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Advances in Food Polymers and Colloids: Processing and Applications
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Advances in Food Polymers and Colloids: Processing and Applications

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 (29 February 2024) | Viewed by 3416

Special Issue Editors

Dr. Yiguo Zhao

E-Mail Website
Guest Editor
School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
Interests: food hydrocolloids; food emulsion; low-fat dairy products; plant-based meat analogues; structure design of gels; microencapsulation of bioactive compounds
Dr. Simin Feng

E-Mail Website
Guest Editor
Ocean College, Zhejiang University of Technology, Hangzhou 310014, China
Interests: encapsulation of phytochemicals; food hydrocolloids; functional activity evaluation; metabolic disease prevention; nutraceuticals; cosmetics
Dr. Yang Wei

E-Mail Website
Guest Editor
Department of Food Science and Engineering, Shanghai Jiao Tong University, Shanghai, China
Interests: tea nutrition and safety; nutraceuticals; food colloids; food delivery systems; food digestion
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Food colloids encompass a wide range of biopolymers, such as polysaccharides, proteins, and/or their complexes with other natural ingredients. In recent years, significant strides have been made in the realm of food polymers and colloids. Through cutting-edge processing techniques, such as microfluidics, emulsification, and controlled release, researchers have harnessed the power of these food polymers and colloids to create novel textures, flavors, and nutritional profiles. The relationships between the structures, i.e., conformation, charge density and molecular weight, and the functions of polymers and colloids, are extensively under investigation, yet remain less recognized. Therefore, in this Special Issue of Foods, we encourage the submission of manuscripts focusing on all aspects of food polymers and colloids: physicochemical properties including gelation, rheology, syneresis, and lubrication; interfacial properties including the stabilization of dispersions, emulsions, and foams; the encapsulation and controlled release of bioactive compounds; health efficacy, particularly with regard to the role of hydrocolloids as functional ingredients to modulate the gastrointestinal fate of foods; and industrial applications in the food industry and other related fields.

This Special Issue aims to collect recent research advances related to the abovementioned topics, which will contribute to the development of novel theories, technologies, and corresponding facilities of food polymers and colloids, as well as their uses in the modern food industry.

Dr. Yiguo Zhao
Dr. Simin Feng
Dr. Yang Wei
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. 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

  • polysaccharide
  • protein
  • application
  • structure
  • function
  • controlled release

Published Papers (3 papers)

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Research

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7 pages, 12276 KiB  
Communication
A Novel Strategy to Enhance the pH Stability of Zein Particles through Octenyl Succinic Anhydride-Modified Starch: The Role of Preparation pH
by Linlin Wang, Pengjie Wang, Yi Li, Siyuan Liu, Lida Wu, Weibo Zhang and Chong Chen
Foods 2024, 13(2), 303; https://doi.org/10.3390/foods13020303 - 18 Jan 2024
Viewed by 755
Abstract
Ensuring the stability of zein nanoparticles at different pH levels is crucial for their application as nanocarriers. In this study, octenyl succinic anhydride-modified starch (OSA-modified starch) was employed to enhance the stability of zein nanoparticles against different pH levels by forming complex nanoparticles [...] Read more.
Ensuring the stability of zein nanoparticles at different pH levels is crucial for their application as nanocarriers. In this study, octenyl succinic anhydride-modified starch (OSA-modified starch) was employed to enhance the stability of zein nanoparticles against different pH levels by forming complex nanoparticles with OSA-modified starch. The effect of preparation pH on the stability of the zein/OSA-modified starch nanoparticles was investigated. Sedimentation occurred in zein nanoparticles as the pH reached the isoelectric point. However, the stability of zein nanoparticles at various pH levels significantly improved after adding OSA-modified starch to form zein/OSA-modified starch nanoparticles regardless of whether they were prepared under acidic or alkaline pH conditions. Notably, the stability of zein/OSA-modified starch nanoparticles prepared at an acidic pH was higher than that of those prepared at an alkaline pH, thereby highlighting the critical role of the preparation pH for zein/OSA-modified starch in maintaining the stability of zein. The stable zein/OSA-modified starch nanoparticles developed in this study exhibit significant potential for use in delivery systems across various pH environments. Full article
(This article belongs to the Special Issue Advances in Food Polymers and Colloids: Processing and Applications)
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16 pages, 3589 KiB  
Article
Drying Technique Providing Maximum Benefits on Hydrogelling Ability of Avocado Seed Protein: Spray Drying
by Bakhtiyar Azad Abdullah, Bulent Basyigit and Mehmet Karaaslan
Foods 2023, 12(23), 4219; https://doi.org/10.3390/foods12234219 - 22 Nov 2023
Viewed by 903
Abstract
The current study focused on creating natural hydrogels consisting of mixtures of avocado seed proteins dried with different techniques and locust bean gum. Proteins were extracted from avocado seed by alkali and isoelectric precipitation methods. Avocado seed proteins were dried by five different [...] Read more.
The current study focused on creating natural hydrogels consisting of mixtures of avocado seed proteins dried with different techniques and locust bean gum. Proteins were extracted from avocado seed by alkali and isoelectric precipitation methods. Avocado seed proteins were dried by five different drying methods, namely ambient drying, oven drying, vacuum drying, freeze drying, and spray drying. FT-IR spectra were used to analyze the chemical structure of proteins dried using various techniques. Additionally, hydrogel models were constructed in the presence of avocado seed proteins and locust bean gum to clarify the effect of drying techniques on their hydrogelling ability. The impact of drying techniques on the functional behavior of hydrogels was notable. The maximum water holding capacity values were detected in the hydrogel system containing spray-dried proteins (93.79%), followed by freeze-dried (86.83%), vacuum-dried (76.17%), oven-dried (72.29%), and ambient-dried (64.8%) counterparts. The swelling ratio was 34.10, 33.51, 23.05, 18.93, and 14.39% for gels in the presence of freeze-dried, spray-dried, vacuum-dried, oven-dried, and ambient-dried proteins, respectively. Additionally, the desirable values for the amount of protein leaking from the systems prepared using spray-dried (7.99%) and freeze-dried (12.14%) proteins were obtained compared to others (ambient-dried: 24.03%; oven-dried: 17.69%; vacuum-dried: 19.10%). Superior results in terms of textural properties were achieved in hydrogel models containing spray-dried and freeze-dried proteins. In general, hydrogel models exhibited elastic behavior rather than viscous properties; however, the magnitudes of elasticity varied. Furthermore, the success of gels containing hydrogel models containing spray-dried protein and locust bean gum in the bioactive compound delivery system was obvious compared with protein ones alone. Full article
(This article belongs to the Special Issue Advances in Food Polymers and Colloids: Processing and Applications)
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Review

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46 pages, 1624 KiB  
Review
An Updated Comprehensive Overview of Different Food Applications of W1/O/W2 and O1/W/O2 Double Emulsions
by Fatemeh Ghiasi, Hadi Hashemi, Sara Esteghlal and Seyed Mohammad Hashem Hosseini
Foods 2024, 13(3), 485; https://doi.org/10.3390/foods13030485 - 02 Feb 2024
Viewed by 1430
Abstract
Double emulsions (DEs) present promising applications as alternatives to conventional emulsions in the pharmaceutical, cosmetic, and food industries. However, most review articles have focused on the formulation, preparation approaches, physical stability, and release profile of encapsulants based on DEs, particularly water-in-oil-in-water (W1 [...] Read more.
Double emulsions (DEs) present promising applications as alternatives to conventional emulsions in the pharmaceutical, cosmetic, and food industries. However, most review articles have focused on the formulation, preparation approaches, physical stability, and release profile of encapsulants based on DEs, particularly water-in-oil-in-water (W1/O/W2), with less attention paid to specific food applications. Therefore, this review offers updated detailed research advances in potential food applications of both W1/O/W2 and oil-in-water-in-oil (O1/W/O2) DEs over the past decade. To this end, various food-relevant applications of DEs in the fortification; preservation (antioxidant and antimicrobial targets); encapsulation of enzymes; delivery and protection of probiotics; color stability; the masking of unpleasant tastes and odors; the development of healthy foods with low levels of fat, sugar, and salt; and design of novel edible packaging are discussed and their functional properties and release characteristics during storage and digestion are highlighted. Full article
(This article belongs to the Special Issue Advances in Food Polymers and Colloids: Processing and Applications)
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