Food Hydrocolloids最新文献_第10页

Decoration of the ferritin nanocage surface to regulate the interfacial structure of emulsions for the development of a chitosan-based active film applied to Agaricus bisporus preservation 通过修饰铁蛋白纳米笼表面来调节乳剂的界面结构，开发了一种应用于双孢蘑菇保鲜的壳聚糖基活性膜

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-23 DOI: 10.1016/j.foodhyd.2025.112398

Kai Lin , Wenjie Zhao , Pengya Du , Suchen Zhao , Cailin Song , Yuanhao Guo , Jinling Cao , Yanfen Cheng , Feier Cheng , Wenfei Zhao , Cuiping Feng , Shaojun Yun

This study aimed to investigate the effects of decorating the surface of ferritin nanocages with polyphenols and polysaccharides on the interfacial structure of emulsions, as well as its application in chitosan (CS)-based active film for Agaricus bisporus preservation. The results indicated that the optimal molar ratio of tannic acid (TA) binding to the recombinant human heavy chain ferritin (rHuHF)–p-coumaric acid (pCA) composite was 1:8, and that of dextran (Dex) grafting to the TA–rHuHF–pCA composite was 1:2. The Dex–TA–rHuHF–pCA nanoparticles exhibited a clustered structure, featuring an increased proportion of α-helix and β-turn configurations. The increased hydrophobicity of the microenvironment surrounding the Tyr and Trp residues resulted in a higher contact angle and reduced interfacial tension. Dex–TA–rHuHF–pCA demonstrated a decrease in the diffusion rate (K_diff) and rearrangement rate (K_r) at the interface, whereas the penetration rate (K_p) was enhanced. Emulsions stabilized by Dex–TA–rHuHF–pCA exhibited the smallest particle size, desirable rheological properties, favorable stability, and notable antioxidant activity after thymol loading. The addition of 7.5 % (v/v) emulsion significantly enhanced the mechanical and barrier properties as well as the thermal stability of the film, demonstrating good compatibility with CS matrix. In addition, the emulsion loading enhanced the film's antioxidant activity and antibacterial properties, thereby effectively extending the shelf life of Agaricus bisporus. This study successfully developed a multifunctional composite film by incorporating a ferritin-based nanoemulsion, thereby enhancing the understanding of particle interactions, interfacial adsorption behavior, emulsion stability, and the development of active films for food preservation.

本研究旨在探讨用多酚和多糖修饰铁蛋白纳米笼表面对乳剂界面结构的影响及其在壳聚糖（CS）基双孢蘑菇保鲜活性膜中的应用。结果表明，单宁酸（TA）与重组人重链铁蛋白(rHuHF) -对香豆酸（pCA）复合物的最佳摩尔比为1:8，右旋糖酐（Dex）与TA - rHuHF - pCA复合物的最佳摩尔比为1:2。Dex-TA-rHuHF-pCA纳米颗粒呈簇状结构，α-螺旋构型和β-转构型的比例增加。Tyr和Trp残基周围微环境的疏水性增加导致接触角增大，界面张力降低。Dex-TA-rHuHF-pCA降低了界面上的扩散速率（Kdiff）和重排速率（Kr），而提高了渗透速率（Kp）。经百里酚负载后，Dex-TA-rHuHF-pCA稳定的乳液具有最小的粒径、良好的流变性能、良好的稳定性和显著的抗氧化活性。加入7.5% （v/v）的乳化液后，膜的力学性能、阻隔性能和热稳定性得到了显著提高，与CS基体具有良好的相容性。此外，乳液负载增强了膜的抗氧化活性和抗菌性能，从而有效地延长了双孢蘑菇的保质期。本研究通过加入铁蛋白纳米乳成功制备了多功能复合膜，从而增强了对颗粒相互作用、界面吸附行为、乳液稳定性的理解，并促进了食品保鲜活性膜的开发。

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引用次数: 0

Mechanisms by which different structures and compositions of exogenous proteins modulate the physicochemical properties of rice starch gels and the textural characteristics of rice noodles 外源蛋白的不同结构和组成对大米淀粉凝胶理化性质和米粉质构特性的调控机制

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-23 DOI: 10.1016/j.foodhyd.2025.112390

Chenchen Wu, Chunyan Jia, Ming Wu, Zhuohang Li, Guang Zhang, Xiaofei Liu, Na Zhang

Rice noodles (RNs), a traditional starch-based food, due to its simple composition, it is prone to high breakage rates and significant cooking losses during steaming, limiting their market development. To systematically address processing quality issues, we selected seven exogenous proteins and focused on investigating their effects on RNs texture properties, cooking quality, gelatinization characteristics, thermal properties, crystallization characteristics, color, and microstructure, along with its underlying mechanisms. Results indicated that exogenous protein addition enhanced starch gel stability, significantly reducing breakage rate and cooking loss rate (p < 0.05). Gelatinization analysis showed protein introduction lowered Break Down (BD) and improved gelatinization stability. Thermal property results demonstrated that proteins enhanced thermal stability and promoted ordered structure formation. A correlation analysis was conducted on the primary structure, secondary structure, and RNs texture properties of the exogenous protein. The tryptophan content of exogenous proteins showed a significant negative correlation with breakage rate and cooking loss rate (p < 0.01), while exhibiting a significant positive correlation with hardness (p < 0.01). This study provided theoretical support for improving RNs processing adaptability through protein supplementation, holding practical significance for developing high-quality RNs products and advancing industrial upgrading.

米粉是一种传统的淀粉类食品，由于其成分简单，在蒸煮过程中容易出现破损率高、蒸煮损失大的问题，限制了米粉的市场发展。为了系统地解决加工质量问题，我们选择了7种外源蛋白，重点研究了它们对RNs的质地特性、蒸煮质量、糊化特性、热特性、结晶特性、颜色和微观结构的影响及其潜在机制。结果表明，外源蛋白的添加增强了淀粉凝胶的稳定性，显著降低了淀粉的破碎率和蒸煮损失率（p < 0.05）。糊化分析表明，蛋白质的引入降低了分解率，提高了糊化稳定性。热性能结果表明，蛋白质增强了热稳定性，促进了有序结构的形成。对外源蛋白的一级结构、二级结构和RNs织构特性进行相关性分析。外源蛋白色氨酸含量与破损率、蒸煮损失率呈极显著负相关（p < 0.01），与硬度呈极显著正相关（p < 0.01）。本研究为通过补充蛋白质提高RNs加工适应性提供了理论支持，对开发高质量RNs产品、推进产业升级具有现实意义。

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引用次数: 0

Functional complex coacervates based on pectin recovered from red chilto wastes and gelatin: in vitro gastroduodenal digestion and antioxidant activity 从红辣椒废料和明胶中回收的果胶的功能复合物凝聚物：体外胃十二指肠消化和抗氧化活性

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-23 DOI: 10.1016/j.foodhyd.2025.112400

María Eugenia Orqueda , María Inés Isla , Amparo López-Rubio , María José Fabra

The upcycling of native fruit residues of Argentinean Northwest for extracting molecules of interest in the food industry from is an emerging area. Red chilto pectin extract and gelatin type B (G:P) were used as wall material for the development of microcapsules containing polyphenols also extracted from chilto residues (rosmarinic acid and anthocyanin) by a complex coacervation method. The Z potential was measured for different proportions of both biopolymers in different pH ranges. The 3:1 G:P ratio at pH 3.5 and the 1:1 G:P ratio at pH 4.5 were selected to encapsulate polyphenols i.e. rosmarinic acid and anthocyanins from red chilto peel due to its highest yield. High values of encapsulation efficiency (80 %) were obtained with both extracts. Finally, as proof of concept, complex coacervates containing the chilto extracts were subjected to in vitro gastroduodenal digestion and the resulting antioxidant activity at each stage was recorded. The coacervates G:P 3:1 containing polyphenol extract enriched in rosmarinic turned out to be the most effective for scavenging free radicals, mainly in the duodenal stage where almost all the content of the microcapsules was released and the G:P 1:1 containing anthocyanin extract in its core showed greater solubility, favoring its application in food production and the development of aqueous formulations.

阿根廷西北部原生水果残留物的升级回收提取分子感兴趣的食品工业是从一个新兴的领域。以红辣椒果胶提取物和B型明胶（G:P）为壁材，采用复凝聚法制备了含有从辣椒残基（迷迭香酸和花青素）中提取的多酚的微胶囊。测定了两种生物聚合物在不同pH范围内的不同比例的Z电位。选择pH值为3.5时的3:1 G:P和pH值为4.5时的1:1 G:P包封红椒皮中迷迭香酸和花青素等多酚类物质产量最高。两种提取物均具有较高的包封率（80%）。最后，为了证明这一概念，我们对含有辣椒提取物的复合浓缩物进行了体外胃十二指肠消化，并记录了每个阶段的抗氧化活性。结果表明，含有迷迭香多酚提取物的G:P 3:1微胶囊清除自由基的效果最好，主要发生在十二指肠阶段，此时微胶囊中几乎所有的成分都被释放出来，而含有花青素提取物的G:P 1:1微胶囊具有更大的溶解度，有利于其在食品生产和水制剂开发中的应用。

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引用次数: 0

The interaction mechanisms of arabinogalactan-protein with mucin to regulate sodium migration behavior: Effect of glycoprotein-to-glycan ratio in gum arabic 阿拉伯半乳糖蛋白与粘蛋白调控钠迁移行为的相互作用机制：阿拉伯胶中糖蛋白与聚糖比例的影响

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-23 DOI: 10.1016/j.foodhyd.2025.112391

Xuyue Wang , Ying Jiang , Jing Li , Bin Zhou , Yan Li , Bin Li , Hongshan Liang

Although gum arabic (GA) is known to enhance saltiness perception primarily relying on its arabinogalactan-protein (AGP) fraction, recent evidence suggests that AGP-to-arabinogalactan (AG) ratio also plays a critical role. Nevertheless, the mechanisms by which these fractions interact with mucins in regulating Na⁺ migration remain unclear. This study elucidated their synergistic regulations based on glycoprotein-to-glycan ratios. Oral simulation demonstrated that AGP-AG enhanced saltiness perception, whereas excessive AGP diminished it, closely linked to the dual role of AGP on Na⁺ migration across mucin layers. During initial contact, AGP-AG with NaCl binary mixtures underwent hydrophilic-to-hydrophobic interfacial transition. Balanced AGP:AG lowered surface tension, better spreading on tongue surface. During diffusion, AGP increased |ζ-potential| and decreased sizes in binary mixtures, and weakened surface tension in AGP-AG-mucin with NaCl ternary systems, promoting Na⁺ loading and transport. Excessive AGP occupied mucin binding sites, forming smaller complexes with low ion mobility. Rheological and interfacial analyses revealed that AGP-AG hydration cages increased viscosity, prolonging sodium short-term retention under oral friction. Competitive binding partially depolymerized mucin networks, forming low-viscosity flexible hydration layers that accelerated Na⁺ diffusion to receptors. In contrast, excessive AGP induced transient networks with mucin via strong interactions, restricting Na⁺ free movement. Thermodynamic evidence indicated hydrogen bonds dominated at low AGP:AG (exothermic), whereas hydrophobic interactions prevailed with excessive AGP (endothermic). Overall, AGP fraction is dominant in enhancing sodium migration and saltiness perception by modulating mucin structure and interfacial behavior, while excessive AGP suppressed these effects, providing mechanistic insights for designing effective low-dose saltiness enhancers in liquid foods.

虽然已知阿拉伯胶（GA）增强咸味感主要依赖于其阿拉伯半乳糖蛋白（AGP）部分，但最近的证据表明，AGP与阿拉伯半乳糖（AG）的比例也起着关键作用。然而，这些部分与粘蛋白相互作用调节Na+迁移的机制尚不清楚。本研究根据糖蛋白与聚糖的比例阐明了它们的协同调节作用。口腔模拟表明，AGP- ag增强了盐感，而过量的AGP则降低了盐感，这与AGP在黏蛋白层间迁移Na+的双重作用密切相关。在初始接触过程中，AGP-AG与NaCl二元混合物发生亲疏水界面转变。AGP平衡：AGP表面张力降低，舌面扩散更好。在扩散过程中，AGP增加了二元混合物中的|ζ-电位|，减小了二元混合物的尺寸，并减弱了NaCl三元体系中AGP- ag -粘蛋白的表面张力，促进了Na+的加载和运输。过量的AGP占据粘蛋白结合位点，形成较小的复合物，离子迁移率低。流变学和界面分析表明，AGP-AG水化笼增加了黏度，延长了钠在口腔摩擦下的短期滞留时间。竞争性结合部分解聚粘蛋白网络，形成低粘度的柔性水合层，加速Na+向受体的扩散。相反，过量的AGP通过强相互作用诱导了与粘蛋白的瞬时网络，限制了Na+的自由运动。热力学证据表明，低AGP时氢键占主导地位（放热），而高AGP时疏水相互作用占主导地位（吸热）。综上所述，AGP组分通过调节粘蛋白结构和界面行为，在促进钠迁移和咸味感知方面起主导作用，而过量的AGP抑制了这些作用，为设计有效的低剂量液体食品增盐剂提供了机制上的认识。

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引用次数: 0

Amyloid fibrils creating a novel platform constructing network nanostructures for co-encapsulation of iron and vitamin D3 淀粉样原纤维为铁和维生素D3的共包封构建了一个新的网络纳米结构平台

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-22 DOI: 10.1016/j.foodhyd.2025.112389

Yuman Jiang , Ya'nan Li , Wei Wang , Ren Wang , Wei Feng , Tao Wang , Cuixia Sun

Both iron and vitamin are essential to health management but there is yet to establish a co-encapsulation strategy toward a simultaneous supplementation. In this study, the authors assemble protein fibrils tailoring network nanostructures carrying both Fe(III) and vitamin D₃ (VD₃). The protein fibrils are constructed by acid-heat treatment to induce amyloid fibrillation of panda bean protein isolates (PDPIs), while concomitant treatment with Fe(III) enables the formation of iron-fortified fibrils (Fe@PFs). Furthermore, the Fe@PFs actively react with eugenol containing VD₃, forming fibril network nanostructures loaded with both Fe(III) and VD₃ (Fe&VD₃@net-PFs). The Fe&VD₃@net-PFs realize solubilization of VD₃ and effectively extend the lifetime of VD₃ when subjected to UV irradiation or long-term storage. Importantly, the material mechanics and structure properties are highly dependent on the levels of Fe(III) contained in the delivery system, enabling regulatory release profiles of both iron and VD₃ pivotal to their bioactivities during oral administration. This study would pave the path for rationally developing protein-based nanostructures toward the co-delivery of multiple bioactives.

铁和维生素对健康管理都是必不可少的，但目前还没有建立一种同时补充的共包策略。在这项研究中，作者组装了携带铁（III）和维生素D3 （VD3）的蛋白质原纤维剪裁网络纳米结构。蛋白原纤维是通过酸热处理来诱导熊猫豆分离蛋白（PDPIs）的淀粉样蛋白纤维的形成，而与铁（III）同时处理可以形成铁强化原纤维（Fe@PFs）。此外，Fe@PFs与含有VD3的丁香酚积极反应，形成同时负载Fe（III）和VD3的纤维网络纳米结构（Fe&VD3@net-PFs）。Fe&；VD3@net-PFs实现了VD3的增溶作用，有效延长了VD3在紫外线照射或长期储存下的使用寿命。重要的是，材料力学和结构特性高度依赖于递送系统中所含的铁（III）水平，这使得铁和VD3在口服给药期间的调节释放曲线对其生物活性至关重要。该研究将为合理开发基于蛋白质的纳米结构以共同递送多种生物活性物质铺平道路。

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引用次数: 0

Elucidating the role of fermented bran fiber in alleviating the quality deterioration of reconstituted doughs during freeze-thaw cycles – Insights into intrinsic correlation and potential mechanism 阐明发酵麸皮纤维在缓解冻融循环过程中重组面团质量恶化中的作用——内在相关性和潜在机制的见解

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-22 DOI: 10.1016/j.foodhyd.2025.112388

Wei Liang , Qian Lin , Wenqing Zhao , Haiyan Gao , Jie Zeng , Wenhao Li

Comparison and revealing the potential cryoprotective effect of fermented insoluble dietary fibers (IDFs) on frozen dough and the modulation mechanism of its qualities. This study prepared a reconstituted dough system with different IDFs (CK, MF) and various ratios (1 % and 3 %) thereof, based on a freeze-thaw cycle (0, 7, 14-F/T). The results revealed that IDF-dough has a lower freezing/syneresis rate and freezable water content than the control. The addition of MF mitigates CK's deterioration of the dough cross-section and network. IDF addition promoted dough conversion to a viscoelastic state and reduced uneven water distribution during the F/T cycle. Moreover, IDF induced free sulfhydryl release from gluten and decreased GMP content, thereby promoting fraction conversion to LPP and LMP and mitigating F/T-induced depolymerization of gluten structure. In particular, CK addition shifted the protein conformation towards irregular curls, while MF promoted the formation of more flexible β-turn structures. The blue shift and intensity enhancement of λ_max indicate that IDF promotes tryptophan release and strengthens the hydrophobic microenvironment. Notably, CK interactions in the system are primarily driven by hydrophobic forces, while MF relies on hydrogen bonding. Further, the potential of MF as a dietary additive was evaluated by the Mantou model. The findings provide a foundational understanding of the practical application of dietary fiber in frozen pasta products, thereby facilitating the valorization of wheat bran by-products and advancing a circular economy in the cereal-based industry.

比较并揭示发酵不溶性膳食纤维（IDFs）对冷冻面团的潜在冷冻保护作用及其品质调节机制。本研究在冻融循环（0、7、14-F/T）的基础上，制备了不同idf （CK、MF）和不同比例（1%和3%）的重组面团体系。结果表明，与对照面团相比，idf面团的冷冻/增效率和冷冻水含量较低。MF的加入减轻了CK对面团横截面和网状的破坏。在F/T循环过程中，加入IDF可促进面团转化为粘弹性状态，减少水分分布不均匀。此外，IDF诱导游离巯基从面筋中释放，降低GMP含量，从而促进部分转化为LPP和LMP，减轻F/ t诱导的面筋结构解聚。特别是CK的加入使蛋白质的构象向不规则卷曲方向转变，而MF则促进了更灵活的β-turn结构的形成。λmax的蓝移和强度增强表明IDF促进了色氨酸的释放，增强了疏水微环境。值得注意的是，系统中的CK相互作用主要由疏水性驱动，而MF依赖于氢键。此外，通过Mantou模型评估了MF作为膳食添加剂的潜力。该研究结果为膳食纤维在冷冻面食产品中的实际应用提供了基础理解，从而促进了麦麸副产品的价值增值，并推动了谷物产业的循环经济。

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引用次数: 0

Biocompatible κ-carrageenan gel films with clove essential oil nanoemulsion: Optimization, properties, and strawberry preservation efficacy 丁香精油纳米乳生物相容性κ-卡拉胶凝胶膜：优化、性能及草莓保鲜效果

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-22 DOI: 10.1016/j.foodhyd.2025.112392

Yanhong Liu , Zechen Liu , Yixin Wang , Yujie Ma , Lingling Zhang , Mengyao Liu , Shuo Wang

Emulsion-filled hydrogels have attracted considerable attention due to their potential for inhibiting foodborne pathogens. However, development of packaging films based on essential oil nanoemulsion-filled hydrogels and their efficacy in food preservation remains relatively limited. This study engineered a biocompatible κ-carrageenan (KC)-based gel film loaded with clove essential oil nanoemulsion (CEON), exhibiting excellent dual-function antibacterial and antioxidant properties for preserving strawberries.The results revealed that incorporating CEON dramatically boosted the film's ultraviolet (UV) barrier properties (reducing UV transmittance to 0.02 %), antimicrobial activity (producing an inhibition zone diameter of 6.5 cm), and antioxidant activity (demonstrating DPPH/ABTS radical scavenging rates exceeding 90 %). Concurrently, the film exhibited remarkable flexibility, with its elongation at break increasing from 4.8 % to 35 %. The thus-formed unique porous network, characterized by a “hydrophobic surface yet moisture-permeable matrix”, effectively modulated the internal microenvironment. The CEON-loaded KC gel film not only effectively inhibited the growth of spoilage microorganisms on strawberries, extending their refrigerated shelf life to 10 days, but also demonstrated excellent biocompatibility as confirmed by seed germination and cytotoxicity assays. This study provides novel insights for developing high-performance and environmentally friendly food preservation materials.

乳剂填充的水凝胶由于其抑制食源性病原体的潜力而引起了相当大的关注。然而，基于精油纳米乳液填充水凝胶的包装薄膜的开发及其在食品保鲜中的功效仍然相对有限。本研究设计了一种生物相容性κ-卡拉胶（KC）凝胶膜，负载丁香精油纳米乳（CEON），具有良好的抗菌和抗氧化双重功能。结果表明，CEON的加入显著提高了膜的紫外线屏障性能（将紫外线透过率降低至0.02%），抗菌活性（产生直径6.5 cm的抑制区）和抗氧化活性（显示DPPH/ABTS自由基清除率超过90%）。同时，薄膜具有良好的柔韧性，断裂伸长率由4.8%提高到35%。由此形成的独特的多孔网络，其特点是“表面疏水，基质透湿”，有效地调节了内部微环境。负载ceon的KC凝胶膜不仅有效抑制了草莓上腐败微生物的生长，将草莓的冷藏保鲜期延长至10天，而且通过种子萌发和细胞毒性实验证实了KC凝胶膜具有良好的生物相容性。本研究为开发高性能、环保型食品保鲜材料提供了新的思路。

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引用次数: 0

Optimised alkaline extraction of refined and semi-refined agar-like polysaccharides from Gracilaria changii: Physicochemical and structural insights 江蓠中精制和半精制琼脂样多糖的优化碱性提取：理化和结构分析

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-22 DOI: 10.1016/j.foodhyd.2025.112394

Yi Lei , Zhi Yin Ter , Ting Ting Xie , Wan Aida Wan Mustapha , Noorul Syuhada Mohd Razali , Adibi Rahiman Md Nor , Xu Lu , Seng Joe Lim

Gracilaria changii, a red seaweed native to Malaysia, serves as a promising source of agar for various industrial and biotechnological applications. To fully utilise G. changii and expand the practical applications of agar, this study optimised the alkaline extraction conditions using response surface methodology (RSM) to obtain G. changii refined polysaccharide (GRP) and semi-refined polysaccharide (GSRP). The optimal extraction conditions for GRP and GSRP were an extraction time of 95 and 139 min, liquid–material ratios of 59:1 and 51:1 (mL/g), extraction temperatures of 70 and 89 °C, and KOH concentrations of 0.05 g/L, resulting in yields of 20.37 ± 2.53% and 30.76 ± 1.71%, respectively. Furthermore, the results confirmed that both GRP and GSRP are typical agar-like polysaccharides. Their functional groups and crystal forms remained unchanged following alkaline extraction; moreover, the crystallinity of GRP (19.30 ± 2.74%) and GSRP (15.79 ± 1.82%) was significantly higher than that of food-grade agar (FGA) (14.13 ± 1.73%) (p < 0.05). Notably, GSRP exhibited the most distinct honeycomb-like microstructure (porosity ranged from 25.84% to 79.78%, p < 0.05) and superior thermal properties. These findings suggest that both GRP and GSRP have strong potential as high-quality agar sources for various applications.

樟叶紫菜是一种原产于马来西亚的红海藻，是一种有前途的琼脂来源，可用于各种工业和生物技术应用。为了充分利用菖蒲多糖，扩大其实际应用，本研究利用响应面法（RSM）对碱提取条件进行优化，得到菖蒲精制多糖（GRP）和半精制多糖（GSRP）。GRP和GSRP的最佳提取条件为提取时间95 min和139 min，液料比59:1和51:1 (mL/g)，提取温度70℃和89℃，KOH浓度0.05 g/L，得率分别为20.37±2.53%和30.76±1.71%。此外，结果证实了GRP和GSRP是典型的琼脂样多糖。碱法提取后，其官能团和晶体形态保持不变；GRP结晶度（19.30±2.74%）和GSRP结晶度（15.79±1.82%）显著高于食品级琼脂（14.13±1.73%）（p < 0.05）。值得注意的是，GSRP表现出最明显的蜂窝状微观结构（孔隙率为25.84% ~ 79.78%,p < 0.05）和优越的热性能。这些发现表明，GRP和GSRP都具有作为各种应用的高质量琼脂源的强大潜力。

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引用次数: 0

Multifunctional aerogels from Furcellaria lumbricalis residue for meat shelf-life extension: A bioactive and circular packaging approach 用于延长肉类保质期的多功能气凝胶：一种生物活性和循环包装方法

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-22 DOI: 10.1016/j.foodhyd.2025.112393

Mansuri M. Tosif , Oscar Zannou , Gulsah Karabulut , Gulden Goksen

This study aimed to valorize Furcellaria lumbricalis residues through the development of bioactive aerogel pads for enhancing the shelf-life of red meat. Aerogels were fabricated using varying concentrations of the residues (1, 2, 3, and 5 wt %) using three different mild treatments, including ultraturrax homogenization (Ut), boiling-assisted ultraturrax (BUt), and ultrasound-assisted ultraturrax (UUt). Biochemical analysis of F. lumbricalis residues contained high levels of furcellaran (30.49 %), protein (30.78 %), and cellulose (12.34 %). Moreover, they exhibited significant antioxidant potential with total phenolic content of 35.40 mg GAE/g, flavonoid content of 6.16 mg ECE/g, and radical scavenging activities of 38.09 μmol TE/g (DPPH) and 17.42 μmol TE/g (ABTS). Characterization data revealed that the UUt method yielded aerogels with the most intense XRD diffraction peaks and the highest structural integrity. Aerogels containing 5 wt% % residues exhibited the highest density (Ut5: 50.83 mg/cm³), water absorption capacity (BUt5: 2381.25 %), and oil absorption capacity (BUt5: 3372.50 %). FTIR spectra confirmed more pronounced functional group expression in UUt5 samples. For meat application, the UUt5 aerogel pad demonstrated superior preservation over 12 days at 4 °C. Compared to the control, aerogel-treated samples showed lower pH elevation (from 5.70 to 7.47 vs. 6.54 in control), reduced lipid oxidation (TBARS: AP12 = 0.57 mg MDA/kg vs. CP12 = 0.62 mg MDA/kg), and better retention of meat color (MbO₂: AP12 = 27.61 %; MetMb: AP12 = 23.09 %). Overall, these findings confirm the multifunctionality of F. lumbricalis-based aerogels as absorbent and antioxidant-active pads for sustainable meat packaging.

本研究旨在通过开发生物活性气凝胶垫来提高红肉的保质期。通过三种不同的温和处理，包括超自然均质（Ut）、沸腾辅助超自然（BUt）和超声辅助超自然（UUt），使用不同浓度的残留物（1,2,3和5 wt %）制备气凝胶。生物化学分析结果表明，该菌残基中糠胺含量高（30.49%），蛋白质含量高（30.78%），纤维素含量高（12.34%）。总酚含量为35.40 mg GAE/g，类黄酮含量为6.16 mg ECE/g，自由基清除能力为38.09 μmol TE/g （DPPH）和17.42 μmol TE/g (ABTS)，具有显著的抗氧化能力。表征数据表明，UUt方法制备的气凝胶具有最强的XRD衍射峰和最高的结构完整性。含有5 wt% %残留物的气凝胶表现出最高的密度（Ut5: 50.83 mg/cm3）、吸水能力（BUt5: 2381.25%）和吸油能力（BUt5: 3372.50%）。FTIR光谱证实了UUt5样品中更明显的功能基团表达。对于肉类应用，UUt5气凝胶垫在4°C下可保存12天以上。与对照组相比，经气凝胶处理的样品pH值升高较低（从5.70到7.47，对照组为6.54），脂质氧化减少（TBARS: AP12 = 0.57 mg MDA/kg, CP12 = 0.62 mg MDA/kg），肉色保持更好（MbO2: AP12 = 27.61%, MetMb: AP12 = 23.09%）。总的来说，这些研究结果证实了基于F. lumbricalalis的气凝胶作为可持续肉类包装的吸收剂和抗氧化剂活性垫的多功能性。

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引用次数: 0

Modifying the digestion behavior of soy-based milk alternatives through calcium-mediated gastric structuring 钙介导的胃结构改变豆浆替代品的消化行为

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-12-21 DOI: 10.1016/j.foodhyd.2025.112383

Davood Zaeim , Weilin Liu , Jianzhong Han , Peter J. Wilde

Understanding the digestion behavior of plant-based protein foods is essential for optimizing their health benefits. This study used two arrays of pH-responsive calcium salts and multivalent ion-responsive polysaccharides to modify the gastric digestion behavior of soy-based milk alternatives (SBMAs) in an in vitro semi-dynamic digestion model. Before digestion, the physicochemical properties of SBMAs were analyzed. Calcium chloride caused a decrease in pH, leading to protein aggregation and colloidal instability. In contrast, insoluble carbonate and phosphate salts did not alter the physicochemical properties of SBMAs. Additionally, sedimentation was prevented by adding 0.3 wt% alginate. Semi-dynamic gastric digestion of SBMAs was carried out for 85 min, with the gastric content removed in 5 gastric emptying (GE) steps. Soy protein aggregation began immediately after gastric digestion initiation, when the pH was ∼5.9. Gradual pH reduction from 6 to 2 resulted in an increase in ionized calcium content, from 0.13 mg mL⁻¹ in GE1 (17 min) to 0.60 mg mL⁻¹ in GE5 (85 min). The formation of the calcium alginate hydrogel network began at 34 min, entrapping discrete protein aggregates and forming integrated coagula, visualized by confocal microscopy. The gel strength of gastric coagula, which resisted emptying, was measured as 60 g. This process resulted in delayed protein delivery and reduced the protein content of GE3 (51 min) and GE4 (68 min) from 11.84 and 9.92 mg mL⁻¹ in the control sample to 6.49 and 6.07 mg mL⁻¹ in the fortified SBMAs, respectively. This work demonstrates that insoluble calcium salts can gradually solubilize under gastric conditions and actively induce alginate structuring. These findings provide new mechanistic insight into how nutrient delivery rates of SBMAs can be controlled by modifying gastric structures through formulation with components sensitive to pH, enzymes, and ionic strength of the stomach.

了解植物性蛋白质食物的消化行为对优化其健康益处至关重要。在体外半动态消化模型中，本研究使用ph响应型钙盐和多价离子响应型多糖两种阵列来改变豆浆替代品（sbma）的胃消化行为。消化前，对sbma的理化性质进行了分析。氯化钙引起pH值降低，导致蛋白质聚集和胶体不稳定。相反，不溶性碳酸盐和磷酸盐不会改变sbma的物理化学性质。此外，加入0.3 wt%的海藻酸盐可以防止沉淀。半动态胃消化sbma 85 min，胃内容物分5个胃排空（GE）步骤清除。当pH为~ 5.9时，胃消化启动后立即开始大豆蛋白聚集。pH从6逐渐降低到2，导致离子钙含量增加，从GE1中的0.13 mg mL−1（17分钟）增加到GE5中的0.60 mg mL−1（85分钟）。在共聚焦显微镜下，海藻酸钙水凝胶网络在34分钟开始形成，包裹着离散的蛋白质聚集体并形成完整的凝固物。胃凝剂抗排空，凝胶强度为60 g。这一过程导致蛋白质递送延迟，GE3 （51 min）和GE4 （68 min）的蛋白质含量分别从对照样品的11.84和9.92 mg mL - 1降低到强化sbma样品的6.49和6.07 mg mL - 1。本研究表明，不溶性钙盐在胃条件下可以逐渐溶解，并积极诱导藻酸盐结构。这些发现为sbma的营养输送率如何通过对pH值、酶和胃离子强度敏感的成分的配方来改变胃结构来控制提供了新的机制见解。

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引用次数: 0