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Erich J. Windhab
10.08.2017 1
Verarbeitungsmethoden
und ihre
ernährungsphysiologische Bedeutung
Welche Bedeutung hat die Wahl der Technologie / der Methoden
fur die Gesundheit?
Laboratory of
Food Process
Engineering
August 11, 2017
Berne, Switzerland
IFNH
| | DRAFT
INHALT
1. Beispiele Funktionlität erhaltender / erzeugender neuer Verarbeitungsverfahren
entlang der Lebensmittel Wertschöpfungskette
1.1 Erntenahe Vorverarbeitung: Rubbery Vermahlung von Samenkernen
1.2 Fabrik Verarbeitung:
1.2.1 Dynamische Membran-Strukturierung von Doppelemulsionen
1.2.2 Sprühbasierte Erzeugung von funktionalisierten Kapselpulvern
1.3 Küchen-Verarbeitung: Additive Verfahren zur Personalisierung
2. Oro-Gastro-Intestinale Lebensmittel Struktur-Disintegration und Freisetzung
sensorisch und ernährungsphysiologisch relevater Funktionalitäten
3. Zusammenfassung / Ausblick
Verarbeitungsmethoden und ihre ernährungsphysiologische Bedeutung
Welche Bedeutung hat die Wahl der Technologie / der Methoden
| |
Agricultural Production
Processing Retailing Consumption Biological Response
1. Processing along the Food Value Chain
(1) enzymatic,
(2) mechanical
(3) thermal
• molecular weight (MW)
• (self-) assembling (RG,Rh)
• network formation (MW~cn)
• phase characteristics
• functional components
• macrostruct./morphology
impact
on
Processing in Food Production Oro-Gasto-Intestinal- (OGI)
Processing
tailored disintegration of:
• phase structure
• disp./mol. networks
• mol. (self-) assemblies
• molecules (metabolism)
P2 P3 P4
P1
separate
&
preserve..
tailor
&
optimize.
personalize
&
finalize
disintegrate
&
release/digest
M
Mirror Function
Field Pre-
Processing
Factory
Processing Home
Processing
Eating & Digestion
Processing
STRUCTURE & FUNCTIONALITY (sensory, nutritional, healthy...(PAN))
| |
Agricultural Production
Processing Retailing Consumption Biological Response
Oro-Gastro-Intestinal- (OGI)
Processing
tailored disintegration and
release of:
• phase structure
• disp./mol. networks
• molecules (metabolism)
tailor
&
optimize.
personalize
&
finalize
disintegrate
&
release/digest
Field Pre-
Processing
Factory
Processing Home
Processing
Oro-/Gastro-Intestinal
Processing
Gentle
refinement
processing
Dynamic
Membrane
Processing
Spray proces-
sing of capsule
powders
S T R E S S - C O N T R O L LE D
=> structure & function controlled processing
M
Mirror Function
separate
&
preserve..
1. Processing along the Food Value Chain
| |
Agricultural Production
Processing Retailing Consumption Biological Response
(1) enzymatic,
(2) mechanical
(3) thermal
• molecular weight (MW)
• (self-) assembling (RG,Rh)
• network formation (MW~cn)
• phase characteristics
• functional components
• macrostruct./morphology
impact
on
Processing in Food Production
P2 P3 P4
P1
separate
&
preserve..
Field Pre-
Processing
Factory
Processing Home
Processing
Eating & Digestion
Processing
EXAMPLE 1:
Rubbery milling of
gallactomannan seeds
here:
locus bean gum (LBG)
or guar gum (GG)
1.1 Rubbery Milling / Refining
| |
1.1
Rubbery
Milling / Refining
ZIELSETZUNG:
Erhalt natürlicher
Funktionalität durch
schonende jedoch
effiziente Zerkleine-
rung im „erweich-
ten“
(gummiartigen=
rubbery) Zustand
| |
Locust bean gum (3.5-4:1)
Tara gum (3:1)
Guar gum (2:1)
H H H H
CH2OH CH
2OH
HO HOOH OH
O O
O O O
H H H H
H H H H
HH H HHO HO
O O
O O
CH2OH CH
2
CH2OH
HO
HO
OH
OH OH
O
O
H
H
H
H
{ Mannan
chain
Single galactose side chains
milling
chamber
air
heater
sifter
Rubbery Milling (RUMIL)
of Locust Bean Gum (LBG)
Low galactose content of LBG leads to low
solubility at cold dissolution temperatures
LBG product powder particle
NEW: up to 78% H2O in seed (rubbery)
Conventional: 10-12% H2O in seed (glassy)
RUMIL device
Pollard, M., Fischer P., and Windhab, E.J. (2011);
Carbohydrate Polymers, 84, 550-559.
1.1 Rubbery Milling / Refining
| |
polysac-
charide
mixture
protein
rubbery state
glassy
state
Gentle structure
disintegration:
• reduced mole-
cular damage
(breaking stress
reduction)
• meso-porous
particle structure
(convective re-
drying effect)
Rubbery Milling (RUMIL)
1.1 Rubbery Milling / Refining
| |
Process effects on LGB structure (mol. mass Distribution & particle porosity)
Donnerstag, 10. August 2017 ETH Zurich / Institute of Food, Nutrition, and Health / Food Process Engineering
glassy (dry)-
milled:
broadest
Distribution
Lowest Mw
rubbery-
milled:
narrowest
distribution
highest Mw
commercial product
novel RUMIL product
mechanical & thermal
impact on structure and
functionality
1.1 Rubbery LBG seed milling: impact on micro-/meso structure
MIKROSCALE MAKROSCALE
S. Illmann
et al. (2011)
M. Pollard et al.
(2010/11)
| |
Moisture content 12 %
H2O contents 69-78 %
LBG - RUMIL 85°C
25°C
hydration
time: 10 min
x 5.1
x 1.3
network disentanglement
instead of molecular rupture
LBG – RUMIL / LBG commercial
significant increase of
shear viscosity when
milling in the rubbery
state at H2O content
of ≥ 30-ca. 80%
1.1 Rubbery Milling / Refining
| | pro
tein
ric
h w
heat; r
olle
r m
ill
16%
mois
ture
/ 2
5°C
norm
al w
heat; r
olle
r m
ill
16%
mois
ture
/ 2
5°C
pro
tein
ric
h w
heat; im
pact m
ill
30
% m
ois
ture
/ 1
00
°C
pro
tein
ric
h w
heat; im
pact m
ill
16
% m
ois
ture
/ 2
5°C
norm
al w
heat; im
pact m
ill
30%
mois
ture
/ 1
00
°C
norm
al w
haet;
dis
c m
ill
16%
mois
ture
/ 2
5°C
S. Illmann et al. (2011)
L. Brütsch et al. (2014)
1.1 Rubbery Milling of wheat grains (starch damage impact)
| |
Agricultural Production
Processing Retailing Consumption Biological Response
(1) enzymatic,
(2) mechanical
(3) thermal
• molecular weight (MW)
• (self-) assembling (RG,Rh)
• network formation (MW~cn)
• phase characteristics
• functional components
• macrostruct./morphology
impact
on
Processing in Food Production
P2 P3 P4
P1
tailor
&
optimize.
Field Pre-
Processing
Factory
Processing Home
Processing
Eating & Digestion
Processing
EXAMPLE 2 :
Generation of Multiple
Capsule suspension by
dynamic membrane dis-
persing
1.2.1 Dynamic membrane structuring
| |
Erich J. Windhab
1.2.1
Dynamic Membrane Structuring
Zielsetzung:
Einstellbare Tropfen/Kapseldurchmesser
und - Durchmesserverteilung
| |
disperse
phase
continuous
phase
continuous
phase
drop detachment from the membrane
Dispersion in the gap
Gentle emulsification
BUT: Higher structure sensitivity
with higher water loads
Breakup
Leakage
Dynamic Membrane Emulsification (mechanically most gentle in dripping mode)
Bahtz J. et al.
Langmuir, Vol.
31(19), 5265-73
1.2.1 Dynamic membrane structuring
| |
N. Müller-Fischer,
E.J. Windhab (2007)
PATENTS:
Windhab, E. et al./ETH
DE 10307568 A1 S. Holzapfel, H. Engel, A. Bohm
E. Windhab (2010/11)
100-400 nm
20-100 ml/h
1 – 50 mm
1-20 l/h
1 – 50 mm
50 -300 l/h rotation
simple
emulsion
Rotating
Membrane
(ROME)
g . double
emulsion
1.2.1 Dynamic membrane structuring
| |
ddrop/dpore = K t-a
o/w emulsion (Hydrioil with hydrated
Alcylesthers (C12, C14) in water by
Polyglycol 35000 s, from Clariant)
wall shear stress t / Pa
Applicable for:
Nano-
Ultra-
Micro-
Membranes in
dispersing / encapsulation processing
here: pore size 5 mm
Holzapfel, S., Rondeau, E.,
Mühlich, P., Windhab, E.J.
(2013), Chem. Eng. & Tech.,
Vol. 36, 1785-1794.
1.2.1 Dynamic membrane structuring
| |
Agricultural Production
Processing Retailing Consumption Biological Response
(1) enzymatic,
(2) mechanical
(3) thermal
• molecular weight (MW)
• (self-) assembling (RG,Rh)
• network formation (MW~cn)
• phase characteristics
• functional components
• macrostruct./morphology
impact
on
Processing in Food Production
P2 P3 P4
P1
tailor
&
optimize.
Field Pre-
Processing
Factory
Processing Home
Processing
Eating & Digestion
Processing
EXAMPLE 3 :
Stress-controlled spray-
processing of of multiple
emulsions powders for
encapsulation of functional
components FCs)
1.2.2 Spray processing of capsule powders
| |
Erich J. Windhab
1.2.2
Stress-controlled spray processing
Zielsetzung:
Erhalt/Einstellung der Mikro-
und Makrosruktur (disperse
Grössenverteilungen und Pha-
senverteilungen)
| |
structure
preserved
=> Rayleigh spray
filament breakup
favoured
Gentle spray processing
for functional multi-capsule structure preservation
30 mm
Weg,Drop / l
x50,3 / (x50,3)0 = 1+ (mWeg,drop)2éë
ùû
nWeg,drop =
rg (ug -ul )2 x50,3
g
STRESS-CONTROL
Dubey, B., Windhab, E.J (2013)
J. of Food Engineering, Vol.115
1.2.2 Stress-controlled spray processing
l = hO/W1 / hW2
| |
Possible internal drop deformation during Rayleigh breakup
NEW Rotary Pressure RAYLEIGH
Atomizer (ROPRAT)
n = 5000 rpm, p = 5 bar
Simulation results of the rotary pressure Rayleigh atomizer (ROPRAT)
Experimental prototype testing results (ROPRAT)
!"#
$%&'%(
!"#
$%&'%(
!"#
$%&'%(
Simulation results for a conventional EXMIX air assist nozzle
liqu
id
W. Case et. al.(2014)
1.2.2 Stress-controlled spray processing
| |
Spray filament trajectories (pressure assisted rotary spray)
After tension term
relaxing,trajectories
calculated from :
wind
resistance
impact
Numerical
simulation
(OpenFOAM)
B. Case et al.
2014
1.2.3 Stress-controlled spray processing
| |
spray-chilling
spray drying
(powder)
Rotating
Membrane
(ROME)
3. Functional Powder - Processing
N2 (liquid)
spraying nozzle
cooling gasrecirculation
dispersingunit
pre-mixing
powderaddition
sintering
powdermixing
Dubey, B., Windhab, E.J (2013)
J. of Food Engineering, Vol.115
1.2.2 Stress-controlled spray processing
| |
Agricultural Production
Processing Retailing Consumption Biological Response
(1) enzymatic,
(2) mechanical
(3) thermal
• molecular weight (MW)
• (self-) assembling (RG,Rh)
• network formation (MW~cn)
• phase characteristics
• functional components
• macrostruct./morphology
impact
on
Processing in Food Production
P2 P3 P4
P1
personalize
&
finalize
Field Pre-
Processing
Factory
Processing Home
Processing
Eating & Digestion
Processing
EXAMPLE(s) 3:
1. Multi-scale extrusion
Including Micro-extrusion
(3D-Printing)
2. ETH-BioCUSE (for func-
tional powder systems)
+
3. MoleCuisine aspects
+
4. Kitchen Robotics
1.3. Home processing: Additive manufacturing based
Molecular Cuisine
ETH
Bio-
Cuse 3D-
Printing
| |
Agricultural Production
Processing Retailing Consumption Biological Response
P2 P3 P4
P1
disintegrate
&
release/digest
Field Pre-
Processing
Factory
Processing Home
Processing
Eating & Digestion
Processing
Oro-Gasto-Intestinal- (OGI)
Processing
tailored disintegration of:
• phase structure
• disp./mol. networks
• mol. (self-) assemblies
• molecules (metabolism)
EXAMPLE 4:
Oro-Gastro-Intestinal
disintegration of food
structure and release
of sensory / nutritive
function(s)
2. Oro-Gastro-Intestinal Processing
| |
Emulsion drop
Interface – layer design
In vitro studies
of capsules
(novel microfluidics)
bulk phase
structuring and analysis
in vivo studies
HERE: Interplay of disperse fat capsule structure
with physiological dynamics - in
fat or protein digestion
(+ release of encapsulated micronutrients)
2. Oro-Gastro-Intestinal Processing
humans
rats
| |
controlled release of
functional molecule ( ):
• site
• kinetics
• metabolic functionality
(incl. bioavailability)
Digestion = Disintegration + Transport + Reaction
Mouth Esophagus
Stomach Small/large intestine
A. Leger, (2004)
Food Matrix Motivation
Laboratory of Food Process
Engineering
E. J. Windhab
emulsion powder
foam powder
2. Oro-Gastro-Intestinal Processing
| |
!!!
„air bubble
roller bearing“(?)
Stribeck - curves D
m
0.9% fat / ice cream mix
2.7% fat / ice cream mix
6.4% fat / ice cream mix
3.0% fat / ice cream mix
foam with fV≈ 50 vol.% air Soft-Tissue-
Tribology
(sliding soft body on
soft tissue substrate)
2. Oro-Gastro-Intestinal Processing
| |
controlled release of
functional molecule ( ):
• site
• kinetics
• metabolic functionality
(incl. bioavailability)
Digestion = Disintegration + Transport + Reaction
Mouth Esophagus
Stomach Small/large intestine
A. Leger, (2004)
Food Matrix Motivation
Laboratory of Food Process
Engineering
E. J. Windhab
emulsion powder
foam powder
2. Oro-Gastro-Intestinal Processing
| |
Experimental (Ultrasound-Doppler) velocity field measurements and
Simulation of esophageal non-Newtonian (shear - thinning) fluid flow
A. Al-Habahbeh, F.X. Tanner, K.A. Feigl, W.R. Case, S.A.K
B. Jeelani, S. Nahar, E.J. Windhab (2012), 6th ISFRS
Pi
pump
hydrostatic
pressure
valve
camera
elastic silocone (membrane) tube
(d=20 mm /L=320 mm)
pressure
chamber
Po
collapsing tupe
deformation states
ultrasound TX
transducer / holder
Nahar, S., Jeelani, S. A. K.,
and Windhab, E. J. (2011)
Specific rheology aspects:
• Non-Newtonian
• viscoelastic
• wall slip
• salivafood mucosa .
interaction
• transient (peristaltic)
shear + elongation flow
2. Oro-Gastro-Intestinal Processing
| |
controlled release of
functional molecule ( ):
• site
• kinetics
• metabolic functionality
(incl. bioavailability)
Digestion = Disintegration + Transport + Reaction
Mouth Esophagus
Stomach Small/large intestine
A. Leger, (2004)
Food Matrix Motivation
Laboratory of Food Process
Engineering
E. J. Windhab
emulsion powder
foam powder
2. Oro-Gastro-Intestinal Processing
| |
M. Ferrua, P. Singh (2010)
.
simple shear
(uniaxial)
planar
elongation
uniaxial
elongation
H. Grace et al. (1956)
emax ≈ 3.0 – 5.0 1/s
Dt ≈ 10 s
eH,max ≈ 3.7
Cac ≈ 0.05 / 0.2
in uniaxal / planar
elongational flow
at l ≈ 0.07
(model myonnaise)
xmax ≈ 5 - 20 mm
assumption: steady state
O/W – emulsion:
(model mayonnaise)
with h+chyme,g ≈ 0.5 Pas
h+chyme,e ≈ 1.5 Pas
assumption: elevated h,
s = 50 mN/m
E. Windhab et. al. (2013)
.
2. Oro-Gastro-Intestinal Processing
| |
2. Oro-Gastro-Intestinal Processing
Mechanical human stomach model – Antrum wave dispersing experiments
| |
33 D-Hest/Food Processing Engeneering
Gastric lipolysis influenced by biopolymer type (after 30 min. treatment time)
rDGL:
recombinant
dog gastric
lipase
0 1 2 3 4
0
20
40
60
80
100
120
140
160
ma
x.
rDG
L a
ctivity (
U/m
g)
Biopolymer concetration (wt %)
NCC: no activity at all
WPI: independent of coverage and layer thickness MC: depends on coverage and layer thickness
2. Oro-Gastro-Intestinal Processing
Gastric pre-digestion and emulsion re-structuring (e.g. oil droplet coalescence) have a major
impact on gastric emptying, satiety and further duodenal fat digestion => gastric fluid
mechanics + biochemistry => electrostatics interaction of interfaces and bulk structuring
| |
NRP69: Andreas Steingötter
(University of Zurich, Division Gastroenterology and Hepatology, 2016)
From qualitative to quantitative MRI
2. Oro-Gastro-Intestinal Processing
| |
controlled release of
functional molecule ( ):
• site
• kinetics
• metabolic functionality
(incl. bioavailability)
Digestion = Disintegration + Transport + Reaction
Mouth Esophagus
Stomach Duodenum
A. Leger, (2004)
Food Matrix Motivation
Laboratory of Food Process
Engineering
E. J. Windhab
emulsion powder
foam powder
2. Oro-Gastro-Intestinal Processing
| |
air
or oil
pepsin
HCl
gastric
lipases
pH 5-6
bile
pancreatic
enzymes
M.J.S. Wickham
et al. (2012)
Impact of switch from gastric to
duodenal conditions
on interfacial structure transformation
/ disintegration
sub-phase
exchange
setup
interface
N. Scheuble, P. Fischer, E. Windhab (2011)
pH 1-2
2. Oro-Gastro-Intestinal Processing
| |
controlled release of
functional molecule ( ):
• site
• kinetics
• metabolic functionality
(incl. bioavailability)
Digestion = Disintegration + Transport + Reaction
Mouth Esophagus
Stomach Small/large intestine
A. Leger, (2004)
Food Matrix Motivation
Laboratory of Food Process
Engineering
E. J. Windhab
emulsion powder
foam powder
2. Oro-Gastro-Intestinal Processing
| |
0 2 4 6 8 10 12 14 16 18 200
100
200
300
400
500
600
700
800
fatt
y a
cid
s (
mm
ol)
Time (min)
Duodenum: Pancreatic lipolysis depends on gastric structures
8/10/2017 38
D-Hest/Food Processing Engeneering
gastric pre-structured emulsions in SGF
pancreatic lipase activity (2000 U/ml)
still lumps consisting of
intact droplets
400 µm
50 µm
fast
intermediate
slow
no droplets
WPI
MC
NCC
2. Oro-Gastro-Intestinal Processing
| |
in vivo :
Human Study (pre-menopausal
women): Fe serum apperance
curves
Iron Supplementation / Food Fortification
0
5
10
15
20
25
30
0 5 10 15 20 25
labele
d F
e c
onc.
[µM
]
time [h]
S1, FeSO4
S2, FeSO4
S3, FeSO4
S1, SR
S2, SR
S3, SR
by Stable Isotope Technique; (I. Egli et al.; ETH HN-Lab), (2013)
0
10
20
30
40
50
60
70
80
90
0.0 5.0 10.0 15.0 20.0 25.0
Rele
ased iro
n [
%]
Time [h]
in vitro :
release from extrudate
W/O based capsule powder
(simul. gastic conditions)
Ch. Käppeli,
E. Windhab
et. al. (2013)
| |
c(t)
c¥(t = ¥)=
kt
1 + kt
Iron
release
kinetics:
Extr
em
es:
D-f
acto
r ≈ 1
20
2. Oro-Gastro-Intestinal Processing
Dubey, B.,Windhab, E. J.
(2013) ; Journal of Food
Engineering, 115, 198-206
1.8 29.5
Here: iron (FeSO4)
encapsulation/release
from innermost watery (W1)
double emulsion phase
| |
Agricultural Production
Processing Retailing Consumption Biological Response
Processing along the Food Value Chain
Processing in Food Production Oro-Gasto-Intestinal
Processing
P2 P3 P4
P1
separate
&
preserve..
tailor
&
optimize.
personalize
&
finalize
disintegrate
&
release/digest
M
Mirror Function
Field Pre-
Processing
Factory
Processing Home
Processing
Eating & Digestion
Processing
STRUCTURE & FUNCTIONALITY
=> pleasure & health
Rubbery
Milling
Membrane
Emulsification Spray powder
encapsulation
| | DRAFT 42
• Collaborators: A. Steingötter, W. Langhans, K. Feigl, F. Tanner (MTU)
• Sen. scienists: P. Fischer, Y. Takeda, S. Kuster, E. Rondeau, J. Shaik
• Workshops: D. Kiechl, B. Pfister, J. Corsano, P. Bigler, Dr. B. Koller
• Doctorands: L. Brütsch, S. Illmann, M. P. Erni, S. Holzapfel, J. Bahtz, P. Strähl,
B. Dubey, B. Case, P. Guillet, N. Scheuble, D. Dufour, L. Pokorny,
V. Lammers, S. Gstöhl, S. Nahar
& Swiss National Research Foundation (SNF), European Union
(EU, FP7), Swiss Commission of Technol. & Innovation (CTI),
Deutsche Forschungsgemeinschaft (DFG) - SPPs 1273, 1423
AND
Thanks for
your attention !!!
Acknowledgements
Recommended