Unlocking Hidden Structures: Marjorie Ladd Parada on X-ray Techniques in Food and Material Science
Marjorie Ladd Parada shared her work on the application of X-ray techniques in food and material science during last week’s KTH FOOD faculty seminar.
With a background in the food industry, Ladd Parada’s interest in X-ray research began during her PhD, where she first used X-ray scattering to study cocoa butter, a key ingredient in chocolate. The technique allows identification of different crystal forms (polymorphs) and tracking phase transitions in materials, including the complex crystallization process of cocoa butter. To uncover when crystallization starts is an essential step for optimizing the tempering process in chocolate production. The innovative approach also led to the discovery of a new phase of cocoa butter that had not been previously described.
She further explained how X-ray techniques allow scientists to study the molecular dynamics of substances like amorphous ices, which can also relate to food systems like protein solutions. Now at KTH, Ladd Parada applies X-ray scattering to study the crystallization of polysaccharides, particularly arabinoxylans (AX), in wheat bran. These complex carbohydrates are difficult to extract, and understanding their structure is vital for improving their use. X-ray scattering reveals structural changes in the nano and Ångstrom scale, while tomography provides 3D images of structural information in the micrometer scale and even the nanoscale depending on the resolution.
Ladd Parada also highlighted the importance of combining X-rays with other techniques to validate results. The use of synchrotron X-rays, for example, requires careful consideration due to the high energy demands of these facilities. Selecting the right methods to optimize experimental outcomes maximizes both efficiency and accuracy.
Ladd Parada’s research and presentation shows that X-ray techniques are an essential part of unlocking the hidden structures of food and materials, providing new insights that could lead to better food processing, sustainability, and innovation in the food industry.