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Food Hydrocolloids: Molecular Vision
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Food Hydrocolloids: Molecular Vision

A special issue of International Journal of Molecular Sciences (ISSN 1422-0067). This special issue belongs to the section "Physical Chemistry and Chemical Physics".

Deadline for manuscript submissions: closed (31 July 2021) | Viewed by 18121

Special Issue Editors

Prof. Dr. Juan C. Mejuto

E-Mail Website1 Website2
Guest Editor
Department of Physical Chemistry, Faculty of Science, University of Vigo, Ourense, Spain
Interests: physical organic and physical inorganic chemistry; reactivity mechanisms in homogeneous and microheterogeneous media; stability of self-assembly aggregates, and supramolecular chemistry
Special Issues, Collections and Topics in MDPI journals
Dr. Antonio Cid-Samamed

E-Mail Website
Guest Editor
1. UCIBIO, REQUIMTE, Departamento de Química, Facultade de Ciencia e Tecnologia, Universidade Nova de Lisboa, Lisboa, Portugal
2. LAQV, REQUIMTE, Departamento de Química, Facultade de Ciencia e Tecnologia, Universidade Nova de Lisboa, Lisboa, Portugal
Interests: colloids; interfaces; kinetics; physical chemistry
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Hydrocolloids are excellent allies in food technology in a world concerned with quality and food safety, both as ingredients and additives used throughout the food production chain.

This Special Issue seeks to collect original publications and reviews of critical literature related to the characterization, properties, functionality, and application of hydrocolloids in food and feed. The key focus of the research should be on the hydrocolloid material, from the perspective of both its chemical and physicochemical characterization and its applications in the food field, with special emphasis on results at a molecular level.

Prof. Dr. Juan Mejuto
Dr. Antonio Cid-Samamed
Guest Editors

Manuscript Submission Information

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

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

Please visit the Instructions for Authors page before submitting a manuscript. There is an Article Processing Charge (APC) for publication in this open access journal. For details about the APC please see here. 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

  • Chemical and physicochemical characterization
  • Functionalized hydrocolloids
  • New synthetic hydrocolloids
  • Thermal properties of hydrocolloids
  • Rheological properties of hydrocolloids
  • Interfacial properties of hydrocolloids
  • Dispersion stability
  • Emulsions, microemulsions, and foams
  • Film-forming properties and applications
  • Active compound carriers: encapsulation and controlled release
  • Influence on food properties, including organoleptic aspects

Published Papers (3 papers)

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Research

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12 pages, 1242 KiB  
Article
Water Dynamics in Whey-Protein-Based Composite Hydrogels by Means of NMR Relaxometry
by Baris Ozel, Danuta Kruk, Milosz Wojciechowski, Maciej Osuch and Mecit Halil Oztop
Int. J. Mol. Sci. 2021, 22(18), 9672; https://doi.org/10.3390/ijms22189672 - 7 Sep 2021
Cited by 7 | Viewed by 1852
Abstract
Whey-protein-isolate-based composite hydrogels with encapsulated black carrot (Daucus carota) extract were prepared by heat-induced gelation. The hydrogels were blended with gum tragacanth, pectin and xanthan gum polysaccharides for modulating their properties. 1H spin-lattice relaxation experiments were performed in a broad [...] Read more.
Whey-protein-isolate-based composite hydrogels with encapsulated black carrot (Daucus carota) extract were prepared by heat-induced gelation. The hydrogels were blended with gum tragacanth, pectin and xanthan gum polysaccharides for modulating their properties. 1H spin-lattice relaxation experiments were performed in a broad frequency range, from 4 kHz to 30 MHz, to obtain insight into the influence of the different polysaccharides and of the presence of black carrot on dynamical properties of water molecules in the hydrogel network. The 1H spin-lattice relaxation data were decomposed into relaxation contributions associated with confined and free water fractions. The population of the confined water fraction and the value of the translation diffusion coefficient of water molecules in the vicinity of the macromolecular network were quantitatively determined on the basis of the relaxation data. Moreover, it was demonstrated that the translation diffusion is highly anisotropic (two-dimensional, 2D). Full article
(This article belongs to the Special Issue Food Hydrocolloids: Molecular Vision)
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Review

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23 pages, 1712 KiB  
Review
Main Applications of Cyclodextrins in the Food Industry as the Compounds of Choice to Form Host–Guest Complexes
by Antía Gonzalez Pereira, Maria Carpena, Paula García Oliveira, Juan Carlos Mejuto, Miguel Angel Prieto and Jesus Simal Gandara
Int. J. Mol. Sci. 2021, 22(3), 1339; https://doi.org/10.3390/ijms22031339 - 29 Jan 2021
Cited by 66 | Viewed by 6769
Abstract
Cyclodextrins (CDs) are cyclic oligomers broadly used in food manufacturing as food additives for different purposes, e.g., to improve sensorial qualities, shelf life, and sequestration of components. In this review, the latest advancements of their applications along with the characteristics of the uses [...] Read more.
Cyclodextrins (CDs) are cyclic oligomers broadly used in food manufacturing as food additives for different purposes, e.g., to improve sensorial qualities, shelf life, and sequestration of components. In this review, the latest advancements of their applications along with the characteristics of the uses of the different CDs (α, β, γ and their derivatives) were reviewed. Their beneficial effects can be achieved by mixing small amounts of CDs with the target material to be stabilized. Essentially, they have the capacity to form stable inclusion complexes with sensitive lipophilic nutrients and constituents of flavor and taste. Their toxicity has been also studied, showing that CDs are innocuous in oral administration. A review of the current legislation was also carried out, showing a general trend towards a wider acceptance of CDs as food additives. Suitable and cost-effective procedures for the manufacture of CDs have progressed, and nowadays it is possible to obtain realistic prices and used them in foods. Therefore, CDs have a promising future due to consumer demand for healthy and functional products. Full article
(This article belongs to the Special Issue Food Hydrocolloids: Molecular Vision)
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26 pages, 2214 KiB  
Review
Spent Brewer’s Yeast as a Source of Insoluble β-Glucans
by Ionut Avramia and Sonia Amariei
Int. J. Mol. Sci. 2021, 22(2), 825; https://doi.org/10.3390/ijms22020825 - 15 Jan 2021
Cited by 43 | Viewed by 8116
Abstract
In the brewing process, the consumption of resources and the amount of waste generated are high and due to a lot of organic compounds in waste-water, the capacity of natural regeneration of the environment is exceeded. Residual yeast, the second by-product of brewing [...] Read more.
In the brewing process, the consumption of resources and the amount of waste generated are high and due to a lot of organic compounds in waste-water, the capacity of natural regeneration of the environment is exceeded. Residual yeast, the second by-product of brewing is considered to have an important chemical composition. An approach with nutritional potential refers to the extraction of bioactive compounds from the yeast cell wall, such as β-glucans. Concerning the potential food applications with better textural characteristics, spent brewer’s yeast glucan has high emulsion stability and water-holding capacity fitting best as a fat replacer in different food matrices. Few studies demonstrate the importance and nutritional role of β-glucans from brewer’s yeast, and even less for spent brewer’s yeast, due to additional steps in the extraction process. This review focuses on describing the process of obtaining insoluble β-glucans (particulate) from spent brewer’s yeast and provides an insight into how a by-product from brewing can be converted to potential food applications. Full article
(This article belongs to the Special Issue Food Hydrocolloids: Molecular Vision)
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