Publicaciones

@article{MALAFRONTE2021106989,

title = {Macroalgae suspensions prepared by physical treatments: Effect of polysaccharide composition and microstructure on the rheological properties},

author = {Loredana Malafronte and Secil Yilmaz-Turan and Annika Krona and Marta Martinez-Sanz and Francisco Vilaplana and Patricia Lopez-Sanchez},

url = {https://www.sciencedirect.com/science/article/pii/S0268005X21004057},

doi = {https://doi.org/10.1016/j.foodhyd.2021.106989},

issn = {0268-005X},

year  = {2021},

date = {2021-01-01},

journal = {Food Hydrocolloids},

volume = {120},

pages = {106989},

abstract = {The use of macroalgae in food products is growing due to their techno-functionality and nutritional properties. In this context, an increased understanding of the rheological properties which are relevant for manufacturing and texture is needed. Here we investigated the impact of thermal and mechanical treatments, including high pressure homogenisation (HPH), on the polysaccharide composition, microstructure, and rheological properties of brown algae Laminaria digitata suspensions (5 wt %). Monosaccharide analysis and immunolabeling of alginate in combination with confocal laser scanning microscopy, revealed a sequential release of different polysaccharides as result of the applied shear. Results showed that thermal treatment (70 °C 1 h) and mild shear lead to suspensions of clusters of cells and release of fucoidan and laminarin into the liquid phase, conferring shear thinning properties to the suspensions. High pressure homogenisation was able to completely break the macroalgae cells, reducing particle size and releasing other soluble polysaccharides, in particular alginate, conferring gel properties (G'>G'') to the suspensions. This study contributes to the knowledge of how to design sustainable, innovative and nutritious liquid/semiliquid food products containing macroalgae biomass.},

keywords = {Algae, High pressure homogenisation, Polysaccharides, Rheology, Structure, Suspensions},

pubstate = {published},

tppubtype = {article}

}

@article{LOPEZSANCHEZ2020105253,

title = {Nanostructure and poroviscoelasticity in cell wall materials from onion, carrot and apple: Roles of pectin},

author = {P. Lopez-Sanchez and Marta Martinez-Sanz and M. R. Bonilla and F. Sonni and E. P. Gilbert and M. J. Gidley},

url = {https://www.sciencedirect.com/science/article/pii/S0268005X19308549},

doi = {https://doi.org/10.1016/j.foodhyd.2019.105253},

issn = {0268-005X},

year  = {2020},

date = {2020-01-01},

urldate = {2020-01-01},

journal = {Food Hydrocolloids},

volume = {98},

pages = {105253},

abstract = {The hierarchical organisation of polysaccharides in primary plant cell walls is responsible for their unique mechanical properties, and in turn for the textural and rheological properties of plant-based foods and ingredients. It is expected that at the nano scale, the mechanical properties of cell wall materials arise from a combination of structural deformation of the polysaccharide networks and hydraulic properties of the continuous water phase, as has been shown for other cellulose-based composites. Pectin plays a key role in the load bearing properties of (bacterial) cellulose-pectin composites due to its contribution to both hydration structure and the dynamics of water movement. To investigate whether these features are also important in plant cell wall materials we have used a set of advanced characterisation techniques to elucidate cell wall structural features at different length scales (X-ray diffraction and small angle X-ray and neutron scattering) in cell walls from two dicotyledons (apple and carrot) and a non-commelinid monocotyledon (onion). The strength of isolated cell walls was measured under compression and fitted to a poroviscoelastic mechanical model, demonstrating that the mechanical properties of the isolated cell wall materials are directly linked to both polysaccharide networks and fluid flow through the networks. Our results show how pectin polysaccharides influence the viscoelastic behaviour of these materials and contribute to the texture of plant-derived food systems.},

keywords = {Cell wall structure, Cellulose, Rheology, Small angle neutron scattering, Small angle x-ray scattering},

pubstate = {published},

tppubtype = {article}

}

@article{MARTINEZSANZ2020115655,

title = {Advanced structural characterisation of agar-based hydrogels: Rheological and small angle scattering studies},

author = {Marta Martínez-Sanz and Anna Ström and Patricia Lopez-Sanchez and Svein Halvor Knutsen and Simon Ballance and Hanne Kristine Zobel and Anna Sokolova and Elliot Paul Gilbert and Amparo López-Rubio},

url = {https://www.sciencedirect.com/science/article/pii/S0144861719313232},

doi = {https://doi.org/10.1016/j.carbpol.2019.115655},

issn = {0144-8617},

year  = {2020},

date = {2020-01-01},

journal = {Carbohydrate Polymers},

volume = {236},

pages = {115655},

abstract = {Agar-based extracts from Gelidium sesquipedale were generated by heat and combined heat-sonication, with and without the application of alkali pre-treatment. Pre-treatment yielded extracts with greater agar contents; however, it produced partial degradation of the agar, reducing its molecular weight. Sonication produced extracts with lower agar contents and decreased molecular weights. A gelation mechanism is proposed based on the rheological and small angle scattering characterization of the extracts. The formation of strong hydrogels upon cooling was caused by the association of agarose chains into double helices and bundles, the sizes of which depended on the agar purity and molecular weight. These different arrangements at the molecular scale consequently affected the mechanical performance of the obtained hydrogels. Heating of the hydrogels produced a gradual disruption of the bundles; weaker or smaller bundles were formed upon subsequent cooling, suggesting that the process was not completely reversible.},

keywords = {Molecular weight, Rheology, SANS, SAXS, Seaweed},

pubstate = {published},

tppubtype = {article}

}

@article{MARTINEZSANZ2020101960,

title = {Composition and rheological properties of microalgae suspensions: Impact of ultrasound processing},

author = {Marta Martínez-Sanz and Agustín Garrido-Fernández and Ana Mijlkovic and Annika Krona and Antonio Martínez-Abad and José M. Coll-Marqués and Amparo López-Rubio and Patricia Lopez-Sanchez},

url = {https://www.sciencedirect.com/science/article/pii/S2211926420302551},

doi = {https://doi.org/10.1016/j.algal.2020.101960},

issn = {2211-9264},

year  = {2020},

date = {2020-01-01},

journal = {Algal Research},

volume = {49},

pages = {101960},

abstract = {In this study the rheological properties of aqueous suspensions of three microalgae species, Nannochloropsis gaditana, Scenedesmus almeriensis and Spirulina platensis, were investigated as a function of solids content, and related to their composition and microstructure. In addition, the impact of ultrasound processing on their structuring ability was also studied. The less rigid character of the Spirulina platensis cell walls (with very low carbohydrate contents) and the presence of extracellular components promoted cell-cell interactions, yielding suspensions which showed a shear thinning behaviour at lower concentrations than Nannochloropsis gaditana and Scenedesmus almeriensis. It is noteworthy that the three species showed different viscoelastic properties at 25 wt.% total solids. Spirulina platensis suspensions showed a more elastic behaviour and lower frequency dependence, characteristic of weak gels, whilst Nannochloropsis gaditana and Scenedesmus almeriensis behaved more like viscous liquids. The ultrasound treatment did not affect the cell wall integrity, but it promoted the release of intracellular components (some of which could have been partially degraded) and disrupted physical interparticle interactions in Nannochloropsis gaditana and Scenedesmus almeriensis. This has an impact on the rheological properties, increasing the viscosity of Nannochloropsis gaditana suspensions, whilst the viscosity of Scenedesmus almeriensis suspensions was reduced. The outcomes of this work give insights into the exploitation of these microalgae species in soft materials for food, pharma and other technological applications.},

keywords = {Cell wall polysaccharides, Microalgae, Rheology, Suspensions, Ultrasounds},

pubstate = {published},

tppubtype = {article}

}