Maria Alice Freitas Monteiro, Bruno Faria, Izabel Cristina Freitas Moraes, German Ayala Valencia, Loic Hilliou
{"title":"用杂化卡拉胶构建食品胶:粘弹性和结构特性","authors":"Maria Alice Freitas Monteiro, Bruno Faria, Izabel Cristina Freitas Moraes, German Ayala Valencia, Loic Hilliou","doi":"10.1007/s11483-025-10029-0","DOIUrl":null,"url":null,"abstract":"<div><p>This study provides a comprehensive comparison of the thermal-rheological properties of hybrid carrageenans (<i>κ</i> and <i>ι</i>) and commercial <i>κ</i>/<i>ι</i> carrageenan blends (<i>κ</i> + <i>ι</i>), 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 (<sub>Tsol–gel</sub>) 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 <i>κ</i>/<i>ι</i> carrageenan blends, highlighting their potential for food applications.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 4","pages":""},"PeriodicalIF":3.2000,"publicationDate":"2025-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Architecting Food Gummies with Hybrid Carrageenans: Viscoelastic and Structural Properties\",\"authors\":\"Maria Alice Freitas Monteiro, Bruno Faria, Izabel Cristina Freitas Moraes, German Ayala Valencia, Loic Hilliou\",\"doi\":\"10.1007/s11483-025-10029-0\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>This study provides a comprehensive comparison of the thermal-rheological properties of hybrid carrageenans (<i>κ</i> and <i>ι</i>) and commercial <i>κ</i>/<i>ι</i> carrageenan blends (<i>κ</i> + <i>ι</i>), 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 (<sub>Tsol–gel</sub>) 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 <i>κ</i>/<i>ι</i> carrageenan blends, highlighting their potential for food applications.</p></div>\",\"PeriodicalId\":564,\"journal\":{\"name\":\"Food Biophysics\",\"volume\":\"20 4\",\"pages\":\"\"},\"PeriodicalIF\":3.2000,\"publicationDate\":\"2025-09-25\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Biophysics\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s11483-025-10029-0\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Biophysics","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s11483-025-10029-0","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
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.
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.