Food Hydrocolloids最新文献_第4页

Regulating association strength between SPI and pectin via sodium alginate: Ternary composite construction and potential-use assessment

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-03-18 DOI: 10.1016/j.foodhyd.2025.111349

Lijia Li , Liang Tao , Mengjie Geng , Yang Tian

{"title":"Regulating association strength between SPI and pectin via sodium alginate: Ternary composite construction and potential-use assessment","authors":"Lijia Li , Liang Tao , Mengjie Geng , Yang Tian","doi":"10.1016/j.foodhyd.2025.111349","DOIUrl":"10.1016/j.foodhyd.2025.111349","url":null,"abstract":"<div><div>In this study, sodium alginate (SA) was introduced to modulate the interactions between soy protein isolate (SPI) and pectin (PEC). The particle characteristics and the effects of different SA/PEC ratios (0:10, 3:7, 5:5, 7:3, and 10:0) on the encapsulation and loading of vitamins C and E at different SA/PEC ratios were investigated. Molecular simulation results revealed that SPI primarily binds to vitamins through hydrophobic interactions, inducing structural changes and enabling tight embedding of the vitamins within SPI. The polysaccharides bound to SPI at different active sites, promoting the formation of a more stable complex system. Additionally, the structural stability of the complexes formed by SPI with polysaccharides or vitamins was enhanced compared with SPI alone. Furthermore, SA's capacity to modulate SPI-PEC particles was influenced by its proportion. When 30 % of PEC was replaced by SA, the particle size was the smallest, the reticulation structure was compact and the intermolecular interactions were strong. Simultaneously, at this ratio, the particles exhibited optimal antioxidant efficacy (DPPH and ABTS scavenging activities: 90.16 % and 95.00 %, respectively) and bioactive substances encapsulation efficiency and loading capacity (vitamin C: 94.89 % and 2.99 %; vitamin E: 96.54 % and 3.12 %). Efficient loading of vitamins C and E was primarily achieved through a complex network of hydrogen bonds and hydrophobic interactions between proteins and polysaccharides. In conclusion, SA plays a key role in stabilizing SPI-PEC particles and enhancing the encapsulation and delivery of vitamins. This study offers a feasible strategy for designing protein-polysaccharide complex particles as delivery vehicles for the efficient co-delivery of functional ingredients.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"166 ","pages":"Article 111349"},"PeriodicalIF":11.0,"publicationDate":"2025-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143706260","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

Fabrication of gelatin-based photodynamic food packaging with dual-antimicrobial activity for enhanced pork preservation

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-03-18 DOI: 10.1016/j.foodhyd.2025.111361

Lijuan Xu , Rongqiang Chen , Tian Ren

{"title":"Fabrication of gelatin-based photodynamic food packaging with dual-antimicrobial activity for enhanced pork preservation","authors":"Lijuan Xu , Rongqiang Chen , Tian Ren","doi":"10.1016/j.foodhyd.2025.111361","DOIUrl":"10.1016/j.foodhyd.2025.111361","url":null,"abstract":"<div><div>Microbial spoilage is a major reason of global food waste. Photodynamic inactivation (PDI) showed promise as an antimicrobial strategy owing to the reactive oxygen species (ROS) produced by photosensitizer, but the short lifespan of ROS limited its penetration into cells and accordingly hindered its effectiveness against Gram-negative bacteria. In this study, a photodynamic composite film with aggregation-induced emission behavior and dual antimicrobial activity was developed by incorporating natural photosensitizer nanoparticles with ε-Polylysine (PL) into a matrix composed of gelatin and dialdehyde nanocellulose. The advantage of this design lay in the PL's role as a \" forward team”, facilitating ROS penetration through perforating the external membrane or cell wall of bacteria, thereby enhancing the PDI efficiency and achieving a 6 log CFU/sample bacterial reduction within 15 min of light exposure. Moreover, the composite film exhibited minimal ultraviolet transmittance, high transparency (exceeding 86.57 %), hydrophobicity, and enhanced mechanical strength. Pilot studies further confirmed the composite film's effectiveness in inhibiting microbial growth, protein oxidation, lipid oxidation, and pH of pork samples, successfully extending the shelf life of fresh pork to 10 days at 4 °C. Therefore, this study proposes a green and efficient synergistic antimicrobial strategy with PDI, demonstrating a potential application for enhanced pork preservation.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"166 ","pages":"Article 111361"},"PeriodicalIF":11.0,"publicationDate":"2025-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143682511","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

Soy protein isolate gel improved with carrageenan-assisted limited enzymatic hydrolysis: Gelation properties and binding abilities with selected flavour compounds

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-03-17 DOI: 10.1016/j.foodhyd.2025.111357

Shuo Zhang , Sibo Liu , Fangxiao Lou , Fuwei Sun , Qi Gong , Daoying Wang , Zhongjiang Wang , Zengwang Guo

{"title":"Soy protein isolate gel improved with carrageenan-assisted limited enzymatic hydrolysis: Gelation properties and binding abilities with selected flavour compounds","authors":"Shuo Zhang , Sibo Liu , Fangxiao Lou , Fuwei Sun , Qi Gong , Daoying Wang , Zhongjiang Wang , Zengwang Guo","doi":"10.1016/j.foodhyd.2025.111357","DOIUrl":"10.1016/j.foodhyd.2025.111357","url":null,"abstract":"<div><div>In this study, the aim was to explore the potential impacts of K-Carrageenan (KC) on the heat-induced gel properties, rheological properties, water-holding capacity, microstructure, and flavor absorption ability of Soy Protein Isolate (SPI) with varying degrees of hydrolysis (DH). The inclusion of KC notably enhanced the texture attributes, gel firmness, water holding capacity (WHC), and thermal stability of the composite gels, with particularly significant improvements observed at lower degrees of hydrolysis (DH6). It was found that SPI gels with high DH had poorer binding and release capabilities when compared to SPI gels with lower DH. However, when KC was added, the binding and release capacities of gels improved regardless of the DH. Moreover, the addition of KC and moderate hydrolysis together promoted the formation of compact gel structures in KSPH, resulting in a clear domination of elastic properties (G'>G″). The microstructure of the gels significantly influenced the adsorption rate of flavor compounds, with a higher adsorption rate achieved in KSPH composite gels that featured a more homogeneous gel network and smaller cavities. Moderate hydrolysis resulted in increased hydrophobic interactions, hydrogen bonding, and electrostatic interactions within the KSPH composite gels, which contributed to pyrazine flavor compound adsorption. The hydrophobic interactions were the primary forces among SPH, KC, and 2,5-dimethylpyrazine, which were affected by DH. This work offers a new perspective on the application of enzymatic treatment to regulate the adsorption rate and release capacity of protein-polysaccharide composite gels for flavor compounds, which is crucial for enhancing the gel properties in plant protein products and the flavor adsorption.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"166 ","pages":"Article 111357"},"PeriodicalIF":11.0,"publicationDate":"2025-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143644758","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

The air-water interfacial properties of bovine serum albumin with pH-shifting treatments by hydrogen-deuterium exchange mass spectrometry

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-03-17 DOI: 10.1016/j.foodhyd.2025.111360

Chen Yang , Fei Han , Ziyan Wang , Bing Cui , Yuehan Wu , Qian Shen , Bin Li , Yijie Chen

{"title":"The air-water interfacial properties of bovine serum albumin with pH-shifting treatments by hydrogen-deuterium exchange mass spectrometry","authors":"Chen Yang , Fei Han , Ziyan Wang , Bing Cui , Yuehan Wu , Qian Shen , Bin Li , Yijie Chen","doi":"10.1016/j.foodhyd.2025.111360","DOIUrl":"10.1016/j.foodhyd.2025.111360","url":null,"abstract":"<div><div>In this study, foam ability and foam stability of proteins with pH-shifting treatment were investigated. The treatment of pH-shifting was a straightforward and efficacious approach to modify protein structures for improving the foaming properties of proteins. This study adopted the methods of hydrogen-deuterium exchange mass spectrometry (HDX-MS) and interfacial rheological to analyze the effects of pH-shifting treatments on the representative flexible globular protein. The effects of pH-shifting treatments on the physicochemical and functional properties of bovine serum albumin (BSA) were systematically investigated. The pH-shifting treatments could improve the functional properties of BSA, especially its foam ability. The results showed that the foam abilities of BSA with pH 3 and pH 10 shifting treatments (BSA-pH 3 and BSA-pH 10) were enhanced compared with the control, but their foam stabilities weakened. And the contents of α-helix were reduced, and the surface hydrophobicities were increased. The viscoelastic modulus, elastic modulus, and viscous modulus of the pH 3 and pH 10 shifting treated protein film at the air-water interface were reduced. The HDX-MS results showed that for both BSA-pH 3 and BSA-pH 10 more peptides were adsorbed to the air-water interface (from 3 to 7) and their solvent accessibilities increased (the number of the solution-accessible peptides increased from 2 to 8 for BSA-pH 3 and from 2 to 6 for BSA-pH 10). Thus, the structure of BSA-pH 3 showed more significant flexible than BSA-pH 10. These results demonstrated that pH-shifting treatments could lead to significant changes that could increase the potential application of BSA in the food foam system. This study could provide a new idea for an in-depth investigation of the effects of altered pH conditions on the structural rearrangement mechanisms of interfacial proteins.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"166 ","pages":"Article 111360"},"PeriodicalIF":11.0,"publicationDate":"2025-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143747646","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

Fabricating cellulose nanocrystals from passion fruit peel to enhance the properties of electrospun zein/poly(ethylene oxide) nanofibrous films

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-03-16 DOI: 10.1016/j.foodhyd.2025.111355

Baoying Fan , Lei Zhou , Lujuan Xing , Wangang Zhang

{"title":"Fabricating cellulose nanocrystals from passion fruit peel to enhance the properties of electrospun zein/poly(ethylene oxide) nanofibrous films","authors":"Baoying Fan , Lei Zhou , Lujuan Xing , Wangang Zhang","doi":"10.1016/j.foodhyd.2025.111355","DOIUrl":"10.1016/j.foodhyd.2025.111355","url":null,"abstract":"<div><div>Passion fruit peel is a food by-product containing a large amount of cellulose. This study investigated the effect of extracted cellulose nanocrystals (CNC) from passion fruit peel on the properties of electrospun zein/poly (ethylene oxide) (OZP) nanofibrous films loaded with oregano essential oil (OEO). These nanofibrous films were active packaging for pork preservation, in which OEO was the antimicrobial substance, while zein and PEO were film matrix with electrospinnability and film-forming property. The newly sourced CNC had a rigid rod-like structure with a high aspect ratio (27.9), which indicated that CNC from passion fruit peel could reinforce the better properties of materials than the near-spherical CNC from other sources. CNC had the higher crystallinity (64.87 %) compared with that of passion fruit peel powder (PP, 27.31 %) and cellulose powder from peel (PPC, 48.83 %). After the addition of CNC to OZP films, the average diameter of the electrospun fibers increased, which also led to a decrease in porosity. Furthermore, CNC addition improved the embedding ratio of OEO and retarded its release from the electrospun nanofibrous films. In addition, OZP films incorporating CNC (C-OZP) exhibited a higher tensile strength and water vapor barrier because hydrogen bonding formed by CNC and films matrix provided nanofibrous films with a higher crystallinity. The 3 % C-OZP suppressed the increasing trend of TVB-N and TVC of chilled pork during storage and prolonged the shelf-life of pork from 5 to 7 d. In conclusion, this study demonstrated that CNC from passion fruit peel can enhance the properties of OZP electrospun nanofibrous films, which had the significant potential as an active food packaging material.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"166 ","pages":"Article 111355"},"PeriodicalIF":11.0,"publicationDate":"2025-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143644759","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

Regulation of amylose content and amylopectin chain length distribution in gel digestion of different concentrations: Microstructure-based analysis

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-03-16 DOI: 10.1016/j.foodhyd.2025.111354

Jing Wang , Xueling Zheng , Chong Liu

{"title":"Regulation of amylose content and amylopectin chain length distribution in gel digestion of different concentrations: Microstructure-based analysis","authors":"Jing Wang , Xueling Zheng , Chong Liu","doi":"10.1016/j.foodhyd.2025.111354","DOIUrl":"10.1016/j.foodhyd.2025.111354","url":null,"abstract":"<div><div>The fine structure of starch is a key factor in controlling its gel structure and digestibility. However, its regulatory effects under different concentration systems remain unclear. This study explored the effects of amylopectin chain length distribution on gel structure and digestibility at low (12.5 %) and high (40 %) concentrations. In the 12.5 % concentration system, despite partial degradation of long amylopectin chains, the higher amylose content contributed to maintaining strong gel strength by forming a compact network structure, limiting excessive swelling of starch granules, and reducing digestion rates. In contrast, in the 40 % concentration system, the release of amylose was restricted, and the presence of long amylopectin chains enhanced gel stability. However, steric hindrance inhibited enzymatic activity, resulting in lower digestibility. Moreover, the higher amylose content compensated for the increased initial digestion rate caused by an excess of amylopectin A chains. Thus, the influence of amylopectin chain length on gel structure and digestibility is concentration-dependent. The distribution of amylopectin chain lengths and amylose content not only determines the microstructure of the gel but also significantly affects starch digestibility. These findings provide important theoretical insights for regulating the quality and nutritional properties of starch-based gel foods.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"166 ","pages":"Article 111354"},"PeriodicalIF":11.0,"publicationDate":"2025-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143682585","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

The role of pea protein content and carbohydrate molecular weight in the structure and stability of spray-dried emulsions

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-03-15 DOI: 10.1016/j.foodhyd.2025.111320

T. Kurtz , K. Haas , J. Busom Descarrega , V. Meunier , O. Schafer , S. Heinrich

{"title":"The role of pea protein content and carbohydrate molecular weight in the structure and stability of spray-dried emulsions","authors":"T. Kurtz , K. Haas , J. Busom Descarrega , V. Meunier , O. Schafer , S. Heinrich","doi":"10.1016/j.foodhyd.2025.111320","DOIUrl":"10.1016/j.foodhyd.2025.111320","url":null,"abstract":"<div><div>With increasing interest to replace dairy proteins in food products, questions of performance and stability of these alternatives rise. Plant-based proteins and carbohydrates that are used for dried emulsion systems, like plant-based milk or creamer powder, are expected to influence micro structure of final powders with further impact on storage stability. The aim of this work was to investigate the plant-based matrix, with focus on pea protein content and carbohydrate molecular weight, on spray-dried powder structure, fat distribution and oxidation stability of the bioactive component beta carotene. Spray-dried powders were produced from plant-based emulsions with varying protein content (2.4, 20% wt) and maltodextrin dextrose equivalent (DE 6, 21, 40). Both factors significantly impacted particle structure and free fat content of spray-dried powders. While the effect on structure and morphology did not follow clear trends, free fat differed greatly between powders (4.5–88.8%) and showed to increase with protein content and decreased maltodextrin DE. Beta carotene stability during storage followed similar trends, with highest retention after storage measured for coarse, low protein and maltodextrin DE 40 powder (37.9%), while poorest performance was found for powders with maltodextrin DE 6 (9.5–12.3%), independent of the protein content. The study showcases the high impact of carbohydrate molecular weight and plant proteins on structure and thus stability indicators of plant-based powders. For a sustainable substitution of dairy protein in food powders, these differences need to be considered during processing and production.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"166 ","pages":"Article 111320"},"PeriodicalIF":11.0,"publicationDate":"2025-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143682512","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}

引用次数: 0

Heat-induced aggregation and gelation of rapeseed proteins

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-03-14 DOI: 10.1016/j.foodhyd.2025.111338

Colleen P.K. Mudau, Maria Moutkane, Gireeshkumar Balakrishnan, Taco Nicolai, Christophe Chassenieux

{"title":"Heat-induced aggregation and gelation of rapeseed proteins","authors":"Colleen P.K. Mudau, Maria Moutkane, Gireeshkumar Balakrishnan, Taco Nicolai, Christophe Chassenieux","doi":"10.1016/j.foodhyd.2025.111338","DOIUrl":"10.1016/j.foodhyd.2025.111338","url":null,"abstract":"<div><div>Heat-induced aggregation and gelation of rapeseed protein isolate (RPI) solutions and their principal protein components napin and cruciferin was investigated as a function of the pH, temperature, protein concentration and ionic strength. Confocal laser scanning microscopy (CSLM) showed that during heating RPI and purified cruciferin form microgels that subsequently aggregate and can form a gel if their concentration is sufficiently large. Purified napin by itself does not gel when heated, but was found to reinforce gels formed by cruciferin. Dynamic mechanical measurements showed that the gelation rate increased strongly with increasing temperature and was controlled by an activation energy of about 300 kJ/mol. The elastic shear modulus of RPI and cruciferin gels increased with increasing protein concentration. The elastic modulus of RPI gels increased with increasing pH between pH 4 and 7, but did not depend much on the pH between pH 7 and 10, nor on the addition of 0.1 M NaCl. However, for purified cruciferin the gels had a larger modulus close to pH 10 and in the presence of NaCl. During cooling the modulus further increased. The yield strain of the gels was found to be approximately 100 % almost independent of the pH and the concentration.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"166 ","pages":"Article 111338"},"PeriodicalIF":11.0,"publicationDate":"2025-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143682588","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

Construction of faba bean protein isolate delivery vector based on pH-driven technology: Formation mechanism, structural characterization, and delivery potential

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-03-14 DOI: 10.1016/j.foodhyd.2025.111351

Jianyu Huang , Xiaoqiong Li , Hui Zhao , Hongxia Li , Jian Kuang , Jianqiang Li , Jinbin Guo , Tao Huang , Jinjun Li

{"title":"Construction of faba bean protein isolate delivery vector based on pH-driven technology: Formation mechanism, structural characterization, and delivery potential","authors":"Jianyu Huang , Xiaoqiong Li , Hui Zhao , Hongxia Li , Jian Kuang , Jianqiang Li , Jinbin Guo , Tao Huang , Jinjun Li","doi":"10.1016/j.foodhyd.2025.111351","DOIUrl":"10.1016/j.foodhyd.2025.111351","url":null,"abstract":"<div><div>PH-driven method has become a promising embedding method for hydrophobic active substances because of its safety and simplicity. In this study, in order to solve the application problems of quercetin (Que) such as poor water solubility and low bioavailability, faba bean protein isolate-quercetin nanoparticles with excellent embedding characteristics and delivery potential were successfully prepared by pH-driven method. Through multi-spectral and molecular docking techniques, it was showed that quercetin had a static quenching effect on faba bean protein isolate (FPI) in the alkalization stage and neutralization stage, and the mutual affinity between them changed into non-covalent interaction. In addition, according to the results of structural characterization and microscopic imaging, it was found that pH-driven changes in the secondary structure of FPI resulted in unfolding and refolding of the spatial structure, which provided an effective embedding platform for Que. At the same time, the delivery vector showed high stability and <span><math><mrow><mi>b</mi><mtext>io</mtext><mi>a</mi><mtext>ccessibility</mtext></mrow></math></span> in the environment of high temperature and gastrointestinal digestion, and could be effectively ingested by RAW264.7 macrophages. This study proved the potential of FPI in delivering active substances, and provided a new reference for promoting the development of quercetin precise nutrition delivery.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"166 ","pages":"Article 111351"},"PeriodicalIF":11.0,"publicationDate":"2025-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143644755","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

Preparation of W/W emulsion gels based on chitosan and carboxymethyl cellulose via associative phase separation

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-03-13 DOI: 10.1016/j.foodhyd.2025.111348

Jinfeng Zhao, Dehui Lin, Runguang Zhang, Di Wang, Aiqing Zhao, Honglei Tian, Xingbin Yang

{"title":"Preparation of W/W emulsion gels based on chitosan and carboxymethyl cellulose via associative phase separation","authors":"Jinfeng Zhao, Dehui Lin, Runguang Zhang, Di Wang, Aiqing Zhao, Honglei Tian, Xingbin Yang","doi":"10.1016/j.foodhyd.2025.111348","DOIUrl":"10.1016/j.foodhyd.2025.111348","url":null,"abstract":"<div><div>In this work, we prepared the W/W emulsion gels based on chitosan (CS) and carboxymethyl cellulose (CMC) via associative phase separation without adding any extra stabilizers. The W/W emulsion gels system with different M<sub>CS</sub>/M<sub>CMC</sub> ratios (3:1, 2:1, 1:1, 1:2, 1:3, w/w) and concentrations (1 %, 1.25 %, 1.5 %, 1.75 %, w/v) were prepared, and their corresponding properties were further investigated in the present work. FTIR demonstrated that the formation of W/W emulsion gels was driven by electrostatic interactions and hydrogen bond interactions. The CLSM results confirmed that three types of W/W emulsion gels were formed in the prepared systems, and SEM results further suggested that the gel system with 1:1 M<sub>CS</sub>/M<sub>CMC</sub> ratio was belonging to W/W emulsion droplet-aggregated gels. Moreover, for the prepared gel systems, the W/W emulsion droplet-aggregated gels with 1.5 % polymer concentration and 1:1 M<sub>CS</sub>/M<sub>CMC</sub> ratio showed the most uniform three-dimensional network structure, the best rheological and mechanical properties, as well as the highest swelling ratio. Overall, these findings provide new reference for the preparation of W/W emulsion gels based on associative phase separation without adding any extra stabilizers.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"166 ","pages":"Article 111348"},"PeriodicalIF":11.0,"publicationDate":"2025-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143682586","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