Food Hydrocolloids最新文献_第5页

Plant-based fat substitutes: soy protein hydrolysate-nano soy fibre co-assembled microgels embedded within oleogel matrices 植物性脂肪替代品：大豆水解蛋白-纳米大豆纤维共组装微凝胶嵌入油凝胶基质

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-04-25 DOI: 10.1016/j.foodhyd.2025.111489

Yue Kong, Lina Sun, Yuqi Xie, Yanhui Li, Fengying Xie

{"title":"Plant-based fat substitutes: soy protein hydrolysate-nano soy fibre co-assembled microgels embedded within oleogel matrices","authors":"Yue Kong, Lina Sun, Yuqi Xie, Yanhui Li, Fengying Xie","doi":"10.1016/j.foodhyd.2025.111489","DOIUrl":"10.1016/j.foodhyd.2025.111489","url":null,"abstract":"<div><div>This study not only established a stable gel particle system through soy protein hydrolysate (SPH)-nano soy fibre (NSF) cross-linked gel network structure, which enhanced compatibility between gel matrices, but also realised composite microgels to form oleogels based on capillary forces to replace fats. The findings revealed that the addition of 2.0 wt% NSF changed both internal and external charges of composite microgel. Meanwhile, addition of NSF promoted unfolding of protein structure and exposure of more hydrophobic groups to polar environment. This led to a significant increase in hydrogen bonding, hydrophobic interactions, and disulphide bonds between proteins or between protein/nanofibre molecules, which enhanced dense network gel structure within the microgel. This endowed composite microgel with high gel strength, thermal stability, and good water-holding capacity, oil-holding capacity, antioxidant capacity. When formed into an oleogel by capillary force assembly with a secondary fluid (water), the oil loss rate was reduced to 12.6 %, and oxidative stability was enhanced. The proportion of PUFAs/SFAs in luncheon meat gradually increased as its substitution increased when oleogel was used as fat substitutes. The substitution of 50 % increased the content of α-linolenic acid and linoleic acid, which were two fatty acids essential to human health, from 14.65 % and 1.67 % to 25.90 % and 6.14 %, respectively. This indicated that oleogel improved the fatty acid nutritional composition of luncheon meat. This study enhances the refined design of gels and offers a novel approach to developing plant-based fat substitutes.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"168 ","pages":"Article 111489"},"PeriodicalIF":11.0,"publicationDate":"2025-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143882550","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 co-aggregation of ovalbumin and ovotransferrin: structure formation and thermodynamics 卵清蛋白和卵转铁蛋白的异蛋白复合物共聚集：结构形成和热力学

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-04-24 DOI: 10.1016/j.foodhyd.2025.111485

Yaping Liu , Chenxin Huang , Jiajie Wang , Xianchao Feng , Meihu Ma

{"title":"Heteroprotein complex co-aggregation of ovalbumin and ovotransferrin: structure formation and thermodynamics","authors":"Yaping Liu , Chenxin Huang , Jiajie Wang , Xianchao Feng , Meihu Ma","doi":"10.1016/j.foodhyd.2025.111485","DOIUrl":"10.1016/j.foodhyd.2025.111485","url":null,"abstract":"<div><div>Egg white proteins exhibit high thermal susceptibility to undesired aggregation, which limits their processing utility. In this study, the thermally regulated co-aggregation mechanism between ovotransferrin (OVT) and ovalbumin (OVA) was systematically investigated. Turbidity kinetics and particle size distribution results showed that the initial aggregation occurred at 55°C, induced by 4.3% disulfide cleavage and a 38.9% enrichment of β-sheet (<em>P</em> < 0.05). Size exclusion chromatography results showed that this structural unfolding was mainly due to OVT molecules. The structurally activated OVT then specifically anchored the double cavities of OVA. Subsequently, upon heating at 60 – 65°C, the β-sheet reverted to the α-helix as detected by CD and FTIR spectroscopy, and the hydrophobic tyrosine and phenylalanine residues were reburied as detected by fluorescence spectroscopy, forming reversible metastable aggregates. At temperatures above 65°C, the larger heteroprotein complex (∼1.5 μm) emerged. ITC results showed that the co-aggregation was entropy-driven (<em>TΔS</em> = +45.5 kJ/mol) with a stoichiometric ratio of 2:1 (OVT: OVA, <em>n</em> = 2.19 ± 0.12). Molecular docking and interaction force analyses revealed covalent disulfide bonds and multiple non-covalent bonds involved in this process. Notably, OVT acted as the aggregation initiator and governed the reverse aggregation, whereas OVA provided the structural backbone. These results provided a theoretical basis for the precise regulation of complex functional properties in the food industry.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"168 ","pages":"Article 111485"},"PeriodicalIF":11.0,"publicationDate":"2025-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143892402","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 effect of protein-pectin interactions on the functional properties of soy drinks in coffee applications 蛋白-果胶相互作用对咖啡中大豆饮料功能特性的影响

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-04-24 DOI: 10.1016/j.foodhyd.2025.111487

Spyridoula Arapi , Adjeng Tunjung Pamase , Bruno De Meulenaer , Paul Van der Meeren

{"title":"The effect of protein-pectin interactions on the functional properties of soy drinks in coffee applications","authors":"Spyridoula Arapi , Adjeng Tunjung Pamase , Bruno De Meulenaer , Paul Van der Meeren","doi":"10.1016/j.foodhyd.2025.111487","DOIUrl":"10.1016/j.foodhyd.2025.111487","url":null,"abstract":"<div><div>Soy beverages often encounter an unappealing issue when introduced in coffee, known as curdling, due to protein aggregation and coagulation in its acidic, high-temperature environment. While stabilizers, such as buffers and hydrocolloids, are commonly used as a coping mechanism, their use is not ideal for organic and clean-label products. Conversely, pectin offers a more suitable alternative, particularly within a soy drink, although its application in this context remains an understudied aspect. This study investigated the impact of pectin addition on curdling mitigation in two commercially available soy drink variants, i.e. drinks with and without added acidity regulator (monopotassium phosphate) and stabilizer (gellan gum). Low methoxyl and high methoxyl pectin, with different degrees of esterification, were added at concentrations of 0.1 %, 0.2 %, 0.4 %, and 0.8 %. The investigation evaluated the curdling susceptibility through visual observations during an acid coffee test (at different pH conditions) and microscopic analysis of the curdled particles in acetate buffer. Additionally, the drinks’ isoelectric point was determined through zeta-potential measurements as a function of pH, while important physicochemical attributes, including viscosity, particle size, and foam characteristics were also examined. The results demonstrated that the addition of 0.8 % of either low or high methoxyl pectin to both soy drink types notably reduced their curdling sensitivity and their particle size at pH 4.0, especially in soy drinks without an acidity regulator. Unexpectedly, the pectin type had a limited impact on the curdling stability but significantly influenced the other examined physicochemical characteristics of the soy drinks.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"168 ","pages":"Article 111487"},"PeriodicalIF":11.0,"publicationDate":"2025-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143878439","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 effect of degree of esterification of pectin on the grainy properties of post-heated fermented milk 果胶酯化程度对热后发酵乳颗粒特性的影响

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-04-24 DOI: 10.1016/j.foodhyd.2025.111484

Fei Gao , XueYing Mao , Pengjie Wang , Ran Wang , Hongliang Li , Hairan Ma , Chong Chen , Sijia Song , Dongdong Li

{"title":"The effect of degree of esterification of pectin on the grainy properties of post-heated fermented milk","authors":"Fei Gao , XueYing Mao , Pengjie Wang , Ran Wang , Hongliang Li , Hairan Ma , Chong Chen , Sijia Song , Dongdong Li","doi":"10.1016/j.foodhyd.2025.111484","DOIUrl":"10.1016/j.foodhyd.2025.111484","url":null,"abstract":"<div><div>Pectin-protein interactions in mitigating textural and sensory defects (e.g., graininess) in ambient yogurt remain underexplored. This study aims to control the formation of macroaggregates and reduce graininess in post-heated (85 °C/25 s) fermented milk (pH ∼ 4.50) by studying the interaction between pectins with different degrees of esterification (DE7-DE72) and milk proteins. The results indicated that extreme DEs (DE7 and DE72) reduced α-helix structures, increased irregular structures (<em>p</em> ≤ 0.05), and intensified hydrophobic aggregation and disulfide cross-linking due to imbalances in steric hindrance, electrostatic repulsion, and binding during pectin-protein interactions. Intermediate DEs (DE26-DE63) were considered potentially optimal, and pectins with these DE levels contributed to distinct structural properties of fermented milk samples. Low-ester pectins (LEP, DE26 and DE38) enhanced viscosity and rheological properties due to increased disulfide cross-linking, water absorption, and gelling ability, yet showed larger aggregates (D<sub>[4,3]</sub>, ∼54–∼65 μm) and higher friction coefficients. High-ester pectins (HEP, DE50 and DE63) reduced rheological properties due to decreased disulfide cross-linking and protein denaturation, yet exhibited smaller aggregates (D<sub>[4,3]</sub>, ∼42–∼44 μm) and improved lubrication. Gel electrophoresis linked reduced aggregate size to diminished cross-linking of β-lactoglobulin, α-lactalbumin, and κ-casein. Microscopy confirmed that pectin-aggregate interactions inhibited macroaggregate formation. Sensory evaluation demonstrated pectin with DE50 significantly reduced graininess, residual coating, and stickiness while improving graininess acceptability and smoothness (<em>p</em> ≤ 0.05). These findings can provide scientific insights and potential solutions for controlling graininess defects in ambient yogurt products.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"168 ","pages":"Article 111484"},"PeriodicalIF":11.0,"publicationDate":"2025-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143877483","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

Enhancing function, stability, and intracellular uptake of kaempferol in zein-pectin nanoemulsions by a novel dual-frequency pulsed ultrasound system 一种新型双频脉冲超声系统增强玉米蛋白-果胶纳米乳中山奈酚的功能、稳定性和细胞内摄取

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-04-23 DOI: 10.1016/j.foodhyd.2025.111466

Wenjuan Qu , Xinyue Deng , Yuhan Li , Cunshan Zhou , Haile Ma

{"title":"Enhancing function, stability, and intracellular uptake of kaempferol in zein-pectin nanoemulsions by a novel dual-frequency pulsed ultrasound system","authors":"Wenjuan Qu , Xinyue Deng , Yuhan Li , Cunshan Zhou , Haile Ma","doi":"10.1016/j.foodhyd.2025.111466","DOIUrl":"10.1016/j.foodhyd.2025.111466","url":null,"abstract":"<div><div>In order to enhance the stability and bioavailability of fat-soluble kaempferol (Kae), the zein-pectin nanoemulsions were synthesized by a novel dual-frequency pulsed ultrasound (DFPU) technology to improve the loading effect of Kae. The effects of ultrasonic operating parameters on the nanoemulsions were examined, along with the influence of DFPU treatment on the structure, stability, digestion, and intracellular uptake of the nanoemulsions in this study. The results indicated that both emulsion encapsulation and DFPU treatment significantly enhanced the protection and delivery of Kae. Compared to the unsonicated emulsion, the emulsifying activity index, stability index, Kae embedding rate, and hydroxyl radical scavenging rate increased by 133.81 %, 4.18 %, 19.20 %, and 19.73 %, respectively, while the particle size decreased by 94.43 % after DFPU treatment. DFPU treatment notably improved the stability of the nanoemulsions during long-term storage, high temperature, and salt concentration conditions, as well as the retention of Kae by 15.59 % in intestinal digestives. Furthermore, DFPU treatment significantly enhanced the Caco-2 intracellular absorption rate, transport rate and bioavailability of Kae by 7.67 %, 9.96 % and 14.67 %, respectively at a dosage of 0.6 mg/mL, which was attributed to the significant downregulation of mRNA expression levels of tight junction protein Occludin and efflux proteins MDR1 and BCRP by 21.27 %, 51.05 %, and 62.26 %, respectively. This downregulation enhanced the intracellular transport capacity of Kae while reducing its exocytosis, thereby improving cellular utilization. The mechanism of improving the intracellular bioavailability of kaempferol was elucidated. This study offers a promising nanoemulsion for the efficient oral delivery of fat-soluble active ingredients, fully facilitating its antioxidant activity.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"168 ","pages":"Article 111466"},"PeriodicalIF":11.0,"publicationDate":"2025-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143916868","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-strength and antioxidant gelatin/(oxidized) olive polyphenol films by melt extrusion method 采用熔融挤出法制备高强抗氧化明胶/（氧化）橄榄多酚薄膜

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-04-23 DOI: 10.1016/j.foodhyd.2025.111483

Kuo Wu , Yanzhen Li , Hao Wang , Jie Xiao , Wenya Ma , Li Li

{"title":"High-strength and antioxidant gelatin/(oxidized) olive polyphenol films by melt extrusion method","authors":"Kuo Wu , Yanzhen Li , Hao Wang , Jie Xiao , Wenya Ma , Li Li","doi":"10.1016/j.foodhyd.2025.111483","DOIUrl":"10.1016/j.foodhyd.2025.111483","url":null,"abstract":"<div><div>Polyphenols are organic molecules containing phenolic hydroxyl groups. Due to their excellent antioxidant properties and biocompatibility, they have attracted extensive attention in the field of food packaging. However, the phenolic hydroxyl groups are prone to be oxidized into conjugated di-ketone structures, thereby altering their antioxidant and biocompatibility. In this study, the olive polyphenols (OP) were oxidized and then melt-extruded with fish gelatin (FG) to prepare edible films. The cross-linking patterns of different functional groups of polyphenols with proteins were investigated by Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) and X-ray photoelectron spectroscopy (XPS). Both OP and Oxidized olive polyphenols (OOP) formed hydrogen bonds with the chains of gelatin. On this basis, the oxidative olive polyphenol/gelatin (FG-OOP) films also underwent Schiff base reactions and Michael addition reactions, resulting in the formation of covalent cross-links. Compared with FG, the Tensile strength (TS) of FG-2 %OP and FG-2 %OOP increased by 61.08 % and 102.25 %, respectively. Besides, the gelatin-polyphenol/oxidized polyphenol films obtained after hot extrusion have better thermal stability and water resistance, which provides a new strategy for the efficient utilization of polyphenols and oxidized polyphenols and the preparation of high-performance edible films.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"168 ","pages":"Article 111483"},"PeriodicalIF":11.0,"publicationDate":"2025-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143887884","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

Enhancement effect of cellulose nanocrystal on the rheological properties and 3D printing performance of pea protein isolate-based hydrogels 纤维素纳米晶对豌豆分离蛋白基水凝胶流变学特性和3D打印性能的增强作用

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-04-23 DOI: 10.1016/j.foodhyd.2025.111477

Shuyu Lu , Shanshan Diao , Xinna Hu , Qi Wu , Chenyu Bai , Bo Xu , Tao Ma , Yi Song

{"title":"Enhancement effect of cellulose nanocrystal on the rheological properties and 3D printing performance of pea protein isolate-based hydrogels","authors":"Shuyu Lu , Shanshan Diao , Xinna Hu , Qi Wu , Chenyu Bai , Bo Xu , Tao Ma , Yi Song","doi":"10.1016/j.foodhyd.2025.111477","DOIUrl":"10.1016/j.foodhyd.2025.111477","url":null,"abstract":"<div><div>Heat-induced pea protein isolate (PPI) hydrogels exhibit poor gelling and rheological characteristics; this study attempted to reinforce their network structure and rheological properties by incorporating cellulose nanocrystal (CNC), enabling their customized application in three-dimensional (3D) printing. The influence of different amounts of CNC on the physicochemical properties, interactions, microstructure, rheological properties, and 3D printing performance of the PPI/CNC composite hydrogels was explored. With increasing amounts of CNC, the PPI/CNC composite hydrogels exhibited enhanced water-holding capacity and a dense microstructure, which are attributed to stronger interactions between CNC and PPI. Zeta potential, Fourier transform infrared spectroscopy, and intrinsic fluorescence spectra confirmed the interactions, including electrostatic repulsion, hydrogen bonding, and van der Waals forces. Moreover, all composite hydrogels exhibited shear-thinning fluids, facilitating smooth extrusion during 3D printing. In contrast, PPI/CNC-4 and PPI/CNC-5 demonstrated superior recoverability in the step-strain sweep and a higher storage modulus (<em>G′</em>) in the small amplitude oscillatory shear test. And the large amplitude oscillatory shear test suggested that they produced a pronounced nonlinear response in the Lissajous curves to resist large deformations. These results reflected their excellent structural self-supporting capability during 3D printing. In addition, the self-intersecting loops in Lissajous curves of PPI/CNC-5 implied the rearrangement of the hydrogel structure at large strain, which supported its fine texture in cubes, letters, and animal models. This study provides a strategy for the development of 3D-printed plant-based hydrogels that can serve as carriers for personalized nutritional foods or scaffolds for tissue engineering.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"168 ","pages":"Article 111477"},"PeriodicalIF":11.0,"publicationDate":"2025-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143878438","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

Synergistic design of Pickering emulsion inks of nanochitosan-alginate-beeswax for edible coating in fruit preservation 纳米壳聚糖-海藻酸盐-蜂蜡酸洗乳油墨在水果保鲜中的协同设计

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-04-22 DOI: 10.1016/j.foodhyd.2025.111462

Jinkyung Kim , Jaesik Seo , Hyo Jeong Kim , Yunho Jeong , Hyunjun Lee , Chanwook Park , Youngho Eom

{"title":"Synergistic design of Pickering emulsion inks of nanochitosan-alginate-beeswax for edible coating in fruit preservation","authors":"Jinkyung Kim , Jaesik Seo , Hyo Jeong Kim , Yunho Jeong , Hyunjun Lee , Chanwook Park , Youngho Eom","doi":"10.1016/j.foodhyd.2025.111462","DOIUrl":"10.1016/j.foodhyd.2025.111462","url":null,"abstract":"<div><div>Chitosan nanowhisker (CSW) has attracted attention as a coating agent in packaging applications because of its biocompatibility, anti-bacterial activity, and high gas barrier. However, the poor viscoelasticity of virgin CSW dispersions limits the coating process to spraying or dip-coating at very dilute concentrations. Herein, rheology-engineered CSW inks with improved coating abilities were designed, making them suitable for mass-produced coatings. Given the positive surface charge of CSW, eight types of negatively charged eco-friendly binders were selected, and their efficiency as rheological modifiers was assessed at a CSW:binder weight fraction of 1:1. Among them, three binders, sodium alginate (SA), carboxymethyl cellulose, and guar, simultaneously enhanced the viscoelasticity and homogeneity. Accordingly, the three composite inks exhibit high spreadability in practical coating. Particularly, the CSW/SA coating films exhibited remarkable mechanical properties with strength and toughness of 32.9 MPa and 1.4 MJ m<sup>−3</sup>, respectively. To apply edible coatings for fruit preservation, beeswax (BW) was mixed with CSW/SA to form Pickering emulsion inks. CSW acts as a Pickering stabilizer in the aqueous BW emulsion, affording it high dispersibility. Owing to its improved hydrophobicity, the edible CSW/SA/BW coating significantly extended the shelf life of bananas and strawberries.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"167 ","pages":"Article 111462"},"PeriodicalIF":11.0,"publicationDate":"2025-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143873234","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

Achieving high-performance Spirulina platensis protein isolate-based foam via ultrasound coupled with pH shift-induced interfacial remodeling: Dynamic adsorption and interfacial rheology behavior 通过超声耦合pH值变化诱导的界面重塑实现高性能的螺旋藻分离蛋白泡沫：动态吸附和界面流变行为

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-04-22 DOI: 10.1016/j.foodhyd.2025.111479

Xin Hong , Jieying Li , Yiwei Shen , Wenxuan Ji , Zeqi Li , Jinwei Li

{"title":"Achieving high-performance Spirulina platensis protein isolate-based foam via ultrasound coupled with pH shift-induced interfacial remodeling: Dynamic adsorption and interfacial rheology behavior","authors":"Xin Hong , Jieying Li , Yiwei Shen , Wenxuan Ji , Zeqi Li , Jinwei Li","doi":"10.1016/j.foodhyd.2025.111479","DOIUrl":"10.1016/j.foodhyd.2025.111479","url":null,"abstract":"<div><div>To enhance the foaming properties of <em>Spirulina platensis</em> protein isolate (SPP) for broader food applications, an ultrasound coupled with pH-shifting method was applied to modify the structural characteristics of SPP. The effects on air-water interfacial behavior and foaming properties were systematically investigated to elucidate the underlying mechanism. Circular dichroism, surface hydrophobicity, and intrinsic fluorescence results indicated that the secondary and tertiary structure of SPP was altered under cotreatment, resulting in increased exposure of hydrophobic groups and the formation of more flexible structures of SPP compared to individual treatments. Furthermore, combining ultrasound with pH-shifting treatment induced the unfolding, fragmentation, and subsequent refolding of SPP, which substantially reduced its particle size. Notably, U500-SPP-12 (SPP treated by pH-shifting coupled with ultrasound at 500 W) exhibited the smallest particle size of 58.17 nm. These improved structural properties endowed U500-SPP-12 with a faster diffusion rate (0.50 mN/m/s<sup>1/2</sup>) at air-water interface, shorter lag time (151.04 s), and higher interfacial adsorbed protein content (23.61 %), effectively lowering the interfacial energy barrier. Upon adsorption at the interface, the cotreated SPP formed a solid-like interfacial film with superior viscoelastic properties, thereby preventing bubble instability. Consequently, the SPP subjected to the cooperated treatment possessed superior foaming performance, with U500-SPP-12 achieving the highest foaming capacity (221.01 %) and foaming stability (63.72 %). This study demonstrates that the application of ultrasound coupled with pH-shifting technology represents a simple yet effective strategy for enhancing the foaming properties of SPP, offering significant potential for the development of innovative foam-based foods.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"168 ","pages":"Article 111479"},"PeriodicalIF":11.0,"publicationDate":"2025-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143887240","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

Exploring citrus fiber as an emulsifying agent: Synergy with low methoxyl pectin and amidated pectin for advanced food formulations 探索柑橘纤维作为乳化剂：与低甲氧基果胶和改性果胶协同用于高级食品配方

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-04-22 DOI: 10.1016/j.foodhyd.2025.111474

Marco Panzanini , Giorgia Spigno , Lorenzo Pastrana , Dordoni Roberta

{"title":"Exploring citrus fiber as an emulsifying agent: Synergy with low methoxyl pectin and amidated pectin for advanced food formulations","authors":"Marco Panzanini , Giorgia Spigno , Lorenzo Pastrana , Dordoni Roberta","doi":"10.1016/j.foodhyd.2025.111474","DOIUrl":"10.1016/j.foodhyd.2025.111474","url":null,"abstract":"<div><div>Citrus fiber consists of the residue remaining after primary citrus processing and pectin extraction. While the emulsifying properties of this byproduct and the gelling abilities of pectins are well known, research has primarily focused on their interactions within emulsions. However, the technological properties of a gelled emulsion system had never been investigated. This study focused on the synergistic interaction of citrus fiber, mango puree, sunflower oil, and four distinct low-methoxyl pectins within an emulsion-filled hydrogel. Low-methoxyl pectins were chosen for their gelling ability at low sugar concentrations, allowing the formulation of products aligned with specific dietary needs. Mango was selected as an illustrative fruit-based dispersing phase to assess the applicability of citrus fiber in a realistic food system. First, the research engaged in homogenization conditions and resilience to heat treatment at 90 °C. Various combinations of fiber and oil were tested to minimize both droplet size and phase separation, identifying 5 % (w/w) citrus fiber and 20 % (w/w) oil as the most stable formulation. The emulsifying ability of citrus fiber was found to be linked to the water-to-fiber ratio, which had to be lower than the water binding capacity. Then, the emulsion-filled hydrogel was created from the previously optimized emulsion using four different pectins (1 % w/w). Among them, only the amidated low-methoxyl pectin with a higher degree of methoxylation was capable of forming a self-standing gel. The findings indicate that the texture of a hydrogel comprising insoluble citrus fiber and pectins is primarily influenced by the citrus fiber rather than the pectin. However, when citrus fiber acts as a heat-resistant emulsifier, the addition of pectin imparts unique characteristics, allowing the modulation of the final product's consistency.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"168 ","pages":"Article 111474"},"PeriodicalIF":11.0,"publicationDate":"2025-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143877513","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}

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