Pub Date : 2024-11-17DOI: 10.1016/j.foodhyd.2024.110853
Junsik Bang , Hyoseung Lim , Sangwoo Park , Jungkyu Kim , Seungoh Jung , Heecheol Yun , Sungwook Won , Subong Park , Hyo Won Kwak
Gelatin is an attractive biocompatible and biodegradable material for biopolymeric nanofiber production, but its gelation at room temperature hinders aqueous electrospinning processes. This study introduces gamma-valerolactone (GVL) as an eco-friendly additive to suppress cooling-induced gelation, enabling stable room-temperature electrospinning of gelatin solutions. We investigated the dissolution behavior, temperature-dependent gelation, and rheological characteristics of gelatin with varying water/GVL ratios. The addition of GVL effectively suppressed gelation, maintaining the solution state at room temperature. Despite the presence of GVL, gelatin solutions exhibited chain entanglement at higher concentrations, resulting in uniform nanofibers with an average diameter of 450 nm produced via electrospinning. Furthermore, incorporating ribose as a natural cross-linking agent and performing the Maillard reaction enhanced nanofiber density and provided structural stability under moist conditions.
{"title":"Addition of gamma-valerolactone stabilizes aqueous electrospinning of gelatin","authors":"Junsik Bang , Hyoseung Lim , Sangwoo Park , Jungkyu Kim , Seungoh Jung , Heecheol Yun , Sungwook Won , Subong Park , Hyo Won Kwak","doi":"10.1016/j.foodhyd.2024.110853","DOIUrl":"10.1016/j.foodhyd.2024.110853","url":null,"abstract":"<div><div>Gelatin is an attractive biocompatible and biodegradable material for biopolymeric nanofiber production, but its gelation at room temperature hinders aqueous electrospinning processes. This study introduces gamma-valerolactone (GVL) as an eco-friendly additive to suppress cooling-induced gelation, enabling stable room-temperature electrospinning of gelatin solutions. We investigated the dissolution behavior, temperature-dependent gelation, and rheological characteristics of gelatin with varying water/GVL ratios. The addition of GVL effectively suppressed gelation, maintaining the solution state at room temperature. Despite the presence of GVL, gelatin solutions exhibited chain entanglement at higher concentrations, resulting in uniform nanofibers with an average diameter of 450 nm produced <em>via</em> electrospinning. Furthermore, incorporating ribose as a natural cross-linking agent and performing the Maillard reaction enhanced nanofiber density and provided structural stability under moist conditions.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110853"},"PeriodicalIF":11.0,"publicationDate":"2024-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142707345","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}
Fish gelatin is a by-product of the agri-food sector, derived from fish processing waste that can be used as or along a packaging material in direct contact with food while maintaining biodegradable properties. The aim of this work was to apply the corona discharge process on fish gelatin hydrogels and to analyse the properties of resulting films after drying. The understanding of changes in the physical or chemical structure of the gelatin layer was focused on at molecular level. Changes in the surface free energy due to corona treatment displayed an increase of the hydrophobicity at highest power tested. Results demonstrated the plasma's species crossed the gelatin layer and induces weak changes. Indeed, the permeability to various gases was maintained even at high power, confirming that corona discharge systems are suitable devices for treating wet hydrogels without significant degradation of the gelatin layer.
{"title":"Changes in the structure and barrier properties induced by corona atmospheric plasma process applied on wet gelatin layers for packaging film applications","authors":"Clément Poulain , Claire-Hélène Brachais , Anna Krystianiak , Olivier Heintz , Marie-Laure Léonard , Nasreddine Benbettaieb , Frédéric Debeaufort","doi":"10.1016/j.foodhyd.2024.110858","DOIUrl":"10.1016/j.foodhyd.2024.110858","url":null,"abstract":"<div><div>Fish gelatin is a by-product of the agri-food sector, derived from fish processing waste that can be used as or along a packaging material in direct contact with food while maintaining biodegradable properties. The aim of this work was to apply the corona discharge process on fish gelatin hydrogels and to analyse the properties of resulting films after drying. The understanding of changes in the physical or chemical structure of the gelatin layer was focused on at molecular level. Changes in the surface free energy due to corona treatment displayed an increase of the hydrophobicity at highest power tested. Results demonstrated the plasma's species crossed the gelatin layer and induces weak changes. Indeed, the permeability to various gases was maintained even at high power, confirming that corona discharge systems are suitable devices for treating wet hydrogels without significant degradation of the gelatin layer.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110858"},"PeriodicalIF":11.0,"publicationDate":"2024-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142707348","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-17DOI: 10.1016/j.foodhyd.2024.110850
Abdur Rehman , Ibrahim Khalifa , Song Miao , Junxia Wang , Yongjun Zhao , Qiufang Liang , Mingming Zhong , Yufan Sun , Shahzad Hussain , Hafiz Ansar Rasul Suleria , Xiaofeng Ren
This study examined the effect of using dual-frequency ultrasonic treatment (DFUT) and targeted enzymolysis on the physiochemical, structural, and techno-functional properties of the underutilized fava bean protein (FBP) and its hydrolysate (FBPH). FBP was enzymatically hydrolyzed (5–15% DH) to produce FBPH, employing alcalase as the catalyst. The enzymolysis process declined the color brightness, turbidity, and particle size for both non-sonicated and DFUT-treated FBP. Additionally, the enzymatic treatment resulted in an increase (P < 0.05) in the absolute values of zeta potential. Further, DFUT decreased water holding capacity for both FBP and FBPH compared to the untreated ones. DFUT, on the other hand, increased oil absorption capacity compared to non-sonicated ones. Additionally, XRD, FTIR, and intrinsic fluorescence spectral analyses demonstrated that FBPH exhibited a greater degree of flexibility and mobility in its secondary structures compared to FBP. Moreover, SEM and CLSM investigations provide convincing evidence that DFUT improves and speeds up the breakdown of proteins' structures, especially at higher DH. The molecular weight of DFUT-treated FBP showed a notable decrease in the SDS-PAGE profile, but there were no discernible differences between DFUT-treated and non-sonicated FBPH. The DFUT-treated FBP-10DH had significantly better in vitro digestibility (85.70%) compared to the non-sonicated FBP-15 (76.63%) and control FBP-0DH (68.57%). This indicates that the DFUT modification effectively improved the digestibility of the hydrolysate. Correlation and molecular docking research suggest that DFUT has different impacts on specific FBP and its FBPH characteristics. Taken together, localized enzymolysis and DFUT can alter the conformation of proteins and their intermolecular interactions with FBP and FBPH, potentially enhancing their functionality and expanding their utilization in the food industry.
{"title":"Localized enzymolysis and dual-frequency ultrasound modification of underutilized fava bean protein: Techno-functional, structural, in vitro digestibility, molecular docking, and interrelationship characteristics","authors":"Abdur Rehman , Ibrahim Khalifa , Song Miao , Junxia Wang , Yongjun Zhao , Qiufang Liang , Mingming Zhong , Yufan Sun , Shahzad Hussain , Hafiz Ansar Rasul Suleria , Xiaofeng Ren","doi":"10.1016/j.foodhyd.2024.110850","DOIUrl":"10.1016/j.foodhyd.2024.110850","url":null,"abstract":"<div><div>This study examined the effect of using dual-frequency ultrasonic treatment (DFUT) and targeted enzymolysis on the physiochemical, structural, and techno-functional properties of the underutilized fava bean protein (FBP) and its hydrolysate (FBPH). FBP was enzymatically hydrolyzed (5–15% DH) to produce FBPH, employing alcalase as the catalyst. The enzymolysis process declined the color brightness, turbidity, and particle size for both non-sonicated and DFUT-treated FBP. Additionally, the enzymatic treatment resulted in an increase (P < 0.05) in the absolute values of zeta potential. Further, DFUT decreased water holding capacity for both FBP and FBPH compared to the untreated ones. DFUT, on the other hand, increased oil absorption capacity compared to non-sonicated ones. Additionally, XRD, FTIR, and intrinsic fluorescence spectral analyses demonstrated that FBPH exhibited a greater degree of flexibility and mobility in its secondary structures compared to FBP. Moreover, SEM and CLSM investigations provide convincing evidence that DFUT improves and speeds up the breakdown of proteins' structures, especially at higher DH. The molecular weight of DFUT-treated FBP showed a notable decrease in the SDS-PAGE profile, but there were no discernible differences between DFUT-treated and non-sonicated FBPH. The DFUT-treated FBP-10DH had significantly better <em>in vitro</em> digestibility (85.70%) compared to the non-sonicated FBP-15 (76.63%) and control FBP-0DH (68.57%). This indicates that the DFUT modification effectively improved the digestibility of the hydrolysate. Correlation and molecular docking research suggest that DFUT has different impacts on specific FBP and its FBPH characteristics. Taken together, localized enzymolysis and DFUT can alter the conformation of proteins and their intermolecular interactions with FBP and FBPH, potentially enhancing their functionality and expanding their utilization in the food industry.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110850"},"PeriodicalIF":11.0,"publicationDate":"2024-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142707163","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 : 2024-11-16DOI: 10.1016/j.foodhyd.2024.110854
Asad Nawaz , Xiaofang Luo , Sana Irshad , Zhiwei Dong , Zunhua Li , Zuodong Qin , Changjian Li , Mohammad Rizwan Khan , Rizwan Wahab , Noman Walayat
In order to overcome the weakness and instability of polyphenols during thermal processing, the effect of various food additives including hydrocolloids combined with Gallic acids (GA) on structure, water distribution and oxidative properties of roasted meat was investigated. The findings publicized that the combined addition of GA with carrageenan (CAR) and sodium pyrophosphate (SPP) significantly (P < 0.05) decreased cooking loss, surface hydrophobicity, carbonyl formation and prevented the loss of sulfhydryl groups compared to alone GA and control. The fluorescence spectroscopy and FT-IR analysis showed that combination of GA with CAR and/or SPP decreased hydrophobic aggregation, prevented oxidation of side chain amino acids residues and developed GA-CAR/SPP non-fluorescent complexes with proteins. The inhibitory mechanism of G-CAR and G-SPP was predominated by retaining tightly bound water inside the macromolecules and prevented its seepage from the myofibrillar fiber network, which was also evidenced by high adhesiveness and gumminess of those samples. The microstructure endorsed the compact structure of those samples whereas uneven surface and intercellular spaces were noticed in control samples. Finally, correlation and principal component analysis further differentiated the most influential parameters and mechanism of action. These findings suggest that GA alone is not compatible for thermal processing until supported by an effective additive having potential of creating synergism to improve the thermal stability and quality characteristics of meat.
为了克服多酚在热加工过程中的弱点和不稳定性，研究了各种食品添加剂（包括与没食子酸（GA）结合使用的亲水胶体）对烤肉结构、水分分布和氧化特性的影响。研究结果表明，与单独添加没食子酸和对照组相比，在没食子酸与卡拉胶（CAR）和焦磷酸钠（SPP）的组合中添加没食子酸可显著（P < 0.05）减少烹饪损失、表面疏水性、羰基形成，并防止巯基的损失。荧光光谱和傅立叶变换红外分析表明，GA 与 CAR 和/或 SPP 的结合可减少疏水聚集，防止侧链氨基酸残基的氧化，并与蛋白质形成 GA-CAR/SPP 非荧光复合物。G-CAR和G-SPP的抑制机制主要是将紧密结合的水保留在大分子内部，防止其从肌纤维网络中渗出，这些样品的高粘附性和胶粘性也证明了这一点。显微结构显示，这些样品结构紧密，而对照样品表面凹凸不平，细胞间存在空隙。最后，相关分析和主成分分析进一步区分了最有影响的参数和作用机制。这些研究结果表明，仅靠 GA 并不能满足热加工的要求，必须辅以有效的添加剂，才能产生协同效应，改善肉的热稳定性和质量特性。
{"title":"Effect of polyphenol-hydrocolloids interaction on protein oxidation, structure and water distribution properties of thermally processed meat","authors":"Asad Nawaz , Xiaofang Luo , Sana Irshad , Zhiwei Dong , Zunhua Li , Zuodong Qin , Changjian Li , Mohammad Rizwan Khan , Rizwan Wahab , Noman Walayat","doi":"10.1016/j.foodhyd.2024.110854","DOIUrl":"10.1016/j.foodhyd.2024.110854","url":null,"abstract":"<div><div>In order to overcome the weakness and instability of polyphenols during thermal processing, the effect of various food additives including hydrocolloids combined with Gallic acids (GA) on structure, water distribution and oxidative properties of roasted meat was investigated. The findings publicized that the combined addition of GA with carrageenan (CAR) and sodium pyrophosphate (SPP) significantly (P < 0.05) decreased cooking loss, surface hydrophobicity, carbonyl formation and prevented the loss of sulfhydryl groups compared to alone GA and control. The fluorescence spectroscopy and FT-IR analysis showed that combination of GA with CAR and/or SPP decreased hydrophobic aggregation, prevented oxidation of side chain amino acids residues and developed GA-CAR/SPP non-fluorescent complexes with proteins. The inhibitory mechanism of G-CAR and G-SPP was predominated by retaining tightly bound water inside the macromolecules and prevented its seepage from the myofibrillar fiber network, which was also evidenced by high adhesiveness and gumminess of those samples. The microstructure endorsed the compact structure of those samples whereas uneven surface and intercellular spaces were noticed in control samples. Finally, correlation and principal component analysis further differentiated the most influential parameters and mechanism of action. These findings suggest that GA alone is not compatible for thermal processing until supported by an effective additive having potential of creating synergism to improve the thermal stability and quality characteristics of meat.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110854"},"PeriodicalIF":11.0,"publicationDate":"2024-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142707161","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 : 2024-11-16DOI: 10.1016/j.foodhyd.2024.110857
Thị-Thanh-Trúc Phùng, Hải-Ngân Đinh, María Ureña, Bonastre Oliete, Emmanuel Denimal, Sébastien Dupont, Laurent Beney, Thomas Karbowiak
The next-generation probiotics (NGPs) exhibit great therapeutic potential. However, some of these are found extremely oxygen-sensitive (EOS), leading to various challenges for their production, processing, storage, and colonic delivery. Sodium alginate (SA) appears as a promising encapsulating material for EOS probiotics thanks to its excellent oxygen barrier properties as well as optimal release behavior in simulated gastrointestinal fluid (SGF). This work comprehensively examines the effects of SA structural characteristics, molecular weight (MW), and Mannuronic/Guluronic (M/G) ratio on its functional properties as an encapsulating material for the protection and controlled release of 3 NGP strains, including Lactiplantibacillus plantarum, Bifidobacterium longum subsp. infantis and Faecalibacterium duncaniae (EOS strain).
The results show that the rheological properties of SA are notably influenced by MW but not by the M/G ratio. Autoclaving SA powder significantly reduces the viscosity of SA solution. Although cross-linking with divalent cations slightly increases oxygen permeance, this still provides effective protection against oxygen for encapsulated microorganisms. SA beads with high MW and low M/G ratio form stronger gels due to effective G block crosslinking, while a high M/G ratio promotes bead swelling in SGF. The low MW SA beads dissolve in SGF after 4 h, especially the one with high M/G ratio which appears as ideal for swelling, solubility, and probiotic release. Even though pure SA does not protect enough probiotics in SGF, adding sodium carbonate and L-cysteine to the polymer matrix preserves F. duncaniae viability up to 6 logs CFU∙mL−1 after exposure to SGF.
新一代益生菌（NGPs）具有巨大的治疗潜力。然而，其中一些益生菌对氧气极为敏感（EOS），这给它们的生产、加工、储存和结肠输送带来了各种挑战。海藻酸钠（SA）因其优异的氧气阻隔性以及在模拟胃肠液（SGF）中的最佳释放行为，似乎是一种很有前景的 EOS 益生菌封装材料。这项工作全面研究了 SA 的结构特征、分子量（MW）和甘露糖/谷氨酰胺（M/G）比对其功能特性的影响，以此作为保护和控制释放 3 种 NGP 菌株（包括植物乳杆菌、长双歧杆菌亚种和粪肠球菌（EOS 菌株））的封装材料。对 SA 粉末进行高压灭菌可明显降低 SA 溶液的粘度。虽然与二价阳离子交联会略微增加透氧性，但仍能有效地保护封装微生物免受氧气的侵害。高分子量和低 M/G 比的 SA 珠子由于有效的 G 嵌段交联而形成更强的凝胶，而高 M/G 比则会促进珠子在 SGF 中膨胀。低分子量的 SA 珠在 4 小时后就会溶解在 SGF 中，尤其是高 M/G 比的 SA 珠，它在溶胀、溶解和益生菌释放方面都非常理想。尽管纯 SA 无法在 SGF 中保护足够的益生菌，但在聚合物基质中添加碳酸钠和 L-半胱氨酸，可使 F. duncaniae 在 SGF 中的存活率高达 6 logs CFU∙mL-1 。
{"title":"Sodium Alginate as a promising encapsulating material for extremely-oxygen sensitive probiotics","authors":"Thị-Thanh-Trúc Phùng, Hải-Ngân Đinh, María Ureña, Bonastre Oliete, Emmanuel Denimal, Sébastien Dupont, Laurent Beney, Thomas Karbowiak","doi":"10.1016/j.foodhyd.2024.110857","DOIUrl":"10.1016/j.foodhyd.2024.110857","url":null,"abstract":"<div><div>The next-generation probiotics (NGPs) exhibit great therapeutic potential. However, some of these are found extremely oxygen-sensitive (EOS), leading to various challenges for their production, processing, storage, and colonic delivery. Sodium alginate (SA) appears as a promising encapsulating material for EOS probiotics thanks to its excellent oxygen barrier properties as well as optimal release behavior in simulated gastrointestinal fluid (SGF). This work comprehensively examines the effects of SA structural characteristics, molecular weight (MW), and Mannuronic/Guluronic (M/G) ratio on its functional properties as an encapsulating material for the protection and controlled release of 3 NGP strains, including <em>Lactiplantibacillus plantarum</em>, <em>Bifidobacterium longum</em> subsp. <em>infantis</em> and <em>Faecalibacterium duncaniae</em> (EOS strain).</div><div>The results show that the rheological properties of SA are notably influenced by MW but not by the M/G ratio. Autoclaving SA powder significantly reduces the viscosity of SA solution. Although cross-linking with divalent cations slightly increases oxygen permeance, this still provides effective protection against oxygen for encapsulated microorganisms. SA beads with high MW and low M/G ratio form stronger gels due to effective G block crosslinking, while a high M/G ratio promotes bead swelling in SGF. The low MW SA beads dissolve in SGF after 4 h, especially the one with high M/G ratio which appears as ideal for swelling, solubility, and probiotic release. Even though pure SA does not protect enough probiotics in SGF, adding sodium carbonate and L-cysteine to the polymer matrix preserves <em>F. duncaniae</em> viability up to 6 logs CFU∙mL<sup>−1</sup> after exposure to SGF.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110857"},"PeriodicalIF":11.0,"publicationDate":"2024-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142707285","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-15DOI: 10.1016/j.foodhyd.2024.110844
Zhaoying Li , Jun Chen , David Julian McClements , Yunfeng Lu , Aiping Fu , Qin Geng , Lizhen Deng , Ti Li , Chengmei Liu , Taotao Dai
Rice protein has attracted attention as a functional ingredient in foods and beverages due to its high abundance, low cost, hypoallergenicity, and good nutritional profile, but its large-scale commercial application is currently limited due to its poor solubility. In this study, a combination of industry-scale microfluidizer system and pH (ISMS-pH) cycling to improve the water dispersibility of rice protein was investigated. This process was found to increase the dispersibility of a commercial rice protein ingredient from around 1.4 to 78.3%. Morphological analysis showed that the microfluidization-alkaline treatment reduced the particle size of the rice protein aggregates. In addition, the molecular weight and disulfide bond content of the proteins decreased after processing, while the intrinsic fluorescence intensity and surface hydrophobicity increased. Secondary structure analysis showed that some of the β-sheet structure was converted into α-helix structure by processing. The ISMS-pH cycling process also enhanced the functional attributes of the rice proteins, including their emulsification and foaming properties. In summary, we have shown that rice protein ingredients with high water dispersibility can be produced on an industrial scale and have provided valuable insights into the mechanisms underlying their improved functionality. This research may therefore lead to new approaches for creating functional rice protein ingredients for commercial applications in the food and other industries.
{"title":"Enhancement of the rice protein solubility using industry-scale microfluidization and pH cycling: A mechanistic study","authors":"Zhaoying Li , Jun Chen , David Julian McClements , Yunfeng Lu , Aiping Fu , Qin Geng , Lizhen Deng , Ti Li , Chengmei Liu , Taotao Dai","doi":"10.1016/j.foodhyd.2024.110844","DOIUrl":"10.1016/j.foodhyd.2024.110844","url":null,"abstract":"<div><div>Rice protein has attracted attention as a functional ingredient in foods and beverages due to its high abundance, low cost, hypoallergenicity, and good nutritional profile, but its large-scale commercial application is currently limited due to its poor solubility. In this study, a combination of industry-scale microfluidizer system and pH (ISMS-pH) cycling to improve the water dispersibility of rice protein was investigated. This process was found to increase the dispersibility of a commercial rice protein ingredient from around 1.4 to 78.3%. Morphological analysis showed that the microfluidization-alkaline treatment reduced the particle size of the rice protein aggregates. In addition, the molecular weight and disulfide bond content of the proteins decreased after processing, while the intrinsic fluorescence intensity and surface hydrophobicity increased. Secondary structure analysis showed that some of the β-sheet structure was converted into α-helix structure by processing. The ISMS-pH cycling process also enhanced the functional attributes of the rice proteins, including their emulsification and foaming properties. In summary, we have shown that rice protein ingredients with high water dispersibility can be produced on an industrial scale and have provided valuable insights into the mechanisms underlying their improved functionality. This research may therefore lead to new approaches for creating functional rice protein ingredients for commercial applications in the food and other industries.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110844"},"PeriodicalIF":11.0,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142697877","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 : 2024-11-15DOI: 10.1016/j.foodhyd.2024.110814
Nuocheng Xu , Yutong Feng , Huiping Wan , Zilong Li , Keyu Sun , Shuhong Ye
The objective of this research was to formulate a sophisticated probiotic intestinal-targeted delivery system employing GEL (Gelatin) and CMC (Carboxymethyl Cellulose) via intricate complex coacervation and double-emulsion structure. RSM (Response Surface Methodology) screening of cryoprotectants was undertaken and the digestive kinetic characteristics of microcapsules were comprehensively evaluated in simulated in vitro release environment. Upon optimization using response surface design, bacterial suspension was prepared using composite cryoprotectant composed of 3.07 wt% MNT (Mannitol), 4.42 wt% TCP (Taxus cuspidata polysaccharides) and 2.01 wt% GEL, achieving a cell recovery rate of 83.21%, which was 70.8% higher than free cells. The freeze-dried microcapsules presented in a stabilized bilayer system, the cell concentration after encapsulation was 8.66 log CFU/g, with encapsulation efficiency reaching 88.17%, and the particle size distribution concentrated at 299.05 μm/d. GEL and CMC conjugate through the interaction of positive and negative ions to form a complex polymer under pH of 3.5. Deprotonation occurs while pH changes in intestinal environment, enabling controlled release. In vitro release kinetics by Hixson-Crowell was closer than Higuchi model, the survival rate of encapsulated cells reached 83.64% in simulated gastric fluid, representing a 56.15% increase compared to free cells. After 6-weeks of storage in low-humidity environment at −18 °C, the recovery rate remained at 94.59%, representing a 69.17% increase compared to free cells. This research offer guiding principles and insights for future comparable research.
{"title":"Construction and characterization of probiotic intestinal-targeted delivery system based on complex coacervation and double-emulsion structure","authors":"Nuocheng Xu , Yutong Feng , Huiping Wan , Zilong Li , Keyu Sun , Shuhong Ye","doi":"10.1016/j.foodhyd.2024.110814","DOIUrl":"10.1016/j.foodhyd.2024.110814","url":null,"abstract":"<div><div>The objective of this research was to formulate a sophisticated probiotic intestinal-targeted delivery system employing GEL (Gelatin) and CMC (Carboxymethyl Cellulose) via intricate complex coacervation and double-emulsion structure. RSM (Response Surface Methodology) screening of cryoprotectants was undertaken and the digestive kinetic characteristics of microcapsules were comprehensively evaluated in simulated <em>in vitro</em> release environment. Upon optimization using response surface design, bacterial suspension was prepared using composite cryoprotectant composed of 3.07 wt% MNT (Mannitol), 4.42 wt% TCP (Taxus cuspidata polysaccharides) and 2.01 wt% GEL, achieving a cell recovery rate of 83.21%, which was 70.8% higher than free cells. The freeze-dried microcapsules presented in a stabilized bilayer system, the cell concentration after encapsulation was 8.66 log CFU/g, with encapsulation efficiency reaching 88.17%, and the particle size distribution concentrated at 299.05 μm/d. GEL and CMC conjugate through the interaction of positive and negative ions to form a complex polymer under pH of 3.5. Deprotonation occurs while pH changes in intestinal environment, enabling controlled release. <em>In vitro</em> release kinetics by Hixson-Crowell was closer than Higuchi model, the survival rate of encapsulated cells reached 83.64% in simulated gastric fluid, representing a 56.15% increase compared to free cells. After 6-weeks of storage in low-humidity environment at −18 °C, the recovery rate remained at 94.59%, representing a 69.17% increase compared to free cells. This research offer guiding principles and insights for future comparable research.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110814"},"PeriodicalIF":11.0,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142707162","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 : 2024-11-15DOI: 10.1016/j.foodhyd.2024.110837
Chuantian Yang , Jinping Wang , Yu Wu , Yannan Shi , Zhifang Wang , Yongchao Guo , Robert G. Gilbert , Peng Lv , Enpeng Li
The Chinese liquor baijiu is made from fermented sorghum grain. During fermentation, the cooking resistance (starch leaching rate) is an important factor for both baijiu producers and sorghum breeders, to select and breed suitable sorghum varieties. The factors and mechanisms which affect this resistance are not well understood. To investigate this, fifteen brewing sorghum varieties were used for brewing, with sampling over cooking time. The components, starch molecular structure and particle morphology of these samples were characterized and correlated with cooking parameters. In this study, high crystallinity and gelatinization enthalpy in sorghum grains were found to reduce cooking resistance by enhancing swelling power to break the seed coat and cell wall. This is the opposite of what happens in other cereal grains. High protein content, high particle size and high amylose content are the main factors for improving cooking resistance, which occurs by the formation of a cross-linked 3D structure and reduced water absorption to inhibit gelatinization. Both the average and the distribution of chain lengths of amylopectin and amylose are important factors affecting cooking resistance because, among other things, of their influence on crystal structure. This information might help manufacturers select and breed sorghum varieties which have optimal behavior for a given brewing method.
{"title":"How sorghum starch structural properties affect its resistance to cooking in baijiu brewing","authors":"Chuantian Yang , Jinping Wang , Yu Wu , Yannan Shi , Zhifang Wang , Yongchao Guo , Robert G. Gilbert , Peng Lv , Enpeng Li","doi":"10.1016/j.foodhyd.2024.110837","DOIUrl":"10.1016/j.foodhyd.2024.110837","url":null,"abstract":"<div><div>The Chinese liquor baijiu is made from fermented sorghum grain. During fermentation, the cooking resistance (starch leaching rate) is an important factor for both baijiu producers and sorghum breeders, to select and breed suitable sorghum varieties. The factors and mechanisms which affect this resistance are not well understood. To investigate this, fifteen brewing sorghum varieties were used for brewing, with sampling over cooking time. The components, starch molecular structure and particle morphology of these samples were characterized and correlated with cooking parameters. In this study, high crystallinity and gelatinization enthalpy in sorghum grains were found to reduce cooking resistance by enhancing swelling power to break the seed coat and cell wall. This is the opposite of what happens in other cereal grains. High protein content, high particle size and high amylose content are the main factors for improving cooking resistance, which occurs by the formation of a cross-linked 3D structure and reduced water absorption to inhibit gelatinization. Both the average and the distribution of chain lengths of amylopectin and amylose are important factors affecting cooking resistance because, among other things, of their influence on crystal structure. This information might help manufacturers select and breed sorghum varieties which have optimal behavior for a given brewing method.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110837"},"PeriodicalIF":11.0,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142707347","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-15DOI: 10.1016/j.foodhyd.2024.110852
Yue Chen , Xiao-Li Cai , Liu Liu , Tian Zhang , Li-Kang Qin , Yu-Long Jia
Increased consumption of plant-based foods and better utilization of by-products could reduce the environmental impact of food consumption. In this study, IDF-SA-PPI ternary composite gels were prepared by a pH-controlled method by adding IDF (insoluble dietary fiber from bamboo shoot by-products) to pea protein isolate (PPI)-sodium alginate (SA) binary gels. The effects of pH and IDF content on the properties of PPI-SA binary gels were systematically investigated. Textural analysis, water retention measurements, and rheological studies showed that the IDF-SA-PPI hydrogels exhibited high gel strength, water retention capacity, and energy storage modulus. Fourier transform infrared (FTIR) spectroscopy indicated the appearance of new absorption peaks in the ternary composite gels, suggesting that hydrogen bonding and electrostatic interactions were the dominant molecular forces. Thermogravimetric analysis (TGA) demonstrated that the addition of IDF enhanced the thermal stability of the gels. Additionally, low-field nuclear magnetic resonance (LF-NMR) analysis revealed that IDF facilitated the conversion of free water to immobilized water within the gel matrix. The advanced ternary composite hydrogel was natural, sustainable, and robust, exhibiting significant potential as a multifunctional material across various applications. Additionally, it could enhance the utilization of bamboo shoot by-products in the food processing industry.
{"title":"Preparation and performance characterization of insoluble dietary fiber-alginate-pea protein ternary composite gels","authors":"Yue Chen , Xiao-Li Cai , Liu Liu , Tian Zhang , Li-Kang Qin , Yu-Long Jia","doi":"10.1016/j.foodhyd.2024.110852","DOIUrl":"10.1016/j.foodhyd.2024.110852","url":null,"abstract":"<div><div>Increased consumption of plant-based foods and better utilization of by-products could reduce the environmental impact of food consumption. In this study, IDF-SA-PPI ternary composite gels were prepared by a pH-controlled method by adding IDF (insoluble dietary fiber from bamboo shoot by-products) to pea protein isolate (PPI)-sodium alginate (SA) binary gels. The effects of pH and IDF content on the properties of PPI-SA binary gels were systematically investigated. Textural analysis, water retention measurements, and rheological studies showed that the IDF-SA-PPI hydrogels exhibited high gel strength, water retention capacity, and energy storage modulus. Fourier transform infrared (FTIR) spectroscopy indicated the appearance of new absorption peaks in the ternary composite gels, suggesting that hydrogen bonding and electrostatic interactions were the dominant molecular forces. Thermogravimetric analysis (TGA) demonstrated that the addition of IDF enhanced the thermal stability of the gels. Additionally, low-field nuclear magnetic resonance (LF-NMR) analysis revealed that IDF facilitated the conversion of free water to immobilized water within the gel matrix. The advanced ternary composite hydrogel was natural, sustainable, and robust, exhibiting significant potential as a multifunctional material across various applications. Additionally, it could enhance the utilization of bamboo shoot by-products in the food processing industry.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110852"},"PeriodicalIF":11.0,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142707344","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 : 2024-11-15DOI: 10.1016/j.foodhyd.2024.110848
Qi Tao, Xinyi Li, Sai Ma, Qiuhui Hu, Gaoxing Ma
This study aimed to investigate the effects under four different composite methods (electrostatic self-assembly, ultrasonic cavitation, high-pressure homogenization, and wet glycosylation), oat β-glucan (OG) on the in vitro digestion properties and in vitro fermentation properties of Pleurotus eryngii protein (PEP). The changes in the degree of protein dissociations and structures during digestion, pH and short-chain fatty acids (SCFAs) during fermentation, and the structures of intestinal flora at the end of fermentation were evaluated. The results showed that during in vitro digestion, the complexes could inhibit the degree of dissociation of PEP. During in vitro fermentation, several complexes enhanced the production of SCFAs and promoted the proliferation of beneficial bacteria compared with PEP and OG. Moreover, the complexes obtained by wet glycosylation showed a better effect in inhibiting the dissociation degree of PEP, increasing the production of SCFAs, and enhancing the abundance of beneficial bacteria. Hence, studying the impacts of different compounding methods on their in vitro digestion and fermentation properties, helps us to prepare functional synthetic ingredients with more probiotic potential.
本研究旨在探讨在四种不同的复合方法（静电自组装、超声波空化、高压均质化和湿糖基化）下，燕麦β-葡聚糖（OG）对红豆杉蛋白质（PEP）的体外消化特性和体外发酵特性的影响。研究评估了消化过程中蛋白质解离程度和结构的变化、发酵过程中pH值和短链脂肪酸（SCFAs）的变化以及发酵结束时肠道菌群结构的变化。结果表明，在体外消化过程中，复合物能抑制 PEP 的解离程度。在体外发酵过程中，与 PEP 和 OG 相比，几种复合物能提高 SCFAs 的产生，促进有益菌的增殖。此外，湿糖基化得到的复合物在抑制 PEP 的解离度、增加 SCFAs 的产生和提高有益菌的数量方面表现出更好的效果。因此，研究不同复配方法对其体外消化和发酵特性的影响，有助于我们制备出更具益生潜力的功能性合成配料。
{"title":"A comparison study on compounding oat β-glucan onto Pleurotus eryngii protein by using different methods: In vitro digestion and fermentation characteristics","authors":"Qi Tao, Xinyi Li, Sai Ma, Qiuhui Hu, Gaoxing Ma","doi":"10.1016/j.foodhyd.2024.110848","DOIUrl":"10.1016/j.foodhyd.2024.110848","url":null,"abstract":"<div><div>This study aimed to investigate the effects under four different composite methods (electrostatic self-assembly, ultrasonic cavitation, high-pressure homogenization, and wet glycosylation), oat β-glucan (OG) on the <em>in vitro</em> digestion properties and <em>in vitro</em> fermentation properties of <em>Pleurotus eryngii</em> protein (PEP). The changes in the degree of protein dissociations and structures during digestion, pH and short-chain fatty acids (SCFAs) during fermentation, and the structures of intestinal flora at the end of fermentation were evaluated. The results showed that during <em>in vitro</em> digestion, the complexes could inhibit the degree of dissociation of PEP. During <em>in vitro</em> fermentation, several complexes enhanced the production of SCFAs and promoted the proliferation of beneficial bacteria compared with PEP and OG. Moreover, the complexes obtained by wet glycosylation showed a better effect in inhibiting the dissociation degree of PEP, increasing the production of SCFAs, and enhancing the abundance of beneficial bacteria. Hence, studying the impacts of different compounding methods on their <em>in vitro</em> digestion and fermentation properties, helps us to prepare functional synthetic ingredients with more probiotic potential.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110848"},"PeriodicalIF":11.0,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142707349","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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