Food Hydrocolloids最新文献_第2页

Potential enhancement of thermal stability in soy protein nanofibrils by metal ions 金属离子对大豆蛋白纳米纤维热稳定性的潜在增强作用

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-06-30 DOI: 10.1016/j.foodhyd.2025.111714

Hekai Zhao , Yao Lu , Yuyang Huang , Baokun Qi , Yang Li

{"title":"Potential enhancement of thermal stability in soy protein nanofibrils by metal ions","authors":"Hekai Zhao , Yao Lu , Yuyang Huang , Baokun Qi , Yang Li","doi":"10.1016/j.foodhyd.2025.111714","DOIUrl":"10.1016/j.foodhyd.2025.111714","url":null,"abstract":"<div><div>Fibrillation, a universal property of proteins, serves as an effective strategy to enhance the functional properties of food-derived proteins. However, certain protein fibrils are susceptible to degradation at elevated temperatures, which limits their application. This study investigates the thermal destabilization behavior of soy protein nanofibril (SPNF) during prolonged heating (85 °C, 0–72 h) and explores the role of Na<sup>+</sup> and Ca<sup>2+</sup> in enhancing fibril thermal stability. The aggregation, morphology, and structural properties of the fibril systems were analyzed, revealing that all fibril systems developed weak gels after 24 h of incubation. SPNF and Na<sup>+</sup>-induced SPNF experienced gel network disruption and aggregation during prolonged heating, leading to increased particle size, turbidity, and reduced storage modulus, transitioning to fluid state at 36 h. Meanwhile, both exhibited a rapid decrease in ThT fluorescence and a transition from linear fibrils to particulate aggregates within 60 h. CD and FTIR indicated that as fibrils degraded, the β-sheet structure converted to β-turns, with a significant reduction in hydrogen bonding. Conversely, SPNF induced by 100 and 33 mM Ca<sup>2+</sup> effectively resisted aggregation, maintaining gelation at 60 and 48 h, respectively. The ThT fluorescence, β-sheet structure, and hydrogen bonding decreased relatively slowly with prolonged heating, and the fibril morphology remained intact at 60 h. Thermogravimetric analysis confirmed that 100 mM Ca<sup>2+</sup>-induced fibrils had a higher thermal degradation temperature (341 °C). These findings suggest that Ca<sup>2+</sup> enhances SPNF thermal stability, providing a theoretical basis for its application in high-temperature environments in food processing.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"170 ","pages":"Article 111714"},"PeriodicalIF":11.0,"publicationDate":"2025-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144519127","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}

引用次数: 0

Ethanol-induced opposite viscosity trends in psyllium seed husk polysaccharides: The critical role of rhamnogalacturonan-I in aggregation behavior 乙醇诱导车前草种子壳多糖的相反粘度趋势：鼠李糖半乳糖醛酸- 1在聚集行为中的关键作用

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-06-30 DOI: 10.1016/j.foodhyd.2025.111717

Ding An , Wenjing Chen , Hongshan Liang , Jing Li , Peiyuan Zhou , Bin Li

{"title":"Ethanol-induced opposite viscosity trends in psyllium seed husk polysaccharides: The critical role of rhamnogalacturonan-I in aggregation behavior","authors":"Ding An , Wenjing Chen , Hongshan Liang , Jing Li , Peiyuan Zhou , Bin Li","doi":"10.1016/j.foodhyd.2025.111717","DOIUrl":"10.1016/j.foodhyd.2025.111717","url":null,"abstract":"<div><div>Ethanol induction typically results in the contraction of the polysaccharide molecular chain and a decrease in viscosity. However, this study reveals an unexpected dual behavior in psyllium seed husk polysaccharides (PSHPs). The viscosity of the cold ethanol-water extracted polysaccharide (CEP, containing 9.42 % rhamnose and 7.40 % galacturonic acid) increased by 154 % in the presence of 25 % ethanol compared to its viscosity in aqueous solution. In contrast, under identical conditions, the viscosity of the hot ethanol-water extracted polysaccharide (HEP, containing 1.21 % rhamnose and 1.53 % galacturonic acid) decreased by 99 %. Through multi-scale characterization, including intrinsic viscosity ([η]), radius of gyration (R<sub>g</sub>), atomic force microscopy (AFM), and rheology, we observed that both CEP and HEP exhibited chain contraction and aggregation under ethanol-induced conditions. However, significant differences in rhamnogalacturonan-I (RG-I) content resulted in distinct degrees of contraction and aggregation behaviors. Upon increasing the ethanol concentration from 0 % to 20 %, the R<sub>g</sub> of CEP decreased by 30 %, whereas the R<sub>g</sub> of HEP exhibited a more substantial reduction, by 71 %. For CEP, ethanol substantially mitigated the steric hindrance effect of RG-I, thereby enhancing intermolecular interactions and increasing the entanglement network density. In contrast, the pronounced chain contraction of HEP disrupted the original entanglement network structure. This RG-I-dependent aggregation behavior represents a significant addition to the traditional solvent effect theory and also provides a robust theoretical foundation for the diverse applications of PSHPs.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"170 ","pages":"Article 111717"},"PeriodicalIF":11.0,"publicationDate":"2025-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144535612","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}

引用次数: 0

Lactoferrin-low methoxyl pectin (LMP) composite hydrogels: Mechanical and structural properties tailored by LMP and calcium 乳铁蛋白-低甲氧基果胶（LMP）复合水凝胶：由LMP和钙定制的机械和结构性能

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-06-30 DOI: 10.1016/j.foodhyd.2025.111716

Chuanrui Jiang, Wenfei Fu, Zhiyao Ma, Jiayin Wang, Min Zhang, Cuina Wang

{"title":"Lactoferrin-low methoxyl pectin (LMP) composite hydrogels: Mechanical and structural properties tailored by LMP and calcium","authors":"Chuanrui Jiang, Wenfei Fu, Zhiyao Ma, Jiayin Wang, Min Zhang, Cuina Wang","doi":"10.1016/j.foodhyd.2025.111716","DOIUrl":"10.1016/j.foodhyd.2025.111716","url":null,"abstract":"<div><div>Lactoferrin (LF)-low methoxyl pectin (LMP, 0–0.2 %, w/v) composite hydrogels with great mechanical properties were fabricated with calcium ions (Ca<sup>2+</sup>, 50 and 100 mM). Incorporation of LMP induced changes in mechanical properties by increasing steric hindrance and altering the structure of LF. These changes contributed to denser microstructure of hydrogels with 50 and 100 mM Ca<sup>2+</sup>, leading to superior texture profiles (hardness increased by 22 %–152 % and 50 %–251 %), viscoelastic properties (G′ increased by 25 %–286 % and 6 %–175 %), and water holding capacity (increased by 15 %–26 % and 19 %–30 %), with 0.1 % LMP being the optimal. Hydrogels with 100 mM Ca<sup>2+</sup> exhibited less homogeneous and compact networks compared to those with 50 mM Ca<sup>2+</sup>, resulting in suboptimal gel properties. Independent of LMP and Ca<sup>2+</sup> level, all hydrogels contained bound water (∼5 %) and immobilized water (∼95 %), and manifested amorphous structures. Fluorescence spectra elucidated the tertiary structure changes caused by LMP and Ca<sup>2+</sup>. Non-covalent interactions, especially hydrophobic interaction, maintained the LF-LMP hydrogels. Intermolecular force analysis implied the strength of interactions was related to LMP and Ca<sup>2+</sup> concentrations. Pearson's correlation analysis confirmed that a dense and uniform gel network favors the hydrogel's mechanical properties and water holding capacity. Data suggest that LMP and Ca<sup>2+</sup> altered the microstructure of LF hydrogel by modifying the conformation and intermolecular forces, thus regulating the mechanical properties.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"170 ","pages":"Article 111716"},"PeriodicalIF":11.0,"publicationDate":"2025-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144535610","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}

引用次数: 0

Dynamic covalent network encapsulation of probiotics: A facile strategy for freeze-drying stability and controlled colon delivery 益生菌的动态共价网络封装：一种冷冻干燥稳定性和控制结肠输送的简便策略

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-06-30 DOI: 10.1016/j.foodhyd.2025.111713

Hui Yang , Tong Zhang , Xiaotong Lu , Pingyun Yuan , Xiaocheng Li , Congdi Shang

{"title":"Dynamic covalent network encapsulation of probiotics: A facile strategy for freeze-drying stability and controlled colon delivery","authors":"Hui Yang , Tong Zhang , Xiaotong Lu , Pingyun Yuan , Xiaocheng Li , Congdi Shang","doi":"10.1016/j.foodhyd.2025.111713","DOIUrl":"10.1016/j.foodhyd.2025.111713","url":null,"abstract":"<div><div>Developing hydrogels capable of safeguarding probiotics against harsh upper gastrointestinal (GI) tract (stomach and small intestine) remains a pivotal challenge for effective colon delivery. Herein, we engineer imine cross-linked hydrogels by integrating oxidized konjac glucomannan (OKGM) into gelatin networks, creating mechanically robust and upper GI-tolerant carriers for probiotic protection. The dynamic covalent networks synergistically enhance mechanical robustness (elastic modulus: 5970 Pa, rupture stress: 13700 Pa) and tolerance to upper GI environments, alongside thermotolerance at 37 °C and self-healing properties. The hydrogel demonstrates minimal swelling in simulated gastric fluid (SGF) and programmed degradation in simulated small intestinal fluid (SIF), effectively shielding probiotics from acidic inactivation and enzymatic attack. With only 7.7 % OKGM, the system achieves 96 % encapsulation efficiency and sustains exceptional probiotic viability: 89 % survival post-SGF and 85 % post-SIF, outperforming conventional gelatin carriers. Notably, scanning electron microscopy (SEM) confirms that the hydrogel network preserves probiotic structural integrity even after freeze-drying—a critical advancement for industrial storage and scalability. The synergy between dynamic imine networks and OKGM/gelatine biopolymers ensures dual functionality: (1) buffering mechanical stresses during SGF and SIF transit, and (2) programmed degradation for colon-specific payload release. This work establishes a rational strategy to engineer gelatin-based hydrogels with spatially resolved GI resistance, addressing the core limitation of current oral delivery systems—premature probiotic inactivation in the upper GI tract. By enabling controlled colon delivery of viable probiotics, our findings advance the development of functional foods and therapeutic formulations requiring localized microbial activity.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"170 ","pages":"Article 111713"},"PeriodicalIF":11.0,"publicationDate":"2025-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144535677","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}

引用次数: 0

Hydrophobic plant protein-polysaccharide composite enables high moisture extrusion of anisotropic textures at low temperature 疏水植物蛋白-多糖复合材料可以在低温下实现各向异性织构的高水分挤压

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-06-30 DOI: 10.1016/j.foodhyd.2025.111711

Nicholle Kirsten Tan , Bhanu Devnani , Jeff Sanders , Shuli Rosenfeld , Haidong Liu , Francesca Moraca , Lutz Grossmann

{"title":"Hydrophobic plant protein-polysaccharide composite enables high moisture extrusion of anisotropic textures at low temperature","authors":"Nicholle Kirsten Tan , Bhanu Devnani , Jeff Sanders , Shuli Rosenfeld , Haidong Liu , Francesca Moraca , Lutz Grossmann","doi":"10.1016/j.foodhyd.2025.111711","DOIUrl":"10.1016/j.foodhyd.2025.111711","url":null,"abstract":"<div><div>The prevalent process of producing anisotropic high-moisture meat alternatives is to denature globular plant proteins at high temperatures and then deform the melt in the cooling die. In this study, we introduce an alternative approach that enables extrusion at a maximum barrel temperature of 80 °C: bond strengthening→contraction→plasticization→deformation. A formulation of zein and patatin-rich potato protein (75:25), pea starch, and high-acyl gellan gum was developed and extruded using a twin-screw setup with a cooling die, where barrel sections were maintained at 40–80 °C. The resulting composite material exhibited high anisotropy (anisotropic index up to 1.5), with gellan gum concentration significantly influencing both visual and measurable anisotropy. Molecular dynamics simulations revealed that heating promotes the elongation of zein molecules and their strong non-covalent interactions with HA-gellan gum and patatin via hydrogen bonding and electrostatic forces, leading to integration into a cohesive protein network. In contrast, starch remains predominantly at the surface, contributing to the smoothing and cohesive properties of the extrudate, highlighting the influence of ingredient interplay on extrudability and textural attributes. This novel approach demonstrates the feasibility of creating meat analogs with improved texture and reduced energy demands at up to 50 % lower temperatures, opening avenues for the inclusion of heat-sensitive ingredients.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"170 ","pages":"Article 111711"},"PeriodicalIF":11.0,"publicationDate":"2025-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144534839","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}

引用次数: 0

Semi-dry encapsulation of D-borneol in V-type starch for effective stabilization and sustainable release v型淀粉半干包封d -冰片，有效稳定和持续释放

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-06-30 DOI: 10.1016/j.foodhyd.2025.111715

Peiying He , Bin Zhang , Xiong Fu , Rungtiwa Wongsagonsup , Namfone Lumdubwong , Qing Gao , Qiang Huang

{"title":"Semi-dry encapsulation of D-borneol in V-type starch for effective stabilization and sustainable release","authors":"Peiying He , Bin Zhang , Xiong Fu , Rungtiwa Wongsagonsup , Namfone Lumdubwong , Qing Gao , Qiang Huang","doi":"10.1016/j.foodhyd.2025.111715","DOIUrl":"10.1016/j.foodhyd.2025.111715","url":null,"abstract":"<div><div>As a high-value spice and medicinal compound, the volatilization and degradation of D-borneol during processing pose significant challenges in the food and pharmaceutical industries. Considering the size matching, pre-formed V-type starch (V<sub>6</sub> and V<sub>7</sub>-type carrier) was used to improve the retention and stability of D-borneol in different encapsulation methods (Wet, Semi-dry, and Dry). The semi-dry method used with the V<sub>7</sub>-type carrier exhibited the highest loading capacity (90.79 mg/g), significantly higher than those obtained via Wet (55.55 mg/g) and Dry (22.52 mg/g) methods. The good complexation was under the balance of restricted dissolution at the ratio of 6:20 (V<sub>7</sub>-type starch: ethanol, w/v) and mechanical grinding at 25 °C via semi-dry method. The complexes prepared with the semi-dry method below 25 °C and 50 °C showed the lowest D-borneol release rate, primarily governed by concentration diffusion. At higher temperatures (75 °C), the slow release of D-borneol depended on its stable binding with starch helical interaction. These findings highlight the potential of semi-dry encapsulation method as an effective strategy for stabilizing D-borneol and enabling its controlled release in functional food applications.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"170 ","pages":"Article 111715"},"PeriodicalIF":11.0,"publicationDate":"2025-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144564012","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}

引用次数: 0

From agro-waste to functional emulsifiers: Length-optimized cellulose nanocrystals from jujube seeds enhance curcumin delivery in pickering emulsions 从农业废弃物到功能性乳化剂：长度优化的纤维素纳米晶体从枣种子增强姜黄素输送在酸洗乳剂

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-06-27 DOI: 10.1016/j.foodhyd.2025.111704

Xingchen Gao , Yakun Hou , Yajun Deng , Shiyu Sun , Lianfeng Zhao , Sheng Liu , Yaxin Sang , Bing Yang

{"title":"From agro-waste to functional emulsifiers: Length-optimized cellulose nanocrystals from jujube seeds enhance curcumin delivery in pickering emulsions","authors":"Xingchen Gao , Yakun Hou , Yajun Deng , Shiyu Sun , Lianfeng Zhao , Sheng Liu , Yaxin Sang , Bing Yang","doi":"10.1016/j.foodhyd.2025.111704","DOIUrl":"10.1016/j.foodhyd.2025.111704","url":null,"abstract":"<div><div>Curcumin, a polyphenolic compound with strong antioxidant and antidiabetic effects, faces limited application due to its lipophilicity and chemical instability. This study investigated the use of cellulose nanocrystals (CNCs), derived from jujube seed waste, to stabilize Pickering emulsions for curcumin encapsulation and assess its digestive behavior. CNCs with varying lengths were produced via acid hydrolysis, ammonium persulfate oxidation, and ultrasonic treatment. Structural and functional properties were characterized, and the influence of CNC length, concentration, and oil-to-water ratio on emulsion formation and curcumin digestibility was examined. Ultrasonication reduced CNC length, increased hydrophobicity, and improved network formation without altering crystallinity. All CNC variants effectively stabilized emulsions, which remained stable during storage. Emulsions with CNC concentrations above 0.9 % formed dense three-dimensional networks that enhanced overall emulsion stability. In vitro digestion revealed that longer CNCs provided better protection for encapsulated curcumin but reduced its bioavailability. Higher oil phase ratios suppressed free fatty acid (FFA) release by limiting lipase access to lipid droplets. Overall, this study demonstrates that adjusting CNC length and oil content provides an effective approach for controlling lipid digestion and optimizing curcumin bioavailability in Pickering emulsions, supporting their use as functional delivery systems.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"170 ","pages":"Article 111704"},"PeriodicalIF":11.0,"publicationDate":"2025-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144519122","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}

引用次数: 0

Influence of extrusion processing conditions on fibrous structure, texture, and digestibility of plant-based meat analogues incorporating faba bean protein and brewers’ spent grain 挤压加工条件对含蚕豆蛋白和啤酒废粮的植物性肉类类似物纤维结构、质地和消化率的影响

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-06-27 DOI: 10.1016/j.foodhyd.2025.111706

Yue Fan , Pratheep K. Annamalai , Jingjing Wang , Biao Gu , Xiao Dong Chen , Bhesh Bhandari , Sangeeta Prakash

{"title":"Influence of extrusion processing conditions on fibrous structure, texture, and digestibility of plant-based meat analogues incorporating faba bean protein and brewers’ spent grain","authors":"Yue Fan , Pratheep K. Annamalai , Jingjing Wang , Biao Gu , Xiao Dong Chen , Bhesh Bhandari , Sangeeta Prakash","doi":"10.1016/j.foodhyd.2025.111706","DOIUrl":"10.1016/j.foodhyd.2025.111706","url":null,"abstract":"<div><div>High-moisture extrusion is the most cost-effective method for producing meat analogues with desired microstructure and textural characteristics, owing to its combined unit operations and customisable process conditions. An appropriate combination of extrusion conditions is crucial for obtaining high-moisture meat analogue (HMMA) products with the desired characteristics. In this study, we systematically investigated the effects of varying extrusion conditions, specifically temperature (130–160 °C) and screw speed (100–300 rpm), on the formation of fibrous structure of faba bean protein-based HMMA in the presence of brewers’ spent grain. Our findings indicate that higher screw speeds and temperatures significantly enhanced the phase separation, physical cross-linking, and fibrous structure formation, which improved textural attributes and increased water retention capacity. Importantly, the fibrous structure achieved through adjusting extrusion conditions did not adversely affect the digestibility of faba bean protein-based HMMA. By reporting the efficacy of the extrusion conditions in structuring fibrous meat analogues similar to chicken meat, this study demonstrates that a high-quality meat alternative product can be efficiently produced using two sustainable ingredients (faba bean protein and brewers’ spent grain) without any external modifiers.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"170 ","pages":"Article 111706"},"PeriodicalIF":11.0,"publicationDate":"2025-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144522278","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}

引用次数: 0

Development of alginate-based active edible coating with Brassica juncea and Raphanus sativus sprout extracts to extend tomato shelf-life 以芥菜和莴苣芽提取物为原料制备海藻酸盐基可食用活性涂层以延长番茄保质期

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-06-27 DOI: 10.1016/j.foodhyd.2025.111693

Arash Moeini , Sarai Agustin Salazar , Luca Gargiulo , Roméo Arago Dougué Kentsop , Monica Mattana , Annamaria Genga , Christin Josi , Parisa Pedram , Gustavo Cabrera-Barjas , Simona Guerra , Massimiliano Marvasi , Thomas Becker , Pierfrancesco Cerruti

{"title":"Development of alginate-based active edible coating with Brassica juncea and Raphanus sativus sprout extracts to extend tomato shelf-life","authors":"Arash Moeini , Sarai Agustin Salazar , Luca Gargiulo , Roméo Arago Dougué Kentsop , Monica Mattana , Annamaria Genga , Christin Josi , Parisa Pedram , Gustavo Cabrera-Barjas , Simona Guerra , Massimiliano Marvasi , Thomas Becker , Pierfrancesco Cerruti","doi":"10.1016/j.foodhyd.2025.111693","DOIUrl":"10.1016/j.foodhyd.2025.111693","url":null,"abstract":"<div><div>Extending the shelf life of fresh produce using sustainable, bio-based preservation methods is an exciting and rapidly growing area of research, driven by the need to reduce food waste and meet consumer demand for chemical-free alternatives. This study presents the development of an alginate-based active edible coating incorporating <em>Brassica juncea</em> (GM) and <em>Raphanus sativus</em> (RT) sprout extracts to prolong tomato shelf life. The coating was prepared by modifying glycerol-plasticized alginate (A) with zein/chitosan (Z/CH) microparticles (MPs) containing the sprout extracts as bioactive antimicrobial and antioxidant agents. The physicochemical properties of the films were characterized using FTIR, SEM, TGA/DSC, contact angle, water vapor permeability, and tensile testing. FTIR analysis revealed interactions between alginate and MPs, TGA confirmed thermal stability, SEM showed uniform MP dispersion, and tensile tests indicated improved flexibility with extract addition, enhancing coating suitability. Encapsulated extracts increased antioxidant activity, achieving 52 % DPPH inhibition for GM and 70 % for RT. The antimicrobial assay demonstrated that RT-formulated films showed moderate biocidal activity against <em>Bacillus cereus</em> and <em>Salmonella enterica</em>, highlighting their potential to improve food safety. Furthermore, tomato shelf-life testing revealed a 30-day extension using RT-loaded MPs, with no visible changes in appearance or texture. These findings suggest that encapsulating RT in plasticized alginate coatings enhances tomato longevity and quality, supporting the use of edible films for active food packaging applications.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"170 ","pages":"Article 111693"},"PeriodicalIF":11.0,"publicationDate":"2025-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144514385","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}

引用次数: 0

Insights into the foaming properties of adzuki bean protein isolate as an alternative to egg white protein: Physicochemical and interfacial behaviors in foam decay mechanisms 小豆分离蛋白作为蛋清蛋白替代品的泡沫特性研究：泡沫衰变机制中的物理化学和界面行为

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-06-26 DOI: 10.1016/j.foodhyd.2025.111678

June Lee , Jinhee Kang , Jee-Young Imm , Hee Yang

{"title":"Insights into the foaming properties of adzuki bean protein isolate as an alternative to egg white protein: Physicochemical and interfacial behaviors in foam decay mechanisms","authors":"June Lee , Jinhee Kang , Jee-Young Imm , Hee Yang","doi":"10.1016/j.foodhyd.2025.111678","DOIUrl":"10.1016/j.foodhyd.2025.111678","url":null,"abstract":"<div><div>As the demand for egg white protein (EWP) alternatives grows due to concerns such as <em>Salmonella</em> contamination, avian influenza, and the increasing environmental awareness, plant-based proteins have gained attention as a promising solution. Compared to other legumes, adzuki beans are rich in sulfur-containing and hydrophobic aromatic amino acids, which may contribute to improved foaming properties. However, their functional potential remains largely unexplored. This study examined the foaming performance of adzuki bean protein isolate (API) relative to EWPs and soy protein isolate (SPI) under varying thermal and temporal conditions. API exhibited foam thickness and drainage comparable with those of EWPs and superior to SPI across 4°C, 25°C, and 83°C. Confocal laser scanning microscopy (CLSM) and scanning electron microscopy revealed that API formed finer, more spherical foam structures with fewer ruptures, while SPI showed larger, unstable bubbles. Zeta potential and dual-fluorescent CLSM analysis indicated greater interfacial rearrangement in API, supported by its lower surface hydrophobicity and higher free sulfhydryl (–SH) content, which enhanced interfacial stiffness in rheology. Fourier-transform infrared spectroscopy analysis further revealed that API, like EWPs, showed increased β-sheet formation under heat, contributing to thermal foam stability, whereas SPI exhibited the opposite trend. In a meringue cookie application, API showed a lighter batter with greater air incorporation than SPI, highlighting its practical potential. Overall, this study offers new insight into the structural and interfacial mechanisms governing foam formation and decay, supporting API’s potential as a promising plant-based alternative for aerated food systems.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"170 ","pages":"Article 111678"},"PeriodicalIF":11.0,"publicationDate":"2025-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144514386","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}

引用次数: 0