Multiscale Structural Insight into Dairy Products and Plant-Based Alternatives by Scattering and Imaging Techniques
Dairy products and plant-based alternatives have a large range of structural features from atomic to macroscopic length scales. Scattering techniques with neutrons and X-rays provide a unique view into this fascinating world of interfaces and networks provided by, e.g., proteins and lipids. Combinin...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-05-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/10/2021 |
| _version_ | 1797600089181519872 |
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| author | Theresia Heiden-Hecht Baohu Wu Marie-Sousai Appavou Stephan Förster Henrich Frielinghaus Olaf Holderer |
| author_facet | Theresia Heiden-Hecht Baohu Wu Marie-Sousai Appavou Stephan Förster Henrich Frielinghaus Olaf Holderer |
| author_sort | Theresia Heiden-Hecht |
| collection | DOAJ |
| description | Dairy products and plant-based alternatives have a large range of structural features from atomic to macroscopic length scales. Scattering techniques with neutrons and X-rays provide a unique view into this fascinating world of interfaces and networks provided by, e.g., proteins and lipids. Combining these scattering techniques with a microscopic view into the emulsion and gel systems with environmental scanning electron microscopy (ESEM) assists in a thorough understanding of such systems. Different dairy products, such as milk, or plant-based alternatives, such as milk-imitating drinks, and their derived or even fermented products, including cheese and yogurt, are characterized in terms of their structure on nanometer- to micrometer-length scales. For dairy products, the identified structural features are milk fat globules, casein micelles, CCP nanoclusters, and milk fat crystals. With increasing dry matter content in dairy products, milk fat crystals are identified, whereas casein micelles are non-detectable due to the protein gel network in all types of cheese. For the more inhomogeneous plant-based alternatives, fat crystals, starch structures, and potentially protein structures are identified. These results may function as a base for improving the understanding of dairy products and plant-based alternatives, and may lead to enhanced plant-based alternatives in terms of structure and, thus, sensory aspects such as mouthfeel and texture. |
| first_indexed | 2024-03-11T03:44:39Z |
| format | Article |
| id | doaj.art-651ba43cbe4443e3b70eed60b38224ce |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T03:44:39Z |
| publishDate | 2023-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-651ba43cbe4443e3b70eed60b38224ce2023-11-18T01:21:49ZengMDPI AGFoods2304-81582023-05-011210202110.3390/foods12102021Multiscale Structural Insight into Dairy Products and Plant-Based Alternatives by Scattering and Imaging TechniquesTheresia Heiden-Hecht0Baohu Wu1Marie-Sousai Appavou2Stephan Förster3Henrich Frielinghaus4Olaf Holderer5Jülich Centre for Neutron Science (JCNS) at Heinz Maier-Leibnitz Zentrum (MLZ), Forschungszentrum Jülich GmbH, Lichtenbergstr. 1, 85747 Garching, GermanyJülich Centre for Neutron Science (JCNS) at Heinz Maier-Leibnitz Zentrum (MLZ), Forschungszentrum Jülich GmbH, Lichtenbergstr. 1, 85747 Garching, GermanyJülich Centre for Neutron Science (JCNS) at Heinz Maier-Leibnitz Zentrum (MLZ), Forschungszentrum Jülich GmbH, Lichtenbergstr. 1, 85747 Garching, GermanyJülich Centre for Neutron Science (JCNS) at Heinz Maier-Leibnitz Zentrum (MLZ), Forschungszentrum Jülich GmbH, Lichtenbergstr. 1, 85747 Garching, GermanyJülich Centre for Neutron Science (JCNS) at Heinz Maier-Leibnitz Zentrum (MLZ), Forschungszentrum Jülich GmbH, Lichtenbergstr. 1, 85747 Garching, GermanyJülich Centre for Neutron Science (JCNS) at Heinz Maier-Leibnitz Zentrum (MLZ), Forschungszentrum Jülich GmbH, Lichtenbergstr. 1, 85747 Garching, GermanyDairy products and plant-based alternatives have a large range of structural features from atomic to macroscopic length scales. Scattering techniques with neutrons and X-rays provide a unique view into this fascinating world of interfaces and networks provided by, e.g., proteins and lipids. Combining these scattering techniques with a microscopic view into the emulsion and gel systems with environmental scanning electron microscopy (ESEM) assists in a thorough understanding of such systems. Different dairy products, such as milk, or plant-based alternatives, such as milk-imitating drinks, and their derived or even fermented products, including cheese and yogurt, are characterized in terms of their structure on nanometer- to micrometer-length scales. For dairy products, the identified structural features are milk fat globules, casein micelles, CCP nanoclusters, and milk fat crystals. With increasing dry matter content in dairy products, milk fat crystals are identified, whereas casein micelles are non-detectable due to the protein gel network in all types of cheese. For the more inhomogeneous plant-based alternatives, fat crystals, starch structures, and potentially protein structures are identified. These results may function as a base for improving the understanding of dairy products and plant-based alternatives, and may lead to enhanced plant-based alternatives in terms of structure and, thus, sensory aspects such as mouthfeel and texture.https://www.mdpi.com/2304-8158/12/10/2021dairy productscheeseplant-based emulsionsscatteringelectron microscopySAXS |
| spellingShingle | Theresia Heiden-Hecht Baohu Wu Marie-Sousai Appavou Stephan Förster Henrich Frielinghaus Olaf Holderer Multiscale Structural Insight into Dairy Products and Plant-Based Alternatives by Scattering and Imaging Techniques Foods dairy products cheese plant-based emulsions scattering electron microscopy SAXS |
| title | Multiscale Structural Insight into Dairy Products and Plant-Based Alternatives by Scattering and Imaging Techniques |
| title_full | Multiscale Structural Insight into Dairy Products and Plant-Based Alternatives by Scattering and Imaging Techniques |
| title_fullStr | Multiscale Structural Insight into Dairy Products and Plant-Based Alternatives by Scattering and Imaging Techniques |
| title_full_unstemmed | Multiscale Structural Insight into Dairy Products and Plant-Based Alternatives by Scattering and Imaging Techniques |
| title_short | Multiscale Structural Insight into Dairy Products and Plant-Based Alternatives by Scattering and Imaging Techniques |
| title_sort | multiscale structural insight into dairy products and plant based alternatives by scattering and imaging techniques |
| topic | dairy products cheese plant-based emulsions scattering electron microscopy SAXS |
| url | https://www.mdpi.com/2304-8158/12/10/2021 |
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