The production of plant-based fish alternatives that look, feel, taste, and cook like real fish is critical for widespread consumer acceptance. Consequently, a thorough understanding of the properties of real fish is critical for the successful design of high-performance plant-based fish analogs. In this study, we investigated changes in the optical, mechanical, and water holding properties of Atlantic

The influence of repeated freeze–thaw (F-T) treatments (0, 1, 3 and 5) on the functional and structural properties of myofibrillar protein (MP) from mirror carp (Cyprinus carpio L.) was investigated according to the changes in rheological properties, particle distribution, Zeta (ζ)-potential, molecular force, Fourier transform infrared (FTIR) spectra and sulfhydryl content. After F-T treatment with

In this study, the foamability of soy protein isolate (SPI), β-conglycinin (7S), soy protein selective hydrolysates (SPSH) and soy protein limited hydrolysate (SPLH) were tested at both acid and neutral conditions (pH 2.0, 3.0, 4.0 and 7.0). The properties of soy proteins (SPI and 7S) and hydrolysates (SPSH and SPLH) were analysed by particle size distribution, zeta potential, surface tension, interfacial

The zeta potential of a molecule is an important property in the food industry, since the electrostatic potential of a material governs its ability to interact through ionic forces with other molecules in solution. In particular, emulsions that are kept in solutions with a high magnitude of the zeta potential are shown to be more stable over time, as the electrostatic repulsive forces of protein far

Biodegradable composite films based on pullulan/carboxymethyl cellulose/nano-TiO2 were prepared using a solution casting method. In this study, the composite films were characterized by Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), differential scanning calorimetry (DSC), and scanning electron microscopy (SEM), and their physical, mechanical and antimicrobial properties were

The exogenous protein (e.g. whey protein isolate, WPI) is commonly used to fortify and modify the functionality of starchy food, that might influence starch hydrolysis during gastric digestion. In this study, the effect of whey protein on the digestion of lotus seed starch (LS) subjected to a dynamic in vitro gastric digestion was investigated. The particle size distribution, the swelling power of

Coating layers and the use of fillers can alter the microgel's functional performance such as texture modifiers or delivery systems. The present research evaluates how the rheological properties of gellan-collagen peptides microgels suspensions and digestibility behavior can be modulated by the addition of a coating layer and by the use of starch (filler agent). Gellan-collagen peptides microgels were

Low water solubility strictly limits the application potential of such plant-derived proteins as rice proteins (RPs) and walnut proteins (WPs), albeit their nutritional and health-related properties. In this study, by simply dissolving RPs and WPs at pH 12 prior to neutralization, we successfully prepared nanoscale hydrocolloidal composites with shared internal molecular arrangements, boosting the

The aim of this study are to investigate the physicochemical and antibacterial properties of sodium tripolyphosphate (TPP)/ε-Polylysine(ε-PL) complexes. Their physicochemical properties were studied as a function of molar ratios by following changes in turbidity, particle size, and zeta potential. These results showed that the formation of stable and quest-stable complexes in aqueous solution was determined

Ascorbic acid (AH2) is frequently included in wheat bread recipes to strengthen dough. We report here that its use increases dough extensional viscosity. However, its dough strengthening effect upon AH2 addition is more pronounced in yeasted dough samples than in its non-yeasted counterpart. This was unexpected as compressed yeast contains free glutathione (GSH) which decreases dough extensional viscosity

The influences of soy protein isolate hydrolysate (SPIH) obtained during different pressure treatments for 4 h on pasting and short-term retrogradation behaviors of maize starch (MS) were investigated. The results showed solubility of MS markedly increased, whereas swelling power decreased with increased SPIH concentration and pressure. Compared with native MS, the addition of SPIH led to decrease

One of the long-standing problems of the leather manufacturing industry is that tons of solid leather waste generated during production meet environmental standards. Among all these solid wastes, untanned trimming wastes are of primary interest because of their relative collagen content, and therefore, in this research, hide trimming wastes from tanneries were used to prepare biodegradable films. The

Honey from cotton blossoms tends to crystallize rapidly resulting in a product with hard texture and low spreadability, even if it is processed via a controlled crystallization treatment that is often employed for production of creamed honey. The aim of this study was to develop a cotton honey-based spread (CHS) with acceptable physical and textural properties by adding fructose (1–6%) and water (up

Melinjo seed extract contains melinjo resveratrol compounds that has antioxidant activity. The radical-scavenging sites required for the antioxidant activity, however, is yet to be located. We report a computational study that aims to locate scavenging sites of the simplest resveratrol dimer, gnetin C. We consider the reaction of gnetin C and hydroperoxyl radical energetically with the basis of density-functional

This study demonstrated the use of ultrasound-assisted extraction to render aqueous extract polyphenolic compounds from olive leaves. Sodium caseinate-olive leaf extract complexes were produced using different amounts of olive leaf extract (0, 0.5, 1, 1.5, and 2% w/v). Turbidity, solubility, antioxidant activity (DPPH and ABTS assays), foaming capacity and stability and surface hydrophobicity tests

Nano-size catechin/β-cyclodextrin inclusion complex (CA/β-CD IC) with 1:1 molar ratio was obtained by cooling precipitation at 4 °C. Physicochemical properties of the CA/β-CD IC nanoparticles were characterized. Results of dynamic light scattering and SEM observation showed that CA/β-CD IC molecules underwent a process of assembling and shaping nano-size particles. In the range of 10–14 mM, the higher

The aim of this study was to investigate the effects of storage time on physicochemical properties of oleogels from high oleic sunflower oil and monoglycerides (6.6 wt%). Oleogels were stored for eight weeks at 5 °C and tested weekly. The analyzed properties were: oil binding capacity, elastic modulus described by parameters of a power law equation, textural properties (hardness, adhesiveness, and

The present work aimed to study the influence of the pH and protein ratio on the formation of complex coacervates of carboxymethylcellulose (CMC) and whey protein isolated nanoparticles (WPIN). These biopolymers and transglutaminase, as a cross-linking agent, were used to encapsulate sacha inchi oil (SIO) containing β-carotene (β-C). The stability of β-C from SIO microcapsules (β-SIO microcapsules)

Fruits are essential components of a healthy diet contributing to the prevention of different diseases. Nevertheless, their consumption is limited among the population for reasons of convenience, among others. High-quality products are obtained by freeze-drying; however, dehydrated fruit presents a physical stability problem associated with the glass transition of its amorphous matrix. A common technique

To encapsulate piperine (Pip), as a poor water-soluble bioactive compound, zein-sodium caseinate-xanthan gum (Z-SG-XG) nanocomplex was prepared as a colloidal delivery system. The effect of different parameters involved in complexation process, including concentration of proteins, polysaccharide, and Pip on the encapsulation efficiency of Pip, particle size and stability of the nanocomplexes was investigated

The volume fraction of the dispersed phase in concentrated soft (dairy) microgels, such as fresh cheese, is directly related to structure and rheology. Measurement or modeling of volume fraction for soft and mechanically sensitive microgel dispersions is problematic, since responsiveness and rheological changes upon mechanical input for these systems limits application of typical functional relationships

Knowledge of the behavior of corn starch during frozen storage is necessary to understand more complex systems. In the present study, ice recrystallization in corn starch (0.3% and 3%, w/w)/sucrose (40%, w/w) solution was investigated at −10 °C based on the theory of Ostwald ripening. The addition of corn starch to the sucrose solution increased the ice recrystallization (IR) rate constant. To explore

In this study, the effects of different dispersed phase volume fractions (Φ 0.025 and 0.1) and storage temperature (4 and 25 °C) were determined on lipid oxidation, fatty acids profile, β-carotene degradation, and other physicochemical properties of flaxseed oil-in-water nanoemulsions. Nanoemulsions containing small anionic droplets (≈ 100 nm) were fabricated using high-pressure homogenization. Although

Interactions between carboxymethylcellulose (CMC) and soy protein isolate (SPI) were assessed to determine their effects on the physicochemical and morphological properties of SPI-based films. The protein-polysaccharide interactions were investigated by measuring zeta potentials, showing a dependence on the pH, ionic strength and polysaccharide concentration. SPI-based films were prepared with different

Proteins are able to stabilize dispersed food systems due to their amphiphilic nature, acting as emulsifiers. Their interfacial properties can be influenced by different methods, including the formation of protein-phenol nanocomplexes. In this study, the interfacial behavior of phenolic compounds and protein-phenol nanocomplexes was first characterized according to the oil-water partitioning behavior

Luminescence spectroscopy coupled with molecular rotors was used in the TNO Intestinal Model-1 (TIM-1) to monitor in situ changes to luminal viscosity of three maize starch samples varying in the amylose-to-amylopectin ratio (AM: AP): normal, high amylose (AM) and high amylopectin (AP). The fluorescence intensity (FI) of Fast Green (FG), a proven micro (and bulk) viscosity probe, was monitored throughout

This work studies saliva foam, and the effect of in vitro orally-processed model foods on this foamy state. It reaches an estimation on the volume fraction of air trapped as bubbles in the saliva of healthy young volunteers, a value close to 0.3. So air bubbles and foam state might be intrinsic colloidal properties of saliva, with implications on its physiological and physicochemical definition and

The need for a rapid and direct alternative to the rheology-based blending laws in quantifying phase behaviour in biopolymer composite gels is explored in this study. In doing so, the efficacy of confocal laser scanning microscopy (CLSM) paired with image analysis software – FIJI and Imaris - in quantifying phase volume was studied. That was carried out in a model system of agarose with varying concentrations

This study aimed to investigate the physical stability and interfacial properties of oil-in-water (O/W) emulsions stabilized with fish skin gelatin (FG) and pea protein (PP) at pH 3. Physico-chemical properties, elemental composition and SDS-PAGE of the proteins were determined in the first part of this work. Emulsions were prepared at different ratio FG: PP (100: 0–75: 25–50: 50–25: 75–0: 100) by

In this paper, we investigate the functionality of potato-based ingredients present in indirectly expanded snacks via careful analysis of their transformation during processing. This research is driven by the desire of industry to develop similar snacks for upcoming markets, where the potato-based ingredients are replaced by other starch sources, which are locally available and at a lower cost. For

The present study investigates the effect of oil type on the formation, morphology and mechanical properties of phytosterol-based organogels. The formation of organogels can be satisfactorily predicted with a criterion based on Hansen Solubility Parameters (HSPs), provided that the sterol and sterol ester in these systems assemble as tubules. When structures other than tubules are formed, the predictability

The influence of actively/passively encapsulated oleuropein on DPPC liposomes thermal and structural properties, and its antioxidant capacity against lipid peroxidation were investigated. Also, an oleuropein-rich olive leaf extract was encapsulated in soy phosphatidylcholine (PL-90 g) and incorporated in model and commercial drinks. Oleuropein induced a concentration-dependent broadening and splitting

This work is focused on the study of freeze-thaw behavior of double (W1/O/W2) emulsions by the application of a cooling-heating-cooling cycle by differential scanning calorimetry. Emulsions were prepared with sodium caseinate as hydrophilic emulsifier in outer aqueous (W2) phase and sunflower oil (SO) and/or interesterified vegetable fat (VF) plus polyglycerol polyricinoleate as lipophilic emulsifier

Absorption of bioactive peptides in the intestinal epithelium take place in the apical or the basolateral tight junctions of the cells. Depending on the peptide size and hydrophobicity, translocation mechanisms involve processes of passive diffusion, active transport by peptide-cotransporters such as members of the PepT family, and transcytosis by internalization vesicles. In this work, we investigated

This work studies the structural breakdown and nutrient release during in vitro digestion of soybean milk reconstituted from soybean flour with different particle sizes (> 100 mesh, 50–100 mesh, 28–50 mesh, 14–28 mesh and < 14 mesh). A clear effect of the particle size is noticed on the functional characteristics of the colloidal food during the gastric and intestinal digestion stages. In vitro gastric

Oleogels based on three different oils (sunflower oil, solid coconut oil and liquid coconut oil) were formulated using β-sitosterol. In general, an observed increase in crystallinity was correlated with an increase in the gel storage modulus and hardness. Addition of lecithin promoted the formation of needle-like crystals of β-sitosterol with a corresponding increase in strain tolerance and oil-trapping

Polyethylene glycol (PEG) and its derivatives are widely used in delivery systems to protect bioactive peptides and proteins against premature degradation. In this study, we sought to understand whether or not bioactive proteins at the interface of emulsions can be protected by PEG chains during in vitro gastrointestinal digestion. We designed an emulsion stabilised by both PEG 40 stearate (PEG 40 St)

Rheological and textural characteristics of cookie doughs were measured to characterise the effect of two microalgae biomasses additions (Arthrospira platensis and Chlorella vulgaris) in 3D printed cookies. The rheological characteristics determined the addition of microalgae lead to a greater mechanical resistance and a predominance of the elastic component ahead of the viscous component, this behaviour

Electrospray technique was applied to produce nanoparticles (NPs) from walnut protein isolate (WPI) in order to encapsulate curcumin. The optimized condition for the production of the WPI NPs was WPI concentration of 3.5%, a solvent mixture of deionized water: 2-propanol (2:1, v/v), electrospraying at a fixed distance, voltage and flow rate including 17.5 cm, 20 kV and 0.09 mL/h, respectively. The

Due to its hard consistency and low plasticity, palm stearin (PS) has limited industrial applications. As described in the literature, the addition of limonene to lipid systems has been shown to influence their crystallization pattern, such as by softening consistency and accelerating polymorphic transition. The objective of this study was to evaluate different concentrations of limonene (1–10%) added

The flavor and peculiarity of modern smoked meat products must be adjusted and controlled with the use of liquid smoke. In this study, to explore the interaction between human taste receptors and flavor components, an electronic tongue, molecular docking, and statistical methods were used to build a structure-activity relationship model of smoked flavor components based on multiple linear regression

The interactions between sodium caseinate (NaCas) and basil seed gum (BSG) in the presence of calcium chloride (CaCl2) were investigated. The phase behavior of the mixed aqueous dispersions and their gels revealed a homogeneous mixture, obtained at the higher concentrations of both CaCl2 and BSG. The Herschel-Bulkley model sufficiently fitted the flow behavior of the mixture solution data. Apparent

Phase diagrams are widely used to map and control the assembly states of biopolymers. However, these studies are highly time and material consuming. Here, we present the optimization of a simple tool based on millifluidics to screen phase diagram of biopolymers, pure or in mixtures with other biopolymers. It is used (i) to generate a homogeneous mixture of biopolymers/buffer and/or biopolymers 1/ biopolymers

Effects of different oils on the rheological properties, textural profile, water loss (WL), oil loss (OL) and microstructure of egg-soybean protein isolate (SPI) stabilized emulsion gels were investigated at neutral pH, wherein soybean oil, olive oil and menhaden oil were used to form emulsions. The results showed that viscosity of emulsions progressively increased with the increase of oil content

In this study, naturally occurring ingredient diosgenin was utilized as an organogelator for structuring canola oil. Results show that stable diosgenin-based organogel can be obtained at only 2% of diosgenin concentration when the gel preparation temperature is 100 °C. Oil binding capacity and rheological properties of the organogel were investigated. Results demonstrate that these two macroscopic

Peptide fragment hybridization is an effective method to obtain novel hybrid antimicrobial peptides with higher antibacterial activities. The novel peptide, valine-cecropin A(1–8)-plantaricin ZJ5(1–18) (CA-P), was designed by coupling the amphiphilic N-terminal fragment of CA with the N-terminal core helix of P and adding a valine residue to the N-terminus of the hybrid fragment. CA-P showed higher

The effects of phytic acid on the physical and oxidative stability of flaxseed oil-in-water emulsions containing whey protein-coated lipid droplets were investigated. The surface potential, particle size, microstructure, appearance, and oxidation of these emulsions were monitored when they were stored at pH 3.5 and 7.0 for 25 days in the dark (37 °C). The phytic acid and protein-coated lipid droplets

This study investigated the influence of thermal treatment (30 °C to 110 °C, 30 min) on the physicochemical and rheological properties of an emulsion stabilized by black tilapia (Oreochromis mossambicus) skin at pH 4. The protein pattern of tilapia gelatin did not have any significant difference after the gelatin was heated within a temperature range of 30 °C to 70 °C. However, at 90 °C and 110 °C

The naturally occurring soybean pectin–protein conjugate pre-adsorbed to the air–water interface was shown to be displaced competitively from the interface when a small molecule surfactant was added to the aqueous phase. The soybean pectin containing covalently linked pectin–protein conjugate was prepared by heating defatted soy flour at 121 °C and pH 4.5 for 2 h. The pectin moiety of the pectin–protein

Bioavailability is an important indicator for evaluating the nutritional value of protein. In this study, we investigated the effect of ultrasound on improving the bioavailability of daily-consumed dietary proteins (rice, oat, corn, and soy protein). The results indicated that there was a significant difference (P < 0.05) in in vitro simulation digestibility between the ultrasound pretreatment group

This study investigated the effects of different concentrations (0, 5, 10, 20, 50, and 100 μmol/g protein) of tea polyphenols (TP) on the oxidative modification and the physicochemical, structural, and gelling properties of myofibrillar protein (MP) from grass carp (Ctenopharyngodon idellus) oxidized by a hydroxyl radical-generating system. The results showed that low concentrations (5 and 10 μmol/g

The objective of this study is to investigate the effects of three different organogelators, sorbitan monostearate (SMS), soya lecithin (SL) and glyceryl monostearate (GMS) prepared at different concentrations (12%, 15% and 18%, w/w) on the structural, thermal and mechanical properties of palm olein (PO)-based organogels. Polarized light microscopy analysis revealed needle-like crystals in SMS-PO,

The original version of this article unfortunately contained errors. The author name “Michele Valquíria dos Reis” and affiliation were incorrect.

The original version of this article unfortunately contained errors. During final layout the format of Table 1 was displaced and an odd symbol was inserted in Eq. 2. The correct versions are given below.

There is an increasing interest in the food industry to use potato protein as an alternative plant protein. However, its bitter taste often limits the utilization in novel foods and beverages. Coacervation is a promising technique to mask bitterness of certain food compounds. In the present study, we aimed to reduce the degree of bitterness of potato protein by generating protein-pectin complexes based