Food Hydrocolloids最新文献

{"title":"Exploring different food-grade bigel systems for delivering bioactive carotenoids: Part 1 - Evaluation of color parameters","authors":"Bruna Vitória Neves ,&nbsp;Andrêssa Silva Fernandes ,&nbsp;Pricila Nass ,&nbsp;Eduardo Jacob-Lopes ,&nbsp;Leila Q. Zepka ,&nbsp;Tatiana Martelli Mazzo ,&nbsp;Elson Longo ,&nbsp;Anna Rafaela Cavalcante Braga ,&nbsp;Veridiana Vera de Rosso","doi":"10.1016/j.foodhyd.2025.111625","DOIUrl":"10.1016/j.foodhyd.2025.111625","url":null,"abstract":"<div><div>Bigels are hybrid systems combining hydrogels and oleogels, offering advantages as stable carriers for bioactives of varying polarities. This dual-phase structure effectively hosts hydrophilic and lipophilic compounds, providing stability and preventing degradation. Carotenoids, powerful antioxidants, are essential lipophilic pigments whose red, orange, and yellow colors add desirable sensory attributes to foods. In this study, we obtained different bigels using three hydrogel:oleogel (H:G) ratios (80:20, 70:30, and 60:40) containing two different types of hydrogels (agar-based (AB) and gelatin-based (GB)) and a typed of oleogel produced using beeswax as oleogelator. Bigels were formulated using pitanga carotenoid extracts (saponified and non-saponified) at 400–800 μg/100 g of bigels. We evaluated the stability of formulated bigels and the pigmentation capacity of pitanga carotenoids on the color of different bigels. All bigels, regardless of the type of hydrogel used, H:O, and concentrations of saponified or non-saponified carotenoids, exhibited homogeneous phases, good gelling stability, excellent physical stability, and absence of phase separation. The carotenoid concentration and saponified versus non-saponified extracts significantly influenced the <em>L</em>∗, <em>a</em>∗, and <em>b</em>∗ parameters. The cross-linking process of bigels appears to influence the <em>L∗</em>, <em>a∗</em>, and <em>b∗</em> color coordinates more in ABs than in GBs, resulting in darker and less intense red-yellow spectra. The color intensity, represented by chroma (<em>C</em>∗) and hue angle (<em>h</em>°), varied before and after 12 h of cross-linking. Global differences in color Δ<em>E</em>∗ were noticeable, particularly between saponified and non-saponified carotenoids and between different H:O ratios. These findings highlight the importance of the formulation on the color stability and appearance of carotenoid-enriched bigels.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"169 ","pages":"Article 111625"},"PeriodicalIF":11.0,"publicationDate":"2025-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144242122","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":"The effect of transglutaminase and ultrasound pre-treatment on the structure and digestibility of pea protein emulsion gels","authors":"Jaqueline Auer ,&nbsp;Hanna Eriksson Röhnisch ,&nbsp;Sarah Heupl ,&nbsp;Marina Marinea ,&nbsp;Mathias Johansson ,&nbsp;Marie Alminger ,&nbsp;Galia Zamaratskaia ,&nbsp;Anders Högberg ,&nbsp;Maud Langton","doi":"10.1016/j.foodhyd.2025.111620","DOIUrl":"10.1016/j.foodhyd.2025.111620","url":null,"abstract":"<div><div>This study examines the effects of ultrasound and transglutaminase pre-treatments on the structure, rheological properties, and digestibility of emulsion gels made from pea protein isolate and concentrate. Pre-treatments enhanced the elasticity and deformation resistance of gels made from pea protein isolate, with the combination of both treatments yielding the highest storage modulus. In contrast, emulsion gels from pea protein concentrate showed a more complex response, with untreated samples exhibiting higher storage modulus. These differences reflect variations in gelation behaviour between isolates and concentrates, likely due to differences in composition and extraction processes. Protein digestibility, assessed using the o-phthalaldehyde assay, showed significant differences between pre-treatments, but the impact was less pronounced compared to the difference between gels made from isolate and concentrate. Gels made from pea protein isolate had a hydrolysis degree of 77 %, while those from pea protein concentrate had 48 %, with this difference mainly attributed to the higher amounts of starch and fiber in the concentrate, which affected both the gel structure and digestibility. Nuclear magnetic resonance-based metabolomics revealed lower glucose release in transglutaminase-treated gels made from pea protein concentrate and lower glycine release from ultrasound and transglutaminase-treated gels made from pea protein isolate during gastric digestion. However, no significant differences were observed after intestinal digestion, indicating no major limitations in nutrient release due to processing. Overall, these findings highlight the role of protein source and processing methods in influencing rheological properties and nutrient bioavailability in protein systems.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"169 ","pages":"Article 111620"},"PeriodicalIF":11.0,"publicationDate":"2025-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144253651","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":"Pectin or/and carrageenan edible films in the presence of tomato paste","authors":"Marianthi Zioga,&nbsp;Kalliopi Tsianaka,&nbsp;Christos Pappas,&nbsp;Vasiliki Evageliou","doi":"10.1016/j.foodhyd.2025.111623","DOIUrl":"10.1016/j.foodhyd.2025.111623","url":null,"abstract":"<div><div>The present work studied the effect of increasing tomato paste concentration (0, 5 and 10 % wt) on the formation of edible films with potential antioxidant properties based on pectin (high and low methoxyl) and carrageenan (kappa and iota), on their own or in 1:1 (wt: wt) mixtures (total biopolymer concentration: 1.0 % wt). Several properties of the films were evaluated, i.e. weight, thickness, density, moisture content, colour, opacity, mechanical properties and water vapour permeability (WVP). According to our findings, the presence of tomato paste led to films of red colour with lower moisture content and greater weight, thickness, opacity, strength, stiffness and WVP. The antioxidant activity (AA) of the tomato paste films upon preparation ranged from 21.7 to 51.4 % whereas after 60 days of storage from 17.6 to 33.3 %. Weight, thickness, strength, stiffness, opacity and AA increased with tomato paste concentration. FT-IR analysis suggested interactions (especially hydrogen bonds) between the biopolymers and tomato paste. The presence of both carrageenans was significant for the film properties. ι-Carrageenan films were the stronger, more flexible and more opaque among the films whereas the ι- and κ-carrageenan films had the greater [a∗], [b∗] and AA values but also the lower WVP. Overall, the properties of the films were affected by both the tomato paste concentration and the type of biopolymer used as well as their interaction. The films exhibited AA and thus the present study can be a first step in the formulation of active packaging materials.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"169 ","pages":"Article 111623"},"PeriodicalIF":11.0,"publicationDate":"2025-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144242121","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":"Plant vs Dairy protein stabilised cappuccino foams: how protein and hydrocolloid conformational changes affect foam stability","authors":"Silvana Wüest ,&nbsp;Johann Buczkowski ,&nbsp;Nykola C. Jones ,&nbsp;Søren Vrønning Hoffmann ,&nbsp;Peter Fischer ,&nbsp;Tim J. Wooster","doi":"10.1016/j.foodhyd.2025.111621","DOIUrl":"10.1016/j.foodhyd.2025.111621","url":null,"abstract":"<div><div>Plant based dairy alternative milks are seen as to have low foam appeal due to the dry, stiff texture and sometime rapid collapse. The current study sought to understand the factors affecting the formation and stability of foams made with plant and dairy proteins. Two different aeration processes were studied, steam injection and whisking, to be representative of coffee shop and in-home foam applications. These two aeration processes were found to have a significant impact on total air volume fraction and final foam bubble size. Whisking produced foams with higher air volume fraction and coarser bubbles compared to steam injection. Further, the effect of bulk viscosity on foam drainage and coalescence was investigated by adding high acetyl gellan as viscosifier. Bulk solution viscosity played a dominant role in foam stability, with higher viscosity leading to slower liquid drainage and reduced bubble coarsening. Conformational changes to high acetyl gellan viscosifier upon heating explained why steam injected foams underwent faster drainage compared to whisked foams at equivalent gellan content. Importantly only minor change in protein secondary structure and aggregation state was observed after foaming. This work shows that the main driver of the difference in dryness between plant and dairy cappuccino foams arises from the aeration process and the speed of liquid drainage. The inability to resist foam drainage, a key weakness of plant-based cappuccinos, can readily be overcome using a shear thinning hydrocolloid such as gellan to boost bulk viscosity. These findings help to understand the factors affecting the stability of cappuccino foams and contributes to the development of plant-based alternatives with improved foam quality.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"169 ","pages":"Article 111621"},"PeriodicalIF":11.0,"publicationDate":"2025-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144261279","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 relationship between physicochemical stability and interfacial properties in pea/whey protein blend-Stabilised emulsions","authors":"Woojeong Kim,&nbsp;Yong Wang,&nbsp;Cordelia Selomulya","doi":"10.1016/j.foodhyd.2025.111622","DOIUrl":"10.1016/j.foodhyd.2025.111622","url":null,"abstract":"<div><div>The interfacial behaviour of pea/whey protein blends, enzymatically cross-linked using microbial transglutaminase, and with addition of maltodextrin, was investigated to understand the physicochemical stability of O/W emulsions. Enzymatic cross-linking led to the reduction of oil droplet size by unfolding of cross-linked protein structure, while maltodextrin improved the physicochemical stability of β-carotene emulsions by forming sterically stable emulsions. The combined treatment of enzymatic cross-linking and maltodextrin addition led to excellent emulsion stability, protecting the emulsions from flocculation and coalescence. Enzymatic cross-linking lowered the viscosity and elasticity at oil/water interface with gradual and continuous adsorption, while maltodextrin addition did not impact the interfacial rheological properties. Enzymatic cross-linking promoted initial adsorption of whey proteins, especially β-lactoglobulin, while maltodextrin reduced the displacement of adsorbed pea proteins by whey proteins. Enzymatic cross-linking also led to the exposure of tryptophan residues and increase of β-sheet content, indicating the alteration of secondary and tertiary structures of pea/whey protein blends. Maltodextrin had an indirect effect on protein secondary structure changes at oil/water interface, related to improved binding affinity of proteins in the presence of maltodextrin. Thus, strategies including enzymatic cross-linking and maltodextrin addition could improve the emulsion stability of mixed protein systems by altering their adsorption behaviour and interfacial properties at the oil/water interface, expanding their applications in food processing.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"169 ","pages":"Article 111622"},"PeriodicalIF":11.0,"publicationDate":"2025-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144242049","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":"Inulin and metal-phenolic network single-cell encapsulation: Boosting the tolerance and intestinal colonization capability of Bifidobacterium lactis","authors":"Mengjun Wang,&nbsp;Shuo Zhang,&nbsp;Siyan Liu,&nbsp;Linyu Nian,&nbsp;Suilou Wang,&nbsp;Chongjiang Cao","doi":"10.1016/j.foodhyd.2025.111619","DOIUrl":"10.1016/j.foodhyd.2025.111619","url":null,"abstract":"<div><div>Probiotics play a vital role in human health, but maintaining their high viability during processing and oral administration remains challenging. In this study, we utilized inulin and tannic acid (TA)/Ca²⁺ metal-phenolic networks (MPNs) as coating materials to encapsulate anaerobic <em>Bifidobacterium lactis</em> (BL) using a layer-by-layer self-assembly strategy to improve their tolerance to the adverse gastrointestinal microenvironment and colonization in the intestinal tract. The results demonstrated that the three-dimensional gel coating formed by inulin could protect the MPNs coating from degradation by gastric acid and improve the ability of BL to resist gastric acid and bile salts, significantly increasing the survival rate of probiotics. Additionally, MPNs could effectively scavenge free radicals and resist cell damage caused by oxidative stress. Importantly, TA in MPNs could form strong interactions (hydrogen bonds) with mucin in the intestine, greatly prolonging the residence time of BL (more than 96 h). Moreover, the raw materials used to prepare BL@TA@Inulin are food-grade, thus ensuring high biosafety. In summary, BL@TA@Inulin represents a novel probiotic single-cell encapsulation approach to achieve highly active and adhesive delivery of probiotics, with potential applications in developing healthy foods and treating gastrointestinal tract-related diseases.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"169 ","pages":"Article 111619"},"PeriodicalIF":11.0,"publicationDate":"2025-06-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144242120","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":"Chemical structures of Lycii fructus polysaccharides tailored the gut microbiota composition of aged Caenorhabditis elegans","authors":"Yan Wei ,&nbsp;Yinxiu Jiang ,&nbsp;Mengqiu Liu ,&nbsp;Xinrun Zhang ,&nbsp;Sheng Guo ,&nbsp;Shulan Su ,&nbsp;Yang Pan ,&nbsp;Zheng Qiu ,&nbsp;Xia Zhang ,&nbsp;Jin-ao Duan ,&nbsp;Fang Zhang","doi":"10.1016/j.foodhyd.2025.111608","DOIUrl":"10.1016/j.foodhyd.2025.111608","url":null,"abstract":"<div><div>Deterioration in gut microbiota composition is closely associated with the initiation and progression of aging. Natural bioactive polysaccharides have emerged as a central focus for modulating microbiota composition and delaying senescence. In this study, three heteropolysaccharide fractions from Lycii fructus (LFPs), designated FP, FSP, and FSS, were purified using Fehling precipitation and characterized physiochemically through an extensive structural elucidation strategy, including molecular weight distribution analysis, monosaccharide composition determination, glycosidic linkage position analysis, and NMR spectroscopy. LFPs contained varying ratios of linear homogalacturonan (HG) fragments, short rhamnogalacturonan-I (RG-I) sequences with neutral arabinan, galactan, and arabinogalactan side chains along the RG-I axis. Exogenous administration of LFPs significantly extended the lifespan of <em>C. elegans</em>, suggesting their potential anti-aging effects. In aged <em>C. elegans</em>, LFPs mitigated gut microbiota dysbiosis by restoring microbial community composition and altering microbial interactions. Moreover, the modulation of gut microbiota by LFPs was tailored by structure-selective mechanisms rather than stochastic processes. These findings enhance our understanding of the intrinsic connection between the chemical structures of LFPs and their biological effects on gut microbiota. This work aligns with our previous reports underscoring the potential future applications of LFPs as natural interventions to counteract aging and gut microbiota-related disorders.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"169 ","pages":"Article 111608"},"PeriodicalIF":11.0,"publicationDate":"2025-06-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144253652","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":"Novel fava bean 11S nanofiber gels for sustained ergothioneine delivery: a calcium ion and κ-carrageenan approach","authors":"Hui Chen ,&nbsp;Mengyuan Zhou ,&nbsp;Zhihao Xu ,&nbsp;Xiting Dong ,&nbsp;Xiaoqi Ding ,&nbsp;Xuxia Zhou ,&nbsp;Pengbo Cui","doi":"10.1016/j.foodhyd.2025.111604","DOIUrl":"10.1016/j.foodhyd.2025.111604","url":null,"abstract":"<div><div>This study explores the development of a novel delivery system for the potent antioxidant ergothioneine (ET) using fava bean globulin nanofibers (FPF). FPF were generated from a 6 % fava bean 11S solution under controlled acid-heat treatment (pH 2.0, 85 °C). Increasing treatment duration triggered FPF formation through hydrolysis of the protein into peptides, which subsequently self-assembled. This process significantly altered particle size, secondary structure, viscosity, surface hydrophobicity, and free sulfhydryl group content. Notably, a 24-h reaction yielded FPF with optimal viscosity properties. The FPF-based delivery system was constructed by combining FPF, calcium ions (Ca²⁺), and κ-carrageenan (KC) to form a gel matrix loaded with ET. Analyses using advanced techniques like Fourier Transform Infrared Spectroscopy (FTIR), X-ray Diffraction (XRD), and Scanning Electron Microscopy (SEM) revealed the formation mechanism. Calcium bridges facilitated gel formation through electrostatic interactions between Ca²⁺ and FPF. Furthermore, the addition of KC promoted cross-linking: sulfate ions from KC coordinated with Ca²⁺, and electrostatic interactions occurred between FPF and KC. Following simulated gastrointestinal digestion, the FPF-Ca²⁺-KC-ET composite gel retained its fibrous structure, enabling the sustained release of ET. This controlled release effect was superior to a similar gel formulation lacking the FPF component (FP-Ca²⁺-KC-ET). In conclusion, this research not only advances our understanding of protein nanofiber formation but also offers a promising approach for designing carriers for bioactive substances.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"169 ","pages":"Article 111604"},"PeriodicalIF":11.0,"publicationDate":"2025-06-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144242047","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":"Lupin protein isolates influence the nutrition, rheology, and protein profile of lupin-oat yoghurt analogues through probiotic activity","authors":"Damodar Dhakal ,&nbsp;Jane Muir ,&nbsp;Dongdong Ni ,&nbsp;Sushil Dhital","doi":"10.1016/j.foodhyd.2025.111618","DOIUrl":"10.1016/j.foodhyd.2025.111618","url":null,"abstract":"<div><div>Substituting animal proteins with plant-based alternatives offers a sustainable approach to reducing the ecological footprint of livestock farming. This study explores the effect of protein composition on lupin-oat yoghurt analogues, utilizing oat water extract enriched with protein isolates from <em>Lupinus angustifolius</em> (ANG, rich in legumin) and <em>Lupinus albus</em> (ALB, rich in vicilin), fermented with probiotics <em>Lactobacillus plantarum</em> and <em>Bifidobacterium (BB12).</em> Rheological, textural and microstructural analyses revealed that addition of protein isolates improved water-holding capacity, firmness, cohesiveness and gel strength. However, ALB, rich in vicilin, exhibited superior gel matrix density and stability, while ANG, rich in legumin, contributed to enhanced emulsion stability. Acidification kinetics showed similar pH trends, but lower titratable acidity in ANG, sample suggests distinct protein interactions driven by its legumin-rich profile compared to the vicilin-rich ALB. Fermentation effectively reduced Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols (FODMAPs) content, particularly galactooligosaccharides, suggesting improved digestibility for individuals with irritable bowel syndrome. Organic acid profiling showed greater phytic acid degradation in ANG, which may be linked to enhanced mineral bioavailability. Fermentation led to greater protein breakdown in <em>Lupinus albus</em> than <em>Lupinus angustifolius</em>, with SDS-PAGE revealing dominant vicilin proteins in <em>Lupinus albus</em> and legumin proteins in <em>Lupinus angustifolius</em>, which influenced their gelation behaviour. Allergen mapping suggested probiotic fermentation as a potential method for reducing allergenic proteins, with notable degradation of <em>Lup an 1</em> in ANG. These findings highlight the potential of lupin protein isolates to optimize plant-based yoghurt analogues by enhancing texture, nutrition, and reducing allergenic properties.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"169 ","pages":"Article 111618"},"PeriodicalIF":11.0,"publicationDate":"2025-06-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144242048","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":"Calcium ion-regulated oil body-filled pea protein isolate-inulin emulsion gels for dysphagia-oriented products","authors":"Wenqian Xu,&nbsp;Xiaoyu Li,&nbsp;Xuekang Wen,&nbsp;Yanbo Wang,&nbsp;Baoguo Sun,&nbsp;Duoxia Xu","doi":"10.1016/j.foodhyd.2025.111605","DOIUrl":"10.1016/j.foodhyd.2025.111605","url":null,"abstract":"<div><div>The demographic shift toward an aging population is becoming increasingly pronounced. One consequence of this trend is an increase in swallowing and chewing difficulties among elderly people. This has driven the demand for specifically formulated foods that address dysphagia. This study investigated how different concentrations of Ca²⁺ affected the structural, water-holding, textural, and rheological properties of oil body-filled pea protein isolate-inulin emulsion gels. The aim was to assess their suitability as dysphagia-friendly foods. The results revealed a critical threshold for gel texture modulation via Ca²⁺, with 15 mM Ca²⁺ producing a dense honeycomb-like network structure, improved self-supporting ability, and enhanced water retention. Interactions between Ca²⁺ and functional groups (-OH and COO-) facilitated the formation of “calcium bridges”, which significantly increased gel hardness and cohesiveness. Rheological analysis and the International Dysphagia Diet Standardization Initiative (IDDSI) tests revealed that gel without Ca²⁺ exhibited the highest strain in the creep recovery test and could be classified as level 3 dysphagia foods. As the Ca²⁺ concentration increased, the gels showed higher viscoelastic modulus and lower yield stress, indicating a tendency toward brittleness. These modified gels corresponded to IDDSI levels 4–6. This study offers a theoretical foundation for the design of novel gel-based foods tailored to the specific swallowing needs of individuals with dysphagia.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"169 ","pages":"Article 111605"},"PeriodicalIF":11.0,"publicationDate":"2025-06-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144242046","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}