Pub Date : 2026-01-23DOI: 10.1016/j.foodhyd.2026.112463
Md Ibrahim Khalil , Yashwanth Kumar Kondabathula , Ranadip Pal , Gordon F. Christopher , Farnaz Maleky , Paul F. Egan
Achieving high shape fidelity for customized 3D food printing applications requires creation of food inks with optimized rheological properties, especially when printing complex structures, such as overhang geometries. Printing overhangs requires an ink with smooth extrusion that is structurally stable, which is dependent on rheological properties that often oppose one another. This study experimentally investigates the printability of mashed potato (MP) and pea protein (PP) inks by assessing overhang printability informed by moisture content and rheological properties. MP inks achieved optimal printability from 76 to 81 % moisture content, while PP inks performed best from 72 to 76 % moisture content. Rheological analyses identified optimal ink properties including yield stress (τy) (∼100–300 Pa for MP, ∼500-1000 Pa for PP) and average storage modulus (G′) in the linear viscoelastic region (LVR) (∼12,300–25,900 Pa for MP, ∼7200–14,700 Pa for PP) that are necessary to achieve high fidelity structurally stable prints. Inks with combined MP and PP formulations at varied ratios were then printed to demonstrate the potential for ingredient customization while retaining overhang printability. These results quantify a printability window of rheological properties that enable high fidelity food prints of varied ingredient mixtures and complex geometrical features for customized food delivery.
{"title":"Rheological assessment of printed overhang designs for starch, protein, and combined food inks","authors":"Md Ibrahim Khalil , Yashwanth Kumar Kondabathula , Ranadip Pal , Gordon F. Christopher , Farnaz Maleky , Paul F. Egan","doi":"10.1016/j.foodhyd.2026.112463","DOIUrl":"10.1016/j.foodhyd.2026.112463","url":null,"abstract":"<div><div>Achieving high shape fidelity for customized 3D food printing applications requires creation of food inks with optimized rheological properties, especially when printing complex structures, such as overhang geometries. Printing overhangs requires an ink with smooth extrusion that is structurally stable, which is dependent on rheological properties that often oppose one another. This study experimentally investigates the printability of mashed potato (MP) and pea protein (PP) inks by assessing overhang printability informed by moisture content and rheological properties. MP inks achieved optimal printability from 76 to 81 % moisture content, while PP inks performed best from 72 to 76 % moisture content. Rheological analyses identified optimal ink properties including yield stress (<em>τ</em><sub><em>y</em></sub>) (∼100–300 Pa for MP, ∼500-1000 Pa for PP) and average storage modulus (G′) in the linear viscoelastic region (LVR) (∼12,300–25,900 Pa for MP, ∼7200–14,700 Pa for PP) that are necessary to achieve high fidelity structurally stable prints. Inks with combined MP and PP formulations at varied ratios were then printed to demonstrate the potential for ingredient customization while retaining overhang printability. These results quantify a printability window of rheological properties that enable high fidelity food prints of varied ingredient mixtures and complex geometrical features for customized food delivery.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112463"},"PeriodicalIF":11.0,"publicationDate":"2026-01-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146074563","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}
Pub Date : 2026-01-23DOI: 10.1016/j.foodhyd.2026.112496
Haitao Jiang , Chang Liu , Xiaohua Pan , Jinling Zhan , Tianyi Yang , Rongrong Ma , Yaoqi Tian
In this work, starch-rich Chlorella cells from different strains were cultivated using a two-stage process. The differences in physicochemical characteristics and starch digestibility among cultivated starch-rich Chlorella ellipsoidea (CEll), Chlorella luteorividis (CLut), Chlorella protothecoides (CPro), Chlorella sorokiniana (CSor), and Chlorella pyrenoidosa (CPyr) biomass were investigated. The cultivated starch-rich Chlorella cells from different strains exhibited distinct proximate compositions, with starch contents ranging from approximately 33.73 to 51.64 g/100 g biomass, as well as different particle sizes, pore structures, and pigment contents. Similar X-ray diffraction patterns were observed for the different starch-rich Chlorella samples, which were associated with the A-type crystalline structure of intracellular starch. Differential scanning calorimetric analysis indicated that starch-rich CSor biomass had significantly lower gelatinization temperatures (TP ≈ 75.51 °C) than other Chlorella samples (TP ≈ 76.91–78.93 °C). Despite its higher starch content, the disrupted CSor sample exhibited significantly lower final viscosity and setback viscosity (≈108 and 39 cP) than the other treated Chlorella samples (≈243–261 and 175–197 cP). Additionally, the disrupted CEll biomass showed a more elastic gel network structure than the other treated Chlorella samples. Due to variations in the resistance of cellular structures to the penetration of digestive enzymes and differences in the long-range molecular order of intracellular starch granules, various Chlorella samples exhibited significantly different starch hydrolysis. This paper provides a systematic comparison of structural characteristics, physicochemical properties, and starch digestibility of starch-rich Chlorella biomass from different strains.
{"title":"Structural and physicochemical characteristics and intracellular starch digestibility of starch-rich Chlorella sp.","authors":"Haitao Jiang , Chang Liu , Xiaohua Pan , Jinling Zhan , Tianyi Yang , Rongrong Ma , Yaoqi Tian","doi":"10.1016/j.foodhyd.2026.112496","DOIUrl":"10.1016/j.foodhyd.2026.112496","url":null,"abstract":"<div><div>In this work, starch-rich <em>Chlorella</em> cells from different strains were cultivated using a two-stage process. The differences in physicochemical characteristics and starch digestibility among cultivated starch-rich <em>Chlorella ellipsoidea</em> (CEll), <em>Chlorella luteorividis</em> (CLut), <em>Chlorella protothecoides</em> (CPro), <em>Chlorella sorokiniana</em> (CSor), and <em>Chlorella pyrenoidosa</em> (CPyr) biomass were investigated. The cultivated starch-rich <em>Chlorella</em> cells from different strains exhibited distinct proximate compositions, with starch contents ranging from approximately 33.73 to 51.64 g/100 g biomass, as well as different particle sizes, pore structures, and pigment contents. Similar X-ray diffraction patterns were observed for the different starch-rich <em>Chlorella</em> samples, which were associated with the A-type crystalline structure of intracellular starch. Differential scanning calorimetric analysis indicated that starch-rich CSor biomass had significantly lower gelatinization temperatures (T<sub>P</sub> ≈ 75.51 °C) than other <em>Chlorella</em> samples (T<sub>P</sub> ≈ 76.91–78.93 °C). Despite its higher starch content, the disrupted CSor sample exhibited significantly lower final viscosity and setback viscosity (≈108 and 39 cP) than the other treated <em>Chlorella</em> samples (≈243–261 and 175–197 cP). Additionally, the disrupted CEll biomass showed a more elastic gel network structure than the other treated <em>Chlorella</em> samples. Due to variations in the resistance of cellular structures to the penetration of digestive enzymes and differences in the long-range molecular order of intracellular starch granules, various <em>Chlorella</em> samples exhibited significantly different starch hydrolysis. This paper provides a systematic comparison of structural characteristics, physicochemical properties, and starch digestibility of starch-rich <em>Chlorella</em> biomass from different strains.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112496"},"PeriodicalIF":11.0,"publicationDate":"2026-01-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146074502","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}
Pub Date : 2026-01-23DOI: 10.1016/j.foodhyd.2026.112465
Quinten Masijn, Arne Riobello-Olalla, Sam De Brabander, Yadong Li, Ilse Fraeye
Mung bean protein (MBP) is a promising protein source, yet its thermal gelation at conditions found in food systems is still ill understood. Therefore, this work examined the impact of isothermal heating temperature (50 °C, 70 °C, 90 °C and 100 °C) on aggregation and gelation of lab-extracted mung bean protein extract in a phosphate buffered saline dispersion with pH 6.8 and 250 mM NaCl (PBS).
MBP, non-selectively isolated from mung bean flour by ethanol-isoelectric precipitation, showed high protein nativity (12.7 J/g) and nitrogen solubility (86 %). Aggregation of 0.50 wt% MBP in PBS increased with higher temperatures of isothermal heat treatment, irrespective of protein unfolding. This was confirmed by increasing particle size, increasing turbidity and decreasing nitrogen solubility index, with the last 2 observations also at temperatures below peak denaturation temperature, possibly due to aggregation of the 91 kDa fraction as revealed by SDS-PAGE analysis. Gelation of 17.5 wt% MBP in PBS appeared to rely primarily on hydrophobic interactions, as only 8 M urea increased solubilization of protein molecular weight fractions in gels heat-treated at 90 °C and 100 °C. The resulting MBP gels showed strong gelation properties at high temperatures, as the least gelation concentration decreased from 12 % at 50 °C to 7 % at 90 °C, water holding capacity increased from 65 % at 50 °C to 97 % at 90 °C and fracture stress and strain increased between 90 and 100 °C. These findings underscore MBP's promising potential in heat-treated food gels.
{"title":"Thermal aggregation and gelation of native mung bean protein in a salt dispersion","authors":"Quinten Masijn, Arne Riobello-Olalla, Sam De Brabander, Yadong Li, Ilse Fraeye","doi":"10.1016/j.foodhyd.2026.112465","DOIUrl":"10.1016/j.foodhyd.2026.112465","url":null,"abstract":"<div><div>Mung bean protein (MBP) is a promising protein source, yet its thermal gelation at conditions found in food systems is still ill understood. Therefore, this work examined the impact of isothermal heating temperature (50 °C, 70 °C, 90 °C and 100 °C) on aggregation and gelation of lab-extracted mung bean protein extract in a phosphate buffered saline dispersion with pH 6.8 and 250 mM NaCl (PBS).</div><div>MBP, non-selectively isolated from mung bean flour by ethanol-isoelectric precipitation, showed high protein nativity (12.7 J/g) and nitrogen solubility (86 %). Aggregation of 0.50 wt% MBP in PBS increased with higher temperatures of isothermal heat treatment, irrespective of protein unfolding. This was confirmed by increasing particle size, increasing turbidity and decreasing nitrogen solubility index, with the last 2 observations also at temperatures below peak denaturation temperature, possibly due to aggregation of the 91 kDa fraction as revealed by SDS-PAGE analysis. Gelation of 17.5 wt% MBP in PBS appeared to rely primarily on hydrophobic interactions, as only 8 M urea increased solubilization of protein molecular weight fractions in gels heat-treated at 90 °C and 100 °C. The resulting MBP gels showed strong gelation properties at high temperatures, as the least gelation concentration decreased from 12 % at 50 °C to 7 % at 90 °C, water holding capacity increased from 65 % at 50 °C to 97 % at 90 °C and fracture stress and strain increased between 90 and 100 °C. These findings underscore MBP's promising potential in heat-treated food gels.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112465"},"PeriodicalIF":11.0,"publicationDate":"2026-01-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146074506","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}
Pub Date : 2026-01-23DOI: 10.1016/j.foodhyd.2026.112493
Ruoning Zhang , Jie Zhong , Like Mao , Syed S.H. Rizvi
Designing protein-rich materials with controlled disintegration behavior in the oral cavity is a challenge, particularly for dysphagia-safe foods. This study engineered the oral disintegration of milk protein concentrate (MPC) puffs by modulating internal calcium cross-links during supercritical fluid extrusion using calcium chelators (sodium hexametaphosphate (SHMP) and sodium tripolyphosphate (STPP), casein phosphopeptide (CPP) and citric acid (CA)). The incorporation of these chelators was observed to reconfigure the puff's microstructure. This process increased the puff porosity from 68 % to over 84 % and created larger pores with a mean diameter exceeding 100 μm. This engineered architecture accelerated hydration kinetics and weakened the hardness of the matrix. Consequently, the chelators induced structural collapse of puffs within 30 s. Moreover, this approach engineered a disintegration pathway dominated by controlled swelling and softening. This also led to the formation of a cohesive, low-adhesion bolus for swallowing safety, which contrasted sharply with the high-adhesion paste from conventional starch-based commercial puffs. Multivariate analysis identified the porosity and contact angle as critical factors for quick disintegration. Notably, the natural chelator (CPP) exhibited oral disintegration comparable to synthetic chelators, highlighting its potential as a clean-label alternative. By linking chelator-induced network modification to oral characteristics, this work provided a framework for designing foods with tailored disintegration profiles for dysphagia diets.
{"title":"Engineering orally disintegrating protein puffs for dysphagia diets: Impact of calcium chelators","authors":"Ruoning Zhang , Jie Zhong , Like Mao , Syed S.H. Rizvi","doi":"10.1016/j.foodhyd.2026.112493","DOIUrl":"10.1016/j.foodhyd.2026.112493","url":null,"abstract":"<div><div>Designing protein-rich materials with controlled disintegration behavior in the oral cavity is a challenge, particularly for dysphagia-safe foods. This study engineered the oral disintegration of milk protein concentrate (MPC) puffs by modulating internal calcium cross-links during supercritical fluid extrusion using calcium chelators (sodium hexametaphosphate (SHMP) and sodium tripolyphosphate (STPP), casein phosphopeptide (CPP) and citric acid (CA)). The incorporation of these chelators was observed to reconfigure the puff's microstructure. This process increased the puff porosity from 68 % to over 84 % and created larger pores with a mean diameter exceeding 100 μm. This engineered architecture accelerated hydration kinetics and weakened the hardness of the matrix. Consequently, the chelators induced structural collapse of puffs within 30 s. Moreover, this approach engineered a disintegration pathway dominated by controlled swelling and softening. This also led to the formation of a cohesive, low-adhesion bolus for swallowing safety, which contrasted sharply with the high-adhesion paste from conventional starch-based commercial puffs. Multivariate analysis identified the porosity and contact angle as critical factors for quick disintegration. Notably, the natural chelator (CPP) exhibited oral disintegration comparable to synthetic chelators, highlighting its potential as a clean-label alternative. By linking chelator-induced network modification to oral characteristics, this work provided a framework for designing foods with tailored disintegration profiles for dysphagia diets.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112493"},"PeriodicalIF":11.0,"publicationDate":"2026-01-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146074554","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}
Pub Date : 2026-01-23DOI: 10.1016/j.foodhyd.2026.112499
Stephanie Angela, Colin J. Barrow
Collagen is the most abundant structural protein in vertebrates, underpinning connective tissue integrity and widely utilised across biomedical, cosmetic, and food industries. Global demand for collagen, gelatine, and hydrolysed collagen peptides continues to rise, driven by consumer interest in skin, joint, and bone health, alongside industrial applications in biomaterials and functional foods. Bone-derived collagen represents a particularly valuable but underexploited source due to its mineralised matrix and sustainable valorisation potential. Current extraction strategies spanning acid, enzymatic, and combined hydrolytic approaches have improved yields and functionality, yet remain challenged by crosslinking, solubility, and downstream purification costs. Analytical characterisation of collagen and its derivatives increasingly employ advanced methods such as mass spectrometry, circular dichroism, and bioactivity assays, although regulatory frameworks still emphasise safety over efficacy. Future research progress is required to link extraction efficiency, functional validation, sustainability metrics, and regulatory alignment, to unlock collagen's full market and therapeutic potential.
{"title":"A review of the processing, analysis and application of animal bone-derived collagen","authors":"Stephanie Angela, Colin J. Barrow","doi":"10.1016/j.foodhyd.2026.112499","DOIUrl":"10.1016/j.foodhyd.2026.112499","url":null,"abstract":"<div><div>Collagen is the most abundant structural protein in vertebrates, underpinning connective tissue integrity and widely utilised across biomedical, cosmetic, and food industries. Global demand for collagen, gelatine, and hydrolysed collagen peptides continues to rise, driven by consumer interest in skin, joint, and bone health, alongside industrial applications in biomaterials and functional foods. Bone-derived collagen represents a particularly valuable but underexploited source due to its mineralised matrix and sustainable valorisation potential. Current extraction strategies spanning acid, enzymatic, and combined hydrolytic approaches have improved yields and functionality, yet remain challenged by crosslinking, solubility, and downstream purification costs. Analytical characterisation of collagen and its derivatives increasingly employ advanced methods such as mass spectrometry, circular dichroism, and bioactivity assays, although regulatory frameworks still emphasise safety over efficacy. Future research progress is required to link extraction efficiency, functional validation, sustainability metrics, and regulatory alignment, to unlock collagen's full market and therapeutic potential.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112499"},"PeriodicalIF":11.0,"publicationDate":"2026-01-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146074556","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}
Pub Date : 2026-01-23DOI: 10.1016/j.foodhyd.2026.112474
Jiali Shi , Kaixiao Zeng , Minming Xu , Jiayue Guo , Yao Hu , Pengjie Wang , Fazheng Ren , Siyuan Liu
Amylose fractions with different average degrees of polymerization (DP10–70) were systematically investigated for their ability to form type-3 resistant starches (RS3) through controlled recrystallization. Among these fractions, amylose with an average DP of 25 exhibited a unique self-assembly behavior, spontaneously organizing into uniform microspheres that displayed the highest RS content (52.9 %) after cooking. To further improve their structural robustness, a pressure–heat treatment (PHT) under 30 % moisture was applied, which markedly reinforced the crystalline framework of DP25-derived RS3 and elevated its post-cooking RS content to as high as 84.6 %. For the first time, X-ray nano-computed tomography (Nano-CT) was employed to visualize the internal microarchitecture of recrystallized amylose microspheres, revealing the presence of a compact and continuous crystalline shell surrounding a highly ordered internal crystalline network. These multi-scale structural features collectively conferred outstanding thermal stability and pronounced resistance to enzymatic hydrolysis. Overall, this work elucidates the chain-length-dependent assembly mechanism of amylose and provides a novel strategy for designing thermally stable, highly resistant RS3 with promising applications in functional food development.
{"title":"Structural insights into the digestive resistance mechanism of recrystallized amylose microspheres","authors":"Jiali Shi , Kaixiao Zeng , Minming Xu , Jiayue Guo , Yao Hu , Pengjie Wang , Fazheng Ren , Siyuan Liu","doi":"10.1016/j.foodhyd.2026.112474","DOIUrl":"10.1016/j.foodhyd.2026.112474","url":null,"abstract":"<div><div>Amylose fractions with different average degrees of polymerization (DP10–70) were systematically investigated for their ability to form type-3 resistant starches (RS3) through controlled recrystallization. Among these fractions, amylose with an average DP of 25 exhibited a unique self-assembly behavior, spontaneously organizing into uniform microspheres that displayed the highest RS content (52.9 %) after cooking. To further improve their structural robustness, a pressure–heat treatment (PHT) under 30 % moisture was applied, which markedly reinforced the crystalline framework of DP25-derived RS3 and elevated its post-cooking RS content to as high as 84.6 %. For the first time, X-ray nano-computed tomography (Nano-CT) was employed to visualize the internal microarchitecture of recrystallized amylose microspheres, revealing the presence of a compact and continuous crystalline shell surrounding a highly ordered internal crystalline network. These multi-scale structural features collectively conferred outstanding thermal stability and pronounced resistance to enzymatic hydrolysis. Overall, this work elucidates the chain-length-dependent assembly mechanism of amylose and provides a novel strategy for designing thermally stable, highly resistant RS3 with promising applications in functional food development.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112474"},"PeriodicalIF":11.0,"publicationDate":"2026-01-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146074559","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}
Pub Date : 2026-01-22DOI: 10.1016/j.foodhyd.2026.112460
Pengkai Wang, Yi Bin Zhou
Fish gelatin exhibits poor freeze-thaw stability due to its low proline and hydroxyproline content. This study developed a novel enzymatic glycosylation strategy employing chymopapain to catalyze the conjugation of fish gelatin with chitosan at −10 °C in an ethanol-water system. The low-temperature conditions favored transglycosylation over hydrolysis, facilitating selective N-glycosylation at 32 identified sites. The resulting conjugate displayed notable structural changes, including a decrease in α-helix content (from 15.1 % to 11.6 %), an increase in β-sheet content (from 38.5 % to 42.4 %), elevated surface hydrophobicity (from 185.5 to 337.9), and superior antioxidant activities (DPPH radical scavenging: 92.9 %; hydroxyl radical scavenging: 99.6 %) compared to unmodified gelatin (62.6 % and 83.8 %, respectively). Freeze-thaw stability was significantly enhanced, with syneresis reduced to 8.85 % versus 44.17 % for the control after six cycles. FTIR analysis confirmed the retention of hydrogen bonding, while LF-NMR indicated increased bound water (7.1 % vs. 3.0 %) and redistribution toward immobilized water forms. SEM observations revealed a well-preserved network structure. This enzymatic method offers an efficient and environmentally friendly approach for producing multifunctional biopolymers with enhanced freeze-thaw stability and antioxidant properties for frozen food applications.
{"title":"Subzero chymopapain-catalyzed glycosylation of fish gelatin: Structure-Function relationships and cryoprotective mechanisms","authors":"Pengkai Wang, Yi Bin Zhou","doi":"10.1016/j.foodhyd.2026.112460","DOIUrl":"10.1016/j.foodhyd.2026.112460","url":null,"abstract":"<div><div>Fish gelatin exhibits poor freeze-thaw stability due to its low proline and hydroxyproline content. This study developed a novel enzymatic glycosylation strategy employing chymopapain to catalyze the conjugation of fish gelatin with chitosan at −10 °C in an ethanol-water system. The low-temperature conditions favored transglycosylation over hydrolysis, facilitating selective N-glycosylation at 32 identified sites. The resulting conjugate displayed notable structural changes, including a decrease in α-helix content (from 15.1 % to 11.6 %), an increase in β-sheet content (from 38.5 % to 42.4 %), elevated surface hydrophobicity (from 185.5 to 337.9), and superior antioxidant activities (DPPH radical scavenging: 92.9 %; hydroxyl radical scavenging: 99.6 %) compared to unmodified gelatin (62.6 % and 83.8 %, respectively). Freeze-thaw stability was significantly enhanced, with syneresis reduced to 8.85 % versus 44.17 % for the control after six cycles. FTIR analysis confirmed the retention of hydrogen bonding, while LF-NMR indicated increased bound water (7.1 % vs. 3.0 %) and redistribution toward immobilized water forms. SEM observations revealed a well-preserved network structure. This enzymatic method offers an efficient and environmentally friendly approach for producing multifunctional biopolymers with enhanced freeze-thaw stability and antioxidant properties for frozen food applications.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112460"},"PeriodicalIF":11.0,"publicationDate":"2026-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146074641","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}
Pub Date : 2026-01-21DOI: 10.1016/j.foodhyd.2026.112480
Hanyu Song , Bingru Li , Siyu Wu , Yuxuan Li , Jingwen Xu , Baokun Qi , Shizhang Yan , Lianzhou Jiang
Soybean lipophilic protein (LP) is a protein-phospholipid complex with significant development potential; however, the molecular mechanism underlying its foaming properties remains poorly understood. This study systematically elucidated the interactions between phosphatidylcholine (PC) and the three major protein components (β-conglycinin (7S), glycinin (11S), and oil body-associated proteins (OBPs)) in LP, along with their effects on air-water interface characteristics, by reconstructing binary complexes based on the actual compositional ratios found in LP. Results showed that 7S, 11S, and OBPs accounted for 26.75 %, 19.89 %, and 16.65 % of the major protein mass in LP, respectively, which also contained 28.78 mg/g phospholipids. PC spontaneously binds to all three proteins via hydrophobic interactions (ΔG < 0), with OBPs exhibiting the highest binding affinity (Ka). Upon complex formation, an increase in β-sheet content and static fluorescence quenching were observed, indicating conformational changes in the proteins. Meanwhile, surface hydrophobicity decreased for all protein-PC complexes; the ζ-potential increased for 7S/11S-PC complexes, whereas the particle size of the OBP-PC complex decreased while maintaining stable electrostatic potential; Furthermore, all complexes effectively reduced surface tension, enhanced diffusion and adsorption kinetics at the air-water interface. OBPs exhibited minimal foaming capacity due to severe self-aggregation; 7S and its complexes demonstrated superior foam capacity; whereas the 11S system formed more stable interfacial films, resulting in the most outstanding foam stability. This work provides mechanistic insights into protein-PC interactions, offering a theoretical foundation for understanding multicomponent synergy in LP and guiding the design of high-performance plant-based protein foaming agents.
{"title":"Phosphatidylcholine-protein interactions in soybean lipophilic protein: Structural basis for the foaming potential of β-conglycinin / glycinin /oil body protein binary complexes","authors":"Hanyu Song , Bingru Li , Siyu Wu , Yuxuan Li , Jingwen Xu , Baokun Qi , Shizhang Yan , Lianzhou Jiang","doi":"10.1016/j.foodhyd.2026.112480","DOIUrl":"10.1016/j.foodhyd.2026.112480","url":null,"abstract":"<div><div>Soybean lipophilic protein (LP) is a protein-phospholipid complex with significant development potential; however, the molecular mechanism underlying its foaming properties remains poorly understood. This study systematically elucidated the interactions between phosphatidylcholine (PC) and the three major protein components (β-conglycinin (7S), glycinin (11S), and oil body-associated proteins (OBPs)) in LP, along with their effects on air-water interface characteristics, by reconstructing binary complexes based on the actual compositional ratios found in LP. Results showed that 7S, 11S, and OBPs accounted for 26.75 %, 19.89 %, and 16.65 % of the major protein mass in LP, respectively, which also contained 28.78 mg/g phospholipids. PC spontaneously binds to all three proteins via hydrophobic interactions (ΔG < 0), with OBPs exhibiting the highest binding affinity (Ka). Upon complex formation, an increase in β-sheet content and static fluorescence quenching were observed, indicating conformational changes in the proteins. Meanwhile, surface hydrophobicity decreased for all protein-PC complexes; the ζ-potential increased for 7S/11S-PC complexes, whereas the particle size of the OBP-PC complex decreased while maintaining stable electrostatic potential; Furthermore, all complexes effectively reduced surface tension, enhanced diffusion and adsorption kinetics at the air-water interface. OBPs exhibited minimal foaming capacity due to severe self-aggregation; 7S and its complexes demonstrated superior foam capacity; whereas the 11S system formed more stable interfacial films, resulting in the most outstanding foam stability. This work provides mechanistic insights into protein-PC interactions, offering a theoretical foundation for understanding multicomponent synergy in LP and guiding the design of high-performance plant-based protein foaming agents.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112480"},"PeriodicalIF":11.0,"publicationDate":"2026-01-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146036021","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}
Pub Date : 2026-01-21DOI: 10.1016/j.foodhyd.2026.112488
Wen Xiao , Ziyang Ren , Shengjun Han , Liang Wu , Xuefei Yang , Xiyang Zhong , Shuizhong Luo , Zhi Zheng
Lipids and polyphenols could individually form V-type complexes with starch to reduce its digestibility. However, the effects of co-complexation with lipids and polyphenols on the structure and digestibility of starch remain unclear. In this study, we selected catechin (CC), caffeic acid (CFA), resveratrol (RA), and magnolol (MN), combined them with lauric acid (LA) and starch to form their complexes, and investigated the changes in structural properties, physicochemical properties, and in vitro digestibility of the complexes. The results showed that the combination of lipids and polyphenolic compounds produced a synergistic effect, which significantly increased the starch ordered structures and enhanced its antidigestibility. All of the starch-lipid-polyphenol ternary complexes exhibited more short-range and long-range ordered structures and demonstrated greater antidigestibility as compared to the starch-lipid binary complex. Notably, the polyphenol structures significantly affected the structure and digestibility of starch in starch-lipid-polyphenol ternary complexes. Among them, caffeic acid, with a smaller molecular structure and more hydroxyl or carboxyl groups, had the most remarkable regulatory effect on the antidigestibility of starch. When caffeic acid additions were 15.0 %, the starch-lauric acid-caffeic acid ternary complex exhibited the highest short-range and long-range ordered structures, with R1051/1020 value and total crystalline content of 1.07 and 30.39 %, and demonstrated the greatest antidigestibility, with slow digestible starch and resistant starch contents of 36.09 % and 26.69 %, respectively. These structural changes highlight the synergistic potential of lipids and polyphenolic compounds to enhance starch's antidigestibility, offering a promising strategy for developing starch with improved functional and nutritional properties.
{"title":"Cooperative complexation of different polyphenol structures and lauric acid with starch and its effects on starch structure and in-vitro digestibility","authors":"Wen Xiao , Ziyang Ren , Shengjun Han , Liang Wu , Xuefei Yang , Xiyang Zhong , Shuizhong Luo , Zhi Zheng","doi":"10.1016/j.foodhyd.2026.112488","DOIUrl":"10.1016/j.foodhyd.2026.112488","url":null,"abstract":"<div><div>Lipids and polyphenols could individually form V-type complexes with starch to reduce its digestibility. However, the effects of co-complexation with lipids and polyphenols on the structure and digestibility of starch remain unclear. In this study, we selected catechin (CC), caffeic acid (CFA), resveratrol (RA), and magnolol (MN), combined them with lauric acid (LA) and starch to form their complexes, and investigated the changes in structural properties, physicochemical properties, and in vitro digestibility of the complexes. The results showed that the combination of lipids and polyphenolic compounds produced a synergistic effect, which significantly increased the starch ordered structures and enhanced its antidigestibility. All of the starch-lipid-polyphenol ternary complexes exhibited more short-range and long-range ordered structures and demonstrated greater antidigestibility as compared to the starch-lipid binary complex. Notably, the polyphenol structures significantly affected the structure and digestibility of starch in starch-lipid-polyphenol ternary complexes. Among them, caffeic acid, with a smaller molecular structure and more hydroxyl or carboxyl groups, had the most remarkable regulatory effect on the antidigestibility of starch. When caffeic acid additions were 15.0 %, the starch-lauric acid-caffeic acid ternary complex exhibited the highest short-range and long-range ordered structures, with R<sub>1051/1020</sub> value and total crystalline content of 1.07 and 30.39 %, and demonstrated the greatest antidigestibility, with slow digestible starch and resistant starch contents of 36.09 % and 26.69 %, respectively. These structural changes highlight the synergistic potential of lipids and polyphenolic compounds to enhance starch's antidigestibility, offering a promising strategy for developing starch with improved functional and nutritional properties.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112488"},"PeriodicalIF":11.0,"publicationDate":"2026-01-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146074555","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}
Pub Date : 2026-01-21DOI: 10.1016/j.foodhyd.2026.112475
Zehao Huang , Shuang Tian , Yingying Yang , Jiacheng Zhang , Chunxiao Lan , Yuelu Li , Lijie Huang , Chongxing Huang , Hui Zhao , Qingshan Duan
For a long time, hydrogels have been extensively developed and applied in biomedicine, tissue engineering, and sustained drug release due to their unique three-dimensional network structure and excellent physicochemical properties. Chitosan, a naturally abundant polysaccharide, exhibits excellent biocompatibility, biodegradability, and antimicrobial properties. Hydrogels based on chitosan demonstrate broad application prospects across numerous fields. Particularly in the food sector, chitosan-based hydrogels have emerged as a research hotspot due to their ability to meet green and safe preservation requirements. This paper systematically analyzes the crosslinking mechanisms of chitosan-based hydrogels directly involved in food preservation over the past five years, comprehensively summarizes their typical properties, and focuses on exploring functional modification strategies. Based on these properties, practical application cases of chitosan-based hydrogels in preserving fruits, meats, and aquatic products are also discussed. Concurrently, this paper critically examines the development prospects and challenges of chitosan-based hydrogels in the food preservation field. These core insights offer a novel application-oriented perspective, providing direction for targeted modifications and advanced processing technologies, thereby helping fully leverage their core value in sustainable food packaging.
{"title":"Crosslinking strategies and functionalization modification approaches for chitosan-based hydrogels in food preservation applications: A review","authors":"Zehao Huang , Shuang Tian , Yingying Yang , Jiacheng Zhang , Chunxiao Lan , Yuelu Li , Lijie Huang , Chongxing Huang , Hui Zhao , Qingshan Duan","doi":"10.1016/j.foodhyd.2026.112475","DOIUrl":"10.1016/j.foodhyd.2026.112475","url":null,"abstract":"<div><div>For a long time, hydrogels have been extensively developed and applied in biomedicine, tissue engineering, and sustained drug release due to their unique three-dimensional network structure and excellent physicochemical properties. Chitosan, a naturally abundant polysaccharide, exhibits excellent biocompatibility, biodegradability, and antimicrobial properties. Hydrogels based on chitosan demonstrate broad application prospects across numerous fields. Particularly in the food sector, chitosan-based hydrogels have emerged as a research hotspot due to their ability to meet green and safe preservation requirements. This paper systematically analyzes the crosslinking mechanisms of chitosan-based hydrogels directly involved in food preservation over the past five years, comprehensively summarizes their typical properties, and focuses on exploring functional modification strategies. Based on these properties, practical application cases of chitosan-based hydrogels in preserving fruits, meats, and aquatic products are also discussed. Concurrently, this paper critically examines the development prospects and challenges of chitosan-based hydrogels in the food preservation field. These core insights offer a novel application-oriented perspective, providing direction for targeted modifications and advanced processing technologies, thereby helping fully leverage their core value in sustainable food packaging.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112475"},"PeriodicalIF":11.0,"publicationDate":"2026-01-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146074562","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}
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