Food Hydrocolloids最新文献_第5页

Zein-modified phytosterol nanoparticles with regulatable hydrophobicity formed by antisolvent co-precipitation for hydrophobic substance encapsulation 用抗溶剂共沉淀法制备疏水物质包埋的玉米蛋白修饰的疏水性可调节的植物甾醇纳米颗粒

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-07-11 DOI: 10.1016/j.foodhyd.2025.111750

Juncai Pek , Qinbo Jiang , Quancai Sun , Ye Peng , Yang Li , Hui Zhang

{"title":"Zein-modified phytosterol nanoparticles with regulatable hydrophobicity formed by antisolvent co-precipitation for hydrophobic substance encapsulation","authors":"Juncai Pek , Qinbo Jiang , Quancai Sun , Ye Peng , Yang Li , Hui Zhang","doi":"10.1016/j.foodhyd.2025.111750","DOIUrl":"10.1016/j.foodhyd.2025.111750","url":null,"abstract":"<div><div>Phytosterols (PS), natural bioactive compounds with health-promoting properties, suffer from strong hydrophobicity, resulting in processing difficulties and low bioavailability. This study aimed to develop zein-modified PS composite nanoparticles for the encapsulation of quercetin using an anti-solvent co-precipitation method, and to investigate their hydrophilic/hydrophobic modulation, antioxidative activity, and stability. Zein, a maize storage protein, was employed to modulate the hydrophilicity of PS. The nanoparticles were comprehensively characterized using SEM, DLS, XRD, FTIR, TGA, and DSC. Zein modification significantly improved the hydrophilicity of PS by reducing the three-phase contact angle from 113.26° to 91.15°. The encapsulation efficiency of quercetin reached up to 85 % at a concentration of 15 %. The nanoparticles exhibited excellent stability across a wide pH range (3−10) and under high ionic strength conditions, with nanoparticles maintaining an average size below 450 nm without significant aggregation at 1.0 mol/L NaCl. The antioxidative activity of quercetin-loaded nanoparticles was confirmed, with the highest DPPH radical scavenging efficiency of 45 %. This study highlights the potential of zein modification to improve the hydrophilicity and stability of hydrophobic bioactive nanoparticles, providing new insights for developing functional foods and drug delivery systems.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"170 ","pages":"Article 111750"},"PeriodicalIF":11.0,"publicationDate":"2025-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144655358","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

Hydroxypropyl methylcellulose enhances locust bean gum-mucin interactions: Implications for curcumin migration in mucus 羟丙基甲基纤维素增强刺槐豆胶-粘蛋白相互作用：对黏液中姜黄素迁移的影响

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-07-10 DOI: 10.1016/j.foodhyd.2025.111746

Haifeng Wang , Jiang Mou , Teng Li , Chi-Tang Ho , Yun Zhai , Yuying Fu

{"title":"Hydroxypropyl methylcellulose enhances locust bean gum-mucin interactions: Implications for curcumin migration in mucus","authors":"Haifeng Wang , Jiang Mou , Teng Li , Chi-Tang Ho , Yun Zhai , Yuying Fu","doi":"10.1016/j.foodhyd.2025.111746","DOIUrl":"10.1016/j.foodhyd.2025.111746","url":null,"abstract":"<div><div>Our previous study has shown that the locust bean gum (LBG) and hydroxypropyl methylcellulose (HPMC) complexes (LHs) can load 55 wt% curcumin, approximately double that of conventional food-based vehicles. This study found that HPMC enhanced the three-stage interactions between LBG and mucin, thereby regulating the <em>ex vivo</em> migration behavior of amorphous curcumin in the mucus. Analyses of the contact, diffusion, and entanglement stages of the interactions with mucin showed that LBG, HPMC, and LHs all interacted with mucin. Hydrogen bonds and hydrophobic interactions were key to mucin-LHs binding, dominated by hydrophobic effects. In LHs, LBG dominated the interaction with mucin, while HPMC modulated the interaction strength. After being combined with HPMC, the flexibility of the LBG molecular chain increased, exposing more interaction sites, which enhanced the affinity between LHs and mucin, optimized the diffusion process, and promoted the entanglement between LHs and mucin. The strongest interactions between LH3-2 and mucin triggered local aggregation and contraction of mucin, and/or enabled the sample to adhere better, increasing the cumulative release of curcumin and thus improving the <em>ex vivo</em> migration behavior of curcumin within the simulated mucus layer. This work constitutes a systematic progression aimed at developing a high-bioavailability delivery system based on an established high-loading platform and establishes a foundation for modeling carrier-drug loading efficiency, mucosal permeability, and bioutilization relationships.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"170 ","pages":"Article 111746"},"PeriodicalIF":11.0,"publicationDate":"2025-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144605233","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

Multi-sites interactions of turmeric-derived curcumin in cyclodextrin metal-organic framework for the enhanced adsorption and solubility in apple juice 姜黄衍生物姜黄素在环糊精金属-有机骨架中的多位点相互作用增强了苹果汁的吸附和溶解度

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-07-10 DOI: 10.1016/j.foodhyd.2025.111747

Qimeng Su , Meiqi Liang , Shanghua Xing , Mingqian Tan

{"title":"Multi-sites interactions of turmeric-derived curcumin in cyclodextrin metal-organic framework for the enhanced adsorption and solubility in apple juice","authors":"Qimeng Su , Meiqi Liang , Shanghua Xing , Mingqian Tan","doi":"10.1016/j.foodhyd.2025.111747","DOIUrl":"10.1016/j.foodhyd.2025.111747","url":null,"abstract":"<div><div>γ-Cyclodextrin metal-organic framework (CD-MOF) have high potential as a carrier for functional agent or drug delivery, but the structure advantages of CD-MOF as superior hosting materials over γ-CD are poorly understand. In this work, curcumin (CUR) as the representative bioactive compound, the structure difference of CD and CD-MOF on the adsorption properties of CUR and the underlying encapsulation mechanism of CUR in γ-CD and CD-MOF were explored. Unlike the adsorption of CD for CUR requires the high energy cost (under heating), CD-MOF could readily adsorb CUR in the mild condition with the maximal adsorption amount of 149.98 mg g<sup>−1</sup>, showing the 1.87-fold enhancement over CD (80.18 mg g<sup>−1</sup>). The preferred CUR adsorption on CD-MOF over γ-CD was attributed to the multi-sites host-guest interactions including hydrogen bonding, electrostatic attraction, coupling with vdW interactions revealed by DFT theoretical calculations and spectroscopy analysis. Furthermore, attributed to multi-sites interactions between CD-MOF and CUR, the aqueous solubility (0.25 mg/mL) of CUR in CD-MOF was significantly improved compared to free CUR (11 ng/mL) and CUR in γ-CD, and meanwhile the unpleasant bitter taste was effectively covered by the pore shielding effect of CD-MOF. The higher potential of CUR encapsulated in CD-MOF over γ-CD using as food additive in apple juice was comprehensively evaluated by the browning index, lightness, solubility and bitterness. This work provides the key insight on the structure benefits of CD-MOFs as the preferred carries of CD-MOF for bioactive compounds in the development of functional food product.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"170 ","pages":"Article 111747"},"PeriodicalIF":11.0,"publicationDate":"2025-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144605247","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

High internal phase emulsions stabilized by soybean protein amyloid fibril-dextran-epigallocatechin gallate composites: Formation, stability, and properties 大豆蛋白淀粉样蛋白原纤维-葡聚糖-表没食子儿茶素没食子酸酯复合物稳定的高内相乳剂：形成、稳定性和性质

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-07-10 DOI: 10.1016/j.foodhyd.2025.111741

Jie Hou , David Julian McClements , Yijun Zuo , Shuaizheng Wang , Bohui Ma , Lan Qinqin , Fenghua Wu , Peng Wang , Xingquan Liu , Changling Wu

{"title":"High internal phase emulsions stabilized by soybean protein amyloid fibril-dextran-epigallocatechin gallate composites: Formation, stability, and properties","authors":"Jie Hou , David Julian McClements , Yijun Zuo , Shuaizheng Wang , Bohui Ma , Lan Qinqin , Fenghua Wu , Peng Wang , Xingquan Liu , Changling Wu","doi":"10.1016/j.foodhyd.2025.111741","DOIUrl":"10.1016/j.foodhyd.2025.111741","url":null,"abstract":"<div><div>In this study, ternary covalent complexes of soybean protein amyloid fibrils (SAFs), dextran, and epigallocatechin gallate (EGCG) were successfully prepared using the Maillard reaction and free-radical grafting and with the assistance of sonication. The effects of these covalent complexes on the formation, microstructure, and physicochemical properties of oil-in-water high internal phase emulsions (HIPEs) were then investigated. The covalent ternary complexes (US-SED) were successfully used as multifunctional emulsifiers. They produced HIPEs containing smaller and more highly charged oil droplets than their non-covalent counterparts. The HIPEs prepared with US-SED have the highest lycopene loading capacity (91.2 ± 2.7 %). Rheological analysis showed that US-SED-stabilized HIPEs were strongly shear-thinning viscoelastic solids with good resistance to creaming. Confocal fluorescence microscopy confirmed that the HIPEs had an oil-in-water structure, with US-SED-coated oil droplets evenly dispersed throughout the emulsions. Interfacial tension analysis showed that the interfacial tension of US-SED-stabilized HIPEs was significantly reduced (9.52 mN/m). Turbiscan stability index (TSI) analysis further confirmed the strong resistance of the HIPEs to gravitational separation (TSI <2.0 after 6 h). These findings indicated that covalent ternary conjugates can significantly improve the stability and functionality of HIPEs, offering a promising strategy for encapsulating hydrophobic bioactive in food and pharmaceutical applications.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"170 ","pages":"Article 111741"},"PeriodicalIF":11.0,"publicationDate":"2025-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144623719","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

Tunable oleogels from sunflower oil, ethylcellulose, and quillaja saponin: Synergistic interactions, structural properties, and oxidative stability 从葵花籽油、乙基纤维素和丁香皂苷中提取的可调油凝胶：协同作用、结构特性和氧化稳定性

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-07-10 DOI: 10.1016/j.foodhyd.2025.111744

Ana Letícia Kincheski Coelho , Marcos de Andrade Barbosa Guilherme , Rilton Alves de Freitas , Marcos R. Mafra , Luciana Igarashi Mafra

{"title":"Tunable oleogels from sunflower oil, ethylcellulose, and quillaja saponin: Synergistic interactions, structural properties, and oxidative stability","authors":"Ana Letícia Kincheski Coelho , Marcos de Andrade Barbosa Guilherme , Rilton Alves de Freitas , Marcos R. Mafra , Luciana Igarashi Mafra","doi":"10.1016/j.foodhyd.2025.111744","DOIUrl":"10.1016/j.foodhyd.2025.111744","url":null,"abstract":"<div><div>The combination of different oleogelators has been explored to overcome the limitations of single-component systems and to optimize the properties of oleogels. This study aimed to develop oleogels from sunflower oil structured with ethylcellulose (EC) and Quillaja saponin (QS), exploring their synergistic effects on structural, rheological, and oxidative properties. The minimum concentrations required for oleogel formation were determined (0.5 % for QS and 7.5 % for EC), after which oleogels were prepared by varying the EC concentration. Analyses of oil binding capacity (OBC), oxidation, color, texture, rheology, FTIR, and Raman spectroscopy demonstrated that QS acts as a structural modulator, enhancing elasticity while reducing hardness. Oleogels exhibited high oxidative bond content (OBC) (up to 94.77 % for samples with QS) and improved oxidative stability, with significantly lower TOTOX values than the control (p < 0.05). Rheological measurements confirmed solid-like behavior (G′ > G″) and shear-thinning flow associated with the formation of a stable three-dimensional network. The synergistic interaction between saponins and cellulose derivatives demonstrated the potential for developing oleogels with tunable properties, such as increased elasticity, reduced hardness, and enhanced oxidative stability. These findings suggest that multicomponent oleogels could serve as a viable alternative to trans and saturated fats in food applications while preserving desired sensory and functional attributes. Furthermore, the interaction between QS and EC, mediated by hydrogen bonds and hydrophobic forces, presents new opportunities for applying these materials in diverse industrial sectors.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"170 ","pages":"Article 111744"},"PeriodicalIF":11.0,"publicationDate":"2025-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144605961","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 impact of konjac glucomannan deacetylation on its interaction with model and native starch 魔芋葡甘露聚糖脱乙酰对其与模型淀粉和天然淀粉相互作用的影响

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-07-10 DOI: 10.1016/j.foodhyd.2025.111742

Sarah E.S. Michel, Julen Bascaran Reinking, Maria Zahid, Patricia Murciano Martínez

{"title":"The impact of konjac glucomannan deacetylation on its interaction with model and native starch","authors":"Sarah E.S. Michel, Julen Bascaran Reinking, Maria Zahid, Patricia Murciano Martínez","doi":"10.1016/j.foodhyd.2025.111742","DOIUrl":"10.1016/j.foodhyd.2025.111742","url":null,"abstract":"<div><div>Konjac glucomannan (KGM) is a food additive gaining interest due to its health benefits as well as its ability to generate very elastic gels under alkaline conditions. Deacetylated konjac (De-KGM), however, provides weak gel materials under EFSA conditions of use, which limits its application in food products. The objective of this work is to establish the potential of starches to improve on KGM and De-KGM gel properties. Pre-deacetylated KGM (De-KGM) was first prepared, and the material obtained from KGM and De-KGM with purified amylose (Am) and amylopectin (Ap) from potato, chosen as model starch component, were systematically studied by rheology, CLSM and FT-IR. Strong synergy was evidenced between both KGM derivatives and Am, while Ap showed incompatibility and macroscopic phase separation over time. CLSM revealed that Am could efficiently promote the aggregation of both De-KGM and KGM, leading to gelation, and hydrophobic interactions as well as hydrogen bonding were suggested as the driver for gelation. Potato starch (PS) could still promote the aggregation and gelation of De-KGM but not of KGM, showing that deacetylation favored Am interactions. This work will favor rational development of KGM and starch-based food products.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"170 ","pages":"Article 111742"},"PeriodicalIF":11.0,"publicationDate":"2025-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144655286","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 whey protein on the physico-mechanical properties of alginate dialdehyde scaffolds and cell adhesion for cultivated meat applications 乳清蛋白对海藻酸双醛支架物理机械性能及养殖肉用细胞粘附的影响

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-07-10 DOI: 10.1016/j.foodhyd.2025.111749

Chris Foley , Rachael A. Floreani

引用次数: 0

Standardized analytical method for authentication of chickpea protein concentrates using targeted proteomics and high-resolution mass spectrometry 鹰嘴豆浓缩蛋白的标靶蛋白质组学和高分辨率质谱鉴定方法

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-07-09 DOI: 10.1016/j.foodhyd.2025.111743

Chelsea C. St. Germain , Zheng You , Sima Patel , Ying Yi , Hong You

{"title":"Standardized analytical method for authentication of chickpea protein concentrates using targeted proteomics and high-resolution mass spectrometry","authors":"Chelsea C. St. Germain , Zheng You , Sima Patel , Ying Yi , Hong You","doi":"10.1016/j.foodhyd.2025.111743","DOIUrl":"10.1016/j.foodhyd.2025.111743","url":null,"abstract":"<div><div>Chickpea protein concentrates are increasingly used in plant-based and allergen-friendly food applications due to their nutritional and functional properties. However, the growing demand for chickpea protein has heightened concerns over economically motivated adulteration and mislabeling. To address this, we developed a high-resolution, targeted proteomics workflow for authenticating chickpea protein concentrates using LC-QTOF-MS/MS. Unlike broader spectral fingerprinting approaches such as spectroscopy techniques or nitrogen quantificaiton, this method enables peptide-level specificity, allowing for robust detection in complex food matrices. A systematic peptide identification pipeline, employing both in-gel and in-solution trypsin digestions, led to the discovery of two chickpea-specific legumin-derived peptides (GFEETIC(alk)TAR and ALIVPQNFAIAAK) that were consistently detectable and unique among common plant, dairy, and other adulterant sources. To the best of the knowledge of the authors, these are the first peptides suggested for use of chickpea adulteration detection by any proteomics techniques. Detection remained reliable even in commercial chickpea pasta samples containing about 20 % total protein. This reproducible, targeted approach provides enhanced specificity and transferability, representing a practical and sensitive method for chickpea protein authentication in both regulatory and industrial settings.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"170 ","pages":"Article 111743"},"PeriodicalIF":11.0,"publicationDate":"2025-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144623737","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 evolution of soy protein amyloid fibrils induced by high-temperature pretreatment 高温预处理诱导大豆蛋白淀粉样原纤维的结构演化

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-07-09 DOI: 10.1016/j.foodhyd.2025.111740

Yilin Wang , Xiaoshuai Wang , Zichen Cao , Tianyi Zhang , Yan Zhang , Cuiping Han , Zejian Xu , Xiaonan Sui

{"title":"Structural evolution of soy protein amyloid fibrils induced by high-temperature pretreatment","authors":"Yilin Wang , Xiaoshuai Wang , Zichen Cao , Tianyi Zhang , Yan Zhang , Cuiping Han , Zejian Xu , Xiaonan Sui","doi":"10.1016/j.foodhyd.2025.111740","DOIUrl":"10.1016/j.foodhyd.2025.111740","url":null,"abstract":"<div><div>The fibrillation of proteins has emerged as an effective approach to modify the functional properties of food-derived proteins. The conventional acidic-heating fibrillation process of soy protein requires an extended hydrolysis period of at least 20 h at 85 °C. While current research on the thermal effects of amyloid fibrils primarily focuses on the morphological changes induced by high temperature, whether high-temperature pretreatment accelerates the fibrillation process of soy protein remains unclear. In this study, we demonstrated that high temperatures (Pre 100 °C and Pre 120 °C) induced rapid unfolding and hydrolysis of protein particles into small peptides within the initial acidic-heating for 20 min. This provides extremely favorable prerequisites for the nucleation and elongation processes. The <em>β</em>-sheet content of fibrils reached 53.31% (at 85 °C for 12 h), 57.65% (at 100 °C for 1 h and 85 °C for 11 h) and 68.28% (at 120 °C for 1 h and 85 °C for 11 h), respectively. Thioflavin T (Th T) fluorescence analysis revealed peak intensities at 6 h (85 °C), 1 h (Pre 100 °C) and 10 min (Pre 120 °C). Atomic force microscopy (AFM) images confirmed that high temperature pretreatment accelerated the formation of long-straight fibrils (internal contour lengths, ICL ≥ 600 nm), reducing the required time from 12 to 3 h. These results elucidated the acceleration mechanism of soy protein fibrillation regulated by high-temperature pretreatment (Pre 100 °C and Pre 120 °C), offering a novel reference for optimization of preparing technology of amyloid fibrils derived from food proteins.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"170 ","pages":"Article 111740"},"PeriodicalIF":11.0,"publicationDate":"2025-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144605246","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

One stone, two birds: Preparation of nutritionally fortified and easy-to-swallow 3D printed pea protein gel based on high internal phase emulsions 一石两鸟：制备营养强化和易于吞咽的3D打印豌豆蛋白凝胶基于高内相乳剂

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-07-09 DOI: 10.1016/j.foodhyd.2025.111738

Wei Liang , Junhong Xie , Qiannan Zhao , Chenghong Jiang , Xiaofeng Zhan , Mingrong Chen , Lu Zhang , Chuan Li , Jianhua Rong , Yang Hu

{"title":"One stone, two birds: Preparation of nutritionally fortified and easy-to-swallow 3D printed pea protein gel based on high internal phase emulsions","authors":"Wei Liang , Junhong Xie , Qiannan Zhao , Chenghong Jiang , Xiaofeng Zhan , Mingrong Chen , Lu Zhang , Chuan Li , Jianhua Rong , Yang Hu","doi":"10.1016/j.foodhyd.2025.111738","DOIUrl":"10.1016/j.foodhyd.2025.111738","url":null,"abstract":"<div><div>The elderly often suffered from swallowing difficulties, it is significant to create attractive dysphagia food. Pea protein isolate (PPI) is a promising function-oriented plant protein for the elderly, however, the high viscosity and roughness of PPI gel significantly limited its development and application in 3D printing and dysphagia food. In this study, we constructed high internal phase emulsions with 75 % oil (H-75) as a texture modifier to improve swallowing behavior of PPI gel. The rheological results indicated that PPI gel added H-75 exhibited great printability and low-risk swallowing behavior because of their strong shear thinning, lower viscosity and yield stress, excellent thixotropic behavior that might keep their shape during swallowing without food residue adhering in the tongue and throat. Furthermore, moderate H-75 acted as fillers were uniformly distributed in the gel network and lubricated PPI gel, which resulted in the formation of smoother and softer texture surface that could effectively lock moisture and merge the previous deposited printing layer together. According to the texture and International Dysphagia Diet Standardization Initiative (IDDSI) analysis, the addition of H-75 from 0 % to 8 % significantly decreased friction force (from 16.86 g to 6.97 g) and chewiness (from 173.82 g to 135.57 g) of PPI gel, which could be marked as level 5-minced and moist dysphagia food. In summary, this study could supply a thought and method for developing nutritionally fortified 3D printed PPI gel for the elderly with dysphagia.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"171 ","pages":"Article 111738"},"PeriodicalIF":11.0,"publicationDate":"2025-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144696425","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