用杂化卡拉胶构建食品胶:粘弹性和结构特性

IF 3.2 4区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Maria Alice Freitas Monteiro, Bruno Faria, Izabel Cristina Freitas Moraes, German Ayala Valencia, Loic Hilliou
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引用次数: 0

摘要

本研究全面比较了杂交卡拉胶(κ和ι)和商业κ/ι卡拉胶共混物(κ + ι)的热流变特性,重点研究了它们在软糖生产中的应用。杂化卡拉胶(六种类型,未经处理和处理的C、F和J)成功地产生了凝胶状结构,并展示了它们作为商用卡拉胶混合体系替代品的潜力。此外,一种由花青素和膨润土组成的新型天然着色剂的掺入在软糖配方中进行了测试。这种天然着色剂在杂化胶和商用胶中都能很好地分散。由于体系的高弹性,熔融胶没有溶胶-凝胶转变(Tsol-gel),所有胶在凝胶化后都具有与频率无关的固体样行为(G ' >G ')。BH的加入在胶状基质中起增强剂的作用。总的来说,混合卡拉胶结构的软糖与使用商业κ/ι卡拉胶混合物制造的软糖具有相当的流变反应,突出了它们在食品应用中的潜力。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Architecting Food Gummies with Hybrid Carrageenans: Viscoelastic and Structural Properties

This study provides a comprehensive comparison of the thermal-rheological properties of hybrid carrageenans (κ and ι) and commercial κ/ι carrageenan blends (κ + ι), focusing on their application in gummy candy production. Hybrid carrageenans (six types, untreated and treated C, F, and J) successfully produced gel-like textures and demonstrated their potential as an alternative to commercial carrageenan blend systems. Additionally, the incorporation of a novel natural colorant composed of anthocyanins and bentonite was tested in the gummy formulation. The natural colorant dispersed well in both hybrid and commercial carrageenan-based gummies. Melting gummies did not have a sol-gel transition (Tsol–gel) because of the high elasticity of the systems and all gummies had a solid-like behavior (G’ >G’’) independent of frequency after gelation. The incorporation of BH acted as a reinforced agent into the gummy matrix. Overall, hybrid carrageenans structured gummy candies with comparable rheological response to those manufactured using commercial κ/ι carrageenan blends, highlighting their potential for food applications.

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来源期刊
Food Biophysics
Food Biophysics 工程技术-食品科技
CiteScore
5.80
自引率
3.30%
发文量
58
审稿时长
1 months
期刊介绍: Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.
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