Food Hydrocolloids for Health最新文献_第6页

Rheological properties and visual cohesiveness of soy protein-based formulations without thickening agents in dysphagic management 无增稠剂的大豆蛋白基配方在吞咽困难管理中的流变性能和视觉内聚性

IF 4.6

Food Hydrocolloids for Health Pub Date : 2025-06-01 Epub Date: 2024-12-20 DOI: 10.1016/j.fhfh.2024.100193

Varanya Techasukthavorn , Jirarat Anuntagool

{"title":"Rheological properties and visual cohesiveness of soy protein-based formulations without thickening agents in dysphagic management","authors":"Varanya Techasukthavorn , Jirarat Anuntagool","doi":"10.1016/j.fhfh.2024.100193","DOIUrl":"10.1016/j.fhfh.2024.100193","url":null,"abstract":"<div><div>Thickened fluids, or dysphagic drinks, are commonly prescribed for individuals with swallowing difficulties. They help slow down food bolus in the swallowing process, reducing the risk of choking and aspiration. The main goal of this study was to create a set of high-protein supplement drinks varying in caloric density level. Besides, the study aimed to examine both shear and extensional rheological properties along with visual cohesiveness. Soy protein-based formulations A to F were developed with caloric densities: 1, 1.2, 1.5, 2, 2.5, and 3 kcal/mL, respectively. Each formulation was assessed through the International Dysphagia Diet Standardisation Initiative (IDDSI) flow test, shear and extensional rheological behavior, and visual cohesiveness. All samples exhibited shear-thinning behavior with viscosity increased with higher caloric density. Formulations A and B were classified as low-viscosity liquids, while formulations C, D, E, and F were suitable for extensional flow measurements with extensional properties improving as density increased. Visual cohesiveness, assessed through elongation shape and flow behavior, enhances with formulation concentration. Formulations A and B may require the addition of thickening agents to serve as thickened nutritional supplements for dysphagia management. Formulations C, D, and E were mildly to moderately thick, whereas formulation F, characterized by extremely thick with very high yield stress, may cause multiple swallows. These findings highlight the potential for developing higher-calorie supplements without thickeners as a practical strategy to enhance energy and protein intake in individuals with dysphagia. To ensure safe swallowing, future research should validate these results using in-vitro throat models and clinical studies.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"7 ","pages":"Article 100193"},"PeriodicalIF":4.6,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143143012","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

Phycocolloids from Sargassum microcystum: Immunomodulatory and antioxidant activities of alginic acid and fucoidan 马尾藻微囊藻胶：褐藻酸和岩藻聚糖的免疫调节和抗氧化活性

IF 4.6

Food Hydrocolloids for Health Pub Date : 2025-06-01 Epub Date: 2025-03-10 DOI: 10.1016/j.fhfh.2025.100209

Sakthivel Muthu , Ammar B. Altemimi , Mythileeswari Lakshmikanthan , Kathiravan Krishnan , Qausar Hamed ALKaisy , Farhang Hameed Awlqadr , Mohammad Ali Hesarinejad

{"title":"Phycocolloids from Sargassum microcystum: Immunomodulatory and antioxidant activities of alginic acid and fucoidan","authors":"Sakthivel Muthu , Ammar B. Altemimi , Mythileeswari Lakshmikanthan , Kathiravan Krishnan , Qausar Hamed ALKaisy , Farhang Hameed Awlqadr , Mohammad Ali Hesarinejad","doi":"10.1016/j.fhfh.2025.100209","DOIUrl":"10.1016/j.fhfh.2025.100209","url":null,"abstract":"<div><div>This study focused on isolating and characterizing phycocolloids, particularly alginic acid and fucoidan, from the brown seaweed <em>Sargassum microcystum</em>. Sequential extraction using acetone, chloroform, and methanol yielded various fractions (AIP, ASP, ASPF1, ASPF2, ASPF3). Comprehensive analyses via HPLC, HRGPC, FTIR, and ¹H NMR identified distinct compositions of mannuronic acid, guluronic acid, total sugars, uronic acids, and sulfates across the fractions. Further fractionation of ASP through Q-Sepharose and Sephadex G-100 chromatography revealed homogeneous polymers with molecular weights of 55, 40, and 25 kDa for ASPF1, ASPF2, and ASPF3, respectively. Spectroscopic analyses confirmed AIP as alginic acid, while ASPF2 and ASPF3 were identified as fucoidan. Immunomodulatory assays showed significant IL-10 induction by ASPF3 and concentration-dependent IFN-γ production by ASPF2 and ASPF3 in PBMCs. Additionally, ASPF2 and ASPF3 stimulated NO production in RAW 264.7 cells, with ASPF3 showing the highest induction. ASPF3 demonstrated the highest antioxidant activity in DPPH, FRAP, HRS, and RP assays, achieving dose-dependent scavenging efficiencies of 73.6 %, 62.6 %, 60.4 %, and 52.4 % at 100 µg/mL. Cell viability assays confirmed the biocompatibility of these phycocolloids. Overall, this study highlights the immunomodulatory, antioxidant, and biocompatible properties of phycocolloids from <em>S. microcystum</em>, suggesting their potential for diverse industrial applications.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"7 ","pages":"Article 100209"},"PeriodicalIF":4.6,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143628832","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

Pomegranate peel powder and extract improved weight control, lipid metabolism and gut microbiota in hamsters fed with standard american diets 石榴皮粉末和提取物改善了美国标准饮食喂养仓鼠的体重控制、脂质代谢和肠道微生物群

IF 4.6

Food Hydrocolloids for Health Pub Date : 2025-06-01 Epub Date: 2025-01-16 DOI: 10.1016/j.fhfh.2025.100196

Xingzhu Wu , Wallace Yokoyama , Yuqing Tan , Glenn Bartley , Ling Chen , James Pan , Priscila Alves Buongiorno , Jose Berrios , Tara McHugh , Zhongli Pan

{"title":"Pomegranate peel powder and extract improved weight control, lipid metabolism and gut microbiota in hamsters fed with standard american diets","authors":"Xingzhu Wu , Wallace Yokoyama , Yuqing Tan , Glenn Bartley , Ling Chen , James Pan , Priscila Alves Buongiorno , Jose Berrios , Tara McHugh , Zhongli Pan","doi":"10.1016/j.fhfh.2025.100196","DOIUrl":"10.1016/j.fhfh.2025.100196","url":null,"abstract":"<div><div>Pomegranate peel waste is a byproduct of juice processing and 1.6 million tons are produced globally each year. Pomegranate peels have a high dietary fiber content and unique polyphenol profile suggesting it may have health benefits. This study aimed to investigate the hypocholesterolemic and anti-obesity effects of pomegranate peel powder (PPP) and water extract (PPE) in Golden Syrian hamsters fed with high-fat (39 % fat calorie, HF) diets. Hamsters were fed either the HF, or the HF diet supplemented with 2.5 % or 5 % PPE (LE and HE, respectively), or 5 % or 10 % PPP (low-peel (LP) and high-peel (HP), respectively. After 4 weeks of feeding, hamsters gained 16.10- 33.82 g of weight and the feeding efficacy ranged from 0.10 to 0.18. The HP group had the lowest weight gain and feed efficacy while others were not significantly different. The HP group had significantly lower liver-to-body weight ratio (3.10 ± 0.08 % vs 3.65 ± 0.09 %), fasting blood glucose (68.11 ± 5.27 vs 82.94 ± 6.49 mg/dL), and hepatic lipid content (6.31 ± 0.26 vs 7.49 ± 0.22 g/100 g liver) compared to the HF group. PPP ingestion significantly increased LDL but decreased triglycerides. PPP and PPE feeding resulted in microbiota phyla <em>Firmicutes</em>-<em>to</em>-<em>Bacteroidetes</em> ratio characteristic of leaner phenotypes. HMG-CoAR and LDLR expression were reduced, suggesting that decreased uptake of LDL was not sufficient to lower plasma LDL, even with reduced cholesterol synthesis.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"7 ","pages":"Article 100196"},"PeriodicalIF":4.6,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143143631","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 藻酸盐包封猪胎盘提取物：制备、肠内缓释、生物活性和稳定性

IF 4.6

Food Hydrocolloids for Health Pub Date : 2025-06-01 Epub 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":"2025-06-01","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

Preparation of edible oleogels via encapsulation of high-oleic palm oil using spray drying: Structural characterization and their application as fat substitutes in ice cream 喷雾干燥法包封高油酸棕榈油制备食用油凝胶：结构表征及其在冰淇淋中脂肪替代品的应用

IF 4.6

Food Hydrocolloids for Health Pub Date : 2025-06-01 Epub Date: 2025-03-02 DOI: 10.1016/j.fhfh.2025.100207

Miguel Caldas-Abril , Katherine Bauer-Estrada , Mateo Gallardo-Salas , Valentina Bonilla-Bravo , Sara Pacheco-Pappenheim , Maria Ximena Quintanilla-Carvajal

{"title":"Preparation of edible oleogels via encapsulation of high-oleic palm oil using spray drying: Structural characterization and their application as fat substitutes in ice cream","authors":"Miguel Caldas-Abril , Katherine Bauer-Estrada , Mateo Gallardo-Salas , Valentina Bonilla-Bravo , Sara Pacheco-Pappenheim , Maria Ximena Quintanilla-Carvajal","doi":"10.1016/j.fhfh.2025.100207","DOIUrl":"10.1016/j.fhfh.2025.100207","url":null,"abstract":"<div><div>The necessity of fats in the human diet for essential fatty acids, energy provision, and nutrient absorption is well recognized, yet traditional sources often come with health concerns. Recent dietary guidelines emphasize replacing harmful fatty acids with healthier alternatives, primarily poly and mono-unsaturated fatty acids. However, such reformulations often compromise product quality and consumer acceptance. To address this challenge, oleogelation emerges as a promising strategy, offering structurally sound alternatives derived from vegetable liquid oils. This paper explores the utilization of emulsion-templated oleogels, particularly focusing on high-oleic palm oil (HOPO), as a fat replacer in ice cream formulation. A spray-dried high-oleic palm powder serves as the precursor for oleogelation, aiming to enrich the final product with desirable unsaturated fatty acids such as vaccenic, oleic, and linoleic acids. The study investigated the impact of spray-drying process parameters and ice cream storage time on the physical properties of reconstituted oleogels and the textural attributes of ice cream.</div><div>Additionally, the <em>in vitro</em> simulated digestion and bioaccessibility of the optimal HOPO oleogel were examined. Results showed that HOPO oleogel-based ice cream had comparable textural, structural, rheological, thermal and physical properties in comparison to the traditional formula, while delivering to the intestine ∼90 % of unsaturated fatty acids present in HOPO. Moreover, low water content and particle size were crucial for obtaining high quality palatable ice creams.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"7 ","pages":"Article 100207"},"PeriodicalIF":4.6,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143679151","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

Impact of partial enzymatic hydrolysis on the transport and uptake of SPI nanoparticles post-digestion 部分酶解对消化后SPI纳米颗粒运输和摄取的影响

IF 4.6

Food Hydrocolloids for Health Pub Date : 2025-06-01 Epub Date: 2025-05-23 DOI: 10.1016/j.fhfh.2025.100223

Ling Chen , Yuan Lv , Xiaoyong Wang , Maoshen Chen , Hui Zhang

{"title":"Impact of partial enzymatic hydrolysis on the transport and uptake of SPI nanoparticles post-digestion","authors":"Ling Chen , Yuan Lv , Xiaoyong Wang , Maoshen Chen , Hui Zhang","doi":"10.1016/j.fhfh.2025.100223","DOIUrl":"10.1016/j.fhfh.2025.100223","url":null,"abstract":"<div><div>Despite extensive research on protein-based nanoparticles for nutrient delivery, the structural features that govern bile salt interactions and subsequently enhance intestinal absorption and metabolic transformation remain insufficiently clarified. In this study, soy protein isolate nanoparticles enzymatically modified by Alcalase, Neutrase, and Flavorzyme (SPIH-A@NP, SPIH<img>N@NP, SPIH-F@NP) were constructed as structural models to explore the relationship between nanoparticle interfacial properties, bile salt adsorption, and nutrient transport efficiency, using simulated gastrointestinal digestion and Caco-2/HT29 co-culture models. Compared with undigested nanoparticles and free <em>β</em>-carotene, digested nanoparticles exhibited significantly improved cellular uptake and transport efficiencies. Among them, SPIH<img>N@NP and SPIH-F@NP retained more hydrophobic peptides and acidic subunits from 11S globulin, which enhanced bile salt adsorption, maintained smaller particle sizes post-digestion, and facilitated more efficient delivery of <em>β</em>-carotene and its metabolites. Additionally, the digestion process altered uptake pathways, with macropinocytosis contributing more prominently post-digestion. These findings provide mechanistic insight into structure–function relationships that can guide the rational design of protein-based nanocarriers for targeted absorption and metabolic modulation of lipophilic nutrients.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"7 ","pages":"Article 100223"},"PeriodicalIF":4.6,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144178209","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}

引用次数: 0

Sustainable mealworm tofu as a dietary strategy to prevent muscle atrophy induced by dexamethasone in cellular and animal models 可持续粉虫豆腐在细胞和动物模型中预防地塞米松引起的肌肉萎缩的饮食策略

IF 4.6

Food Hydrocolloids for Health Pub Date : 2025-06-01 Epub Date: 2025-03-21 DOI: 10.1016/j.fhfh.2025.100211

Eunyoung Oh , Min Hee Kim , Woo-Jae Park , Yookyung Kim

{"title":"Sustainable mealworm tofu as a dietary strategy to prevent muscle atrophy induced by dexamethasone in cellular and animal models","authors":"Eunyoung Oh , Min Hee Kim , Woo-Jae Park , Yookyung Kim","doi":"10.1016/j.fhfh.2025.100211","DOIUrl":"10.1016/j.fhfh.2025.100211","url":null,"abstract":"<div><div>This study aims to evaluate the inhibitory effects of mealworm (<em>Tenebrio molitor</em> larva) tofu on dexamethasone (DEX)-induced muscle atrophy. Tofu was prepared using mealworm powder (SM), protein isolate (SMPI), and hydrolysate (SMPH), and compared with soybean-only tofu (S). The effects of these tofu ethanolic extracts were assessed <em>in vitro</em> using C2C12 cells and <em>in vivo</em> using C57BL/6 N mice fed a diet containing 15 % tofu under DEX-induced muscle atrophy conditions. Treatment with SM and SMPH significantly increased the myotube diameter and decreased the expression levels of muscle degradation-related mRNA genes and proteins in C2C12 cells. In animal model, SM and SMPH improved grip strength (0.036 and 0.043 N/g body weight, respectively) and enlarged cross-sectional area (1350 and 1270 μm<sup>2</sup>, respectively) compared to the DEX-treated group on a normal diet (DEX CON: 0.031 N/g body weight and 1140 μm<sup>2</sup>, respectively). SM and SMPH reduced levels of creatine phosphokinase (428 and 440 IU/L, respectively) and myoglobin (5.31 and 5.12 ng/mL, respectively) compared with those of DEX CON (821 IU/L and 8.37 ng/mL, respectively). Moreover, SM and SMPH suppressed mRNA and protein expression related to muscle degradation. These findings suggest that mealworms, particularly in the intact (SM) and protein hydrolysate (SMPH) forms, have considerable potential as alternative protein sources to replace soybeans in the diet, thereby preventing muscle atrophy and reducing protein breakdown.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"7 ","pages":"Article 100211"},"PeriodicalIF":4.6,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143704231","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

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 阿拉伯胶或OSA淀粉的使用及干燥工艺对蚕豆豆荚粉品质的影响

IF 4.6

Food Hydrocolloids for Health Pub Date : 2025-06-01 Epub 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":"2025-06-01","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

Development and characterization of edible film containing keratin nanocarriers loaded with N. nucifera seedpod extract 含角蛋白纳米载体的可食膜的制备与表征

IF 4.6

Food Hydrocolloids for Health Pub Date : 2025-06-01 Epub Date: 2025-04-17 DOI: 10.1016/j.fhfh.2025.100216

Hina Fayaz Bhat , Zarka Nasir , Sheza Farooq , Zuhaib F. Bhat , Syed Mudasir Andrabi , Abderrahmane Aït-Kaddour

{"title":"Development and characterization of edible film containing keratin nanocarriers loaded with N. nucifera seedpod extract","authors":"Hina Fayaz Bhat , Zarka Nasir , Sheza Farooq , Zuhaib F. Bhat , Syed Mudasir Andrabi , Abderrahmane Aït-Kaddour","doi":"10.1016/j.fhfh.2025.100216","DOIUrl":"10.1016/j.fhfh.2025.100216","url":null,"abstract":"<div><div>Edible films prepared from organic macromolecules have evolved as sustainable and biodegradable alternatives to standard petroleum-based packaging. The present study aimed to develop a novel carrageenan-based bioactive film using keratin nanocarriers loaded with <em>N. nucifera</em> seedpod extract (KNP-Ex). An ultrasonication-based method was used to prepare the nanocarriers using the keratin derived from goat hairs and the extract from <em>N. nucifera</em> seedpod extract, a waste-to-wealth concept. The films containing keratin nanocarriers (KNP) and extract-loaded keratin nanocarriers (KNP-Ex) were compared with the control films without any nanocarriers. The films were characterized for various physicochemical (such as SDS-PAGE, LC/MS, SEM, TEM, FTIR, and TGA analysis), physicomechanical (thickness, tensile strength, surface analysis, biodegradability, transparency, and solubility) and bioactive properties [antioxidant (DPPH-radical scavenging assay) and antimicrobial (disk diffusion assay)]. The results of our study indicate the potential of keratin nanocarriers as payloads to infuse bioactive properties and modify the mechanical and functional characteristics of the film. This film can provide fundamental protective functions and can be applied to improve the storage quality of foods.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"7 ","pages":"Article 100216"},"PeriodicalIF":4.6,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143859896","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}

引用次数: 0

Use of sodium alginate for improving the quality of high-fiber pasta supplemented with sim pomace 用海藻酸钠提高添加sim渣的高纤维面食的质量

IF 4.6

Food Hydrocolloids for Health Pub Date : 2025-06-01 Epub Date: 2025-03-14 DOI: 10.1016/j.fhfh.2025.100210

Dien Quang Long , The An Pham , Nu Minh Nguyet Ton , Thi Thu Tra Tran , Van Viet Man Le

{"title":"Use of sodium alginate for improving the quality of high-fiber pasta supplemented with sim pomace","authors":"Dien Quang Long , The An Pham , Nu Minh Nguyet Ton , Thi Thu Tra Tran , Van Viet Man Le","doi":"10.1016/j.fhfh.2025.100210","DOIUrl":"10.1016/j.fhfh.2025.100210","url":null,"abstract":"<div><div>Although sodium alginate (SA) has been used to improve pasta quality, its use in high-fiber pasta (HFP) has not been examined. Sim pomace powder (SPP), on the other hand, enhances dietary fiber and antioxidant levels in pasta formulations but reduces the textural, cooking, and sensory qualities of the product. To address these challenges, this study investigated the effects of SA (0–3 % of blend weight) on the physical properties of dough as well as textural and cooking qualities, predicted glycemic index (pGI), protein digestibility, and sensory acceptance of HFP enriched with SPP. The use of SA enhanced the water absorption, viscosity, gelatinization temperature, stickiness and stability of dough with increased fiber level. Augmentation in the breaking strength and distance of dried pasta was also observed. In contrast, a reduction in adhesiveness, hardness and chewiness of the cooked pasta was observed except for an increment in springiness. The cooking loss decreased while swelling capacity was enhanced. Compared to HFP without SA, the tensile strength and elongation rate of the counterpart with 0.75 % SA increased by 1.2 and 2.8 times, respectively; however, further increasing SA concentration to 3 % decreased these values. High SA content lowered the protein digestibility of HFP. Notably, the pGI of pasta with 3 % SA decreased by 1.1 times compared to that of HFP without SA. The sensory quality of HFP improved when the SA ratio ranged between 0.75 and 1.5 %. Overall, SA is considered a promising hydrocolloid for enhancing health benefits and the textural, cooking, and sensory qualities of HFP.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"7 ","pages":"Article 100210"},"PeriodicalIF":4.6,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143679258","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