Food and Bioprocess Technology最新文献

{"title":"Centrifugal Spinning of Anthocyanin-Infused Microfibers: Impact of Methanol Extraction on Color Change and Antioxidant Activity in Intelligent Packaging","authors":"Eda Yildiz,&nbsp;Gulum Sumnu","doi":"10.1007/s11947-024-03668-7","DOIUrl":"10.1007/s11947-024-03668-7","url":null,"abstract":"<div><p>Although many studies investigated the effect of different solvents on the extraction efficiency of anthocyanins and the type of compounds extracted, there is no study so far that analyzes the effect of methanol concentration on the color change of anthocyanins for intelligent packaging. Therefore, one of the objectives of this study is to investigate the effect of methanol extraction concentration on the color change of anthocyanin and to produce an intelligent-active microfiber film with the anthocyanin extract. For that purpose, different concentrations of methanol (100%, 75%, 50%, 25%, and 0%) were utilized to extract red cabbage extract and the cyanidin-3-glucoside; antioxidant activities were measured. Furthermore, the color changes with respect to pH (1–12) were also investigated colorimetrically and spectrophotometrically. Although the anthocyanin extracted by 100% methanol (M100) had the highest anthocyanin content (321.95 ± 4.62 mg/L), it had the lowest antioxidant activity (8.99 <span>(pm)</span> 0.98%). Nonetheless, the samples treated with 50% methanol (M50) had one of the highest antioxidant activities (42.12 <span>(pm)</span> 0.11%) and a reasonably high anthocyanin content (289.89 ± 5.68 mg/L). To produce the intelligent fibers, gelatin and polyethylene oxide (PEO) were selected, and M50 extract and a range of extract concentrations (5%, 7%, and 9%) were added to the spinning solution. The effect of rotational speed on the fiber size and morphology was investigated. The fiber diameter of the samples decreased as the rotational speed was increased from 3300 rpm, which produced fibers with a size of 1915 ± 431 nm, to 4200 rpm, which produced fibers with a size of 1425 ± 357 nm. All polymeric solutions showed non-Newtonian behavior. The TGA results showed that main degradation temperatures of the fibers (420 °C) were higher than the main decomposition peak of gelatin (349.12 °C) and PEO (401.59 °C). Therefore, it can be concluded that the thermal stability of the films was relatively increased with the addition of anthocyanin. The reversibility of the films was tested based on ammonia and acetic acid vapor. Samples containing 7 mL extract (PG_7) almost exhibited the same “<i>a</i>” and “<i>b</i>” values in CIELab scale through 3 cycles.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 4","pages":"3448 - 3466"},"PeriodicalIF":5.3,"publicationDate":"2024-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143602294","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}

{"title":"Impact of Grinding Under Different Vacuum Levels on Browning, Antioxidant Activity, and Phenolic Compounds of Asian Pears (Pyrus pyrifolia Niitaka)","authors":"Kyo-Yeon Lee,&nbsp;Ah-Na Kim,&nbsp;Nair Chithra Harinarayanan,&nbsp;Wasif Ur Rahman,&nbsp;Chae-Eun Park,&nbsp;Hee-Su Yoon,&nbsp;Ji-yeun Kang,&nbsp;Sung- Gil Choi","doi":"10.1007/s11947-024-03662-z","DOIUrl":"10.1007/s11947-024-03662-z","url":null,"abstract":"<div><p>The grinding process of fruits generally causes rapid browning and loss of antioxidant activity, as it increases the particle surface area by reducing the size, thereby increasing the exposure of phenolic compounds to oxygen. In this study, the impact of various vacuum levels (3 kPa, 7 kPa, 13 kPa, 20 kPa, and 101 kPa) during grinding on the quality characteristics of Asian pears such as their color, antioxidant activity, and phenolic content was investigated. The results revealed that grinding of pears according to the degree of vacuum showed significant differences in the color change and loss of antioxidant activity of the pears and exhibited a logarithmic scale effect rather than an arithmetic one. In particular, browning was suppressed, and antioxidant activity was well maintained when the grinding was carried out at 3 kPa. Notably, among the five key phenolic compounds identified, catechin, procyanidin B2, and quercetin were well maintained in the pears ground under high vacuum. These findings emphasize the potential value of vacuum grinding for maximizing the nutritional content of pear by reducing the rate of oxidation and browning.\u0000</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 4","pages":"3405 - 3415"},"PeriodicalIF":5.3,"publicationDate":"2024-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143602435","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}

{"title":"Effect of Microcontroller-Based Pulsed Magnetic Pretreatments on Some Quality of Frozen-Thawed Mango and Tomato","authors":"Kehinde Peter Alabi,&nbsp;Ayoola Patrick Olalusi,&nbsp;John Isa,&nbsp;Kehinde Folake Jaiyeoba","doi":"10.1007/s11947-024-03661-0","DOIUrl":"10.1007/s11947-024-03661-0","url":null,"abstract":"<div><p>The current study applied a microcontroller pulsed magnetic field (PMF) device to pretreat mango and tomato prior to freezing and storage. The main goal is to investigate the effect of field intensities (9 T, 14 T, and 20 T) and treatment duration (5, 10, and 15 min) on some qualities including vitamin C content, total soluble solids (TSS), pH, drip loss, color change, and firmness of frozen-thawed mango and tomato under short-term frozen storage. The treated and untreated samples were frozen at − 18 °C and stored (at − 18 °C) for 2 weeks. Standards methods were employed to measure the quality parameters of the samples. The results showed that the PMF pretreatment device maintained vitamin C content and TSS of the frozen-thawed samples compared to untreated frozen-thawed ones. The device lowered the drip loss with no meaningful change in the pH. Moreover, photospectometry and texture meter confirmed that the color changes and firmness level of the samples treated at 20 T for 5 min were linked to unbroken cell structure in comparison to the untreated (control) samples. In conclusion, PMF device operated at 20 T and 5 min significantly preserved the vitamin C, TSS, color, and firmness and reduced the drip loss of frozen-thawed mango and tomato, enhancing their preservation.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 4","pages":"3416 - 3430"},"PeriodicalIF":5.3,"publicationDate":"2024-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143602436","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}

{"title":"Factors Influencing the Oxidative Stability of Antarctic Krill Oil and Improvement Measures: a Review with Current Knowledge","authors":"Jingru Luo,&nbsp;Yunyun Yang,&nbsp;Taiwei Wang,&nbsp;Zhaoxian Huang,&nbsp;Xiping Zhu,&nbsp;Liangliang Xie,&nbsp;Yufeng Li,&nbsp;Jiawei Ke,&nbsp;Xiaosan Wang,&nbsp;Jun Jin,&nbsp;Yubao Guo,&nbsp;Dan Xie","doi":"10.1007/s11947-024-03658-9","DOIUrl":"10.1007/s11947-024-03658-9","url":null,"abstract":"<div><p>Antarctic krill oil (AKO) has been considered as an alternative to marine fish oil due to its high level of n-3 polyunsaturated fatty acids (PUFAs). Also, it has the potential risk of oxidation. However, AKO shows a much more diverse lipid profile compared to traditional edible oil and is characterized of high contents of phospholipids associated with n-3 PUFA. This indicates the conventional free radical chain reaction cannot comprehensively explain the oxidation mechanisms of AKO because various side reactions may occur due to its complex composition and special n-3 PUFA form. However, current studies on AKO have been mostly focused on extraction techniques and physiological activities, but systematic studies on its oxidation are still lacking. This review firstly describes the roles of different lipid components on the oxidative stability of AKO and their possible mechanisms. Then, the main reaction pathways involved in the oxidation of AKO are summarized with the attempt to elucidate the oxidation mechanism in AKO. On this basis, some possible measures to reduce lipid oxidation of AKO are proposed from multiple perspectives. Also, some of the challenges in assessing the level of AKO oxidation and current measures are summarized. The discussion of this review can provide theoretical references for further study on the storage stability of AKO, which is in turn to improve the quality and healthy utilization of AKO.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 5","pages":"4081 - 4100"},"PeriodicalIF":5.3,"publicationDate":"2024-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143740742","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}

{"title":"Noval Drying Technologies Applicability of Cistanche Deserticola: Improving Drying Behavior and Quality","authors":"Ziping Ai,&nbsp;Wenling Sun,&nbsp;Yanhong Liu,&nbsp;Hongwei Xiao,&nbsp;Min Wu,&nbsp;Muhua Liu,&nbsp;Zhifeng Xiao,&nbsp;Tao Li,&nbsp;Jiale Guo,&nbsp;Zekang Peng,&nbsp;Lixuan Wei","doi":"10.1007/s11947-024-03652-1","DOIUrl":"10.1007/s11947-024-03652-1","url":null,"abstract":"<div><p>The applicability of four different drying technologies (hot air drying (HAD), hot air impingement drying (HAID), medium-short wave infrared drying (MSWID), and pulsed vacuum drying (PVD)) on drying characteristic and physicochemical of <i>Cistanche deserticola (C. deserticola)</i> were explored. Compared HAD, HAID, and MSWID, PVD can improve moisture mobility and form beneficial microporous channels for moisture migration inside <i>C. deserticola</i>, thus shortening drying time by 12.5% to 30.0% and increasing rehydration ratio by 10.82% to 29.29%, while better preserving the quality. Low-field nuclear magnetic resonance (LF-NMR) further demonstrated that PVD could significantly improve the moisture freedom and mobility of <i>C. deserticola</i>. Pearson correlation analysis confirmed the PVD dried samples showed the best antioxidant activity with the highest content of active ingredients (echinoside, acteoside and alcohol-soluble extracts). Furthermore, Fourier transform infrared (FTIR) analysis proved the differences among the four dried <i>C. deserticola</i> samples. This study clarified the optimal techniques for the drying of <i>C. deserticola</i> from the perspectives of drying efficiency and quality perspectives. A theoretical basis and technical support for promoting high-quality development of <i>C. deserticola</i> processing and comprehensive evaluation of differences products were provided.</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 4","pages":"3392 - 3404"},"PeriodicalIF":5.3,"publicationDate":"2024-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143602384","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}

{"title":"Encapsulation of Olive Leaf Extract by Double Emulsion Method for Enriched Bakery Products: Enhancing Stability and Functionality","authors":"Demet Sonmezler,&nbsp;Nalan Yazıcıoğlu,&nbsp;Gulum Sumnu,&nbsp;Serpil Sahin","doi":"10.1007/s11947-024-03671-y","DOIUrl":"10.1007/s11947-024-03671-y","url":null,"abstract":"<div><p>Encapsulation of bioactive compounds is promising for enhancing their stability and functionality in food products. This study investigates the encapsulation of olive leaf extract using double emulsions, with a focus on their integration into cake formulations. Pea flour at varying concentrations (15%, 20%, 25%) was used as an emulsifier at the outer phase, aiming to optimize the encapsulation process for enhancing the stability and functionality of the core material. Characterization of double emulsions was done through analysis of droplet size and rheology of the emulsions as well as their influence on storage stability. Morphology of the double emulsions was investigated through optical microscopy and encapsulation efficiency was determined. Results revealed that a 25% pea flour concentration provided the lowest droplet size with a mean diameter of 6.16 ± 0.586 μm and a span value of 8.18 ± 0.438. Rheological analysis demonstrated non-Newtonian, shear-thinning behavior, with the highest apparent viscosity observed at 25% flour concentration, indicating a strong and stable emulsion matrix. The higher viscosity and smaller droplet size of the emulsions prepared using higher pea flour concentrations contributed to the stability of the emulsions. Subsequently, the incorporation of these double emulsions into cake formulations was investigated. Evaluation of cake properties, including color attributes, in vitro digestion kinetics, and baking stability, demonstrated the potential improvements in retention of the encapsulated extract with only minor changes in the product quality. Overall, this study highlights the use of double emulsions for encapsulating olive leaf extract and its applicability in enhancing the nutritional and functional properties of bakery products.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 4","pages":"3356 - 3374"},"PeriodicalIF":5.3,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143602110","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}

{"title":"Malting and Brewing Process Optimization of Elite Lines of Triticale for Beer Production","authors":"Francesca Nocente,&nbsp;Giovanni De Francesco,&nbsp;Ombretta Marconi,&nbsp;Simona Floridi,&nbsp;Arianna Latini,&nbsp;Cristina Cantale,&nbsp;Patrizia Galeffi,&nbsp;Karim Ammar,&nbsp;Laura Gazza","doi":"10.1007/s11947-024-03654-z","DOIUrl":"10.1007/s11947-024-03654-z","url":null,"abstract":"<div><p>Triticale stands out as a valuable food ingredient due to its nutritional and functional attributes derived from both wheat and rye. The growing demand for agrifood diversity has resulted in increased interest in triticale for food and beverage production, and as research and development of new breeding lines continue, triticale is likely to play a more prominent role in the food industry, contributing to healthy, diversified, and sustainable food systems. In this context, triticale is suitable for beer production, which is traditionally made from barley malt, but can be produced by the addition of alternative grains. In this study, five triticale lines were tested both as unmalted, to produce an auto-saccharified wort, and as malted grain. Upon the malting process, line 7 was found to be the most effective in terms of malting performance; three beer formulations with different percentages of addition (i.e., 40, 70, and 100%) of malted selected triticale lines were produced in an experimental pilot plant and characterized for percentage of alcohol, foam stability, haze, and visual and taste profile. The beer containing 40% malted triticale was judged to be particularly interesting in terms of its stable foam, lighter color, greater attenuation, and lower turbidity than those produced from 70% or 100% malted triticale. This formulation could have potential for scale-up in industrial production and for the market.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 4","pages":"3346 - 3355"},"PeriodicalIF":5.3,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143602107","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}

{"title":"Hydrophobic Cellulose Acetate Active Food Packaging: Enhanced with (E)-Cinnamaldehyde for Antimicrobial and Anti-browning Properties","authors":"Zhi Zhou Siew,&nbsp;Eric Wei Chiang Chan,&nbsp;Chen Wai Wong","doi":"10.1007/s11947-024-03649-w","DOIUrl":"10.1007/s11947-024-03649-w","url":null,"abstract":"<div><p>Enzymatic browning and microbial contamination are pervasive issues contributing to the spoilage of fresh-cut fruits and vegetables, presenting a major challenge in food preservation. This study focuses on addressing these challenges by incorporating enriched (<i>E</i>)-cinnamaldehyde extract (CIN) from cinnamon bark (0.5, 1.0 and 2.0 mg/cm²) into cellulose acetate–based active packaging (CA-based AP) to assess both tyrosinase inhibition and antimicrobial properties, alongside a comprehensive evaluation of the physicochemical, barrier and mechanical properties. The research revealed that increasing the concentration of CIN in CA-based AP films increased the tyrosinase inhibition activity (44.75 ± 1.71 to 62.07 ± 1.56%) and antimicrobial inhibition zone (7.89 ± 0.51 to 22.44 ± 0.51 mm) on selected bacterial and fungal strains. Additionally, the incorporation of CIN enhanced UV absorption and water vapour transmission rate but also influenced thickness, moisture content, opacity, colour profile, mechanical strength and surface structure. Despite these changes, the films maintained their semi-crystalline structure and demonstrated efficient release of CIN. The study concludes that a sustainable and bio-renewable CA-based AP film, particularly with an optimal CIN concentration of 1.0 mg/cm², exhibits balanced properties for the effective preservation of fresh-cut fruits and vegetables. This optimized innovative packaging solution not only combats spoilage mechanisms but also aligns with environmental sustainability goals.\u0000</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 4","pages":"3375 - 3391"},"PeriodicalIF":5.3,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143602109","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}

{"title":"Experimental Assessment, Quantum Computation (DFT, ELF, and LOL), and Integrative Nutriology Insights on Lactoferrin/Luteolin Nanocomplex Self-Assembly via pH-Driven Method","authors":"Tianzhu Guan,&nbsp;Chenxi Ren,&nbsp;Yining Feng,&nbsp;Ya Gao,&nbsp;Ning Li,&nbsp;Li Liang,&nbsp;Shengqi Rao,&nbsp;Zhenquan Yang,&nbsp;Qiaoquan Liu","doi":"10.1007/s11947-024-03653-0","DOIUrl":"10.1007/s11947-024-03653-0","url":null,"abstract":"<div><p>As the limited water solubility and stability severely restrict the food application of luteolin, a deep knowledge of luteolin is required to understand the reactivity in complex formation. In the present study, the formation mechanism between lactoferrin and luteolin via a pH-driven method was systematically explored to confirm the application in hydrophilic nutraceutical delivery. The physicochemical properties of lactoferrin-luteolin nanocomplexation were investigated through particle size, PDI, ζ-potential, encapsulation efficiency, and loading amount assays. Observation of complexation behaviors revealed the pH-driven method effectively incorporated luteolin into the cores of lactoferrin with pH-dependent solubility characteristics. The improved thermal stability resulted in a stable nanocomplex formation with a zeta potential near − 15 mV. Furthermore, multi-spectroscopy (FTIR and fluorescence spectroscopy) demonstrated that luteolin-lactoferrin nanocomplexation was a spontaneous process together with secondary structure alterations during acidification. Fascinating biological applications of luteolin inspire to do quantum chemical calculations in order to confirm its bioactivities. In-depth investigations of electronic structure (MEP), topology characteristic (ELF, and LOL), and frontier molecular orbital (HOMO and LUMO, energy gap) help confirm the nucleophilic and electrophilic regions of luteolin, which play a crucial role in recognition between luteolin and lactoferrin. Consistent with the observed behavior in vitro, molecular docking further elucidated that hydrophobic contact and hydrogen bonding dominated the location of luteolin into the hydrophobic and deprotonated pocket of lactoferrin, especially at pH 4. From the integrative nutriology perspective, the synergistically biological mechanism of lactoferrin-luteolin nanocomplexation possessed multi-target and multi-pathway properties in preventing oxidative stress-related diseases. In conclusion, experimental and theoretical studies demonstrate great potential in using the pH-driven method for manufacturing luteolin-lactoferrin nanocomplexation with better physical and biological characteristics for delivery of hydrophobic nutraceuticals in the food sector.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 4","pages":"3329 - 3345"},"PeriodicalIF":5.3,"publicationDate":"2024-11-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143602357","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}

{"title":"Investigation of Soy Protein Isolate-Konjac Glucomannan Sodium Salt Hydrogel: Molecular Docking, Microstructure, Rheological Properties, and 3D Printing Characteristics","authors":"Kexin Zhang,&nbsp;Junzhang Li,&nbsp;Zhifeng Tan,&nbsp;Xiliang Yu,&nbsp;Siqi Wang,&nbsp;Dayong Zhou,&nbsp;Deyang Li","doi":"10.1007/s11947-024-03666-9","DOIUrl":"10.1007/s11947-024-03666-9","url":null,"abstract":"<div><p>This study investigated the gel properties, structural characteristics, and NaCl loading capacity of hydrogels formed by the interaction between soybean protein isolate (SPI) and konjac glucomannan (KGM). Molecular docking analyses revealed that the interaction between SPI and KGM primarily involved hydrogen bonding. With the increase in KGM content, the network structure was denser and more stable, resulting in hydrogels with stronger thermal stability and better mechanical properties. As the KGM addition to the hydrogel increased to 3%, the gel strength increased by 4.37 times and the water holding capacity increased by 15.69%. Fluorescence inversion microscopy showed that the SPI-KGM hydrogel effectively loaded Na⁺ salts. Increasing KGM content from 2 to 3% led to a 22.19% increase in Na⁺ loading rate and a 34.50% increase in release capacity. Furthermore, water holding capacity and gel strength improved by 22.62% and 4.37 times, respectively. The SPI-KGM hydrogel also demonstrated good 3D printing capabilities. This study explores the potential of sodium-loaded hydrogel as a polymer for enhancing Na⁺ distribution and facilitating Na⁺ release in low-salt food matrices.</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 4","pages":"3313 - 3328"},"PeriodicalIF":5.3,"publicationDate":"2024-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143602118","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}