BEGIN:VCALENDAR VERSION:2.0 PRODID:-//CERN//INDICO//EN BEGIN:VEVENT SUMMARY:Keynote talk - Structuring Oils via Enzymatic Glycerolysis DTSTART;VALUE=DATE-TIME:20210609T132000Z DTEND;VALUE=DATE-TIME:20210609T140000Z DTSTAMP;VALUE=DATE-TIME:20260529T212543Z UID:indico-contribution-177-1104@lindico453.srv.lu.se DESCRIPTION:Speakers: Alejandro Marangoni (University of Guelph\, Canada)\ nCurrent trans fat replacement strategies provide food products with accep table textural and sensory properties on a large scale\, and at a reasonab le price\, but carry health and environmental burdens. Palm oil is used ex tensively because of its high solidity and functionality\, however\, incre ased production has led to deforestation throughout the world’s tropical regions. To reduce dependence on palm oil it is necessary to find a means of structuring a variety of readily available vegetable oils. Using cotto nseed and peanut oils\, and another 8 oils\, we show that enzymatic glycer olysis can structure liquid oils into solids fats through monoacylglycerol and diacylglycerol production from their native triacylglycerols without the addition of saturated or hydrogenated fat\, thus not altering fatty ac id composition. Solid fat contents of cottonseed and peanut oils\, for exa mple\, were increased from 8% to 29% and 9% to 30% at 5°C\, respectively\ , and 21% and 10% at 20°C\, respectively. Additionally\, oil-binding cap acity was enhanced significantly. These novel oils were used to produce ma rgarine and peanut butter with similar textural properties to commercial p roducts but\, importantly\, represent a healthy and sustainable means to r eplace hydrogenated or saturated fats.\n\nhttps://lindico453.srv.lu.se/eve nt/159/contributions/1104/ LOCATION:Online on Zoom URL:https://lindico453.srv.lu.se/event/159/contributions/1104/ END:VEVENT BEGIN:VEVENT SUMMARY:Contr. talk - Comparative X-ray microtomography and SEM to investi gate the encapsulating matrix of freeze-dried probiotics DTSTART;VALUE=DATE-TIME:20210609T140000Z DTEND;VALUE=DATE-TIME:20210609T142000Z DTSTAMP;VALUE=DATE-TIME:20260529T212543Z UID:indico-contribution-177-1105@lindico453.srv.lu.se DESCRIPTION:Speakers: Shuai Bai (Lunds universitet)\nThe health effects of probiotics are exerted by live and viable microorganisms delivered to the ir site of action in the intestine. Thus\, formulating a probiotic product that ensures viable cells with long shelf life is one of the main challen ges for the industry. A common way to enhance the shelf life is to freeze dry the probiotics with lyo-protectants\, and a large research effort is d irected towards finding the best lyo-protectant formulation and drying pro cess. Unfortunately\, there is almost no focus on how the structure of the freeze dried material can influence the shelf life. Traditional pharmaceu tical formulations often demand elegant porous freeze dried cake without c ollapse. This kind\nof freeze dried materials often have thin walls and re sult in a poor encapsulation of the cells\, which may be detrimental for t he stability. The study to be presented aims at understanding how the form ulation and drying process together influence the three-dimensional struct ure of the freeze-dried material and the cell encapsulation. X-ray micro t omography (μCT) is an excellent tool to study freeze-dried material\, inc luding the impact of various freeze-drying protocols\, by generating a thr ee-dimensional image\, which can be used for further investigating quantit ative 3D-parameters\, e.g. the pore size\, pore connectivity\, wall thickn ess and tortuosity at a sub-micrometer resolution.\nHere\, μCT is combine d with Scanning Electron Microscopy (SEM) and analysis of the specific sur face area to give a broader understanding of the structure development and how this is reflected in mass transfer resistance during drying and encap sulation of the bacterial cells.\n\nhttps://lindico453.srv.lu.se/event/159 /contributions/1105/ LOCATION:Online on Zoom URL:https://lindico453.srv.lu.se/event/159/contributions/1105/ END:VEVENT BEGIN:VEVENT SUMMARY:Contr. talk - Dephosphorylation of the casein micelle DTSTART;VALUE=DATE-TIME:20210609T142000Z DTEND;VALUE=DATE-TIME:20210609T144000Z DTSTAMP;VALUE=DATE-TIME:20260529T212543Z UID:indico-contribution-177-1106@lindico453.srv.lu.se DESCRIPTION:Speakers: Thea Lykkegaard Møller (Department of Food Science\ , Aarhus University)\nDephosphorylation of caseins has been evaluated on t heir monomeric forms\, and dephosphorylation extents up to nearly 100% hav e been reported. However\, the effect of dephosphorylation on casein micel les has yet to be fully understood. The aim of this work is to study the d ephosphorylation of the native casein micelle under native\nand dissociati ng conditions to determine the kinetics of micellar dephosphorylation and to study the micellar structure as a function of its phosphorylation degre e. We hypothesize that the structure of the casein micelle is the limiting factor when enzymatically dephosphorylating it. To test the hypothesis\, dephosphorylation\, by Calf Intestinal Phosphatase and Potato Acid Phospha tase\, is conducted under varying conditions\, and the degree of dephospho rylation compared. The structural changes affecting the micelle are then e valuated by determining differences in micellar protein composition\, part icle size by light scattering\, and structural analysis using SAXS\, to st udy possible changes to the outer and inner structure of the casein micell e before and after dephosphorylation treatment. This work allows to furthe r elucidate the organization of the casein micelle\, by determining the ac cessibility of the enzyme within the supramolecular structure\, and under which conditions we see specific changes in the pattern of dephosphorylati on.\n\nhttps://lindico453.srv.lu.se/event/159/contributions/1106/ LOCATION:Online on Zoom URL:https://lindico453.srv.lu.se/event/159/contributions/1106/ END:VEVENT BEGIN:VEVENT SUMMARY:Contr. talk - Towards tabletop 4D imaging of low-density food prod ucts using x-ray phase contrast DTSTART;VALUE=DATE-TIME:20210609T144000Z DTEND;VALUE=DATE-TIME:20210609T150000Z DTSTAMP;VALUE=DATE-TIME:20260529T212543Z UID:indico-contribution-177-1107@lindico453.srv.lu.se DESCRIPTION:Speakers: William Twengström (Exciscope AB)\nDetailed imaging of the food we eat widens our understanding of its structure and helps us to optimise ingredients and production techniques. Recent and established imaging techniques within\nthe food science field are e.g. light and elec tron microscopy methods\, as well as X-Ray Computed Tomography (XCT)\, Mag netic Resonance Imaging (MRI) and Neutron Tomography (NT) [1]. In contrast to microscopy techniques\, which often require advanced and time-consumin g sample preparations\, tomographic imaging techniques\, such as XCT\, MRI and NT often have no such requirements. XCT has already been used for dec ades to non-destructively investigate\, e.g.\, muffins\,\nmarshmallows and meat\, but with limited contrast in samples with small density variations due to weak x-ray attenuation [2\,3]. On the other hand\, detecting not o nly attenuation\, but also phase shift\, enables high-resolution imaging o f low-density materials\, such as protein\, carbohydrates and fat. If imag e acquisition is fast enough\, time-resolved volume data sets can be acqui red. Synchrotron radiation 4D x-ray microtomography in combination with ph ase contrast has already been demonstrated on both bread during baking [4] and microstructural stability in ice-cream [5]\, and great technical deve lopments in 4D imaging have been shown in recent years [6]. Synchrotron be amlines are able to produce state-of-the art images\, where two access rou tes currently exist: 1) peer-review accessibility\, if the aim is to publi sh the results and 2) paid industry beamtime\, without the requirement of publishing. However\, both access routes often involve a waiting time up t o 3-6 months. If on the other hand time-resolved micro-CT of food products were to be performed in a local laboratory\, waiting time and cost can be reduced. In this study\, we used lab-based phase-contrast CT to demonstra te imaging of different low-density food products\, such as bread\, potato chips\, tomatoes and cheese doodles. Our propagation-based phase-contrast system is based on a liquid-metal-jet microfocus x-ray source\n(MetalJet D2\, Excillum\, Sweden) [7] and enables high-resolution tomography of cent imetre-sized samples in a few minutes. For example\, it can be used to dif ferentiate between fat\, carbohydrates and air in cheese doodles (Fig. 1a) \, as well as visualisation of fine internal structures and air cavities i n potato chips and bread. Results obtained with phase-contrast micro-CT we re compared to confocal laser scanning microscopy (CLSM) images of similar samples (Fig 1b)\, acquired with a Leica system (TCS SP5 AOBS\, Heidelber g\, Germany). Fat is found inside some of the pores in the cheese doodle\, predominately close to the surface. The different components in the struc ture\,\nthe corn matrix\, fat and air blisters\, correspond well between C LSM and X-ray phase-contrast CT images. By further optimisations\, the tot al micro-CT acquisition time can be reduced to 10-30 seconds per scan\, wh ich opens up for time-resolved studies of\, for example\, extrusion or mel ting processes.\nThese developments lead the way towards performing 4D ana lysis of food products closer to the production line\, thus further refini ng the processes of making tasty\, healthier and more cost-efficient food products.\n\nhttps://lindico453.srv.lu.se/event/159/contributions/1107/ LOCATION:Online on Zoom URL:https://lindico453.srv.lu.se/event/159/contributions/1107/ END:VEVENT END:VCALENDAR