Food Hydrocolloids for Health最新文献

{"title":"Macrophage-targeted liposomes as a nano-immunomodulator for rheumatoid arthritis: Harnessing the therapeutic potential of white asparagus polysaccharides","authors":"Munire Abudurexiti ,&nbsp;Li Chen ,&nbsp;Shuangjiang Cheng ,&nbsp;Rongrui Zhang ,&nbsp;E. Zhang ,&nbsp;Yafei Ma ,&nbsp;Lu Han ,&nbsp;Lili He ,&nbsp;Qiang Liu ,&nbsp;Zhi-xiang Yuan","doi":"10.1016/j.fhfh.2025.100256","DOIUrl":"10.1016/j.fhfh.2025.100256","url":null,"abstract":"<div><div>Therapeutic delivery to inflamed joints remains a critical challenge in rheumatoid arthritis (RA) management due to systemic clearance and nonspecific biodistribution. Within the RA synovial microenvironment, macrophage activation as a central pathogenic mechanism, by exhibit pro-inflammatory M1 polarization, mediating inflammatory progression through sustained secretion of pro-inflammatory cytokines. Removal of M1-phenotype macrophages or their conversion to the M2 phenotype is a promising strategy for the treatment of RA. In this study, asparagus polysaccharides (AP) of white asparagus as a kind of functional foods with therapeutic properties selected as anti-inflammatory agent were encapsulated into liposomes modified withdextran sulfate (DS), a high-affinity ligand for macrophage scavenger receptor-A (SR-A) to construct an actively macrophage-targeted drug delivery system (DS-AP@Lip) for RA targeted therapy. Our results revealed that DS-AP@Lip exhibited a nearly spherical structure with a particle size of 145.2 ± 5.1 nm with low cytotoxicity, high drug loading capacity, good sustained release profile and good stability. The <em>in vitro</em> anti-inflammatory data further showed that DS-AP@Lip were effectively taken up by macrophages with significant anti-inflammatory activity and M2-biased differentiation. In a rat RA model, we found that DS-AP@Lip could preferentially target to macrophages when intravenously administrated and remarkably facilitated AP distribution and retention in inflamed joints. DS-AP@Lip treatment resulted in significant attenuation of synovial inflammation, cartilage erosion, and pro-inflammatory cytokine levels while promoting M2 repolarization. Especially, DS-AP@Lip downregulated the gene expression of p38-MAPK and NF-κB, inhibited the levels of p38-MAPK and NF-κB p65 proteins as well as elevation of the level of iκB protein, indicating that the anti-inflammatory mechanism of DS-AP@Lip should be based on synergistically suppressed NF-κB/MAPK signaling pathways. In conclusion, our work offers a facile approach by utilizing specific receptor-ligand interactions to improve the specific macrophage-targeted ability of the nanocarrier in RA joints and then achieve the precise delivery of AP, enhancing therapeutic efficacy against RA pathogenesis.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"8 ","pages":"Article 100256"},"PeriodicalIF":5.1,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145614360","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impact of wall materials on the physicochemical properties of spray-dried microencapsulated soybean oil bodies","authors":"Grace Asantewaa Twumasi ,&nbsp;Wipavadee Sangadkit ,&nbsp;Nitjaree Manareet ,&nbsp;Aunchalee Aussanasuwannakul ,&nbsp;Toya Ishii ,&nbsp;Jiraporn Sirison","doi":"10.1016/j.fhfh.2025.100228","DOIUrl":"10.1016/j.fhfh.2025.100228","url":null,"abstract":"<div><div>Soybean oil bodies (SOB) are naturally occurring emulsions with promising applications in food formulations. However, their sensitivity to environmental factors such as moisture, oxidation, and temperature fluctuations, coupled with their native instability, makes them difficult to incorporate into food products. This necessitates effective encapsulation strategies to preserve their bioactive properties, extend shelf life, and improve processability. This study aimed to encapsulate SOB using a spray drying technique with maltodextrin, whey protein isolate, and soy lecithin as wall materials. The encapsulation efficiency (56.43 - 85.41%) demonstrated the effective retention of oil bodies within the microparticles. The resulting powders were further characterized for powder yield, moisture content, water activity, color, wettability, solubility, hygroscopicity, particle size, surface charge, and morphological properties. SOB-maltodextrin microparticles showed higher yield and exhibited lower wettability time, indicating improved encapsulation efficiency and enhanced reconstitution ability. The whey protein isolate-based microparticles exhibited higher solubility (87.65 - 88.62%) and the smallest particle size, reflecting improved emulsification and stabilization properties, whereas soy lecithin-based formulations showed higher absolute surface charge (37.79 - 45.91 mV), lower moisture content, and reduced water activity, indicating superior stability. Spray-dried powders demonstrated good reconstitution properties, making them suitable for food applications. These findings highlight the potential of spray-drying, along with the choice of wall material, as key factors in the effective encapsulation of SOB, paving the way for the development of more stable, functional, and sustainable food products.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"8 ","pages":"Article 100228"},"PeriodicalIF":4.6,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144502435","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Smart-responsive chitosan dressings: From microenvironmental sensing to multifunctional precision wound healing","authors":"Minghui Sun ,&nbsp;Yibo Zhang ,&nbsp;Mingwei Zhou","doi":"10.1016/j.fhfh.2025.100243","DOIUrl":"10.1016/j.fhfh.2025.100243","url":null,"abstract":"<div><div>Wound healing constitutes a multifaceted and dynamically regulated process that is modulated by a variety of microenvironmental factors such as pH, enzymes, and reactive oxygen species (ROS). Conventional wound dressings frequently fail to deliver the precise interventions necessary for the effective management of complex wounds. Chitosan, characterized by its high biocompatibility, biodegradability, and structural adaptability, exhibits enhanced self-healing photoactivity, rendering it an ideal candidate for the development of smart, responsive wound dressings. This review systematically examines the design strategies, molecular mechanisms, and therapeutic applications of chitosan-based smart dressings. It emphasizes their roles in infection control, inflammation reduction, angiogenesis, and tissue regeneration. Furthermore, we underscore the importance of multimodal systems incorporating adaptive feedback mechanisms (pH/ROS combinations, pH/enzyme and ROS/photothermal coupling) and explore their clinical potential in the treatment of diabetic foot ulcers, pressure ulcers, and other complex skin injuries. These findings provide a detailed framework for the development of the next generation of bio-responsive materials, fostering the integration of materials science with personalized wound care strategies.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"8 ","pages":"Article 100243"},"PeriodicalIF":5.1,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145117853","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Structural characterization and bioactivity of sulfated Galactan GSSG-2 from Gracilaria salicornia: Antioxidant and anticancer potential","authors":"Mythileeswari Lakshmikanthan ,&nbsp;Sakthivel Muthu ,&nbsp;Peer Mohamed Deen Mohamed ,&nbsp;Kathiravan Krishnan ,&nbsp;Nagaraj Karuppiah ,&nbsp;Ramamoorthy Karuppan ,&nbsp;Shenbhagaraman Ramalingam ,&nbsp;Anandhi Subramanian ,&nbsp;Bharathi Venkatachalam ,&nbsp;Gholamreza Abdi","doi":"10.1016/j.fhfh.2025.100236","DOIUrl":"10.1016/j.fhfh.2025.100236","url":null,"abstract":"<div><div>The sulfated galactan GSSG-2, isolated from <em>Gracilaria salicornia</em>, was investigated for its antioxidant and anticancer properties. Polysaccharides derived from marine sources are well-known for their distinctive bioactivities, making them promising candidates for pharmaceutical applications. Purification of GSSG-2 was achieved through a two-step procedure consisting of anion-exchange chromatography utilizing a DEAE-Sepharose column, followed by size-based separation via Sephadex G-100 gel filtration chromatography. Its structural features were characterized using elemental analysis, high-performance gel permeation chromatography (HPGPC), high-performance liquid chromatography (HPLC), Fourier-transform infrared spectroscopy (FT-IR), and nuclear magnetic resonance (NMR) spectroscopy. The antioxidant capacity of GSSG-2 was measured at concentrations from 25 to 150 µg/mL using assays such as DPPH radical scavenging, inhibition of superoxide anions, ferric reducing antioxidant power (FRAP), and total reducing power. In all assays, l-ascorbic acid served as the reference standard. Cytotoxic effects and induction of apoptosis in A549 human lung carcinoma cells were assessed employing MTT assays and acridine orange/ethidium bromide (AO/EtBr) fluorescence staining. GSSG-2 demonstrated a molecular weight of 70.61 kDa, with galactose identified as the dominant monosaccharide unit (328.92 mg/g). Its antioxidant activity showed a dose-dependent increase, ranging from 19.84% to 88.59%. The IC₅₀ value determined by the MTT assay was 100 µg/mL, and cell viability dropped dramatically to 16.0% at 250 µg/mL. Results from AO/EtBr staining further corroborated the time-dependent enhancement of apoptotic cell death. The strong antioxidant and anticancer effects of GSSG-2 are attributed to its structural components, notably the esterified sulfate moieties and β-(1→3)-linked d-galactopyranose units. These results underscore the potential of this compound as a therapeutic agent targeting oxidative stress and cancer.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"8 ","pages":"Article 100236"},"PeriodicalIF":5.1,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144827474","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Formulation design of quercetin-loaded polyvinyl alcohol nanofibres for ocular drug delivery","authors":"Rabiah Bashir ,&nbsp;Adil Gani ,&nbsp;Asima Shah ,&nbsp;Hasham Shafi ,&nbsp;Abdul Aala Fazili ,&nbsp;Tabasum Ali ,&nbsp;Syed Naiem Raza ,&nbsp;Shabnam Kawoosa ,&nbsp;Nisar Ahmad Khan","doi":"10.1016/j.fhfh.2025.100244","DOIUrl":"10.1016/j.fhfh.2025.100244","url":null,"abstract":"<div><div>In the realm of ocular drug delivery, the limited bioavailability of pharmaceuticals presents a significant challenge. The development of alternative drug delivery systems aimed at enhancing the availability of medications at targeted sites is of considerable importance in addressing this issue. The research work aimed to design, formulate, and optimize a fast-dissolving nanofiber of quercetin and polyvinyl alcohol for an ocular delivery system. Response Surface Methodology (Box-Behnken design) was used for the optimisation of electrospinning parameters, including polymer concentration, flow rate, and voltage, resulting in enhanced drug encapsulation and the formation of smooth and uniform nanofibers. Morphological characterization was conducted using scanning electron microscopy, which demonstrated the development of smooth, uniform, bead-like porous fibers with the drug incorporated within the fibers in nanoform during the electrospinning process, rather than being deposited on the surface. The drug-excipient interaction was evaluated by FTIR analysis, which indicated compatibility between PVA and quercetin, with all the peaks of the quercetin retained in the optimized formulation. The conversion of quercetin from its crystalline form to an amorphous state was demonstrated through X-ray diffraction (XRD) and differential scanning calorimetry (DSC) analyses. The XRD pattern illustrated a reduction in the crystalline peaks characteristic of quercetin, while the DSC results indicated a decrease in the melting point of quercetin in nanofibers. The physical, chemical, and pharmaceutical characteristics of the optimized nanofibre formulation were appropriate and within limits. Disintegration was accomplished within 45 s, with approximately 100% of the active ingredient released within 10 min during an in vitro dissolution test. In contrast, the conventional eye drop formulation exhibited a release of only 50%. Eye irritation study results indicated that there was no visual sign of irritation in all experimental rabbits. The optimized formulation underwent an accelerated stability study and retained its original properties with negligible changes. There was no significant alteration in physical appearance, flexibility, disintegration time, or drug encapsulation, confirming its stability.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"8 ","pages":"Article 100244"},"PeriodicalIF":5.1,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145216285","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of rare sugars on physical and sensory properties of doughs and biscuits","authors":"Ana Maria Gomez-Betancur ,&nbsp;Stella Lignou ,&nbsp;Beril Pinarli ,&nbsp;Victoria Norton ,&nbsp;Julia Rodriguez-Garcia","doi":"10.1016/j.fhfh.2025.100230","DOIUrl":"10.1016/j.fhfh.2025.100230","url":null,"abstract":"<div><div>Replacing sucrose in baked products is challenging because of its unique contribution to texture and sweetness. Rare sugars like allulose and tagatose show potential as substitutes, displaying similar sweetness and acting as bulking agents. Although allulose and tagatose are epimers, it is unknown if they induce different behaviours on dough and biscuit characteristics. This study aimed to compare the impact of allulose and tagatose on thermal, rheological properties of dough, and on physical and sensory characteristics of biscuits. Four formulations were prepared using sucrose, fructose, allulose, and tagatose. Differential scanning calorimetry was performed on wheat flour-sugar solution mixtures, while rheological and texture analyses were performed on doughs. For biscuits, moisture content, water activity, dimensions, colour, texture, and sensory analysis were evaluated. Thermograms indicated that allulose and tagatose delayed the starch gelatinisation temperature (∼82 °C) but to a lesser extent than sucrose (94.5 °C). Doughs with tagatose were approximately 54 % harder than those with sucrose, reflecting in higher complex modulus values during early-heating stages versus fructose, allulose or sucrose. The lower solubility of tagatose led to more system mobility and water interactions with wheat flour polymers, resulting in biscuits with lower spreading (7 mm), hardness (14.3 N) and increased moisture (8.4 %) compared to sucrose biscuits (8.7 mm, 16.9 N, 2.7 %, respectively). Biscuits made with allulose and fructose demonstrated intermediate moisture (∼ 6 %) and diameter (∼ 7.4 mm), a high browning index (∼ 27.3), and texture similar to sucrose biscuits. These results suggest that despite having similar structures, allulose is a better sucrose replacer for biscuits than tagatose.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"8 ","pages":"Article 100230"},"PeriodicalIF":4.6,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144714576","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Preserving and hydrogel-matrixing the bioactive properties of aromatic medicinal halophytic herbs from the coastline of the Iberian Peninsula","authors":"Tiago Parracho ,&nbsp;Pedro F. Cruz ,&nbsp;Claúdia C. Peralta ,&nbsp;Cândida G. Silva ,&nbsp;Maria Jorge Campos ,&nbsp;Marta Neves ,&nbsp;Rachel Cordeiro ,&nbsp;Daniela Trindade ,&nbsp;Carla Moura ,&nbsp;Zaida L. Almeida ,&nbsp;Cidália D. Pereira ,&nbsp;Carla Guimarães ,&nbsp;Rui M.M. Brito ,&nbsp;Mauro Guerra ,&nbsp;Fernando Reboredo ,&nbsp;Paula Veríssimo ,&nbsp;Vânia Ribeiro ,&nbsp;Daniela C. Vaz","doi":"10.1016/j.fhfh.2025.100239","DOIUrl":"10.1016/j.fhfh.2025.100239","url":null,"abstract":"<div><div>Edible wild plants are part of the ethnobotanic heritage of a certain geographical area and are important sources of essential oils, antioxidants, minerals, and special flavours. <em>Corema album</em> (Portuguese crowberry), <em>Crithmum maritimum</em> (sea fennel), <em>Eryngium maritimum</em> (sea holly), <em>Helichrysum italicum</em> (curry plant) and <em>Otanthus maritimus</em> (cottonweed) wildly flourish along the sandy dunes of the coast of the Iberian Peninsula. These plants are locally known for their beneficial properties, with important value for food, cosmetics and/or medicinal applications. Hence, leaves of these endemic species were collected at four different locations and submitted to different preserving treatments (oven-drying, freezing, and freeze-drying). Acetonic extracts of the different plants submitted to the different post-harvesting treatments were analysed regarding their antioxidant capacities and phenolic contents. Plant extracts were also analysed by diffusion-ordered nuclear magnetic resonance spectroscopy (DOSY-NMR). In general, freeze-drying was the best method of preserving plant minerals, antioxidants (∼4 mgVCEAC/g fw) and polyphenols (∼5 mgGAE/g fw). Minerals were quantified via energy-dispersive X-ray fluorescence spectrometry, and despite their location, all plants were rich in Ca, Cl, K, S and P. Hierarchical clustering and principal component analyses (PCA) pointed towards chemical/metabolic proximity between taxonomic families. Alginate hydrogels loaded with 0.1 % and 0.2 % (w/v) of extracts presented homogenous surface properties by scanning electron microscopy, good mechanical tensile strength (∼30 MPa) and antibacterial activity against <em>S. aureus</em>. Edible alginate hydrogels enriched with plant extracts hold great nutraceutical potential to be used as natural preservatives for food coating and packaging or as sources of bioactive compounds for biomedical applications.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"8 ","pages":"Article 100239"},"PeriodicalIF":5.1,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145026979","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Moringa Oleifera as a multifunctional bioresource: Nutritional, medicinal and its pickering emulsifying potential","authors":"Namrah Azmi ,&nbsp;Andrew Akanno ,&nbsp;Charlotte Jacobsen ,&nbsp;Jon Otto Fossum","doi":"10.1016/j.fhfh.2025.100231","DOIUrl":"10.1016/j.fhfh.2025.100231","url":null,"abstract":"<div><div><em>Moringa Oleifera</em> is a versatile plant that has garnered considerable attention for its diverse applications. The nutritional content and bioactive compounds present in <em>M. oleifera</em> seeds and leaves make it a promising candidate for use in the food and pharmaceutical industries. While numerous traditional and scientific claims exist regarding its benefits, many remain unsubstantiated. Therefore, a critical and comprehensive evaluation of the available literature is essential for advancing the development of valuable applications. This review examines the reported economic significance of <em>M. oleifera</em> across various sectors, traditional uses across regions, and its nutritional and medicinal potential. Particular attention is given to its application in Pickering emulsions, emphasizing its capacity to serve as a sustainable and bio-based emulsifier. The review also explores the influence of extraction methods on protein functionality and highlights future prospects for incorporating <em>M. oleifera</em>-based emulsifiers in food, cosmetic, and pharmaceutical formulations.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"8 ","pages":"Article 100231"},"PeriodicalIF":4.6,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144695294","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Proteins derived from green biomass: Alfalfa (Medicago sativa L.) and water lentil concentrate (Lemna minor L.) in the focus as stabilizers for emulsions","authors":"Maren Müller ,&nbsp;Olaf Holderer ,&nbsp;Kuno Schwärzer ,&nbsp;Anika Wiese-Klinkenberg ,&nbsp;Beate Förster ,&nbsp;Stephan Förster ,&nbsp;Joachim Kohlbrecher ,&nbsp;Kathleen Wood ,&nbsp;Baohu Wu ,&nbsp;Stephan Hauschild ,&nbsp;Henrich Frielinghaus ,&nbsp;Theresia Heiden-Hecht","doi":"10.1016/j.fhfh.2025.100233","DOIUrl":"10.1016/j.fhfh.2025.100233","url":null,"abstract":"<div><div>Green crop biomass is a sustainable protein source, which can support solving global food challenges as well as improving the bioeconomy for novel food utilization. Two green biomasses -alfalfa and water lentil- known for a high protein content and their value as feed and food components were investigated for their potential in stabilizing emulsions.</div><div>For interfaces in complex food systems like emulsions, the proteins from the green biomasses act similarly to other plant proteins and even to some extent to whey proteins. The extracted green biomass protein concentrates were composed of a diverse mixture of proteins: RuBisCo as the main component, enzymes like ATP subunit synthase, chlorophyll a-b binding proteins, histones and cytochromes, which all were associated as protein aggregates or protein-polyphenol complexes with sizes from 33 up to 85 nm.</div><div>These multicomponent and complex green protein components were obtained in an extraction process, and proved their capability to stabilize emulsions. Key parameters are a narrow oil droplet size distribution with rather small oil droplets with a median of about 3.5 μm, a low interfacial tension with around 15 mN/m and an elastic interfacial layer with an elastic modulus of about 45 mN/m comparable to functional whey or plant proteins. The oil/water interface of the emulsion revealed a more pronounced structural rearrangement for alfalfa protein compared to water lentil proteins as quantified by small-angle neutron scattering (SANS), indicating the relevance of plant protein source to the final structure.</div><div>Green biomass proteins from alfalfa and water lentil represent a novel protein source to stabilize emulsions.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"8 ","pages":"Article 100233"},"PeriodicalIF":5.1,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144780239","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Characterization and physicochemical properties of a novel microencapsulated bio-calcium from Asian sea bass bones","authors":"Salinee Phengleng ,&nbsp;Wipavadee Sangadkit ,&nbsp;Songsak Wattanachaisaereekul ,&nbsp;Jiraporn Sirison ,&nbsp;Suneerat Ruangsomboon","doi":"10.1016/j.fhfh.2025.100247","DOIUrl":"10.1016/j.fhfh.2025.100247","url":null,"abstract":"<div><div>Calcium is the most abundant mineral in the human body, yet intake remains insufficient in many populations. Fishbone-derived bio-calcium from Asian sea bass (<em>Lates calcarifer</em>), containing approximately 37.5 % calcium (dry weight), offers a cost-effective source. However, its primary form, hydroxyapatite, has low solubility due to high crystallinity, limiting its application in food fortification. This study aimed to enhance the physicochemical properties of bio-calcium (B) powders by encapsulating them with maltodextrin (M), gum arabic (G), and their combination (MG) at 5 %, 10 %, and 15 % (w/v) using spray drying. A 1:4 (w/w) ratio of B to wall materials was applied at 180 °C (inlet) and 60 °C (outlet) temperatures. Powder yields ranged from 25.2 % (15 % BG) to 30.3 % (15 % BM), with no significant differences (<em>p</em> &gt; 0.05) among treatments. Encapsulated powders had higher lightness (L*) than B. The highest calcium content and encapsulation efficiency were observed in 5 % BG, while BM showed the lowest. Moisture content and water activity remained below 10 % and 0.6 %, respectively. BG had the highest hygroscopicity, while wall concentration had no significant (p &gt; 0.05) impact. Encapsulation improved water solubility index (75.4–86.5 %), especially in BM. Particle sizes ranged from 0.92 µm (10 % BMG) to 2.89 µm (15 % BM), while zeta potentials ranged from -8.71 mV (15 % BM) to -20.90 mV (15 % BMG). Encapsulated powders were more spherical and smoother than B, while BG particles showed aggregation, whereas BMG showed mixed morphologies. These findings suggest that encapsulation enhanced the physicochemical properties of bio-calcium, supporting its potential application in calcium-fortified foods and dietary supplements.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"8 ","pages":"Article 100247"},"PeriodicalIF":5.1,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145320229","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}