Food Hydrocolloids最新文献

{"title":"Snakehead fish (Channa argus) skin protein-based antioxidant films enhanced by fish skin protein/rosmarinic acid/curcumin self-assembled nanospheres","authors":"Kemeng Qin ,&nbsp;Xinyu Sun ,&nbsp;Ruican Wang ,&nbsp;Jingmin Liu ,&nbsp;Haitao Wang ,&nbsp;Yi Wang ,&nbsp;Shuo Wang","doi":"10.1016/j.foodhyd.2025.111732","DOIUrl":"10.1016/j.foodhyd.2025.111732","url":null,"abstract":"<div><div>The development of sustainable and high-performance food packaging materials is crucial for addressing global food waste and environmental pollution issues. An innovative approach was proposed by using fish skin protein (FSP) from <em>Channa argus</em> as a natural carrier to promote the self-assembly of rosmarinic acid (RA) and curcumin (CUR) into stable nanospheres (FSP/CUR/RA) through non-covalent interactions such as hydrogen bonds, π-alkyl/π-anion interactions, and electrostatic interactions in this study. Compared with binary systems, the self-assembled FSP/CUR/RA ternary nanospheres exhibited significant advantages in colloidal stability and functionality: the optimized RA6 nanospheres have the smallest particle size (508 ± 19.30 nm), the highest ζ-potential (13.04 mV), and excellent antioxidant activity (ABTS⁺ scavenging rate of 87.91 % at 20 μL), effectively overcoming the limitations of poor solubility and instability of CUR and RA. Upon incorporating the nanospheres into the active film, its overall performance was significantly enhanced. Specifically: Barrier properties were improved, with the water vapor transmission rate reduced to 4.06 × 10⁻¹³ g m⁻¹·Pa⁻¹·s⁻¹, representing a 27.6 % decrease compared to the pure FSP film. Mechanical properties were optimized due to RA's effective inhibition of CUR aggregation, achieving a well-balanced tensile strength (TS) and elongation at break (EAB). The film demonstrated outstanding antioxidant capacity, with a free radical scavenging rate of 86.39 %, significantly higher than the control groups. Multifunctional characteristics were evident, including ultraviolet shielding capability, controlled release of CUR/RA, and complete biocompatibility (cell viability 100 %). In practical applications, FSP/CUR/RA films significantly extended the shelf life of fresh shrimp by reducing weight loss (3 % compared to 4.44 % in the control group), maintaining a low <em>TVB-N</em> level (11.84 mg/100 g after 3 days), and inhibiting lipid oxidation (TBARS &lt; 1 mg MDA/100 g). This study not only provided a sustainable strategy for the value-added utilization of fish processing by-products but also promoted the design of multifunctional food packaging materials with enhanced preservation capability.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"170 ","pages":"Article 111732"},"PeriodicalIF":11.0,"publicationDate":"2025-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144595400","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Hydration dynamics of hydrocolloid Particles. Part 1: Experimental investigation of water vapor sorption and bulk diffusion","authors":"Andrew T. Tyowua ,&nbsp;Zhibing Zhang ,&nbsp;Michael J. Adams ,&nbsp;Edwin Joseph ,&nbsp;Guoping Lian ,&nbsp;Chuan-Yu Wu","doi":"10.1016/j.foodhyd.2025.111734","DOIUrl":"10.1016/j.foodhyd.2025.111734","url":null,"abstract":"<div><div>Water vapor sorption data at a range of temperatures (25–70 °C) have been measured for starch (corn and wheat) and non-starch (carrageenan and xanthan gum) hydrocolloid particles in the form of a thin slab. The results revealed that the hydration kinetics may be more accurately described by a sigmoidal model rather than a Fickian model that has been employed in previous studies. The sigmoidal model takes into account the vapor sorption at the surface before the onset of bulk diffusion while the Fick's model does not. The bulk diffusion coefficient increased with water activities initially (≤0.3) but decreased at relatively higher activities (&gt;0.3). Additionally, the data were characterized by a non-dimensional parameter, <span><math><mrow><msup><mi>D</mi><mo>∗</mo></msup><mo>=</mo><mi>D</mi><mi>τ</mi><mo>/</mo><msup><mi>L</mi><mn>2</mn></msup></mrow></math></span> in the range of values of <span><math><mrow><mn>0.04</mn><mo>∼</mo><mn>0.05</mn></mrow></math></span>, which was termed the non-Fickian diffusion parameter, where <em>τ</em> is the characteristic time of the surface sorption, <em>D</em> is the bulk diffusion coefficient and <em>L</em> is the thickness of the layer of particles. The thermal dependence of <em>D</em> could be described on the basis of an Arrhenius activation energy process. The molecular basis for the decrease of the bulk diffusion coefficient at higher water activities will be further discussed in Part II using molecular dynamics simulations.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"170 ","pages":"Article 111734"},"PeriodicalIF":11.0,"publicationDate":"2025-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144604793","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development of biodegradable multifunctional zein-curcumin-quercetin-chondroitin sulfate nanoparticles with cold plasma-modified chitosan-based active film for tilapia preservation","authors":"Tingting Yang ,&nbsp;Xinming Zhang ,&nbsp;Feifei Wang ,&nbsp;Liming Zhang ,&nbsp;Dawei Yu ,&nbsp;Xueying Zhang ,&nbsp;Guanghua Xia ,&nbsp;Jiamei Wang","doi":"10.1016/j.foodhyd.2025.111733","DOIUrl":"10.1016/j.foodhyd.2025.111733","url":null,"abstract":"<div><div>Cold plasma (CP) modification, combined with nanotechnology, has demonstrated significant potential for enhancing the performance of bio-based packaging films. In this study, zein-curcumin-quercetin-chondroitin sulfate nanoparticles (ZCQC NPs) were incorporated into a chitosan film and modified by CP (0, 10, 30, 50 kV) to enhance the physicochemical properties, bioactivity, and preservation ability of the chitosan-based film. Fourier transforms infrared spectrometer (FT-IR) and X-ray diffraction (XRD) analyses confirmed the presence of hydrogen bonding and electrostatic interactions between the NPs and chitosan, as well as their good compatibility. Thermogravimetric analysis revealed that CP treatment synergistically enhanced the thermal stability of NPs-incorporated composite films. The incorporation of CP and NPs enhanced the film's mechanical strength, hydrophobicity, and barrier performance synergistically. Among them, the CP-C-NPs 30 kV film exhibited lower water vapor permeability (1.33 ± 0.15 g/m·d) and oxygen permeability (4.16 ± 0.27 × 10⁻⁶ g/m·d·Pa), along with excellent antioxidant and antibacterial properties. More importantly, the CP-C-NPs 30 kV film significantly reduced the total viable count (13.64 % compared to the control) and the degree of lipid oxidation (TBARS value decreased by 42.86 %) in packaged fish, extending the shelf life at 4 °C to 8 days, which was twice that of ordinary packaging film. This study not only reveals the synergistic enhancement mechanism of CP modification on the performance of active packaging materials but also provides new strategies for developing efficient food preservation materials.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"170 ","pages":"Article 111733"},"PeriodicalIF":11.0,"publicationDate":"2025-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144605232","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Pulp and peel breadfruit flours as techno-functional ingredients. Rheological and staling behavior of their gels","authors":"Caleb S. Calix-Rivera ,&nbsp;Grazielle Náthia-Neves ,&nbsp;Marina Villanueva ,&nbsp;Felicidad Ronda","doi":"10.1016/j.foodhyd.2025.111730","DOIUrl":"10.1016/j.foodhyd.2025.111730","url":null,"abstract":"<div><div>Breadfruit represents an exceptional nutritional source. However, its potential as a techno-functional food ingredient remains largely unexplored. In this context, this study aimed to produce and characterize flours derived from breadfruit (BF) pulp and peel in terms of their physical, techno-functional, pasting and rheological properties. Banana flour was used as a reference for comparison purpose. BF flours formed heat-stable gels at a 4 % concentration, double the threshold required for banana flour, with higher water absorption capacity (+68 %), swelling power (+75 %), and five-fold lower solubility than banana flour. BF-pulp flour demonstrated 10 % higher emulsifying activity and 60 % higher emulsion stability. Additionally, it showed a higher pasting temperature, increased final viscosity (+24 %), and substantially lower breakdown viscosity (−75 %) compared to banana. All gels exhibited pseudoplastic flow behavior, with BF-pulp presenting the highest consistency index and thixotropy. Dynamic oscillatory tests revealed superior viscoelastic properties in BF-gels, with storage and loss moduli exceeding those of banana gel at equivalent concentrations. Retrogradation kinetics showed faster amylopectin recrystallization in BF gels, in particular those from BF-pulp flour, compared to banana gel, suggesting an earlier achievement of structural stability during storage. In contrast, banana gels exhibited a higher leveling-off retrogradation enthalpy, reflecting a firmer and more stable texture over long-term storage. These findings position BF-pulp flour as a high-performance hydrocolloid, offering enhanced gel strength and emulsion stability, suitable for gluten-free sauces or bakery fillings. Meanwhile, the lower viscosity and unique shear rheology of BF-peel flour may benefit low-viscosity applications. The distinct viscometric and staling profiles exhibited by BF-samples enable the design of novel foods with a wide range of textures.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"170 ","pages":"Article 111730"},"PeriodicalIF":11.0,"publicationDate":"2025-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144605962","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The xanthan gum oriented for dysphagia management: the relationship between its structure and shear and extensional rheological properties","authors":"Jiao Wang ,&nbsp;Fei Liu ,&nbsp;Maoshen Chen ,&nbsp;Ling Chen ,&nbsp;Yixun Xia ,&nbsp;Fang Zhong","doi":"10.1016/j.foodhyd.2025.111731","DOIUrl":"10.1016/j.foodhyd.2025.111731","url":null,"abstract":"<div><div>Xanthan gum (XG) is an excellent thickener for dysphagia management due to its superior palatability and thickening ability. For dysphagia management, it is not only important to understand shear rheology but also the extensional rheology of it, which is not widely studied. The objective of this study was to evaluate the shear and extensional rheology characters of various XG samples and relate the performance with molecular structure. The shear rheology results showed that XG with the higher Mw showed higher [η] and better shear thinning behaviors, indicating easier swallowing. Additionally, the filament break-up time and Trouton ratio of high Mw XG solution was significantly larger than the others, exhibiting excellent extensional viscosities and cohesiveness either at the same XG concentration or with varied XG concentration but the same shear viscosity at 50 s⁻¹, which suggested safer swallowing. Fine structure analysis revealed that, at similar Mw, XG with more pyruvate groups or branched chains exhibited higher viscosity. Compared with the XG with low pyruvate acid (1.64 %) and branching degree (70.99 %), the η₅₀ (0.5 %, w/v) of the sample with high pyruvate (5.05 %) and branching degree (75.53 %) increased by 27.55 %. These were attributed to the combined effect of hydrodynamic volume and intermolecular interactions at concentrations above c∗. The effects of Mw, [η], pyruvate content and branching degree on extensional rheology are consistent with shear rheology. The results of this study contributed to the structural design of XG to fulfill the rheological properties required for safe and efficient food intake in elderly individual.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"170 ","pages":"Article 111731"},"PeriodicalIF":11.0,"publicationDate":"2025-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144581105","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Improved freeze-thaw resistance of emulsified myofibrillar protein gels: Effects of starch crystalline polymorphs and hydrophobic modification on dual structural regulation","authors":"Yuxin Ding ,&nbsp;Zhiwen Shen ,&nbsp;Yujie Ding ,&nbsp;Yanshun Xu ,&nbsp;Dawei Yu ,&nbsp;Zhifei Zhu","doi":"10.1016/j.foodhyd.2025.111727","DOIUrl":"10.1016/j.foodhyd.2025.111727","url":null,"abstract":"<div><div>Freeze-thaw (FT) deterioration severely limits the functional stability of emulsified myofibrillar protein (MP) gels, primarily due to interfacial protein film (IPF) disruption and bulk network collapse caused by ice/lipid crystallization. This study elucidated the synergistic mechanism by which starch crystalline polymorphs (A-, B-, and C-types) combined with octenyl succinic anhydride (OSA) esterification enhanced the FT stability of emulsified MP gels. Among the natural starches, A-type starch outperformed B- and C-types by maintaining tight interfacial co-adsorption and double-network entanglement with MP, providing a structural basis for cryoprotection. Building on this, OSA-induced amphiphilic modification further reinforced gel stability. OSA-starch anchored the interfacial film through hydrophobic interactions and strengthened cross-linking with the hydrophilic bulk network, thereby preserving desirable gel properties under FT stress. This dual structural stabilization, resulting from the appropriate OSA distribution and hydrophilic-lipophilic balance in A-OS starch, effectively inhibited ice/lipid crystallization and maintained matrix continuity in the emulsified MP gel. Macroscopic assessments, texture analysis, and microscopic observations confirmed that A-OS imparted superior liquid retention (thawing loss: 0.61 %; cooking loss: 3.03 %) and mechanical properties (hardness: 1307.88 g; springiness: 93.65 %) to the frozen gels, significantly outperforming other starch formulations. This work provides novel insights into stabilization strategies for protein-lipid colloidal systems and promotes the industrial application of high-quality frozen foods.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"170 ","pages":"Article 111727"},"PeriodicalIF":11.0,"publicationDate":"2025-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144581015","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Covalent modification of whey protein isolate by rosmarinic Acid: Impacts on physicochemical and functional properties","authors":"Qing Yang ,&nbsp;Shiyun Chen ,&nbsp;Xuanpei Wang ,&nbsp;Yijie Chen ,&nbsp;Lin Xu ,&nbsp;Xiao Guo ,&nbsp;Zhiyong Gong ,&nbsp;Hao-Long Zeng ,&nbsp;Xin Liu","doi":"10.1016/j.foodhyd.2025.111726","DOIUrl":"10.1016/j.foodhyd.2025.111726","url":null,"abstract":"<div><div>Molecular modification has emerged as a promising strategy to enhance the functional properties of food proteins. In this study, rosmarinic acid (RA) was successfully conjugated to whey protein isolate (WPI) through a radical-mediated grafting approach, achieving a conjugation efficiency of 60.23 mg/g protein (WPI-RA 0.1). Electrophoretic analysis confirmed the formation of high-molecular-weight conjugates, while comprehensive spectroscopic characterization (FTIR, fluorescence spectroscopy, and UV absorption) revealed significant structural reorganization of WPI following RA conjugation. Notably, the <em>α-</em>Helix content decreased from 22.73 % (WPI-RA 0) to 17.55 % (WPI-RA 0.05), accompanied by an increase in <em>β</em>-turn content from 25.46 % (WPI-RA 0) to 41.82 % (WPI-RA 0.05). RA conjugation conferred multiple functional improvements to WPI. The allergenicity of WPI was significantly reduced, as evidenced by decreased IgG binding affinity (83.85 % for WPI-RA 0.1). Antioxidant capacity was markedly (<em>P</em> &lt; 0.05) enhanced, with WPI-RA 0.1 demonstrating 74.37 % DPPH and 88.48 % ABTS⁺ radical scavenging activities. Additionally, the foaming and emulsifying properties of WPI-RA 0.1 were substantially improved, with foaming capacity (FC) increased to 104.39 %, foaming stability (FS) to 63.15 %, foaming half-life to 165.33 min, emulsifying activity index (EAI) to 1.11 m²/g, and emulsion stability index (ESI) to 92.37 min. Importantly, emulsions stabilized by WPI-RA exhibited superior oxidative stability during 14-day storage, with significantly reduced peroxide formation compared to native WPI. These findings demonstrate that RA conjugation effectively mitigates WPI allergenicity while enhancing its functional and antioxidant properties. This highlights its promising potential for nutritional food development, particularly in formulating hypoallergenic and high-performance protein ingredients.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"170 ","pages":"Article 111726"},"PeriodicalIF":11.0,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144581104","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Emulsifier synergism in aerated emulsions: coordinated regulation of fat crystallization and protein interfacial adsorption","authors":"Xiuhang Chai,&nbsp;Yi Su,&nbsp;Yuanfa Liu","doi":"10.1016/j.foodhyd.2025.111725","DOIUrl":"10.1016/j.foodhyd.2025.111725","url":null,"abstract":"<div><div>Plant-animal hybrid fat-based creams often suffer from compromised stability, texture, and sensory attributes due to mismatched fat crystallization behaviors and suboptimal interfacial film integrity. While emulsifiers are pivotal in modulating these properties, their synergistic mechanisms in hierarchically regulating fat-protein-colloid interactions remain poorly understood. This study systematically decoupled the roles of hydrophilic (Span20, Tween20/40/60, Polyglyceryl-10 Laurate (PGE-L); HLB 8.6–15.6) and lipophilic (Glyceryl monostearate (GMS); Hydrophile-lipophile balance (HLB) 3.8) emulsifiers in a palm kernel stearin-palm oil stearin-anhydrous milk fat (PP-AMF) matrix, focusing on crystallization kinetics, interfacial remodeling, and aerated structural evolution. Crystallization analysis demonstrated that GMS elevated onset temperatures to 33.21 °C via epitaxially templated heterogeneous nucleation, forming dense <em>β′</em>-polymorphic microcrystals (2.00 <span><math><mrow><mo>±</mo></mrow></math></span> 0.18 μm) that accelerated partial coalescence. Hydrophilic emulsifiers minimally affected crystallization temperatures but reduced fat crystal size. Interfacial dynamics revealed that hydrophilic emulsifiers (e.g., Tween20, PGE-L) displaced sodium caseinate at oil-water interfaces, reducing tension from 19.90 mN/m (protein alone) to 7.23–8.55 mN/m through rapid molecular packing. Conversely, GMS crystallized at interfaces, enhancing shear-induced aggregation for structural rigidity. A ternary emulsifier system (GMS + Span20+Tween40) synergistically balanced overrun (237.41 %), hardness (59.46 g), and 30-min structural retention by decoupling crystallization control (GMS-driven <em>β′</em> networks) from interfacial stabilization (Tween40-mediated steric hindrance). The modulation of fat crystallization by emulsifiers, combined with the synergistic interplay between casein molecules and hydrophilic surfactants to enhance emulsion stability and coalescence resistance, serves as a critical determinant in the fabrication of aerated emulsions.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"170 ","pages":"Article 111725"},"PeriodicalIF":11.0,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144563343","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Wet ball-milling fabricated deacetylated chitin nanofibers for meat saltiness enhancement","authors":"Jing Liao ,&nbsp;Xingyue Zhao ,&nbsp;Yuhang Zhou ,&nbsp;Jiamin Zhang","doi":"10.1016/j.foodhyd.2025.111729","DOIUrl":"10.1016/j.foodhyd.2025.111729","url":null,"abstract":"<div><div>The reduction of salt usage in meat products is of significant interest to the meat processing industry. In this context, chitin nanofibers (ChNFs) have emerged as a potential candidate for reducing salt usage in meat products. In this study, deacetylated chitin nanofibers (D-ChNFs) with varying degrees of deacetylation (DDs) were prepared by subjecting native chitin to a partial deacetylation process, followed by a wet ball-milling treatment. The fabricated D-ChNFs were characterized and used as saltiness enhancers for pork fillets. The enhanced saltiness mechanism was elucidated by exploring the interaction between ChNFs and Cl⁻. The results have shown that when DD is increased from 5.9 % to 28.6 %, D-ChNFs with a more dispersed nanostructure can be obtained, with a diameter range of 10–30 nm and a length of several microns. Furthermore, the pork fillets cured with D-ChNFs exhibited higher saltiness values compared to the control groups, and the optimal perceived saltiness was obtained when the ChNF-12 (DD = 28.6 %) was added. Quantum chemical calculation results demonstrated that the interaction intensity between Cl⁻ and the functional groups on the D-ChNFs is in the order of -NH₃⁺/−OH &gt; -NH₃⁺&gt;-NHCOCH₃. D-ChNFs can bind Cl⁻ to their surface through electrostatic attraction as the dominant force, and scale up the proportion of Na⁺ on the meat surface that can bind to taste receptor cells, thus enhancing the meat saltiness. The findings of this study provide a theoretical basis for the development of novel salt reduction methods in meat industry.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"170 ","pages":"Article 111729"},"PeriodicalIF":11.0,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144564014","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Partially removing galactose unit on tamarind gum improves the gel-related features of tamarind gum/xanthan gels by strengthening their synergistic assembly","authors":"Zhiyong Niu ,&nbsp;Xizhong Liu ,&nbsp;Yunying Li ,&nbsp;Mengzhou Zhou ,&nbsp;Yi Liu ,&nbsp;Binjia Zhang ,&nbsp;Guohua Zhao ,&nbsp;Jia Chen ,&nbsp;Dongling Qiao ,&nbsp;Fengwei Xie","doi":"10.1016/j.foodhyd.2025.111728","DOIUrl":"10.1016/j.foodhyd.2025.111728","url":null,"abstract":"<div><div>The amalgamation of tamarind gum (TMG) and xanthan generates synergistic interaction gels (SIGs), which have been used to design novel textural systems and to develop cell-cultured meat as well as health foods tailored for elderly individuals with dysphagia. However, the strong aggregated tendency of TMG chains limited the expose of active sites, thereby hindering full binding with xanthan and resulting in suboptimal gel properties. This study demonstrated that the removal of galactose units from TMG enhances specific interactions between TMG and xanthan by modulating the aggregation behavior of TMG chains. After removing galactose to 71.30 %, the reduced steric hindrance facilitated the transformation of disordered TMG chains into a helical structure, thereby exposing more binding sites (<em>i.e.</em>, hydrophilic groups) to interact with pyruvate groups on xanthan. This enhanced the specific interactions, as evidenced by an increase in enthalpy change from 2.80 × 10⁻² J/g to 3.90 × 10⁻² J/g, and thus the gel structure (suggested by the increased <em>n</em> and reduced <span><math><mrow><msub><mi>ξ</mi><mrow><mi>c</mi><mi>h</mi><mi>a</mi><mi>i</mi><mi>n</mi></mrow></msub></mrow></math></span> values in Table 1) and gel strength both in <em>G</em>′ and gel hardness. However, further removal of galactose reduced the dissociation ability of TMG chains from clusters and resulted in the formation of elongated clusters, thereby decreasing the contact surface between TMG and xanthan, which weakened their specific interactions and gel strength. These results provide insights for the design and development of SIG-based systems in food industry.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"170 ","pages":"Article 111728"},"PeriodicalIF":11.0,"publicationDate":"2025-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144572030","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}