Food Hydrocolloids for Health最新文献

{"title":"Upcycled defatted rice bran in alginate-based noodles enhances postprandial satiety and antioxidant capacity in humans","authors":"Siriyakorn Chantieng,&nbsp;Mutthatinee Tangmongkhonsuk,&nbsp;Waralee Joymak,&nbsp;Nitchakan Chaiprukmalakan,&nbsp;Tanyawan Suantawee,&nbsp;Sathaporn Ngamukote,&nbsp;Charoonsri Chusak,&nbsp;Sirichai Adisakwattana","doi":"10.1016/j.fhfh.2025.100265","DOIUrl":"10.1016/j.fhfh.2025.100265","url":null,"abstract":"<div><div>Defatted rice bran (DRB), a nutrient-rich by-product of rice milling, is an abundant source of fiber and bioactive compounds but has limited direct food applications due to unfavorable sensory attributes. Encapsulation within alginate-based noodles may enhance its stability, functionality, and consumer acceptability. This randomized, controlled, three-period crossover trial investigated the acute effects of DRB-enriched alginate noodles, with or without gelatin, on postprandial satiety, antioxidant responses, and glucose homeostasis in 21 healthy young adults. Participants consumed 240 g of noodles with 150 mL broth in three formulations: alginate only (A), alginate with 5 % DRB (AD), and alginate with 5 % DRB plus 1 % gelatin as a structural enhancer (ADG), with a one-week washout between interventions. Blood samples and appetite ratings were collected at baseline and up to 180 min postprandially. Both DRB-containing formulations significantly increased glucagon-like peptide-1 (GLP-1) and peptide YY (PYY) secretion compared with A, which was accompanied by a marked suppression of hunger and desire to eat, and higher fullness ratings. Plasma antioxidant capacity, assessed by FRAP, TEAC, and thiol assays, was also significantly elevated in AD and ADG relative to A (<em>p</em> &lt; 0.05), while postprandial plasma glucose responses remained stable across treatments. No differences were detected between AD and ADG, indicating that gelatin primarily enhanced noodle structure without altering physiological outcomes. These findings extend recent evidence that upcycling DRB through alginate encapsulation acutely improves satiety hormone responses, appetite regulation, and systemic antioxidant defense without affecting glycemia, supporting its application in the development of sustainable, health-promoting staple foods.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"9 ","pages":"Article 100265"},"PeriodicalIF":5.1,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145921792","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Elderberry juice from Argentine Patagonia encapsulated by freeze-drying and spray-drying using different carriers: characterization and stability against heating and storage","authors":"Rosa Baeza,&nbsp;Carolina Busso,&nbsp;Virginia Sánchez","doi":"10.1016/j.fhfh.2026.100269","DOIUrl":"10.1016/j.fhfh.2026.100269","url":null,"abstract":"<div><div>Elderberry is a rich source of bioactive compounds, particularly anthocyanins, making the development of stable ingredients containing these compounds of considerable interest. In this study, elderberry juice was microencapsulated using spray-drying and freeze-drying techniques with three carriers: maltodextrin (MD), whey protein concentrate (WPC), and soy protein isolate (SPI). The resultant powders were characterized for several physicochemical properties, including moisture content, water activity, hygroscopicity, water sorption isotherms, glass transition temperature (T_g), caking/visual aggregation, and colorimetric parameters. Although high anthocyanin retention was observed in all powder formulations, notable differences in physicochemical attributes were evident. The drying method significantly influenced water sorption isotherms and caking behavior under conditions of 38°C at 44% or 58% relative humidity (RH). Powders containing WPC and SPI demonstrated greater resistance to caking compared to MD-based powders; however, these differences could not be explained solely by T_g values, which were similar across all carriers at comparable moisture levels (48–53°C). After 9 days of storage at 38°C and 44% or 58% RH, powders formulated with WPC (spray-dried or freeze-dried) remained free-flowing, whereas spray-dried powders formulated with SPI exhibited limited agglomeration. In contrast, MD-based powders showed caking under all tested conditions. During thermal treatment at 85°C, freeze-dried powders exhibited a similar trend, with MD formulations displaying higher anthocyanin retention but lower resistance to caking, indicating that protein-based powders maintained superior physical functionality and anti-caking properties after thermal exposure or storage at elevated RH.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"9 ","pages":"Article 100269"},"PeriodicalIF":5.1,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146188411","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Colloidal and structural perspectives on seaweed-derived bioactives: Extraction techniques and emerging applications","authors":"Nisha Naghera ,&nbsp;Rushita Parmar ,&nbsp;Dushyant Dudhagara ,&nbsp;Sandip Gamit ,&nbsp;Nirali Nandaniya ,&nbsp;Devangi Chaun ,&nbsp;Ramesh Kothari ,&nbsp;Hari N ,&nbsp;Suhas Vyas","doi":"10.1016/j.fhfh.2025.100260","DOIUrl":"10.1016/j.fhfh.2025.100260","url":null,"abstract":"<div><div>The seaweeds, frequently labeled as macroalgae, can be classified into three vital groups: Chlorophyta (green algae), Phaeophyceae (brown algae), and Rhodophyta (red algae). Marine macroalgae serve as plentiful reservoirs of bioactive elements, comprising polysaccharides, proteins, fats, crucial minerals, vitamins, phenolic substances, and pigments, potentially influencing many sectors. Agar, alginate, carrageenan, fucoidan, polyphenols, and peptides have remarkable roles in promoting health, fighting inflammation, combating microbes, reducing obesity, and preventing cancer, making them essential for enhancing wellness, averting illness, creating functional foods, and developing beauty products. This review examines the extraction of these bioactive substances, which has increasingly employed novel methodologies due to their considerable advantages, such as eco-friendliness, expedited processes, enhanced sustainability, and overall superior efficiency compared to conventional or traditional techniques. To achieve optimal efficiency outcomes for the targeted bioactive compounds, it is imperative to optimize the parameters of novel methods for each specific approach. Furthermore, this investigation illuminates the imaginative applications of seaweed-derived substances, showcasing their significant evolution while emphasizing their structure and prospective applications within the food sector; these seaweeds serve as a basis for developing fertilizers, biofuels, biostimulants, bioplastics, cosmetics, pharmaceuticals, and other biotechnological products, including alginate-based innovations. To enhance understanding of the medicinal potential of seaweeds, recent advancements and challenges pertaining to bioavailability are scrutinized within a pharmaceutical context. Seaweeds are vital for restoring contaminated water and soil, supporting efforts to reduce climate change and encouraging a circular economy, which points to the pressing requirement for further investigation and innovation to fully exploit their broad uses.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"9 ","pages":"Article 100260"},"PeriodicalIF":5.1,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146034787","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"\"Ultrasound treatment of preformed nanofibrillated whey protein Isolate: Effects on structure, enzymatic hydrolysis, and bioactivity\"","authors":"Flora Farrokhi ,&nbsp;Fojan Badii ,&nbsp;Mohammad Reza Ehsani ,&nbsp;Maryam Hashemi","doi":"10.1016/j.fhfh.2026.100267","DOIUrl":"10.1016/j.fhfh.2026.100267","url":null,"abstract":"<div><div>Nanofibrillar protein structures have attracted considerable interest in food science due to their high aspect ratio, which confers unique mechanical and functional properties, enhancing the textural and structural characteristics of food systems. Ultrasonication, as a non-thermal processing technology, has emerged as a promising method in food modification. This study investigated the effects of high-intensity ultrasound treatment (200 W cm⁻²) applied for 10, 20, and 30 min following nanofibril formation on the structural integrity, digestibility, and antioxidant activity of whey protein isolate (WPI) nanofibrils. Sonication for 30 min caused significant fragmentation and disruption of the heat-induced fibrils, accompanied by an increase in β-sheet content. Increasing sonication duration from 10 to 30 min resulted in progressively higher visual brightness, indicating enhanced transparency and reduced turbidity of nanofibrillar dispersions. Moreover, extended sonication significantly improved pepsin- and trypsin-mediated hydrolysis of the nanofibril substrates, with the most pronounced effects observed at 135 and 180 min of hydrolysis for pepsin and trypsin, respectively. DPPH radical scavenging activity was significantly enhanced by ultrasound treatment. The optimal condition involved 30 min of ultrasonication combined with a minimum of 135 min of enzymatic hydrolysis, irrespective of the enzyme employed, leading to a substantial increase in antioxidant activity. Furthermore, the combination of 30 min sonication and at least 180 min of hydrolysis at constant enzyme concentration significantly enhanced the ferric reducing antioxidant power of WPI nanofibril hydrolysates. These findings demonstrate that ultrasound treatment holds potential for improving the nutritional and functional properties of protein-based food systems.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"9 ","pages":"Article 100267"},"PeriodicalIF":5.1,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146188395","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Study on preparation, characterization of Syringa reticulata var. mandshurica essential oil/polyvinyl alcohol (PVA) antibacterial composite film and its application in strawberry preservation","authors":"Bohan Yang,&nbsp;Yutong Xie,&nbsp;Tianjiao Meng,&nbsp;Lining Zhai,&nbsp;Wei Zhao","doi":"10.1016/j.fhfh.2026.100291","DOIUrl":"10.1016/j.fhfh.2026.100291","url":null,"abstract":"<div><div>The essential oil of Syringa reticulata var. mandshurica (SR-EO) is extracted from the flowers of this plant. In this study, we prepared polyvinyl alcohol (PVA) antibacterial composite films with SR-EO concentrations of 2, 4, 6, 8, and 10 (g/L). We analyzed and characterized various indicators of the composite films and investigated their application in strawberry preservation.The results indicate that with an increase in SR-EO content, there is a gradual decrease in both the tensile strength and maximum tensile force of the composite film, whereas the elongation at break progressively increases. When the SR-EO content is 8 g/L, the O₂ transmission rate reaches its peak.The water vapor transmission rate and CO₂ transmission rate of the composite film with SR-EO are significantly higher than the PVA film. The mass change and thermal effect information of SR-EO/PVA films were obtained using the TG-DSC combined testing method. The X-ray diffraction results indicated that the addition of SR-EO did not alter the crystal type of the composite film.The research results indicate that the antibacterial activity of SR-EO/PVA film solution against <em>Escherichia coli</em> is not significant. However, the film solution exhibits significant antibacterial activity against Staphylococcus aureus and Candida albicans, and its antibacterial activity increases with the increase of SR-EO content. When the SR-EO content is 10 g/L, the film solution has excellent antibacterial effects on the above two bacteria.In the strawberry preservation test, when the SR-EO content was 8 g/L, the composite film demonstrated the strongest antioxidant activity, as well as the best antibacterial and preservation effects. These results suggest that the SR-EO antibacterial composite film holds potential application value in the field of strawberry packaging.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"9 ","pages":"Article 100291"},"PeriodicalIF":5.1,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148177987","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Nano-enabled glycopeptide strategies against antimicrobial resistance: Immunological interfaces, exosomal delivery, and analytical frontiers","authors":"Samaa Abdullah ,&nbsp;Samar Thiab ,&nbsp;Amin Omar ,&nbsp;Muna Barakat ,&nbsp;Ahmed Saud Abdulhameed","doi":"10.1016/j.fhfh.2026.100290","DOIUrl":"10.1016/j.fhfh.2026.100290","url":null,"abstract":"<div><div>Antimicrobial resistance is reducing the clinical durability of glycopeptide antibiotics by combining target-site adaptation with biofilm protection, poor tissue penetration, limited intracellular access, and host-mediated barriers to treatment. These limitations indicate that improving antibacterial potency alone is insufficient; effective therapy increasingly depends on material design, delivery behavior, and immunological compatibility. This review examines how nano-enabled strategies can extend glycopeptide performance, with emphasis on exosome-based carriers as biologically derived nanomaterials capable of improving transport across infected tissues, facilitating intracellular delivery, and modulating host immune responses. Review has discussed recent advances in glycopeptide structural redesign, exosome engineering, passive and targeted delivery, and hybrid antimicrobial–immunological mechanisms relevant to resistant Gram-positive infections. Preclinical studies indicate that exosome-mediated antibiotic delivery can enhance intracellular drug accumulation by approximately 2–5-fold and reduce effective minimum inhibitory concentrations by up to one order of magnitude in resistant Staphylococcus aureus models. However, these findings remain context-dependent and require validation in controlled clinical settings. Review has also evaluated analytical and computational frameworks, including proteomics, immune profiling, live-cell imaging, and machine learning, as enabling tools for mechanistic mapping, biomarker discovery, and rational combination design. Finally, review has outlined translational priorities involving manufacturing consistency, immunotoxicity assessment, regulatory classification, and cost-effective scalability. By integrating antibiotic chemistry with nanocarrier design and host-directed biology, glycopeptide–exosome platforms represent a promising materials-based strategy for overcoming persistent therapeutic barriers in antimicrobial resistance.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"9 ","pages":"Article 100290"},"PeriodicalIF":5.1,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148177992","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Macrophage-targeted liposomes as a nano-immunomodulator for rheumatoid arthritis: Harnessing the therapeutic potential of white asparagus polysaccharides","authors":"Munire Abudurexiti ,&nbsp;Li Chen ,&nbsp;Shuangjiang Cheng ,&nbsp;Rongrui Zhang ,&nbsp;E. Zhang ,&nbsp;Yafei Ma ,&nbsp;Lu Han ,&nbsp;Lili He ,&nbsp;Qiang Liu ,&nbsp;Zhi-xiang Yuan","doi":"10.1016/j.fhfh.2025.100256","DOIUrl":"10.1016/j.fhfh.2025.100256","url":null,"abstract":"<div><div>Therapeutic delivery to inflamed joints remains a critical challenge in rheumatoid arthritis (RA) management due to systemic clearance and nonspecific biodistribution. Within the RA synovial microenvironment, macrophage activation as a central pathogenic mechanism, by exhibit pro-inflammatory M1 polarization, mediating inflammatory progression through sustained secretion of pro-inflammatory cytokines. Removal of M1-phenotype macrophages or their conversion to the M2 phenotype is a promising strategy for the treatment of RA. In this study, asparagus polysaccharides (AP) of white asparagus as a kind of functional foods with therapeutic properties selected as anti-inflammatory agent were encapsulated into liposomes modified withdextran sulfate (DS), a high-affinity ligand for macrophage scavenger receptor-A (SR-A) to construct an actively macrophage-targeted drug delivery system (DS-AP@Lip) for RA targeted therapy. Our results revealed that DS-AP@Lip exhibited a nearly spherical structure with a particle size of 145.2 ± 5.1 nm with low cytotoxicity, high drug loading capacity, good sustained release profile and good stability. The <em>in vitro</em> anti-inflammatory data further showed that DS-AP@Lip were effectively taken up by macrophages with significant anti-inflammatory activity and M2-biased differentiation. In a rat RA model, we found that DS-AP@Lip could preferentially target to macrophages when intravenously administrated and remarkably facilitated AP distribution and retention in inflamed joints. DS-AP@Lip treatment resulted in significant attenuation of synovial inflammation, cartilage erosion, and pro-inflammatory cytokine levels while promoting M2 repolarization. Especially, DS-AP@Lip downregulated the gene expression of p38-MAPK and NF-κB, inhibited the levels of p38-MAPK and NF-κB p65 proteins as well as elevation of the level of iκB protein, indicating that the anti-inflammatory mechanism of DS-AP@Lip should be based on synergistically suppressed NF-κB/MAPK signaling pathways. In conclusion, our work offers a facile approach by utilizing specific receptor-ligand interactions to improve the specific macrophage-targeted ability of the nanocarrier in RA joints and then achieve the precise delivery of AP, enhancing therapeutic efficacy against RA pathogenesis.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"8 ","pages":"Article 100256"},"PeriodicalIF":5.1,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145614360","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impact of wall materials on the physicochemical properties of spray-dried microencapsulated soybean oil bodies","authors":"Grace Asantewaa Twumasi ,&nbsp;Wipavadee Sangadkit ,&nbsp;Nitjaree Manareet ,&nbsp;Aunchalee Aussanasuwannakul ,&nbsp;Toya Ishii ,&nbsp;Jiraporn Sirison","doi":"10.1016/j.fhfh.2025.100228","DOIUrl":"10.1016/j.fhfh.2025.100228","url":null,"abstract":"<div><div>Soybean oil bodies (SOB) are naturally occurring emulsions with promising applications in food formulations. However, their sensitivity to environmental factors such as moisture, oxidation, and temperature fluctuations, coupled with their native instability, makes them difficult to incorporate into food products. This necessitates effective encapsulation strategies to preserve their bioactive properties, extend shelf life, and improve processability. This study aimed to encapsulate SOB using a spray drying technique with maltodextrin, whey protein isolate, and soy lecithin as wall materials. The encapsulation efficiency (56.43 - 85.41%) demonstrated the effective retention of oil bodies within the microparticles. The resulting powders were further characterized for powder yield, moisture content, water activity, color, wettability, solubility, hygroscopicity, particle size, surface charge, and morphological properties. SOB-maltodextrin microparticles showed higher yield and exhibited lower wettability time, indicating improved encapsulation efficiency and enhanced reconstitution ability. The whey protein isolate-based microparticles exhibited higher solubility (87.65 - 88.62%) and the smallest particle size, reflecting improved emulsification and stabilization properties, whereas soy lecithin-based formulations showed higher absolute surface charge (37.79 - 45.91 mV), lower moisture content, and reduced water activity, indicating superior stability. Spray-dried powders demonstrated good reconstitution properties, making them suitable for food applications. These findings highlight the potential of spray-drying, along with the choice of wall material, as key factors in the effective encapsulation of SOB, paving the way for the development of more stable, functional, and sustainable food products.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"8 ","pages":"Article 100228"},"PeriodicalIF":4.6,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144502435","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Smart-responsive chitosan dressings: From microenvironmental sensing to multifunctional precision wound healing","authors":"Minghui Sun ,&nbsp;Yibo Zhang ,&nbsp;Mingwei Zhou","doi":"10.1016/j.fhfh.2025.100243","DOIUrl":"10.1016/j.fhfh.2025.100243","url":null,"abstract":"<div><div>Wound healing constitutes a multifaceted and dynamically regulated process that is modulated by a variety of microenvironmental factors such as pH, enzymes, and reactive oxygen species (ROS). Conventional wound dressings frequently fail to deliver the precise interventions necessary for the effective management of complex wounds. Chitosan, characterized by its high biocompatibility, biodegradability, and structural adaptability, exhibits enhanced self-healing photoactivity, rendering it an ideal candidate for the development of smart, responsive wound dressings. This review systematically examines the design strategies, molecular mechanisms, and therapeutic applications of chitosan-based smart dressings. It emphasizes their roles in infection control, inflammation reduction, angiogenesis, and tissue regeneration. Furthermore, we underscore the importance of multimodal systems incorporating adaptive feedback mechanisms (pH/ROS combinations, pH/enzyme and ROS/photothermal coupling) and explore their clinical potential in the treatment of diabetic foot ulcers, pressure ulcers, and other complex skin injuries. These findings provide a detailed framework for the development of the next generation of bio-responsive materials, fostering the integration of materials science with personalized wound care strategies.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"8 ","pages":"Article 100243"},"PeriodicalIF":5.1,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145117853","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of rare sugars on physical and sensory properties of doughs and biscuits","authors":"Ana Maria Gomez-Betancur ,&nbsp;Stella Lignou ,&nbsp;Beril Pinarli ,&nbsp;Victoria Norton ,&nbsp;Julia Rodriguez-Garcia","doi":"10.1016/j.fhfh.2025.100230","DOIUrl":"10.1016/j.fhfh.2025.100230","url":null,"abstract":"<div><div>Replacing sucrose in baked products is challenging because of its unique contribution to texture and sweetness. Rare sugars like allulose and tagatose show potential as substitutes, displaying similar sweetness and acting as bulking agents. Although allulose and tagatose are epimers, it is unknown if they induce different behaviours on dough and biscuit characteristics. This study aimed to compare the impact of allulose and tagatose on thermal, rheological properties of dough, and on physical and sensory characteristics of biscuits. Four formulations were prepared using sucrose, fructose, allulose, and tagatose. Differential scanning calorimetry was performed on wheat flour-sugar solution mixtures, while rheological and texture analyses were performed on doughs. For biscuits, moisture content, water activity, dimensions, colour, texture, and sensory analysis were evaluated. Thermograms indicated that allulose and tagatose delayed the starch gelatinisation temperature (∼82 °C) but to a lesser extent than sucrose (94.5 °C). Doughs with tagatose were approximately 54 % harder than those with sucrose, reflecting in higher complex modulus values during early-heating stages versus fructose, allulose or sucrose. The lower solubility of tagatose led to more system mobility and water interactions with wheat flour polymers, resulting in biscuits with lower spreading (7 mm), hardness (14.3 N) and increased moisture (8.4 %) compared to sucrose biscuits (8.7 mm, 16.9 N, 2.7 %, respectively). Biscuits made with allulose and fructose demonstrated intermediate moisture (∼ 6 %) and diameter (∼ 7.4 mm), a high browning index (∼ 27.3), and texture similar to sucrose biscuits. These results suggest that despite having similar structures, allulose is a better sucrose replacer for biscuits than tagatose.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"8 ","pages":"Article 100230"},"PeriodicalIF":4.6,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144714576","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}