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Recent Advances in Food Colloids
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Recent Advances in Food Colloids

A special issue of Gels (ISSN 2310-2861). This special issue belongs to the section "Gel Processing and Engineering".

Deadline for manuscript submissions: closed (31 August 2022) | Viewed by 39110

Special Issue Editors

Prof. Dr. Anja Maria Wagemans

E-Mail Website
Guest Editor
Institut für Lebensmitteltechnologie und Lebensmittelchemie, Technische Universität Berlin, 10623 Berlin, Germany
Interests: molecular interactions; phase behavior; polymer rheology; interfacial properties; biopolymer gels; tissue engineering; emulsions
Dr. Julia Keppler

E-Mail Website
Guest Editor
Laboratory of Food Process Engineering, Wageningen University, 6708 PB Wageningen, The Netherlands
Interests: protein functionality; protein modification; alternative protein sources; recombinant proteins; interfacial properties; gels; emulsions; foams

Special Issue Information

Dear Colleagues,

This Special Issue aims to provide a comprehensive collection of recent advances in the field of food colloids. For this purpose, we welcome submissions addressing colloidal gels in food systems consisting of novel macromolecules (proteins, polysaccharides, or lipids), new processes, and innovative analytical approaches to determine the colloidal properties.

While numerous new, sustainable, and healthy foods have been created in the last couple of years, the underlaying mechanism and relationship between molecular structure and functionality of the present food macromolecules are often missing. Therefore, this Special Issue of Gels will publish high-quality and in-depth research papers covering the most recent advances, as well as comprehensive and critical reviews addressing the state of the art from active researchers in the field of food colloids. Specific topics covered include but are not limited to:

  • Physical chemistry (molecular interactions, phase behavior, microstructure and rheological properties) of colloidal food gels (oleogels, hydrogels, or aerogels) consisting of plant-based proteins and polysaccharides, single-cell proteins, recombinant proteins, and microbial exopolysaccharides;
  • New processes such as 3D printing, electrospinning, or shear cell technology to process colloidal food gels;
  • Innovative analytical approaches: molecular simulation, machine learning, spectroscopic and microscopic methods, etc.

Prof. Dr. Anja Maria Wagemans
Dr. Julia Keppler
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Gels is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Colloidal gels
  • Hydrogels
  • Oleogels
  • Aerogels
  • Food macromolecules
  • Colloidal properties
  • Molecular interactions
  • Plant-based proteins and polysaccharides
  • Recombinant proteins
  • Microbial exopolysaccharides
  • Single-cell proteins

Published Papers (16 papers)

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Research

17 pages, 5761 KiB  
Article
An Attempt to Relate Oleogel Properties to Wax Ester Chemical Structures
by Henriette Brykczynski, Birgit Hetzer and Eckhard Flöter
Gels 2022, 8(9), 579; https://doi.org/10.3390/gels8090579 - 12 Sep 2022
Cited by 2 | Viewed by 1832
Abstract
Wax esters are considered to have a dominant contribution in the gelling properties of wax-based oleogels. To understand their gelling behavior, oleogels of seven different wax esters (total carbon number from 30 to 46; c = 10% [m/m]) in [...] Read more.
Wax esters are considered to have a dominant contribution in the gelling properties of wax-based oleogels. To understand their gelling behavior, oleogels of seven different wax esters (total carbon number from 30 to 46; c = 10% [m/m]) in medium-chain triglycerides oil were characterized. Scanning electron microscopy revealed that wax esters crystallize in rhombic platelets with a thickness of 80 to 115 monomolecular layers. Bright field microscopy showed that the regularity and face length of the crystals increased with the total carbon number and molecular symmetry of the respective wax ester. Oscillatory rheology was used to characterize the gel rigidity (Gmax*). Here, wax ester oleogels with smaller total carbon numbers yielded higher Gmax* values than those of wax esters with higher total carbon numbers. The gel rigidity (Gmax*) inversely correlated with the crystal face length. Smaller and optically less well-defined platelets promoted higher gel rigidities. In the case of the microstructure of a specific oleogel composition being manipulated by a variation in the cooling rates (0.8; 5; 10 K/min), this relationship persisted. The information compiled in this manuscript further elucidates the crystallization behavior of wax esters in oleogels. This contributes to the understanding of the composition–structure–functionality relationship of wax-based oleogels supporting future food applications. Full article
(This article belongs to the Special Issue Recent Advances in Food Colloids)
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8 pages, 1422 KiB  
Article
Rheological Behavior of Passion Fruit (Passiflora edulis) Peel Extract
by Carlos Arrieta-Durango, Luis Henao-Rivas and Ricardo Andrade-Pizarro
Gels 2022, 8(9), 566; https://doi.org/10.3390/gels8090566 - 07 Sep 2022
Cited by 1 | Viewed by 1413
Abstract
In this work, the rheological behavior of passion fruit peel extract was determined at different temperatures (5–40 °C) and peel content in the extract (40–55% w/w). The extract was obtained after blanching the passion fruit peels at 95 °C for [...] Read more.
In this work, the rheological behavior of passion fruit peel extract was determined at different temperatures (5–40 °C) and peel content in the extract (40–55% w/w). The extract was obtained after blanching the passion fruit peels at 95 °C for 5 min, then they were crushed to reduce their size, water was added, and finally, they were subjected to liquefaction and subsequent filtration. Rheological measurements were made using a rheometer with a plate and plate geometry. Extract samples were adequately described by the power-law model exhibiting pseudoplastic behavior, without the presence of thixotropy. The temperature did not influence the flow behavior index, but the consistency coefficient did. The dynamic study (the temperature sweep test) showed that passion fruit peel extract exhibits a more elastic than viscous behavior, typical of a gel. Full article
(This article belongs to the Special Issue Recent Advances in Food Colloids)
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6 pages, 606 KiB  
Communication
Restoring Functionalities in Chicken Breast Fillets with Spaghetti Meat Myopathy by Using Dairy Proteins Gels
by Chaoyue Wang, Leonardo Susta and Shai Barbut
Gels 2022, 8(9), 558; https://doi.org/10.3390/gels8090558 - 02 Sep 2022
Cited by 2 | Viewed by 1331
Abstract
The use of caseinate, whole milk powder, and two whey protein preparations (WP; 2% w/w) was studied in minced meat made with normal breast (NB), and ones showing spaghetti meat (SM). SM is an emerging myopathy known for muscle fiber [...] Read more.
The use of caseinate, whole milk powder, and two whey protein preparations (WP; 2% w/w) was studied in minced meat made with normal breast (NB), and ones showing spaghetti meat (SM). SM is an emerging myopathy known for muscle fiber separation and lower protein content, costing $100s of millions to the industry. Using SM without dairy proteins resulted in a higher cooking loss (SM: 3.75%, NB: 2.29%; p < 0.05), and lower hardness (SM: 29.83 N, NB: 34.98 N), and chewiness (SM: 1.29, NB: 1.56) compared to NB. Using dairy proteins, except WP concentrate and WP isolate, significantly improved yield and increased hardness. Adding WP isolate to SM resulted in a similar texture profile as NB samples without dairy proteins (34 and 35 N hardness; 0.22 and 0.24 springiness; 1.57 and 1.59 chewiness values, respectively). Adding caseinate and whole milk to SM showed a more substantial effect of improving water-holding capacity, increasing hardness, gumminess, and chewiness compared to adding WP; i.e., adding caseinate and milk powder resulted in higher values for those parameters compared to NB without additives. Overall, it is shown that dairy proteins can be added to SM to produce minced poultry meat products with similar or higher yield and texture profiles compared to using normal breast fillets. Full article
(This article belongs to the Special Issue Recent Advances in Food Colloids)
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15 pages, 2168 KiB  
Article
Optimization of Concentration-Time, Agar, and Sugar Concentration for Sweet Gelatinized Adzuki-Bean Jelly Cake (Yokan) by Response Surface Methodology
by Ping-Hsiu Huang, Yu-Tsung Cheng, Wen-Chien Lu and Po-Hsien Li
Gels 2022, 8(9), 540; https://doi.org/10.3390/gels8090540 - 27 Aug 2022
Cited by 1 | Viewed by 1572
Abstract
Samples of sweet gelatinized adzuki-bean jelly cake were successfully prepared and systematically analyzed to investigate the factors that affect the production, quality, and gelatin properties of yokan (gelatinized adzuki bean cake). The purpose of this study was to investigate the properties of gelatinized [...] Read more.
Samples of sweet gelatinized adzuki-bean jelly cake were successfully prepared and systematically analyzed to investigate the factors that affect the production, quality, and gelatin properties of yokan (gelatinized adzuki bean cake). The purpose of this study was to investigate the properties of gelatinized adzuki-bean cake gelatin and identify the optimal production conditions using response surface methodology with three factors: agar concentration, sugar concentration, and concentration time. Findings show that the optimum processing conditions are 1.2–1.5% agar concentration and 34–40% sugar concentration, with 30–40 min concentration time. These conditions produced a gelatinized adzuki-bean cake favored by the majority of the sensory evaluators. Overall, the relationships between different gelatinized adzuki-bean cake processing conditions and gelatin properties were preliminarily clarified. The findings not only provide a promising avenue for gelatinized adzuki-bean cake production but also promote the potential application of various processing conditions in quality improvement. Full article
(This article belongs to the Special Issue Recent Advances in Food Colloids)
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11 pages, 1644 KiB  
Article
Physicochemical, Textural, and Sensorial Properties of Soy Yogurt as Affected by Addition of Low Acyl Gellan Gum
by Xiao Kong, Ziqun Xiao, Mengdi Du, Kuaitian Wang, Wei Yu, Yuhang Chen, Zhili Liu, Yongqiang Cheng and Jing Gan
Gels 2022, 8(7), 453; https://doi.org/10.3390/gels8070453 - 20 Jul 2022
Cited by 20 | Viewed by 2609
Abstract
Soy yogurt is plant-based dairy of great nutritional interest that is widely accepted in developing countries as a milk alternative. Poor stability has been an urgent problem to solve of soy yogurt products over past several years. The present study aimed to construct [...] Read more.
Soy yogurt is plant-based dairy of great nutritional interest that is widely accepted in developing countries as a milk alternative. Poor stability has been an urgent problem to solve of soy yogurt products over past several years. The present study aimed to construct multiple network composite gel by adding low acyl gellan gum (LAG) to improve the stability. The effect of addition of LAG on property of soy yogurt was investigated by determining water holding capacity, texture, rheology, particle size, and zeta potential. The results showed that water holding capacity was significantly higher than control. The soy yogurt with 0.1% LAG had a stable gel network with much gel strength and viscosity, and strengthened interaction between complex gel. The addition of LAG increased the particle size and decreased zeta potential. Furthermore, sensory properties were acceptable. Therefore, during industrial production, LAG could act as an appropriate stabilizer to inhibit poor body and bring more desirable sensory characteristics of soy yogurt. Full article
(This article belongs to the Special Issue Recent Advances in Food Colloids)
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15 pages, 1987 KiB  
Article
Characterization of Dysphagia Thickeners Using Texture Analysis—What Information Can Be Useful?
by Raquel Baixauli, Mireia Bolivar-Prados, Kovan Ismael-Mohammed, Pere Clavé, Amparo Tárrega and Laura Laguna
Gels 2022, 8(7), 430; https://doi.org/10.3390/gels8070430 - 09 Jul 2022
Cited by 6 | Viewed by 2291
Abstract
Besides shear viscosity, other texture parameters (adhesiveness or cohesiveness) might be relevant for safe swallowing in people suffering from oropharyngeal dysphagia. Shear viscosity is assessed through protocols developed using a viscometer or a rheometer. In contrast, protocols and instruments (capillary break-up rheometer) to [...] Read more.
Besides shear viscosity, other texture parameters (adhesiveness or cohesiveness) might be relevant for safe swallowing in people suffering from oropharyngeal dysphagia. Shear viscosity is assessed through protocols developed using a viscometer or a rheometer. In contrast, protocols and instruments (capillary break-up rheometer) to assess adhesiveness and cohesiveness are less common and much less developed. Other equipment such as texture analyzers can provide useful information on food properties. Here, we aimed to explore different texture analyzer settings (type of test, probe, and protocol) to characterize four commercial dysphagia thickeners at the shear viscosity levels recommended by manufacturers. Among the tests used (extrusion or penetration) with the different probes (disc, cone and shape holder, sphere, or cylinder), cone extrusion provided information about adhesivity, disc extrusion about sample cohesiveness, and sphere about penetration and sample elasticity. The test speeds used influenced the results, but only one speed is needed as the different speeds provided the same fluid information; for easiness, it is proposed to use 1 mm/s. Comparing the texture analyzer results with viscosity values obtained at different shears, the texture analyzer parameters reflected information that differ from shear viscosity. This information could be relevant for the therapeutic effect of thickening products and food characterization. Full article
(This article belongs to the Special Issue Recent Advances in Food Colloids)
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16 pages, 2928 KiB  
Article
Influence of Levan on the Thermally Induced Gel Formation of β-Lactoglobulin
by Christoph S. Hundschell, Juliane Brühan, Theresa Anzmann, Reinhard Kohlus and Anja M. Wagemans
Gels 2022, 8(4), 228; https://doi.org/10.3390/gels8040228 - 07 Apr 2022
Cited by 3 | Viewed by 2175
Abstract
In this study, the influence of levan on the phase behavior and the thermally induced gelation of the mixed β-lactoglobulin—levan gels as a function of polymer content, molecular weight and ionic strength was characterized. For this purpose, rheology was used to study the [...] Read more.
In this study, the influence of levan on the phase behavior and the thermally induced gelation of the mixed β-lactoglobulin—levan gels as a function of polymer content, molecular weight and ionic strength was characterized. For this purpose, rheology was used to study the mechanical properties of the gels and the water binding of the network structure was investigated by time domain nuclear magnetic resonance. Phase behavior and network type were analyzed by optical observation and electron microscopy. Levan enhanced the aggregation and gel formation of β-lg due to segregative forces between the polymer species. Segregation was caused by the excluded volume effect and was more pronounced at lower ionic strength, higher levan contents and higher levan molecular weights. The presence of levan increased the water binding of the gel networks. However, this effect decreased with increasing levan content. At high ionic strength and high levan content, phase separated gels were formed. While segregative forces enhanced network formation, and therefore, increased the gel strength of mixed gels at low ionic strength, levan had also antagonistic effects on the network formation at high ionic strength and high polymer contents. Full article
(This article belongs to the Special Issue Recent Advances in Food Colloids)
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13 pages, 2282 KiB  
Article
Development of Dressing-Type Emulsion with Hydrocolloids from Butternut Squash Seed: Effect of Additives on Emulsion Stability
by Somaris E. Quintana, Edilbert Torregroza-Fuentes and Luis A. García Zapateiro
Gels 2022, 8(4), 209; https://doi.org/10.3390/gels8040209 - 30 Mar 2022
Cited by 2 | Viewed by 2352
Abstract
Background: Natural ingredients have been employed to develop food products. Methods: Hydrocolloids from butternut squash seeds (HBSSs) were extracted with water at pH 3, 7, and 10 and characterized bromatologically and rheologically; then these HBSSs were used to stabilize the dressing-type emulsion by [...] Read more.
Background: Natural ingredients have been employed to develop food products. Methods: Hydrocolloids from butternut squash seeds (HBSSs) were extracted with water at pH 3, 7, and 10 and characterized bromatologically and rheologically; then these HBSSs were used to stabilize the dressing-type emulsion by evaluating its physicochemical, rheological, and microstructural properties. Results: Hydrocolloids presented higher protein (from 20.43 to 39.39%) and carbohydrate (from 50.05 to 52.68%) content and rheological properties with a predominant elastic modulus. HBSSs extracted at pH 10 were used for the development of the dressing-type emulsion. The samples were stable during the storage period (15 days), with a good microstructural organization showing non-Newtonian fluid properties with shear-thinning behavior when the pseudoplasticity and the oil droplet size decreased with the addition of HBSS. Conclusions: Hydrocolloid constituents were detected surrounding the droplets of the emulsions, intensifying the effects of inner droplet interaction due to depletion events and a strong influence on the structure and physical stability. The hydrocolloids used to stabilize the dressing-type emulsions are additively promising in microstructured food design. Full article
(This article belongs to the Special Issue Recent Advances in Food Colloids)
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15 pages, 4595 KiB  
Article
The C-Terminal Domain of Liquorilactobacillus nagelii Dextransucrase Mediates the Production of Larger Dextrans Compared to Liquorilactobacillus hordei
by Julia Bechtner, Verena Hassler, Daniel Wefers, Matthias Ehrmann and Frank Jakob
Gels 2022, 8(3), 171; https://doi.org/10.3390/gels8030171 - 09 Mar 2022
Viewed by 1939
Abstract
Dextransucrases released by certain lactic acid bacteria form glucose polymers with predominantly α-1,6-linkages and may be exploited biotechnologically for the tailored production of polysaccharides with application potential. Despite releasing two closely related dextransucrases, previous studies showed that water kefir borne Liquorilactobacillus (L. [...] Read more.
Dextransucrases released by certain lactic acid bacteria form glucose polymers with predominantly α-1,6-linkages and may be exploited biotechnologically for the tailored production of polysaccharides with application potential. Despite releasing two closely related dextransucrases, previous studies showed that water kefir borne Liquorilactobacillus (L.) hordei TMW 1.1822 and L. nagelii TMW 1.1827 produce different amounts of polysaccharides with distinct particle sizes (molecular weight and radius of gyration) and molecular architectures. To investigate where these differences originate and thus to provide deeper insights into the functionally diverse nature of polysaccharide formation during water kefir fermentation, we constructed two variants of the L. nagelii dextransucrase—a full-length enzyme and a truncated variant, devoid of a C-terminal glucan-binding domain that reflects the domain architecture of the L. hordei dextransucrase—and applied them at various enzyme concentrations to form dextran over 24 h. The full-length enzyme exhibited a high activity, forming constant amounts of dextran until a four-fold dilution, whereas the truncated variant showed a gradual decrease in activity and dextran formation at an increasing dilution. The application of the full-length enzyme resulted in higher average particle sizes compared to the truncated variant. However, the dilution of the enzyme extracts also led to a slight increase in the average particle size in both enzymes. Neither the domain architecture nor the enzyme concentration had an impact on the structural architecture of the dextrans. The presented results thus suggest that the comparatively higher processivity of the L. nagelii dextransucrase is predominantly caused by the additional C-terminal glucan-binding domain, which is absent in the L. hordei dextransucrase. The average particle size may be influenced, to some extent, by the applied reaction conditions, whereas the structural architecture of the dextrans is most likely caused by differences in the amino acid sequence of the catalytic domain. Full article
(This article belongs to the Special Issue Recent Advances in Food Colloids)
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13 pages, 1113 KiB  
Article
Chemical and Flavor Characteristics of Enzyme-Modified Cheese Made by Two-Stage Processing
by Peng Gao, Yanling Su, Wenyuan Zhang, Xiaoyang Pang, Ning Xie, Min Zhang, Jiaping Lv and Shuwen Zhang
Gels 2022, 8(3), 160; https://doi.org/10.3390/gels8030160 - 04 Mar 2022
Cited by 7 | Viewed by 2848
Abstract
(1) Background: to date, a clear description of the impact of specific enzymes on the enzyme-modified cheese (EMC) flavor is lacking. Moreover, comparative studies on the aroma compounds’ intensity of EMC have been rarely investigated. Therefore, this study was done to determine the [...] Read more.
(1) Background: to date, a clear description of the impact of specific enzymes on the enzyme-modified cheese (EMC) flavor is lacking. Moreover, comparative studies on the aroma compounds’ intensity of EMC have been rarely investigated. Therefore, this study was done to determine the influence of incubating substrates with proteases and different lipases on cheese ripening index and aroma compounds. (2) Methods: two-stage processing was adopted; proteolysis followed by lipolysis. (3) Results: results showed that the usage of Flavourzyme may improve the value of pH 4.6-WSN/TN%. Butanoic acid and hexanoic acid have a significant influence on the overall flavor of EMCs. In particular, the ethenyl acetate compound was detected in all products and was perceived as a fruity and sweet aroma, which has not been reported in previous literature. The concentration of short-chain fatty acids of EMCs made by Lipase MER was higher than EMCs made by Palatase, while the total content of medium and long-chain fatty acids of EMCs made by Lipase MER was lower than EMCs made by Palatase. The percentage of esters compounds in EMCs made by Lipase AY 30G was higher than the other two lipases, except EMC1. (4) Conclusions: Flavourzyme may be used to speed up the ripening of cheeses that need extensive proteolysis. The ability of Lipase MER to hydrolyze short-chain fatty acids was stronger than that of Palatase, while the ability of Lipase MER to hydrolyze medium and long-chain fatty acids was weaker than that of Palatase. The use of Lipase AY 30G was accompanied by the production of some other flavor esters, which made the final hydrolysates more fragrant and may be a good choice to produce fruity cheese flavor EMC. While Lipase MER may barely contain ester activity. This study may provide a reference for the selection of incubated enzymes for specific flavor EMC. Full article
(This article belongs to the Special Issue Recent Advances in Food Colloids)
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16 pages, 4744 KiB  
Article
Application of Gelatin Composite Coating in Pork Quality Preservation during Storage and Mechanism of Gelatin Composite Coating on Pork Flavor
by Haoxin Li, Renrun Tang, Wan Aida Wan Mustapha, Jia Liu, K. M. Faridul Hasan, Xin Li and Mingzheng Huang
Gels 2022, 8(1), 21; https://doi.org/10.3390/gels8010021 - 27 Dec 2021
Cited by 9 | Viewed by 2675
Abstract
Gelatin coating is an effective way to prolong the shelf life of meat products. Aiming at solving the problem of flavor deterioration during the storage of pork at room temperature, pork coating technology was developed to preserve the pork at 25 °C, and [...] Read more.
Gelatin coating is an effective way to prolong the shelf life of meat products. Aiming at solving the problem of flavor deterioration during the storage of pork at room temperature, pork coating technology was developed to preserve the pork at 25 °C, and the comprehensive sensory analysis of vision, touch, smell, and taste was used to study the effect of coating on preservation of pork flavor. Herein, uncoated (control) and coated pork samples (including gelatin coating and gelatin coating incorporated with ginger essential oil) were analyzed to investigate the integrity of pork periodically during storage at 25 °C for weight loss, color, texture (springiness, chewiness, cohesiveness, gumminess, and hardness), microstructure, odor (electronic nose), taste (electronic tongue), volatile flavor substance, and taste ingredients. The results suggested that ginger essential oil (GEO) gelatin coating and gelatin coating can effectively inhibit the loss of water dispersion and slow down the oxidation reaction, coating treatments could significantly (p < 0.05) retarded the weight loss of pork slices, with values of 20.19%, 15.95%, 13.12% for uncoated, gelatin coated, and GEO-gelatin coated samples during 24 h of storage, respectively. Compared with control group, the color, texture, smell, and taste evaluations demonstrated that coating treatments had improved sensory and texture attributes during the storage period. Furthermore, the comprehensive results from the physical property assays (especially the texture), morphological assay and volatile odor assays showed that the GEO-fish gelatin composite coating had better preservation effect on pork flavor than the fish gelatin coating. The study suggests that the gelatin composite coating could be developed as a prospective active packaging to preserve pork meat at room temperature. Full article
(This article belongs to the Special Issue Recent Advances in Food Colloids)
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14 pages, 2608 KiB  
Article
Fabrication and Characterization of Gel Beads of Whey Isolate Protein–Pectin Complex for Loading Quercetin and Their Digestion Release
by Xu Wang, Huaping Xie, Chenshan Shi, Piotr Dziugan, Hongfei Zhao and Bolin Zhang
Gels 2022, 8(1), 18; https://doi.org/10.3390/gels8010018 - 26 Dec 2021
Cited by 15 | Viewed by 3401
Abstract
In this study, emulsion gel beads for loading quercetin were prepared through an emulsification/gelation process using whey protein isolate (WPI) and pectin. Emulsion gel beads’ properties were investigated by different pectin content. Additionally, the physicochemical properties, morphology and quercetin release properties from beads [...] Read more.
In this study, emulsion gel beads for loading quercetin were prepared through an emulsification/gelation process using whey protein isolate (WPI) and pectin. Emulsion gel beads’ properties were investigated by different pectin content. Additionally, the physicochemical properties, morphology and quercetin release properties from beads were explored. Firstly, electrical characteristics and the rheology of bead-forming solutions were measured, revealing that all systems had strong negative charge and exhibited shear-thinning behavior. The textural results demonstrated that the properties of emulsion gel beads were improved with increasing the content of pectin. It was also confirmed that crosslinking was formed between WPI emulsion and pectin by Fourier Transform Infrared (FTIR) analysis and thermogravimetric analysis (TGA). In addition, the shape of the beads was spherical or ellipses with smooth surfaces and they had a tight gel network of internal structures, which was visualized by using electron microscopy (SEM). Finally, the amount of quercetin released in vitro was gradually decreased with increasing pectin content; it was as low as 0.59%. These results revealed that WPI emulsion–pectin gel beads might be an effective delivery system for quercetin as a colon target and are worth exploring further. Full article
(This article belongs to the Special Issue Recent Advances in Food Colloids)
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13 pages, 2579 KiB  
Article
Acid-Catalyzed Water Extraction of Two Polysaccharides from Artemisia argyi and Their Physicochemical Properties and Antioxidant Activities
by Yuan Ruan, Chaofei Niu, Pengzhan Zhang, Yanyan Qian, Xinxin Li, Li Wang and Bingji Ma
Gels 2022, 8(1), 5; https://doi.org/10.3390/gels8010005 - 22 Dec 2021
Cited by 10 | Viewed by 2749
Abstract
In this study, two purified polysaccharide fractions, Artp1 and Artp2, were obtained using acid-catalyzed water extraction, and then purified by DEAE-52 cellulose and Sephadex G-200 column chromatography from the crude polysaccharides of Artemisia argyi. Their physicochemical properties were investigated by gel permeation [...] Read more.
In this study, two purified polysaccharide fractions, Artp1 and Artp2, were obtained using acid-catalyzed water extraction, and then purified by DEAE-52 cellulose and Sephadex G-200 column chromatography from the crude polysaccharides of Artemisia argyi. Their physicochemical properties were investigated by gel permeation chromatography (GPC), high-performance anion exchange chromatography (HPAEC), Fourier transform infrared (FT-IR), scanning electron microscope (SEM), thermal analysis, and methylation analysis. The average molecular weight (Mw) of Artp1 and Artp2 were estimated to be 42.17 kDa and 175.22 kDa, respectively. Monosaccharide composition analysis revealed that the Rha, Gal, and GalA occupied main proportion in Artp1 with the molar ratio of 25.1:24.7:40.4, while the Rha, Gal, Xly, and GalA occupied the main proportion in Artp2 with the molar ratio of 16.7:13.5:12.8:38.7. Due to the high yield and the relatively high carbohydrate content, the Artp1 was determined by the methylation analysis and NMR. The results of Artp1 indicated that 1,4-GalpA and 1,2,4-Rhap formed the backbone with some 1,2-Rhap, 1,3-Galp, and 1,6-Galp in the backbone or the side chains. Artp1 and Artp2 exhibited effective antioxidant activities by DPPH radical scavenging assay and hydroxyl radical scavenging assay in a dose-dependent manner. These investigations of the polysaccharides from A. argyi. provide a scientific basis for the uses of Artp1 and Artp2 as ingredients in functional foods and medicines. Full article
(This article belongs to the Special Issue Recent Advances in Food Colloids)
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12 pages, 1379 KiB  
Article
Interaction between Negatively Charged Fish Gelatin and Cyclodextrin in Aqueous Solution: Characteristics and Formation Mechanism
by Qi Fang, Nao Ma, Keying Ding, Shengnan Zhan, Qiaoming Lou and Tao Huang
Gels 2021, 7(4), 260; https://doi.org/10.3390/gels7040260 - 13 Dec 2021
Cited by 4 | Viewed by 2148
Abstract
The effect that ratios of fish gelatin (FG) to α/β/γ cyclodextrins (α, β, γCDs) had on the phase behavior of a concentrated biopolymer mixture were comparatively investigated. This showed that the formed biopolymer mixture had the highest gel strength at ratios of FG–CD [...] Read more.
The effect that ratios of fish gelatin (FG) to α/β/γ cyclodextrins (α, β, γCDs) had on the phase behavior of a concentrated biopolymer mixture were comparatively investigated. This showed that the formed biopolymer mixture had the highest gel strength at ratios of FG–CD = 90:10. FG could interact with CDs to form stable soluble complexes with lower values of turbidity, particle size and ζ-potential. All of the FG–CD mixture solutions exhibited pseudo-plastic behaviors, and FG–αCD samples had the highest viscosity values than others. The addition of CDs could unfold FG molecules and make conformation transitions of FG from a random coil to β-turn, leading to the environmental change of hydrophobic residues and presenting higher fluorescence intensity, especially for βCDs. FTIR results revealed that the formation of intermolecular hydrogen bonds between FG and CD could change the secondary structure of FG. These findings might help further apply FG–CD complexes in designing new food matrixes. Full article
(This article belongs to the Special Issue Recent Advances in Food Colloids)
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17 pages, 813 KiB  
Article
Microencapsulation of Chokeberry Polyphenols and Volatiles: Application of Alginate and Pectin as Wall Materials
by Ina Ćorković, Anita Pichler, Ivana Ivić, Josip Šimunović and Mirela Kopjar
Gels 2021, 7(4), 231; https://doi.org/10.3390/gels7040231 - 24 Nov 2021
Cited by 6 | Viewed by 2394
Abstract
Microencapsulation is a rapidly evolving technology that allows preservation of various high-value, but unstable, compounds, such as polyphenols and volatiles. These components of chokeberry juice are reported to have various health-promoting properties. In the present study, hydrogel beads with alginate or alginate and [...] Read more.
Microencapsulation is a rapidly evolving technology that allows preservation of various high-value, but unstable, compounds, such as polyphenols and volatiles. These components of chokeberry juice are reported to have various health-promoting properties. In the present study, hydrogel beads with alginate or alginate and pectin as wall materials and chokeberry juice as active agent were prepared using Encapsulator B-390. The effects of different compositions of wall material as well as the duration of complexation (30 or 90 min) with hardening solution on microencapsulation of chokeberry polyphenols and volatiles were investigated. Spectrophotometric and HPLC analyses showed that beads with pectin addition contained higher concentrations of polyphenols and anthocyanins compared to those prepared with alginate. Antioxidant activities evaluated with FRAP, CUPRAC, DPPH, and ABTS assays followed the same trend. Encapsulation of volatiles which were determined using GC-MS analysis also depended on the composition of hydrogel beads and in some cases on the time of complexation. Results of this study showed that the selection of the wall material is a relevant factor determining the preservation of polyphenols and volatiles. The incorporation of bioactive compounds in hydrogel beads opens up a wide range of possibilities for the development of functional and innovative foods. Full article
(This article belongs to the Special Issue Recent Advances in Food Colloids)
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Article
Synthesis, Controlled Release, and Stability on Storage of Chitosan-Thyme Essential Oil Nanocapsules for Food Applications
by Ricardo M. González-Reza, Humberto Hernández-Sánchez, David Quintanar-Guerrero, Liliana Alamilla-Beltrán, Yair Cruz-Narváez and María L. Zambrano-Zaragoza
Gels 2021, 7(4), 212; https://doi.org/10.3390/gels7040212 - 14 Nov 2021
Cited by 8 | Viewed by 2390
Abstract
The nanoencapsulation of thyme essential oil has been greatly important in food science, given its remarkable antioxidant and antimicrobial capacity. However, its analysis in storage has not been established in terms of physical stability, antioxidant capacity, and release studies. In this paper, chitosan-thyme [...] Read more.
The nanoencapsulation of thyme essential oil has been greatly important in food science, given its remarkable antioxidant and antimicrobial capacity. However, its analysis in storage has not been established in terms of physical stability, antioxidant capacity, and release studies. In this paper, chitosan-thyme oil nanocapsules were prepared by the ionic gelation method. These were characterized for differential calorimetry, release kinetic, and infrared spectroscopy. The chitosan-thyme oil nanocapsules were stored at 4 and 25 °C for 5 weeks, the changes in particle size, zeta potential, stability (diffuse reflectance), and antioxidant capacity were analyzed and associated with nanocapsules’ functionality. The results show that the storage time and temperature significantly modify the particle size (keeping the nano-size throughout the storage), the release of the bioactive was Fickian with t0.193 according to Korsmery & Peppas and best described by Higuchi model associated with changes in the zeta potential from 8 mV to −11 mV at 4 °C. The differential scanning calorimetry and infrared spectroscopy results confirm the good integration of the components. The antioxidant capacity revealed a direct relationship with residual oil concentration with a decrease in the ABTS test of 15% at 4 °C and 37% at 25 °C. The residual bioactive content was 77% at 4 °C and 62% at 25 °C, confirming nanoencapsulation effectiveness. The present investigation provides helpful information so that these systems can be applied in food conservation. Full article
(This article belongs to the Special Issue Recent Advances in Food Colloids)
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