Haitao Wang , Yuanda Sun , Pengjing Zhang , Zongcai Tu , Mingqian Tan
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引用次数: 0
Abstract
Bigels, an emerging biphasic system comprising both hydrogels and oleogels, have garnered significant attention. In this study, a novel bigel was developed, consisting of beeswax-based oleogels as the oil phase and gelatin-pectin hydrogels as the water phase. The findings indicated that an increase in beeswax concentration led to enhanced bigel stability, with the maximum storage duration reaching 60 days without phase separation. Additionally, bigels containing beeswax exhibited remarkable freeze-thaw stability, withstanding 12 consecutive cycles of freezing and thawing. The 6 % beeswax bigels demonstrated optimal thermal, ionic, and pH stability. These findings underscore the potential of bigels as multifaceted materials, not only serving as extrudable inks for 3D printing but also functioning as smart sensors for food freshness. Additionally, bigels demonstrated significant advantages in the delivery of bioactive compounds The encapsulation efficiency of astaxanthin exhibited a positive correlation with increasing beeswax content, increasing from 78.71 ± 0.25 % to 90.73 ± 0.77 %. These findings underscore the potential of bigels as a versatile platform for 3D food printing, astaxanthin delivery, and food freshness sensing.
期刊介绍:
Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication.
The main areas of interest are:
-Chemical and physicochemical characterisation
Thermal properties including glass transitions and conformational changes-
Rheological properties including viscosity, viscoelastic properties and gelation behaviour-
The influence on organoleptic properties-
Interfacial properties including stabilisation of dispersions, emulsions and foams-
Film forming properties with application to edible films and active packaging-
Encapsulation and controlled release of active compounds-
The influence on health including their role as dietary fibre-
Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes-
New hydrocolloids and hydrocolloid sources of commercial potential.
The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.