Food Hydrocolloids最新文献_第8页

Effect of combined pH-Shifting and high-intensity ultrasound treatment on the structural, functional, and foaming properties of Tenebrio Molitor Protein ph转移和高强度超声联合处理对黄粉虫蛋白结构、功能和发泡性能的影响

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-04-12 DOI: 10.1016/j.foodhyd.2025.111384

Dongjie Huang , Wenyuan Zhang , Yiyan Liu , Jingkai Zhang , Yang Jiang , Qingrong Huang , Dapeng Li

{"title":"Effect of combined pH-Shifting and high-intensity ultrasound treatment on the structural, functional, and foaming properties of Tenebrio Molitor Protein","authors":"Dongjie Huang , Wenyuan Zhang , Yiyan Liu , Jingkai Zhang , Yang Jiang , Qingrong Huang , Dapeng Li","doi":"10.1016/j.foodhyd.2025.111384","DOIUrl":"10.1016/j.foodhyd.2025.111384","url":null,"abstract":"<div><div>With the development of the food industry and the increasing variety of emerging foods, the foaming properties of proteins have gained attention in the production of blowing agents. As a novel source of protein supplementation, insect protein has recently garnered widespread interest for its applications in food. However, Tenebrio Molitor Protein (TMP) has not been utilized in the production of aerated foods due to its inherently poor water-air interfacial properties. To improve the foaming properties of TMP, a combined modification treatment involving extreme pH-shifting and high-intensity ultrasound (HIUS) was applied. The results showed that under highly alkaline conditions, TMP is more susceptible to the effects of HIUS. Under these conditions, protein molecules unfold, and the cavitation effect of ultrasound disrupts numerous non-covalent bonds, leading to the dissociation of a significant number of soluble aggregates. This reduces the particle size of the protein, exposes hydrophobic groups, enhances surface hydrophobicity, and increases the free sulfhydryl content. Additionally, the secondary and tertiary structures of TMP were altered by the modification treatment: the content of α-helices increased, while the contents of β-turns and β-sheets decreased. These structural changes enhanced proteins' interfacial properties at the water-air interface, enabling the modified protein (UTMP-12) to achieve excellent foaming properties. This study provides a new approach for the application of TMP in aerated food products.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"167 ","pages":"Article 111384"},"PeriodicalIF":11.0,"publicationDate":"2025-04-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143851968","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

Boosting juiciness and flavor perception of meat analogue patties by altering hydration level and particle size of textured vegetable proteins 通过改变水合水平和纹理植物蛋白的颗粒大小来提高肉类模拟肉饼的多汁性和风味感知

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-04-12 DOI: 10.1016/j.foodhyd.2025.111423

Yifan Zhang , Márton Király , Panyue Zhang , Rita Navarrete Codina , Pariya Behrouzi , Guido Sala , Elke Scholten , Markus Stieger

{"title":"Boosting juiciness and flavor perception of meat analogue patties by altering hydration level and particle size of textured vegetable proteins","authors":"Yifan Zhang , Márton Király , Panyue Zhang , Rita Navarrete Codina , Pariya Behrouzi , Guido Sala , Elke Scholten , Markus Stieger","doi":"10.1016/j.foodhyd.2025.111423","DOIUrl":"10.1016/j.foodhyd.2025.111423","url":null,"abstract":"<div><div>This study aimed to investigate juiciness perception of PBMA patties by exploring the relationships between physicochemical and sensory properties. Patties were designed to vary in water holding and release properties by controlling hydration level (water:TVP ratio 1:1, 1:3, 1:5) and particle size (particle surface area 0.2, 10, 20 mm<sup>2</sup>) of Textured Vegetable Protein (TVP). Increasing TVP hydration level increased water cooking loss, while fat cooking loss remained unchanged. Despite this, higher initial water content still led to a 30 % increase in water content and a 51 % decrease in stiffness of cooked patties. The elevated water content significantly enhanced serum release under compression, which strongly influenced juiciness and fattiness perception. Increasing TVP hydration level increased juiciness (+204 %) and fattiness (+71 %), but decreased hardness (−53 %) and crumbliness (−41 %) intensity. Increasing TVP particle size increased cutting work during blade cutting tests, yielding harder (+62 %) and chewier (+119 %) patties. Network analysis revealed that increased juiciness enhanced fattiness, savory and garlic flavor and decreased hardness intensity. These variations in sensory properties influenced liking, which was positively related to juiciness, chewiness and savory flavor, and negatively to beany flavor. We conclude that increasing TVP hydration level effectively alters patty composition and texture and enhances juiciness of PBMA patties, while varying TVP particle size primarily impacts patty texture without affecting composition. Juiciness of PBMA patties is driven by retained water after cooking, serum release under compression and stiffness. Enhanced juiciness not only boosts flavor perception but also drives consumer liking.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"167 ","pages":"Article 111423"},"PeriodicalIF":11.0,"publicationDate":"2025-04-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143855110","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

Optimization of nanoparticle synthesis from wheat straw-derived arabinoxylan for transport and release of bioactive compounds 麦草源阿拉伯木聚糖合成纳米颗粒的优化及生物活性化合物的转运和释放

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-04-11 DOI: 10.1016/j.foodhyd.2025.111440

Andrea Rodríguez-Sanz, Ana M. Torrado, Natalia Estévez , María L. Rúa, Clara Fuciños

{"title":"Optimization of nanoparticle synthesis from wheat straw-derived arabinoxylan for transport and release of bioactive compounds","authors":"Andrea Rodríguez-Sanz, Ana M. Torrado, Natalia Estévez , María L. Rúa, Clara Fuciños","doi":"10.1016/j.foodhyd.2025.111440","DOIUrl":"10.1016/j.foodhyd.2025.111440","url":null,"abstract":"<div><div>Xylan, polysaccharide contained in the hemicellulose fraction of lignocellulosic biomasses, have been used as building blocks of several films and hydrogels. Contrary, there is a limited number of studies focused on the design of xylan micro- and nanoparticles. In that sense, this work aims to evaluate the spray-drying technique as an effective method for producing particles with arabinoxylan-derived products (ADPs). ADPs were extracted from wheat straw by enzymatic hydrolysis. Results showed that ADPs are able to form individual spherical particles at the nano- and microscale in presence of surfactant Tween 80. The stability of the particles to storage conditions was highly affected by the xylooligosaccharides hygroscopicity, which became the dia-ultrafiltration a mandatory step before the particle synthesis. The generated particles effectively entrapped 98.5 % of the incorporated caffeine, and showed both, fast and controlled release depending the characteristics of the solvent, which give to the present xylan particles a broad range of promising applications.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"167 ","pages":"Article 111440"},"PeriodicalIF":11.0,"publicationDate":"2025-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143855109","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

Relating the foaming properties of oat proteins to their air-water interfacial characteristics and thin film drainage dynamics 燕麦蛋白的发泡特性与其空气-水界面特性和薄膜排水动力学的关系

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-04-11 DOI: 10.1016/j.foodhyd.2025.111426

Frederik Janssen , Anton Breugelmans , Deniz Z. Gunes , Arno G.B. Wouters

{"title":"Relating the foaming properties of oat proteins to their air-water interfacial characteristics and thin film drainage dynamics","authors":"Frederik Janssen , Anton Breugelmans , Deniz Z. Gunes , Arno G.B. Wouters","doi":"10.1016/j.foodhyd.2025.111426","DOIUrl":"10.1016/j.foodhyd.2025.111426","url":null,"abstract":"<div><div>Oats have emerged as a promising raw material for liquid and semi-solid foods due to their balanced amino acid profile and high globulin content. Food foam-type products, such as meringue, whippable drinks, and ice cream, rely heavily on protein functionality. Understanding the mechanisms by which oat proteins form and stabilize foam is crucial for their application in such products. This study relates the foaming properties of non-kilned oat protein fractions enriched in either water-soluble proteins or unaggregated 12S globulins to their behavior at air-water interfaces (using maximum bubble pressure and (oscillating) rising bubble tensiometry) and during the drainage of thin liquid films (using a pressure-controlled microfluidic set-up). Both water-soluble oat proteins and 12S globulins were capable of producing a high volume of stable foam. The foaming capacity of the water-soluble oat proteins was attributed to their high diffusion rate to the air-water interface, while their foam stability was ascribed to the rapid formation of a viscoelastic interfacial film. The foaming capacity of oat 12S globulins was driven by extensive protein structural reorganization upon adsorption, likely involving dissociation and reassociation of oligomers and protein subunits, after surpassing an energy barrier-controlled adsorption regime at very low surface ages. The stability of oat 12S globulin foams was attributed to enhanced thin liquid film stability, resulting from reduced Laplace pressure gradients, and increased disjoining pressure due to combined electrostatic and steric repulsion. This study provides novel mechanistic insights into the foaming properties of oat proteins, paving the way for their utilization in plant-based foods.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"167 ","pages":"Article 111426"},"PeriodicalIF":11.0,"publicationDate":"2025-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143848594","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

Interaction mechanisms of κ-carrageenan, gum Arabic, xanthan gum, and sodium alginate with pork myofibrillar proteins: Impacts on heat-induced aggregation and in vitro digestive behaviors of proteins κ-卡拉胶、阿拉伯胶、黄原胶和海藻酸钠与猪肉肌原纤维蛋白的相互作用机制：对蛋白质热诱导聚集和体外消化行为的影响

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-04-11 DOI: 10.1016/j.foodhyd.2025.111450

Soeun Kim , Kyung Jo , Minkyung Woo , Seul-Ki-Chan Jeong , Hayeon Jeon , Yun-Sang Choi , Samooel Jung , Seonmin Lee

{"title":"Interaction mechanisms of κ-carrageenan, gum Arabic, xanthan gum, and sodium alginate with pork myofibrillar proteins: Impacts on heat-induced aggregation and in vitro digestive behaviors of proteins","authors":"Soeun Kim , Kyung Jo , Minkyung Woo , Seul-Ki-Chan Jeong , Hayeon Jeon , Yun-Sang Choi , Samooel Jung , Seonmin Lee","doi":"10.1016/j.foodhyd.2025.111450","DOIUrl":"10.1016/j.foodhyd.2025.111450","url":null,"abstract":"<div><div>This study aimed to investigate the interaction mechanism between myofibrillar proteins (MPs) and polysaccharides as well as the digestive behavior of proteins. Myofibrillar protein extract (MPE) was mixed with four anionic polysaccharides (κ-carrageenan, CAR; gum Arabic, GA; xanthan gum, XT; sodium alginate, SA). MPE-XT and MPE-SA showed significantly reduced maximum tryptophan fluorescence intensity (FI<sub>max</sub>) compared to MPE (P < 0.05). MPE-CAR and MPE-GA showed reduced FI<sub>max</sub> and a red shift of the peak (P < 0.05) with increased surface hydrophobicity (P < 0.05). After heating of the MPEs, all coagulated MPs (MPCs) showed shear-thinning properties in the frequency sweep test. MPC-CAR and MPC-GA formed cohesive aggregates while MPC-XT and MPC-SA formed fluid-like structures with low complex viscosity. After <em>in vitro</em> digestion, the digesta of MPC (MPD)-CAR showed α-amino group content similar to that of MPD during both gastric and intestinal phases (P > 0.05), but the protein content of the <3 kDa fraction was lower (P < 0.05) with the presence of high molecular weight proteins in the electrophoretogram. MPD-GA released more α-amino groups after intestinal digestion than MPD (P < 0.05), but the protein content of the <3 kDa fraction was similar to that of MPD (P > 0.05). MPD-XT and MPD-SA showed higher α-amino group content than MPD in both gastric and intestinal phases (P < 0.05), with MPD-SA displaying a higher protein content of the <3 kDa fraction compared to MPD (P < 0.05). These findings suggest that differences in the interactions between polysaccharides and MPs alter protein structure and rheological properties, which in turn influence the <em>in vitro</em> protein digestion behavior.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"167 ","pages":"Article 111450"},"PeriodicalIF":11.0,"publicationDate":"2025-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143838445","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

Valorization of citrus pomace for cellulose extraction and double-crosslinked cellulose hydrogel fabrication 柑橘渣纤维素提取及双交联纤维素水凝胶制备的研究

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-04-11 DOI: 10.1016/j.foodhyd.2025.111442

Qi An , Jingnan Ren , Xiao Jia , Nawei Zhang , Gang Fan , Siyi Pan , Zhifeng Zhang , Shaoqian Cao

{"title":"Valorization of citrus pomace for cellulose extraction and double-crosslinked cellulose hydrogel fabrication","authors":"Qi An , Jingnan Ren , Xiao Jia , Nawei Zhang , Gang Fan , Siyi Pan , Zhifeng Zhang , Shaoqian Cao","doi":"10.1016/j.foodhyd.2025.111442","DOIUrl":"10.1016/j.foodhyd.2025.111442","url":null,"abstract":"<div><div>Citrus pomace (CP), the main food waste of citrus juice industry, was utilized as cellulose resource for hydrogel fabrication in this work. Cellulose was extracted from CP using alkaline hydroperoxide with or without autoclaving treatment. The autoclaving-treated cellulose exhibited a higher cellulose content, glucose composition, white index (WI), crystallinity index (CI) and thermal stability than that without autoclaving treatment. Hydrogels from CP cellulose was then fabricated using a sequential chemical and physical crosslinking method with epichlorohydrin (ECH) as chemical crosslinker and ethanol solution as physical crosslinking coagulation bath. The effects of different fabrication parameters including epichlorohydrin to anhydrous glucose unit (ECH/AGU) molar ratios, coagulation bath concentrations and reaction temperatures on cellulose hydrogels were investigated through rheological, mechanical and morphological analysis. The results showed that the double-crosslinked hydrogels displayed a higher mechanical performance and denser microstructure than the conventional single chemically crosslinked hydrogels. This study provides a new strategy for the effective valorization of CP waste, enabling its potential applications such as food and drug delivery fields.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"167 ","pages":"Article 111442"},"PeriodicalIF":11.0,"publicationDate":"2025-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143838442","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

Comparing coagulation behaviour of reassembled and native casein micelles during renneting, acid gelation and gastric clotting 比较重组酪蛋白胶束和天然酪蛋白胶束在凝血、酸凝胶和胃凝血过程中的凝血行为

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-04-10 DOI: 10.1016/j.foodhyd.2025.111441

Renske Bouma, Etske Bijl, Abigail Thiel, Kasper Hettinga

{"title":"Comparing coagulation behaviour of reassembled and native casein micelles during renneting, acid gelation and gastric clotting","authors":"Renske Bouma, Etske Bijl, Abigail Thiel, Kasper Hettinga","doi":"10.1016/j.foodhyd.2025.111441","DOIUrl":"10.1016/j.foodhyd.2025.111441","url":null,"abstract":"<div><div>Casein micelles are important structuring elements in dairy products due to their coagulation properties during both manufacture and digestion. A possible approach to high-quality dairy alternatives is therefore the assembly of recombinant casein into casein micelles. However, to effectively assemble caseins produced by precision fermentation in functional casein micelles, we first need to understand how the coagulation properties of bovine casein micelles assembled in-vitro might differ from native casein micelles. The aim of this study was therefore to compare the coagulation behaviour of bovine reassembled casein micelles (RCM) to native casein micelles (NCM) during renneting, acid gelation and gastric clotting. Assembly of bovine caseins led to RCM that were able to coagulate in all three conditions. Coagulation behaviour of RCM differed from NCM, forming stronger rennet gels (G′ 82 ± 7 Pa vs 34 ± 12 Pa) and weaker acid gels (G’ 0.7 ± 0.2 Pa vs 3.0 ± 1.3 Pa) than NCM. Gastric clotting behaviour was surprisingly similar. RCM were smaller (120 ± 3 nm vs 157 ± 4 nm), more hydrated (3.89 ± 0.04 g/g vs 2.61 ± 0.07 g/g) and less mineralized (14.8 ± 0.2 mM Ca vs 18.7 ± 1.7 mM Ca) than NCM, which may explain the differences in coagulation behaviour. These results showed that assembly leads to functional casein micelles, with differences in coagulation behaviour relatable to micellar properties. These learnings can inform casein micelle assembly of recombinant casein, as basis for high-quality dairy alternatives.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"168 ","pages":"Article 111441"},"PeriodicalIF":11.0,"publicationDate":"2025-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143904330","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

Gelation mechanism of gellan in coexisting trivalent with monovalent cations as studied by NMR and particle tracking 用核磁共振和颗粒跟踪研究了结冷胶在三价和一价阳离子共存中的凝胶机理

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-04-10 DOI: 10.1016/j.foodhyd.2025.111437

Chuhuan Hu, Xi Yang, Marwa E. Atya, Yoshiki Kohinata, Momoka Kimura, Shingo Matsukawa

{"title":"Gelation mechanism of gellan in coexisting trivalent with monovalent cations as studied by NMR and particle tracking","authors":"Chuhuan Hu, Xi Yang, Marwa E. Atya, Yoshiki Kohinata, Momoka Kimura, Shingo Matsukawa","doi":"10.1016/j.foodhyd.2025.111437","DOIUrl":"10.1016/j.foodhyd.2025.111437","url":null,"abstract":"<div><div>Gelation of deacylated gellan (DG) is influenced by cations, with monovalent ions shielding electrostatic repulsions and divalent ions directly binding DG chains. The role of trivalent ions, however, remains unclear. This study aims to explore the gelation process of DG in the presence of Fe<sup>3+</sup> and K<sup>+</sup> ions from microscopic and molecular levels. Nuclear magnetic resonance (NMR) techniques, including water <sup>1</sup>H <em>T</em><sub><em>2</em></sub> and diffusion measurement, were employed to investigate the dynamic information of molecular chains. Multiple particle tracking was used to analyze the gelling evolution at a microscopic perspective. Fe<sup>3+</sup> shifted the temperature of ordered structure formation (<em>T</em><sub>ord</sub>) lower, attributed to repulsion among -COO Fe<sup>+</sup> COO- complexes formed at the gelation. K<sup>+</sup> accelerated aggregation via electrostatic shielding. The diffusion coefficient of DG (<em>D</em><sub>DG</sub>) gave information about molecular mobility of DG chains. Besides, particle tracking revealed network pore sizes narrowed from 270 to 1100 nm to below 270 nm as the gelation progressed. These findings clarify the role of Fe<sup>3+</sup> in DG gelation from molecular and microscopic perspectives, offering insights into the gelation mechanism of DG induced by trivalent cations.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"167 ","pages":"Article 111437"},"PeriodicalIF":11.0,"publicationDate":"2025-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143848595","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

Thermoreversible Carrageenan Gels Formed Through Crosslinking with Napin 通过与Napin交联形成的热可逆卡拉胶凝胶

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-04-10 DOI: 10.1016/j.foodhyd.2025.111439

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

{"title":"Thermoreversible Carrageenan Gels Formed Through Crosslinking with Napin","authors":"Gireeshkumar Balakrishnan, Maria Moutkane, Colleen P.K. Mudau, Christophe Chassenieux, 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}

引用次数: 0

A novel bio-based aerogel for fragile fruit packaging with cushioning and antimicrobial properties 用于易碎水果包装的新型生物基气凝胶，具有缓冲和抗菌性能

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-04-10 DOI: 10.1016/j.foodhyd.2025.111438

Yiyi Li , Haiyu Du , Xinru Liu , Liwen Liang , Xiangdong Yun , Zhe Wang , Yongqiang Wen , Zhu Zhu

{"title":"A novel bio-based aerogel for fragile fruit packaging with cushioning and antimicrobial properties","authors":"Yiyi Li , Haiyu Du , Xinru Liu , Liwen Liang , Xiangdong Yun , Zhe Wang , Yongqiang Wen , Zhu Zhu","doi":"10.1016/j.foodhyd.2025.111438","DOIUrl":"10.1016/j.foodhyd.2025.111438","url":null,"abstract":"<div><div>Fragile fruits, which are prone to mechanical damage and microbial infection, necessitate protective materials that possess both cushioning and antimicrobial properties. In this study, we present a novel genipin-crosslinked chitosan/gelatin aerogel (CS/GEL/GNP) synthesized through direct mixing and free-drying techniques. The mechanical properties and cushioning capacities of the CS/GEL/GNP aerogel were thoroughly characterized, alongside an evaluation of its antimicrobial efficacy. The composite aerogel demonstrated remarkable compressibility and shape recovery characteristics. In a transportation simulation test, the aerogel effectively protected strawberries from mechanical damage. Furthermore, the composite aerogel exhibited enhanced antimicrobial activities against <em>Escherichia coli</em>, <em>Staphylococcus aureus</em> and <em>Botrytis cinerea</em> in vitro. The quality of strawberries was successfully maintained at ambient temperature when packaged with the CS/GEL/GNP. Notably, the aerogel could be completely degraded in the soil within 21 days and is nontoxic to cells. Consequently, the dual-functional CS/GEL/GNP aerogel presents a promising option for packaging materials aimed at protecting delicate fruits.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"167 ","pages":"Article 111438"},"PeriodicalIF":11.0,"publicationDate":"2025-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143816959","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