Cold plasma pretreatment enhances the structure and controlled release of neutral soybean protein isolate amyloid fibril emulsion gels loaded with resveratrol

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-09-23 DOI:10.1016/j.foodhyd.2025.112032

Liming Tan , Han Hu , Xiaohan Hua , Lijun Yin , Xin Jia , Haijie Liu

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Abstract

This study adopted a cold plasma (CP) pre-treatment strategy to enhance the gelation characteristics of SPI (soybean protein isolate) fibrils. In this work, the effects of different CP treatment times (0–25 min) on the structure, interfacial properties, and rheological characteristics of neutral SPI fibrils and fibril emulsion gels were evaluated. The results indicated that CP treatment helped to promote the generation and maturation of SPI fibrils. Specifically, CP treatment for 5 min (SPIF-5) resulted in an increase in the average length of the fibrils by approximately 39.08 %, and the formation of a short-flexible fibril structure with higher hydrophobic and electrostatic interactions. Cryo-SEM images showed that SPIF-5 fibril emulsion gel had strong interfacial interactions and dense network structures, resulting in an increase in hardness and storage modulus by 67.03 % and 69.43 %, respectively. In contrast, CP treatment for 25 min induced the formation of amorphous fibril aggregates from SPI, leading to a decrease in the preparation efficiency of fibrils and the interfacial activity of emulsion gels. Moreover, using CP-modified SPI fibril emulsion gels as a delivery carrier not only effectively alleviated the degradation of resveratrol caused by heat/UV exposure, but also achieved a controlled release of resveratrol during the oral and intestine digestion stage. This study provides valuable insights for improving the gel performance of SPI fibrils and their application in delivery systems for hydrophobic components.

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冷等离子体预处理增强了负载白藜芦醇的中性大豆分离蛋白淀粉样纤维乳液凝胶的结构和控释

本研究采用冷等离子体（CP）预处理策略来提高大豆分离蛋白原纤维的凝胶特性。在这项工作中，不同的CP处理时间（0-25分钟）对中性SPI原纤维和原纤维乳液凝胶的结构、界面特性和流变特性的影响进行了评估。结果表明，CP处理有助于促进SPI原纤维的生成和成熟。具体来说，CP处理5分钟（SPIF-5）导致原纤维的平均长度增加了约39.08%，并形成了具有更高疏水和静电相互作用的短柔性原纤维结构。低温扫描电镜（cro - sem）图像显示，SPIF-5纤维乳液凝胶具有较强的界面相互作用和致密的网状结构，其硬度和存储模量分别提高了67.03%和69.43%。相比之下，CP处理25 min诱导SPI形成无定形纤维聚集体，导致原纤维的制备效率和乳液凝胶的界面活性降低。此外，使用cp改性SPI纤维乳液凝胶作为递送载体，不仅有效缓解了白藜芦醇因热/紫外线暴露引起的降解，而且在口服和肠道消化阶段实现了白藜芦醇的控释。该研究为改善SPI原纤维的凝胶性能及其在疏水组分输送系统中的应用提供了有价值的见解。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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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.