Food Hydrocolloids最新文献

{"title":"Heat induced structural transitions of PA1 and PA2 albumins from pea","authors":"Ruifen Li ,&nbsp;Gökhan Uğur Atıl ,&nbsp;Antara Pal ,&nbsp;Nykola C. Jones ,&nbsp;Henrik Vinther Sørensen ,&nbsp;Søren Vrønning Hoffmann ,&nbsp;Jan Skov Pedersen ,&nbsp;Milena Corredig","doi":"10.1016/j.foodhyd.2026.112498","DOIUrl":"10.1016/j.foodhyd.2026.112498","url":null,"abstract":"<div><div>Pea albumins are the soluble fraction of pea proteins, recovered as a side stream of the isoelectric precipitation. The time-resolved heat-induced structural transitions of the whole fraction of pea albumin (PA) were studied by evaluating the structure of the two main fractions, PA1 and PA2. Synchrotron radiation circular dichroism (SR-CD) spectroscopy showed that the secondary structure signature for PA1 remained unchanged at temperatures up to 85 °C. In contrast, PA2 underwent a change in secondary structure between 45 and 70 °C. These thermal transitions were also confirmed by Nano Differential Scanning Calorimetry (Nano-DSC). Small-angle X-ray scattering (SAXS) <em>in situ</em> experiments were also carried out, and high-resolution structural models of PA1 and PA2, derived from the AlphaFold Protein Structure Database, were used for data analysis. PA1 maintained a consistent local structure with a radius of gyration ∼17 Å across all temperatures, but formed small soluble aggregates above 60 °C, as evidenced by an upturn at low <em>q</em>. PA2 scattering resulted from its dimeric structures and transitioned to unfolded structures after 60 °C. The unfractionated PA scattering showed good agreement with a linear combination of PA1 and PA2 scattering. This was also confirmed by the structural behavior of the purified PA1+PA2 mixture, which closely resembled that of PA2, though the PA2 component remained partially folded even after heating above 70 °C. This study brings new knowledge on the contribution of the two main components of pea albumins in the thermal behavior of this novel extract, with great potential to be used as a functional food ingredient.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112498"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146074503","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":"Structural characterization of a novel polysaccharide from adlay (Coix lachryma-jobi L. var. ma-yuen Stapf.) seed hulls and its cryoprotective effects on non-fermented frozen dough","authors":"Xiuping Wan ,&nbsp;Xuemei Zhang ,&nbsp;Meiwen Sun ,&nbsp;Lisha Wang ,&nbsp;Renshuai Huang ,&nbsp;Yan Hu ,&nbsp;Guangjing Chen","doi":"10.1016/j.foodhyd.2026.112524","DOIUrl":"10.1016/j.foodhyd.2026.112524","url":null,"abstract":"<div><div>Cryodamage resulting from ice crystal formation and protein depolymerization significantly compromises the quality and structural integrity of frozen dough products. In this study, a novel 12.72 kDa acidic polysaccharide (AHP-SE-3) was isolated from adlay seed hulls. Structural elucidation revealed a backbone composed of →4)-β-D-Xyl<em>p</em>-(1 → 4)-β-D-Xyl<em>p</em>-(1 → 6)-β-D-Gal<em>p</em>-(1 → 4)-α-D-GlcA<em>p</em>-(1→ linkages, three distinct branches, and a triple-helical conformation. To evaluate its cryoprotective potential, AHP-SE-3 was incorporated into non-fermented frozen dough formulations at concentrations of 0, 0.5, 0.75, and 1.0% (<em>w</em>/<em>w</em>) and assessed over 60 days of storage at −18 °C. Improvements in textural properties (hardness, springiness, cohesiveness), viscoelastic moduli (<em>G′</em> and <em>G″</em>), and gluten network stability were observed, even at 0.5% AHP-SE-3, along with reductions in protein depolymerization. Low-field nuclear magnetic resonance (LF-NMR) demonstrated that AHP-SE-3 restricted water mobility and reduced the proportion of freezable water in frozen dough, mitigating ice crystal-induced damage during storage. Sulfhydryl group quantification and Fourier-transform infrared (FT-IR) spectroscopy confirmed the preservation of disulfide bonds and secondary protein structures, indicating structural stabilization of gluten proteins. These protective effects were attributed to the hydrophilic nature of AHP-SE-3, which immobilizes water within the dough matrix, along with extensive hydrogen-bonding interactions with macromolecular constituents of the dough. Overall, AHP-SE-3 improved the textural, rheological, and microstructural properties of non-fermented frozen dough, highlighting its potential as a plant-derived cryoprotectant that stabilizes the dough matrix through hydrogen bonding and hydrophobic interactions. This study not only elucidates the structure–function relationship of AHP-SE-3 but also supports the valorization of adlay hulls—an underutilized agro-industrial by-product—into a functional ingredient for clean-label, high-quality frozen applications.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112524"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146184838","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":"High hydrostatic pressure-assisted construction of endogenous pectin hydrogels from‘Beibinghong'grapes: A novel system enhancing malvidin stability and delivery efficiency","authors":"Naiqun Zhao ,&nbsp;Yongjie Sun ,&nbsp;Mingjie Hu ,&nbsp;Nan Zhang ,&nbsp;Ting Li ,&nbsp;Liankui Wen ,&nbsp;Xinyao Liu ,&nbsp;Zhitong Wang","doi":"10.1016/j.foodhyd.2026.112443","DOIUrl":"10.1016/j.foodhyd.2026.112443","url":null,"abstract":"<div><div>This study addresses challenges in the oral administration of malvidin (MV), such as gastric instability and insufficient intestinal release, by proposing a novel delivery strategy based on a pectin-MV composite hydrogel. This strategy employs high-pressure hydrostatic processing (HHP) technology to engineer the composite hydrogel. Systematic comparison of three components from ‘Beibinghong’ grape pectin-water-soluble pectin (WSP), homogalacturonan (HG), and Rhamnogalacturonan I (RGI)-revealed that RGI pectin, featuring a “hairy region” structure, forms the most stable three-dimensional network with MV under high-pressure hydrostatic treatment. The key mechanism lies in HHP facilitating the unfolding and directed alignment of RGI flexible branched structure, thereby enhancing hydrogen bonding and hydrophobic interactions with microcapsules to achieve more efficient and stable molecular encapsulation. This RGI-MV hydrogel exhibits excellent mechanical properties and colloidal stability, demonstrating intelligent drug release behaviour in simulated gastrointestinal fluids. Furthermore, the antioxidant activity of the released MV remains fully preserved. This study elucidates the mechanism by which ‘Beibinghong’ grape pectin synergistically constructs a high-efficiency oral delivery system through high-pressure water treatment, providing innovative insights and methodologies for enhancing the bioavailability of polyphenolic active components.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112443"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146035992","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":"Anthocyanin-loaded CNC–whey protein complexes: Interfacial stabilization and oxidative challenges in Pickering emulsions","authors":"Eda Yildiz ,&nbsp;Zeynep Altintas","doi":"10.1016/j.foodhyd.2026.112526","DOIUrl":"10.1016/j.foodhyd.2026.112526","url":null,"abstract":"<div><div>A novel stabilizer comprising anthocyanin (AN)-incorporated cherry stalk cellulose nanocrystals (CS-CNCs)/whey protein (WP) complex was developed to stabilize O/W Pickering emulsions (PEs) with improved physical and lipid oxidation stability during storage. Preparing CS-CNC/WP complexes with three mass ratios (1:1, 1:2, and 1:4) at different pH levels showed that pH 4 was optimal for complex formation. Compared to native CS-CNCs, the CS-CNC/WP complexes had significantly larger particle sizes and lower zeta potential. Fourier-transform infrared (FTIR) spectroscopy revealed characteristic shifts in amide I and II bands, while fluorescence quenching of tryptophan residues indicated strong non-covalent interactions, confirming the complexation between CS-CNC and WP. Although all CS-CNC/WP complexes showed higher contact angles (CAs) than CS-CNCs alone, the CS-CNC/WP (1:4) complex (CA = 50.9°) was selected for its enhanced hydrophobicity and potential interfacial activity. Incorporation of AN from cherry pomace waste significantly enhanced the antioxidant activity of the optimal complex, slightly reduced its contact angle (45.85°), and reinforced complex formation through stronger non-covalent interactions as indicated by amide band shifts and enhanced tryptophan quenching. Unlike the unstable PEs prepared using CS-CNC or WP alone, those stabilized with CS-CNC/WP and AN-loaded CS-CNC/WP complexes showed remarkable physical stability, with smaller, more uniformly distributed droplets. The chemical stability analysis by monitoring primary lipid oxidation products revealed that AN unexpectedly acted as a pro-oxidant in CS-CNC/WP/AN-stabilized emulsions, accelerating lipid oxidation over 28 days.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112526"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146184759","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 iron-crosslinked sodium alginate/carboxymethyl cellulose films functionalized with zeolite imidazolate framework-L for salmon preservation","authors":"Yuanda Sun ,&nbsp;Shiyu Jia ,&nbsp;Shasha Cheng ,&nbsp;Wentao Su ,&nbsp;Haitao Wang ,&nbsp;Mingqian Tan","doi":"10.1016/j.foodhyd.2026.112432","DOIUrl":"10.1016/j.foodhyd.2026.112432","url":null,"abstract":"<div><div>Biodegradable polysaccharides have attracted increasing interest as sustainable food packaging materials; however, their practical application is limited by inadequate mechanical properties, barrier properties, and antimicrobial activity. To address these challenges, we developed a multifunctional composite film using sodium alginate (SA) and carboxymethyl cellulose (CMC) as the polymer matrix, incorporating zeolite imidazolate framework-L (ZIF-L) for its antimicrobial functionality. The antimicrobial mechanism of ZIF-L against <em>Pseudomonas</em> was elucidated through transcriptomic and metabolomic analyses, revealing disruption of carbohydrate and nucleotide metabolism as the primary cause of bacterial inactivation. Mechanical reinforcement was achieved through iron ion cross-linking, resulting in SA/CMC (SC) composite films that are cross-linked by iron ions and embedded with ZIF-L (SC/ZIF-L/Fe films). Characterization demonstrated that the composite film exhibited enhanced hydrophobicity (water contact angle increased from 44.7° to 106.2°), superior UV shielding, improved tensile strength, and reduced water permeability. Furthermore, the synergistic effect of ZIF-L incorporation and iron cross-linking resulted in significantly enhanced antimicrobial activity compared with unmodified SC composite films. Application tests using salmon demonstrated effective inhibition of microbial growth and prolonged shelf life. Overall, this study highlights the potential of SC/ZIF-L/Fe films as multifunctional candidates for active food packaging.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112432"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145975803","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":"Complex formation of lactoferrin and whey protein hydrolysate: Multiscale structural analysis, thermal stability, and functionality","authors":"Tiantian Lin ,&nbsp;Yufeng Zhou ,&nbsp;Wuxi Wang ,&nbsp;Younas Dadmohammadi ,&nbsp;Hari Meletharayil ,&nbsp;Rohit Kapoor ,&nbsp;Alireza Abbaspourrad","doi":"10.1016/j.foodhyd.2026.112495","DOIUrl":"10.1016/j.foodhyd.2026.112495","url":null,"abstract":"<div><div>The complexation between lactoferrin (LF) and whey protein hydrolysate (WPH) was achieved by tuning the reaction concentration, mixing ratio, pH, incubation temperature, and time. Optimal complex formation was confirmed at LF to WPH mass ratios of 1:1 and 1:2 at pH levels between 5.8 and 6.0 with a total concentration of 1 w/v% mixing at 25 °C for 30 min or with a total concentration of 3 w/v% at 45 °C for 30 min, by turbidity, zeta-potential, and particle size analysis. The complex yields were between 36–40% after centrifugation and freeze-drying with LF comprising 43-48% of the complex mass. Scanning electron microscopy showed that the 1:1 LF to WPH complexes are rod- or cube-like particles with a size of 100-300 nm while soluble complexes at 1:3 ratio are cube-like particles &lt;100 nm in size. According to the small angle-X-ray scattering analysis, at the molecular level, the maximum extended distance of the LF-WPH complex is 40-60 nm with an oval-like shape. The LF-WPH complex prepared at pH 5.8 with LF to WPH ratios of 1:1 and 1:2 exhibited enhanced thermal stability of LF at 75 °C or 90 °C for 2 min and at 145 °C for 2-60 s as confirmed by HPLC, SDS-PAGE and CD spectroscopy, exhibiting &gt;80% LF retention after heating at 75 °C for 2 min and 70% after heating at 90 °C for 2 min. Compared to pure LF, LF-WPH complexes also retained the antibacterial activity of LF on both <em>Staphylococcus aureus</em> and <em>Escherichia coli</em> after heating. The food and beverage industry seeks ingredients for food fortification: Heteroprotein complexes, such as those made here with lactoferrin and whey protein hydrosylates, provide a sustainable route to thermally-stable protein-rich ingredients.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112495"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146184631","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":"Exploring composites of alternative flour sources and marine biomass residues for sustainable degradable food packaging films","authors":"Eva Hernández-García ,&nbsp;Anayansi Escalante-Aburto ,&nbsp;María José Fabra ,&nbsp;Amparo López-Rubio","doi":"10.1016/j.foodhyd.2026.112464","DOIUrl":"10.1016/j.foodhyd.2026.112464","url":null,"abstract":"<div><div>This study proposes an innovative strategy to valorize agricultural and marine by-products by developing sustainable films based on different pigmented popcorn and sorghum flours, rich in bioactive polyphenols and starch, combined with holocellulosic residue from <em>Gelidium corneum</em> (marine biomass), a by-product of industrial agar extraction, as a possible alternative to conventional plastics. Films were produced by melt-compounding and compression-moulding with a 40:60 w/w ratio of popcorn or sorghum flour to algae residue and were compared to control films without marine biomass. The effect of incorporating and storing marine biomass was investigated. Results showed that the addition led to a more heterogeneous film morphology and modified the optical properties of the marine biomass films, decreasing luminosity, whiteness index, and internal transmittance, while enhancing yellow and green hues due to pigment interactions, with significant changes occurring during storage. In general, incorporating marine biomass increased tensile strength and stiffness, reduced elongation at break, and, upon storage, further enhanced rigidity through starch retrogradation. Additionally, the presence of biomass modulated water vapor permeability, water uptake, and hydrophobicity. These findings demonstrate the potential of combining pigmented popcorn and sorghum flours with <em>Gelidium corneum</em> residue as sustainable composite films, representing a promising strategy for environmentally friendly packaging.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112464"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146035647","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":"Structural transitions and emulsification properties of pH-shift soy protein amyloid fibrils","authors":"Yingxue Chang ,&nbsp;Shunan Jia ,&nbsp;Hongyan Jin ,&nbsp;Zichen Cao ,&nbsp;Yan Zhang ,&nbsp;Lianzhou Jiang ,&nbsp;Zejian Xu ,&nbsp;Xiaonan Sui","doi":"10.1016/j.foodhyd.2026.112527","DOIUrl":"10.1016/j.foodhyd.2026.112527","url":null,"abstract":"<div><div>Soy protein is a complete plant protein, containing a balanced profile of all nine essential amino acids. The fibrillation of soy protein isolate (SPI) into amyloid fibrils (SAFs) has emerged as an effective strategy for modifying its functional properties. Since fibril morphology influences emulsion stabilization, this study employed a pH-shift method to modulate the structure of SAFs and investigated their interfacial behavior in oil-in-water emulsions. The treatment caused SAFs to depolymerize and reaggregate into complex polymorphic aggregates. Notably, SAFs-7-2 and SAFs-9-2 comprised multi-fragment flexible fibrils, which formed dense interfacial layers. SAFs-7-2 exhibited an EAI of 552 m²/g and an ESI of 264 min, while SAFs-9-2 showed values of 387 m²/g and 128 min, respectively. Both were significantly higher than those of SPI (EAI: 150 m²/g; ESI: 60 min; <em>p</em> &lt; 0.05). These results confirm that pH-shift processing enhances the morphological diversity of SAFs, facilitating the rational design of plant-based emulsifiers for food applications.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112527"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146184812","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":"Design and characterization of low-acyl gellan gum–monoglyceride bigel-based foamed emulsions: Application as a solid fat substitute in an aerated bakery system","authors":"Mohammad Reza Salahi,&nbsp;Mohebbat Mohebbi","doi":"10.1016/j.foodhyd.2026.112515","DOIUrl":"10.1016/j.foodhyd.2026.112515","url":null,"abstract":"<div><div>This study investigated bigel-based foamed emulsions (BFEs) formulated with monoglyceride oleogel (80%) and low-acyl gellan gum (LAGG) hydrogel (20%) as shortening alternatives in muffins. Bigels containing 0.0–0.8% LAGG were prepared, characterized, and aerated into BFEs. Increasing LAGG concentration significantly enhanced bigel textural strength, as reflected by increased hardness (30.08–63.22 g), adhesiveness (1.31–4.14 mJ), and storage modulus (2001.8–8557.9 Pa). Bigel phase stability improved with LAGG addition (72.15–81.69% at day 1) and further increased during 14 days of storage. BFEs exhibited pronounced shear-thinning behavior (<em>n</em> = 0.13–0.08), with storage modulus values rising from 9211.6 Pa (0.0% LAGG) to 19,012.4 Pa (0.8% LAGG). Thermal analysis revealed markedly improved thermal resistance, with enthalpy increasing from 116.15 J g⁻¹ (0.0% LAGG) to 317.71 J g⁻¹ (0.8% LAGG), and residual foam integrity at 70 <span><math><mrow><mo>°</mo><mi>C</mi></mrow></math></span> rising from 11.31% to 35.73%. Storage stability was maintained for up to 30 days, particularly at ≥ 0.3% LAGG. Muffin trials with 25% and 75% shortening replacement showed batter specific gravity comparable to the control (100% shortening) (0.85–0.86 <em>vs</em>. 0.85) and maintained baked product quality, including specific volume (2.85–2.92 <em>vs</em>. 2.95 mL g⁻¹), moisture content (19.56–19.88 <em>vs</em>. 20.14%), water activity (0.815–0.821 <em>vs</em>. 0.818), texture (hardness: 657.71–668.92 <em>vs</em>. 595.50 g; springiness: 10.33–10.51 <em>vs</em>. 10.61 mm; chewiness: 31.30–32.58 <em>vs</em>. 30.42 mJ), and color (crust: ΔE ≤ 1.32, crumb: E ≤ 1.39). Overall, LAGG effectively enhanced bigel and BFE strength, enabling up to 75% shortening replacement in muffins without quality loss.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112515"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146184813","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":"Impact of high intensity ultrasonication on stability of k-carrageenan and soy lecithin emulsions: aqueous phase mobility, particle size and microstructural study","authors":"Ukasha Arqam ,&nbsp;Shoaib Younas ,&nbsp;Caiyun Liu ,&nbsp;Xin Wang ,&nbsp;Longfei Feng ,&nbsp;Tong Wan","doi":"10.1016/j.foodhyd.2026.112520","DOIUrl":"10.1016/j.foodhyd.2026.112520","url":null,"abstract":"<div><div>Biopolymer stability in oil in water (o/w) emulsions is a major challenge. Present research work successfully investigated the long-term stability of <em>k</em>-carrageenan and soy bean lecithin mixture using high intensity ultrasound treatment (810 W) with different time intervals 0 (controlled), 2, 4, 6 and 8 min in o/w emulsions. Samples were assessed during 30 days (0, 7, 14, 21, 30) while storing at 32 °C. Different analytical techniques including low field nuclear magnetic resonance (LF-NMR), emulsion activity index (EAI), emulsion stability index (ESI), particle size (D_3,2), zeta potential (mV) and creaming index % (CI) were used to investigate stability. LF-NMR findings indicated the increase in peak ratios of tightly bound water (T₂₁) and immobilized water (T₂₃) from 0.040 to 1.00 % in controlled sample while 9.87–13.60 % in 6 min ultrasound treatment. After 30 days, single component relaxation time (T_2W) of 6 min ultrasound treatment shifted towards left reflecting strong hydrogen bonding and lowest CI% (8.57). ESI (6220 ± 0.004) of 6 min ultrasound treatment with particle size (0.1 μm) proved it 3-fold higher comparing to controlled treatment. Optical microscopy and cryo-microscope showed the droplet aggregation while rheology assessed a strong positive relationship between particle size and viscosity shear rate across all emulsion treatments. Finally, all emulsion samples exhibited high zeta potential (&gt;−30 mV) even after 30 days. This research provides theoretical support for the broad application of high intensity ultrasonic technique in food industry.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112520"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146184836","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}