Improvement in texture and color of soy protein isolate gel containing capsorubin and carotenoid emulsions following microwave heating

Advanced characterization of fish skin gelatin-proanthocyanidins covalent and non-covalent composite emulsions for benzyl isothiocyanate delivery

This research endeavored to engineer robust delivery matrices for bioactives, specifically benzyl isothiocyanate (BITC), by harnessing the synergistic covalent and non-covalent interactions between fish skin gelatin (FSG) and proanthocyanidins (PC) to synthesize novel composite emulsions. The objective was to delineate the influence of these molecular interactions on the emulsion's structural integrity and stability, which are pivotal for the efficacious encapsulation and controlled release of BITC. Employing a suite of analytical techniques, including Fourier transform infrared spectroscopy (FTIR), fluorescence spectroscopy, and contact angle measurements, the study delineated the predominant molecular forces at play within the FSG-PC complex, identifying electrostatic and hydrophobic interactions as the cornerstones of this interaction. An assessment of the emulsions' physicochemical properties, encompassing chromaticity, antioxidant efficacy, microstructural attributes, particle dimensions, zeta potential, and BITC retention, was undertaken to discern the optimal encapsulation strategy. The data unequivocally indicated that emulsions enriched with 0.06 wt% PC, in non-covalent synergy with FSG, afforded the most pronounced stability and retention of BITC. This work paves the way for future studies and the translational application of FSG-PC composite emulsions in the realm of bioactive substance delivery, offering a promising avenue for innovation in pharmaceutical and nutraceutical formulations.

Exploring the influence of lysine incorporation on the physicochemical properties of quinoa protein gels formed under microwave versus conventional heating conditions

Quinoa protein (QP) has emerged as a promising alternative to gluten-based proteins in food applications due to its nutritional value and gluten-free nature. This study aimed to investigate the effect of microwave (MW) combined lysine (Lys) on the dielectric and gel properties. With increasing Lys concentrations, the dielectric constant initially declined then rose, while dielectric loss showed an inverse pattern. MW processed samples exhibited deeper penetration than water bath (WB), with penetration depth initially dipping then rising with amino acid levels. The combo treatment enhanced electromagnetic wave absorption and optimized absorber thickness. Optimal gel thickness for MW heating was approximately 1 cm, ensuring uniform radiation penetration, high absorption, and efficient energy conversion. Infrared analysis showed reduced α-helix/β-sheet and increased β-turn/random coil structures. The red shift and fluorescence intensity indicated Lys-induced partial unfolding QP. Notably, 0.6 % Lys with MW maximized gel hardness, adhesiveness, chewiness, elasticity, and viscoelastic properties (G', G"), significantly improving texture and rheology. The results provided a promising approach for the development of high-quality and gluten-free quinoa-based products.

The Effects of Polyphenols on Texture and Flavor of Egg Yolk: A Molecular Docking Study

The effect of polyphenols on the texture and flavor of egg yolk hot gel (EY) was studied. Tea polyphenols (TP), rosmarinic acid (RE), and curcumin (CC) showed significant antioxidant properties during egg yolk processing and could effectively reduce lipid oxidation products (decreased by 68.9%, 76.4%, and 58.61%, respectively) and protein oxidation products (decreased by 47.49%, 37.47%, and 52.51%, respectively) and volatile odor components (styrene, nonanal and 1-octene-3-ol). In addition, these polyphenols enhanced the hot gel properties of the yolk, but did not significantly change the taste of the yolk. This improvement could be attributed to hydrophobic interactions, hydrogen bonds and ionic bonds formed between polyphenols and egg yolk proteins. These interactions produced a more stable structure that was less likely to unfold during heat treatment. As a result, exposure to free sulfhydryl groups, free amino acids and free fatty acids was minimized, thus reducing oxidation reactions.

Developing animal fat substitute in low-fat meatballs: A strategy to use high internal phase emulsions stabilized by Prinsepia utilis Royle protein

In promoting healthy diet, developing animal fat substitutes for meat products has been a prominent trend in food science. In this study, Prinsepia utilis Royle protein (PuRP) with amphiphilic property was extracted from waste oil pomace. High internal phase emulsions (HIPEs) were prepared with a 75% oil phase and stabilized with 2% (w/v) PuRP due to their excellent elastic-gel property. Furthermore, the PuRP-HIPEs were used to substitute animal fat in low-fat meatballs. Below 100 mM ionic strength, the uniformly distributed PuRP-HIPEs exhibited an approximate Gaussian size distribution with an average particle size of about 100 μm. The PuRP-HIPEs exhibited good thermodynamic stability and improved the texture of meatballs. Additionally, the PuRP-HIPEs significantly increased the mobile water content in steamed meatballs, resulting in better water retention and distribution than the free-fat and lard-added meatballs. Overall, the PuRP-HIPEs could substitute 100% animal fat in meatballs and maintain their cooking characteristics.

Preparation of mayonnaise with excellent thermal and storage stability from egg yolk-amino acid complex: Rheology, interfacial property, microstructure and lutein delivery

In this paper, egg yolk-amino acid (betaine or proline) complex was prepared at different pasteurization temperatures (68, 72 and 76 °C). Then complexes were applied to stabilized mayonnaise emulsion system. The results demonstrated that liquid egg yolk (LEY) protein structure gradually aggregated, molecular flexibility increased by 5 %, interfacial tension and intermolecular force enhanced remarkably with growth of pasteurization temperature. Compared with LEY, egg yolk-amino acid complex exhibited a more flexible structure with lower interfacial tension and superior molecular wettability. Complexes stabilized mayonnaise emulsion displayed excellent rheological property, homogeneous droplet distribution, smaller average particle size and higher (about 10 °C) thermal denaturation temperature (Td). In terms of thermal stability, oil binding capacity (OBC) of heated betaine mayonnaise (HBM) and heated proline mayonnaise (HPM) was approximately 20 % higher than that of heated control mayonnaise (HCM). Notably, the group of HBM thermal stability was generally excellent. During storage, mayonnaise might be an intermediate unstable state before emulsion breakage. In vitro digestion results illustrated that bioaccessibility of lutein delivered by BM-72 and PM-72 was 48.9 % and 37.0 % higher than CM-72, respectively. The results will provide reference for preparation of mayonnaise by egg yolk-amino acid complex as a carrier to deliver fat-soluble substances to improve bioaccessibility.

Preparation of Cassia Bean Gum/Soy Protein Isolate Composite Matrix Emulsion Gel and Its Effect on the Stability of Meat Sausage

The use of plant-derived emulsified gel systems as fat substitutes for meat products has always been an important direction in the development of healthy foods. In this study, a composite matrix emulsion gel was prepared with soy protein isolate (SPI) and different concentrations of cassia bean gum (CG), and then the selected emulsion gel was applied to meat sausage as a fat substitute to explore its stability. Our results showed that the hardness, chewiness, viscosity, shear stress, and G' and G″ moduli of the emulsion gel increased considerably with the cassia bean gum concentration, the thickness of the emulsion gel increased, and the pore size decreased. The gel strength of the 1.75% CG/SPI emulsion gel was the highest, which was 586.91 g. The elasticity was 0.94 mm, the masticability was 452.94 mJ, and the water-holding capacity (WHC) was 98.45%. Then, the 1.75% CG/SPI emulsion gel obtained via screening was applied as a fat substitute in meat sausage. With an increase in the substitution amount, the cooking loss, emulsification stability, pH, color difference, texture, and antioxidant activity of the meat sausage before and after freezing and thawing increased first and then decreased. The indexes of meat sausage with 50% fat replacement were not considerably different from those of full-fat meat sausage. This study can provide a theoretical basis for the application of plant-derived emulsified gel systems as fat substitutes in meat sausage.

Oil-droplet anchors accelerate the gelation of regenerated silk fibroin-based emulsion gels

The oil fraction will affect the aggregation behavior and structural strength of emulsion gels. In this study, the effect of the camellia oil (CO) fraction on the properties of emulsion gels stabilized by regenerated silk fibroin (RSF) was studied. The results showed that CO was essential for gel formation, with oil droplets incorporated into the RSF matrix as anchors to achieve rapid gelation of RSF. The gel hardness significantly increased from 20.03 to 53.35 g as the fraction of CO increased from 5 % to 25 %. The oxidation stability of the emulsion gels was also improved, and the peroxide value (POV) decreased from 2419.3 to 839.9 μmol/kg. As the oil fraction rose from 5 % to 25 %, the percentage of released free fatty acids decreased from 73.24 % to 59.49 % due to forming a more compact gel structure. In addition, the rheological results revealed that all emulsion gels had a shear-thinning behavior and good temperature stability in the range of 5 to 90 °C. This study provided a theoretical basis for preparing RSF-based emulsion gels, helps in the recycling of silk protein resources, and promotes the development of emulsion gel applications in the food industry.

Water/oil interfacial behaviors of soy hull polysaccharide revealed by molecular dynamics simulation and particle tracking microrheology

The soy hull polysaccharide (SHP) exhibits excellent interfacial activity and holds potential as an emulsifier for emulsions. To reveal the behavior of SHP at the water/oil (W/O) interface in situ, molecular dynamics (MD) simulations and particle tracking microrheology were used in this study. The results of MD reveal that SHP molecular spontaneously move toward the interface and rhamnogalacturonan-I initiates this movement, while its galacturonic acids on it act as anchors to immobilize the SHP molecules at the W/O interface. Microrheology results suggest that SHP forms microgels at the W/O interface, with the lattices of the microgels continually undergoing dynamic changes. At low concentrations of SHP and short interfacial formation time, the network of the microgels is weak and dominated by viscous properties. However, when SHP reaches 0.75 % and the interfacial formation time is about 60 min, the microgels show perfect elasticity, which is beneficial for stabilizing emulsions.

An investigation of a strengthening polysaccharide interfacial membrane strategy utilizing an anionic polysaccharide-alkaline ligand interfacial assembly for all-liquid printing

The applications of polysaccharides as emulsifiers are limited due to the lack of hydrophobicity. However, traditional hydrophobic modification methods used for polysaccharides are complicated and involve significant mechanical and thermal losses. In this study, soy hull polysaccharide (SHP) and terminally aminopropylated polydimethylsiloxane (NPN) were selected to investigate the feasibility of a simple and green interfacial membrane strengthening strategy based on the interfacial polymerization of anionic polysaccharides and fat-soluble alkaline ligands. Our results show that deprotonated SHP and protonated NPN can be complexed at the water/oil (W/O) interface, reduce interfacial tension, and form a strong membrane structure. Moreover, they can quickly form a membrane at the W/O interface upon the moment of contact to produce stable all-liquid printing products with complex patterns. However, the molecular weight of NPN affects the complexation reaction. Consequently, this study has long-term implications to expanding the areas of application for anionic polysaccharides.

Effects and mechanisms of ultrasound-assisted emulsification treatment on the curcumin delivery and digestive properties of myofibrillar protein-carboxymethyl cellulose complex emulsion gel

Different emulsion gel systems are widely applied to deliver functional ingredients. The effects and mechanisms of ultrasound-assisted emulsification (UAE) treatment and carboxymethyl cellulose (CMC) modifying the curcumin delivery properties and in vitro digestibility of the myofibrillar protein (MP)-soybean oil emulsion gels were investigated. The rheological properties, droplet size, protein and CMC distribution, ultrastructure, surface hydrophobicity, sulfhydryl groups, and zeta potential of emulsion gels were also measured. Results indicate that UAE treatment and CMC addition both improved curcumin encapsulation and protection efficiency in MP emulsion gel, especially for the UAE combined with CMC (UAE-CMC) treatment which encapsulation efficiency, protection efficiency, the release rate, and bioaccessibility of curcumin increased from 86.75 % to 97.67 %, 44.85 % to 68.85 %, 18.44 % to 41.78 %, and 28.68 % to 44.93 % respectively. The protein digestibility during the gastric stage was decreased after the CMC addition and UAE treatment, and the protein digestibility during the intestinal stage was reduced after the CMC addition. The fatty acid release rate was increased after CMC addition and UAE treatment. Apparent viscosity, storage modulus, and loss modulus were decreased after CMC addition while increased after UAE and UAE-CMC treatment especially the storage modulus increased from 0.26 Pa to 41 Pa after UAE-CMC treatment. The oil size was decreased, the protein and CMC concentration around the oil was increased, and a denser and uniform emulsion gel network structure was formed after UAE treatment. The surface hydrophobicity, free SH groups, and absolute zeta potential were increased after UAE treatment. The UAE-CMC treatment could strengthen the MP emulsion gel structure and decrease the oil size to increase the curcumin delivery properties, and hydrophobic and electrostatic interaction might be essential forces to maintain the emulsion gel.

pH-regulated Tannic acid and soybean protein isolate adhesive for enhanced performance in plant-based meat analogues

A food adhesive comprising tannic acid (TA) and soybean protein isolate (SPI) was developed to establish a cohesive bond between soy protein gel and simulated fat. The impact of varying TA concentrations and pH levels on the adhesive's rheology, thermal stability, chemical structure, and tensile strength were investigated. Rheological results revealed a gradual decrease in adhesive viscosity with increasing TA content. Differential scanning calorimetry (DSC) and thermal gravimetric (TG) results indicated that the stability of the adhesive improved with higher TA concentrations, reaching its peak at 0.50% TA addition. The incorporation of TA resulted in the cross-linking of amino group in unfolded SPI molecules, forming a mesh structure. However, under alkaline conditions (pH 9), adhesive viscosity and stability increased compared to the original pH. This shift was due to the disruption of the SPI colloidal charge structure, an increase in the stretching of functional groups, further unfolding of the structure, and an enhanced binding of SPI to TA. Under the initial pH conditions, SPI reacted with TA's active site to form covalent crosslinked networks and hydrogen bonds. In alkaline condition, beyond hydrogen and ionic bonding, the catechol structure was oxidized, forming an ortho-quinone that crosslinked SPI and created a denser structure. Tensile strength measurements and freeze-thaw experiments revealed that the adhesive exhibited maximum tensile strength and optimal adhesion with 0.75% TA at pH 9, providing the best overall performance. This study provides a new formulation and approach for developing plant-based meat analogues adhesives.

Salt reduction in myofibrillar protein gel via inhomogeneous distribution of sodium-containing encapsulated fish oil coacervate: Mucopenetration ability of sodium carboxymethyl cellulose

The potential application of fish oil microcapsules as salt reduction strategies in low-salt myofibrillar protein (MP) gel was investigated by employing soy protein isolates/carboxymethyl cellulose sodium (SPI-CMC) coacervates enriched with 25 mM sodium chloride and exploring their rheological characteristics, taste perception, and microstructure. The results revealed that the SPI-CMC coacervate phase exhibited the highest sodium content under 25 mM sodium level, albeit with uneven distribution. Notably, the hydrophilic and adhesive properties of CMC to sodium facilitated the in vitro release of sodium during oral digestion, as evidenced by the excellent wettability and mucopenetration ability of CMC. Remarkably, the fish oil microcapsules incorporating SPI-CMC as the wall material, prepared at pH 3.5 with a core-to-wall ratio of 1:1, demonstrated the highest encapsulation efficiency, which was supported by the strong hydrogen bonding. Interestingly, the presence of SPI-CMC coacervates and fish oil microcapsules enhanced the interaction between MPs and strengthened the low-salt MP gel network. Coupled with electronic tongue analysis, the incorporation of fish oil microcapsules slightly exacerbated the non-uniformity of sodium distribution. This ultimately contributed to an enhanced perception of saltiness, richness, and aftertaste in low-salt protein gels. Overall, the incorporation of fish oil microcapsules emerged as an effective salt reduction strategy in low-salt MP gel.

Application of emerging thermal and nonthermal technologies for improving textural properties of food grains: A critical review

Emerging nonthermal and thermal food processing technologies are a better alternative to conventional thermal processing techniques because they offer high-quality, minimally processed food. Texture is important in the food industry because it encompasses several product attributes and plays a vital role in consumer acceptance. Therefore, it is imperative to analyze the extent to which these technologies influence the textural attributes of food grains. Physical forces produced by cavitation are attributed to ultrasound treatment-induced changes in the conformational and structural properties of food proteins. Pulsed electric field treatment causes polarization of starch granules, damaging the dense outer layer of starch granules and decreasing the mechanical strength of starch. Prolonged radio frequency heating results in the denaturation of proteins and gelatinization of starch, thus reducing binding tendency during cooking. Microwave energy induces rapid removal of water from the product surface, resulting in lower bulk density, low shrinkage, and a porous structure. However, evaluating the influence of these techniques on food grain texture is difficult owing to differences in their primary operation mode, operating conditions, and equipment design. To maximize the advantages of nonthermal and thermal technologies, in-depth research should be conducted on their effects on the textural properties of different food grains while ensuring the selection of appropriate operating conditions for each food grain type. This article summarizes all recent developments in these emerging processing technologies for food grains, discusses their potential applications and drawbacks, and presents prospects for future developments in food texture enhancement.