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Food Hydrocolloids: Structure, Properties and Application
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Food Hydrocolloids: Structure, Properties and Application

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".

Deadline for manuscript submissions: closed (20 November 2022) | Viewed by 33364

Special Issue Editors

Prof. Dr. Ru Liu

E-Mail Website
Guest Editor
1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
2. National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan 430070, China
Interests: protein; microstructure; rheological properties; physicochemical and chemical characterization; food quality; food safety
Special Issues, Collections and Topics in MDPI journals
Dr. Hongshan Liang

E-Mail Website
Guest Editor
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
Interests: carbohydrate polymers; colloidal properties; structured design; multicomponent interaction
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Hydrocolloids are widely used in the food industry to perform a number of functions, such as gelling, thickening, stabilizing foams, emulsions and dispersions, inhibiting ice and sugar crystal formation, and the controlled release of flavors. Even though they are often present in small amounts, i.e., at concentrations of less than 1%, they can have a remarkable influence on the rheological and textural properties of food products. Additionally, their properties are closely related to hydrocolloid structure and intermolecular interactions, and the role of hydrocolloids as dietary fiber is an area of increasing importance due to the associated nutritional benefits. The relationship between physicochemical properties and health outcomes has been highlighted in recent years, and the related field of study has become a research hotpot in academic circles. Therefore, this Special Issue focuses on structure, chemical and physicochemical characterization, rheological properties, interfacial properties, film forming properties, health, and the application of food hydrocolloids.

Prof. Dr. Ru Liu
Dr. Hongshan Liang
Guest Editors

Manuscript Submission Information

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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. Foods is an international peer-reviewed open access semimonthly 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 2900 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

  • structure 
  • rheological properties
  • self-assembly
  • interactions 
  • chemical and physicochemical characterization
  • interfacial properties
  • film-forming properties
  • stabilization
  • health

Published Papers (15 papers)

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Editorial

Jump to: Research, Review

8 pages, 216 KiB  
Editorial
Food Hydrocolloids: Structure, Properties, and Applications
by Yanlei Gao, Ru Liu and Hongshan Liang
Foods 2024, 13(7), 1077; https://0-doi-org.brum.beds.ac.uk/10.3390/foods13071077 - 01 Apr 2024
Viewed by 708
Abstract
Hydrocolloids are extensively used in the food industry for various functions, including gelling, thickening, stabilizing foams, emulsions, and dispersions, as well as facilitating the controlled release of flavor [...] Full article
(This article belongs to the Special Issue Food Hydrocolloids: Structure, Properties and Application)

Research

Jump to: Editorial, Review

18 pages, 2483 KiB  
Article
Effect of Hyaluronic Acid and Kappa-Carrageenan on Milk Properties: Rheology, Protein Stability, Foaming, Water-Holding, and Emulsification Properties
by Suresh G. Sutariya and Prafulla Salunke
Foods 2023, 12(5), 913; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12050913 - 21 Feb 2023
Cited by 7 | Viewed by 1928
Abstract
Hyaluronic acid (HA) is now widely known for its ability to bind water and impart texture. The combined effects of HA and kappa-carrageenan (KC) have not yet been investigated, though. In this study, we looked at the synergistic effects of HA and KC [...] Read more.
Hyaluronic acid (HA) is now widely known for its ability to bind water and impart texture. The combined effects of HA and kappa-carrageenan (KC) have not yet been investigated, though. In this study, we looked at the synergistic effects of HA and KC (concentrations of 0.1 and 0.25%, and ratios of 85:15, 70:30, and 50:50 for each concentration) on the rheological properties, heat stability, protein phase separation, water-holding capacity, emulsification properties, and foaming properties of skim milk. When HA and KC were combined in various ratios with a skim milk sample, this resulted in lesser protein phase separation and a higher water-holding capacity than when HA and KC were utilized separately. Similarly, for the sample with a 0.1% concentration, the combination of HA + KC blends demonstrated a synergistic impact with greater emulsifying activity and stability. The samples with a concentration of 0.25% did not exhibit this synergistic effect, and the emulsifying activity and stability were mostly due to the HA’s higher emulsifying activity and stability at 0.25% concentration. Similarly, for rheological (apparent viscosity, consistency coefficient K, and flow behavior index n) and foaming properties, the synergistic effect of the HA + KC blend was not readily apparent; rather, these values were mostly due to an increase in the amount of KC in the HA + KC blend ratios. When HC-control and KC-control samples were compared to various HA + KC mix ratios, there was no discernible difference in the heat stability. With the added benefits of protein stability (reduced phase separation), increased water-holding capacity, improved emulsification capabilities, and foaming abilities, the combination of HA + KC would be highly helpful in many texture-modifying applications. Full article
(This article belongs to the Special Issue Food Hydrocolloids: Structure, Properties and Application)
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12 pages, 2836 KiB  
Article
Evaluating the Mechanical Response of Agarose-Xanthan Mixture Gels Using Tensile Testing, Numerical Simulation, and a Large Amplitude Oscillatory Shear (LAOS) Approach
by Hwabin Jung, Timilehin Martins Oyinloye and Won Byong Yoon
Foods 2022, 11(24), 4042; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11244042 - 14 Dec 2022
Cited by 5 | Viewed by 1260
Abstract
Large deformation stress response characteristics of hydrocolloid mixture gel systems were investigated based on texture and rheological measurements. Agarose and xanthan mixtures at different ratios (1:0, 0.75:0.25, and 0.5:0.5) were chosen as the model systems. A decrease in failure stress from 2.65 to [...] Read more.
Large deformation stress response characteristics of hydrocolloid mixture gel systems were investigated based on texture and rheological measurements. Agarose and xanthan mixtures at different ratios (1:0, 0.75:0.25, and 0.5:0.5) were chosen as the model systems. A decrease in failure stress from 2.65 to 1.82 MPa and an increase in failure strain from 0.08 to 0.13 with higher xanthan ratios were obtained based on the ring tensile test, indicating that xanthan molecules could improve the flexibility of the agarose network. The gels showed severe water loss by compression, particularly for the pure agarose gel (6.74%). Compared to the compression test, the gels presented low water loss after the ring tensile test (<1.3%) indicating that the ring tensile test could calculate the correct stress–strain relationship. Digital image correlation (DIC) and numerical simulation revealed that agarose-xanthan gel systems possess a deformation behavior with homogeneous strain distribution before failure. Elastic and viscous Lissajous–Bowditch curves from the large amplitude oscillatory shear (LAOS) measurement at different strains and frequencies elucidated that the agarose-xanthan gel was dominated by the agarose structure with a similar magnitude of elasticity at a low frequency. The large deformation approach from this study has great potential for elucidating and understanding the structure of food and biopolymer gels. Full article
(This article belongs to the Special Issue Food Hydrocolloids: Structure, Properties and Application)
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16 pages, 4079 KiB  
Article
Changes in Gelation Properties of Silver Carp Myosin Treated by Combination of High Intensity Ultrasound and NaCl
by Xia Gao, Shengnan Yang, Juan You, Tao Yin, Shanbai Xiong and Ru Liu
Foods 2022, 11(23), 3830; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11233830 - 27 Nov 2022
Cited by 5 | Viewed by 1263
Abstract
The molecular behavior of myosin in a low-salt environment limited the production of surimi-based products. This study aimed to investigate the effect of the combination of high intensity ultrasound (HIU) and NaCl (0.1, 0.3, 0.5 mol/L) on the physicochemical indexes of myosin. The [...] Read more.
The molecular behavior of myosin in a low-salt environment limited the production of surimi-based products. This study aimed to investigate the effect of the combination of high intensity ultrasound (HIU) and NaCl (0.1, 0.3, 0.5 mol/L) on the physicochemical indexes of myosin. The changes were evaluated by solubility, ultraviolet (UV) spectroscopy, dynamic rheological properties, water holding capacity (WHC), microstructures, etc. For control samples, the gelation properties of myosin strengthened upon NaCl increasing. Combination of HIU and NaCl significantly improved the solubility of myosin, which was due to the conformational changes and the exposure of reactive groups. Meanwhile, the particle size of myosin obviously decreased when observed by atomic force microscope, which in turn promoted the stability of myosin. Furthermore, the improvement in solution behaviors of myosin treated by combination of HIU and NaCl contributed to the gelation properties as well as the formation of compact microstructures, which obtained high WHC and low cooking loss of myosin gels. In conclusion, combination of HIU and NaCl induced the unfolding of myosin with the exposure of reactive groups, consequently facilitating the formation of denser microstructures. Moreover, the biggest degree of improvement in gelation properties was observed at 0.1 mol/L NaCl combined with HIU. Full article
(This article belongs to the Special Issue Food Hydrocolloids: Structure, Properties and Application)
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9 pages, 2276 KiB  
Communication
Effect of Ethanol on Preparation of Konjac Emulgel-Based Fat Analogue by Freeze-Thaw Treatment
by Jie Jiang, Abel Wend-Soo Zongo, Fang Geng, Jing Li and Bin Li
Foods 2022, 11(20), 3173; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11203173 - 11 Oct 2022
Cited by 2 | Viewed by 1418
Abstract
In the current study, a method using ethanol to modulate the texture properties of konjac gel during freeze-thaw process was used to prepare konjac emulgel-based fat analogue. A certain amount of ethanol was added to konjac emulsion, heated to form a konjac emulgel, [...] Read more.
In the current study, a method using ethanol to modulate the texture properties of konjac gel during freeze-thaw process was used to prepare konjac emulgel-based fat analogue. A certain amount of ethanol was added to konjac emulsion, heated to form a konjac emulgel, then frozen at −18 °C for 24 h, and finally thawed to obtain konjac emulgel-based fat analogue. The effects of different ethanol contents on the properties of frozen konjac emulgel were explored, and data was analyzed by one-way analysis of variance (ANOVA). The emulgels were compared with pork backfat in terms of hardness, chewiness, tenderness, gel strength, pH, and color. The results showed that the konjac emulgel with 6% ethanol had similar mechanical and physicochemical properties to pork backfat after freeze-thaw treatment. The results of syneresis rate and SEM showed that adding 6% ethanol could not only reduce the syneresis rate, but also effectively weaken the damage to the network structure caused by freeze-thaw treatment. The pH value of konjac emulgel-based fat analogue was between 8.35–8.76, and the L* value was similar to that of pork backfat. The addition of ethanol provided a new idea for the preparation of fat analogues. Full article
(This article belongs to the Special Issue Food Hydrocolloids: Structure, Properties and Application)
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22 pages, 11482 KiB  
Article
Characterization of Pectin from Grape Pomace: A Comparison of Conventional and Pulsed Ultrasound-Assisted Extraction Techniques
by Mariana Spinei and Mircea Oroian
Foods 2022, 11(15), 2274; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11152274 - 29 Jul 2022
Cited by 5 | Viewed by 1818
Abstract
The yield, physicochemical and rheological parameters of grape pomace pectin (Fetească Neagră and Rară Neagră) obtained by conventional extraction (CE) were compared to those acquired by pulsed ultrasound-assisted extraction (PUAE). Extraction temperature (70–90 °C), pH (1–3) and time (1–3 h) were considered as [...] Read more.
The yield, physicochemical and rheological parameters of grape pomace pectin (Fetească Neagră and Rară Neagră) obtained by conventional extraction (CE) were compared to those acquired by pulsed ultrasound-assisted extraction (PUAE). Extraction temperature (70–90 °C), pH (1–3) and time (1–3 h) were considered as independent variables for CE, while amplitude (20–100%), pH (1–3) and time (20–60 min) for PUAE. The optimal conditions for maximum yield and physicochemical parameters of pectin samples extracted by CE were temperature of 90 °C, pH 1.9 for 164 min (9.96% yield, 79.91 g/100 g of galacturonic acid (GalA) content, 81.28% of degree of esterification (DE) and 5.52 × 104 g/mol of molecular weight (Mw) for Fetească Neagră (FN) pectin; 11.08% yield, 80.05 g/100 g of GalA content, 80.86% of DE and 5.59 × 104 g/mol of Mw for Rară Neagră (RN) pectin), while for PUAE they were amplitude of 100%, pH 1.8 for 60 min (8.83% yield, 80.24 g/100 g of GalA content, 81.07% of DE and 4.19 × 104 g/mol of Mw for FN pectin; 8.94% yield, 78.64 g/100 g of GalA content, 80.04% of DE and 4.23 × 104 g/mol of Mw for RN pectin). The yield and physicochemical parameters of CE pectin were higher than PUAE pectin. The FT-IR spectra of pectin samples revealed the occurrence of polysaccharide compound, while rheology characteristics confirming its application in different food products. Full article
(This article belongs to the Special Issue Food Hydrocolloids: Structure, Properties and Application)
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14 pages, 4066 KiB  
Article
Structural and Rheological Properties of Yanang Gum (Tiliacora triandra)
by Jittra Singthong and Ratchadaporn Oonsivilai
Foods 2022, 11(14), 2003; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11142003 - 06 Jul 2022
Cited by 2 | Viewed by 1371
Abstract
Plant polysaccharides are used in the food industry to improve the texture and stability of food. The viscosity of polysaccharides, which includes both thickening and gelling, is an important characteristic. Yanang, Tilaicora triandra (Colebr.) Diels., composed of polysaccharide gum in its leaves. In [...] Read more.
Plant polysaccharides are used in the food industry to improve the texture and stability of food. The viscosity of polysaccharides, which includes both thickening and gelling, is an important characteristic. Yanang, Tilaicora triandra (Colebr.) Diels., composed of polysaccharide gum in its leaves. In this research, Yanang gum’s structural and rheological properties were investigated. The gum’s structure is xylan, with a backbone made up mostly of mixed (1,3)- and (1,4)-D-xylan. The average molecular weight of Yanang gum is 3819 kDa, with a gyration radius of 120.4 nm and an intrinsic viscosity of 14.6 dL/g. The power-law model was found to be the best fit for Yanang gum flow curves. The consistency coefficient, k, increases significantly with concentration in both the forward and the reverse measurements, whereas the flow behavior index, n, decreased as concentration increased. Yanang gum exhibited shear-thinning flow behavior. Increasing the concentration results in heightened G′ and G″, and the cross-over point shifts toward lower frequencies. The results of this study show that Yanang gum may be beneficial as other natural gums for food products. Full article
(This article belongs to the Special Issue Food Hydrocolloids: Structure, Properties and Application)
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15 pages, 2817 KiB  
Article
Effection of Lactic Acid Dissociation on Swelling-Based Short-Chain Fatty Acid Vesicles Nano-Delivery
by Lichun Chen, Huimin Zhao, Songwen Xue, Kexian Chen and Yue Zhang
Foods 2022, 11(11), 1630; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11111630 - 31 May 2022
Cited by 1 | Viewed by 1657
Abstract
Functionalized small-molecule assemblies can exhibit nano-delivery properties that significantly improve the bioavailability of bioactive molecules. This study explored the self-assembly of short-chain fatty acids (FA, Cn < 8) to form novel biomimetic nanovesicles as delivery systems. Lactic acid is involved in the regulation [...] Read more.
Functionalized small-molecule assemblies can exhibit nano-delivery properties that significantly improve the bioavailability of bioactive molecules. This study explored the self-assembly of short-chain fatty acids (FA, Cn < 8) to form novel biomimetic nanovesicles as delivery systems. Lactic acid is involved in the regulation of multiple signaling pathways in cancer metabolism, and the dissociation of lactic acid (LA) is used to regulate the delivery effect of short-chain fatty acid vesicles. The study showed that the dissociation of lactic acid caused pH changes in the solution environment inducing hydrogen ion permeability leading to rapid osmotic expansion and shape transformation of FA vesicles. The intrinsic features of FA vesicle formation in the LA environment accompanied by hydrogen ion fluctuations, and the appearance of nearly spherical vesicles were investigated by transmission electron microscopy (TEM) and Fourier Transform Infrared Spectroscopy (FTIR). Compared with the vesicle membrane built by surfactants, the FA/LA composite system showed higher permeability and led to better membrane stability and rigidity. Finally, membrane potential studies with the IEC cell model demonstrate that lactate dissociation capacity can effectively increase the cellular adsorption of FA vesicles. Altogether, these results prove that FA vesicles can function as a stand-alone delivery system and also serve as potential development strategies for applications in a lactate environment. Full article
(This article belongs to the Special Issue Food Hydrocolloids: Structure, Properties and Application)
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13 pages, 3120 KiB  
Article
Effects of Konjac Glucomannan on Oil Absorption and Safety Hazard Factor Formation of Fried Battered Fish Nuggets
by Jingwen Sun, Runlin Wu, Benlun Hu, Caihua Jia, Jianhua Rong, Shanbai Xiong and Ru Liu
Foods 2022, 11(10), 1437; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11101437 - 16 May 2022
Cited by 4 | Viewed by 1828
Abstract
The purpose of this study was to investigate the effects of konjac glucomannan (KGM) on oil absorption and the formation of safety hazard factors in fried battered fish nuggets by measuring advanced glycation end products (AGEs) and acrylamide contents. Other physicochemical properties were [...] Read more.
The purpose of this study was to investigate the effects of konjac glucomannan (KGM) on oil absorption and the formation of safety hazard factors in fried battered fish nuggets by measuring advanced glycation end products (AGEs) and acrylamide contents. Other physicochemical properties were determined to explore the reason for oil absorption and formation of safety hazard factors. The acrylamide was found mainly in the crust. The addition of 0.8% KGM could significantly reduce the acrylamide content (p < 0.05). For the battered sample, the AGEs content was far lower than the unbattered. The addition of 0.8% KGM could significantly reduce the AGEs content in the inner layer (p < 0.05). The microstructure showed that the sample with 0.8% KGM had the most compact crust. The compact crust reduced oil and malondialdehyde contents. Combined with the other indicators, the inhibitory effect of 0.8% KGM on acrylamide was closely related with the decreased extent of oil oxidation and Maillard reaction in the samples with 0.8% KGM. The inhibitory effect of 0.8% KGM on AGEs might originate from its lower oil content. Full article
(This article belongs to the Special Issue Food Hydrocolloids: Structure, Properties and Application)
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15 pages, 2840 KiB  
Article
Interaction Mechanism between OVA and Flavonoids with Different Hydroxyl Groups on B-Ring and Effect on Antioxidant Activity
by Wenna Zhou, Chunyan Peng, Danshu Wang, Jinlin Li, Zongcai Tu and Lu Zhang
Foods 2022, 11(9), 1302; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11091302 - 29 Apr 2022
Cited by 6 | Viewed by 1647
Abstract
Ovalbumin (OVA) is a common carrier with high efficiency to deliver flavonoids. The aim of this study was to investigate the interaction mechanism of OVA and four flavonoids (quercetin (Que), myricetin (Myri), isorhamnetin (Ish), and kaempferol (Kaem)) with similar structures by fluorescence spectra, [...] Read more.
Ovalbumin (OVA) is a common carrier with high efficiency to deliver flavonoids. The aim of this study was to investigate the interaction mechanism of OVA and four flavonoids (quercetin (Que), myricetin (Myri), isorhamnetin (Ish), and kaempferol (Kaem)) with similar structures by fluorescence spectra, SDS−PAGE, FT−IR, and molecular docking analysis, and the effect on the antioxidant abilities of flavonoids was also evaluated. Results indicated that the antioxidant activity of flavonoids was positively correlated to the number of phenolic hydroxyl groups of on the B-ring, and weakened when the C-3′ position was replaced by a methoxy group. The addition of OVA enhanced the antioxidant activity of Que/Kaem, while it masked the antioxidant activity of Myri. The formation of Que/Myri/Ish/Kaem−OVA complexes was a spontaneous exothermic process driven mainly by hydrogen bond and van der Waals force, which could result in the change in OVA conformation and induce the transformation of α-helix to β-sheet. Among these, Kaem exhibited the strongest binding ability with OVA, and showed the greatest impact on the secondary and conformational structure of OVA, followed by Que. The hydroxylation of C-3′ and methoxylation of C-5′ weaken the interaction of Kaem with OVA. Molecular docking analysis suggested that Que, Myri, Ish, and Kaem formed six, three, five, and four hydrogen bonds with OVA, and the number of hydrogen bonds was not positively correlated with their binding constants. Our findings can provide a theoretical basis for the application of OVA on improving the antioxidant activity of flavonoids, and may help to explain the delivery efficiency of OVA on different bioactive constituents. Full article
(This article belongs to the Special Issue Food Hydrocolloids: Structure, Properties and Application)
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15 pages, 3764 KiB  
Article
Freeze-Thawing Treatment as a Simple Way to Tune the Gel Property and Digestibility of Minced Meat from Red Swamp Crayfish (Procambarus clarkiix)
by Tao Ye, Xing Chen, Yajun Zhu, Zhina Chen, Yun Wang, Lin Lin, Zhi Zheng and Jianfeng Lu
Foods 2022, 11(6), 837; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11060837 - 15 Mar 2022
Cited by 4 | Viewed by 2285
Abstract
The effects of freezing methods, including rapid freezing (RF) or slow freezing (SF), combined with thawing methods, e.g., water immersing thawing (WT) or cold thawing (CT), on the meat yield, drip loss, gel properties, and digestive properties of meat detached from red swamp [...] Read more.
The effects of freezing methods, including rapid freezing (RF) or slow freezing (SF), combined with thawing methods, e.g., water immersing thawing (WT) or cold thawing (CT), on the meat yield, drip loss, gel properties, and digestive properties of meat detached from red swamp crayfish were investigated. RF greatly reduced the freezing time compared to SF, and the thawing time of frozen crayfish was obviously shortened by WT in comparison to CT. RF and CT improved the meat yield but increased the drip loss, probably as a result of the greater protein denaturation or degradation. A soft and flexible gel was obtained by SF-CT, while a hard one was achieved by RF-WT. An SEM analysis showed that SF resulted in rough and irregular microstructures with larger pore sizes. Freeze-thawing led to an increase in the β-sheet content at the expense of α-helix and variations in the microenvironment of tyrosine and tryptophan residues in protein molecules of the gels, which was more pronounced in the SF-CT group. Moreover, freeze-thawing could cause enhanced protein digestibility but reduce the antioxidant activity of gels. These findings underline the promise of the freezing-thawing treatment in tuning the gel-based meat products of crayfish. Full article
(This article belongs to the Special Issue Food Hydrocolloids: Structure, Properties and Application)
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11 pages, 2564 KiB  
Communication
Microwave Cooking Enriches the Nanoscale and Short/Long-Range Orders of the Resulting indica Rice Starch Undergoing Storage
by Qing Xiong, Dongling Qiao, Meng Niu, Yan Xu, Caihua Jia, Siming Zhao, Nannan Li and Binjia Zhang
Foods 2022, 11(4), 501; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11040501 - 10 Feb 2022
Cited by 4 | Viewed by 1696
Abstract
The chain reorganization of cooked starch during storage plays an important role in the performance of starchy products such as rice foods. Here, different analytical techniques (such as small-angle X-ray scattering) were used to reveal how microwave cooking influences the chain assembly of [...] Read more.
The chain reorganization of cooked starch during storage plays an important role in the performance of starchy products such as rice foods. Here, different analytical techniques (such as small-angle X-ray scattering) were used to reveal how microwave cooking influences the chain assembly of cooked indica rice starch undergoing storage for 0, 24, or 48 h. While stored, more short-range double helices, long-range crystallites, and nanoscale orders emerged for the microwave-cooked starch than for its conventionally cooked counterpart. For instance, after storage for 24 h, the microwave-cooked starch contained 46.8% of double helices, while its conventionally cooked counterpart possessed 34.3% of double helices. This could be related to the fact that the microwave field caused high-frequency movements of polar groups such as hydroxyls, which strengthened the interactions between starch chains and water molecules and eventually their assembly into double helices, crystallites, and nanoscale orders. This work provides further insights into the chain reassembly of microwave-cooked starch undergoing storage, which is closely related to the quality attributes of starch-based products. Full article
(This article belongs to the Special Issue Food Hydrocolloids: Structure, Properties and Application)
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12 pages, 1970 KiB  
Article
Emulsion Surimi Gel with Tunable Gel Properties and Improved Thermal Stability by Modulating Oil Types and Emulsification Degree
by Shichen Zhu, Xiaocao Chen, Jiani Zheng, Wenlong Fan, Yuting Ding and Xuxia Zhou
Foods 2022, 11(2), 179; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11020179 - 11 Jan 2022
Cited by 12 | Viewed by 2563
Abstract
High resistance to heating treatments is a prerequisite for ready-to-eat (RTE) surimi products. In this study, emulsion-formulated surimi gels were prepared, and the effects of oil types and emulsification degrees on the thermal stability of surimi gel were investigated. The results showed the [...] Read more.
High resistance to heating treatments is a prerequisite for ready-to-eat (RTE) surimi products. In this study, emulsion-formulated surimi gels were prepared, and the effects of oil types and emulsification degrees on the thermal stability of surimi gel were investigated. The results showed the gel properties of surimi gels were modulated by oil types and emulsification degrees. In detail, the rising pre-emulsification ratio caused the increase of the emulsifying activity index (EAI) and decrease of emulsifying stability index (ESI) for both emulsions. The larger droplet sizes of perilla seed oil than soybean oil may be responsible for their emulsifying stability difference. The gel strength, water retention, dynamic modulus and texture properties of both kinds of surimi gels displayed a firstly increased and then decreased tendency with the rising pre-emulsification ratios. The peak values were obtained as perilla seed oil emulsion with emulsification ratio of 20% group (P1) and soybean oil emulsion with emulsification ratio of 40% group (S2), respectively. Anyway, all emulsion gels showed higher thermal stability than the control group regardless of oil types. Similar curves were also obtained for the changes of hydrogen bond, ionic bond and hydrophobic interactions. Overall, perilla seed oil emulsion with emulsification ratio of 20% (P1 group) contributed to the improved thermal stability of surimi gels. Full article
(This article belongs to the Special Issue Food Hydrocolloids: Structure, Properties and Application)
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Review

Jump to: Editorial, Research

24 pages, 611 KiB  
Review
Structural Characterization and Functional Properties of Flaxseed Hydrocolloids and Their Application
by František Lorenc, Markéta Jarošová, Jan Bedrníček, Pavel Smetana and Jan Bárta
Foods 2022, 11(15), 2304; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11152304 - 02 Aug 2022
Cited by 17 | Viewed by 4389
Abstract
Flaxseed is an excellent source of valuable nutrients and is also considered a functional food. There are two types of hydrocolloids in flaxseed: flaxseed gum and proteins. Flaxseed gum exhibits emulsifying and foaming activities or can be used as a thickening and gelling [...] Read more.
Flaxseed is an excellent source of valuable nutrients and is also considered a functional food. There are two types of hydrocolloids in flaxseed: flaxseed gum and proteins. Flaxseed gum exhibits emulsifying and foaming activities or can be used as a thickening and gelling agent. Due to its form of soluble fiber, flaxseed gum is related to many health benefits. Flaxseed proteins have various functional properties based on their physicochemical properties. While albumins possess the emulsion-forming ability, globulins better serve as foaming agents. Flaxseed proteins may also serve as a source of functional peptides with interesting biological and health-related activities. Functional properties and health-related benefits predetermine the application of these hydrocolloids, mainly in the food industry or medicine. Although these properties of flaxseed hydrocolloids have been recently and extensively studied, they are still not widely used on the industrial scale compared to other popular plant gums and proteins. The aim of this review was to present, discuss and highlight the recent discoveries in the structural characteristics and functional and biological properties of these versatile hydrocolloids with respect to factors affecting their characteristics and offer new insights into their potential applications as comparable alternatives to the other natural hydrocolloids or as the sources of novel functional products. Full article
(This article belongs to the Special Issue Food Hydrocolloids: Structure, Properties and Application)
16 pages, 1690 KiB  
Review
Recent Advances in Bio-Based Smart Active Packaging Materials
by Tingyu Song, Sheng Qian, Tiantong Lan, Yuzhu Wu, Jingsheng Liu and Hao Zhang
Foods 2022, 11(15), 2228; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11152228 - 26 Jul 2022
Cited by 18 | Viewed by 4584
Abstract
The shortage of oil resources is currently a global problem. The use of renewable resources instead of non-renewable ones has become a hot topic of research in the eyes of scientists. In the food industry, there is a lot of interest in bio-based [...] Read more.
The shortage of oil resources is currently a global problem. The use of renewable resources instead of non-renewable ones has become a hot topic of research in the eyes of scientists. In the food industry, there is a lot of interest in bio-based smart active packaging that meets the concept of sustainability and ensures safety. The packaging has antibacterial and antioxidant properties that extend the shelf life of food. Its ability to monitor the freshness of food in real time is also beneficial to consumers’ judgement of food safety. This paper summarises the main raw materials for the preparation of bio-based smart active packaging, including proteins, polysaccharides and composite materials. The current status of the preparation method of bio-based smart active packaging and its application in food preservation is summarised. The future development trend in the field of food packaging is foreseen, so as to provide a reference for the improvement of bio-based smart active packaging materials. Full article
(This article belongs to the Special Issue Food Hydrocolloids: Structure, Properties and Application)
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