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Probiotics encapsulated by gelatin and hyaluronic acid via layer-by-layer assembly technology for enhanced viability Food Hydrocoll. (IF 10.7) Pub Date : 2024-03-15 Leran Wang, Xinyi Zhong, Shiqi Li, Xiaoshuang Liu, Kai Wang, Rui Cai, Tianli Yue, Yahong Yuan, Zhouli Wang
The viability of probiotics is often affected by external adverse factors during food processing. In this study, hyaluronan (HA) and gelatin (GL) were used to protect probiotics by an encapsulator combined with layer-by-layer (LBL) assembly. The effect of probiotics survival during adverse conditions such as gastrointestinal digestion, heating and storage were studied. The encapsulation efficiency
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Dehydration of collagen hydrogel simply by immersion in sodium carboxymethylcellulose solution Food Hydrocoll. (IF 10.7) Pub Date : 2024-03-14 Jingmin Wu, Zhe Yu, Yuxin Ma, Kaidi Zhu, Jian Li, Bor-Sen Chiou, Fang Zhong, Fei Liu
Pre-dehydration of collagen-based hydrogel can result in reduced energy consumption in their large-scale production. This article reported a method to dehydrate collagen hydrogel by simply immersing hydrogel into sodium carboxymethylcellulose (CMC) solution, and the dehydration regularity and possible dehydration mechanisms were investigated. Collagen hydrogel was dehydrated in CMC solution with a
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Active packaging coating based on agarose grafted with benzoic acid derivatives: Preparation, characterization and application in fish preservation Food Hydrocoll. (IF 10.7) Pub Date : 2024-03-14 Liling Fu, Yi Ru, Jinming Ye, Qinglin Hong, Huifen Weng, Yonghui Zhang, Jun Chen, Anfeng Xiao, Qiong Xiao
Agarose based on gel strength can not meet the needs of diverse applications, and the structural modification of agarose is helpful to improve its functional properties and promote the economic benefits of the agarose industry chain. This study focuses on making agarose as an active packaging material with specific functions. Agarose was modified with -hydroxybenzoic acid (Ph) and 3, 4-dihydroxybenzoic
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Tailoring microstructures of oleogel-based HIPEs to modulate oral processing properties: Rheology, tribology and mastication effects Food Hydrocoll. (IF 10.7) Pub Date : 2024-03-14 Yanhui Zhang, Ruoning Zhang, Jian Ying, Siyi Li, Yanxiang Gao, Like Mao
High internal phase emulsions (HIPEs, 80 wt%) with different structures were developed by using different oleogelators (beeswax and ethyl cellulose) and emulsifiers (whey protein isolate and OSA starch) via a facile shearing approach. The effects of the oleogelators and emulsifiers on the stability and oral processing properties were investigated. The addition of oleogelator resulted in smaller particle
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Protection and delivery of probiotics by degraded fucoidan-chitosan nanogel-based W1/O/W2 double emulsion incorporated in self-assembled hydrogel particles Food Hydrocoll. (IF 10.7) Pub Date : 2024-03-13 Biyang Zhu, Siyu Guo, Peter Chi-Keung Cheung, Kseniya Hileuskaya, Lijun You
Probiotics as pharmaceutical and nutraceutical products are essential to human health, whereas maintaining their viability in adverse environments remains an obstacle. This study presents a well-designed W/O/W emulsion system incorporated in calcium-alginate hydrogel particles for the targeted delivery and sustained release of in the gastrointestinal tract. Firstly, the degraded fucoidan (DF) with
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Effect of benzoic acid-based and cinnamic acid-based polyphenols on foaming properties of ovalbumin at acidic, neutral and alkaline pH conditions Food Hydrocoll. (IF 10.7) Pub Date : 2024-03-13 Hedi Wen, Deju Zhang, Zhenzhen Ning, Zihao Li, Yan Zhang, Jingbo Liu, Ting Yu, Ting Zhang
To broaden the application of ovalbumin (OVA) in food formulations, it is meaningful to improve its foaming characteristics. This study aimed to investigate the effect of benzoic acid-based (3,4-dihydroxybenzoic acid, DA) and cinnamic acid-based polyphenols (trans-2-hydroxycinnamic acid, T2A) on the foaming properties of OVA at acidic (pH 3.0), neutral (pH 7.4) and alkaline (pH 9.0) pH conditions.
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Thickening, lubricating and wetting capabilities of sodium hyaluronate in comparison with commercial polysaccharides for applications in artificial saliva Food Hydrocoll. (IF 10.7) Pub Date : 2024-03-12 Menghan Dong, Xulian Wang, Qian Feng, Yong Chen, Jianshe Chen
Xerostomia is closely associated with food avoidance and malnutrition among elderly populations and has become a burgeoning global concern. Artificial saliva consisting of thickening agents has been developed for xerostomia-relieving. However, current available artificial saliva can only provide a short-term relief. The main goal of this work was to evaluate the thickening, lubricating and wetting
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Inhibitory mechanism of arabinoxylan and β-glucan from hull-less barley on α-amylase activity: A comparison study Food Hydrocoll. (IF 10.7) Pub Date : 2024-03-12 Hui Zhang, Zhipeng Li, Fan Xie, Guangqiang Wang, Zibo Song, Lianzhong Ai
The inhibitory mechanisms of arabinoxylan (HBAX) and β-glucan (HBBG) from hull-less barley against pancreatic α-amylase were investigated using enzymatic inhibitory kinetics, multi-spectroscopy and thermodynamic analysis. Results indicated that both HBAX and HBBG effectively inhibited α-amylase activity, with HBAX exhibiting superior potency (IC of 3.26 mg/mL) compared to HBBG (IC of 13.23 mg/mL).
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Tween 80-mediated size-controlled self-assembly of resistant starch particle: A green and biodegradable white pigment for food applications Food Hydrocoll. (IF 10.7) Pub Date : 2024-03-12 Shuyao Huang, Xiaoning Zhu, Shuang Ma, Young-Rok Kim, Ke Luo
Titanium dioxide (E171) is a widely used food additive white pigment; however, its potential toxicity necessitates an urgent quest for alternative substances. In this study, we present the Tween 80-mediated size-controlled self-assembly of well-defined resistant starch particles (TRSP) as a promising alternative white pigment. The self-assembly process yields TRSP with a highly ordered structure, exhibiting
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Transglutaminase-mediated glycosylation enhances the physicochemical and functional properties of ovalbumin Food Hydrocoll. (IF 10.7) Pub Date : 2024-03-12 Qingyue Zhu, Wenhan Xu, Changqing Zhang, Jiabao Gong, Xinguang Qin, Haizhi Zhang, Gang Liu
This investigation mainly aimed to synthesize transglutaminase (TGase)-catalyzed glycosylated ovalbumin (TGaseOVA) and elucidate the effect of diverse enzymatic reaction durations (from 1 h to 5 h) on the physicochemical, structural, and functional properties of glycosylated ovalbumin. Following a 4 h TGase reaction, the level of graft glycosylation reached 36.6%. Electrophoretic analysis provided
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Comparing green extraction methods for the recovery of protein-rich fraction from peach seeds (Prunus persica) Food Hydrocoll. (IF 10.7) Pub Date : 2024-03-12 Carla Roana Monteiro Rudke, Talyta Mayara Silva Torres, Acácio Antônio Ferreira Zielinski, Sandra Regina Salvador Ferreira
Peach processing generates significant volume of coproducts, such as the underutilized peach seeds, which are rich in fatty acids and protein. The recovery of protein-rich fractions from peach seeds is highly relevant because of the increasing demand for alternative non-animal protein sources. This study aimed to investigate different extraction techniques for protein recovery from the underestimated
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Enhanced rheological and 3D-printing properties of high internal phase emulsions stabilized by egg white microgels synergized with konjac gum/xanthan gum Food Hydrocoll. (IF 10.7) Pub Date : 2024-03-12 Xiliang Yu, Lin Han, Qinggang Xu, Shengjie Li, Sangeeta Prakash, Xiuping Dong
This study explored the feasibility of adding different ratios of konjac gum to xanthan gum (KGM/XG) as a regulating component to improve the texture, rheological and 3D-printing properties of high internal phase emulsions (HIPEs) using egg white microgels (EWMGs). In this approach, the EWMGs and KGM/XG formed hybrid particles through non-covalent interactions based on hydrogen bonding, supplemented
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Continuous-flow viscoelastic profiling of calcium alginate Hydrogel microspheres using a microfluidic Lab-on-a-chip device Food Hydrocoll. (IF 10.7) Pub Date : 2024-03-12 Jin Hong Mok, Ye Niu, Yi Zhao
Calcium alginate hydrogel microspheres, distinguished by their unique viscoelastic attributes, have found valuable utility in encapsulating bioactive components and facilitating targeted release applications. However, the rapid profiling of the viscoelasticity of these hydrogel microspheres has posed a significant challenge. In this study, we have developed a continuous-flow methodology for swift viscoelastic
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“Whey protein nanoparticles obtained by water in oil emulsification followed by heating: Influence of surfactant type on the stability, rheology and interfacial properties”. Food Hydrocoll. (IF 10.7) Pub Date : 2024-03-12 María L. Spotti, Carolina A. Acosta, Adrían A. Perez, María J. Spotti, Juan Pablo Quintero-Cerón, Carlos R. Carrara, Silvana A. Fioramonti
Whey protein isolate (WPI) nanoparticles were synthesized through water-in-oil (W/O) emulsions followed by heating. The aqueous phase containing 12% WPI was encapsulated within the emulsion droplets. During heat treatment at 80 °C for 15 min, the protein underwent gelation, leading to the formation of nanoparticles with different size and morphology depending on the emulsifier used. The examined surfactants
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Development of a pH-responsive system based on starch and alginate-pectin hydrogels using coaxial 3D food printing Food Hydrocoll. (IF 10.7) Pub Date : 2024-03-11 Matthias D.R. Lenie, Safoura Ahmadzadeh, Filip Van Bockstaele, Ali Ubeyitogullari
This study developed and optimized a 3D food printing (3DFOODP) process of a complex hydrogel system, consisting of a starch core and a pH-responsive alginate-pectin (Al–P) shell for potential encapsulation purposes. A coaxial nozzle setup was employed to print such a complex hydrogel structure. The 3D printability of inks (i.e., starch and Al–P) was first optimized for the best shape retention. By
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Influence of citrate- and phosphate-based calcium sequestering salts on the disruption of casein micelles Food Hydrocoll. (IF 10.7) Pub Date : 2024-03-11 Gaurav Kr Deshwal, Mark Fenelon, Laura G. Gómez-Mascaraque, Thom Huppertz
The disruption of casein micelles through the addition of calcium sequestering salts (CSS) disodium phosphate (DSP), disodium pyrophosphate (DSPP) and tetrasodium pyrophosphate (TSPP), sodium tripolyphosphate (STPP), sodium hexametaphosphate (SHMP) and trisodium citrate (TSC) at 10, 15, 20 and 30 mEq/L levels was investigated in 5% micellar casein isolate solution. All the CSS, except DSPP and TSPP
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A degradable multi-functional packaging based on chitosan/silk fibroin via incorporating cellulose nanocrystals-stabilized cinnamon essential oil pickering emulsion Food Hydrocoll. (IF 10.7) Pub Date : 2024-03-11 Jian-Dong Wang, Shi-Liang Yang, Guo-Sheng Liu, Quan Zhou, Li-Na Fu, Qi Gu, Zi-Hui Cai, Su Zhang, Yu-Jie Fu
In this study, cellulose nanocrystals (CNC) exhibited a higher aspect ratio derived from pomace (RRP), enabling them to effectively carry more charge and consequently form a Pickering emulsion (PE) of cinnamon essential oil (CEO) with enhanced stability. This mixture was then incorporated into a chitosan/silk fibroin (CS/SF) matrix to create an activated food packaging film successfully. Additionally
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Incorporation of snail meat particles in gellan gum fluid gels: Stability against sedimentation and rheological behavior Food Hydrocoll. (IF 10.7) Pub Date : 2024-03-11 Maria-Apostolia Pissia, Anthia Matsakidou, Athina Lazaridou, Adamantini Paraskevopoulou, Vassilios Kiosseoglou
Snail meat, despite its nutritional value and popularity in some countries, is still underutilized due to its slimy texture. Snail meat powder could be an alternative way to exploit this source of protein. In the present study, the effect of incorporating snail meat powder without the mucus (SMWM) into the matrix of a fluid gel of gellan gum (GG) was studied in terms of SMWM particles stability against
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Atomic force microscopy, deformation-recovery and numerical study of wheat dough Food Hydrocoll. (IF 10.7) Pub Date : 2024-03-09 Mohd Afandi P. Mohammed, Minato Wakisaka
Experimental and numerical modelling work related to microstructure and deformation of starch, gluten and wheat dough was presented. Atomic force microscopy analyses through force spectroscopy on starch samples showed elastic behaviour of both dried and reconstituted wet starch granules, where wet starch was shown to be more cohesive than dried starch. Deformation-recovery test over time under compression
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Mixed interfaces comprising pea proteins and phosphatidylcholine: A route to modulate lipid oxidation in emulsions? Food Hydrocoll. (IF 10.7) Pub Date : 2024-03-09 Katharina Münch, Machi Takeuchi, Remco Tuinier, Simeon Stoyanov, Karin Schroën, Heiner Friedrich, Claire Berton-Carabin
Many food emulsions, such as mayonnaise or infant formula, are stabilized by combinations of proteins and phospholipids that are concomitantly present at the oil-water interface. It is expected that the physical, as well as the oxidative stability of emulsions are affected by the interfacial composition. Controlling the interfacial composition can therefore be a means to improve emulsion stability
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Non-covalent interaction between soybean protein isolate and naringenin: Focused on binding mechanism, interface behavior, and functional properties Food Hydrocoll. (IF 10.7) Pub Date : 2024-03-09 Ning Wang, Xu Wang, Shixiang Zhang, Tong Wang, Dianyu Yu
In this study, non-covalent complexes of soybean protein isolate (SPI)- Naringenin (Nar) with different concentrations of Nar were prepared, and their binding mechanisms and interfacial properties were investigated. The results showed that the content of α-helix and β-sheet in the SPI-Nar complex decreased to 19.62% and 26.58%, respectively. With an increase in Nar concentration, there was an increase
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Effects of moderate dielectric barrier discharge (DBD) plasma treatment on the structure, antigenicity, and digestibility of casein Food Hydrocoll. (IF 10.7) Pub Date : 2024-03-08 Yongniu Zhang, Shuangfei Wang, Debao Niu, Zhi Huang, Lili Gai, Fangxue Hang
Casein is the primary allergen in the dairy products. This study investigated the effects of moderate dielectric barrier discharge (DBD) plasma treatment on the structure, antigenicity, and digestibility of casein. The results showed that exposure to moderate DBD plasma for 4 min decreased the antigenicity, digestibility, total amino acid content, α-helix content, surface hydrophobicity, and total
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Enhancing emulsifying properties of lentil protein fibrils through EGCG mediation and the mechanism study Food Hydrocoll. (IF 10.7) Pub Date : 2024-03-08 Xianghui Yan, Yifu Chu, Jiayi Hang, Sitian Zhang, Ping Yu, Xiaofeng Gong, Zheling Zeng, Lingyun Chen
Amyloid-like fibrils derived from plant proteins has provided a strategy to improve plant protein physicochemical performance and has substantial untapped potential for application in stabilizing oil-in-water (O/W) emulsions. This study aimed to explore the structural modifications of lentil protein fibrils (LPF) and their emulsifying properties facilitated by EGCG, with the proposal of potential underlying
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Emulsifying properties of β-glucan-rich extracts obtained from Pleurotus ostreatus whole mushroom and stipes Food Hydrocoll. (IF 10.7) Pub Date : 2024-03-08 Zaida Pérez-Bassart, Daniel Alexander Méndez, Antonio Martínez-Abad, Amparo López-Rubio, María José Fabra
In this work, aqueous fractions were extracted from the whole biomass (AF) and from a waste product (RAF) generated from it in the industry (stipes) with the aim of valorizing them as emulsifying ingredients. The composition of the aqueous extracts, before and after a purification step (p) carried out to enrich its content in β-glucans, was correlated with the physical stability, rheological properties
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Improved qualities of salt-reduced tilapia surimi by adding konjac glucomannan: Insight into the edible traits, gel properties and anti-freezing ability Food Hydrocoll. (IF 10.7) Pub Date : 2024-03-06 Haibo Shi, Mengxin Zhang, Xiao-Chen Liu, Xianqi Yao, Wei Wang, Jiabao Zheng, Igor Tomasevic, Weizheng Sun
This study aimed to investigate the potential of different levels (0.05%, 0.1%, 0.15%, 0.2%, and 0.25%, w/w) of konjac glucomannan (KGM) supplement in improving the gel quality and anti-freezing ability of salt-reduced surimi (1.25% NaCl, w/w). Directly reducing the salt addition level generated adverse effects on the water retention of gel, network structure, and texture compared to those of surimi
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Interaction and complex formation of sonicated soluble lentil protein and Tremella fuciformis polysaccharide Food Hydrocoll. (IF 10.7) Pub Date : 2024-03-06 Lili Tian, Yrjö H. Roos, Song Miao
Proteins’ physicochemical and structural properties critically affect their interactions with polysaccharides. The effect of ultrasound treatment (0–40 min) on the physicochemical properties of soluble lentil proteins (LPs) was investigated. The interaction between LPs (ultrasound-treated for different times, U0-LP, U5-LP, and U40-LP) and polysaccharides (TPS) under different pHs, biopolymer mixing
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Shortening replacement by hydroxypropyl methylcellulose-based oleogels obtained by different indirect approaches. Texture and sensory properties of baked puff pastry Food Hydrocoll. (IF 10.7) Pub Date : 2024-03-06 Q. Wang, S. Bobadilla, M. Espert, T. Sanz, A. Salvador
Shortening in puff pastry products contains high levels of saturated and even -fatty acids that may be hazardous to human health. One efficient way to reduce such unhealthy fat in food is to employ gelators to structure liquid oils for the production of oleogels, thereby replacing shortening. In this paper, two types of HPMC (Hydroxypropyl Methyl Cellulose) oleogels ( and ) were used to replace shortening
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Effect of fish gelatin as a structure forming agent to enhance transparency and speed up degradability of bionanocomposite semi-refined kappa carrageenan film reinforced with ZnO and SiO2 filler Food Hydrocoll. (IF 10.7) Pub Date : 2024-03-05 Emma Rochima, Diana Octaviani, Sundoro Yoga Azhary, Danar Praseptiangga, Camellia Panatarani, I Made Joni
Biodegradable films have been developed as a potential replacement for plastic in food packaging. Apart from reducing environmental pollution, biodegradable films can be used to prevent quality degradation and extend the storage life of food products. Hybrid kappa carrageenan biopolymers have been developed by introducing SiO2 and ZnO nanoparticles to enhance film characteristics with good packaging
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Mechanisms and effects of different crosslinking degrees on gelling properties and in vitro digestibility of heat-induced microbial transglutaminase-mediated myofibrillar protein gels with or without κ-carrageenan Food Hydrocoll. (IF 10.7) Pub Date : 2024-03-05 Yangyang Feng, Xue Liang, Zihan Zhao, Baohua Kong, Xiufang Xia, Chuanai Cao, Hongwei Zhang, Qian Liu, Fangda Sun
This study investigated the effects of different levels (0, 0.1, 0.3, and 0.5 %, w/w) of microbial transglutaminase (TG) on the gelling properties and digestibility of heat-induced myofibrillar protein (MP) gels with or without -carrageenan (KC, 0.2 %, w/w). The results indicate that the crosslinking degree of MP gels was gradually enhanced with increasing levels of TG alone ( < 0.05). However, regardless
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Effect of annealing treatment on physicochemical properties, rheology and in vitro digestion of potato starch-galactomannan complexes Food Hydrocoll. (IF 10.7) Pub Date : 2024-03-05 Rui Zhang, Rui Huang, Zheng Cai, Yuqi Tang, Yong Hu, Chao Huang, Nanjing Zhong, Yun Chen
The effect of annealing treatment on the physicochemical properties, flow behavior, and especially in vitro digestibility of potato starch-galactomannan (locust bean gum, tara gum, guar gum, and fenugreek gum) complexes was investigated. Scanning electron microscopy and particle size analysis showed that the galactomannan (GTM) increased the size of potato starch (PS) and adhesions appeared in the
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Pulsed ultrasound assisted extraction of alternative plant protein from sugar maple leaves: Characterization of physical, structural, thermal, electrical, and techno-functional properties Food Hydrocoll. (IF 10.7) Pub Date : 2024-03-04 Nushrat Yeasmen, Valérie Orsat
Plant proteins are gaining in popularity and are increasingly being considered as an alternative to animal protein, thus a sustainable, yet comparable source of plant protein is highly recommended. To this end, the current study was conducted to investigate the structural, thermal, physical, and functional attributes, as well as the volatile profile of sugar maple leaves (SML) protein. To this end
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Fabrication of CuO nanoparticles embedded novel chitosan/hydroxypropyl cellulose bio-nanocomposites for active packaging of jamun fruit Food Hydrocoll. (IF 10.7) Pub Date : 2024-03-03 Manjushree Nagaraj Gunaki, Saraswati P. Masti, Oshin Jacintha D'souza, Manjunath P. Eelager, Lingaraj Kariyappa Kurabetta, Ravindra B. Chougale, Arihant Jayawant Kadapure, S.K. Praveen Kumar
The study herein was intended to develop CuO nanoparticles (CuO NPs) embedded in chitosan (CS) and hydroxypropyl cellulose (HPC) based bio-nanocomposites with improved functional properties to prolong the shelf life of fruits using eco-friendly solvent casting technique. ATR-FTIR spectroscopy revealed hydrogen bonding interactions between the CS, HPC and CuO NPs. The homogeneity of the CuO NPs distributed
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Enhancing probiotic viability: Impact of soy hull polysaccharide concentration on stabilized high-internal-phase emulsions encapsulated with Lactobacillus plantarum and their release during gastrointestinal digestive Food Hydrocoll. (IF 10.7) Pub Date : 2024-03-03 Chenyuan Sun, Shengnan Wang, Xueying Huang, Guangchen Zhang, Dayu Zhou, Peng Wang, He Liu
This study investigated the impact of soy hull polysaccharide (SHP) concentration on the formation of high-internal-phase emulsions (HIPEs) stabilized with soy protein isolate (SPI), encapsulated with and explored its gastrointestinal digestive mechanism. The results of Zeta potential, particle size and rheological properties revealed the excellent viscoelastic and thermal stability of the HIPEs. Compared
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Co-delivery mechanism of curcumin/catechin complex by modified soy protein isolate: Emphasizing structure, functionality, and intermolecular interaction Food Hydrocoll. (IF 10.7) Pub Date : 2024-03-03 Hengpeng Wang, Zhihua Li, Yang Meng, Guanhua Lv, Jipan Wang, Di Zhang, Jiyong Shi, Xiaodong Zhai, Xiangren Meng, Xiaobo Zou
Modifying proteins to enhance their affinity for polyphenols is essential for developing a practical and efficient delivery system that promotes the synergistic effects of bioactive substances. The study investigated the nanoparticle complexation in both pure soy protein isolate (SPI) or SPI modified by ultrasonic combined heat treatment (UHSPI) with varying concentrations of curcumin/catechin (CU/CA)
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Reinforcement of heat-set whey protein gels using whey protein nanofibers: Impact of nanofiber morphology and pH values Food Hydrocoll. (IF 10.7) Pub Date : 2024-03-02 Huan Liu, Chaoran Liu, David Julian McClements, Xingfeng Xu, Congjing Bai, Qingjie Sun, Feiran Xu, Lei Dai
Traditional whey protein isolate (WPI) gels require relatively high protein concentrations and prolonged heating to prepare. They exhibit a limited range of physicochemical attributes. To overcome these disadvantages, in this study, we examined the impact of incorporating whey protein isolate nanofibers (WPIFs) on the properties of heat-set WPI gels. Initially, WPIFs with different morphologies were
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Kinetics of extraction and degradation of pectin derived compounds from onion skin wastes in subcritical water Food Hydrocoll. (IF 10.7) Pub Date : 2024-03-01 Ó. Benito-Román, R. Melgosa, A.E. Illera, M.T. Sanz, S. Beltrán
In this work the valorization of onion skin wastes (OSW) as a source of the pectic oligosaccharides (POS), prebiotic hydrocolloids, using subcritical water (SubW) was thoroughly studied and modeled (using the Panchev's model) in a batch extractor at temperatures up to 165 °C and extraction times up to 180 min. The extraction of pectin derived compounds was notably sensitive to both variables, with
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Soy hull nanocellulose enhances the stretchability, transparency and ionic conductance of sodium alginate hydrogels and application in beef preservation Food Hydrocoll. (IF 10.7) Pub Date : 2024-02-29 Kejin Yu, Lina Yang, Siyu Zhang, Ning Zhang, Shengnan Wang, Yutang He, He Liu
Hydrogels with excellent mechanical performance, transparency and conductivity properties are attracting much attention as novel materials for use in food packaging, chemical substance detection and bioengineering scaffolds. However, integrating good stretchability, transparency and mechanical performance into a single conductive hydrogel is challenging. In this work, stretchable, transparent and conductive
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A pH-sensitive W/O/W emulsion-bound carboxymethyl chitosan-alginate hydrogel bead system through the Maillard reaction for probiotics intestine-targeted delivery Food Hydrocoll. (IF 10.7) Pub Date : 2024-02-29 Yi Li, Yiqiao Pei, Zuoyu Shan, Yumei Jiang, Steve W. Cui, Zouyan He, Ye Zhang, Hao Wang
Although various types of water-oil-water (W/O/W) double emulsions were explored and applied for intestine-targeted delivery, further research was needed to protect probiotics from the gastrointestinal barrier. Thus, this study aimed to encapsulate probiotics through a gel bead-bound emulsion system to improve the ability to resist the external environment, and sustained release of probiotics. In this
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Rhamnogalacturonan–I pectin and derived oligosaccharides obtained from sugar beet pulp and discarded red beetroot: Characterization and comparative study of their antioxidant and prebiotic properties Food Hydrocoll. (IF 10.7) Pub Date : 2024-02-29 Esther del Amo-Mateos, Rebeca Pérez, Alejandro Merino, Susana Lucas, M. Teresa García-Cubero, Mónica Coca
Rhamnogalacturonan–I (RG–I) pectin recovered from sugar beet pulp (SBP) and discarded red beetroot (DRB) were subjected to enzymatic hydrolysis to obtain pectooligosaccharides (POS). The hydrolysates with the highest amount of oligomer with a degree of polymerization from 2 to 6 were selected for a detailed characterization of the composition and the structure by MALDI-TOF MS and H NMR. The yields
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Milk casein hydrolysate peptides regulate starch digestion through inhibition of α-glucosidase: An insight into the active oligopeptide screening, enzyme inhibition behaviors, and oligopeptide-enzyme binding interactions Food Hydrocoll. (IF 10.7) Pub Date : 2024-02-29 Ruibo Cao, Wenyue Li, Jifan Zhang, Xingyu Bao, Haotian Feng, Jiaqi Sun, Xuebo Liu, Lijun Sun
The casein hydrolysate peptides that had inhibitory activity against starch-hydrolyzing enzymes were explored and screened. After enzymolysis, dialysis, ultrafiltration, and lyophilization, hydrolysate peptides with molecular weight >3 k, 1-3 k and <1 k Da were obtained. The hydrolysates were determined with inhibitory activity against α-glucosidase, instead of α-amylase, and the active components
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In vitro fermentation characteristics and interaction of neutral and acidic polysaccharides from Lycii fructus on human gut microbiota Food Hydrocoll. (IF 10.7) Pub Date : 2024-02-28 Xiaofei Liang, Mengqiu Liu, Anni Yao, Wanchen Cui, Yan Wei, Sheng Guo, Jialun Duan, Hongjie Kang, Xueyi Zhou, Shulan Su, Heiying Jin, Fang Zhang, Jin-ao Duan
In this study, the microbial fermentation characteristics and effects of neutral and acidic Lycii fructus polysaccharides (LFPs) on gut microbial composition were investigated using pure cultures of selected probiotic strains and mixed cultures of human fecal microflora . The results revealed that LFPs could significantly promote the growth of probiotics, with a faster proliferation rate in the early
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Enzymatic modification of pomelo pectins for shaping the gut microbiota to a healthy pattern Food Hydrocoll. (IF 10.7) Pub Date : 2024-02-28 Yuxin Wang, Jiaxin Liu, Yi Long, Hong Yao, Henk A. Schols, Paul de Vos, Weibin Bai, Lingmin Tian
This study investigated the impact of enzymatic hydrolyzation on the characteristics, composition, and fermentation patterns of pectins extracted from pomelo () by thermal treatments. Pectins were obtained using subcritical water extraction (SWE) and hot water extraction with chelator assistance, and subsequently, enzymatically modified using pectinase. The investigation covered constituent monosaccharide
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Manufacturing nearly monodispersed complex coacervate microcapsules by membrane emulsification and spray drying Food Hydrocoll. (IF 10.7) Pub Date : 2024-02-28 D. Miramontes Subillaga, S. Heinert, J. Weissbrodt, M. Dragosavac
Complex coacervation is a phase separation process in which two oppositely charged polymers or macromolecules in a solution come together at the liquid-liquid interface to form a dense coacervate shell. The process can be employed to encapsulate oil droplets, creating stable microcapsules that protect and control the release of oil while achieving a high encapsulation efficiency of active ingredients
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Advancing the pH-driven encapsulation technique of curcumin: Molecular interaction shifts due to structural and charge variations Food Hydrocoll. (IF 10.7) Pub Date : 2024-02-28 Hanyu Li, Minghui Zhao, Jinghong Li, Jiaqi Wang, Huajiang Zhang, Jing Wang, Ning Xia, Zhongjiang Wang, Ahmed M. Rayan
The pH-driven method, recognized for its material safety and avoidance of organic solvents, is considered a promising approach for the encapsulation of hydrophobic active substances. However, the interaction mode and mechanism between carriers and receptors in two stages (alkalization and neutralization) remain underexplored. In this study, the hydrophilic globular protein ovalbumin (OVA) was utilized
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Pre-treatment effects on the composition and functionalities of pigeon pea seed ingredients Food Hydrocoll. (IF 10.7) Pub Date : 2024-02-28 Adilson Roberto Locali-Pereira, Ícaro Putinhon Caruso, Hanitra Rabesona, Sophie Laurent, Anne Meynier, Alice Kermarrec, Lucie Birault, Audrey Geairon, Sophie Le Gall, Loric Thoulouze, Véronique Solé-Jamault, Claire Berton-Carabin, Adeline Boire, Vânia Regina Nicoletti
Soaking and boiling can improve the digestibility of seeds by reducing anti-nutritional factors and the hard-to-cook phenomenon. The use of pre-treated seeds in protein fractionation is thus of interest for the development of protein-rich ingredients. In this work, soaked and soaked-boiled seeds were applied prior to aqueous fractionation of pigeon pea proteins. Pre-treatments impact the particle size
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Impact of β-casein phenotype on the physical properties of skim milk powders and their subsequent digestion characteristics Food Hydrocoll. (IF 10.7) Pub Date : 2024-02-27 Davor Daniloski, Yonas Hailu, André Brodkorb, Todor Vasiljevic, Noel A. McCarthy
This study investigated the physical properties of skim milk powders containing β-casein A1/A1, A1/A2 or A2/A2 phenotypes and determined their digestion properties. Rehydrated skim milk powders all had a type A heat coagulation profile (HCT); although A2/A2 milk had a different local maximum and minimum HCT, compared to A1/A1 and A1/A2 milks. Differences in the rehydration properties of milk powders
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Closing the loop: Waste valorisation from vegetal sources to develop fruit active films Food Hydrocoll. (IF 10.7) Pub Date : 2024-02-27 Jone Uranga, Itsaso Leceta, Pedro Guerrero, Koro de la Caba
Cellulose-rich residue after agar extraction was incorporated into gelatin film forming formulations in order to revalorize it and improve film properties. This revalorized cellulose was compared with the commercial sodium carboxymethyl cellulose, also employed in gelatin films. Cellulose addition improved water resistance and UV light barrier properties of films, contributing to food shelf life extension
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Understanding structure/rheology relationships of amidated low-methoxyl citrus and apple pectin gels: Implications of sucrose, pectin types and characteristics Food Hydrocoll. (IF 10.7) Pub Date : 2024-02-27 Clémence Gallery, Guéba Agoda-Tandjawa, Didier Bekaert, Lorenzo Gitto
In this study, the relationships between structure and rheology (at small and large deformations) of amidated low-methoxyl (LMA) citrus and apple pectin gels were investigated considering how does these relationships can be modulated by soluble solids (sucrose), pectin types and characteristics. For that purpose, various LMA pectins with varying degrees of methyl esterification (DE) and amidation (DA)
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4D printing of betanin/gelatin/nano-chitin complexes-functionalized surimi via disulfide bonds, and its applicability in dysphagia diets Food Hydrocoll. (IF 10.7) Pub Date : 2024-02-27 Juncheng Zhu, Yuxin Yang, Shihao Qiao, Hongjie Dai, Hai Chen, Yu Fu, Liang Ma, Hongxia Wang, Yuhao Zhang
Betanin/gelatin/nano-chitin complexes were fabricated to functionalize surimi for 4D printing based on the pH responsiveness of betanin, and the application of functionalized surimi was investigated in terms of dysphagia diets. Gelatin and nano-chitin in synergy could protect betanin against heat and UV irradiation by forming hydrogen bonds and electrostatic interactions (CIELab, DSC, XRD, FTIR and
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The effects of E-beam irradiation and microwave combination treatment on the morphology, structure and physicochemical properties of red adzuki bean starch Food Hydrocoll. (IF 10.7) Pub Date : 2024-02-26 Jiayu Zheng, Diandian Wang, Hao Duan, Jinhong Guo, Yue Zheng, Wenhao Li, Wenjie Yan
This study investigated the effects of microwave (MW, 300W, 900W), electron beam irradiation (EBI, 8, 24 KGy), and their combination (MW-EBI, EBI-MW) on the morphology, structure and physicochemical properties of red adzuki bean starch. MW or EBI treatments had little effect on starch morphology, but high-frequency MW and high doses of EBI combined modification resulted in starch granule cracking.
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Comparative gelation characteristics of carrageenan via rheological and optical techniques: Glazing gels with different sweeteners Food Hydrocoll. (IF 10.7) Pub Date : 2024-02-26 Agnieszka Górska, Diana Mańko-Jurkowska, Ewa Domian
Glazing gels used as decorative gels are most often applied by hot spraying of solutions based on fast-setting hydrocolloids. The formation of a non-sticky gel at room conditions is crucial for their use. Gel formation and gel melting of carrageenan-based glazing gels (CGGs) with various sweeteners (trehalose, erythritol with stevia, maltitol, oligofructose, and nutriose with sucralose and acesulfame)
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Fish oil encapsulation by genipin-crosslinked complex coacervation between gelatin and different anionic polysaccharides Food Hydrocoll. (IF 10.7) Pub Date : 2024-02-26 Jiawei Peng, Wenjie Zhang, Ye Zi, Cuiping Shi, Guangyi Kan, Huan Gong, Xichang Wang, Jian Zhong
Herein, a combination approach of bovine bone gelatin (BBG)/anionic polysaccharide (AP) complex coacervation with genipin crosslinking was developed to successfully fabricate fish oil-loaded genipin-crosslinked BBG/AP (fish oil@BBG-genipin-AP) powders. The genipin crosslinking process promoted the formation of larger fish oil@BBG-genipin-AP particles from the BBG/AP particles and fish oil@BBG/AP particles
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Animal-free scaffold from brown algae provides a three-dimensional cell growth and differentiation environment for steak-like cultivated meat Food Hydrocoll. (IF 10.7) Pub Date : 2024-02-26 Heejae Lee, Dasom Kim, Kyeong Hun Choi, Sangmin Lee, Minguk Jo, Song-Yi Chun, Yebin Son, Jong Ha Lee, Kwanhyeong Kim, TaeByung Lee, Joonho Keum, Min Yoon, Hyung Joon Cha, Sangchul Rho, Sung Chun Cho, Young-Sam Lee
Scaffolds for the production of cultivated meat, a promising sustainable meat alternative, should exhibit physical and chemical properties that enable three-dimensional animal cell culture, along with biological characteristics that support cell attachment, proliferation, and differentiation. Additionally, the scaffold should be crafted from edible materials and offer textural similarities to meat
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Physicochemical and emulsification properties of okara-derived soluble dietary fiber modified by steam explosion Food Hydrocoll. (IF 10.7) Pub Date : 2024-02-26 Lei Zhao, Xiujie Zhao, Guifei Yang, Tongxun Liu, Qingbin Guo, Mouming Zhao, Qiangzhong Zhao
The effective utilization of by-products still poses a challenge in the food industry. In this work, soluble dietary fiber (SDF) extracted from was modified by steam explosion (SE) via adjusting steam pressure (1.0, 1.5, and 2.0 MPa) and SE duration (60 and 120 s). The structural and emulsification properties of modified SDF were studied. The untreated SDF exhibited a low yield (5.17%) and poor emulsification
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Enhanced printability of food-grade edible inks: Emulsions formulated with modified pea protein and sodium alginate Food Hydrocoll. (IF 10.7) Pub Date : 2024-02-26 Cuicui Ma, Jun Yan, Wenhan Li, Yutang Wang, David Julian McClements, Xuebo Liu, Fuguo Liu
The 3D printing of foods has grown in interest recently due to its ability to create customized or personalized food products. This study focused on the creation of stable high internal phase Pickering emulsions (HIPPEs) for application as edible inks in 3D food printing. These concentrated oil-in-water emulsions were innovatively prepared using modified pea protein isolate (PPI) and sodium alginate
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Rheological and mechanical behavior of soy protein-polysaccharide composite paste for extrusion-based 3D food printing: Effects of type and concentration of polysaccharides Food Hydrocoll. (IF 10.7) Pub Date : 2024-02-25 Jian Wang, Quanjin Jiang, Zhenyu Huang, Ahsan Hafiz Muhammad, Adem Gharsallaoui, Ming Cai, Kai Yang, Peilong Sun
Soy protein isolate (SPI)-based pastes are widely employed for 3D printing of food materials. However, their rheological properties often do not meet the 3D printing requirements. To enhance the 3D printing characteristics of SPI pastes, this study combined SPI with carrageenan and sodium alginate to form composite materials. The effect of polysaccharide type and concentration on the rheological and
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Rheological and microstructural characterization of lotus seed milks and their glucono-δ-lactone induced acid-set milk gels: 2. effect of oil addition Food Hydrocoll. (IF 10.7) Pub Date : 2024-02-24 Zhao Li, Tingting Li, Xiaoqian Lin, Meng Zhao, Yacine Hemar
In a recent paper (Li, Li, Zhao, Cui, & Hemar, 2023) we showed that it was possible to manufacture lotus seed milks (LSM) and to use Glucono-δ-lactone (GDL) to prepare LSM acid-gels. LSM milks are known to have a very low lipid content, thus here the effect of soya oil addition is investigated in order to understand how LSM fortification with oil can affect its viscosity, and the mechanical and structural
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Oil-water interfacial behavior of soy protein nanoparticles in high internal phase Pickering emulsion Food Hydrocoll. (IF 10.7) Pub Date : 2024-02-24 Jiayu Wen, Jiarui Zhao, Yan Zhang, Lianzhou Jiang, Xiaonan Sui
We investigated the interfacial properties of soy protein isolate (SPI) heat aggregation nanoparticles (SPN) at the oil-water (O/W) interface, as well as the preparation and rheological properties of high internal phase Pickering emulsions (HIPPEs). Increasing the concentration of SPN led to a reduction in the dynamic interfacial tension (γ) and facilitated the diffusion and permeation processes. The
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Water binding ability changes of different proteins during high-moisture extrusion Food Hydrocoll. (IF 10.7) Pub Date : 2024-02-24 Anna Hu, Tongqing Li, Huan Zhou, Feng Guo, Qiang Wang, Jinchuang Zhang
High-moisture extrusion technology (40% ∼ 80% moisture content) has shown the advantages for producing plant-based meat products with rich meat-like fibrous structures; however, it faces the issue of insufficient juiciness. Juiciness is associated with water characteristics such as water holding capacity and water distribution, and the variations in water binding ability of proteins during high-moisture
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Extraction of canola protein via natural deep eutectic solvents compared to alkaline treatments: Isolate characteristics and protein structural and functional properties Food Hydrocoll. (IF 10.7) Pub Date : 2024-02-23 Abouzar Karimi, Pankaj Bhowmik, Trent C. Yang, Anusha Samaranayaka, Lingyun Chen
The capacity of four formulations of natural deep eutectic solvents (NDESs) for extraction of canola protein was compared to alkaline extractions at pH 12 and pH 9. NDESs were prepared with a 1:2:1 ratio of choline chloride/d-sorbitol, glycerol, -glucose or urea/water. The urea formulation showed the lowest viscosity and density and highest polarity; and extracted a bright-yellow isolate with extraction