Food Hydrocolloids for Health最新文献_第8页

Impact of microencapsulation on E. coli transcriptome under simulated gastric stress: Implications for oral fecal microbiota transplant delivery 微胶囊化对模拟胃应激下大肠杆菌转录组的影响：对口腔粪便微生物群移植递送的影响

IF 4.6

Food Hydrocolloids for Health Pub Date : 2025-06-01 Epub Date: 2025-04-15 DOI: 10.1016/j.fhfh.2025.100214

Jiayi Li , Yan Wang , Han Yu , Qinlin Zeng , Peijia Ye , Harold Corke , Arakkaveettil Farha Kabeer , Olivier Habimana

{"title":"Impact of microencapsulation on E. coli transcriptome under simulated gastric stress: Implications for oral fecal microbiota transplant delivery","authors":"Jiayi Li , Yan Wang , Han Yu , Qinlin Zeng , Peijia Ye , Harold Corke , Arakkaveettil Farha Kabeer , Olivier Habimana","doi":"10.1016/j.fhfh.2025.100214","DOIUrl":"10.1016/j.fhfh.2025.100214","url":null,"abstract":"<div><div>Fecal microbiota transplantation (FMT) constitutes a practical therapeutic approach for a range of gastrointestinal disorders; nonetheless, its predominant delivery method, colonoscopy, limits its broader application adoption. Oral FMT offers a less invasive alternative, but the harsh gastric environment necessitates a protective delivery system. This research investigated how well microencapsulation with chitosan and chitosan-genipin safeguards <em>Escherichia coli</em> in conditions that simulate gastric transit. Microfluidic encapsulation generated uniform microcapsules, and simulated gastrointestinal analysis revealed superior stability for chitosan-genipin over chitosan alone. RNA sequencing and bioinformatics showed that chitosan-genipin significantly reduced simulated gastric fluid-induced transcriptomic disturbances in <em>E. coli</em>, lowering differentially expressed genes compared to chitosan or non-encapsulated samples controls. These findings suggest chitosan-genipin microencapsulation is a promising method for non-invasive and effective oral fecal microbiota transplant delivery.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"7 ","pages":"Article 100214"},"PeriodicalIF":4.6,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143847628","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

Emulsion electrospinning of lemongrass essential Oil-Loaded Ferula haussknechtii gum/ Polyethylene oxide as bioactive coating 柠檬草精油负载阿魏胶/聚乙烯氧化物作为生物活性包被的乳液静电纺丝研究

IF 4.6

Food Hydrocolloids for Health Pub Date : 2025-06-01 Epub Date: 2025-01-07 DOI: 10.1016/j.fhfh.2025.100195

Saeedeh Jafari, Abdollah Hematian Sourki, Safoora Pashangeh

{"title":"Emulsion electrospinning of lemongrass essential Oil-Loaded Ferula haussknechtii gum/ Polyethylene oxide as bioactive coating","authors":"Saeedeh Jafari, Abdollah Hematian Sourki, Safoora Pashangeh","doi":"10.1016/j.fhfh.2025.100195","DOIUrl":"10.1016/j.fhfh.2025.100195","url":null,"abstract":"<div><div>This study aimed to develop a novel, degradable antimicrobial bioactive coating by combining <em>Ferula haussknechtii</em> gum and polyethylene oxide with lemongrass essential oil (LGEO) using the emulsion electrospinning technique. The LGEO emulsion in the <em>F. haussknechtii</em> gum/polyethylene oxide solution was prepared via ultrasonic method, and its physicochemical properties, including pH, electrical conductivity, density, and apparent viscosity, were systematically evaluated. The microstructural morphology of the electrospun coating was analyzed using scanning electron microscopy (SEM). The antimicrobial properties and antioxidant potential of the active electrospun coating were also assessed. The resulting electrospun fibers had an average diameter of 0.56 μm and contained over 36 bioactive compounds, exhibiting radical scavenging activity of approximately 74.51 %. The LGEO was incorporated into the bioactive coating at concentrations of 3, 6, and 9 % (v/v). The antimicrobial efficacy of the electrospun coating was tested against Gram-positive Gram-negative<em>,</em> and <em>Aspergillus niger</em>. The highest antimicrobial activity was observed with the electrospun coating containing 9 % LGEO. The results revealed that increasing the LGEO concentration in the emulsion resulted in decreased pH, apparent viscosity, and density, while electrical conductivity increased. SEM analysis confirmed the formation of uniform, bead-free electrospun fibers across all LGEO concentrations. FTIR analysis validated the successful incorporation of emulsified LGEO into the electrospun fibers. These findings demonstrate that the inclusion of LGEO in bioactive edible coatings can significantly enhance antimicrobial protection, particularly for minimally processed foods, while potentially extending shelf life by reducing microbial contamination.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"7 ","pages":"Article 100195"},"PeriodicalIF":4.6,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143143628","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

Encapsulation of anthocyanins from purple corn cob via antisolvent precipitation: Effect of pH and zein/gum arabic ratio on the antioxidant activity, particle size and thermal stability 抗溶剂沉淀法包封紫玉米芯花青素：pH和玉米蛋白/阿拉伯胶比对抗氧化活性、粒径和热稳定性的影响

IF 4.6

Food Hydrocolloids for Health Pub Date : 2025-06-01 Epub Date: 2025-01-16 DOI: 10.1016/j.fhfh.2025.100197

Johan Mendoza , Omar Peñuñuri-Miranda , María d.C. Valdez-Cárdenas , Carmen O. Melendez-Pizarro , Daniel Lardizabal-Gutiérrez , Francisco Paraguay-Delgado , Armando Quintero-Ramos

{"title":"Encapsulation of anthocyanins from purple corn cob via antisolvent precipitation: Effect of pH and zein/gum arabic ratio on the antioxidant activity, particle size and thermal stability","authors":"Johan Mendoza , Omar Peñuñuri-Miranda , María d.C. Valdez-Cárdenas , Carmen O. Melendez-Pizarro , Daniel Lardizabal-Gutiérrez , Francisco Paraguay-Delgado , Armando Quintero-Ramos","doi":"10.1016/j.fhfh.2025.100197","DOIUrl":"10.1016/j.fhfh.2025.100197","url":null,"abstract":"<div><div>This study evaluates the effects of pH levels and Zein/Gum Arabic (Z/GA) ratios on key encapsulation parameters of an anthocyanin-rich extract (ARE) derived from purple corn cob, using the antisolvent precipitation method. Parameters analyzed include encapsulation efficiencies for anthocyanins (%AEE) and polyphenols (%PEE), nanoparticle size, polydispersity index, ζ-potential, and thermal stability at 80 and 180 °C. Particles without GA showed poor stability and low %AEE, particularly at lower pH. Conversely, the addition of GA significantly enhanced encapsulation efficiency, especially under acidic conditions (pH 2–4), and improved the particle size uniformity. At Z/GA ratio of 1:1, GA played a crucial role in stabilizing nanoparticles, effectively preventing aggregation even when the net particle charge was near to zero. Characterization by SEM, FTIR and TGA confirmed the morphological, structural, and thermal properties of the encapsulated particles. Thermal stability tests demonstrated that encapsulated anthocyanins exhibited significantly improved resistance to thermal degradation, with half-life extended up to threefold compared to unencapsulated counterparts. These results highlight the potential of encapsulating ARE from purple corn cob in Z/GA matrices as a method to preserve anthocyanins functionality, improve their thermal stability during food processing, and enhance application in food systems. Additionally, this approach offers a sustainable alternative, adding value to agricultural by-products and promoting waste valorization in the food industry. However, further research on scalability, cost-effectiveness, and application in food processing systems are needed.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"7 ","pages":"Article 100197"},"PeriodicalIF":4.6,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143143630","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 非热处理工艺生产的低分子量海藻酸盐馏分下拟杆菌门菌株的生长特征

IF 4.6

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

A comparative pharmacokinetic assessment of an innovative bioavailable Hydro-Oleo β-alanine complex with conventional β-alanine: A randomized double-blind, single dose, three-treatment, three-way crossover oral bioavailability study in healthy aged-human adults under fasting conditions 一种新型Hydro-Oleo β-丙氨酸复合物与传统β-丙氨酸复合物的药代动力学比较：一项随机双盲、单剂量、三种治疗、三种交叉口服生物利用度研究，受试者为健康的成年成年人，空腹条件下

IF 4.6

Food Hydrocolloids for Health Pub Date : 2025-06-01 Epub Date: 2025-03-05 DOI: 10.1016/j.fhfh.2025.100208

Sreeraj Gopi , Augustine Amalraj , Di Tan , Guru Ramanathan

{"title":"A comparative pharmacokinetic assessment of an innovative bioavailable Hydro-Oleo β-alanine complex with conventional β-alanine: A randomized double-blind, single dose, three-treatment, three-way crossover oral bioavailability study in healthy aged-human adults under fasting conditions","authors":"Sreeraj Gopi , Augustine Amalraj , Di Tan , Guru Ramanathan","doi":"10.1016/j.fhfh.2025.100208","DOIUrl":"10.1016/j.fhfh.2025.100208","url":null,"abstract":"<div><div>High oral doses of β-alanine are often associated with uncomfortable symptoms of paresthesia, discouraging adherence to supplementation. This study aimed to evaluate the bioavailability, pharmacokinetics, and tolerability of a 400 mg Hydro-Oleo encapsulated β-alanine complex specifically designed to reduce paresthesia. A randomized, double-blind, single-dose, three-treatment, three-way crossover oral bioavailability study was conducted in healthy older adults under fasting conditions. The study compared the β-alanine complex with low (400 mg) and high (1200 mg) doses of conventional β-alanine. The β-alanine complex (400 mg) achieved a nearly 4.5-fold and 1.3-fold increase in circulating concentrations compared to 400 mg and 1200 mg of conventional β-alanine, respectively. Importantly, no adverse effects, including paresthesia, were observed despite the higher plasma concentrations. The Hydro-Oleo technology facilitated the controlled release of β-alanine, ensuring enhanced bioavailability and tolerability. This innovative β-alanine complex demonstrates a safe, effective, and sensory-friendly approach to improving β-alanine absorption, particularly for older adults aiming to maintain good health.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"7 ","pages":"Article 100208"},"PeriodicalIF":4.6,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143628831","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

Dietary bacterial cellulose modulates gut microbiota and increases bile acid excretion in high-fat diet-induced obese mice 在高脂肪饮食诱导的肥胖小鼠中，膳食细菌纤维素调节肠道微生物群并增加胆汁酸排泄

IF 4.6

Food Hydrocolloids for Health Pub Date : 2025-06-01 Epub Date: 2025-04-11 DOI: 10.1016/j.fhfh.2025.100213

Takao Nagano , Aaron Lelo Pambu , Yasuki Higashimura , Masataka Nakano , Takumi Nishiuchi

{"title":"Dietary bacterial cellulose modulates gut microbiota and increases bile acid excretion in high-fat diet-induced obese mice","authors":"Takao Nagano , Aaron Lelo Pambu , Yasuki Higashimura , Masataka Nakano , Takumi Nishiuchi","doi":"10.1016/j.fhfh.2025.100213","DOIUrl":"10.1016/j.fhfh.2025.100213","url":null,"abstract":"<div><div>Bacterial cellulose (BC), with its unique and highly viscous nanofiber structure, was the focus of this study. We investigated BC supplementation's potential for body weight management and its effects on gut microbiota and bile acid metabolism in high-fat diet (HFD)-fed mice. Mice were categorized into four groups: BC-untreated group on a control-fat diet (CF), BC-untreated group on an HFD (UHF), medium BC-treated group on an HFD (MHF), and high BC-treated group on an HFD (HHF). Over 12 weeks, BC supplementation significantly reduced body weight gain, fat accumulation, and plasma total cholesterol levels compared to the UHF group. Metabolomic analysis revealed that BC intake upregulated the bile acid biosynthesis pathway. The fecal analysis confirmed that bile acid excretion was highest in the HHF group, with increased plasma bile acid levels. BC's bile acid-binding capacity was 3.2 times greater than that of cellulose, contributing to these metabolic effects. Gut microbiota analysis showed that BC increased beneficial bacteria, including <em>Bacteroides</em> and <em>Ruminococcus</em>, which are involved in polysaccharide metabolism. However, BC intake did not enhance short-chain fatty acid production. These findings highlight BC's potential as a dietary intervention for obesity and cholesterol management through its effects on bile acid metabolism and gut microbiota.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"7 ","pages":"Article 100213"},"PeriodicalIF":4.6,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143838640","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

Effect of simultaneous use of fibers on the quality attributes of sponge cake by mixture design approach 混合设计法研究纤维同时使用对海绵蛋糕质量属性的影响

IF 4.6

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

Lipophilic bioactive compounds nano-micro encapsulation via coaxial electrohydrodynamic atomization: A review 亲脂性生物活性化合物的同轴电流体雾化纳米微胶囊化研究进展

IF 4.6

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

Improving the techno-functionality of wild almond protein isolate-based films by its hydrolysates and cold plasma treatment 利用野生杏仁分离蛋白水解物和冷等离子体处理提高其技术功能性

IF 4.6

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

Development of sodium chloride microcapsules as saltiness enhancement strategy 氯化钠微胶囊增盐策略的研制

IF 4.6

Food Hydrocolloids for Health Pub Date : 2025-05-16 DOI: 10.1016/j.fhfh.2025.100219

Juan Carlos SOLOMANDO, Teresa ANTEQUERA, Abraham Pajuelo, Jorge RUIZ-CARRASCAL, Trinidad PEREZ-PALACIOS

{"title":"Development of sodium chloride microcapsules as saltiness enhancement strategy","authors":"Juan Carlos SOLOMANDO, Teresa ANTEQUERA, Abraham Pajuelo, Jorge RUIZ-CARRASCAL, Trinidad PEREZ-PALACIOS","doi":"10.1016/j.fhfh.2025.100219","DOIUrl":"10.1016/j.fhfh.2025.100219","url":null,"abstract":"<div><div>This study aimed to develop salt microcapsules using different wall materials to achieve stable encapsulated salt systems with optimal water solubilization and controlled salt release in the oral cavity, leading to an acceptable saltiness perception in food matrices. Six types of salt microcapsules were prepared, uncoated salt (CONT) and coated with maltodextrin (MALT), chitosan (QUIT), double emulsion (DOBL), alginate (ALGI), and liposomes (LIPO).</div><div>Significant differences were observed in size distribution, intermolecular forces, solubility index, salt release during oral digestion, and sensory evaluation. MALT microcapsules exhibited the most homogeneous size distribution, while ALGI showed the smallest particle size (D(4.3) = 0.27 μm). QUIT and DOBL microcapsules demonstrated the strongest intermolecular interactions between Na+ and Cl− ions and their respective wall materials, giving the lowest solubility (77.95 and 58.74 %) and oral salt release values (39.51 and 45.87 %). Contrarily, CONT, MALT, ALGI, and LIPO microcapsules exhibited higher solubility (99.77, 90.33, 92.65 and 86.01 %) and salt release (96.62, 83.08, 88.22 and 86.01 %).</div><div>Sensory analysis revealed that coated salt microcapsules enhanced the perception of saltiness compared to uncoated samples, demonstrating the potential of salt encapsulation as a strategy to reduce overall sodium content in foods without compromising taste. However, QUIT and ALGI microcapsules received the lowest hedonic scores, possibly due to undesirable sensory attributes associated with their wall materials.</div><div>Overall, MALT, DOBL, and LIPO microcapsules emerged as the most promising formulations, offering a balance of favorable characteristics across multiple parameters and highlighting their potential application in the development of reduced-sodium food products.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"7 ","pages":"Article 100219"},"PeriodicalIF":4.6,"publicationDate":"2025-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144195961","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