Food Hydrocolloids最新文献

{"title":"Enhancing functionality of citrus fibers from peel and pulp pomace via combined alkaline hydrogen peroxide and xylanase modification","authors":"Xu Zhao ,&nbsp;Yujie Liu ,&nbsp;Xiaoling Huang,&nbsp;Chun Cui,&nbsp;Wei Wang","doi":"10.1016/j.foodhyd.2025.111526","DOIUrl":"10.1016/j.foodhyd.2025.111526","url":null,"abstract":"<div><div>This study focused on enhancing the functionality of <em>citrus</em> fibers from peel and pulp pomace through physical, chemical, enzymatic, and combined modification methods. The primary aim was to increase the soluble dietary fiber (SDF) content while improving physicochemical properties such as water holding capacity, oil holding capacity, and thermal stability. The combined alkaline hydrogen peroxide and xylanase treatment emerged as the most effective method, significantly increasing SDF content from 9.67 % to 31.45 % and modifying the monosaccharide composition, especially with an increase in the ratio of arabinose to xylose. Structural characterization revealed substantial changes in the fiber's physical structure, such as enhanced porosity and specific surface area, without altering the fundamental chemical framework. Additionally, the modified <em>citrus</em> fibers exhibited notable improvements in thermal stability, with residual mass increasing from 10.22 % to 33.10 % at 600 °C. Furthermore, the water holding capacity and swelling capacity were enhanced by 123.61 % and 214.56 %, respectively. These findings provide valuable insights into the high-value utilization of <em>citrus</em> processing by-products and support the development of functional foods with enhanced nutritional profiles, highlighting the potential of modified <em>citrus</em> fibers in sustainable food industry applications.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"168 ","pages":"Article 111526"},"PeriodicalIF":11.0,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143947597","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":"Structure-activity relationship and regulatory mechanism of nanocellulose with different length-diameter ratio on the gelling behavior of soybean protein-derived amyloid fibrils","authors":"Qianxin Zhou ,&nbsp;Wenbin Zha ,&nbsp;Kang Zhong ,&nbsp;Jianxia Xu ,&nbsp;Lu Lin ,&nbsp;Ye Huang ,&nbsp;Xiaonan Sui ,&nbsp;Yingnan Liu ,&nbsp;Yaqing Xiao","doi":"10.1016/j.foodhyd.2025.111521","DOIUrl":"10.1016/j.foodhyd.2025.111521","url":null,"abstract":"<div><div>In this study, the effect of length-diameter ratio of nanocellulose on the gel properties of soybean protein amyloid fibrils (SAFs) and its regulatory mechanism were investigated. The results showed that the viscoelasticity, gel strength and water holding capacity of SAFs composite gel increased significantly with the decrease of length-diameter ratio of nanocellulose. The root cause of this phenomenon was that nanocellulose with small aspect ratio showed good dispersion stability in SAFs solution, which promoted the hydrophobic amino acids and aromatic amino acids residues in SAFs to be concealed in the protein to a greater extent. In addition, the nanocellulose with smaller length-diameter ratio promoted the composite gel to have more β-sheet conformation, and effectively induced the increase of ionic, hydrogen and disulfide bonds in the gel. In summary, precisely regulating the length-diameter ratio of nanocellulose could significantly affect the aggregation state, functional groups, structural characteristics and interaction forces of SAFs molecules, so as to achieve directional optimization of SAFs gel properties. This research result opens up new possibilities for the application of SAFs composite gel system in various fields such as functional protein substrate materials and food ingredients, and has important practical significance and promoting role.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"168 ","pages":"Article 111521"},"PeriodicalIF":11.0,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143947647","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":"Controllable fabrication of core-shell microcapsules using sodium alginate/gellan gum as shell material by microfluidics","authors":"Wenyao Tu ,&nbsp;Wanting Hu ,&nbsp;Jia Chen ,&nbsp;Kao Wu ,&nbsp;Binjia Zhang ,&nbsp;Guohua Zhao ,&nbsp;Fatang Jiang ,&nbsp;Dongling Qiao","doi":"10.1016/j.foodhyd.2025.111514","DOIUrl":"10.1016/j.foodhyd.2025.111514","url":null,"abstract":"<div><div>Core-shell microcapsules are of considerable importance in the food and pharmaceutical industries, due to their ability to encapsulate functional ingredients. The hydrophilic sodium alginate/gellan gum (SA/GG) crosslinked with Ca²⁺ shows great application potential using as the shell materials of microcapsules encapsulating hydrophobic components. However, its adaptability using as shell materials of microcapsules for double emulsion template method has rarely been evaluated. Here, it was controlled fabricated by microfluidics through a double emulsion template method using sodium alginate/gellan gum (SA/GG) as shell material. Inclusion of Ca²⁺ enhanced intermolecular interactions in shell material of SA/GG, especially with a component ratio of 4:6, by conjoining the “egg-box” structure of SA and Ca²⁺-mediated GG networks to greater extent and increased its gel strength. This favors the fabrication of core-shell microcapsules with desired size, morphology, and mechanical strength. Increasing SA content decreased the minimum <em>Q</em>₀ (flow rate of outer phase) values and increased the maximum <em>Q</em>_m (flow rate of middle phase) for the emulsion generation, simultaneously, due to the reduced molecular entanglements and the solution viscosity. These findings provide a strategy for controllable preparation of monodispersed microcapsules encapsulating oily substances or oil-soluble bioactive substances by microfluidics.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"168 ","pages":"Article 111514"},"PeriodicalIF":11.0,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143947593","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":"Unveiling the hypoglycemic of hesperetin-Cu(II) complex: impact on the physicochemical properties and digestibility of gelatinized corn starch","authors":"Xi Peng ,&nbsp;Yushi Wei ,&nbsp;Deming Gong ,&nbsp;Guowen Zhang","doi":"10.1016/j.foodhyd.2025.111516","DOIUrl":"10.1016/j.foodhyd.2025.111516","url":null,"abstract":"<div><div>Starch intake is the main cause of postprandial hyperglycemia. This study aimed to investigate the effect of hesperetin-copper (II) complex [Hsp-Cu(II)] on the physico-chemical properties and digestibility of gelatinized corn starch (GCS). It was found that with the addition of 1.44 mg/mL Hsp-Cu(II), the digestion rate of GCS decreased from 87.0 % to 52.2 %, the rapidly digestible starch content reduced from 22.7 % to 14.4 %, and the resistant starch content increased from 18.1 % to 55.0 %, suggesting that Hsp-Cu(II) decreased the digestion rate of GCS by increasing the content of resistant starch. The analysis of X-ray diffraction, rheology and differential scanning calorimetry showed that Hsp-Cu(II) increased the crystallinity, viscosity, storage modulus (G′), loss modulus (G″) and thermal stability of GCS. Fourier transform infrared spectroscopy found that Hsp-Cu(II) bound with GCS through hydrogen bonds. In addition, scanning electron microscopy showed that Hsp-Cu(II)‒GCS complex possessed a denser structure, thicker crystalline flakes and thinner amorphous flakes in comparison with GCS. Therefore, Hsp-Cu(II) may inhibit the digestion of GCS by changing the physicochemical properties and increasing the content of resistant starch of GCS, and inhibiting the activities of α-amylase and α-glucosidase at the same time by hindering the binding of GCS to the enzymes. These findings have demonstrated the potential ability of Hsp-Cu(II) to lower the level of postprandial blood glucose. This study may provide new insights into the development of Hsp-Cu(II) as a novel anti-diabetic nutritional supplement.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"168 ","pages":"Article 111516"},"PeriodicalIF":11.0,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143929162","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":"Structural characterization, functional properties, and antioxidant potential of a novel mannogalactoglucan from Boletus auripes peck","authors":"Yucheng Ma ,&nbsp;Yu Mao ,&nbsp;Li Liu ,&nbsp;Banghua Liao ,&nbsp;Xufeng Zhang ,&nbsp;Xi Jin ,&nbsp;Shiqian Qi ,&nbsp;Dongxue Yang ,&nbsp;Kunjie Wang ,&nbsp;Min Zhao","doi":"10.1016/j.foodhyd.2025.111520","DOIUrl":"10.1016/j.foodhyd.2025.111520","url":null,"abstract":"<div><div>Polysaccharides from <em>Boletus auripes</em> Peck exhibit high nutritional value and bioactivity, but insufficient understanding of its detailed structural information, physicochemical, and functional properties severely limits its wide application in food industry. In this work, an antioxidant polysaccharide (BAHW-1) was prepared from <em>B. auripses</em>. This study further investigated its precise structure, physicochemical and functional properties, as well as the health-promoting potential in preventing reactive oxygen species (ROS). Structural analysis indicated that it is a highly branched heteropolysaccharide with the backbone consisting of →4)-α-Glc<em>p</em>-(1→, →3,4,6)-α-Glc<em>p</em>-(1→, →4,6)-α-Glc<em>p</em>-(1→, →6)-α-Gal<em>p</em>-(1→, and →2,6)-α-Man<em>p</em>-(1→, and five branched chains. Additionally, this polysaccharide exhibits excellent functional properties, including water-holding, fat-binding, foaming, emulsion, rheological and thermal properties. The growth kinetics of probiotic strains revealed that the prebiotic potential of BAHW-1 was comparable to that of GOS-P and glucose. Importantly, BAHW-1 shows strong antioxidant activity and significantly reduces the calcium salt deposition in mouse kidneys by inhibiting ROS and the downstream TGF-β1-Smad2/3-Sox17 pathway, thereby providing effective renal protection. Therefore, this natural antioxidant polysaccharide could potentially be developed as a nutraceutical or functional food.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"168 ","pages":"Article 111520"},"PeriodicalIF":11.0,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143923223","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":"Water-resistant and antibacterial food packaging films prepared from bamboo shoot shell cellulose nanofibers and cinnamaldehyde/chitosan emulsion","authors":"Lianying Dai,&nbsp;Qun Liu,&nbsp;Meng Li,&nbsp;Xialing Wu,&nbsp;Wenhui Zheng,&nbsp;Wuyin Weng,&nbsp;Yucang Zhang","doi":"10.1016/j.foodhyd.2025.111512","DOIUrl":"10.1016/j.foodhyd.2025.111512","url":null,"abstract":"<div><div>The creation of biodegradable films with antimicrobial properties has emerged as a focal of research in food packaging innovations. Our investigation aimed to utilize bamboo shoot shells as the raw material for the extraction of cellulose nanofibers (CNFs) via enzymatic hydrolysis, which was then compounded with a cinnamaldehyde/chitosan emulsion to create composite food packaging films. The structure, mechanical properties, physicochemical properties, and antibacterial performance of the composite films were fully characterized. Fourier transform infrared spectroscopy analysis confirmed the reaction of chitosan with cinnamaldehyde to produce a Schiff-base product and hydrogen bonding was observed between CNFs and chitosan. The mechanical test results showed that the tensile strength of the films increased from 15.2 ± 2.23 MPa to 30.64 ± 1.89 MPa, and the wet tensile strength increased from 7.79 ± 0.67 MPa to 26.79 ± 0.87 MPa when the addition of CNFs was increased from 0.4 % to 1.2 %. The mechanical properties were significantly improved by the incorporation of CNFs. The composite films showed a UVT of 0.07 %–0.86 %, indicating excellent UV-blocking properties. Antibacterial tests demonstrated that the films inhibited the growth of <em>S. aureus</em>, <em>E. coli</em> and <em>P. citrinum</em>. Cytotoxicity assays revealed that the composite films were non-toxic. When applied to the preservation of strawberries, the films exhibited good antimicrobial activity and prolonged the shelf-life of the strawberries. This study demonstrated that the CIN/CS&amp;CNFs composite films, with their antimicrobial activity, UV-blocking capabilities, and strong mechanical properties, could serve as green functional materials within the field of food packaging.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"168 ","pages":"Article 111512"},"PeriodicalIF":11.0,"publicationDate":"2025-05-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143931638","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":"Development of postbiotic-enriched chitosan films as a novel approach for sustainable food packaging","authors":"Mohamed Ghamry ,&nbsp;Fatimaelzahraa Ibrahim ,&nbsp;Qais Ali Al-Maqtari ,&nbsp;Mahbuba Siddiquy ,&nbsp;Huajiang Zhang ,&nbsp;Wei Zhao ,&nbsp;Li Li ,&nbsp;Jian Li","doi":"10.1016/j.foodhyd.2025.111515","DOIUrl":"10.1016/j.foodhyd.2025.111515","url":null,"abstract":"<div><div>This study investigated the potential of postbiotics from fermented rice bran (RBPs), produced by newly isolated <em>Lactiplantibacillus</em> strains from bee gut, human breast milk, and camel milk, as a novel bioactive agent in the development of bioactive chitosan films for food preservation. Incorporating 10 % (v/v) RBPs into chitosan films significantly improved their mechanical and barrier properties, increasing tensile strength (from 3.74 to 9.61 MPa) and elongation at break (from 56.32 % to 88.61 %), while reducing water vapor permeability (from 19.88 to 9.38 g mm/m².h.kPa) and oxygen permeability (from 0.368 to 0.21 cc/m².24 h atm). The films also demonstrated enhanced antioxidant activity (up to 2.8-fold) and antioxidant capacity (up to 2.5-fold) compared to control films. When applied to salmon fillets for 12 days of cold storage, the RBP-chitosan films effectively preserved quality by significantly reducing lipid oxidation (2.30–3.75 mg MDA/kg compared to 12.8 mg MDA/kg in unwrapped samples) and protein degradation (14.25–19.85 mg/100 g compared to 34.65 mg/100g in unwrapped samples). Moreover, microbial growth was suppressed, maintaining total viable counts below the maximum acceptable level (log 7 CFU/g) for the full 12 days—compared to just 5 days for control films. Notably, films containing RBPs from <em>Lactiplantibacillus</em> strains (sourced from human breast milk and <em>Lactiplantibacillus apis)</em> exhibited the most effective antimicrobial activity, maintaining <em>Escherichia coli</em> counts within the safe limits (≤ log 2 CFU/g) for up to 9 and 11 days, respectively. These findings highlight RBP-chitosan films as a sustainable strategy for extending perishable food shelf life, leveraging RBPs to enhance film performance and preservation efficacy.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"168 ","pages":"Article 111515"},"PeriodicalIF":11.0,"publicationDate":"2025-05-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143946979","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":"Mechanism of xanthan gum in inhibiting aggregation in soy protein isolate gels after commercial Sterilization: Implications for texture-modified food for dysphagia","authors":"Zhuying Wang ,&nbsp;Yahui Du ,&nbsp;Shuo Zhang ,&nbsp;Jinrui Hu ,&nbsp;Zhongjiang Wang ,&nbsp;Zengwang Guo ,&nbsp;Hong Yang","doi":"10.1016/j.foodhyd.2025.111481","DOIUrl":"10.1016/j.foodhyd.2025.111481","url":null,"abstract":"<div><div>This study investigated the impact of varying xanthan gum (XG) concentrations on the textural deterioration of soy protein isolate (SPI) gels following commercial sterilization, as well as its applicability in texture-modified foods. The results demonstrated that the SPI-XG composite gel prepared with 6 g/L XG exhibited optimal structural characteristics, showing significant improvements in both gel strength from 62.10 g to 74.45 g and water holding capacity from 90.95 % to 97.50 %. The incorporation of XG effectively constrained the conformational unfolding of SPI molecules and suppressed intermolecular hydrophobic interactions, thereby preventing excessive protein aggregation under high-temperature conditions. This mechanism led to the formation of significantly smaller protein aggregates, with the average particle size decreasing from 503.00 nm to 126.90 nm. The generation of smaller aggregates facilitated the formation of a gel network with greater structural homogeneity and density, as evidenced by a reduction in gel porosity from 50.031 % to 33.333 %. Furthermore, the SPI-XG composite gel exhibited texture properties corresponding to IDDSI levels 5 and 6, while maintaining high protein digestibility, making it suitable for dysphagia-friendly foods. These findings indicate that XG serves as an effective protective agent, enhancing the thermal stability of SPI gels during commercial sterilization and enabling their application in texture-modified food products.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"168 ","pages":"Article 111481"},"PeriodicalIF":11.0,"publicationDate":"2025-05-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143916867","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":"Structuring camellia seed-derived oleosomes for the fabrication of meat analogs using transglutaminase: Structural, functional, and rheological properties","authors":"Shahzad Farooq ,&nbsp;Muhammad Ijaz Ahmad ,&nbsp;Shijie Zheng ,&nbsp;Usman Ali ,&nbsp;Yipeng Zhang ,&nbsp;Jiawen Xue ,&nbsp;Yang Li ,&nbsp;Cui Shixiu ,&nbsp;Hui Zhang","doi":"10.1016/j.foodhyd.2025.111513","DOIUrl":"10.1016/j.foodhyd.2025.111513","url":null,"abstract":"<div><div>Presently, protein-based meat analogs fabricated via the extrusion process still cannot fully meet consumers' requirements, particularly in terms of replicating the real meat fiber that contains solid fat. This study introduced a facile approach to fabricating real meat analogs using plant-derived oleosomes (0–40 wt%) as lipid droplets, which were crosslinked with texturized soy-wheat gluten proteins (50 wt%) through a transglutaminase-induced reaction (0–50 U/g). FTIR and SDS-PAGE analyses confirmed that transglutaminase induction enabled oleosome-associated proteins to crosslink with texturized proteins through covalent bonds rather than non-covalent interactions. Microstructural analyses indicated that uncross-linked meat analogs contained an evenly distributed array of isolated oleosomes, whereas those with higher transglutaminase contents exhibited a compact and homogeneous 3D network of aggregated oleosomes and proteins. Analysis of appearance and colorimetry showed that color changes in meat analogs depended on oleosomes, which increased lightness and decreased redness, effectively changing the rough and uneven appearance of meat analogs into a smoother and more homogeneous one. Compared to control sample, elevated concentrations of oleosomes (0–40 wt%) and transglutaminase (0–50 U/g) led to increased critical strain (1.02–100.4 %), storage modulus (310–820 kPa), and structure-recovery ability (56.62–89.38 %), while decreased activation energy (16.16–7.12 kJ/mol). This indicated that oleosomes, which are integrated and assembled with proteins by enzymatic action, acted as “active fillers”, effectively strengthening the gel matrices. Additionally, Lissajous-Bowditch analysis best described the influence of filler/protein interactions on the gel matrices, showing a transition of meat analogs from viscoelastic to strongly elastic gels, resisting structural breakdown due to intensified covalent interactions and interconnected networks.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"168 ","pages":"Article 111513"},"PeriodicalIF":11.0,"publicationDate":"2025-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143912744","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 food-grade water-in-water Pickering emulsions stabilized by cellulose nanocrystals with long-term stability and slowing down starch digestibility","authors":"Chunling Nie,&nbsp;Pengrui Wu,&nbsp;Yefan Niu,&nbsp;Zhihong Song,&nbsp;Xindi Wei,&nbsp;Zhonghui Shen,&nbsp;Yijun Liu,&nbsp;Jianguo Wang","doi":"10.1016/j.foodhyd.2025.111507","DOIUrl":"10.1016/j.foodhyd.2025.111507","url":null,"abstract":"<div><div>Construction of water-in-water (W/W) emulsions based on thermodynamic properties of natural macromolecules better aligns with the growing demand for healthy food and innovative food structure designs. In this work, W/W Pickering emulsions with excellent storage stability (30 days) stabilized by cellulose nanocrystals (CNCs) were constructed to slow down starch digestibility, in which amylopectin (AMP) was the dispersed phase and hydroxypropyl methylcellulose (HPMC) was the continuous phase. The stability of AMP/HPMC Pickering emulsions demonstrated a significant concentration-dependent relationship with CNCs, showing enhanced stabilization at higher CNCs concentrations. With increasing CNCs concentration, the particle size of the AMP/HPMC Pickering emulsions decreased from 5.85 ± 2.29 μm to 2.87 ± 0.92 μm. Moreover, AMP/HPMC Pickering emulsions showed remarkable environmental stability (pH stability and ionic strength stability), and the droplet sizes were maintained consistently across various conditions, with alterations only observed under extremely alkaline environments (pH = 11). During in vitro digestion, the accessibility of digestive enzymes to AMP was hindered by the interfacial barrier formed by CNCs at the two-phase interface, resulting in a significant reduction in glucose release, effectively slowing down starch digestibility. This work would advance the construction and development of the novel starch-based W/W Pickering emulsions, and provide innovative insights for investigating its application in slow-digestible food systems and even low glycemic index (GI) food.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"168 ","pages":"Article 111507"},"PeriodicalIF":11.0,"publicationDate":"2025-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143923224","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}