Food Hydrocolloids for Health最新文献

Effect of simultaneous use of fibers on the quality attributes of sponge cake by mixture design approach

IF 4.6

Food Hydrocolloids for Health Pub Date : 2025-02-25 DOI: 10.1016/j.fhfh.2025.100203

Pooneh Moradi , Mohammad Hojjatoleslamy , Seyedeh Fatemeh Ahmadi

{"title":"Effect of simultaneous use of fibers on the quality attributes of sponge cake by mixture design approach","authors":"Pooneh Moradi , Mohammad Hojjatoleslamy , Seyedeh Fatemeh Ahmadi","doi":"10.1016/j.fhfh.2025.100203","DOIUrl":"10.1016/j.fhfh.2025.100203","url":null,"abstract":"<div><div>Dietary fibers are biopolymers whose presence in the diet can cause health effects; however, the fiber content in the diet is generally lower than what is recommended. The increase in the dietary fiber content can compensate for the lack of fiber in the diet. This, however, can be difficult since increasing the fiber can have adverse effects on the product's acceptability. The main purpose of this study was to simultaneously add the fibers of apple, sugar beet and potato to the sponge cake formula and to determine the chemical, physical and sensory properties of the resulting product. Accordingly, the fibers were replaced by flour in the cake formula with a certain content. Increasing the content of sugar beet fiber raised the volume and texture hardness of cake, while it decreased the density; on the other hand, increasing the fiber of potato reduced the texture hardness. The highest fiber content of apple and potato in the product resulted in the increase of density; moreover, cakes containing fiber had acceptable sensory properties. Finally, based on the results of overall acceptability, which was the average of sensory properties, it was concluded that the addition of high contents of apple fiber to the cake formula significantly reduced the overall acceptability; however, in samples containing high contents of sugar beet fiber, the overall acceptability was higher.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"7 ","pages":"Article 100203"},"PeriodicalIF":4.6,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143526937","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Investigating the impact of sodium alginate and xanthan hydrocolloids on the rheological Doogh properties (Iranian dairy drink)

IF 4.6

Food Hydrocolloids for Health Pub Date : 2025-02-21 DOI: 10.1016/j.fhfh.2025.100206

Samin Rafi Azari , Mohammad Hojjatoleslamy , Zeinab E. Mousavi , Hossein Kiani , Sayed Mohammad Ali Jalali

{"title":"Investigating the impact of sodium alginate and xanthan hydrocolloids on the rheological Doogh properties (Iranian dairy drink)","authors":"Samin Rafi Azari , Mohammad Hojjatoleslamy , Zeinab E. Mousavi , Hossein Kiani , Sayed Mohammad Ali Jalali","doi":"10.1016/j.fhfh.2025.100206","DOIUrl":"10.1016/j.fhfh.2025.100206","url":null,"abstract":"<div><h3>Background</h3><div>Doogh is a traditional Iranian fermented dairy drink that has gained popularity as a low-calorie alternative to soft drinks. The incorporation of hydrocolloids like sodium alginate and xanthan gum may enhance its rheological properties and stability.</div></div><div><h3>Objective</h3><div>This study aims to evaluate the effects of sodium alginate and xanthan gum at varying concentrations (0 %, 0.04 %, 0.07 %, and 0.1 %) on the rheological characteristics of Doogh.</div></div><div><h3>Methods</h3><div>Doogh was prepared by diluting yogurt with water and adding double-crystallized salt, followed by the incorporation of hydrocolloids. Rheological properties were assessed using steady flow and dynamic tests over a 42-day storage period at 48 °C. Key parameters such as apparent viscosity, flow behavior index, and yield stress were measured.</div></div><div><h3>Results</h3><div>The addition of hydrocolloids significantly altered the rheological behavior of Doogh, shifting it from Newtonian to pseudoplastic. The highest apparent viscosity (490.18 Pa·s) was recorded in the 0.1 % hydrocolloid sample, while the control (0 %) exhibited the lowest viscosity (270.38 Pa·s). The flow index (n) values were consistently below 1, indicating non-Newtonian behavior, with the 0.1 % sample demonstrating the strongest shear-thinning effect (n = 0.510). Yield stress increased with hydrocolloid concentration, reaching 2013.608 Pa in the 0.1 % sample compared to 743.135 Pa in the control.</div></div><div><h3>Conclusions</h3><div>The incorporation of sodium alginate and xanthan gum effectively enhances the stability and viscosity of Doogh without adversely affecting its rheological behavior during storage. These findings suggest that hydrocolloids can be beneficial in improving the quality of Doogh as a functional beverage.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"7 ","pages":"Article 100206"},"PeriodicalIF":4.6,"publicationDate":"2025-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143519574","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Optimization and characterization of Kappaphycus alvarezii and κ-carrageenan hydrolysates with potential biomedical applications

IF 4.6

Food Hydrocolloids for Health Pub Date : 2025-02-14 DOI: 10.1016/j.fhfh.2025.100205

Ika Yustisia , Marhaen Hardjo , Hasri , Wa Ode Naafi Sari , Kasmiati

{"title":"Optimization and characterization of Kappaphycus alvarezii and κ-carrageenan hydrolysates with potential biomedical applications","authors":"Ika Yustisia , Marhaen Hardjo , Hasri , Wa Ode Naafi Sari , Kasmiati","doi":"10.1016/j.fhfh.2025.100205","DOIUrl":"10.1016/j.fhfh.2025.100205","url":null,"abstract":"<div><div><em>Kappaphycus alvarezii</em>, a widely cultivated red macroalga, is primarily known as a source of κ-carrageenan (κC), a polysaccharide with potential health benefits. This study optimized the hydrolysis process of K<em>. alvarezii</em> and κC using weak acetic acid under varying conditions of concentration, temperature, and duration. The resulting hydrolysates were characterized and evaluated for their biological activities, including antioxidant properties, α-amylase inhibition, oral sucrose tolerance, cytotoxicity, glucose uptake, and apoptosis gene expression in MCF7 and WiDr cancer cell lines. The optimized conditions—2 M acetic acid at 110 °C for 90 mins—yielded the highest reducing sugar content (31.87 g/L for K<em>. alvarezii</em> and 39.73 g/L for κC). The hydrolysates showed antioxidant activity (IC50: 2.58 mg/mL for K<em>. alvarezii</em> and 4.92 mg/mL for κC), significant α-amylase inhibition, and slightly to moderate toxicity in rats, inducing apoptosis in cancer cells through increased expression of BAX and Caspase 3. <em>In vivo</em> tests further demonstrated the potential of these hydrolysates to modulate blood glucose levels. These findings suggest that K<em>. alvarezii</em> and κC hydrolysates have promising therapeutic applications in antioxidant activity, enzyme inhibition, and cancer treatment, warranting further investigation.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"7 ","pages":"Article 100205"},"PeriodicalIF":4.6,"publicationDate":"2025-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143437347","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Growth profile of Bacteroidetes strains under low molecular weight alginate fractions produced by non-thermal processing techniques

IF 4.6

Food Hydrocolloids for Health Pub Date : 2025-02-05 DOI: 10.1016/j.fhfh.2025.100204

Pedro Rivero-Ramos , Pedro J. Fernandez-Julia , Dolores Rodrigo , María Benlloch-Tinoco , Jose Munoz-Munoz

{"title":"Growth profile of Bacteroidetes strains under low molecular weight alginate fractions produced by non-thermal processing techniques","authors":"Pedro Rivero-Ramos , Pedro J. Fernandez-Julia , Dolores Rodrigo , María Benlloch-Tinoco , Jose Munoz-Munoz","doi":"10.1016/j.fhfh.2025.100204","DOIUrl":"10.1016/j.fhfh.2025.100204","url":null,"abstract":"<div><div>Alginate is a dietary polysaccharide that is known to support the growth of particular gut-associated bacteria, including members of the <em>Bacteroides</em> genus. However, there is limited understanding of how key physicochemical characteristics of partially depolymerised alginate fractions affect the growth of various Bacteroidetes strains. In this study, the growth profile of <em>Bacteroides thetaiotaomicron</em> VPI-5482, <em>Bacteroides cellulosilyticus</em> WH2 and <em>Dysgonomonas mossii</em> DSMZ22836 on alginate fractions (M<sub>w</sub> = 17–58 kDa) with different mannuronic and guluronic ratios (M/G ratio = 0.27–1.14) depolymerised by high hydrostatic pressures (HHP), pulsed electric fields (PEF) and H<sub>2</sub>O<sub>2</sub>-based treatments was screened. The tested strains were able to grow in the HHP, PEF and H<sub>2</sub>O<sub>2</sub> treated samples. Growth of <em>Bacteroides</em> sp. was significantly affected by the physicochemical properties of the alginate substrates. The lower the M<sub>w</sub> of the samples the faster the growth for the three strains investigated (<em>p</em> < 0.05, <em>r</em> = −0.7757). Higher M/G ratios significantly enhanced the growth of <em>B. thetaiotaomicron</em> VPI-5482 (<em>p</em> < 0.05, <em>r</em> = 0.9685). Finally, <em>D. mossii</em> DSMZ22836 was found to employ three enzymes (Aly, GH88, GH92) to degrade the low M<sub>w</sub> alginate fractions. This study advances the understanding of strain-specific interactions of three glycan degraders in the presence of various low M<sub>w</sub> alginate fractions.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"7 ","pages":"Article 100204"},"PeriodicalIF":4.6,"publicationDate":"2025-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143378994","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Lipophilic bioactive compounds nano-micro encapsulation via coaxial electrohydrodynamic atomization: A review

IF 4.6

Food Hydrocolloids for Health Pub Date : 2025-01-27 DOI: 10.1016/j.fhfh.2025.100202

Elnaz Z. Fallahasghari, Ioannis S. Chronakis, Ana C. Mendes

引用次数: 0

Influence of the use of gum Arabic or OSA starch and the drying process on the quality of the fava bean (Vicia faba) pod flour

IF 4.6

Food Hydrocolloids for Health Pub Date : 2025-01-26 DOI: 10.1016/j.fhfh.2025.100201

María del Mar Camacho, Narcisa Fernández-Vargas, Eva García-Martínez, Nuria Martínez-Navarrete

{"title":"Influence of the use of gum Arabic or OSA starch and the drying process on the quality of the fava bean (Vicia faba) pod flour","authors":"María del Mar Camacho, Narcisa Fernández-Vargas, Eva García-Martínez, Nuria Martínez-Navarrete","doi":"10.1016/j.fhfh.2025.100201","DOIUrl":"10.1016/j.fhfh.2025.100201","url":null,"abstract":"<div><div>In the search for new foods that allow for healthy and sustainable eating, this study focuses on obtaining a flour from fava bean pods for consumption as a food ingredient. The influence of the drying process applied, hot air drying (AD) or freeze-drying (FD), and the incorporation of gum Arabic (GA) or sodium octenyl succinate starch (OSA) as potential carriers and encapsulant agents, on the composition, antioxidant activity and on some techno-functional properties of the powder was compared. In addition to the high starch and fiber content of the fava bean pod, GA increases the fiber soluble fraction, while OSA did so with starch. GA also provides minerals. On the other hand, the solid rather than viscous character of the films GA forms on the surface of the particles, unlike OSA, contributes to stabilize the compounds inside. FD keeps the product at a lower temperature during drying and involves obtaining a more porous structure that AD. However, the high phenol content of the bean pod, much higher than that of vitamin C and chlorophyll (mean values 40.8, 1.8 and 0.7 mg/g db, respectively), and the significant interaction between the hydrocolloids and drying process allows us to recommend the use of GA and AD to obtain a more economical powdered ingredient, healthier, and of the highest quality. These flours, in addition to having the highest phenol content and the highest antioxidant capacity, have the largest particle size and lowest porosity, which improves fluidity, hygroscopicity, wettability and solubility.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"7 ","pages":"Article 100201"},"PeriodicalIF":4.6,"publicationDate":"2025-01-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143143010","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Alginate-based encapsulation of porcine placenta extract: Preparation, enteric sustained release, biological activities, and stability

IF 4.6

Food Hydrocolloids for Health Pub Date : 2025-01-24 DOI: 10.1016/j.fhfh.2024.100194

Anukul Taweechaipaisankul , Nutthanit Thumrongsiri , Walailuk Chonniyom , Paweena Dana , Prattana Tanyapanyachon , Monthira Rattanatayarom , Wannapa Chinchoosak , Nattika Saengkrit

{"title":"Alginate-based encapsulation of porcine placenta extract: Preparation, enteric sustained release, biological activities, and stability","authors":"Anukul Taweechaipaisankul , Nutthanit Thumrongsiri , Walailuk Chonniyom , Paweena Dana , Prattana Tanyapanyachon , Monthira Rattanatayarom , Wannapa Chinchoosak , Nattika Saengkrit","doi":"10.1016/j.fhfh.2024.100194","DOIUrl":"10.1016/j.fhfh.2024.100194","url":null,"abstract":"<div><div>The porcine placenta is a source of various advantageous bioactive molecules, however, the unsatisfactory appearance, together with its unsavory taste and odor, is still limiting its use as an ingredient in food products. Microencapsulation represents a promising technique to increase the use of valuable biowaste, as well as to promote its bioavailability and stability. Here, alginate microbeads containing porcine placenta extracts (pPEs) were developed by the ionotropic gelation method under various conditions, and many of their properties were tested. We found that placenta tissues prepared by freeze-drying could provide a great yield of protein derivatives and possessed 50.37 % anti-oxidative activity. Formulation 2 (F2) of alginate microbeads (80 % solution containing 2 % sodium alginate with 1 % bentonite, 20 % pPE formed in 0.5 % chitosan added into 1 % CaCl<sub>2</sub> solution) was chosen as the optimal encapsulated condition of pPEs. Generally, the F2 microbeads contained 57.5 µg/mL of pPE with 99.72 % entrapment efficiency. The average size measured by Mastersizer was 14.65 ± 0.08 µm. The release of pPEs under simulated gastrointestinal tract conditions at pH 2.0–6.8 was delayed at 2 h (38.7 %) compared with free pPE. The F2 microbeads showed positive biological effects of anti-oxidation. Moreover, the anti-inflammation effect was monitored via the reduction in the levels of cytokines, including IL-6, IL-8, and TNF-α. The F2 microbeads maintained their protein quantities for >120 days at 25 °C. Taken together, microbead fabrication, especially F2, is the optimal formula for pPEs, showing the potential to be applied as a prospective carrier of pPEs for oral administration.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"7 ","pages":"Article 100194"},"PeriodicalIF":4.6,"publicationDate":"2025-01-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143143009","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comparison of different models for analyzing starch dynamic hydrolysis

IF 4.6

Food Hydrocolloids for Health Pub Date : 2025-01-22 DOI: 10.1016/j.fhfh.2025.100200

Yuzhi Han , Cunxu Wei

{"title":"Comparison of different models for analyzing starch dynamic hydrolysis","authors":"Yuzhi Han , Cunxu Wei","doi":"10.1016/j.fhfh.2025.100200","DOIUrl":"10.1016/j.fhfh.2025.100200","url":null,"abstract":"<div><div>Dynamic hydrolysis is an important property of starch, and hydrolysis parameters can provide information on starch qualities and applications in food and nonfood industries. The modified Michaelis-Menten equation (MME), single first-order kinetics equation (SKE), log of slope linear equation (LOSLE), or combination of parallel and sequential first-order kinetics equation (CPSKE) models are usually used to fit the dynamic hydrolysis data. In this study, the hydrolysis profiles of five starches were fitted by the MME, SKE, LOSLE and CPSKE models. The fits of the different models were evaluated using the sum of squares of residuals (SUMSQ), the fitting determination coefficient (R<sup>2</sup>), and the differences between the experimental and fitted data. When tested on the five starches, CPSKE model exhibited the best fit, LOSLE model had a better fit than did MME model, and SKE model had the poorest fit among them. Although these models had significantly different fitting qualities, the maximum extent of hydrolysis predicted by the different models was significantly positively correlated. The hydrolysis rate coefficient <em>k</em> fitted by the SKE model was significantly positively correlated with the <em>k</em><sub>1</sub> fitted by the LOSLE and CPSKE models, but had no significant correlation with <em>k</em><sub>2</sub> during phase 2 as fitted by the LOSLE and CPSKE models. The <em>k</em><sub>1</sub> and <em>k</em><sub>2</sub> values fitted by the LOSLE model were significantly positively correlated with the <em>k</em><sub>1</sub> and <em>k</em><sub>2</sub> parameters estimated by CPSKE model, respectively. This study could provide useful information for choosing fitting models for analyzing starch hydrolysis profiles.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"7 ","pages":"Article 100200"},"PeriodicalIF":4.6,"publicationDate":"2025-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143143007","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Date pomace polysaccharides-capped selenium nanoparticles: Biosynthesis, optimization, physicochemical characterization, biological activities, stability and gut microbiota modulation

IF 4.6

Food Hydrocolloids for Health Pub Date : 2025-01-20 DOI: 10.1016/j.fhfh.2025.100198

Gafar Babatunde Bamigbade , Athira Subhash , Mohammed Abdin , Hebah Jarusheh , Basim Abu-Jdayil , Shao-Quan Liu , Giovanni Palmisano , Abdelmoneim Ali , Afaf Kamal Eldin , Mutamed Ayyash

{"title":"Date pomace polysaccharides-capped selenium nanoparticles: Biosynthesis, optimization, physicochemical characterization, biological activities, stability and gut microbiota modulation","authors":"Gafar Babatunde Bamigbade , Athira Subhash , Mohammed Abdin , Hebah Jarusheh , Basim Abu-Jdayil , Shao-Quan Liu , Giovanni Palmisano , Abdelmoneim Ali , Afaf Kamal Eldin , Mutamed Ayyash","doi":"10.1016/j.fhfh.2025.100198","DOIUrl":"10.1016/j.fhfh.2025.100198","url":null,"abstract":"<div><div>Selenium nanoparticles (Se-NP<sub>S</sub>) are recognized for their bioavailability and low toxicity, though their inherent instability limits broader applications. This study explored the biosynthesis and functional properties of selenium nanoparticles (Se-NPS) stabilized with date pomace polysaccharides (MPS-NP<sub>S</sub>). The MPS-NP<sub>S</sub> characteristics, digestibility and impact on human gut microbiota were investigated. The MPS-NP<sub>S</sub> were well-stabilized, spherical particles averaging 65.4 nm in size, with PDI (0.032), zeta potential (–21.07 mV) and notable antioxidant activity (82.7 % DPPH, 68.9 % ABTS, 491.0 µg/mL FRAP, and 961.2 µg/mL TAC at 100 mg/L). They also showed concentration-dependent enzyme inhibition: 86.8 % α-amylase, 53.9 % α-glucosidase, and 42.4 % ACE inhibition at 100 mg/L, along with anticancer effects against Caco-2 (32.3 %) and MCF-7 (11.3 %) at 50 mg/L. MPS-NP<sub>S</sub> demonstrated broad antimicrobial activity against <em>E. coli</em> O 157:H7 (84.2 %), <em>S</em>. Typhimurium (82.5 %), <em>S. aureus</em> (77.2 %), and L. <em>monocytogenes</em> (89.24 %) and supported probiotic growth, indicating prebiotic potential. During fecal fermentation, they boosted short-chain fatty acid (SCFA) production and the abundance of SCFA-producing bacteria, including G<em>emmiger formicilis</em> and <em>Bifidobacterium</em> species. These findings suggest MPS-NP<sub>S</sub> as a promising functional ingredient for gut health and dietary supplementation.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"7 ","pages":"Article 100198"},"PeriodicalIF":4.6,"publicationDate":"2025-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143143629","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Improving the techno-functionality of wild almond protein isolate-based films by its hydrolysates and cold plasma treatment

IF 4.6

Food Hydrocolloids for Health Pub Date : 2025-01-20 DOI: 10.1016/j.fhfh.2025.100199

Zahra Tahsiri , Sara Hedayati , Mehrdad Niakousari

{"title":"Improving the techno-functionality of wild almond protein isolate-based films by its hydrolysates and cold plasma treatment","authors":"Zahra Tahsiri , Sara Hedayati , Mehrdad Niakousari","doi":"10.1016/j.fhfh.2025.100199","DOIUrl":"10.1016/j.fhfh.2025.100199","url":null,"abstract":"<div><div>In the present study, composite films (COFI) using wild almond protein isolate (WAPI) and Persian gum (PG) in a ratio of 9:1 and varying amounts (0, 0.15%, 0.30%, and 0.60% (W/V)) of wild almond protein hydrolysate (PH) were developed. The COFI was exposed to atmospheric cold plasma (CP). The physicochemical, antioxidant, and antimicrobial characteristics of COFI before and after CP exposure were evaluated. The inclusion of PH did not significantly influence the COFI's moisture content biodegradability; however, the film thickness and film water vapor permeability increased. As the amount of PH in the COFI rose from 0 to 0.60%, the total phenolic content as well as antioxidant activity (determined by the DPPH and ABTS assays) were enhanced. While not being effective against <em>Escherichia coli</em>, the COFI containing PH exhibited inhibitory effects against <em>Staphylococcus aureus</em>. CP treatment improved the COFI in terms of their mechanical attributes without compromising antimicrobial and antioxidant features. Analysis of the FTIR spectra showed detectable enhancements in peak intensity at 1400, 1538, and 1628 cm<sup>−1</sup>, while micrograph patterns displayed an increase in the coarseness of COFIs, following cold plasma treatment. Overall, the COFIs with 0.60% PH (W/V) treated with cold plasma were the most functionally favorable.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"7 ","pages":"Article 100199"},"PeriodicalIF":4.6,"publicationDate":"2025-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143143008","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0