Food Hydrocolloids最新文献_第6页

Harnessing apple pomace as a bioactive bread ingredient: Influence of exogenous soluble polysaccharides on water dynamics and structure-dependent polyphenol stability 利用苹果渣作为面包的生物活性成分：外源可溶性多糖对水动力学和结构依赖性多酚稳定性的影响

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-01-10 DOI: 10.1016/j.foodhyd.2026.112444

Maria Franco , Ivan M. Lopez-Rodulfo , Federico Bianchi , Manuel Gomez , Mario M. Martinez

Apple pomace is composed predominantly of cell walls enriched with polyphenols. Its incorporation as a fortifying hydrocolloid in bread-making poses two principal challenges: its elevated water-binding capacity, which interferes with the hydration dynamics of gluten and starch, thereby impairing dough structure and bread quality; and the susceptibility of pomace-derived polyphenols to degradation under the thermal and oxidative stresses encountered during bread-making, potentially diminishing their bioactivity. This study investigates the chemical stability of pomace polyphenols (at subclass and compound levels via UPLC-ESI-QTOF-MS/MS) during bread-making and evaluates the efficacy of co-formulated soluble polysaccharides for modulating plasticizing water availability and protecting polyphenols against degradation. Wheat breads were prepared with 5 % pomace (W:POM), with and without the co-addition of psyllium (W:POM:PSY) or pectin (W:POM:P). W:POM showed lower volume, double the hardness and reduced proportion of available water compared to wheat bread (W). Adding psyllium or pectin to W:POM improved dough/crumb hydration, balanced water dynamics and resulted in similar volume and texture to W. Incorporating 5 % apple pomace into dough doubled the total polyphenol content, with bread-making primarily affecting dihydrochalcones and monomeric flavanols, while HBAs, HCAs, and oligomeric flavanols showed minimal changes. Significant variability in the degradation patterns of individual flavonols suggested that discrete polyphenol structures, rather than core subclass structures, influence their stability during baking. Psyllium and pectin generally prevented the loss of dihydrochalcones and flavanols, with pectin enhancing HBAs, HCAs, and oligomeric flavanol recovery. Hierarchical clustering indicated that polyphenol stability is influenced by both their chemical makeup and the molecular structure of the polysaccharides.

苹果渣主要由富含多酚的细胞壁组成。将其作为强化水胶体加入面包制作中带来了两个主要挑战：它的水结合能力提高，这会干扰面筋和淀粉的水合动力学，从而损害面团结构和面包质量；在面包制作过程中遇到的热应激和氧化应激下，果渣衍生的多酚容易降解，这可能会降低它们的生物活性。本研究通过UPLC-ESI-QTOF-MS/MS研究了面包制作过程中渣渣多酚的化学稳定性（在亚类和化合物水平上），并评估了共配制的可溶性多糖在调节塑化水利用率和保护多酚免受降解方面的功效。用5%的果渣（W:POM）、车前草（W:POM:PSY）或果胶（W:POM:P）分别制备小麦面包。与小麦面包(W)相比，W:POM的体积更小，硬度增加一倍，有效水分比例降低。在W:POM中加入车前草或果胶改善了面团/面包屑的水合作用，平衡了水动力学，并获得了与W相似的体积和质地。在面团中加入5%的苹果渣，总多酚含量增加了一倍，面包制作主要影响二氢查尔酮和单体黄烷醇，而HBAs、HCAs和低聚黄烷醇的变化很小。单个黄酮醇降解模式的显著差异表明，在烘烤过程中，影响其稳定性的是离散的多酚结构，而不是核心亚类结构。车前草和果胶通常阻止了二氢查尔酮和黄烷醇的损失，果胶增强了HBAs、HCAs和低聚黄烷醇的回收。层次聚类表明，多糖的化学组成和分子结构对多酚的稳定性都有影响。

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引用次数: 0

A novel corn stalk pentosan modulates dough structure and rheological properties to improve bread texture, digestibility, and storage stability 一种新型玉米秸秆戊聚糖调节面团结构和流变特性，以改善面包的质地，可消化性和储存稳定性

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-01-09 DOI: 10.1016/j.foodhyd.2025.112408

Shunqin Li , Xiaodan Zhou , Xiaomeng Guo , Wenjie Sui , Jing Meng , Tao Wu , Lalita Siriwattananon , Min Zhang

Corn stalk pentosan (CSP) offers a cost-effective alternative to more traditional sources. This study revealed structural characterization of CSP and investigated the regulation mechanism of CSP on dough processing characteristics and its impact on bread texture, digestibility, and storage stability. CSP was extracted and purified from corn straw, revealing a homogeneous polysaccharide with a molecular weight of 3.24 × 10⁶ Da. Structural analysis indicated a backbone of β-1,4-linked xylose residues with mono-substituted arabinose side chains connected via α-1,5-glycosidic bonds. In dough, CSP participated in construction of continuous and uniform gluten network and significantly improved its rheological properties, as evidenced by the increased water binding capacity, elevated β-sheet structures and free sulfhydryl groups of dough. In bread, adding appropriate CSP significantly improved its texture characteristics, reduced glucose release during starch digestion, and slowed starch retrogradation. After bread storage, adding 3.0 % CSP slowed the increase in bread hardness, reducing it to 69.29 % of the control bread's hardness, while increasing the content of RS by 34.47 %. This was attributed to the hydrophilic groups on the CSP molecules, which bound water and prevented its involvement in amylopectin recrystallization. CSP as a valuable dietary fiber derived from corn stalk can improve the textural properties of flour-based products and inhibit starch retrogradation.

玉米秸秆戊聚糖（CSP）提供了一种具有成本效益的替代传统来源。本研究揭示了CSP的结构特征，探讨了CSP对面团加工特性的调节机制及其对面包质地、消化率和储存稳定性的影响。从玉米秸秆中提取纯化CSP，得到一种分子量为3.24 × 106 Da的均质多糖。结构分析表明其骨架由β-1,4连接的木糖残基与单取代阿拉伯糖侧链通过α-1,5-糖苷键连接。在面团中，CSP参与了连续均匀面筋网络的构建，并显著改善了面筋的流变特性，表现为面筋的水结合能力、β-片结构和游离巯基的增加。在面包中，添加适量的CSP可显著改善面包的质地特性，减少淀粉消化过程中葡萄糖的释放，减缓淀粉的降解。面包储存后，添加3.0% CSP可减缓面包硬度的增加，使其硬度降至对照面包硬度的69.29%，而RS含量则增加了34.47%。这是由于CSP分子上的亲水性基团，可以结合水并阻止其参与支链淀粉的再结晶。CSP作为一种从玉米秸秆中提取的有价值的膳食纤维，可以改善面粉制品的质构特性，抑制淀粉的降解。

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引用次数: 0

Time and pH regulation of the morphology and structure evolution of soybean protein fibrils: Focusing on foaming mechanism and application 时间和pH对大豆蛋白原纤维形态和结构演变的调控：重点研究发泡机理和应用

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-01-09 DOI: 10.1016/j.foodhyd.2026.112441

Jianan Li , Zhe Wang , Bowen Yang , Xinhui Peng , Shi Liu , Na Sun , Ruihan Su , Xiaohong Tong , Huan Wang , Lianzhou Jiang

This article explored the effects of acid-heat treatment time (0–32 h) and pH value (2.0–7.0) on the morphological characteristics, aggregation behavior, and foam mechanism of soybean protein fibrils. The analysis results of FTIR, ζ-potential, surface hydrophobicity and free sulfhydryl group content indicated that hydrogen bonding, electrostatic interactions, hydrophobic interactions, and disulfide bonds drove the assembly of protein fibrils. Specifically, acid-heat treatment for 24 h was able to form a large number of high-aspect-ratio semi-flexible fibrils. After heating for 32 h, fibrils formed fibrillar cluster aggregates. With increasing pH, electrostatic interactions governed the structural and morphological evolution. When the pH was increased from 2.0 to 5.0, amorphous aggregation was triggered. At pH 7.0 (SPIF-pH7), electrostatic repulsion partially dissociated the fibrils into short fibrils. This structure enhanced the migration and adsorption efficiency of the protein interface (adsorption capacity, 27.96 %), which was conducive to the formation of a relatively thick viscoelastic film. The foam was evenly distributed, with low coalescence and disproportionation, promoting foam formation and stability. This discovery broke through the traditional understanding that an acidic environment (pH 2.0) was necessary to achieve excellent foaming properties. The application of angel cake showed that 12.5 % SPIF-pH7 instead of egg white could increase the specific volume from 2.37 mL/g to 2.64 mL/g, and the springiness (1.16) was close to that of the control group (1.28). This study provides a theoretical basis for the application of protein fibrils in aerated food system.

本文探讨了酸热处理时间（0 ~ 32 h）和pH值（2.0 ~ 7.0）对大豆蛋白原纤维形态特征、聚集行为及泡沫机理的影响。FTIR、ζ电位、表面疏水性和游离巯基含量分析结果表明，氢键、静电相互作用、疏水相互作用和二硫键驱动了蛋白原纤维的组装。具体而言，酸热处理24 h能够形成大量高纵横比的半柔性原纤维。加热32 h后，原纤维形成纤维团簇聚集体。随着pH值的增加，静电相互作用支配着结构和形态的演变。当pH从2.0增加到5.0时，引发了非晶态聚集。在ph7.0 （SPIF-pH7）下，静电斥力将部分原纤维解离成短原纤维。这种结构增强了蛋白质界面的迁移和吸附效率（吸附容量为27.96%），有利于形成较厚的粘弹性膜。泡沫分布均匀，聚结和歧化率低，有利于泡沫的形成和稳定。这一发现打破了传统的认识，即酸性环境（pH 2.0）是实现优异发泡性能的必要条件。天使饼的应用表明，用12.5%的SPIF-pH7代替蛋清，可将比体积从2.37 mL/g提高到2.64 mL/g，弹性（1.16）接近对照组（1.28）。本研究为蛋白原纤维在充气食品体系中的应用提供了理论依据。

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引用次数: 0

Plant-based emulsion gels assembled from potato protein, β-glucan and olive oil: Structure, functionality, and application as low-fat butter replacers 由马铃薯蛋白、β-葡聚糖和橄榄油组装而成的植物乳液凝胶：结构、功能和作为低脂黄油替代品的应用

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-01-08 DOI: 10.1016/j.foodhyd.2026.112439

Yunfei Huang , Tian Ma , Chunmei Li , David Julian McClements

Developing healthier and more sustainable fat substitutes has become an important focus in food research. In this study, plant-based emulsion gels (PBEGs) composed of β-glucan (4–10 %), potato protein (8 %), olive oil (30 %), and water were formulated as potential butter replacements. β-carotene and curcumin were incorporated as natural pigments to achieve a yellowish appearance. The influence of β-glucan concentration on the structural, rheological, and functional properties of the emulsion gels was systematically evaluated. Increasing the β-glucan content from 4 % to 8 % significantly enhanced gel strength, viscoelasticity, spreadability, gloss, water-holding capacity, and oil-holding capacity, likely due to the formation of co-gels between β-glucan and potato protein. However, further increasing the β-glucan level to 10 % resulted in a decline in these properties, suggesting that excessive polysaccharide may interfere with protein crosslinking. Compared with butter, the optimized emulsion gel containing 8 % β-glucan exhibited similar textural and visual characteristics, while providing a 57 % reduction in energy density. In vitro studies showed that, compared with butter, the emulsion gels exhibited faster lipid digestion and greater microstructural integrity. When applied in cookies, the PBEGs produced comparable appearance and chewiness as real butter, while substantially reducing total fat and calorie content. Overall, these findings demonstrate the potential of β-glucan–potato protein–olive oil emulsion gels as functional, low-fat butter alternatives suitable for bakery and other food applications.

开发更健康、更可持续的脂肪替代品已成为食品研究的重要焦点。在这项研究中，由β-葡聚糖（4 - 10%）、马铃薯蛋白（8%）、橄榄油（30%）和水组成的植物乳液凝胶（PBEGs）被配制成潜在的黄油替代品。加入β-胡萝卜素和姜黄素作为天然色素，以达到淡黄色的外观。系统评价了β-葡聚糖浓度对乳液凝胶结构、流变学和功能特性的影响。将β-葡聚糖含量从4%提高到8%，显著提高了凝胶强度、粘弹性、涂抹性、光泽度、保水能力和保油能力，这可能是由于β-葡聚糖和马铃薯蛋白之间形成了共凝胶。然而，进一步增加β-葡聚糖水平至10%，导致这些特性下降，表明过量的多糖可能干扰蛋白质交联。与黄油相比，优化后的乳液凝胶含有8%的β-葡聚糖，具有相似的质地和视觉特征，同时能量密度降低57%。体外研究表明，与黄油相比，乳状凝胶具有更快的脂质消化和更大的微观结构完整性。当将PBEGs用于饼干时，它的外观和嚼劲与真正的黄油相当，同时大大降低了总脂肪和卡路里含量。总的来说，这些发现证明了β-葡聚糖-马铃薯蛋白-橄榄油乳液凝胶作为功能性低脂黄油替代品的潜力，适用于烘焙和其他食品应用。

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引用次数: 0

Synergistically improving the properties of gelatin-based edible films with hydroxypropyl distarch phosphate and pre-gelatinized starch for convenience food packaging applications 用磷酸羟丙基二淀粉和预糊化淀粉协同改善明胶基食用薄膜的性能，用于方便食品包装

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-01-08 DOI: 10.1016/j.foodhyd.2026.112435

Xingyu Chen , Qi Yuan , Si Meng , Lei Yang , Xiaohan Chai , Wenhui Xue , Hao Wu , Junxiang Zhu

To develop high-performance bio-based packaging materials for convenience foods, this study proposes a novel synergistic enhancement strategy. A novel ternary composite edible film was successfully fabricated via solution casting, by incorporating chemically modified hydroxypropyl distarch phosphate (HPDSP) and physically modified pre-gelatinized starch (PCS) into a gelatin (GB) matrix. Research indicated that incorporating these two modified starches significantly improved the overall film properties by promoting the formation of a dense intermolecular hydrogen bonding network. This resulted in enhanced mechanical strength, water resistance, thermal stability, and UV-shielding capability in the composite film relative to the pristine GB film. The strong UV-blocking performance of the composite films is also attributed to the intrinsic UV-absorption of aromatic amino acids in GB. Notably, the optimal GB-HA08-PCS composite film demonstrated exceptional barrier properties: the oxygen permeability of the pure GB film was 4.5 ± 0.1 cm³ m⁻² 24 h⁻¹, while that of the GB-HA08-PCS film was 1.5 ± 0.1 cm³ m⁻² 24 h⁻¹. In terms of application, the film not only effectively encapsulated high-fat foods but also exhibited unique thermo-responsive solubility: dissolving rapidly in 90 °C hot water while dissolving slowly under low-temperature cooking conditions (60 °C), demonstrating significant potential for edible seasoning packets in convenience foods across diverse scenarios. In storage experiments with chili oil and butter, the composite film proved significantly more effective than commercial packaging films in retarding lipid oxidation and rancidity. In conclusion, by integrating different types of modified starches, this study successfully engineered a multifunctional bio-based film combining high mechanical strength, superior barrier properties, controllable solubility, and excellent protective functions. This work provides a new avenue for designing advanced packaging materials for convenience foods.

为了开发高性能的方便食品生物基包装材料，本研究提出了一种新的协同增强策略。将化学修饰的磷酸羟丙基二淀粉（HPDSP）和物理修饰的预糊化淀粉（PCS）掺入明胶（GB）基质中，通过溶液浇铸法制备了一种新型三元复合食用膜。研究表明，这两种改性淀粉通过促进致密的分子间氢键网络的形成，显著改善了薄膜的整体性能。与原始的GB薄膜相比，复合薄膜的机械强度、耐水性、热稳定性和紫外线屏蔽能力都得到了提高。复合膜具有较强的抗紫外性能，这也归功于其对GB中芳香族氨基酸的固有紫外吸收。值得注意的是，最佳的GB- ha08 - pcs复合膜表现出优异的阻隔性能：纯GB膜的氧透性为4.5±0.1 cm3 m−2 24 h−1，而GB- ha08 - pcs膜的氧透性为1.5±0.1 cm3 m−2 24 h−1。在应用方面，该膜不仅可以有效地封装高脂肪食品，而且具有独特的热响应溶解度：在90°C的热水中快速溶解，而在低温烹饪条件下（60°C）溶解缓慢，显示出在各种场景下方便食品中食用调味包的巨大潜力。在辣椒油和黄油的贮藏实验中，复合薄膜在延缓脂质氧化和酸败方面的效果明显优于商业包装薄膜。综上所述，本研究通过整合不同类型的改性淀粉，成功构建了具有高机械强度、优异阻隔性能、可控制溶解度和优异保护功能的多功能生物基膜。本研究为方便食品先进包装材料的设计提供了一条新的途径。

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引用次数: 0

Acidified dough processing of faba bean protein concentrates: A pathway to enhanced ingredient functionality 蚕豆浓缩蛋白的酸化面团加工：增强成分功能的途径

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-01-08 DOI: 10.1016/j.foodhyd.2026.112425

Youp van der Graaf, Tomasz Pawel Czaja, José Bonilla, Lilia Ahrné

The application of lactic acid fermentation to improve the nutritional, functional and sensory properties of plant protein ingredients is gaining considerable interest. In this study, we hypothesised that dough formation and acidification by addition of lactic acid per se can modify the techno-functional properties of faba bean protein concentrate (FPC). FPC was formed into a dough, acidified using lactic acid and incubated at 37 °C for 18 h to mimic conditions during lactic acid fermentation. Texture analysis revealed a higher hardness for the acidified dough of 421.1 ± 8.4 g compared to 106.3 ± 8.6 g for the non-acidified dough. Results showed a more open and disrupted protein network of the acidified dough, shifts in protein secondary structure, and differences in structural domains, with the acidified dough exhibiting a population of tightly bound protons of 87.5 % ± 1.6 % compared to 22.0 % ± 3.2 % for the non-acidified dough. Dispersing the doughs in water (5 % w/w protein) and adjusting the pH to 4.4, 6.4 or 7.0 enabled screening of their techno-functional properties. Similar protein solubilities of the dispersions were found at pH 4.4 (9.7 ± 0.3–10.6 ± 0.3 %). At pH 7.0, however, both the non-acidified dough (66.7 ± 1.1 %) a well as the acidified dough (59.8 ± 0.3 %) exhibited decreased protein solubility compared to the control (72.5 ± 0.1 %). Moreover, emulsion stability, foaming, and gel formation relative to the direct use of FPC were strongly pH dependent. Dough formation and acidification offer a promising strategy for enhancing the potential of plant-based ingredients and pave the way for the development of fermented legume dough-based ingredients.

应用乳酸发酵技术改善植物蛋白成分的营养、功能和感官特性正引起人们的广泛关注。在这项研究中，我们假设面团的形成和乳酸本身的酸化可以改变蚕豆浓缩蛋白（FPC）的技术功能特性。FPC形成面团，用乳酸酸化，在37℃下培养18小时，以模拟乳酸发酵的条件。质构分析表明，酸化面团的硬度为421.1±8.4 g，高于未酸化面团的106.3±8.6 g。结果表明，酸化面团的蛋白质网络更加开放和断裂，蛋白质二级结构发生了变化，结构域也有所不同，酸化面团的紧密结合质子数量为87.5%±1.6%，而非酸化面团的紧密结合质子数量为22.0%±3.2%。将面团分散在水中（5% w/w蛋白质），并将pH值调整为4.4,6.4或7.0，可以筛选它们的技术功能特性。在pH 4.4（9.7±0.3 - 10.6±0.3%）时，分散体的蛋白质溶解度相似。然而，在pH 7.0时，与对照组（72.5±0.1%）相比，未酸化面团（66.7±1.1%）和酸化面团（59.8±0.3%）的蛋白质溶解度都有所下降。此外，乳液稳定性、泡沫和凝胶形成与直接使用FPC有很强的pH依赖性。面团的形成和酸化为提高植物性成分的潜力提供了一个有前途的策略，并为豆科发酵面团成分的发展铺平了道路。

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引用次数: 0

Preparation and characterization of pectin-lauric acid fat crystal particles: interfacial adsorption and thermodynamic behavior 果胶-月桂酸脂肪晶体颗粒的制备与表征：界面吸附与热力学行为

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-01-07 DOI: 10.1016/j.foodhyd.2025.112401

Wenlin Xu , Yiwen Shen , Xue Bai , Jin Guo , Yan Tian , Xinpeng Bai

The unique crystal structure and strong hydrophobicity of lauric acid fat crystals (LFC) limit their application in aqueous food systems. To enhance the stability and dispersibility of LFC, this study constructed pectin-lauric acid fatty crystal particles (PC-LFCPs) via high-pressure homogenization and ultrasound treatment. Fourier transform infrared spectroscopy, X-ray diffraction, and three-phase contact angle analysis indicates that hydrogen bonding and hydrophobic interactions were the key factors affecting the binding between PC and LFC. Compared with glyceryl monolaurate (GML) and glyceryl dilaurate (GDL), the mixed system constructed from trilaurin (TL) and PC exhibited superior amphiphilicity. The smaller particle size, lower surface roughness, and dispersed three-dimensional structure endowed PC-TL with good dispersibility and stability. The thermodynamic analysis revealed that co-assembly of PC reduced the thermal stability of TL. However, the thermal stability of PC-TL improved at neutral pH and low ion concentration. The adsorption kinetics showed that at neutral pH, PC-TL could rapidly penetrate and rearrange at the oil/water interface to form a uniformly distributed elastic film. Additionally, PC-TL exhibited higher rearrangement rate (Kr), Hm, and Tm at low ion concentration (0–50 mmol/L), showing great interfacial properties. These findings laid the foundation for the application of PC-LFCPs in the production and stabilization of food systems, such as emulsions.

月桂酸脂肪晶体（LFC）独特的晶体结构和较强的疏水性限制了其在水食品体系中的应用。为了提高LFC的稳定性和分散性，本研究通过高压均质和超声处理构建果胶-月桂酸脂肪晶体颗粒（PC-LFCPs）。傅里叶变换红外光谱、x射线衍射和三相接触角分析表明，氢键和疏水相互作用是影响PC与LFC结合的关键因素。与单月桂酸甘油酯（GML）和双月桂酸甘油酯（GDL）相比，三叶草苷（TL）和PC构建的混合体系具有更好的两亲性。较小的粒径、较低的表面粗糙度和分散的三维结构使PC-TL具有良好的分散性和稳定性。热力学分析表明，PC的共组装降低了TL的热稳定性，但在中性pH和低离子浓度下，PC-TL的热稳定性得到改善。吸附动力学结果表明，在中性pH条件下，PC-TL能在油水界面快速渗透并重排，形成均匀分布的弹性膜。此外，PC-TL在低离子浓度（0 ~ 50 mmol/L）下表现出较高的重排速率（Kr）、Hm和Tm，具有良好的界面性质。这些发现为pc - lfcp在乳剂等食品体系的生产和稳定中的应用奠定了基础。

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引用次数: 0

A novel scaffold platform for in situ lipid integration in cultivated meat 一种用于培养肉原位脂质整合的新型支架平台

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-01-07 DOI: 10.1016/j.foodhyd.2026.112431

Mursalin Sajib , Inyoung Choi , Fariba Mohebichamkhorami , Ahmed El-Moghazy , Andrew J. Gravelle , Nitin Nitin

Cultivated meat often lacks integrated fat, primarily because co-culturing muscle and fat cells is technologically challenging and because most scaffolds are designed without integrated fat. This limits texture, flavor, and mouthfeel, all key factors for palatability and consumer acceptance. In this study, we developed a novel scaffold incorporating structured oil into a gelatin hydrogel matrix at a 1:4 ratio, forming an oleogel-in-hydrogel (bigel) system. The oleogel phase was structured using 15 % monoacylglycerol and 8 % stearic acid in canola oil and formed an elongated crystalline fibers. The bigel scaffolds were stabilized with either 0.1 % w/w Tween-20 or 0.2 % w/w lecithin as emulsifiers, and produced hardness values ranging from 4.8 N to 7.9 N after overnight of soaking in DPBS buffer. Both scaffold types supported cell proliferation and differentiation; however, the 0.1 % Tween-20 scaffold produced significantly higher cell proliferation and differentiation into mature myotubes, indicating superior biocompatibility. Overall, this study highlights the potential of a bigel scaffold approach as a building block for whole-cut cultivated meats by combining in situ integration of lipids with tunable functional, textural, flavor, and nutritional properties for improved consumer acceptance.

人造肉通常缺乏综合脂肪，主要是因为肌肉和脂肪细胞的共培养在技术上具有挑战性，而且大多数支架的设计没有综合脂肪。这就限制了口感、风味和口感，而这些都是决定适口性和消费者接受度的关键因素。在这项研究中，我们开发了一种新型支架，将结构化油以1:4的比例加入明胶水凝胶基质中，形成油凝胶-水凝胶（bigel）体系。用菜籽油中15%的单酰基甘油和8%的硬脂酸来构建油凝胶相，形成了细长的结晶纤维。用0.1% w/w Tween-20或0.2% w/w卵磷脂作为乳化剂稳定bigel支架，在DPBS缓冲液中浸泡过夜后，硬度值在4.8 ~ 7.9 N之间。两种支架类型均支持细胞增殖和分化；然而，0.1%的Tween-20支架产生了更高的细胞增殖和向成熟肌管的分化，表明具有更好的生物相容性。总的来说，这项研究强调了bigel支架方法作为整块培养肉的构建块的潜力，通过将脂质与可调节的功能、质地、风味和营养特性相结合，提高了消费者的接受度。

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引用次数: 0

Stimulus-responsive 4D printed coaxial core-shell gels: Synergistic regulation of color and flavor 刺激响应的4D打印同轴核壳凝胶：颜色和风味的协同调节

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-01-07 DOI: 10.1016/j.foodhyd.2026.112433

Min Feng , Min Zhang , Bhesh Bhandari , Dongcui Fan

This study developed a thermally/pH-responsive core-shell gel system via coaxial printing technology for synchronized and intelligent regulation of color and flavor release. The system consists of an emulsion-filled gel core loaded with curcumin and clove bud essential oil, encapsulated within a konjac glucomannan/sodium alginate (KGM/SA) composite shell containing NaHCO₃. In the core, the formation of a gel network composed of starch and gelatin effectively improved the size and distribution of oil droplets. By systematically optimizing the mass ratio of KGM to SA (ranging from 7:0 to 0:7) in the shell gel, it was found that increasing the proportion of SA significantly enhanced the viscosity, hardness, and structural compactness of the gel system. However, an excessively high SA proportion led to excessively high yield stress, which adversely affected the extrusion process. Based on computational fluid dynamics simulations, a composite gel with a KGM-to-SA mass ratio of 3.5:3.5 was determined to achieve the optimal balance between printability and structural support. Further investigation into the 4D transformations of the core–shell structure during heating revealed that elevated temperature promoted NaHCO₃ decomposition, increasing the system pH and triggering deprotonation of curcumin in the core, leading to a distinct color shift from yellow to red within 12 min. Concurrently, the relaxation of the gel network accelerated the release rate of the essential oil, increasing the intensity of key aromatic sensor signals by 30.40 % within 8 min. This study provides novel structural design strategies and theoretical support for developing smart foods with dual visual-olfactory sensory functions, with promising potential for applications in customizable confectionery, functional foods with controlled nutrient release, and edible sensors for monitoring food quality.

本研究通过同轴打印技术开发了一种热/ ph响应核壳凝胶体系，用于同步和智能调节颜色和香味的释放。该系统由一个填充了姜黄素和丁香芽精油的乳液凝胶芯组成，封装在一个含有NaHCO3的魔芋葡甘露聚糖/海藻酸钠（KGM/SA）复合壳中。在核心中，淀粉和明胶组成的凝胶网络的形成有效地改善了油滴的大小和分布。通过系统优化壳凝胶中KGM与SA的质量比（范围为7:0 ~ 0:7），发现增加SA的比例可以显著提高凝胶体系的粘度、硬度和结构致密性。然而，过高的SA比例会导致过高的屈服应力，从而对挤压过程产生不利影响。基于计算流体力学模拟，确定了kgm与sa质量比为3.5:3.5的复合凝胶，以实现打印性和结构支撑的最佳平衡。进一步研究加热过程中核壳结构的4D转变发现，温度升高促进了NaHCO3的分解，增加了体系的pH值，引发了核中姜黄素的去质子化，导致12 min内颜色从黄色明显变为红色。同时，凝胶网络的松弛加速了精油的释放速度，在8分钟内，关键芳香传感器信号的强度增加了30.40%。该研究为开发具有视觉-嗅觉双重感官功能的智能食品提供了新的结构设计策略和理论支持，在可定制糖果、控制营养释放的功能食品和用于食品质量监测的食用传感器等领域具有广阔的应用前景。

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引用次数: 0

Synergistic regulation of composite films by starch chain-length distribution and chitosan molecular weight 淀粉链长分布和壳聚糖分子量对复合膜的协同调节

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2026-01-07 DOI: 10.1016/j.foodhyd.2026.112434

Yilin Dong , Zhaofeng Li , Xiaofeng Ban , Zhengbiao Gu , Li Cheng , Yan Hong , Danyang Li , Caiming Li

Starch–chitosan composite films demonstrate excellent biodegradability and film-forming ability. However, their application is limited by poor transparency, a trade-off between strength and flexibility, and an incomplete understanding of how molecular structure affects film performance. In this study, starch chain-length distribution was modified using 1,4-α-glucan branching enzyme (0, 6, and 24 h) and combined with chitosan of varying molecular weights (50, 150, and 300 kDa) to prepare composite films. Molecular analysis, including amylose content, chain-length distribution, X-ray diffraction, and Fourier transform infrared spectroscopy, along with Pearson correlation analysis, showed that these molecular parameters worked concertedly to influence the films' mechanical, optical, and thermal properties. The results indicated that amylose content (r = 0.733∗, −0.780∗) and short branch chains B1 (r = 0.690∗, −0.497) and B3 (r = 0.670∗, −0.447) were positively correlated with transparency and negatively correlated with flexibility. In contrast, chitosan's molecular weight was negatively correlated with transparency (r = −0.713∗) and positively correlated with extensibility (r = 0.566). These findings suggest that the simultaneous adjustment of starch molecular structure and chitosan molecular weight can optimize transparency and flexibility. Notably, the film made with 24-h-modified starch and 150 kDa chitosan showed balanced performance, with a tensile strength of 29.53 MPa and transparency of 86.40 %, representing 31 % and 10 % improvements over native starch film (22.49 MPa, 78.40 %). This study highlights how the molecular structures of starch and chitosan together determine film properties, offering insights into the design and eco-friendly modification of food-packaging films with biodegradation potential.

淀粉-壳聚糖复合膜具有良好的生物降解性和成膜能力。然而，它们的应用受到透明度差、强度和柔韧性之间的权衡以及对分子结构如何影响薄膜性能的不完全理解的限制。本研究采用1,4-α-葡聚糖支链酶（0、6和24 h）修饰淀粉链长分布，并与不同分子量的壳聚糖（50、150和300 kDa）结合制备复合膜。分子分析，包括直链淀粉含量、链长分布、x射线衍射和傅里叶变换红外光谱，以及Pearson相关分析，表明这些分子参数共同影响薄膜的机械、光学和热性能。结果表明，直链淀粉含量（r = 0.733∗,−0.780∗）和短支链B1 （r = 0.690∗,−0.497）和B3 （r = 0.670∗,−0.447）与透明度呈正相关，与柔韧性负相关。壳聚糖的分子量与透明度呈负相关（r = - 0.713 *），与可扩展性呈正相关（r = 0.566 *）。这些结果表明，同时调整淀粉分子结构和壳聚糖分子量可以优化透明度和柔韧性。值得注意的是，由24小时改性淀粉和150 kDa壳聚糖制成的膜具有平衡的性能，抗拉强度为29.53 MPa，透明度为86.40%，比天然淀粉膜（22.49 MPa, 78.40%）分别提高了31%和10%。本研究强调了淀粉和壳聚糖的分子结构如何共同决定薄膜的性能，为具有生物降解潜力的食品包装薄膜的设计和环保改性提供了见解。

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引用次数: 0