Food Structure-Netherlands最新文献_第2页

By-products utilization from wheat milling for infant biscuit production 小麦碾磨副产品在婴幼儿饼干生产中的应用

IF 7.1 3区农林科学

Food Structure-Netherlands Pub Date : 2026-07-01 Epub Date: 2026-06-18 DOI: 10.1016/j.foostr.2026.100543

Saeed Moammaei, Amin Seyed Yagoubi, Sepideh Haghighat Kharazi, Fatemeh Kouhsari, Jafar Mohammadzadeh Milani

{"title":"By-products utilization from wheat milling for infant biscuit production","authors":"Saeed Moammaei, Amin Seyed Yagoubi, Sepideh Haghighat Kharazi, Fatemeh Kouhsari, Jafar Mohammadzadeh Milani","doi":"10.1016/j.foostr.2026.100543","DOIUrl":"10.1016/j.foostr.2026.100543","url":null,"abstract":"<div><div>Infant cereals are an important energy source for infants' nutrition and serve as the basis for weaning from 6 to 36 months of age. One key consideration in producing infant cereal is selecting the optimal wheat flour, as it significantly impacts the quality of the final product. Second-grade flour passages (FD) are considered by-products of the wheat milling process, extracted through pneumatic aspiration in a multi-stage grinding process. The objective of this study was to evaluate the feasibility of developing an infant food biscuit using FD flour. When milled under the same conditions, FD flour demonstrated a higher protein content and ash levels compared to the break and reduction flour passages. The FD flour replacement moderately increased the extensibility parameter, which is desirable for infant biscuits. Biscuits produced with the second-grade flour led to the production of denser biscuits due to its ability to retain oil during the baking process. The biscuits made from the FD sample required significantly less force to break than the other samples, making them more suitable for infants in the form of cereal puree. The FD biscuit sample reflected the lowest thickness (4.8 ± 0.16<sup>b</sup> mm) among the treatments, which was in accordance with the distance to break. The higher starch content in the FD flour and biscuit samples resulted in an increase in available starch for gelatinization, thus raising the gelatinization enthalpy. Additionally, CLSM observation proved that as the proportion of second grader flour increased, the starch content in the biscuits rose, indicating the presence of a larger number of starch granules. The FD sample was the only flour passage that exhibited the lowest energy value (121 ± 0.05<sup>c</sup> × 10<sup>−4</sup> J) in comparison with break and reduction passages.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"49 ","pages":"Article 100543"},"PeriodicalIF":7.1,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148528032","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Combined pretreatment and enzymatic hydrolysis for improved structure and adsorption capacity of red sorghum porous starch 预处理与酶解联合对红高粱多孔淀粉结构及吸附性能的改善

IF 7.1 3区农林科学

Food Structure-Netherlands Pub Date : 2026-07-01 Epub Date: 2026-06-18 DOI: 10.1016/j.foostr.2026.100542

Rui Liu, Gahong Bao, Xinzhu Miao, Jiaxin Zhang, Xue Gong, Xiaojia Zhang, Xiuli Wu

{"title":"Combined pretreatment and enzymatic hydrolysis for improved structure and adsorption capacity of red sorghum porous starch","authors":"Rui Liu, Gahong Bao, Xinzhu Miao, Jiaxin Zhang, Xue Gong, Xiaojia Zhang, Xiuli Wu","doi":"10.1016/j.foostr.2026.100542","DOIUrl":"10.1016/j.foostr.2026.100542","url":null,"abstract":"<div><div>Currently, porous starch production mainly employs single enzymatic hydrolysis, often resulting in low efficiency and uneven pore distribution. In this study, three pretreatment methods were employed to modify red sorghum starch: freeze-thaw (-15 °C for 3 h/60 °C for 15 min), moist-heat annealing (83.33% moisture content at 30 °C for 24 h), and partial pregelatinization (75 °C for 1 min). These pretreatments were combined with composite hydrolysis using a mixture of <em>α</em>-amylase and amyloglucosidase (1:5, w/w). Among these, partial pregelatinization proved to be the most effective method, significantly enhancing the water and oil absorption capacities of the starch to 1.70 ± 0.08 g/g and 2.25 ± 0.16 g/g, respectively, compared with red sorghum starch (water absorption capacity 0.83 g/g, oil absorption capacity 0.91 g/g). FTIR analysis indicated a reduction in short-range order. SEM revealed a more uniform pore distribution. This study demonstrated that the pretreatment combined with enzymatic hydrolysis improved the porous structure and adsorption capacity of starch, suggesting its potential for applications in bioactive compound encapsulation, drug delivery systems, or heavy metal remediation.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"49 ","pages":"Article 100542"},"PeriodicalIF":7.1,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148528072","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Regulating formation and characteristics of whey protein-based bigels through oleogelator selection and fraction control 通过油凝胶选择和分数控制调节乳清蛋白基凝胶的形成和特性

IF 7.1 3区农林科学

Food Structure-Netherlands Pub Date : 2026-07-01 Epub Date: 2026-09-03 DOI: 10.1016/j.foostr.2026.100560

Wenni Chen, Jiali Chen, Xuanxuan Lu

{"title":"Regulating formation and characteristics of whey protein-based bigels through oleogelator selection and fraction control","authors":"Wenni Chen, Jiali Chen, Xuanxuan Lu","doi":"10.1016/j.foostr.2026.100560","DOIUrl":"10.1016/j.foostr.2026.100560","url":null,"abstract":"<div><div>Food-grade bigels have high potential application as 3D printed and dysphagia food. This study aimed to investigate how oleogelators and oleogel contents regulating physicochemical, 3D printing and dysphagia suitability of whey protein-based bigels. Typical oleogel gelators, including crystallising particles (rice bran wax, RBW), self-assembling fibers (12-hydroxy stearic acid, HSA) and polymer networks (ethyl cellulose, EC) were chosen to form bigels with whey protein hydrogel (WP) at varying oil-to-water ratios (3:7, 5:5, 7:3). WP interacted differently with each oleogelator, regulating bigel formation. Microstructural analysis indicated that all bigels exhibited O/W structure at 30% oleogel content. As oleogel content increased, phase inversion occurred in bigels with 50% RBW oleogel, while bigels with 50% HSA and EC oleogel became bi-continuous networks. FTIR analysis indicated that non-covalent bonds existed between RBW and WP, HSA engaged in hydrophobic interactions and hydrogen bonding with WP, and EC polymer network formed hydrogen bonds with WP. Thermal properties of these bigels were dominated by WP. Bigels with HSA had the highest hardness, storage modulus and oil holding capacity. International Dysphagia Diet Standardisation Initiative (IDDSI) test classified bigels containing 50% RBW oleogel and EC oleogel as Level 5 dysphagia food. The dominated physicochemical properties strongly associated with 3D printing of bigels varied based on their composition. RBW-based bigels with 30% oleogel and EC-based bigels with 50% oleogel achieved the highest printing score. The findings clarify how oleogels regulated protein-based bigel formation, providing valuable insights for future design and application of bigels.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"49 ","pages":"Article 100560"},"PeriodicalIF":7.1,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148934942","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Structuring fat like tissue for functionality in plant-based meat analogues 在植物性肉类类似物中构建脂肪组织的功能

IF 7.1 3区农林科学

Food Structure-Netherlands Pub Date : 2026-07-01 Epub Date: 2026-07-08 DOI: 10.1016/j.foostr.2026.100551

R.G.M. van der Sman, A.G. Marangoni

{"title":"Structuring fat like tissue for functionality in plant-based meat analogues","authors":"R.G.M. van der Sman, A.G. Marangoni","doi":"10.1016/j.foostr.2026.100551","DOIUrl":"10.1016/j.foostr.2026.100551","url":null,"abstract":"<div><div>The incorporation of fat is essential for achieving texture, juiciness, and flavor release in plant-based meat analogues (PBMA). While a wide range of structured lipid systems – including oleogels, emulsion gels, and hybrid fat architectures – has been developed, their performance in realistic meat analogue matrices and processing conditions remains insufficiently understood. In particular, translating advances in fat structuring into adipose tissue-like functionality in PBMA poses persistent challenges related to processing stability, thermal behavior, and sensory perception.</div><div>In this review, we critically assess structured plant-based lipid phases from a structure-function perspective, with emphasis on their mechanical role, interfacial properties, and behavior during processing, cooking, and oral deformation. Rather than focusing solely on lipid composition or solid fat content, we highlight the importance of spatial confinement, load-bearing frameworks, and interfacial coupling in governing oil retention, deformation, and release. Evidence from both model systems and food applications is discussed using the Complex Dispersed Systems (CDS) formalism, and available studies testing structured fat phases in meat and meat analogue products are systematically summarized.</div><div>Based on this analysis, we formulate a set of design-oriented hypotheses that frame fat structuring in PBMA as a problem of tissue mimicry rather than ingredient substitution. These hypotheses emphasize the need for non-lipid load-bearing matrices, multi-network or hybrid architectures, controlled rheological behavior, and compliant yet robust interfaces to achieve sustained juiciness and favorable sensory performance. The review concludes by identifying promising directions for future research and development, positioning structured fat systems as key enablers of next-generation plant-based meat analogues.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"49 ","pages":"Article 100551"},"PeriodicalIF":7.1,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148527984","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Characteristics of high-internal-phase emulsion gel stabilized by micellar casein–pectin/chitosan oligosaccharide 酪蛋白-果胶/壳聚糖胶束稳定高内相乳液凝胶的特性

IF 7.1 3区农林科学

Food Structure-Netherlands Pub Date : 2026-07-01 Epub Date: 2026-07-08 DOI: 10.1016/j.foostr.2026.100552

Deqian Ke, Min Yang, Wei Ji

{"title":"Characteristics of high-internal-phase emulsion gel stabilized by micellar casein–pectin/chitosan oligosaccharide","authors":"Deqian Ke, Min Yang, Wei Ji","doi":"10.1016/j.foostr.2026.100552","DOIUrl":"10.1016/j.foostr.2026.100552","url":null,"abstract":"<div><div>Emulsion gels prepared from single proteins or polysaccharides generally suffer from poor stability, while conventional emulsion gels also exhibit deficiencies such as complicated preparation processes and high production costs. In this study, using micellar casein (MC) as the matrix and anionic polysaccharide pectin (P) or cationic polysaccharide chitosan oligosaccharide (CO) as fillers, we prepared an O/W high-internal-phase emulsion gel with a 75% oil-phase volume fraction via a simple one-step homogenization method. The results demonstrate that the storage stability of the MC-based emulsion gels was significantly enhanced with the addition of P/CO. The average oil droplet size decreased from 42.77 ± 16.15 μm for the MC-based emulsion gel to 22.68 ± 4.31 μm for the MC–P emulsion gel at 6:4 ratio and 27.04 ± 8.07 μm for the MC–CO gel at 9:1 ratio. The water-holding capacity increased from 75.08 ± 1.33% for pure MC gels to 89.62 ± 2.24% for MC–P emulsion gels at a MC-P ratio of 6:4. The incorporation of P also improved the thermal stability of the gels. Furthermore, CO addition exerted a more pronounced enhancement of the pH stability of emulsion gels compared to P, particularly under acidic conditions. The incorporation of P or CO increased the viscosity and viscoelasticity of the MC-based emulsion gels. Hydrogen bonds and electrostatic interactions were the main interactions maintaining the strength of the MC–P-based emulsion gels and MC–CO gels, respectively. The findings of this study not only provide a reference for the preparation and application of emulsion gels stabilized by MC–P/CO, but they also offer new insights into the mechanisms by which intermolecular interactions regulate the stability and rheological properties of MC-based emulsion gels.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"49 ","pages":"Article 100552"},"PeriodicalIF":7.1,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148527985","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Pressure-induced structural and rheological changes in homogenized agar and agar-collagen fluid gels for dysphagia diets 吞咽困难饮食中均质琼脂和琼脂-胶原液体凝胶的压力诱导结构和流变学变化

IF 7.1 3区农林科学

Food Structure-Netherlands Pub Date : 2026-07-01 Epub Date: 2026-06-19 DOI: 10.1016/j.foostr.2026.100545

Gintarė Dyglė, Laura Jūrienė, Vilma Petrikaitė, Viktorija Eisinaitė, Daiva Leskauskaitė

{"title":"Pressure-induced structural and rheological changes in homogenized agar and agar-collagen fluid gels for dysphagia diets","authors":"Gintarė Dyglė, Laura Jūrienė, Vilma Petrikaitė, Viktorija Eisinaitė, Daiva Leskauskaitė","doi":"10.1016/j.foostr.2026.100545","DOIUrl":"10.1016/j.foostr.2026.100545","url":null,"abstract":"<div><div>This study investigated the potential of high-pressure homogenization as a post-production modification to reduce particle size and enhance swallow-related properties of agar-based fluid gels. The effects of pressures ranging from 10 to 60 MPa on the stability, structural changes, and swallow-related rheological characteristics of dysphagia-oriented pre-prepared agar (1.5%) and agar-collagen (20%) fluid gels were examined. High-pressure homogenization reduced agar particle size, enhancing interactions among new agar domains. Droplet size and microstructural analyses showed that higher pressures produced smaller particles, which then re-aggregated after reaching a critical concentration. However, adding collagen prevented this re-aggregation, with particle size decreasing from 182.76 to 65.82 µm as pressure increased from 0 to 60 MPa. All treated fluid gels exhibited viscoelastic behavior, with pressure increasing viscosity—up to 4.5 in agar and twice as much in agar-collagen fluid gels—and samples transitioned from Level 2 to Level 3, according to the International Dysphagia Diet Standardization Initiative (IDDSI) testing. Furthermore, pressure-induced structural changes enhanced fluid gel stability under dynamic conditions, increasing it from 74.11% to 84.98% in agar and from 48.85% to 68.08% in agar-collagen fluid gels. These findings offer valuable insights into how post-processing high-pressure homogenization can reduce droplet size, enhance palatability, and preserve swallowing safety, influencing the properties of formulated fluid gels without requiring additional thickeners.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"49 ","pages":"Article 100545"},"PeriodicalIF":7.1,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148528073","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Sea fennel as a novel functional ingredient in extruded snacks: Physical, techno-functional, microstructural, antioxidant, and sensory properties 海茴香作为一种新型挤压零食的功能成分：物理、技术功能、微观结构、抗氧化和感官特性

IF 7.1 3区农林科学

Food Structure-Netherlands Pub Date : 2026-07-01 Epub Date: 2026-06-18 DOI: 10.1016/j.foostr.2026.100544

Neslihan Bozdogan, Buse Ozdere Yilmaz, Bilge Basturk Berk, Sebnem Tavman, Seher Kumcuoglu

{"title":"Sea fennel as a novel functional ingredient in extruded snacks: Physical, techno-functional, microstructural, antioxidant, and sensory properties","authors":"Neslihan Bozdogan, Buse Ozdere Yilmaz, Bilge Basturk Berk, Sebnem Tavman, Seher Kumcuoglu","doi":"10.1016/j.foostr.2026.100544","DOIUrl":"10.1016/j.foostr.2026.100544","url":null,"abstract":"<div><div>The potential of sea fennel (<em>Crithmum maritimum</em> L.), a bioactive-rich halophytic plant, as a functional ingredient in corn-based extruded snacks was investigated. A co-rotating twin-screw extruder was employed to produce snacks using varying sea fennel (SF) content (0–8%), feed moisture (FM: 16 and 18%), and barrel temperature (BT: 140 and 155°C). The extrudates were evaluated for their physicochemical properties, textural attributes, structural characteristics, bioactive composition, and sensory acceptability.</div><div>Increasing SF content significantly increased the total phenolic content and antioxidant activity. The total phenolic content increased up to 54.17 mg GAE/g, while antioxidant activity reached 1.47 mg TEAC/g. Physical constraints affected by higher fiber loads imposed; the expansion ratio ranged from 2.84 to 4.55, apparent density from 0.0782 to 0.1389 g/cm³ , and hardness from 145.98 to > 500 N, indicating that SF incorporation and processing conditions markedly affected the physical and textural properties of the snacks. Higher BT (155°C) and lower FM (16%) partially mitigated these textural compromises by promoting matrix expansion and crisp texture development. X-ray diffraction data demonstrated a reduction in relative crystallinity with SF addition, with RC values ranging from 20.6% to 29.9%. Micro-CT analysis indicated highly porous cellular structures, with porosity values ranging from approximately 81.6–87.5%, and suggested formulation-dependent differences in pore morphology. Sensory evaluation identified the formulation with 6% sea fennel processed at 155°C and 16% moisture as the most desirable condition. These findings suggest that sea fennel can be successfully valorized in extruded snacks, providing a novel pathway for developing fiber-rich, antioxidant-fortified functional foods.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"49 ","pages":"Article 100544"},"PeriodicalIF":7.1,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148528075","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Effect of calcium-assisted thermal processing on the structure and physicochemical properties of mung bean flours 钙辅助热处理对绿豆粉结构和理化性质的影响

IF 7.1 3区农林科学

Food Structure-Netherlands Pub Date : 2026-07-01 Epub Date: 2026-09-07 DOI: 10.1016/j.foostr.2026.100562

Nadia Lingiardi, César Bruguezi, Marina Antonio, Ruben Maggio, Pablo Pisano, Darío Spelzini, Marina Soazo

{"title":"Effect of calcium-assisted thermal processing on the structure and physicochemical properties of mung bean flours","authors":"Nadia Lingiardi, César Bruguezi, Marina Antonio, Ruben Maggio, Pablo Pisano, Darío Spelzini, Marina Soazo","doi":"10.1016/j.foostr.2026.100562","DOIUrl":"10.1016/j.foostr.2026.100562","url":null,"abstract":"<div><div>The development of alternative plant-based ingredients requires a comprehensive understanding of how processing conditions affect their compositional, physicochemical, and structural properties. The application of nixtamalization beyond maize offers a promising strategy for modifying pulse flours. This study investigated the effect of thermal processing and calcium-assisted alkaline thermal processing on the chemical composition, physicochemical properties, structural organization, and thermal behavior of mung bean flours. Raw mung bean flour was compared with samples thermally treated without calcium, with calcium carbonate, and with calcium hydroxide, and then dried and milled. Chemical composition, pH, <em>ζ-</em>potential, and water and oil absorption capacities were determined to assess processing-induced changes. Structural modifications were assessed using FTIR and X-ray diffraction, DSC was used to analyze thermal transitions, and morphological features were examined by SEM. The results showed that thermal processing induced significant structural rearrangements in flours, while calcium further modified molecular interactions, crystalline patterns, and thermal stability, with distinct responses across alkaline agents. In addition, calcium-assisted treatments led to an increased calcium content and modifications in the dietary fiber fraction. These changes were reflected in the physicochemical properties of the flours, highlighting calcium's role in modulating functionality. Overall, this study provides compositional, structural, and physicochemical insights into the effects of calcium-assisted thermal processing on mung bean flours, supporting the potential of this approach to develop innovative plant-based ingredients with tailored functional properties.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"49 ","pages":"Article 100562"},"PeriodicalIF":7.1,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148934948","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Design and characterization of hybrid whey–pea protein bigels for lipid structuring and beta-carotene bioaccessibility 杂交乳清-豌豆蛋白凝胶的脂质结构和β -胡萝卜素生物可及性的设计与表征

IF 7.1 3区农林科学

Food Structure-Netherlands Pub Date : 2026-07-01 Epub Date: 2026-07-09 DOI: 10.1016/j.foostr.2026.100553

Marluci Palazzolli da Silva-Padilha, Carla Correia da Silva Toledo, Fabiana Andrea Barrera Galland, Miriam Dupas Hubinger

{"title":"Design and characterization of hybrid whey–pea protein bigels for lipid structuring and beta-carotene bioaccessibility","authors":"Marluci Palazzolli da Silva-Padilha, Carla Correia da Silva Toledo, Fabiana Andrea Barrera Galland, Miriam Dupas Hubinger","doi":"10.1016/j.foostr.2026.100553","DOIUrl":"10.1016/j.foostr.2026.100553","url":null,"abstract":"<div><div>Bigels were investigated as structured lipid matrices to replace saturated fats and deliver bioactives in alternative-protein foods. Hydrogels based on whey protein isolate (WPI, 15% w/v), pea protein (PP, 20% w/v), or a WPI–PP hybrid (1:1, 17.5% w/v) were prepared by pH- and heat-induced gelation and combined with a sunflower oil–glyceryl monostearate oleogel (10% w/w) at oleogel-to-hydrogel ratios of 30:70 and 70:30. Oleogel-dominant systems (70:30) exhibited higher oil release (∼20%), while hydrogel-dominant formulations improved oil retention and oxidative stability regardless of protein source. Beta-carotene incorporation (0.01% w/w) confirmed this trend, as hydrogel-dominant bigels retained above 87% of the carotenoid after 60 days at 25 °C. During <em>in vitro</em> digestion, the hybrid bigel BHP70:30 showed the highest intestinal proteolysis, yet bioaccessibility was consistently higher in hydrogel-dominant systems (∼47–70%) compared to oleogel-dominant ones (∼23–35%), indicating that microstructural organization governs bioactive release independently of proteolysis extent. Hybrid WPI–PP bigels exhibited intermediate structural rigidity between the individual protein systems, offering mechanistic insights for the rational design of protein-structured lipid systems in next-generation food applications.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"49 ","pages":"Article 100553"},"PeriodicalIF":7.1,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148527986","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Faba bean protein as egg replacers in sponge cakes: Role of emulsifiers, colloidal properties, and gelation mechanisms 蚕豆蛋白在海绵蛋糕中作为鸡蛋替代品：乳化剂的作用、胶体特性和凝胶机制

IF 7.1 3区农林科学

Food Structure-Netherlands Pub Date : 2026-07-01 Epub Date: 2026-08-29 DOI: 10.1016/j.foostr.2026.100559

Lise Margrethe Boesgaard, Katherine Findlay Dybdal-Grasberger, Sandra Beyer Gregersen, Claus Hviid Christensen, Milena Corredig

{"title":"Faba bean protein as egg replacers in sponge cakes: Role of emulsifiers, colloidal properties, and gelation mechanisms","authors":"Lise Margrethe Boesgaard, Katherine Findlay Dybdal-Grasberger, Sandra Beyer Gregersen, Claus Hviid Christensen, Milena Corredig","doi":"10.1016/j.foostr.2026.100559","DOIUrl":"10.1016/j.foostr.2026.100559","url":null,"abstract":"<div><div>Designing nutritious and sustainable foods requires a clear understanding of component properties and, critically, their interactions during processing. These functional properties should be evaluated in relevant model systems, and ideally within the full food matrix. In this study, the potential of faba bean protein as a functional ingredient in sponge cakes was assessed through batter aeration and rheological properties and related to the baked structure. Two faba bean ingredients, an isolate and a concentrate, were compared to egg-based formulations. Although both faba ingredients showed similar protein composition and thermal behavior, they differed in purification levels, enabling assessment of the effects of endogenous carbohydrates. Emulsifier addition, a common industrial practice, increased aeration in all batters. The presence of insoluble fibers in the faba concentrate decreased batter aeration in absence of emulsifiers. Foaming properties were measured for diluted batter mixes, showing no direct relationship with batter properties, demonstrating the importance of relevant model systems. Confocal microscopy revealed continuous, homogeneous air bubble network for faba isolate batters, whereas egg batters with emulsifiers exhibited more heterogeneous air bubble size. Faba protein suspensions showed gradual thermal transitions (onset ∼50 °C) and weak gelation. Eggs exhibited a sharp transition (onset ∼80 °C) with high gel strength. Faba cakes were high in density and less cohesive compared to egg-containing, attributed to the point of thermal transition and weaker gelation. These findings clearly demonstrate that analyzing colloidal transformations during processing in relevant model systems can provide key insights for designing hierarchical food structures using functional plant-based ingredients.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"49 ","pages":"Article 100559"},"PeriodicalIF":7.1,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148934941","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

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