Lactose-free Dulce de leche: compositional characterization, browning and texture profile

Our objective was to elaborate lactose-free Dulce de leche (DL) and evaluate the influence of the hydrolysis of this sugar on the attributes of the products. Fluid milk used was divided into two portions and, in one of them, enzymatic hydrolysis of lactose was carried through. Next, the homogenization of milk was performed at 20 MPa. Four different treatments were studied. The final products were evaluated in relation to their composition and physico-chemical characteristics. The main results show that the homogenized lactose-free DL obtained a higher concentration of free 5-Hydroxymethylfurfural (HMF) (133.77 ± 3.42 μmol l−1). Consequently, browning was more intense due to Maillard Reaction. Texture parameters were higher (1611.00 ± 598.78 g hardness and 19.52 ± 2.46 g gumminess) when compared to the homogenized traditional product (28.45 ± 1.16 μmol l−1 free HMF, 437.17 ± 279.3 g hardness, and 406.20 ± 311.69 g gumminess). Lactose-free products are in high demand by consumers; however, the results of this work highlight the challenges to properly control the browning and the texture parameters of DL.

Structure and Surface Passivation of Ultrathin Cesium Lead-Halide Nanoplatelets Revealed by Multilayer Diffraction

The research on bidimensional colloidal semiconductors has received a boost from the emergence of ultrathin lead-halide perovskite nanoplatelets. While the optical properties of these materials have been widely investigated, their accurate structural and compositional characterization is still challenging. Here, we exploited the natural tendency of the platelets to stack into highly ordered films, which can be treated as single crystals made of alternating layers of organic ligands and inorganic nanoplatelets, to investigate their structure by Multilayer Diffraction. Using X-ray diffraction alone, this method allowed to refine the structure of ∼12 Å thick Cs-Pb-Br perovskite and ∼25 Å thick Cs-Pb-Cl-I Ruddlesden-Popper nanoplatelets by precisely measuring their thickness, stoichiometry, surface passivation type and coverage, as well as deviations from the crystal structures of the corresponding bulk materials. It is noteworthy that a single, readily available experimental technique, coupled with proper modeling, provides access to such detailed structural and composition information.

CLSM and TIRF images from lignocellulosic materials: garlic skin and agave fibers study

ABSTRACTFluorescence techniques have been widely used by scientists to reveal valuable information from biological samples, but in food science, small progress is known due to the complexity of the samples. In this study, two different biological samples, garlic skin (GS) and agave fibers (AF), were used to evaluate the techniques of confocal laser scanning microscopy (CLSM) and total internal reflection fluorescence (TIRF) microscopy, to obtain valuable information on the fiber size of the samples. A compositional characterization with calcofluor white in CLSM was achieved, but a superficial characterization of the samples with TIRF was made, evidencing fiber sizes of 398.67 ± 48.47 nm and 677.38 ± 76.88 nm for GS and AF, respectively. This work reveals that only an untreated sample can be used with the two techniques in the same microscope. In addition, it is possible to characterize the sample only using a spatial field of research and which valuable information about the structure of the material is found. This work provides the opportunity to use advanced fluorescence techniques for elucidation of structures shortly before studied with these techniques.