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Structure–energy relationship of food materials using differential scanning calorimetry.

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Title: Structure–energy relationship of food materials using differential scanning calorimetry.
Authors: Saadi, Sami1,2 (AUTHOR) saadi.sami@ymail.com, Ariffin, Abdul Azis3 (AUTHOR), Ghazali, Hasanah Mohd3 (AUTHOR), Saari, Nazamid3 (AUTHOR), Mohammed, Abdulkarim Sabo4 (AUTHOR), Anwar, Farooq5,6 (AUTHOR), Hamid, Azizah Abdul3 (AUTHOR), Nacer, Nor Elhouda7 (AUTHOR)
Source: Journal of Food Process Engineering. Jul2023, Vol. 46 Issue 7, p1-14. 14p.
Subjects: Differential scanning calorimetry, Gibbs' free energy, Fats & oils, Polymorphic transformations, Chemical structure
Abstract: The use of differential scanning calorimetry (DSC) in the food authentication and process‐chain traceability has raised significant amelioration in terms of structure and stability of some structured foods. In this review article DSC is used to raise other quantitative energy parameters related to structural reconformation and variation in the intra‐molecular dimension of studied materials. These properties are explained by the respective energy models involving (1) quantum energy, (2) quantum mass, and (3) quantum velocity. These models parameters are explored as well as on from enthalpy, entropy, heat capacity, and Gibbs free energy of transition in determining the nucleation energy relevant to crystallization and polymorphic transformation of some studied food‐materials. Practical Application: Differential scanning calorimetry is remaining the powerful thermoanalytical tool used in studying the mechanism of crystallization, polymorphism, and structural reconformation of biological matters. The expression of energetic parameters on from enthalpy, entropy, heat capacity, and Gibbs free energy of transition help in determining the nucleation energy whether is stable or in the meta‐static forms. In addition these energy parameters are the key elements in understanding whether the food materials undergoing denaturation, unfolding or reversible folding, meaning that DSC is able in determining the status of food materials whether is stable or instable as well as the texture whether is soft, grainy, or coarse and also the polymorphic forms of the crystals and stability of the emulsions. Thus, gathering information on the thermal analysis using DSC helped in establishing some model correlation between energy and structure in association with the chemical composition changes of some model of oils and fats. [ABSTRACT FROM AUTHOR]
Copyright of Journal of Food Process Engineering is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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  Data: Structure–energy relationship of food materials using differential scanning calorimetry.
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  Data: <searchLink fieldCode="AR" term="%22Saadi%2C+Sami%22">Saadi, Sami</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)<i> saadi.sami@ymail.com</i><br /><searchLink fieldCode="AR" term="%22Ariffin%2C+Abdul+Azis%22">Ariffin, Abdul Azis</searchLink><relatesTo>3</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Ghazali%2C+Hasanah+Mohd%22">Ghazali, Hasanah Mohd</searchLink><relatesTo>3</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Saari%2C+Nazamid%22">Saari, Nazamid</searchLink><relatesTo>3</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Mohammed%2C+Abdulkarim+Sabo%22">Mohammed, Abdulkarim Sabo</searchLink><relatesTo>4</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Anwar%2C+Farooq%22">Anwar, Farooq</searchLink><relatesTo>5,6</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Hamid%2C+Azizah+Abdul%22">Hamid, Azizah Abdul</searchLink><relatesTo>3</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Nacer%2C+Nor+Elhouda%22">Nacer, Nor Elhouda</searchLink><relatesTo>7</relatesTo> (AUTHOR)
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  Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Process+Engineering%22">Journal of Food Process Engineering</searchLink>. Jul2023, Vol. 46 Issue 7, p1-14. 14p.
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  Data: <searchLink fieldCode="DE" term="%22Differential+scanning+calorimetry%22">Differential scanning calorimetry</searchLink><br /><searchLink fieldCode="DE" term="%22Gibbs'+free+energy%22">Gibbs' free energy</searchLink><br /><searchLink fieldCode="DE" term="%22Fats+%26+oils%22">Fats & oils</searchLink><br /><searchLink fieldCode="DE" term="%22Polymorphic+transformations%22">Polymorphic transformations</searchLink><br /><searchLink fieldCode="DE" term="%22Chemical+structure%22">Chemical structure</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: The use of differential scanning calorimetry (DSC) in the food authentication and process‐chain traceability has raised significant amelioration in terms of structure and stability of some structured foods. In this review article DSC is used to raise other quantitative energy parameters related to structural reconformation and variation in the intra‐molecular dimension of studied materials. These properties are explained by the respective energy models involving (1) quantum energy, (2) quantum mass, and (3) quantum velocity. These models parameters are explored as well as on from enthalpy, entropy, heat capacity, and Gibbs free energy of transition in determining the nucleation energy relevant to crystallization and polymorphic transformation of some studied food‐materials. Practical Application: Differential scanning calorimetry is remaining the powerful thermoanalytical tool used in studying the mechanism of crystallization, polymorphism, and structural reconformation of biological matters. The expression of energetic parameters on from enthalpy, entropy, heat capacity, and Gibbs free energy of transition help in determining the nucleation energy whether is stable or in the meta‐static forms. In addition these energy parameters are the key elements in understanding whether the food materials undergoing denaturation, unfolding or reversible folding, meaning that DSC is able in determining the status of food materials whether is stable or instable as well as the texture whether is soft, grainy, or coarse and also the polymorphic forms of the crystals and stability of the emulsions. Thus, gathering information on the thermal analysis using DSC helped in establishing some model correlation between energy and structure in association with the chemical composition changes of some model of oils and fats. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Journal of Food Process Engineering is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
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      – Type: doi
        Value: 10.1111/jfpe.14336
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      – Code: eng
        Text: English
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        PageCount: 14
        StartPage: 1
    Subjects:
      – SubjectFull: Differential scanning calorimetry
        Type: general
      – SubjectFull: Gibbs' free energy
        Type: general
      – SubjectFull: Fats & oils
        Type: general
      – SubjectFull: Polymorphic transformations
        Type: general
      – SubjectFull: Chemical structure
        Type: general
    Titles:
      – TitleFull: Structure–energy relationship of food materials using differential scanning calorimetry.
        Type: main
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            NameFull: Saadi, Sami
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            NameFull: Ariffin, Abdul Azis
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            NameFull: Ghazali, Hasanah Mohd
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            NameFull: Saari, Nazamid
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            NameFull: Mohammed, Abdulkarim Sabo
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            NameFull: Anwar, Farooq
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            NameFull: Hamid, Azizah Abdul
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            – D: 01
              M: 07
              Text: Jul2023
              Type: published
              Y: 2023
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              Value: 46
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            – TitleFull: Journal of Food Process Engineering
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