Food Hydrocolloids最新文献

This study aimed to research the effects of β-sheet content and fibril length in three categories ((low, medium, and high β-sheet) and (short, medium, and long fibrils)) on soy protein isolate (SPI) emulsions. The highest surface hydrophobicity (H₀) (27,600 ± 100) was detected in the sample with the highest β-sheet content and the longest fibril length. The interfacial tension presented that the sample with the highest β-sheet content and longest fibril length could adsorb quickly at the oil (O)/water (W) interface. The emulsion stabilized by high β-sheet content and long fibril length had a lower droplet size (202 ± 4.35 nm) with more homogenous distribution and higher viscosity (8.75 ± 0.13 cP) due to more entanglement. According to the environmental stresses results (i.e., various ionic strengths (0–400 mM), pH changes (2–9.5), thermal treatment, and 30 days of storage), the emulsion prepared by the sample with the highest β-sheet content and the longest fibril length was more stable than other emulsions. Moreover, all emulsions were unstable against freeze-thaw treatment. Finally, it could be concluded that higher content of β-sheet and longer fibril led to the stability of emulsion through higher initial absorption at the O/W interface, formation of a continuous and thicker membrane coating at the O/W interfaces, viscosity improvement, and H₀ enhancement.

This study evaluated for the first time the effects of dual modification of native starch extracted from Mexican Oxalis tuberosa (NSO) by lipophilic substitution with octenyl succinic anhydride (OSA) at one concentration level (3%; MS-OSA) and crosslinking with sodium trimetaphosphate (STMP) at different concentrations (0.25%, 0.50%, 1.00%, 1.50%, 2.00%, and 2.50%, denoted as DMS-0.25, DMS-0.50, DMS-1.0, DMS-1.50, DMS-2.0, and DMS-2.50, respectively). The results showed that the dual modification proportionally decreased the degree of OSA substitution as the STMP concentration increased, as evidenced by the decrease in the Fourier transform infrared absorption band at 1570 cm⁻¹, which is characteristic of vibrations of the carboxyl groups belonging to OSA. The amount of amylose gradually decreased after the double modification, favoring crystallinity. The microstructure of the dually modified granules presented rough-looking changes on the surface. No evident changes in birefringence were observed, maintaining the characteristic Maltese cross. The DMS-0.25 treatment induced an increase in maximum viscosity (1558.62 ± 1.94 mPa⋅s), which suggests greater stability of the interactions in the polymeric matrix. The double modification provided greater stability to the emulsions formed with the DMS-0.25, DMS-1.0, and DMS-2.0 treatments with respect to the native starch and MS-OSA. The DMS-1.0 and DMS-2.50 treatments improved the functional properties (water absorption index, water solubility index, swelling power, and lipid absorption index) compared with the native starch and other treatments. These enhanced properties make modified starches suitable for applications, such as controlled drug delivery systems in pharmaceuticals and improved texture and stability in food products.

This study investigated the microstructure, physicochemical properties, and digestibility of plant-based egg yolk (PBEY) as a potential replacement for real egg yolk (REY). The PBEY consisted of oil-in-water emulsions containing β-carotene and vitamin D in the oil phase and β-glucan and potato proteins in the aqueous phase. The potato proteins were used as natural emulsifiers and gelling agents, the β-carotene was used as a natural yellow pigment, and the β-glucan, β-carotene, and vitamin D were used to improve the nutritional profile. In aqueous solutions, β-glucan was susceptible to aggregation and precipitation. However, it remained stable in PBEY during storage, which was attributed to non-covalent interactions between the potato proteins and β-glucan. β-glucan increased the apparent shear viscosity and shear thinning behavior of the PBEY, which was attributed to its polymeric nature. The thermal gelling properties of the PBEY were also affected by β-glucan addition, with a decrease in gelation temperature and final gel strength, indicating changes in gel structure. The addition of β-glucan also increased the hardness and resilience of the egg analogs, with 2.5 wt% yielding properties like REY in terms of springiness and chewiness. The color matching theory was used to match the color of the PBEY to REY. Optimizing the concentration of β-carotene in the PBEY allowed us to successfully match the yellow color of REY. The presence of β-glucan in the PBEY increased protein hydrolysis during simulated gastric and small intestinal digestion, but it decreased lipid hydrolysis and vitamin D bioaccessibility in the small intestine. This reduced bioaccessibility was attributed to the ability of the polysaccharide to inhibit the digestion of the protein-coated oil droplets. This study provides an improved understanding of how β-glucan affects the properties of nutrient-fortified PBEY. The PBEY developed in this study may be suitable for consumers seeking healthy and sustainable plant-based alternatives to REY. However, further research is required to test the sensory properties.

The effects of different levels of wheat bran dietary fiber (WBDF) on the structure and aggregation behavior of glutenin and gliadin during heating were studied. With increasing temperature, the tanδ value increased from 0.23 to 0.51 in the WBDF-glutenin system (P < 0.05) and decreased from 1.31 to 0.31 in the WBDF-gliadin system (P < 0.05). In the WBDF-gliadin system, the amount of free –SH increased from 0.46 to 5.18 μmol/g with increasing WBDF levels and temperature (P < 0.05). WBDF was involved in the rearrangement of the molecular forces of glutenin and gliadin during heating. WBDF enhanced the hydrophobic interaction between glutenin and gliadin at 25 °C and 60 °C, and weakened this interaction at 95 °C and 130 °C. Overall, WBDF addition had a greater effect than temperature for the induction of significant structural changes in glutenin and gliadin. This study provides a more comprehensive theoretical basis for the quality improvement of high-fiber flour products.

Oil-in-water-in-oil (O/W/O) double emulsions are regarded as a promising emulsion system to accomplish multifunctionality in the food industry. However, the stability of the complex structure of O/W/O double emulsions is still a problem to be solved due to the presence of two completely opposite water-oil interfaces. To overcome this issue, the application of proteins was investigated to demonstrate their stabilization effect on the O/W/O double emulsion. In this study, a model O/W/O double emulsion was formulated with the commercial emulsifiers Tween 80 and polyglycerol polyricinoleate (PGPR), and then different proteins were introduced to alternate Tween 80. The results showed that the release rate of the inner oil to the outer phase in O/W/O double emulsions stabilized by proteins and PGPR was significantly reduced by about 30% after 2 weeks of storage compared to Tween 80. The stabilization mechanism was verified using drop shape tensiometry, and it was found that whey protein isolate (WPI) and modified pea protein isolate (MPPI) could improve the interfacial moduli of both the inner and outer W–O films, further strengthening the mechanical properties of W–O interfaces against deformation and hence achieving the dual stabilization of O/W/O double emulsions. On the other hand, sodium caseinate (SC) only enhanced the interfacial properties of the PGPR-covered external interface compared to Tween 80. Taken together, this work provides a better understanding of how the composition of the intermediate water phase affects the stability of O/W/O double emulsions and paves the way to design highly stable O/W/O emulsions for food application.

A modified ultrahigh methoxylated pectin (UHMP, DM>90%) combined with maltodextrin was used to prepare tributyrin microcapsules. The encapsulation performance of microcapsules and their potential application in gut health were investigated in this study. Results showed that tributyrin was successfully encapsulated into the matrix of microcapsules, and there is no extensive chemical reaction occurred during encapsulation. The UHMP is conducive to the dispersion of tributyrin, while the maltodextrin as wall material promoted the formation of smooth surface structure of microcapsules. Microencapsulation is able to provide thermal protection for tributyrin, as reflected by the increased decomposition temperature and the decreased weight loss rate. In addition, microencapsulation effectively masks the unpleasant odor of tributyrin, resulting in a significantly reduced off-odor retention rate. During small intestinal digestion, the UHMP-stabilized tributyrin emulsions partly demulsified and led to the release of tributyrin, however, a significant higher tributyrin retention rate (88.1 ± 1.3%) was observed in UHMP-stabilized tributyrin emulsions when compared with the blank group (60.1 ± 4.6%). Through in vitro fecal fermentation, it was found that UHMP-stabilized tributyrin emulsions can regulate bacterial community by stimulating the growth of probiotics (e.g. Lachnospira, Phascolarctobacterium, and Parabacteroides) and decreasing the relative abundances of harmful microbes (e.g. Klebsiella and Fusobacterium). Furthermore, UHMP-stabilized tributyrin emulsions promote the production of SCFAs, especially, the content of butyric acid increased from 1.59 ± 0.32 mmol/L to 10.58 ± 1.89 mmol/L. The present study provides a feasible approach for the preparation of tributyrin microcapsule, which improves its application performance in gut health.

In this study, the effect of konjac glucomannan (KGM) with different degrees of deacetylation (DD) on the gel properties of transglutaminase induced soybean protein isolate (SPI) emulsion gel was investigated. It was found that the three kinds of KGM increased the breaking force and water holding capacity, enhanced the freeze-thaw stability of the SPI emulsion gel, while KGM with DD of 59% (DKGM1) improved these properties to the largest extent. This was because SPI-DKGM1 had the lowest oil water interfacial tension, resulting in the formation of the most uniform and the smallest oil droplets, which then led to the formation of much denser gel network. Moreover, the hydrophobic interaction and hydrogen bonding between DKGM1 and SPI were the strongest compared with that of other KGM. Besides, FTIR results showed that SPI-DKGM1 emulsion gel had higher β-sheet content, which was conductive to the formation of a stable three-dimensional network structure. However, the combination of SPI and KGM with high DD (DKGM2, DD = 92%) destroyed the gel structure to some extent and resulted in emulsion gel with weakened gel properties compared with that of DKGM1. Therefore, KGM with proper DD was conducive to the formation of more ordered and much denser gel network structure, which then resulted in SPI emulsion gel with the best gel properties.

The foaming property of egg white (EW) is essential in food processing. In this study, we investigated the effect of ultrasound combined with adding different concentrations (0, 0.4, 0.5, 0.6, 0.7, and 0.8 %, m/v) of flaxseed gum (FG) on EW foaming. The results showed that the cooperation of ultrasound treatment and FG significantly improved the foaming stability. Regarding details, FG reduced the sulfhydryl content and surface hydrophobicity of EW proteins while increasing the average particle size and PDI value. Despite the ultrasound treatment, FG significantly improved the foaming stability from 62.83% to 99.82% (p < 0.05). Based on the analysis of ξ-potential, surface tension, rheology, etc., FG improved the EW microenvironment, which is conducive to foaming stability. As a new type of polysaccharide, FG combined with ultrasound can significantly improve the foaming properties. This research could solve the problem of reduced foaming stability of EW treated by ultrasound alone, making promising applications in the food industry.

Background

Bioactive components (BCs) have been used in food, pharmaceutical and cosmetic fields. Due to chemical instability, low solubility and low bioavailability, it is necessary to design the edible carriers for their encapsulation, protection and delivery. Proteins assemble to form various supramolecular structures as potential carriers of BCs. With the development of food science, it puts forward higher requirements for structural design and functional customization of edible carriers. In order to provide multiple health benefits, synergistic bioactivity and improved stability, these provide motivation to simultaneously encapsulate multiple BCs in a carrier.

Scope and approach

This review introduces the necessary for simultaneous encapsulation of multiple BCs in a carrier and the co-encapsulation of BCs with similar solubility and highlights the separated co-encapsulation of multiple BCs with different solubility using protein assemblies, including their partition, protection and delivery.

Key findings and conclusions

Protein-based assemblies can be used for the co-encapsulation of multiple BCs. The encapsulation of multiple BCs with similar solubility resembles that of a single one at high content to some extent. The co-encapsulation of BCs with different solubility could be achieved using the assemblies with different domains, such as emulsion gels, oil-in-water emulsions, water-in-oil-water emulsions. Furthermore, BCs could also be separately co-encapsulated using molecular complexes and nano/micro-particles with homogeneous, core-shell and hollow structures. It would be advantageous to co-encapsulate, protect and delivery BCs by designing protein-based carriers with novel structure, clarifying mass transfer of BCs in a carrier, and considering the interaction of proteins with BCs or their decomposition products.

In this study, we hypothesized that chitosan hydrochloride/carboxymethyl starch sodium (CHC-CMS-Na) nanogels could improve bread quality as a baking additive. Starch-based nanogels were prepared by the covalent crosslinking of CHC and CMS-Na using EDC·HCl (1-(3-Dimethylaminopropyl)-3-ethylcarbodiimide hydrochloride). The CHC-CMS-Na nano-gel with the ratio of CHC: CMS-Na (2:1, v/v) at pH 3 exhibited the smallest particle size of 41.85 nm, with a PDI of 0.33, highest yield, spherical shape, and the formation of new bonds at 1596 cm⁻¹ was confirmed by Fourier transform infrared spectroscopy (FTIR). The CHC-CMS-Na nano-gel exhibited viscoelasticity and had higher G′ of and G". The X-ray diffraction (XRD) results revealed that the addition of CHC disrupted the crystalline structure of CMS-Na and the corresponding peaks gradually weakened, providing further evidence for CHC-CMS-Na nano-gel formation. Compared to the control sample, the wheat bread with 0.50% (w/w) CHC-CMS-Na nano-gel had a better specific volume of 3.12 mL/g, moisture content of 25.12% (primarily composed of bound and partially bound water), better porosity of 6.06%, and the springiness of bread increased from 0.87 to 0.93 and the hardness decreased from 1367.17 gf to 1283.62 gf. Therefore, CHC-CMS-Na nanogels have great potential as novel baking additives in the food industry.