Moelants Katlijn R N, Cardinaels Ruth, Van Buggenhout Sandy, Van Loey Ann M, Moldenaers Paula, Hendrickx Marc E
Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Dept. of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg 22, PB 2457, 3001 Leuven, Belgium.
Soft Matter, Rheology and Technology, Dept. of Chemical Engineering, KU Leuven, Willem de Croylaan 46, PB 2423, 3001 Leuven, Belgium.
Compr Rev Food Sci Food Saf. 2014 May;13(3):241-260. doi: 10.1111/1541-4337.12059.
Nowadays, there is much interest in controlling the functional properties of processed fruit- and vegetable-derived products, which has stimulated renewed research interest in process-structure-function relations. In this review, we focus on rheology as a functional property because of its importance during the entire production chain up to the moment of consumption and digestion. This review covers the literature of the past decade with respect to process-structure-rheology relations in plant-tissue-based food suspensions. It became clear that the structure of plant-tissue-based food suspensions, consisting of plant-tissue-based particles in an aqueous serum phase, is affected by many unit operations (for example, heat treatment) and that also the sequence of unit operations can have an effect on the final structural properties. Furthermore, particle concentration, particle size, and particle morphology were found to be key structural elements determining the rheological properties of these suspensions comprising low amounts of starch and serum pectin. Since the structure of plant-tissue-based products was shown to be changed during processing, rheological parameters of these products were simultaneously altered. Therefore, this review also comprises a discussion of the effect on rheological properties of the most relevant processing steps in the production of plant-tissue-based products. Linking changes in rheology due to processing with process-induced alterations in structural characteristics turned out to be quite intricate. The current knowledge on process-structure-function relations can form the basis for future improved and novel food process and product design.
如今，人们对控制加工水果和蔬菜衍生产品的功能特性有着浓厚的兴趣，这激发了对加工过程-结构-功能关系的新研究兴趣。在本综述中，我们将流变学作为一种功能特性进行重点讨论，因为它在整个生产链直至消费和消化阶段都具有重要意义。本综述涵盖了过去十年中关于基于植物组织的食品悬浮液中加工过程-结构-流变学关系的文献。很明显，基于植物组织的食品悬浮液的结构，由水相血清中的植物组织颗粒组成，会受到许多单元操作（例如热处理）的影响，而且单元操作的顺序也会对最终的结构特性产生影响。此外，颗粒浓度、颗粒大小和颗粒形态被发现是决定这些含有少量淀粉和血清果胶的悬浮液流变学特性的关键结构要素。由于基于植物组织的产品结构在加工过程中会发生变化，这些产品的流变学参数也会同时改变。因此，本综述还讨论了基于植物组织的产品生产中最相关加工步骤对流变学特性的影响。将加工过程引起的流变学变化与结构特征的加工诱导改变联系起来，结果发现相当复杂。目前关于加工过程-结构-功能关系的知识可以为未来改进和创新食品加工及产品设计奠定基础。
