Pub Date : 2025-10-01DOI: 10.1016/j.foostr.2025.100476
Megan Holdstock , Brent S. Murray , Paraskevi Paximada , Michael Rappolt , Isabel Celigueta Torres , Anwesha Sarkar
The effects of pea protein isolate (PPI) particles on the crystallisation and rheological properties of cocoa butter (CB) were evaluated. PPI particles were milled to produce two size classes, coarse and fine. Milled PPI particles were found to aggregate in molten CB, increasing the viscosity of the system and forming an elastic network. Greater aggregation was observed as the size of PPI particles was reduced. PPI particles had no effect on the crystal structure of CB, or the polymorphic transition pathway. However, the induction time of crystallisation was shorter, and the crystalline domain size in the α-phase was smaller for CB crystals + PPI, indicating heterogeneous nucleation effects. PPI particles increased the elasticity of the system by an order of magnitude only during the early stages of CB crystallisation. This study demonstrates that PPI particles can be incorporated into fat-based systems without disrupting fat crystal structure, with the potential to enhance mechanical strength. This highlights their potential as functional rheological modifiers upon milling in confectionery applications.
{"title":"Rheology and crystallisation of cocoa butter in the presence of pea protein","authors":"Megan Holdstock , Brent S. Murray , Paraskevi Paximada , Michael Rappolt , Isabel Celigueta Torres , Anwesha Sarkar","doi":"10.1016/j.foostr.2025.100476","DOIUrl":"10.1016/j.foostr.2025.100476","url":null,"abstract":"<div><div>The effects of pea protein isolate (PPI) particles on the crystallisation and rheological properties of cocoa butter (CB) were evaluated. PPI particles were milled to produce two size classes, coarse and fine. Milled PPI particles were found to aggregate in molten CB, increasing the viscosity of the system and forming an elastic network. Greater aggregation was observed as the size of PPI particles was reduced. PPI particles had no effect on the crystal structure of CB, or the polymorphic transition pathway. However, the induction time of crystallisation was shorter, and the crystalline domain size in the α-phase was smaller for CB crystals + PPI, indicating heterogeneous nucleation effects. PPI particles increased the elasticity of the system by an order of magnitude only during the early stages of CB crystallisation. This study demonstrates that PPI particles can be incorporated into fat-based systems without disrupting fat crystal structure, with the potential to enhance mechanical strength. This highlights their potential as functional rheological modifiers upon milling in confectionery applications.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"46 ","pages":"Article 100476"},"PeriodicalIF":5.9,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145269064","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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 : 2025-10-01DOI: 10.1016/j.foostr.2025.100483
Oluwafemi Jeremiah Coker, Phyllis J. Shand, Supratim Ghosh
Protein-stabilized emulsion gels are structured soft materials formed by an aggregated network of protein-coated oil droplets holding the aqueous phase immobile. In this study, faba bean protein was physically modified by thermal and high-pressure homogenization before being used to prepare highly stable 30 wt% canola oil-in-water emulsions. The stability and gelation behaviour of the emulsions were characterized by droplet size, charge, small and large deformation rheology and freeze-thaw stability. The effect of protein modification was negligible on droplet size but significant in terms of large deformation rheology and freeze-thaw stability. Heat treatment (90 °C, 30 min) and salt addition (0–3 wt%) resulted in droplet aggregation, converting viscous emulsions into strong, viscoelastic, self-supporting gels. Large deformation rheology revealed that heat treatment significantly increased fracture stress but reduced fracture strain, indicating brittleness in the structure. The emulsions were freeze/thaw stable without any droplet destabilization, except that the unsalted emulsions showed some oiling-off. The microstructure of the emulsion gels revealed an extensive droplet and protein network, which was enhanced by protein modification and salt addition. Investigation of gelation mechanism revealed that the hydrophobic interaction among the interfacial proteins around the oil droplets was the most dominant, followed by hydrogen bonds and disulphide bonds in the heated protein emulsion gels. The stable, self-supporting, strong elastic emulsion gels containing only 30 wt% oil and stabilized using faba protein, created with the selective addition of salt and heat treatment of the emulsions, can be utilized in the development of sustainable, plant-based fat replacers in food formulations.
{"title":"Influence of salt, thermal treatment and protein physical modification on the development of faba bean protein-stabilized elastic emulsion gel","authors":"Oluwafemi Jeremiah Coker, Phyllis J. Shand, Supratim Ghosh","doi":"10.1016/j.foostr.2025.100483","DOIUrl":"10.1016/j.foostr.2025.100483","url":null,"abstract":"<div><div>Protein-stabilized emulsion gels are structured soft materials formed by an aggregated network of protein-coated oil droplets holding the aqueous phase immobile. In this study, faba bean protein was physically modified by thermal and high-pressure homogenization before being used to prepare highly stable 30 wt% canola oil-in-water emulsions. The stability and gelation behaviour of the emulsions were characterized by droplet size, charge, small and large deformation rheology and freeze-thaw stability. The effect of protein modification was negligible on droplet size but significant in terms of large deformation rheology and freeze-thaw stability. Heat treatment (90 °C, 30 min) and salt addition (0–3 wt%) resulted in droplet aggregation, converting viscous emulsions into strong, viscoelastic, self-supporting gels. Large deformation rheology revealed that heat treatment significantly increased fracture stress but reduced fracture strain, indicating brittleness in the structure. The emulsions were freeze/thaw stable without any droplet destabilization, except that the unsalted emulsions showed some oiling-off. The microstructure of the emulsion gels revealed an extensive droplet and protein network, which was enhanced by protein modification and salt addition. Investigation of gelation mechanism revealed that the hydrophobic interaction among the interfacial proteins around the oil droplets was the most dominant, followed by hydrogen bonds and disulphide bonds in the heated protein emulsion gels. The stable, self-supporting, strong elastic emulsion gels containing only 30 wt% oil and stabilized using faba protein, created with the selective addition of salt and heat treatment of the emulsions, can be utilized in the development of sustainable, plant-based fat replacers in food formulations.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"46 ","pages":"Article 100483"},"PeriodicalIF":5.9,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145417416","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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 : 2025-10-01DOI: 10.1016/j.foostr.2025.100479
Nicolas Malterre , Francesca Bot , Elke K. Arendt , Emanuele Zannini , James A. O’Mahony
This study investigates the enhancement of thermal and colloidal stability of lentil protein-stabilised emulsions through high-pressure homogenisation (HPH) pre-treatments. Lentil protein dispersions were homogenised at pressures ranging from 0 to 150 MPa and subsequently used to formulate emulsions with 29 % w/w total solids, simulating a young child formula. Results indicated that HPH significantly improved protein solubility, increasing from 55.7 % at 0 MPa to 93.2 % at 50 MPa. In the emulsion system, particle size analysis showed a reduction in oil globule size, with diameters of 1.4 µm and 1.19 µm for the 0 MPa and 150 MPa samples, respectively. Emulsions prepared from HPH pre-treated dispersions exhibited greater physical stability, with separation rates decreasing from 16.75 %/h (0 MPa) to 2.05 %/h (150 MPa). Rheological analysis showed that HPH pre-treatments led to low initial viscosities (28.30 and 22.56 mPa·s at 0 and 150 MPa, respectively) as well as lower final viscosity (60.52 and 34.88 mPa·s at 0 and 150 MPa, respectively) after thermal treatment at 90°C for 2 min, compared with the untreated samples. Confocal laser scanning microscopy images showed a more homogeneous distribution of oil globules, and reduced flocculation, after the thermal treatment in emulsions prepared from HPH-treated dispersions. The results indicated an enhancement of the thermal stability of the HPH pre-treated samples, and this has been linked with the improved solubility of lentil protein following HPH treatment. These findings highlight the potential of HPH as an effective pre-treatment to enhance the techno-functional properties of lentil protein-stabilised emulsions, supporting the development of stable and sustainable plant-based food products.
{"title":"Enhancing the thermal and colloidal stability of lentil protein-stabilised emulsions using high pressure homogenisation pre-treatment","authors":"Nicolas Malterre , Francesca Bot , Elke K. Arendt , Emanuele Zannini , James A. O’Mahony","doi":"10.1016/j.foostr.2025.100479","DOIUrl":"10.1016/j.foostr.2025.100479","url":null,"abstract":"<div><div>This study investigates the enhancement of thermal and colloidal stability of lentil protein-stabilised emulsions through high-pressure homogenisation (HPH) pre-treatments. Lentil protein dispersions were homogenised at pressures ranging from 0 to 150 MPa and subsequently used to formulate emulsions with 29 % w/w total solids, simulating a young child formula. Results indicated that HPH significantly improved protein solubility, increasing from 55.7 % at 0 MPa to 93.2 % at 50 MPa. In the emulsion system, particle size analysis showed a reduction in oil globule size, with diameters of 1.4 µm and 1.19 µm for the 0 MPa and 150 MPa samples, respectively. Emulsions prepared from HPH pre-treated dispersions exhibited greater physical stability, with separation rates decreasing from 16.75 %/h (0 MPa) to 2.05 %/h (150 MPa). Rheological analysis showed that HPH pre-treatments led to low initial viscosities (28.30 and 22.56 mPa·s at 0 and 150 MPa, respectively) as well as lower final viscosity (60.52 and 34.88 mPa·s at 0 and 150 MPa, respectively) after thermal treatment at 90°C for 2 min, compared with the untreated samples. Confocal laser scanning microscopy images showed a more homogeneous distribution of oil globules, and reduced flocculation, after the thermal treatment in emulsions prepared from HPH-treated dispersions. The results indicated an enhancement of the thermal stability of the HPH pre-treated samples, and this has been linked with the improved solubility of lentil protein following HPH treatment. These findings highlight the potential of HPH as an effective pre-treatment to enhance the techno-functional properties of lentil protein-stabilised emulsions, supporting the development of stable and sustainable plant-based food products.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"46 ","pages":"Article 100479"},"PeriodicalIF":5.9,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145363019","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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 : 2025-10-01DOI: 10.1016/j.foostr.2025.100486
Huihui Dai , Yiting Guo , Xin Chen , Xueqing Zhu , Hongzhou An
This study aimed to explore the potential application of wheat gluten hydrolysates (WGH) in high-moisture plant-protein extrudates (HMPPE). The influence of different addition proportions of WGH (0 %, 10 %, 20 %, 30 %) on the response parameters of the extruder, the structural and antioxidant properties of HMPPE was investigated and compared with animal meat. The results indicated that the increase in the proportion of WGH reduced the specific mechanical energy and die pressure of the extruder by 52.2 kJ/kg and 0.8 MPa, respectively. The color of HMPPE deepened, and the texturization degree decreased from 2.90 to 1.53. The hardness, springiness and chewiness gradually decreased, and the textural characteristics were closer to chicken breast and beef tenderloin. Moreover, the addition of WGH optimized the amino acid composition of HMPPE. The values of DPPH and ABTS increased by 32.79 % and 18.66 %, indicating that the antioxidant capacity of HMPPE was enhanced and higher than that of chicken breast and beef tenderloin. Overall, these results provided a new strategy for producing high-quality plant-based protein meat analogues by adding an appropriate amount of WGH.
{"title":"Textural and antioxidant properties improvement of high-moisture plant-protein extrudates with wheat gluten hydrolysates","authors":"Huihui Dai , Yiting Guo , Xin Chen , Xueqing Zhu , Hongzhou An","doi":"10.1016/j.foostr.2025.100486","DOIUrl":"10.1016/j.foostr.2025.100486","url":null,"abstract":"<div><div>This study aimed to explore the potential application of wheat gluten hydrolysates (WGH) in high-moisture plant-protein extrudates (HMPPE). The influence of different addition proportions of WGH (0 %, 10 %, 20 %, 30 %) on the response parameters of the extruder, the structural and antioxidant properties of HMPPE was investigated and compared with animal meat. The results indicated that the increase in the proportion of WGH reduced the specific mechanical energy and die pressure of the extruder by 52.2 kJ/kg and 0.8 MPa, respectively. The color of HMPPE deepened, and the texturization degree decreased from 2.90 to 1.53. The hardness, springiness and chewiness gradually decreased, and the textural characteristics were closer to chicken breast and beef tenderloin. Moreover, the addition of WGH optimized the amino acid composition of HMPPE. The values of DPPH and ABTS increased by 32.79 % and 18.66 %, indicating that the antioxidant capacity of HMPPE was enhanced and higher than that of chicken breast and beef tenderloin. Overall, these results provided a new strategy for producing high-quality plant-based protein meat analogues by adding an appropriate amount of WGH.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"46 ","pages":"Article 100486"},"PeriodicalIF":5.9,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145466486","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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 : 2025-10-01DOI: 10.1016/j.foostr.2025.100470
T.P. Sari , Mudit Bajaj , Prarabdh C. Badgujar , Amresh H. Dhamane , Kamlesh Pawar , Kiran Verma , Ayon Tarafdar , Sunil Pareek
The study explored the effect of high-pressure microfluidisation (HPM) at varying pressures (25, 75, 100, and 125 MPa; single pass) on physico-functional properties of hemp seed meal proteins. The highest reduction (53.57 %) in the mean particle size was observed at 100 MPa. SDS-PAGE showed that the intensity of bands decreased with increasing pressure. Circular Dichroism (CD) spectra reveal an α-helix to β-sheet transition, along with the conversion of β-parallel to mixed β-sheets with enhancement in the applied pressure. UV-Vis and intrinsic fluorescence spectroscopy confirmed tertiary structural rearrangements in hemp proteins. A 24.74 % increment in protein digestibility and 23.47 % enhancement in in vitro PDCAAS was observed for the sample treated at 100 MPa. A significant (P < 0.05) improvement in hemp protein functionalities was observed, viz., free radical scavenging activity, protein solubility, and emulsifying properties. These enhancements were more prominent at 100 MPa pressure, confirming its effectiveness in positively modulating the functional attributes of hemp proteins. These results shall help augmenting their potential food applications.
{"title":"Modification of physico-chemical, structural and functional properties of hemp seed meal proteins by high-pressure microfluidisation","authors":"T.P. Sari , Mudit Bajaj , Prarabdh C. Badgujar , Amresh H. Dhamane , Kamlesh Pawar , Kiran Verma , Ayon Tarafdar , Sunil Pareek","doi":"10.1016/j.foostr.2025.100470","DOIUrl":"10.1016/j.foostr.2025.100470","url":null,"abstract":"<div><div>The study explored the effect of high-pressure microfluidisation (HPM) at varying pressures (25, 75, 100, and 125 MPa; single pass) on physico-functional properties of hemp seed meal proteins. The highest reduction (53.57 %) in the mean particle size was observed at 100 MPa. SDS-PAGE showed that the intensity of bands decreased with increasing pressure. Circular Dichroism (CD) spectra reveal an α-helix to β-sheet transition, along with the conversion of β-parallel to mixed β-sheets with enhancement in the applied pressure. UV-Vis and intrinsic fluorescence spectroscopy confirmed tertiary structural rearrangements in hemp proteins. A 24.74 % increment in protein digestibility and 23.47 % enhancement in <em>in vitro</em> PDCAAS was observed for the sample treated at 100 MPa. A significant (<em>P</em> < 0.05) improvement in hemp protein functionalities was observed, <em>viz</em>., free radical scavenging activity, protein solubility, and emulsifying properties. These enhancements were more prominent at 100 MPa pressure, confirming its effectiveness in positively modulating the functional attributes of hemp proteins. These results shall help augmenting their potential food applications.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"46 ","pages":"Article 100470"},"PeriodicalIF":5.9,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145221846","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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 : 2025-10-01DOI: 10.1016/j.foostr.2025.100475
Prateeksha Garg , Neelam Gulia , Om Singh , Pedro Bouchon
The global instant noodle market has grown steadily, with air-dried noodles emerging as a healthier, lower-fat alternative to fried varieties. However, their denser structure leads to poor rehydration and a firmer texture. This study evaluates impingement drying as a potential alternative, investigating how specific drying conditions (130–170 °C; 15–30 m/s) influence the microstructure, rehydration, and textural properties of instant noodles. X-ray microcomputed tomography revealed that higher temperatures and air velocities increased porosity and pore interconnectivity, although pore size distributions remained narrower and skewed toward smaller pores compared to fried noodles. These structural changes correlated positively with rehydration capacity and improved texture. Noodles dried at higher impingement intensities exhibited cooking quality attributes closest to those of fried noodles, while further increases in drying severity did not yield additional improvements. Texture profile analysis confirmed that porosity and pore connectivity were key predictors of reduced hardness and chewiness. Overall, the results highlight the crucial role of microstructure in determining the functional performance of instant noodles and support impingement drying as a promising, scalable method for producing high-quality, low-fat noodles with desirable cooking properties.
{"title":"Impact of impingement drying on microstructure, porosity and textural properties of instant noodles compared to frying","authors":"Prateeksha Garg , Neelam Gulia , Om Singh , Pedro Bouchon","doi":"10.1016/j.foostr.2025.100475","DOIUrl":"10.1016/j.foostr.2025.100475","url":null,"abstract":"<div><div>The global instant noodle market has grown steadily, with air-dried noodles emerging as a healthier, lower-fat alternative to fried varieties. However, their denser structure leads to poor rehydration and a firmer texture. This study evaluates impingement drying as a potential alternative, investigating how specific drying conditions (130–170 °C; 15–30 m/s) influence the microstructure, rehydration, and textural properties of instant noodles. X-ray microcomputed tomography revealed that higher temperatures and air velocities increased porosity and pore interconnectivity, although pore size distributions remained narrower and skewed toward smaller pores compared to fried noodles. These structural changes correlated positively with rehydration capacity and improved texture. Noodles dried at higher impingement intensities exhibited cooking quality attributes closest to those of fried noodles, while further increases in drying severity did not yield additional improvements. Texture profile analysis confirmed that porosity and pore connectivity were key predictors of reduced hardness and chewiness. Overall, the results highlight the crucial role of microstructure in determining the functional performance of instant noodles and support impingement drying as a promising, scalable method for producing high-quality, low-fat noodles with desirable cooking properties.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"46 ","pages":"Article 100475"},"PeriodicalIF":5.9,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145321478","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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 : 2025-10-01DOI: 10.1016/j.foostr.2025.100473
Jiyoon Kim , Ji Hye Kim , Jung Soo Kim , Kwang-Deog Moon
This study aimed to utilize enzymatically hydrolyzed edible insect protein as a functional egg replacer in sponge cake. Protaetia brevitarsis larvae proteins were hydrolyzed using bromelain (0–4 %) to generate samples (PBSC0–PBSC4) with tailored structural characteristics. Structural and physicochemical analyses, including SDS-PAGE, free sulfhydryl content, and surface hydrophobicity, revealed that enzymatic treatment induced protein unfolding and exposure of reactive groups. These changes enhanced foaming and emulsifying properties, as well as viscosity, contributing to improved functional performance. Degree of hydrolysis increased from 2.76 % (PBSC0) to 19.28 % (PBSC3), before declining slightly at PBSC4 (15.50 %), indicating a supra-optimal effect at high enzyme levels. When applied to sponge cake batter, the hydrolysates affected foam microstructure, flow behavior, and cohesiveness. Notably, PBSC3 demonstrated superior gas-holding capacity and batter matrix integrity during mixing and molding. The resulting cakes showed moderate physical and textural performance, with PBSC3 cakes achieving 46.50 % volume compared with 79.00 % for the egg control, and hardness values of 472.52 gf/cm² versus 210.76 gf/cm² for the control. Sensory evaluation confirmed that PBSC3 reached an overall acceptability score of 4.83/7, compared with 5.92/7 for the egg control. Although some physical attributes were inferior to the control, overall quality remained within an acceptable range for egg-free products. By linking structural modifications—such as increased sulfhydryl content and surface hydrophobicity—to functional and product-level outcomes, this study provides a structure–function framework for insect protein applications and highlights their potential in sustainable bakery systems.
{"title":"Application of bromelain-hydrolyzed Protaetia brevitarsis larvae proteins in sponge cake systems: A sustainable approach to structural and functional egg substitution","authors":"Jiyoon Kim , Ji Hye Kim , Jung Soo Kim , Kwang-Deog Moon","doi":"10.1016/j.foostr.2025.100473","DOIUrl":"10.1016/j.foostr.2025.100473","url":null,"abstract":"<div><div>This study aimed to utilize enzymatically hydrolyzed edible insect protein as a functional egg replacer in sponge cake. Protaetia brevitarsis larvae proteins were hydrolyzed using bromelain (0–4 %) to generate samples (PBSC0–PBSC4) with tailored structural characteristics. Structural and physicochemical analyses, including SDS-PAGE, free sulfhydryl content, and surface hydrophobicity, revealed that enzymatic treatment induced protein unfolding and exposure of reactive groups. These changes enhanced foaming and emulsifying properties, as well as viscosity, contributing to improved functional performance. Degree of hydrolysis increased from 2.76 % (PBSC0) to 19.28 % (PBSC3), before declining slightly at PBSC4 (15.50 %), indicating a supra-optimal effect at high enzyme levels. When applied to sponge cake batter, the hydrolysates affected foam microstructure, flow behavior, and cohesiveness. Notably, PBSC3 demonstrated superior gas-holding capacity and batter matrix integrity during mixing and molding. The resulting cakes showed moderate physical and textural performance, with PBSC3 cakes achieving 46.50 % volume compared with 79.00 % for the egg control, and hardness values of 472.52 gf/cm² versus 210.76 gf/cm² for the control. Sensory evaluation confirmed that PBSC3 reached an overall acceptability score of 4.83/7, compared with 5.92/7 for the egg control. Although some physical attributes were inferior to the control, overall quality remained within an acceptable range for egg-free products. By linking structural modifications—such as increased sulfhydryl content and surface hydrophobicity—to functional and product-level outcomes, this study provides a structure–function framework for insect protein applications and highlights their potential in sustainable bakery systems.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"46 ","pages":"Article 100473"},"PeriodicalIF":5.9,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145269063","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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 : 2025-10-01DOI: 10.1016/j.foostr.2025.100481
Xin Qi , Yulin Li , Jinzhou Xiao , Liting Shen , Zhonghua He , Jianhua Xie
This study aimed to investigate the effects of pH-shifting on the aggregation behavior of pea protein isolate (PPI) and gellan gum (GG), as well as the gel properties and formation mechanism of PPI-GG composite gels. With the pH shifted from 3 to 11, the solubility of PPI decreased at first and then increased, reaching minimum value at pH 5. PPI-GG allowed for the fastest sol-gel transition at pH 5. In this case, PPI-GG composite gel exhibited the highest dynamic modulus, gel strength (189.00 ± 24.06 g), hardness (631.92 ± 95.14 g), water holding capacity (94.3 ± 3.2 %), and thermal stability. However, steady shear tests revealed structural instability under high shear rates. In contrast, PPI-GG composite gel formed at pH 7 exhibited higher yield stress and lower tan δ, indicating its more stable and homogeneous network structure. Fourier transform infrared spectroscopy revealed that the β-sheet content reached its maximum at pH 5 and progressively decreased as the pH moved away from the isoelectric point. Measurements of sulfhydryl groups and intermolecular interactions indicated that disulfide bonds contributed to gel formation at both pH 5 and pH 7, with a more pronounced effect observed at pH 5. This study provides the first comprehensive analysis of pH-mediated transitions in the physicochemical, structural, and gel properties of PPI–GG composite gels, elucidating the underlying gelation mechanisms across different pH levels and contributing to the rational design and development of gel-based foods with tailored functionalities.
{"title":"Reinforcing the pea protein isolate-gellan gum composite gels by pH-shifting pretreatment: Emphasizing pH-modulated aggregation behavior and gelation mechanisms","authors":"Xin Qi , Yulin Li , Jinzhou Xiao , Liting Shen , Zhonghua He , Jianhua Xie","doi":"10.1016/j.foostr.2025.100481","DOIUrl":"10.1016/j.foostr.2025.100481","url":null,"abstract":"<div><div>This study aimed to investigate the effects of pH-shifting on the aggregation behavior of pea protein isolate (PPI) and gellan gum (GG), as well as the gel properties and formation mechanism of PPI-GG composite gels. With the pH shifted from 3 to 11, the solubility of PPI decreased at first and then increased, reaching minimum value at pH 5<em>.</em> PPI-GG allowed for the fastest sol-gel transition at pH 5. In this case, PPI-GG composite gel exhibited the highest dynamic modulus, gel strength (189.00 ± 24.06 g), hardness (631.92 ± 95.14 g), water holding capacity (94.3 ± 3.2 %), and thermal stability. However, steady shear tests revealed structural instability under high shear rates. In contrast, PPI-GG composite gel formed at pH 7 exhibited higher yield stress and lower tan δ, indicating its more stable and homogeneous network structure. Fourier transform infrared spectroscopy revealed that the β-sheet content reached its maximum at pH 5 and progressively decreased as the pH moved away from the isoelectric point. Measurements of sulfhydryl groups and intermolecular interactions indicated that disulfide bonds contributed to gel formation at both pH 5 and pH 7, with a more pronounced effect observed at pH 5. This study provides the first comprehensive analysis of pH-mediated transitions in the physicochemical, structural, and gel properties of PPI–GG composite gels, elucidating the underlying gelation mechanisms across different pH levels and contributing to the rational design and development of gel-based foods with tailored functionalities.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"46 ","pages":"Article 100481"},"PeriodicalIF":5.9,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145321477","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
In this study, extruded whole buckwheat noodles were prepared by establishing a starch-sodium alginate interpenetrating network reinforcement system. The impacts of reheating methods and soaking time on the structural and quality characteristics of the noodles were also systematically explored. Compared with immersion in boiling water and steaming with boiling water, microwave reheating with boiling water had the shortest reheating time (2.33 min), yet the highest reheating loss (6.94 %) and soup turbidity (3.23 NTU). SEM results indicated that the noodles reheated by microwave with boiling water had the highest porosity (57.32 %) and the lowest number of knots (423). The hardness, tensile force and elongation at break of the noodles after immersion in boiling water were the highest, reaching 51.52 N, 0.131 N and 90.3 % respectively. Additionally, the noodles reheated by microwave with boiling water obtained the highest pGI value of 71.98. After steaming with boiling water to the optimal steaming time and then continuing to soak for 30 min, the interpenetrating gel network maintained a relatively good network state, and the reheating loss only increased from 5.44 % to 9.44 %. During in vitro digestion, its pGI value slowly increased to 83.98, which was much lower than that of wheat noodles (92.20). Compared with boiling water-microwave reheating, boiling water immersion required a longer reheating time but had lower reheating loss and more stable noodle structure. Whereas boiling water steaming balances reheating time and loss. Overall, each reheating method had its pros and cons, and all exerted significant impacts on buckwheat noodle quality.
{"title":"Construction of starch-sodium alginate interpenetrating network as an effective strategy to improve the quality of extruded whole buckwheat noodles during reheating and soaking periods","authors":"Tingting Gao , Xiang Xu , Menglan Yu , Fenglian Chen , Chengcheng Gao , Xiao Feng , Zhenjiong Wang , Xiaozhi Tang","doi":"10.1016/j.foostr.2025.100471","DOIUrl":"10.1016/j.foostr.2025.100471","url":null,"abstract":"<div><div>In this study, extruded whole buckwheat noodles were prepared by establishing a starch-sodium alginate interpenetrating network reinforcement system. The impacts of reheating methods and soaking time on the structural and quality characteristics of the noodles were also systematically explored. Compared with immersion in boiling water and steaming with boiling water, microwave reheating with boiling water had the shortest reheating time (2.33 min), yet the highest reheating loss (6.94 %) and soup turbidity (3.23 NTU). SEM results indicated that the noodles reheated by microwave with boiling water had the highest porosity (57.32 %) and the lowest number of knots (423). The hardness, tensile force and elongation at break of the noodles after immersion in boiling water were the highest, reaching 51.52 N, 0.131 N and 90.3 % respectively. Additionally, the noodles reheated by microwave with boiling water obtained the highest pGI value of 71.98. After steaming with boiling water to the optimal steaming time and then continuing to soak for 30 min, the interpenetrating gel network maintained a relatively good network state, and the reheating loss only increased from 5.44 % to 9.44 %. During <em>in vitro</em> digestion, its pGI value slowly increased to 83.98, which was much lower than that of wheat noodles (92.20). Compared with boiling water-microwave reheating, boiling water immersion required a longer reheating time but had lower reheating loss and more stable noodle structure. Whereas boiling water steaming balances reheating time and loss. Overall, each reheating method had its pros and cons, and all exerted significant impacts on buckwheat noodle quality.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"46 ","pages":"Article 100471"},"PeriodicalIF":5.9,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145221809","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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 : 2025-10-01DOI: 10.1016/j.foostr.2025.100477
Xin Hong, Liuping Fan, Jinwei Li
Oleofoams have attracted widespread interest in the area of food science owing to their potential in the development of fat-reducing foods. However, the realization of long-term stability of oleofoams via natural ingredients remains a formidable challenge, and the correlation between microscopic properties and macroscopic characteristics of oleofoams has rarely been investigated. In this paper, candelilla wax was employed to construct the oleogel systems, and then the oleofoams were formed by whipping the oleogels. The effects of cooling rate and wax content on the properties of oleofoams were investigated by multi-technique characterization. Meanwhile, the mechanism of formation and evolution of CW-based oleofoams during whipping process was established. Results showed that the fast-cooling rate resulted in smaller crystals, which facilitated the formation of oleofoams with higher foamability. The increase in wax content had a positive effect on stability, foamability and mechanical strength of oleofoams, with the 13 wt% oleofoams showing the highest overrun of 66 % and remaining stable for 2 months. Moreover, the evolution of the microstructure, size distribution, and rheological properties of the oleofoams provided insights into the whipping process, which can be divided into four stages, with partial coalescence playing a vital role in the stabilization of the system. Rheological characterization revealed that the oleofoams belonged to yield-pseudoplastic fluid with thermal sensitivity and good structure-recovery performance. On this basis, temperature-responsive oleofoams were successfully prepared. These results may provide novel inspiration for the design and manufacture of smart responsive oleofoams using natural stabilizers.
{"title":"Long-term stable and temperature-responsive oleofoams based on candelilla wax: Whipping process and formation mechanism","authors":"Xin Hong, Liuping Fan, Jinwei Li","doi":"10.1016/j.foostr.2025.100477","DOIUrl":"10.1016/j.foostr.2025.100477","url":null,"abstract":"<div><div>Oleofoams have attracted widespread interest in the area of food science owing to their potential in the development of fat-reducing foods. However, the realization of long-term stability of oleofoams via natural ingredients remains a formidable challenge, and the correlation between microscopic properties and macroscopic characteristics of oleofoams has rarely been investigated. In this paper, candelilla wax was employed to construct the oleogel systems, and then the oleofoams were formed by whipping the oleogels. The effects of cooling rate and wax content on the properties of oleofoams were investigated by multi-technique characterization. Meanwhile, the mechanism of formation and evolution of CW-based oleofoams during whipping process was established. Results showed that the fast-cooling rate resulted in smaller crystals, which facilitated the formation of oleofoams with higher foamability. The increase in wax content had a positive effect on stability, foamability and mechanical strength of oleofoams, with the 13 wt% oleofoams showing the highest overrun of 66 % and remaining stable for 2 months. Moreover, the evolution of the microstructure, size distribution, and rheological properties of the oleofoams provided insights into the whipping process, which can be divided into four stages, with partial coalescence playing a vital role in the stabilization of the system. Rheological characterization revealed that the oleofoams belonged to yield-pseudoplastic fluid with thermal sensitivity and good structure-recovery performance. On this basis, temperature-responsive oleofoams were successfully prepared. These results may provide novel inspiration for the design and manufacture of smart responsive oleofoams using natural stabilizers.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"46 ","pages":"Article 100477"},"PeriodicalIF":5.9,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145363020","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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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