Food Hydrocolloids最新文献_第4页

A novel scaffold platform for in situ lipid integration in cultivated meat 一种用于培养肉原位脂质整合的新型支架平台

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2026-06-01 Epub Date: 2026-01-07 DOI: 10.1016/j.foodhyd.2026.112431

Mursalin Sajib , Inyoung Choi , Fariba Mohebichamkhorami , Ahmed El-Moghazy , Andrew J. Gravelle , Nitin Nitin

{"title":"A novel scaffold platform for in situ lipid integration in cultivated meat","authors":"Mursalin Sajib , Inyoung Choi , Fariba Mohebichamkhorami , Ahmed El-Moghazy , Andrew J. Gravelle , Nitin Nitin","doi":"10.1016/j.foodhyd.2026.112431","DOIUrl":"10.1016/j.foodhyd.2026.112431","url":null,"abstract":"<div><div>Cultivated meat often lacks integrated fat, primarily because co-culturing muscle and fat cells is technologically challenging and because most scaffolds are designed without integrated fat. This limits texture, flavor, and mouthfeel, all key factors for palatability and consumer acceptance. In this study, we developed a novel scaffold incorporating structured oil into a gelatin hydrogel matrix at a 1:4 ratio, forming an oleogel-in-hydrogel (bigel) system. The oleogel phase was structured using 15 % monoacylglycerol and 8 % stearic acid in canola oil and formed an elongated crystalline fibers. The bigel scaffolds were stabilized with either 0.1 % w/w Tween-20 or 0.2 % w/w lecithin as emulsifiers, and produced hardness values ranging from 4.8 N to 7.9 N after overnight of soaking in DPBS buffer. Both scaffold types supported cell proliferation and differentiation; however, the 0.1 % Tween-20 scaffold produced significantly higher cell proliferation and differentiation into mature myotubes, indicating superior biocompatibility. Overall, this study highlights the potential of a bigel scaffold approach as a building block for whole-cut cultivated meats by combining <em>in situ</em> integration of lipids with tunable functional, textural, flavor, and nutritional properties for improved consumer acceptance.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112431"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146036020","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

Quality control of gum arabic – Molecular basis and a new screening method 阿拉伯胶的质量控制——分子基础及一种新的筛选方法

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2026-06-01 Epub Date: 2026-01-19 DOI: 10.1016/j.foodhyd.2026.112454

Frederike Kersten , Désirée Martin , Ulrike S. van der Schaaf , Daniel Wefers

{"title":"Quality control of gum arabic – Molecular basis and a new screening method","authors":"Frederike Kersten , Désirée Martin , Ulrike S. van der Schaaf , Daniel Wefers","doi":"10.1016/j.foodhyd.2026.112454","DOIUrl":"10.1016/j.foodhyd.2026.112454","url":null,"abstract":"<div><div>Gum arabic (GA) is commonly used as a stabilizer in aroma oil and beverage emulsions due to its amphiphilic character. However, different GA batches exhibit varying levels of functionality, which so far cannot be related to a molecular parameter. Therefore, the aim of our study was to investigate the relationship between the industrial quality of eight selected GA samples and the (macro)molecular structure and functionality of their glycoprotein fractions in detail, to establish a new quality parameter, and to develop a simplified analytical method for a direct quality assessment. Each GA sample was separated into the three major glycoprotein fractions, which were analyzed for their structural and functional properties. GA quality strongly correlated with the amount of arabinogalactan protein (AGP) and its molecular expansion, expressed via the gyration radius. Based on these results, a new quality parameter was defined as the product of AGP content and the volume of AGP molecules. Furthermore, the spatial expansion of AGP showed a strong positive correlation with the rhamnose and glucuronic acid content, identifying both as a marker for the degree of branching and molecular expansion. For the development of a simplified analytical method, the HIC separation was successfully scaled down, enabling a rapid quantitative isolation of AGP and the subsequent determination of the quality parameter with HPSEC-RI/UV/MALLS. By applying the method to 40 GA samples, it was demonstrated that it allows for a fast and reproducible analysis of GA quality. Thus, the developed analytical approach can complement or replace time-consuming emulsion stability tests.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112454"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146035988","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

Formation of soy protein amyloid fibrils-tannic acid complexes: structure remodeling of fibrils and enhanced antioxidant properties 大豆蛋白淀粉样原纤维-单宁酸复合物的形成：原纤维的结构重塑和抗氧化性能增强

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2026-06-01 Epub Date: 2026-01-02 DOI: 10.1016/j.foodhyd.2026.112420

Shunan Jia , Xiaoshuai Wang , Hongyan Jin , Yingxue Chang , Yan Zhang , Zejian Xu , Xiaonan Sui

{"title":"Formation of soy protein amyloid fibrils-tannic acid complexes: structure remodeling of fibrils and enhanced antioxidant properties","authors":"Shunan Jia , Xiaoshuai Wang , Hongyan Jin , Yingxue Chang , Yan Zhang , Zejian Xu , Xiaonan Sui","doi":"10.1016/j.foodhyd.2026.112420","DOIUrl":"10.1016/j.foodhyd.2026.112420","url":null,"abstract":"<div><div>Functional polyphenol, such as tannic acid (TA), possesses numerous desirable characteristics for food applications. However, their instability and resulting low bioavailability currently limit their use within the food industry. Amyloid fibrils represent a desired food matrix for improving the bioavailability and bioaccessibility of polyphenols, owing to their highly ordered structure and abundant functional groups on their surface. In the present work, soy protein amyloid fibrils (SAFs), <em>β</em>-conglycinin (7S globulin) amyloid fibrils (7SAFs) and glycinin (11S globulin) amyloid fibrils (11SAFs) loaded with high content of TA were successfully prepared and the evolution of fibrils polymorphic structure was investigated. Structural analysis revealed that the incorporation of TA induced the cracking of long rigid fibrils and the formation of thicker and more clustered of short-curved fibrils. Concurrently, TA induced an increase in <em>β</em>-sheet contents, from 55.12 % to 65.84 % in SAFs and from 52.64 % to 60.33 % in 7SAFs. 11SAFs showed the highest TA loading rate of 94.76 % compared to that of SAFs and 7SAFs. However, SAFs and 7SAFs showed high TA retention rate of about 79.02 % and 78.89 % in ultraviolet experiment, respectively. In addition, the formed complexes demonstrated high antioxidant activity (ABTS: 76.98 %), offering a promising approach for designing amyloid fibril-based antioxidant materials. This research shed lights into the structural rational modulation of SAFs, 7SAFs and 11SAFs with TA, and paved the way for the preparation of value-added food ingredient composed of food protein amyloid fibrils and TA.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112420"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146074507","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

Digestible properties and formation mechanism of rice starch-gelatin-tea polyphenols ternary composite gel: Effect of tea polyphenol concentration, type of gelatin and gelatin/starch ratios 大米淀粉-明胶-茶多酚三元复合凝胶的消化特性及形成机理：茶多酚浓度、明胶种类及明胶/淀粉比的影响

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2026-06-01 Epub Date: 2026-01-26 DOI: 10.1016/j.foodhyd.2026.112502

Chen-Chen Wang , Jing-jing Xu , Yan Liu , Fan Wang , Ran Feng , Bao Zhang

{"title":"Digestible properties and formation mechanism of rice starch-gelatin-tea polyphenols ternary composite gel: Effect of tea polyphenol concentration, type of gelatin and gelatin/starch ratios","authors":"Chen-Chen Wang , Jing-jing Xu , Yan Liu , Fan Wang , Ran Feng , Bao Zhang","doi":"10.1016/j.foodhyd.2026.112502","DOIUrl":"10.1016/j.foodhyd.2026.112502","url":null,"abstract":"<div><div>In order to develop starch-based food with low digestibility and high nutritional quality, this study constructed and systematically discussed the ternary composite gel system of rice starch, gelatin and tea polyphenols. The effects of rice starch-to-gelatin ratio (ranging from 0:8 to 6:2) and tea polyphenol (TP) concentration (0.1 %, 0.3 %, and 0.5 %) on the formation mechanism and functional properties of ternary composite gels. Compared to type A gelatin (GA), type B gelatin (GB)-based gels exhibited significantly enhanced water-holding capacity (WHC), although WHC decreased from 97.75 % to 75.57 % with increasing starch proportion. The incorporation of TP at 0.3 % concentration was identified as optimal for enhancing the gel network through polyphenol-mediated cross-linking, while higher TP content (0.5 %) induced phase separation and structural heterogeneity. An optimal starch-to-gelatin ratio of 4:4 with 0.3 % TP produced the most uniform gel network. At this and higher ratios, V-type crystalline complexes formed between starch and TP, which correlated with a substantial reduction in rapidly digestible starch content to 54.27 %. The strong electrostatic attraction of GA-TP effectively immobilized TP. In contrast, the non-electrostatic and weak interactions between GB and TP facilitated the formation of a V-type structure. These revealed that GA and GB regulate starch digestion through physical barriers and promote the formation of V-type complexes, respectively. These findings provide crucial insights for designing functional starch-based foods with tailored textures and improved nutritional profiles.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112502"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146074504","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

Elucidating the fibril formation and degradation process of soy protein: identification of fibril-forming regions and insights into the self-assembly mechanism 阐明大豆蛋白的原纤维形成和降解过程：原纤维形成区域的鉴定和自组装机制的见解

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2026-06-01 Epub Date: 2026-01-23 DOI: 10.1016/j.foodhyd.2026.112478

Hekai Zhao , Yuyang Huang , Baokun Qi , Yang Li

{"title":"Elucidating the fibril formation and degradation process of soy protein: identification of fibril-forming regions and insights into the self-assembly mechanism","authors":"Hekai Zhao , Yuyang Huang , Baokun Qi , Yang Li","doi":"10.1016/j.foodhyd.2026.112478","DOIUrl":"10.1016/j.foodhyd.2026.112478","url":null,"abstract":"<div><div>Plant protein fibrils have demonstrated increasing potential in food processing and the development of novel materials. Understanding of their fibrillation mechanisms at the molecular level, particularly through the identification of fibril-forming regions, is crucial for the controllable structural design. In this study, the fibrillation of soy protein was categorized into a formation phase (0–24 h) and a degradation phase (>24 h), with a focus on the assembly and identification of fibril-forming regions. SDS-PAGE analysis revealed small peptides were rapidly released from the subunits within the first 12 h, while Th T fluorescence indicated a very short lag phase (0.15 h) and a rapid fibril growth rate of 0.36 FU h<sup>−1</sup>. AFM imaging showed the contour length of the fibrils increased to approximately 250 nm at 24 h during formation period, with gradually enhancement in flexibility, accompanied by increased β-sheet content. Prolonged incubation disrupted intermolecular hydrogen bonds, causing detachment of non-core regions and aggregation of fibril cores. TIMS-TOF-MS identified 190 fibril-forming peptides, including 104 core peptides with low net charge and high hydrophobicity. Compared with 11 S, the fibril-core regions exhibited a higher coverage rate in 7 S and constituted a larger proportion of fibril-forming peptides. Molecular dynamics simulations revealed that the β-residues, β-sheet content, and inter-peptide hydrogen bonds of the representative fibril core peptide system increased over time, indicating a pronounced fibrillation propensity. This study systematically elucidates the self-assembly process of soy protein nanofibrils, providing a theoretical basis for their structural regulation and functional design.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112478"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146074552","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

Alginate polysaccharides stabilized yolk W/O/W emulsions for DHA-based multinutrient delivery: Interfacial design, stability and spray-dried powder characteristics 海藻酸多糖稳定蛋黄W/O/W乳状液用于dha多营养素输送：界面设计、稳定性和喷雾干粉特性

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2026-06-01 Epub Date: 2026-01-27 DOI: 10.1016/j.foodhyd.2026.112489

Lin Deng , Mingzhu Li , Xi Liu , Mohamed Salama , Haoyang Sun , Xiaomeng Li , Zhaoxia Cai

{"title":"Alginate polysaccharides stabilized yolk W/O/W emulsions for DHA-based multinutrient delivery: Interfacial design, stability and spray-dried powder characteristics","authors":"Lin Deng , Mingzhu Li , Xi Liu , Mohamed Salama , Haoyang Sun , Xiaomeng Li , Zhaoxia Cai","doi":"10.1016/j.foodhyd.2026.112489","DOIUrl":"10.1016/j.foodhyd.2026.112489","url":null,"abstract":"<div><div>The effective co-delivery of structurally diverse nutrients in functional foods remains challenging. This study aimed to develop a stable yolk-based water-in-oil-in-water (W/O/W) emulsion system to co-encapsulate lipophilic DHA with hydrophilic vitamin B12, folic acid, and Zn/Fe. Hydrophilic micronutrients were dissolved in the internal aqueous phase, while DHA-enriched algae oil formed the oil phase. Enzymatically hydrolyzed egg yolk served as a functional external aqueous phase. W/O/W emulsions were fabricated by high-speed shearing followed by high-pressure homogenization, and 6 % (w/v) polyglycerol polyricinoleate was optimized as the oil-phase emulsifier. Structurally intact double emulsions achieved a DHA encapsulation efficiency of 94.8 %. Introducing 0.10 % (w/v) anionic polysaccharides, sodium alginate (SA) or propylene glycol alginate (PGA), further reduced droplet size and narrowed the size distribution. Zeta potential and confocal microscopy indicated enhanced negative surface charge and formation of a continuous protein–polysaccharide interfacial film, suppressing droplet aggregation. The optimized emulsions were spray dried into multi-nutrient yolk powders with low moisture content (2.56 % for PGA) and high solubility (74.51 % for SA). FTIR and secondary structure analysis suggested strengthened hydrogen bonding and a shift toward more ordered protein conformations after polysaccharide addition. Overall, this yolk-based W/O/W system provides a practical strategy for co-encapsulating DHA, vitamins, and minerals in next-generation maternal–infant functional foods.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112489"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146074561","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

Rheological assessment of printed overhang designs for starch, protein, and combined food inks 淀粉、蛋白质和复合食品油墨印刷悬垂设计的流变学评价

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2026-06-01 Epub Date: 2026-01-23 DOI: 10.1016/j.foodhyd.2026.112463

Md Ibrahim Khalil , Yashwanth Kumar Kondabathula , Ranadip Pal , Gordon F. Christopher , Farnaz Maleky , Paul F. Egan

{"title":"Rheological assessment of printed overhang designs for starch, protein, and combined food inks","authors":"Md Ibrahim Khalil , Yashwanth Kumar Kondabathula , Ranadip Pal , Gordon F. Christopher , Farnaz Maleky , Paul F. Egan","doi":"10.1016/j.foodhyd.2026.112463","DOIUrl":"10.1016/j.foodhyd.2026.112463","url":null,"abstract":"<div><div>Achieving high shape fidelity for customized 3D food printing applications requires creation of food inks with optimized rheological properties, especially when printing complex structures, such as overhang geometries. Printing overhangs requires an ink with smooth extrusion that is structurally stable, which is dependent on rheological properties that often oppose one another. This study experimentally investigates the printability of mashed potato (MP) and pea protein (PP) inks by assessing overhang printability informed by moisture content and rheological properties. MP inks achieved optimal printability from 76 to 81 % moisture content, while PP inks performed best from 72 to 76 % moisture content. Rheological analyses identified optimal ink properties including yield stress (<em>τ</em><sub><em>y</em></sub>) (∼100–300 Pa for MP, ∼500-1000 Pa for PP) and average storage modulus (G′) in the linear viscoelastic region (LVR) (∼12,300–25,900 Pa for MP, ∼7200–14,700 Pa for PP) that are necessary to achieve high fidelity structurally stable prints. Inks with combined MP and PP formulations at varied ratios were then printed to demonstrate the potential for ingredient customization while retaining overhang printability. These results quantify a printability window of rheological properties that enable high fidelity food prints of varied ingredient mixtures and complex geometrical features for customized food delivery.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112463"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146074563","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

Heteroprotein complex coacervation of ovotransferrin and lysozyme: Structural properties, interface behavior and foam properties 卵黄转铁蛋白与溶菌酶的异蛋白复合物凝聚：结构性质、界面行为和泡沫性质

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2026-06-01 Epub Date: 2026-01-13 DOI: 10.1016/j.foodhyd.2026.112440

Ting Zhang, Yinuo Jin, Yulu Li, Jiaxiao Zhai, Jie Wei, Yutong Zhang, Zhaohui Yan, Jingbo Liu, Xuanting Liu

{"title":"Heteroprotein complex coacervation of ovotransferrin and lysozyme: Structural properties, interface behavior and foam properties","authors":"Ting Zhang, Yinuo Jin, Yulu Li, Jiaxiao Zhai, Jie Wei, Yutong Zhang, Zhaohui Yan, Jingbo Liu, Xuanting Liu","doi":"10.1016/j.foodhyd.2026.112440","DOIUrl":"10.1016/j.foodhyd.2026.112440","url":null,"abstract":"<div><div>Ovotransferrin (OVT) and lysozyme (LYS) in egg white proteins are able to undergo complex coacervation due to their opposite charges, which plays an important role in foam formation and stability. In this study, the structural changes in the interaction between OVT and LYS under three pH conditions (pH 4, 7, and 10) were reported, and the interrelationships among structure-interfacial behavior-foam properties were further analyzed. Results showed that the complex coacervation between OVT and LYS was affected by both electrostatic interactions and hydrogen bonding. The complexes formed at pH 10 exhibited maximum turbidity and a zeta potential close to zero, with a tendency to coalesce and partial masking of functional groups. Meanwhile, numerous spherical complexes representing coacervate droplets and irregularly gel-like crosslinked particles were observed via optical and scanning electron microscopy. Results of molecular flexibility indicated that complexes formed at pH 7 and pH 10 exhibited relatively more flexible structures. Foam properties were measured using a dynamic foam analyzer, revealing that complexes formed at pH 7 and pH 10 displayed optimal foaming capacity and stability, respectively. Furthermore, interfacial adsorption kinetics showed that the rates at which OVT-LYS underwent permeation and rearrangement at the air-water interface were related to sizes. The larger size of complexes formed at pH 10 hindered interfacial adsorption. Finally, molecular dynamics simulations revealed that structures of OVT-LYS underwent complex fluctuations which significantly affected the migration of complexes at the interface. This study provided a theoretical basis for the regulation of processing properties of heteroprotein in interface-dominated food systems.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112440"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145975804","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

Design of multi-functional protein-based emulsifiers by conjugation and complexation for improved performance 通过偶联和络合设计多功能蛋白基乳化剂以提高性能

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2026-06-01 Epub Date: 2026-01-13 DOI: 10.1016/j.foodhyd.2026.112453

Sakhi Ghelichi , David Julian McClements , Adane Tilahun Getachew , Ann-Dorit Moltke Sørensen , Charlotte Jacobsen

{"title":"Design of multi-functional protein-based emulsifiers by conjugation and complexation for improved performance","authors":"Sakhi Ghelichi , David Julian McClements , Adane Tilahun Getachew , Ann-Dorit Moltke Sørensen , Charlotte Jacobsen","doi":"10.1016/j.foodhyd.2026.112453","DOIUrl":"10.1016/j.foodhyd.2026.112453","url":null,"abstract":"<div><div>Oil-in-water emulsions are widely employed as delivery systems for bioactive compounds in food and medical applications. However, their practical utility is often limited by susceptibility to physical and chemical degradation during processing and storage. To address these challenges, the functional properties of protein-based emulsifiers can be enhanced through complexation (non-covalent interactions) or conjugation (covalent binding of proteins to polysaccharides or polyphenols, including adducts formed in Maillard-type reactions) with polysaccharides or polyphenols. These strategies have shown promise in improving emulsion stability, environmental stress tolerance, and bioactivity. This review provides a comprehensive overview of recent advances in the development of protein-polysaccharide and protein-polyphenol complexes and conjugates, with a focus on their application in improving the stability of oil-in-water emulsions. Key topics include the mechanisms and methods of complexation and conjugation, techniques for their physicochemical and structural characterization, and their functional performance under varying conditions such as pH, ionic strength, temperature, freeze-thaw cycles, dehydration, oxidative stress, and gastrointestinal environments. The potential applications of these systems in the food industry are also highlighted, along with current challenges and future research directions.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112453"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145975758","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

Artificial intelligence-driven pre-estimation of printability and textural properties of starch-based gels in 3D food printing 3D食品打印中淀粉基凝胶可打印性和纹理特性的人工智能预估

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2026-06-01 Epub Date: 2026-01-05 DOI: 10.1016/j.foodhyd.2026.112422

Shihao Cui , Ying Cui , Andreas Blennow , Yuyue Zhong , Xingxun Liu

{"title":"Artificial intelligence-driven pre-estimation of printability and textural properties of starch-based gels in 3D food printing","authors":"Shihao Cui , Ying Cui , Andreas Blennow , Yuyue Zhong , Xingxun Liu","doi":"10.1016/j.foodhyd.2026.112422","DOIUrl":"10.1016/j.foodhyd.2026.112422","url":null,"abstract":"<div><div>This study presents an artificial intelligence–driven approach to predicting the printability and textural attributes of 3D-printed food models before the printing process. To enable formulation-based and non-destructive prediction, 12 key features were experimentally extracted from the ink formulation. Building on these data, the research proposes a novel multi-stage deep learning framework, consisting of three specialized neural network models. The first model, a binary classifier, provides an initial screening to determine whether the ink is printable. Upon positive determination, the ink proceeds to the second model, a printability rating classifier that categorizes printability into high, moderate, or low levels, offering a more refined evaluation rarely addressed in previous studies. In parallel, the same input features are used by a third model to simultaneously predict multiple textural properties of the final product — hardness, springiness, gumminess, and cohesiveness — representing a significant advancement toward pre-printing quality assessment. Using a dataset compiled from systematically collected samples, the three models each achieved an average accuracy of nearly 90%. This research streamlined pre-printing evaluations and non-destructive assessments of 3D-printed food items, while also laying the groundwork for future advancements in the field.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112422"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145947898","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