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Application of Food Hydrocolloids for Hydrogels and Packaging
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Application of Food Hydrocolloids for Hydrogels and Packaging

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

Deadline for manuscript submissions: 30 April 2024 | Viewed by 9698

Special Issue Editors

Dr. Fei Liu

E-Mail Website
Guest Editor
State Key Laboratory of Food Science and Technology, Science Center for Future Foods, School of Food Science and Technology, International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
Interests: food hydrocolloid; food packaging; hydrogel
Special Issues, Collections and Topics in MDPI journals
Dr. Bao Zhang

E-Mail Website
Guest Editor
School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
Interests: starch; protein; film-forming properties; controlled release; plasticizing effect; food packaging
Special Issues, Collections and Topics in MDPI journals
Dr. Long Chen

E-Mail Website
Guest Editor
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Interests: intelligent food packaging; starch-based biodegradable packaging
Special Issues, Collections and Topics in MDPI journals
Dr. Maoshen Chen

E-Mail Website
Guest Editor
Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
Interests: food hydrocolloids; hydrogels; edible films; food packaging

Special Issue Information

Dear Colleagues,

Food hydrocolloids, such as polysaccharides and proteins, have received great interest due to their edibility, sustainability, biodegradability, and biocompatibility. Hydrogel is a polymeric three-dimensional mesh system based on hydrophilic hydrocolloids, with a soft or rubber-like texture, integrating water absorption, water retention and slow release. Hydrogels can be use as food components or sensory modulators. The use of hydrogels as delivery carriers of additives and nutrients has attracted much attention from researchers. During the digestion and absorption processes, the delivery carrier may be affected by a variety of conditions, such as pH change or an enzyme attack. Thus, the structural changes and additive or nutrient release and absorption during the preparation, storage and delivery processes deserve to be studied.

In addition, the film-forming properties of food hydrocolloids such as gelatin, whey protein, starch, chitosan, carrageenan, and galactomannans have long been recognized. Food hydrocolloids have been shown to be a promising alternative to petroleum-based packaging films, but their properties, such as tensile and barrier properties, functional characteristics, and water resistance, still require some improvement before their application in food systems.

In this Special Issue, we encourage the submission of research, short communications, or review articles providing state-of-the-art knowledge on hydrocolloid-based hydrogels or packagings. Research areas may include (but are not limited to) the following: design and characterization of polysaccharide or protein-based hydrogels; encapsulation and delivery of additives or bioactive substances; changes in the structure of the gels and related release during storage and digestion; as well as the potential applications in food packaging,smart packaging and intelligent packaging. Articles representing results of the characterization of food hydrocolloids that have potential as food packaging are also welcome. Moreover, work on the shelf life of packaged food products, storage physicochemical stability during shelf life, and sensory changes during food storage will also be well received.

Dr. Fei Liu
Dr. Bao Zhang
Dr. Long Chen
Dr. Maoshen Chen
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

  • food hydrocolloids
  • polysaccharide-based hydrogels
  • protein-based hydrogels
  • delivery
  • digestion and absorption
  • polysaccharide-based films
  • protein-based films
  • active packaging
  • intelligent packaging

Published Papers (6 papers)

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Research

16 pages, 3484 KiB  
Article
Thermal and Modern, Non-Thermal Method Induction as a Factor of Modification of Inulin Hydrogel Properties
by Anna Florowska, Tomasz Florowski, Bartosz Kruszewski, Emilia Janiszewska-Turak, Weronika Bykowska and Nour Ksibi
Foods 2023, 12(22), 4154; https://doi.org/10.3390/foods12224154 - 17 Nov 2023
Viewed by 717
Abstract
The aim of the study was to compare the properties of inulin hydrogels obtained with different methods, e.g., the traditional–thermal method and new, non-thermal methods, used in food production, like ultrasonic, high-pressure homogenization (HPH), and high hydrostatic pressures (HHPs). It was found that [...] Read more.
The aim of the study was to compare the properties of inulin hydrogels obtained with different methods, e.g., the traditional–thermal method and new, non-thermal methods, used in food production, like ultrasonic, high-pressure homogenization (HPH), and high hydrostatic pressures (HHPs). It was found that each of the compared induction methods allowed for obtaining inulin hydrogels. However, the use of non-thermal induction methods allows for obtaining a gel structure faster than in the case of thermal induction. In addition, hydrogels obtained with new, non-thermal methods differ from gels obtained with thermal treatment. They were characterized by higher stability (from 1.7 percent point-of-stability parameters for HHP 150 MPa to 18.8 for HPH II cycles) and in most cases, by improved microrheological properties–lower solid–liquid balance toward the solid phase, increased elasticity and viscosity indexes, and lowering the flow index. The gels obtained with the new, non-thermal method were also characterized by a more delicate structure, including lower firmness (the differences between thermal and non-thermal inductions were from 0.73 N for HHP at 500 MPa to 2.39 N for HHP at 150 MPa) and spreadability (the differences between thermal and non-thermal inductions were from 7.60 Ns for HHP at 500 MPa to 15.08 Ns for HHP at 150 MPa). The color of ultrasound-induced inulin gels, regarding the HPH and HHP technique, was darker (the differences in the L* parameter between thermal and non-thermal inductions were from 1.92 for HHP at 500 MPa to 4.37 for 10 min ultrasounds) and with a lower a* color parameter (the differences in the a* parameter between thermal and non-thermal inductions were from 0.16 for HHP at 500 MPa to 0.39 for HPH II cycles) and b* color parameter (the differences in the b* parameter between thermal and non-thermal inductions were from 1.69 for 5 min ultrasounds to 2.68 for HPH II cycles). It was also found that among the compared induction methods, the high-pressure technique has the greatest potential for modifying the properties of the created inulin hydrogels. Thanks to its application, depending on the amount of applied pressure, it was possible to obtain gels with very different characteristics, both delicate (i.e., soft and spreadable), using HHP at 150 MPa, and hard, using HHP at 500 MPa, the closest in characteristics to gels induced with the thermal method. This may allow the properties of hydrogels to be matched to the characteristics of the food matrix being created. Full article
(This article belongs to the Special Issue Application of Food Hydrocolloids for Hydrogels and Packaging)
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22 pages, 5038 KiB  
Article
Effect of Edible Coating Made from Arrowroot Flour and Kaffir Lime Leaf Essential Oil on the Quality Changes of Pork Sausage under Prolonged Refrigerated Storage
by Karthikeyan Venkatachalam, Supaporn Ieamkheng, Paramee Noonim and Somwang Lekjing
Foods 2023, 12(19), 3691; https://doi.org/10.3390/foods12193691 - 08 Oct 2023
Cited by 1 | Viewed by 1085
Abstract
Edible coatings are pivotal in enhancing the quality of processed meat products, acting as barriers to environmental and microbial influences by adhering directly to the food surface. Arrowroot flour, a widely produced edible tuber in Thailand, is uncharted in terms of its capability [...] Read more.
Edible coatings are pivotal in enhancing the quality of processed meat products, acting as barriers to environmental and microbial influences by adhering directly to the food surface. Arrowroot flour, a widely produced edible tuber in Thailand, is uncharted in terms of its capability and effectiveness as an edible coating on food materials. This study aims to elucidate the composition and spectral properties of arrowroot tuber flour (ATF) to discern its viability as an edible coating for pork sausages. ATF exhibited a composition predominantly featuring carbohydrates (74.78%), moisture (9.59%), and protein (8.89%), underlining its appropriateness as an edible coating. Rapid visco amylograph revealed ATF’s significant pasting capability. This study incorporated kaffir lime leaves essential oil (KEO) into the ATF coating in diverse concentrations (0–3%). Fourier-transform Infrared spectroscopy illuminated characteristic peaks and bands, showing observable shifts with the integration of KEO, yet the majority of peak placements remained essentially unchanged. The microstructure of the coatings maintained its homogeneity at heightened KEO concentrations, reflecting compatibility with ATF. The efficacy of the ATF-KEO coatings was evaluated on pork sausages, using uncoated samples as controls. While color modifications were evident, coated sausages maintained consistent moisture content, water activity, and pH levels throughout the storage duration. The coated samples also manifested enhanced textural attributes and a decline in lipid oxidation, as evidenced by reduced TBARS levels compared to controls. A subsequent microbial examination corroborated the inhibitory capacity of the ATF-KEO coatings on the microbial proliferation in pork sausages, encapsulating Total Viable Count (TVC), psychrotrophic bacteria, and lactic acid bacteria. In conclusion, the findings substantiate the promising application of ATF, especially in synergy with KEO, as a proficient edible coating for meat products. This combination aids in preserving color and texture, impeding microbial advancement, and moderating lipid oxidation, thereby contributing to the overall quality and safety of the products. Full article
(This article belongs to the Special Issue Application of Food Hydrocolloids for Hydrogels and Packaging)
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15 pages, 4414 KiB  
Article
Improved Loading Capacity and Viability of Probiotics Encapsulated in Alginate Hydrogel Beads by In Situ Cultivation Method
by Yachun Huang, Lin Zhang, Jielun Hu and Huan Liu
Foods 2023, 12(11), 2256; https://doi.org/10.3390/foods12112256 - 03 Jun 2023
Cited by 1 | Viewed by 1659
Abstract
The objective of this research was to encapsulate probiotics by alginate hydrogel beads based on an in situ cultivation method and investigate the influences on the cell loading capacity, surface and internal structure of hydrogel beads and in vitro gastrointestinal digestion property of [...] Read more.
The objective of this research was to encapsulate probiotics by alginate hydrogel beads based on an in situ cultivation method and investigate the influences on the cell loading capacity, surface and internal structure of hydrogel beads and in vitro gastrointestinal digestion property of cells. Hydrogel beads were prepared by extrusion and cultured in MRS broth to allow probiotics to grow inside. Up to 10.34 ± 0.02 Log CFU/g of viable cell concentration was obtained after 24 h of in situ cultivation, which broke through the bottleneck of low viable cell counts in the traditional extrusion method. Morphology and rheological analyses showed that the structure of the eventually formed probiotic hydrogel beads can be loosed by the existence of hydrogen bond interaction with water molecules and the internal growth of probiotic microcolonies, while it can be tightened by the acids metabolized by the probiotic bacteria during cultivation. In vitro gastrointestinal digestion analysis showed that great improvement with only 1.09 Log CFU/g of loss in viable cells was found after the entire 6 h of digestion. In conclusion, the current study demonstrated that probiotic microcapsules fabricated by in situ cultivation method have the advantages of both high loading capacity of encapsulated viable cells and good protection during gastrointestinal digestion. Full article
(This article belongs to the Special Issue Application of Food Hydrocolloids for Hydrogels and Packaging)
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12 pages, 2774 KiB  
Article
Changes in Structures and Properties of Collagen Fibers during Collagen Casing Film Manufacturing
by Fei Liu, Zhe Yu, Beibei Wang and Bor-Sen Chiou
Foods 2023, 12(9), 1847; https://doi.org/10.3390/foods12091847 - 29 Apr 2023
Cited by 6 | Viewed by 2002
Abstract
Collagen casing is an edible film, which is widely used in the industrial production of sausages. However, the detailed changes in the collagen fibers, from the raw material to the final collagen film, have rarely been reported. In this research, the changes in [...] Read more.
Collagen casing is an edible film, which is widely used in the industrial production of sausages. However, the detailed changes in the collagen fibers, from the raw material to the final collagen film, have rarely been reported. In this research, the changes in the collagen fibers during the manufacturing process, including the fiber arrangement, the triple-helix structure and the thermal stability, were investigated using scanning electron microscopy (SEM), thermogravimetric analysis (TGA), X-ray diffraction (XRD), differential scanning calorimetry (DSC) and Fourier-transform infrared (FTIR) spectroscopy. The relationship between the structure stability and the arrangement of the collagen fibers was also discussed. According to the SEM, XRD, TGA, DSC and FTIR results, the collagen fibers were depolymerized during the acid swelling and became uniformly aligned after the homogenization process. Degassing had no obvious effect on the triple-helix structure. Alkaline neutralization with ammonia destroyed the triple-helix structure, which could be partly reversed through the washing and soaking processes. During the final drying step, the depolymerized triple helix of the collagen fibers recombined to form new structures that showed decreased thermal stability. This study expands our knowledge about the behavior of collagen fibers during the industrial process of producing collagen biobased casings. Full article
(This article belongs to the Special Issue Application of Food Hydrocolloids for Hydrogels and Packaging)
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16 pages, 3274 KiB  
Article
Functional Enhancement of Guar Gum−Based Hydrogel by Polydopamine and Nanocellulose
by SolJu Pak and Fang Chen
Foods 2023, 12(6), 1304; https://doi.org/10.3390/foods12061304 - 18 Mar 2023
Cited by 1 | Viewed by 1743
Abstract
The development of green, biomedical hydrogels using natural polymers is of great significance. From this viewpoint, guar gum (GG) has been widely used for hydrogel preparation; however, its mechanical strength and adhesion often cannot satisfy the biomedical application. Therefore, in the present study, [...] Read more.
The development of green, biomedical hydrogels using natural polymers is of great significance. From this viewpoint, guar gum (GG) has been widely used for hydrogel preparation; however, its mechanical strength and adhesion often cannot satisfy the biomedical application. Therefore, in the present study, gelatin and a cellulose nanocrystal (CNC) were first applied to overcome the defects of guar gum hydrogel. Dopamine was self−polymerized into polydopamine (PDA) on the gelatin chain at alkaline condition, and gelatin−polydopamine (Gel−PDA) further cross−linked with guar gum and CNC via the borate−didiol bond, intramolecular Schiff base reaction, and Michael addition. CNC not only interacted with guar gum using borate chemistry but also acted as a mechanical reinforcer. The obtained Gel−PDA+GG+CNC hydrogel had an excellent self−healing capacity, injectability, and adhesion due to the catechol groups of PDA. Moreover, dopamine introduction caused a significant increase in the anti−oxidant activity. This hydrogel was cyto− and hemo−compatible, which implies a potential usage in the medical field. Full article
(This article belongs to the Special Issue Application of Food Hydrocolloids for Hydrogels and Packaging)
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14 pages, 3001 KiB  
Article
Investigation of Structural Characteristics and Solubility Mechanism of Edible Bird Nest: A Mucin Glycoprotein
by Yating Lv, Feifei Xu, Fei Liu and Maoshen Chen
Foods 2023, 12(4), 688; https://doi.org/10.3390/foods12040688 - 05 Feb 2023
Cited by 2 | Viewed by 1893
Abstract
In this study, the possible solubility properties and water-holding capacity mechanism of edible bird nest (EBN) were investigated through a structural analysis of soluble and insoluble fractions. The protein solubility and the water-holding swelling multiple increased from 2.55% to 31.52% and 3.83 to [...] Read more.
In this study, the possible solubility properties and water-holding capacity mechanism of edible bird nest (EBN) were investigated through a structural analysis of soluble and insoluble fractions. The protein solubility and the water-holding swelling multiple increased from 2.55% to 31.52% and 3.83 to 14.00, respectively, with the heat temperature increase from 40 °C to 100 °C. It was observed that the solubility of high-Mw protein increased through heat treatment; meanwhile, part of the low-Mw fragments was estimated to aggregate to high-Mw protein with the hydrophobic interactions and disulfide bonds. The increased crystallinity of the insoluble fraction from 39.50% to 47.81% also contributed to the higher solubility and stronger water-holding capacity. Furthermore, the hydrophobic interactions, hydrogen bonds, and disulfide bonds in EBN were analyzed and the results showed that hydrogen bonds with burial polar group made a favorable contribution to the protein solubility. Therefore, the crystallization area degradation under high temperature with hydrogen bonds and disulfide bonds may be the main reasons underlying the solubility properties and water-holding capacity of EBN. Full article
(This article belongs to the Special Issue Application of Food Hydrocolloids for Hydrogels and Packaging)
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