Search Results (155)

In the field of advanced electrical energy conversion and storage, remarkable attention has been given to the development of new, more sustainable electrolytes. In this regard, the combination of redox shuttles with aqueous bio-polymer gels seems to be a valid alternative via which to overcome the typical drawbacks of common liquid electrolytes such as corrosion, volatility or leakage. Despite the promising results obtained so far, redox-active species such as bis(6,6′-dimethyl-2,2′-bipyridine)copper(I) trifluoromethanesulfonylimide, ([Cu(I)(dmby)₂]TFSI), still present inherent challenges associated with their poor water solubility and oxidative lability, which prevents their employment in cheap and sustainable aqueous electrolytes. The present study investigates the stabilization of the Cu(I) complex ([Cu(I)(dmby)₂]TFSI) within two natural hydrogels based on the biopolymers κ-carrageenan and galactomannan, using ZnO nanoparticles as gelling agents. These eco-friendly and biocompatible systems are proposed as potential matrices for quasi-solid electrolytes (QSEs), offering a promising platform for advanced electrolyte design in electrochemical applications. Both hydrogels effectively stabilized and retained the redox species within their networks. In order to shed light on distinct stabilization mechanisms, complementary FTIR and SEM analyses were relevant to reveal the structural rearrangements, specific to each matrix, upon complex incorporation. Furthermore, thermogravimetric analysis confirmed notable thermal resilience in both systems, with the galactomannan-based gel demonstrating enhanced performance. Altogether, this work introduces a novel strategy for embedding copper-based redox couples into gelled electrolytes, paving the way toward their integration in real electrochemical devices, where long-term stability, redox retention, and energy conversion efficiency are critical evaluation criteria. Full article

The integration of functional ingredients into 3D food printing formulations presents both opportunities and challenges, particularly regarding the printability and structural integrity of the final product. This study investigates the effect of incorporating omega-3 fatty acids encapsulated in pea protein into a model food gel composed of gelatin and iota-carrageenan. Four formulations with varying concentrations of encapsulated omega-3 (0%, 3%, 3.75%, and 6%) were evaluated for their rheological, textural, and printability properties. Rheological analysis revealed a progressive increase in storage modulus (G′) from 1200 Pa (0%) to 2000 Pa (6%), indicating enhanced elastic behavior. Extrusion analysis showed a reduction in maximum extrusion force from 325 N (0%) to 250 N (6%), and an increase in buffer time from 390 s to 500 s. Print fidelity at time 0 showed minimal deviation in the checkerboard geometry (area deviation: −12%), while the concentric cylinder showed the highest stability over 60 min (height deviation: 9%). These findings highlight the potential of using encapsulated bioactive compounds in 3D food printing to develop functional foods with tailored nutritional and mechanical properties. Full article

This study investigated the gel performance of Spanish mackerel surimi gels (SMSGs) modified by three anionic polysaccharides: κ-carrageenan (KC), ι-carrageenan (IC), and gellan gum (GG). By incorporating polysaccharides, SMSGs showed a 24.9–103.4% improvement in gel and textural properties, in which KC and IC had more improvement effects than GG. Moreover, polysaccharides led to a 10.7–13.1% increment in WHC, a shortened water migration from 61.34 to 52.43–55.93 ms in T₂₂, and enhanced thermal stability of SMSGs. The content of α-helix in SMSGs reduced markedly accompanied by a concurrent enhancement of β-sheet and β-turn by adding polysaccharides, where β-sheet and β-turn are positively correlated with hardness being favorable for gelling. The microstructure of SMSGs/polysaccharides showed a homogeneous network mainly due to hydrophobic interactions and disulfide bonds in SMSG-based gels. This study will demonstrate the effectiveness of KC, IC, and GG in improving the texture and functionality as well as expanding the application of surimi products. Full article

This study systematically evaluated the effects of pH (4–10) on the gelation properties, structural characteristics, and in vitro digestion–fermentation behavior of fish gelatin (FG, 6% (w/v)) hydrogels combined with either xanthan gum (XG, 0.07% (w/v)) or κ-carrageenan (κC, 0.07% (w/v)). The results revealed that the gel strength, hardness, and chewiness of the composite gels initially increased (pH 4–6) and subsequently decreased with rising pH levels. This trend correlated with the formation of a dense gel network structure. Furthermore, as pH increased, in vitro digestibility showed a similar pH-dependent trend, with FG–XG demonstrating superior enhancement compared to FG–κC. The addition of XG and κC resulted in increased gas production and a decreased pH during fermentation. Intestinal microbiota analysis revealed that both FG–XG and FG–κC improved the abundances of Proteobacteria and Bacteroidete while reducing Firmicutes. Compared to FG–XG and FG, FG–κC promoted higher levels of the genera Lachnospiraceae and Bacteroides, suggesting a more favorable impact on intestinal health. These findings provide valuable insights into the pH-responsive functional properties of FG-based hydrogels and their potential applications in designing novel food matrices with enhanced nutritional and probiotic attributes. Full article

Porous ceramics have been widely used in various fields. In this paper, porous ceramics with through-hole structures were prepared using a novel and eco-friendly gel casting method with carrageenan as the gelling agent. Especially, the idea of large size particle stacking is introduced into the gel casting process. By introducing large size alumina aggregates as raw materials, and small size micropowders as filling materials, micropores were directly formed after the green body was sintered. To tune the pore size, pore structure, gas permeability, the strength of the final porous ceramics, the components of the raw materials including the alumina aggregates, the filling materials, and sintering additives in the slurry were precisely designed. Porous Al₂O₃-based ceramics with high gas permeability, high flexural strength, and moderate porosity were finally obtained. Full article

This study presents a comprehensive evaluation of starch-based gel formulations enriched with proteins and hydrocolloids for extrusion-based 3D food printing (3DFP). Food inks were prepared using corn or potato starch, protein concentrates (fava, whey, rice, pea and soya), and hydrocolloids (κ-carrageenan, arabic gum, xanthan gum, and carboxy methylcellulose). Their rheological, mechanical, and textural properties were systematically analyzed to assess printability. Among all formulations, those containing κ-carrageenan consistently demonstrated superior viscoelastic behavior (G′ > 4000 Pa), optimal tan δ values (0.096–0.169), and yield stress conducive to stable extrusion. These inks also achieved high structural fidelity (93–96% accuracy) and favourable textural attributes such as increased hardness and chewiness. Computational Fluid Dynamics (CFD) simulations further validated the inks’ performances by linking pressure and velocity profiles with rheological parameters. FTIR analysis revealed that gel strengthening was primarily driven by non-covalent interactions, such as hydrogen bonding and electrostatic effects. The integration of empirical measurements and simulation provided a robust framework for evaluating and optimizing printable food gels. These findings contribute to the advancement of personalized and functional 3D-printed foods through data-driven formulation design. Full article

A high intake of saturated fats and cholesterol from processed meats is associated with increased cardiovascular disease risk. This study aimed to develop a nutritionally enhanced Bologna-type sausage by partially replacing the beef content with a structured emulsion gel (EG) formulated from pine nut oil, inulin, carrageenan, and whey protein concentrate. The objective was to improve its lipid quality and functional performance while maintaining product integrity and consumer acceptability. Three sausage formulations were prepared: a control and two variants with 7% and 10% EG, which substituted for the beef content. The emulsion gel was characterized regarding its physical and thermal stability. Sausages were evaluated for their proximate composition, fatty acid profile, cholesterol content, pH, cooking yield, water-holding capacity, emulsion stability, instrumental texture, microstructure (via SEM), oxidative stability (TBARSs), and sensory attributes. Data were analyzed using a one-way and two-way ANOVA with Duncan’s test (p < 0.05). The EG’s inclusion significantly reduced the total and saturated fat and cholesterol, while increasing protein and unsaturated fatty acids. The 10% EG sample achieved a PUFA/SFA ratio of 1.00 and an over 80% reduction in atherogenic and thrombogenic indices. Functional improvements were observed in emulsion stability, cooking yield, and water retention. Textural and visual characteristics remained within acceptable sensory thresholds. SEM images showed more homogenous matrix structures in the EG samples. TBARS values increased slightly over 18 days of refrigeration but remained below rancidity thresholds. This period was considered a pilot-scale evaluation of oxidative trends. Sensory testing confirmed that product acceptability was not negatively affected. The partial substitution of beef content with pine nut oil-based emulsion gel offers a clean-label strategy to enhance the nutritional quality of Bologna-type sausages while preserving functional and sensory performance. This approach may support the development of health-conscious processed meat products aligned with consumer and regulatory demands. Full article

The fast-disintegrating capsules rapidly disintegrate in various physiological environments, ensuring therapeutic efficacy. The formulation of plant-based capsules with balanced mechanical and fast disintegration characteristics continues to present technical challenges in pharmaceutical development. In this study, natural marine polysaccharides were utilized to achieve both rapid disintegration and excellent mechanical properties by combining κ-Carrageenan (κ-C) and ι-Carrageenan (ι-C). Additionally, the selection of KCl + NaCl mixed coagulants, along with the evaluation of their types, mass fractions, and ratios, enhanced the mechanical properties and transmittance of the capsules. FTIR analysis revealed that the membrane with a 5:5 κ-C/ι-C ratio formed hydrogen bonds, which were beneficial to its fast disintegration. SEM analysis revealed a dense microstructure in this formulation, contributing to its improved mechanical properties. Finally, this study hypothesizes that the disintegration behaviors of the capsules exhibited significant pH dependence, with ion exudation predominating in pH 1.2 and pH 7.0 media, while swelling dominated under pH 4.5 and pH 6.8 media. The prepared carrageenan blend-based capsules exhibited fast disintegration properties while maintaining excellent mechanical and barrier properties, thereby broadening the application of plant-based capsules in the field of medicine. Full article

Bioactive compounds of natural origin are central to the development of nutraceutical formulations. To improve their stability and to target their delivery to the intestinal or colonic tract, alginate/k-carrageenan spherical gels have been produced at different volumetric ratios (100/0, 70/30, 50/50, 30/70, and 0/100 v/v), by means of solution dripping and external gelation. Different drying methods were compared, and only through supercritical technologies was it possible to achieve interpenetrated networks that feature nanometric pore size distribution. Hybrid aerogels inherited the most relevant characteristics of alginate and k-carrageenan: they showed remarkable water uptake capacity (e.g., 50.60 g/g), and stability in aqueous media over large timespans. Naringin release tests in simulated intestinal and colonic fluids proved that it is possible to target drug delivery by choosing intermediate alginate/k-carrageenan ratios. Overall, by means of supercritical gel drying, it is possible to generate advanced biopolymeric aerogels, yielding fully natural interpenetrated networks that valorize the most compelling properties of each species involved. Full article

Background/Objectives: Pediatric drug administration is hindered by difficulties in swallowing conventional medications and the unpalatable taste of many drugs. Among diseases highlighting the need for improved pediatric delivery, tuberculosis (TB) stands out. One form of the disease is latent TB infection (LTBI), which is concerning in children. Effective LTBI treatment is crucial for prevention, with isoniazid (INH) widely used for its proven efficacy and safety. This study aims to develop innovative 3D-printed chewable gels containing INH for LTBI treatment. Methods: The gels were formulated using gelatin and carrageenan gum, sugar-free sweeteners, and flavoring. Two batches were prepared, and using 3D printing (3DP) with a semi-solid extrusion (SSE) module, chewable gels were produced. Rheological properties were measured to assess the feasibility of 3DP-SSE, evaluating the structural integrity and adequate fluidity of the formulation. The 3D-printed chewable gels were evaluated by visual, mass, and dimensional characteristics. In addition, the water activity, texture profile, INH and degradation product content, in vitro release, and taste-masking were investigated. Results: The optimized formulation maintained suitable rheological properties for 3DP-SSE, demonstrating consistent weight, dimensions, and stability after the process. The texture achieved a balance between printing parameters and shape maintenance, and the INH presented an immediate-release profile (>85% within 30 min). The chewable gels showed an improvement in palatability compared to conventional INH tablets. Conclusions: This innovative approach offers a promising solution for pediatric LTBI treatment, as it improves efficacy, medication acceptability, and on-demand access. Full article

Despite the wide variety of plant-based products, developing high-protein products with a desirable texture remains a key challenge for the food industry. Polysaccharide and plant-protein gels offer a cost-effective strategy for meeting the growing demands of vegan and vegetarian markets. This study aimed to develop mixed pea protein–polysaccharide gels with tailored textural properties for plant-based products. The gels were prepared using pea protein and different polysaccharides, including low-acyl gellan gum (GGLA), carrageenan (CA), pectin (PEC), and high-acyl gellan gum (GGHA), along with 60 mM NaCl or CaCl₂. The dispersions were heated to 80 °C for 30 min under mechanical stirring, followed by a pH adjustment to 7.0 with NaOH (0.1 M). The samples were then analyzed via oscillatory temperature sweep rheometry, confocal microscopy, and uniaxial compression. Self-supporting and non-self-supporting gels were obtained from the various formulations, comprising pure polysaccharide and mixed gels with diverse textures for food applications. The developed gels show a strong potential for use in meat analogs, cheeses, cream cheeses, and sauces, offering the flexibility to fine-tune their mechanical and sensory properties based on the product requirements. Combining biopolymers enables customized texture and functionality, addressing critical gaps in plant-based food innovation. Full article

In this study, we aimed to develop soy protein-derived edible porous hydrogel scaffolds for cultured meat based on mechanical anisotropy to mimic the physical and biochemical properties of muscle tissues. Based on the traditional Japanese Ito-Kanten (thread agar) freeze–thaw process, we used liquid nitrogen directional freezing combined with ion crosslinking to fabricate an aligned scaffold composed of soy protein isolate (SPI), carrageenan (CA), and sodium alginate (SA). SPI, CA, and SA were dissolved in water, heated, mixed, and subjected to directional freezing in liquid nitrogen. The frozen gel was immersed in Ca²⁺ and K⁺ solutions for low-temperature crosslinking, followed by a second freezing step and lyophilization to create the SPI/CA/SA cryogel scaffold with anisotropic pore structure. Furthermore, C2C12 myoblasts were seeded onto the scaffold. After 14 d of dynamic culture, the cells exhibited significant differentiation along the aligned structure of the scaffold. Overall, our developed anisotropic scaffold provided a biocompatible environment to promote directed cell differentiation, showing potential for cultured meat production and serving as a sustainable protein source. Full article

The growing demand for sustainable and nutrient-rich food sources has positioned macroalgae as a promising alternative for food product development. This study investigates the extraction and characterization of hydrocolloids from three red macroalgae species (Chondrus crispus, Gracilaria gracilis, and Gelidium corneum) using water bath (WB), ultrasound (US), and hybrid ultrasound–water bath (USWB) treatments for 45 and 60 min. The physicochemical properties of the extracts, including rheological behavior, particle size distribution, antioxidant activity, and texture, were assessed. The results show that C. crispus produced the firmest gels due to its high carrageenan content, with WB and USWB treatments yielding the most stable gel structures. In contrast, G. gracilis and G. corneum exhibited lower gel strength, consistent with their agar composition. WB-treated samples demonstrated superior antioxidant retention, while US treatment was more effective in preserving color stability. The findings highlight macroalgae as a viable and sustainable alternative to conventional hydrocolloids, reinforcing their potential as natural gelling agents, thickeners, and stabilizers for the food and pharmaceutical industries. This study provides a comparative evaluation of WB, US, and USWB extraction methods, offering insights into optimizing hydrocolloid extraction for enhanced functionality and sustainability. Full article

The preference and demand for low-fat diets have increased due to their health benefits. This study aimed to develop a thermally stable water-in-oil (W/O) emulsion. The addition of 3.75 wt% of polysaccharide colloids, including curdlan gum (CG), kappa-carrageenan (kC), gellan gum (GEG), guar gum (GUG), high-ester pectin (HEP), and carboxymethyl cellulose (CMC), to the aqueous phase resulted in the formation of a gel structure within it. Furthermore, these polysaccharide colloids reduced the excessive mobility of water droplets under high-temperature conditions. The oil phase consisted of anhydrous butter and a lipophilic nonionic surfactant. The emulsion was subjected to a heat treatment at 95 °C for 30 min, and the emulsions before and after the heat treatment were characterized. The results showed that among the above colloidal emulsions, the 3.75 wt% CG emulsion did not show significant changes in viscosity, stability index, mean particle size, friction coefficient, and encapsulation efficiency before and after heat treatment. The 3.75 wt% CG colloid showed the most significant enhancement in the thermal stability of W/O emulsions. This study proposes a novel fat-replacement strategy for products requiring high-temperature processing, such as processed cheese. Full article

Buccal drug delivery systems often struggle with poor drug solubility, limited adhesion, and rapid clearance, leading to suboptimal therapeutic outcomes. To address these limitations, we developed a novel hybrid eutectogel composed of xanthan gum (XTG), hyaluronic acid (HA), and a Natural Deep Eutectic Solvent (NADES) system (choline chloride, sorbitol, and glycerol in 2:1:1 mole ratio), incorporating 2.5% ibuprofen (IBU) as a model drug. The formulation was optimized using a face-centered central composite design to enhance the rheological, textural, and drug release properties. The optimized eutectogels exhibited shear-thinning behavior (flow behavior index, n = 0.26 ± 0.01), high mucoadhesion (adhesiveness: 2.297 ± 0.142 N·s), and sustained drug release over 24 h, governed by Higuchi kinetics (release rate: 237.34 ± 13.61 μg/cm²/min^1/2). The ex vivo residence time increased substantially with NADES incorporation, reaching up to 176.7 ± 23.1 min. An in vivo anti-inflammatory evaluation showed that the eutectogel reduced λ-carrageenan-induced paw edema within 1 h and that its efficacy was sustained in the kaolin model up to 24 h (p < 0.05), achieving comparable efficacy to a commercial 5% IBU gel, despite a lower drug concentration. Additionally, the eutectogel presented a minimum inhibitory concentration for Gram-positive bacteria of 25 mg/mL, and through direct contact, it reduced microbial viability by up to 100%. Its efficacy against Bacillus cereus, Enterococcus faecium, and Klebsiella pneumoniae, combined with its significant anti-inflammatory properties, positions the NADES-based eutectogel as a promising multifunctional platform for buccal drug delivery, particularly for inflammatory conditions complicated by bacterial infections. Full article