspectives, Top. Curr. Chem. 380 (2022) 3. https://doi.org/10.1007/s41061-021-00360-8.
Meseldzija S., Ruzic J., Spasojevic J., Momcilovic M., Moeini A., Cabrera-Barjas G., and Nesic A. Alginate Cryogels as a Template for the Preparation of Edible Oleogels, Foods 13 (2024), no. 9: 1297. https://doi.org/10.3390/foods13091297.
Paredes J., Cortizo-Lacalle D., Imaz A.M., Application of texture analysis methods for the characterization of cultured meat. Sci Rep 12, (2022): 3898. https://doi.org/10.1038/s41598-022-07785-1.
Pascuta M.S., Varvara R.-A., Teleky B.-E., Szabo K., Plamada D., Nemeş S.-A., Mitrea L., Martău G.A., Ciont C., Călinoiu L.F., Barta G., Vodnar D.C., Polysaccharide-Based Edible Gels as Functional Ingredients: Characterization, Applicability, and Human Health Benefits, Gels. 8 (2022) 524. https://doi.org/10.3390/gels8080524.
Plazzotta S., Calligaris S., Manzocco L., Feasibility of protein aerogel particles as food ingredient: The case of cocoa spreads, J. Food Eng. 351 (2023) 111522, https://doi.org/10.1016/j.jfoodeng.2023.111522.
Rahman M.M., Shahid M.A., Hossain M.T., Sheikh M.S., Rahman M.S., Uddin N., Rahim A., Khan R.A., Hossain I., Sources, extractions, and applications of alginate: a review, Discov. Appl. Sci. 6 (2024) 443. https://doi.org/10.1007/s42452-024-06151-2.
Selmer I., Kleemann C., Kulozik U., Heinrich S., Smirnova I., Development of egg white protein aerogels as new matrix material for microencapsulation in food, J. Supercrit. Fluids 106 (2015) 42-49, https://doi.org/10.1016/j.supflu.2015.05.023.
Selvasekaran P., Chidambaram R., Food-grade aerogels obtained from polysaccharides, proteins, and seed mucilages: Role as a carrier matrix of functional food ingredients, Trends Food Sci., 112 (2021) 455-470, https://doi.org/10.1016/j.tifs.2021.04.021.
Surmacka Szczesniak A., Classification of Textural Characteristics, the 22nd Annual Meeting of the Institute of Food Technologists, Miami Beach, Florida, June 10–14, J. Food Sci. (1962), https://doi.org/10.1111/j.1365-2621.1963.tb00215.x.
Tunick M.H., Onwulata C.I., Thomas A.E., Phillips J.G., Mukhopadhyay S., Sheen S., Liu C.-K., Latona N., Pimentel M.R., Cooke P.H., Critical Evaluation of Crispy and Crunchy Textures: A Review, Int. J. Food Prop. 16 (2013) 949–963. https://doi.org/10.1080/10942912.2011.573116.
Downloads
Published
Issue
Section
License
Copyright (c) 2024 Jovana Ružić, Sladjana Meseldžija, Jelena Spasojević, Aleksandra Nešić
This work is licensed under a Creative Commons Attribution 4.0 International License.