Shuixian Huang , Yanbing Zhang , Qin Chen , Yitong Liu , Lin Lu , Muhammad Muntaqeem Arain , Zhaohui Li , Siyi Pan , Fengxia Liu
{"title":"果胶凝胶及其在食品中的先进应用：从水凝胶到乳液凝胶","authors":"Shuixian Huang , Yanbing Zhang , Qin Chen , Yitong Liu , Lin Lu , Muhammad Muntaqeem Arain , Zhaohui Li , Siyi Pan , Fengxia Liu","doi":"10.1016/j.foodhyd.2024.110841","DOIUrl":null,"url":null,"abstract":"<div><div>Pectin, a plant cell wall polysaccharide, is a natural multifunctional ingredient which imparts textural and gelling properties to a wide range of food systems. Up to the last decade, pectin-based hydrogel was widely used. Nowadays, pectin-based emulsion gel is also gradually gaining acceptance in numerous food applications due to its special advantages. This review aims to describe the pectin-based gels (hydrogel to emulsion gel) from three dimensions of “pectin structure - gel mechanism - influencing factors” and introduce its main applications in food, including the delivery of bioactive ingredients, food preservation films or coatings, 3D food printing, and fat substitutes. In special, pectin-based emulsion gel, which can be divided into emulsion particulate gel and emulsion-filled gel, has both emulsion and hydrogel properties, with its oil phase can better encapsulate fat-soluble bioactive ingredients. Moreover, it can also be applied as a full nutritional fat substitute by encapsulating some healthy oils. This review could provide a comprehensive understanding of pectin-based gels, especially for recently investigated pectin-based emulsion gel, to better guide the further development of pectin-based gels in food field.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110841"},"PeriodicalIF":11.0000,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Pectin based gels and their advanced application in food: From hydrogel to emulsion gel\",\"authors\":\"Shuixian Huang , Yanbing Zhang , Qin Chen , Yitong Liu , Lin Lu , Muhammad Muntaqeem Arain , Zhaohui Li , Siyi Pan , Fengxia Liu\",\"doi\":\"10.1016/j.foodhyd.2024.110841\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>Pectin, a plant cell wall polysaccharide, is a natural multifunctional ingredient which imparts textural and gelling properties to a wide range of food systems. Up to the last decade, pectin-based hydrogel was widely used. Nowadays, pectin-based emulsion gel is also gradually gaining acceptance in numerous food applications due to its special advantages. This review aims to describe the pectin-based gels (hydrogel to emulsion gel) from three dimensions of “pectin structure - gel mechanism - influencing factors” and introduce its main applications in food, including the delivery of bioactive ingredients, food preservation films or coatings, 3D food printing, and fat substitutes. In special, pectin-based emulsion gel, which can be divided into emulsion particulate gel and emulsion-filled gel, has both emulsion and hydrogel properties, with its oil phase can better encapsulate fat-soluble bioactive ingredients. Moreover, it can also be applied as a full nutritional fat substitute by encapsulating some healthy oils. This review could provide a comprehensive understanding of pectin-based gels, especially for recently investigated pectin-based emulsion gel, to better guide the further development of pectin-based gels in food field.</div></div>\",\"PeriodicalId\":320,\"journal\":{\"name\":\"Food Hydrocolloids\",\"volume\":\"160 \",\"pages\":\"Article 110841\"},\"PeriodicalIF\":11.0000,\"publicationDate\":\"2024-11-12\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Hydrocolloids\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0268005X24011159\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Hydrocolloids","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0268005X24011159","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Pectin based gels and their advanced application in food: From hydrogel to emulsion gel
Pectin, a plant cell wall polysaccharide, is a natural multifunctional ingredient which imparts textural and gelling properties to a wide range of food systems. Up to the last decade, pectin-based hydrogel was widely used. Nowadays, pectin-based emulsion gel is also gradually gaining acceptance in numerous food applications due to its special advantages. This review aims to describe the pectin-based gels (hydrogel to emulsion gel) from three dimensions of “pectin structure - gel mechanism - influencing factors” and introduce its main applications in food, including the delivery of bioactive ingredients, food preservation films or coatings, 3D food printing, and fat substitutes. In special, pectin-based emulsion gel, which can be divided into emulsion particulate gel and emulsion-filled gel, has both emulsion and hydrogel properties, with its oil phase can better encapsulate fat-soluble bioactive ingredients. Moreover, it can also be applied as a full nutritional fat substitute by encapsulating some healthy oils. This review could provide a comprehensive understanding of pectin-based gels, especially for recently investigated pectin-based emulsion gel, to better guide the further development of pectin-based gels in food field.
期刊介绍：
Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication.
The main areas of interest are:
-Chemical and physicochemical characterisation
Thermal properties including glass transitions and conformational changes-
Rheological properties including viscosity, viscoelastic properties and gelation behaviour-
The influence on organoleptic properties-
Interfacial properties including stabilisation of dispersions, emulsions and foams-
Film forming properties with application to edible films and active packaging-
Encapsulation and controlled release of active compounds-
The influence on health including their role as dietary fibre-
Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes-
New hydrocolloids and hydrocolloid sources of commercial potential.
The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.
京公网安备 11010802042870号
京ICP备2023020795号-1
分享
求助内容：
应助结果提醒方式：
扫码关注我们
