TY - CHAP
T1 - Advances in food material nanomechanics by means of atomic force microscopy
AU - Arredondo-Tamayo, Benjamin
AU - Cárdenas-Pérez, Stefany
AU - Méndez-Méndez, Juan V.
AU - Arzate-Vázquez, Israel
AU - Torres-Ventura, Héctor H.
AU - Chanona-Pérez, José J.
N1 - Publisher Copyright:
© 2023 Elsevier Inc. All rights reserved.
PY - 2022/1/1
Y1 - 2022/1/1
N2 - Atomic force microscopy (AFM) is a powerful nanoscale analysis tool, and its use and application have increased within the food sector in recent years. This versatile technique can be used to simultaneously acquire high-resolution images and local nanomechanical properties in either liquid or air media. This chapter aims to explain the operation of the atomic force microscope for evaluating nanomechanical properties in biological and food materials by means of nanoindentation and force spectroscopy. This chapter includes the general architecture of atomic force microscopes, main operation modes, a simplified description of the forces generated during the interaction between the tip and the sample surface, as well as the force curves obtained during nanoindentation. This chapter also highlights specific and optimized operation modes such as PeakForce Tapping, PeakForce Quantitative Nanomechanics, and molecular stretching, along with brief comments on suppliers, sample preparation, fixation and probe selection, the main approaches of AFM in food science research, and some recent advances on nanomechanical properties of food materials. Finally, new knowledge revealed through the use of AFM is clarified, as well as ways of using AFM to obtain nanomechanical properties in different food materials such as plant and animal tissues, microorganisms, proteins and hard food structures, through an overview of Young’s module values compiled from different food materials. Therefore, this contribution could serve as a valuable and practical guide for applying nanomechanics approaches in food materials with AFM.
AB - Atomic force microscopy (AFM) is a powerful nanoscale analysis tool, and its use and application have increased within the food sector in recent years. This versatile technique can be used to simultaneously acquire high-resolution images and local nanomechanical properties in either liquid or air media. This chapter aims to explain the operation of the atomic force microscope for evaluating nanomechanical properties in biological and food materials by means of nanoindentation and force spectroscopy. This chapter includes the general architecture of atomic force microscopes, main operation modes, a simplified description of the forces generated during the interaction between the tip and the sample surface, as well as the force curves obtained during nanoindentation. This chapter also highlights specific and optimized operation modes such as PeakForce Tapping, PeakForce Quantitative Nanomechanics, and molecular stretching, along with brief comments on suppliers, sample preparation, fixation and probe selection, the main approaches of AFM in food science research, and some recent advances on nanomechanical properties of food materials. Finally, new knowledge revealed through the use of AFM is clarified, as well as ways of using AFM to obtain nanomechanical properties in different food materials such as plant and animal tissues, microorganisms, proteins and hard food structures, through an overview of Young’s module values compiled from different food materials. Therefore, this contribution could serve as a valuable and practical guide for applying nanomechanics approaches in food materials with AFM.
KW - Atomic force microscopy
KW - food stiffness
KW - nanoindentation
KW - nanomechanical properties
UR - http://www.scopus.com/inward/record.url?scp=85142726112&partnerID=8YFLogxK
U2 - 10.1016/B978-0-12-823985-8.00006-2
DO - 10.1016/B978-0-12-823985-8.00006-2
M3 - Capítulo
AN - SCOPUS:85142726112
SN - 9780128241325
SP - 263
EP - 306
BT - Fundamentals and Application of Atomic Force Microscopy for Food Research
PB - Elsevier
ER -