Phase separation in food material design inspired by Nature

Many foods are complex multiphasic systems prepared from raw materials and ingredients that are derived from complex hierarchically organized organisms such as plants, bacteria, yeasts or animals. The basic structural building blocks are biopolymers and colloids, which often maintain some of their o...

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Published inCurrent opinion in colloid & interface science Vol. 28; pp. 56 - 62
Main Authors Aichinger, Pierre-Anton, Schmitt, Christophe, Gunes, Deniz Z., Leser, Martin E., Sagalowicz, Laurent, Michel, Martin
Format Journal Article
LanguageEnglish
Published Elsevier Ltd 01.03.2017
Subjects
Anti-freeze & ice-nucleating proteins
Biopolymers
Cells
Crystallization
Dairy gels
Foams
Nature
Phase separation
Self-organization
Structure
Nature
Foams
Anti-freeze & ice-nucleating proteins
Phase separation
Crystallization
Structure
Biopolymers
Dairy gels
Cells
Self-organization
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Abstract Many foods are complex multiphasic systems prepared from raw materials and ingredients that are derived from complex hierarchically organized organisms such as plants, bacteria, yeasts or animals. The basic structural building blocks are biopolymers and colloids, which often maintain some of their original structure and functionalities even after extraction and refining. Of particular interest to food material science are the underlying physico-chemical mechanisms that are capable to drive and determine the organization, stability of structures and final functionality in both living and non-living systems. We give examples of phase separation phenomena due to thermodynamic incompatibility of biopolymers, complex coacervation and depletion interaction that play a role in both living organisms and foods. The mechanisms discussed are crucial to self-organization providing physiological benefits in living systems. We also present examples of ice crystal growth control in living systems at sub-zero temperatures. For both, phase separation and control thereof in the case of ice crystallization, we discuss how the corresponding structure-functionality relationship present in Nature can be used in the design of complex multiphasic food systems such as ice cream and dairy gels. [Display omitted] •Phase separation is crucial for structuring in biology and food material science.•In cells, membrane-less organelles are formedby phase separation phenomena.•Coacervation is an important mechanism to create functionality in Nature and food.•Depletion force promotes local crowding in biological systems and food materials.•Proteins can influence ice crystallization in living organisms and frozen food.
AbstractList Many foods are complex multiphasic systems prepared from raw materials and ingredients that are derived from complex hierarchically organized organisms such as plants, bacteria, yeasts or animals. The basic structural building blocks are biopolymers and colloids, which often maintain some of their original structure and functionalities even after extraction and refining. Of particular interest to food material science are the underlying physico-chemical mechanisms that are capable to drive and determine the organization, stability of structures and final functionality in both living and non-living systems. We give examples of phase separation phenomena due to thermodynamic incompatibility of biopolymers, complex coacervation and depletion interaction that play a role in both living organisms and foods. The mechanisms discussed are crucial to self-organization providing physiological benefits in living systems. We also present examples of ice crystal growth control in living systems at sub-zero temperatures. For both, phase separation and control thereof in the case of ice crystallization, we discuss how the corresponding structure-functionality relationship present in Nature can be used in the design of complex multiphasic food systems such as ice cream and dairy gels. [Display omitted] •Phase separation is crucial for structuring in biology and food material science.•In cells, membrane-less organelles are formedby phase separation phenomena.•Coacervation is an important mechanism to create functionality in Nature and food.•Depletion force promotes local crowding in biological systems and food materials.•Proteins can influence ice crystallization in living organisms and frozen food.
Author Sagalowicz, Laurent
Michel, Martin
Aichinger, Pierre-Anton
Schmitt, Christophe
Gunes, Deniz Z.
Leser, Martin E.
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CitedBy_id crossref_primary_10_1016_j_cis_2019_07_008
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Keywords Nature
Foams
Anti-freeze & ice-nucleating proteins
Phase separation
Crystallization
Structure
Biopolymers
Dairy gels
Cells
Self-organization
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SSID ssj0001225
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SecondaryResourceType review_article
Snippet Many foods are complex multiphasic systems prepared from raw materials and ingredients that are derived from complex hierarchically organized organisms such as...
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StartPage 56
SubjectTerms Anti-freeze & ice-nucleating proteins
Biopolymers
Cells
Crystallization
Dairy gels
Foams
Nature
Phase separation
Self-organization
Structure
Title Phase separation in food material design inspired by Nature
URI https://dx.doi.org/10.1016/j.cocis.2017.03.002
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