Pub Date : 2024-11-12DOI: 10.1016/j.foodhyd.2024.110842
Xiankang Xu, Xinyun Peng, Bo Zheng, Junchao Zhu, Ling Chen
Maltogenic amylase (MA) and glucosyltransferase (TG) were used synergistically for the development of rice milk products with low glycemic index (GI), and its storage properties and nutritional functions were evaluated. The structural results showed that MA and TG treatment could effectively reduce the molecular weight of rice starch and increases its overall branching degree, which further affected the storage and nutritional properties of rice milk products. Compared with gelatinized rice milk and rice milk treated with MA or TG, MTRM (treated with MA and TG) had lower paste viscosity, stable storage modulus, and stronger ability to bind water during storage period, indicating that the dual-enzyme treatment significantly improved the retrogradation properties of rice milk and the anti-retrogradation rate reached 76.12%. In vitro studies showed that dual-enzyme treatment significantly increased the resistant starch content of rice milk to 39.46%, thereby reducing its predicted glycemic index to 53.85, improving its antioxidant properties and contributing to the proliferation of short-chain fatty acids produced bacteria. Notably, MTRM significantly elevated butyrate content which showed a better prebiotic effect. This research provides new approaches for the preparation of low-GI rice-based beverages.
将麦芽糖淀粉酶（MA）和葡萄糖基转移酶（TG）协同用于开发低血糖指数（GI）米乳制品，并对其贮藏特性和营养功能进行了评价。结构结果表明，MA 和 TG 处理能有效降低大米淀粉的分子量并增加其整体支化程度，从而进一步影响米乳产品的储存和营养特性。与糊化米浆和经 MA 或 TG 处理的米浆相比，经 MA 和 TG 处理的 MTRM 米浆的糊化粘度更低，贮存模量更稳定，在贮存期间结合水分的能力更强，表明双酶处理显著改善了米浆的逆降解特性，抗逆降解率达到 76.12%。体外研究表明，双酶处理可使米浆中的抗性淀粉含量大幅提高至 39.46%，从而使其预测血糖生成指数降低至 53.85，并改善其抗氧化性，促进短链脂肪酸细菌的增殖。值得注意的是，MTRM 大大提高了丁酸盐的含量，显示出更好的益生效果。这项研究为制备低 GI 米基饮料提供了新方法。
{"title":"Maltogenic amylase and glucosyltransferase synergistically control the chain structure of rice starch and their effects on rheological properties and functional characteristics of rice milk","authors":"Xiankang Xu, Xinyun Peng, Bo Zheng, Junchao Zhu, Ling Chen","doi":"10.1016/j.foodhyd.2024.110842","DOIUrl":"10.1016/j.foodhyd.2024.110842","url":null,"abstract":"<div><div>Maltogenic amylase (MA) and glucosyltransferase (TG) were used synergistically for the development of rice milk products with low glycemic index (GI), and its storage properties and nutritional functions were evaluated. The structural results showed that MA and TG treatment could effectively reduce the molecular weight of rice starch and increases its overall branching degree, which further affected the storage and nutritional properties of rice milk products. Compared with gelatinized rice milk and rice milk treated with MA or TG, MTRM (treated with MA and TG) had lower paste viscosity, stable storage modulus, and stronger ability to bind water during storage period, indicating that the dual-enzyme treatment significantly improved the retrogradation properties of rice milk and the anti-retrogradation rate reached 76.12%. In vitro studies showed that dual-enzyme treatment significantly increased the resistant starch content of rice milk to 39.46%, thereby reducing its predicted glycemic index to 53.85, improving its antioxidant properties and contributing to the proliferation of short-chain fatty acids produced bacteria. Notably, MTRM significantly elevated butyrate content which showed a better prebiotic effect. This research provides new approaches for the preparation of low-GI rice-based beverages.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110842"},"PeriodicalIF":11.0,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142697878","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 : 2024-11-12DOI: 10.1016/j.foodhyd.2024.110836
Yan Guo , Jinchang Tong , Yilin Guo , Xinyue Song , Kaixin Shi , Zichao Guo , Boping Liu , Jianguo Xu
The interaction mechanisms between bovine serum albumin (BSA) and quercetin (Que)/myricetin (Myc) were explored by multi-spectroscopy and molecular dynamics simulations. Based on these investigations, the potential of BSA to improve the stability and bioaccessibility of Que and Myc was also investigated. Spectral analysis suggested that Que and Myc can quench the intrinsic fluorescence of BSA through a static quenching mechanism. Furthermore, Que and Myc were shown to bind to site Ⅰ and site Ⅱ, respectively, with Myc exhibiting a stronger binding affinity to BSA (5.07 × 107 L/mol). Molecular dynamics simulations confirmed the fluorescence spectroscopy results, revealing that the binding was primarily due to interactions between residues Arg208, Ala209, Ala212, and Leu326 with Que, and residues Ala405, Lys544, and Met547 with Myc. Hydrogen bond and hydrophobic interactions were identified as crucial stabilizing factors for these bindings. In addition, the solubility, antioxidant activity, and bioaccessibility of Que and Myc were significantly enhanced when encapsulated with BSA. This study provides both experimental and theoretical insights into developing BSA as a delivery carrier for Que and Myc.
{"title":"Interaction, stability and bioaccessibility of bovine serum albumin-quercetin/myricetin complexes: Multi-spectroscopy and molecular dynamics simulation studies","authors":"Yan Guo , Jinchang Tong , Yilin Guo , Xinyue Song , Kaixin Shi , Zichao Guo , Boping Liu , Jianguo Xu","doi":"10.1016/j.foodhyd.2024.110836","DOIUrl":"10.1016/j.foodhyd.2024.110836","url":null,"abstract":"<div><div>The interaction mechanisms between bovine serum albumin (BSA) and quercetin (Que)/myricetin (Myc) were explored by multi-spectroscopy and molecular dynamics simulations. Based on these investigations, the potential of BSA to improve the stability and bioaccessibility of Que and Myc was also investigated. Spectral analysis suggested that Que and Myc can quench the intrinsic fluorescence of BSA through a static quenching mechanism. Furthermore, Que and Myc were shown to bind to site Ⅰ and site Ⅱ, respectively, with Myc exhibiting a stronger binding affinity to BSA (5.07 × 10<sup>7</sup> L/mol). Molecular dynamics simulations confirmed the fluorescence spectroscopy results, revealing that the binding was primarily due to interactions between residues Arg208, Ala209, Ala212, and Leu326 with Que, and residues Ala405, Lys544, and Met547 with Myc. Hydrogen bond and hydrophobic interactions were identified as crucial stabilizing factors for these bindings. In addition, the solubility, antioxidant activity, and bioaccessibility of Que and Myc were significantly enhanced when encapsulated with BSA. This study provides both experimental and theoretical insights into developing BSA as a delivery carrier for Que and Myc.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110836"},"PeriodicalIF":11.0,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142697721","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 : 2024-11-12DOI: 10.1016/j.foodhyd.2024.110833
Chao Wu , Zhe Liu , Xue Hei , Shanshan Li , Bo Jiao , Xiaojie Ma , Hui Hu , David Julian McClements , Qiang Wang , Aimin Shi
In this study, soybean protein isolate (SPI) microgel/chitosan (CS) blending system prepared by gel fragmentation were used as particle-based emulsifiers. The presence of chitosan significantly reduced the particle size of the particles and decreased their contact angle (from 129° to 102°), thereby enhancing their wettability. These particles adsorbed onto the oil-water interface by rapidly decreasing the interfacial tension, forming stable O/W-type high internal phase Pickering emulsions. Confocal laser scanning microscopy analysis showed that the droplets were tightly packed together, and some of them were observed to have a polyhedral shape due to the packing, which is the basis for the formation of self-supporting structures. The rheological properties are closely related to the 3D printing results, increasing the oil and particles concentration improves the viscosity, energy storage modulus and gel strength of the system, while the excellent thixotropy facilitates the ability to 3D print these emulsions. At an oil content of 75% and a particles concentration of 3.0%, the accuracy and stability of the printed models were 97.9% and 99.2%, respectively. Introduction of curcumin and NaHCO3 led to a color change from yellow to reddish-brown during heating, enabling thermosensitive 3D printing of color changing HIPPEs. This study may broaden the range of applications of plant-based HIPPEs in 3D and thermosensitive 3D printing, as well as for the development of other innovative food products.
{"title":"Effect of oil and particles content on microstructure, rheology, and thermosensitive 3D printability of particles -stabilized high internal phase Pickering emulsions","authors":"Chao Wu , Zhe Liu , Xue Hei , Shanshan Li , Bo Jiao , Xiaojie Ma , Hui Hu , David Julian McClements , Qiang Wang , Aimin Shi","doi":"10.1016/j.foodhyd.2024.110833","DOIUrl":"10.1016/j.foodhyd.2024.110833","url":null,"abstract":"<div><div>In this study, soybean protein isolate (SPI) microgel/chitosan (CS) blending system prepared by gel fragmentation were used as particle-based emulsifiers. The presence of chitosan significantly reduced the particle size of the particles and decreased their contact angle (from 129° to 102°), thereby enhancing their wettability. These particles adsorbed onto the oil-water interface by rapidly decreasing the interfacial tension, forming stable O/W-type high internal phase Pickering emulsions. Confocal laser scanning microscopy analysis showed that the droplets were tightly packed together, and some of them were observed to have a polyhedral shape due to the packing, which is the basis for the formation of self-supporting structures. The rheological properties are closely related to the 3D printing results, increasing the oil and particles concentration improves the viscosity, energy storage modulus and gel strength of the system, while the excellent thixotropy facilitates the ability to 3D print these emulsions. At an oil content of 75% and a particles concentration of 3.0%, the accuracy and stability of the printed models were 97.9% and 99.2%, respectively. Introduction of curcumin and NaHCO<sub>3</sub> led to a color change from yellow to reddish-brown during heating, enabling thermosensitive 3D printing of color changing HIPPEs. This study may broaden the range of applications of plant-based HIPPEs in 3D and thermosensitive 3D printing, as well as for the development of other innovative food products.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110833"},"PeriodicalIF":11.0,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142697660","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 : 2024-11-12DOI: 10.1016/j.foodhyd.2024.110841
Shuixian Huang , Yanbing Zhang , Qin Chen , Yitong Liu , Lin Lu , Muhammad Muntaqeem Arain , Zhaohui Li , Siyi Pan , Fengxia Liu
Pectin, a plant cell wall polysaccharide, is a natural multifunctional ingredient which imparts textural and gelling properties to a wide range of food systems. Up to the last decade, pectin-based hydrogel was widely used. Nowadays, pectin-based emulsion gel is also gradually gaining acceptance in numerous food applications due to its special advantages. This review aims to describe the pectin-based gels (hydrogel to emulsion gel) from three dimensions of “pectin structure - gel mechanism - influencing factors” and introduce its main applications in food, including the delivery of bioactive ingredients, food preservation films or coatings, 3D food printing, and fat substitutes. In special, pectin-based emulsion gel, which can be divided into emulsion particulate gel and emulsion-filled gel, has both emulsion and hydrogel properties, with its oil phase can better encapsulate fat-soluble bioactive ingredients. Moreover, it can also be applied as a full nutritional fat substitute by encapsulating some healthy oils. This review could provide a comprehensive understanding of pectin-based gels, especially for recently investigated pectin-based emulsion gel, to better guide the further development of pectin-based gels in food field.
{"title":"Pectin based gels and their advanced application in food: From hydrogel to emulsion gel","authors":"Shuixian Huang , Yanbing Zhang , Qin Chen , Yitong Liu , Lin Lu , Muhammad Muntaqeem Arain , Zhaohui Li , Siyi Pan , Fengxia Liu","doi":"10.1016/j.foodhyd.2024.110841","DOIUrl":"10.1016/j.foodhyd.2024.110841","url":null,"abstract":"<div><div>Pectin, a plant cell wall polysaccharide, is a natural multifunctional ingredient which imparts textural and gelling properties to a wide range of food systems. Up to the last decade, pectin-based hydrogel was widely used. Nowadays, pectin-based emulsion gel is also gradually gaining acceptance in numerous food applications due to its special advantages. This review aims to describe the pectin-based gels (hydrogel to emulsion gel) from three dimensions of “pectin structure - gel mechanism - influencing factors” and introduce its main applications in food, including the delivery of bioactive ingredients, food preservation films or coatings, 3D food printing, and fat substitutes. In special, pectin-based emulsion gel, which can be divided into emulsion particulate gel and emulsion-filled gel, has both emulsion and hydrogel properties, with its oil phase can better encapsulate fat-soluble bioactive ingredients. Moreover, it can also be applied as a full nutritional fat substitute by encapsulating some healthy oils. This review could provide a comprehensive understanding of pectin-based gels, especially for recently investigated pectin-based emulsion gel, to better guide the further development of pectin-based gels in food field.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110841"},"PeriodicalIF":11.0,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142707159","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 : 2024-11-10DOI: 10.1016/j.foodhyd.2024.110829
Hong Li , Sheng Li , Yongde Wang , Xiaowan Zhao , Gang Chen , Ruiping Gao , Zhen Wu
The combined use of two or more hydrophobic bioactive compounds (HBCs) with different chemical properties have become an effective way to maximize their functions and mask their defects in food and cosmetic fields, which is mainly due to their synergistic and complementary effects. However, there are challenges in terms of their compatibility and competition for coencapsulation. Polysaccharide-based carrier systems provide a useful platform for all-in-one coencapsulation, multiprotection, and spatiotemporal codelivery of HBCs due to their structural advantages. By analyzing literatures in recent years, we provide basic principles, mechanisms, and beneficial effects with regard to coencapsulation of HBCs by polysaccharide-based carriers including micelles, aggregates, nanoparticles, vesicles, liposomes, hydrogels, oleogels and aerogels. Moreover, their representative applications are also discussed. This review attempts to provide a comprehensive insight on the advanced design and application of HBC-coloaded polysaccharide-based carriers via analyzing the orientation, location, and distribution of coencapsulated HBC molecules in their spatiotemporal structures during coloading. The ability of multiple HBCs to enter the interior of a single polysaccharide-based carrier is determined by properties, structures, interactions, and compatibility of HBCs and polysaccharide-based materials. Moreover, these aforementioned four aspects can be applied to regulate their corelease and bioactivities. Owing to these characteristics, the applications of HBC-coloaded polysaccharide-based carriers are emphatically elucidated from their potentials in protecting HBCs, modulating the corelease and bioavailability of HBCs, enhancing the qualities and functions of foods and dietary supplement, and innovating multifunctional food packaging. In the future, the multifunction of HBCs can be maximized via uncovering suitable HBC pairs and their relevant codelivery carriers.
{"title":"Recent advancements on coloading of multiple hydrophobic bioactive compounds with polysaccharide-based carriers and their food applications","authors":"Hong Li , Sheng Li , Yongde Wang , Xiaowan Zhao , Gang Chen , Ruiping Gao , Zhen Wu","doi":"10.1016/j.foodhyd.2024.110829","DOIUrl":"10.1016/j.foodhyd.2024.110829","url":null,"abstract":"<div><div>The combined use of two or more hydrophobic bioactive compounds (HBCs) with different chemical properties have become an effective way to maximize their functions and mask their defects in food and cosmetic fields, which is mainly due to their synergistic and complementary effects. However, there are challenges in terms of their compatibility and competition for coencapsulation. Polysaccharide-based carrier systems provide a useful platform for all-in-one coencapsulation, multiprotection, and spatiotemporal codelivery of HBCs due to their structural advantages. By analyzing literatures in recent years, we provide basic principles, mechanisms, and beneficial effects with regard to coencapsulation of HBCs by polysaccharide-based carriers including micelles, aggregates, nanoparticles, vesicles, liposomes, hydrogels, oleogels and aerogels. Moreover, their representative applications are also discussed. This review attempts to provide a comprehensive insight on the advanced design and application of HBC-coloaded polysaccharide-based carriers <em>via</em> analyzing the orientation, location, and distribution of coencapsulated HBC molecules in their spatiotemporal structures during coloading. The ability of multiple HBCs to enter the interior of a single polysaccharide-based carrier is determined by properties, structures, interactions, and compatibility of HBCs and polysaccharide-based materials. Moreover, these aforementioned four aspects can be applied to regulate their corelease and bioactivities. Owing to these characteristics, the applications of HBC-coloaded polysaccharide-based carriers are emphatically elucidated from their potentials in protecting HBCs, modulating the corelease and bioavailability of HBCs, enhancing the qualities and functions of foods and dietary supplement, and innovating multifunctional food packaging. In the future, the multifunction of HBCs can be maximized <em>via</em> uncovering suitable HBC pairs and their relevant codelivery carriers.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110829"},"PeriodicalIF":11.0,"publicationDate":"2024-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142697717","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}
Milk is a complex emulsion, and understanding the adsorption of the various surface-active macromolecules onto the fat/water interface newly formed during homogenization is critical for optimizing dairy processing. This study investigates the adsorption dynamics using a commercial whey protein ingredient and melted anhydrous milk fat (50 °C). By employing drop surface tension measurements, interfacial dilatational rheology and a comprehensive modelling approach, we explore the adsorption process under realistic conditions. We propose a model describing diffusion, progressive saturation of the surface and reorganisation of proteins. For reorganisation, the proposed model introduces three parameters: the maximum loads of the interface without (Γmin) and with (Γmax) reorganisation and a characteristic time of reorganisation (τreorg). The kinetic properties of whey proteins have been characterised by adjusting the parameters of the model. In addition, interfacial rheology and macroscopic observations of the droplets revealed regime changes in the organisation of the interface, confirming our hypothesis about the reorganisation built into the model. This study opens the way to the construction of a model for predicting the composition of the interface after homogenization at high pressure (HPH), taking account of competition between macromolecules (casein, phospholipids etc.).
{"title":"Adsorption and reorganisation of whey proteins onto a molten milk fat droplet interface through experimental and modelling assessment","authors":"Marine Haas , Denis Flick , Fredéric Gaucheron , Delphine Huc-Mathis , Véronique Bosc","doi":"10.1016/j.foodhyd.2024.110809","DOIUrl":"10.1016/j.foodhyd.2024.110809","url":null,"abstract":"<div><div>Milk is a complex emulsion, and understanding the adsorption of the various surface-active macromolecules onto the fat/water interface newly formed during homogenization is critical for optimizing dairy processing. This study investigates the adsorption dynamics using a commercial whey protein ingredient and melted anhydrous milk fat (50 °C). By employing drop surface tension measurements, interfacial dilatational rheology and a comprehensive modelling approach, we explore the adsorption process under realistic conditions. We propose a model describing diffusion, progressive saturation of the surface and reorganisation of proteins. For reorganisation, the proposed model introduces three parameters: the maximum loads of the interface without (Γ<sub>min</sub>) and with (Γ<sub>max</sub>) reorganisation and a characteristic time of reorganisation (τ<sub>reorg</sub>). The kinetic properties of whey proteins have been characterised by adjusting the parameters of the model. In addition, interfacial rheology and macroscopic observations of the droplets revealed regime changes in the organisation of the interface, confirming our hypothesis about the reorganisation built into the model. This study opens the way to the construction of a model for predicting the composition of the interface after homogenization at high pressure (HPH), taking account of competition between macromolecules (casein, phospholipids etc.).</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110809"},"PeriodicalIF":11.0,"publicationDate":"2024-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142697876","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 : 2024-11-09DOI: 10.1016/j.foodhyd.2024.110793
Yingrui Wang, Tianqi Zhou, Lin Li, Yuqiao Wang, Jianan Yan, Ce Wang, Bin Lai, Haitao Wu
The novel food composite hydrogel with delivery function consisting of shrimp powder (SP) and κ-carrageenan (κ-C) was constructed and used for loading apigenin (API). Binary mixtures of liquid SP and κ-C could form gels with solid behavior. Furthermore, the addition of API increased the initial modulus of elasticity of SP/κ-C by approximately 47.3%, as well as a 14.9% reduction in the relaxation time T23. Moreover, the O-H stretching band and the amide I band of SP/κ-C binary gel loaded with API were blue shifted, and the XRD characteristic peak of API disappeared in SP/κ-C/API. In addition, broken macropores and dispersed patch microstructures were presented in SP and κ-C, whereas the SP/κ-C and SP/κ-C/API hydrogels were homogeneously distributed with dense mesh and solid mesh walls. Hydrophobic interactions were the main forces in the SP/κ-C/API composite hydrogels, which were improved 1.3-fold. Furthermore, SP/κ-C/API was extended and released to more than 55% extent during simulated intestinal colonic digestion. These results suggested that a stable and dense binary gel was formed by SP and κ-C, which could seal and extended release effect of API to the colon.
{"title":"Characterization and interaction mechanism of apigenin-loaded composite hydrogels based on whiteleg shrimp (Penaeus vannamei) powder and κ-carrageenan","authors":"Yingrui Wang, Tianqi Zhou, Lin Li, Yuqiao Wang, Jianan Yan, Ce Wang, Bin Lai, Haitao Wu","doi":"10.1016/j.foodhyd.2024.110793","DOIUrl":"10.1016/j.foodhyd.2024.110793","url":null,"abstract":"<div><div>The novel food composite hydrogel with delivery function consisting of shrimp powder (SP) and κ-carrageenan (κ-C) was constructed and used for loading apigenin (API). Binary mixtures of liquid SP and κ-C could form gels with solid behavior. Furthermore, the addition of API increased the initial modulus of elasticity of SP/κ-C by approximately 47.3%, as well as a 14.9% reduction in the relaxation time <em>T</em><sub>23</sub>. Moreover, the O-H stretching band and the amide I band of SP/κ-C binary gel loaded with API were blue shifted, and the XRD characteristic peak of API disappeared in SP/κ-C/API. In addition, broken macropores and dispersed patch microstructures were presented in SP and κ-C, whereas the SP/κ-C and SP/κ-C/API hydrogels were homogeneously distributed with dense mesh and solid mesh walls. Hydrophobic interactions were the main forces in the SP/κ-C/API composite hydrogels, which were improved 1.3-fold. Furthermore, SP/κ-C/API was extended and released to more than 55% extent during simulated intestinal colonic digestion. These results suggested that a stable and dense binary gel was formed by SP and κ-C, which could seal and extended release effect of API to the colon.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110793"},"PeriodicalIF":11.0,"publicationDate":"2024-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142697664","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 : 2024-11-09DOI: 10.1016/j.foodhyd.2024.110832
Linpin Luo , Wengang Cai , Wenqiao Su , Meilin Wang , Liang Zhang , Jing Sun , Jianlong Wang
The nanomaterials-functionalized composite packaging film with antimicrobial performance has attracted more and more research interests. However, designing the multi-mode synergistic composite film for efficient and intelligent antibacterial is still a challenge. In this work, a Fe-MoOx functionalized chitosan composite film (CS/FM) was designed by doping the Fe-MoOx into chitosan film. CS/FM film inherited excellent photothermal performance and photothermal-enhanced oxidase-like activity of Fe-MoOx, which endow CS/FM film with superior antimicrobial ability. The optimal composite film (CS/FM0.2) able to killed ≥98.87% of S. aureus and ≥98.26% of E. coli, and could significantly inhibit the growth of P. expansum and P. italicum. Besides, CS/FM0.2 film also showed good water vapor permeability (0.71 × 10−10 g m−1 s−1 Pa−1) and tensile strength (58.16 MPa). Low hemolysis rate (≤4.91%), high cell viability (≥90.32%), and the normal body organs after being treated with Fe-MoOx verified the biosafety of CS/FM film. The tangerine preservation results indicated that CS/FM0.2 film could extend the shelf life of tangerine by at least 9 days and prevent the loss of tangerine nutrients. Our work boosted the development of designing composite packaging film with multi-mode synergistic antimicrobial effect via nanomaterials functionalized for food preservation.
{"title":"Synergistic antimicrobial packaging film with photothermal-controlled biocatalytic capability for tangerine preservation","authors":"Linpin Luo , Wengang Cai , Wenqiao Su , Meilin Wang , Liang Zhang , Jing Sun , Jianlong Wang","doi":"10.1016/j.foodhyd.2024.110832","DOIUrl":"10.1016/j.foodhyd.2024.110832","url":null,"abstract":"<div><div>The nanomaterials-functionalized composite packaging film with antimicrobial performance has attracted more and more research interests. However, designing the multi-mode synergistic composite film for efficient and intelligent antibacterial is still a challenge. In this work, a Fe-MoO<sub>x</sub> functionalized chitosan composite film (CS/FM) was designed by doping the Fe-MoO<sub>x</sub> into chitosan film. CS/FM film inherited excellent photothermal performance and photothermal-enhanced oxidase-like activity of Fe-MoO<sub>x</sub>, which endow CS/FM film with superior antimicrobial ability. The optimal composite film (CS/FM<sub>0.2</sub>) able to killed ≥98.87% of <em>S. aureus</em> and ≥98.26% of <em>E. coli</em>, and could significantly inhibit the growth of <em>P. expansum</em> and <em>P. italicum</em>. Besides, CS/FM<sub>0.2</sub> film also showed good water vapor permeability (0.71 × 10<sup>−10</sup> g m<sup>−1</sup> s<sup>−1</sup> Pa<sup>−1</sup>) and tensile strength (58.16 MPa). Low hemolysis rate (≤4.91%), high cell viability (≥90.32%), and the normal body organs after being treated with Fe-MoO<sub>x</sub> verified the biosafety of CS/FM film. The tangerine preservation results indicated that CS/FM<sub>0.2</sub> film could extend the shelf life of tangerine by at least 9 days and prevent the loss of tangerine nutrients. Our work boosted the development of designing composite packaging film with multi-mode synergistic antimicrobial effect via nanomaterials functionalized for food preservation.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110832"},"PeriodicalIF":11.0,"publicationDate":"2024-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142697669","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 : 2024-11-09DOI: 10.1016/j.foodhyd.2024.110830
Laura Roman , Luis Jiménez-Munoz, Louise M.A. Jakobsen, Milena Corredig
Legume proteins are often subjected to hydrothermal cooking in starch containing formulations. In this work we studied the formation of structure in mixed gels containing pea protein isolate (PPI) and three maize starch types (waxy, normal-amylose and high-amylose), distinct for their amylose content (0, 26 and 56%) and swelling properties. The starch, PPI and mixed hydrogels were processed at high moisture and high temperature, and the changes in apparent viscosity were followed in situ. The amylose content in starch granules was a key parameter determining micro-structure, water partitioning and mechanical properties of the mixed gels. PPI addition to high-amylose starch (HAMS) resulted in a delay of the onset of structure formation, measured by a build-up of viscosity, and reduced gelatinization. After heating, swollen and distorted granules were present, dispersed in a protein-dominated network. In this mixed gel, along with the greater resistance to swelling during gelatinization, there was a lower extent of retrogradation, less water migration, which also reduced the hardness increase during storage, compared to the other mixtures. In the gels containing waxy and normal-amylose starch, the microstructure denoted a starch-dominated network, with protein particles segregated in the interstitial spaces of the swollen gelatinized starch. The results well describe the dynamics of interactions occurring between these biopolymers, and are an important step towards understanding the importance of their interactions during hydrothermal cooking, highlighting the relevance of phase formation during swelling.
豆类蛋白质在含有淀粉的配方中经常要进行水热蒸煮。在这项工作中，我们研究了含有豌豆蛋白分离物（PPI）和三种玉米淀粉（蜡质淀粉、普通淀粉和高淀粉）的混合凝胶结构的形成，这三种淀粉的淀粉含量（0、26 和 56%）和膨胀特性各不相同。淀粉、PPI 和混合水凝胶都是在高湿度和高温条件下加工的，表观粘度的变化在原位跟踪。淀粉颗粒中的直链淀粉含量是决定混合凝胶的微观结构、水分分配和机械性能的关键参数。向高直链淀粉（HAMS）中添加 PPI 会推迟结构形成的开始时间（通过粘度的增加来衡量），并降低凝胶化程度。加热后，出现了膨胀和扭曲的颗粒，分散在以蛋白质为主的网络中。与其他混合物相比，在这种混合凝胶中，除了在糊化过程中具有更强的抗膨胀性外，逆降解的程度较低，水分迁移较少，这也降低了储存过程中硬度的增加。在含有蜡淀粉和正常淀粉的凝胶中，微观结构表现为以淀粉为主的网络，蛋白质颗粒被隔离在膨胀的糊化淀粉的间隙中。这些结果很好地描述了这些生物聚合物之间发生相互作用的动态，为了解它们在水热蒸煮过程中相互作用的重要性迈出了重要一步，突出了溶胀过程中相形成的相关性。
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Pub Date : 2024-11-08DOI: 10.1016/j.foodhyd.2024.110828
Siyu Zhang , Qinggang Xie , Fei Wang , Yaxing Xie , Jianjun Cheng , Qingfeng Ban
Metal ions may affect the foaming properties of infant formula products that including milk protein during reconstitution. In this study, an infant formula protein model system (IFPMS) composed of both whey protein and casein was constructed, and the effect of mono (Na+, K+) and divalent (Mg2+, Ca2+) ions and their strength (0–100 mM) on foaming properties was investigated. The mono ions had no significantly impact on foaming capacity (FC), MgCl2 slightly increase FC and reaching a maximum of 116.09 ± 7.46% at 25 mM, whereas CaCl2 significantly decreased FC from 105.78 ± 7.42% to 83.14 ± 6.75% as 0–25 mM (p < 0.05). Foam stability (FS) was significantly improved as all salts above 10 mM (p < 0.05). The dramatically decreased net charge and larger protein aggregates (>25 mM) of IFPMS with divalent ions indicating their stronger charge-shielding effect, which caused slow adsorption of protein and increased surface tension. Multiple spectral results confirmed that salts enhanced protein interactions via inter-molecular and form a viscoelastic layer to stabilize foam. Absorbed protein and SDS-PAGE analysis revealed that MgCl2 promoted protein adsorption, while CaCl2 reduced casein in the foam phase. Correlation analysis further implied that the FC showed highly significant positive with absorbed protein, solubility, and β-turn (p ≤ 0.01), and FS was significantly correlated with secondary structure and viscosity (p ≤ 0.05). This study may provide useful information for an in-depth understanding of the foaming properties of infant formula.
{"title":"Effects of mono- and divalent-ions and their strength on foaming properties of infant formula protein model system","authors":"Siyu Zhang , Qinggang Xie , Fei Wang , Yaxing Xie , Jianjun Cheng , Qingfeng Ban","doi":"10.1016/j.foodhyd.2024.110828","DOIUrl":"10.1016/j.foodhyd.2024.110828","url":null,"abstract":"<div><div>Metal ions may affect the foaming properties of infant formula products that including milk protein during reconstitution. In this study, an infant formula protein model system (IFPMS) composed of both whey protein and casein was constructed, and the effect of mono (Na<sup>+</sup>, K<sup>+</sup>) and divalent (Mg<sup>2+</sup>, Ca<sup>2+</sup>) ions and their strength (0–100 mM) on foaming properties was investigated. The mono ions had no significantly impact on foaming capacity (FC), MgCl<sub>2</sub> slightly increase FC and reaching a maximum of 116.09 ± 7.46% at 25 mM, whereas CaCl<sub>2</sub> significantly decreased FC from 105.78 ± 7.42% to 83.14 ± 6.75% as 0–25 mM (<em>p</em> < 0.05). Foam stability (FS) was significantly improved as all salts above 10 mM (<em>p</em> < 0.05). The dramatically decreased net charge and larger protein aggregates (>25 mM) of IFPMS with divalent ions indicating their stronger charge-shielding effect, which caused slow adsorption of protein and increased surface tension. Multiple spectral results confirmed that salts enhanced protein interactions via inter-molecular and form a viscoelastic layer to stabilize foam. Absorbed protein and SDS-PAGE analysis revealed that MgCl<sub>2</sub> promoted protein adsorption, while CaCl<sub>2</sub> reduced casein in the foam phase. Correlation analysis further implied that the FC showed highly significant positive with absorbed protein, solubility, and <em>β</em>-turn <em>(p</em> ≤ 0.01), and FS was significantly correlated with secondary structure and viscosity <em>(p</em> ≤ 0.05). This study may provide useful information for an in-depth understanding of the foaming properties of infant formula.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110828"},"PeriodicalIF":11.0,"publicationDate":"2024-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142697668","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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