Food Hydrocolloids最新文献

Soy protein isolate gel improved with carrageenan-assisted limited enzymatic hydrolysis: Gelation properties and binding abilities with selected flavour compounds

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-03-17 DOI: 10.1016/j.foodhyd.2025.111357

Shuo Zhang , Sibo Liu , Fangxiao Lou , Fuwei Sun , Qi Gong , Daoying Wang , Zhongjiang Wang , Zengwang Guo

In this study, the aim was to explore the potential impacts of K-Carrageenan (KC) on the heat-induced gel properties, rheological properties, water-holding capacity, microstructure, and flavor absorption ability of Soy Protein Isolate (SPI) with varying degrees of hydrolysis (DH). The inclusion of KC notably enhanced the texture attributes, gel firmness, water holding capacity (WHC), and thermal stability of the composite gels, with particularly significant improvements observed at lower degrees of hydrolysis (DH6). It was found that SPI gels with high DH had poorer binding and release capabilities when compared to SPI gels with lower DH. However, when KC was added, the binding and release capacities of gels improved regardless of the DH. Moreover, the addition of KC and moderate hydrolysis together promoted the formation of compact gel structures in KSPH, resulting in a clear domination of elastic properties (G'>G″). The microstructure of the gels significantly influenced the adsorption rate of flavor compounds, with a higher adsorption rate achieved in KSPH composite gels that featured a more homogeneous gel network and smaller cavities. Moderate hydrolysis resulted in increased hydrophobic interactions, hydrogen bonding, and electrostatic interactions within the KSPH composite gels, which contributed to pyrazine flavor compound adsorption. The hydrophobic interactions were the primary forces among SPH, KC, and 2,5-dimethylpyrazine, which were affected by DH. This work offers a new perspective on the application of enzymatic treatment to regulate the adsorption rate and release capacity of protein-polysaccharide composite gels for flavor compounds, which is crucial for enhancing the gel properties in plant protein products and the flavor adsorption.

{"title":"Soy protein isolate gel improved with carrageenan-assisted limited enzymatic hydrolysis: Gelation properties and binding abilities with selected flavour compounds","authors":"Shuo Zhang , Sibo Liu , Fangxiao Lou , Fuwei Sun , Qi Gong , Daoying Wang , Zhongjiang Wang , Zengwang Guo","doi":"10.1016/j.foodhyd.2025.111357","DOIUrl":"10.1016/j.foodhyd.2025.111357","url":null,"abstract":"<div><div>In this study, the aim was to explore the potential impacts of K-Carrageenan (KC) on the heat-induced gel properties, rheological properties, water-holding capacity, microstructure, and flavor absorption ability of Soy Protein Isolate (SPI) with varying degrees of hydrolysis (DH). The inclusion of KC notably enhanced the texture attributes, gel firmness, water holding capacity (WHC), and thermal stability of the composite gels, with particularly significant improvements observed at lower degrees of hydrolysis (DH6). It was found that SPI gels with high DH had poorer binding and release capabilities when compared to SPI gels with lower DH. However, when KC was added, the binding and release capacities of gels improved regardless of the DH. Moreover, the addition of KC and moderate hydrolysis together promoted the formation of compact gel structures in KSPH, resulting in a clear domination of elastic properties (G'>G″). The microstructure of the gels significantly influenced the adsorption rate of flavor compounds, with a higher adsorption rate achieved in KSPH composite gels that featured a more homogeneous gel network and smaller cavities. Moderate hydrolysis resulted in increased hydrophobic interactions, hydrogen bonding, and electrostatic interactions within the KSPH composite gels, which contributed to pyrazine flavor compound adsorption. The hydrophobic interactions were the primary forces among SPH, KC, and 2,5-dimethylpyrazine, which were affected by DH. This work offers a new perspective on the application of enzymatic treatment to regulate the adsorption rate and release capacity of protein-polysaccharide composite gels for flavor compounds, which is crucial for enhancing the gel properties in plant protein products and the flavor adsorption.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"166 ","pages":"Article 111357"},"PeriodicalIF":11.0,"publicationDate":"2025-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143644758","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Fabricating cellulose nanocrystals from passion fruit peel to enhance the properties of electrospun zein/poly(ethylene oxide) nanofibrous films

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-03-16 DOI: 10.1016/j.foodhyd.2025.111355

Baoying Fan , Lei Zhou , Lujuan Xing , Wangang Zhang

Passion fruit peel is a food by-product containing a large amount of cellulose. This study investigated the effect of extracted cellulose nanocrystals (CNC) from passion fruit peel on the properties of electrospun zein/poly (ethylene oxide) (OZP) nanofibrous films loaded with oregano essential oil (OEO). These nanofibrous films were active packaging for pork preservation, in which OEO was the antimicrobial substance, while zein and PEO were film matrix with electrospinnability and film-forming property. The newly sourced CNC had a rigid rod-like structure with a high aspect ratio (27.9), which indicated that CNC from passion fruit peel could reinforce the better properties of materials than the near-spherical CNC from other sources. CNC had the higher crystallinity (64.87 %) compared with that of passion fruit peel powder (PP, 27.31 %) and cellulose powder from peel (PPC, 48.83 %). After the addition of CNC to OZP films, the average diameter of the electrospun fibers increased, which also led to a decrease in porosity. Furthermore, CNC addition improved the embedding ratio of OEO and retarded its release from the electrospun nanofibrous films. In addition, OZP films incorporating CNC (C-OZP) exhibited a higher tensile strength and water vapor barrier because hydrogen bonding formed by CNC and films matrix provided nanofibrous films with a higher crystallinity. The 3 % C-OZP suppressed the increasing trend of TVB-N and TVC of chilled pork during storage and prolonged the shelf-life of pork from 5 to 7 d. In conclusion, this study demonstrated that CNC from passion fruit peel can enhance the properties of OZP electrospun nanofibrous films, which had the significant potential as an active food packaging material.

{"title":"Fabricating cellulose nanocrystals from passion fruit peel to enhance the properties of electrospun zein/poly(ethylene oxide) nanofibrous films","authors":"Baoying Fan , Lei Zhou , Lujuan Xing , Wangang Zhang","doi":"10.1016/j.foodhyd.2025.111355","DOIUrl":"10.1016/j.foodhyd.2025.111355","url":null,"abstract":"<div><div>Passion fruit peel is a food by-product containing a large amount of cellulose. This study investigated the effect of extracted cellulose nanocrystals (CNC) from passion fruit peel on the properties of electrospun zein/poly (ethylene oxide) (OZP) nanofibrous films loaded with oregano essential oil (OEO). These nanofibrous films were active packaging for pork preservation, in which OEO was the antimicrobial substance, while zein and PEO were film matrix with electrospinnability and film-forming property. The newly sourced CNC had a rigid rod-like structure with a high aspect ratio (27.9), which indicated that CNC from passion fruit peel could reinforce the better properties of materials than the near-spherical CNC from other sources. CNC had the higher crystallinity (64.87 %) compared with that of passion fruit peel powder (PP, 27.31 %) and cellulose powder from peel (PPC, 48.83 %). After the addition of CNC to OZP films, the average diameter of the electrospun fibers increased, which also led to a decrease in porosity. Furthermore, CNC addition improved the embedding ratio of OEO and retarded its release from the electrospun nanofibrous films. In addition, OZP films incorporating CNC (C-OZP) exhibited a higher tensile strength and water vapor barrier because hydrogen bonding formed by CNC and films matrix provided nanofibrous films with a higher crystallinity. The 3 % C-OZP suppressed the increasing trend of TVB-N and TVC of chilled pork during storage and prolonged the shelf-life of pork from 5 to 7 d. In conclusion, this study demonstrated that CNC from passion fruit peel can enhance the properties of OZP electrospun nanofibrous films, which had the significant potential as an active food packaging material.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"166 ","pages":"Article 111355"},"PeriodicalIF":11.0,"publicationDate":"2025-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143644759","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Construction of faba bean protein isolate delivery vector based on pH-driven technology: Formation mechanism, structural characterization, and delivery potential

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-03-14 DOI: 10.1016/j.foodhyd.2025.111351

Jianyu Huang , Xiaoqiong Li , Hui Zhao , Hongxia Li , Jian Kuang , Jianqiang Li , Jinbin Guo , Tao Huang , Jinjun Li

PH-driven method has become a promising embedding method for hydrophobic active substances because of its safety and simplicity. In this study, in order to solve the application problems of quercetin (Que) such as poor water solubility and low bioavailability, faba bean protein isolate-quercetin nanoparticles with excellent embedding characteristics and delivery potential were successfully prepared by pH-driven method. Through multi-spectral and molecular docking techniques, it was showed that quercetin had a static quenching effect on faba bean protein isolate (FPI) in the alkalization stage and neutralization stage, and the mutual affinity between them changed into non-covalent interaction. In addition, according to the results of structural characterization and microscopic imaging, it was found that pH-driven changes in the secondary structure of FPI resulted in unfolding and refolding of the spatial structure, which provided an effective embedding platform for Que. At the same time, the delivery vector showed high stability and

b io a ccessibility

in the environment of high temperature and gastrointestinal digestion, and could be effectively ingested by RAW264.7 macrophages. This study proved the potential of FPI in delivering active substances, and provided a new reference for promoting the development of quercetin precise nutrition delivery.

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引用次数: 0

Effect of dry heat treatment temperature of skim milk powder on the improved heat stability of recombined filled evaporated milk

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-03-13 DOI: 10.1016/j.foodhyd.2025.111345

Zijun Zhao , Simin Chen , Bruno De Meulenaer , Jianfeng Wu , Paul Van der Meeren

The incubation temperature is known to play an important role in the Maillard reaction and protein cross-linking during dry heat treatment of protein-sugar mixtures. In this study, dry heating of skim milk powder (SMP) at various incubation temperatures from 60 to 80 °C was investigated. The effect of this SMP pretreatment on the heat stability of the derived recombined filled evaporated milk (RFEM) was evaluated via particle size analyses and viscosity measurements, which showed that the required incubation time to obtain an optimal heat stability was greatly shortened with increasing dry-heat incubation temperature: whereas 8 h of dry heat incubation was needed at 60 °C, 2 h at 70 °C, and 1 h at 80 °C were sufficient to obtain a heat stable SMP, respectively. This effect was thought to be due to the fact that elevated incubation temperatures accelerated glycation between lactose and milk proteins, as indicated by free amino group content analysis and SDS-PAGE. However, SMP subjected to excessive incubation failed to maintain the original droplet diameter and viscosity after heating and showed a poor heat stability. PCA and correlation analysis results suggested that the solubility of the dry heated SMP and the heat stability of the derived RFEM were both correlated to the sulfhydryl content and carbonyl content (R > 0.6). Overall, the kinetic study of the protein carbonyl content, the sulfhydryl content and the degree of glycation elucidated the remarkable influence of dry heat incubation temperature on the SMP properties and offered a valuable tool for optimizing the SMP functional properties.

{"title":"Effect of dry heat treatment temperature of skim milk powder on the improved heat stability of recombined filled evaporated milk","authors":"Zijun Zhao , Simin Chen , Bruno De Meulenaer , Jianfeng Wu , Paul Van der Meeren","doi":"10.1016/j.foodhyd.2025.111345","DOIUrl":"10.1016/j.foodhyd.2025.111345","url":null,"abstract":"<div><div>The incubation temperature is known to play an important role in the Maillard reaction and protein cross-linking during dry heat treatment of protein-sugar mixtures. In this study, dry heating of skim milk powder (SMP) at various incubation temperatures from 60 to 80 °C was investigated. The effect of this SMP pretreatment on the heat stability of the derived recombined filled evaporated milk (RFEM) was evaluated via particle size analyses and viscosity measurements, which showed that the required incubation time to obtain an optimal heat stability was greatly shortened with increasing dry-heat incubation temperature: whereas 8 h of dry heat incubation was needed at 60 °C, 2 h at 70 °C, and 1 h at 80 °C were sufficient to obtain a heat stable SMP, respectively. This effect was thought to be due to the fact that elevated incubation temperatures accelerated glycation between lactose and milk proteins, as indicated by free amino group content analysis and SDS-PAGE. However, SMP subjected to excessive incubation failed to maintain the original droplet diameter and viscosity after heating and showed a poor heat stability. PCA and correlation analysis results suggested that the solubility of the dry heated SMP and the heat stability of the derived RFEM were both correlated to the sulfhydryl content and carbonyl content (R > 0.6). Overall, the kinetic study of the protein carbonyl content, the sulfhydryl content and the degree of glycation elucidated the remarkable influence of dry heat incubation temperature on the SMP properties and offered a valuable tool for optimizing the SMP functional properties.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"166 ","pages":"Article 111345"},"PeriodicalIF":11.0,"publicationDate":"2025-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143644760","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Co-microencapsulation of Lactobacillus paracasei and Inonotus obliquus polysaccharide in alginate system: Physicochemical and functional properties

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-03-12 DOI: 10.1016/j.foodhyd.2025.111344

Yilin Sun , Jing Han , Huilin Zhang , Wenyan Li , Yujun Jiang , Yu Zhang , Ling Guo

In this study, sodium alginate (SA) was used as shell material, and Lactobacillus paracasei JY062/Inonotus obliquus polysaccharide (IOP) were used as core material (JY062-IOP/SA). The microcapsules were prepared by polymer gel technology and analyzed by SEM, FTIR, TGA and XRD. The results exhibited that the embedding rate of JY062-IOP/SA microcapsules increased to 89.21 % compared with JY062/SA control group (84.22 %). JY062-IOP/SA microcapsules have better mechanical properties and dense structure, and the distribution of L. paracasei JY062 was more uniform. JY062-IOP/SA microcapsules have higher survival and release rates in a simulated bile salt and gastrointestinal environment, and presented better preservation stability during storage. The intervention mechanism of JY062-IOP/SA microcapsule on lipid metabolism disorder in mice was further elucidated through in vivo experiments. The results presented that the relative abundance of harmful/beneficial microorganisms in the gut of JY092-IOP/SA microcapsule group was significantly reduced. Meanwhile, the number of Firmicutes/Bacteroidetes decreased and the content of short-chain fatty acids increased significantly in the intestine of mice, indicating that the intestinal flora was further balanced. At present, there are no studies on the co-embedding of IOP and probiotics in biological substrates. This is not only a protective system, but also a synergistic system that can simultaneously deliver these two bioactive compounds with health benefits to the gastrointestinal tract in a cost-effective manner. The aim of this study was to construct an efficient probiotic delivery system to enhance the synergistic health effects of probiotics and IOP through co-encapsulation strategies.

{"title":"Co-microencapsulation of Lactobacillus paracasei and Inonotus obliquus polysaccharide in alginate system: Physicochemical and functional properties","authors":"Yilin Sun , Jing Han , Huilin Zhang , Wenyan Li , Yujun Jiang , Yu Zhang , Ling Guo","doi":"10.1016/j.foodhyd.2025.111344","DOIUrl":"10.1016/j.foodhyd.2025.111344","url":null,"abstract":"<div><div>In this study, sodium alginate (SA) was used as shell material, and <em>Lactobacillus paracasei</em> JY062/<em>Inonotus obliquus</em> polysaccharide (IOP) were used as core material (JY062-IOP/SA). The microcapsules were prepared by polymer gel technology and analyzed by SEM, FTIR, TGA and XRD. The results exhibited that the embedding rate of JY062-IOP/SA microcapsules increased to 89.21 % compared with JY062/SA control group (84.22 %). JY062-IOP/SA microcapsules have better mechanical properties and dense structure, and the distribution of <em>L</em>. <em>paracasei</em> JY062 was more uniform. JY062-IOP/SA microcapsules have higher survival and release rates in a simulated bile salt and gastrointestinal environment, and presented better preservation stability during storage. The intervention mechanism of JY062-IOP/SA microcapsule on lipid metabolism disorder in mice was further elucidated through <em>in vivo</em> experiments. The results presented that the relative abundance of harmful/beneficial microorganisms in the gut of JY092-IOP/SA microcapsule group was significantly reduced. Meanwhile, the number of <em>Firmicutes/Bacteroidetes</em> decreased and the content of short-chain fatty acids increased significantly in the intestine of mice, indicating that the intestinal flora was further balanced. At present, there are no studies on the co-embedding of IOP and probiotics in biological substrates. This is not only a protective system, but also a synergistic system that can simultaneously deliver these two bioactive compounds with health benefits to the gastrointestinal tract in a cost-effective manner. The aim of this study was to construct an efficient probiotic delivery system to enhance the synergistic health effects of probiotics and IOP through co-encapsulation strategies.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"166 ","pages":"Article 111344"},"PeriodicalIF":11.0,"publicationDate":"2025-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143644585","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Regulatory effects of konjac fiber on chyme digestion and microbiota and its satiety-enhancing mechanism in gastrointestinal tract

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-03-12 DOI: 10.1016/j.foodhyd.2025.111347

Sha Li , Jing Li , Bin Li

Food digestion and fermentation are closely related to satiety and fiber structure. Structure of konjac fiber (KF) remains intact during gut digestion, and thus KF can reflect dietary pattern of ancient raw food. This study investigated the digestion and fermentation of KF prepared at different konjac glucomannan (KGM) additional concentrations (1.0 %, 1.5 %, 2.0 %, and 2.5 %) in the entire gastrointestinal tract by examining its physical properties (hydration, absorption, swelling, and texture properties) and the functionality (digestibility and fermentability). The results indicated that the hardness and hydration property of KF were significantly positively correlated with the enhancement of gas and acid production, absorption, and gastric retention (p < 0.05). KF with smaller pore size exhibited the more significant inhibitory effect on the enzymatic reaction. KF with densely stacked structure (added with 2.0 % and 2.5 % KGM) showed high swelling and water-holding capacities, and thus they had the great potential to enhance the satiety. The 2.0 % KGM fiber exhibited the highest hardness and chewiness, making it an excellent satiety-enhancing food. Our data demonstrated that KF delayed chyme gastric emptying in the stomach, inhibited starch hydrolysis in the small intestine, increased SCFA production in large intestine, and promoted the proliferation of beneficial bacteria Ligilactobacillus, Lactobacillus, and Bifidobacteria, thereby enhancing satiety. This study clarified the relationship between KF physical properties and its functionality and revealed the satiety enhancement mechanism by KF for the first time. Our findings offer valuable references for developing satiety-enhancing food, and provide insight into ancient dietary pattern of raw food.

食物的消化和发酵与饱腹感和纤维结构密切相关。魔芋纤维（KF）的结构在肠道消化过程中保持不变，因此魔芋纤维可以反映古代生食的膳食模式。本研究通过检测魔芋葡甘聚糖（KGM）的物理特性（水合、吸收、膨胀和质地特性）和功能性（消化率和发酵性），研究了不同魔芋葡甘聚糖（KGM）添加浓度（1.0%、1.5%、2.0% 和 2.5%）制备的魔芋纤维在整个胃肠道中的消化和发酵情况。结果表明，KF 的硬度和水合特性与气体和酸的产生、吸收和胃滞留的增强呈显著正相关（p <0.05）。孔径越小的 KF 对酶反应的抑制作用越明显。具有致密堆积结构的 KF（添加 2.0 % 和 2.5 % KGM）显示出较高的膨胀和持水能力，因此它们具有增强饱腹感的巨大潜力。2.0 % KGM 纤维的硬度和咀嚼性最高，是一种极佳的饱腹感增强食品。我们的数据表明，KF能延缓胃中食糜的胃排空，抑制小肠中淀粉的水解，增加大肠中SCFA的产生，促进有益菌--半乳杆菌、乳酸杆菌和双歧杆菌的增殖，从而增强饱腹感。这项研究阐明了 KF 的物理特性与其功能之间的关系，并首次揭示了 KF 增强饱腹感的机制。我们的研究结果为开发增加饱腹感的食品提供了宝贵的参考，并为了解古代生食的饮食模式提供了启示。

{"title":"Regulatory effects of konjac fiber on chyme digestion and microbiota and its satiety-enhancing mechanism in gastrointestinal tract","authors":"Sha Li , Jing Li , Bin Li","doi":"10.1016/j.foodhyd.2025.111347","DOIUrl":"10.1016/j.foodhyd.2025.111347","url":null,"abstract":"<div><div>Food digestion and fermentation are closely related to satiety and fiber structure. Structure of konjac fiber (KF) remains intact during gut digestion, and thus KF can reflect dietary pattern of ancient raw food. This study investigated the digestion and fermentation of KF prepared at different konjac glucomannan (KGM) additional concentrations (1.0 %, 1.5 %, 2.0 %, and 2.5 %) in the entire gastrointestinal tract by examining its physical properties (hydration, absorption, swelling, and texture properties) and the functionality (digestibility and fermentability). The results indicated that the hardness and hydration property of KF were significantly positively correlated with the enhancement of gas and acid production, absorption, and gastric retention (p < 0.05). KF with smaller pore size exhibited the more significant inhibitory effect on the enzymatic reaction. KF with densely stacked structure (added with 2.0 % and 2.5 % KGM) showed high swelling and water-holding capacities, and thus they had the great potential to enhance the satiety. The 2.0 % KGM fiber exhibited the highest hardness and chewiness, making it an excellent satiety-enhancing food. Our data demonstrated that KF delayed chyme gastric emptying in the stomach, inhibited starch hydrolysis in the small intestine, increased SCFA production in large intestine, and promoted the proliferation of beneficial bacteria <em>Ligilactobacillus, Lactobacillus</em>, and <em>Bifidobacteria</em>, thereby enhancing satiety. This study clarified the relationship between KF physical properties and its functionality and revealed the satiety enhancement mechanism by KF for the first time. Our findings offer valuable references for developing satiety-enhancing food, and provide insight into ancient dietary pattern of raw food.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"166 ","pages":"Article 111347"},"PeriodicalIF":11.0,"publicationDate":"2025-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143629209","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of preheating-induced structural changes of mung bean starch and protein on the phase behavior, physicochemical properties, and digestibility of composite hydrogels

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-03-12 DOI: 10.1016/j.foodhyd.2025.111346

Yue Gu , Rong Xu , David Julian McClements , Tongxun Liu , Qingyun Li , Guowan Su , Mouming Zhao , Qiangzhong Zhao

Mung bean starch (MBS) and mung bean protein (MBP) were preheated at different moisture contents (20–80 %) to create biopolymers with different characteristics. For MBS, preheating led to different degrees of gelatinization, whereas for MBP it led to different degrees of protein aggregation and surface hydrophobicity. Pre-gelatinized starch formed junctions with double helix structures arranged in the amorphous region and the particle size increased. As the degrees of gelatinization of starch increased, the composite hydrogels changed their structure from having a starch-rich continuous phase, to a bicontinuous network, to having a protein-rich continuous phase. Moreover, the mechanical strength and water holding properties of the composite hydrogels decreased and their starch digestibility increased. This effect was mainly attributed to the disruption of the starch structure and the formation of a more open gel network, which facilitated the ability of the amylases to hydrolyze the starch molecules. Preheating the protein did not have as large an impact on the microstructure of the composite hydrogels as the starch. However, the presence of the MBPs with higher surface hydrophobicity prompted its interaction with starch, resulting in a significantly softer gel with slower digestion, which was attributed to their stronger ability to interfere with crosslinking between the starch molecules. Correlation and principal component analysis indicated starch and protein structures had significant internal correlations. Starch structure dominated, while protein structure modulated gel properties. Preheating-induced structural changes in starch and protein enhance composite gel diversity.

{"title":"Effect of preheating-induced structural changes of mung bean starch and protein on the phase behavior, physicochemical properties, and digestibility of composite hydrogels","authors":"Yue Gu , Rong Xu , David Julian McClements , Tongxun Liu , Qingyun Li , Guowan Su , Mouming Zhao , Qiangzhong Zhao","doi":"10.1016/j.foodhyd.2025.111346","DOIUrl":"10.1016/j.foodhyd.2025.111346","url":null,"abstract":"<div><div>Mung bean starch (MBS) and mung bean protein (MBP) were preheated at different moisture contents (20–80 %) to create biopolymers with different characteristics. For MBS, preheating led to different degrees of gelatinization, whereas for MBP it led to different degrees of protein aggregation and surface hydrophobicity. Pre-gelatinized starch formed junctions with double helix structures arranged in the amorphous region and the particle size increased. As the degrees of gelatinization of starch increased, the composite hydrogels changed their structure from having a starch-rich continuous phase, to a bicontinuous network, to having a protein-rich continuous phase. Moreover, the mechanical strength and water holding properties of the composite hydrogels decreased and their starch digestibility increased. This effect was mainly attributed to the disruption of the starch structure and the formation of a more open gel network, which facilitated the ability of the amylases to hydrolyze the starch molecules. Preheating the protein did not have as large an impact on the microstructure of the composite hydrogels as the starch. However, the presence of the MBPs with higher surface hydrophobicity prompted its interaction with starch, resulting in a significantly softer gel with slower digestion, which was attributed to their stronger ability to interfere with crosslinking between the starch molecules. Correlation and principal component analysis indicated starch and protein structures had significant internal correlations. Starch structure dominated, while protein structure modulated gel properties. Preheating-induced structural changes in starch and protein enhance composite gel diversity.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"166 ","pages":"Article 111346"},"PeriodicalIF":11.0,"publicationDate":"2025-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143637552","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Exploring the potential of the agar-based emulsion gel as a pork fat substitute in sausage with a focus on the digestive behaviors of lipids and proteins in vitro

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-03-11 DOI: 10.1016/j.foodhyd.2025.111335

Seonmin Lee , Kyung Jo , Soeun Kim , Minkyung Woo , Yun-Sang Choi , Samooel Jung

This study evaluated the physicochemical properties and in vitro digestion behavior of the sausages when pork back fat was replaced with a canola-oil-based emulsion gel in a pork sausage model. Three polysaccharides—agar (AG), sodium alginate (SA), and xanthan gum (XT)—were used as gelling agents, whereas isolated soy protein (ISP) and soy lecithin served as natural emulsifiers. Sausages were prepared using three treatments: conventional sausage (CS), sausage with half the pork fat replaced by an emulsion gel (RS50), and all pork fat replaced by an emulsion gel (RS100). In the meat batter incorporated with the AG-SA-XT emulsion gel, lipid droplets were uniformly dispersed into smaller sizes, resulting in reduced cooking loss (P < 0.05) and increased gel hardness (P < 0.05) in RS50 and RS100 compared with CS. Following sausage digestion in vitro, RS50 and RS100 demonstrated slower calcein release than CS (P < 0.05), whereas no significant differences in free fatty acid release were observed among the treatments (P > 0.05). The α-amino group content was higher in RS100 during the gastric phase and in both RS50 and RS100 during the intestinal phase compared to CS (P < 0.05). However, the content of proteins with molecular weight <3 kDa in the digesta showed no significant differences among treatments (P > 0.05). Consequently, adding AG-SA-XT emulsion gel as a pork fat substitute to sausages enhanced the emulsion stability and gel properties, achieved a free fatty acid release comparable to that of pork fat, and improved protein degradation.

{"title":"Exploring the potential of the agar-based emulsion gel as a pork fat substitute in sausage with a focus on the digestive behaviors of lipids and proteins in vitro","authors":"Seonmin Lee , Kyung Jo , Soeun Kim , Minkyung Woo , Yun-Sang Choi , Samooel Jung","doi":"10.1016/j.foodhyd.2025.111335","DOIUrl":"10.1016/j.foodhyd.2025.111335","url":null,"abstract":"<div><div>This study evaluated the physicochemical properties and <em>in vitro</em> digestion behavior of the sausages when pork back fat was replaced with a canola-oil-based emulsion gel in a pork sausage model. Three polysaccharides—agar (AG), sodium alginate (SA), and xanthan gum (XT)—were used as gelling agents, whereas isolated soy protein (ISP) and soy lecithin served as natural emulsifiers. Sausages were prepared using three treatments: conventional sausage (CS), sausage with half the pork fat replaced by an emulsion gel (RS50), and all pork fat replaced by an emulsion gel (RS100). In the meat batter incorporated with the AG-SA-XT emulsion gel, lipid droplets were uniformly dispersed into smaller sizes, resulting in reduced cooking loss (P < 0.05) and increased gel hardness (P < 0.05) in RS50 and RS100 compared with CS. Following sausage digestion <em>in vitro</em>, RS50 and RS100 demonstrated slower calcein release than CS (P < 0.05), whereas no significant differences in free fatty acid release were observed among the treatments (P > 0.05). The α-amino group content was higher in RS100 during the gastric phase and in both RS50 and RS100 during the intestinal phase compared to CS (P < 0.05). However, the content of proteins with molecular weight <3 kDa in the digesta showed no significant differences among treatments (P > 0.05). Consequently, adding AG-SA-XT emulsion gel as a pork fat substitute to sausages enhanced the emulsion stability and gel properties, achieved a free fatty acid release comparable to that of pork fat, and improved protein degradation.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"166 ","pages":"Article 111335"},"PeriodicalIF":11.0,"publicationDate":"2025-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143644761","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Kappa-carrageenan enhances the mechanical and rheological properties of egg yolk low-density lipoprotein gels with an interpenetrating network structure

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-03-11 DOI: 10.1016/j.foodhyd.2025.111343

Jian Li , Rui Chuang , Mengzhuo Liu , Yunze Ma , Huajiang Zhang , Hanyu Li , Ning Xia , Ahmed M. Rayan , Mohamed Ghamry

Low-density lipoprotein (LDL) is the most nutrient-rich fraction in egg yolks, but the spherical particle structure of LDL limits its gel properties. In this study, we introduced κ-carrageenan (KC) into the LDL system to improve the texture, mechanical strength, microstructure, phase behavior and rheological properties of LDL gels. In particular, the gel hardness of LDL-KC hydrogels containing 1.25% KC increased to 604.87 g. In the LDL system alone, hydrophobic interactions, disulfide bonding, hydrogen bonding, and electrostatic interactions between LDL molecules resulted in a layered stacking structure. After the introduction of KC into the LDL system, the hydrophobic interactions and disulfide bonds in the system significantly increased, while hydrogen and electrostatic interactions were decreased, which was attributed to the inhibition of intermolecular hydrogen and ionic bonding of LDL by KC and activation of intermolecular hydrophobic interactions and disulfide bonds in LDL. These interactions allow LDL and KC to form an interpenetrating network structure with a backbone of KC and LDL aggregates uniformly distributed in the KC network. This study can guide related industries in using KC to modulate the rheological and texture properties of LDL and improve the quality of egg yolk-based food products.

{"title":"Kappa-carrageenan enhances the mechanical and rheological properties of egg yolk low-density lipoprotein gels with an interpenetrating network structure","authors":"Jian Li , Rui Chuang , Mengzhuo Liu , Yunze Ma , Huajiang Zhang , Hanyu Li , Ning Xia , Ahmed M. Rayan , Mohamed Ghamry","doi":"10.1016/j.foodhyd.2025.111343","DOIUrl":"10.1016/j.foodhyd.2025.111343","url":null,"abstract":"<div><div>Low-density lipoprotein (LDL) is the most nutrient-rich fraction in egg yolks, but the spherical particle structure of LDL limits its gel properties. In this study, we introduced κ-carrageenan (KC) into the LDL system to improve the texture, mechanical strength, microstructure, phase behavior and rheological properties of LDL gels. In particular, the gel hardness of LDL-KC hydrogels containing 1.25% KC increased to 604.87 g. In the LDL system alone, hydrophobic interactions, disulfide bonding, hydrogen bonding, and electrostatic interactions between LDL molecules resulted in a layered stacking structure. After the introduction of KC into the LDL system, the hydrophobic interactions and disulfide bonds in the system significantly increased, while hydrogen and electrostatic interactions were decreased, which was attributed to the inhibition of intermolecular hydrogen and ionic bonding of LDL by KC and activation of intermolecular hydrophobic interactions and disulfide bonds in LDL. These interactions allow LDL and KC to form an interpenetrating network structure with a backbone of KC and LDL aggregates uniformly distributed in the KC network. This study can guide related industries in using KC to modulate the rheological and texture properties of LDL and improve the quality of egg yolk-based food products.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"166 ","pages":"Article 111343"},"PeriodicalIF":11.0,"publicationDate":"2025-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143644153","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of non-covalent binding of different proteins and apple polyphenols on structure and functional properties

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-03-11 DOI: 10.1016/j.foodhyd.2025.111333

Bangfeng Yin , Qiming Wu , Zhenjia Zheng , Ruiqi Wang , Yuanyuan Zhao , Wenting Zhao , Dan Wang , Peiyou Qin , Shuang Zhao , Juntao Kan , Xiaoyan Zhao , Pan Wang

Apple polyphenols (AP) exhibit diverse biological activities but have limited bio-accessibility, while plant proteins often suffer from poor solubility, limiting their functional properties. Therefore, there is a significant research interest in synergistically enhancing the bio-accessibility of AP and improving the functional characteristics of plant proteins. In this study, soy protein isolate (SPI), whey protein isolate (WPI), chickpea protein (CP), and tartary buckwheat protein (TBP) were utilized to synthesize AP-protein complexes through non-covalent binding with AP. Structural characterization found that the polyphenol contents were as follows: TBP-AP > CP-AP > SPI-AP > WPI-AP. Multi-spectral analysis indicated that AP altered the secondary structures of the four proteins, are reduced their surface hydrophobicity. In vitro, antioxidant activity assessments demonstrated that polyphenols significantly enhanced the antioxidant capacity of the proteins. AP-protein complexes protected against H₂O₂-induced oxidative stress in HepG2 cells, and restored antioxidant enzyme activity (WPI-AP > TBP-AP > SPI-AP > CP-AP). Furthermore, it enhanced α-amylase and α-glucosidase inhibition, demonstrating the potential to regulate blood sugar levels. In simulated digestion models, the sequence of TBP-AP > WPI-AP > CP-AP > SPI-AP effectively protected AP from delayed release in the intestinal phase, thereby enhancing the bio-accessibility of AP. This study not only identifies the optimal synergistic interaction between AP and TBP but also provides new insights into enhancing the bioavailability of AP and effectively replacing animal protein application with plant proteins for potential high-value utilization of AP and plant proteins.

{"title":"Effects of non-covalent binding of different proteins and apple polyphenols on structure and functional properties","authors":"Bangfeng Yin , Qiming Wu , Zhenjia Zheng , Ruiqi Wang , Yuanyuan Zhao , Wenting Zhao , Dan Wang , Peiyou Qin , Shuang Zhao , Juntao Kan , Xiaoyan Zhao , Pan Wang","doi":"10.1016/j.foodhyd.2025.111333","DOIUrl":"10.1016/j.foodhyd.2025.111333","url":null,"abstract":"<div><div>Apple polyphenols (AP) exhibit diverse biological activities but have limited bio-accessibility, while plant proteins often suffer from poor solubility, limiting their functional properties. Therefore, there is a significant research interest in synergistically enhancing the bio-accessibility of AP and improving the functional characteristics of plant proteins. In this study, soy protein isolate (SPI), whey protein isolate (WPI), chickpea protein (CP), and tartary buckwheat protein (TBP) were utilized to synthesize AP-protein complexes through non-covalent binding with AP. Structural characterization found that the polyphenol contents were as follows: TBP-AP > CP-AP > SPI-AP > WPI-AP. Multi-spectral analysis indicated that AP altered the secondary structures of the four proteins, are reduced their surface hydrophobicity. In vitro, antioxidant activity assessments demonstrated that polyphenols significantly enhanced the antioxidant capacity of the proteins. AP-protein complexes protected against H<sub>2</sub>O<sub>2</sub>-induced oxidative stress in HepG2 cells, and restored antioxidant enzyme activity (WPI-AP > TBP-AP > SPI-AP > CP-AP). Furthermore, it enhanced α-amylase and α-glucosidase inhibition, demonstrating the potential to regulate blood sugar levels. In simulated digestion models, the sequence of TBP-AP > WPI-AP > CP-AP > SPI-AP effectively protected AP from delayed release in the intestinal phase, thereby enhancing the bio-accessibility of AP. This study not only identifies the optimal synergistic interaction between AP and TBP but also provides new insights into enhancing the bioavailability of AP and effectively replacing animal protein application with plant proteins for potential high-value utilization of AP and plant proteins.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"166 ","pages":"Article 111333"},"PeriodicalIF":11.0,"publicationDate":"2025-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143637551","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0