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Food hydrocolloids
IRL Press
Food hydrocolloids

IRL Press

0268-005X

Food hydrocolloids/Journal Food hydrocolloidsSCIISTPEI
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    Development of postbiotic-enriched chitosan films as a novel approach for sustainable food packaging

    Ghamry, MohamedIbrahim, FatimaelzahraaAl-Maqtari, Qais AliSiddiquy, Mahbuba...
    1.1-1.15页
    查看更多>>摘要：This study investigated the potential of postbiotics from fermented rice bran (RBPs), produced by newly isolated Lactiplantibacillus strains from bee gut, human breast milk, and camel milk, as a novel bioactive agent in the development of bioactive chitosan films for food preservation. Incorporating 10 % (v/v) RBPs into chitosan films significantly improved their mechanical and barrier properties, increasing tensile strength (from 3.74 to 9.61 MPa) and elongation at break (from 56.32 % to 88.61 %), while reducing water vapor permeability (from 19.88 to 9.38 g mm/m2.h.kPa) and oxygen permeability (from 0.368 to 0.21 cc/m2.24 h atm). The films also demonstrated enhanced antioxidant activity (up to 2.8-fold) and antioxidant capacity (up to 2.5-fold) compared to control films. When applied to salmon fillets for 12 days of cold storage, the RBP-chitosan films effectively preserved quality by significantly reducing lipid oxidation (2.30-3.75 mg MDA/kg compared to 12.8 mg MDA/ kg in unwrapped samples) and protein degradation (14.25-19.85 mg/100 g compared to 34.65 mg/100g in unwrapped samples). Moreover, microbial growth was suppressed, maintaining total viable counts below the maximum acceptable level (log 7 CFU/g) for the full 12 days-compared to just 5 days for control films. Notably, films containing RBPs from Lactiplantibacillus strains (sourced from human breast milk and Lactiplantibacillus apis) exhibited the most effective antimicrobial activity, maintaining Escherichia coli counts within the safe limits (<= log 2 CFU/g) for up to 9 and 11 days, respectively. These findings highlight RBP-chitosan films as a sustainable strategy for extending perishable food shelf life, leveraging RBPs to enhance film performance and preservation efficacy.
      原文链接:
    • NETL
    • NSTL
    • Elsevier

    Design of edible whey protein isolate hydrogels with cell adhesion via a two-step crosslinking method for cultured meat scaffolds

    Pei, JuxinZhao, JiuxiaoZhu, QinchaoYi, Wuzhou...
    1.1-1.18页
    查看更多>>摘要：Cultured meat is a promising solution to address the global food crisis, with the design of edible scaffolds being a key challenge in its production. Traditionally, materials containing RGD cell adhesion sites, such as gelatin, have been considered necessary to satisfy the need for cultured meat scaffolds with high cell adhesion. However, in this study, we propose a different view in which the biopolymer without inherent cell adhesion sites can also be used as the raw material to prepare edible hydrogel scaffolds for the production of cultured meat, eliminating the need for gelatin or unsafe chemical modifications. We developed edible hydrogel scaffolds from whey protein isolate (WPI) using a two-step crosslinking method to adjust their physical and structural properties, thereby imparting cell adhesive properties. Compared with the single-crosslinked WPI hydrogel, the obtained double-crosslinked WPI hydrogels exhibited higher Young's modulus (similar to 12.44-25.87 kPa), higher wettability (contact angle <40 degrees), and positively shifted zeta potential, as well as denser gel networks and better hydration properties. These optimized hydrogels supported the adhesion, rapid proliferation, and successful differentiation of mouse skeletal C2C12 myoblasts and porcine muscle stem cells (PMuSCs), with the MTLC hydrogel (crosslinked using 80 U/g TGase and 2 % CaCl2) showing the best performance. Furthermore, textural analysis revealed that the products we produced were similar to fresh pork in texture. These findings highlight the potential of biopolymers without inherent adhesion sites as viable materials for the development of edible and functional scaffolds in cultured meat production.
      原文链接:
    • NETL
    • NSTL
    • Elsevier

    Impact of pH-shifting on multiscale structural anisotropy of high-moisture extrudates of soy proteins

    Kuijpers, Sam A.Garina, Ekaterina D.Gobes, Martijn I.den Adel, Ruud...
    1.1-1.10页
    查看更多>>摘要：High-moisture extrusion (HME) is a proven industrial food processing technique used to create textured plant-protein materials that can serve as alternatives for animal meat. The required multiscale anisotropic structure of the extrudate can be achieved by selecting suitable HME process conditions, as well as by pH-shifting. In this work, we explored pH-shifting via the water feed, which is an attractive industrially-scalable approach. Soy protein concentrate (SPC) was extruded on lab-scale and extrudates were characterized ex situ, from molecular to mm scale, using Diffuse Reflectance (DR), Magnetic Resonance Imaging (MRI), Small-Angle-Scattering of Neutrons (SANS) or X-rays (SAXS). pH-shifting had a non-monotonic effect on extrudate hardness and anisotropic structure at both sub-mm (MRI) and mu m (DR) scale. At the sub-mu m scale, SANS and SAXS data indicated that, at pH > pI, the radius of protein nano-aggregates monotonically increases, accompanied by a transition from particulate to fibrillar protein aggregation. When pH was further shifted to alkaline conditions, the decrease in clustering strength and nematic order parameter pointed to an increase in intra-and inter-fibrillar repulsion, respectively. Protein extractability experiments indicated that the effects of pH-shifting on anisotropic structure formation could not be attributed to covalent intermolecular crosslinking. Thus, repulsive non-covalent electrostatic protein-protein interactions play a dominant role in the formation of multiscale anisotropic structure during SPC extrusion. The formation of an optimal anisotropic SPC extrudate structure is determined by the pH-dependent balance between fibrillar nano-aggregate clustering and electrostatic repulsion. Alkalization or acidification via the water feed implies that protein charge and structure may not be in equilibrium yet with the imposed pH conditions. The transient nature of pH-shifting via the water feed results in an intricate interplay with extrusion conditions. Therefore, control of anisotropic structure formation, via the water feed, in SPC extrudates, is extruder specific.
      原文链接:
    • NETL
    • NSTL
    • Elsevier

    Bioactive pterostilbene encapsulated in zein via an in-situ co-precipitation strategy for efficient antimicrobial and fruit preservative

    Fang, ChunliFu, ZhinanWei, NanWei, Jia...
    1.1-1.12页
    查看更多>>摘要：Pterostilbene (PTS) mainly originated from grapes and palm trees, is a promising bioactive phytoalexin, as it possesses excellent activity against the food-deteriorating microorganisms. For effective use in food preservation, stable encapsulation of a large amount of low-soluble PTS within biomaterials is crucial. In this work, plantsourced zein macromolecule was used for the efficient encapsulation of PTS (PTS-loaded NPs) via an in-situ co-precipitation strategy for the first time. Compared with conventional stirring precipitation methods, this flowbased new approach demonstrated superior encapsulation efficiency (>93 %) and controllable operating mode. By regulating fluid-involved parameters such as feeding components and flow rates, the particle size, size distribution, and PTS loading efficiency could be easily adjusted. The optimal PTS-loaded NPs demonstrated exceptional storage stability (>14 days), prolonged release property (>48 h), and enhanced antioxidant activity. Additionally, the PTS-loaded NPs exhibited strong antimicrobial action, reducing the growth of A. niger by 50 % and that of E. coli and S. aureus by 99 % when compared to the control. Profiting from the food-grade biomaterial, the non-toxic PTS-loaded NPs enhanced the shelf life of strawberries over 3 days when compared to control with respect to color, weight loss, firmness, and total soluble solids.
      原文链接:
    • NETL
    • NSTL
    • Elsevier

    CMC-regulated multi-chamber formation contributes to the texture of deep-fried batter-coated meat strips: multiple visual evaluation collaborative water/oil migration analysis

    Xu, YingZhang, RuishuYang, PingZhao, Laiyu...
    1.1-1.13页
    查看更多>>摘要：A soft texture in the interior with a crispy exterior is essential for deep-fried batter-coated meat strips (BCMSs). This study investigated the effects of carboxymethyl cellulose (CMC) on the batter properties and gel structure of wheat starch-flour blends. Various visual techniques, such as scanning electron microscopy (SEM), threedimensional magnetic resonance imaging (MRI), and infrared thermography, were employed to analyze the transfer of water/oil/heat between the medium, crust, and core meat to reveal the effects of changes in gel properties on the texture of deep-fried BCMSs. As the content of CMC increased, the batter viscosity initially remained unchanged and then increased. Results of the coating pickup and rheological tests showed that the CMC-0.75 % had the thickest coating and the poorest gel stability, which resulted in thick crust gel fracture, forming large chambers. According to the MRI and infrared thermal imaging results, large chambers facilitate the transfer of heat and oil to the core meat, thus enhancing crust crispness but decreasing meat tenderness. Comparatively, 0.5 % CMC improved the integrity and viscoelasticity of the crust gel network. The complete gel network inhibited the unfolding and reaggregation of muscle proteins caused by oil and heat transfer, which mitigated the degree of meat protein denaturation, thus protecting tenderness. Meanwhile, delaying protein denaturation reduced water migration from the meat to the crust and improved crispness. Thus, a moderate addition of 0.5 % CMC ensured a soft interior texture with a crispy exterior for fried BCMSs.
      原文链接:
    • NETL
    • NSTL
    • Elsevier

    Enhancing function, stability, and intracellular uptake of kaempferol in zein-pectin nanoemulsions by a novel dual-frequency pulsed ultrasound system

    Qu, WenjuanDeng, XinyueLi, YuhanZhou, Cunshan...
    1.1-1.14页
    查看更多>>摘要：In order to enhance the stability and bioavailability of fat-soluble kaempferol (Kae), the zein-pectin nanoemulsions were synthesized by a novel dual-frequency pulsed ultrasound (DFPU) technology to improve the loading effect of Kae. The effects of ultrasonic operating parameters on the nanoemulsions were examined, along with the influence of DFPU treatment on the structure, stability, digestion, and intracellular uptake of the nanoemulsions in this study. The results indicated that both emulsion encapsulation and DFPU treatment significantly enhanced the protection and delivery of Kae. Compared to the unsonicated emulsion, the emulsifying activity index, stability index, Kae embedding rate, and hydroxyl radical scavenging rate increased by 133.81 %, 4.18 %, 19.20 %, and 19.73 %, respectively, while the particle size decreased by 94.43 % after DFPU treatment. DFPU treatment notably improved the stability of the nanoemulsions during long-term storage, high temperature, and salt concentration conditions, as well as the retention of Kae by 15.59 % in intestinal digestives. Furthermore, DFPU treatment significantly enhanced the Caco-2 intracellular absorption rate, transport rate and bioavailability of Kae by 7.67 %, 9.96 % and 14.67 %, respectively at a dosage of 0.6 mg/mL, which was attributed to the significant downregulation of mRNA expression levels of tight junction protein Occludin and efflux proteins MDR1 and BCRP by 21.27 %, 51.05 %, and 62.26 %, respectively. This downregulation enhanced the intracellular transport capacity of Kae while reducing its exocytosis, thereby improving cellular utilization. The mechanism of improving the intracellular bioavailability of kaempferol was elucidated. This study offers a promising nanoemulsion for the efficient oral delivery of fat-soluble active ingredients, fully facilitating its antioxidant activity.
      原文链接:
    • NETL
    • NSTL
    • Elsevier

    Characterization of hemp seed oil emulsion stabilized by soap nuts (Sapindus mukorossi) extract" (vol 156, 110352, 2024)

    Jarzebski, MaciejSmulek, WojciechUmutoniwase, YvetteNiyobuhungiro, Shalome...
    1.1-1.1页
      原文链接:
    • NETL
    • NSTL
    • Elsevier

    Effect of modified β-lactoglobulin on the stability of algae oil emulsion: Storage, environmental and oxidative stability

    Wang, RuiHe, JianfeiLiu, WeilinTang, Wei...
    1.1-1.9页
    查看更多>>摘要：Despite the wide use of modified proteins as emulsifiers, enhancing the interfacial and antioxidant stability of algae oil emulsions remains challenging. This study explored the synergistic effects of (3-lactoglobulin ((3-Lg) modification via glycation, high-pressure microfluidization treatment (HPM) and (-)-epigallocatechin-3-gallate (EGCG) binding on the stability of algae oil emulsion. Results demonstrated that compared with (3-Lg-stabilized emulsion, those stabilized by synergistic modified (3-Lg (EHG48(3-Lg) exhibited a 6.4% increase in the interfacial layer thickness and a reduction in surface tension. After being stored at 4 degrees C for 90 days, the mean droplet size remained below 400 nm, and the emulsion retained stability under extreme conditions (90 degrees C, 300 mM NaCl, pH 6-10). Under accelerated storage at 37 degrees C for 12 days, the thiobarbituric acid reactive substances and peroxide value of EHG48(3-Lg-stabilized emulsions decreased by 4.0 and 0.4 mu g/mL, respectively, compared with the unmodified (3-Lg-stabilized emulsion. Conclusively, the synergistic modification of (3-Lg by glycation, HPM treatment and EGCG binding effectively enhanced the system stability and oxidative stability of algae oil emulsion compared with (3-Lg, G48(3-Lg and HG48(3-Lg-stabilized emulsions.
      原文链接:
    • NETL
    • NSTL
    • Elsevier

    Gelation mechanism and network structure of mixed cold-water fish gelatin and pork skin gelatin elaborated at the molecular level

    Geonzon, Lester C.Hayano, YumikaTakagi, HazukuTakatsuno, Kaede...
    1.1-1.14页
    查看更多>>摘要：The properties of food gels are largely influenced by their network architecture and gelation mechanism. This research investigated the gelation mechanisms and network structures of mammalian pork skin (PS) gelatin and ocean fish scales (OFS) gelatin, as well as their combinations, under varying cooling conditions and storage durations at a molecular level. The evaluation of the 1H NMR spectra was utilized to determine the individual roles of PS and OFS in the mixtures. By separating the peaks, it was shown that the melting and gelation properties of the combined gelatin were influenced by the PS to OFS ratio, cooling conditions, and storage time, indicating possible coaggregation of PS and OFS, in addition to independent PS aggregation. During reheating measurement, a distinct two-stage increase in mobility was noted in the mixed gels, especially evident after two weeks of storage. Furthermore, the onset temperature for melting of the OFS within the mixtures was observed to increase, suggesting that PS aggregates impacted the melting behavior of OFS aggregates. This supported the idea of a co-helical or co-aggregated structure that was dependent on the cooling conditions. Measurements taken through circular dichroism for the mixed gelatin indicated a two-phase decrease, where the endpoint of the initial decrease was greater than that of OFS alone, aligning with the observations from the 1H NMR results. Additionally, structure analysis via neutron scattering and dynamic studies through pulsed NMR indicated that the gel network of the mixed gels revealed only minor differences but suggested heightened clustering in both pure PS gels and mixed gels, likely due to aggregation facilitated by PS chains that encouraged gelation in the mixtures. Consequently, this study focused on a molecular-level comprehension of the gelation mechanisms in mixed gelatin gels, highlighting the influence of each component within the network structure through the use of 1H NMR, a method not accessible with other macroscopic and ensemble techniques.
      原文链接:
    • NETL
    • NSTL
    • Elsevier

    Structural modification and foaming enhancement of winged bean protein isolate via heat treatment: Implications for high-quality plant-based whipped cream applications

    Liu, XuezhenWei, KaidongWang, ZhongjiangJiang, Lianzhou...
    1.1-1.12页
    查看更多>>摘要：Plant-based whipped cream has emerged as a significant alternative in the food industry due to the increasing demand for plant-based products and the pursuit of healthier dietary options. In this study, heat-treated winged bean protein isolate (WPI) was employed as the raw material in whipped cream. A comprehensive characterization was conducted on the rheological properties of the emulsion prior to whipping, as well as the whipping characteristics and microstructure of the foam system following whipping. The results showed that heat treatment of WPI mainly reduced the alpha-helix and increased the beta-sheet, thus breaking the hydrogen bonds within the protein molecules. The heat treatment also changed the tertiary structure of WPI and improved its emulsification and foaming properties. The emulsification-and foaming properties peaked when the heating condition was 75( degrees)C for 45 min, in which the foaming capacity increased from 11.67 % to 47.50 % (p < 0.05). Applying WPI that had been treated at 75(degrees)C for 45 min (HWPI) to whipped cream significantly increased the viscosity of the cream emulsion. Partial replacement of sodium caseinate (SC) by HWPI significantly improved the whipping performance, textural properties and stability of the cream. The optimal conditions were achieved when the mass ratio of HWPI to SC was 1: 1 as compared to commercial creams. The overrun of 214.03 % was achieved, which was not significantly different from that of commercial cream (p > 0.05). Consequently, this study not only broadens the application scope of WPI but also provides a promising strategy for the development of plant-based whipped cream products.
      原文链接:
    • NETL
    • NSTL
    • Elsevier