Edible nanostructures : a bottom-up approach

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Publication Information:

Cambridge, UK : Royal Society of Chemistry, 2015

Physical Description:

xiii, 313 pages : illustrations (some color) ; 24 cm.

ISBN:

9781849738958

Abstract:

"Food Scientists have been teaching the subject in the same way for the past fifty years. This book therefore aims to modernise the coverage of the subject, bringing it in line with the recent and extensive developments in Materials Science; in particular, the field of supramolecular chemistry of food components has been generally overlooked in textbooks. Edible Nanostructures will summarise developments in the areas of protein aggregation and gelation, starch crystallography, emulsions, and fat crystal network nanostructure and microstructure, addressing their functionalities in food. Each chapter offers both the qualitative view and a basic quantitative treatment of the area, including basic models used to describe structure and its relationship to functionality, if they exist. This is the first book on nanostructures in foods, and is suitable as a textbook for undergraduate students in Chemistry, Physics and Food Science."--publisher's description

Subject Term:

Food -- Analysis

Food -- Biotechnology

Nanostructured materials

Supramolecular chemistry

Added Author:

Marangoni, Alejandro G., 1965-

Pink, David,

Added Corporate Author:

Royal Society of Chemistry (Great Britain)

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Library	Item Barcode	Call Number	Material Type	Item Category 1	Status
Searching... PSZ JB	30000010344856	TX541 E33 2015	Open Access Book	Book	Searching... Unknown

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Summary

Food Scientists have been teaching the subject in the same way for the past fifty years. This book therefore aims to modernise the coverage of the subject, bringing it in line with the recent and extensive developments in Materials Science; in particular, the field of supramolecular chemistry of food components has been generally overlooked in textbooks. Edible Nanostructures will summarise developments in the areas of protein aggregation and gelation, starch crystallography, emulsions, and fat crystal network nanostructure and microstructure, addressing their functionalities in food. Each chapter offers both the qualitative view and a basic quantitative treatment of the area, including basic models used to describe structure and its relationship to functionality, if they exist.

This is the first book on nanostructures in foods, and is suitable as a textbook for undergraduate students in Chemistry, Physics and Food Science.

Alejandro G. Marangoni and David A. PinkChloe O'Sullivan and Nuria Acevedo and Fernanda Peyronel and Alejandro G. MarangoniVassilis KontogiorgosOwen Griffith JonesConstantinos V. NikiforidisMichael A. RogersDongming Tang and Kenneth J. ChomistekAlexandra K. SmithDavid A. Pink and M. Shajahan G. Razul and T. Gordon and B. Quinn and A. J. MacDonald

Chapter 1 Edible Nanostructures: Introduction	p. 1
References	p. 5
Chapter 2 Fat Nanostructure	p. 6
2.1 Introduction	p. 6
2.1.1 Edible Fats and Oils in Our Diet	p. 6
2.1.2 Fat Structure-Functionality Relationships	p. 8
2.2 Edible Lipid Chemistry	p. 9
2.2.1 Lipid Components	p. 9
2.2.2 Physicochemical Properties of Fats	p. 13
2.3 Crystallization Behaviour	p. 16
2.3.1 Nucleation	p. 17
2.3.2 Crystal Growth Kinetics	p. 18
2.3.3 Polymorphism	p. 19
2.4 Crystal Structure Hierarchy	p. 22
2.4.1 Nanoplatelets	p. 23
2.4.2 Crystal Aggregates	p. 25
2.5 Modifying Crystal Structure	p. 29
2.5.1 Supersaturation and Solid Fat Content	p. 29
2.5.2 Crystallization Temperature and Cooling Rate	p. 31
2.5.3 Shear Processing	p. 32
2.5.4 Interesterification	p. 35
2.5.5 Emulsifiers	p. 36
2.6 Conclusions	p. 36
References	p. 37
Chapter 3 Polysaccharide Nanostructures	p. 41
3.1 Introduction	p. 41
3.2 Polysaccharide Sources and Composition	p. 44
3.3 Polysaccharide Conformations	p. 45
3.4 Structuring using Polysaccharides: High Moisture Regime	p. 51
3.5 Structuring using Polysaccharides: Low Moisture Regime	p. 59
3.6 Conclusions	p. 64
References	p. 65
Chapter 4 Protein Nanostructures	p. 69
4.1 Proteins as Materials	p. 69
4.1.1 Protein Sources in Food	p. 72
4.1.2 Physical Properties of Proteins	p. 74
4.2 Classes of Protein Nanostructure	p. 79
4.2.1 An Example from Nature: the Casein Micelle	p. 79
4.2.2 Electrostatic Complexes	p. 82
4.2.3 Self-assembled Conjugates	p. 85
4.2.4 Simple Coacervate Structures	p. 87
4.2.5 Desolvated Nanoparticles	p. 89
4.2.6 Emulsion-templated Nanoparticles	p. 92
4.2.7 Microgels	p. 93
4.2.8 Fibrillar Protein Structures	p. 97
4.3 Predicting Future Trends in Protein Nanostructures	p. 104
4.4 Conclusions	p. 106
References	p. 107
Chapter 5 Lipid Mesophase Nanostructures	p. 114
5.1 Introduction	p. 114
5.2 Polymorphism of Lipid Mesophases	p. 115
5.2.1 Self-assembled Structures	p. 115
5.2.2 Packing Geometry	p. 117
5.3 Identification of Self-assembly Structures	p. 121
5.3.1 Polarized Optical Microscopy	p. 121
5.3.2 Cryo-Transmission Electron Microscopy (cryo-TEM)	p. 122
5.3.3 Cryogenic Field Emission Scanning Electron Microscopy (cryo-FESEM)	p. 124
5.3.4 X-Ray Diffraction (XRD)	p. 124
5.3.5 Small Angle X-Ray and Neutron Scattering (SAXS/SANS)	p. 125
5.3.6 Rheology	p. 128
5.4 Edible Applications of Lipid Mesophases	p. 130
5.4.1 Protection and Controlled Release of Functional Compounds	p. 130
5.4.2 Chemical Reactivity	p. 132
5.4.3 Structuring Edible Lipid Material	p. 133
5.4.4 Emulsifying Properties	p. 135
5.5 Conclusions	p. 137
Acknowledgement	p. 138
References	p. 138
Chapter 6 Self-assembled Fibrillar Networks of Low Molecular Weight Oleogelators	p. 144
6.1 Introducing Self-assembled Fibrillar Networks	p. 144
6.1.1 The Gel State	p. 144
6.1.2 Self-assembled Fibrillar Networks vs. Polymeric Gels	p. 145
6.2 Mechanisms Governing Self-assembly in Molecular Gels	p. 146
6.2.1 Nucleation (0D-1D Transformations)	p. 146
6.2.2 Fibrillar Growth of Small Molecules and Crystallographic Mismatches	p. 149
6.3 Fatty Acid Low Molecular Weight Oleogelators	p. 151
6.3.1 Role of Chirality in Oleogelation	p. 152
6.3.2 Role of the Position of Hydroxyl Groups in Organogelation	p. 154
6.3.3 12-Hydroxystearic Acid Oleogels	p. 154
6.4 Low Molecular Weight Sugar-derived Oleogelators	p. 157
6.4.1 Diversity of Sugar Oleogelators	p. 157
6.4.2 Role of Solvent Structure in Oleogel Formation	p. 158
6.5 Peptide-based Molecular Gels	p. 163
6.5.1 Peptide SAFiNs Composed of ß-Sheets	p. 163
6.5.2 Peptide SAFiNs Composed of ¿-Helices	p. 166
6.6 SAFiNs Arising from Multi-component Systems	p. 166
6.6.1 Phytosterols and ¿-Oryzanol	p. 166
6.7 Conclusions	p. 173
References	p. 173
Chapter 7 Nanoemulsions	p. 179
7.1 Introduction	p. 179
7.2 The Molecules	p. 182
7.2.1 The HLB Concept of Emulsifiers	p. 182
7.2.2 Critical Packing Parameter (CPP) and Spontaneous Emulsification	p. 183
7.2.3 Microemulsion Phase Behavior	p. 185
7.2.4 Stability of Nanoemulsions and Ostwald Ripening	p. 186
7.3 Sources of Emulsifiers for Edible Nanoemulsions	p. 187
7.3.1 Polyoxyethylene (20) Sorbitan Esters (Polysorbates or Tweens)	p. 188
7.3.2 Sucrose Esters	p. 189
7.3.3 Lecithin	p. 190
7.3.4 Food- or GRAS-Grade Polymeric Emulsifiers	p. 191
7.3.5 Recent Advances in Nanoemulsion Emulsifiers	p. 192
7.4 Methods of Preparation	p. 194
7.4.1 Low Energy Emulsification Methods	p. 194
7.4.2 High Energy Processing	p. 196
7.5 An Example of Nanoemulsion Preparation: a Nano-clear Omega-3 Oil-in-Water Emulsion	p. 204
7.6 Conclusions	p. 205
References	p. 206
Chapter 8 Imaging Nanostucture	p. 210
8.1 Introduction	p. 210
8.2 Transmission Electron Microscopy	p. 212
8.3 Scanning Electron Microscopy	p. 217
8.4 Atomic Force Microscopy	p. 223
8.5 Conclusions	p. 226
References	p. 227
Chapter 9 Computer Simulation Techniques for Modelling Statics and Dynamics of Nanoscale Structures	p. 230
9.1 Introduction	p. 230
9.1.1 Protein Folding	p. 231
9.1.2 Edible Oil Structures	p. 232
9.2 Theory I: Some Background	p. 234
9.2.1 Statistical Mechanics and Thermodynamics	p. 234
9.2.2 Ensembles	p. 234
9.2.3 Ergodicity	p. 235
9.2.4 Boundary Conditions (BCs)	p. 235
9.3 Theory II. Molecular Dynamics	p. 236
9.3.1 General Equations	p. 236
9.3.2 Analysis of Data from Molecular Dynamics	p. 240
9.3.3 Empirical Force Fields	p. 241
9.3.4 The Potential of Mean Force (PMF)	p. 244
9.3.5 Carrying out an AMD Simulation	p. 245
9.3.6 Molecular Dynamics in Food Science Research	p. 249
9.4 Theory III. Coarse-grained Mesoscale Models	p. 251
9.4.1 Coarse-grained Interactions: Nano- to Mesoscale	p. 251
9.5 Theory IV. Stochastic Processes	p. 253
9.5.1 The "Metropolis" Monte Carlo (MMC) Method	p. 253
9.5.2 Structure Functions	p. 257
9.5.3 Kinetic Monte Carlo (KMC) Method	p. 270
9.5.4 Dynamic Monte Carlo (DMC) Method	p. 271
9.5.5 General Comments	p. 272
9.5.6 Applications	p. 273
9.6 Theory V. Simulating Fluid Dynamics	p. 274
9.7 Dissipative Particle Dynamics (DPD)	p. 276
9.7.1 Fundamentals	p. 276
9.7.2 Using ESPResSo DPD	p. 280
9.7.3 Simulations Using DPD	p. 282
9.7.4 Lattice Boltzmann [L-B] Theory	p. 285
9.8 Conclusions	p. 286
Acknowledgements	p. 287
References	p. 287
Subject Index	p. 300

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