Food and Bioprocess Technology最新文献_第2页

Efficacy of a Continuous Dean Flow UV-C System in Almond Milk Treatment Using Computational Fluid Dynamics and Biodosimetry 利用计算流体力学和生物仿真技术研究杏仁露处理过程中连续迪安流紫外线-C 系统的功效

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2024-10-14 DOI: 10.1007/s11947-024-03626-3

Amritpal Singh, Aakash Sharma, Brahmaiah Pendyala, Sampathkumar Balamurugan, Ankit Patras

{"title":"Efficacy of a Continuous Dean Flow UV-C System in Almond Milk Treatment Using Computational Fluid Dynamics and Biodosimetry","authors":"Amritpal Singh, Aakash Sharma, Brahmaiah Pendyala, Sampathkumar Balamurugan, Ankit Patras","doi":"10.1007/s11947-024-03626-3","DOIUrl":"10.1007/s11947-024-03626-3","url":null,"abstract":"<div><p>A continuous Dean flow UV-C system was designed using fluorinated ethylene propylene tubing with UV-C transmission ≈60% wrapped in a serpentine path to improve axial mixing with a Dean number > 140. The microbial inactivation efficiency of the system was evaluated using <i>Salmonella</i> Typhimurium, <i>E. coli</i> O157:H7, <i>Staphylococcus aureus</i>, <i>Saccharomyces Cerevisiae</i>, and T1UV inoculated in almond milk (AM) and treated at various fluence levels at an optimized flow rate of 515 mL/min. In addition, a detailed examination of the velocity magnitude at various locations in a dean flow system, especially at the bends, was quantified. The findings indicate that a reduction > 4 log<sub>10</sub> CFU/mL was attained for all specified microorganisms with a reduction equivalent fluence of 22.05 mJ/cm<sup>2</sup>. Additionally, computational fluid dynamics were employed to examine the velocity magnitude and incident radiation field within the tubing. In summary, the system demonstrated effectiveness in inactivating target microorganisms present in almond milk. Incorporating UV treatment in the production line allows for more environmentally sustainable practices, reducing energy consumption, and may eliminate the need for additional preservatives in plant-based beverage manufacturing.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 3","pages":"2697 - 2708"},"PeriodicalIF":5.3,"publicationDate":"2024-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143361799","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Application of Taguchi Method to Optimize Deep Eutectic Solvent-Based Ultrasound-Assisted Extraction of Polysaccharides from Maca and Its Biological Activity

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2024-10-14 DOI: 10.1007/s11947-024-03625-4

Eun Jeong Kim, Choon Young Kim, Kyung Young Yoon

{"title":"Application of Taguchi Method to Optimize Deep Eutectic Solvent-Based Ultrasound-Assisted Extraction of Polysaccharides from Maca and Its Biological Activity","authors":"Eun Jeong Kim, Choon Young Kim, Kyung Young Yoon","doi":"10.1007/s11947-024-03625-4","DOIUrl":"10.1007/s11947-024-03625-4","url":null,"abstract":"<div><p>Deep eutectic solvent (DES) was used for the ultrasound-assisted extraction (UAE) of polysaccharides from maca. Extraction parameters affecting the extraction yield were experimentally identified, and their significance was further investigated using the Taguchi method. DES prepared from choline chloride and urea afforded the highest yield (20.03%) and was chosen as the solvent for UAE. Analysis through signal-to-noise ratios and ANOVA demonstrated that ultrasonic power was the most critical factor affecting the extraction process with the highest delta value of 10.13 and a contribution rate of 48.13% (<i>p</i> < 0.001). The optimal extraction parameters that obtained the highest yield were identified as follows: a water content of 30% for DES, an ultrasonic power setting of 300 W, and an extraction time of 20 min. The extraction yield (26.28%) of maca polysaccharides (MPs) obtained using optimal extraction parameters was more than twice that of MPs obtained by hot-water extraction and UAE with water. Moreover, MPs obtained through DES-based extraction exhibited various biological functions such as inhibiting pancreatic α-amylase and α-glucosidase activities, delaying absorption of glucose and bile acid, and stimulating the probiotic. Therefore, DES can be used to extract polysaccharides from maca with biological action as a highly efficient and non-polluting alternative solvent.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 3","pages":"2709 - 2720"},"PeriodicalIF":5.3,"publicationDate":"2024-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-024-03625-4.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143361800","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Fluidized-Bed Agglomeration of Milk Protein Isolate–Guar Gum Mixture Powders: Physical, Rheological, and Morphological Properties

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2024-10-12 DOI: 10.1007/s11947-024-03630-7

Subin An, Juneha Bak, Byoungseung Yoo

{"title":"Fluidized-Bed Agglomeration of Milk Protein Isolate–Guar Gum Mixture Powders: Physical, Rheological, and Morphological Properties","authors":"Subin An, Juneha Bak, Byoungseung Yoo","doi":"10.1007/s11947-024-03630-7","DOIUrl":"10.1007/s11947-024-03630-7","url":null,"abstract":"<div><p>This study examined the physical and rheological properties of agglomerated milk protein isolate (MPI)-guar gum (GG) mixtures with different lactose binder concentrations. Agglomerated mixtures (AMs) incorporating a lactose binder exhibited larger particles with irregular and porous structures compared to the non-agglomerated mixture (NAM), leading to an enhancement in powder flowability. Despite an increase in porosity, no significant difference occurred between the solubility of NAM and AM with distilled water (control) due to the formation of strong attractions among casein micelles. However, with an increase in binder concentration, the solubility of AMs was improved. In the NAM, GG aggregation occurred due to depletion interactions between MPI and GG, whereas little GG lumps were observed in the control (AM with 0% lactose binder) with a higher viscoelastic moduli value compared to NAM. However, with an increment in binder concentration, greater and larger aggregation occurred with a longer relaxation time due to relative dehydration. This rise in GG aggregation contributed to a decrease in viscoelastic properties. Collectively, our findings demonstrated that the agglomeration process with lactose binder the improved powder characteristics of MPI-GG mixtures and altered interaction patterns between the polymers. These findings may promote the application of agglomerated protein-gum mixtures in the food industry.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 3","pages":"2673 - 2681"},"PeriodicalIF":5.3,"publicationDate":"2024-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143362087","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Multi-layer Active Biopolymer System as a Perspective for Improving the Quality and Scope of Applying Semi-rigid Biodegradable Packaging

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2024-10-12 DOI: 10.1007/s11947-024-03617-4

Nikola Nowak, Joanna Tkaczewska, Agnieszka Cholewa-Wójcik, Wiktoria Grzebieniarz, Ewelina Piasna-Słupecka, Mariola Drozdowska, Ewelina Jamróz

{"title":"Multi-layer Active Biopolymer System as a Perspective for Improving the Quality and Scope of Applying Semi-rigid Biodegradable Packaging","authors":"Nikola Nowak, Joanna Tkaczewska, Agnieszka Cholewa-Wójcik, Wiktoria Grzebieniarz, Ewelina Piasna-Słupecka, Mariola Drozdowska, Ewelina Jamróz","doi":"10.1007/s11947-024-03617-4","DOIUrl":"10.1007/s11947-024-03617-4","url":null,"abstract":"<div><p>In this study, the possibility of modifying a multi-layer biopolymer active system to reduce permeability to gases of a biodegradable material with potential application in food technology was analysed. A four-layer biopolymer film was used, wherein the initial two layers comprised furcellaran, whilst the subsequent two layers were a mixture of chitosan and gelatin. The film was modified with active ingredients, including silver nanoparticles (AgNPs), montmorillonite, a curcumin-capsaicin mixture and gelatin hydrolysate. The film formed an integrated, semi-rigid packaging system together with the tray, which was developed from tea brewing waste and biopolymers. Application properties were assessed by analysing mechanical parameters, key to the assessment of their quality, proving that the active ingredients significantly improved the strength properties. There was an almost twofold increase in modulus of elasticity values compared to the control film. The permeability against oxygen was also assessed as the main performance characteristic of the packaging and was only 13.64 ± 3.92 [cm<sup>3</sup>/m<sup>2</sup> × 24 h]. The impact of the applied material innovation in packaging on the freshness of food products was also evaluated by analysing the microbiological purity of stored <i>Salmo Salar</i> fillet. The active, biodegradable packaging extended the shelf-life of salmon by 6 days compared to the low-density polyethylene (LDPE) film. Toxicity analysis has shown that the used active ingredients are safe for the environment and consumers.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 3","pages":"2682 - 2696"},"PeriodicalIF":5.3,"publicationDate":"2024-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-024-03617-4.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143362088","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Correction: A Comprehensive Review on Plant-Originated Versatile Gels: Mechanism, Characterization, and Applications

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2024-10-10 DOI: 10.1007/s11947-024-03622-7

Yashi Srivastava, Ankit Awasthi, Jatindra Kumar Sahu, Twinkle Kesharwani

引用次数: 0

Ohmic Heating Technology for the Extraction of Chelating Soluble Pectin from Red Prickly Pear (Opuntia lasiacantha P.) Peel Biomass

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2024-10-09 DOI: 10.1007/s11947-024-03623-6

C. A. Díaz-Cruz, J. C. Contreras-Esquivel, B. J. L. Benítez, L. Morales-Oyervides, R. Y. Aguirre-Loredo, J. Montañez

{"title":"Ohmic Heating Technology for the Extraction of Chelating Soluble Pectin from Red Prickly Pear (Opuntia lasiacantha P.) Peel Biomass","authors":"C. A. Díaz-Cruz, J. C. Contreras-Esquivel, B. J. L. Benítez, L. Morales-Oyervides, R. Y. Aguirre-Loredo, J. Montañez","doi":"10.1007/s11947-024-03623-6","DOIUrl":"10.1007/s11947-024-03623-6","url":null,"abstract":"<div><p>Using waste such as prickly pear (<i>Opuntia lasiacantha</i> P.) peel to obtain value-added compounds such as pectin is possible with emerging technologies. This study used the Taguchi optimization model to maximize the extraction of chelating-soluble pectin (CSP) through an ohmic heating (OH) process. The maximum pectin yield obtained was 3.32% under the best processing conditions, and the galacturonic acid content was 726.26 mg/g, as well as a range of pectin with a low degree of esterification. The electric field and sodium hexametaphosphate concentration significantly affected the quality and yield of CSP. Additionally, the flow of electrical current during pectin extraction was governed by the concentration of added sodium hexametaphosphate (SHMP), which acted as an electrolyte and chelating agent for CSP. The use of OH in the recovery of CSP from red prickly pear with potential application and care of the proportions of GalA and %yield is presented as an effective option for the recovery of value-added additives from agro-industrial waste.\u0000</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 3","pages":"2648 - 2660"},"PeriodicalIF":5.3,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143362079","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Valorization of Pineapple Core Waste for Sequential Extraction of Phenolic Compounds and Carotenoids: Optimization Through Ultrasound-Assisted Method and Box–Behnken Design

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2024-10-09 DOI: 10.1007/s11947-024-03620-9

Ana Beltrán Sanahuja, Arantzazu Valdés García, Nieves Baenas, Belén Olga Ferrando, María Jesús Periago, Natalia Cenitagoya Alonso, Raquel Sánchez, José Luis Todolí

{"title":"Valorization of Pineapple Core Waste for Sequential Extraction of Phenolic Compounds and Carotenoids: Optimization Through Ultrasound-Assisted Method and Box–Behnken Design","authors":"Ana Beltrán Sanahuja, Arantzazu Valdés García, Nieves Baenas, Belén Olga Ferrando, María Jesús Periago, Natalia Cenitagoya Alonso, Raquel Sánchez, José Luis Todolí","doi":"10.1007/s11947-024-03620-9","DOIUrl":"10.1007/s11947-024-03620-9","url":null,"abstract":"<div><p>In this study, a pioneering cascade method involving ultrasound-assisted extraction (UAE) and Box–Behnken Design (BBD) was optimized to valorize pineapple core waste by the sequential extraction of, firstly phenolic compounds and, secondly, carotenoids. The effectiveness of the extraction was evaluated based on total polyphenol content (TPC) and antioxidant activity using 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and ferric reducing antioxidant power (FRAP) assays. Characterization of the carotenoids was performed using high-performance liquid chromatography with a diode array detector (HPLC–DAD). The initial characterization of dry pineapple core (DPC) samples revealed their nutritional composition, including protein, lipid, and carbohydrate weight percentages of 1.20 ± 0.05%, 5.3 ± 0.4%, and 88.6 ± 0.5%, respectively. The high extractives content (40.0 ± 4.5%) suggests a substantial presence of phenolic compounds, making the pineapple core a valuable source of natural antioxidants. The optimal UAE conditions for phenolic compound extraction were 70% amplitude, 5 min extraction time, and 2 cycles, yielding an antioxidant extract rich in phenolic compounds with a desirability value of 81.2%. Therefore, DPC was considered a valuable source of natural antioxidants. The extraction of β-carotene also showed promising results with optimal UAE conditions of 20% amplitude, 3 min extraction time, and 2 cycles. This research promotes the sustainable use of pineapple waste and demonstrates the potential to obtain valuable additives for the food, pharmaceutical, and cosmetic industries, encouraging a more circular and efficient use of resources in the pineapple processing industry.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 3","pages":"2618 - 2631"},"PeriodicalIF":5.3,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-024-03620-9.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143361984","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Selection of the Compromised Operating Condition of a One-Pot Multi-Enzymatic Reaction Using Individually Immobilised Enzymes: Production of Lactofructose Syrup

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2024-10-09 DOI: 10.1007/s11947-024-03616-5

Camila Clavero, Paulina Urrutia, Raúl Conejeros, Oscar Romero, Lorena Wilson

{"title":"Selection of the Compromised Operating Condition of a One-Pot Multi-Enzymatic Reaction Using Individually Immobilised Enzymes: Production of Lactofructose Syrup","authors":"Camila Clavero, Paulina Urrutia, Raúl Conejeros, Oscar Romero, Lorena Wilson","doi":"10.1007/s11947-024-03616-5","DOIUrl":"10.1007/s11947-024-03616-5","url":null,"abstract":"<div><p>We selected a compromised operating condition (temperature and pH) in a one-pot multi-enzyme system by considering the stability and initial reaction rate of the catalysts in a single parameter (catalytic potential). The production of lactose-fructose syrup (LFS) was used as a model of a multi-enzymatic system. The enzymes used were β-galactosidase (β-gal), extracted from <i>Bifidobacterium bifidum</i>, which was previously immobilised and commercially immobilised glucose isomerase (GI). The compromised catalytic potential for both enzymes was obtained at a temperature of 50 °C and pH of 6.5, with a catalytic potential of 19,034.9 µmol g<sup>−1</sup> for β-gal and 1894.7 µmol g<sup>−1</sup> for GI. Under these conditions, the initial reaction rate of β-gal was 100% and GI was 20%, whereas the half-life was 25 h and 300 h for β-gal and GI, respectively. After 20 batches (equivalent to 40 h of operation), no significant productivity losses were detected (less than 10%). The average productivity of the first five batches was 0.111 g <sub>fructose</sub>‧h<sup>−1</sup>, whereas that of the last five batches was 0.106 g <sub>fructose</sub>‧h<sup>−1</sup>. These results showed the applicability of the catalytic potential as a tool for selecting the operating conditions in a process where two or more enzymes work simultaneously.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 3","pages":"2661 - 2672"},"PeriodicalIF":5.3,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143361986","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Enzymatic Hydrolysis Enhances the Stability of Mannoprotein-Stabilized O/W Emulsion and the Protective Effect on β-carotene 酶水解增强曼蛋白稳定型油包水型乳液的稳定性和对β-胡萝卜素的保护作用

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2024-10-09 DOI: 10.1007/s11947-024-03619-2

Yue Li, Yichen Li, Jincan Wu, Dini Deng, Demei Meng, Xinmei Sha, Li Liang, Yuyu Zhang, Rui Yang

{"title":"Enzymatic Hydrolysis Enhances the Stability of Mannoprotein-Stabilized O/W Emulsion and the Protective Effect on β-carotene","authors":"Yue Li, Yichen Li, Jincan Wu, Dini Deng, Demei Meng, Xinmei Sha, Li Liang, Yuyu Zhang, Rui Yang","doi":"10.1007/s11947-024-03619-2","DOIUrl":"10.1007/s11947-024-03619-2","url":null,"abstract":"<div><p>Yeast mannoprotein (MP), an important constituent of the yeast cell wall, is a glycoprotein composed of protein and mannan and can be applied as a protein-polysaccharide-based emulsifier. In this study, based on the high content of mannan of MP, the mannan in MP was hydrolyzed to different degrees using <i>Pullulanase</i> to generate MP hydrolysates (DH1, DH2, and DH3) with varying degrees of hydrolysis of 28.178%, 55.482%, and 72.454%, respectively. The relative emulsions (DH1-E, DH2-E, and DH3-E) were prepared, and the effects of different hydrolysis degrees on the emulsion stability, microstructure, and protective effect on β-carotene (BC) were explored. The results showed that enzymatic hydrolysis increased the electrostatic repulsion between emulsion droplets and increased the average particle size of the droplets. The BC-loaded DH2-E (DH2-BCE) had the highest apparent viscosity. In addition, compared with NH-BCE and DH1-BCE, the bioavailability and retention of BC were significantly higher in both DH2-BCE (66.657% and 15.576%) and DH3-BCE (64.361% and 12.921%) (<i>p</i> < 0.05). This study demonstrates that a certain enzymatic hydrolysis can help stabilize MP emulsion and protect β-carotene, which will provide a theoretical basis for applying MP in stabilizing bioactive molecules.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 3","pages":"2632 - 2647"},"PeriodicalIF":5.3,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143361985","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Structural Characterization and Application of Oleogel-Based Soy Protein Isolate-κ-Carrageenan: a Promising Approach for Surimi Product Development

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2024-10-05 DOI: 10.1007/s11947-024-03604-9

Xiaoqing Yang, Zhifeng Tan, Zheming Wang, Xiliang Yu, Qi Wang, Chenxu Yu, Xiuping Dong

{"title":"Structural Characterization and Application of Oleogel-Based Soy Protein Isolate-κ-Carrageenan: a Promising Approach for Surimi Product Development","authors":"Xiaoqing Yang, Zhifeng Tan, Zheming Wang, Xiliang Yu, Qi Wang, Chenxu Yu, Xiuping Dong","doi":"10.1007/s11947-024-03604-9","DOIUrl":"10.1007/s11947-024-03604-9","url":null,"abstract":"<div><p>The purpose of this study was to develop a soybean protein isolate (SPI)-based oleogel to enhance the quality of surimi products. In this study, SPI-based oleogel was formulated by mixing SPI and κ-carrageenan (κ-CG) using an emulsion-template approach optimized by adjusting the SPI/κ-CG ratio. The results demonstrated that the intramolecular and intermolecular hydrogen bonds between SPI and κ-CG reinforced the three-dimensional lattice structure of the oleogels. As the increase in κ-CG content, the oil droplets were more uniformly dispersed in the continuous SPI-κ-CG rigid network, which formed a dense network structure and enhanced the storage modules, loss modules, recovery rate, and gel strength of the resulting oleogels. Notably, when the SPI/κ-CG ratio was 9/1, the oleogel was dense and smooth with no oil leakage, and it exhibited the highest oil binding capacity (OBC, 94.52%) and thermal stability (412.91 °C). Cryo-scanning electron microscopy revealed that the oleo-surimi gel had a dense network structure, with oil droplets stably encapsulated within the surimi gel matrix by the polysaccharide-protein interfacial membrane. Compared with surimi gel made with the direct addition of liquid oil, the water-holding capacity and textural properties of oleo-surimi gel demonstrated improved. The surimi gel containing 10% oleogel exhibited the highest overall preference. This approach of making oleo-surimi gel could lead to innovation in the development of novel surimi products.</p><h3>Graphical Abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 3","pages":"2602 - 2617"},"PeriodicalIF":5.3,"publicationDate":"2024-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143361619","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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