Food Hydrocolloids最新文献

{"title":"The β-sheet to α-helix transition of modified soy glycinin particles at the oil-water interface promoted the stability of Pickering emulsion and the quality of pork sausages","authors":"Siyu Chen ,&nbsp;Di Yu ,&nbsp;Xinyu Fu ,&nbsp;Xinyue Xie ,&nbsp;Jun-hua Shao ,&nbsp;Haibo Zhao ,&nbsp;Chunqiang Li","doi":"10.1016/j.foodhyd.2025.111290","DOIUrl":"10.1016/j.foodhyd.2025.111290","url":null,"abstract":"<div><div>The linkage between modified soy glycinin (MSG) particles, emulsion stability and pork sausages were studied in this paper. The physical and chemical property promotion (e.g. reduction of particle size and increase of zeta-potential absolute value), secondary structure transformation (<em>β</em>-sheet → <em>α</em>-helix) and surface hydrophobicity increase of MSG particles caused by the combined modification significantly improved the three-phase contact angle (close to 90°) and interfacial tension of MSG particles (<em>P</em> &lt; 0.05). Upon adsorption onto oil droplet surfaces, MSG particles exhibited a secondary structure transition from <em>β</em>-sheet to <em>α</em>-helix, with <em>α</em>-helix content rising from 17.61% to over 71.59% and intermolecular forces significantly enhanced (<em>P</em> &lt; 0.05). When the oil volume fraction increased from 65% to 80%, the emulsifying activity index and emulsion stability index of MSG particles increased 3.45 m²/g and 10.63%, respectively. In addition, the Pickering emulsion stabilized by MSG particles showed significantly increased apparent viscosity and storage modulus, as well as significantly decreased protein and lipid oxidation degree (<em>P</em> &lt; 0.05). Meanwhile, the emulsion showed good stability at 4 °C storage, heating and freeze-thawing. In addition, the texture and water retention of sausages prepared with Pickering emulsion (80% oil volume fraction) were significantly improved, while the degree of lipid oxidation was significantly reduced. Conclusions can be drawn that the construction of particles with good interfacial properties is beneficial to the stability of Pickering emulsion and the quality of sausages. The findings provided a theoretical basis and data support for the application of soy protein and Pickering emulsion in food.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"166 ","pages":"Article 111290"},"PeriodicalIF":11.0,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143527042","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of covalent binding of (-)-epigallocatechin gallate on the antibody binding capacity, physico-chemical properties and functional properties of whey isolate proteins: Comparison of ultrasound-assisted treatment and heat-assisted treatment","authors":"Lidong Pang ,&nbsp;Shihang Li ,&nbsp;Chen Chen ,&nbsp;Jia Shi ,&nbsp;Yue Su ,&nbsp;Xinyan Yang ,&nbsp;Yujun Jiang","doi":"10.1016/j.foodhyd.2025.111291","DOIUrl":"10.1016/j.foodhyd.2025.111291","url":null,"abstract":"<div><div>Polyphenol-modified proteins have been extensively studied, but the long processing time limits their application. This study aims to evaluate the effects of ultrasonic-assisted treatment (UAT) at 0 W (no ultrasound) and 650 W, as well as heat-assisted treatment (HAT) at 25 °C (no heat) and 80 °C, on the physicochemical, structural, antibody-binding capacity and functional properties of whey protein isolate (WPI)-(−)-epigallocatechin gallate (EGCG) conjugates. The results showed that the immunoglobulin E (IgE) binding capacity of WPI-EGCG conjugate prepared by UAT (U650-E) and WPI-EGCG conjugate prepared by HAT (H80-E) was significantly reduced in comparison with the corresponding conjugates without ultrasound-assisted and without heat-assisted. Notably, H80-E exhibits the lowest IgE binding capacity (42.40 %) and demonstrates superior performance in terms of antioxidant capacity, α-glucosidase inhibitory activity, solubility, and emulsifying properties. This is attributed to the effects of heat treatment on the structure of WPI and the binding sites between WPI and EGCG. In addition, the reduction in IgE binding capacity of H80-E can be attributed to the disruption of conformational epitopes and the masking of critical linear epitopes by both heat treatment and the presence of EGCG. However, the foaming characteristics of H80-E were observed to be less favorable compared to those of U650-E, which can be attributed to the decreased surface hydrophobicity and diminished free sulfhydryl group content exhibited by H80-E. This study demonstrates that WPI-EGCG conjugates prepared by HAT have more potential for application in hypoallergenic or functional foods.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"166 ","pages":"Article 111291"},"PeriodicalIF":11.0,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143527045","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Elucidating the mechanism by which hofmeister anions influence rheological properties and microstructure of egg yolk low–density lipoprotein/κ–carrageenan double–network hydrogels","authors":"Jian Li ,&nbsp;Mengzhuo Liu ,&nbsp;Yunze Ma ,&nbsp;Lina Xu ,&nbsp;Huajiang Zhang ,&nbsp;Hanyu Li ,&nbsp;Lili Zhang ,&nbsp;Ning Xia ,&nbsp;Rui Chuang ,&nbsp;Ahmed M. Rayan ,&nbsp;Mohamed Ghamry","doi":"10.1016/j.foodhyd.2025.111275","DOIUrl":"10.1016/j.foodhyd.2025.111275","url":null,"abstract":"<div><div>Hydrogels created from polysaccharides and proteins with good nutritional and functional properties, so they are widely used in gel food design. However, mechanical strength and rheological properties of protein–polysaccharide hydrogels prepared by traditional methods cannot meet the needs of food industry for high–performance hydrogels. In this study, rheological and texture properties of egg yolk low–density lipoprotein (LDL)/κ–carrageenan (KC) hydrogels were improved by a soaking strategy on the basis of traditional hydrogels. LDL–KC hydrogels soaked in various hofmeister anion solutions exhibit varying properties, with SO4²⁻ hydrogels having the highest gel hardness (917.29 g), Young's modulus (0.1169 kPa), and complex network structure due to the hydration effect of kosmotrope anions (SO4²⁻ and F⁻), resulting in increased hydrogen bonds, hydrophobic interactions, disulphide bonds, and electrostatic interactions. In addition, chaotrope anions (Br⁻ and I⁻) can directly interact with LDL and KC molecules in LDL–KC system, weakening the interaction between LDL and KC molecules in LDL–KC system and leading to loss of the mechanical properties and rheological properties of LDL–KC hydrogels. These findings may provide fresh perspectives for building protein–polysaccharide hydrogels with the best possible texture and rheological properties.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"166 ","pages":"Article 111275"},"PeriodicalIF":11.0,"publicationDate":"2025-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143527043","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Flavor controlled release behavior from novel high internal phase Pickering emulsion gels stabilized by zein-chitin nanocrystals complex coacervates: The models on phase equilibria and mass transfer","authors":"Lei Lei ,&nbsp;Can-hua Xu ,&nbsp;Cai-hong Zhu ,&nbsp;Yu-cong Zou ,&nbsp;Yu-xi Guo ,&nbsp;Mahoudjro David Bodjrenou ,&nbsp;Bin Zhang ,&nbsp;Yang Yuan","doi":"10.1016/j.foodhyd.2025.111274","DOIUrl":"10.1016/j.foodhyd.2025.111274","url":null,"abstract":"<div><div>Emulsion encapsulation techniques integrated with modeling analysis offer an innovative solution for flavor retention and release. Here, we used coacervate materials to improve the interfacial properties of a novel high internal phase Pickering emulsion (HIPPE) gel, facilitating retention and controlled release of five different flavors. We then elucidated the structure-function relationship using phase equilibrium and mass transfer models. At pH 6.5 and 7.5, the interdigital chitin nanocrystals (CNCs) combined with zein, forming zein-CNCs complex coacervates. Novel high internal phase emulsion (HIPPE) gels stabilized by coacervates had unique interwoven structures, smaller sizes (47.58 μm, 49.58 μm), and greater rheological properties (thixotropic recovery rate: 80.42%, 85.24%). The release behavior of emulsion with five flavors was monitored by gas chromatography in a homemade mouth model. Through partition coefficients and Harrison's mathematical equation analysis, novel HIPPE gels exhibited a lower partition coefficient <span><math><mrow><msub><mi>K</mi><mrow><mi>g</mi><mi>e</mi><mspace></mspace></mrow></msub></mrow></math></span>, mass transfer coefficient <span><math><mrow><msub><mi>h</mi><mi>D</mi></msub></mrow></math></span>, and higher effective partition coefficient <span><math><mrow><msubsup><mi>K</mi><mrow><mi>g</mi><mi>e</mi></mrow><mrow><mi>e</mi><mi>f</mi><mi>f</mi></mrow></msubsup></mrow></math></span>. The results indicated that the coacervation layers promoted affinity with flavors, and slowed down vortex-induced diffusion, thereby moderating flavor outbursts and controlling long-term release of hydrophobic flavors. This study presents potential applications of coacervate-structured emulsions as innovative flavor delivery systems to enhance flavor retention and controlled release.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"166 ","pages":"Article 111274"},"PeriodicalIF":11.0,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143520945","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Investigating Hofmeister ions on rice starch gelatinization using simultaneous rheology and FTIR techniques combined with 2D correlation analysis","authors":"Weijie Qi,&nbsp;Yaxing Xie,&nbsp;Lina Sun,&nbsp;Zhimo Jiang,&nbsp;Jianjun Cheng,&nbsp;Qingfeng Ban","doi":"10.1016/j.foodhyd.2025.111265","DOIUrl":"10.1016/j.foodhyd.2025.111265","url":null,"abstract":"<div><div>Hofmeister ion-induced starch gelatinization was recognized as an efficient and simple method with low energy consumption. During the pasting process, starch was influenced by the valence of Na⁺, Mg²⁺, Cl⁻ and SO₄²⁻. The study investigated the macro functional effects of ions with different valences on starch swelling power (SP), pasting, and rheological properties, employing simultaneous rheological and FTIR techniques, along with 2D correlation spectroscopy (2D-COS). The findings revealed that Mg²⁺ and SO₄²⁻ much significantly inhibited SP of starch compared to Na⁺ and Cl⁻, resulting in reduction in pasting viscosity but an increase in pasting temperature. Small-amplitude oscillatory shear indicated that Mg²⁺ enhanced the dynamic modulus relative to Na⁺, while SO₄²⁻ exerted the opposite effect. In contrast, large-amplitude oscillatory shear experiments demonstrated that divalent ions exhibited greater stability than monovalent ions under high stress, as evidenced by the Lissajous curve. This observation aligned with the Hofmeister sequence. Notably, some starch granules containing Mg²⁺ and SO₄²⁻ retained polarized crosses, whereas the control and NaCl lost at 70 °C. For dynamic structure, high valence ions contributed to the structural ordering of water molecules, attenuated the hydration of starch, and exhibited weaker hydrogen bonding drive during the heating. 2D-COS further revealed that the C-O-H bond was particularly sensitive to bending vibrations during heating, and that divalent ions facilitated the formation of stabilized hydrogen bonding network with the hydroxyl groups of starch through water molecules in the amorphous region. These results offered valuable insights for the research and practical application of Hofmeister ion-induced gelatinization.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"165 ","pages":"Article 111265"},"PeriodicalIF":11.0,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143508961","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Dual modification of soy protein isolate by phlorotannins and enzymatic hydrolysis: Stability and digestive properties","authors":"Ziteng Lian,&nbsp;Ruihan Su,&nbsp;Qianqian Zhang,&nbsp;Yaqi Tang,&nbsp;Sai Yang,&nbsp;Xiuying Liu,&nbsp;Lin Cheng,&nbsp;Huan Wang,&nbsp;Lianzhou Jiang","doi":"10.1016/j.foodhyd.2025.111276","DOIUrl":"10.1016/j.foodhyd.2025.111276","url":null,"abstract":"<div><div>The dense structure of soy protein isolate (SPI) usually leads to reduced stability and digestibility, limiting its practical application. Protease hydrolysis and polyphenol complexation are considered green means to modify the protein to improve its properties. The study aimed to address the persistent challenges associated with the stability and digestibility of SPI through dual modification of enzymatic hydrolysis and polyphenol. Complexes of varying concentrations of phlorotannins (0, 0.2, 0.5, 1.0, 2.0 mg/mL) with SPI and SPI hydrolysate (SPIH) were prepared through both covalent and noncovalent interactions, and the complex structure, stability, and digestive properties were further investigated. Raman spectroscopy, UV spectroscopy, 3D fluorescence spectroscopy, free sulfhydryl groups, and SEM were employed, and the results showed a synergistic transformation in the SPI structure upon enzymatic hydrolysis and PT addition, which was manifested by the exposure of aromatic amino acids, the formation of intermolecular disulfide bonds, the decrease in surface free sulfhydryl groups (1.04 μmol/g) and an increased in microscopic network structure. The SPIH-PT covalent complexes (CHP) displayed excellent stability in pH, ionic, thermal (73.79 °C), storage (0.55) and freeze-thaw outperforming non-covalent complexes. In vitro gastrointestinal simulated digestion reduced the complexes particle size. The particle size of the digested product increased with increasing PT concentration (increased to 359.70 nm). FTIR of the digested products revealed gradual increase in β-turn and β-sheet content to 34.50% and 19.80%. Enzymatic hydrolysis and polyphenol covalent complexation effectively enhanced the antidigestive properties of the complexes (as low as 19.03%), increased the free amino acid content, improved the antioxidant capacity, and elevated the polyphenol bioaccessibility (up to 88.87%). This work will offer theoretical references to research on the stability and digestion mechanisms of protein hydrolysate-PT complexes, and provide data support for its application in functional foods.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"166 ","pages":"Article 111276"},"PeriodicalIF":11.0,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143520944","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Rational desalting strategy enables controllable fabrication of oil-loaded polysaccharide coacervate particles","authors":"Mingwei Wang ,&nbsp;Zilong Zhong ,&nbsp;Qinyu Zhang ,&nbsp;Haiyan Huang ,&nbsp;Jiangtao Guo ,&nbsp;Shiting Zhang ,&nbsp;Martien A. Cohen Stuart ,&nbsp;Junyou Wang ,&nbsp;Yuanyuan Chen","doi":"10.1016/j.foodhyd.2025.111271","DOIUrl":"10.1016/j.foodhyd.2025.111271","url":null,"abstract":"<div><div>Functional oils, including essential oils and plant extracts, are widely used across various industries for their bioactivity and aromatic properties. However, their high volatility and sensitivity to environment factors often lead to significant loss of functionality, highlighting the need for effective encapsulation techniques. In this study, we present a novel desalting strategy for the robust fabrication of oil-loaded coacervate particles. Specifically, cationic chitosan quaternary ammonium salt (Chi-QAS) and anionic hyaluronic acid (HA) were mixed in saline water (1.0 M NaCl), where their electrostatic interaction was initially inhibited. Sweet orange oil (SOO) was then added to the mixture, and the subsequent removal of salt via dialysis triggered polyelectrolyte complexation, leading to the simultaneous formation of oil-loaded coacervate particles. This desalting process not only enabled the construction of stable coacervates with well-defined particle sizes at high oil fractions and polymer concentrations, but also demonstrated excellent capabilities for oil encapsulation and protection against volatilization and thermal degradation. Moreover, this method was compatible with different essential oils (perilla and rose), as well as various polyelectrolyte pairs, including gelatin type-A + HA and Chi-QAS + soybean protein isolate (SPI), as packing materials. All designed combinations produced oil-loaded coacervate particles with good size control and high encapsulation efficacy. This robust desalting strategy, with its distinct advantages and broad applicability, holds great promise for encapsulating functional oils and potentially enhancing their industrial applications.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"165 ","pages":"Article 111271"},"PeriodicalIF":11.0,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143509894","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Insight into the role of linear chains with and without branches in the structure and digestibility of rice starch gel during short-term and long-term retrogradation","authors":"Dong-Hui Geng ,&nbsp;Ning Tang ,&nbsp;Yuwei Li ,&nbsp;Siyi Chen ,&nbsp;Xiaojia Bian ,&nbsp;Yiming Wang ,&nbsp;Yongqiang Cheng","doi":"10.1016/j.foodhyd.2025.111282","DOIUrl":"10.1016/j.foodhyd.2025.111282","url":null,"abstract":"<div><div>The chain structures of starch are crucial in determining the gel retrogradation process. The roles of linear chains with and without branches in the structure and digestibility of rice starch (RS) gel during short-term (0−24 h) and long-term (1−14 d) retrogradation were investigated. The linear chains (LC) were generated by pullulanase (PUL) modification, and the linear chains with few branches (LCFB) were generated by further transglucosidase (PULTG) modification. At the same retrogradation time, the gel strength was PULTG &gt; RS &gt; PUL, the digestible starch content was RS &gt; PUL &gt; PULTG, and the digestion rate was PUL &gt; RS &gt; PULTG. The short-term and long-term retrogradation of RS gel tended to be stable after 12 h and 7 d, respectively. The LC and LCFB with high fluidity facilitated easier rearrangement, shortening the short-term retrogradation stability time to 6 h, but did not change the long-term retrogradation. The branches on LCFB enhanced intermolecular interactions to form more microcrystals and improve the crystal stability, resulting in the improvement of gel strength and the reduction of digestibility. Therefore, the LCFB was conducive to the rapid formation of starch gel with high strength and low digestibility, while maintaining exceptional comprehensive quality during storage.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"166 ","pages":"Article 111282"},"PeriodicalIF":11.0,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143520939","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Exploring the mechanisms of thermal aggregation resistance egg white: CMC concentration-mediated modification of protein structure and formation of microgel particles","authors":"Yixuan Yang ,&nbsp;Xinyue Zhang ,&nbsp;Yarong Wang ,&nbsp;Haoyang Sun ,&nbsp;Yuanyuan Zhang ,&nbsp;Yihang Tang ,&nbsp;Dewei Shu ,&nbsp;Heping Li ,&nbsp;Zhaoxia Cai","doi":"10.1016/j.foodhyd.2025.111262","DOIUrl":"10.1016/j.foodhyd.2025.111262","url":null,"abstract":"<div><div>In industrial processes, heat-induced aggregation of egg white protein (EWP) severely hampers the development and application of liquid egg white products. This study aimed to fabricate thermally stabilized microgel particles of egg white protein (EMGP) via controlled phase separation using anionic polysaccharides, specifically carboxymethyl cellulose sodium salt (CMC). The underlying mechanisms, through which varying CMC concentrations impact the microstructural alterations and boost the resistance to thermal aggregation of EMGP, have been explored. The CMC concentration played a crucial role in modulating the competitive effects of phase separation and gelation in polysaccharide-protein mixed system, influencing the formation and structure of EMGP. The results demonstrated that EMGP with uniform size, high denaturation extent and compact structure were successfully obtained at optimal polysaccharide concentrations (1.5%, 2.0%, and 2.5% (w/v)). These structural modifications effectively inhibited protein unfolding and exposure of active sites during reheating, thereby enhancing the thermal stability of the EMGP. However, both insufficient and excessive polysaccharide concentrations compromised the formation of stable microgel particles. Moreover, thermal stability experiments demonstrated that the suspension of modified EMGP (5%, w/v) retained favorable flow characteristics after heating (100 °C, 30 min). In contrast, unprocessed natural EWP underwent gelation or particle degradation after reheating. Additionally, the particles exhibited excellent stability during storage. These findings offer valuable insights into the preparation of heat-stable EMGP, thereby expanding their potential applications in egg protein -based beverages.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"165 ","pages":"Article 111262"},"PeriodicalIF":11.0,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143508964","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Self-healing carboxymethyl chitosan hydrogel with anthocyanin for monitoring the spoilage of flesh foods","authors":"Fuyuan Ding ,&nbsp;Lin Fu ,&nbsp;Xiaowei Huang ,&nbsp;Jiyong Shi ,&nbsp;Megan Povey ,&nbsp;Xiaobo Zou","doi":"10.1016/j.foodhyd.2025.111270","DOIUrl":"10.1016/j.foodhyd.2025.111270","url":null,"abstract":"<div><div>Self-healing hydrogels prepared with biopolymers have been widely applied in various engineering fields. In this study, the carboxymethyl chitosan (CMC) hydrogels were fabricated through crosslinking with oxidized alginate (ADA), which can be applied in smart food packaging fields. The concentration of oxidized alginate has greatest impact on the physicochemical properties of the hydrogels. Due to the dynamic properties of Schiff base linkages and hydrogen bonds, the hydrogel demonstrated self-healing. Higher concentrations of oxidized alginate result in weaker self-healing ability of the hydrogels. The self-healing properties endowed the hydrogel with 3D printable capacity. The anthocyanin (An) in the hydrogel exhibited a color change when exposed to acidic and basic gases, making the hydrogel potentially useful for smart indicators. These intelligent indicators can be used to detect the freshness of chicken, pork and fish. In addition, the hydrogel showed excellent biodegradable properties and can be degraded in lake, soil and simulated seawater. The self-healing, biodegradable and pH sensitive hydrogels has the potential to be applied in smart food packaging.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"165 ","pages":"Article 111270"},"PeriodicalIF":11.0,"publicationDate":"2025-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143511538","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}