Physical interaction between gallic acid and Monascus pigments enhances mechanical strength and pigment protection of pectin-gelatin hydrogel carriers

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-07-18 DOI:10.1016/j.foodhyd.2025.111777

Chaoran Yang , Caoyu Guo , Boyan Gao , Marcin A. Kurek , Yuge Niu , Liangli Yu

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Abstract

Natural polymer hydrogels formed by polysaccharides and proteins can be protective carriers for Monascus pigment (MPs) in the food industry. In this study, in order to enhance the mechanical properties of the hydrogel and its ability to protect MPs, we introduced polyphenols as bifunctional components into the hydrogel carrier. This hydrogel carrier consisted of gallic acid (GA) grafted pectin (LPG) and gelatin. The results showed that the grafting of GA enhanced the affinity between MPs and pectin. A more compact network structure formed by pectin under the interaction of MPs with GA improved the mechanical properties of the hydrogel carriers. With the combination of GA with MPs, the gelation rate of the hydrogel carrier was accelerated, the gel strength increased from 550.07 g to 937.67 g and its water swelling rate decreased significantly from 447.87 % to 311.76 %. Moreover, the multiple pigment protection produced by the GA in the hydrogel greatly reduced the degradation rate of MPs under continuous light expose conditions. The findings provide new insights into developing hydrogel carriers for pigment protection with ideal mechanical properties.

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没食子酸与红曲红色素的物理相互作用增强了果胶-明胶水凝胶载体的机械强度和色素保护作用

由多糖和蛋白质形成的天然高分子水凝胶可作为食品工业中红曲红色素的保护性载体。在本研究中，为了提高水凝胶的力学性能和保护MPs的能力，我们将多酚作为双功能组分引入到水凝胶载体中。该水凝胶载体由没食子酸（GA）接枝果胶（LPG）和明胶组成。结果表明，GA的接枝增强了MPs与果胶的亲和力。在MPs与GA的相互作用下，果胶形成了更紧凑的网络结构，提高了水凝胶载体的力学性能。GA与MPs的结合加速了水凝胶载体的凝胶化速度，凝胶强度从550.07 g提高到937.67 g，水溶胀率从447.87%显著降低到311.76%。此外，GA在水凝胶中产生的多重色素保护大大降低了MPs在连续光照条件下的降解率。这一发现为开发具有理想力学性能的颜料保护水凝胶载体提供了新的见解。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

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.