Food Hydrocolloids最新文献

{"title":"Thermoreversible Carrageenan Gels Formed Through Crosslinking with Napin","authors":"Gireeshkumar Balakrishnan,&nbsp;Maria Moutkane,&nbsp;Colleen P.K. Mudau,&nbsp;Christophe Chassenieux,&nbsp;Taco Nicolai","doi":"10.1016/j.foodhyd.2025.111439","DOIUrl":"10.1016/j.foodhyd.2025.111439","url":null,"abstract":"<div><div>Aqueous mixtures of napin, a protein extracted from rapeseed, and κ-carrageenan (κ-car), a polysaccharide extracted from red algae, were investigated. Dynamic mechanical measurements show that when aqueous κ-car and napin solutions are mixed at temperatures above 60°C, the mixture remains liquid. However, a gel forms upon cooling, which melts again during heating. The gelling and melting temperatures, as well as the elastic modulus of the gel, depend on the napin-to-carrageenan weight ratio and the total biopolymer concentration. Opposite charge interactions and hydrogen bonding both play significant roles in this process. Confocal laser scanning microscopy revealed that opposite charge interactions lead to the formation of dense napin/κ-car complexes that become more prominent as the napin fraction increases. This interaction can be reduced or eliminated by increasing the pH toward napin's isoelectric point (pI = 9.5) or by adding NaCl. During cooling, hydrogen bonding between napin and κ-car becomes important, causing the formation of a network where κ-car chains are crosslinked by napin. The balance between these interactions determines the elastic modulus and microstructure of the gel.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"167 ","pages":"Article 111439"},"PeriodicalIF":11.0,"publicationDate":"2025-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143838444","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":"Aging alleviates the negative impact of citrus peel polysaccharides on the inhibitory effect of EGCG against α-Amylase","authors":"Gang Xu ,&nbsp;Jingyun Zhao ,&nbsp;Kaixin Shi ,&nbsp;Siyi Pan","doi":"10.1016/j.foodhyd.2025.111403","DOIUrl":"10.1016/j.foodhyd.2025.111403","url":null,"abstract":"<div><div>Aged citrus peel (Chenpi) is traditionally consumed with tea, providing unique flavors and potential health benefits. The structural changes of Chenpi polysaccharides (CP) during aging may significantly influence their interactions with tea polyphenols, particularly epigallocatechin gallate (EGCG), thereby contributing to the regulation of postprandial blood glucose levels. This study systematically investigated the regulatory effects of CP at different aging stages on the binding behavior of EGCG with α-amylase (PPA) and its <em>in vitro</em> hypoglycemic activity. The results of the study demonstrated that CP significantly interfered with the inhibitory effect of EGCG on PPA in a time-dependent manner. CP5 (aged 5 years) exhibited the weakest interference, alleviating over 40 % of the inhibition loss observed in early aging. However, prolonged aging beyond 10 years gradually reintroduced the interference effect. CP did not alter EGCG's competitive inhibition mechanism but reduced its binding efficiency with PPA, likely by competing for hydrogen bond interactions. Moreover, CP significantly mitigated EGCG-induced enzyme fluorescence quenching, conformational unfolding, and thermal stability loss. The interaction strength between CP and EGCG followed the order of CP1 &gt; CP15 &gt; CP10 &gt; CP5, consistent with enzyme activity results. This study revealed that CP regulated postprandial glucose control by dynamically modulating the interaction between EGCG and PPA, providing valuable insights for optimizing the health benefits of Chenpi-tea systems.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"167 ","pages":"Article 111403"},"PeriodicalIF":11.0,"publicationDate":"2025-04-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143838450","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":"Astaxanthin-containing hollow salt derived from Haematococcus pluvialis protein-chitosan complex with strong antioxidant capacity as a promising salt substitute","authors":"Ming He ,&nbsp;Ronggang Liu ,&nbsp;Chenglong Sun ,&nbsp;Miyao Sun ,&nbsp;Haitao Wang ,&nbsp;Mingqian Tan","doi":"10.1016/j.foodhyd.2025.111429","DOIUrl":"10.1016/j.foodhyd.2025.111429","url":null,"abstract":"<div><div>Excessive dietary sodium chloride (NaCl) intake is strongly associated with hypertension and an elevated risk of stroke and cardiovascular disease. In this study, astaxanthin-containing hollow salt was prepared using a spray-drying method from an emulsion containing a high concentration of NaCl, stabilized by a complex of <em>Haematococcus pluvialis</em> protein (HPP) and chitosan (CS). The interaction between HPP and chitosan, as well as the effects of varying concentrations of HPP-CS complexes on salt emulsion, were investigated. The HPP-CS complex at a ratio of 1:2 and pH 5 exhibited strong binding and emulsifying abilities. Cryo-scanning electron microscopy revealed that emulsions stabilized by the HPP-CS complex exhibited smaller particle sizes and a more uniform distribution. As the HPP-CS complex concentration increased, the emulsion exhibited higher structural stability, excellent fluidity, and improved thermal stability. The stability of emulsion was significantly improved by HPP-CS complex. These results confirmed the potential application of salt emulsion stabilized by HPP-CS complex in hollow salt preparation. Hollow salt prepared by spray drying exhibited a smooth surface, uniform particle size distribution, and microspheres with a diameter of less than 10 μm. The hollow salt had a sodium content of 0.22 g per gram. Sensory evaluation and electronic tongue results showed that there was no significant difference in saltiness between hollow salt and traditional NaCl under the same mass. High astaxanthin retention and oxidation stability during storage at 50 °C for 15 days were observed in the hollow salt. In addition, the protective effect on fried steaks stored overnight revealed that the astaxanthin-containing hollow salt significantly reduced the lipid hydroperoxide and malondialdehyde content. Therefore, the hollow salt, based on an emulsion stabilized with the HPP-CS complex, may serve as a potential low-salt substitute and dietary supplement.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"167 ","pages":"Article 111429"},"PeriodicalIF":11.0,"publicationDate":"2025-04-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143823873","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":"Film based on chitosan and wood vinegar with superior antioxidant, UV-shielding, and bacteriostatic properties for food packaging","authors":"Zeyu Chang ,&nbsp;Qiang Xu ,&nbsp;Shengkun Yan ,&nbsp;Yile Liu ,&nbsp;Fanglan Geng ,&nbsp;Shengguang Yuan ,&nbsp;Xi Yao ,&nbsp;Ning Ma ,&nbsp;Kun Wang ,&nbsp;Guoyong Song ,&nbsp;Jianxin Jiang","doi":"10.1016/j.foodhyd.2025.111430","DOIUrl":"10.1016/j.foodhyd.2025.111430","url":null,"abstract":"<div><div>This study proposed a new film-forming system on wood vinegar (WV)/chitosan (CS) by replacing the traditional chitosan solvent with wood vinegar based on its richness in organic acids and phenolic organic compounds. A film material with excellent antioxidant, UV-shielding and bacteriostatic properties was successfully prepared. Notably, the optimized film has specific mechanical properties (tensile strength 12.97 MPa, elongation at break 38.15 %), superior antioxidant properties (scavenging of DPPH and ABTS radicals of 95.2 % and 99 %, respectively), UV shielding (up to 100 %) in the region of 200 nm–400 nm and excellent bacteriostatic properties (inhibitory circle diameter of up to 8.5 mm and 23 mm for <em>Escherichia coli</em> and <em>Staphylococcus aureus</em>, respectively). The prepared film could effectively reduce browning and water evaporation from apples (about 56.5 % reduction within 24 h), and decrease the peroxide value of food oil (about 45.2 % reduction within one month comparing with the commercial plastic wrap) during storage. This study provides ideas for the innovative preparation of CS films and the feasibility of sustainable development and utilization of WV.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"167 ","pages":"Article 111430"},"PeriodicalIF":11.0,"publicationDate":"2025-04-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143842528","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":"Concentration-regulated fibrillation of peanut protein: Formation, structural characteristics, and emulsifying properties","authors":"Qian Xu,&nbsp;Caiyun Cheng,&nbsp;Qingyun Li,&nbsp;Guangsu Zhu,&nbsp;Yunshan Wei,&nbsp;Kunlun Liu","doi":"10.1016/j.foodhyd.2025.111421","DOIUrl":"10.1016/j.foodhyd.2025.111421","url":null,"abstract":"<div><div>This article investigates the structure and emulsification properties of peanut protein amyloid fibrils (PAFs) formed at pH 2.0 and different protein concentrations (PC). The findings demonstrated that with an escalation in the PC concentration (10−80 mg/mL), the conversion rate and β-sheet ratio of the fibrils significantly rose, suggesting that the increase in protein concentration promoted the formation of the fibrils. When the concentration was 10 mg/mL, large aggregates and a few short fibrils were formed; when the concentration was 40 mg/mL, more curved fibrils were formed; when the concentration is 60 mg/mL, long curved fibrils were formed; at higher concentrations (80 mg/mL), short and thick fibrils and rigid straight fibrils were formed. This indicates that the morphology of the fibrils formed under different PCs varies. Additionally, increasing the concentration of PC (10−60 mg/mL) rendered the PAF structure more stable, enhanced the thermal stability, and resulted in a higher emulsification activity index (EAI). When the protein concentration was higher (80 mg/mL), the EAI of the fibrils decreased. This study will intensify the exploration of the concentration-regulated protein fibrillation.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"167 ","pages":"Article 111421"},"PeriodicalIF":11.0,"publicationDate":"2025-04-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143816958","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":"A novel oleogel-in-oleogel system with tailorable digestibility through kinetic confinement of the oil","authors":"Tiago C. Pinto ,&nbsp;Petri Lassila ,&nbsp;Giulia Giannone ,&nbsp;Saman Sabet ,&nbsp;Sami Hietala ,&nbsp;Fabio Valoppi","doi":"10.1016/j.foodhyd.2025.111436","DOIUrl":"10.1016/j.foodhyd.2025.111436","url":null,"abstract":"<div><div>Saturated fats have unique structural properties that make them invaluable for the food industry; however, they have a weak effect on satiety, leading to passive overconsumption which contributes to cardiovascular disease, obesity and related health issues. Oleogels rich in unsaturated fatty acids have been explored as their replacement, potentially reducing cardiovascular disease risk. However, most oleogels still maintain a high caloric content, failing to provide a solution to the problem of obesity. To address the challenge of substituting saturated fats while also reducing caloric content, we developed a novel oleogel-in-oleogel system with partial indigestibility. The inner oleogel, gelled by ethylcellulose – a cellulose derivative with gut effects similar to dietary fibre –, passes through the intestine largely unaltered, while the outer oleogel is digestible and gelled by conventional gelators like candelilla wax, monoglycerides, and stearic acid. We compared this system to conventional multi-component oleogels with the same composition. Our results showed that the oleogel-in-oleogel maintained its melting profile after the incorporation of the oleogel beads. The kinetic confinement of the oil allowed for the tailoring of the <em>in vitro</em> digestibility of the oleogel, reducing it by 17 %–26 % compared to the control oleogels, and up to 33 % compared to single-component oleogels. This oleogel-in-oleogel system is therefore capable of delivering fewer calories than fats and most oleogels, while still delivering essential fatty acids. These promising findings pave the way for developing oleogel-based systems with tailorable digestibility, aiming to replace saturated fats and potentially serve as a tool for controlling caloric intake and bodyweight.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"167 ","pages":"Article 111436"},"PeriodicalIF":11.0,"publicationDate":"2025-04-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143828332","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":"Rheological properties of stirred-type yogurt containing pea protein regulated by welan gum: Implications for dysphagia-targeted medical foods","authors":"Yalong Guo ,&nbsp;Ziyu Zhou ,&nbsp;Qingyu Liao ,&nbsp;Huimin Ren ,&nbsp;Yixin Wang ,&nbsp;Aiqin Ma ,&nbsp;Hongbin Zhang","doi":"10.1016/j.foodhyd.2025.111435","DOIUrl":"10.1016/j.foodhyd.2025.111435","url":null,"abstract":"<div><div>This study examines the role of Welan gum in modulating the textural properties and stability of pea protein-based stirred yogurt gels, utilizing this system as a model for particle gels. Additionally, the potential of Welan gum as a functional ingredient in dysphagia-specific medical foods is explored. Various concentrations of Welan gum (0.25–1.0 ‰) were incorporated into the yogurt formulation, leading to significant enhancements in the physical stability of the particle gel. A minimal addition of Welan gum and slight adjustments in polysaccharide concentration were sufficient to effectively regulate the textural and rheological properties of the yogurt. Specifically, Welan gum increased the viscosity, hardness, cohesiveness, and adhesiveness of the yogurt. All samples exhibited typical thixotropic yield stress behavior, with Welan gum-containing yogurts demonstrating enhanced viscosity, storage modulus, thixotropy, and yield stress, along with the occurrence of secondary yield stress. Microscopic observations revealed that the stirred yogurt gel network was formed by aggregated protein gel particles, with Welan gum distributed in the serum phase, where it interacted electrostatically with the protein particles to strengthen the gel's texture. Overall, the incorporation of Welan gum resulted in increased viscosity, cohesiveness, and yield stress, which could help reduce the risk of aspiration during swallowing. These findings suggest that Welan gum has significant potential as a functional ingredient in dysphagia-specific medical foods, addressing both the safety and nutritional needs of dysphagia patients.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"167 ","pages":"Article 111435"},"PeriodicalIF":11.0,"publicationDate":"2025-04-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143838443","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":"Pea protein's interfacial behavior and emulsifying capacity as affected by high-pressure homogenization treatments: an in-depth study with dilatational rheology characterization","authors":"Giulia D'Alessio ,&nbsp;Julia Maldonado-Valderrama ,&nbsp;Teresa del Castillo-Santaella ,&nbsp;Annalaura Sabatucci ,&nbsp;Antonio Francioso ,&nbsp;Paola Pittia ,&nbsp;Carla Daniela Di Mattia","doi":"10.1016/j.foodhyd.2025.111427","DOIUrl":"10.1016/j.foodhyd.2025.111427","url":null,"abstract":"<div><div>This study evaluated the effects of high-pressure homogenization (HPH) at 60 and 100 MPa (5 cycles) on the interfacial properties and emulsifying activity of pea proteins (PP, PP60, and PP100). Pendant drop analysis showed that HPH treatments decreased the interfacial activity of pea proteins, altering the viscoelasticity of the adsorbed layer in a frequency-dependent manner. Structural analysis revealed that HPH promoted protein aggregation, mainly affecting legumins, which was directly linked to weaker interfacial interactions. As a result, emulsions stabilized with treated proteins (EP60 and EP100) exhibited immediate destabilization phenomena, such as flocculation and creaming, as confirmed by droplet size distribution, backscattering profiles, and Turbiscan® Stability Index measurements.</div><div>The HPH-processing conditions adopted in this study impaired the emulsifying performance of pea proteins. These findings highlight the importance of selecting appropriate processing conditions to balance protein functionality. Future research should explore alternative pressure/cycle combinations to unveil the optimized conditions to induce beneficial structural changes while minimizing aggregation/oligomerization. Overall, this work provides insights into how HPH affects pea protein structure, interfacial behavior, and emulsion stability, supporting the design of more stable plant-based emulsions.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"167 ","pages":"Article 111427"},"PeriodicalIF":11.0,"publicationDate":"2025-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143823876","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-in-water PEG/DEX/protein microgel emulsions: Effect of microgel particle size on the rate of emulsion phase separation","authors":"Andrzej Balis ,&nbsp;Georgi Gochev ,&nbsp;Domenico Truzzolillo ,&nbsp;Dawid Lupa ,&nbsp;Liliana Szyk-Warszynska ,&nbsp;Jan Zawala","doi":"10.1016/j.foodhyd.2025.111425","DOIUrl":"10.1016/j.foodhyd.2025.111425","url":null,"abstract":"<div><div>Protein nanoparticles have been proven to be highly effective stabilizers of water-in-water emulsions obtained from a number of different types of aqueous two-phase systems (ATPS). The emulsion stabilizing efficiency of such particles is attributed to their affinity to the water/water interface of relevant ATPS, and emulsion formulations with long-term stability were reported in the recent years. In this study we investigated the macroscopic dynamics of the early-stage time evolution of dextran-in-polyethylene glycol emulsions obtained from a single ATPS and containing β-lactoglobulin microgel particles of various diameters (<em>ca</em>. 40–190 nm). The results revealed the existence of a threshold in microgel size above which the water-in-water emulsion is stabilized, and that the process of segregative phase separation is determined by the interplay of droplets coalescence and sedimentation. Efficient droplet coalescence inhibition was found for microgel particles larger than 60 nm. Based on previous literature results, we discuss our coalescence-driven phase separation data in the context of the formation of durable particle layers on the emulsion droplets and the resulting droplet-droplet interactions.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"167 ","pages":"Article 111425"},"PeriodicalIF":11.0,"publicationDate":"2025-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143824044","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":"Focusing on the formation mechanism and foaming properties of casein-hyaluronic acid complexes: Manufacturing highly moldable 3D aerated foods","authors":"Yujie Lin ,&nbsp;Haoyuan Geng ,&nbsp;Zengwang Guo ,&nbsp;Zhongjiang Wang ,&nbsp;Qingfeng Ban ,&nbsp;Ningzhe Wang","doi":"10.1016/j.foodhyd.2025.111434","DOIUrl":"10.1016/j.foodhyd.2025.111434","url":null,"abstract":"<div><div>The synergistic effects of polysaccharides are crucial for regulating the foaming properties of protein-based aerated foods. This study investigated the interactions between casein (CAS) and hyaluronic acid (HA), their interfacial properties, and the synergistic improvement of foaming performance under different pH conditions. The results showed that HA modified the structure and foaming behavior of CAS through electrostatic interactions, hydrophobic interactions, and hydrogen bonding. Compared to alkaline conditions, CAS-HA complexes at pH = 2 exhibited higher surface hydrophobicity, a more open and flexible secondary structure (24 % random coil and 45 % β-turn), and a more favorable contact angle (59.9°). Additionally, HA enhanced the rheological properties of CAS solutions, strengthening the high-viscoelastic air–water interface in the foams. Foaming performance analysis revealed that CAS-HA complexes at pH = 2 produced smaller and denser foams with thicker and smoother interfacial films. Moreover, 3D aerated foods maintained desirable properties and structural integrity after 45 min. This study may provide theoretical insights into the foaming characteristics of protein-based aerated foods.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"167 ","pages":"Article 111434"},"PeriodicalIF":11.0,"publicationDate":"2025-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143842529","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}