Inst. Lebensmitteltechnologie und Lebensmittelchemie

188 Items

Recent Submissions
Phosphonate Metal–Organic Frameworks: A Novel Family of Semiconductors

Siemensmeyer, Konrad ; Peeples, Craig A. ; Tholen, Patrik ; Schmitt, Franz‐Josef ; Çoşut, Bünyemin ; Hanna, Gabriel ; Yücesan, Gündoğ (2020-05-06)

Herein, the first semiconducting and magnetic phosphonate metal–organic framework (MOF), TUB75, is reported, which contains a 1D inorganic building unit composed of a zigzag chain of corner‐sharing copper dimers. The solid‐state UV–vis spectrum of TUB75 reveals the existence of a narrow bandgap of 1.4 eV, which agrees well with the density functional theory (DFT)‐calculated bandgap of 1.77 eV. ...

Effect of sprouting temperature on selected properties of wheat flour and direct expanded extrudates

Krapf, Julia ; Ding, Linda ; Brühan, Juliane ; Lorimer, Luisa ; Walther, Goeran ; Flöter, Eckhard (2020-01-12)

The effect of the sprouting temperature on wheat sprouting and on the properties of expanded extrudates produced from sprouted wheat flour was studied. Therefore, wheat was sprouted at five different temperatures and subsequently dried, milled, and the resulting flour was used to produce extrudates using a twin‐screw extruder. In order to understand the sprouting temperature effect, the degree ...

Foaming characteristics of oat protein and modification by partial hydrolysis

Brückner-Gühmann, Monika ; Heiden-Hecht, Theresia ; Sözer, Nesli ; Drusch, Stephan (2018-08-28)

Foaming ability of oat protein isolate (OPI) was analysed at pH 4 and 7. Foaming properties were influenced by partial hydrolysis with trypsin (OPT) and alcalase (OPA). The viscoelasticity of the protein film, the interactions between the protein molecules, and the network forming within the protein film were analysed by interfacial rheology. At pH 7, foams made of OPI and OPT were found to be ...

Oat protein concentrate as alternative ingredient for non‐dairy yoghurt‐type product

Brückner-Gühmann, Monika ; Vasil'eva, Elena ; Culetu, Alina ; Duta, Denisa ; Sozer, Nesli ; Drusch, Stephan (2019-07-29)

BACKGROUND: During the industrial production of β-glucan, a protein-rich fraction remains as a by-product. Recovery of this protein as oat protein concentrate (OPC) results in a source of cereal protein for food and improves the overall economy of the process. In this study, a yoghurt-type product is developed by lactic acid fermentation of an OPC suspension after subjecting to heat treatment t...

Towards an increased plant protein intake: Rheological properties, sensory perception and consumer acceptability of lactic acid fermented, oat-based gels

Brückner-Gühmann, Monika ; Banovic, Marija ; Drusch, Stephan (2019-05-08)

In general, the interest in food that contains a reasonable amount of plant protein is steadily increasing. As a consequence, products with pleasant texture and taste ensuring a high consumer acceptance are needed. The aim of the present study was to develop and characterize structural differences and organoleptic impressions of lactic acid fermented, oat-based gels which could serve as plant p...

Enrichment of yoghurt with oat protein fractions: Structure formation, textural properties and sensory evaluation

Brückner-Gühmann, Monika ; Benthin, Albina ; Drusch, Stephan (2018-03-09)

Despite its excellent nutritional properties, unlike other cereals oat displays poor baking properties and therefore is mainly processed in products like rolled oats or serves as raw material for the functional ingredient β-glucan. During β-glucan production, a protein-rich fraction remains as a by-product. Functionalisation of this protein-rich oat-fraction and its application as a valuable fo...

Functional properties of chickpea protein-pectin interfacial complex in buriti oil emulsions and spray dried microcapsules

Moser, Poliana ; Nicoletti, Vânia Regina ; Drusch, Stephan ; Brückner-Gühmann, Monika (2020-04-24)

The aim of the present study was to investigate the impact of chickpea protein (CP) alone or in the form of sequentially adsorbed chickpea protein and high methoxylated pectin (CP-HMP) on the microencapsulation of buriti oil by spray drying. CP was extracted and characterized by its molecular weight distribution, zeta potential and solubility. The adsorption of CP and CP-HMP complexes to the oi...

Zucker für die Welt

Martin, Peter (2012)

Die Geschichte des Zuckers ist eng mit der Geschichte des transatlantischen Sklavenhandels und der Sklaverei in Amerika verbunden. Sie bietet nicht nur einige der faszinierendsten Aspekte unserer Vergangenheit, sondern erlaubt zugleich wichtige Einblicke in unsere Gegenwart. Zucker war Jahrhunderte lang (neben Silber und Gold) eines der bedeutendsten Produkte wirtschaftlicher Aktivitäten (und i...

Characterization of fast-growing foams in bottling processes by endoscopic imaging and convolutional neural networks

Panckow, Robert P. ; McHardy, Christopher ; Rudolph, Alexander ; Muthig, Michael ; Kostova, Jordanka ; Wegener, Mirco ; Rauh, Cornelia (2020-05-27)

Regardless of whether the occurrence of foams in industrial processes is desirable or not, the knowledge about the characteristics of their formation and morphology is crucial. This study addresses the measuring of characteristics in foam and the trailing bubbly liquid that result from air bubble entrainment by a plunging jet in the environment of industry-like bottling process es of non-carbon...

A cobalt arylphosphonate MOF – superior stability, sorption and magnetism

Zorlu, Yunus ; Erbahar, Doğan ; Çetinkaya, Ahmet ; Bulut, Aysun ; Erkal, Turan S. ; Yazaydin, A. Ozgur ; Beckmann, Jens ; Yücesan, Gündoğ (2019-01-25)

We report a novel metal-organic framework (MOF) based on a cobalt arylphosphonate, namely, [Co2(H4-MTPPA)]·3NMP·H2O (1·3NMP·H2O), which was prepared solvothermically from the tetrahedral linker tetraphenylmethane tetrakis-4-phosphonic acid (H8-MTPPA) and CoSO4·7H2O in N-methyl-2-pyrrolidone (NMP). Compound 1 has the highest porosity (BET surface area of 1034 m2 g−1) ever reported for a MOF base...

Development of a Continuous Pulsed Electric Field (PEF) Vortex-Flow Chamber for Improved Treatment Homogeneity Based on Hydrodynamic Optimization

Schottroff, Felix ; Knappert, Justus ; Eppmann, Pauline ; Krottenthaler, Anna ; Horneber, Tobias ; McHardy, Christopher ; Rauh, Cornelia ; Jaeger, Henry (2020-04-30)

Pulsed electric fields (PEF) treatment is an effective process for preservation of liquid products in food and biotechnology at reduced temperatures, by causing electroporation. It may contribute to increase retention of heat-labile constituents with similar or enhanced levels of microbial inactivation, compared to thermal processes. However, especially continuous PEF treatments suffer from inh...

Effect of protein aggregation on rheological properties of pea protein gels

Klost, Martina ; Brzeski, Celina ; Drusch, Stephan (2020-05-26)

Yoghurt style gels are a promising way to increase the consumption of plant derived proteins. However, reaching texture properties similar to those commonly known from milk yoghurts while incorporating large amounts of plant-derived proteins, is a challenge that needs to be addressed to meet consumers expectations. Therefore, this study aims to investigate the influence of pH conditions (pH 6.0...

A Guide to Human Zinc Absorption: General Overview and Recent Advances of In Vitro Intestinal Models

Maares, Maria ; Haase, Hajo (2020-03-13)

Zinc absorption in the small intestine is one of the main mechanisms regulating the systemic homeostasis of this essential trace element. This review summarizes the key aspects of human zinc homeostasis and distribution. In particular, current knowledge on human intestinal zinc absorption and the influence of diet-derived factors on bioaccessibility and bioavailability as well as intrinsic lumi...

Advancing the Role of Food Processing for Improved Integration in Sustainable Food Chains

Knorr, Dietrich ; Augustin, Mary Ann ; Tiwari, Brijesh (2020-04-03)

Food scientists need to work together with agriculturists, nutritionists, civil society, and governments to develop an integrative approach to feed a growing population sustainably. Current attention on food sustainability mainly concentrates on production agriculture and on nutrition, health, and well-being. Food processing, the necessary conversion of raw materials to edible, functional, and ...

Kinetic Modeling and Numerical Simulation as Tools to Scale Microalgae Cell Membrane Permeabilization by Means of Pulsed Electric Fields (PEF) From Lab to Pilot Plants

Knappert, Justus ; McHardy, Christopher ; Rauh, Cornelia (2020-03-24)

Pulsed Electric Fields (PEF) is a promising technology for the gentle and energy efficient disruption of microalgae cells such as Chlorella vulgaris. The technology is based on the exposure of cells to a high voltage electric field, which causes the permeabilization of the cell membrane. Due to the dependency of the effective treatment conditions on the specific design of the treatment chamber,...

Size-Dependent Variability in Flow and Viscoelastic Behavior of Levan Produced by Gluconobacter albidus TMW 2.1191

Hundschell, Christoph ; Braun, Andre ; Wefers, Daniel ; Vogel, Rudi ; Jakob, Frank (2020-02-14)

Levan is a fructan-type exopolysaccharide which is produced by many microbes from sucrose via extracellular levansucrases. The hydrocolloid properties of levan depend on its molecular weight, while it is unknown why and to what extent levan is functionally diverse depending on its size. The aim of our study was to gain deeper insight into the size-dependent functional variability of levan. For ...

The impact of lipases on the rheological behavior of colloidal silica nanoparticle stabilized Pickering emulsions for biocatalytical applications

Heyse, Anja ; Kraume, Matthias ; Drews, Anja (2019-10-14)

The use of Pickering emulsions for biocatalytical applications has recently received increased attention in cases where hydrophobic reactants are involved. For process applications, knowledge of the emulsion’s rheology is crucial for the fluid dynamical design of equipment and selection of operating conditions. Colloidal silica nanoparticle stabilized Pickering emulsions usually exhibit shear-t...

Thermal degradation of citrus pectin in low-moisture environment - Influence of acidic and alkaline pre-treatment

Einhorn-Stoll, Ulrike ; Kastner, Hanna ; Urbisch, Alexandra ; Kroh, Lothar W. ; Drusch, Stephan (2018-02-21)

Pectin powder is degraded during storage and transport by demethoxylation and depolymerisation. The degradation mechanisms and especially the influence of pre-treatments on the degradation reactions are not completely understood. In this study, commercial citrus pectin was modified by either acidic or alkaline demethoxylation. The modified pectins, as well as the commercial pectin, were thermal...

Modification and physico-chemical properties of citrus pectin – Influence of enzymatic and acidic demethoxylation

Einhorn-Stoll, Ulrike ; Kastner, Hanna ; Hecht, Theresia ; Zimathies, Annett ; Drusch, Stephan (2015-06-04)

Aim of the present study was to investigate the effect of the method of demethoxylation on the particle structure and techno-functional properties of pectins with different degree of methoxylation and distribution of free carboxyl groups. Two groups of model pectins, one with 57% and one with 42% degree of methoxylation have been prepared from one single commercial pectin. Modifications were pe...

Thermally induced degradation of citrus pectins during storage – Alterations in molecular structure, colour and thermal analysis

Einhorn-Stoll, Ulrike ; Kastner, Hanna ; Drusch, Stephan (2013-08-15)

Commercial citrus pectins (17 samples from 3 different suppliers) were stored at 60 °C and 80% humidity for two weeks. Molecular parameters (galacturonan content, degree of methoxylation, intrinsic viscosity), colour and behaviour in thermal analysis (DSC and TG) were tested and the results were compared with those of model pectins prepared under laboratory conditions from a previous study. Whe...