Gastrophysical Investigation of Jellyfish-based Foods: Microstructural and Mechanical Insights

Mie Thorborg Pedersen

doi:10.21996/t194-gf45

Gastrophysical Investigation of Jellyfish-based Foods: Microstructural and Mechanical Insights

Bidragets oversatte titel: Gastrofysisk studie af vandmandsbaseret fødevarer: Mikrostrukturel og mekaniske indsigter

Mie Thorborg Pedersen^*

^*Kontaktforfatter

Publikation: Afhandling › Ph.d.-afhandling

207 Downloads (Pure)

Abstract

Denne afhandling er en gastrofysisk undersøgelse af vandmand som en potentiel bæredygtig fødekilde. Vandmandsbestandene er steget, og det skaber økologiske og økonomiske problemer i kystområder verden over. Derfor udforsker afhandlingen nye innovative kulinariske måder at tilberede vandmand på ved at udvide vores videnskabelige forståelse af de grundliggende principper, der ligger bag vandmandstilberedning. Særligt er fokus på at undersøge mikroskopiske strukturer i tilberedte vandmand og deres mekaniske egenskaber.

Afhandlingen bygger på grundlæggende videnskabelige principper forankret i bløde materialers fysik og anvender en kombination af avancerede eksperimentelle teknikker såsom højopløst mikroskopi (STED) og Kohærent Anti-Stokes Raman Spredning (CARS) mikroskopi. Maskinlæringsbaseret billedanalyse er benyttet til kvantificering af mikroskopibillederne, mens reologiske målinger er anvendt til at måle de tilberedte vandmænds mekaniske egenskaber.

I afhandlingen genbesøges en metode hvori opløsningsmidler (ætanol) anvendes til at tilberede vandmandchips. Inspireret af en teoretisk polymerfysisk tilgang er vandmanden systematisk blevet lagt i forskellige slags opløsningsmidler i forskellige koncentrationer for at justere opløsningsmidlets kvalitet. I en eksperimentel undersøgelse af udskiftningen af opløsningsmidlet, fandt studiet, at der induceres og stabiliseres mikrostrukturer, hvilket påvirkede de mekaniske egenskaber af vandmandens gelé. Disse ændringer af vandmandsmaterialet var afgørende for at opnå en sprød tekstur efter fordampning af det pågældende opløsningsmiddel. Studiet giver dermed indsigt i de underliggende principper, der påvirker omdannelsen af en blød gelé til en sprød tekstur, hvilket kan være relevant for udviklingen af andre nye bæredygtige fødevarer.

Ydermere viser afhandlingen for første gang at vandmandens biomateriale har potentiale som en lovende funktionel fødevarestabilisator, især som emulgator. Ved brug af reologiske målinger og afbildning med CARS-mikroskopi undersøgtes hvordan fysisk-kemiske forhold påvirker stabiliteten og de mekaniske egenskaber af vandmandsbaserede emulsioner. Under visse fysisk-kemiske betingelser blev det desuden påvist, at vandmandsbaserede emulsioner kan benyttes til tilberedning af oleogeler.

Ved hjælp af avancerede videnskabelige metoder er vores forståelse af tilberedning af vandmand som fødevarer blevet forøget. De opnåede resultater kan påvirke udviklingen af nye bæredygtige fødevarer, og understreger potentialet i vandmandens biomateriale og dets multifunktionelle fødevareegenskaber med brede anvendelsesmuligheder.

Bidragets oversatte titel	Gastrofysisk studie af vandmandsbaseret fødevarer: Mikrostrukturel og mekaniske indsigter
Originalsprog	Engelsk
Bevilgende institution	Syddansk Universitet
Vejledere/rådgivere	Clausen, Mathias Porsmose, Hovedvejleder
Udgiver	Syddansk Universitet. Det Tekniske Fakultet
DOI	https://doi.org/10.21996/t194-gf45
Status	Udgivet - 25. sep. 2023

Bibliografisk note

The work reported in this thesis was supported financially by the Villum Foundation through a Young Investigator Programme grant to M. P. Clausen (project no. 00025414).

Dokumenter og links

10.21996/t194-gf45

Mie Thorborg Pedersen PhD thesisForlagets udgivne version, 30,3 MB

SDU link

Tjek adgangen til materialet i Syddansk Universitetsbiblioteks søgemaskine

3 Tidsskriftartikel

Structural characterization of solvent-based food preparation of jellyfish
Pedersen, M. T., Vilgis, T. A., Brewer, J. R., Hansen, P. L. & Clausen, M. P., 21. jan. 2024, I: Soft Matter. 3, s. 495-510
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
Gastronomy unravelled by physics: Gastrophysics
Pedersen, M. T., Hansen, P. L. & Clausen, M. P., 1. okt. 2021, I: International Journal of Food Design. 6, 2, s. 153-180
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

Åben adgang
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280 Downloads (Pure)
Soft matter physics meets the culinary arts: From polymers to jellyfish
Pedersen, M. T. & Vilgis, T. A., jul. 2019, I: International Journal of Gastronomy and Food Science. 16, 9 s., 100135.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

1 Afsluttet

Advanced optical microscopy for imaging biological material in culinary preparations
Clausen, M. P. (PI), Pedersen, M. T. (Projektdeltager), Bonilla, J. (Projektdeltager), Via, M. A. (Projektdeltager), Marques, A. M. L. (Projektdeltager) & Rune, C. J. B. (Projektdeltager)
01/03/2019 → 30/04/2025
Projekter: Projekt › Private fonde

Citationsformater

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abstract = "This thesis investigates the utilization of jellyfish as a sustainable food source from a gastrophysical perspective. Jellyfish populations are increasing, causing ecological and economic problems in coastal areas worldwide. By the concept of “to defeat it, eat it”, the thesis aims to explore innovative culinary possibilities of jellyfish and to expand our fundamental scientific understanding of the underlying principles of jellyfish food preparations. The particular focus is on investigating the microscopic structures and mechanical properties of developed jellyfish-based foods.The main scientific principles employed in the thesis are rooted in soft matter physics and a combination of advanced experimental methods, specifically Stimulated Emission Depletion (STED) microscopy and Coherent Anti-Stokes Raman Scattering (CARS) microscopy coupled with quantitative image analysis based on machine learning. Additionally, rheological measurements were employed to assess the mechanical properties of jellyfish and jellyfishbased food. The thesis revisits a jellyfish preparation method using solvent (ethanol) as a way to obtain unique textures of jellyfish by discussing the physical properties of the jellyfish gel. Inspired by theoretical polymer-physics perspectives, jellyfish were soaked systematically in different types and concentrations of solvents to vary the solvent quality. The solvent exchange was experimentally observed to induce and stabilize microstructures and enhance the mechanical properties of jellyfish gel. These modifications of the jellyfish material were crucial for obtaining a crispy texture after solvent evaporation. Thus, the study gain insights of the underlying principles in the transformation of a soft gel to a crispy texture, which can be a relevant food transformation for other novel sustainable foods as well.Moreover, the investigation revealed for the first time jellyfish biomatrix powders as a promising functional food stabilizer, particularly as emulsifier. Rheological measurements and CARS imaging techniques were employed to investigate how physicochemical conditions alter the stability and mechanical performance of jellyfish-based emulsions. It was shown that under certain physicochemical conditions, jellyfish-based emulsions could further be used as a template for the creation of jellyfish-based oleogels. The use of advanced scientific methods facilitated an expanded understanding of food preparation of jellyfish. The findings have implications for the development of novel sustainable foods and highlight the potential of jellyfish biomatrix powders as multi-functional food stabilizers with diverse application opportunities.",

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DO - 10.21996/t194-gf45

M3 - Ph.D. thesis

PB - Syddansk Universitet. Det Tekniske Fakultet

ER -

Gastrophysical Investigation of Jellyfish-based Foods: Microstructural and Mechanical Insights

Abstract

Bibliografisk note

Dokumenter og links

SDU link

Fingeraftryk

Relaterede publikationer

Structural characterization of solvent-based food preparation of jellyfish

Gastronomy unravelled by physics: Gastrophysics

Soft matter physics meets the culinary arts: From polymers to jellyfish

Relaterede projekter

Advanced optical microscopy for imaging biological material in culinary preparations

Citationsformater