Pub Date : 2024-11-20DOI: 10.1016/j.foodhyd.2024.110868
Zhen Yang , Chili Zeng , Liang Chen , Tian Tian , Zhongjiang Wang , Hong Wang , Weimin Zhang , Lianzhou Jiang , Zhaoxian Huang , Dongze Li
The study examined the impact of glycation with five-carbon and six-carbon monosaccharides on the structure and physicochemical properties of coconut protein isolate (CPI). Compared to native CPI, CPI/monosaccharide complexes exhibited higher absorbance ratios (A294/A420) and glycation degrees. Structural analysis revealed an increase in disordered structures (β-turn and random coil), a blue shift in fluorescence emission, and elevated UV absorbance, indicating protein unfolding and exposure of hydrophobic groups. Glycation significantly enhanced CPI's solubility, emulsifying capacity, oil holding capacity, and thermal stability. Molecular docking simulations emphasized the importance of hydrogen bonding in complex formation. These findings provide insights into protein-carbohydrate interactions, offering potential for diverse industrial applications and guiding future research.
{"title":"Effects of monosaccharides glycation on structural characteristics and functional properties of coconut protein isolate based on molecular docking","authors":"Zhen Yang , Chili Zeng , Liang Chen , Tian Tian , Zhongjiang Wang , Hong Wang , Weimin Zhang , Lianzhou Jiang , Zhaoxian Huang , Dongze Li","doi":"10.1016/j.foodhyd.2024.110868","DOIUrl":"10.1016/j.foodhyd.2024.110868","url":null,"abstract":"<div><div>The study examined the impact of glycation with five-carbon and six-carbon monosaccharides on the structure and physicochemical properties of coconut protein isolate (CPI). Compared to native CPI, CPI/monosaccharide complexes exhibited higher absorbance ratios (A<sub>294</sub>/A<sub>420</sub>) and glycation degrees. Structural analysis revealed an increase in disordered structures (β-turn and random coil), a blue shift in fluorescence emission, and elevated UV absorbance, indicating protein unfolding and exposure of hydrophobic groups. Glycation significantly enhanced CPI's solubility, emulsifying capacity, oil holding capacity, and thermal stability. Molecular docking simulations emphasized the importance of hydrogen bonding in complex formation. These findings provide insights into protein-carbohydrate interactions, offering potential for diverse industrial applications and guiding future research.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110868"},"PeriodicalIF":11.0,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142707160","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}
The emulsion of rice bran oil body (RBOB) shows potential as an oil-in-water emulsion, but its limited stability restricts broader utilization. In this paper, high pressure homogenization (HPH) treatment combined with resveratrol (RE) was found to increase the stability of RBOB emulsions. The study demonstrated that the HPH (80 MPa) treatment combined with RE had an enhancing effect on the stability of RBOB. This improvement be attributed to the unfolding and rearrangement of large insoluble protein aggregates into small soluble protein aggregates, increased exposure of amino acid residues, and decreased fluorescence intensity. It was further shown that HPH treatment promoted the non-covalent bonding between RE and RBOB, and improved the surface roughness (Rq, 6.59), contact angle (17.39°), surface hydrophobicity (552.43) and emulsification stability of the oil body emulsions. RE formed a stable interfacial membrane with the OB emulsion when the HPH was 80 MPa, thus further strengthening its antioxidant capacity and facilitating the RBOB to reduce the digestion rate of oil during the gastrointestinal tract digestion process. The results provide a foundation for developing an emulsification system that utilizes the unique structure of plant RBOB.
米糠油体（RBOB）乳液作为一种水包油型乳液具有潜力，但其有限的稳定性限制了其更广泛的利用。本文发现，高压均质（HPH）处理结合白藜芦醇（RE）可提高米糠油体乳液的稳定性。研究表明，高压均质（80 兆帕）处理与白藜芦醇结合使用可提高 RBOB 的稳定性。这种改善归因于大的不溶性蛋白质聚集体展开并重新排列成小的可溶性蛋白质聚集体，氨基酸残基的暴露增加，以及荧光强度降低。研究进一步表明，HPH 处理促进了 RE 和 RBOB 之间的非共价键合，改善了油体乳液的表面粗糙度（Rq，6.59）、接触角（17.39°）、表面疏水性（552.43）和乳化稳定性。当 HPH 为 80 兆帕时，RE 与 OB 乳液形成了稳定的界面膜，从而进一步增强了其抗氧化能力，有利于 RBOB 在胃肠道消化过程中降低油脂的消化率。这些结果为利用植物 RBOB 的独特结构开发乳化系统奠定了基础。
{"title":"Unraveling the effect of high pressure homogenization treatment combined with polyphenols on the improvement of emulsion stability of rice bran oil bodies","authors":"Fei Gao, Xu Wang, Xiaoyu Han, Shixiang Zhang, Tong Wang, Dianyu Yu","doi":"10.1016/j.foodhyd.2024.110871","DOIUrl":"10.1016/j.foodhyd.2024.110871","url":null,"abstract":"<div><div>The emulsion of rice bran oil body (RBOB) shows potential as an oil-in-water emulsion, but its limited stability restricts broader utilization. In this paper, high pressure homogenization (HPH) treatment combined with resveratrol (RE) was found to increase the stability of RBOB emulsions. The study demonstrated that the HPH (80 MPa) treatment combined with RE had an enhancing effect on the stability of RBOB. This improvement be attributed to the unfolding and rearrangement of large insoluble protein aggregates into small soluble protein aggregates, increased exposure of amino acid residues, and decreased fluorescence intensity. It was further shown that HPH treatment promoted the non-covalent bonding between RE and RBOB, and improved the surface roughness (R<sub>q</sub>, 6.59), contact angle (17.39°), surface hydrophobicity (552.43) and emulsification stability of the oil body emulsions. RE formed a stable interfacial membrane with the OB emulsion when the HPH was 80 MPa, thus further strengthening its antioxidant capacity and facilitating the RBOB to reduce the digestion rate of oil during the gastrointestinal tract digestion process. The results provide a foundation for developing an emulsification system that utilizes the unique structure of plant RBOB.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110871"},"PeriodicalIF":11.0,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142707286","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 : 2024-11-20DOI: 10.1016/j.foodhyd.2024.110869
Zhaoshi Chen , Ge Wang , Muyuan Zhao , Peiyao Zhao , Runkang Qiu , Bei Fan , Aijun Hu , Liya Liu , Fengzhong Wang
In this study, the structure, foaming properties, and air-water interfacial behavior of wheat aqueous phase protein (WAP) with different NaCl concentrations were investigated. With the addition of NaCl, the particle size and the β-sheet content increased, indicating the formation of larger aggregates. In the FT-IR spectrum NaCl also increased the peak intensity for WAP, this peak often associated with C-O and C-N stretching vibrations, indicating that NaCl may induce conformational changes, such as protein unfolding. As NaCl concentration increased, the foam capacity of WAP increased from 106.25 ± 1.41% to 142.38 ± 15.73%, while native WAP exhibited higher foam stability. Interfacial adsorption kinetics revealed that NaCl favored WAP adsorption at the air-water interface. The interfacial viscoelasticity modulus of all samples increased over time, forming an interfacial layer primarily characterized by elastic behavior. Native WAP exhibited a stronger viscoelasticity modulus, forming a stable adsorption layer at the air-water interface, which contributed to enhanced foam stability. This study provides valuable insights into the regulation of WAP structure and foaming properties by salt ions, which may offer a new strategy for improving the interfacial properties of wheat-based food products.
{"title":"Effect of NaCl concentration on the interfacial and foaming properties of wheat aqueous phase protein","authors":"Zhaoshi Chen , Ge Wang , Muyuan Zhao , Peiyao Zhao , Runkang Qiu , Bei Fan , Aijun Hu , Liya Liu , Fengzhong Wang","doi":"10.1016/j.foodhyd.2024.110869","DOIUrl":"10.1016/j.foodhyd.2024.110869","url":null,"abstract":"<div><div>In this study, the structure, foaming properties, and air-water interfacial behavior of wheat aqueous phase protein (WAP) with different NaCl concentrations were investigated. With the addition of NaCl, the particle size and the β-sheet content increased, indicating the formation of larger aggregates. In the FT-IR spectrum NaCl also increased the peak intensity for WAP, this peak often associated with C-O and C-N stretching vibrations, indicating that NaCl may induce conformational changes, such as protein unfolding. As NaCl concentration increased, the foam capacity of WAP increased from 106.25 ± 1.41% to 142.38 ± 15.73%, while native WAP exhibited higher foam stability. Interfacial adsorption kinetics revealed that NaCl favored WAP adsorption at the air-water interface. The interfacial viscoelasticity modulus of all samples increased over time, forming an interfacial layer primarily characterized by elastic behavior. Native WAP exhibited a stronger viscoelasticity modulus, forming a stable adsorption layer at the air-water interface, which contributed to enhanced foam stability. This study provides valuable insights into the regulation of WAP structure and foaming properties by salt ions, which may offer a new strategy for improving the interfacial properties of wheat-based food products.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"161 ","pages":"Article 110869"},"PeriodicalIF":11.0,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142748365","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 : 2024-11-20DOI: 10.1016/j.foodhyd.2024.110872
Shuangjian Li, Xihua Liu, Yapeng Fang, Yiping Cao
Apricot kernel meal is an understudied and underutilized by-product of the apricot industry. In this study, apricot kernel protein (AKP) was obtained from apricot kernel meal by a simple one-step salting-in method, exhibiting high yield (38.4 g AKP/100 g defatted meal), high protein content (91.4%), and high solubility (92.5% at neutral pHs). The possibility and kinetics of AKP fibrillization were further investigated. It was found that apricot kernel protein amyloid fibrils (AKPFs) with twisted nanofibrillar structures were readily formed by heating at pH 2.0 and 90 °C. SDS-PAGE analysis indicated that these AKPFs contained peptide fragments with the molecular weight of around 6.5 kDa. Atomic force microscopy (AFM), Fourier transform infrared spectroscopy (FTIR), circular dichroism spectroscopy (CD) and intrinsic fluorescence spectroscopy revealed that the structure, morphology and properties of AKPFs were analogous to other food protein-derived amyloid fibrils. Importantly, AKPF has upgraded foaming characteristics, e.g., AKPF-18h (AKPF formed at 18 h) has 31.7% higher foaming capacity and 30.2% higher foam stability relative to AKP. This is attributed to the formation of a homogeneous interfacial film at the air/water interface of the foam. The DPPH radical scavenging activity of AKPF-18h was also improved, reaching 53.0%, about twice that of AKP (28.4%). In addition, the developed AKP and AKPFs were not cytotoxic in vitro. All these findings suggest that AKPFs have great potential for future food applications.
{"title":"Upgrading the functional properties of apricot kernel proteins through fibrillization","authors":"Shuangjian Li, Xihua Liu, Yapeng Fang, Yiping Cao","doi":"10.1016/j.foodhyd.2024.110872","DOIUrl":"10.1016/j.foodhyd.2024.110872","url":null,"abstract":"<div><div>Apricot kernel meal is an understudied and underutilized by-product of the apricot industry. In this study, apricot kernel protein (AKP) was obtained from apricot kernel meal by a simple one-step salting-in method, exhibiting high yield (38.4 g AKP/100 g defatted meal), high protein content (91.4%), and high solubility (92.5% at neutral pHs). The possibility and kinetics of AKP fibrillization were further investigated. It was found that apricot kernel protein amyloid fibrils (AKPFs) with twisted nanofibrillar structures were readily formed by heating at pH 2.0 and 90 °C. SDS-PAGE analysis indicated that these AKPFs contained peptide fragments with the molecular weight of around 6.5 kDa. Atomic force microscopy (AFM), Fourier transform infrared spectroscopy (FTIR), circular dichroism spectroscopy (CD) and intrinsic fluorescence spectroscopy revealed that the structure, morphology and properties of AKPFs were analogous to other food protein-derived amyloid fibrils. Importantly, AKPF has upgraded foaming characteristics, e.g., AKPF-18h (AKPF formed at 18 h) has 31.7% higher foaming capacity and 30.2% higher foam stability relative to AKP. This is attributed to the formation of a homogeneous interfacial film at the air/water interface of the foam. The DPPH radical scavenging activity of AKPF-18h was also improved, reaching 53.0%, about twice that of AKP (28.4%). In addition, the developed AKP and AKPFs were not cytotoxic in vitro. All these findings suggest that AKPFs have great potential for future food applications.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"161 ","pages":"Article 110872"},"PeriodicalIF":11.0,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142702326","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 : 2024-11-20DOI: 10.1016/j.foodhyd.2024.110866
Zhouyi Xiong , Te Yu , Jiran Lv , Jihui Wang , Xing Fu
The application of chitin has significantly expanded, particularly in the formulation of protein-based complexes stabilized by electrostatic interactions, which are crucial in the development of Pickering emulsions. This study systematically investigates how variations in pH affect the molecular structure, interfacial properties, and emulsifying performance of egg white protein (EWP) complexes with chitin nanofibers (ChNFs). The findings reveal that electrostatic interactions between ChNFs and EWP substantially influence the dispersion and morphology of the complexes across a pH range of 2.0–9.0. Spectral analysis indicates that the incorporation of ChNFs leads to a slight reduction in surface hydrophobicity and fluorescence intensity of EWP, enhancing the protein's structural flexibility. Additionally, adsorption kinetics and dilational viscoelasticity measurements demonstrate that ChNFs significantly increase EWP's equilibrium interfacial pressure (up to 25 mN/m) and viscoelastic modulus, indicating improved stability at the oil-water interface. Notably, emulsions stabilized by EWP/ChNF complexes at pH values between 5.0 and 7.0 exhibit a more uniform droplet size (approximately 200 nm) and enhanced stability, with turbidity measurements reaching maximum values of 0.85. These results underscore the potential of chitin nanofibers as sustainable emulsifiers in food applications, providing a viable alternative to synthetic emulsifiers.
{"title":"Chitin nanofiber-stabilized pickering emulsion interacting with egg white protein: Structural features, interfacial properties, and stability","authors":"Zhouyi Xiong , Te Yu , Jiran Lv , Jihui Wang , Xing Fu","doi":"10.1016/j.foodhyd.2024.110866","DOIUrl":"10.1016/j.foodhyd.2024.110866","url":null,"abstract":"<div><div>The application of chitin has significantly expanded, particularly in the formulation of protein-based complexes stabilized by electrostatic interactions, which are crucial in the development of Pickering emulsions. This study systematically investigates how variations in pH affect the molecular structure, interfacial properties, and emulsifying performance of egg white protein (EWP) complexes with chitin nanofibers (ChNFs). The findings reveal that electrostatic interactions between ChNFs and EWP substantially influence the dispersion and morphology of the complexes across a pH range of 2.0–9.0. Spectral analysis indicates that the incorporation of ChNFs leads to a slight reduction in surface hydrophobicity and fluorescence intensity of EWP, enhancing the protein's structural flexibility. Additionally, adsorption kinetics and dilational viscoelasticity measurements demonstrate that ChNFs significantly increase EWP's equilibrium interfacial pressure (up to 25 mN/m) and viscoelastic modulus, indicating improved stability at the oil-water interface. Notably, emulsions stabilized by EWP/ChNF complexes at pH values between 5.0 and 7.0 exhibit a more uniform droplet size (approximately 200 nm) and enhanced stability, with turbidity measurements reaching maximum values of 0.85. These results underscore the potential of chitin nanofibers as sustainable emulsifiers in food applications, providing a viable alternative to synthetic emulsifiers.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"161 ","pages":"Article 110866"},"PeriodicalIF":11.0,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142748383","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 : 2024-11-19DOI: 10.1016/j.foodhyd.2024.110859
Xuxu Li , Mingcong Fan , Qilin Huang , Siming Zhao , Shanbai Xiong , Dapeng Li
The study evaluated the swelling and diffusion behaviors of crosslinked/acetylated tapioca starches with various modification degrees under myofibrillar protein (MP) crowding. It also evaluated their relationship with the MP/starch blend gel performance. The swelling ratio (SR) of starch granules decreased significantly from 2.26 to 3.00 in the absence of MP to 1.74–1.96 under MP crowding, with the minimum SR (1.74) for high-crosslinked/high-acetylated TS (HC-HA-TS), which indicated MP crowding and highly crosslinked/acetylated modification reduced starch granule swelling significantly. Furthermore, there was minimal protein diffusion into the starch matrix, but significant amylose diffusion into the MP matrix, forming a starch-protein coexisting region. HC-HA-TS had the smallest average diffusion area, while raw TS had the largest. SR and diffusion area variations are due to the modification methods and degrees used, where crosslinking inhibits swelling while acetylation promotes it, as well as the constraints imposed by MP gelation. In our correlation analysis, we found that starch diffusion had little effect on the texture of MP/TS gels regardless of MP presence or absence; instead, starch swelling was the dominant factor, with a higher SR under MP crowding contributing to the enhanced texture.
{"title":"Swelling than diffusion behavior of starch under protein crowding conditions affects the texture of the protein/starch blend gels","authors":"Xuxu Li , Mingcong Fan , Qilin Huang , Siming Zhao , Shanbai Xiong , Dapeng Li","doi":"10.1016/j.foodhyd.2024.110859","DOIUrl":"10.1016/j.foodhyd.2024.110859","url":null,"abstract":"<div><div>The study evaluated the swelling and diffusion behaviors of crosslinked/acetylated tapioca starches with various modification degrees under myofibrillar protein (MP) crowding. It also evaluated their relationship with the MP/starch blend gel performance. The swelling ratio (SR) of starch granules decreased significantly from 2.26 to 3.00 in the absence of MP to 1.74–1.96 under MP crowding, with the minimum SR (1.74) for high-crosslinked/high-acetylated TS (HC-HA-TS), which indicated MP crowding and highly crosslinked/acetylated modification reduced starch granule swelling significantly. Furthermore, there was minimal protein diffusion into the starch matrix, but significant amylose diffusion into the MP matrix, forming a starch-protein coexisting region. HC-HA-TS had the smallest average diffusion area, while raw TS had the largest. SR and diffusion area variations are due to the modification methods and degrees used, where crosslinking inhibits swelling while acetylation promotes it, as well as the constraints imposed by MP gelation. In our correlation analysis, we found that starch diffusion had little effect on the texture of MP/TS gels regardless of MP presence or absence; instead, starch swelling was the dominant factor, with a higher SR under MP crowding contributing to the enhanced texture.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110859"},"PeriodicalIF":11.0,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142707280","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 : 2024-11-19DOI: 10.1016/j.foodhyd.2024.110861
Pengpeng Deng , Zihao Wang , Yuewen Li , Simeng Ji , Yufei Sun , Qianxi Deng , Juanjuan Chen , Fatang Jiang
Polysaccharide films such as konjac glucomannan (KGM) with excellent biocompatible, green, renewable, and biodegradable properties have attracted much attention as excellent candidates to replace petrochemical plastics. However, the water resistance of KGM film is poor, which can not meet the requirements of fruit and vegetable preservation in complex scenes. Herein, we utilized sodium hydroxide solution as the good solvent of glutenin and deacetylation agent of KGM to form KGM/glutenin films with semi-interpenetrating networks for fruit preservation. Compared with KGM film, the synergistic effect of deacetylated KGM and glutenin could increase the surface water contact angle of films from 65.1° to 106.7°, and increase the tensile strength from 55.6 MPa to 92.5 MPa. Surprisingly, the water vapor and oxygen permeabilities of KGM/glutenin film were as low as 2.12 × 10−3 g·/(m·d·KPa) and 0.52 × 10−9 m2/(d·KPa), respectively, showing excellent gas barrier performance. The changes in appearance, firmness, total sugar content, pH, and malondialdehyde content of cherry tomatoes during storage proved that the KGM/glutenin film could effectively delay the ripening and decay, and extend the freshness lifetime of cherry tomatoes for more than 6 days. Therefore, this new type of water-resistant composite film with a semi-interpenetrating network has great application prospects in fruit preservation.
{"title":"High strength, gas barrier and hydrophobic konjac glucomannan/glutenin films with semi-interpenetrating network for cherry tomato preservation","authors":"Pengpeng Deng , Zihao Wang , Yuewen Li , Simeng Ji , Yufei Sun , Qianxi Deng , Juanjuan Chen , Fatang Jiang","doi":"10.1016/j.foodhyd.2024.110861","DOIUrl":"10.1016/j.foodhyd.2024.110861","url":null,"abstract":"<div><div>Polysaccharide films such as konjac glucomannan (KGM) with excellent biocompatible, green, renewable, and biodegradable properties have attracted much attention as excellent candidates to replace petrochemical plastics. However, the water resistance of KGM film is poor, which can not meet the requirements of fruit and vegetable preservation in complex scenes. Herein, we utilized sodium hydroxide solution as the good solvent of glutenin and deacetylation agent of KGM to form KGM/glutenin films with semi-interpenetrating networks for fruit preservation. Compared with KGM film, the synergistic effect of deacetylated KGM and glutenin could increase the surface water contact angle of films from 65.1° to 106.7°, and increase the tensile strength from 55.6 MPa to 92.5 MPa. Surprisingly, the water vapor and oxygen permeabilities of KGM/glutenin film were as low as 2.12 × 10<sup>−3</sup> g·/(m·d·KPa) and 0.52 × 10<sup>−9</sup> m<sup>2</sup>/(d·KPa), respectively, showing excellent gas barrier performance. The changes in appearance, firmness, total sugar content, pH, and malondialdehyde content of cherry tomatoes during storage proved that the KGM/glutenin film could effectively delay the ripening and decay, and extend the freshness lifetime of cherry tomatoes for more than 6 days. Therefore, this new type of water-resistant composite film with a semi-interpenetrating network has great application prospects in fruit preservation.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110861"},"PeriodicalIF":11.0,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142707158","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 : 2024-11-19DOI: 10.1016/j.foodhyd.2024.110855
Deepika Sharma, Gregory R. Ziegler, Federico M. Harte
The low molecular weight of casein proteins (19–25 kDa) and their self-aggregation limit the electrospinnability of casein nanofibers. Here, the influence of ethanol content (0–60 %) and temperature (20–80 °C) on the state of κ-carrageenan dispersions and their subsequent influence on the electrospinnability and physicomechanical attributes of casein-based EMs was evaluated. κ-carrageenan/casein dispersions prepared at 50% ethanol, pH 10, and 60 °C resulted in the formation of EMs with few bead defects. These conditions lead to the dissociation of casein aggregates and the transformation of κ-carrageenan conformation. More uniform fibrous morphologies with minimum bead defects (2.0 x 10−3/μm2) were obtained for 1 wt % κ-carrageenan in casein EMs. A maximum strength of ∼0.2 MPa and modulus of ∼12 MPa was obtained for as spun mats with 1 wt% κ-carrageenan in casein. On exposure to a relative humidity of 100% for 48 h, these mats adsorbed 140 % of their weight in water, became solid films, and increased in strength and modulus >10-fold with a 2-fold decrease in elongation at break. This study demonstrates the influence of κ-carrageenan on the electrospinnability of casein proteins to fabricate novel biodegradable casein-based nano-structured mats with potential for food, cosmetic, packaging, and biomedical applications.
{"title":"Fabrication and physicomechanical performance of κ-carrageenan/casein nanofibers","authors":"Deepika Sharma, Gregory R. Ziegler, Federico M. Harte","doi":"10.1016/j.foodhyd.2024.110855","DOIUrl":"10.1016/j.foodhyd.2024.110855","url":null,"abstract":"<div><div>The low molecular weight of casein proteins (19–25 kDa) and their self-aggregation limit the electrospinnability of casein nanofibers. Here, the influence of ethanol content (0–60 %) and temperature (20–80 °C) on the state of κ-carrageenan dispersions and their subsequent influence on the electrospinnability and physicomechanical attributes of casein-based EMs was evaluated. κ-carrageenan/casein dispersions prepared at 50% ethanol, pH 10, and 60 °C resulted in the formation of EMs with few bead defects. These conditions lead to the dissociation of casein aggregates and the transformation of κ-carrageenan conformation. More uniform fibrous morphologies with minimum bead defects (2.0 x 10<sup>−3</sup>/μm<sup>2</sup>) were obtained for 1 wt % κ-carrageenan in casein EMs. A maximum strength of ∼0.2 MPa and modulus of ∼12 MPa was obtained for as spun mats with 1 wt% κ-carrageenan in casein. On exposure to a relative humidity of 100% for 48 h, these mats adsorbed 140 % of their weight in water, became solid films, and increased in strength and modulus >10-fold with a 2-fold decrease in elongation at break. This study demonstrates the influence of κ-carrageenan on the electrospinnability of casein proteins to fabricate novel biodegradable casein-based nano-structured mats with potential for food, cosmetic, packaging, and biomedical applications.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110855"},"PeriodicalIF":11.0,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142707279","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 : 2024-11-19DOI: 10.1016/j.foodhyd.2024.110864
Yang Lin , Changshuai Liu , Lixia Wang , Xiaozhong Xu , Shixiang Xu , Ping Shao
Pectin is an important substance affecting the turbidity stability of fruit juice. In this study, Huyou juice was treated by hydrodynamic cavitation, and endogenous pectin from Huyou juice was analyzed to determine the changes in the properties of Huyou pectin and to discuss the possible mechanisms by which pectin maintains the turbidity stability in Huyou juice. The results showed that hydrodynamic cavitation treatment could enhance the storage stability of Huyou juice. The results of the monosaccharide composition demonstrated that hydrodynamic cavitation treatment made the branched structure of endogenous pectin more pronounced. Results of XRD and FTIR analysis showed that the hydrodynamic cavitation treatment resulted in limited changes to the crystallinity and skeletal structure of pectin from Huyou juice. HC treatment enhanced the thermogravimetric stability of pectin in Huyou juice, with NSP exhibiting the highest stability. Additionally, HC treatment altered the rheological properties of the pectin fractions. In addition, correlation analysis was carried out to analyze the relationship between hydrodynamic cavitation and each component and index. In summary, the cavitation effect produced by hydrodynamic cavitation treatment could reduce the activity of PME in Huyou juice, change the linear structure of endogenous pectin and reduce the molecular weight and esterification degree of endogenous pectin, improving the turbidity stability of Huyou juice.
{"title":"Revealing the dominant role of pectin in regulating the stability of Huyou turbid juice: insights from hydrodynamic cavitation","authors":"Yang Lin , Changshuai Liu , Lixia Wang , Xiaozhong Xu , Shixiang Xu , Ping Shao","doi":"10.1016/j.foodhyd.2024.110864","DOIUrl":"10.1016/j.foodhyd.2024.110864","url":null,"abstract":"<div><div>Pectin is an important substance affecting the turbidity stability of fruit juice. In this study, Huyou juice was treated by hydrodynamic cavitation, and endogenous pectin from Huyou juice was analyzed to determine the changes in the properties of Huyou pectin and to discuss the possible mechanisms by which pectin maintains the turbidity stability in Huyou juice. The results showed that hydrodynamic cavitation treatment could enhance the storage stability of Huyou juice. The results of the monosaccharide composition demonstrated that hydrodynamic cavitation treatment made the branched structure of endogenous pectin more pronounced. Results of XRD and FTIR analysis showed that the hydrodynamic cavitation treatment resulted in limited changes to the crystallinity and skeletal structure of pectin from Huyou juice. HC treatment enhanced the thermogravimetric stability of pectin in Huyou juice, with NSP exhibiting the highest stability. Additionally, HC treatment altered the rheological properties of the pectin fractions. In addition, correlation analysis was carried out to analyze the relationship between hydrodynamic cavitation and each component and index. In summary, the cavitation effect produced by hydrodynamic cavitation treatment could reduce the activity of PME in Huyou juice, change the linear structure of endogenous pectin and reduce the molecular weight and esterification degree of endogenous pectin, improving the turbidity stability of Huyou juice.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"161 ","pages":"Article 110864"},"PeriodicalIF":11.0,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142702321","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 : 2024-11-19DOI: 10.1016/j.foodhyd.2024.110862
Tian Wang , Junchu Chen , Yanbin Zhong , Dan Xu , Dan Ren
Incorporation of insoluble dietary fibers (IDFs) into yogurt can serve as both a nutritional supplement and texture modifier. However, the understanding of the interaction between IDFs and casein particles in yogurt, as well as their effect on the gelation mechanism of casein particles, remains limited. This study investigated the impact of varying contents of insoluble lemon peel fiber (LPF) on the casein gelation in low-fat yogurt. The gelation process of casein was monitored via oscillatory rheology, and the critical gel point was determined from time sweep curves. The post-gelation process was analyzed through the percolation model, and the topological structure after gelation was quantified using skeleton analysis. The incorporation of moderate content of LPF was found to reduce fermentation time (with the highest decrease being up to 1.2 h). This effect could be attributed to the enhanced main intermolecular forces (hydrophobic interactions and disulfide bonds), as well as the formation of casein-LPF-casein linked clusters with an elevated gelation rate exponent (α) value. These factors facilitated gel formation. Moreover, a moderate content of LPF facilitated cross-linking between caseins through a bridging effect, resulting in the development of a densely interconnected network with enhanced link density (88.25%) and reduced pore fraction (7.71%). Consequently, this led to a significant 17.6% inhibition in wheying off rate compared to low-fat yogurt without LPF during a 21-day storage time. However, the formation of weak or coarse gels was observed when the LPF content was low or high, the gelation rate was excessively rapid (exponent α = 3.05), or the presence of steric hindrance effect was present. The findings offered valuable insights for the application of insoluble particulate components in the food industry.
{"title":"Investigating the role of lemon peel fiber in the casein gelation mechanism of low-fat yogurt","authors":"Tian Wang , Junchu Chen , Yanbin Zhong , Dan Xu , Dan Ren","doi":"10.1016/j.foodhyd.2024.110862","DOIUrl":"10.1016/j.foodhyd.2024.110862","url":null,"abstract":"<div><div>Incorporation of insoluble dietary fibers (IDFs) into yogurt can serve as both a nutritional supplement and texture modifier. However, the understanding of the interaction between IDFs and casein particles in yogurt, as well as their effect on the gelation mechanism of casein particles, remains limited. This study investigated the impact of varying contents of insoluble lemon peel fiber (LPF) on the casein gelation in low-fat yogurt. The gelation process of casein was monitored via oscillatory rheology, and the critical gel point was determined from time sweep curves. The post-gelation process was analyzed through the percolation model, and the topological structure after gelation was quantified using skeleton analysis. The incorporation of moderate content of LPF was found to reduce fermentation time (with the highest decrease being up to 1.2 h). This effect could be attributed to the enhanced main intermolecular forces (hydrophobic interactions and disulfide bonds), as well as the formation of casein-LPF-casein linked clusters with an elevated gelation rate exponent (<em>α</em>) value. These factors facilitated gel formation. Moreover, a moderate content of LPF facilitated cross-linking between caseins through a bridging effect, resulting in the development of a densely interconnected network with enhanced link density (88.25%) and reduced pore fraction (7.71%). Consequently, this led to a significant 17.6% inhibition in wheying off rate compared to low-fat yogurt without LPF during a 21-day storage time. However, the formation of weak or coarse gels was observed when the LPF content was low or high, the gelation rate was excessively rapid (exponent <em>α</em> = 3.05), or the presence of steric hindrance effect was present. The findings offered valuable insights for the application of insoluble particulate components in the food industry.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110862"},"PeriodicalIF":11.0,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142707284","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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