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  • Plasticization and conglutination improve the tensile strength of electrospun starch fiber mats
    Food Hydrocoll. (IF 4.747) Pub Date : 2018-05-21
    Hui Wang, Lingyan Kong, Gregory R. Ziegler
    更新日期:2018-05-21
  • Studying a chaperone-like effect of beta-casein on pressure-induced aggregation of beta-lactoglobulin in the presence of alpha-lactalbumin
    Food Hydrocoll. (IF 4.747) Pub Date : 2018-05-21
    Alice Marciniak, Shyam Suwal, Michel Britten, Yves Pouliot, Alain Doyen
    更新日期:2018-05-21
  • 更新日期:2018-05-21
  • A novel polysaccharide gel bead enabled oral enzyme delivery with sustained release in small intestine
    Food Hydrocoll. (IF 4.747) Pub Date : 2018-05-21
    Yi-Wei Wang, Li-Ye Chen, Feng-Ping An, Man-Qian Chang, Hong-Bo Song
    更新日期:2018-05-21
  • Development and evaluation of chitosan based active nanocomposite films containing bacterial cellulose nanocrystals and silver nanoparticles
    Food Hydrocoll. (IF 4.747) Pub Date : 2018-05-19
    Mahdieh Salari, Mahmoud Sowti Khiabani, Reza Rezaei Mokarram, Babak Ghanbarzadeh, Hossein Samadi Kafil
    更新日期:2018-05-19
  • High sugar content impacts microstructure, mechanics and release of calcium-alginate gels
    Food Hydrocoll. (IF 4.747) Pub Date : 2018-05-16
    Patricia Lopez-Sanchez, Nils Fredriksson, Anette Larsson, Annika Altskär, Anna Ström
    更新日期:2018-05-17
  • 更新日期:2018-05-17
  • Ethylcelluse oleogels with extravirgin olive oil: the role of oil minor components on microstructure and mechanical strength
    Food Hydrocoll. (IF 4.747) Pub Date : 2018-05-16
    V. Giacintucci, C.D. Di Mattia, G. Sacchetti, F. Flamminii, A.J. Gravelle, B. Baylis, J.R. Dutcher, A.G. Marangoni, P. Pittia
    更新日期:2018-05-17
  • Encapsulation of copigmented anthocyanins within polysaccharide microcapsules built upon removable CaCO3 templates
    Food Hydrocoll. (IF 4.747) Pub Date : 2018-05-17
    Chen Tan, Michael Joseph Selig, Michelle C. Lee, Alireza Abbaspourrad
    更新日期:2018-05-17
  • Fractionation of debranched starch with different molecular weights via edible alcohol precipitation
    Food Hydrocoll. (IF 4.747) Pub Date : 2018-05-17
    Ranran Chang, Liu Xiong, Man Li, Jing Liu, Yanfei Wang, Haihua Chen, Qingjie Sun
    更新日期:2018-05-17
  • 更新日期:2018-05-17
  • Understanding the supramolecular structures and pasting features of adlay seed starches
    Food Hydrocoll. (IF 4.747) Pub Date : 2018-05-17
    Lange Miao, Siming Zhao, Binjia Zhang, Manman Tan, Meng Niu, Caihua Jia, Qilin Huang
    更新日期:2018-05-17
  • Curcumin loaded nanoemulsions/pectin coatings for refrigerated chicken fillets
    Food Hydrocoll. (IF 4.747) Pub Date : 2018-05-15
    Entsar S. Abdou, Gehan F. Galhoum, Entsar N. Mohamed
    更新日期:2018-05-16
  • Distribution of oil solubilized β-carotene in stabilized locust bean gum powders for the delivery of orange colorant to food products
    Food Hydrocoll. (IF 4.747) Pub Date : 2018-05-15
    Michael J. Selig, Bahar Mehrad, Hediyeh Zamani, Arkaye Kierulf, Jonathan Licker, Alireza Abbaspourrad
    更新日期:2018-05-15
  • Conformational properties of a bioactive polysaccharide from Ganoderma atrum by light scattering and molecular modeling
    Food Hydrocoll. (IF 4.747) Pub Date : 2018-05-15
    Hui Zhang, Shaoping Nie, Qingbing Guo, Qi Wang, Steve W. Cui, Mingyong Xie
    更新日期:2018-05-15
  • Anti-staling of high-moisture starchy food: Effect of hydrocolloids, emulsifiers and enzymes on mechanics of steamed-rice cakes
    Food Hydrocoll. (IF 4.747) Pub Date : 2018-05-15
    Jing Ai, Torsten Witt, Gary Cowin, Sushil Dhital, Mark S. Turner, Jason R. Stokes, Michael J. Gidley
    更新日期:2018-05-15
  • Variation in the rate and extent of starch digestion is not determined by the starch structural features of cooked whole pulses
    Food Hydrocoll. (IF 4.747) Pub Date : 2018-05-15
    Weiyan Xiong, Bin Zhang, Qiang Huang, Chao Li, Elizabeth A. Pletsch, Xiong Fu
    更新日期:2018-05-15
  • Enhanced viability of probiotics (Pediococcus pentosaceus Li05) by encapsulation in microgels doped with inorganic nanoparticles
    Food Hydrocoll. (IF 4.747) Pub Date : 2018-05-14
    Mingfei Yao, Bo Li, Haowei Ye, Wenhao Huang, Qixia Luo, Hang Xiao, David Julian McClements, Lanjuan Li
    更新日期:2018-05-14
  • Influence of oat components on lipid digestion using an in vitro model: Impact of viscosity and depletion flocculation mechanism
    Food Hydrocoll. (IF 4.747) Pub Date : 2018-05-11
    Myriam M.L. Grundy, David J. McClements, Simon Ballance, Peter J. Wilde
    更新日期:2018-05-12
  • 更新日期:2018-05-12
  • 更新日期:2018-05-11
  • 更新日期:2018-05-11
  • 更新日期:2018-05-10
  • 更新日期:2018-05-10
  • Enhancement of structural, functional and antioxidant properties of fish gelatin films using Maillard reactions
    Food Hydrocoll. (IF 4.747) Pub Date : 2018-05-09
    Hela Kchaou, Nasreddine Benbettaïeb, Mourad Jridi, Ola Abdelhedi, Thomas Karbowiak, Claire-Hélène Brachais, Marie-Laure Léonard, Frédéric Debeaufort, Moncef Nasri
    更新日期:2018-05-09
  • Effect of sodium chloride or sodium bicarbonate in the chicken batters: A physico-chemical and Raman spectroscopy study
    Food Hydrocoll. (IF 4.747) Pub Date : 2018-05-09
    Dong-yang Zhu, Zhuang-Li Kang, Han-jun Ma, Xing-Lian Xu, Guang-Hong Zhou
    更新日期:2018-05-09
  • Active pectin fragments of high in vitro antiproliferation activities toward human colon adenocarcinoma cells: rhamnogalacturonan II
    Food Hydrocoll. (IF 4.747) Pub Date : 2018-05-09
    Lianzhong Ai, Yun-Chin Chung, Syuan-Yu Lin, Kuan-Ching Lee, F.-H. Lai Phoency, Yongjun Xia, Guangqiang Wang, Steve W. Cui
    更新日期:2018-05-09
  • 更新日期:2018-05-09
  • Air bubbles in fibrous caseinate gels investigated by neutron refraction, X-ray tomography and refractive microscope
    Food Hydrocoll. (IF 4.747) Pub Date : 2018-05-09
    Bei Tian, Zhaojun Wang, Atze Jan van der Goot, Wim G. Bouwman
    更新日期:2018-05-09
  • Pectic polysaccharides with different structural characteristics as inhibitors of pancreatic lipase
    Food Hydrocoll. (IF 4.747) Pub Date : 2018-05-09
    Eliana-Yissel Aguilera-Angel, Mauricio Espinal-Ruiz, Carlos-Eduardo Narváez-Cuenca
    更新日期:2018-05-09
  • Synthesis of monodisperse chitosan nanoparticles
    Food Hydrocoll. (IF 4.747) Pub Date : 2018-05-08
    David Joseph Sullivan, Malco Cruz-Romero, Timothy Collins, Enda Cummins, Joseph P. Kerry, Michael A. Morris
    更新日期:2018-05-08
  • 更新日期:2018-05-08
  • 更新日期:2018-05-08
  • Films based on κ-carrageenan incorporated with curcumin for freshness monitoring
    Food Hydrocoll. (IF 4.747) Pub Date : 2018-05-07
    Jingrong Liu, Hualin Wang, Pengfei Wang, Min Guo, Suwei Jiang, Xingjiang Li, Shaotong Jiang
    更新日期:2018-05-07
  • Fabrication and characterization of quercetin loaded almond gum-shellac nanoparticles prepared by antisolvent precipitation
    Food Hydrocoll. (IF 4.747) Pub Date : 2018-05-07
    Ali Sedaghat Doost, Dimas Rahadian Aji Muhammad, Christian V. Stevens, Koen Dewettinck, Paul Van der Meeren
    更新日期:2018-05-07
  • Effects of solid fat content in fat particles on their adsorption at the air–water interface
    Food Hydrocoll. (IF 4.747) Pub Date : 2018-05-07
    Tomohito Hanazawa, Yoko Sakurai, Kentaro Matsumiya, Taka-aki Mutoh, Yasuki Matsumura
    更新日期:2018-05-07
  • Sweet potato starch modified by branching enzyme, β-amylase and transglucosidase
    Food Hydrocoll. (IF 4.747) Pub Date : 2018-05-04
    Li Guo

    Sweet potato starch was modified with combination of branching enzyme (BE), β-amylase (BA) and transglucosidase (TG) to modify its branch structure, solubility, rheological and thermal properties. The modified starches possessed the higher degree of branching than control starch after sequential BE→BA→TG modification. After enzymic modification, Ca-type of native starch transformed to C + V type pattern. The enzyme-modified starches displayed lower relative crystallinity and relative crystallinity increased with the increasing time of TG treatment. Enzyme-modified starches exhibited significantly higher solubility than the control. The solubility of the modified starches enhanced with the increasing time of TG treatment. The endothermic peak of starch disappeared after enzymic modification. The viscosity of modified starches declined and it obviously decreased with the increasing time of TG treatment. The storage modulus (G′) and loss modulus (G″) of enzyme-modified starch pastes were significantly lower than that of the control, and they decreased with the increasing time of TG treatment. G′ and G″ of the control increased almost linearly and parallelly with increasing angular frequency. However, through enzymic modification, G″ was higher than G′ after the crossover point and modified starch pastes exhibited a more liquid-like behavior.

    更新日期:2018-05-05
  • Encapsulation of vitamin D3 in pickering emulsions stabilized by nanofibrillated mangosteen cellulose: Impact on in vitro digestion and bioaccessibility
    Food Hydrocoll. (IF 4.747) Pub Date : 2018-05-05
    Thunnalin Winuprasith, Piyachai Khomein, Wiphada Mitbumrung, Manop Suphantharika, Anadi Nitithamyong, David Julian McClements

    Oil-in-water Pickering emulsions stabilized by nanofibrillated cellulose (NFC) were used to encapsulate and deliver vitamin D3. NFC was extracted from a waste product of the food industry, mangosteen (Garcinia mangostana L.) rind, using dissolution in a hot sodium hydroxide solution, bleaching using hydrogen peroxide, and shearing using a high-pressure homogenizer. This yielded cellulose fibers with a diameter of around 60 nm and a length of several micrometers. Emulsions containing 10% w/w oil (0.01% w/w vitamin D3 and 9.99% w/w soybean oil), 0.10–0.70% w/w NFC as emulsifier, and phosphate buffer (pH 7) were prepared. The effect of NFC on lipid digestion and vitamin bioaccessibility was investigated using a simulated gastrointestinal tract (GIT) model, which included mouth, stomach and small intestine phases. The rate and extent of lipid digestion, as well as the vitamin bioaccessibility, decreased with increasing NFC concentration. Numerous physicochemical phenomena may account for this effect, including the ability of NFC to: act as a physical barrier at the lipid droplet surfaces; to promote droplet flocculation in the gastric phase; and, to increase the viscosity of the aqueous phase. The slight decrease in vitamin D3 bioaccessibility at higher NFC levels, was probably due to the lower level of lipid digestion. Our results indicate that mangosteen fiber can be used to stabilize oil-in-water emulsions, and only has a minor effect on lipid digestion and vitamin bioaccessibility when used at relatively low levels. This information may be useful for the rational design of functional foods from natural waste-products, such as mangosteen rind.

    更新日期:2018-05-05
  • Physical and chemical stability of l-ascorbic acid microencapsulated into taro starch spherical aggregates by spray drying
    Food Hydrocoll. (IF 4.747) Pub Date : 2018-05-05
    J.D. Hoyos-Leyva, A. Chavez-Salazar, F. Castellanos-Galeano, L.A. Bello-Perez, J. Alvarez-Ramirez

    Taro starch spherical aggregates are potential wall material for microencapsulation of biocompounds. The present work considered microencapsulation of l-ascorbic acid into taro starch spherical aggregates. Physical and chemical characteristics of microcapsules, as well as their stability were assessed. SEM images showed spherical microcapsules produced by the aggregation of starch granules. The range Dx50 of the particle size distribution was 14.5 μm for microcapsules and 18.7 μm for taro starch spherical aggregates. The effective encapsulation efficiency was as high as 20.9%. ATR-FTIR spectrum indicated the formation of hydrogen bonds between l-ascorbic acid and starch granules surface. The degradation rate was in the range from 0.006 (13% RH) to 0.029 (72% RH) at 55 °C. The Arrhenius parameters estimated from non-linear regression were A=1.5 A = 1.5 and Ea=15.6 E a = 15.6 kJ∙mol−1. The minimum integral entropy was observed in the activity water range 0.3–0.4 for storage temperatures between 25 and 45 °C. Taro starch spherical aggregates have the ability of retaining and preserving l-ascorbic acid at different humidity and temperature conditions.

    更新日期:2018-05-05
  • Rheological and thermal properties in relation to molecular structure of New Zealand sweetpotato starch
    Food Hydrocoll. (IF 4.747) Pub Date : 2018-05-05
    Fan Zhu, Qian Xie

    New Zealand sweetpotatoes (kumara) (Ipomoea batatas) represent under-utilized genetic resources for sweetpotato quality. In this report, starches from 7 New Zealand sweetpotato varieties with commercial significance were studied for swelling power, water solubility, rheological properties, gelatinization and retrogradation. Diversity in these physicochemical properties has been recorded among the starches. Pearson correlation analysis showed that some of the internal unit chain parameters of amylopectin such as the quantity of fingerprint B-chain and length of B-chains are significantly related with the swelling and gelation properties of the starch. Multiple structural/compositional factors contribute to the rheological and thermal behaviours of the starches. Some of the sweetpotato starches had certain rather similar physical properties as compared to maize and potato starches (1 genotype each) employed for comparison. This suggests that these sweetpotato starches can replace maize/potato starches for specific applications.

    更新日期:2018-05-05
  • Fabrication and characterization of multifunctional active food packaging from chitosan-titanium dioxide nanocomposite as ethylene scavenging and antimicrobial film
    Food Hydrocoll. (IF 4.747) Pub Date : 2018-05-03
    Ubonrat Siripatrawan, Patinya Kaewklin

    Active packaging with multifunctional properties from nanocomposite of chitosan and nanosized TiO2 to be used as ethylene scavenging and antimicrobial film was developed. Chitosan films containing different TiO2 concentrations (0, 0.25, 0.5, 1 and 2% w/w) were fabricated and characterized for structural, mechanical, optical and barrier properties. The scanning electron microscope images showed that TiO2 nanoparticles evenly distributed in the chitosan film matrix. However, the spontaneous agglomeration of the TiO2 was observed at high TiO2 concentration. The X–Ray diffraction patterns presented that crystallinity of TiO2 in the nanocomposite films increased with TiO2 concentration. The Fourier transform infrared spectra indicated that there were hydrogen bonding and O-Ti-O bonding between TiO2 and chitosan, which affected the tensile strength, elongation at break, and water vapor barrier properties of the films. The chitosan-TiO2 nanocomposites exhibited ethylene photodegradation which increased with increasing TiO2 concentration. Based on tensile strength, water barrier and ethylene photocatalytic degradation properties, chitosan film containing 1% TiO2 (CT1) was found to be optimal and, hence, was selected for antimicrobial evaluation. The results suggested that the CT1 exhibited antimicrobial activity against Gram-positive (Staphylococus aureus) and Gram-negative (Escherichia coli, Salmonella Typhimurium, and Pseudomonas aeruginosa) bacteria and fungi (Aspergillus and Penicillium).

    更新日期:2018-05-04
  • Electrospun fibers from blends of pea (Pisum sativum) protein and pullulan
    Food Hydrocoll. (IF 4.747) Pub Date : 2018-05-03
    G. Aguilar-Vázquez, G. Loarca-Piña, J.D. Figueroa-Cárdenas, S. Mendoza

    Pea protein isolate (PPI) was evaluated to produce food grade fibers through the electrospinning technique. The presence of pullulan (PUL) and Tween 80 (T) on the spinnability, morphology, physicochemical and mechanical properties were addressed. The presence of PUL in the polymeric aqueous solutions of PPI resulted in decreasing of electrical conductivity and increasing of the viscosity and surface tension. Electrospun mats formed by fiber structures were obtained with PPI:PUL 20:80 and 50:50 containing 20 wt. % of Tween 80 (50:50T20) with diameters of 170 and 149 nm, respectively. FTIR data indicated that interactions were present between the hydroxyl groups of pullulan and the amino groups of pea protein and that the presence of Tween 80 favored these interactions. The mechanical properties of the electrospun mats showed that the increase of pullulan in blend increased Young's modulus, maximum stress and strain at rupture.

    更新日期:2018-05-04
  • Interactions, induced by heating, of whey protein isolate (WPI) with sugar beet pectin (SBP) in solution: Comparisons with a dry-state Maillard reaction ☆
    Food Hydrocoll. (IF 4.747) Pub Date : 2018-05-02
    Yingping Xiao, Phoebe X. Qi, Edward D. Wickham

    We investigate changes in the molecular structures of whey proteins (WPI) caused by heat-induced interaction and reaction with varying concentrations of sugar beet pectin (SBP) in aqueous solution at neutral pH. The resulting complexes were examined using circular dichroism (CD) and steady-state and time-resolved fluorescence spectroscopic techniques. Far-UV CD spectroscopy combined with spectral deconvolution revealed noticeable reduction (up to 5%) in the amount of antiparallel β-sheet element of WPI upon interacting with SBP. Analyses from the UV-VIS and steady-state fluorescence spectroscopies showed changes in the molecular electronic states of both WPI and the feruloyl moieties of SBP upon heat-induced interaction and conjugation. The tertiary structural contacts in WPI, studied by the intrinsic Trp fluorescence, were also disrupted in the presence of SBP in the form of FRET (Fluorescence Resonance Energy Transfer) complexes, most noticeably at a high level of SBP (3%), contrasting to the results from dry-heating. The thermal stability of WPI, at both secondary and tertiary structural levels, did not increase considerably by interacting and conjugating with SBP, especially at an equal concentration of SBP (3%). However, the stability of feruloyl groups of SBP saw moderate improvement and was less pronounced than that of the dry-state reactions.

    更新日期:2018-05-03
  • Obtaining antimicrobial bilayer starch and polyester-blend films with carvacrol
    Food Hydrocoll. (IF 4.747) Pub Date : 2018-05-02
    Raquel Requena, María Vargas, Amparo Chiralt

    Bilayer films using polyester blends (P) and starch (S) were obtained and characterized, incorporating carvacrol as active compound. Carvacrol was incorporated by spraying it between melt blended and compression moulded sheets or through its incorporation into the chloroform P solution used to obtain P cast films. Different PLA-PHBV ratios (75:25 and 65:35) were tested, with and without 15 wt.% of PEG1000, whereas the 75:25 ratio with PEG was only used for cast sheets, based on its better overall properties. Mono and bilayers were characterised as to their tensile and water vapour barrier properties and thermal behaviour. Release kinetics of carvacrol in different food simulants and in in vitro antibacterial activity against Listeria innocua and Escherichia coli were also analysed. Incorporating carvacrol by spraying it between the polyester and starch sheets was not effective at retaining the compound in the bilayers. However, the incorporation of carvacrol into cast P films, and the subsequent formation of bilayers with the S sheets, was highly effective at providing practically total carvacrol retention. These active bilayers exhibited highly improved tensile and water vapour barrier capacity with respect to the S monolayer (87% reduction in WVP, 840% increase in elastic modulus) and inhibited the growth of L. innocua and E. coli from both P or S contact sides of bilayers, depending on the internal diffusion of carvacrol through the bilayer and its adequate release of the compound into the culture medium.

    更新日期:2018-05-02
  • Novel composite gels of gelatin and soluble dietary fiber from black bean coats with interpenetrating polymer networks
    Food Hydrocoll. (IF 4.747) Pub Date : 2018-05-02
    Qi Xia, Meidong Gu, Jie Liu, Yuge Niu, Liangli Yu

    The soluble dietary fiber (SDF) extracted from black bean coats was used to produce a novel composite gel with gelatin by forming an interpenetrating polymer network (IPN). The gel prepared by the cross-linking of transglutaminase (TG) and Ca2+ was called IPN gel, and the gel prepared only by TG or Ca2+ was named as G-semi-IPN and F-semi-IPN, respectively. The rheology and micro-morphology were observed to confirm the formation of semi-IPN and IPN. The thermodynamic, mechanical and hydration properties of gelatin-SDF composite gels with different cross-linking conditions were determined. It was found that the IPN gel had enhanced mechanical properties, better freeze-thaw stability and lower swelling capacity. Bile acid binding assays showed that both semi-IPNs and IPN had certain ability of binding bile acids. These studies on gelatin-SDF composite gels suggested a new strategy to increase the gelling ability of dietary fibers. In addition, it could improve the utilization of bean coats during the food processing.

    更新日期:2018-05-02
  • Lactase (β-galactosidase) immobilization by complex formation: Impact of biopolymers on enzyme activity
    Food Hydrocoll. (IF 4.747) Pub Date : 2018-05-02
    Clitor J.F. Souza, Edwin E. Garcia-Rojas, Carmen S. Favaro-Trindade

    In this study, a novel way to immobilize the enzyme β-galactosidase (Kluyveromyces lactis) through complexation with polysaccharides (sodium alginate (ALG) or Ɩ-carrageenan (CA)) was described. The kinetic parameters of the formation of the complexes and the immobilization efficiency of the enzyme as a function of pH and ratio of biopolymers were studied. The temperature profile, thermal stability, and kinetic parameters of the immobilized and free lactase were also analyzed. At pH 4.0, the results for the zeta potential associated with complex yield showed that the highest complex yield (97.14% ± 2.14) was reached for LAC/ALG at a 5:1 ratio, whereas the highest complex yield (95.26% ± 2.44) was reached an 8:1 ratio for LAC/CA. The process of complexation decreased the activity retained by the enzyme after dissociation. However, this decrease was less substantial for the LAC/ALG (83.2 ± 3.7%) complex than for LAC/CA (69.4 ± 7.6%) complex. The Michaelis–Menten constant (Km) increased from 2.91 mM (native enzyme) to 3.43 mM (LAC/ALG complex) and 4.15 (LAC/CA complex), while the apparent turnover number (Kcat) and the specificity constant (Kcat/Km) of both systems were not significantly different. The immobilization of the enzyme by complexation did not increase its thermal stability. However, the activity of the complexed lactase remained higher than that of native enzyme when exposed to low pH (pH 4.0) after 200 and 250 min for the LAC/ALG and LAC/CA complexes respectively. Our findings suggest that complexation can be a useful method for the immobilization of β-galactosidase.

    更新日期:2018-05-02
  • Effect of mechanical contrast on sensory perception of heterogeneous liquid and semi-solid foods
    Food Hydrocoll. (IF 4.747) Pub Date : 2018-05-02
    Marco Santagiuliana, Marianna Christaki, Betina Piqueras-Fiszman, Elke Scholten, Markus Stieger

    This study investigated the influence of size and fracture stress (σF) of dispersed particles embedded in liquid and semi-solid model food matrices on sensory perception and hedonic response. К-carrageenan particles varying in size (0.8, 2.4, 4.2 mm) and fracture stress (σF: 25, 100, 250 kPa) were added (15% w/w) to liquid starch-based model soups and semi-solid protein-based model gels. Sensory profiles were quantified by untrained panellists (n=54) using the Rate-All-That-Apply (RATA) method. Particle size mainly affected the type of sensory descriptors selected by the subjects, whereas fracture stress of particles determined mainly the perceived intensity of selected descriptors. Soups and gels with small particles (0.8mm) were mainly perceived as gritty, whereas soups and gels with medium-sized particles (2.4mm) were mainly perceived as beady. Increasing particle size to 4.2mm caused lumpy and heterogeneous sensations in soups and gels. With variations of particle fracture stress, the perceived intensity of the selected attributes increased or decreased significantly for all particle sizes. Mouthfeel heterogeneity and chewiness increased significantly when increasing the fracture stress from 20 to 100 or 250 kPa. Mechanical contrast did not enhance liking of model soups and gels probably because к-carrageenan particles were perceived as artificial and provided texture contrast without flavour contrast. We conclude that size and fracture stress of dispersed particles embedded in liquid and semi-solid model food matrices affect differently sensory perception with particle size determining type of sensory descriptors selected and particle fracture stress determining intensity of selected sensory attributes.

    更新日期:2018-05-02
  • Effect of heat-moisture treatment on the physicochemical properties and in vitro digestibility of the starch-guar complex of maize starch with varying amylose content
    Food Hydrocoll. (IF 4.747) Pub Date : 2018-04-30
    Huifang Xie, Jingyang Gao, Xiaoya Xiong, Qunyu Gao

    Waxy maize starch (W), normal maize starch (N), and Hylon V (H) were modified by heat-moisture treatment (HMT) with guar gum (G). The physicochemical properties of the HMT starch-guar samples (modified samples: HMT-WG, HMT-NG, and HMT-HG) were investigated and compared with those of starch-guar mixtures (WG, NG, and HG). Then, the swelling power, solubility, granule morphology, thermal properties, in vitro digestibility and isothermal hygroscopic curves of the samples were evaluated. The relative crystallinity of the samples decreased after HMT. HMT-HG tended to form more stable crystals. HG was B + V type, which means that the high amylose starch content results in the formation of a complex with guar gum. In addition, the digestibility of the samples decreased with the decreasing amylose content. HMT-HG showed the highest resistance. Furthermore, HMT decreased the hygroscopicity significantly, decreased the gelatinization enthalpy of the samples in the order of WG > NG > HG and helped slow down the long-term ageing of N/WG. Additionally, HMT-NG was the most resistant to moisture at a lower humidity (45%) and had the lowest gelatinization temperature.

    更新日期:2018-05-01
  • Preparation and characterization of pectin/chitosan beads containing porous starch embedded with doxorubicin hydrochloride: A novel and simple colon targeted drug delivery system
    Food Hydrocoll. (IF 4.747) Pub Date : 2018-04-26
    Jianzhong Zhu, Li Zhong, Wenxue Chen, Yizhe Song, Zhengming Qian, Xianying Cao, Qiang Huang, Bin Zhang, Haiming Chen, Weijun Chen

    The objective of this study was to design a simple, colon targeted drug delivery system by using porous starch (PS), pectin and chitosan. Porous maize starch was prepared by hydrolysis with a combination of α-amylase and amyloglucosidase, and it was characterized by scanning electron microscopy, revealing the formation of porous structures in the starch granules. A Brunauer-Emmett-Teller (BET) specific surface area analysis indicated that the specific surface area of the PS (0.8768-0.9448 m2/g) was 19.88-21.42 times larger than that of native maize starch (0.0441 m2/g). The average pore diameter of the PS granules, as calculated by the Barrett-Joiner-Halenda (BJH) method, was 40.52-62.42 nm. A favorable adsorptive potential of the PS granules was verified by water and soybean oil tests. Doxorubicin was loaded into PS granules, which were then coated with a pectin/chitosan complex solution. The results of confocal laser scanning microscopy (CLSM) demonstrated that doxorubicin was successfully absorbed into the PS granules. In addition, an in vitro simulated digestion method demonstrated the effectiveness of this delivery design, as only a 13.80% release rate of doxorubicin was observed in the upper gastrointestinal tract, whereas release rates of 17.56% and 67.04% were observed for pectin/PS/doxorubicin and pectin/doxorubicin beads, respectively. It was concluded that the use of PS and a pectin/chitosan coating is an effective method for colon targeted drug delivery compared with the simple polysaccharide system.

    更新日期:2018-04-26
  • Zein-caseinate composite nanoparticles for bioactive delivery using curcumin as a probe compound
    Food Hydrocoll. (IF 4.747) Pub Date : 2018-04-26
    Jinli Xue, Yaqiong Zhang, Guoren Huang, Jie Liu, Margaret Slavin, Liangli (Lucy) Yu

    This research evaluated the potential of zein-caseinate composite nanoparticles (zein-CAS NPs) as a carrier for water-insoluble bioactive food factors using curcumin (CUR) as a probe compound, and assessed its in-vitro impact using the cultured Caco-2 cells. CUR-loaded zein-CAS NPs were synthesized using a low-energy liquid-liquid dispersion method, and the obtained nanoparticles had a spherical shape with an average diameter of 187.16 nm, a narrow size distribution (polydispersity index of 0.13) and a negative surface charge of −36.43 mV. High encapsulation efficiency of CUR at 95.55% and a desirable re-dispersibility in water were also achieved, and the encapsulated CUR was in an amorphous form, as examined by differential scanning calorimetry analysis. Fourier transform infrared analysis revealed that hydrogen bonding and hydrophobic attraction were the major interactions between CUR and the zein-CAS NPs. The in-vitro release profile showed a sustained release of CUR in simulated gastric and intestinal fluids up to 72 h at 37 °C, without any burst effect. Furthermore, compared with free CUR, CUR-loaded zein-CAS NPs improved the stability of CUR against UV irradiation and thermal treatment. The cellular studies showed that, compared with free CUR, CUR-loaded zein-CAS NPs with the same CUR concentration exhibited greater bioavailability. These data suggested a possible utilization of zein-CAS NPs in improving water solubility, shelf stability, bioavailability and activity of lipophilic bioactive food factors.

    更新日期:2018-04-26
  • Chitosan-coated liposomes as delivery systems for improving the stability and oral bioavailability of acteoside
    Food Hydrocoll. (IF 4.747) Pub Date : 2018-04-24
    Fei Zhou, Tao Xu, Yajing Zhao, Huaxin Song, Liuquan Zhang, Xiaodan Wu, Baiyi Lu

    The stability and bioavailability of acteoside were improved by encapsulating it with liposomes and chitosan. The liposomes were characterized through transmission electron microscopy, differential scanning calorimetry and Fourier transform infrared spectroscopy, and their particle size, zeta potential, encapsulation efficiency (EE), in vitro release, storage stability and oral bioavailability were tested. Results showed that the particles were nanosized and spherical. The average diameter, zeta potential, EE and relative bioavailability (Frel) of the acteoside liposome (Ac-Lip) were 78.49 ± 1.44 nm, −4.93 ± 0.79 mV, 81.06 ± 3.48% and 217.62%, respectively. These parameters increased to 92.77 ± 2.99 nm, +19.65 ± 0.90 mV, 88.10 ± 5.36% and 442.84%, respectively, after the surface of Ac-Lip was coated with 2 mg/mL of chitosan (CS-Ac-Lip). In contrast to Ac-Lip, the CS-Ac-Lip showed a reduced in vivo release rate and enhanced storage stability. The chitosan coating increased the diameter, zeta potential, EE, in vivo release time, stability and bioavailability of the Ac-Lip, and the chitosan–liposome is a promising delivery system for transporting acteoside or other bioactive components.

    更新日期:2018-04-25
  • In-pack sonication technique for edible emulsions: Understanding the impact of acacia gum and lecithin emulsifiers and ultrasound homogenization on salad dressing emulsions stability
    Food Hydrocoll. (IF 4.747) Pub Date : 2018-04-24
    Mohsen Gavahian, Yu-Ming Chen, Amin Mousavi Khaneghah, Francisco J. Barba, B. Barry Yang

    The potential of ultrasound as a complementary technique for enhancing the stability of in-packed food emulsions such as mayonnaise without changing the conventional packaging material was evaluated. For this purpose, model salad dressing emulsions, containing acacia gum and lecithin, were stabilized by ultrasound within the package and their physical stability, particle size distribution, color, and consistency were compared to those stabilized by conventional power ultrasound and mechanical homogenization. Although both emulsifiers improved the stability of the emulsions, the stability of lecithin-containing samples was up to 5.4 times higher than the AG-containing counterparts. Turbiscan and laser particle size analysis showed that power sonicated sample containing lecithin had the highest physical stability (migration rate of 0.1 mm/h) with the smallest particle size (2.9 ± 0.2 μm). Conventional power ultrasound was superior compared to the other investigated techniques regarding saving energy, improving product's stability, appearance and decreasing emulsifier demand. The in-pack sonication technique also stabilized the oil-water mixtures in the presence of a capable natural emulsifier (migration rate of 30 mm/h) and saved up to 73% of emulsification energy as compared to mechanical homogenization. The stability of the in-pack sonicated sample containing lecithin was comparable to that of the mechanically homogenized sample in the presence of acacia gum (migration rate of 30.4 and 32.9 mm/h, respectively). The proposed homogenization technique gave an emulsion with smaller droplet size (31.7 ± 0.2 μm), enhanced the stability of the studied model salad dressing and addressed the drawback of conventional power ultrasound technique by segregating the food product and ultrasound horn.

    更新日期:2018-04-25
  • Development of surfactant-coated alginate capsules containing Lactobacillus plantarum
    Food Hydrocoll. (IF 4.747) Pub Date : 2018-04-21
    Hanady A. Albadran, Afroditi Chatzifragkou, Vitaliy V. Khutoryanskiy, Dimitris Charalampopoulos

    A novel concept is proposed in which alginate capsules containing a model probiotic Lactobacillus plantarum strain are coated with different surfactants with the aim to enhance cell survival during passage initially through simulated gastric (SGF) and then intestinal (SIF) fluid. The surfactants investigated included the anionic sodium dodecyl sulphate (SDS) and ammonium lauryl sulphate (ALS), the cationic dimethyldioctadecylammonium chloride (DDAC), benzalkonium chloride (BZK) and hexadecyltrimethylammonium bromide (CTAB), and the zwitterionic lecithin. Coating the alginate capsules with CTAB, BZK, ALS and SDS resulted in worst survival (∼ 4-9 log CFU/g decrease) compared to uncoated capsules (∼3 log CFU/g decrease), after 1 hour exposure to SGF and two hours in SIF, which was most likely associated with their gradual penetration inside the microcapsules, as shown by confocal microscopy, and their antimicrobial effects. Coating the alginate capsules with DDAC improved cell survival compared to uncoated capsules (∼1.2 CFU/g decrease), whereas coating with lecithin improved cell survival considerably, resulting in almost complete recovery of viable cells in SGF and SIF (∼ 0.3 log CFU/g decrease). Although the interaction between alginate and lecithin was relatively weak as demonstrated by turbidity and contact angle measurements, it is likely that the protection was associated with the fact that lecithin was able to penetrate into the capsule rapidly, an observation that was supported by the fact that lecithin enhanced the viability of free cells in SGF and SIF. Lecithin has significant potential of being used as a coating material for probiotic containing capsules.

    更新日期:2018-04-25
  • Development and characterisation of furcellaran-gelatin films containing SeNPs and AgNPs that have antimicrobial activity
    Food Hydrocoll. (IF 4.747) Pub Date : 2018-04-21
    Ewelina Jamróz, Pavel Kopel, Lesław Juszczak, Agnieszka Kawecka, Zuzana Bytesnikova, Vedran Milosavljević, Mateusz Kucharek, Małgorzata Makarewicz, Vojtech Adam

    Binary-blend films of furcellaran and gelatin (FUR/GEL) and FUR/GEL composite films reinforced with selenium nanoparticles (SeNPs) or silver nanoparticles (AgNPs) were prepared using a solution casting method. The effects of SeNPs and AgNPs on the physical, mechanical, structural, antibacterial properties of the furcellaran/gelatin-based films were examined. It follows from these examinations that the incorporation of SeNPs and AgNPs leads to an increase in thickness, water content, modulus of elasticity, elongation at break, and antimicrobial activity when higher parameters a*, b*, and ΔE are observed in nanocomposite films with AgNPs compared to those enriched with SeNPs. Compared with control film, the addition of nanoparticles significantly decreased solubility and swelling degree. Films containing SeNPs show greater antimicrobial activity against Escherichia coli, Staphylococcus aureus and multi resistant Staphylococcus aureus than films containing AgNPs.

    更新日期:2018-04-25
  • Specific ratio of A-to B-type wheat starch granules improves the quality of gluten-free breads: Optimizing dough viscosity and pickering stabilization
    Food Hydrocoll. (IF 4.747) Pub Date : 2018-04-20
    Laura Román, Eva de la Cal, Manuel Gómez, Mario M. Martínez

    Specific volume and crumb hardness, cohesiveness and porosity of gluten-free breads (GFBs) are still far from consumers’ expectations. Since additives are increasingly avoided by the consumers, a quality improvement of GFBs through the optimization of the starch source may provide important benefits. In this study, the effect of five different A-to B-type wheat starch ratios (100A-0B, 75A-25B, 50A-50B, 25A-75B, 0A-100B) on the quality of GFBs was investigated. The increase of the proportion of B-type granules (small ones) augmented the packing degree and uniformity of the continuous phase (starch-hydrocolloid matrix) as well as the Pickering effect (B-type granules being adsorbed onto the air-liquid interface), improving air bubble stabilization. In addition, 0A-100B dough displayed a more delayed crumb settling due to the higher pasting temperatures of B-type granules. Furthermore, the increase of the proportion of B-type granules also increased the apparent viscosity and viscoelastic moduli of doughs, which noticeable diminished bread expansion in 0A-100B sample. Interestingly, 75A-25B and 25A-75B doughs resulted in GFBs with the highest specific volume and crumb cohesiveness and lower crumb hardness, the former with open grain structure (fewer cells with larger size) and the latter with close grain structure (more cells with smaller size). For the first time, it is shown that a specific A-to B-type wheat starch ratio enables: 1) the simultaneous optimization of dough viscosity and Pickering stabilization to attain GFBs with improved physical quality and; 2) the modification of crumb porosity while maintaining specific volume and crumb texture.

    更新日期:2018-04-25
  • Protection of astaxanthin from photodegradation by its inclusion in hierarchically assembled nano and microstructures with potential as food
    Food Hydrocoll. (IF 4.747) Pub Date : 2018-04-19
    Carlos Alarcón-Alarcón, Mariela Inostroza-Riquelme, César Torres-Gallegos, Claudio Araya, Miguel Miranda, Juan Carlos Sánchez-Caamaño, Ignacio Moreno-Villoslada, Felipe A. Oyarzun-Ampuero

    Astaxanthin is a light sensitive molecule which is already approved as a dietary supplement, with a wide range of biological properties in humans and fishes. In this paper, we provide strategies to photostabilize the pigment through its inclusion in easy-to-prepare and scale up formulations, comprising non-toxic excipients. Astaxanthin has been formulated in biocompatible hierarchically assembled structures in order to produce model food to humans and fishes. The structures present increasing complexity in the following order: 1) oily nanodroplets stabilized by phospholipids; 2) chitosan-coated nanoemulsions produced after coating the nanodroplets with chitosan; 3) carrageenan-coated nanoemulsions produced after coating chitosan-coated nanoemulsions with carrageenan; 4) calcium alginate and chitosan tripolyphosphate beads including one of the nanosystems. The sensitivity to UV light of astaxanthin in both the nanosystems and the hydrogels has been evaluated. The nanoformulations produce protection of astaxanthin from photodegradation in the order nanoemulsions > carrageenan-coated nanoemulsions > chitosan-coated nanoemulsions. Chitosan beads furnish higher protection to astaxanthin than alginate beads. In a preliminary assay in fishes, alginate beads of 2–3 mm and 160 μm containing the nutrient were supplied to adult Danio rerio and juvenile Eleginops maclovinus, respectively. Both living species showed high rates of capturing the hydrogels in the water column, corroborating the attractiveness of the formulations as food for fishes. Due to the easy preparation of the formulations (that exclude thermal treatment or the use of toxic solvents), and the flexibility of these hierarchically assembled materials to incorporate other active molecules (proteins, polyunsaturated fatty acids, oligoelements, oral vaccines, antibiotics, antiparasitic, etc.), we postulate these formulations as ideal platforms to create foods for humans and animal species.

    更新日期:2018-04-25
  • Surface properties of Acacia senegal vs Acacia seyal films and impact on specific functionalities corlowast
    Food Hydrocoll. (IF 4.747) Pub Date : 2018-04-18
    Chutima Aphibanthammakit, Michael Nigen, Sébastien Gaucel, Christian Sanchez, Pascale Chalier

    The microstructure and surface properties of spin coated films were studied to determine the structuration of Acacia gum films depending on gum type and composition. The difference between A. seyal and A. senegal films was clearly evidenced by surface morphology (SEM and AFM) and through the contact angle measurement: A. senegal films having a smoother and more hydrophobic surface (θ θ = 62°) than A. seyal films (θ θ = 42°) characterized by aggregated structuration. The film hydrophobicity increased with glycerol addition for both gum films (A. senegal , θ θ = 68° and A. seyal , View the MathML source θ = 50°). This reduction could be due to hydrogen-bonding between hydroxyl groups of plasticizer and polar groups of Acacia gums favoring their reduction on films surface. Both gum films behave as dual polar surface showing high disperse component of free energy compared to the polar component Both gums showed strong affinity for apolar compounds (θ θ < 20°). The overall results indicated that the structuration of films depended on the protein content and accessibility. Similar surface properties were found with self-supported films: A. seyal cast films being still more hydrophilic than A. senegal ones, demonstrating that the former provides a more favorable environment for water interaction than the latter. The specific interactions pointed for each gum films with water and apolar compounds were reflected in functionality such as water vapor permeability and efficiency to retain limonene and linalool. The knowledge of these properties is recommended to design specific coatings anticipating water loss of the coated product and to evaluate antimicrobial efficiency when active agents as aroma compounds are incorporated in the film.

    更新日期:2018-04-25
  • Lysozyme immobilization on the calcium alginate film under sonication: Development of an antimicrobial film
    Food Hydrocoll. (IF 4.747) Pub Date : 2018-04-13
    Danli Wang, Ruiling Lv, Xiaobin Ma, Mingming Zou, Wenjun Wang, Lufeng Yan, Tian Ding, Xingqian Ye, Donghong Liu

    Antimicrobial films are widely used in food and other fields. The present work established a method of preparing antimicrobial films made of calcium alginate and lysozyme. For the sake of the optimization of antimicrobial effect, sonication was applied to increase the immobilization efficiency. Different ultrasonic power and treatment duration were studied. With the assistant of sonication, lysozyme immobilization rate was speeded up and the amount of lysozyme immobilized on the supporters was increased. The catalytic activity of the antimicrobial film was measured using the turbidimetric assay and reached the maximum at 147.8 W. The antimicrobial activity determined by the inhibition zone test was also promoted by sonication. To explore the mechanism of the ultrasonic effect on the lysozyme immobilization, lysozyme structures alteration before and after ultrasonic treatment was considered. The circular dichroism and fluorescence spectra illustrated that sonication affected the secondary and tertiary structures of lysozyme. The changes in the enzyme structures may lead to the improvement of the enzymatic activity. The impact of sonication on the microstructure of the films was investigated by the scanning electron microscope. The film surface showed some cracks after sonication that increased the superficial area accordingly.

    更新日期:2018-04-25
  • Gastric Viscosity and Sugar Bioaccessibility of Instant and Steel Cut Oat/Milk Protein Blends
    Food Hydrocoll. (IF 4.747) Pub Date : 2018-04-12
    Fatemah M. AlHasawi, Derrick Fondaco, Maria G. Corradini, Richard D. Ludescher, Douglas Bolster, YiFang Chu, Yongsoo Chung, Jodee Johnson, Michael A. Rogers

    Milk protein concentrate (MPC; 0 g, 5 g, and 10 g) was added to two commercially available oat products (instant oats and steel cut oats) to examine how MPC addition, and consequent changes in meal formulation, manipulates both gastric lumen viscosity and intestinal carbohydrate-digestion kinetics, in vitro. We used the TNO Intestinal Model-1 (TIM-1) to simulate gastrointestinal digestion of the oats-based meals. Meals containing 5 g or 10 g MPC yielded significantly less total bioaccessible sugar compared with those containing 0 g MPC, while the rate of starch digestion was significantly higher in meals containing 5 g or 10 g MPC. The TIM-1 was coupled with fluorescence spectroscopy and a luminescent molecular rotor to report changes in gastric viscosity in situ, showing that the gastric viscosity was higher in the meals containing MPC. Those findings suggest that MPC in oats-based meals significantly modifies the kinetics of carbohydrate digestion and increases gastric viscosity.

    更新日期:2018-04-17
  • Natural antimicrobial delivery systems: Formulation, antimicrobial activity, and mechanism of action of quillaja saponin-stabilized carvacrol nanoemulsions
    Food Hydrocoll. (IF 4.747) Pub Date : 2018-04-12
    Victor Ryu, David J. McClements, Maria G. Corradini, Jason SzuHao Yang, Lynne McLandsborough

    The objective of this research was to develop antimicrobial nanoemulsions using quillaja saponin as a natural surfactant, carvacrol as an antimicrobial agent, and medium chain triglyceride (MCT) oil as a ripening inhibitor. Oil-in-water antimicrobial nanoemulsions were fabricated by homogenizing 10 wt% oil phase (carvacrol and MCT) with 90 wt% aqueous phase (quillaja saponin in 5 mM sodium citrate buffer, pH 3.5). The physical stability and antimicrobial activity of these systems was compared to nanoemulsions formed using a synthetic non-ionic surfactant (Tween 80). Stable nanoemulsions with small mean droplet diameters (d < 150 nm) could be formed by optimizing oil phase composition and surfactant level. The antimicrobial activity of carvacrol nanoemulsions formulated with Q-Naturale® was higher than that formulated with Tween 80. Dialysis and chromatography were used to monitor the transfer of carvacrol from one hydrophobic phase to another, to mimic transport from oil droplets to bacterial cell membranes. The antimicrobial activity depended on the concentration and type of surfactant used and the ability of surfactant micelles to transfer carvacrol through the aqueous phase.

    更新日期:2018-04-17
Some contents have been Reproduced with permission of the American Chemical Society.
Some contents have been Reproduced by permission of The Royal Society of Chemistry.
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