Food Hydrocolloids最新文献_第3页

Microwave-assisted extraction drives changes in the proteomic profile, structural, and functional properties of lupin protein isolates 微波辅助提取可改变罗苹蛋白分离物的蛋白质组学特征、结构和功能特性

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-01-21 DOI: 10.1016/j.foodhyd.2026.112492

Grazielle Náthia-Neves , Simon Gregersen Echers , Adane Tilahun Getachew , Charlotte Jacobsen

The increasing demand for plant-based protein ingredients highlights the need for efficient extraction methods suitable for food applications. In this context, this study aimed to evaluate the potential of microwave-assisted extraction (MAE) using food-grade and Generally Recognized As Safe (GRAS) reagents for obtaining functional protein isolates from lupin seeds. Semi-defatted lupin flour, obtained by supercritical CO₂ extraction (scCO₂), was used as the starting material. Proteins were extracted using sodium carbonate and precipitated with citric acid. The effects of microwave (MW) power (50–250 W) and extraction time (1–8 min) on protein yield, composition, structure, and functionality were investigated. MAE increased protein yield by up to 9 % compared to conventional extraction and produced isolates whose proteomic profile more closely resembled that of the semi-defatted flour. Structural analysis using Fourier-transform infrared (FTIR) spectroscopy revealed that MW-induced changes in protein secondary structure, which appeared to enhance solubility (up to 95 % at pH 7) and foaming capacity (up to 112 %). Emulsion stability was also improved, with increase in droplet size during storage being significantly reduced. These results highlight that MAE combined with food-grade reagents not only enables efficient protein recovery, but also enhances functionality, supporting their potential application in food systems.

对植物性蛋白质成分的需求日益增长，凸显了对适用于食品应用的高效提取方法的需求。在此背景下，本研究旨在评估微波辅助提取（MAE）的潜力，使用食品级和公认安全（GRAS）试剂从罗苹种子中获得功能蛋白分离物。以超临界CO2萃取法（scCO2）得到的半脱脂罗苹粉为原料。用碳酸钠提取蛋白质，用柠檬酸沉淀。研究了微波（MW）功率（50 ~ 250 W）和提取时间（1 ~ 8 min）对蛋白质产率、组成、结构和功能的影响。与传统提取相比，MAE提高了9%的蛋白质产量，并且产生的分离物的蛋白质组学特征更接近于半脱脂面粉。利用傅里叶变换红外光谱（FTIR）进行的结构分析表明，mw诱导蛋白质二级结构发生变化，其溶解度（在pH 7下可达95%）和发泡能力（可达112%）增强。乳状液的稳定性也得到了改善，储存过程中增加的液滴尺寸显著降低。这些结果表明，MAE与食品级试剂结合不仅可以有效地回收蛋白质，而且还可以增强功能，支持其在食品系统中的潜在应用。

{"title":"Microwave-assisted extraction drives changes in the proteomic profile, structural, and functional properties of lupin protein isolates","authors":"Grazielle Náthia-Neves , Simon Gregersen Echers , Adane Tilahun Getachew , Charlotte Jacobsen","doi":"10.1016/j.foodhyd.2026.112492","DOIUrl":"10.1016/j.foodhyd.2026.112492","url":null,"abstract":"<div><div>The increasing demand for plant-based protein ingredients highlights the need for efficient extraction methods suitable for food applications. In this context, this study aimed to evaluate the potential of microwave-assisted extraction (MAE) using food-grade and Generally Recognized As Safe (GRAS) reagents for obtaining functional protein isolates from lupin seeds. Semi-defatted lupin flour, obtained by supercritical CO<sub>2</sub> extraction (scCO<sub>2</sub>), was used as the starting material. Proteins were extracted using sodium carbonate and precipitated with citric acid. The effects of microwave (MW) power (50–250 W) and extraction time (1–8 min) on protein yield, composition, structure, and functionality were investigated. MAE increased protein yield by up to 9 % compared to conventional extraction and produced isolates whose proteomic profile more closely resembled that of the semi-defatted flour. Structural analysis using Fourier-transform infrared (FTIR) spectroscopy revealed that MW-induced changes in protein secondary structure, which appeared to enhance solubility (up to 95 % at pH 7) and foaming capacity (up to 112 %). Emulsion stability was also improved, with increase in droplet size during storage being significantly reduced. These results highlight that MAE combined with food-grade reagents not only enables efficient protein recovery, but also enhances functionality, supporting their potential application in food systems.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112492"},"PeriodicalIF":11.0,"publicationDate":"2026-01-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146074624","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Film matrix modification synergize with active ingredient introduction strategy to synthesize polysaccharide-based active packaging with enhanced barrier performance and functional activity for efficient perishable fruit preservation 膜基质改性与活性成分引入策略协同作用，合成了具有阻隔性能和功能活性的多糖类活性包装，可有效保鲜易腐水果

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-01-21 DOI: 10.1016/j.foodhyd.2026.112490

Zitian Liu , Ligang Lin , Jiaxin Zhang , Kui Niu , Minglun Cheng , Yuxuan Zhu , Bin Du , Wenlong Hou , Huiyang Shang

Natural biopolymer food packaging materials face limitations in practical applications due to insufficient packaging performance and functional activity. To address these drawbacks, this study developed a strategy combining film matrix modification with synergistic active ingredient introduction to effectively enhance physicochemical properties and functional activity of polysaccharide-based films. Specifically, silver-based meta-organic frameworks (SA/Ag-2MI) were synthesized within sodium alginate, enabling it to serve as both a film-forming matrix and a functional component. Subsequently, curcumin-cyclodextrin inclusion complexes (CUR@CD) were incorporated as active additives into the film-forming matrix composed of SA/Ag-2MI, guar gum and carboxylated cellulose nanofibers, further enhancing the film's physicochemical properties and functional activity. Compared to the pristine film, GSC/Ag-2MI/CUR@CD film exhibited superior water vapor barrier property (water vapor permeability decreased by 22.98 %), light barrier property (transmittance at 600 nm decreased by 30.24 %), antioxidant activity (scavenging rate for two free radicals increased to over 50 %) and antibacterial active (inhibition zone appearance of three bacteria). Furthermore, the GSC/Ag-2MI/CUR@CD film effectively maintained strawberry storage quality by significantly inhibiting appearance changes, weight loss, firmness reduction and rot occurrence. In summary, this work offers a promising and feasible pathway for enhancing the performance of natural biopolymer packaging, with considerable potential in active packaging and fruit preservation fields.

天然生物聚合物食品包装材料由于包装性能和功能活性不足，在实际应用中受到限制。针对这些不足，本研究提出了将膜基质改性与协同活性成分引入相结合的策略，以有效提高多糖基膜的理化性质和功能活性。具体来说，银基间有机框架（SA/Ag-2MI）是在海藻酸钠中合成的，使其既可以作为成膜基质又可以作为功能成分。将姜黄素-环糊精包合物（CUR@CD）作为活性添加剂加入到由SA/Ag-2MI、瓜尔胶和羧化纤维素纳米纤维组成的成膜基质中，进一步提高了膜的理化性能和功能活性。与原始膜相比，GSC/Ag-2MI/CUR@CD膜具有较好的水蒸气阻隔性（水蒸气渗透率降低22.98%）、透光性（600 nm透光率降低30.24%）、抗氧化性（对两种自由基的清除率提高到50%以上）和抗菌活性（三种细菌的抑制区出现）。此外，GSC/Ag-2MI/CUR@CD薄膜通过显著抑制草莓的外观变化、重量下降、硬度降低和腐烂发生，有效地保持了草莓的贮藏质量。综上所述，本研究为提高天然生物聚合物包装的性能提供了一条有前景和可行的途径，在活性包装和水果保鲜领域具有很大的潜力。

{"title":"Film matrix modification synergize with active ingredient introduction strategy to synthesize polysaccharide-based active packaging with enhanced barrier performance and functional activity for efficient perishable fruit preservation","authors":"Zitian Liu , Ligang Lin , Jiaxin Zhang , Kui Niu , Minglun Cheng , Yuxuan Zhu , Bin Du , Wenlong Hou , Huiyang Shang","doi":"10.1016/j.foodhyd.2026.112490","DOIUrl":"10.1016/j.foodhyd.2026.112490","url":null,"abstract":"<div><div>Natural biopolymer food packaging materials face limitations in practical applications due to insufficient packaging performance and functional activity. To address these drawbacks, this study developed a strategy combining film matrix modification with synergistic active ingredient introduction to effectively enhance physicochemical properties and functional activity of polysaccharide-based films. Specifically, silver-based meta-organic frameworks (SA/Ag-2MI) were synthesized within sodium alginate, enabling it to serve as both a film-forming matrix and a functional component. Subsequently, curcumin-cyclodextrin inclusion complexes (CUR@CD) were incorporated as active additives into the film-forming matrix composed of SA/Ag-2MI, guar gum and carboxylated cellulose nanofibers, further enhancing the film's physicochemical properties and functional activity. Compared to the pristine film, GSC/Ag-2MI/CUR@CD film exhibited superior water vapor barrier property (water vapor permeability decreased by 22.98 %), light barrier property (transmittance at 600 nm decreased by 30.24 %), antioxidant activity (scavenging rate for two free radicals increased to over 50 %) and antibacterial active (inhibition zone appearance of three bacteria). Furthermore, the GSC/Ag-2MI/CUR@CD film effectively maintained strawberry storage quality by significantly inhibiting appearance changes, weight loss, firmness reduction and rot occurrence. In summary, this work offers a promising and feasible pathway for enhancing the performance of natural biopolymer packaging, with considerable potential in active packaging and fruit preservation fields.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112490"},"PeriodicalIF":11.0,"publicationDate":"2026-01-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146036023","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Exploring composites of alternative flour sources and marine biomass residues for sustainable degradable food packaging films 探索可替代面粉来源和海洋生物质残留物复合材料的可持续可降解食品包装薄膜

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-01-21 DOI: 10.1016/j.foodhyd.2026.112464

Eva Hernández-García , Anayansi Escalante-Aburto , María José Fabra , Amparo López-Rubio

This study proposes an innovative strategy to valorize agricultural and marine by-products by developing sustainable films based on different pigmented popcorn and sorghum flours, rich in bioactive polyphenols and starch, combined with holocellulosic residue from Gelidium corneum (marine biomass), a by-product of industrial agar extraction, as a possible alternative to conventional plastics. Films were produced by melt-compounding and compression-moulding with a 40:60 w/w ratio of popcorn or sorghum flour to algae residue and were compared to control films without marine biomass. The effect of incorporating and storing marine biomass was investigated. Results showed that the addition led to a more heterogeneous film morphology and modified the optical properties of the marine biomass films, decreasing luminosity, whiteness index, and internal transmittance, while enhancing yellow and green hues due to pigment interactions, with significant changes occurring during storage. In general, incorporating marine biomass increased tensile strength and stiffness, reduced elongation at break, and, upon storage, further enhanced rigidity through starch retrogradation. Additionally, the presence of biomass modulated water vapor permeability, water uptake, and hydrophobicity. These findings demonstrate the potential of combining pigmented popcorn and sorghum flours with Gelidium corneum residue as sustainable composite films, representing a promising strategy for environmentally friendly packaging.

本研究提出了一种创新的策略，通过开发基于不同色素的爆米花和高粱面粉的可持续薄膜，丰富的生物活性多酚和淀粉，结合胶状角质层（海洋生物质）的全息纤维素残渣，工业琼脂提取的副产品，作为传统塑料的可能替代品，来实现农业和海洋副产品的价值。以玉米花或高粱粉与海藻渣的w/w比为40:60，采用熔融复合和压缩成型的方法制备薄膜，并与不含海洋生物质的对照薄膜进行比较。研究了海洋生物质掺入和储存的效果。结果表明：添加添加剂使海洋生物质薄膜的形貌更加不均匀，并改变了其光学性质，降低了其亮度、白度指数和内部透过率，同时由于色素的相互作用而增强了其黄色和绿色的色调，且在储存过程中发生了显著的变化。一般来说，加入海洋生物质增加了拉伸强度和刚度，降低了断裂伸长率，并且在储存后，通过淀粉降解进一步提高了刚性。此外，生物质的存在调节了水蒸气渗透性、吸水性和疏水性。这些发现表明，将色素爆米花和高粱粉与角质层残渣结合起来作为可持续复合薄膜的潜力，代表了一种有前途的环保包装策略。

{"title":"Exploring composites of alternative flour sources and marine biomass residues for sustainable degradable food packaging films","authors":"Eva Hernández-García , Anayansi Escalante-Aburto , María José Fabra , Amparo López-Rubio","doi":"10.1016/j.foodhyd.2026.112464","DOIUrl":"10.1016/j.foodhyd.2026.112464","url":null,"abstract":"<div><div>This study proposes an innovative strategy to valorize agricultural and marine by-products by developing sustainable films based on different pigmented popcorn and sorghum flours, rich in bioactive polyphenols and starch, combined with holocellulosic residue from <em>Gelidium corneum</em> (marine biomass), a by-product of industrial agar extraction, as a possible alternative to conventional plastics. Films were produced by melt-compounding and compression-moulding with a 40:60 w/w ratio of popcorn or sorghum flour to algae residue and were compared to control films without marine biomass. The effect of incorporating and storing marine biomass was investigated. Results showed that the addition led to a more heterogeneous film morphology and modified the optical properties of the marine biomass films, decreasing luminosity, whiteness index, and internal transmittance, while enhancing yellow and green hues due to pigment interactions, with significant changes occurring during storage. In general, incorporating marine biomass increased tensile strength and stiffness, reduced elongation at break, and, upon storage, further enhanced rigidity through starch retrogradation. Additionally, the presence of biomass modulated water vapor permeability, water uptake, and hydrophobicity. These findings demonstrate the potential of combining pigmented popcorn and sorghum flours with <em>Gelidium corneum</em> residue as sustainable composite films, representing a promising strategy for environmentally friendly packaging.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112464"},"PeriodicalIF":11.0,"publicationDate":"2026-01-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146035647","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comparative study on the passion fruit essential oil microcapsules constructed from hydrophobic cellulose I/Ⅱ nanocrystals and gelatin: physicochemical and release properties 疏水纤维素I/Ⅱ纳米晶与明胶制备百香果精油微胶囊的理化及释放性能比较研究

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-01-21 DOI: 10.1016/j.foodhyd.2026.112479

Hong He , Fengping An , Caini Li , Qingfei Dong , Qun Huang , Jinqiu Wang , Hongbo Song , Fang Geng

The microencapsulation can protect the volatile components of the passion fruit essential oil (PFEO). This study investigated the physicochemical and release properties of PFEO microcapsules prepared using gelatin (Gel) in combination with lauric acid-modified cellulose I/Ⅱ nanocrystals (LCNC-I, LCNC-Ⅱ). Results revealed that lauric acid was successfully grafted onto both needle-like LCNC-I and elliptical LCNC-Ⅱ without destroying their crystal structures. Compared to LCNC-Ⅱ, LCNC-I exhibited superior hydrophobicity and emulsifying properties due to its needle-like morphology and higher crystallinity, zeta potential, substitution degree, and contact angle, resulting in higher encapsulation efficiency of PFEO microcapsules prepared with LCNC-I as the emulsifiers. The highest encapsulation efficiencies (92.87 % for Gel/LCNC-I/PFEO and 87.12 % for Gel/LCNC-II/PFEO) were achieved with 13 wt% gelatin and a 1:5 mass ratio of core material (PFEO) to wall material (gelatin and LCNCs). Compared to Gel/LCNC-Ⅱ/PFEO, Gel/LCNC-I/PFEO microcapsules exhibited a more uniform particle size, superior redispersion stability, and a longer dissolution time, attributed to the excellent emulsifying properties of LCNC-I and its strong interaction with gelatin. Gel/LCNC-I/PFEO and Gel/LCNC-Ⅱ/PFEO microcapsules demonstrated good release characteristics, with Gel/LCNC-I/PFEO exhibiting a higher release of most aldehyde volatile compounds, the main volatiles in PFEO. This study provides a theoretical foundation for constructing essential oil microcapsules using LCNCs, facilitating their future applications in the food and chemical fields.

微胶囊化可以保护百香果精油的挥发性成分。本研究考察了明胶（Gel）与月桂酸修饰纤维素I/Ⅱ纳米晶（LCNC-I, LCNC-Ⅱ）复合制备的PFEO微胶囊的理化性能和释放性能。结果表明，月桂酸成功接枝到针状LCNC- i和椭圆形LCNC-Ⅱ上，且未破坏其晶体结构。与LCNC-Ⅱ相比，LCNC- i由于其针状形态和更高的结晶度、zeta电位、取代度和接触角，具有更好的疏水性和乳化性能，从而使LCNC- i作为乳化剂制备的PFEO微胶囊具有更高的包封效率。凝胶/ lcc - i /PFEO的包封效率为92.87%，凝胶/ lcc - ii /PFEO的包封效率为87.12%，凝胶/ lcc - ii /PFEO的包封效率为13wt %，芯材（PFEO）与壁材（明胶和LCNCs）的质量比为1:5。与凝胶/LCNC-Ⅱ/PFEO相比，凝胶/LCNC- i /PFEO微胶囊具有更均匀的粒径、更好的再分散稳定性和更长的溶解时间，这是由于LCNC- i优异的乳化性能及其与明胶的强相互作用。凝胶/LCNC- i /PFEO和凝胶/LCNC-Ⅱ/PFEO微胶囊具有较好的释放特性，其中凝胶/LCNC- i /PFEO对PFEO中主要挥发性物质醛类挥发性化合物的释放量较高。本研究为利用LCNCs构建精油微胶囊提供了理论基础，为其在食品、化工等领域的进一步应用奠定了基础。

{"title":"Comparative study on the passion fruit essential oil microcapsules constructed from hydrophobic cellulose I/Ⅱ nanocrystals and gelatin: physicochemical and release properties","authors":"Hong He , Fengping An , Caini Li , Qingfei Dong , Qun Huang , Jinqiu Wang , Hongbo Song , Fang Geng","doi":"10.1016/j.foodhyd.2026.112479","DOIUrl":"10.1016/j.foodhyd.2026.112479","url":null,"abstract":"<div><div>The microencapsulation can protect the volatile components of the passion fruit essential oil (PFEO). This study investigated the physicochemical and release properties of PFEO microcapsules prepared using gelatin (Gel) in combination with lauric acid-modified cellulose I/Ⅱ nanocrystals (LCNC-I, LCNC-Ⅱ). Results revealed that lauric acid was successfully grafted onto both needle-like LCNC-I and elliptical LCNC-Ⅱ without destroying their crystal structures. Compared to LCNC-Ⅱ, LCNC-I exhibited superior hydrophobicity and emulsifying properties due to its needle-like morphology and higher crystallinity, zeta potential, substitution degree, and contact angle, resulting in higher encapsulation efficiency of PFEO microcapsules prepared with LCNC-I as the emulsifiers. The highest encapsulation efficiencies (92.87 % for Gel/LCNC-I/PFEO and 87.12 % for Gel/LCNC-II/PFEO) were achieved with 13 wt% gelatin and a 1:5 mass ratio of core material (PFEO) to wall material (gelatin and LCNCs). Compared to Gel/LCNC-Ⅱ/PFEO, Gel/LCNC-I/PFEO microcapsules exhibited a more uniform particle size, superior redispersion stability, and a longer dissolution time, attributed to the excellent emulsifying properties of LCNC-I and its strong interaction with gelatin. Gel/LCNC-I/PFEO and Gel/LCNC-Ⅱ/PFEO microcapsules demonstrated good release characteristics, with Gel/LCNC-I/PFEO exhibiting a higher release of most aldehyde volatile compounds, the main volatiles in PFEO. This study provides a theoretical foundation for constructing essential oil microcapsules using LCNCs, facilitating their future applications in the food and chemical fields.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112479"},"PeriodicalIF":11.0,"publicationDate":"2026-01-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146035989","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Phosphorylation-modified fava bean 11S protein fibril-based oleogels: A novel strategy to enhance network flexibility and alter rheological and textural properties 磷酸化修饰蚕豆11S蛋白原纤维基油凝胶：一种增强网络灵活性和改变流变学和结构特性的新策略

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-01-20 DOI: 10.1016/j.foodhyd.2026.112477

Zhihao Xu , Xuemei Lin , Wenzhong Zhao , Xiaoqi Ding , Xianglin Sun , Yuting Ding , Hui Chen , Pengbo Cui

This study developed novel protein-based fish oil oleogels employing protein nanofibrils derived from sodium tripolyphosphate-phosphorylated (STPP) fava bean 11S globulin. X-ray photoelectron spectroscopy confirmed successful phosphorylation through a P_2p peak at 133.3 eV, supported by FTIR bands at 972 cm⁻¹ (P–O stretching) and 894 cm⁻¹ (P=O vibration). Phosphorylation disrupted the crystalline structure of 11S globulin, increasing β-turns and reducing random coils as revealed by XRD. Under acid-heat treatment (pH 2.0, 85 °C), phosphorylated 11S (P11S) formed finer and more uniform nanofibrils compared to the heterogeneous network of native 11S. Thioflavin T fluorescence showed faster nucleation and higher intensity for P11S fibrils, indicating enhanced fibrillation kinetics. P11S fibrils also exhibited superior emulsifying activity and emulsion stability. Mass spectrometry identified self-assembling peptide segments and phosphorylation sites, clarifying the molecular mechanism. When incorporated into oleogels, phosphorylated fibril oleogel (P11SG) displayed a softer, cream-like texture than the harder 11S oleogel (11SG). Rheological and texture analyses confirmed that P11SG had a lower storage modulus, hardness, and chewiness, but higher resilience and similar oil-binding capacity. Overall, phosphorylation effectively modulates the self-assembly and functional characteristics of 11S globulin. This providing a promising strategy to design protein-based oleogels with tunable textures and enhanced interfacial performance for food applications.

本研究利用三聚磷酸钠磷酸化（STPP）蚕豆11S球蛋白衍生的蛋白纳米原纤维制备了新型蛋白基鱼油油凝胶。x射线光电子能谱通过133.3 eV的P2p峰证实了成功的磷酸化，FTIR波段为972 cm−1 （P - O拉伸）和894 cm−1 （P=O振动）。XRD显示，磷酸化破坏了11S球蛋白的晶体结构，增加了β匝数，减少了随机线圈。在酸热处理（pH 2.0, 85°C）下，磷酸化11S （P11S）形成了比天然11S更细、更均匀的纳米原纤维。硫黄素T荧光显示P11S原纤维成核速度更快，强度更高，表明纤颤动力学增强。P11S原纤维也表现出优异的乳化活性和乳化稳定性。质谱鉴定了自组装肽段和磷酸化位点，阐明了分子机制。当加入到油凝胶中时，磷酸化纤维油凝胶（P11SG）比较硬的11S油凝胶（11SG）显示出更柔软的奶油状纹理。流变学和结构分析证实，P11SG具有较低的储存模量、硬度和咀嚼性，但具有较高的回弹性和类似的油结合能力。综上所述，磷酸化有效地调节了11S球蛋白的自组装和功能特征。这为设计具有可调纹理和增强界面性能的蛋白质基油凝胶提供了一种有前途的策略，可用于食品应用。

{"title":"Phosphorylation-modified fava bean 11S protein fibril-based oleogels: A novel strategy to enhance network flexibility and alter rheological and textural properties","authors":"Zhihao Xu , Xuemei Lin , Wenzhong Zhao , Xiaoqi Ding , Xianglin Sun , Yuting Ding , Hui Chen , Pengbo Cui","doi":"10.1016/j.foodhyd.2026.112477","DOIUrl":"10.1016/j.foodhyd.2026.112477","url":null,"abstract":"<div><div>This study developed novel protein-based fish oil oleogels employing protein nanofibrils derived from sodium tripolyphosphate-phosphorylated (STPP) <em>fava bean</em> 11S globulin. X-ray photoelectron spectroscopy confirmed successful phosphorylation through a P<sub>2p</sub> peak at 133.3 eV, supported by FTIR bands at 972 cm<sup>−1</sup> (P–O stretching) and 894 cm<sup>−1</sup> (P=O vibration). Phosphorylation disrupted the crystalline structure of 11S globulin, increasing β-turns and reducing random coils as revealed by XRD. Under acid-heat treatment (pH 2.0, 85 °C), phosphorylated 11S (P11S) formed finer and more uniform nanofibrils compared to the heterogeneous network of native 11S. Thioflavin T fluorescence showed faster nucleation and higher intensity for P11S fibrils, indicating enhanced fibrillation kinetics. P11S fibrils also exhibited superior emulsifying activity and emulsion stability. Mass spectrometry identified self-assembling peptide segments and phosphorylation sites, clarifying the molecular mechanism. When incorporated into oleogels, phosphorylated fibril oleogel (P11SG) displayed a softer, cream-like texture than the harder 11S oleogel (11SG). Rheological and texture analyses confirmed that P11SG had a lower storage modulus, hardness, and chewiness, but higher resilience and similar oil-binding capacity. Overall, phosphorylation effectively modulates the self-assembly and functional characteristics of 11S globulin. This providing a promising strategy to design protein-based oleogels with tunable textures and enhanced interfacial performance for food applications.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112477"},"PeriodicalIF":11.0,"publicationDate":"2026-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146036019","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

MRI monitoring of digestion mechanisms at the scale of a food piece: proof of concept with bread 在食物的尺度上对消化机制进行核磁共振监测：面包的概念验证

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-01-20 DOI: 10.1016/j.foodhyd.2026.112476

Ruoxuan Deng , Steven Le Feunteun , Yves Diascorn , Guylaine Collewet , Sylvain Challois , Stéphane Quellec , Françoise Nau , Maja Musse , Tiphaine Lucas

To improve our understanding of gastrointestinal digestion of solid foods, spatially resolved insights into disintegration mechanisms at the particle level are needed. Magnetic resonance imaging (MRI), despite its non-invasive and multiscale capabilities, remains underexploited for such purposes. This study pursued two objectives: (1) to develop an MRI-compatible miniaturized setup for static in vitro oral–gastric–intestinal digestion, and (2) to apply this system to investigate online the digestion of a bread piece measuring a few millimetres using MRI (UTE 3D morphometric imaging and T₂ mapping), supplemented by chemical analyses of starch and protein hydrolysis. The setup comprises a circulation loop of the digestion fluid, linking an MRI-compatible digestion cell to a remote pH-stat system, which enables real-time control of temperature, pH, enzyme addition, and sampling. MRI results correlated well with peptide and polysaccharide release kinetics in the digestion fluid. UTE 3D imaging showed stable bread volume during gastric digestion, followed by volume loss, surface roughening, and fluid ingress into pores during intestinal digestion, consistently with gluten hydrolysis. T₂ analysis distinguished more mobile water in the pores and less mobiles ones in bread. An increase in the amount of more mobile protons suggested erosion-driven exposure and internal enzymatic attack. The release of starch hydrolysis products was shown to be independent on the breakdown of the gluten network and could be monitored with T₂ in the digestion fluid. In conclusion, this MRI-compatible setup enables time-lapse, submillimetric resolution monitoring, offering valuable insights into bread piece digestion, and could be adapted to various solid food matrices.

为了提高我们对固体食物胃肠道消化的理解，需要在颗粒水平上对分解机制进行空间解析。尽管磁共振成像（MRI）具有非侵入性和多尺度的能力，但在这方面仍未得到充分利用。本研究有两个目标：(1)开发一种与MRI兼容的小型体外静态口腔-胃肠消化装置；(2)应用该系统利用MRI （UTE 3D形态成像和T2绘图）在线研究几毫米面包片的消化过程，并辅以淀粉和蛋白质水解的化学分析。该装置包括消化液的循环回路，将mri兼容的消化细胞连接到远程pH-stat系统，该系统可以实时控制温度、pH、酶添加和采样。MRI结果与消化液中肽和多糖释放动力学具有良好的相关性。UTE 3D成像显示，在胃消化过程中面包体积稳定，随后在肠消化过程中体积损失、表面变粗、液体进入毛孔，与麸质水解一致。T2分析表明，面包孔隙中流动水分较多，而孔隙中流动水分较少。更多可移动质子数量的增加表明侵蚀驱动的暴露和内部酶攻击。淀粉水解产物的释放与面筋网络的破坏无关，可以用消化液中的T2来监测。总之，这种与mri兼容的装置可以实现延时、亚毫米分辨率的监测，为面包片消化提供了有价值的见解，并且可以适应各种固体食物基质。

{"title":"MRI monitoring of digestion mechanisms at the scale of a food piece: proof of concept with bread","authors":"Ruoxuan Deng , Steven Le Feunteun , Yves Diascorn , Guylaine Collewet , Sylvain Challois , Stéphane Quellec , Françoise Nau , Maja Musse , Tiphaine Lucas","doi":"10.1016/j.foodhyd.2026.112476","DOIUrl":"10.1016/j.foodhyd.2026.112476","url":null,"abstract":"<div><div>To improve our understanding of gastrointestinal digestion of solid foods, spatially resolved insights into disintegration mechanisms at the particle level are needed. Magnetic resonance imaging (MRI), despite its non-invasive and multiscale capabilities, remains underexploited for such purposes. This study pursued two objectives: (1) to develop an MRI-compatible miniaturized setup for static <em>in vitro</em> oral–gastric–intestinal digestion, and (2) to apply this system to investigate online the digestion of a bread piece measuring a few millimetres using MRI (UTE 3D morphometric imaging and T<sub>2</sub> mapping), supplemented by chemical analyses of starch and protein hydrolysis. The setup comprises a circulation loop of the digestion fluid, linking an MRI-compatible digestion cell to a remote pH-stat system, which enables real-time control of temperature, pH, enzyme addition, and sampling. MRI results correlated well with peptide and polysaccharide release kinetics in the digestion fluid. UTE 3D imaging showed stable bread volume during gastric digestion, followed by volume loss, surface roughening, and fluid ingress into pores during intestinal digestion, consistently with gluten hydrolysis. T<sub>2</sub> analysis distinguished more mobile water in the pores and less mobiles ones in bread. An increase in the amount of more mobile protons suggested erosion-driven exposure and internal enzymatic attack. The release of starch hydrolysis products was shown to be independent on the breakdown of the gluten network and could be monitored with T<sub>2</sub> in the digestion fluid. In conclusion, this MRI-compatible setup enables time-lapse, submillimetric resolution monitoring, offering valuable insights into bread piece digestion, and could be adapted to various solid food matrices.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112476"},"PeriodicalIF":11.0,"publicationDate":"2026-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146036022","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Characterisation of enzymatically-induced arabinoxylan-protein interactions in gluten-free model batter 无谷蛋白模型面糊中酶诱导的阿拉伯木聚糖-蛋白相互作用的表征

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-01-19 DOI: 10.1016/j.foodhyd.2026.112458

Ulrich Sukop , Katharina Hoefler , Victoria Wiesmann , Philipp L. Fuhrmann , Mario Jekle , Regine Schoenlechner , Konrad J. Domig , Denisse Bender , Stefano D'Amico

The absence of a viscoelastic gluten network remains a major factor limiting the quality of gluten-free (GF) bakery products. This study examined whether arabinoxylans (AX) from maize (alkaline-extracted, M-CEAX; xylanase-extracted, M-XEAX) and wheat (wheat-extracted AX, WEAX), in combination with maize gluten meal (MGM), can form a cohesive joint polymeric network resembling gluten. Cross-linking was enzymatically induced using laccase or glucose oxidase (GOX) with horseradish peroxidase (HRP). Model batters were assessed through rheological tests (amplitude, frequency, time sweep) and physicochemical methods (particle and molecular size, polymer solubility and bound phenolic/ferulic acid) to evaluate AX-protein interactions. Rheological analyses revealed that laccase increased elasticity in M-CEAX systems but failed to promote strong AX-protein interactions. In contrast, GOX-HRP significantly enhanced the storage modulus (G′) in M-CEAX-MGM added model batters, suggesting stronger cross-linking. Particle size results supported this, showing larger d-values and higher span, especially in enzymatically treated M-CEAX formulations. AX solubility increased with M-CEAX alone but remained unchanged with protein addition. Bound phenolic content was higher in laccase-treated than in GOX-HRP-treated systems, indicating weaker cross-linking. Size exclusion chromatography (SEC) showed increased molecular weight in M-CEAX and MGM model batters treated with GOX-HRP, whereas M-CEAX-MGM combinations showed no clear size shift, which can be attributed to large insoluble aggregates not detected by the method. Overall, these findings highlighted the importance of polymer structure and enzyme specificity in modulating network formation. The results suggested that AX-protein interactions can enhance GF batter viscoelasticity and stability, offering a promising strategy to improve the structure of GF bakery products.

缺乏粘弹性面筋网络仍然是限制无麸质烘焙产品质量的主要因素。本研究考察了从玉米（碱提取，M-CEAX；木聚糖酶提取，M-XEAX）和小麦（小麦提取AX， WEAX）中提取的阿拉伯木聚糖（AX）与玉米面筋粉（MGM）结合后是否能形成类似面筋的粘连聚合网络。用漆酶或葡萄糖氧化酶（GOX）和辣根过氧化物酶（HRP）诱导交联。通过流变学测试（振幅、频率、时间扫描）和物理化学方法（颗粒和分子大小、聚合物溶解度和结合的酚/阿魏酸）来评估模型电池，以评估ax -蛋白质的相互作用。流变学分析表明，漆酶增加了M-CEAX体系的弹性，但未能促进ax -蛋白的强相互作用。相比之下，GOX-HRP显著提高了M-CEAX-MGM添加模型电池的存储模量（G '），表明交联更强。粒径结果支持了这一观点，显示出更大的d值和更高的跨度，特别是在酶处理的M-CEAX配方中。单独使用M-CEAX时AX的溶解度增加，但添加蛋白质后保持不变。漆酶处理体系的结合酚含量高于gox - hrp处理体系，表明交联较弱。粒径排除色谱（SEC）显示，GOX-HRP处理的M-CEAX和MGM模型浆液分子量增加，而M-CEAX-MGM组合没有明显的粒径变化，这可能是由于该方法未检测到大的不溶性聚集体。总的来说，这些发现强调了聚合物结构和酶特异性在调节网络形成中的重要性。结果表明，ax蛋白的相互作用可以提高GF面糊的粘弹性和稳定性，为改善GF烘焙产品的结构提供了一种有希望的策略。

{"title":"Characterisation of enzymatically-induced arabinoxylan-protein interactions in gluten-free model batter","authors":"Ulrich Sukop , Katharina Hoefler , Victoria Wiesmann , Philipp L. Fuhrmann , Mario Jekle , Regine Schoenlechner , Konrad J. Domig , Denisse Bender , Stefano D'Amico","doi":"10.1016/j.foodhyd.2026.112458","DOIUrl":"10.1016/j.foodhyd.2026.112458","url":null,"abstract":"<div><div>The absence of a viscoelastic gluten network remains a major factor limiting the quality of gluten-free (GF) bakery products. This study examined whether arabinoxylans (AX) from maize (alkaline-extracted, M-CEAX; xylanase-extracted, M-XEAX) and wheat (wheat-extracted AX, WEAX), in combination with maize gluten meal (MGM), can form a cohesive joint polymeric network resembling gluten. Cross-linking was enzymatically induced using laccase or glucose oxidase (GOX) with horseradish peroxidase (HRP). Model batters were assessed through rheological tests (amplitude, frequency, time sweep) and physicochemical methods (particle and molecular size, polymer solubility and bound phenolic/ferulic acid) to evaluate AX-protein interactions. Rheological analyses revealed that laccase increased elasticity in M-CEAX systems but failed to promote strong AX-protein interactions. In contrast, GOX-HRP significantly enhanced the storage modulus (G′) in M-CEAX-MGM added model batters, suggesting stronger cross-linking. Particle size results supported this, showing larger d-values and higher span, especially in enzymatically treated M-CEAX formulations. AX solubility increased with M-CEAX alone but remained unchanged with protein addition. Bound phenolic content was higher in laccase-treated than in GOX-HRP-treated systems, indicating weaker cross-linking. Size exclusion chromatography (SEC) showed increased molecular weight in M-CEAX and MGM model batters treated with GOX-HRP, whereas M-CEAX-MGM combinations showed no clear size shift, which can be attributed to large insoluble aggregates not detected by the method. Overall, these findings highlighted the importance of polymer structure and enzyme specificity in modulating network formation. The results suggested that AX-protein interactions can enhance GF batter viscoelasticity and stability, offering a promising strategy to improve the structure of GF bakery products.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112458"},"PeriodicalIF":11.0,"publicationDate":"2026-01-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146036018","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Quality control of gum arabic – Molecular basis and a new screening method 阿拉伯胶的质量控制——分子基础及一种新的筛选方法

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-01-19 DOI: 10.1016/j.foodhyd.2026.112454

Frederike Kersten , Désirée Martin , Ulrike S. van der Schaaf , Daniel Wefers

Gum arabic (GA) is commonly used as a stabilizer in aroma oil and beverage emulsions due to its amphiphilic character. However, different GA batches exhibit varying levels of functionality, which so far cannot be related to a molecular parameter. Therefore, the aim of our study was to investigate the relationship between the industrial quality of eight selected GA samples and the (macro)molecular structure and functionality of their glycoprotein fractions in detail, to establish a new quality parameter, and to develop a simplified analytical method for a direct quality assessment. Each GA sample was separated into the three major glycoprotein fractions, which were analyzed for their structural and functional properties. GA quality strongly correlated with the amount of arabinogalactan protein (AGP) and its molecular expansion, expressed via the gyration radius. Based on these results, a new quality parameter was defined as the product of AGP content and the volume of AGP molecules. Furthermore, the spatial expansion of AGP showed a strong positive correlation with the rhamnose and glucuronic acid content, identifying both as a marker for the degree of branching and molecular expansion. For the development of a simplified analytical method, the HIC separation was successfully scaled down, enabling a rapid quantitative isolation of AGP and the subsequent determination of the quality parameter with HPSEC-RI/UV/MALLS. By applying the method to 40 GA samples, it was demonstrated that it allows for a fast and reproducible analysis of GA quality. Thus, the developed analytical approach can complement or replace time-consuming emulsion stability tests.

由于其两亲性，阿拉伯胶（GA）常被用作芳香油和饮料乳液的稳定剂。然而，不同的GA批次表现出不同程度的功能，到目前为止还不能与分子参数相关。因此，我们的研究目的是详细研究8种GA样品的工业质量与其糖蛋白组分（宏观）分子结构和功能之间的关系，建立新的质量参数，并建立一种简化的直接质量评价的分析方法。每个GA样品被分离成三个主要的糖蛋白组分，并对其结构和功能特性进行了分析。GA质量与阿拉伯半乳聚糖蛋白（AGP）的数量及其通过旋转半径表达的分子膨胀密切相关。在此基础上，定义了AGP含量与AGP分子体积乘积作为AGP质量参数。此外，AGP的空间扩张与鼠李糖和葡萄糖醛酸含量呈正相关，两者都是分支程度和分子扩张程度的标志。为了开发一种简化的分析方法，成功地缩小了HIC分离的比例，从而能够快速定量分离AGP，并随后使用HPSEC-RI/UV/MALLS确定质量参数。通过将该方法应用于40个GA样品，证明该方法可以快速重现地分析GA质量。因此，开发的分析方法可以补充或取代耗时的乳液稳定性测试。

{"title":"Quality control of gum arabic – Molecular basis and a new screening method","authors":"Frederike Kersten , Désirée Martin , Ulrike S. van der Schaaf , Daniel Wefers","doi":"10.1016/j.foodhyd.2026.112454","DOIUrl":"10.1016/j.foodhyd.2026.112454","url":null,"abstract":"<div><div>Gum arabic (GA) is commonly used as a stabilizer in aroma oil and beverage emulsions due to its amphiphilic character. However, different GA batches exhibit varying levels of functionality, which so far cannot be related to a molecular parameter. Therefore, the aim of our study was to investigate the relationship between the industrial quality of eight selected GA samples and the (macro)molecular structure and functionality of their glycoprotein fractions in detail, to establish a new quality parameter, and to develop a simplified analytical method for a direct quality assessment. Each GA sample was separated into the three major glycoprotein fractions, which were analyzed for their structural and functional properties. GA quality strongly correlated with the amount of arabinogalactan protein (AGP) and its molecular expansion, expressed via the gyration radius. Based on these results, a new quality parameter was defined as the product of AGP content and the volume of AGP molecules. Furthermore, the spatial expansion of AGP showed a strong positive correlation with the rhamnose and glucuronic acid content, identifying both as a marker for the degree of branching and molecular expansion. For the development of a simplified analytical method, the HIC separation was successfully scaled down, enabling a rapid quantitative isolation of AGP and the subsequent determination of the quality parameter with HPSEC-RI/UV/MALLS. By applying the method to 40 GA samples, it was demonstrated that it allows for a fast and reproducible analysis of GA quality. Thus, the developed analytical approach can complement or replace time-consuming emulsion stability tests.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112454"},"PeriodicalIF":11.0,"publicationDate":"2026-01-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146035988","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Solvent effects on quercetin incorporation, release behavior, and antibacterial efficacy in gelatin/dialdehyde cellulose composite films: A comparative study 溶剂对明胶/双醛纤维素复合膜中槲皮素结合、释放行为和抗菌效果的影响：比较研究

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-01-17 DOI: 10.1016/j.foodhyd.2026.112461

Myat Noe Khin , Shabbir Ahammed , Chong Yuen Yuen , Tariq Aziz , Maryam M. Alomran , Ashwag Shami , Fahad Al-Asmari , Maher S. Alwethaynani , Lin Lin

As quercetin has poor solubility in water, a solvent or surfactant is required to ensure its dissolution and homogeneous distribution within a biopolymer matrix. This study systematically compares the effects of two solvents, dimethyl sulfoxide (DMSO) and ethanol, on the physicochemical properties, quercetin distribution, release behavior, and antibacterial efficacy of gelatin/dialdehyde cellulose (GD) films loaded with quercetin. Films were prepared with quercetin dissolved in DMSO (GDQ-D) or ethanol (GDQ-E). Scanning electron microscopy images revealed that both quercetin-loaded films contained a mixture of rod-like and spherical quercetin formations; cross-sectional images showed a distinct dendrimer-like structure. FTIR analysis confirmed the presence of residual DMSO in GDQ-D, accounting for 25 ± 2.6 % of the initially loaded solvent. This residual DMSO constituted approximately 4–6 % of the total film weight. Its retention promoted a more homogeneous distribution of quercetin, minimized recrystallization, and enhanced antibacterial performance (achieving 77 % and 35 % reduction against S. aureus and E. coli, respectively). Conversely, ethanol evaporation during the film drying process led to densely packed quercetin aggregates in GDQ-E. This led to a significant reduction in quercetin release (2 μg/mL vs. 20 μg/mL in GDQ-D), thereby diminishing antibacterial efficacy (55 % reduction against S. aureus with no observable activity against E. coli). Overall, these findings demonstrate that solvent type and retained residue, quercetin morphology, and release kinetics collectively contributed to the observed functional properties.

由于槲皮素在水中的溶解度较差，因此需要溶剂或表面活性剂来保证其在生物聚合物基质中的溶解和均匀分布。本研究系统比较了二甲基亚砜（DMSO）和乙醇两种溶剂对负载槲皮素的明胶/双醛纤维素（GD）薄膜的理化性质、槲皮素分布、释放行为和抗菌效果的影响。槲皮素溶解于DMSO （GDQ-D）或乙醇（GDQ-E）中制备薄膜。扫描电镜图像显示，两种负载槲皮素的薄膜都含有棒状和球形槲皮素结构的混合物；横断面图像显示明显的树突状结构。FTIR分析证实GDQ-D中存在DMSO残留，占初始负载溶剂的25±2.6%。残留的二甲基亚砜约占薄膜总重量的4 - 6%。它的保留促进了槲皮素更均匀的分布，减少了再结晶，增强了抗菌性能（对金黄色葡萄球菌和大肠杆菌的抗菌性能分别降低了77%和35%）。相反，在薄膜干燥过程中，乙醇蒸发导致GDQ-E中密集堆积的槲皮素聚集体。这导致槲皮素释放显著减少（GDQ-D为2 μg/mL， GDQ-D为20 μg/mL），从而降低了抗菌效果（对金黄色葡萄球菌降低55%，对大肠杆菌无明显活性）。总的来说，这些发现表明溶剂类型和残留残留物、槲皮素形态和释放动力学共同影响了观察到的功能特性。

{"title":"Solvent effects on quercetin incorporation, release behavior, and antibacterial efficacy in gelatin/dialdehyde cellulose composite films: A comparative study","authors":"Myat Noe Khin , Shabbir Ahammed , Chong Yuen Yuen , Tariq Aziz , Maryam M. Alomran , Ashwag Shami , Fahad Al-Asmari , Maher S. Alwethaynani , Lin Lin","doi":"10.1016/j.foodhyd.2026.112461","DOIUrl":"10.1016/j.foodhyd.2026.112461","url":null,"abstract":"<div><div>As quercetin has poor solubility in water, a solvent or surfactant is required to ensure its dissolution and homogeneous distribution within a biopolymer matrix. This study systematically compares the effects of two solvents, dimethyl sulfoxide (DMSO) and ethanol, on the physicochemical properties, quercetin distribution, release behavior, and antibacterial efficacy of gelatin/dialdehyde cellulose (GD) films loaded with quercetin. Films were prepared with quercetin dissolved in DMSO (GDQ-D) or ethanol (GDQ-E). Scanning electron microscopy images revealed that both quercetin-loaded films contained a mixture of rod-like and spherical quercetin formations; cross-sectional images showed a distinct dendrimer-like structure. FTIR analysis confirmed the presence of residual DMSO in GDQ-D, accounting for 25 ± 2.6 % of the initially loaded solvent. This residual DMSO constituted approximately 4–6 % of the total film weight. Its retention promoted a more homogeneous distribution of quercetin, minimized recrystallization, and enhanced antibacterial performance (achieving 77 % and 35 % reduction against <em>S. aureus</em> and <em>E. coli,</em> respectively). Conversely, ethanol evaporation during the film drying process led to densely packed quercetin aggregates in GDQ-E. This led to a significant reduction in quercetin release (2 μg/mL vs. 20 μg/mL in GDQ-D), thereby diminishing antibacterial efficacy (55 % reduction against <em>S. aureus</em> with no observable activity against <em>E. coli</em>). Overall, these findings demonstrate that solvent type and retained residue, quercetin morphology, and release kinetics collectively contributed to the observed functional properties.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112461"},"PeriodicalIF":11.0,"publicationDate":"2026-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146035911","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Maltodextrin as sucrose replacer: Effect of dextrose equivalence and sucrose/maltodextrin ratio on physical and sensory properties of non-fat whipped cream analogue 麦芽糖糊精作为蔗糖替代品：葡萄糖当量和蔗糖/麦芽糖糊精比对脱脂搅打奶油类似物物理和感官特性的影响

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-01-17 DOI: 10.1016/j.foodhyd.2026.112462

Jing Yang, Yameng Han

The development of non-fat whipped cream analogue (NFWCA) addresses the demand for low-fat and reduced-sucrose foods. This study systematically evaluated how the dextrose equivalent (DE) value of maltodextrin (MD) and the sucrose/MD ratio influence the physical and sensory characteristics of NFWCA. Two commercial whipped creams were employed as controls. NFWCA containing MD with low DE (≤6) was almost impossible to form a foam structure. As DE value increased, a significant improvement in physical properties was observed. As a DE of 19, NFWCA demonstrated optimal performance, achieving the maximum overrun (341.72 %), hardness (1.48 N), and storage modulus (334.35 Pa). By regulating sucrose/DE19 ratio to 15/15, the overrun, hardness and storage modulus further significantly improved, reaching 426.91 %, 1.84 N and 432.15 Pa, respectively. Concurrently, NFWCA showed lowest friction coefficient (0.0369) and satisfying sensory properties. In particular, the scores for creaminess and overall acceptability reached 4.25 and 3.875, respectively, showing no significant difference compared with controls. Therefore, these findings demonstrated that MD has excellent potential to replace sucrose as foam structural building block in NFWCA. Future research should explore the long-term stability of these analogues and their application in complex food matrices to facilitate industrial adoption.

脱脂生奶油类似物（NFWCA）的发展解决了对低脂和低糖食品的需求。本研究系统评价了麦芽糖糊精（maltodextrin， MD）的葡萄糖当量（DE）值和蔗糖/MD比值对NFWCA生理和感官特性的影响。两种商业鲜奶油作为对照。含有低DE(≤6)MD的NFWCA几乎不可能形成泡沫结构。随着DE值的增加，观察到物理性能的显著改善。当DE为19时，NFWCA表现出最佳性能，实现了最大的溢出（341.72%），硬度（1.48 N）和存储模量（334.35 Pa）。将蔗糖/DE19比例调节至15/15后，超限、硬度和贮藏模量分别达到426.91%、1.84 N和432.15 Pa。同时，NFWCA具有最低的摩擦系数（0.0369）和满意的感官性能。其中，乳脂度和总体可接受度得分分别为4.25分和3.875分，与对照组比较差异不显著。因此，这些研究结果表明，MD具有取代蔗糖作为NFWCA泡沫结构构件的良好潜力。未来的研究应探索这些类似物的长期稳定性及其在复杂食品基质中的应用，以促进工业应用。

{"title":"Maltodextrin as sucrose replacer: Effect of dextrose equivalence and sucrose/maltodextrin ratio on physical and sensory properties of non-fat whipped cream analogue","authors":"Jing Yang, Yameng Han","doi":"10.1016/j.foodhyd.2026.112462","DOIUrl":"10.1016/j.foodhyd.2026.112462","url":null,"abstract":"<div><div>The development of non-fat whipped cream analogue (NFWCA) addresses the demand for low-fat and reduced-sucrose foods. This study systematically evaluated how the dextrose equivalent (DE) value of maltodextrin (MD) and the sucrose/MD ratio influence the physical and sensory characteristics of NFWCA. Two commercial whipped creams were employed as controls. NFWCA containing MD with low DE (≤6) was almost impossible to form a foam structure. As DE value increased, a significant improvement in physical properties was observed. As a DE of 19, NFWCA demonstrated optimal performance, achieving the maximum overrun (341.72 %), hardness (1.48 N), and storage modulus (334.35 Pa). By regulating sucrose/DE19 ratio to 15/15, the overrun, hardness and storage modulus further significantly improved, reaching 426.91 %, 1.84 N and 432.15 Pa, respectively. Concurrently, NFWCA showed lowest friction coefficient (0.0369) and satisfying sensory properties. In particular, the scores for creaminess and overall acceptability reached 4.25 and 3.875, respectively, showing no significant difference compared with controls. Therefore, these findings demonstrated that MD has excellent potential to replace sucrose as foam structural building block in NFWCA. Future research should explore the long-term stability of these analogues and their application in complex food matrices to facilitate industrial adoption.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112462"},"PeriodicalIF":11.0,"publicationDate":"2026-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146035995","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0