Food Biophysics最新文献

{"title":"Pickering Stabilization of Water-in-Oil-in-Water Emulsions via Modified Guinea Starch Nanoparticles: Effects on Physical, Microstructural, Rheological, and Thermal Properties","authors":"Yograj Bist,&nbsp;Vijay Singh Sharanagat,&nbsp;D. C. Saxena","doi":"10.1007/s11483-025-09937-y","DOIUrl":"10.1007/s11483-025-09937-y","url":null,"abstract":"<div><p>In the present study, water-in-oil-in-water (W₁/O/W₂) emulsions were prepared from modified guinea starch nanoparticles, and the impact of Pickering stabilization was assessed. Three types of emulsion formulations were developed: conventional surfactant-stabilized, partially Pickering-stabilized, and solely Pickering particles-stabilized emulsions. These emulsions were characterized for their storage stability, droplet size distribution, zeta potential, microstructure, rheological properties, and thermal stability under low- and high-temperature loop cycles. The results showed that the surfactant-stabilized and partially Pickering-stabilized emulsions had excellent physical stability during storage of four weeks with full emulsified phase coverage. In contrast, solely Pickering particles-stabilized emulsions were stable for up to two weeks. The droplet size of all samples ranges from 152.30 nm to 627.30 nm, and no significant change were observed in zeta potential over 28 days. Optical microscopy revealed that the double emulsions formed three types of internal droplets, A type (single large internal droplet), B and C type (few and several small internal droplets) respectively. Confocal microscopy confirmed the formation of W₁/O/W₂ emulsions, with all the droplets appearing spherical. The inner water droplets in the surfactant-only stabilized emulsions were smaller and more evenly distributed compared to other emulsion systems. Power law indicated that solely particle-stabilized (S5) had highest flow behavior index (n) and lowest consistency index (k) values indicates that deformation of the droplets is more prominent. The storage modulus (G′) and loss modulus (G″) of all samples demonstrated frequency-dependent behavior, with G′ consistently higher than G″, indicating elastic-dominant behavior. The thermal stability test shows the structural changes was minimum in surfactant and partially Pickering stabilized emulsions in low and high temperature loop cycles. These findings suggest that Pickering stabilization of a double emulsion has the potential to be an effective carrier of nutrients or bioactive compounds in the food and pharmaceutical industries.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143373340","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Low-Saturated Structured Emulsions Developed Using Glycerol Monopalmitate and Gelatin","authors":"Elnaz Neshagaran,&nbsp;Jafar Mohammadzadeh Milani,&nbsp;Jamshid Farmani","doi":"10.1007/s11483-025-09933-2","DOIUrl":"10.1007/s11483-025-09933-2","url":null,"abstract":"<div><p>Structured emulsions are bi-phasic systems where the dispersed and continuous phases are organized into a specific structure using emulsifiers and structuring agents. This structure can enhance the stability and functionality of emulsions, making them suitable for various food applications. In this study, low-saturated (6-10.8% saturated fatty acids, SFA) structured emulsions (water-in-oil type, at water-to-oil ratios of 50:50, 60:40, 70:30) were prepared from corn oil at different levels of glycerol monopalmitate (GMP, 3, 4, 5%) as a commercial monoacylglycerol (MAG) and gelatin (1, 3, 5%). When GMP was used alone, a higher GMP level or lower water-to-oil ratio improved the textural parameters, as confirmed by texture profile analysis. The use of gelatin with GMP further enhanced the textural properties (<i>p</i> &lt; 0.05). In terms of rheological properties, as the levels of GMP or gelatin increased, or the water-to-oil ratio decreased, the elastic (G’) and loss (G’’) moduli rose. All samples exhibited solid-like behavior (G’&gt; G’’) at least up to 40 °C. The peak melting point of samples were recorded at 46.9–76.5 °C for samples prepared using GMP alone. When gelatin was used with GMP, peak melting point of samples rose significantly (from 51.2 to 55.6–78.4 °C) depending on gelatin concentration (<i>p</i> &lt; 0.05). Emulsification using GMP alone reduced oxidative stability. However, when gelatin was used with GMP, the oxidative stability of the structured emulsions was comparable to the initial oil (<i>p</i> &lt; 0.05). Therefore, the combination of gelatin and GMP allows the formulation of structured emulsions with enhanced textural and oxidative properties at lower oil and SFA content.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143184665","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Silver Gelled Chitosan Films: Preparation, Inclusion of Sunflower Seed Oil, and Application in Bread Packaging","authors":"Marwa I. Wahba,&nbsp;Ghada E. A. Awad,&nbsp;Magdy M. Elnashar","doi":"10.1007/s11483-025-09931-4","DOIUrl":"10.1007/s11483-025-09931-4","url":null,"abstract":"<div><p>Silver gelled chitosan (CS-Ag) films with improved mechanical traits were prepared via a simple technique, which comprised freezing the CS solution, and then pouring the AgNO₃ solution onto it. This resulted in the creation of uniform and mechanically stable CS-Ag films due to the slow diffusion of AgNO₃ into the frozen solid CS. The films were characterized via scan electron microscopy (SEM) and energy-dispersive X-ray (EDX). Their antimicrobial and mechanical traits were inspected. The tensile strength (TS) of the 1.5% (w/w) AgNO₃ processed CS-Ag films reached 22.42 ± 0.89 MPa and its elongation at break was 33.01 ± 2.67%. The water vapor transmission rate (WVTR) of this film was also inspected and it was 167.77 g/m²day. This value was reduced to 146.95 and 120.68 g/m²day, after the inclusion of sunflower seed oil (SFO) within the CS-Ag films at 5% and 8% (w/w), respectively, and this reflected the increased water resistance of the SFO-CS-Ag films. The inclusion of SFO at concentration ≥ 5% (w/w) also increased the films antimicrobial traits when <i>Aspergillus</i> and <i>Rhizopus</i> species were inspected. On the other hand, the TS of the SFO-CS-Ag films was reduced to 15.13 ± 1.61 MPa and 10.17 ± 0.77 MPa for the 5% and 8% SFO, respectively. Nonetheless, these values were still within 8.3–31.4 MPa TS range of the frequently utilized packaging material; low-density polyethylene. Thus, the 5% and 8% (w/w) SFO-CS-Ag films were utilized to package white bread. The 8% (w/w) SFO-CS-Ag film efficiently preserved bread as no fungal growth observed for 10 storage days.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-025-09931-4.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143107987","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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":"Optimising the Properties of pH-Sensing Films based on Red Pitaya Peel Powder and Konjac Glucomannan","authors":"Rizka Aulia Rahma,&nbsp;Widya Dwi Rukmi Putri,&nbsp;Ata Aditya Wardana,&nbsp;Fan Zhu,&nbsp;Ismina Dwi Purwati,&nbsp;Ahmad Zaki Mubarok,&nbsp;Mokhamad Nur","doi":"10.1007/s11483-025-09929-y","DOIUrl":"10.1007/s11483-025-09929-y","url":null,"abstract":"<div><p>Real-time quality information on chicken freshness can be obtained using pH-sensing packaging. Real-time quality information on chicken freshness is crucial for ensuring food safety, as chicken is a highly perishable animal product prone to rapid spoilage. This study aimed to develop an pH-sensing film using red pitaya (red dragon) peel (RPP) to monitor chicken freshness. RPP containing 22% pectin, showed promise in forming a film and contains betacyanin, which is commonly used in pH-sensing films. The addition of konjac glucomannan (KGM) as a co-biopolymer to RPP films enhanced their physical and mechanical properties. We utilised Central Composite Design (CCD) within the Response Surface Methodology (RSM) framework, with varying concentrations of KGM from 0.80% to 2.20% and RPP from 0.40% to 1.10%. The optimal treatment involved using 1.74 g of KGM and 0.85 g of RPP powder. The variation in KGM and RPP powder concentrations resulted in the following outcomes: film thickness ranged from 0.11 to 0.15 mm, tensile strength from 2.4 to 7.03 MPa, elongation ranged from 22.50% to 49.17%, opacity from 3.68 to 6.50 mm⁻¹, water solubility from 82.70% to 97.82%, lightness from 61.20 to 74.70, redness from 12.90 to 30.80, and yellowness from 0.20 to 2.80. The incorporation of KGM as a co-biopolymer demonstrably enhanced the physical and mechanical properties of RPP powder-based pH-sensing films. The results highlight RPP/KGM-based films as a novel, sustainable option for intelligent packaging, while promoting red pitaya peel waste as a renewable source of pectin and natural colorants. The freshness of chicken breast is indicated by the color change in RPP/KGM coatings, caused by betacyanin degradation from purple-red to yellow (betalamic acid).</p><h3>Graphical Abstract</h3><p>Schematic illustration of the production of konjac and red pitaya peel pH-sensing films</p>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143107884","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Fabrications of Ι-Carrageenan/ε-Polylysine Hydrogel Beads for Curcumin Encapsulation and Controlled Release Behavior in Vitro","authors":"Jiaxiang Zang,&nbsp;Liling Song,&nbsp;Chang Ge,&nbsp;LanLan Zhang,&nbsp;Bakht Ramin Shah,&nbsp;Xianling Wei,&nbsp;Wei Xu","doi":"10.1007/s11483-025-09930-5","DOIUrl":"10.1007/s11483-025-09930-5","url":null,"abstract":"<div><p>In this study, the preparation of hydrogel beads through electrostatic interactions between Ι-carrageenan (IC) and ε-polylysine (ε-PL) using a dropwise method is reported. As the concentration of ε-PL increased, the degree of swelling of the hydrogel beads decreased. FTIR and XRD analyses revealed shifts in the absorption peaks, suggesting the formation of hydrogen bonding, electrostatic interactions in the hydrogel beads. TGA showed that the mass loss of the IC/ε-PL hydrogel beads was significantly lower compared to that of pure ε-PL. These results indicate that the IC component has a protective stabilizing effect on the hydrogel structure. ε-PL concentration of 2% yielded the highest encapsulation efficiency of curcumin (Cur) in the hydrogel beads. In vitro release studies showed that the hydrogel beads sustained the release of Cur and the release kinetics followed the first-order and Hixson-Crowell models. Collectively, these findings demonstrate that these hydrogel beads have the potential to be effective carriers of hydrophobic substances.</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143107787","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"CaCl2 Retards Mechanical Damage Induced by Simulated-transport Vibration and Promotes Mushroom (Agaricus bisporus) Quality during Storage","authors":"Lingxing Guan,&nbsp;Shanshan Hao,&nbsp;Ying Chen,&nbsp;Mei Yang,&nbsp;Yanyin Guo,&nbsp;Rinkiko Suguro,&nbsp;Aqleem Abbas","doi":"10.1007/s11483-025-09932-3","DOIUrl":"10.1007/s11483-025-09932-3","url":null,"abstract":"<div><p>Transportation logistics are crucial for moving harvested produce from the field to the table. However, mechanical damage incurred during transport considerably contributes to mushroom spoilage during storage. This study revealed the results of spraying CaCl₂ on the appearance, reactive oxygen species (ROS), nutritional content, cell wall composition, and degradative enzymes of mushrooms in storage after a simulated vibration. The results indicated that exogenous CaCl₂ treatment effectively delayed mushroom browning and softening during storage following vibration stress and inhibited ROS accumulation by modulating antioxidant enzyme activities, and mitigated membrane lipid peroxidation. Furthermore, CaCl₂ inhibited cell wall-degrading enzyme activities to delay cell wall degradation. Moreover, CaCl₂ treatment enhanced the cinnamate 4-hydroxylase (C4H) and 4-coumarate: CoA ligase (4CL) activities and promoted total phenols and flavonoid synthesis, contributing to the recovery of mechanical damage caused by vibration. Additionally, TEM revealed that the cells in the control samples at the vibration sampling point were loosely organized, exhibiting marginally thicker cell walls in contrast to the CaCl₂-treated cells. This study highlights the potential of spraying CaCl₂ to alleviate mechanical damage to mushrooms during transportation stress and offered a viable method for enhancing mushroom transportation and storage.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143109636","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Nondestructive Identification of Chinese Chive Seeds and its Counterfeit Scallion Seeds Based on Machine Vision and Electronic Nose","authors":"Qiang Zhang,&nbsp;Baomei Wu,&nbsp;Weizhong Liu","doi":"10.1007/s11483-025-09934-1","DOIUrl":"10.1007/s11483-025-09934-1","url":null,"abstract":"<div><p>To explore a non-destructive identification method for distinguishing Chinese chive (<i>Allium tuberosum</i> Rottl. ex Spreng) seeds from their adulterant, scallion (<i>Allium fistulosum</i> L.) seeds, machine vision and electronic nose technologies were employed. Principal component analysis (PCA), linear discriminant analysis (LDA), artificial neural networks (ANNs), and random forest (RF) algorithms were utilized to perform discriminant analyses based on the acquired data. The comprehensive results indicated that the image-based discrimination method, which integrates PCA with LDA and RF, demonstrated excellent accuracy using the obtained image information. Notably, the RF model established using odor information from the electronic nose achieved the lowest error rates of 0.98% for the training set and 0.70% for the test set. Overall, it was found effective and feasible to apply pattern recognition technology, combining both image and odor information, for the discrimination between Chinese chive seeds and their adulterated scallion seeds.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143109635","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Germinated and Non-germinated Wheat Starch Fibers for Encapsulation of TiO2","authors":"Bruna Wendt Böhmer-Maas,&nbsp;Laura Martins Fonseca,&nbsp;Francine Tavares da Silva,&nbsp;Guilherme Menegazzi,&nbsp;Deborah Murowaniecki Otero,&nbsp;Elder Pacheco da Cruz,&nbsp;Patrícia Silva Diaz,&nbsp;Elessandra da Rosa Zavareze,&nbsp;Rui Carlos Zambiazi","doi":"10.1007/s11483-025-09928-z","DOIUrl":"10.1007/s11483-025-09928-z","url":null,"abstract":"<div><p>This study aimed to fabricate and characterize fibers based on germinated and non-germinated wheat starches incorporated with titanium dioxide (TiO₂). Fibers made from germinated wheat starch (20% and 30%, w/v) and non-germinated wheat starch (20% and 30%, w/v), encapsulated with TiO₂ at concentrations of 0%, 3%, and 5% (w/v), were fabricated by electrospinning. The polymeric solutions were evaluated for electrical conductivity and rheology. Fibers were characterized by morphology, size distribution, thermogravimetric analysis, and infrared spectra. The electrical conductivity of the polymeric solutions increased with TiO₂ concentration. Rheological parameters showed non-Newtonian pseudoplastic behavior. The fibers exhibited homogeneous and cylindrical morphology. TiO₂ addition reduced the diameter of the fibers compared to the fibers without this compound and altered their thermal stability. Infrared spectra indicated interactions between both starches and TiO₂. The results demonstrate the feasibility of fabrication fibers from germinated and non-germinated wheat starches with similar amylose content (30.2% and 29.5%, respectively) incorporating TiO₂, as they exhibited comparable behavior. This application could enhance the value of germinated wheat starch, which typically has low economic value. Further research is needed to explore these starch fibers for active food packaging applications as ethylene absorbers.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-01-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143108969","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Multivariate Optimization of Chitosan/Starch/Aloe Vera Packaging Film for Beef Fillet Preservation: Insights into Interaction Mechanisms and Evaluation of Sustainability Metrics","authors":"Annisa Istiqomah,&nbsp;Wahyu Eko Prasetyo,&nbsp;Maulidan Firdaus,&nbsp;Triana Kusumaningsih","doi":"10.1007/s11483-024-09921-y","DOIUrl":"10.1007/s11483-024-09921-y","url":null,"abstract":"<div><p>This study aims to optimize and assess the efficacy of chitosan (Ch)/starch/aloe vera oil (AV) films as active packaging for beef fillet preservation using Response Surface Methodology (RSM). The optimum formulation was reached at 1.4% w/v Ch, 1.8% w/v starch, and 0.5% v/v AV, employing nine responses: moisture (17.17%), water vapor permeability (0.92 g/m²·h), tensile strength (1596.33 N/m²), elongation (12.84%), antioxidant activity (56.68%), and antibacterial activity against <i>Escherichia coli</i> (9.55 mm inhibition zone), <i>Salmonella typhi</i> (8.39 mm), <i>Staphylococcus aureus</i> (11.09 mm), and <i>Staphylococcus epidermidis</i> (11.46 mm). The optimized Ch/starch/AV films exhibited enhanced functional properties, including improved water barrier, physical and mechanical strength, and heightened antimicrobial and antioxidant activities. To elucidate the antibacterial mechanism, active compounds from AV were molecularly docked into the active site of the FtsA enzyme. The beef fillets were stored at 4 °C for 12 days, and the Ch/starch/AV films significantly improved the shelf-life of beef fillets compared to Ch/starch films during the storage period. Additionally, sensory tests indicated favorable consumer acceptance and environmental assessments demonstrated reduced emission residue, waste disposal impact, toxicity potential, affordability, and social acceptability. Overall, this study provides valuable insights into creating sustainable and efficient packaging materials for high-value meat products, encouraging reduced food waste and environmental impact.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-01-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-024-09921-y.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142976539","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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":"Effect of Hydrocolloids on the Pasting and Retrogradation of Starch with Different Amylose/Amylopectin Ratios","authors":"Kaijiao Huang,&nbsp;Yu-Bin Su,&nbsp;Haitian Huang,&nbsp;Nengzhong Xie","doi":"10.1007/s11483-025-09927-0","DOIUrl":"10.1007/s11483-025-09927-0","url":null,"abstract":"<div><p>Hydrocolloids are commonly used as additives to suppress retrogradation of starch-based foods. However, the impact of hydrocolloids on starch retrogradation differs for starches with different components. In this study, the pasting and retrogradation behaviours of tapioca (amylose/amylopectin ratio is 0.226) and potato starches (amylose/amylopectin ratio is 0.483) with different hydrocolloids (Arabic gum, carrageenan, guar gum, and xanthan gum) were thoroughly investigated using ultraviolet-visible spectroscopy, rapid viscometer analysis, differential scanning calorimetry, Fourier-transform infrared spectroscopy, and scanning electron microscopy. The addition of hydrocolloids reduced the setback and R_1047/1022 values of tapioca starch, suggesting that both short- and long-term retrogradation of tapioca starch were inhibited. In addition, swelling capacity, freeze-thaw stability, and scanning electron microscopy analyses indicated that tapioca starch interacted with hydrocolloid molecules, forming a denser network structure, which enhanced the water retention and improved the freeze-thaw stability of tapioca starch gel. Compared with tapioca starch, potato starch with hydrocolloids exhibited a more relaxed network structure with large voids, and the hydrocolloids exhibited a weaker inhibitory effect on the retrogradation of potato starch owing to its high amylose/amylopectin ratio. These results provide a theoretical basis for the application of hydrocolloid additives to enhance the anti-retrogradation properties of starch-based foods with different amylose/amylopectin ratios.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142938988","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}