Graphical abstract TOC
Publication date: December 2019Source: Food Hydrocolloids, Volume 97Author(s): (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - August 17, 2019 Category: Food Science Source Type: research

Effect of freezing and food additives on the rheological properties of egg yolk
In this study the rheological and thermal properties of the unfrozen and frozen thawed yolk products with and without additives were characterized. Results indicate that although gelation was prevented through different mechanisms, comparable rheological properties between the yolk treated with 5% HEY and that treated with 10% salt or sugar were observed. This whole egg product has proven to have comparable to better freeze-thaw stability than the conventional antigelation method. With the comprehensive information contained in this study, suitable parameters can be determined when designing the processing conditions for f...
Source: Food Hydrocolloids - August 16, 2019 Category: Food Science Source Type: research

Double-induced se-enriched peanut protein nanoparticles preparation, characterization and stabilized food-grade pickering emulsions
Publication date: Available online 13 August 2019Source: Food HydrocolloidsAuthor(s): Fangjian Ning, Zhenzhen Ge, Liang Qiu, Xiaoqi Wang, Liping Luo, Hua Xiong, Qingrong HuangAbstract:The work reports a novel double-induced peanut protein isolate (PPI) nanoparticles to be perform as Pickering emulsion. The nanoparticle aggregates of PPI were formed by thermal and Na+ induced aggregation. The particle size, zeta potential, and microstructure of these aggregates were characterized by dynamic light scattering and atomic force microscopy. The size of nanoparticle aggregates was 178∼260 nm and with more surface hydrophobi...
Source: Food Hydrocolloids - August 15, 2019 Category: Food Science Source Type: research

The intestine-responsive lysozyme nanoparticles-in-oxidized starch microgels with mucoadhesive and penetrating properties for improved epithelium absorption of quercetin
Publication date: Available online 14 August 2019Source: Food HydrocolloidsAuthor(s): Dan Li, Ailian Liu, Meiyu Liu, Xin Li, Huiyuan Guo, Congcong Zuo, Yuan LiAbstractPoor solubility and uncontrolled release of hydrophobic compounds greatly inhibit their oral absorption. A lysozyme nanoparticle-in-starch microgel delivery system has been developed to improve the solubility of quercetin (Que) and achieve controlled release by responding to intestinal conditions. Lysozyme (lys) amphiphiles obtained from partial enzymolysis were self-assembled into micelle like lys-nanoparticles (LNP) and Que was encapsulated into their hydro...
Source: Food Hydrocolloids - August 15, 2019 Category: Food Science Source Type: research

Utilization of β-lactoglobulin- (−)-Epigallocatechin- 3-gallate(EGCG) composite colloidal nanoparticles as stabilizers for lutein pickering emulsion
Publication date: January 2020Source: Food Hydrocolloids, Volume 98Author(s): Jiaqi Su, Qing Guo, Yulu Chen, Like Mao, Yanxiang Gao, Fang YuanAbstractControlling and manipulating thickness, packing, charge and chemical composition of the interfacial layer is highly relevant to the fabrication of stable emulsion delivery systems. In this work, composite nanoparticles with antioxidant capacity were prepared using β-lactoglobulin nanoparticles (β-lgNPs) and (−)-Epigallocatechin-3-gallate (EGCG) and applied as Pickering emulsifiers to stabilize a model lutein emulsion. The primary interactions between β-lg...
Source: Food Hydrocolloids - August 15, 2019 Category: Food Science Source Type: research

Improving the Emulsification of Soy β-Conglycinin by Alcohol-induced Aggregation
Publication date: Available online 13 August 2019Source: Food HydrocolloidsAuthor(s): Li-Ping Peng, Yan-Teng Xu, Xiu-Ting Li, Chuan-He TangAbstractSoy proteins have attracted fast increasing interests to be used in food emulsion formulations, due to their good emulsifying properties. Soy β-conglycinin (SC) and glycinin are the two major storage globulins in soy proteins, with the former generally recognized to exhibit much better emulsifying properties than the latter. The current work reported that the treatment of SC with ethanol at concentrations ([E]) of 20-80% (v/v) remarkably improved its emulsification performa...
Source: Food Hydrocolloids - August 13, 2019 Category: Food Science Source Type: research

Effect of sodium carbonate on the rehydration of milk protein isolate powder
Publication date: Available online 13 August 2019Source: Food HydrocolloidsAuthor(s): Shaozong Wu, John Fitzpatrick, Kevin Cronin, Song MiaoAbstractMilk protein isolate (MPI) powder has poor rehydration ability. An alkaline pH environment has the potential to alter and improve its rehydration behaviour. Sodium carbonate, an approved food additive, is an alkaline reagent and consequently has some potential for improving the rehydration behaviour of MPI powder. The addition of sodium carbonate in this study was adjusted between 0 to 1 g/100 mL concentrations in water. The results showed that wettability worsened with higher ...
Source: Food Hydrocolloids - August 13, 2019 Category: Food Science Source Type: research

Effects of (+)-catechin on a rice bran protein oil-in-water emulsion: droplet size, zeta-potential, emulsifying properties, and rheological behavior
Publication date: Available online 13 August 2019Source: Food HydrocolloidsAuthor(s): Dan Li, Yue Zhao, Xu Wang, Honglin Tang, Nan Wu, Fei Wu, Dianyu Yu, Walid ElfallehAbstractThe aim of this work was to study the stability of oil-in-water emulsions formed by corn oil with rice bran protein and rice bran protein-catechin complexes, at a (+)-catechin concentration of 0.05%-0.25% (w/v). The experimental results showed that the addition of (+)-catechin decreased the α-helix and β-sheet content to 10.15% and 36.68%, respectively. The surface hydrophobicity increased, and the oil-water interfacial tension decreased t...
Source: Food Hydrocolloids - August 13, 2019 Category: Food Science Source Type: research

The effect of sodium alginate on nutrient digestion and metabolic responses during both in vitro and in vivo digestion process
Publication date: Available online 13 August 2019Source: Food HydrocolloidsAuthor(s): Liping Guo, H. Douglas Goff, Feifei Xu, Fei Liu, Jianguo Ma, Maoshen Chen, Fang ZhongAbstractThe purpose of this study was to investigate the contribution of long-term and short-term consumption of sodium alginate on the nutrient digestion and metabolic regulation of rats and to explore their actions on energy intake and glycemic regulation. Results were obtained from both in vitro and animal experiments. Two feeding methods were used to raise rats in two groups to study the influence of consumption of sodium alginate on food intake, gast...
Source: Food Hydrocolloids - August 13, 2019 Category: Food Science Source Type: research

Preparation of carbohydrate-based functional composite films incorporated with curcumin
Publication date: Available online 10 August 2019Source: Food HydrocolloidsAuthor(s): Swarup Roy, Jong-Whan RhimAbstractFunctional films were made by solution casting using three different types of carbohydrates (agar, chitosan, and carrageenan) and curcumin. Field emission scanning electron microscopy (FE-SEM) and Fourier transform infrared spectroscopy (FTIR) test results showed that curcumin is homogeneously dispersed within the polymer matrix. Addition of a small amount of curcumin (1 wt%) increased the UV-blocking, swelling ratio, surface hydrophobicity, and water vapor barrier property of the carbohydrate-based films...
Source: Food Hydrocolloids - August 12, 2019 Category: Food Science Source Type: research

Utilization of β-lactoglobulin- (-)-Epigallocatechin- 3-gallate(EGCG) composite colloidal nanoparticles as stabilizers for lutein Pickering emulsion
Publication date: Available online 9 August 2019Source: Food HydrocolloidsAuthor(s): Jiaqi Su, Qing Guo, Yulu Chen, Like Mao, Yanxiang Gao, Fang YuanAbstractControlling and manipulating thickness, packing, charge and chemical composition of the interfacial layer is highly relevant to the fabrication of stable emulsion delivery systems. In this work, composite nanoparticles with antioxidant capacity were prepared using β-lactoglobulin nanoparticles (β-lgNPs) and (-)-Epigallocatechin-3-gallate (EGCG) and applied as Pickering emulsifiers to stabilize a model lutein emulsion. The primary interactions between β-l...
Source: Food Hydrocolloids - August 10, 2019 Category: Food Science Source Type: research

Egg white protein microgels as aqueous pickering foam stabilizers: Bubble stability and interfacial properties
Publication date: Available online 9 August 2019Source: Food HydrocolloidsAuthor(s): Xin Li, Brent S. Murray, Yanjun Yang, Anwesha SarkarAbstractThe aim of this study was to design and characterize aqueous foams stabilized by egg white protein microgels (EWPM) and compare their stability with conventional foams stabilized by egg white protein (EWP). Sub-micron sized EWPM (hydrodynamic diameter = 359 ± 21 nm) were designed using a top-down approach involving the formation of a thermally-crosslinked egg white protein hydrogel (90 °C/30 min, pH 7.0) followed by controlled shearing using jet homogeniza...
Source: Food Hydrocolloids - August 10, 2019 Category: Food Science Source Type: research

Fractionation of Acacia seyal gum by ion exchange chromatography
Publication date: Available online 9 August 2019Source: Food HydrocolloidsAuthor(s): Rafael Apolinar-Valiente, Pascale Williams, Michaël Nigen, Veronica Mejia Tamayo, Thierry Doco, Christian SanchezAbstractAcacia gum is a complex gum exudate from trees of selected Acacia species (i.e. A. senegal and A. seyal). It is a continuum of molecular species showing diverse, sugar and protein composition, molar mass and charge density. Numerous studies have been conducted on several aspects of Acacia senegal gum (Asen), including its fractionation. Acacia seyal gum (Asey) has been less studied, although it has recently been gai...
Source: Food Hydrocolloids - August 10, 2019 Category: Food Science Source Type: research

Application of preheating treatment in up- and down-regulating the glycation process of dietary proteins
Publication date: Available online 10 August 2019Source: Food HydrocolloidsAuthor(s): Di Zhao, Dan Xu, Bulei Sheng, Zongshuai Zhu, Hao Li, Yingqun Nian, Cong Wang, Chunbao Li, Xinglian Xu, Guanghong ZhouAbstractHeating is the most commonly used treatment in food industry. This work reported the influence of preheating treatment (PT, 98 °C) on the following glycation behavior of bovine serum albumin (BSA), β-lactoglobulin (β-Lg) and β-casein (β-CN) at 90 °C. The PT was shown to induce both the unfolding and aggregation of proteins, which changed their subsequent glycation kinetics based on me...
Source: Food Hydrocolloids - August 10, 2019 Category: Food Science Source Type: research

Characterization and formation mechanism of lutein pickering emulsion gels stabilized by β-lactoglobulin-gum Arabic composite colloidal nanoparticles
Publication date: Available online 8 August 2019Source: Food HydrocolloidsAuthor(s): Jiaqi Su, Qing Guo, Yulu Chen, Wenxia Dong, Like Mao, Yanxiang Gao, Fang YuanAbstractComposite β-lactoglobulin (β-lg)–gum arabic (GA) particles with superior properties were fabricated as particulate stabilizers for the delivery of lutein. Uniform β-lg-GA particles (β-lgGAPs) with mean particle size of 244.6 ± 2.7 nm and three-phase contact angle (θo/w) of 90 ± 0.3° were prepared with β-lg to GA mass ratio of 1:2 and pH 4.0. GA molecules were verified to adsorb onto the surfa...
Source: Food Hydrocolloids - August 9, 2019 Category: Food Science Source Type: research

Novel edible pickering high-internal-phase-emulsion gels efficiently stabilized by unique polysaccharide-protein hybrid nanoparticles from Okara
Publication date: Available online 8 August 2019Source: Food HydrocolloidsAuthor(s): Tao Yang, Xiu-Ting Li, Chuan-He TangAbstractThe development of high-performance and biocompatible Pickering stabilizers for O/W high internal phase emulsions (HIPEs) has attracted fast increasing interests in the food colloid areas, due to their potential applications in food and pharmaceutical formations. This work reports that a kind of nanoparticles (ISPN; with a size of about 160 nm), facilely fabricated by a high power ultrasonication treatment from the insoluble soy polysaccahrides of Okara (a byproduct of soybean processing), coul...
Source: Food Hydrocolloids - August 9, 2019 Category: Food Science Source Type: research

Ovalbumin-carboxymethylcellulose complex coacervates stabilized high internal phase emulsions: Comparison of the effects of pH and polysaccharide charge density
Publication date: Available online 7 August 2019Source: Food HydrocolloidsAuthor(s): Wenfei Xiong, Qianchun Deng, Jing Li, Bin Li, Qixin ZhongAbstractProtein-polysaccharide complex coacervates self-assembled via electrostatic interactions generally exhibit superior functional properties than the individual biopolymer. Herein, the main objective of this work was to investigate physicochemical properties of complex coacervates formed with ovalbumin (OVA) and carboxymethylcellulose (CMC) with two different charge densities (CMC0.7, CMC1.2) at pH 3.0, 3.5, and 4.0 and the properties of coacervates stabilizing emulsions with a ...
Source: Food Hydrocolloids - August 8, 2019 Category: Food Science Source Type: research

Changes in physico-chemical properties, microstructures, molecular forces and gastric digestive properties of preserved egg white during pickling with the regulation of different metal compounds
Publication date: Available online 7 August 2019Source: Food HydrocolloidsAuthor(s): Yan Zhao, Danhui Cao, Yaoyao Shao, Chunhong Xiong, Jianke Li, Yonggang TuAbstract:In this paper, the effects of three different metal compounds, including lead oxide, copper sulfate, mixed compound of zinc sulfate and copper sulfate, on the physico-chemical properties, microstructures, molecular forces and digestion characteristics of preserved egg white were studied. The results showed that different types of metal ions had significant different effects on the penetration rate of alkali into the egg, the moisture content and the viscosity...
Source: Food Hydrocolloids - August 8, 2019 Category: Food Science Source Type: research

Curcumin-loaded pea protein isolate-high methoxyl pectin complexes induced by calcium ions: Characterization, stability and in vitro digestibility
Publication date: Available online 8 August 2019Source: Food HydrocolloidsAuthor(s): Qing Guo, Jiaqi Su, Wenfeng Xie, Xingyu Tu, Fang Yuan, Like Mao, Yanxiang GaoAbstractIn the present study, curcumin-loaded pea protein isolate-high methoxyl pectin complexes (Cur-loaded PPI-HMP complexes) were first fabricated at neutral pH via the induction of calcium ions (Ca2+). The influence of different concentrations of Ca2+ (from 0 to 48 mmol/L) on the properties and formation mechanism of the complexes was investigated. The results showed that particle size and morphology of Cur-loaded PPI-HMP complexes were affected by the conce...
Source: Food Hydrocolloids - August 8, 2019 Category: Food Science Source Type: research

Preparation and characterization of novel edible matrices based on alginate and whey for oral delivery of iron
Publication date: Available online 6 August 2019Source: Food HydrocolloidsAuthor(s): Emerson Durán, Osmaly Churio, José Luis Arias, Andrónico Neira-Carrillo, Carolina ValenzuelaAbstractMatrices composed of blends of alginate/whey and iron sources as ferrous sulfate (FS) and bovine spray-dried blood cells (BC) were prepared by ionic gelation, characterized, and tested in vitro as a carrier for the oral delivery of iron. The major components of these matrices were carbohydrates and proteins, and their iron concentrations ranged from 3 to 34 mg per matrix. By using scanning electron microscopy, Fourier ...
Source: Food Hydrocolloids - August 7, 2019 Category: Food Science Source Type: research

Preparation of high freeze-thaw stable wheat gluten-based emulsions by incorporated deep eutectic solvents
In this study, we prepared high freeze-thaw stability of wheat gluten (WG)-based emulsions by incorporated deep eutectic solvents (DES). Low melting point DES (−32.76 °C) with glycerol/choline chloride molar ratio of 2:1 were firstly achieved, and then water-diluted DES as solvent to dissolve WG, which was used to prepare emulsions. The results of interfacial property, confocal laser scanning microscopy (CLSM), and rheology showed that with increasing DES concentrations, WG exhibited thick interfacial membranes surrounding dispersed droplets, positively reflected in forming elastic gel-like emulsion with smalle...
Source: Food Hydrocolloids - August 7, 2019 Category: Food Science Source Type: research

Starch swelling behavior and texture development in stirred yogurt
Publication date: Available online 5 August 2019Source: Food HydrocolloidsAuthor(s): Shen-Siung Wong, Rachel Wicklund, John Bridges, Judith Whaley, Yan Bing KohAbstractThe present work aims to study the application of thickening starches in the production of stirred yogurt and the resulting physical and organoleptic properties. Five yogurt samples were formulated with nominal starch phase volumes (cq) ranging from about 1 to 2.35. Phase volume was calculated based on the effective starch concentration (c) in the continuous phase and effective swelling volume after processing (q). The increase in starch concentration result...
Source: Food Hydrocolloids - August 6, 2019 Category: Food Science Source Type: research

A-, B- and C-type starch granules coexist in root tuber of sweet potato
Publication date: Available online 5 August 2019Source: Food HydrocolloidsAuthor(s): Ke Guo, Long Zhang, Xiaofeng Bian, Qinghe Cao, Cunxu WeiAbstractC-type starches isolated from different colored root tubers of sweet potatoes were investigated to reveal the distribution of A- and B-type crystals using differential scanning calorimetry (DSC), X-ray diffractometry (XRD), and hot stage microscopy. The results showed that starches from different colored sweet potatoes all exhibited CA-type XRD patterns and wide DSC thermal peak curves. The thermal peaks could be highly fitted into three peaks, defined as Peak 1, 2 and 3, acco...
Source: Food Hydrocolloids - August 6, 2019 Category: Food Science Source Type: research

Use of high-intensity ultrasound to improve emulsifying properties of chicken myofibrillar protein and enhance the rheological properties and stability of the emulsion
Publication date: Available online 5 August 2019Source: Food HydrocolloidsAuthor(s): Ke Li, Lei Fu, Ying-Ying Zhao, Si-Wen Xue, Peng Wang, Xing-Lian Xu, Yan-Hong BaiAbstractThe effects of high-intensity ultrasound on the emulsifying properties of chicken myofibrillar protein (MP) and the rheological properties and stability of the emulsion stabilized by ultrasound-treated MP were investigated. MP suspensions (0.6 M NaCl) were subjected to ultrasound treatments (frequency 20 kHz, power 450 W, intensity 30 W/cm2) for 0, 3 and 6 min. Ultrasound treatment significantly increased (p
Source: Food Hydrocolloids - August 6, 2019 Category: Food Science Source Type: research

Physicochemical properties of potato, sweet potato and quinoa starch blends
Publication date: Available online 6 August 2019Source: Food HydrocolloidsAuthor(s): Fan Zhu, Yeying Hua, Guantian LiAbstractBlends of different native starches may have properties different from individual starch. Physicochemical properties of blends of three different starches were studied. Potato, sweet potato and quinoa starches were selected as model starches as they are different in the polymorph type and granule size. Simplex-centroid design was used and the ratio of each starch in the blends ranged from 0 to 100%. Rheological, thermal, swelling, digestibility, and retrogradation of the blends were studied using var...
Source: Food Hydrocolloids - August 6, 2019 Category: Food Science Source Type: research

Characterization of egg white gel microstructure and its relationship with pepsin diffusivity
This study aimed to investigate how protein-based food microstructure impacts pepsin diffusion. Two egg white gels (EWGs) of identical protein concentration (10%) but different structures were used as food models. The two different gel structures were prepared by heating liquid egg white at pH5 and pH9, respectively. Results showed that egg white proteins formed a compact and microstructurally homogeneous gel at pH9 (mean particle size of 0.32 ± 0.02 μm, with a mean interparticle distance of 0.76 ± 0.07 μm), which leads to a lower FITC-pepsin diffusion coefficient (Deff = 44.2 ±...
Source: Food Hydrocolloids - August 6, 2019 Category: Food Science Source Type: research

Effect of transglutaminase on gel properties of surimi and precocious Chinese mitten crab (Eriocheir sinensis) meat
We examined the effect of transglutaminase (TG) on the gel properties of silver carp (Hypophthalmichthys molitrix) surimi in combination with different proportions (0–30%) of precocious Chinese mitten crab (Eriocheir sinensis) meat. Our results show that in the presence and absence of TG, the protein breaking force and deformation reduced significantly (P 
Source: Food Hydrocolloids - August 3, 2019 Category: Food Science Source Type: research

l–Arginine and l–Lysine improve the physical stability of soybean oil–myosin emulsions by changing penetration and unfolding behaviors of interfacial myosin
This study investigated the mechanisms underlying the influence of l–Arginine (Arg)/l–Lysine (Lys) on the physical stability of soybean oil–myosin emulsions (SOME). Results indicated that Arg and Lys increased emulsifying activity index and emulsifying stability index, but decreased the residual protein content in the aqueous phase, CI and oil droplet size of SOME. Arg increased the interfacial pressure (π) of SOME and increased the penetration rate (kP) but decreased the diffusion rate (kdiff) of interfacial myosin. Lys increased the kP but decreased the kdiff of the interfacial myosin and decreased t...
Source: Food Hydrocolloids - August 3, 2019 Category: Food Science Source Type: research

Effect of carboxymethylcellulose on the affinity between lysozyme and liposome monolayers:evidence for its bacteriostatic mechanism
Publication date: Available online 3 August 2019Source: Food HydrocolloidsAuthor(s): Lechuan Wang, Lisha Li, Nuo Xu, Weiqing Sun, Baomiao Ding, Wei Xu, Zhenshun LiAbstract:Lysozyme (Ly), as an important natural preservative, easily interacts with anionic polysaccharides in food, which results in low and unstable bacteriostatic activity. The interaction of carboxymethylcellulose (CMC) with Ly was used to investigate the mechanism of the bioactivity changes caused by Ly binding polysaccharides. The affinity of Ly or Ly-CMC complexes for a mixed monolayer liposome (Lip) as an in vitro biomembrane model was characterized by us...
Source: Food Hydrocolloids - August 3, 2019 Category: Food Science Source Type: research

Transparent and antimicrobial cellulose film from ginger nanofiber
This study promoted transparent nanocellulose film with good antimicrobial properties from abundant and available ginger fibers.Graphical abstractDrying of the nano-sized fiber suspension resulted in an optically transparent film showing antimicrobial activity. (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - August 3, 2019 Category: Food Science Source Type: research

The process of heat-induced gelation in Litopenaeus vannamei
This study aimed to compare heat-induced gelation in Litopenaeus vannamei and Alaska pollock surimi. Gelation differs in shrimp surimi and surimi upon heating. Texture profile analysis revealed that the shrimp surimi was more elastic and harder than surimi. Frequency and creep and recovery tests indicated that the differences in gelation account for the higher levels of cross-linkage, elasticity, and hardness in shrimp surimi than in surimi. The temperature sweep test revealed two peaks for the shrimp surimi curve and only one peak for the surimi curve in response to heat treatment, representing protein denaturation peaks....
Source: Food Hydrocolloids - August 2, 2019 Category: Food Science Source Type: research

Modification of casein aggregate microstructures under frozen conditions: a study using tunable resistive pulse sensing
Publication date: Available online 1 August 2019Source: Food HydrocolloidsAuthor(s): Bowen Fang, Kyuya NakagawaAbstractFreezing and aging under frozen conditions could be a potential technique for modifying characteristics of aggregated sodium caseinate particles. In this research, 1% sodium caseinate suspensions with different NaCl concentrations (0.1 M and 0.01 M) and pH (5.5 and 8.0) were frozen at −35 °C for 1 h, 2 days, or 5 days. After thawing, the suspensions were analyzed by a tunable resistive pulse sensing device. Particle diameter was significantly larger in suspensions with 0.1 M NaCl than suspensions...
Source: Food Hydrocolloids - August 2, 2019 Category: Food Science Source Type: research

Changes in structure and flavor of egg yolk gel induced by lipid migration under heating
Publication date: Available online 31 July 2019Source: Food HydrocolloidsAuthor(s): Xiao-le Xiang, Yuan-yuan Liu, Yang Liu, Xiao-yun Wang, Yong-guo JinAbstractLipid migration is widespread in food system and has an important effect on food quality. It is urgent to explore the lipid migration in egg yolk after heating. The content of lipids in upper part (HL) was higher than that in bottom part (LL), and the lipids migration in yolk gel under heating were confirmed by MRI (T1) and T2 relaxation time of LF-NMR. Subsequently, the XDR result demonstrated the high lipid content induced the decrease in crystallinity of protein i...
Source: Food Hydrocolloids - July 31, 2019 Category: Food Science Source Type: research

Zinc oxide/clove essential oil incorporated type B gelatin nanocomposite formulations: A proof-of-concept study for 3D printing applications
Publication date: Available online 30 July 2019Source: Food HydrocolloidsAuthor(s): Jasim Ahmed, Mehraj F. Mulla, Antony Joseph, Mohammed Ejaz, Mohammed ManiruzzamanAbstractBioactive bovine skin gelatin (BSG)/zinc oxide (ZnO)/clove essential oil (CEO) nanocomposites films were fabricated by a solution-cast. The suitable combinations of ZnO (2 wt%) and CEO (25 wt%) improve the desirable film properties, namely, elongation at break (EAB), optical, structural, thermal, barrier and microbiological properties. XRD confirmed the presence of ZnO in the gelatin-composites and the highest thermal stability of the composites was...
Source: Food Hydrocolloids - July 31, 2019 Category: Food Science Source Type: research

High internal phase emulsions stabilized solely by a globular protein glycated to form soft particles
Publication date: Available online 30 July 2019Source: Food HydrocolloidsAuthor(s): Yan-Teng Xu, Chuan-He Tang, Bernard P. BinksAbstractThere is still a debate about the effectiveness of globular proteins of several nanometers in stabilizing oil-in-water high internal phase emulsions (HIPEs). In this work, we report that a strong internal structural integrity and high refolding ability is one requirement for globular proteins to perform as soft particles to stabilize HIPEs. Using bovine serum albumin (BSA) as the model protein, it is demonstrated that BSA glycated with galactose (Gal), possessing a much stronger structural...
Source: Food Hydrocolloids - July 31, 2019 Category: Food Science Source Type: research

The stabilization of food grade copper-chlorophyllin in low pH solutions through association with anionic polysaccharides
Publication date: Available online 30 July 2019Source: Food HydrocolloidsAuthor(s): Michael J. Selig, Sara Gamaleldin, Giovana B. Celli, Meghan A. Marchuk, Detlef-M. Smilgies, Alireza AbbaspourradAbstractThis work investigates the potential for anionic polysaccharides, such as alginate and xanthan gum, to impart solution and color stability to dilute solutions of copper chlorophyllin (Cu-ChP) buffered at acidic pH. Under cold storage, both polysaccharides tested were shown with sufficient loading to mitigate Cu-ChP aggregation at pH 3.0 and 5.0; xanthan gum use required lower loadings than the sodium alginate tested. Analy...
Source: Food Hydrocolloids - July 31, 2019 Category: Food Science Source Type: research

Evaluation of juice and milk “food models” fortified with oxyresveratrol and β-Cyclodextrin
Publication date: January 2020Source: Food Hydrocolloids, Volume 98Author(s): Adrián Matencio, Silvia Navarro-Orcajada, Irene Conesa, Iván Muñoz-Sánchez, Lorena Laveda-Cano, Desiré Cano-Yelo, Francisco García-Carmona, José Manuel López-NicolásAbstractDespite being saturated, a huge quantity of “novel” functional food products reaches the food market every day and companies are looking for new products to catch consumers’ attention. In the present study, the inclusion complexes of oxyresveratrol with α-, β- and γ-CD are charact...
Source: Food Hydrocolloids - July 31, 2019 Category: Food Science Source Type: research

Nanostructure and poroviscoelasticity in cell wall materials from onion, carrot and apple: Roles of pectin
Publication date: Available online 26 July 2019Source: Food HydrocolloidsAuthor(s): P. Lopez-Sanchez, M. Martinez-Sanz, M.R. Bonilla, F. Sonni, E.P. Gilbert, M.J. GidleyAbstractThe hierarchical organisation of polysaccharides in primary plant cell walls is responsible for their unique mechanical properties, and in turn for the textural and rheological properties of plant-based foods and ingredients. It is expected that at the nano scale, the mechanical properties of cell wall materials arise from a combination of structural deformation of the polysaccharide networks and hydraulic properties of the continuous water phase, a...
Source: Food Hydrocolloids - July 27, 2019 Category: Food Science Source Type: research

Steric stabilization of phycobiliprotein loaded liposome through polyethylene glycol adsorbed cellulose nanocrystals and their impact on the gastrointestinal tract.
Publication date: Available online 25 July 2019Source: Food HydrocolloidsAuthor(s): Avinash Singh Patel, SuriyaPrakaash Lakshmibalasubramaniam, Balunkeswar NayakAbstractThe goal of the study was to encapsulate phycobiliprotein (PBP), a seaweed bioactive compound with the help of liposome and stabilized through cellulose nanocrystals (CNC). The study investigated the stability of CNC coating and the release of PBP compounds using a simulated human gastrointestinal tract (GIT) model. Adsorption of polyethylene glycol (PEG) with molecular weights of 400–4000 gmol-1 on desulfated CNCs (DCs) showed significant stability (...
Source: Food Hydrocolloids - July 26, 2019 Category: Food Science Source Type: research

An edible oil packaging film with improved barrier properties and heat sealability from cassia gum incorporating carboxylated cellulose nano crystal whisker
Publication date: Available online 26 July 2019Source: Food HydrocolloidsAuthor(s): Lele Cao, Tingting Ge, Fansong Meng, Shiyu Xu, Jian Li, Lijuan WangAbstractA cassia-gum (CG) based edible packaging film was reinforced with carboxylated cellulose nano crystal whisker (C-CNCW), which is a potential alternative for oil-bags. The effects of C-CNCW dosage on the films were investigated by analyzing the rheological property of the film-forming solutions, the mechanical, barrier, thermal stability and heat sealability of the films. The C-CNCW with a zeta potential of −48.5 mV was a long silk-like structure with the diam...
Source: Food Hydrocolloids - July 26, 2019 Category: Food Science Source Type: research

Enzymatic degradation and bioaccessibility of protein encapsulated β-carotene Nano-emulsions during in vitro gastro-intestinal digestion
Publication date: Available online 9 July 2019Source: Food HydrocolloidsAuthor(s): Ling Chen, Wallace Yokoyama, Rong Liang, Fang ZhongAbstract:The aim of this research was to investigate the impact of proteolysis, lipolysis and bile salts on the stability of oil in water emulsions stabilized by proteins and their effect on bioaccessibility of β-carotene in an O/W emulsion system. Nano-emulsions were prepared with whey protein isolate (WPI), soy protein isolate (SPI) and sodium casein (SC) with a microfluidizer under the same operating conditions. The emulsions were characterized by particle size, confocal microscopy, ...
Source: Food Hydrocolloids - July 25, 2019 Category: Food Science Source Type: research

In-situ disintegration of egg white gels by pepsin and kinetics of nutrient release followed by time-lapse confocal microscopy
Publication date: Available online 17 July 2019Source: Food HydrocolloidsAuthor(s): Geeshani Somaratne, Francoise Nau, Maria J. Ferrua, Jaspreet Singh, Aiqian Ye, Didier Dupont, R. Paul Singh, Juliane FlouryAbstractDigestion behaviour of food protein-based hydrogels is greatly influenced by the gel characteristics and in particular the microstructure. Using egg white gels (EWGs) as a model food, this study aimed to explore the real time disintegration by pepsin of different microstructures and subsequent nutrient release kinetics. Using thermal treatment at 80 °C, EWGs with two different microstructures but similar p...
Source: Food Hydrocolloids - July 25, 2019 Category: Food Science Source Type: research

Influence of time-temperature cycles on potato starch retrogradation in tuber and starch digestion in vitro
Publication date: Available online 19 July 2019Source: Food HydrocolloidsAuthor(s): Yu-Fan Chen, Jaspreet Singh, Jocelyn Midgley, Richard ArcherAbstractA long storage time (>7 days) is generally required for starch retrogradation sufficient to resist enyzmatic breakdown. To accelerate retrogradation in tuber to 3 days, two sets of time-temperature cycle processes were studied: cooked potato tubers were stored between (i) −20 °C and 4 °C, TTC1; and between (ii) 4 °C and 65 °C, TTC2 for 3 days. Relaxation times measured by LF NMR indicated that freeze-chill cycles led to the redistribution of...
Source: Food Hydrocolloids - July 25, 2019 Category: Food Science Source Type: research

Cross-correlation analysis to quantify relative spatial distributions of fat and protein in super-resolution microscopy images of dairy gels
Publication date: Available online 19 July 2019Source: Food HydrocolloidsAuthor(s): Zachary J. Glover, Anne Højmark Bisgaard, Ulf Andersen, Megan J. Povey, Jonathan R. Brewer, Adam Cohen SimonsenAbstractThe advent of super-resolution microscopy allows microstructures of foods to be explored in new depths, which when coupled with quantitative image analysis can provide a powerful analytical tool. Herein, a methodology is presented and applied to use a 2D spatial cross-correlation analysis to investigate the relative spatial arrangement of protein and fat in acid induced whole milk gels where the milk is either non-ho...
Source: Food Hydrocolloids - July 25, 2019 Category: Food Science Source Type: research

Structural interplay and macroscopic aggregation of rice albumins after binding with heavy metal ions
Publication date: Available online 22 July 2019Source: Food HydrocolloidsAuthor(s): Ren Wang, Tingting Wang, Tiantian Dong, Qixin Zhong, Zhengxing Chen, Wei Feng, Tao WangABSTRACTContamination of cereal grains by heavy metals is becoming a serious threat to human health, especially in the central regions of China. Herein, we report drastic changes in the supramolecular nanostructures of rice albumins (RAs) after binding with Cu(II), Cd(II), and Pb(II). Atomic force microscopy and scanning electron microscopy revealed that Cu(II) initiated an immediate precipitation of RAs, whereas Cd(II) and Pb(II) promoted the formation o...
Source: Food Hydrocolloids - July 25, 2019 Category: Food Science Source Type: research

Microencapsulation by complex coacervation as a tool to protect bioactive compounds and to reduce astringency and strong flavor of vegetable extracts
Publication date: Available online 22 July 2019Source: Food HydrocolloidsAuthor(s): Volnei Brito de Souza, Marcelo Thomazini, Isabela Elias Chaves, Roselayne Ferro-Furtado, Carmen Sílvia Favaro-TrindadeAbstractMany plant extracts are rich in phenolic compounds. The cinnamon extract is a rich source of proanthocyanidins, polyphenolic compounds that have several beneficial effects to health. However, this extract presents strong flavor, bitterness, causing a sensation of astringency, and its compounds can suffer degradation. In this context, the aim of this work was to encapsulate the Ceylon cinnamon extract by comple...
Source: Food Hydrocolloids - July 25, 2019 Category: Food Science Source Type: research

Comparative studies on the stabilization of pea protein dispersions by using various polysaccharides
The objective of this study was to improve the physical stability of PPD by using corn fiber gum (CFG), high-methoxy pectin (HMP), carboxymethyl cellulose (CMC), and konjac glucomannan (KGM). The stabilization mechanism of PPD by these four different polysaccharides was investigated at native pH (roughly 5.5–7.5) and acidified pH (ca. 3.5) using particle size, zeta potential, rheological and physical stability evaluations. All four polysaccharides effectively improved the stability of PPD at various levels, but the physical stability of PPD was highly dependent on the type and concentration of the polysaccharides as ...
Source: Food Hydrocolloids - July 25, 2019 Category: Food Science Source Type: research

Novel konjac glucomannan films with oxidized chitin nanocrystals immobilized red cabbage anthocyanins for intelligent food packaging
Publication date: Available online 22 July 2019Source: Food HydrocolloidsAuthor(s): Chunhua Wu, Yaoling Li, Jishuai Sun, Yinzhu Lu, Cailing Tong, Lin Wang, Zhiming Yan, Jie PangAbstractAn active and intelligent film was developed by immobilizing red cabbage anthocyanins (RCA) into an oxidized-chitin nanocrystals (O-ChNCs)/konjac glucomannan (KGM) matrix. O-ChNCs were selected as a host complex to anchor RCA and were considered as a reinforcement filler in the films. Zeta-potential, Fourier-transform infrared spectroscopy, X-ray diffraction, rheology, and release results revealed that RCA interacted with O-ChNCs through ele...
Source: Food Hydrocolloids - July 25, 2019 Category: Food Science Source Type: research

High water content, maltose and sodium dodecyl sulfate were effective in preventing the long-term retrogradation of glutinous rice grains - A comparative study
In this study, the effectiveness of different water contents and incorporation of eighteen food additives to inhibit retrogradation of whole glutinous rice grains was investigated. The retrogradation properties of pre-cooked glutinous rice gels were analyzed using texture profile analysis (TPA) and differential scanning calorimetry (DSC). At a water level of 74.8%, control sample (consisted of water and glutinous rice only) showed typical staling behaviors including a significant increase of hardness (from 1082 g to 2320 g), loss of adhesiveness (from −116 g⋅sec to −13g⋅sec) and a value of retrogr...
Source: Food Hydrocolloids - July 25, 2019 Category: Food Science Source Type: research