Food Hydrocolloids最新文献_第8页

The role of pea protein content and carbohydrate molecular weight in the structure and stability of spray-dried emulsions

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-03-15 DOI: 10.1016/j.foodhyd.2025.111320

T. Kurtz , K. Haas , J. Busom Descarrega , V. Meunier , O. Schafer , S. Heinrich

With increasing interest to replace dairy proteins in food products, questions of performance and stability of these alternatives rise. Plant-based proteins and carbohydrates that are used for dried emulsion systems, like plant-based milk or creamer powder, are expected to influence micro structure of final powders with further impact on storage stability. The aim of this work was to investigate the plant-based matrix, with focus on pea protein content and carbohydrate molecular weight, on spray-dried powder structure, fat distribution and oxidation stability of the bioactive component beta carotene. Spray-dried powders were produced from plant-based emulsions with varying protein content (2.4, 20% wt) and maltodextrin dextrose equivalent (DE 6, 21, 40). Both factors significantly impacted particle structure and free fat content of spray-dried powders. While the effect on structure and morphology did not follow clear trends, free fat differed greatly between powders (4.5–88.8%) and showed to increase with protein content and decreased maltodextrin DE. Beta carotene stability during storage followed similar trends, with highest retention after storage measured for coarse, low protein and maltodextrin DE 40 powder (37.9%), while poorest performance was found for powders with maltodextrin DE 6 (9.5–12.3%), independent of the protein content. The study showcases the high impact of carbohydrate molecular weight and plant proteins on structure and thus stability indicators of plant-based powders. For a sustainable substitution of dairy protein in food powders, these differences need to be considered during processing and production.

{"title":"The role of pea protein content and carbohydrate molecular weight in the structure and stability of spray-dried emulsions","authors":"T. Kurtz , K. Haas , J. Busom Descarrega , V. Meunier , O. Schafer , S. Heinrich","doi":"10.1016/j.foodhyd.2025.111320","DOIUrl":"10.1016/j.foodhyd.2025.111320","url":null,"abstract":"<div><div>With increasing interest to replace dairy proteins in food products, questions of performance and stability of these alternatives rise. Plant-based proteins and carbohydrates that are used for dried emulsion systems, like plant-based milk or creamer powder, are expected to influence micro structure of final powders with further impact on storage stability. The aim of this work was to investigate the plant-based matrix, with focus on pea protein content and carbohydrate molecular weight, on spray-dried powder structure, fat distribution and oxidation stability of the bioactive component beta carotene. Spray-dried powders were produced from plant-based emulsions with varying protein content (2.4, 20% wt) and maltodextrin dextrose equivalent (DE 6, 21, 40). Both factors significantly impacted particle structure and free fat content of spray-dried powders. While the effect on structure and morphology did not follow clear trends, free fat differed greatly between powders (4.5–88.8%) and showed to increase with protein content and decreased maltodextrin DE. Beta carotene stability during storage followed similar trends, with highest retention after storage measured for coarse, low protein and maltodextrin DE 40 powder (37.9%), while poorest performance was found for powders with maltodextrin DE 6 (9.5–12.3%), independent of the protein content. The study showcases the high impact of carbohydrate molecular weight and plant proteins on structure and thus stability indicators of plant-based powders. For a sustainable substitution of dairy protein in food powders, these differences need to be considered during processing and production.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"166 ","pages":"Article 111320"},"PeriodicalIF":11.0,"publicationDate":"2025-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143682512","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Heat-induced aggregation and gelation of rapeseed proteins

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-03-14 DOI: 10.1016/j.foodhyd.2025.111338

Colleen P.K. Mudau, Maria Moutkane, Gireeshkumar Balakrishnan, Taco Nicolai, Christophe Chassenieux

Heat-induced aggregation and gelation of rapeseed protein isolate (RPI) solutions and their principal protein components napin and cruciferin was investigated as a function of the pH, temperature, protein concentration and ionic strength. Confocal laser scanning microscopy (CSLM) showed that during heating RPI and purified cruciferin form microgels that subsequently aggregate and can form a gel if their concentration is sufficiently large. Purified napin by itself does not gel when heated, but was found to reinforce gels formed by cruciferin. Dynamic mechanical measurements showed that the gelation rate increased strongly with increasing temperature and was controlled by an activation energy of about 300 kJ/mol. The elastic shear modulus of RPI and cruciferin gels increased with increasing protein concentration. The elastic modulus of RPI gels increased with increasing pH between pH 4 and 7, but did not depend much on the pH between pH 7 and 10, nor on the addition of 0.1 M NaCl. However, for purified cruciferin the gels had a larger modulus close to pH 10 and in the presence of NaCl. During cooling the modulus further increased. The yield strain of the gels was found to be approximately 100 % almost independent of the pH and the concentration.

{"title":"Heat-induced aggregation and gelation of rapeseed proteins","authors":"Colleen P.K. Mudau, Maria Moutkane, Gireeshkumar Balakrishnan, Taco Nicolai, Christophe Chassenieux","doi":"10.1016/j.foodhyd.2025.111338","DOIUrl":"10.1016/j.foodhyd.2025.111338","url":null,"abstract":"<div><div>Heat-induced aggregation and gelation of rapeseed protein isolate (RPI) solutions and their principal protein components napin and cruciferin was investigated as a function of the pH, temperature, protein concentration and ionic strength. Confocal laser scanning microscopy (CSLM) showed that during heating RPI and purified cruciferin form microgels that subsequently aggregate and can form a gel if their concentration is sufficiently large. Purified napin by itself does not gel when heated, but was found to reinforce gels formed by cruciferin. Dynamic mechanical measurements showed that the gelation rate increased strongly with increasing temperature and was controlled by an activation energy of about 300 kJ/mol. The elastic shear modulus of RPI and cruciferin gels increased with increasing protein concentration. The elastic modulus of RPI gels increased with increasing pH between pH 4 and 7, but did not depend much on the pH between pH 7 and 10, nor on the addition of 0.1 M NaCl. However, for purified cruciferin the gels had a larger modulus close to pH 10 and in the presence of NaCl. During cooling the modulus further increased. The yield strain of the gels was found to be approximately 100 % almost independent of the pH and the concentration.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"166 ","pages":"Article 111338"},"PeriodicalIF":11.0,"publicationDate":"2025-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143682588","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

Construction of faba bean protein isolate delivery vector based on pH-driven technology: Formation mechanism, structural characterization, and delivery potential

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-03-14 DOI: 10.1016/j.foodhyd.2025.111351

Jianyu Huang , Xiaoqiong Li , Hui Zhao , Hongxia Li , Jian Kuang , Jianqiang Li , Jinbin Guo , Tao Huang , Jinjun Li

PH-driven method has become a promising embedding method for hydrophobic active substances because of its safety and simplicity. In this study, in order to solve the application problems of quercetin (Que) such as poor water solubility and low bioavailability, faba bean protein isolate-quercetin nanoparticles with excellent embedding characteristics and delivery potential were successfully prepared by pH-driven method. Through multi-spectral and molecular docking techniques, it was showed that quercetin had a static quenching effect on faba bean protein isolate (FPI) in the alkalization stage and neutralization stage, and the mutual affinity between them changed into non-covalent interaction. In addition, according to the results of structural characterization and microscopic imaging, it was found that pH-driven changes in the secondary structure of FPI resulted in unfolding and refolding of the spatial structure, which provided an effective embedding platform for Que. At the same time, the delivery vector showed high stability and

b io a ccessibility

in the environment of high temperature and gastrointestinal digestion, and could be effectively ingested by RAW264.7 macrophages. This study proved the potential of FPI in delivering active substances, and provided a new reference for promoting the development of quercetin precise nutrition delivery.

{"title":"Construction of faba bean protein isolate delivery vector based on pH-driven technology: Formation mechanism, structural characterization, and delivery potential","authors":"Jianyu Huang , Xiaoqiong Li , Hui Zhao , Hongxia Li , Jian Kuang , Jianqiang Li , Jinbin Guo , Tao Huang , Jinjun Li","doi":"10.1016/j.foodhyd.2025.111351","DOIUrl":"10.1016/j.foodhyd.2025.111351","url":null,"abstract":"<div><div>PH-driven method has become a promising embedding method for hydrophobic active substances because of its safety and simplicity. In this study, in order to solve the application problems of quercetin (Que) such as poor water solubility and low bioavailability, faba bean protein isolate-quercetin nanoparticles with excellent embedding characteristics and delivery potential were successfully prepared by pH-driven method. Through multi-spectral and molecular docking techniques, it was showed that quercetin had a static quenching effect on faba bean protein isolate (FPI) in the alkalization stage and neutralization stage, and the mutual affinity between them changed into non-covalent interaction. In addition, according to the results of structural characterization and microscopic imaging, it was found that pH-driven changes in the secondary structure of FPI resulted in unfolding and refolding of the spatial structure, which provided an effective embedding platform for Que. At the same time, the delivery vector showed high stability and <span><math><mrow><mi>b</mi><mtext>io</mtext><mi>a</mi><mtext>ccessibility</mtext></mrow></math></span> in the environment of high temperature and gastrointestinal digestion, and could be effectively ingested by RAW264.7 macrophages. This study proved the potential of FPI in delivering active substances, and provided a new reference for promoting the development of quercetin precise nutrition delivery.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"166 ","pages":"Article 111351"},"PeriodicalIF":11.0,"publicationDate":"2025-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143644755","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

Preparation of W/W emulsion gels based on chitosan and carboxymethyl cellulose via associative phase separation

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-03-13 DOI: 10.1016/j.foodhyd.2025.111348

Jinfeng Zhao, Dehui Lin, Runguang Zhang, Di Wang, Aiqing Zhao, Honglei Tian, Xingbin Yang

In this work, we prepared the W/W emulsion gels based on chitosan (CS) and carboxymethyl cellulose (CMC) via associative phase separation without adding any extra stabilizers. The W/W emulsion gels system with different M_CS/M_CMC ratios (3:1, 2:1, 1:1, 1:2, 1:3, w/w) and concentrations (1 %, 1.25 %, 1.5 %, 1.75 %, w/v) were prepared, and their corresponding properties were further investigated in the present work. FTIR demonstrated that the formation of W/W emulsion gels was driven by electrostatic interactions and hydrogen bond interactions. The CLSM results confirmed that three types of W/W emulsion gels were formed in the prepared systems, and SEM results further suggested that the gel system with 1:1 M_CS/M_CMC ratio was belonging to W/W emulsion droplet-aggregated gels. Moreover, for the prepared gel systems, the W/W emulsion droplet-aggregated gels with 1.5 % polymer concentration and 1:1 M_CS/M_CMC ratio showed the most uniform three-dimensional network structure, the best rheological and mechanical properties, as well as the highest swelling ratio. Overall, these findings provide new reference for the preparation of W/W emulsion gels based on associative phase separation without adding any extra stabilizers.

{"title":"Preparation of W/W emulsion gels based on chitosan and carboxymethyl cellulose via associative phase separation","authors":"Jinfeng Zhao, Dehui Lin, Runguang Zhang, Di Wang, Aiqing Zhao, Honglei Tian, Xingbin Yang","doi":"10.1016/j.foodhyd.2025.111348","DOIUrl":"10.1016/j.foodhyd.2025.111348","url":null,"abstract":"<div><div>In this work, we prepared the W/W emulsion gels based on chitosan (CS) and carboxymethyl cellulose (CMC) via associative phase separation without adding any extra stabilizers. The W/W emulsion gels system with different M<sub>CS</sub>/M<sub>CMC</sub> ratios (3:1, 2:1, 1:1, 1:2, 1:3, w/w) and concentrations (1 %, 1.25 %, 1.5 %, 1.75 %, w/v) were prepared, and their corresponding properties were further investigated in the present work. FTIR demonstrated that the formation of W/W emulsion gels was driven by electrostatic interactions and hydrogen bond interactions. The CLSM results confirmed that three types of W/W emulsion gels were formed in the prepared systems, and SEM results further suggested that the gel system with 1:1 M<sub>CS</sub>/M<sub>CMC</sub> ratio was belonging to W/W emulsion droplet-aggregated gels. Moreover, for the prepared gel systems, the W/W emulsion droplet-aggregated gels with 1.5 % polymer concentration and 1:1 M<sub>CS</sub>/M<sub>CMC</sub> ratio showed the most uniform three-dimensional network structure, the best rheological and mechanical properties, as well as the highest swelling ratio. Overall, these findings provide new reference for the preparation of W/W emulsion gels based on associative phase separation without adding any extra stabilizers.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"166 ","pages":"Article 111348"},"PeriodicalIF":11.0,"publicationDate":"2025-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143682586","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

Effect of dry heat treatment temperature of skim milk powder on the improved heat stability of recombined filled evaporated milk

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-03-13 DOI: 10.1016/j.foodhyd.2025.111345

Zijun Zhao , Simin Chen , Bruno De Meulenaer , Jianfeng Wu , Paul Van der Meeren

The incubation temperature is known to play an important role in the Maillard reaction and protein cross-linking during dry heat treatment of protein-sugar mixtures. In this study, dry heating of skim milk powder (SMP) at various incubation temperatures from 60 to 80 °C was investigated. The effect of this SMP pretreatment on the heat stability of the derived recombined filled evaporated milk (RFEM) was evaluated via particle size analyses and viscosity measurements, which showed that the required incubation time to obtain an optimal heat stability was greatly shortened with increasing dry-heat incubation temperature: whereas 8 h of dry heat incubation was needed at 60 °C, 2 h at 70 °C, and 1 h at 80 °C were sufficient to obtain a heat stable SMP, respectively. This effect was thought to be due to the fact that elevated incubation temperatures accelerated glycation between lactose and milk proteins, as indicated by free amino group content analysis and SDS-PAGE. However, SMP subjected to excessive incubation failed to maintain the original droplet diameter and viscosity after heating and showed a poor heat stability. PCA and correlation analysis results suggested that the solubility of the dry heated SMP and the heat stability of the derived RFEM were both correlated to the sulfhydryl content and carbonyl content (R > 0.6). Overall, the kinetic study of the protein carbonyl content, the sulfhydryl content and the degree of glycation elucidated the remarkable influence of dry heat incubation temperature on the SMP properties and offered a valuable tool for optimizing the SMP functional properties.

{"title":"Effect of dry heat treatment temperature of skim milk powder on the improved heat stability of recombined filled evaporated milk","authors":"Zijun Zhao , Simin Chen , Bruno De Meulenaer , Jianfeng Wu , Paul Van der Meeren","doi":"10.1016/j.foodhyd.2025.111345","DOIUrl":"10.1016/j.foodhyd.2025.111345","url":null,"abstract":"<div><div>The incubation temperature is known to play an important role in the Maillard reaction and protein cross-linking during dry heat treatment of protein-sugar mixtures. In this study, dry heating of skim milk powder (SMP) at various incubation temperatures from 60 to 80 °C was investigated. The effect of this SMP pretreatment on the heat stability of the derived recombined filled evaporated milk (RFEM) was evaluated via particle size analyses and viscosity measurements, which showed that the required incubation time to obtain an optimal heat stability was greatly shortened with increasing dry-heat incubation temperature: whereas 8 h of dry heat incubation was needed at 60 °C, 2 h at 70 °C, and 1 h at 80 °C were sufficient to obtain a heat stable SMP, respectively. This effect was thought to be due to the fact that elevated incubation temperatures accelerated glycation between lactose and milk proteins, as indicated by free amino group content analysis and SDS-PAGE. However, SMP subjected to excessive incubation failed to maintain the original droplet diameter and viscosity after heating and showed a poor heat stability. PCA and correlation analysis results suggested that the solubility of the dry heated SMP and the heat stability of the derived RFEM were both correlated to the sulfhydryl content and carbonyl content (R > 0.6). Overall, the kinetic study of the protein carbonyl content, the sulfhydryl content and the degree of glycation elucidated the remarkable influence of dry heat incubation temperature on the SMP properties and offered a valuable tool for optimizing the SMP functional properties.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"166 ","pages":"Article 111345"},"PeriodicalIF":11.0,"publicationDate":"2025-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143644760","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

The physicochemical properties of low molecular weight ‘Chachi’ (Citrus reticulata ‘Chachi’) pectins prepared by different modification methods and their modulation effects on the human gut microbiota

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-03-13 DOI: 10.1016/j.foodhyd.2025.111350

Zhongcan Peng , Wenfeng Li , Yingchao Wang , Longping Zhu , Depo Yang , Guomin Zhao , Peng Zhong , Zhimin Zhao

To explore the prebiotic potential of ‘Chachi’ pectin (CP), low-molecular-weight ‘Chachi’ pectins (LCPs) were prepared using pectinase (PP1, PP3) and Fenton (FP2, FP4) methods. Compared to CP, LCPs were enriched in rhamnogalacturonan I (RG-I) structures, exhibited lower degree of methylation, and had significantly reduced particle size and viscosity. Enzymatic hydrolysis was milder, targeting homogalacturonan (HG) regions and yielding LCPs with narrower molecular weight distribution. Fenton reaction was more intense, breaking both HG and RG-I Ara side chains, producing LCPs with broader molecular weight distribution. In vitro fermentation revealed that enzymatically modified LCPs, especially PP3, significantly enhanced total short-chain fatty acids (SCFAs) production by promoting the growth of beneficial bacteria like Bacteroides and Prevotella while inhibiting pathogens such as Klebsiella and Streptococcus. All LCPs demonstrated varying prebiotic effects, with PP3 notably influencing gut microbiota composition. These findings highlight its promise in developing prebiotics targeting gut microbiota regulation. This research provides a foundation for utilizing ‘Chachi’ peel-derived LCPs as functional dietary fibers.

{"title":"The physicochemical properties of low molecular weight ‘Chachi’ (Citrus reticulata ‘Chachi’) pectins prepared by different modification methods and their modulation effects on the human gut microbiota","authors":"Zhongcan Peng , Wenfeng Li , Yingchao Wang , Longping Zhu , Depo Yang , Guomin Zhao , Peng Zhong , Zhimin Zhao","doi":"10.1016/j.foodhyd.2025.111350","DOIUrl":"10.1016/j.foodhyd.2025.111350","url":null,"abstract":"<div><div>To explore the prebiotic potential of ‘Chachi’ pectin (CP), low-molecular-weight ‘Chachi’ pectins (LCPs) were prepared using pectinase (PP1, PP3) and Fenton (FP2, FP4) methods. Compared to CP, LCPs were enriched in rhamnogalacturonan I (RG-I) structures, exhibited lower degree of methylation, and had significantly reduced particle size and viscosity. Enzymatic hydrolysis was milder, targeting homogalacturonan (HG) regions and yielding LCPs with narrower molecular weight distribution. Fenton reaction was more intense, breaking both HG and RG-I Ara side chains, producing LCPs with broader molecular weight distribution. <em>In vitro</em> fermentation revealed that enzymatically modified LCPs, especially PP3, significantly enhanced total short-chain fatty acids (SCFAs) production by promoting the growth of beneficial bacteria like <em>Bacteroides</em> and <em>Prevotella</em> while inhibiting pathogens such as <em>Klebsiella</em> and <em>Streptococcus</em>. All LCPs demonstrated varying prebiotic effects, with PP3 notably influencing gut microbiota composition. These findings highlight its promise in developing prebiotics targeting gut microbiota regulation. This research provides a foundation for utilizing ‘Chachi’ peel-derived LCPs as functional dietary fibers.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"166 ","pages":"Article 111350"},"PeriodicalIF":11.0,"publicationDate":"2025-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143682510","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

Co-microencapsulation of Lactobacillus paracasei and Inonotus obliquus polysaccharide in alginate system: Physicochemical and functional properties

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-03-12 DOI: 10.1016/j.foodhyd.2025.111344

Yilin Sun , Jing Han , Huilin Zhang , Wenyan Li , Yujun Jiang , Yu Zhang , Ling Guo

In this study, sodium alginate (SA) was used as shell material, and Lactobacillus paracasei JY062/Inonotus obliquus polysaccharide (IOP) were used as core material (JY062-IOP/SA). The microcapsules were prepared by polymer gel technology and analyzed by SEM, FTIR, TGA and XRD. The results exhibited that the embedding rate of JY062-IOP/SA microcapsules increased to 89.21 % compared with JY062/SA control group (84.22 %). JY062-IOP/SA microcapsules have better mechanical properties and dense structure, and the distribution of L. paracasei JY062 was more uniform. JY062-IOP/SA microcapsules have higher survival and release rates in a simulated bile salt and gastrointestinal environment, and presented better preservation stability during storage. The intervention mechanism of JY062-IOP/SA microcapsule on lipid metabolism disorder in mice was further elucidated through in vivo experiments. The results presented that the relative abundance of harmful/beneficial microorganisms in the gut of JY092-IOP/SA microcapsule group was significantly reduced. Meanwhile, the number of Firmicutes/Bacteroidetes decreased and the content of short-chain fatty acids increased significantly in the intestine of mice, indicating that the intestinal flora was further balanced. At present, there are no studies on the co-embedding of IOP and probiotics in biological substrates. This is not only a protective system, but also a synergistic system that can simultaneously deliver these two bioactive compounds with health benefits to the gastrointestinal tract in a cost-effective manner. The aim of this study was to construct an efficient probiotic delivery system to enhance the synergistic health effects of probiotics and IOP through co-encapsulation strategies.

{"title":"Co-microencapsulation of Lactobacillus paracasei and Inonotus obliquus polysaccharide in alginate system: Physicochemical and functional properties","authors":"Yilin Sun , Jing Han , Huilin Zhang , Wenyan Li , Yujun Jiang , Yu Zhang , Ling Guo","doi":"10.1016/j.foodhyd.2025.111344","DOIUrl":"10.1016/j.foodhyd.2025.111344","url":null,"abstract":"<div><div>In this study, sodium alginate (SA) was used as shell material, and <em>Lactobacillus paracasei</em> JY062/<em>Inonotus obliquus</em> polysaccharide (IOP) were used as core material (JY062-IOP/SA). The microcapsules were prepared by polymer gel technology and analyzed by SEM, FTIR, TGA and XRD. The results exhibited that the embedding rate of JY062-IOP/SA microcapsules increased to 89.21 % compared with JY062/SA control group (84.22 %). JY062-IOP/SA microcapsules have better mechanical properties and dense structure, and the distribution of <em>L</em>. <em>paracasei</em> JY062 was more uniform. JY062-IOP/SA microcapsules have higher survival and release rates in a simulated bile salt and gastrointestinal environment, and presented better preservation stability during storage. The intervention mechanism of JY062-IOP/SA microcapsule on lipid metabolism disorder in mice was further elucidated through <em>in vivo</em> experiments. The results presented that the relative abundance of harmful/beneficial microorganisms in the gut of JY092-IOP/SA microcapsule group was significantly reduced. Meanwhile, the number of <em>Firmicutes/Bacteroidetes</em> decreased and the content of short-chain fatty acids increased significantly in the intestine of mice, indicating that the intestinal flora was further balanced. At present, there are no studies on the co-embedding of IOP and probiotics in biological substrates. This is not only a protective system, but also a synergistic system that can simultaneously deliver these two bioactive compounds with health benefits to the gastrointestinal tract in a cost-effective manner. The aim of this study was to construct an efficient probiotic delivery system to enhance the synergistic health effects of probiotics and IOP through co-encapsulation strategies.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"166 ","pages":"Article 111344"},"PeriodicalIF":11.0,"publicationDate":"2025-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143644585","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

Regulatory effects of konjac fiber on chyme digestion and microbiota and its satiety-enhancing mechanism in gastrointestinal tract

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-03-12 DOI: 10.1016/j.foodhyd.2025.111347

Sha Li , Jing Li , Bin Li

Food digestion and fermentation are closely related to satiety and fiber structure. Structure of konjac fiber (KF) remains intact during gut digestion, and thus KF can reflect dietary pattern of ancient raw food. This study investigated the digestion and fermentation of KF prepared at different konjac glucomannan (KGM) additional concentrations (1.0 %, 1.5 %, 2.0 %, and 2.5 %) in the entire gastrointestinal tract by examining its physical properties (hydration, absorption, swelling, and texture properties) and the functionality (digestibility and fermentability). The results indicated that the hardness and hydration property of KF were significantly positively correlated with the enhancement of gas and acid production, absorption, and gastric retention (p < 0.05). KF with smaller pore size exhibited the more significant inhibitory effect on the enzymatic reaction. KF with densely stacked structure (added with 2.0 % and 2.5 % KGM) showed high swelling and water-holding capacities, and thus they had the great potential to enhance the satiety. The 2.0 % KGM fiber exhibited the highest hardness and chewiness, making it an excellent satiety-enhancing food. Our data demonstrated that KF delayed chyme gastric emptying in the stomach, inhibited starch hydrolysis in the small intestine, increased SCFA production in large intestine, and promoted the proliferation of beneficial bacteria Ligilactobacillus, Lactobacillus, and Bifidobacteria, thereby enhancing satiety. This study clarified the relationship between KF physical properties and its functionality and revealed the satiety enhancement mechanism by KF for the first time. Our findings offer valuable references for developing satiety-enhancing food, and provide insight into ancient dietary pattern of raw food.

食物的消化和发酵与饱腹感和纤维结构密切相关。魔芋纤维（KF）的结构在肠道消化过程中保持不变，因此魔芋纤维可以反映古代生食的膳食模式。本研究通过检测魔芋葡甘聚糖（KGM）的物理特性（水合、吸收、膨胀和质地特性）和功能性（消化率和发酵性），研究了不同魔芋葡甘聚糖（KGM）添加浓度（1.0%、1.5%、2.0% 和 2.5%）制备的魔芋纤维在整个胃肠道中的消化和发酵情况。结果表明，KF 的硬度和水合特性与气体和酸的产生、吸收和胃滞留的增强呈显著正相关（p <0.05）。孔径越小的 KF 对酶反应的抑制作用越明显。具有致密堆积结构的 KF（添加 2.0 % 和 2.5 % KGM）显示出较高的膨胀和持水能力，因此它们具有增强饱腹感的巨大潜力。2.0 % KGM 纤维的硬度和咀嚼性最高，是一种极佳的饱腹感增强食品。我们的数据表明，KF能延缓胃中食糜的胃排空，抑制小肠中淀粉的水解，增加大肠中SCFA的产生，促进有益菌--半乳杆菌、乳酸杆菌和双歧杆菌的增殖，从而增强饱腹感。这项研究阐明了 KF 的物理特性与其功能之间的关系，并首次揭示了 KF 增强饱腹感的机制。我们的研究结果为开发增加饱腹感的食品提供了宝贵的参考，并为了解古代生食的饮食模式提供了启示。

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引用次数: 0

Effect of preheating-induced structural changes of mung bean starch and protein on the phase behavior, physicochemical properties, and digestibility of composite hydrogels

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-03-12 DOI: 10.1016/j.foodhyd.2025.111346

Yue Gu , Rong Xu , David Julian McClements , Tongxun Liu , Qingyun Li , Guowan Su , Mouming Zhao , Qiangzhong Zhao

Mung bean starch (MBS) and mung bean protein (MBP) were preheated at different moisture contents (20–80 %) to create biopolymers with different characteristics. For MBS, preheating led to different degrees of gelatinization, whereas for MBP it led to different degrees of protein aggregation and surface hydrophobicity. Pre-gelatinized starch formed junctions with double helix structures arranged in the amorphous region and the particle size increased. As the degrees of gelatinization of starch increased, the composite hydrogels changed their structure from having a starch-rich continuous phase, to a bicontinuous network, to having a protein-rich continuous phase. Moreover, the mechanical strength and water holding properties of the composite hydrogels decreased and their starch digestibility increased. This effect was mainly attributed to the disruption of the starch structure and the formation of a more open gel network, which facilitated the ability of the amylases to hydrolyze the starch molecules. Preheating the protein did not have as large an impact on the microstructure of the composite hydrogels as the starch. However, the presence of the MBPs with higher surface hydrophobicity prompted its interaction with starch, resulting in a significantly softer gel with slower digestion, which was attributed to their stronger ability to interfere with crosslinking between the starch molecules. Correlation and principal component analysis indicated starch and protein structures had significant internal correlations. Starch structure dominated, while protein structure modulated gel properties. Preheating-induced structural changes in starch and protein enhance composite gel diversity.

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引用次数: 0

Exploring the potential of the agar-based emulsion gel as a pork fat substitute in sausage with a focus on the digestive behaviors of lipids and proteins in vitro

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids

Pub Date : 2025-03-11 DOI: 10.1016/j.foodhyd.2025.111335

Seonmin Lee , Kyung Jo , Soeun Kim , Minkyung Woo , Yun-Sang Choi , Samooel Jung

This study evaluated the physicochemical properties and in vitro digestion behavior of the sausages when pork back fat was replaced with a canola-oil-based emulsion gel in a pork sausage model. Three polysaccharides—agar (AG), sodium alginate (SA), and xanthan gum (XT)—were used as gelling agents, whereas isolated soy protein (ISP) and soy lecithin served as natural emulsifiers. Sausages were prepared using three treatments: conventional sausage (CS), sausage with half the pork fat replaced by an emulsion gel (RS50), and all pork fat replaced by an emulsion gel (RS100). In the meat batter incorporated with the AG-SA-XT emulsion gel, lipid droplets were uniformly dispersed into smaller sizes, resulting in reduced cooking loss (P < 0.05) and increased gel hardness (P < 0.05) in RS50 and RS100 compared with CS. Following sausage digestion in vitro, RS50 and RS100 demonstrated slower calcein release than CS (P < 0.05), whereas no significant differences in free fatty acid release were observed among the treatments (P > 0.05). The α-amino group content was higher in RS100 during the gastric phase and in both RS50 and RS100 during the intestinal phase compared to CS (P < 0.05). However, the content of proteins with molecular weight <3 kDa in the digesta showed no significant differences among treatments (P > 0.05). Consequently, adding AG-SA-XT emulsion gel as a pork fat substitute to sausages enhanced the emulsion stability and gel properties, achieved a free fatty acid release comparable to that of pork fat, and improved protein degradation.

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引用次数: 0