Food Hydrocolloids最新文献_第5页

Structure-functional properties and protein quality of climate-smart white lupin (Lupinus albus) protein isolates: Impact of deep eutectic solvent and conventional protein extraction methods 气候智慧型白露平（Lupinus albus）蛋白分离物的结构功能特性和蛋白质品质：深度共熔溶剂和传统蛋白质提取方法的影响

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-06-01 Epub Date: 2026-02-06 DOI: 10.1016/j.foodhyd.2026.112528

Harshani Nadeeshani , Anuruddika Hewage , Yu Zhao , Amanda G.A. Sá , James D. House , Nandika Bandara

Lupin is a promising alternative for the protein industry due to its species diversity, protein content and composition, and tolerance to climate stress. Therefore, this study aims to extract protein with high purity and functionality from lupin using a green and sustainable deep eutectic solvent (DES) system, comprising choline chloride and glycerol. Protein extraction conditions were optimized using response surface methodology, and the extracted protein was characterized for physicochemical, functional, and protein quality parameters compared to alkaline-extracted protein isolate. The observed optimum conditions for DES-based protein extraction were a solid-to-liquid ratio of 1:17.5 (w/w), a reaction time of 60 min, and a water content of 54% (w/w). Under optimal conditions, protein content, protein yield, and protein recovery rates of 88.42 ± 0.09%, 64.47 ± 0.56%, and 23.76 ± 0.21%, respectively, were achieved. Alkaline extraction showed a higher protein content but lower yield and recovery (P < 0.05). According to secondary structure analysis, α-helix (24.16%) and β-sheet (66.08%) contents in DES-extracted protein were higher than those of alkaline-extracted protein. Intermolecular β-sheets (12.51%) as protein aggregates were observed only in alkaline-extracted protein, indicating higher protein aggregation and denaturation. DES-extracted protein had similar or increased functional properties compared to alkaline-extracted protein (P < 0.05). Moreover, remarkable gelation properties were observed with DES-extracted protein. In vitro protein digestibility (IVPD) was not significantly different (P < 0.05) between protein isolates (90.8–91.8%). The DES-extracted protein contained a higher content of sulfur amino acids than the alkaline-extracted protein. DES protein extraction is a promising technique that could serve as an alternative to conventional alkaline extraction to produce sustainable and high-purity protein ingredients from white lupin.

由于其物种多样性、蛋白质含量和组成以及对气候胁迫的耐受性，罗苹是蛋白质工业的一个有前途的替代品。因此，本研究旨在利用由氯化胆碱和甘油组成的绿色可持续的深共熔溶剂（DES）体系，从罗萍中提取高纯度和功能性的蛋白质。利用响应面法优化蛋白提取条件，并与碱法提取分离蛋白进行理化、功能和蛋白质量参数的比较。实验结果表明，des蛋白提取的最佳工艺条件为料液比1:17.5 (w/w)，反应时间60 min，水含量54% （w/w）。在最佳条件下，蛋白质含量为88.42±0.09%，蛋白质产量为64.47±0.56%，蛋白质回收率为23.76±0.21%。碱提法蛋白质含量较高，但得率和回收率较低（P < 0.05）。二级结构分析表明，des提取蛋白中α-螺旋（24.16%）和β-片（66.08%）的含量高于碱性提取蛋白。分子间β-片（12.51%）作为蛋白质聚集体存在于碱性提取的蛋白质中，表明蛋白质聚集和变性程度较高。与碱性提取蛋白相比，des提取蛋白具有相似或更高的功能特性（P < 0.05）。此外，des提取的蛋白具有显著的凝胶性。蛋白质体外消化率（IVPD）在90.8 ~ 91.8%之间差异不显著（P < 0.05）。des提取的蛋白质中含硫氨基酸的含量高于碱法提取的蛋白质。DES蛋白提取技术是一种很有前途的技术，可以替代传统的碱性提取技术，从白露中提取可持续、高纯度的蛋白成分。

{"title":"Structure-functional properties and protein quality of climate-smart white lupin (Lupinus albus) protein isolates: Impact of deep eutectic solvent and conventional protein extraction methods","authors":"Harshani Nadeeshani , Anuruddika Hewage , Yu Zhao , Amanda G.A. Sá , James D. House , Nandika Bandara","doi":"10.1016/j.foodhyd.2026.112528","DOIUrl":"10.1016/j.foodhyd.2026.112528","url":null,"abstract":"<div><div>Lupin is a promising alternative for the protein industry due to its species diversity, protein content and composition, and tolerance to climate stress. Therefore, this study aims to extract protein with high purity and functionality from lupin using a green and sustainable deep eutectic solvent (DES) system, comprising choline chloride and glycerol. Protein extraction conditions were optimized using response surface methodology, and the extracted protein was characterized for physicochemical, functional, and protein quality parameters compared to alkaline-extracted protein isolate. The observed optimum conditions for DES-based protein extraction were a solid-to-liquid ratio of 1:17.5 (w/w), a reaction time of 60 min, and a water content of 54% (w/w). Under optimal conditions, protein content, protein yield, and protein recovery rates of 88.42 ± 0.09%, 64.47 ± 0.56%, and 23.76 ± 0.21%, respectively, were achieved. Alkaline extraction showed a higher protein content but lower yield and recovery (<em>P <</em> 0.05). According to secondary structure analysis, <em>α</em>-helix (24.16%) and <em>β</em>-sheet (66.08%) contents in DES-extracted protein were higher than those of alkaline-extracted protein. Intermolecular <em>β</em>-sheets (12.51%) as protein aggregates were observed only in alkaline-extracted protein, indicating higher protein aggregation and denaturation. DES-extracted protein had similar or increased functional properties compared to alkaline-extracted protein (<em>P <</em> 0.05). Moreover, remarkable gelation properties were observed with DES-extracted protein. <em>In vitro</em> protein digestibility (IVPD) was not significantly different (<em>P <</em> 0.05) between protein isolates (90.8–91.8%). The DES-extracted protein contained a higher content of sulfur amino acids than the alkaline-extracted protein. DES protein extraction is a promising technique that could serve as an alternative to conventional alkaline extraction to produce sustainable and high-purity protein ingredients from white lupin.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112528"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146184628","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

Effects of ohmic heating treatment on whey protein fibrils part 1: Influence of heat treatment under moderate electric field conditions on the formation, structural characteristics, and Pickering emulsion stability of whey protein fibrils 欧姆加热对乳清蛋白原纤维的影响。第1部分：中等电场条件下热处理对乳清蛋白原纤维的形成、结构特性和酸洗乳稳定性的影响

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-06-01 Epub Date: 2026-02-10 DOI: 10.1016/j.foodhyd.2026.112535

Ruichi Guo , Xiangyu Du , Liqi Wang , Na Zhang , Weining Wang , Dianyu Yu

In this study, a novel heat treatment method ohmic heating treatment was employed to improve the rigid structure of whey protein fibrils and enhance the stability of Pickering emulsions. Unlike conventional heating treatment, the electric field generated by ohmic heating treatment resulted in shorter and looser fibril structures. Although the overall yield of fibrils decreased, their surface hydrophobicity increased. The intersheet of the cross-β-sheet structure in mature fibrils formed by ohmic heating treatment increased from 9.954 Å under conventional heating to 10.987 Å, accompanied by larger diameters and more pronounced periodic structures. The Pickering emulsion stabilized by mature fibrils formed through ohmic heating treatment exhibited a 9.16% increase in emulsion stability and a 40.88% reduction in the flocculation index. The difference in Pickering emulsion stability was attributed to structural variations in the mature fibrils. The higher surface hydrophobicity of the mature fibrils produced by ohmic heating treatment facilitated their faster adsorption onto the oil droplet interface. Moreover, the fractured fibril structures enhanced molecular flexibility and promoted cross-linking between oil droplets, leading to the formation of a three-dimensional network structure that further improved the stability of the Pickering emulsion. The fibrils prepared via ohmic heating treatment possessed unique properties, which may hold significant potential for protein fibrillation processes and the production of stable food-grade Pickering emulsions.

本研究采用一种新的热处理方法——欧姆热处理来改善乳清蛋白原纤维的刚性结构，提高皮克林乳状液的稳定性。与传统热处理不同，欧姆热处理产生的电场导致纤维结构更短、更松散。虽然原纤维的总产率降低，但其表面疏水性增加。成熟原纤维经欧姆加热后形成的交叉β-片间结构由常规加热时的9.954 Å增加到10.987 Å，直径变大，周期结构更加明显。经欧姆加热形成的成熟原纤维稳定的Pickering乳状液，乳状液稳定性提高了9.16%，絮凝指数降低了40.88%。皮克林乳液稳定性的差异归因于成熟原纤维的结构变化。欧姆加热制备的成熟纤维具有较高的表面疏水性，有利于其更快地吸附在油滴界面上。此外，断裂的纤维结构增强了分子柔韧性，促进油滴之间的交联，形成三维网络结构，进一步提高了Pickering乳状液的稳定性。通过欧姆加热处理制备的纤维具有独特的性能，这可能在蛋白质纤维化过程和生产稳定的食品级皮克林乳剂方面具有重要的潜力。

{"title":"Effects of ohmic heating treatment on whey protein fibrils part 1: Influence of heat treatment under moderate electric field conditions on the formation, structural characteristics, and Pickering emulsion stability of whey protein fibrils","authors":"Ruichi Guo , Xiangyu Du , Liqi Wang , Na Zhang , Weining Wang , Dianyu Yu","doi":"10.1016/j.foodhyd.2026.112535","DOIUrl":"10.1016/j.foodhyd.2026.112535","url":null,"abstract":"<div><div>In this study, a novel heat treatment method ohmic heating treatment was employed to improve the rigid structure of whey protein fibrils and enhance the stability of Pickering emulsions. Unlike conventional heating treatment, the electric field generated by ohmic heating treatment resulted in shorter and looser fibril structures. Although the overall yield of fibrils decreased, their surface hydrophobicity increased. The intersheet of the cross-β-sheet structure in mature fibrils formed by ohmic heating treatment increased from 9.954 Å under conventional heating to 10.987 Å, accompanied by larger diameters and more pronounced periodic structures. The Pickering emulsion stabilized by mature fibrils formed through ohmic heating treatment exhibited a 9.16% increase in emulsion stability and a 40.88% reduction in the flocculation index. The difference in Pickering emulsion stability was attributed to structural variations in the mature fibrils. The higher surface hydrophobicity of the mature fibrils produced by ohmic heating treatment facilitated their faster adsorption onto the oil droplet interface. Moreover, the fractured fibril structures enhanced molecular flexibility and promoted cross-linking between oil droplets, leading to the formation of a three-dimensional network structure that further improved the stability of the Pickering emulsion. The fibrils prepared via ohmic heating treatment possessed unique properties, which may hold significant potential for protein fibrillation processes and the production of stable food-grade Pickering emulsions.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112535"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146184630","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

Synergistic effects of κ-Carrageenan—Polysaccharide blends on the rheology and microstructure of whipped cream κ-卡拉胶-多糖共混物对鲜奶油流变学和微观结构的协同作用

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-06-01 Epub Date: 2026-01-26 DOI: 10.1016/j.foodhyd.2026.112505

Gaoyang Cui , Qichen Liu , Guosen Yan , Renhua Zhang , Xiaoyang Pang , Lu Liu , Yunna Wang , Jiaping Lv , Shuwen Zhang

Polysaccharides can effectively inhibit physical destabilization phenomena in whipped cream, including creaming, syneresis, and foam collapse. However, the synergistic stabilization mechanisms among different polysaccharides remain unclear. This study systematically investigated the effects of κ-CG alone, binary blends (κ-CG—GG, κ-CG—XG), and ternary blends (κ-CG—GG—XG) on the rheological properties, emulsion stability, foam microstructure, physicochemical properties, and syneresis of whipped cream over three-month storage period. Results showed that the ternary blends prepared with a GG:XG ratio of 5:5 achieved the highest foam hardness (1418.09 ± 48.14 g), which was significantly greater (p < 0.05) than that of κ-CG-GG (890.57 ± 68.41 g) and κ-CG-XG (1093.16 ± 31.21 g). This system also exhibited higher elastic modulus and stronger shear-recovery behavior than all binary blends. Confocal microscopy revealed a more cohesive foam network, and while stability tests showed no foam collapse after 2 h and no detectable syneresis after 3 months of storage. These improvements were attributed to the synergistic contributions of XG-mediated electrostatic stability, hydrogen bond-driven gelation by κ-CG and GG, and GG's space-filling effect, collectively forming a reinforced three-dimensional network. This work provided strategies for producing high-quality whipped cream with optimized texture, improved processing performance, and enhanced shelf stability.

多糖可以有效地抑制鲜奶油中的物理不稳定现象，包括乳化、协同作用和泡沫崩塌。然而，不同多糖之间的协同稳定机制尚不清楚。本研究系统研究了κ-CG单独、二元共混体系（κ-CG - gg、κ-CG - xg）和三元共混体系（κ-CG - gg - xg）对鲜奶油流变特性、乳状液稳定性、泡沫微观结构、理化性质和协同作用的影响。结果表明，GG:XG比为5:5的共混物泡沫硬度最高（1418.09±48.14 g），显著高于κ-CG-GG（890.57±68.41 g）和κ-CG-XG(1093.16±31.21 g) （p < 0.05）。与所有二元共混体系相比，该体系具有更高的弹性模量和更强的剪切恢复性能。共聚焦显微镜显示泡沫网络更有凝聚力，而稳定性测试显示泡沫在2小时后没有崩溃，在储存3个月后没有检测到协同作用。这些改善归因于xg介导的静电稳定性、κ-CG和GG的氢键驱动凝胶化以及GG的空间填充效应的协同作用，共同形成了一个增强的三维网络。本研究为生产具有优化质地、改善加工性能和增强货架稳定性的高品质鲜奶油提供了策略。

{"title":"Synergistic effects of κ-Carrageenan—Polysaccharide blends on the rheology and microstructure of whipped cream","authors":"Gaoyang Cui , Qichen Liu , Guosen Yan , Renhua Zhang , Xiaoyang Pang , Lu Liu , Yunna Wang , Jiaping Lv , Shuwen Zhang","doi":"10.1016/j.foodhyd.2026.112505","DOIUrl":"10.1016/j.foodhyd.2026.112505","url":null,"abstract":"<div><div>Polysaccharides can effectively inhibit physical destabilization phenomena in whipped cream, including creaming, syneresis, and foam collapse. However, the synergistic stabilization mechanisms among different polysaccharides remain unclear. This study systematically investigated the effects of κ-CG alone, binary blends (κ-CG—GG, κ-CG—XG), and ternary blends (κ-CG—GG—XG) on the rheological properties, emulsion stability, foam microstructure, physicochemical properties, and syneresis of whipped cream over three-month storage period. Results showed that the ternary blends prepared with a GG:XG ratio of 5:5 achieved the highest foam hardness (1418.09 ± 48.14 g), which was significantly greater (<em>p</em> < 0.05) than that of κ-CG-GG (890.57 ± 68.41 g) and κ-CG-XG (1093.16 ± 31.21 g). This system also exhibited higher elastic modulus and stronger shear-recovery behavior than all binary blends. Confocal microscopy revealed a more cohesive foam network, and while stability tests showed no foam collapse after 2 h and no detectable syneresis after 3 months of storage. These improvements were attributed to the synergistic contributions of XG-mediated electrostatic stability, hydrogen bond-driven gelation by κ-CG and GG, and GG's space-filling effect, collectively forming a reinforced three-dimensional network. This work provided strategies for producing high-quality whipped cream with optimized texture, improved processing performance, and enhanced shelf stability.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112505"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146074553","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

Cooperative complexation of different polyphenol structures and lauric acid with starch and its effects on starch structure and in-vitro digestibility 不同多酚结构与月桂酸与淀粉的协同络合及其对淀粉结构和体外消化率的影响

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-06-01 Epub Date: 2026-01-21 DOI: 10.1016/j.foodhyd.2026.112488

Wen Xiao , Ziyang Ren , Shengjun Han , Liang Wu , Xuefei Yang , Xiyang Zhong , Shuizhong Luo , Zhi Zheng

Lipids and polyphenols could individually form V-type complexes with starch to reduce its digestibility. However, the effects of co-complexation with lipids and polyphenols on the structure and digestibility of starch remain unclear. In this study, we selected catechin (CC), caffeic acid (CFA), resveratrol (RA), and magnolol (MN), combined them with lauric acid (LA) and starch to form their complexes, and investigated the changes in structural properties, physicochemical properties, and in vitro digestibility of the complexes. The results showed that the combination of lipids and polyphenolic compounds produced a synergistic effect, which significantly increased the starch ordered structures and enhanced its antidigestibility. All of the starch-lipid-polyphenol ternary complexes exhibited more short-range and long-range ordered structures and demonstrated greater antidigestibility as compared to the starch-lipid binary complex. Notably, the polyphenol structures significantly affected the structure and digestibility of starch in starch-lipid-polyphenol ternary complexes. Among them, caffeic acid, with a smaller molecular structure and more hydroxyl or carboxyl groups, had the most remarkable regulatory effect on the antidigestibility of starch. When caffeic acid additions were 15.0 %, the starch-lauric acid-caffeic acid ternary complex exhibited the highest short-range and long-range ordered structures, with R_1051/1020 value and total crystalline content of 1.07 and 30.39 %, and demonstrated the greatest antidigestibility, with slow digestible starch and resistant starch contents of 36.09 % and 26.69 %, respectively. These structural changes highlight the synergistic potential of lipids and polyphenolic compounds to enhance starch's antidigestibility, offering a promising strategy for developing starch with improved functional and nutritional properties.

脂类和多酚类物质可单独与淀粉形成v型复合物，降低淀粉的消化率。然而，与脂质和多酚共络合对淀粉结构和消化率的影响尚不清楚。本研究选取儿茶素（CC）、咖啡酸（CFA）、白藜芦醇（RA）和木兰酚（MN）与月桂酸（LA）和淀粉复合形成配合物，研究配合物的结构性质、理化性质和体外消化率的变化。结果表明，脂类与多酚类化合物的结合产生了协同效应，显著提高了淀粉的有序结构，增强了淀粉的抗消化率。与淀粉-脂质二元复合物相比，所有淀粉-脂质-多酚三元复合物均表现出更多的近程和远程有序结构，并表现出更强的抗消化性。值得注意的是，在淀粉-脂质-多酚三元配合物中，多酚结构显著影响淀粉的结构和消化率。其中，咖啡酸对淀粉抗消化率的调节作用最为显著，其分子结构较小，羟基或羧基较多。当咖啡酸添加量为15.0%时，淀粉-月桂酸-咖啡酸三元配合物的近程和长程有序结构最高，R1051/1020值为1.07 /1020，总晶含量为30.39%；抗消化率最高，慢消化淀粉和抗性淀粉含量分别为36.09%和26.69%。这些结构变化突出了脂质和多酚类化合物协同作用增强淀粉抗消化率的潜力，为开发具有更好功能和营养特性的淀粉提供了一个有希望的策略。

{"title":"Cooperative complexation of different polyphenol structures and lauric acid with starch and its effects on starch structure and in-vitro digestibility","authors":"Wen Xiao , Ziyang Ren , Shengjun Han , Liang Wu , Xuefei Yang , Xiyang Zhong , Shuizhong Luo , Zhi Zheng","doi":"10.1016/j.foodhyd.2026.112488","DOIUrl":"10.1016/j.foodhyd.2026.112488","url":null,"abstract":"<div><div>Lipids and polyphenols could individually form V-type complexes with starch to reduce its digestibility. However, the effects of co-complexation with lipids and polyphenols on the structure and digestibility of starch remain unclear. In this study, we selected catechin (CC), caffeic acid (CFA), resveratrol (RA), and magnolol (MN), combined them with lauric acid (LA) and starch to form their complexes, and investigated the changes in structural properties, physicochemical properties, and in vitro digestibility of the complexes. The results showed that the combination of lipids and polyphenolic compounds produced a synergistic effect, which significantly increased the starch ordered structures and enhanced its antidigestibility. All of the starch-lipid-polyphenol ternary complexes exhibited more short-range and long-range ordered structures and demonstrated greater antidigestibility as compared to the starch-lipid binary complex. Notably, the polyphenol structures significantly affected the structure and digestibility of starch in starch-lipid-polyphenol ternary complexes. Among them, caffeic acid, with a smaller molecular structure and more hydroxyl or carboxyl groups, had the most remarkable regulatory effect on the antidigestibility of starch. When caffeic acid additions were 15.0 %, the starch-lauric acid-caffeic acid ternary complex exhibited the highest short-range and long-range ordered structures, with R<sub>1051/1020</sub> value and total crystalline content of 1.07 and 30.39 %, and demonstrated the greatest antidigestibility, with slow digestible starch and resistant starch contents of 36.09 % and 26.69 %, respectively. These structural changes highlight the synergistic potential of lipids and polyphenolic compounds to enhance starch's antidigestibility, offering a promising strategy for developing starch with improved functional and nutritional properties.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112488"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146074555","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Crosslinking strategies and functionalization modification approaches for chitosan-based hydrogels in food preservation applications: A review 壳聚糖基水凝胶在食品保鲜中的交联策略和功能化改性方法综述

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-06-01 Epub Date: 2026-01-21 DOI: 10.1016/j.foodhyd.2026.112475

Zehao Huang , Shuang Tian , Yingying Yang , Jiacheng Zhang , Chunxiao Lan , Yuelu Li , Lijie Huang , Chongxing Huang , Hui Zhao , Qingshan Duan

For a long time, hydrogels have been extensively developed and applied in biomedicine, tissue engineering, and sustained drug release due to their unique three-dimensional network structure and excellent physicochemical properties. Chitosan, a naturally abundant polysaccharide, exhibits excellent biocompatibility, biodegradability, and antimicrobial properties. Hydrogels based on chitosan demonstrate broad application prospects across numerous fields. Particularly in the food sector, chitosan-based hydrogels have emerged as a research hotspot due to their ability to meet green and safe preservation requirements. This paper systematically analyzes the crosslinking mechanisms of chitosan-based hydrogels directly involved in food preservation over the past five years, comprehensively summarizes their typical properties, and focuses on exploring functional modification strategies. Based on these properties, practical application cases of chitosan-based hydrogels in preserving fruits, meats, and aquatic products are also discussed. Concurrently, this paper critically examines the development prospects and challenges of chitosan-based hydrogels in the food preservation field. These core insights offer a novel application-oriented perspective, providing direction for targeted modifications and advanced processing technologies, thereby helping fully leverage their core value in sustainable food packaging.

长期以来，水凝胶由于其独特的三维网状结构和优异的物理化学性质，在生物医学、组织工程、药物缓释等领域得到了广泛的开发和应用。壳聚糖是一种天然丰富的多糖，具有良好的生物相容性、生物降解性和抗菌性能。壳聚糖水凝胶在许多领域具有广阔的应用前景。特别是在食品领域，壳聚糖基水凝胶因其能够满足绿色和安全的保存要求而成为研究热点。本文系统分析了近五年来直接用于食品保鲜的壳聚糖基水凝胶的交联机理，综合总结了其典型性质，重点探讨了功能改性策略。基于这些特性，讨论了壳聚糖基水凝胶在水果、肉类和水产品保鲜方面的实际应用案例。同时，本文对壳聚糖基水凝胶在食品保鲜领域的发展前景和挑战进行了批判性的探讨。这些核心见解提供了一个全新的面向应用的视角，为有针对性的修改和先进的加工技术提供了方向，从而有助于充分发挥其在可持续食品包装中的核心价值。

{"title":"Crosslinking strategies and functionalization modification approaches for chitosan-based hydrogels in food preservation applications: A review","authors":"Zehao Huang , Shuang Tian , Yingying Yang , Jiacheng Zhang , Chunxiao Lan , Yuelu Li , Lijie Huang , Chongxing Huang , Hui Zhao , Qingshan Duan","doi":"10.1016/j.foodhyd.2026.112475","DOIUrl":"10.1016/j.foodhyd.2026.112475","url":null,"abstract":"<div><div>For a long time, hydrogels have been extensively developed and applied in biomedicine, tissue engineering, and sustained drug release due to their unique three-dimensional network structure and excellent physicochemical properties. Chitosan, a naturally abundant polysaccharide, exhibits excellent biocompatibility, biodegradability, and antimicrobial properties. Hydrogels based on chitosan demonstrate broad application prospects across numerous fields. Particularly in the food sector, chitosan-based hydrogels have emerged as a research hotspot due to their ability to meet green and safe preservation requirements. This paper systematically analyzes the crosslinking mechanisms of chitosan-based hydrogels directly involved in food preservation over the past five years, comprehensively summarizes their typical properties, and focuses on exploring functional modification strategies. Based on these properties, practical application cases of chitosan-based hydrogels in preserving fruits, meats, and aquatic products are also discussed. Concurrently, this paper critically examines the development prospects and challenges of chitosan-based hydrogels in the food preservation field. These core insights offer a novel application-oriented perspective, providing direction for targeted modifications and advanced processing technologies, thereby helping fully leverage their core value in sustainable food packaging.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112475"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146074562","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Subzero chymopapain-catalyzed glycosylation of fish gelatin: Structure-Function relationships and cryoprotective mechanisms 低温凝乳蛋白催化的鱼明胶糖基化：结构-功能关系和低温保护机制

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-06-01 Epub Date: 2026-01-22 DOI: 10.1016/j.foodhyd.2026.112460

Pengkai Wang, Yi Bin Zhou

Fish gelatin exhibits poor freeze-thaw stability due to its low proline and hydroxyproline content. This study developed a novel enzymatic glycosylation strategy employing chymopapain to catalyze the conjugation of fish gelatin with chitosan at −10 °C in an ethanol-water system. The low-temperature conditions favored transglycosylation over hydrolysis, facilitating selective N-glycosylation at 32 identified sites. The resulting conjugate displayed notable structural changes, including a decrease in α-helix content (from 15.1 % to 11.6 %), an increase in β-sheet content (from 38.5 % to 42.4 %), elevated surface hydrophobicity (from 185.5 to 337.9), and superior antioxidant activities (DPPH radical scavenging: 92.9 %; hydroxyl radical scavenging: 99.6 %) compared to unmodified gelatin (62.6 % and 83.8 %, respectively). Freeze-thaw stability was significantly enhanced, with syneresis reduced to 8.85 % versus 44.17 % for the control after six cycles. FTIR analysis confirmed the retention of hydrogen bonding, while LF-NMR indicated increased bound water (7.1 % vs. 3.0 %) and redistribution toward immobilized water forms. SEM observations revealed a well-preserved network structure. This enzymatic method offers an efficient and environmentally friendly approach for producing multifunctional biopolymers with enhanced freeze-thaw stability and antioxidant properties for frozen food applications.

鱼明胶由于脯氨酸和羟脯氨酸含量低，冻融稳定性差。本研究开发了一种新的酶糖基化策略，利用乳清蛋白在- 10℃的乙醇-水体系中催化鱼明胶与壳聚糖的偶联。低温条件有利于转糖基化而不是水解，促进了32个已确定位点的选择性n -糖基化。结果表明，与未改性明胶（分别为62.6%和83.8%）相比，偶联物的结构发生了显著变化，包括α-螺旋含量降低（从15.1%降至11.6%），β-片含量增加（从38.5%降至42.4%），表面疏水性提高（从185.5降至337.9），抗氧化能力增强（DPPH自由基清除率：92.9%；羟基自由基清除率：99.6%）。冻融稳定性显著增强，6个循环后的增效率降至8.85%，而对照组为44.17%。FTIR分析证实了氢键的保留，而LF-NMR表明结合水增加（7.1%比3.0%），并向固定化水形式重新分配。扫描电镜观察显示了保存完好的网络结构。这种酶法为生产多功能生物聚合物提供了一种高效和环保的方法，具有增强的冻融稳定性和抗氧化性能，适用于冷冻食品。

{"title":"Subzero chymopapain-catalyzed glycosylation of fish gelatin: Structure-Function relationships and cryoprotective mechanisms","authors":"Pengkai Wang, Yi Bin Zhou","doi":"10.1016/j.foodhyd.2026.112460","DOIUrl":"10.1016/j.foodhyd.2026.112460","url":null,"abstract":"<div><div>Fish gelatin exhibits poor freeze-thaw stability due to its low proline and hydroxyproline content. This study developed a novel enzymatic glycosylation strategy employing chymopapain to catalyze the conjugation of fish gelatin with chitosan at −10 °C in an ethanol-water system. The low-temperature conditions favored transglycosylation over hydrolysis, facilitating selective N-glycosylation at 32 identified sites. The resulting conjugate displayed notable structural changes, including a decrease in α-helix content (from 15.1 % to 11.6 %), an increase in β-sheet content (from 38.5 % to 42.4 %), elevated surface hydrophobicity (from 185.5 to 337.9), and superior antioxidant activities (DPPH radical scavenging: 92.9 %; hydroxyl radical scavenging: 99.6 %) compared to unmodified gelatin (62.6 % and 83.8 %, respectively). Freeze-thaw stability was significantly enhanced, with syneresis reduced to 8.85 % versus 44.17 % for the control after six cycles. FTIR analysis confirmed the retention of hydrogen bonding, while LF-NMR indicated increased bound water (7.1 % vs. 3.0 %) and redistribution toward immobilized water forms. SEM observations revealed a well-preserved network structure. This enzymatic method offers an efficient and environmentally friendly approach for producing multifunctional biopolymers with enhanced freeze-thaw stability and antioxidant properties for frozen food applications.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112460"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146074641","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Understanding the variability in cell wall composition and related properties of industrial spent yeasts from brewing and winemaking 了解酿酒和酿酒工业用废酵母细胞壁组成和相关特性的变化

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-06-01 Epub Date: 2026-01-15 DOI: 10.1016/j.foodhyd.2026.112448

Dries Croonen, Esther De Groof, Charlotte F. De Schepper, Steven J. Simmonds, An Bautil, Kristof Brijs, Christophe M. Courtin

A wide variety of yeast-derived products rich in cell wall polysaccharides is currently available for use in food, feed, pharmaceutical, and cosmetic applications. While these products are typically made from a dedicated yeast source, interest is growing in producing them from industrial spent yeast. To facilitate this transition, the present study investigates the variability in cell wall composition and associated properties among 32 industrial spent yeast samples originating from the brewing and winemaking industries, spanning a wide range of beer and wine styles. Across this sample set, β-glucan and mannoprotein contents vary between 6.6 % and 18.2 %, and between 6.1 % and 22.7 %, respectively. Significant variation was also observed in storage carbohydrate and protein contents. This compositional variability was found to impact other cell wall-related surface properties, including surface charge, hydrophobicity, and the amount of cell wall-adsorbed polyphenols, which could reach up to 3.7 % (gallic acid equivalent) of the cell dry matter. Based on these properties, spent yeast samples originating from wine production were clearly differentiated from those derived from dry-hopped and non-dry-hopped beers. Overall, these results highlight the importance of yeast stream selection for the efficient production of yeast derivatives. In particular, winery spent yeast samples appear to be more suitable for the production of yeast cell wall isolates due to their higher cell wall polysaccharide content and lower reserve carbohydrate content. However, this hypothesis should be verified using different methods of producing such isolates.

富含细胞壁多糖的酵母衍生产品种类繁多，目前可用于食品、饲料、制药和化妆品应用。虽然这些产品通常是由专门的酵母来源制成的，但人们对用工业废酵母生产它们的兴趣越来越大。为了促进这一转变，本研究调查了来自酿酒和葡萄酒酿造行业的32个工业废酵母样本中细胞壁组成和相关特性的变化，涵盖了各种啤酒和葡萄酒风格。在整个样本集中，β-葡聚糖和甘露蛋白的含量分别在6.6%至18.2%和6.1%至22.7%之间变化。贮藏碳水化合物和蛋白质含量也有显著差异。研究发现，这种成分的可变性会影响其他细胞壁相关的表面特性，包括表面电荷、疏水性和细胞壁吸附多酚的数量，这些多酚可以达到细胞干物质的3.7%（没食子酸当量）。基于这些特性，来自葡萄酒生产的酵母样品与来自干啤酒花和非干啤酒花的酵母样品明显不同。总之，这些结果突出了酵母流选择对酵母衍生物高效生产的重要性。特别是，由于其细胞壁多糖含量较高，储备碳水化合物含量较低，因此酒庄废酵母样品似乎更适合生产酵母细胞壁分离物。然而，这一假设需要用不同的方法来验证。

{"title":"Understanding the variability in cell wall composition and related properties of industrial spent yeasts from brewing and winemaking","authors":"Dries Croonen, Esther De Groof, Charlotte F. De Schepper, Steven J. Simmonds, An Bautil, Kristof Brijs, Christophe M. Courtin","doi":"10.1016/j.foodhyd.2026.112448","DOIUrl":"10.1016/j.foodhyd.2026.112448","url":null,"abstract":"<div><div>A wide variety of yeast-derived products rich in cell wall polysaccharides is currently available for use in food, feed, pharmaceutical, and cosmetic applications. While these products are typically made from a dedicated yeast source, interest is growing in producing them from industrial spent yeast. To facilitate this transition, the present study investigates the variability in cell wall composition and associated properties among 32 industrial spent yeast samples originating from the brewing and winemaking industries, spanning a wide range of beer and wine styles. Across this sample set, β-glucan and mannoprotein contents vary between 6.6 % and 18.2 %, and between 6.1 % and 22.7 %, respectively. Significant variation was also observed in storage carbohydrate and protein contents. This compositional variability was found to impact other cell wall-related surface properties, including surface charge, hydrophobicity, and the amount of cell wall-adsorbed polyphenols, which could reach up to 3.7 % (gallic acid equivalent) of the cell dry matter. Based on these properties, spent yeast samples originating from wine production were clearly differentiated from those derived from dry-hopped and non-dry-hopped beers. Overall, these results highlight the importance of yeast stream selection for the efficient production of yeast derivatives. In particular, winery spent yeast samples appear to be more suitable for the production of yeast cell wall isolates due to their higher cell wall polysaccharide content and lower reserve carbohydrate content. However, this hypothesis should be verified using different methods of producing such isolates.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112448"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146035996","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

Structural and physicochemical characteristics and intracellular starch digestibility of starch-rich Chlorella sp. 富淀粉小球藻的结构、理化特性及胞内淀粉消化率。

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-06-01 Epub Date: 2026-01-23 DOI: 10.1016/j.foodhyd.2026.112496

Haitao Jiang , Chang Liu , Xiaohua Pan , Jinling Zhan , Tianyi Yang , Rongrong Ma , Yaoqi Tian

In this work, starch-rich Chlorella cells from different strains were cultivated using a two-stage process. The differences in physicochemical characteristics and starch digestibility among cultivated starch-rich Chlorella ellipsoidea (CEll), Chlorella luteorividis (CLut), Chlorella protothecoides (CPro), Chlorella sorokiniana (CSor), and Chlorella pyrenoidosa (CPyr) biomass were investigated. The cultivated starch-rich Chlorella cells from different strains exhibited distinct proximate compositions, with starch contents ranging from approximately 33.73 to 51.64 g/100 g biomass, as well as different particle sizes, pore structures, and pigment contents. Similar X-ray diffraction patterns were observed for the different starch-rich Chlorella samples, which were associated with the A-type crystalline structure of intracellular starch. Differential scanning calorimetric analysis indicated that starch-rich CSor biomass had significantly lower gelatinization temperatures (T_P ≈ 75.51 °C) than other Chlorella samples (T_P ≈ 76.91–78.93 °C). Despite its higher starch content, the disrupted CSor sample exhibited significantly lower final viscosity and setback viscosity (≈108 and 39 cP) than the other treated Chlorella samples (≈243–261 and 175–197 cP). Additionally, the disrupted CEll biomass showed a more elastic gel network structure than the other treated Chlorella samples. Due to variations in the resistance of cellular structures to the penetration of digestive enzymes and differences in the long-range molecular order of intracellular starch granules, various Chlorella samples exhibited significantly different starch hydrolysis. This paper provides a systematic comparison of structural characteristics, physicochemical properties, and starch digestibility of starch-rich Chlorella biomass from different strains.

在这项工作中，来自不同菌株的富含淀粉的小球藻细胞采用两阶段培养过程。研究了栽培的富含淀粉的椭圆小球藻（CEll）、黄体小球藻（CLut）、原coides小球藻（CPro）、sorokiniana小球藻（CSor）和核核小球藻（CPyr）生物量在理化特性和淀粉消化率方面的差异。不同菌株培养的富淀粉小球藻细胞具有不同的近似组成，淀粉含量约为33.73 ~ 51.64 g/100 g生物量，颗粒大小、孔结构和色素含量也不同。不同淀粉含量的小球藻样品的x射线衍射图相似，与胞内淀粉的a型晶体结构有关。差示扫描量热分析表明，富含淀粉的CSor生物量的糊化温度（TP≈75.51°C）明显低于其他小球藻样品（TP≈76.91 ~ 78.93°C）。尽管淀粉含量较高，但破坏后的小球藻样品的最终粘度和挫折粘度（≈108和39 cP）明显低于处理后的小球藻样品（≈243-261和175-197 cP）。此外，与其他处理的小球藻样品相比，被破坏的细胞生物量表现出更有弹性的凝胶网络结构。由于细胞结构对消化酶渗透的抵抗力不同，以及细胞内淀粉颗粒的远端分子顺序不同，不同小球藻样品的淀粉水解表现出显著差异。本文系统比较了不同菌株富淀粉小球藻生物量的结构特征、理化性质和淀粉消化率。

{"title":"Structural and physicochemical characteristics and intracellular starch digestibility of starch-rich Chlorella sp.","authors":"Haitao Jiang , Chang Liu , Xiaohua Pan , Jinling Zhan , Tianyi Yang , Rongrong Ma , Yaoqi Tian","doi":"10.1016/j.foodhyd.2026.112496","DOIUrl":"10.1016/j.foodhyd.2026.112496","url":null,"abstract":"<div><div>In this work, starch-rich <em>Chlorella</em> cells from different strains were cultivated using a two-stage process. The differences in physicochemical characteristics and starch digestibility among cultivated starch-rich <em>Chlorella ellipsoidea</em> (CEll), <em>Chlorella luteorividis</em> (CLut), <em>Chlorella protothecoides</em> (CPro), <em>Chlorella sorokiniana</em> (CSor), and <em>Chlorella pyrenoidosa</em> (CPyr) biomass were investigated. The cultivated starch-rich <em>Chlorella</em> cells from different strains exhibited distinct proximate compositions, with starch contents ranging from approximately 33.73 to 51.64 g/100 g biomass, as well as different particle sizes, pore structures, and pigment contents. Similar X-ray diffraction patterns were observed for the different starch-rich <em>Chlorella</em> samples, which were associated with the A-type crystalline structure of intracellular starch. Differential scanning calorimetric analysis indicated that starch-rich CSor biomass had significantly lower gelatinization temperatures (T<sub>P</sub> ≈ 75.51 °C) than other <em>Chlorella</em> samples (T<sub>P</sub> ≈ 76.91–78.93 °C). Despite its higher starch content, the disrupted CSor sample exhibited significantly lower final viscosity and setback viscosity (≈108 and 39 cP) than the other treated <em>Chlorella</em> samples (≈243–261 and 175–197 cP). Additionally, the disrupted CEll biomass showed a more elastic gel network structure than the other treated <em>Chlorella</em> samples. Due to variations in the resistance of cellular structures to the penetration of digestive enzymes and differences in the long-range molecular order of intracellular starch granules, various <em>Chlorella</em> samples exhibited significantly different starch hydrolysis. This paper provides a systematic comparison of structural characteristics, physicochemical properties, and starch digestibility of starch-rich <em>Chlorella</em> biomass from different strains.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112496"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146074502","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

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 : 2026-06-01 Epub 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":"2026-06-01","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

Thermal fluctuation-induced reorganization of zein-tween20 hybrid interfaces governs pickering emulsion stability 热波动诱导的玉米-tween20杂化界面重组决定了酸洗乳的稳定性

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-06-01 Epub Date: 2026-01-29 DOI: 10.1016/j.foodhyd.2026.112512

Yaoxi Zhang , Wenbo Wang , Yunqi Li , Xiang Li , Qianyi Ye , Jie Xiao

The practical application of Pickering emulsions in foods is limited by their thermal instability. This work reveals the synergistic stabilization by zein particles (Zp) and Tween 20 (Tw20) under thermal fluctuations. Turbiscan analysis and Langmuir-Blodgett measurements identified a critical Tw20 concentration (0.5–0.75 wt%) that optimally enhanced interfacial adsorption kinetics, viscoelasticity, and overall thermal resilience. Using a thermal-ramp dissipative particle dynamics (DPD) model (25–85 °C), we uncovered an asymmetric interfacial migration pathway in which Zp acts as a structural anchor while Tw20 rapidly redistributes within interfacial voids. The differential response behavior of Zp and Tw20 enables spatial stress dispersion and adaptive interfacial reconstruction that preserves the integrity of interfacial film and prevents droplets coalescence under thermal disturbance. Compared with the single-component system, the Zp-Tw20 system showed the highest film thickness (≈7.35 σ) and the lowest interfacial tension value (≈4.7 dyne/σ), and the broadest reversible thickness fluctuation (7.05–7.45σ), demonstrating its superior compactness and dynamic flexibility. This study demonstrates a multi-scale adaptive stabilization mechanism, where rigid particles and mobile surfactants work together to achieve thermal adaptive interfacial reconstruction. This insight establishes a mechanical framework for designing thermally stable emulsions with heterogeneous interfaces.

皮克林乳剂在食品中的实际应用受到其热不稳定性的限制。本研究揭示了玉米蛋白颗粒（Zp）和Tween 20 （Tw20）在热波动下的协同稳定作用。Turbiscan分析和Langmuir-Blodgett测量确定了临界Tw20浓度（0.5-0.75 wt%），可以最佳地增强界面吸附动力学、粘弹性和整体热弹性。使用热斜坡耗散粒子动力学（DPD）模型（25-85°C），我们发现了一个不对称的界面迁移途径，其中Zp作为结构锚，而Tw20在界面空隙中迅速重新分布。Zp和Tw20的差异响应行为实现了空间应力分散和自适应界面重建，保持了界面膜的完整性，防止了热扰动下液滴的聚结。与单组分体系相比，Zp-Tw20体系的膜厚最大（≈7.35 σ），界面张力最小（≈4.7达因/σ），可逆厚度波动最大（7.05 ~ 7.45σ），具有较好的致密性和动态柔韧性。该研究展示了一种多尺度自适应稳定机制，刚性颗粒和可移动表面活性剂共同作用，实现热自适应界面重建。这一见解为设计具有非均相界面的热稳定乳剂建立了一个机械框架。

{"title":"Thermal fluctuation-induced reorganization of zein-tween20 hybrid interfaces governs pickering emulsion stability","authors":"Yaoxi Zhang , Wenbo Wang , Yunqi Li , Xiang Li , Qianyi Ye , Jie Xiao","doi":"10.1016/j.foodhyd.2026.112512","DOIUrl":"10.1016/j.foodhyd.2026.112512","url":null,"abstract":"<div><div>The practical application of Pickering emulsions in foods is limited by their thermal instability. This work reveals the synergistic stabilization by zein particles (Zp) and Tween 20 (Tw20) under thermal fluctuations. Turbiscan analysis and Langmuir-Blodgett measurements identified a critical Tw20 concentration (0.5–0.75 wt%) that optimally enhanced interfacial adsorption kinetics, viscoelasticity, and overall thermal resilience. Using a thermal-ramp dissipative particle dynamics (DPD) model (25–85 °C), we uncovered an asymmetric interfacial migration pathway in which Zp acts as a structural anchor while Tw20 rapidly redistributes within interfacial voids. The differential response behavior of Zp and Tw20 enables spatial stress dispersion and adaptive interfacial reconstruction that preserves the integrity of interfacial film and prevents droplets coalescence under thermal disturbance. Compared with the single-component system, the Zp-Tw20 system showed the highest film thickness (≈7.35 σ) and the lowest interfacial tension value (≈4.7 dyne/σ), and the broadest reversible thickness fluctuation (7.05–7.45σ), demonstrating its superior compactness and dynamic flexibility. This study demonstrates a multi-scale adaptive stabilization mechanism, where rigid particles and mobile surfactants work together to achieve thermal adaptive interfacial reconstruction. This insight establishes a mechanical framework for designing thermally stable emulsions with heterogeneous interfaces.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112512"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146184763","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