Food Hydrocolloids最新文献_第3页

Texture and structure of high-moisture extrudates produced from soybean protein isolates with different 7S/11S globulin ratios 不同7S/11S球蛋白比大豆分离蛋白高水分挤出物的质地和结构

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-07-16 DOI: 10.1016/j.foodhyd.2025.111771

Chengxin Fei , Lin Li , Ruojie Zhao , Xinrui Wang , Bei Fan , Liya Liu , Fengzhong Wang , Yatao Huang

{"title":"Texture and structure of high-moisture extrudates produced from soybean protein isolates with different 7S/11S globulin ratios","authors":"Chengxin Fei , Lin Li , Ruojie Zhao , Xinrui Wang , Bei Fan , Liya Liu , Fengzhong Wang , Yatao Huang","doi":"10.1016/j.foodhyd.2025.111771","DOIUrl":"10.1016/j.foodhyd.2025.111771","url":null,"abstract":"<div><div>The effects of different 7S/11S ratios of soybean isolate proteins (SPI) on the structure of textured vegetable proteins (TVP) and their formation mechanisms were investigated using a temporal multi-scale approach to understand the formation of fibrous structures throughout the extrusion process. Although the effect of different 7S/11S ratios on the secondary structure of the SPI was less, the water-holding and emulsification properties of the isolated proteins differed significantly. The results of the high-moisture extrusion experiments showed that the hardness, elasticity, and chewiness of TVP increased significantly with higher 7S/11S ratio and that the degree of organization improved by 14.28 %. Correlation analysis showed that proteins with high 7S/11S ratios had higher water-holding and emulsification stability mainly because of improvement in the water-holding property of the SPI, forming more disulfide bonds during extrusion, increasing the hardness, elasticity, and chewiness of TVP. Analysis of the texture formation process showed that the material underwent extrusion in the die zone, where the β-sheet content increased and inter-molecular disulfide bonds and protein aggregates were formed. The material was subjected to a force in the vertical extrusion direction in the molding area, which caused closely aggregated proteins to disperse, which further aggregated and cross-linked, resulting in the formation of fiber structure. Investigations on the formation of TVP from SPI with different 7S/11S ratios provided support for the preparation of suitable SPI for use in high-moisture textured protein processing.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"171 ","pages":"Article 111771"},"PeriodicalIF":11.0,"publicationDate":"2025-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144671066","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-quercetin synergy: Mechanistic analysis and functional optimization of high internal phase emulsions for 3D food printing with bioactive delivery capabilities 乳铁蛋白-槲皮素协同作用：具有生物活性传递能力的3D食品打印高内相乳剂的机理分析和功能优化

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-07-16 DOI: 10.1016/j.foodhyd.2025.111754

Yanpei Huang , Conghui Lang , Kang Lin , Weijun Chen , Wenxue Chen , Qiuping Zhong , Jianfei Pei , Ying Lv , Rongrong He , Ming Zhang , Haiming Chen

{"title":"Lactoferrin-quercetin synergy: Mechanistic analysis and functional optimization of high internal phase emulsions for 3D food printing with bioactive delivery capabilities","authors":"Yanpei Huang , Conghui Lang , Kang Lin , Weijun Chen , Wenxue Chen , Qiuping Zhong , Jianfei Pei , Ying Lv , Rongrong He , Ming Zhang , Haiming Chen","doi":"10.1016/j.foodhyd.2025.111754","DOIUrl":"10.1016/j.foodhyd.2025.111754","url":null,"abstract":"<div><div>This study systematically investigates the interaction between lactoferrin and quercetin (LF-QU) to develop high internal phase emulsions (HIPEs) as functional 3D printing inks. Multispectral analysis, molecular docking, and structural characterization revealed that LF binds to QU via hydrogen bonding, hydrophobic interactions, and electrostatic forces, with a binding energy of −42.9463 kcal/mol, forming stable complexes with enhanced thermal stability. Among the groups, 0.8 wt% LF-QU showed superior interfacial properties, such as the closest contact angle to 90° and stronger interfacial adsorption capacity. HIPEs stabilized by 0.8 wt% LF-QU exhibited optimized rheological properties, including reduced droplet size (2059 ± 250.72 nm), high ζ-potential (−8.76 ± 0.32 mV), and shear-thinning behavior. In addition, the storage modulus of 0.8 wt% HIPEs is significantly greater than the loss modulus, demonstrating better elastic properties, enabling precise extrusion and structural fidelity in 3D printing. The 0.8 wt% HIPEs demonstrated exceptional storage stability, maintaining minimal lipid oxidation and sustained antioxidant activity over 30 days. <em>In vitro</em> digestion showed that the bioavailability of QU was significantly improved to 44.23 %, which was attributed to efficient micelle formation and protective interfacial networks. In addition, 0.8 wt% HIPEs with tunable rheology, antioxidant properties, and bioactive delivery capabilities represent a major breakthrough in the development of personalized nutritional formulations and functional foods. Overall, these findings underscore the potential of protein-polyphenol synergism in advancing food-grade 3D printing technologies for tailored dietary applications.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"170 ","pages":"Article 111754"},"PeriodicalIF":11.0,"publicationDate":"2025-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144655285","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

Structural stabilization and nutrients delivery of emulsion gels under electrostatic assembly of whey protein isolate fibril and Artemisia sphaerocephala Krasch polysaccharide 乳清分离蛋白原纤维与黄花蒿多糖静电组装下乳化液凝胶的结构稳定与营养传递

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-07-16 DOI: 10.1016/j.foodhyd.2025.111763

Lirong Lu , Xiaolin Yao , Qian Ju , Dan Li , Jianxiong Yue , Ning Liu , Adam Midgley , Mouming Zhao , Katsuyoshi Nishinari , Guoliang Li

{"title":"Structural stabilization and nutrients delivery of emulsion gels under electrostatic assembly of whey protein isolate fibril and Artemisia sphaerocephala Krasch polysaccharide","authors":"Lirong Lu , Xiaolin Yao , Qian Ju , Dan Li , Jianxiong Yue , Ning Liu , Adam Midgley , Mouming Zhao , Katsuyoshi Nishinari , Guoliang Li","doi":"10.1016/j.foodhyd.2025.111763","DOIUrl":"10.1016/j.foodhyd.2025.111763","url":null,"abstract":"<div><div>Emulsion gels are dual carriers of hydrophilic/hydrophobic nutrients that can be used as nutrient enhancers. This study used the mineral Fe<sup>2+</sup> and the functional lipid DHA as model nutrients. The electrostatic assembly behavior of whey protein isolates fibril (WPIF) and <em>Artemisia sphaerocephala</em> Krasch polysaccharide (ASKP) was used to form a specific emulsion structure. When crosslinked with iron ions, a composite emulsion gel (CEG) with a random arrangement interface-semi-interpenetrated network and a phase separation emulsion gel (PEG) with an aligned arrangement interface-layered network were constructed. The results showed that PEG exhibited a looser layered network structure, lower gel strength and viscoelasticity. However, following simulated gastrointestinal digestion, both emulsion gels demonstrated the capacity to achieve intestinal targeting. Due to the stepwise crosslinking of aligned WPIF-Fe<sup>2+</sup> and ASKP-Fe<sup>3+</sup> in the formation of the PEG system, it exhibited sustained-release digestion behavior and nutrient release efficiency. The iron ions were almost entirely released (>98%) from both gels, and the release rate of free fatty acids (FFAs) was higher for PEG than CEG. The efficiency of nutrient absorption was significantly higher than that of the Free group, which exhibited significantly enhanced transcellular membrane capacity. The relative bioavailability of iron in PEG and CEG reached 135% and 128%, respectively. In this study, emulsion gels were constructed in a novel cross-linking manner for dual-nutrient (Fe<sup>2+</sup> and DHA) synergistic delivery, showing considerable promise for enhanced nutrient delivery and controlled release.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"170 ","pages":"Article 111763"},"PeriodicalIF":11.0,"publicationDate":"2025-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144655289","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

Relating tribology to astringency perception in acidic plant protein-fortified fiber-based smoothies 酸性植物蛋白强化纤维冰沙中摩擦学与涩味感知的关系

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-07-16 DOI: 10.1016/j.foodhyd.2025.111770

Ben Kew , Xinyi Guo , Alice Heath , Kieran Tuohy , Anthony Buckley , Anwesha Sarkar

{"title":"Relating tribology to astringency perception in acidic plant protein-fortified fiber-based smoothies","authors":"Ben Kew , Xinyi Guo , Alice Heath , Kieran Tuohy , Anthony Buckley , Anwesha Sarkar","doi":"10.1016/j.foodhyd.2025.111770","DOIUrl":"10.1016/j.foodhyd.2025.111770","url":null,"abstract":"<div><div>With increased need to address environmental sustainability, there has been a pronounced interest on incorporating plant proteins in health-promoting fiber-rich fruit based drinks. Often such matrices are acidic in nature posing challenges for incorporating plant proteins causing undesirable textural issues such as astringency, which is poorly understood in the literature. This study aimed to understand how tribological and rheological characterization can help to explain mouthfeel of plant proteins when incorporated in fiber-based matrices (both model and real smoothies) at pH 3.8. Ten different commercially available isolated plant proteins (5 wt% protein solutions) exhibited significant aggregation being close to their isoelectric point in the fiber-based model smoothie dispersion (0.3 wt% pectin, 0.8 wt% inulin). Particularly, the viscosity of model smoothies spanned across three orders of magnitude, with many, if not, most demonstrating shear-thinning behaviors. Plant proteins exhibited diverse frictional dissipation, with some of the tested commercial fava bean protein, pea protein and chickpea protein concentrates outperforming industry standards, such as soy protein isolate. Model smoothie's effectively mimicked real smoothies in mouthfeel attributes (11 trained panelists), showing plant proteins governing the mouthfeel. Pearson's correlation identified strong relationships between boundary friction, rheology, and sensory attributes, highlighting the predictive value of <em>in vitro</em> methods. Notably in legume proteins, %insoluble fraction negatively correlated with all tested undesirable attributes, such as astringency offering a facile screening metric for plant protein performance. Overall, this study validates the use of <em>in vitro</em> tools for mouthfeel assessment in complex food matrices, streamlining protein selection for accelerating the development of sustainable plant-based foods.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"171 ","pages":"Article 111770"},"PeriodicalIF":11.0,"publicationDate":"2025-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144685532","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

Rheology and structure of gelatin-free jelly candies prepared with dry-fractionated pea and corn starches 用干分馏豌豆淀粉和玉米淀粉制备的无明胶果冻糖果的流变学和结构

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-07-16 DOI: 10.1016/j.foodhyd.2025.111757

Vittoria Latrofa, Davide De Angelis, Giacomo Squeo, Francesco Caponio, Antonella Pasqualone, Carmine Summo

{"title":"Rheology and structure of gelatin-free jelly candies prepared with dry-fractionated pea and corn starches","authors":"Vittoria Latrofa, Davide De Angelis, Giacomo Squeo, Francesco Caponio, Antonella Pasqualone, Carmine Summo","doi":"10.1016/j.foodhyd.2025.111757","DOIUrl":"10.1016/j.foodhyd.2025.111757","url":null,"abstract":"<div><div>Dry-fractionated (DF) starches are considered co-products of protein production and remain underutilized in food applications, where isolated starches are generally preferred. This study aimed to characterize DF pea starch, compare it with conventional corn starch, and evaluate their potential as sustainable alternatives to gelatin in jelly candies. Gelatin-based jelly candies were prepared as the control (G).</div><div>DF pea starch exhibited a higher amylose content and water solubility index compared to corn starch. Least gelling concentration (LGC) was determined to be 16 % for DF pea starch, 12 % for corn starch, and 6 % for gelatin. Based on these values, three jelly candy formulations were developed by increasing the starch content by 4 % and 8 % above the respective LGC. Microscale and macroscale structural behaviors were evaluated using rheological tests and texture profile analysis (TPA), respectively. All jelly candies demonstrated a solid-like structure, as evidenced by a predominance of storage modulus (G′) over loss modulus (G″). DF pea-based jelly candies showed a significantly higher consistency index (1528 ± 58) than those made with corn starch (555 ± 158). However, DF pea starch candies had the lowest degree of structural recovery (mean value of 1.03 %), indicating a fragile gel network, as confirmed by the texture map and TPA results. DF pea-based jelly candies exhibited a more intense color compared to the other samples. These findings suggest that, despite some structural limitations that may require further optimization, DF pea starch is promising as a plant-based gelling agent in the formulation of vegan jelly candies.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"170 ","pages":"Article 111757"},"PeriodicalIF":11.0,"publicationDate":"2025-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144655287","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

Improving the functionality and bioactivity of potato protein via PEG-sugar deep eutectic solvent extraction: Hydrogen bond regulation and mechanistic insights 通过聚乙二醇-糖深度共晶溶剂萃取提高马铃薯蛋白的功能和生物活性：氢键调节和机理研究

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-07-16 DOI: 10.1016/j.foodhyd.2025.111767

Wenyu Zheng , Mouming Zhao , Feibai Zhou

{"title":"Improving the functionality and bioactivity of potato protein via PEG-sugar deep eutectic solvent extraction: Hydrogen bond regulation and mechanistic insights","authors":"Wenyu Zheng , Mouming Zhao , Feibai Zhou","doi":"10.1016/j.foodhyd.2025.111767","DOIUrl":"10.1016/j.foodhyd.2025.111767","url":null,"abstract":"<div><div>Potato protein is a high-quality protein due to its high nutritional value, non-allergenicity and various biological activities. The challenge in extracting potato protein from starch wastewater lies in achieving green efficiency and preserving fragile bioactivity. In this work, a novel PEG-sugar deep eutectic solvent (DES) was developed to achieve stable protein extraction by modulating the strength of the hydrogen bond network (HBN) and sugar isomers. The increased HBN strength enhanced protein activity 2 fold by reducing hydrophobic interactions. Regarding sugar isomers, pyranose (mannose and glucose) improved protein activity protection 1.5–2 fold over furanose (fructose) by slowing conformational changes, with mannose further maintaining the hydration shell. Compared with traditional acid-heat method, potato protein solubility increased 2 fold, functional properties improved 1–1.5 fold, and the lipid acyl hydrolases (LAH) activity of the patatin fraction increased nearly 10 fold. This work provides a feasible strategy for producing high-value potato proteins and offers valuable guidance for DES applications in extracting bioactive substances from aqueous industrial waste.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"170 ","pages":"Article 111767"},"PeriodicalIF":11.0,"publicationDate":"2025-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144655359","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

Lowering the critical gelling concentration of soy protein via core-shell architecturing with chitosan 壳聚糖核壳结构法降低大豆蛋白临界胶凝浓度

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-07-16 DOI: 10.1016/j.foodhyd.2025.111766

Wei Wan , Rui Zhang , Junwei Zhang , Guangou Chen , Jianyu Zhu , Xiaokang Na , Ming Du , Beiwei Zhu , Chao Wu

{"title":"Lowering the critical gelling concentration of soy protein via core-shell architecturing with chitosan","authors":"Wei Wan , Rui Zhang , Junwei Zhang , Guangou Chen , Jianyu Zhu , Xiaokang Na , Ming Du , Beiwei Zhu , Chao Wu","doi":"10.1016/j.foodhyd.2025.111766","DOIUrl":"10.1016/j.foodhyd.2025.111766","url":null,"abstract":"<div><div>Soy protein (SP) has been used extensively as an ingredient in the food industry because of its good gelling ability. In the present study, by introducing chitosan (CS), a novel SP-based mixture with largely improved gelling ability was successfully fabricated. Results showed that, driven by the electrostatic complexation and preheating treatment, the β-sheet structure maintaining SP's conformational integrity was disrupted, and the SP-CS complexes offered the masking effect on the protein's fluorescent groups. ζ-potential and X-ray photoelectron spectroscopy analyses indicated the formation of a core-shell structure with SP at the core and CS as the shell. This structure notably facilitated the formation of the SP-CS composite gel by increasing the hydrophobic aggregation of internal SP and inducing external CS molecular chains entanglement, even at a SP concentration as low as 3 % (w/v). The findings suggest that CS can markedly reduce the concentration of SP in composite gel, providing new insights for SP utilization in gel-based food processing.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"171 ","pages":"Article 111766"},"PeriodicalIF":11.0,"publicationDate":"2025-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144685531","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

Impact of rice flour with different amylose contents on the texturization of plant protein by high-moisture extrusion 不同直链淀粉含量的米粉对高水分挤压植物蛋白构化的影响

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-07-16 DOI: 10.1016/j.foodhyd.2025.111768

Hyun Woo Choi , Jungwoo Hahn , Hyun-Seok Kim , Young Jin Choi

{"title":"Impact of rice flour with different amylose contents on the texturization of plant protein by high-moisture extrusion","authors":"Hyun Woo Choi , Jungwoo Hahn , Hyun-Seok Kim , Young Jin Choi","doi":"10.1016/j.foodhyd.2025.111768","DOIUrl":"10.1016/j.foodhyd.2025.111768","url":null,"abstract":"<div><div>This study examines the effects of rice flours with varying amylose contents on the structural and functional properties of plant protein texturized (PPT) products produced via high-moisture extrusion (HME). Three rice cultivars—Baekjinju, Ilpum, and Dodam— were selected to investigate the role of amylose in modulating protein–starch interactions and fiber formation. Rheological analysis revealed that higher amylose content reduced gel strength and enhanced protein mobility, while frequency sweep tests confirmed weaker viscoelastic networks in rice flour–containing blends. Microstructural observations indicated that elevated amylose levels promoted the development of anisotropic, layered structures. Moreover, PPT products with higher amylose content exhibited increased glycation and disulfide bond formation, supporting improved molecular alignment and fibrous texture. These findings suggest that partially swollen starch granules and amylose–protein interactions promote protein unfolding and directional structuring, offering a new perspective on the use of minimally processed starch sources for meat analog development.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"171 ","pages":"Article 111768"},"PeriodicalIF":11.0,"publicationDate":"2025-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144685530","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

Yeast-derived hydrocolloids: Extraction strategies, functional properties and food applications of mannoproteins and β-glucans - A review 酵母衍生水胶体：甘露蛋白和β-葡聚糖的提取策略、功能特性及食品应用综述

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-07-15 DOI: 10.1016/j.foodhyd.2025.111764

Rafaela Oliveira Neto, Eric Keven Silva

{"title":"Yeast-derived hydrocolloids: Extraction strategies, functional properties and food applications of mannoproteins and β-glucans - A review","authors":"Rafaela Oliveira Neto, Eric Keven Silva","doi":"10.1016/j.foodhyd.2025.111764","DOIUrl":"10.1016/j.foodhyd.2025.111764","url":null,"abstract":"<div><div>The sustainable valorization of agro-industrial by-products is essential for advancing circular economy practices and reducing environmental impact. <em>Saccharomyces cerevisiae</em> biomass, a widely available by-product of industrial fermentation, represents a promising source of functional biopolymers, particularly mannoproteins and β-glucans. These macromolecules exhibit remarkable emulsifying, stabilizing, and texturizing properties, making them attractive as natural hydrocolloids and functional food ingredients. Additionally, their bioactive potential has been linked to immunomodulatory, cholesterol-lowering, and prebiotic effects, reinforcing their relevance in health-oriented food formulations. Despite these advantages, the efficient recovery of yeast-derived mannoproteins and β-glucans remains a major challenge. The structural complexity of the yeast cell wall necessitates advanced enzymatic, chemical, and physical extraction methods, each with trade-offs in yield, purity, functionality, and environmental impact. This review critically examines the latest developments in extraction techniques, evaluating their efficiency, scalability, and potential for industrial implementation. Furthermore, the techno-functional roles of these biopolymers in food applications are discussed, emphasizing their impact on beverage stabilization, bakery formulations, and fat-replacement strategies in meat products. Looking ahead, overcoming technical and economic barriers through biorefinery integration, process optimization, and green extraction technologies will be key to enabling the large-scale adoption of yeast-derived mannoproteins and β-glucans. This review examines the transformative potential of yeast biomass valorization for developing sustainable and functional food ingredients, consolidating current knowledge and identifying future research directions.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"171 ","pages":"Article 111764"},"PeriodicalIF":11.0,"publicationDate":"2025-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144696422","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

Eco-friendly food packaging films: Sustainable alginate extraction from Sargassum via enzymatic engineering 环保食品包装薄膜：通过酶工程从马尾藻中可持续提取海藻酸盐

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-07-15 DOI: 10.1016/j.foodhyd.2025.111760

Xiaomeng Wang , Shuaibing Yang , Xinxue Bai , Yujie Zhu , Xin Gao , Mohamed A. Balah , Xiangzhao Mao , Hong Jiang

{"title":"Eco-friendly food packaging films: Sustainable alginate extraction from Sargassum via enzymatic engineering","authors":"Xiaomeng Wang , Shuaibing Yang , Xinxue Bai , Yujie Zhu , Xin Gao , Mohamed A. Balah , Xiangzhao Mao , Hong Jiang","doi":"10.1016/j.foodhyd.2025.111760","DOIUrl":"10.1016/j.foodhyd.2025.111760","url":null,"abstract":"<div><div>Alginate, a natural polysaccharide, has demonstrated significant potential in food packaging due to its biodegradability and functionality. This study utilized <em>Sargassum</em> (a non-edible brown seaweed) as the raw material and employed a combined enzymatic method to extract alginate, achieving a final alginate yield of 41.38 ± 0.44 %. The extracted alginate was characterized by fourier transform infrared (FT-IR), gel permeation chromatography (GPC), and nuclear magnetic resonance (NMR), confirming its excellent film-forming properties. Composite films were developed by blending alginate with hydroxypropyl methylcellulose (HPMC), titanium dioxide (TiO<sub>2</sub>), and ε-polylysine (ε-PL). Furthermotre, the structural and functional properties of the films were analyzed. Compared to pure alginate films, the composite films exhibited improved mechanical strength, thermal stability, barrier properties, and antimicrobial activity. Notably, HPMC improved mechanical flexibility, TiO<sub>2</sub> conferred UV-resistant durability, while ε-PL exhibited membrane-disruptive antimicrobial action, synergistically enhancing multifunctionality. Additionally, compared to commercial polyethylene film, the composite films applied to <em>Physalis peruviana</em> L. reduced weight loss by 19.60 % and better preserved their soluble solids (13.07 ± 0.31 %), titratable acidity (10.38 ± 0.36 g/kg), vitamin C (17.46 ± 0.86 mg/100 g), total phenolics (8.41 ± 0.42 mg/g), and flavonoids (1.52 ± 0.03 mg/g). The composite films also effectively enhanced the antioxidant defense system in <em>P</em>. <em>peruviana</em>. This study establishes a mechanistically informed strategy for sustainable alginate extraction and its translation into biodegradable, high-barrier food packaging materials.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"171 ","pages":"Article 111760"},"PeriodicalIF":11.0,"publicationDate":"2025-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144671008","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