Food Hydrocolloids最新文献

{"title":"Barrier properties characterization and release kinetics study of citrus fibers-reinforced functional starch composites","authors":"Yue Zhang ,&nbsp;Ziheng Li ,&nbsp;Jie Zeng ,&nbsp;Haiyan Gao ,&nbsp;Junru Qi","doi":"10.1016/j.foodhyd.2025.111195","DOIUrl":"10.1016/j.foodhyd.2025.111195","url":null,"abstract":"<div><div>Poor barrier properties and functions have limited the application of starch film in the food industry. This work aimed to explore the effect of different citrus fibers on the starch composite's barrier properties and polyphenols' release kinetics. The pectin and polyphenol contents of the native citrus fiber were 25.58% and 16.63 mg GAE/g, respectively, which were reduced by pectin extraction procedures. Microrheology analysis showed that the incorporation of citrus fibers, especially the 1-grade extracted fiber, improved the viscoelasticity and network structure of the starch aqueous system during film formation. As a result, the microstructures of the developed starch composite were modified, as supported by the compact cross-section structures without cracks, reduced water activity, and increased hydrogen bonding energy (19.13 kJ/mol) revealed by SEM, LF-NMR, and FTIR. Release studies showed that the active films exhibited controlled polyphenol release for up to 24 h in food systems. The release kinetics were well-fitted by Fick diffusion and Peleg models. The barrier properties of the starch composites were improved with citrus fibers, as evidenced by the reduced water vapor permeability (to 3.46 × 10⁻¹⁰ g m⁻¹·s⁻¹·Pa⁻¹), increased anti-ultraviolet property (to 99.29%), and improved tensile strength (to 8.52 MPa). These enhancements were owing to the improved microstructure of the material, and the inherent strength, UV blocking, and physical barrier properties of citrus fiber. This study provided a theoretical basis for the development of a high-performance active starch composite with citrus fibers for food preservation.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"164 ","pages":"Article 111195"},"PeriodicalIF":11.0,"publicationDate":"2025-02-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143394801","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":"Esterification plays a significant role on apple pectin interaction with wheat starch: Impacting on gelatinization and gels properties","authors":"Kaiyue Liu,&nbsp;Jianyong Yi,&nbsp;Youchuan Ma,&nbsp;Jinfeng Bi","doi":"10.1016/j.foodhyd.2025.111177","DOIUrl":"10.1016/j.foodhyd.2025.111177","url":null,"abstract":"<div><div>Although wheat starch (WS) is widely used in both food and industrial applications, it has inherent limitations such as low gelatinization temperature and viscosity. This study examines the effects of apple pectin (AP) with varying degrees of esterification (24%–57%) on the physicochemical properties and molecular interactions of WS. The impact of esterification on the gelatinization, rheological, and thermal properties of WS was assessed. The results showed that the gelatinization temperature and viscosity of WS were significantly increased by higher-ester AP. The WS-AP composite gels exhibited pseudoplastic behavior, and the viscoelasticity of the composite gels formed by higher-ester AP was enhanced. Higher-ester AP notably reduced the enthalpy (ΔH), swelling power, and transmittance. Higher-ester AP led to a more continuous and regular network structure of composite gels. FT-IR and molecular dynamics simulations confirmed that WS and AP primarily interact through hydrogen bonds, with higher degrees of esterification enhancing hydrogen bond formation. Higher-ester AP facilitated the creation of a denser hydrogen bond network, resulting in a more compact and stable structure in the gel system. This study provides new insights into the application of AP with different degrees of esterification in starch, aiming to improve the physicochemical properties of starch for more effective processing and enhanced functional characteristics.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"164 ","pages":"Article 111177"},"PeriodicalIF":11.0,"publicationDate":"2025-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143388364","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":"Agglomeration behavior of oleosin Q647G5 in ethanol solution: Formation mechanism and interfacial properties of micron-sized aggregates","authors":"Lei Wang ,&nbsp;Pengzhan Liu ,&nbsp;Guoqin Liu","doi":"10.1016/j.foodhyd.2025.111189","DOIUrl":"10.1016/j.foodhyd.2025.111189","url":null,"abstract":"<div><div>Oleosin was a potential natural surfactant, however, the exploration of its structural and property has been hindered by the poor water solubility. In this study, the representative oleosin, Q647G5, was first prepared and its dissolution and agglomeration behavior in high concentration ethanol were investigated. The results demonstrated that solvent extraction could be a promising method for preparing oleosin, as the protein could be dissolved in a 65% ethanol solution while maintaining its native conformation. The aggregation behavior was assessed through light scattering and fluorescence spectroscopy, while the interfacial properties and behavior of oleosin Q647G5 were studied through molecular dynamics simulations and interfacial tension measurements. It was discovered that the protein can aggregate in ethanol due to strong hydrophobic interactions facilitated by its transmembrane domain, with larger aggregate sizes correlating with increased interfacial tension. These insights make valuable contributions to advancing the potential industrial applications of solubilized oleosin.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"164 ","pages":"Article 111189"},"PeriodicalIF":11.0,"publicationDate":"2025-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143420868","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":"Valorising legume protein extraction side-streams: Isolation and characterisation of fibre-rich and starch-rich co-products from wet fractionation of five legumes","authors":"Ruoxin Liu ,&nbsp;Bernadine M. Flanagan ,&nbsp;Vishal Ratanpaul ,&nbsp;Michael J. Gidley","doi":"10.1016/j.foodhyd.2025.111191","DOIUrl":"10.1016/j.foodhyd.2025.111191","url":null,"abstract":"<div><div>The legume protein fractionation process focuses on producing protein concentrates or isolates but generates large amounts of protein-deficient co-products. Evaluating the potential use of co-products (mainly starch and fibre) from side-streams is important for the development of economically viable processes. Traditional wet fractionation was conducted to solubilise protein from five legumes (Desi chickpea, Kabuli chickpea, lupin, mung bean and faba bean). Non-solubilised materials, and their component large (fibre-rich) and small (starch-rich) fractions were recovered. The yield, composition, and functional properties (water holding capacity, oil holding capacity, swelling power and water solubility index) of the three fractions were investigated for all five legumes. The combination of fibre and starch in the non-solubilised material influenced starch gelatinisation and functional characteristics. The relationships between composition and functional properties varied between legumes, but general correlations were found between dietary fibre content and water-/oil-holding capacity, starch content and swelling power, and protein content and water solubility index. A combination of botanical origin and chemical composition determined the promising functional properties of separated starch-rich and fibre-rich co-products of wet protein extraction for the five legumes studied.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"164 ","pages":"Article 111191"},"PeriodicalIF":11.0,"publicationDate":"2025-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143421398","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}

{"title":"Synergistic effect of dextran and ergosterol: A venue for fabricating a water-in-oil pickering emulsion gel as a solid fat substitute in cream cheese","authors":"Kai Lin ,&nbsp;Pengya Du ,&nbsp;Pengfei Dong ,&nbsp;Yaxin Wang ,&nbsp;Yuanhao Guo ,&nbsp;Jinling Cao ,&nbsp;Yanfen Cheng ,&nbsp;Feier Cheng ,&nbsp;Wenfei Zhao ,&nbsp;Cuiping Feng ,&nbsp;Shaojun Yun","doi":"10.1016/j.foodhyd.2025.111188","DOIUrl":"10.1016/j.foodhyd.2025.111188","url":null,"abstract":"<div><div>The present study aimed to develop a Pickering emulsion gel by harnessing the synergistic effects of dextran (Dex) and ergosterol (Erg). In this context, Dex functioned as the internal aqueous phase structuring agent while Erg served as the emulsifying agent for the preparation of emulsion gel through a one-step homogenization method. By optimizing the water-oil ratio to 4:6, maintaining a Dex concentration of 1.0%, and achieving an Erg concentration of 3.5%, the resulting emulsion gel exhibited desirable characteristics, including minimal particle size, maximum zeta potential, and enhanced rheological properties. The incorporation of Dex resulted in a compact and uniform honeycomb structure, thereby reducing water mobility. The primary interactions between Dex and Erg were electrostatic, hydrogen bonding, and hydrophobic forces, which collectively contributed to a reduction in crystallinity. The three-dimensional network formed by Dex conferred advantageous stability to the emulsion gel. Moreover, the evaluation of the emulsion gel's delivery efficiency demonstrated its effectiveness in protecting both chlorogenic acid (CA) and Erg against adverse conditions, including a pH of 1.2, elevated temperature (90 °C), and UV-C radiation. Additionally, this system exhibited sustained-release characteristics for both CA and Erg, thereby enhancing their bioavailability and improving scavenging activities against DPPH and hydroxyl radicals. The emulsion gel also exhibited a lower release rate of free fatty acids (FFA). The cream cheese reformulated with 100% Pickering emulsion gel exhibited enhanced cohesiveness and greater viscoelastic properties than partial replacement. Overall, the present study successfully developed a water-in-oil emulsion gel, which holds significant potential for application in the production of low-fat food products.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"164 ","pages":"Article 111188"},"PeriodicalIF":11.0,"publicationDate":"2025-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143436688","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":"Gelation and emulsification profiles of different commercial soy protein isolates: A proteomic insight through globulin subunit compositions and oxidative modifications","authors":"Longteng Zhang ,&nbsp;Qian Li ,&nbsp;Wei Zhang ,&nbsp;René Lametsch","doi":"10.1016/j.foodhyd.2025.111173","DOIUrl":"10.1016/j.foodhyd.2025.111173","url":null,"abstract":"<div><div>Gelation and emulsifying properties are key functionalities that determine the processing adaptability of plant proteins. This study aimed to reveal the differences in gelation and emulsifying properties among 14 varieties of commercial soy protein isolates (SPIs) in China and the EU, and to explain the variations from the perspectives of globulin composition and the extent of protein oxidation. The results indicated that pre-denatured SPIs showed impaired emulsification performance but improved gelation properties, while partially-hydrolyzed SPIs demonstrated improved emulsifying properties along with weakened gel-forming ability. The Glycinin G1, G2, G4, and α subunit of β-conglycinin were the dominant globulin fraction in commercial SPIs, and the processing history significantly altered the abundance of globulins in commercial SPIs. Pre-denatured SPIs exhibited the largest extent of protein oxidation, with mono-oxidation and lipoxidation (adduction of lipid peroxidation products such as malondialdehyde and 4-hydroxy-2-nonenal) being the primary oxidative modifications that occurred. According to the correlation analysis, the abundance of Glycinin G1 and the intensity of oxidized Glycinin G3 could be potential markers for emulsifying and gelation properties of commercial SPIs, respectively. The overall findings highlighted the potential contribution of globulin composition and protein oxidation in regulating the varied protein functionality in the tested commercial SPIs.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"164 ","pages":"Article 111173"},"PeriodicalIF":11.0,"publicationDate":"2025-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143388363","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":"Encapsulation of pterostilbene in pea protein isolate-fucoidan-quaternary ammonium chitosan complex nanoparticles to enhance its stability, antioxidant activity and intestinal permeability","authors":"Qianyuan Liu ,&nbsp;Zihan Wang ,&nbsp;Jia Kan ,&nbsp;Rongxue Sun ,&nbsp;Cheng Wang ,&nbsp;Ning Jiang","doi":"10.1016/j.foodhyd.2025.111168","DOIUrl":"10.1016/j.foodhyd.2025.111168","url":null,"abstract":"<div><div>Pterostilbene (PS) is a hydrophobic phenolic compound with favorable health benefits, but low water solubility and chemical instability of PS restrict its application. This study developed pea protein isolate (PPI)-fucoidan (FU)-quaternary ammonium chitosan (QAC) nanoparticles (NPs) as nanocarriers for the encapsulation, protection, and delivery of PS. The preparation of PS-PPI-FU-QAC-NPs involved two-step processes: pH change-induced self-assembly of PS-PPI-FU-NPs, followed by electrostatic deposition of QAC. The optimal mass ratio of PPI:FU:QAC:PS was 1:0.5:3:0.1 based on the analysis of particle size, ζ-potential, and encapsulation efficiency. The resulting PS-PPI-FU-QAC-NPs displayed nanoscale spherical structure, uniform distribution (PDI &lt;0.3), average size of 244.2 nm, ζ-potential of 31.3 mV, and high PS encapsulation efficiency of 95.5%. The assembly of PS-PPI-FU-QAC-NPs was driven by multiple intermolecular interactions, including hydrophobic, hydrogen-bonding, electrostatic, and steric interactions. The addition of FU and QAC significantly enhanced the physicochemical stability of PS-PPI-NPs. PS-PPI-FU-QAC-NPs displayed exceptional colloidal stability under pH range of 2.0–8.0 and NaCl concentration up to 2.0 mol/L. Meanwhile, PS-PPI-FU-NPs and PS-PPI-FU-QAC-NPs demonstrated superior PS retention under UV and thermal conditions compared to free-form PS and PS-PPI-NPs, as well as modulated the release behavior of PS during simulated gastrointestinal digestion. Furthermore, PS-PPI-FU-QAC-NPs exhibited higher free radical scavenging capacity and intestinal permeability for PS in Caco-2 cell monolayer than free-form PS and other nano-formulations. These findings demonstrate the potential of PPI-FU-QAC-NPs to enhance water solubility, chemical stability, intestinal permeability, and biological activities of PS, offering a novel and advantageous technique for delivering bioactive ingredients.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"164 ","pages":"Article 111168"},"PeriodicalIF":11.0,"publicationDate":"2025-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143379232","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":"Antifreeze activity of soluble Antarctic krill proteins and their cryoprotective action against Lactobacillus bulgaricus","authors":"Shiying Tang ,&nbsp;Lu Chen ,&nbsp;Haiquan Liu ,&nbsp;Yufeng Li ,&nbsp;Yong Zhao ,&nbsp;Jing Jing Wang","doi":"10.1016/j.foodhyd.2025.111186","DOIUrl":"10.1016/j.foodhyd.2025.111186","url":null,"abstract":"<div><div>Antifreeze proteins (AFPs) are promising natural cryoprotectants with potential applications in the food industry as alternatives to synthetic additives. The objective of this study was to explore the antifreeze activity of soluble Antarctic krill proteins (SAKPs) and evaluate their cryoprotective effect on <em>Lactobacillus bulgaricus</em>. Results showed that SAKP predominantly consisted of proteins with the molecular weight range of 5–20 kDa and was rich in amino acids associated with cryoprotective activity, including tyrosine (27.04%), glutamate (16.59%), and aspartate (10.50%). SAKP exhibited a moderate thermal hysteresis activity of 0.26 °C and efficiently suppressed ice recrystallization during freeze-thaw cycles within the temperature range of −12 °C to −14 °C. Notably, the melting profile of SAKP was comparable to that of commercial cryoprotectants (sucrose, skim milk and glycerol). Subsequent investigations employing freeze-thaw-damaged <em>Lactobacillus bulgaricus</em> as a model demonstrated that SAKP significantly alleviated ice-induced damage to cell membranes, thereby promoting bacterial growth and physiological function. This study highlights the potential of Antarctic krill protein as a natural cryoprotectant in the food industry.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"164 ","pages":"Article 111186"},"PeriodicalIF":11.0,"publicationDate":"2025-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143388098","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 influence of synergistic interaction between raw milk protein and sodium caseinate on the interfacial stability of raw milk-based whipped emulsion","authors":"Yiqiu Deng ,&nbsp;Wanjun Han ,&nbsp;Xiuhang Chai,&nbsp;Yuanfa Liu","doi":"10.1016/j.foodhyd.2025.111181","DOIUrl":"10.1016/j.foodhyd.2025.111181","url":null,"abstract":"<div><div>This research investigates the impact of the synergy between raw milk protein (RW) and sodium caseinate (SC) on the stability and quality of whipped cream made from raw milk with 20% fat, a key determinant of product performance and consumer satisfaction. At an RW to SC ratio below 4:1 in the aqueous phase, spectral shifts around 3000 cm⁻¹ signaled stronger hydrogen bonding; the mixed proteins with α-helices content decreased by approximately 11.3%, while β-sheet content increased by 10%. This interaction diminished the adsorption of the RW-SC protein at the emulsion interface, increasing interfacial tension and reducing the elasticity of the water-oil interface, promoting greater partial coalescence among droplets. These mixed proteins distributed in the aqueous phase further adsorb onto the partially coalesced droplets, promoting the formation of a stable aerated network structure. This research offers important guidance for precisely managing and adjusting the stability of whipped cream made from raw milk.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"164 ","pages":"Article 111181"},"PeriodicalIF":11.0,"publicationDate":"2025-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143379231","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":"Effects of different charged polysaccharides on the gelation properties and in vitro digestibility of potato protein gel: Insight into underlying mechanisms","authors":"Qiongling Chen,&nbsp;Hongyan Ji,&nbsp;Zhengli Wang,&nbsp;Yu Wang,&nbsp;Xiaowen Wang,&nbsp;Zhenjia Chen","doi":"10.1016/j.foodhyd.2025.111187","DOIUrl":"10.1016/j.foodhyd.2025.111187","url":null,"abstract":"<div><div>This study investigated the effects of different charged polysaccharides, including cationic chitosan (CS), neutral konjac glucomannan (KGM) and guar gum (GG), and anionic κ-carrageenan (CA) and sodium alginate (SA), on the gelation properties and <em>in vitro</em> digestibility of potato protein isolate (PPI) gel. The results showed that anionic polysaccharides (CA and SA) were most effective in increasing the WHC (approximately 30%) and texture properties of composite gels, followed by neutral polysaccharides (KGM and GG) and then cationic CS. The anionic polysaccharides (CA and SA) showed the greatest effect on increasing the absolute zeta potential, inducing the exposure of hydrophobic groups, enhancing the hydrophobic interactions, and promoting the generation of β-sheet structures, thus contributing to the formation of fine and well-organized gel network. By contrast, the electrostatic neutralization between cationic CS and negatively charged PPI molecules under the neutral environment accelerated the protein self-aggregation, thus structuring dense protein domains and nonhomogeneous network structures. It also resulted in the greatest reduction in the protein digestibility (from 82.23% to 77.33%). The neutral KGM/GG caused no significant changes in zeta potential but led to the most prominent enhancement in the hydrogen bonding, which contributed to the generation of uniform and continuous microstructures with regular large pores. This study provided a new perspective to understanding the regulation and improvement of the quality of plant protein-based gel foods by controlling the ionic types of added polysaccharides.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"164 ","pages":"Article 111187"},"PeriodicalIF":11.0,"publicationDate":"2025-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143388365","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}