Food Hydrocolloids最新文献_第9页

Kappa-carrageenan enhances the mechanical and rheological properties of egg yolk low-density lipoprotein gels with an interpenetrating network structure

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-03-11 DOI: 10.1016/j.foodhyd.2025.111343

Jian Li , Rui Chuang , Mengzhuo Liu , Yunze Ma , Huajiang Zhang , Hanyu Li , Ning Xia , Ahmed M. Rayan , Mohamed Ghamry

{"title":"Kappa-carrageenan enhances the mechanical and rheological properties of egg yolk low-density lipoprotein gels with an interpenetrating network structure","authors":"Jian Li , Rui Chuang , Mengzhuo Liu , Yunze Ma , Huajiang Zhang , Hanyu Li , Ning Xia , Ahmed M. Rayan , Mohamed Ghamry","doi":"10.1016/j.foodhyd.2025.111343","DOIUrl":"10.1016/j.foodhyd.2025.111343","url":null,"abstract":"<div><div>Low-density lipoprotein (LDL) is the most nutrient-rich fraction in egg yolks, but the spherical particle structure of LDL limits its gel properties. In this study, we introduced κ-carrageenan (KC) into the LDL system to improve the texture, mechanical strength, microstructure, phase behavior and rheological properties of LDL gels. In particular, the gel hardness of LDL-KC hydrogels containing 1.25% KC increased to 604.87 g. In the LDL system alone, hydrophobic interactions, disulfide bonding, hydrogen bonding, and electrostatic interactions between LDL molecules resulted in a layered stacking structure. After the introduction of KC into the LDL system, the hydrophobic interactions and disulfide bonds in the system significantly increased, while hydrogen and electrostatic interactions were decreased, which was attributed to the inhibition of intermolecular hydrogen and ionic bonding of LDL by KC and activation of intermolecular hydrophobic interactions and disulfide bonds in LDL. These interactions allow LDL and KC to form an interpenetrating network structure with a backbone of KC and LDL aggregates uniformly distributed in the KC network. This study can guide related industries in using KC to modulate the rheological and texture properties of LDL and improve the quality of egg yolk-based food products.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"166 ","pages":"Article 111343"},"PeriodicalIF":11.0,"publicationDate":"2025-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143644153","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

Ethylcellulose oleogel as a prolonged release delivery system for probiotics. Development and validation of a cold-mixing method

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-03-11 DOI: 10.1016/j.foodhyd.2025.111339

Lingping Zhang, Marie Wahlgren, Elin Oscarsson, Björn Bergenståhl

{"title":"Ethylcellulose oleogel as a prolonged release delivery system for probiotics. Development and validation of a cold-mixing method","authors":"Lingping Zhang, Marie Wahlgren, Elin Oscarsson, Björn Bergenståhl","doi":"10.1016/j.foodhyd.2025.111339","DOIUrl":"10.1016/j.foodhyd.2025.111339","url":null,"abstract":"<div><div>Ethylcellulose thickened oil (EC oleogels) has a significant retarding effect on lipolysis and may be used for controlled-release formulations. However, the high temperature (above 150 °C) used during the gel-forming process becomes an obvious limitation that hinders the application of EC oleogels to temperature-sensitive active ingredients. A cold-mixing procedure that could allow for an encapsulation at a temperature of around 40 °C is proposed in this study. A warm solution of EC in oil is allowed to cool down, and just before the gelation, the solution is mixed with a cool oil dispersion of the heat-sensitive ingredient. The temperature drops, and the gel is solidifying within a few minutes. The evaluation shows that the oleogels formed have a lower hardness and oil entrapment than the hot-mixed EC oleogels. However, the gel character remains, displaying a comparable digestion resistance. There is a limited loss of viability of the probiotics when encapsulated in the oleogels, about 50 %. The loss of viability when released from a cold-mixed oleogel under digestive conditions becomes about 90 % due to the detrimental digestive environment. This observation can be compared to 99 % loss when released from oil under digestive conditions. Thus, the in vitro evaluation of an EC oleogel suggests that systems formed after cold-mixing can provide prolonged delivery of oxygen and bile-sensitive bioactive ingredients without exposing them to detrimental temperatures during the formulation.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"166 ","pages":"Article 111339"},"PeriodicalIF":11.0,"publicationDate":"2025-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143682587","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

Ultrasound-induced gelation of proteins in plant-based milk: Structural modifications, rheological properties and network formation mechanism

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-03-11 DOI: 10.1016/j.foodhyd.2025.111342

Iuri Procopio Castro Brito, Eric Keven Silva

{"title":"Ultrasound-induced gelation of proteins in plant-based milk: Structural modifications, rheological properties and network formation mechanism","authors":"Iuri Procopio Castro Brito, Eric Keven Silva","doi":"10.1016/j.foodhyd.2025.111342","DOIUrl":"10.1016/j.foodhyd.2025.111342","url":null,"abstract":"<div><div>The growing demand for plant-based non-dairy milk alternatives has driven the development of new formulations with improved technological properties. A key challenge in this area is enhancing the versatility of plant-based products by structuring these colloidal systems to form gelled matrices. This structuring enables the production of innovative food products with diverse textures and applications. In this study, high-intensity ultrasound (HIUS) was investigated as a dual-purpose technology, capable of both microbial and enzymatic inactivation, particularly targeting lipoxygenase, while simultaneously promoting the structuring of gel networks in plant proteins. Almond-based non-dairy milk was selected as the model system to explore the potential of HIUS-induced gelation in achieving novel food textures. In this context, the effects of HIUS energy intensities at 6.3, 15.9, 25.5, and 36.0 W/cm<sup>2</sup> were investigated. HIUS processing altered the secondary and tertiary structures of almond proteins, leading to changes in solubility, molecular weight, and the formation of structured protein aggregates. This reorganization modified the rheological behavior of the almond-based milk, increasing viscosity and imparting gel-like characteristics at higher intensities. Simultaneously, HIUS partially inactivated the enzyme lipoxygenase, reduced microbial contamination to safe levels, and slightly altered the fatty acid profile. The mechanism of this phenomenon was described as alterations in α-helix regions of proteins, resulting in chain organization and the formation of new intermolecular interactions. Consequently, a protein gel network was structured, kinetically stabilizing the system, modifying rheological properties, particle size distribution, and entrapping phenolic compounds. These findings highlight the potential application of HIUS as a tool for creating new plant-based foods with desirable textural properties.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"166 ","pages":"Article 111342"},"PeriodicalIF":11.0,"publicationDate":"2025-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143784067","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

Effects of non-covalent binding of different proteins and apple polyphenols on structure and functional properties

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-03-11 DOI: 10.1016/j.foodhyd.2025.111333

Bangfeng Yin , Qiming Wu , Zhenjia Zheng , Ruiqi Wang , Yuanyuan Zhao , Wenting Zhao , Dan Wang , Peiyou Qin , Shuang Zhao , Juntao Kan , Xiaoyan Zhao , Pan Wang

{"title":"Effects of non-covalent binding of different proteins and apple polyphenols on structure and functional properties","authors":"Bangfeng Yin , Qiming Wu , Zhenjia Zheng , Ruiqi Wang , Yuanyuan Zhao , Wenting Zhao , Dan Wang , Peiyou Qin , Shuang Zhao , Juntao Kan , Xiaoyan Zhao , Pan Wang","doi":"10.1016/j.foodhyd.2025.111333","DOIUrl":"10.1016/j.foodhyd.2025.111333","url":null,"abstract":"<div><div>Apple polyphenols (AP) exhibit diverse biological activities but have limited bio-accessibility, while plant proteins often suffer from poor solubility, limiting their functional properties. Therefore, there is a significant research interest in synergistically enhancing the bio-accessibility of AP and improving the functional characteristics of plant proteins. In this study, soy protein isolate (SPI), whey protein isolate (WPI), chickpea protein (CP), and tartary buckwheat protein (TBP) were utilized to synthesize AP-protein complexes through non-covalent binding with AP. Structural characterization found that the polyphenol contents were as follows: TBP-AP > CP-AP > SPI-AP > WPI-AP. Multi-spectral analysis indicated that AP altered the secondary structures of the four proteins, are reduced their surface hydrophobicity. In vitro, antioxidant activity assessments demonstrated that polyphenols significantly enhanced the antioxidant capacity of the proteins. AP-protein complexes protected against H<sub>2</sub>O<sub>2</sub>-induced oxidative stress in HepG2 cells, and restored antioxidant enzyme activity (WPI-AP > TBP-AP > SPI-AP > CP-AP). Furthermore, it enhanced α-amylase and α-glucosidase inhibition, demonstrating the potential to regulate blood sugar levels. In simulated digestion models, the sequence of TBP-AP > WPI-AP > CP-AP > SPI-AP effectively protected AP from delayed release in the intestinal phase, thereby enhancing the bio-accessibility of AP. This study not only identifies the optimal synergistic interaction between AP and TBP but also provides new insights into enhancing the bioavailability of AP and effectively replacing animal protein application with plant proteins for potential high-value utilization of AP and plant proteins.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"166 ","pages":"Article 111333"},"PeriodicalIF":11.0,"publicationDate":"2025-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143637551","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 temperature 1H DOSY NMR reveals sourdough fermentation of wheat flour alters the molecular structure of water-extractable arabinoxylans

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-03-10 DOI: 10.1016/j.foodhyd.2025.111332

Pasquinel Weckx , Víctor González Alonso , Ewoud Vaneeckhaute , Karel Duerinkcx , Luc De Vuyst , Eric Breynaert

{"title":"High temperature 1H DOSY NMR reveals sourdough fermentation of wheat flour alters the molecular structure of water-extractable arabinoxylans","authors":"Pasquinel Weckx , Víctor González Alonso , Ewoud Vaneeckhaute , Karel Duerinkcx , Luc De Vuyst , Eric Breynaert","doi":"10.1016/j.foodhyd.2025.111332","DOIUrl":"10.1016/j.foodhyd.2025.111332","url":null,"abstract":"<div><div>Arabinoxylans are constituents of wheat flour that contribute to the dietary fiber properties of wheat. They exist in water-extractable and water-unextractable forms and contribute to human health. In bakery technology, especially the water-extractable arabinoxylans (WE-AX) are important due to their impact on viscosity and dough rheology. This study provides insights into the impact of wheat flour fermentation on WE-AX during sourdough production, offering potential applications for improving sourdough bread quality and its health benefits. The production of sourdoughs is known to increase the WE-AX fraction, yet the underlying (bio)chemical mechanisms remain unclear. This study investigated the alteration of WE-AX during the fermentation of wheat flour for sourdough production using <sup>1</sup>H Diffusion Ordered SpectroscopY (DOSY) Nuclear Magnetic Resonance (NMR) at elevated temperature to analyze the structural changes of WE-AX during wheat flour fermentation for sourdough production with different lactic acid bacteria (LAB) strains. The results confirmed that DOSY NMR at elevated temperatures greatly improved the applicability of the method for analyzing larger biomolecules. Overall, a size reduction of the WE-AX compounds with increasing fermentation time was found. This was indicated both by the occurrence of higher self-diffusion coefficients, and increased transverse relaxation times. Further research is necessary to explain deviations from the general trend.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"166 ","pages":"Article 111332"},"PeriodicalIF":11.0,"publicationDate":"2025-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143644152","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-moisture extrusion processing of walnut meal waste: Mechanism of fibrous formation and enhancement of characteristics

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-03-10 DOI: 10.1016/j.foodhyd.2025.111334

Yongli Ye , Zhiyuan Zhu , Shuxiang Geng , Delu Ning , Jiadi Sun , Lina Sheng , Jian Ji , Yinzhi Zhang , Xiulan Sun

{"title":"High-moisture extrusion processing of walnut meal waste: Mechanism of fibrous formation and enhancement of characteristics","authors":"Yongli Ye , Zhiyuan Zhu , Shuxiang Geng , Delu Ning , Jiadi Sun , Lina Sheng , Jian Ji , Yinzhi Zhang , Xiulan Sun","doi":"10.1016/j.foodhyd.2025.111334","DOIUrl":"10.1016/j.foodhyd.2025.111334","url":null,"abstract":"<div><div>The formation mechanism of fibrosis in walnut meal protein (WMP) was investigated using high-moisture extrusion technology, and also explored the improved texture and color properties of the extruded product by mixing with soybean protein isolate (SPI) and wheat gluten (WG) in various proportions. The results indicated that significant changes occurred in the protein molecules during the extrusion process, and the die and cooling zone outside the barrel were the key regions for the development of fibrosis in WMP extrudate. The hydrogen bonds and disulfide bonds interactions were essential in maintaining the extrudate fibrous structure, with the protein secondary structure being β-turn > β-sheet > α-helix > random coil. High-water extrusion enhanced the free amino acid content of WMP. When the ratio of WMP, SPI, and WG was set at 8:1:1, the texturization degree of the excluded compound proteins was 1.92, and the texture of the extruded WMP complex was comparable to that of chicken breast. This work provides a basis for the comprehensive utilization of walnut by-products and contributes to the enrichment of resources in plant protein-based products.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"166 ","pages":"Article 111334"},"PeriodicalIF":11.0,"publicationDate":"2025-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143620187","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

Development of gelatin/camellia oil oleogels as fat substitutes via a novel strategy: Covalent crosslinking of electrospun nanofiber

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-03-10 DOI: 10.1016/j.foodhyd.2025.111340

Jiawen Li , Zeyu Qin , Qinbo Jiang , Meiyu Chen , Yang Li , Yucheng Zou , Hui Zhang

{"title":"Development of gelatin/camellia oil oleogels as fat substitutes via a novel strategy: Covalent crosslinking of electrospun nanofiber","authors":"Jiawen Li , Zeyu Qin , Qinbo Jiang , Meiyu Chen , Yang Li , Yucheng Zou , Hui Zhang","doi":"10.1016/j.foodhyd.2025.111340","DOIUrl":"10.1016/j.foodhyd.2025.111340","url":null,"abstract":"<div><div>An innovative and facile method was developed to fabricate oleogels from biopolymers. Gelatin nanofibers were prepared by electrospinning and crosslinked by genipin, and through the one-step homogenization of nanofiber membranes and camellia oil, electrospun fiber-based oleogels (EFO) were obtained. Genipin crosslinking enhanced the fiber diameter from 138.66 to 311.92 nm, providing different nanofiber modules for oleogel preparation. The network structure in EFO was confirmed by microstructure examination, and fiber content and crosslinking influenced the protein conformation and thermal stabilities. Adding nanofiber in EFO effectively increased the apparent viscosity and oil binding capacity (up to 79.32%) while crosslinking decreased the values to some extent. Nevertheless, the highly crosslinked samples with a high fiber content had the best thixotropic recovery (83.24%). Crosslinking also contributed to a steadier free fatty acid release performances with a final release amount of 50.31%. Furthermore, EFO was successfully utilized to replace commercial solid fats in making cookies with considerable performances. Results indicated that EFO could be conveniently prepared by the new method, and samples were promising as fat substitutes in healthy diets. In addition, due to the simplicity and universality of this method, more biopolymers and modification strategies could be accessible in electrospun nanofiber dispersing oleogel systems.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"166 ","pages":"Article 111340"},"PeriodicalIF":11.0,"publicationDate":"2025-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143610086","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

Novel plant-based bigels formulated with sunflower wax, monoglycerides, agar and κ-carrageenan

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-03-10 DOI: 10.1016/j.foodhyd.2025.111341

Dafni Dimakopoulou-Papazoglou, Konstantina Zampouni, Thomas Moschakis, Eugenios Katsanidis

{"title":"Novel plant-based bigels formulated with sunflower wax, monoglycerides, agar and κ-carrageenan","authors":"Dafni Dimakopoulou-Papazoglou, Konstantina Zampouni, Thomas Moschakis, Eugenios Katsanidis","doi":"10.1016/j.foodhyd.2025.111341","DOIUrl":"10.1016/j.foodhyd.2025.111341","url":null,"abstract":"<div><div>The development of novel plant-based bigel systems using agar, κ-carrageenan, sunflower wax (SW) and monoglycerides (MGs) was investigated in this work. The hydrogel phase was structured with 2 % agar and 1 % κ-carrageenan, while the olive oil oleogels were structured using either SW or a 1:1 mixture of MGs and SW, with concentrations ranging from 6 % to 12 % w/w. The effects of the type and concentration of oleogel phase gelators and the hydrogel-to-oleogel ratio (80:20, 60:40, 40:60, and 20:80) on the microstructural and physicochemical attributes, as well as the oxidative stability of these systems, were examined. All bigels were self-standing except for the 40:60 ratio and the 60:40 formulations containing 10 % and 12 % SW + MGs, which displayed phase separation. The hardness of the bigels increased as the proportion of hydrogel increased. Moreover, increased hardness was observed when MGs were present, in most cases. Microscopy analysis revealed that higher structurants concentrations in the 80:20 ratio resulted in smaller oil droplets and adding MGs led to a more uniform oil droplet size distribution. Differential scanning calorimetry and FTIR analyses revealed that the two structured phases interact mostly physically, without the formation of new chemical bonds. Furthermore, all bigels exhibited low swelling capacity (0.3–3.4 %) and effectively entrapped both water and oil, resulting in low total liquid release (1.02–3.46 %). These findings offer valuable insights into the structural and functional characteristics of plant-based bigels, which are important to consider on their future application in food products.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"166 ","pages":"Article 111341"},"PeriodicalIF":11.0,"publicationDate":"2025-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143609994","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Schiff's base crosslinked gelatin-dialdehyde cellulose film with gallic acid for improved water resistance and antimicrobial properties

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-03-08 DOI: 10.1016/j.foodhyd.2025.111331

Myat Noe Khin , Md Easdani , Tariq Aziz , Ashwag Shami , Nada K. Alharbi , Fahad Al-Asmari , Lin Lin

{"title":"Schiff's base crosslinked gelatin-dialdehyde cellulose film with gallic acid for improved water resistance and antimicrobial properties","authors":"Myat Noe Khin , Md Easdani , Tariq Aziz , Ashwag Shami , Nada K. Alharbi , Fahad Al-Asmari , Lin Lin","doi":"10.1016/j.foodhyd.2025.111331","DOIUrl":"10.1016/j.foodhyd.2025.111331","url":null,"abstract":"<div><div>Gelatin is a versatile biopolymer for bio-packaging, but its poor water resistance and susceptibility to deterioration limit its application. This study addresses these limitations by forming a Schiff's base through crosslinking gelatin with dialdehyde cellulose (DAC) to enhance mechanical properties and water resistance. The crosslinking degree was investigated using the ninhydrin method and, also visually identified through a yellow-brown color formation. Crosslinking increased tensile strength (TS) from 30.2 ± 1.6 MPa to 37.3 ± 3.9 MPa and improved UV barrier properties, with a 30% increase in UV-B and UV-A protection compared to the pure gelatin film. Gallic acid (GA) was incorporated at concentrations ranging from 1% to 5% to improve the antimicrobial properties and shelf life of the film. Films with GA inhibited <em>E. coli</em> and <em>S. aureus</em> and resisted fungal growth on the film for more than 20 months. Furthermore, incorporation of GA further enhanced TS, elongation of break (EBA), barrier and hydrophobic properties of the composite film. The highest tensile strength was achieved with 3% GA (49.4 ± 4.5 MPa). EBA improved with higher GA concentrations, reaching a 44% improvement at 5% GA compared to the non-GA film. Oxygen permeability dropped from 5.7 ± 0.1 to 4.3 ± 0.1 cm<sup>3</sup>/m<sup>2</sup> d 0.1 MPa, and water vapor permeability decreased from 6.7 ± 0.75 × 10<sup>−11</sup> to 4.2 ± 0.07 × 10<sup>−11</sup> g m/m<sup>2</sup> s Pa at 5% GA. Despite these benefits, the films remained vulnerable to high acidic conditions. This study demonstrates that Schiff's base crosslinking of gelatin with DAC, combined with GA, results in durable, antibacterial bio-based packaging films with enhanced strength and barrier properties.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"166 ","pages":"Article 111331"},"PeriodicalIF":11.0,"publicationDate":"2025-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143610210","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

Carboxymethyl chitosan/oxidized sodium alginate self-healing emulsion gels with enhanced physical stability

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-03-08 DOI: 10.1016/j.foodhyd.2025.111336

Baoyi Zhang, Haifeng Mai, Xinqi Liang, You Liu, Weijuan Huang

{"title":"Carboxymethyl chitosan/oxidized sodium alginate self-healing emulsion gels with enhanced physical stability","authors":"Baoyi Zhang, Haifeng Mai, Xinqi Liang, You Liu, Weijuan Huang","doi":"10.1016/j.foodhyd.2025.111336","DOIUrl":"10.1016/j.foodhyd.2025.111336","url":null,"abstract":"<div><div>This study presents a general approach for fabricating polysaccharide-based self-healing emulsion gels with superior physical stability. The emulsion gels were synthesized by crosslinking carboxymethyl chitosan (CMC)-stabilized emulsions with oxidized sodium alginate (OSA). The self-healing properties of the gels were attributed to the formation of reversible imine bonds between the primary amino groups (-NH<sub>2</sub>) of CMC and the aldehyde groups (-CHO) of OSA. Gelation occurred rapidly (20–60 s) upon mixing the CMC-stabilized emulsion with the OSA solution. Microstructural analysis revealed that the dispersed oil droplets were tightly encapsulated within an interconnected gel network. The compressive strength and rheological properties of the CMC-OSA emulsion gels were influenced by the mass ratio of CMC to OSA and the preparation parameters of OSA. Furthermore, the CMC-OSA emulsion gels demonstrated rapid self-healing at room temperature without external stimuli, along with excellent injectability. Owing to the 3D gel-like network structure and reversible interactions at the oil/water interface and within the continuous phase, the emulsion gels exhibited exceptional physical stability, including storage stability, freeze-thaw stability, pH and ionic stability, thermal stability, and centrifugal stability. This study provides a promising strategy for developing injectable self-healing emulsion gels with tunable mechanical properties and enhanced physical stability for multifunctional applications.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"166 ","pages":"Article 111336"},"PeriodicalIF":11.0,"publicationDate":"2025-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143610084","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