Food Hydrocolloids最新文献

{"title":"Harnessing glucan branching enzymes for amylose-based starch nanoparticle formation: A novel bottom-up approach","authors":"Abdelhamid S. Himat,&nbsp;Thava Vasanthan,&nbsp;Ereddad Kharraz,&nbsp;Aman Ullah","doi":"10.1016/j.foodhyd.2025.111182","DOIUrl":"10.1016/j.foodhyd.2025.111182","url":null,"abstract":"<div><div>The activity of glucan branching enzyme (GBE) was investigated in the production of starch nanoparticles (SNPs). An amylose-enriched fraction (AEF; amylose purity ≥98%) was prepared from purified field pea starch, and used in the production of SNPs by a \"bottom-up\" nanoprecipitation process. The dual action of GBE, involving both hydrolysis and subsequent branching, was performed at various time intervals over a 24h period. Scanning electron microscopy (SEM) images showed that AEF alone without GBE branching failed to produce small, spherically uniform and discrete starch nanoparticles. However, GBE (1%)-to-substrate (AEF) activity successfully formed SNPs after 20h of enzymatic treatment followed by nanoprecipitation. Notably, a sonication step was required prior to enzyme addition to facilitate SNP formation. The SEM images showed that performing sonication after branching, followed by nanoprecipitation, did not promote SNPs formation. This suggests that the timing and sequence of sonication relative to enzymatic branching are critical for successful SNP formation. Furthermore, the HPSEC data indicated that the sonication induced fragmentation of amylose likely enhances enzymatic branching. This is possibly due to creation of optimal chain lengths of amylose for GBE to effectively recognize and facilitate the initiation of its hydrolyzing activity. Thus, the starch molecules' solubility state as well as the presence of a mere level of short-chain branches were found to be significant factors facilitating the nanoprecipitation dynamics in the SNP formation. This study demonstrates the first attempt to utilize GBE in the bottom-up approach to form amylose-based nanoparticles from purified pea starch.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"164 ","pages":"Article 111182"},"PeriodicalIF":11.0,"publicationDate":"2025-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143388366","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":"Microfluidic droplet analysis on heterogeneous interfacial films composed of cyclodextrin and sodium casein where stiff meets soft","authors":"Jie Hou ,&nbsp;Hua-Neng Xu","doi":"10.1016/j.foodhyd.2025.111183","DOIUrl":"10.1016/j.foodhyd.2025.111183","url":null,"abstract":"<div><div>Interfacial films of emulsion droplets often exhibit microheterogeneity due to spatial variations in their local structure. The traditional characterization method on the films with a rheometer remains difficult as it is technically complex and requires numerous steps. Herein, we choose cyclodextrin-oil inclusion complexes (ICs) as stiff units and sodium casein (SC) as soft units to build the heterogeneous films and introduce a flow-focusing microfluidic platform to characterize the heterogeneous films upon snap-off dynamics that allows oil droplets to be aged against aqueous solutions with varying composition. We identify four distinct flow-regimes: threading, jetting, dripping and squeezing, and measure the fluidic pressure boundaries required for droplet generation. We further extract three quantitative parameters of snap-off time, shape-relaxation time and elongation as a function of the cyclodextrin (CD) and SC concentration in the dripping regime. Notably, the snap-off scenario is the form in which interfacial instabilities are manifested, and a composition change in the CD-SC solutions provokes pronounced changes in interfacial properties, which fits well with the interfacial rheology experiments in our previous study. Our results highlight the potential of microfluidic platform in high-throughput characterization of complex interfacial properties for various engineering applications.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"164 ","pages":"Article 111183"},"PeriodicalIF":11.0,"publicationDate":"2025-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143379230","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":"Study on the effect of heat treatment process on the quality characteristics of soybean-Citri Reticulatae Pericarpium (CRP) based yogurt and related mechanisms","authors":"Juan Zhang ,&nbsp;Yue Long ,&nbsp;Yanpeng Zhang ,&nbsp;Liling Lu ,&nbsp;Chenxu Liu ,&nbsp;Wei Xu ,&nbsp;Zhixiong Hu ,&nbsp;Chun Hu","doi":"10.1016/j.foodhyd.2025.111179","DOIUrl":"10.1016/j.foodhyd.2025.111179","url":null,"abstract":"<div><div>To improve the quality of soy yogurt, three different heat treatment methods were studied for the preparation of soybean-<em>Citri Reticulatae Pericarpium</em> (CRP) based yogurt. This study investigated the effects of dry steaming (DS), baking-blanching (BB), and wet steaming (WS) on the physicochemical properties, texture, and flavor of yogurt, and explored the mechanism of affecting yogurt gel properties. At a solid-liquid ratio of 1:7, yogurts exhibited superior textural properties. GC-MS analysis revealed that all treatments effectively reduced the flavor components of beany, and CRP imparted dominant lemon and citrus aromas to yogurt. The yogurt produced by DS and WS treatment showed higher viscoelasticity and water stability. The results of fluorescence spectroscopy, FTIR, and SDS-PAGE indicated that DS treatment significantly unfolded the tertiary structure of proteins, making them more susceptible to enzymatic hydrolysis, leading to a higher proportion of disordered secondary structures and an increase in acidity of yogurt. The WS treatment produced yogurt showed the highest levels of α-helix and β-sheet structures, contributing to a gel system with enhanced stability. Analysis of intermolecular forces showed that the samples treated with DS had stronger hydrophobic interactions, while treatment with WS resulted in a higher content of disulfide bonds in yogurt to improve gel stability. Microstructure analysis demonstrated that the gel network of samples produced by the WS treatment was tighter, whereas yogurts produced by the other two treatments were less stable due to fat aggregates. This study provided critical technical support and theoretical foundations for improving the quality of soybean-based yogurt.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"164 ","pages":"Article 111179"},"PeriodicalIF":11.0,"publicationDate":"2025-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143376907","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":"BSA/EGCG binding affinity modified by nanosecond pulsed electric field","authors":"Ahmed Taha ,&nbsp;Federico Casanova ,&nbsp;Ibrahim Khalifa ,&nbsp;Martynas Talaikis ,&nbsp;Monika Kirsnytė ,&nbsp;Arūnas Stirkė","doi":"10.1016/j.foodhyd.2025.111184","DOIUrl":"10.1016/j.foodhyd.2025.111184","url":null,"abstract":"<div><div>The effects of nanosecond pulsed electric field (nsPEF) on the structure of bovine serum albumin (BSA) and its binding with epigallocatechin gallate (EGCG) were investigated. nsPEF (0–20 kV/cm, 90 ns, 1–3 pulses) was applied to both BSA alone and BSA/EGCG mixtures. Multispectral, namely circular dichroism (CD), ultraviolet (UV–vis), fluorescence, Fourier Transform Infrared (FTIR), Raman spectroscopy, and dynamic light scattering (DLS), alongside with the molecular modeling docking methods were employed in this study to confirm the degree of BSA/EGCG interaction. Results revealed that nsPEF (16 kV/cm) increased the particle size of BSA from 23.8 to 39.4 nm, where the ζ-potential value varied from −10.1 to −28.9 mV. CD showed that nsPEF treatment improved the α-helix but decreased the β-turns and unordered structures. Adding EGCG to nsPEF-induced BSA caused a significant increase in BSA particle sizes and a decline in surface hydrophobicity and fluorescence intensity. Moreover, when nsPEF was applied to BSA/EGCG mixtures, the particle size of BSA rose from 21.3 nm (before treatment) to 69.6 nm after treatment at 8 kV/cm. Raman spectroscopy results confirmed that nsPEF treatment-induced changes in BSA structure in S-S and S-C bonds. Changes in amide Ι and Ⅱ were also observed in FTIR spectra of nsPEF-induced BSA/EGCG mixtures. Molecular docking confirmed that BSA can bind with EGCG via H-bonds at specific active sites on both molecules. In conclusion, nsPEF, as a green technology, can be utilized successfully to alter BSA structure and facilitate BSA/EGCG binding.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"164 ","pages":"Article 111184"},"PeriodicalIF":11.0,"publicationDate":"2025-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143394799","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":"Robust, water-resistant, and biodegradable active film from silver carp (Hypophthalmichthys molitrix) myofibrillar proteins: Integrating oxidized polyphenol crosslinking with cellulose nanocrystal nanocomposites","authors":"Faming Yang ,&nbsp;Mengjiao Yu ,&nbsp;Zhicheng Wei ,&nbsp;Kailing Chen ,&nbsp;Jian Wang ,&nbsp;Xiangwen Chen ,&nbsp;Wenhui Xue ,&nbsp;Yongkai Yuan ,&nbsp;Hao Wu ,&nbsp;Junxiang Zhu","doi":"10.1016/j.foodhyd.2025.111175","DOIUrl":"10.1016/j.foodhyd.2025.111175","url":null,"abstract":"<div><div>This study explores the development of biodegradable packaging films using silver carp myofibrillar proteins (MPs), cross-linked with oxidized luteolin, apigenin, quercetin, kaempferol and reinforced with cellulose nanocrystals (CNC). The results indicated this combination reduced the total thiol and free amino group content, prompting a structural shift from α-helical to β-sheet formations in MPs, thus enhancing the films' structural integrity. Fourier-transform infrared spectroscopy and X-ray diffraction analysis confirmed robust cross-linking by oxidized polyphenols, particularly those with ortho-dihydroxy configurations, and revealed the role of CNC in enhancing hydrogen bonding and crystallinity within the films. Results from small-angle X-ray scattering and scanning electron microscopy demonstrated that crosslinking and nanoreinforcement considerably reduced pore sizes and increased film compactness and uniformity. These modifications improved the water resistance of the film, as evidenced by reduced solubility and elevated surface water contact angles. The films also demonstrated enhanced mechanical strength, UV protection, and antioxidant properties, along with complete biodegradability within 20 days, as confirmed by environmental degradation assays. In practical packaging applications, the cross-linked CNC composite films exhibited superior performance, reducing weight and hardness loss, as well as alleviating browning in fresh-cut apples and cantaloupe. These findings suggest that integrating oxidized polyphenols and CNC can produce high-performance, sustainable MP-based films, offering valuable insights for the field of sustainable food packaging.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"164 ","pages":"Article 111175"},"PeriodicalIF":11.0,"publicationDate":"2025-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143402763","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":"Understanding the effect of aggregation temperature on molecular interactions in zein gels to tailor the matrix for plant-based cheese alternatives","authors":"Anna-Lena Wahl,&nbsp;Lisa Beyer,&nbsp;Jörg Hinrichs","doi":"10.1016/j.foodhyd.2025.111169","DOIUrl":"10.1016/j.foodhyd.2025.111169","url":null,"abstract":"<div><div>A common disadvantage of plant protein gels is their lack of techno-functional properties that are needed to mimic plant-based cheese alternatives (especially melting). This study explores the aggregation temperature (=ϑ_Aggregation) of zein in an aqueous system to target the characteristics of traditional semi-hard or hard cheese. Zein gels were prepared at ϑ_Aggregation = 20, 40, 60, and 90 °C and analyzed for dry matter, syneresis, uniaxial compression response, melting properties, and microstructure, comparing them with Emmental cheese, tofu, and α-casein gels. A modified Schreiber-test (180 °C, 10 min) was conducted and oscillatory rheology methods as well as confocal laser scanning microscopy (=CLSM) images were used. Our findings reveal that zein gels prepared at ϑ_Aggregation = 20 °C were cohesive and firm, whereas gels prepared at ϑ_Aggregation ≥ 40 °C (above glass transition temperature) exhibited increased syneresis, reduced firmness, and less cohesiveness due to enhanced hydrophobic interactions and disulfide bond formation. Additionally, temperature and frequency sweep data indicated that higher ϑ_Aggregation (≥80 °C) strengthen hydrophobic interactions and impact melting behavior negatively. As application for plant-based cheese alternatives zein gels show a high protein content with 32 % (w/w) and thermo-reversibility was observed, but further research must be conducted to optimize firmness, cohesiveness, and melting behavior. The findings of this work recommend a ϑ_Aggregation between 40 °C and 60 °C to overcome the glass transition temperature but to avoid highly cross-linked matrices that are not thermo-reversible.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"164 ","pages":"Article 111169"},"PeriodicalIF":11.0,"publicationDate":"2025-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143379229","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Preparation of polyvinyl alcohol/pullulan nanofibers and Eudragit® S100/polyvinyl alcohol/pullulan core-shell nanofibers for enhanced probiotic storage and oral viability","authors":"Yangrui Wang ,&nbsp;Yingxue Yue ,&nbsp;Shengjun Yang ,&nbsp;Sufang Duan ,&nbsp;Yuning Yang ,&nbsp;Zhaozhi Wang ,&nbsp;Xuetong Li ,&nbsp;Bailiang Li ,&nbsp;Yupeng Wang","doi":"10.1016/j.foodhyd.2025.111172","DOIUrl":"10.1016/j.foodhyd.2025.111172","url":null,"abstract":"<div><div>Probiotics, which play a crucial role in regulating intestinal homeostasis and maintaining host health, face significant challenges in maintaining their survival rate after processing, storage, and oral administration, posing a substantial hurdle in probiotic use. In this study, electrospinning technology was employed to prepare polyvinyl alcohol (PVA)/Pullulan (PUL) nanofibers and Eudragit® S100 (ES100)/PVA/PUL core-shell nanofibers. The effects of different PVA, PUL, and ES100 solution concentrations, applied voltage, collector distance, and feed rate on the morphology and diameter of nanofibers were investigated by scanning electron microscopy. The fibers were characterized using fourier transform infrared spectroscopy, X-ray diffraction, and thermal analysis. Additionally, the storage stability and resistance to gastrointestinal stress of the nanofibers loaded with <em>Lactiplantibacillus plantarum</em> KLDS1.0386 were investigated. The results indicate that the prepared PVA/PUL nanofibers and ES100/PVA/PUL core-shell nanofibers exhibit smooth surfaces, uniform diameters, and excellent thermal stability. Compared with free <em>L. plantarum</em> KLDS1.0386, the survival rate of PVA/PUL nanofiber-encapsulated bacteria increased by 25.07% after 21 days of storage at 4 °C and by 33.21% at 25 °C, respectively. Experiments simulating gastrointestinal digestion showed that the survival rates of PVA/PUL nanofibers and ES100/PVA/PUL nanofiber-coated <em>L. plantarum</em> KLDS1.0386 were 9.11% and 15.73% higher in simulated gastric juice compared to free <em>L. plantarum</em> KLDS1.0386, respectively. Additionally, 13.15% and 13.92% higher in simulated intestinal fluid, respectively. The nanofibers prepared in this study can be used as delivery carriers for probiotics. They enhance the storage stability and improve the tolerance of probiotics to the harsh gastrointestinal environment.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"164 ","pages":"Article 111172"},"PeriodicalIF":11.0,"publicationDate":"2025-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143394800","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 the impact of sprouting on starch properties of wheat flour and non-linear rheological behavior of bread dough","authors":"Berkay Berk ,&nbsp;Şelale Öncü Glaue ,&nbsp;Özge Yıldız Bayram ,&nbsp;Sevcan Ünlütürk","doi":"10.1016/j.foodhyd.2025.111180","DOIUrl":"10.1016/j.foodhyd.2025.111180","url":null,"abstract":"<div><div>This study investigated the physical and technological properties of the sprouted refined (SR), sprouted whole (SW) and unsprouted refined (UR) wheat flours to explore their potential in bread production. The effects of sprouting on the starch properties, including molecular weight, amylase activity, pasting, and crystallinity, were examined. Rheological properties were measured using farinograph, extensograph, and mixograph instruments. Then, a mixture design was used to optimize the flour blends for bread dough formulation. The non-linear rheological properties of the dough samples prepared by these flour blends were analyzed using large amplitude oscillatory shear (LAOS) test. Molecular weight (UR: 669.6 kDa and SR: 390.4 kDa) and the falling number (UR: 485.5 s, SR: 132 s and SW: 62 s) decreased with sprouting. The water absorption of UR and SR were similar (55 and 54 %), but SW had higher water absorption being 61%. The mixograph peak torque (UR: 78.3 %Tq, SR: 63.6 %Tq and SW: 57.4 %Tq) values decreased with sprouting. Comparison of the optimum blends with commercial counterparts in bread dough production was conducted by principal component analysis (PCA) using different rheological properties (<span><math><mrow><msubsup><mi>G</mi><mi>L</mi><mo>′</mo></msubsup><mo>,</mo><msubsup><mi>η</mi><mi>L</mi><mo>′</mo></msubsup><mo>,</mo><mi>S</mi><mo>,</mo><mi>a</mi><mi>n</mi><mi>d</mi><mspace></mspace><mi>T</mi></mrow></math></span>) at different strain values. The results showed that using a blend of 50.5% UR, 48.5% SR, and 1% SW, as well as 5.1% UR, 51.3% SR, and 43.6% SW, in bread dough formulation resulted in non-rheological properties similar to those of their commercial counterparts: refined bread flour and whole wheat bread flour.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"164 ","pages":"Article 111180"},"PeriodicalIF":11.0,"publicationDate":"2025-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143372869","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":"Analysis of structural, functional properties and interaction mechanism of soy protein gel induced by high-performance microbial transglutaminase","authors":"Yu Deng ,&nbsp;Ling Gao ,&nbsp;Zehua Zhang ,&nbsp;Zhengbing Guan ,&nbsp;Nan Zheng ,&nbsp;Pengling Wei ,&nbsp;Shuang Du ,&nbsp;Yao Wang ,&nbsp;Zekun Li ,&nbsp;Yongchao Cai ,&nbsp;Xiaole Xia","doi":"10.1016/j.foodhyd.2025.111170","DOIUrl":"10.1016/j.foodhyd.2025.111170","url":null,"abstract":"<div><div>Gel properties of soy protein isolate (SPI) are intricately related to food production and quality, making it essential to develop high-performance microbial transglutaminase (MTG) modified SPI with superb gel properties and investigate their interaction mechanism for the food industry. Herein, a computer-aided cavity engineering approach was employed, in order to identify mutants with heightened catalytic activity and improved thermal stability of MTG. Among all the screened mutants, the optimal mutant M14 (N71M/S243M/S199A/R127L) exhibited superior activity than the wild type (WT), with a 14.45-fold increase (354.40 U/mg), accompanied by a <em>T</em>_<em>m</em> value elevation of 1.2 °C (48.7 °C). SPI induced by this mutant presented increased hardness, springiness, and cohesiveness, with respective increments of 18.96%, 49.82%, and 1.78-fold. The enhanced water holding capacity and swelling rate of the gel, along with improved freeze-thaw stability, were attributed to the reduced surface hydrophobicity. Through FTIR analysis, it was observed that the <em>α</em>-helix and <em>β</em>-sheet contents displayed a significant increase of 33.65% and 6.91% respectively, indicating an enhanced stability in gel structure. The modified SPI gel also showed a more compact and uniform network structure, as confirmed by scanning electron microscopy (SEM) images. Furthermore, molecular dynamics simulations demonstrated that the residues Met 71 (M71) and Met 243 (M243) of the mutant M14 were primarily responsible for stabilizing interactions in the complex binding. These findings were expected to expand the application of SPI gels in food manufacturing and processing.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"164 ","pages":"Article 111170"},"PeriodicalIF":11.0,"publicationDate":"2025-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143402764","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":"Co-encapsulation of Lactobacillus acidophilus and different concentrations of chia oil (Salvia hispanica L.) by external ionic gelation","authors":"Vandré Sonza Pinto ,&nbsp;Caroline Pinto Rangel ,&nbsp;Madison Willy da Silva Cordeiro ,&nbsp;Cassandra de Deus ,&nbsp;Leila Queiroz Zepka ,&nbsp;Eduardo Jacob Lopes ,&nbsp;Cristiane de Bona da Silva ,&nbsp;Alexandre José Cichoski ,&nbsp;Roger Wagner ,&nbsp;Cristiano Ragagnin de Menezes","doi":"10.1016/j.foodhyd.2025.111171","DOIUrl":"10.1016/j.foodhyd.2025.111171","url":null,"abstract":"<div><div>Probiotics and bioactive substances from plants have gained prominence and appreciation among consumers for their potential to contribute to health. However, these substances are sensitive to intrinsic and extrinsic environmental factors, both in the processing and storage of the finished product. The aim of this study was to encapsulate, using external ionic gelation, the probiotic <em>Lactobacillus acidophilus</em> with chia oil (<em>Salvia hispanica</em> L.) in different concentrations (10%, 15% and 20%), in order to evaluate the interaction, viability and resistance of both substances separately and together, exposed to storage for 90 days at room temperature (25 °C), refrigeration (7 °C) and freezing (−18 °C), evaluation in the heat treatment of 63 °C for 30 min and 72 °C for 15 s and gastrointestinal simulation. When studying the interaction of <em>L. acidophilus</em> with the oil, it was observed that the treatment with 20% oil obtained the best performance in most of the tests carried out. The microparticles obtained positive results in protecting the viability of <em>Lactobacillus acidophilus</em> and delaying the lipid oxidation of the oil during storage, with the refrigeration temperature (7 °C) standing out the most, the heat treatment of 72 °C for 15 s kept the microbiological load high, similar to the initial one. The gastrointestinal simulation showed protection of the probiotics and controlled release in the final portion of the small intestine. Furthermore, it is important to note that after storage at various temperatures, gastrointestinal digestion and heat treatments, the microcapsules containing oil effectively protected the bacteria, resulting in levels above 6 log CFU/g. In addition, high encapsulation efficiencies of over 89% were obtained for the probiotics and the oil.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"164 ","pages":"Article 111171"},"PeriodicalIF":11.0,"publicationDate":"2025-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143428859","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}